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I would seem downright unappreciative if I didn’t first acknowledge the blessings from the weather gods this month. I thank them for the extra time to pull the dead flowers, the extra time to rake dry leaves (vs. the dreaded wet ones), the extra time to put away lawn furniture, and to clean out the garage so that we can park in it this winter. I’d like to say that I got all of this done and hung the Christmas lights too, but let’s not go crazy, OK? Besides, I can do that next weekend … right? I was too busy rejoicing in the fact that I could still grill outdoors without having the wipe the snow off the Weber. And, contrary to what others might say, I refuse to believe that we’re going to have to pay for this autumn bounty in January.

Here are a couple recipes that are going to make it to the dinner table in our house this month.

Whisky Glazed Pork Chops

4 large-bone thick chops

1/2 cup of whiskey

1/2 cup apple cider

2 tablespoons golden brown sugar

1 tablespoon Dijon-style mustard

2 dashes of hot sauce

1/2 teaspoon of vanilla

1 teaspoon apple cider vinegar

2 tablespoons unsalted butter

Combine whiskey, cider, sugar, mustard, hot sauce and vanilla. Take 1/4 cup of this mixture and marinade pork chops for a couple of hours, turning the chops in the marinade a couple of times.

Remove chops from marinade and pat dry, season with salt and pepper, over medium high heat, cook chops with a little olive oil until well browned on each side, about four minutes per side. Remove chops and cover with foil, add remaining sauce/marinade to pan and scrape all the “font,” simmer for a few minutes and sauce will thicken slightly, whisk in butter, return chops to pan until cooked through, serve chops on a platter and top with sauce.

Pork Scaloppini with Brown Sage Butter and Gnocchi

8-12 slices of pork loin 1 inch thick

1 pound of fresh gnocchi (more or less if you want)

8 fresh sage leaves

2 pints of grape tomatoes

1/2 cup of unsalted butter

1 package of cleaned spinach

Olive oil as needed

Salt and pepper to season

Flour as needed

Prepare gnocchi according to the following recipe, and have ready. With a cooking mallet pound out the pork loin into 1/4 inch thick paillards (thin). Dredge them in flour and season with salt and pepper. In a hot pan sauté the pork in olive oil two or three at a time until browned on each side. Set aside and keep warm. Wipe out the sauté pan with a paper towel and add the butter. Heat on high until it starts to melt. Add the sage leave and tomatoes. When butter starts to brown and the tomatoes start to blister, remove the sage leaves and set aside. Add the spinach, season and toss to wilt. Add gnocchi and taste for seasoning.

Place small amount of gnocchi, tomatoes and spinach in the center of plates, top with pork and garnish with reserved sage leave. Serves four.

Gnocchi

3 pounds russet potatoes

2 cups all-purpose flour

1 egg, extra large

1 pinch salt

1/2 cup canola oil

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through ricer onto a clean pasta board.

Make a divot in the center of potatoes for your egg, and sprinkle all over with flour, using all the flour. Stir in egg and flour with a fork.

Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another four minutes until ball is dry to touch.

Roughly roll dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or “gnocchi board.”

To cook bring six quarts of salted water to a boil, Gently drop your gnocchi into the boiling water and cook until they float (about one minute). As gnocchi float to top of the boiling water, remove them and serve right away with your favorite sauce, or if you wish to a ice bath and when they have cooled toss with oil and refrigerate for up to two days. I have found the key to light and airy gnocchi is the ricer and using warm potatoes. (Of course, in the interest of time, you can buy your gnocchi and prepare it according to the package directions. But there is no substitute for fresh.)

Please feel free to e-mail me with any questions, comments or request for recipes. I enjoy hearing from you.

Darryl Allan is food and beverage director for Fountainhead Hotels, which includes Zach’s Restaurant at Sophie Station Hotel. He enjoys sharing his passion for fun, creative and great-tasting food. E-mail him at fb@fdifairbanks.com.