Friday, October 31, 2008
HALLOWEEN PRAYER ~ 'FROM GHOULIES AND GHOSTIES AND LONG-LEGGEDY BEASTIES AND THINGS THAT GO BUMP IN THE NIGHT ...'
Thursday, October 30, 2008
- Preheat oven to 325-degrees.
- Beat unsalted butter at medium speed about 2 minutes or until soft & creamy. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears.
- Combine flour and next 6 ingredients. Combine pumpkin and bourbon (rum). Add flour mixture to creamed mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Mix after each addition on low until blended.
- Pour batter into greased and floured 10-inch tube pan. Bake for 1 hour and 25-30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes before removing.
Wednesday, October 29, 2008
"The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them."
- Preheat oven to 325-degrees.
- Bring water to boil in 2 quart saucepan. Add pumpkin or squash and cook until fork tender but still firm. Drain and toss with apples and cranberries. Transfer to oven-proof casserole.
- Melt butter in 1 quart saucepan. Add ginger, brown sugar and Cointreau and heat until sugar is dissolved. Season with salt & pepper. Pour over pumpkin apple mixture.
- Bake, uncovered, for 30 minutes or until apples are semi-soft. Dot each serving with pat of butter. (4-6 servings)
Tuesday, October 28, 2008
Monday, October 27, 2008
~ Treasured American Elm
~ Succulent pork, wrapped in bacon and stuffed with a hints of goat cheese (adapted from Food & Wine - Oct. 2006)
2 1-lb. well-trimmed pork tenderloins
6 slices of bacon
1 Tbsp. extra-virgin olive oil
1/4 cup minced sweet onion
1/4 lb. good pork or chicken sausage, casing removed
(sun-dried tomato/basil chicken sausage is delicious)
1 cored, peeled, and 1/3-inch diced Granny Smith apple
1 minced clove garlic
1 Tbsp. chopped fresh thyme (1 tsp. dried)
1 Tbsp. chopped fresh sage (1 tsp. dried)
1/2 cup finely chopped collard greens
4 oz. fresh crumbled goat cheese
coarse salt & freshly ground pepper
1 Tbsp. extra-virgin olive oil
1 minced clove garlic
1 peeled, cored, and 1/3-inch diced Granny Smith Apple
3/4 cup apple cider
1/2 cup dry Michigan Riesling
1/4 cup organic chicken stock
1 Tbsp. chopped sage (1 tsp. dried)
1/2 Tbsp. chopped thyme (1/2 tsp. dried)
coarse salt & freshly ground pepper
- Prepare grill. Using a long, think knife, begin at thick end of pork tenderloin and cut a 1-inch wide pocket through the center of each, using handle of wooden spoon to widen pocket if necessary. Season with a bit of cracked pepper. Set aside.
- In large skillet, heat olive oil and add onion, cooking over moderate heat until translucent, about 3 minutes. Add sausage and cook, breaking it up with wooden spoon until cooked through, abut 3 minutes. Add apple, garlic, thyme and sage and cook until apple begins to soften, about 2 minutes. Stir in collard greens and cook until wilted, abut 2 minutes. Transfer mixture to medium bowl and let cool to room temperature. Mix in goat cheese and season stuffing with salt & pepper.
- Sill pork tenderloin with stuffing, poking it in with wooden spoon. Season tenderloins with salt & cracked pepper and wrap bacon strips securely around them; try to cover any exposed stuffing with bacon.
- Grill tenderloins over moderately high heat, turning four times until browned on every side, about 25 minutes or internal temperature reaches 140-degrees. Transfer tenderloins to cutting board, cover tightly with foil and let rest for 10-15 minutes.
- Meanwhile, prepare sauce. Heat oil in medium saucepan. Add garlic and cook over moderate heat until fragrant, about 1 minute (careful not to burn). Add apple, cider, Rieslilng, Chicken stock, sage & thyme and simmer until apple softens, about 7 minutes. Transfer contents of saucepan to blender and puree until smooth. Strain sauce back into saucepan and boil until it coats back of a spoon, about 5 minutes. Season with salt & pepper.
- Slice tenderloins crosswise about 1-inch thick and arrange on plates. Soon Apple Riesling Sauce around the meat and serve. (4 servings)
- Note: Bacon wrapped stuffed tenderloins and sauce can be made ahead and refrigerated. Bring tenderloin to room temperature before grilling. Reheat sauce and serve as directed.
