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 .

FRIDAY NIGHT FEAST ~ GRILLED LEMON PEPPERED HALIBUT / GREEN BEANS with TOASTED ALMONDS / HERB SAUTEED REDSKINS

TULIPOMANIA

~ Tulip throat

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GRILLED PEPPERED HALIBUT STEAKS

~ enjoy halibut, high in omega-3 fatty acids and low in environmental contaminants.

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4 (6-oz) Alaskan halibut steaks

1 Tbsp. coarsely ground black pepper

1 Tbsp. fresh lemon juice & zest

1 1/2 tsp. extra-virgin olive oil

3/4 tsp. sea salt

lemon wedges

• Combine pepper, lemon juice , zest and olive oil and rub over halibut. Allow to come to room temperature before grilling.
• Sprinkle fish with salt. Grill 4 minutes on each side over medium-high coals or until fish flakes easily.
• Serve with lemon wedges, Green Beans with Toasted Amonds and Herb Sauteed Redskins.

Wine Note: Pair with an award-winning Michigan Chardonnay.

(www.michiganwines.com)

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GREEN BEANS with TOASTED ALMONDS

1 lb. trimmed fresh green beans

3 Tbsp. melted unsalted butter

zest of 1 lemon

1/2 tsp. onion salt

freshly ground black pepper

1/4 cup toasted slivered almonds

• Bring pot of water to boil. Drop in green beans, reduce heat and cook 20 minutes until done or crisp tender.
• While beans are cooking, melt butter with salt & pepper.
• Drain cooked beans. Pour melted butter over and serve topped with toasted almonds. (serves 4)

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HERB SAUTEED REDSKINS

1 lb. scrubbed quartered redskins

2 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter

1/2 cup minced green onions

2 Tbsp. minced fresh chives

1/2 tsp. dried thyme

coarse salt & freshly cracked pepper to taste

• Plunge potatoes into pot of boiling water. Reduce heat and cook about 10 minutes. Drain.
• Heat butter & oil in heavy skillet. Saute potatoes about 8-10 minutes. Add green onions, chives and thyme. Season with salt & pepper. Cook an addition 1 to 2 minutes.

FOOD & WINE from THE LEELANAU PENINSULA ~ VEAL OSCAR / RICE PILAF / INN SALAD

~ Willow Vineyard at harvest (Leelanau Peninsula)

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VEAL OSCAR

~ delicious retro spring recipe compliments of Leelanau Country Inn Cookery

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1 1/2 lbs. veal leg slices

4 Tbsp. butter

12 cooked green asparagus spears

1 cup Hollandaise Sauce*

1/4 cup flour

1/4 tsp. paprika

1 cup Alaskan King Crab meat

4 Tbsp. fresh parsley

• With a tenderizing mallet, pound veal slices, using care to avoid tearing the meat. Blanch asparagus, and set aside.
• Prepare Hollandaise Sauce. In a preheated saute pan, melt butter. In small mixing bowl, mix 1/8 tsp. paprika and flour, then dust veal slices with mixture, shaking off any excess. Saute veal for 30 seconds, turn and saute for another 30 seconds, then turn veal once more and add blanched asparagus and crab meat. Heat for one minute.
• In serving dis, layer veal slices, top with crab meat, and then asparagus spears. Cover with Hollandaise Sauce, and sprinkle with remaining paprika and chopped parsley. Serve immediately. (4 servings)

Hollandaise Sauce

1 lb. butter

8 whole eggs

1/4 cup fresh lemon juice

salt & pepper to taste

• Melt butter in sauce pan and set aside. In separate stainless pan, beat eggs over medium heat until medium thick. Slowly add melted butter to beaten eggs. If mixture becomes too thick, add a small amount of lemon juice.
• When all the butter has been added and sauce is a smooth consistency, add remaining lemon juice. Salt & pepper to taste.

