THE VILLAGE VOICE

O, wind, If Winter comes, can Spring be far behind? ~ Percy Bysshe Shelley 'OLD MAN WINTER' ______________ PORK TENDERLOIN with CRANBERRY PORT SAUCE ~ Super easy holiday fare 3 pounds pork tenderloin ( l large or 2 smaller) 2 Tbsp. Dijon mustard 1/2 tsp. dried thyme 1/2 tsp. dried oregano garlic powder cracked pepper 1 cup ruby Port 1 cup whole cranberry sauce Spread mustard over tenderloins. Sprinkle with herbs, garlic powder and cracked pepper. Bake at 325º for 35 to 45 minutes depending on size, basting frequently. Remove meat from pan to rest. Add port to pan and deglaze , scraping bits from bottom. Add cranberry sauce and adjust seasonings. Slice pork diagonally and serve with sauce. WILD RICE PILAF 1 cup wild rice, cooked in chicken stock according to package directions 4 Tbsp. butter 1/4 tsp. minced garlic 1 finely chopped onion 1 small finely chopped green pepper 1/2 finely chopped red pepper 4 oz. sliced fresh mushrooms 2 Tbsp. chopped parsley salt & freshly ground...

"It (pheasant) is the king of earthly poultry , as the primacy of aquatic birds belongs to the swan. What more exquisite flesh can you eat." ~ Olivier de Serres ( http://en.wikipedia.org/wiki/Olivier_de_Serres ) ~ Pheasant country (Hubbard Lake) ~ Prime pheasant habitat ______________________ ROAST PHEASANT with 'SHOTGUN SAUCE' ~ With Michigan's prime habitat of open fields, forest edges, and marshy wetlands, 'Ring-necked Pheasants' thrive. This delicious recipe pays homage to this stately bird (almost too beautiful to eat) and hopefully my dear friend, Anne*, who verbally shared this treasured recipe, 'tweaked' a bit throughout the years. _______ 1 dressed and cleaned pheasant per person vegetable oil Basting Sauce: Combination of orange juice, 7-up, and white wine coarse salt & freshly ground pepper Stuffing (per person) 1/3 cup cooked wild rice* 2 Tbsp. toasted pine nuts 1 Tbsp. fresh thyme 1 Tbsp. melted unsalted butter...

~ Christmas gifts _______________ GLAZED CRANBERRY PORK TENDERLOIN ~ A thoughtful holiday dinner ... easy, with memorable tastes of the season. Fresh herbs are always best and worth purchasing once herb gardens are 'put to bed' ... _______________ 2 trimmed pork tenderloins (about 2 lbs.) 2 cups cranberry sauce (hopefully homemade) 2 tsp. grated fresh orange rind 1 Tbsp. balsamic vinegar 1 tsp. freshly ground black pepper 1 heaping Tbsp. fresh thyme (1 tsp. dried thyme) 1/4 tsp. ground cloves 1/8 tsp. ground cinnamon 2 Tbsp. extra-virgin olive oil slivers of orange fresh thyme springs Preheat oven to 425-degrees. Bring cranberry sauce, orange rind, vinegar, and spices to boil over medium heat. Simmer gently for 20 minutes. Reserve 1/2 of mixture and set aside. Brown pork in hot olive oil (3 minutes / side) and place in roasting pan. Bake about 25 minutes or until meat thermometer registers 155-degrees, basting occasionally with remaining cranberry sauce. Remove from oven, co...

"Before white settlement and land cessions transformed Indian life, entire communities would move to the lakeshore in time for the fall wild rice harvest. Working in family groups, a man poled two women out to the family's section of the lake in a canoe, where the women, armed with two sticks, would bend the rice stalks over the canoe and knock off kernels until the canoe was full. On shore, the rice was sun-dried or parched over low fires and then pounded and winnowed. Today, double-ended rowboats are often used in place of canoes and instead of the traditional pairing of a man and two women, pairs of men or women now harvest rice as a team. " ~ WILD RICE HARVESTING (Wisconsin Historical Society) ~ November sky and countryside (Wisconsin ) ____________________ CREAM OF WILD RICE SOUP "Wild Rice is actually a grain, very similar to barley. The cooked product produces a rich, nutty and earthy taste. The perfect base for this satisfying soup." A November treat f...