Sunday, October 26, 2008
Saturday, October 25, 2008
- Preheat oven to 350-degrees.
- Combine flour, cheese, pecans, salt, and paprika. Add oil and stir well. Press mixture firmly in bottom and up sides of 9-inch deep dish quiche or pie plate. Bake for 12 minutes. Cool completely.
- Combine sour cream, chicken broth, mayonnaise, and eggs. Stir in chicken, cheese, onion, and Tabasco. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350-degrees for 55 minutes or until set. Allow to rest 10 minutes before serving. (8 servings)
- In small bowl whisk olive oil with lemon & orange juices, vinegar, and orange and lime zest. Season lightly with salt and pepper.
- In large bowl, toss spinach, basil and plums. Add dressing and toss well. Sprinkle with sea salt & black pepper and serve immediately.
Thursday, October 23, 2008
"Anyone can count the seeds in an apple but only God can count the number of apples in a seed."
~ Apple orchard (Old Mission Peninsula)
APPLE COCONUT CAKE with BROWN SUGAR GLAZE
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup oil
3 organic eggs
2 1/4 cup sugar
2 tsp. vanilla
2 cups chopped toasted pecans
3 cups peeled and chopped apple
1/2 cup flaked coconut
- Preheat oven to 350-degrees.
- Combine flour, baking soda and salt; set aside.
- Combine oil, eggs, sugar, and vanilla and beat on medium for 2 minutes. Add flour mixture at low just until blended. Fold in toasted nuts, apples and coconut (batter will be stiff).
- Bake in greased & floured tube pan in middle of oven for 1 hour and 25-30 minutes, until toothpick in center comes out clean. Cool in pan for 10 minutes; remove & drizzle with warm Brown Sugar Glaze.
BROWN SUGAR GLAZE
1/2 cup brown sugar
1/2 cup unsalted butter
1/4 cup milk
Combine and bring to full boil, stirring constantly, 2 minutes. Let cool to lukewarm. (2/3 cup)
Wednesday, October 22, 2008
- Melt 2 tablespoons of butter in large saucepan. Ad mushrooms and cook over high heat, stirring occasionally until golden, about 8 minutes. Transfer to a plate.
- Melt remaining 4 tablespoons of butter in saucepan. Ad onion and shallots and cook until softened. Add wild mushrooms and cook, stirring until tender, about 20 minutes. Add Cognac and cook until evaporated. Stir in stock, and snipped thyme, bay leaves and cooked baby bella mushrooms. Bring to s simmer and reduce heat , cooking on moderately low for 45 minutes. Discard bay leaves.
- Working in small batches, puree soup in blender until smooth. Return soup to saucepan and stir in cream. Season with salt & pepper.
- Blend Asiago cheese, cream cheese and egg yolk in small blender until creamy. Spread mixture on baguette toasts and arrange on baking sheet.
- Preheat broiler and broil toasts for about 2 minutes until golden and bubbly.
- Ladle soup into shallow bowls and float Asiago toasts on top. Garnish with chives and serve. (10 servings)
Tuesday, October 21, 2008
- Rinse grape leaves under cold water and pat dry. Remove tough stems and ends. Place vein side up on clean flat surface.
- Combine goat cheese, olive oil, and fresh herbs until smooth. Season with salt & pepper. Fold in toasted pine nuts and capers.
- Spoon about 1 tablespoon of cheese mixture in center near base of leaf. fold stem end over to cover filling. Fold both sides inward and tightly roll leaf toward pointed tip end to form a tight pocket. Place seam side down on plate. Repeat with remaining leaves and filling.
- Brush rolled leaves with oil and sprinkle with lemon juice and zest. Arrange leaf packets on serving platter. Garnish with grapes and fresh mint.
Monday, October 20, 2008
Sunday, October 19, 2008
3 tablespoons lime or lemon juice (1-1/2 ounces)
1 teaspoon prepared or grated fresh horseradish
1/8 teaspoon celery seeds
1 cup tomato juice, chilled (8 ounces)
1 teaspoon Worcestershire sauce
1/4 to 1/2 teaspoon bottled hot pepper sauce
Dash kosher salt
Dash freshly ground black pepper
3/4 cup vodka, chilled in the freezer (6 ounces)
2 6-ounce whole smoked chubs, trout, or whitefish
2 kosher dill pickles or cucumber spears
4 large pimento-stuffed green olives
- For mix: In a small pitcher or 2-cup glass measure, combine lime juice, horseradish, and celery seeds. Mash the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, Worcestershire sauce, hot sauce, salt and black pepper. Stir everything together to combine.
