CELEBRATE APRIL 'MICHIGAN WINE MONTH' ~ (Mini-Northern Michigan Wine Tour)

"Wine is the most civilized thing in the world."

~ Ernest Hemingway.

"Wine is sunlight, held together by water!"

Galileo Gallilei

Official Website of Michigan Wine Industry

Explore Michigan Wine Trails

'BREAK - FAST' ~ BANANA BREAD FRENCH TOAST

“The best of all medicines is resting and fasting."

~ Benjamin Franklin

~ Michigan Sunrise

(Leelanau Peninsla)

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BANANA BREAD FRENCH TOAST

~ Treasured retro-recipe compliments of chef/owner Keith Famie (past Les Auteurs Restaurant -Royal Oak, MI)

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Banana bread:

2 cups sifted all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup room temp unsalted butter

1 cup sugar

2 eggs

1 cup (about 2) mashed ripe bananas

1 tsp. fresh lemon juice

1/3 cup milk

1/2 cup chopped pecans

French Toast:

4 large eggs

1/4 cup whipping cream

2 Tbsp. brown sugar

1 tsp. vanilla extract

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

3 Tbsp. butter

Michigan Maple syrup

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• Banana Bread: Preheat oven to 350-degrees. Generously butter 9x5x3-inch loaf pan. Sift first 3 ingredients into small bowl. Cream butter in large bowl until light. Gradually beat in sugar then adding eggs, 1 at a time. Add mashed bananas and lemon juice and beat until well blended. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix in pecans. Pour batter into prepared pan. Bake until center comes out clean, about 1 hour 20 minutes. Cool in pan for 10 minutes. Turn out and cool. (Can be prepared 2 days ahead, wrap tightly and refrigerate.) Cut bread into 3/4-inch slices.
• French Toast: Preheat oven to low. Whisk eggs, cream, sugar, vanilla and spices in large bowl until blended. Melt 1 Tbsp. butter in heavy large skillet over medium heat. Place sliced bread in batter and turn to coat thoroughly. Add bread to skillet, cooking until golden brown, about 3 minutes per side. Transfer slices to cookie sheet; place in oven to keep warm. Repeat with remaining bread slices and batter in batches, adding more butter to skillet as necessary. Serve French toast, passing warm maple syrup. (6 servings)

TASTE THE BEAUTY AND WINE OF LEELANEAU ~ SHADY LANE / FORTY-FIVE NORTH / GILL'S PIER

"If God forbade drinking,

would he have made wine so good?"

~ ARMAND CARDINAL RICHELIEU

~ SHADY LANE CELLARS

(Suttons Bay)

~ FORTY-FIVE NORTH

(Lake Leelanau)

~ GILL'S PIER

(Northport)

TASTING THE HARVEST ~ MUSHROOMS AU GRATIN

~ Tall Ship Manitou, a replica of an 1800s "coasting" cargo schooner

~ Leelanau Cellars new tasting room
(Grand Traverse Bay)

( http://www.leelanaucellars.com/ )

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MUSHROOMS AU GRATIN

~ Serve this creamy appetizer (Gunflint Lodge Cookbook) with crusty bread

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1 cup fresh white bread crumbs
1/4 cup shredded Swiss or Gruyere cheese
1/4 cup freshly grated Parmesan cheese
1 Tbsp. chopped parsley
1 lb. fresh mushrooms (halved or quartered if large)
4 tsp. clarified butter
3 Tbsp. finely chopped shallots, green onions (white part only), or onions
1 tsp. minced garlic
Pinch of dried thyme
1/4 cup dry sherry
1 cup heavy cream
salt, pepper, and cayenne pepper to taste
1 Tbsp. butter

• In medium bow, combine bread crumbs, cheeses, and parsley. Set aside.
• In large skillet over medium heat, saute mushrooms in clarified butter with shallots, garlic, and thyme until mushrooms are softened and lightly browned. Deglaze with sherry. Bring mixture to boil. Add cream; reduce until thickened to a saucelike consistency. Season to taste with salt, pepper, and cayenne. Spoon into shallow gratin dish and top with crumb-cheese mixture. May be make to this point up to a day ahead, covered, and refrigerated.
• To serve, dot the crumbs with butter. Bake in preheated 375-degree oven until crumbs are lightly browned and gratin is bubbling around the edges. ( Serves 6-8)

Note: For a true taste of Michigan, pair with a bottle of Leelanau Cellars signature

Tall Ship Chardonnay .

