THE VILLAGE VOICE

"Carnival is a butterfly of winter whose last real flight of Mardi Gras forever ends his glory. Another season is the season of another butterfly, and the tattered, scattered, fragments of rainbow wings are in turn the record of his day." ~ Perry Young ~ Fragile Wings ( my garden and Wings of Mackinac Butterfly Conservatory) ________________ FIERY LEMON CAJUN SHRIMP ~ a delicious real New Orleans, peel & eat, treat _______ 1 1/2 cups unsalted butter 4 cloves minced garlic 2 Tbsp. fresh rosemary 3 Tbsp. Worcestershire sauce 1 Tbsp. Tabasco sauce 1/4 cup lemon juice 2 Tbsp. coarse cracked black pepper 1 tsp. sea salt 3 lbs. unpeeled large shrimp 2 thinly sliced lemons French bread Preheat oven to 400-degrees. Melt butter in saucepan over medium heat. Remove from heat and stir in garlic, rosemary, Worcestershire, Tabasco, and lemon juice. Add salt and pepper. Pour half of sauce in bottom of large shallow baking dish. Layer with 1/2 of the shrimp and 1 thinly sliced l...

"Our love affair is a wondrous thing That we'll rejoice in remembering ..." ~ words by Harold Adamson and Leo McCarey DE'LIGHT'FUL LEMON TRIFLE ~ De 'light' ful somewhat ' guilt free ' summer dessert ... indulge ____________________ 1 angel food cake 1 (14-oz) can low-fat sweetened condensed mild 1/3 cup fresh lemon juice 2 Tbsp. grated lemon rind 1 (8 oz.) carton lemon nonfat yogurt 1 8 oz. thawed container reduced-fat frozen whipped topping (divided) 1 hefty cup sliced fresh strawberries 1 hefty cup fresh blackberries or blueberries 1 hefty cup fresh raspberries 1/2 cup lightly toasted flaked coconut fresh mint springs Cut cake into bite-size pieces and set aside. Combine condensed milk, lemon juice, rind, and yogurt. Fold in 2 cups thawed whipped topping and set aside. Place 1/3 of cake pieces in bottom of a 4 quart trifle bowl. top with 1/3 of lemon mixture . Top with strawberries. Repeat layers using remaining...

" SMALL CHEER AND GREAT WELCOME MAKES A MERRY FEAST." ~ SHAKESPEARE ___________ ________________ GRILLED HERB TENDERLOIN ~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006) * (4 1/2 lb.) trimmed beef tenderloin 1/3 cup extra-virgin olive oil 6 cloves minces garlic 2 Tbsp. coarsely cracked black pepper 1 Tbsp. chopped fresh thyme 1 Tbsp. chopped fresh rosemary 1 Tbsp. chopped fresh marjoram 2 tsp. coarse salt Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet. Combine olive oil, garlic, pepper, thyme , rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling. Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes. Slice roast 1/2-inch thick and place on large platter surrounde...

"BUTTERFLIES ARE SELF PROPELLED FLOWERS." ~R.H. Heinlein ______________ WINGS of MACKINAC BUTTERFLY CONVERVATORY * V isit WINGS OF MACKINAC Butterfly Conservatory Mackinac Island, Michigan ( http://www.wingsofmackinac.com/ ) _________ "We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty. " ~Maya Angelou

~ Summer's Welcome Visitor (Tiger Swallowtail) _______________ WHITEFISH with LEMON BLACKBERRY SAUCE ~ Adapted from Cross village: A Selection of Tastes, Art, and Memories * 6 boned and skinned whitefish fillets 2 Tbsp. butter 1 Tbsp. extra-virgin olive oil 1 Tbsp. chopped green inions 4 Tbsp. Blackberry Brandy 4 cups sour cream 1/2 tsp. dill juice & zest of 1 lemon 1/4 tsp. freshly ground black pepper pint of fresh blackberries Melt butter in large saute pan. Add oil and raise heat slightly. Saute whitefish for a few minutes on each side until flakey (about 4-7 minutes depending on thickness). Carefully remove to heated platter and keep warm. Saute onions in same pan until soft and transparent. Raise heat, add Blackberry Brandy and stir until thickened. Lower heat and whisk in sour cream, lemon juice and zest, and pepper, stirring constantly. Do not boil or sauce will curdle. Ladle a bit of sauce on heated plate, top with whitefish and a bit more sauce. Gar...