- Divide the vodka between 2 tall, chilled glasses filled with ice. Fill the glasses with the tomato juice mixture; stir. Add smoked chubs and kosher dill spears to glasses. For each serving, thread 2 olives on a cocktail pick. Place each across the rim of each glass and serve. Makes 2 (about 10-ounce) servings.
Saturday, October 18, 2008
~ SHADY LANE CELLARS
Friday, October 17, 2008
"Black Star Farms is a popular agricultural destination located on the beautiful Leelanau Peninsula in northern Michigan. Our Winery and Distillery produce some of the best Michigan wines and spirits. Our luxurious B&B Inn is the perfect place to host private special events including weddings, corporate retreats, and family celebrations. Artisanal cheese and a farm market round out our Suttons Bay site. To try our wines, visit any of our three tasting rooms in Suttons Bay, Traverse City and on the Old Mission Peninsula ...)
BAKED BLUEBERRY BRUNCH
~ One of the favorites at the Inn at Black Star Farms (BED & BREAKFAST INN ONLINE)
24 Slices of bread, cubed(may use French bread, brioche, or any type white bread).
1 lb. Cream cheese - cut into cubes
2 C. Blueberries
1/4 C. Orange zest
24 Large eggs
1 qt. Milk
1 C. Maple syrup
3 C. Sugar
2/3 C. Cornstarch
3 C. Water
3 C. Blueberries
1 T. Lemon juice
3 T. Butter
- Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2" pan. Scatter cream cheese, 2 C. of blueberries, and orange zest over bread. Place remaining bread cubes over blueberries.
- Mix together eggs, milk, and maple syrup. Pour evenly over entire pan. Cover and refrigerate 4 hours or overnight.
- Preheat oven to 350°. Bake covered for 40 minutes. Uncover, bake an additional 30 - 40 minutes, or until puffed, browned, firm and thoroughly cooked. Cut into 24 squares and keep warm.
- For sauce: in a large pot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear - about 7-8 minutes.
- Stir in blueberries and simmer until berries burst. Remove from heat and stir in butter and lemon juice. Keep warm.
- To serve: pour about 1/4 to 1/2 C. sauce over each portion. Serve hot.
Thursday, October 16, 2008
"For this place, this Leelanau Peninsula, a high place early surrounded by the Lake of Michigan, was fine terroir. The ice-ground rock made good soil for grapes, deep & well drained, lying in ridges,exposing the vines properly to the sun. And the Lake of Michigan tempered the climate making a good growing season - ripening the grapes not too much, not too little, but just right for fine wine."
"Our goal has always been to produce the finest wines possible. We strive to make wines that express the unique soil and climate in which they grow, the personal attention they are given in vineyard and wine cellar, and the winegrower’s esthetic. Our wines are living things, raised with care, giving voice to our joie de vivre.We have produced estate grown and bottled Leelanau Peninsula wines since our first crush in the fall of 1978. Now we make entirely methode champenoise and cuve close method sparkling wines. Many wines are from our estate vineyards; however, we are producing wines from grapes purchased from other vineyards. Our current annual production is less than 8000 cases: this modest volume allows us the pleasure of winemaking in the style we enjoy - small lots made with minimal handling.All of our L. Mawby sparkling wines are made using the methode champenoise, and are aged in the bottle before disgorging, with many cuvees being given 3 or more years of tirage aging. Our M. Lawrence sparkling wines are produced in the cuve close method, are given less aging, and are less costly than the method champenoise sparkling wines."
" There comes a time in every woman's life
when the only thing that helps is a glass of champagne."
~ Bette Davis
(from the movie Old Acquaintance)
Wednesday, October 15, 2008
and he planted a vineyard."
~ Genesis 9:20
Willow Winery was established in 1992. It was and continues to be,a work of passion and love created and designed by John and Jo Crampton.
Located on a beautiful, wind-swept hillside in Suttons Bay, the panoramicviews of West Traverse Bay add to the majesty of the vineyard.
Willow produces premium Chardonnay, Pinot Noir, Pino Grisexclusively from estate or regionally grown fruit.