Wine Note: Complimentary wine - Willow Vineyard 2006 Barrel Fermented Chardonnay

( www.traversebiz.com/willow )

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RICE PILAF

1 1/2 cups long grain white rice

3 cups organic chicken stock

6 Tbsp. unsalted butter

1/4 cup chopped green onions

1/4 tsp. freshly cracked pepper

2/3 cup lightly toasted slivered almonds

• Saute onion in butter until tender. Add chicken broth, pepper, and rice. Bring to boil and remove from heat.
• Transfer rice into large casserole and bake, covered, at 375-degrees for 18-20 minutes or until liquid is absorbed.
• Remove from oven, fluff and top with toasted almonds.

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LEELANAU COUNTRY INN SALAD

~ compliments of Leelanau Country Inn Cookery

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1 large head Bibb lettuce

1 large head red leaf lettuce

2 Tbsp. sunflower seeds

2 Tbsp. crumbled blue cheese

8-12 thin slices of red onion

1/2 cup Raspberry Vinaigrette Dressing

Wash and dry lettuces. Hand tear into large chilled salad bowl and mix well. Sprinkle with sunflower seeds and blue cheese, finally laying thinly sliced red onion atop salad. Toss before serving.

RASPBERRY VINAIGRETTE

1 cup raspberry vinegar

2 cups canola oil

1 cup maple syrup

1/4 cup country Dijon mustard

1/4 cup tarragon leaf

1/2 tsp. salt

Mix all ingredients together at least one day ahead of use, to allow flavors to marry. (Yield: 4 1/2 cups)

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

HONOR APRIL in MICHIGAN ~ TASTE MICHIGAN WINES / PAN-ROASTED ROSEMARY INFUSED CHICKEN with CHARDONNAY SAUCE

Governor Declares "Michigan Wine Month"

Quality Fuels Economic Success

Governor Jennifer M. Granholm has declared April "Michigan Wine Month" to honor Michigan's wide selection of quality wines and the wine industry's significant contribution to the economy. Michigan's wine and grape industries contribute nearly $790 million to the state's economy each year. Michigan's 50 wineries won more than 600 medals in 2006 from national and international wine competitions.

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For more info on Michigan's notable wine country ... visit:

( http://www.michiganwines.com/Media/news/03152007.html )

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PAN-ROASTED ROSEMARY INFUSED CHICKEN with CHARDONNAY SAUCE

~ secret to this rich roasted flavor is the long herb marinade

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8 plump chicken breasts or thighs with skin (or 2 Cornish Hens, cut in half)

coarse salt & freshly cracked pepper

1/4 cup extra-virgin olive oil plus 2 additional Tbsp.

2 Tbsp. Dijon mustard

1 Tbsp. honey

juice of 1 lemon

1-2 Tbsp. minced fresh rosemary

1/2 tsp. ground cayenne

2 cups organic chicken broth

1 cup Chardonnay

zest of 1 lemon

fresh rosemary for garnish

• Rise and pat chicken dry. Sprinkle with salt & pepper.

• Combine oil, mustard, honey, rosemary, and cayenne. Rub mixture over chicken. Cover and refrigerate several hours or overnight.

• Preheat oven to 450-degrees. Bring chicken to room temperature.

• Heat 2 Tbsp. oil in heavy skillet. Brown chicken and transfer to roasting pan. Roast 10 minutes or until chicken is crisp and juices run opaque. Remove from pan, cover and set aside.
• Deglaze roasting pan with chardonnay, scraping browned bits from bottom. Add chicken stock and bring to boil. Reduce heat and cook until sauce is reduced to 1 cup. Strain sauce and place in clean saucepan. Adjust seasonings and add lemon zest. Serve over pan-roasted chicken garnished with fresh rosemary. Garlic roasted mashed potatoes would be a delicious side as well as carrots sauteed in a bit of olive oil seasoned with cracked pepper.
  

Wine Pairing: Either a cool, smooth Michigan Chardonnay or a crisp Sauvignon Blanc.

For a list of Award-Winning Michigan Wines 2006

http://www.michiganwines.com/Awards/awards.html