'TRA LA! IT'S MAY! THE LUSTY MONTH OF MAY!'

"The world's favorite season is the spring.

All things seem possible in May."

~ Edwin Way Teale

Magnolia blossoms

Botanical: Magnolia acuminata, Magnolia virginiana (LINN.)

Family: N.O. Magnoliaceae

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Tra la! It's May! The lusty month of May! That lovely month when everyone goes blissfully astray Tra la! It's here! That shocking time of year When tons of wicked little thoughts merrily appear

It's May! It's May! That gorgeous holiday When every maiden wishes her lad would be a cad
It's mad! It's gay! A libelous display Those dreary vows that everyone takes, everyone breaks, Everyone makes divine mistakes, the lusty month of May!

Whence this fragrance wafting through the air? What sweet feelings does its scent transmute? Whence this perfume floating everywhere? Don't you know it's that dear forbidden fruit? Tra la la la la! That dear forbidden fruit!

Tra la! It's May! The lusty month of May! That darling month when everyone throws self-control away It's time to do a wretched thing or two And try to make each precious day one you'll always rue!

It's May! It's May! The month of "yes you may," The time for every frivolous whim, proper or im-
It's wild! It's gay! A blot in every way The birds and bees with all of their vast Amorous past* gaze at the human race aghast! The lusty month of May!

~ Lyrics by Alan Jay Lerner

(Music by Frederick Lowe)

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Join 'Sweet Carolyn' for May Muse Day

"EVERY SPRING ... A PERPETUAL ASTONISHMENT." ~ CEDAR PLANKED SALMON with MAPLE GLAZE / ROSEMARY ROASTED POTATOES

"Every spring is the only spring - a perpetual astonishment."

~Ellis Peters

~ Spring container garden

(Daffodil, pussy willow, primrose, English daisy)

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CEDAR PLANKED SALMON WITH MAPLE GLAZE
~ Native Americans pioneered the art of roasting on wood planks. The rich aroma of red cedar adds a sweet, spicy, roasted flavor. This keepsake recipe ( a 'perfect' marriage of maple syrup & cedar) came with the Chinook plank.

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1 cup pure Michigan maple syrup

2 Tbsp. finely grated peeled fresh ginger root

4 Tbsp. fresh lemon juice

3 Tbsp. soy sauce

1 1/2 tsp. minced garlic

2 1/2 lbs. center-cut salmon fillet with skin

Greens from 1 bunch scallions

• In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.
• Preheat oven to 350-degrees. Season surface of plank lightly with cooking oil. Arrange scallion greens in one layer on plank. In another small saucepan, heat half of the glaze over low heat until heated through to use as a sauce. Stir in remaining lemon juice. Remove from heat and keep warm.
• Place salmon, skin side down, on scallion greens. Brush with remaining glaze. Season salmon with salt & pepper. Roast in middle of oven until just cooked about 25-30 minutes. Note: Without a plank, bake on foil-lined pan or in baking dish for about 35 minutes. Delicious served with Rosemary Roasted Red skin or Sweet Potatoes (Slice potato in wedges, toss with extra-virgin olive, chopped fresh rosemary and coarse salt & freshly cracked pepper to taste. Place in ovenproof pan or iron skillet and bake in 450 degree oven 45 minutes or until roasted, turning occasionally.)

~ Pussy Willow

AS THE GARDEN GROWS ... 'FAREWELL APRIL' ~ COCONUT PECAN POUND CAKE

"Now every field is clothed with grass, and every tree with leaves; now the woods put forth their blossoms, and the year assumes its gay attire."

