Menu serves 4

Apples, pears, and squashes are all coming into season. They have lovely color and they fill the house with heavenly aromas when they are cooking. I like meals that are seasonal, easy to prepare, colorful, and delicious. Therefore, I have chosen to present the whole meal rather than just recipes.
Pear Salad with Pecan Nuts

Pepper Steak (Steak au Poivre) served with baked banana squash

Baked Apples for Dessert

Best served with Retzlaff Cabernet Sauvignon

Preparation:

Prepare and start the squash and apples first. Heat the oven to 350° degrees. Cut the squash into serving sizes,
place in a oven proof dish, cover with foil. Core the apples and put a little butter and brown sugar in the cavity
(Bob likes a dash of cinnamon).

Place them in an oven proof dish and start the baking—about 45 minutes. When these are done just turn off the oven.
Serve them when you are ready. Next season the steaks (see next recipe). Now arrange and dress the salad and serve.
While you are enjoying the salad and a glass of wine, the steaks will be cooking.

Pear Salad with Pecan Nuts:

Arrange mixed greens on plates. Top with peeled, sliced ripe pear, pecan nuts, and white raisins. Dress with a dressing
of grape seed oil, equal parts rice wine vinegar, salt, dash cayenne pepper and sugar to taste.

Steak au Poivre:

Spread ground pepper on a sheet of foil. Season both sides of 2 rib–eye steaks with salt, then press the steaks into
the pepper, coating both sides.

Place them in a hot pan and sear for 5 to 10 minutes on each side—until they are nice and brown and done to your liking.
Transfer to a warm platter, cover with foil.

In the same pan, sauté 2 shallots until translucent, add ¼ cup brandy, ¼ cup red wine and cook until reduced to about
half. Add a ¼ cup cream, stirring constantly until sauce thickens. Arrange ½ steak on each warm plate along with a
piece of squash and pour the sauce over all.

Dessert:

Serve the warm apples ether plain or with a little cream.

I am always open to suggestions. Let me know how you like it.

--Gloria Retzlaff Taylor

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