THE VILLAGE VOICE

"One of the most delightful things about a garden is the anticipation it provides." ~ W.E. Johns, The Passing Show RUDBECKIA ' CHERRY BRANDY' ________________ CHERRY CLAFOUTIS 'LIMOUSIN' ~ Clafoutis or clafouti (pronounced kla-foo-TEE) is a French country cherry flan from the Limousin region of France. Best made during cherry season but with good quality canned cherries available, this dessert or brunch recipe can be enjoyed year-round. _________ 1 - 1 1/2 lbs. pitted cherries, (drained if using canned) 3 organic eggs 1/2 cup sugar 1/2 cup melted unsalted butter 1 cup flour 1 cup milk 1/2 tsp. vanilla 2 tsp. Kirsch (cherry brandy) 2 Tbsp. powdered sugar Preheat oven to 400-degrees. Beat sugar and eggs together until light in color. Gradually whisk in butter until incorporated. Add flour all at once and whisk until batter is homogeneous. Slowly pour in milk, a bit at a time. Add vanilla & Kirsch, mixing well. Place pitted cherries in bu...

"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all." ~ Stanley Horowitz AUTUMN MOSAIC _________________ PORK MEDALLIONS with MICHIGAN APPLE & CHERRY CHUTNEY ~ A savory melding of rich autumn flavors from a favorite cookbook ~ BETWEEN THE LAKES (A collection of Michigan recipes) _____________ 2 lbs. pork tenderloin 1 cup flour 1 tsp. coarse salt 1/2 tsp. freshly ground black pepper 2-3 Tbsp. canola oil Apple & Cherry Chutney Trim the fat from the pork. Slice 1/2 inch thick. Place pork between 2 sheets of plastic wrap and pound 1/4 inch thick. Dust pork with flour, salt & pepper. Heat oil in large skillet over medium-high heat. Add pork and saute on both sides until browned and cooked through. Serve pork with Apple & Cherry Chutney. (4-6 servings) APPLE & CHERRY CHUTNEY 1 Tbsp. butter 1/4 onion, chopped 1 peeled and diced apple 1/3 cup dried cherries 1/3 cup packed brown sugar 1/4 cup apple cider vinegar pinc...

"Autumn is a second spring where every leaf is a flower." ~ Albert Camus APPLE MAPLE PANCAKES ~ The smell of Michigan autumn is in the air! (Delicious recipe featured by Kate Lawson in The Detroit News ~ Jan 24, 2009) __________ 2 large room temperature eggs 1/4 cup AP flour 1/4 cup heavy cream 1/4 cup pure Michigan maple syrup 1/2 tsp. kosher salt 2 Tbsp. butter 1/2 large firm apple (Gala or Fuji preferred) thinly sliced 1/2 cup dried Michigan cherries or cranberries Confectioner's sugar and cinnamon for dusting Heat oven to 425 degrees. Combine eggs, flour, cream, maple syrup and salt in a blender and combine well. Melt butter in and 8-inch heavy ovenproof skillet over medium heat. Add apple slices and dried cherries or cranberries and saute until soft and apples are lightly browned. Whirl batter again until frothy and pour into the skillet, pushing fruit back into the batter. Let skillet sit for a few seconds and place in oven. Bake until pancake is puffed, golden...

MACKINAC ISLAND LILAC FESTIVAL (JUNE 5-14 2009) STREETS of MACKINAC ISLAND 'Somewhere in Time' GRAND HOTEL "Grand Hotel is indeed the fitting name for one of Mackinac Island's premier landmarks. The hotel's stately 600-foot veranda is visible from 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 (Len Trankina ) --- For the history of this popular summer retreat visit the official Grand Hotel website. ________________________ CHICKEN MACKINAC ~ From THE ISLAND HOUSE (built in 1852 and the oldest hotel on the island) comes this special dish compliments of Chef O'Dell ____________ 4 slices do...