~Virgil

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'Farewell April'

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Lungwart (Pulmonaria), Tulipa tarda, Bergenia, Trillium, Primrose

Yoshino Cherry, Cherry blossom, Wood Anemone, Pansy, t. Tarda

Japanese painted fern, Myrtle, Tulip, Pachysandra, Johnny-jump-ups

Primrose, Hyacinth, Yoshino Cherry tree, fern, Tulips

Fern, Yoshino Cherry Tree, Tulip face, Whimsy frog, Shadblow

COCONUT PECAN POUND CAKE

~ After a busy month prepping and cleaning the garden, treat yourself to this delicious pound cake (Southern Living Mid-October 2007)

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1 1/2 cups softened (unsalted) butter

1 (8-oz) softened package cream cheese

3 cup sugar

6 large organic eggs

3 cups all-purpose flour

1/2 tsp. salt

1/4 cup bourbon

1 1/2 tsp. vanilla extract

1 cup toasted chopped pecans

1/2 cup shredded coconut

• Preheat oven to 325 degrees.
• Beat butter & cream cheese at medium speed with electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at at time, beating just until yellow disappears.
• Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in vanilla, toasted pecans, and shredded coconut. Pour batter into greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10-15 minutes. Remove from pan and cool completely on wire rack.

~ April stroll through Bloomfield Village

"CONSIDER THE LIFE OF TREES" ~ FLOWERING NORWAY MAPLE

~ Flowering Norway Maple
(Acer platanoides)

IT'S ABOUT TIME (FIRST CROCUS) ~ GRILLED GORGONZOLA RIBEYES / ROASTED LEMON BROCCOLI

"Each flower is a soul opening out to nature."

~ Gerald De Nerval

~ It's about time!

(First welcome visitor in the garden)

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GRILLED GORGONZOLA RIBEYE

~ Sixty degrees ... light the grill!

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4 10 oz. ribeye steaks or New York strips

1/2 cup extra-virgin olive oil

1/2 cup red wine

1 Tbsp. soy sauce

2 Tbsp. dry mustard

1 Tbsp. minced garlic

juice of 1 lemon

splash Tabasco sauce

1 Tbsp. chopped fresh rosemary (2 tsp. dried)

1/4 tsp. coarse salt

freshly ground pepper to taste

1/2 lb. crumbled Gorgonzola cheese

• Combine olive oil, wine, soy sauce, dry mustard, garlic, lemon juice, Tabasco, rosemary, salt & pepper. Pour over steaks and marinate 4 hours.
• Remove steaks from marinade (reserve) and grill to personal taste.
• While steaks are cooking, reduce marinade. Serve over steaks, topped with crumbled Gorgonzola. (Allow steaks to rest a bit before serving)

Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve

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ROASTED LEMON BROCCOLI

~ You'll never steam broccoli again after tasting this!

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1 lb. broccoli florets

3 Tbsp. extra-virgin olive oil

garlic powder to taste

coarse salt & freshly ground pepper

juice & zest of fresh lemon

• Preheat oven to 500-degrees.
• Toss broccoli with oil, garlic powder, salt & cracked pepper. Arrange in single layer on baking sheet and roast, turning occasionally for 12-15 minutes or until tender.
• Sprinkle with lemon juice and zest before serving. Adjust seasoning.

~ 'Lonely' Crocus

(the squirrels and chipmunks left me one)

'NORTHWOODS NEWS' ~ SPRING THAW

“To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring."

~ George Santayana

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"Spring is when you feel like whistling

even with a shoe full of slush."

~ Doug Larson

~ Early Spring

~ Before the thaw

(Hubbard Lake)

SPRINGTIME BLUES ~ BLACK FOREST HAM, PROVOLONE & ROASTED PEPPER PANINI

" And the spring comes slowly up this way. "

~ Samuel Taylor Coleridge

~ Lone blue iris

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BLACK FOREST HAM, PROVOLONE & ROASTED RED PEPPER PANINI

~ Perfect solution for leftover ham. Panini refers to a pressed sandwich so if you don't own a panini grill, simply grill in a skillet with a weight on top (2 iron skillets work well)

