Friday, October 31, 2008

HALLOWEEN PRAYER ~ 'FROM GHOULIES AND GHOSTIES AND LONG-LEGGEDY BEASTIES AND THINGS THAT GO BUMP IN THE NIGHT ...'

From ghoulies and ghosties
And long-leggedy beasties
And things that go bump in the night,
Good Lord, deliver us!




~ Lost souls

~ "I'm so pretty!"









Thursday, October 30, 2008

"THEY'RE EVERYWHERE ... THEY'RE EVERYWHERE!" ~ PUMPKINS ON PARADE / 'SPIRITED' PUMPKIN POUND CAKE

"I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion."
~ Henry David Thoreau


~ Pumpkins on parade
_____________
PUMPKIN POUND CAKE
___________
1 cup soft unsalted butter
3 cup sugar
5 large organic eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ginger
2 cups mashed pumpkin (canned is fine)
1/3 cup bourbon (or rum)
  • 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

'CORNUCOPIA OF REDS and ORANGES' ~ GINGER PUMPKIN, CRANBERRY & APPLES

"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."

~Ralph Waldo Emerson




~ Pumpkins & squash
____________
GINGER PUMPKIN, CRANBERRIES & APPLES
~ The intense smell of autumn harvest in this delicious treat slightly tweaked from The Northwoods Table
__________
4 cups peeled and 1-inch cubed fresh pumpkin or squash
1 quart water
4 cups cored and 1-inch cubed Granny Smith apples
3 Tbsp. dried cranberries
1/3 cup unsalted butter
2 oz. Cointreau
1/2 cup dark brown sugar
coarse salt & freshly ground pepper to taste
1 Tbsp. chopped fresh ginger (1 tsp. ground)
additional unsalted butter for serving
  • 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

'AUTUMN FIRES'

Sing a song of seasons!
Something bright in all!
Flowers in the summer,
Fires in the fall!
Robert Louis Stevenson
(Autumn Fires.)



~ Cranbrook Road
(Bloomfield Village)

Monday, October 27, 2008

'FALL IS THE ARTIST' ~ GOD'S PAINTBRUSH

"Fiery colors begin their yearly conquest of the hills, propelled by the autumn winds. Fall is the artist."

~ Takayuki Ikkaku, Arisa Hosaka and Toshihiro Kawabata
( Animal Crossing: Wild World, 2005 )





~ God's paintbrush

'AUTUMN'S LAST LOVELIEST SMILE' ~ GRILLED STUFFED PORK TENDERLOIN with APPLE RIESLING SAUCE

"Autumn, the year's last, loveliest smile."
~ William Cullen Bryant


~ Treasured American Elm

______________
GRILLED STUFFED PORK TENDERLOIN with APPLE RIESLING SAUCE

~ 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

SAUCE:

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.
Wine Suggestion: Michigan Gold Medal winning ~ Brys Estate 2007 dry Riesling

~ Autumn
(Bloomfield Village)

Sunday, October 26, 2008

'OCTOBER GLORY'

"No spring nor summer beauty hath such grace
As I have seen in one autumnal face."
~ John Donne

~ October Glory
(Michigan countryside)

Saturday, October 25, 2008

'AUTUMN JOY' ~ CHICKEN PECAN QUICHE / SPINACH, BASIL and PLUM SALAD

"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all. "
~Stanley Horowitz
~ Autumn joy
________________
CHICKEN PECAN QUICHE
~ Delicious blend of flavors, perfect for an autumn brunch
(adapted from Jan. 1999 Southern Living)
1 cup flour
1 cup shredded Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. coarse salt
1/4 tsp. Hungarian paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup organic chicken broth
1/4 cup good mayonnaise
3 large lightly beaten organic eggs
2 - 2 1/2 cups finely chopped cooked chicken
1/2 - 3/4 cup shredded Cheddar cheese
1/4 cup minced onion
3 drops Tabasco sauce
1/4-1/2 cup pecan halves
  • 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)
______________
SPINACH, BASIL and PLUM SALAD
~ Memorable salad from June 2007 Food & Wine
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. fresh orange juice
1 Tbsp. balsamic vinegar
1 tsp. grated orange juice
1 tsp. grated lime zest
coarse sea salt (preferabley red)
freshly ground black pepper
2 5-oz. bags baby spinach
2 cups torn fresh basil leaves
2 halved, pitted and thinly sliced black or red plums
  • 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