"Spring - An experience in immortality." ~ Henry D. Thoreau Flowering Norway Maple ( Acer platanoides ) _____________ GRILLED ROMAINE SALAD (with Charred Tomato Vinaigrette) ~ Grilled Romaine! Give it a try ... f rom Chandler's ( Petoskey ) comes this robust 'gearing for spring' salad. ___________________ 4 Tbsp. olive oil (extra-virgin) 4 romaine hearts 1 cup feta cheese 1 cup assorted nuts: almonds, pecans, walnuts, etc. Dressing Preheat grill. Brush romaine hearts with olive oil and char on grill until blackened all over, but not excessively so. Assemble grilled leaves on plate and drizzle with Dressing . (4 servings) Dressing: 6 tomatoes 1 juiced lime 1/2 red onion 1 rough chopped bunch cilantro 2 Tbsp. srirachi (Thai-style hot sauce made from sun ripen chilies ground into a smooth garlic paste found in the Asian food section) 1 cup olive oil 1/2 cup white wine or Champagne vinegar 3 Tbsp. stone ground mustard Char tomatoes on hot grill until black. In...

“ It's spring fever.... You don't quite know what it is you DO want, but it just fairly makes your heart ache, you want it so!" ~ Mark Twain ~ Primrose (early spring visitor) ________________ LOBSTER CORN DOG ~ With a focus on Detroit and Michigan State in the 'Final Four Slam-Dunk Weekend' , enjoy this yummy elegant Midwest appetizer compliments of Executive Chef David Hubbard and the (best view overlooking Detroit, Canada & the St. Marys River) beautiful Coach Insignia (Renaissance Center, Detroit) __________ 2 4-5 oz. lobster trails (shells removed and split lengthwise ) 2 3/4 cups flour 1 cup corn meal 1 tsp. baking powder 1 Tbsp. sugar pinch salt 6 cups soda water 1/2 cup flour seasoned with salt, pepper, and paprika 2 6-inch bamboo skewers 4 cup blend of olive oil and vegetable oil for frying To create batter, mix flour, corn meal, baking powder and sugar. Add soda water slowly while mixing wit whisk. Mixture should look like pancake batter. Heat oil i...

"Springtime is the land awakening. The March winds are the morning yawn. " ~ Lewis Grizzard ~ Maple leaves ____________ "The history of Michigan Maple Syrup is nearly as old as the land itself! Native Americans were making maple syrup here centuries ago. Today, Michigan maple syrup is made both traditionally and in modern facilities using the latest refinement technologies. But the taste of pure maple syrup is as irresistibly delicious today as it was for our ancestors." ~ Michigan Maple Syrup Scrapbook ____________ CLASSIC MICHIGAN SALAD ~ Featured fare in many Michigan restaurants, each a bit different, but should include two cherished products, dried cherries and maple syrup. ______________ 8-12 oz. organic baby spring mix greens (a healthy handful of per person) thin slices of red onion 1/4 cup or desired amount of blue cheese 1/2 cup toasted walnuts or pecans 1/2 cup dried Michigan cherries Toss greens lightly with vinaigrette. Top with onion rings, blue chee...

"February makes a bridge and March breaks it." ~ George Hebert ~ February memories ___________ BLACK FOREST CHEESECAKE ~ Rich reminder ... enjoy the remains of each day! (thanks ... The Connoisseur UP NORTH and Reflections) _____ Crust: 2 1/2 cups Oreo cookie crumbs 2 1/2 oz. melted butter Mix butter & crumbs. Spray cheesecake pan. Press in mixture. Cheesecake: 2 lbs. room temperature cream cheese 1/2 cup flour 6 oz. chopped dark chocolate 1 lb. powdered sugar 8 eggs 1 tsp. vanilla Preheat oven to 275-degrees. Add cream cheese in processor and blend 5 minutes on low speed. Add sugar and mix 5 more minutes. Scrape down sides of bowl. Add flour and mix 5 more minutes. Scraped down sides of bowl. Add eggs one at a time, continuing to mix at low speed, pausing after each to scrape sides of bowl. Add vanilla and fold in chopped chocolate. Pour mixture into prepared crust. Bake in water bath (just a pan of water placed into an oven. The hot water provides a constant, steady ...

"Winter is on my head, but eternal spring is in my heart." ~ Victor Hugo Primrose (February Flower of the Month) The American Primrose Society __________________ 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. I...

