'SOMEWHERE IN TIME' ~ GRAND HOTEL (Mackinac Island) / STRAWBERRY & WATERMELON SOUP / SHRIMP a la GRAND / WARM MUSHROOM SALAD

"Grand Hotel is indeed the fitting name for one of Mackinac Island's premier landmarks. The hotel's stately 600-foot veranda is visible fro the mainland seven miles away. Grand Hotel's splendor and gracious hospitality consistently place it among the world's finest. It is also the world's largest summer hotel. Since opening in 1887 too provide a destination hotel for rail and steamship passengers, Grand Hotel has maintained its tradition of fine service and elegance, often setting criteria for excellence in dining."

~ MACKINAC ISLAND MEMORIES

---

For the history of this popular summer retreat

visit the official Grand Hotel website.

STRAWBERRY & WATERMELON SOUP

~ From chef Hans Burtscher (Grand Hotel)

_________

2 cups washed, hulled & diced strawberries

2 cups iced seedless watermelon

1/3 cup Midori or other melon-flavored liqueur

1 whole vanilla bean

1/2 cup plain yogurt

1/2 cup sour cream

1/4 cup confectioners' sugar

3 Tbsp. honey

1 Tbsp. Chinese five-spice powder

juice of 1 lemon

• Place strawberries and watermelon in medium bowl. Pour Midori over the fruit. Meanwhile, slice vanilla bean lengthwise. Using a spoon, remove the vanilla bean pulp and discard the shell.
• In a bender, place the fruit, bean pulp, yogurt, sour cream, confectioners' sugar, honey, five-spice powder and lemon juice. Blend on high speed until all ingredients are combined and mixture is smooth. Pour mixture into a bowl and chill until serving time. (4 servings)

__________

SHRIMP a la GRAND

~ From chef Hans Burtscher (Grand Hotel)

____

3 tsp. olive oil

20 medium peeled and deveined shrimp

2 diced shallots

1 Tbsp. diced pickled ginger

3 Tbsp. drained green peppercorns packed in brine

1 diced garlic clove

salt & pepper to taste

1/2 cup anise or any licorice-flavored liqueur

1 cup heavy cream

1/2 cup sour cream

• In large skillet, heat olive oil. Add shrimp and saute for 1 1/2-2 minutes per side or until just turning opaque. Remove shrimp from pan and keep warm.
• Into the same skillet, add shallots, ginger and peppercorns. When shallots are translucent, add garlic, salt & pepper to taste. Quickly pour in the anise to deglaze the pan.
• Stir in heavy cream and sour cream. When it begins to heat, reduce heat to low and allow the sauce to thicken. Once thickened, add shrimp to the skillet and stir to coat with the sauce.
• Serve over cooked wild rice that has been sauteed with dried cherries, basil and roasted pecans. (4 servings)

_________________

WARM MUSHROOM SALAD

~ From chef Hans Burtscher (Grand Hotel)

_____

2 Tbsp. butter

1 Tbsp. minced fresh garlic

1 Tbsp minced fresh shallots

1 Tbsp. curry powder

1/2 cup chopped fresh herbs (mixture of basil, tarragon, and thyme)

1/2 cup chopped fresh fennel

1/2 cup morel mushrooms

1/2 cup oyster mushrooms

1/2 cup shiitake mushrooms

1/2 cup hazelnut oil

1/2 cup olive oil

1/2 cup rice vinegar

1 Tbsp. Cajun salt (with paprika & cayenne) or kosher salt

1 Tbsp. Worcestershire sauce

• Heat butter in saucepan until melted. Add garlic, shallots, and curry powder; cook about 3-4 minutes or until mixture is glossy.
• Add fresh herbs, fennel, mushrooms, hazelnut oil, olive oil, rice vinegar, Cajun or kosher salt and Worcestershire sauce; mix well.
• Bring to boil then remove from heat. Let sit for 15 minutes. Keep warm for serving. (Yield: 2 servings)