I hate to see October go.

As October winds down, I find myself longing for more of this month of fiery leaves, crisp, smoky air, and the first hearty dishes of the season. If, like Barry and me, you hate to see October go, a last culinary observance is in order before we enter November and begin to think about the holidays. Here is a menu for 4 to enjoy on this last October weekend.  A beer with some character with complement the meal nicely, as will a dry German or Alsatian riesling.  If you want to mix it up a little and your local wine merchant stocks more esoteric selections, try a German sparkler, or sekt.

Oktoberfest Pretzels with Caraway Seeds
This recipe is adapted from one in last October's Martha Stewart Living. It has been modified to include 1/3 white whole wheat flour (which is not perceptible at that level but makes a more healthful finished product).  I also added caraway seeds, and adapted the recipe for a stand mixer. These are heavenly as a starter with some grainy mustard, sharp cheddar cheese and beer (football optional), or can be served in a bread basket at the table.

1 package active dry yeast
2 t sugar
1 c warm water
2 cups unbleached all-purpose flour
1 c white whole wheat flour
2 T softened unsalted butter
3 T baking soda
2 T caraway seeds
1 T kosher salt

Proof yeast with water and sugar in the bowl of a stand mixer fitted with the paddle attachment.  Using a pastry cutter, or in the bowl of a food processor fitted with the blade attachment, cut butter into flour. Add the flour mixture to the proofed yeast and mix on low until a dough forms.  Switch to the dough hook and knead dough for several minutes until smooth.  Spray the top of the dough with canola or light olive oil and cover with plastic wrap.  Allow to rise for 30 minutes.

Roll dough into a log and cut into 12 even pieces.  Roll each individual piece into a 12-15 inch rope.  Bring the ends together and twist them around one another, then press the ends to the bottom of the loop, forming a pretzel shape.  Allow to rise for 30 minutes.

Preheat oven to 450.  Bring a large pot of water to a boil and add baking soda.  Boil pretzels, 3 at a time, for 4 minutes each, turning halfway through cooking.  Dry pretzels on a rack.  Mix salt and caraway seeds.  While pretzels are drying, dust with the salt and caraway seed mixture.  Transfer to greased cookie sheets and bake until browned, about 15 minutes.  Serve warm.

Pork Schnitzel
4 boneless pork chops
1/2 cup unbleached all-purpose flour
1 cup panko
1 egg
3 T light olive oil or canola oil
2 T butter
salt and pepper to taste

Line a cookie sheet with paper towels. Butterfly the pork chops, then separate the cut so that you have 2 thin chops. Pound, then lightly salt and pepper the chops. Dredge the chops in the flour, then shake off any excess. Dip the chops in egg then coat with panko. Heat the butter and oil in a sautoir or frying pan over medium-high heat. Add the pork and cook for approximately 2 minutes on each side, or until done. Remove from oil to the prepared cookie sheet and serve immediately or keep in a warm (150 degree) oven* for 5-10 minutes.

*Most ovens start at 200; to heat an oven to 150, first heat to 200, then turn off the heat, leaving the door open for a few seconds to cool the oven.

Braised Red Cabbage with Apples
The acid and slight sweetness of this dish are a great foil for the richness of the pork.  This also works well with a slow-roasted Boston butt.

1/2 head red cabbage
2 apples
1 yellow onion
1/4 cup cider vinegar
salt and pepper to taste

Chiffonade cabbage and cut apple into slivers. Cut onion into thin slices. Add all to a deep sautoir or pot, along with 1/2 cup of water. Cover and cook over medium heat for 5 minutes, or until the cabbage has wilted, stirring occasionally. Add the vinegar and cook another 2 minutes. Season with salt and pepper. This dish may be held over a low flame for 10-15 minutes.

Spätzle
The perfect dumpling-noodle hybrid.  Outrageously messy to make but worth the cleanup.

This recipe was adapted from Water Staib's Black Forest Cuisine.

1 1/2 cups unbleached all purpose flour
1/2 cup King Arthur white whole wheat flour
4 eggs
1 cup water
3 T butter
salt to taste

Whisk eggs to break yolks. Add flour and whisk to make a thick batter. Gradually add water.

Fill a large pasta pot with water. Salt water and bring to a boil. Spread batter in a thin layer on a cutting board. Using a blunt knife or metal cake spatula, "cut" thin strips of batter into the boiling water. Cook for 3 minutes and remove with a slotted spoon. You may need to do this in batches to prevent the fist dumplings dropped into the pan from overcooking.

Melt butter in a large sauté pan. Add spätzle. You may toss the spatzle lightly to coat with the butter or brown them in the pan if desired. Serve immediately.

© Emily Bell