“The best of all medicines is resting and fasting." ~ Benjamin Franklin ~ Michigan Sunrise ( Leelanau Peninsla ) _________ BANANA BREAD FRENCH TOAST ~ Treasured retro-recipe compliments of chef/owner Keith Famie (past Les Auteurs Restaurant -Royal Oak, MI) __________ Banana bread: 2 cups sifted all purpose flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup room temp unsalted butter 1 cup sugar 2 eggs 1 cup (about 2) mashed ripe bananas 1 tsp. fresh lemon juice 1/3 cup milk 1/2 cup chopped pecans French Toast: 4 large eggs 1/4 cup whipping cream 2 Tbsp. brown sugar 1 tsp. vanilla extract 1/4 tsp. ground nutmeg 1/4 tsp. ground cinnamon 3 Tbsp. butter Michigan Maple syrup ______________ Banana Bread : Preheat oven to 350-degrees. Generously butter 9x5x3-inch loaf pan. Sift first 3 ingredients into small bowl. Cream butter in large bowl until light. Gradually beat in sugar then adding eggs, 1 at a time. Add mashed bananas and lemon juice and beat until well blended. Mix in dry ingre...

It’s no coincidence that February is both American Heart Month and National Cherry Month, since science suggests cherries may offer powerful heart-health benefits. Click here to learn more… ~ Yoshino Cherry blossoms ___________________ CHERRY OATMEAL BREAD ~ Heart smart oatmeal and cherries, a good way to begin the day ________________ 2 cups flour 1 Tbsp. baking powder 1/2 tsp. baking soda 3/4 cup sugar 1 cup rolled oats 2 organic eggs 1/4 cup vegetable oil 1 cup buttermilk 1 cup dried cherries Preheat oven to 350-degrees. Sift flour, baking powder, baking soda, salt & sugar into a large bowl. Stir in rolled oats. Beat eggs in a bowl. Add oil and milk and mix well and incorporate into flour mixture, mixing well. Add dried cherries. Pour into greased 5x9 inch loaf pan. Bake for 1 hour. Cool in pan for 10 minutes before removing. (10 servings) --------------- Did you know that Michigan is the largest producer of Montmorency tart cherries, growing 70-75% of the crop? With Februar...

"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...

"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...

~ Michigan Wine Country ~ LEFT FOOT CHARLEY (Village at Grand Traverse Commons) ~ Traverse City ___________________ TARTE TATIN ~ October is apple time in Michigan. Please enjoy this simple open-face apple French dessert compliments of Edible Grande Traverse /Fall 2008. ____________ TARTE TATIN Pie dough: 1 cup pastry or all-purpose flour 1/4 tsp. salt pinch of sugar 5 Tbsp. cold unsalted butter 2 1/2 to 3 1/2 Tbsp. ice water In mixing bowl, blend four, salt and sugar. Add butter and blend in by cutting up into pieces i the four, using a pastry cutter, 2 knives slicing against each other, or your fingertips. When most of the flour and butter have been incorporated but still small, pea- sized lumps of butter visible, sprinkle on about 3 Tbsp. of ice water. Mix lightly until it all just barely holds together in a ball. Add a little more water if mixture is still too dry. Form quickly into a ball, cover n plastic, and refrigerate for about 30 minutes. Tarte : 3 Tbsp. butter 3/4 cup...

"Happily we bask in this warm September sun, Which illuminates all creatures..." - Henry David Thoreau ~ Basking in the morning sun _______________ HUBBARD LAKE BREAKFAST ~ Fit for a king and large enough to feed his army __________ 5 lbs. well scrubbed red skin potatoes 3 lbs. favorite seasoned bulk sausage 2 large chopped sweet onions 1 large chopped red pepper 1 large chopped yellow pepper 1 large chopped orange or green pepper 2 dozen large organic eggs 1 lb. shredded Pinconning cheese (or mixed cheddar & colby ) 1/2 lb. cubed Pinconning cheese vegetable oil coarse salt & freshly ground black pepper to taste Par-boil red skins in salted water and slice into wedges. Coat lightly with vegetable oil. Brown sausage in large skillet or paella pan . Add chopped onions and cook until limp. Next add chopped peppers and continue cooking until soft. Add potatoes and combine well with other ingredients until heated through. Season with salt & pepper. Whisk eggs and ad...