'OH, THE APPLE TREE' ~ APPLE COCONUT CAKE with BROWN SUGAR GLAZE


"Anyone can count the seeds in an apple but only God can count the number of apples in a seed."
~ Robert H. Schuller

~ 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

AUTUMN 'S 'FLAMING TORCHES' ~ WILD MUSHROOM SOUP with ASIAGO TOASTS

"October's poplars are flaming torches lighting the way to winter. "
~Nova Bair
WILD MUSHROOM SOUP with ASIAGO TOASTS
~ A sipping soup that tastes of autumn
(adapted from Food & Wine 2007)
__________
6 Tbsp. unsalted butter
1 lb. thinly sliced baby bella mushrooms
1 chopped red onion
2 minced shallots
1 1/2 lbs. trimmed mixed wild mushrooms
2 Tbsp. Cognac
2 1/2 quarts organic chicken stock
10 sprigs chopped fresh thyme
2 bay leaves
3/4 cup heavy cream
coarse salt & freshly ground black pepper
1 cup (4 oz.) freshly grated Asiago cheese
1/4 cup cream cheese
1 large egg yolk
1 (1/4 inch sliced) toasted baguette
1/4 cup snipped chives
  • 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)

~ Autumn aflame

(Bloomfield Village)

Tuesday, October 21, 2008

'FRUIT OF THE VINE' ~ STUFFED GRAPE LEAVES with GOAT CHEESE

"For before the harvest, as soon as the bud blossoms
And the flower becomes a ripening grape,
Then He will cut off the sprigs with pruning knives
And remove and cut away the spreading branches."
~ Isaiah 18:5
~ Awaiting harvest
______________________
STUFFED GRAPE LEAVES with HERB GOAT CHEESE
~ Simple tried and true classic since biblical days
__________________________
1 jar (16-oz) preserved grape leaves
3 Tbsp. toasted pine nuts
(shake raw pine nuts over medium heat for 5 minutes and set aside)
8 oz. crumbled creamy goat cheese
2 Tbsp. extra-virgin olive oil
1/4 cup minced fresh herbs (rosemary, thyme, basil, oregano, chives, tarragon, etc.)
1 Tbsp. rinsed capers
sea salt
freshly ground black pepper
extra-virgin olive oil for brushing
2 Tbsp. freshly squeezed lemon juice
lemon zest
fresh grapes for garnish
mint leaves
  • 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.


~ Grape leaf and grapes

Monday, October 20, 2008

"WINE IS SUNLIGHT, HELD TOGETHER BY WATER."

"Wine is sunlight,
held together by water."
~ Galileo



~ Hubbard Lake sunset

Sunday, October 19, 2008

QUAINT LELAND & HISTORIC FISHTOWN ~ WORLD FAMOUS CHUBBY MARY (THE COVE)

~ Leland & Historic Fishtown


WORLD FAMOUS CHUBBY MARY
~ This popular drink from THE COVE in Leland might not suit everyone's taste but, nonetheless, 'World Famous' (recipe found in MIDWEST LIVING)

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)
Ice cubes
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.

Friday, October 17, 2008

FOLLOWING THE WINE TRAIL ~ BLACK STAR FARMS (LEELANAU PENINSULA) / BAKED BLUEBERRY BRUNCH

"Good wine is a necessity of life for me."
~ Thomas Jefferson

~ Sunrise at Black Star Farms

"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


Sauce:

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

LEELANAU PENINSULA SPARKLING WINES ~ L. MAWBY

"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."

~ Larry Mawby
(Ode to the Leelanau)

~ Autumn in Leelanau


~ L. Mawby vineyards

________________


"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)

Tuesday, October 14, 2008

'LEADING UP THE PATH OF KNOWLEDGE' ~ CHATEAU CHANTAL / CINNAMON RAISON FRENCH TOAST SOUFFLE

"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."

~ Hugh Johnson



~ Early morning mystery

~ Vista and Vines

_____________________


~ Chateau Chantal

______________

"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 ..."

~ Wineries of Old Mission

__________________

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)

powdered sugar

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)



~ 'God's gift'
... sunlight and the remains of the day
Note: for more photos including the last year harvest, click ...

