ISLAND ENTERTAINING by Karen Miller

ISLAND ENTERTAINING by Karen Miller

Oktoberfest DINNER PARTY

When autumn rolls around, I’m always looking for new dinner party recipes, something that sings of the season. This year, I turned to my friend, Jacob Danner, a Renaissance man with a background in the restaurant business, for advice on a special October menu. Jacob divides his time between Amelia Island and Jacksonville, and when he’s not walking the beach, swimming laps in the pool, or selling fine art, he’s cooking up some great dinners for friends.

Jacob suggested a recipe for a German-style pork roast that makes my mouth water just thinking about it. “This is the famous Bavarian pork roast called Schweinebraten,” says Jacob. “It’s juicy and very tender. Traditionally served with potato dumplings (Kartoffelklöße) and sauerkraut or sweet-and-sour red cabbage, it’s the perfect autumn dinner!”

Jacob likes to make gingersnap gravy with the pan drippings, and he serves the roast on a platter with colorful edible flowers and fresh berries. And what to drink with such a fabulous dinner? Jacob suggests a big, bold Cabernet Sauvignon or a smoky Pinot Noir.

SCHWEINEBRATEN GERMAN-STYLE ROAST PORK

Ingredients 4-6 lbs. pork shoulder 2 Tbsp. caraway seeds 1 Tbsp. salt 2 tsp. ground pepper 2 Tbsp. cooking oil 3 medium onions, roughly chopped 2 carrots, peeled and chopped 1/2 cup water, stock, white wine, or beer 2-3 Tbsp. flour 2-3 Tbsp. butter

Directions: Preheat oven to 350°F. Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper. Let stand for one hour. Spray your roasting pan with cooking spray. Place the vegetables into roasting pan and pour liquid of choice. Place the roast, fat side down, in the roasting pan on top of the vegetables. Cover tightly and roast for one hour. Remove from oven, uncover, and turn roast fat side up. Cut decorative diamonds into the fat, insert meat thermometer, and replace, uncovered, back into the oven for approximately 2 hours, or until meat thermometer reads 165°F. Remove from oven and take out of roaster. Cover with foil to preserve temperature and let rest for 15 to 20 minutes. Serve with pan gravy (gingersnap gravy recipe below!), potato dumplings, and sauerkraut.

GINGERSNAP GRAVY

Ingredients 1/2 cup finely chopped onions 1/4 cup finely chopped celery 1/4 tsp. minced garlic 2 Tbsp. butter 1/2 tsp. ground ginger 1/4 tsp. salt (or to taste) 1/4 tsp. pepper (or to taste) 1/4 tsp. leaf thyme, crumbled 1/8 tsp. leaf sage, crumbled 1 dash ground cumin 1 (13 3/4 ounce) can beef broth 8 gingersnap cookies

Directions: To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat. Add enough water to make 1 cup and pour back into the pan. Set pan on top of the stove over medium-high heat and simmer for 2 minutes, scraping brown bits from the bottom of the pan. Remove from heat. Sauté chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes. Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes. Add pan juices from roasting pan and the can of beef broth. Bring all to boiling, then lower heat and simmer, uncovered, for 3 minutes. Break gingersnaps into pieces and add to skillet. Cook gravy until cookies absorb liquid, then whisk until smooth. Simmer 10 minutes more. Strain gravy and keep warm. To serve, slice pork into medallions, and spoon a little gravy over meat. Serve extra gravy on the table.