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2 Tbsp. mayonnaise

4 tsp. basil pesto

8 slices good rye or sourdough bread

8 oz. thinly sliced Black Forest, deli or leftover ham

6-8 oz. thinly sliced provolone cheese

1/2 cup roasted red pepper strips

1/2 cup fresh basil or baby spinach leaves

• Combine mayonnaise and pesto. Spread evenly on each of 4 bread slices. Arrange ham, cheese, roasted red pepper strips, and basil or spinach leaves evenly over bread.
• Preheat grill pan or large skillet coated with cooking spray. Add sandwiches to pan and cook until bread is golden brown and cheese has melted. (4 servings)

EASTER BOUQUET ~ TOASTED COCONUT BREAD

Bread feeds the body indeed, but the flowers feed also the soul.

~ The Koran

~ Easter bouquet

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TOASTED COCONUT BREAD

~ Favorite Easter recipe clipped from Bon Appetit/May 1981

2 3/4 cup flour
1 cup sugar
1 Tbsp. plus 1 tsp. baking powder
1 tsp. salt
1 1/4 cups shredded toasted (cooled) coconut

1 1/2 cup milk
1 lightly beaten egg
2 Tbsp. oil
1 tsp. coconut or vanilla extract

• Preheat oven to 350-degrees
• Lightly coat 9x5 inch loaf pan with vegetable spray. Sift flour, sugar, baking powder & salt into medium bowl. Add coconut and blend well.
• Combing milk, egg, oil, and extract in another bowl. Mix well. Add to dry ingredients all at once, stirring briefly until just blended; do not overmix.
• Turn batter into prepared pan. Bake until tester inserted in center of loaf comes out clean, about 1 hour. Let cool in pan 8-10 minutes. Invert onto wire rack and let cool to room temperature before slicing. Delicious toasted the next day!

GREEN ~ "THE PRIME COLOR OF THE WORLD ..."

"Green is the prime color of the world, and that from which its loveliness arises."

~ Pedro Calderon de la Barca

WINTER WOES ~ 'SOULFUL THOUGHTS'

" If we had no winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome. "

~ Anne Bradstreet

((British poet, 1612-1672)

~ 'Beautiful adversity'

~ 'Welcome prosperity'

FEELS LIKE SPRING! (Record breaking 63-degrees) ~ FRENCH BLUE CHEESE SPRING SOUP & THE VILLAGE CLUB POPOVERS

“One swallow does not make a spring, nor does one fine day."

~ Aristotle

~ Spring bouquet

(Gerbera daisy & tulips)

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FRENCH BLUE CHEESE SPRING SOUP

~ A taste of spring in January (National Soup Month)

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1 bunch carefully washed and chopped leeks (white part only)

1 chopped onion

1/2 cup chopped celery

1/4 cup unsalted butter

2 quarts organic chicken broth

6 cubed (well-scrubbed) cubed redskin potatoes

2 chopped carrots

1 bunch fresh trimmed asparagus, cut in 1-inch pieces

with snapped tips reserved

1/3 cup Arborio rice

1/2 lb. fresh baby spinach leaves

1 cup half & half (or heavy cream)

coarse salt & white pepper to taste

1/2 lb. crumbled mild blue cheese (Bleu D'Auvergne) Roquefort or a mild Stilton

• Melt butter in large stockpot. Saute leeks, onion and celery. Cook until vegetables are soft.
• Pour in chicken broth and bring to boil. Add potatoes, carrots, and rice. Cover and simmer 15 minutes. Remove lid and add asparagus stems. Cover and cook another 10 minutes or until rice and vegetables are tender.
• Add spinach, asparagus tips, and half & half. Season with salt & white pepper. Cook another 5 minutes.
• Ladle into warmed bowls and top with cheese. (8-10 servings)

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THE VILLAGE CLUB POPOVERS

~ A favorite recipe from the delightful local cookbook, POPOVERS to PANACHE

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5 eggs

4 cups milk

5 1/2 cups all-purpose flour

1/4 tsp. salt

1/4 tsp. sugar

3 tsp. vegetable oil

Beat the eggs and milk in a bowl. Stir in the flour, salt and sugar. Chill, covered for 24 hours. Place 1/4 tsp. of the oil in each of 12 popover tins or sups. Fill the popover tins three-quarters full with batter. Bake at 325-degrees for 1 hour and 15 minutes. (serves 12)

Note: If baking a smaller batch of popovers, keep the batter chilled until ready to bake. Nonstick popover tins may be filled with batter and chilled overnight before baking.