MICHIGAN WINE TOUR (Leelanau Peninsula) ~ BROILED WALLEYE with BASIL & PISTACHIO PESTO

"Penicillin cures, but wine makes people happy."

~ Alexander Fleming

(Scottish bacteriologist credited with discovering Penicillin)

~ Gill's Pier Vineyard & Winery

(Northport, Michigan)

BROILED WALLEYE with BASIL & PISTACHIO PESTO

~ Compliments of Stubb's Sweetwater Grill in Northport, Michigan

(The Connoisseur Up North)

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PESTO

1/4 lb. fresh basil

1 oz. roasted garlic

1 Tbsp. balsamic vinegar

2 oz. extra-virgin olive oil

2 oz. pistachio nuts

1 tsp. fresh garlic

1 oz. Parmesan cheese

1/8 tsp. cayenne pepper

salt & freshly cracked black pepper to taste

WALLEYE

4 6-oz. walleye filets

1/4 cup Parmesan cheese

6 oz. chicken stock

1/2 cup fresh bread crumbs

4 oz. white wine

• Place all pesto ingredients (except oil) in processor and pulse until mixture is a coarse puree. Slowly drizzle in the oil while continuing to process until mixture is emulsified.
• Preheat oven to 400-degrees. Combine wine and stock tor use as broiling liquid.
• Scale walleye filets and remove all pinbones. Place filets, skin side down, in large, lightly buttered, broiling pan. Avoid any overlap. Spread pesto liberally and evenly over filets, then sprinkle with bread crumbs and Parmesan. Carefully add wine-stock mixture to pan, using just enough to cover the bottom of pan and the sides of the fish, but not the tops.
• Place pan in 400-degree oven for about 8 minutes, then place under ow-broil flame until coating is golden and fish is full cooked. (Serves 4)

Note: Don't forget to uncork a fine bottle of wine from Gill's Pier!

( http://www.gilspier.com/ )

OCTOBER WINE HARVEST ~ CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS

"My only regret in life is that I did not drink more champagne."

~ John Maynard Keynes

~ L. Mawby Vineyard
(Leelanau Peninsula)

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CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS

~ A rich blend of autumn flavors from a treasured (November 2006)
SOUTHERN LIVING clipping

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2 (5-oz.) bags gourmet mixed salad greens
1/3 cup dried cranberries

Sugared Walnuts
Pear-Goat Cheese Tarts
Champagne Vinaigrette

Combine salad greens and cranberries in large bowl. Arrange mixture on serving plate. Sprinkle evenly with Sugared Walnuts. top with 8 Pear-Goat Tarts. Serve immediately with Champagne Vinaigrette. (8 servings)

Sugared Walnuts

1 1/2 cup walnut halves

3/4 cup sugar

• Stir together walnuts & sugar in heavy saucepan over medium heat, and cook, stirring constantly, 8-10 minutes or until sugar melts and turns golden brown.
• Spread mixture in single layer on lightly greased was paper: cool. Break into pieces; store in airtight container up to 3 days.

Pear-Goat Cheese Tarts

1 (15-oz) package refrigerator pie crusts

2 (4-0z) Packages crumbled goat cheese

1-2 ripe chopped pears

2 Tbsp. honey

1/2 tsp. dried thyme

• Unfold pie crusts and cut each in half; ct each half into 3 pieces. Place 1 piece into lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
• Bake at 375-degrees for 8 minutes or until edges of pastries are lightly browned. Remove pan to wire rack.
• Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
• Bake at 375-degrees 8-10 minutes or until thoroughly heated. Remove to wire rack, and let cool 2 minutes.

Champagne Vinaigrette

1/4 cup extra-virgin olive oil

1/4 cup Champagne vinegar

2 Tbsp. Dijon mustard

2 tsp. honey

3/4 tsp. salt

1/4 tsp. freshly ground pepper

Whisk together all ingredients. Cover and chill at least 30 minutes or up to 3 days.

Note: Pop open a delightful bottle from the many award-winning sparking wines from L. Mawby. You won't be disappointed!

(http://www.lmawby.com/)

SIMPLE SUNDAY NIGHT SUMMER SUPPER ~ GRILLED RIB EYE with FRESH HERBS / NOUVEAU FRENCH POTATO SALAD

" WINE IS SUNLIGHT, HELD TOGETHER BY WATER."

