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)

'LEADING UP THE PATH OF KNOWLEDGE' ~ CHATEAU CHANTAL / CINNAMON RAISON FRENCH TOAST SOUFFLE

"The scope of the subject of wine is never ending, [as indeed,] so many other subjects lie within its boundaries. Without geography and topography it is incomprehensible; without history it is colorless; without taste it is meaningless; without travel it remains unreal. It embraces botany, chemistry, agriculture, carpentry, economics – any number of sciences whose names I do not even know. It leads you up paths of knowledge and by-ways of experience you would never glimpse without it."

~ Hugh Johnson

~ Early morning mystery

~ Vista and Vines

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~ Chateau Chantal

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"Think of it as your very own, perfectly charming, winery and Old World Inn. Offering breathtaking views of both East and West Grand Traverse Bay. Open all year, our gracious staff will offer wine tasting and sales-from dry to sweet to sparkling. Immerse yourself in our year-round B&B ~ stay a night or come for a wine seminar, cooking class, or plant private event ..."

~ Wineries of Old Mission

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CINNAMON RAISON FRENCH TOAST SOUFFLE

~ Delightful breakfast served complete with recipe (Autumn Pond Bed & Breakfast)

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1 large loaf Cinnamon Raisin Bread

(chopped in 1/2 - inch cubes enough to fill 9 x 13 inch pan)

12 oz. softened cream cheese

6 oz. softened butter

3/4 cup real maple syrup, divided

10 eggs (prefer organic)

3 cups half & half

1/2 cup cinnamon sugar

(1/4 cup sugar & 1/4 cup cinnamon mixed together)

powdered sugar

additional warm maple syrup

• Place chopped cinnamon raisin bread in 13 x 9 inch glass pan coated well with cooking spray.
• Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread mixture over top of bread, leaving some openings through which to pour egg mixture.
• Beat eggs, half & half and 1/2 cup maple syrup. Pour egg mixture over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• Uncover and bake 50-55 minutes. Cut into 15 squares and sprinkle with powdered sugar. Drizzle with additional warm maple syrup, if needed. (15 servings)

~ 'God's gift'

... sunlight and the remains of the day

Note: for more photos including the last year harvest, click ...

( http://joeyrandall.blogspot.com/search?q=chateau+chantal )

FRIDAY NIGHT SEAFOOD SUPPER ~ PAN-SEARED SCALLOPS with CHAMPAGNE GRAPES & ALMONDS

"There is no fruit like the ripened grape ...

reaping both colossal pleasure and heartache."

~ Ho-Hum Housewife

~ Fruit of the vine

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PAN-SEARED SCALLOPS with CHAMPAGNE GRAPES & ALMONDS

"In sauces or sides, roasted or sauteed, grapes add a burst of flavor to all kinds of autumn dishes," says Nina Elder. "Despite their name, Champagne grapes aren't used to make the sparking wine. Legend has it that the grapes were so named because the tiny clusters of fruit resemble the bubbles in a glass of Champagne." This delicious shared recipe is compliments of a beloved clipping from Bon Appetit (October 2005)

*

16 large sea scallops, side muscles removed

5 Tbsp. unsalted butter, divided

1 12 Tbsp. minced shallots

2/3 cup Champagne grapes (about 4 oz.) or black grapes, halved

1 1/2 Tbsp fresh lemon juice

1/3 cup toasted sliced almonds

1 1/2 Tbsp. chopped fresh Italian parsley

• Sprinkle scallops with salt & pepper.
• Melt 3 Tbsp. butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add Scallops; cook 2 minutes per side.
• Transfer scallops to plate; tent with foil.
• Melt remaining butter in same skillet over medium-high heat. Add shallot and grapes; saute until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt & pepper. Stir in almonds and parsley.
• Place 4 scallops on each of 4 plates. Spoon sauce over and serve.

(4 appetizer servings)

Note: Pair with a a crisp, ripe Sauvignon Blanc.

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

'HARVEST TIME' at CHATEAU CHANTAL ~ CHERRY GARCIA COOKIES

"And Noah began to be a husbandman,

and he planted a vineyard."

~ Genesis 9:20

~ Harvest time at Chateau Chantal

(Old Mission Peninsula - Traverse City)

http://www.chateauchantal.com/

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CHERRY GARCIA COOKIES

(Marcy Goldman)

~ Delicious cookies served at breakfast (including the shared recipe)

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1 cup dried tart cherries

1/3 cup cherry liqueur

Line 2 baking sheets wit parchment paper. Plump dried cherries by covering with boiling water, drain well and toss with cherry liqueur and let sit for a couple of hours or even better overnight. Drain well before adding to cookie mixture.

1/2 cup (room temp) unsalted butter

1/2 tsp. baking soda

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/2 tsp. vanilla

1/4 tsp. almond extract

1/4 tsp. salt

1 1/2 cups flour

3/4 cup coarsely chopped white chocolate

1/2 cup coarsely chopped semi-sweet chocolate

1/2 cup coarsely chopped Macadamia nuts (optional)

• Cream butter with sugars, blend in egg, vanilla and almond extract. Fold i salt, baking soda and flour. Fold in cherries, chocolates, and nuts. Batter should be soft.
• Drop generous spoonful on baking sheet. Bake until lightly browned around edges 12-14 minutes. (2 1/2 dozen)