PRIMROSE ... A PROMISE OF SPRING ~ MUSSEL and CORN CHOWDER / MICHIGAN CHERRY MUFFINS

"Winter is on my head,

but eternal spring is in my heart."

~ Victor Hugo

Primrose

(February Flower of the Month)

The American Primrose Society

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MUSSEL and CORN CHOWDER

~ A treasured recipe from chef Milos Cihelka (The Golden Mushroom)

18 mussels

1/2 cup white wine

few parsley stems

15 cruised peppercorns

1/2 sprig thyme

4 minced shallots

1 crushed garlic clove

3 ears of corn, kernels cut off, set aside

1/3 cup sliced leeks

1/3 cup diced carrot

1/3 cup diced onion

3 Tbsp. unsalted butter

2 Tbsp. flour

1 cup chicken broth

mussel juice

salt & pepper to taste

1 cup heavy cream

2 Tbsp. chopped chives

• Soak mussels in cold water for 1 hour, drain and rinse in fresh water.
• In stainless steel saucepan, bring to boil the wine, parsley, shallots, garlic and herbs. Add mussels, cover tightly and, over high heat, steam just until mussels open. Remove from hear, drain juice and reserve. Allow mussels to cool, remove from shells, beard them and cut in halves.
• In heavy saucepan, melt butter, add vegetables and saute until transparent; dust with flour, stir for 2 minutes, add broth and mussel juice, bring to a simmer and cook for 15 minutes. Remove from heat, place in blender and puree.
• Put back on heat, add corn and bring to a boil; add cream and mussels, reheat. Sprinkle with chives before serving. (6 servings)

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MICHIGAN CHERRY MUFFINS

~ Old favorite clipped from Detroit Free Press

2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

2/3 cup sugar

1 beaten egg

1/3 cup melted butter cooled to room temperature

1/2 cup sour cream

1/2 cup milk

2 tsp. grated lemon peel

1 1/2 cups pitted and halved Michigan cherries

(or defrosted and drained frozen)

• Preheat oven to 400-degrees. Spray muffin cups with non-stick vegetable spray.
• In medium bowl, sift together flour, baking powder, salt and sugar. In second medium bowl, stir together egg, butter, sour cream and milk. Mix wet and dry ingredients until just moistened. Fold cherries into batter. Fill muffin tins.
• Bake 20-25 minutes. (10-12 muffins)