Tuesday, October 14, 2008
"The scope of the subject of wine is never ending, [as indeed,] so many other subjects lie within its boundaries. Without geography and topography it is incomprehensible; without history it is colorless; without taste it is meaningless; without travel it remains unreal. It embraces botany, chemistry, agriculture, carpentry, economics – any number of sciences whose names I do not even know. It leads you up paths of knowledge and by-ways of experience you would never glimpse without it."
"Think of it as your very own, perfectly charming, winery and Old World Inn. Offering breathtaking views of both East and West Grand Traverse Bay. Open all year, our gracious staff will offer wine tasting and sales-from dry to sweet to sparkling. Immerse yourself in our year-round B&B ~ stay a night or come for a wine seminar, cooking class, or plant private event ..."
CINNAMON RAISON FRENCH TOAST SOUFFLE
~ Delightful breakfast served complete with recipe (Autumn Pond Bed & Breakfast)
1 large loaf Cinnamon Raisin Bread
(chopped in 1/2 - inch cubes enough to fill 9 x 13 inch pan)
12 oz. softened cream cheese
6 oz. softened butter
3/4 cup real maple syrup, divided
10 eggs (prefer organic)
3 cups half & half
1/2 cup cinnamon sugar
(1/4 cup sugar & 1/4 cup cinnamon mixed together)
additional warm maple syrup
- Place chopped cinnamon raisin bread in 13 x 9 inch glass pan coated well with cooking spray.
- Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread mixture over top of bread, leaving some openings through which to pour egg mixture.
- Beat eggs, half & half and 1/2 cup maple syrup. Pour egg mixture over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Uncover and bake 50-55 minutes. Cut into 15 squares and sprinkle with powdered sugar. Drizzle with additional warm maple syrup, if needed. (15 servings)
Monday, October 13, 2008
JUTTING NORTH ON OLD MISSION PENINSULA ~ BRYS ESTATE VINEYARD & WINERY ... 2 LADS WINERY / PORK TENDERLOIN with DRIED CHERRY COMPOTE
(Old Mission Peninsula)
"Brys Estate Vineyard & Winery is a family owned boutique winery situated on 80 acres with breathtaking view of East Grand Traverse Bay. We produce only 5,000 cases per year of estate grown and bottled Pinot Blanc, Pinot Grigio, Chardonnay, Riesling, Gewurztraminer, Pinot Noir, Merlot, Cabernet Franc and Ice Wine ..."
PORK TENDERLOIN with DRIED CHERRY COMPOTE
~ Delightful recipe featuring Michigan lush cherries ... compliments of Linda Burkey (tasting room) at Brys Estate
6 6 oz. pieces pork tenderloin
6 sprigs fresh rosemary (garnish)
Marinate pork tenderloin in Mustard Marinade in refrigerator for a minimum of 4 hours. Grill or broil tenderloin until medium, approximately 8-10 minutes. Slice on bias into 1/4 inch pieces. Ladle 1/4 cup Cherry Compote on plate and place sliced pork on top of compote. Garnish with fresh rosemary sprigs.
1 cup olive oil
2 cloves garlic
1/3 cup Dijon mustard
2 tsp. black pepper
1 tsp. kosher salt
2 tsp. finely chopped thyme
1 tsp. finely chopped rosemary
Puree olive oil and garlic in blender. Add remaining ingredients and blend well.
DRIED CHERRY COMPOTE
1/2 diced red onion
1/4 cup shitake mushrooms
1 Tbsp. olive oil
3 cups beef stock
1 tsp. orange zest
2 cups Cabernet Franc wine
1 cup dried cherries
1/4 cup orange juice
1 Tbsp. chopped thyme
1/2 cup port wine
3 Tbsp. chilled (cut into pieces) butter
Saute red onions and shitake mushrooms in olive oil until lightly browned, approximately 3-5 minutes. Add beef stock, orange zest, Cabernet Franc; bring to boil and continue cooking until liquid is reduced by half. Add dried cherries, orange juice, thyme, and port wine. Return to boil and continue cooking until liquid is of a syrupy consistency. Remove from heat and whisk in chilled butter, one piece at at time. Return to boil prior to serving.
Sunday, October 12, 2008
"ENJOY THE GOOD LIFE!" ~ PENINSULA CELLARS / CHATEAU GRAND TRAVERSE (OLD MISSION PENINSULA) / GLUHWEIN: SPICED APPLE WINE
(Old Mission Peninsula)
"Peninsula Cellars in a family owned and operated winery located on the 150-year old Kroupa farm. Specializing in Gewurztraminer and Reisling, Peninsula Cellars also offers a number of red, white, and fruit wines, including a white cherry wine and a black sweet cherry dessert wine. Located 6 miles north of Traverse City ..."