SALMON & WILD RICE CHOWDER ~ Perfect fare for a blustery night (adapted from The Gunflint Lodge Cookbook ) 2 Tbsp. unsalted butter 1 finely chopped red onion 1 finely chopped (white part only) leek 1 tsp. minced garlic 1/2 cup diced celery 1 tsp. fresh thyme 2 Tbsp. flour 3 (8-oz) bottles clam juice 1/2 cup roasted tomatoes* 1 cup cooked wild rice 1/2 lb. chunks of bite-sized salmon 1 cup corn 1 cup heavy cream 2 Tbsp. chopped fresh basil (2 tsp. dried) salt & freshly cracked pepper to taste Melt butter in stockpot. Add onion , leek, garlic, celery and thyme. Cover and cook until vegetables are tender. Stir in flour. Simmer slowly for 3-4 minutes. Whisk in clam juice; cook until thickened. Add roasted tomatoes, cooked wild rice, salmon, corn, and cream, and basil. Simmer 5-10 minutes or until salmon is cooked. Season with salt & pepper to taste. (serves 6) Note : ROASTED TOMATOES: Slice Roma tomatoes lengthwise and brush halves with extra-virgin olive oil. Arrange cu...

~ Chrysanthemum (flower of the month) ____________________ WILD RICE CAKE with BOURBON CUSTARD SAUCE ~ A lingering taste of autumn - soft, crunchy & sweet ( The Northwoods Table ) * 2 cups sifted flour 1/4 tsp. salt 1/2 tsp. baking powder 2 cups cooked (until bloomed) wild rice ~ 1/2 cup uncooked* 1 cup walnuts 1/2 cup sweet (unsalted) butter 1 cup dark brown sugar 4 organic eggs 3/4 cup buttermilk 1 tsp. maple flavoring 1/2 tsp nutmeg BOURBON CUSTARD SAUCE: 2 egg yolks 1 cup confectioners sugar 8 Tbsp. bourbon 1 cup whipping cream 1 tsp. vanilla Combine flour with salt and baking powder. Combine cooked wild rice with walnut pieces (for smoother textured cake, process rice & walnuts one or two pulse cycles in food processor with steel blade). Cream butter until softened. Add brown sugar. Beat i eggs, one at a time. Add buttermilk, maple flavoring and nutmeg. Beat until light and fluffy. Sir in flour mixture until thoroughly mixed. Fold in rice and walnut mixture. Pour batt...

" If the only prayer you said in your whole life was, 'thank you,' that would suffice. " ~ Meister Eckhart ( http://www.eckhartsociety.org/meister.htm ) ~ Soul of a maple leaf _________________ MAPLE GLAZED TURKEY ~ Simple autumn flavors infused in the soul of the bird. Perfect for a Thanksgiving or holiday buffet. Though 'tweaked' throughout the years through roasting time and the addition of wine, fresh herbs, apple and lemon, this lovely adapted 1998 recipe from Sweet Lorraine's retains the rich essence of Michigan. * 12- 15 lb. fresh turkey coarse salt & freshly ground pepper to taste 1 quartered onion bunch of fresh sage leaves 1 quartered apple 1 sliced lemon 4 Tbsp. melted unsalted butter 3 Tbsp. fresh thyme 3 Tbsp. fresh sage coarse salt & freshly ground pepper to taste 1 cup organic chicken stock 1 cup white wine 4 Tbsp. melted butter 1/2 cup maple syrup Preheat oven to 450-degrees. Rinse turkey inside and out. Season cavity & o...

~ FINAL THOUGHT FOR THE FEAST ~ TOASTED PECAN WILD RICE SALAD ~ a compliment for any feast * 6 cups cooked and cooled wild rice (cook 1/2 of liquid in orange juice) 2 heaping cups toasted whole pecans 1 cup dried cranberries 1 bunch chopped green onions 1 cup chopped sweet mini-peppers (red, orange, and yellow) 2 tsp. cracked pepper shakes of course salt DRESSING: 1/2 cup extra-virgin olive oil 2 Tbsp. balsamic vinegar 4 Tbsp. maple syrup Combine all ingredients (except pecans) in large bowl. Pour dressing over and adjust seasonings. Top with toasted pecans. Chill until ready to use. Bring to room temperature before serving. (8 - 12 servings depending how how much guests enjoy the recipe.) !!!!!! ROASTED GARLIC MASHED POTATOES SMITTEN WITH BROWN BUTTER ~ These are GOOD! "Never eat more than you can lift." ~ Miss Piggy 5 pounds Yukon Gold potatoes 5 whole bulbs roasted garlic (rule of thumb ~ 1 bulb garlic/1 lb. potato) 1/4 cup olive oil coarse salt and cracked pepper 12...

~ FINAL THOUGHT FOR THE FEAST ~ TOASTED PECAN WILD RICE SALAD ~ a compliment for any feast * 6 cups cooked wild rice (cook 1/2 of liquid in orange juice) 2 cups toasted whole pecans 1 cup dried cranberries 1 bunch chopped green onions 1 cup chopped sweet mini-peppers (red, orange, and yellow) 2 tsp. cracked pepper shakes of course salt MAPLE SYRUP VINAIGRETTE: 1/2 cup extra-virgin olive oil 2 Tbsp. balsamic vinegar 4 Tbsp. maple syrup