~ Galileo

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Enjoy the many surprises of Michigan Wine Country as noted in today's

Detroit Free Press ...

"There's a quiet revolution happening here, said Joel Goldberg, editor of the Detroit-based online consumer guide (below), who spoke between sips and spits at the small Chateau Fontaine Vineyard & Winery on the Leelanau Peninsula. "Go off a side road and through the woods and you'll find a vineyard here, a vineyard there -- hundreds of acres of new vineyards are going in all over the place. And there are some real quality wines."

(http://www.michwine.com/)

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~ The Remains of the Day

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GRILLED RIB EYE with FRESH HERBS

~ Simple lake supper, enjoying the remains of the day.

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4 (8-oz) rib-eye steaks
1/4 cup minced shallots or green onions
juice of 1 fresh lemon plus zest
1 Tbsp. balsamic or red wine vinegar
1/4 cup Michigan red wine
3/4 cup assorted chopped fresh herbs (rosemary, parsley, thyme, basil, French tarragon)
1 Tbsp. Dijon mustard
1/4 cup extra-virgin olive oil
coarse salt & freshly ground pepper to taste
additional fresh herbs for garnish

• Whisk onions, lemon juice, zest, vinegar, red wine, and mustard together in bowl. Gradually whisk olive oil. Add fresh herbs.
• Season steaks with salt and pepper. Pour marinade over steaks and refrigerate several hours. Bring to room temperature before grilling.
• Remove steaks from marinade and grill until charred and cooked to desired doneness, about 6 minutes per side for medium-rare. Reduce marinade, first over high heat then simmering for 5 minutes.
• Transfer steaks to platter. Let rest 5 minutes. Spoon herb marinade over and garnish with fresh herbs. Serve with Michigan award-winning Merlot or Cabernet Sauvignon wines.

(http://www.michiganwines.com/)

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NOUVEAU FRENCH POTATO SALAD

~ This adapted delicious salad (May 3003 - Cooking Light) can be made in advance, tossing in radishes just before serving to keep from discoloring potatoes.

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2 lbs. small red skinned potatoes
1/2 cup minced shallots
6 Tbsp. white wine vinegar
1/4 cup chopped fresh parsley
2 Tbsp. extra-virgin olive oil
3/4 tsp. coarse salt
1/4 tsp freshly ground black pepper
1/2 cup sliced radishes
1/2 cup sliced black olives
3 Tbsp. chopped fresh chives

• Cover potatoes with water in saucepan and bring to boil. Reduce heat and simmer 10 minutes or until fork tender.
• Drain and rinse with cold water. Cut into wedges.
• Place in large bowl, adding shallots, 2 Tbsp. vinegar and parsley. Toss gently.
• Combine remaining vinegar, oil, salt and pepper. Whisk well and pour over potatoes. Toss gently to coat. Add radishes and olives. Toss gently. Sprinkle with chives.

FRIDAY NIGHT FISH FEAST ~ BAKED ALMOND CRUSTED WALLEYE with TARRAGON BUTTER

~ Harvest time at Black Star Farms

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BAKED ALMOND CRUSTED WALLEYE with TARRAGON BUTTER

~ adapted from a clipping in the Detroit Free Press

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4 (6-8 oz.) walleye fillets

8 oz. medium-fine ground slivered almonds

2 Tbsp. panko crumbs

1-2 large organic eggs

2 Tbsp. milk

• Preheat oven to 400-degrees. Wash and pat dry fish fillets. Line baking pan with foil and spray with Pam.
• Combine almonds and panko crumbs. In another bowl, combine milk & eggs. Dip fish fillets into egg wash, coating both sides. Roll fish in crumb mixture, firmly pressing almonds on fish.
• Place fish on baking sheet and bake for 15-20 minutes or until almonds turn golden brown and fish flakes. Remove and top with fresh tarragon butter. (Serves 4)

TARRAGON BUTTER

1/4 unsalted butter

2 Tbsp. finely chopped fresh tarragon (2 tsp. dried)

2 finely chopped parsley sprigs

pinch of coarse salt & freshly ground pepper

Combine butter with herbs and salt & pepper. Refrigerate for at least 2 hours. Use over fish fillets.

Wine Note: Try either Black Star Farms 2005 Pinot Gris

or 2005 Barrel Fermented Chardonnay

www.blackstarfarms.com