LEMON ROSEMARY POUND CAKE

GARDENING NOTE: The Mediterranean herb, Rosemary (Rosmarinus officinalis), has graced gardens for centuries, its decorative appearance rivalling its culinary and medicinal value. Regrettably, it is not hardy where winters are severe. For year round use, dig, pot, and place inside near a sunny window.

~ Magnolia blossoms

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LEMON ROSEMARY POUND CAKE

~ decadent and worth every bite

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1 cup softened unsalted butter

1 cup sugar

1/4 cup honey

5 eggs

2 cups sifted cake flour

1 tsp. baking powder

1 Tbsp. snipped fresh rosemary (1 tsp. crushed dried)

1 1/2 tsp. lemon extract

1 1/4 tsp. grated lemon zest

1 1/2 tsp. lemon juice

Lemon Glaze

sprigs of rosemary

flower petals

• Preheat oven to 350-degrees. Grease with butter 2 8x4x2-inch loaf pans. Set aside.
• Cream butter and sugar on medium speed about 6 minutes or until light and fluffy. Beat in honey. Add eggs, 1 at a time, beating 1 minute after each addition.
• Combine cake flour and baking powder. Gradually add to beaten mixture on low speed only until combined. Gently stir in snipped rosemary, lemon extract, lemon zest and lemon juice.
• Pour into prepared pans. Bake 45 minutes or until cake tests done with toothpick. Cool 10 minutes before removing. Drizzle with Lemon Glaze. Garnish cake with sprigs of rosemary and scatter with flower petals (like rose, violets, pansy, etc.)

Lemon Glaze

Sift 2/3 cup powdered sugar. Stir in 1 Tbsp. lemon juice.

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"The botanical name Rosmarinus is derived form the old Latin for 'dew of the sea', a reference to its pale blue dew-like flowers and the fact that it is often grown near the sea. It is a symbol or remembrance and friendship, and is often carried by wedding couples as a sign of love and fidelity.
Tradition says that rosemary will grow for thirty-three years, until it reaches the height of Christ when he was crucified, then it will die. Sprigs of rosemary were placed under pillows at night to ward off evil spirits and bad dreams. The wood was used to make lutes and other musical instruments. "

http://www.gardenguides.com/plants/info/herbs/rosemary.asp

SIMPLE SUNDAY NIGHT SUPPER ~ GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE

Gardening note: Did you fertilize your perennials? Have you finished pruning roses and hydrangeas? If pachysandra looks yellow, cut off old foliage to encourage new growth. Want blue hydrangeas? Apply aluminum sulfate .

~ Simplicity in today's garden

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GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE

~ 'a keeper' recipe in numerous files but if haven't tried, a MUST, especially with Derby Day around the corner. This adaptation is from Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook.

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1/4 cup soy sauce

1/4 cup bourbon

2 Tbsp. brown sugar

2 lbs. well-trimmed pork tenderloin

Chopped green onions

• Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally.
• Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with Mustard Sauce.

Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or cold salads.

MUSTARD SAUCE

1/2 cup sour cream

1/3 cup mayonnaise

2 tsp. dry Coleman's mustard

3 Tbsp. finely minced green onions

2 tsp. white balsamic vinegar

Combine all ingredients thoroughly several hours before serving.