Monday, October 13, 2008

JUTTING NORTH ON OLD MISSION PENINSULA ~ BRYS ESTATE VINEYARD & WINERY ... 2 LADS WINERY / PORK TENDERLOIN with DRIED CHERRY COMPOTE

"And then one goes up the country -- song by song and wine by wine."
~ Willa Cather (On the Gull’s Road, 1908)


~ Brys Estate Vineyard & Winery

(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 ..."

~ Wineries of Old Mission

___________

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.

MUSTARD MARINADE

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.



( Old Mission Peninsula)
________________
"Our winery's contemporary architecture is a bold statement capturing the fresh characteristics of our wines. Stepping into our tasting room, you're immediately drawn to a bar of concrete overlooking a sweeping vistas of East Bay ~ a view beyond compare ..."

Sunday, October 12, 2008

"ENJOY THE GOOD LIFE!" ~ PENINSULA CELLARS / CHATEAU GRAND TRAVERSE (OLD MISSION PENINSULA) / GLUHWEIN: SPICED APPLE WINE

"Wine makes daily living easier, less hurried,
with fewer tensions and more tolerance."
~ Benjamin Franklin
~ Fine art drawing (Peninsula Cellars)

~ Peninsula Cellars

(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 ..."

~ Wineries of Old Mission Peninsula

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

(Old Mission Peninsula)
___________
"With stunning views, a modern wine making facility, and more than 120 acres of estate vineyards, this is the oldest and largest winery on the Old Mission Peninsula. Owned and operated by the O'Keefe family, this pioneering winery is internationally known for producing outstanding Rieslings of Consistent high quality and value. Offering guided winery tours, a well-appointed tasting room, and a friendly and knowledgeable staff, visitors enjoy a complete winery experience. The Winery Inn offers 6 guest rooms overlooking the vineyards and Grand Traverse Bay."

Saturday, October 11, 2008

'SING NOW THE LUSTY SONG OF FRUITS AND FLOWERS' ~ AUTUMN GRAPE, APPLE, PEAR & WHITE CHEDDAR SALAD with TOASTED PECANS

"O Autumn, laden with fruit, and stained
With the blood of the grape, pass not, but sit
Beneath my shady roof; there thou mayest rest
And tune thy jolly voice to my fresh pipe,
And all the daughters of the year shall dance!
Sing now the lusty song of fruits and flowers."
~ William Blake
~ Autumn grape leaf
____________
AUTUMN GRAPE, APPLE, PEAR & WHITE CHEDDAR SALAD with TOASTED PECANS
~ Classic autumn favorite adapted from Cooking Light (October 2005)
___________
1 cup apple juice
2 Tbsp. cider vinegar
1 tsp. extra-virgin olive oil
1/2 tsp. coarse salt
freshly ground pepper to taste
10 cup gourmet salad greens ( about 10 oz.)
1 cup halved seedless grapes
1 cored favorite Michigan apple (cut in 18 wedges)
1 cored red Bartlett pear (cut in 18 wedges)
1/4 cup (1 oz.) finely shredded white cheddar
3 Tbsp. chopped 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)

~ Fruit of the vine

Friday, October 10, 2008

MICHIGAN WINE TOUR ~ BLACK STAR FARMS (OLD MISSION PENINSULA) / RACLETTE FONDUE

"Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures . . ."
~ Black Star Farms
(Old Mission Peninsula)
Black Star Farms Old Mission, sit just of scenic M-37 amongst the rolling hills and gorgeous view of East Grand Traverse Bay. The former home of locally re-known Underwood Farm Market now houses a beautifully renovated tasting room and state of the art wine making facility. The tasting room boasts a round bar constructed from wine barrel, a cozy fireplace, and wine proudly on display."

_______________
RACLETTE FONDUE
~ This delightful shared recipe comes from Anne Hoyt of national award-winning
_______________

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

(or kirsh)

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

MICHIGAN WINE COUNTRY (LEFT FOOT CHARLEY) ~ A TASTE of TRAVERSE CITY / TARTE TATIN

(Village at Grand Traverse Commons)


~ Traverse City

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TARTE TATIN

~ October is apple time in Michigan. Please enjoy this simple open-face apple French dessert compliments of Edible Grande Traverse/Fall 2008.

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TARTE TATIN

Pie dough:

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.

Tarte:

3 Tbsp. butter

3/4 cup sugar

6 firm acidic Michigan apples (e.g. Northern Spy, Golden Delicious)

lemon juice

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)