By Shane
Henry Kwiatkowski '11
 |
| Kwiatkowski '11 |
Halloween 2011, Washington DC
Ingredients
1lb ground pork sausage
4 apples (tart variety)
1 onion
3 cloves of garlic
1 wheel brie cheese
large sprig fresh rosemary,
or 3 tbsp. dried leaves
2 tbsp. powdered cinnamon
10 or so fresh sage leaves
(fresh is better)
olive oil and/or butter
salt and pepper
1
Start by browning pork in pan
with a little oil, salt and pepper over medium heat. You’re aiming to brown
your meat a little crisp. If you’re not sure what kind of brown, imagine the
rich brown wood of the tables and chairs at the Library of Congress twinged in cinnamon,
or like dark hazel eyes.
2
As the meat browns, dice one
apple and the onion together, minding the apple seeds; they’re bitter like
October DC wind. Mix the apple and onion in a bowl with some olive oil and
butter and half of each of the spices. The sage might smell bitter when you
first tear the leaves, but it will mellow. Some things must have heat applied
to remove bitterness, the gentle warmth of convection, conduction and intention
stripping away whatever acrid thing may be held within. Preheat oven to 375
degrees F.
3
When the meat has crisped,
toss the apple-onion mixture into the pan. Add a little oil or butter if any
sticking occurs, though this will be unlikely. You will smell the warm fragrance
of the spice and herbs as an offering to the Fall air. The sage will consecrate
and invite life; the rosemary for memory; the cinnamon ushers in joy. Perfect
for the souls of Samhain. I contemplate the dead as Kelly and Kenzie busy
themselves cleaning the table, stringing lights, and readying maple cookies in
the shapes of tender, small leaves. I toss the mixture so nothing will stick.
4
Cut the rest of the apples
into slices 1/8-1/4” thick, and the brie into wedges. When the mixture is done
crisping, remove pan from heat; drain pan of excess fat, leaving a little bit. Put
a layer in of sausage then apples and brie in your casserole dish. When I baked
mine I laid the slices of apple around the edge of the dish, the moon’s life of
full and wane emblazoned in apple flesh on top in honor of passing days and
those who have passed.
5
When finished layering, put
aside the dish and take the garlic cloves, mash them out of their papery skins.
Then put the pan back over low heat and place the garlic and the rest of the
spices inside, swirling in a little butter and olive oil. When heated and
fragrant, pour over the layer.
6
Cover and bake for 25min.
Remove cover and bake for around 10min until the apples and brie are
golden-brown and bubbly, respectively. Take out and take to table. Garnish with
more sage leaves, cinnamon and rosemary if desired.
Earlier that day at the Holocaust Memorial, I had seen
the name “Kwiatkowski” on a board displaying names of Polish lost during WWII,
dioramas of great ovens, and thousands of shoes. I do not know how those lost
souls spent their Halloweens, but I hope that they were as grateful for theirs
as I’m for mine: lights in wine bottles casting soft glows, the radiant smells
of warm food, the buzzing of wine, and a prayer to family, whoever or wherever
they may be. We drink and eat to the night, and for what life gives and takes.
Kwiatkowski '11 majored in Creative Writing and Anthropology. He aspires to write, act, and travel the world
to learn about its people of all kinds, its workings and its magic.
Hobbies include thinking about the connectedness of things, cooking,
singing and talking with people about nearly anything. Animism is his
go-to philosophy, and seeks to honor the spirit of the world through
creation and much-too-much laughter. He currently lives in Vancouver,
Wash.
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