PRESIDENT'S DAY (in honor of George Washington)~MICHIGAN CHERRY SOUP/ CHICKEN & WILD MUSHROOM STRUDEL with DRIED CHERRIES/CHERRY-ALMOND GLAZED PORK

~ YOSHINO CHERRY BLOSSOMS

MICHIGAN CHERRY SOUP

~ from The Bountiful Arbor

"This soup is a beautiful pink color; it's as lovely to look at as it is delicious for either a first course or a dessert."

3 cups cold water

1 cup sugar

2-3 cinnamon sticks

1 1/2 pounds fresh or frozen stemmed and pitted tart cherries

1 Tbsp. cornstarch

2 Tbsp. water

3/4 cup dry red wine

1/4 cup heavy cream

1. In stockpot over medium heat, mix water, sugar, and cinnamon sticks. Boil until sugar dissolves. Add cherries and simmer 35 minutes (10 minutes if cherries are canned). Whisk cornstarch with water; whisk into soup mixture. Boil 2 minutes or until thick. Cool in refrigerator several hours or overnight.
2. Before serving, stir in red wine and cream and remove cinnamon sticks. If desired, add more wine to taste to reduce sweetness. Garnish with a white or purple flower. (serves 4-6)

CHICKEN and WILD MUSHROOM STRUDEL with DRIED CHERRIES

~ from The Bountiful Arbor

"Truly Michigan."

3/4 cup butter, divided

4 Tbsp. flour

2 cups chicken stock

1/2 cup heavy cream

1 tsp. crushed, fresh rosemary

2 cups diced cooked chicken

1/2 cup diced wild mushrooms

1/2 cup dried Michigan cherries

Phyllo dough, thawed

Sour cream

Rosemary

1. Preheat oven to 350 degrees. Combine 4 Tbsp. butter & flour in saucepan. Cook over low hear for at least 5 minutes. Slowly add stock, cream, and rosemary. Simmer for at least 10 minutes. Add chicken, mushrooms, and cherries.
2. Melt remaining butter. Using pastry brush, butter 3 sheets of phyllo dough layering one on top of the other. Place a layer (2-inches wide x 1-inch thick) of chicken mixture on phyllo dough, approximately 3-inches from left side of the dough, leaving 1 1/2-inches at either end of dough. Fold dough from left side over filling. Fold ends over filling. Roll remaining dough around filling, brushing lightly with butter to seal as needed. Repeat with remaining phyllo and chicken mixture.
3. Bake for 15-20 minutes or until golden on top. Serve immediately with a dollop of sour cream and a sprig of rosemary. (Serves 8)
   

CHERRY~ALMOND GLAZED PORK

~ 40 year old recipe

4 pound boned, rolled & tied pork loin roast

(or pork tenderloins)*

1 12-oz jar cherry preserves

2 Tbsp. light corn syrup

1/4 cup red wine vinegar

pinch salt & cracked pepper

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 cup slivered almonds

1. Rub roast with salt and pepper. Place on rack in shallow baking pan. Roast, uncovered in slow oven (325-degrees) for about 2 hours. (If using tenderloins, bake about 20-30 minutes total or grill on medium heat approximately 7 minutes on each side, basting last 5 minutes with sauce).
2. Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg, and cloves. Heat to boiling, stirring frequently; reduce heat and simmer 2 minutes. Add toasted almonds. Keep sauce warm.
3. When meat has roasted, spoon enough hot cherry sauce over to glaze; return to oven for about 30 minutes, basting frequently. (Serves 8)

OLD MISSION TAVERN CHERRY COBBLER

~ Old Mission Tavern

1/2 cup butter

2 beaten eggs

4 tsp. baking powder

1 cup milk

1 cup sugar

1/2 tsp. salt

2 cups flour

1 quart pitted, sugared cherries

1. Cream butter in bowl; add sugar and the beaten egg. In another bowl, mix salt & baking powder well with flour. Alternately add flour mix & milk to egg batter mixture.
2. Put mixture in 9x13-inch pan and top with sugared cherries. Bake at 350 degrees for 45 minutes. Cherries will sink to bottom and crust will form on top. (Serve with good vanilla-bean ice cream),