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Showing posts with the label Old Mission Peninsula

CELEBRATE APRIL 'MICHIGAN WINE MONTH' ~ (Mini-Northern Michigan Wine Tour)

"Wine is the most civilized thing in the world." ~ Ernest Hemingway. "Wine is sunlight, held together by water!" Galileo Gallilei Official Website of Michigan Wine Industry Explore Michigan Wine Trails

EXPLORE 'OLD MISSION PENINSULA' ~ MINI-WINE TOUR

"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance." ~ Benjamin Franklin OLD MISSION PENINSULA (WINERIES OF OLD MISSION PENINSULA) click on photos to enlarge ... (purple names beneath vineyard will take you to each site) TWO LADS WINERY CHATEAU CHANTAL BRYS ESTATE VINEYARD & WINERY BOWERS HARBOR VINEYARDS PENINSULA CELLARS LEFT FOOT CHARLEY __________________ Simply a teaser ... for more info please visit http://www.michiganwines.com/

'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 _____________________ ~ Chateau Chantal ______________ "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 ......

JUTTING NORTH ON OLD MISSION PENINSULA ~ BRYS ESTATE VINEYARD & WINERY ... 2 LADS WINERY / PORK TENDERLOIN with DRIED CHERRY COMPOTE

"And then one goes up the country -- song by song and wine by wine." ~ Willa Cather (On the Gull’s Road, 1908) ~ Brys Estate Vineyard & Winery (Old Mission Peninsula) ___________________ " Brys Estate Vineyard & Winery is a family owned boutique winery situated on 80 acres with breathtaking view of East Grand Traverse Bay. We produce only 5,000 cases per year of estate grown and bottled Pinot Blanc , Pinot Grigio , Chardonnay, Riesling, Gewurztraminer, Pinot Noir , Merlot, Cabernet Franc and Ice Wine ..." ~ Wineries of Old Mission ___________ PORK TENDERLOIN with DRIED CHERRY COMPOTE ~ Delightful recipe featuring Michigan lush cherries ... compliments of Linda Burkey (tasting room) at Brys Estate ____________ 6 6 oz. pieces pork tenderloin 6 sprigs fresh rosemary (garnish) Marinate pork tenderloin in Mustard Marinade in refrigerator for a minimum of 4 hours. Grill or broil tenderloin until medium, approximately 8-10 minutes. Slice on bias into...

MICHIGAN WINE TOUR ~ BLACK STAR FARMS (OLD MISSION PENINSULA) / RACLETTE FONDUE

"Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures . . ." - M. F. K. Fisher ~ Black Star Farms (Old Mission Peninsula) Black Star Farms Old Mission, sit just of scenic M-37 amongst the rolling hills and gorgeous view of East Grand Traverse Bay. The former home of locally re-known Underwood Farm Market now houses a beautifully renovated tasting room and state of the art wine making facility. The tasting room boasts a rou nd bar constructed from wine barrel, a cozy fireplace, and wine proudly on display." ~ Wineries of Old Mission Peninsula _______________ RACLETTE FONDUE ~ This delightful shared recipe comes from Anne Hoyt of national award-winning Leelanau Cheese Company (Sutton's Bay) _______________ 1 clove garlic, peeled and halved 1/2 cup Arcturos Dry Riesling 1 teaspoon lemon juice 8 ounces chopped Swiss Emmentaler cheese 14 ounces chopped Leelanau Cheese Raclette 4 tablespoons Black Star...

'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/ ______________ CHERRY GARCIA COOKIES (Marcy Goldman) ~ Delicious cookies served at breakfast (including the shared recipe) ____________________ 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 almo...

FRUIT OF THE VINE

"Grapes are the most noble and challenging of fruits." ~ Malcolm Dunn, 1867 ~ Harvest Grapes (Chateau Chantal ~ Old Mission Peninsula)

ON THE WINE TRAIL ~ GLUHWEIN (Spiced Apple Wine)

"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance." ~ Benjamin Franklin ~ Peninsula Cellars (Old Mission Peninsula) http://www.peninsulacellars.com/ ______________ GLUHWEIN : SPICED APPLE WINE ~ Heart warming recipe compliments of Peninsula Cellars * 1 Bottle Peninsula Cellars Apple Wine 2 cinnamon sticks 1/2 orange peel 1 apple, quartered 1/4 cup sugar 1/4 tsp. vanilla extract Heat to 135-degrees, hold for 30 minutes. Drink and enjoy!

FRIDAY NIGHT FISH FEAST ~ GLAZED APPLE & HORSERADISH SALMON

" Any fool can count the seeds in an apple. Only God can count all the apples in one seed." ~ Robert Schuller ~ Apple Orchard (Old Mission Peninsula) ( http://www.oldmission.com/ ) _______________ GLAZED APPLE & HORSERADISH SALMON ~ Autumn supper blending the flavor of sweet salmon and tastes of the season. * 4 (6-oz.) 1-inch thick skinned salmon fillets extra-virgin olive oil sea salt & freshly ground black pepper sprinkling of thyme and rosemary Glaze: 1/3 cup good apple jelly 1/4 cup vermouth 2 Tbsp. horseradish 2 tsp. finely snipped fresh thyme 2 tsp. finely snipped fresh rosemary 1 Tbsp. chopped chives or green onion Drizzle olive oil over salmon and massage into surface. Sprinkle with herbs, salt & pepper. Set aside. For glaze, place vermouth, horseradish, thyme and rosemary in saucepan. Bring to boil. Sir in apple jelly and simmer until melted. Remove from heat and add chives or green onion. Let cool slightly and brush over salmon, reserving remaining sa...

ELECTION NIGHT SUPPER ~ TUNA STEAKS with WASABI BUTTER / ASIAN COLESLAW / ROASTED BRUSSELS SPROUTS

~ELECTION NIGHT SUPPER ~ - adapted from Nantucket Open~House Cookbook (recipe featured in Diary of a Ho-Hum Housewife ) TUNA STEAKS with WASABI BUTTER _ 1/4 cup Hot chili sesame oil (House of Tsang) 1/4 cup vegetable oil 1/4 cup Seasoned rice vinegar (Nakano - red pepper) 1 Tbsp. brown sugar 1/4 cup soy sauce 2 Tbsp. chopped fresh ginger 3 cloves minced garlic 3 - 3 1/2 pounds (about 1 1/2 inch thick) ahi tuna steaks WASABI BUTTER 1/2 cup unsalted butter 1 1/2 tsp. green wasabi paste (or more if you like it hot) 3 Tbsp. chopped fresh coriander Whisk sesame oil, vegetable oil, vinegar, brown sugar and soy together. Stir in ginger and garlic. Pour over tuna steaks. Cover and marinate in refrigerator at least 4 hours, turning occasionally. Bring to room temperature before grilling. Meanwhile, prepare wasabi butter. Beat butter and wasabi paste together. Blend in coriander. Grill steaks over hot coals about 7 minutes total for rare, flipping once. Reduce marinade over high heat and serve s...