GLUHWEIN : SPICED APPLE WINE
~ Heart warming recipe compliments of Peninsula Cellars
1 Bottle Peninsula Cellars Apple Wine
2 cinnamon sticks
1/2 orange peel
1 apple, quartered
1/4 cup sugar
1/4 tsp. vanilla extract
Heat to 135-degrees, hold for 30 minutes. Drink and enjoy!
~ Chateau Grand Traverse
Saturday, October 11, 2008
'SING NOW THE LUSTY SONG OF FRUITS AND FLOWERS' ~ AUTUMN GRAPE, APPLE, PEAR & WHITE CHEDDAR SALAD with TOASTED PECANS
- Place apple juice in small saucepan and bring to boil over medium-high heat. Cook until reduced to about 3 Tbsp. (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper, stirring with a whisk.
- Combine greens, grapes, apple, and pear in large bowl. Drizzle with apple juice mixture and toss gently to coat. Sprinkle with shredded cheese and toasted nuts. (6 servings)
Friday, October 10, 2008
1 clove garlic, peeled and halved
1/2 cup Arcturos Dry Riesling
1 teaspoon lemon juice
8 ounces chopped Swiss Emmentaler cheese
14 ounces chopped Leelanau Cheese Raclette
4 tablespoons Black Star Farms Spirit of Cherry fruit brandy
1/2 teaspoon cornstarch
pinch of freshly ground black pepper
pinch of nutmeg
2-pound cubed baguette or other crusty white bread
( tart apple slices or roasted potatoes)
- Rub the interior of the fondue pot with the garlic halves, then discard. Place the fondue pot over medium heat, add the wine and gently heat, about 5 minutes. Add the lemon juice and Emmentaler and Raclette cheeses. Bring to a boil, stirring constantly.
When the cheese is melted, stir in the Spirit of Cherry and cornstarch. Season with black pepper and nutmeg. Stir to blend thoroughly.
- To serve, place the fondue pot over the flame. Each person should give the fondue pot a stir when dunking the bread cube, this keeps the fondue creamy.
Thursday, October 09, 2008
~ Traverse City
~ October is apple time in Michigan. Please enjoy this simple open-face apple French dessert compliments of Edible Grande Traverse/Fall 2008.
1 cup pastry or all-purpose flour
1/4 tsp. salt
pinch of sugar
5 Tbsp. cold unsalted butter
2 1/2 to 3 1/2 Tbsp. ice water
In mixing bowl, blend four, salt and sugar. Add butter and blend in by cutting up into pieces i the four, using a pastry cutter, 2 knives slicing against each other, or your fingertips. When most of the flour and butter have been incorporated but still small, pea-sized lumps of butter visible, sprinkle on about 3 Tbsp. of ice water. Mix lightly until it all just barely holds together in a ball. Add a little more water if mixture is still too dry. Form quickly into a ball, cover n plastic, and refrigerate for about 30 minutes.
3 Tbsp. butter
3/4 cup sugar
6 firm acidic Michigan apples (e.g. Northern Spy, Golden Delicious)
pinch of cinnamon, clove or other favorite spice, if desired
- In heavy 10-inch skillet (I like an iron skillet) or fireproof baking dish, gently heat sugar and utter until melted; remove fro heat. Core apples and cut each into eight wedges (10-12 for large apples). Arrange in closely packed layer in the skillet, pressing lightly into the sugar mixture. Toss remaining apples in a little lemon juice (and spice) and arrange in a second layer in the pan. Cook over low to medium heat for about 30 minutes until juices are bubbling and brown and apples are somewhat tender. Remove from heat for 5-10 minutes.
- Preheat oven to 425-degrees.
- Take cold pastry dough fro refrigerator and roll into a circle big enough to cover all of the apples. When oven is fully preheated, lay the dough on top of apples and trim it quickly so that it all fits inside the pan. Put immediately into oven and bake for about 20 minutes, until crust is browned and cooked through.
- Allow pan to cool slightly, then carefully (beware of hot, syrupy juices) invert onto a serving plate. Serve warm if possible. To dress it up, try a dollop of cold heavy cream,creme fraiche, or a light ice cream. (8 servings)