THE VILLAGE VOICE

~ Under the Strawberry Moon (Hubbard Lake) Ode'imini - giizis (Strawberry Moon) ( Ojibwe ) ______________________________ SAUTEED STRAWBERRIES with CRACKED BLACK PEPPER & WARM COINTREAU MARMALADE ~ Strawberries with a twist from New York's 'chic' chef, Geoffrey Zakarian , compliments of Cointreau * Ingredients: 1/2 Tbsp. salted butter 1/2 tsp. brown sugar 1 1/2 lbs. cleaned and quartered strawberries 1/2 split vanilla bean 1 pinch cracked black pepper1/2 bunch stemmed & chopped fresh mint Marmalade: 1/2 cup Cointreau 1 Tbsp. b rown sugar Garnish: Creme fraiche Cracked black pepper MARMALADE: In small saucepan, combine Cointreau and 1 Tbsp. of brown sugar. Reduce to 1/8 cup. Set aside. Heat salted butter in saucepan. When melted add the brown sugar and cook until lightly caramelized , about 3 minutes. Saute strawberries and vanilla bean with the caramel for 15 seconds. Add pinch of black pepper and cook for 30 seconds. Add the fresh mint and transfer to ser...

Gardener's Note: Juneberries , Amelanchier , also called Serviceberries , ripen in the Midwest , turning from green in May to red then purple in June. This delicious fruit (a member of the rose family related to apples and raspberries) can be used fresh or dried. For more information related to the versatile fruit and this 'must have' tree, visit: ( http://en.wikipedia.org/wiki/Amelanchier_canadensis ) GREAT LAKES JUNEBERRY MUFFINS ~ Once ripened , fight the birds for this sought after summer treasure ( substitute in any blueberry or cherry recipe). * 1 1/2 cup flour 1/2 cup sugar 2 tsp. baking powder 1/2 tsp. salt 1 extra-large organic egg 1/2 cup buttermilk or sour cream 1/4 vegetable oil 1 cup treasured Juneberries sugar to sprinkle on tops Preheat oven to 400-degrees. Combine flour, sugar, baking powder, and salt in mixing bowl. Whisk egg, milk and oil in bowl and add to dry ingredients, stirring lightly until mixed. Fold in Juneberries and spoon into greased or li...

" Birth, life, and death ... each took place on the hidden side of a leaf." ~ Toni Morrison

The Fleur- de - Lis In Heraldry and History Legend The English translation of " fleur - de - lis " (sometimes spelled " fleur - de - lys ") is "flower of the lily." This symbol, depicting a stylized lily or lotus flower, has many meanings. Traditionally, it has been used to represent French royalty, and in that sense it is said to signify perfection, light, and life. Legend has it that an angel presented Clovis, the Merovingian king of the Franks, with a golden lily as a symbol of his purification upon his conversion to Christianity. Others claim that Clovis adopted the symbol when waterlilies showed him how to safely cross a river and thus succeed in battle. Heraldry In the twelfth century, either King Louis VI or King Louis VII (sources disagree) became the first French monarch to use the fleur - de - lis on his shield. English kings later used the symbol on their coats of arms to emphasize their claims to the throne of France. In the 14 th century, t...

~ Simply wonderful ( Lilium speciosum ' Uchida ') _____________________ PEPPERED GRILLED TENDERLOIN with Jack Daniel's Sauce * 4 (8-oz) beef tenderloin steaks 1 Tbsp. fresh thyme 1 Tbsp. fresh rosemary 1 Tbsp. fresh marjoram 1 Tbsp. freshly ground pepper 1/4 cup extra-virgin olive oil 4 Tbsp. Jack Daniel's whiskey fresh rosemary sprigs for garnish Sauce: 4 Tbsp. minced shallots 2 Tbsp. red wine vinegar 1/2 Tbsp. freshly ground black pepper 1/2 cup organic beef stock 1/2 cup red wine 1/2 cup Jack Daniel's whiskey Rub steaks with herbs and pepper. Combine olive oil and whiskey. Pour over steaks. Cover and let stand at room temperature for 1 hour. Meanwhile, prepare sauce. Boil shallots, vinegar, pepper, beef stock, red wine and whiskey. Bring to boil and simmer until reduced to 1/2 cup. (Can make ahead) Remove steak from marinade. Grill to desired doneness and let rest. Serve with Jack Daniel's sauce, garnished with fresh rosemary sprig...

~ 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...

" Solstice , from the Latin for sun stands still, in astronomy, either of the two points on the ecliptic that lie midway between the equinoxes (separated from them by an angular distance of 90°). At the solstices the sun's apparent position on the celestial sphere reaches its greatest distance above or below the celestial equator , about 23 1/2° of arc. At the time of summer solstice, about June 22, the sun is directly overhead at noon at the Tropic of Cancer . In the Northern Hemisphere the longest day and shortest night of the year occur on this date, marking the beginning of summer. At winter solstice, about December 22, the sun is overhead at noon at the Tropic of Capricorn ; this marks the beginning of winter in the Northern Hemisphere. For several days before and after each solstice the sun appears to stand still in the sky, i.e., its noontime elevation does not seem to change from day to day." Solstice information courtesy of ~ ( http://www.infoplease.com/spot/sol...

~ A nother pretty face ' Sunray ' ( Lilium ) "In June and July, just when the sun would have its day without a border, out come these bright yellow mimics, faces jubilantly upturned, eight to twenty to a 2-foot stem. A very few dark spots mark the center of the flower, and its petal edges have a random curl. ' Sunray ' produces numerous secondary buds, which extend its blooming season considerably." A BOOK of LILIES (Mark Smith) _________________________________ GRILLED FLANK STEAK with MORAN SAUCE ~ Steak, one of the ultimate staples for summer, comes flavorful and succulent when prepared properly. This 40 year old recipe will fill the bill for fun summer dining. * 1 1/2 lb. flank steak 1/2 cup chopped red or sweet onion 4 cloves minced garlic 1/3 cup red wine 1/4 cup soy sauce 1 Tbsp. brown sugar 1 tsp. Worcestershire sauce 1 tsp. fresh minced ginger (1/2 tsp. ground) 1 Tbsp. extra-virgin olive oil 1/2 tsp. freshly ground black pepper Combine onions, g...

~ Garden sundial _____________________ STRAWBERRY CHICKEN SALAD ~ Delicious spring salad, with or without the chicken ( March 2004 clipping from Southern Living ) * 4 skinned and boned chicken breast halves Raspberry Vinaigrette, divided 8 cups mixed salad greens 1 quart sliced strawberries 2 sliced pears (peaches or mangoes) 2 peeled and sliced avocados 1/2 diced sweet onion or chopped fresh chives crumbled blue cheese 1/2 cup toasted pecan halves Combine chicken and 1/2 cup Raspberry Vinaigrette in large zip-lock bag. Seal and chill 1 hour. Remove chicken from marinade and discard marinade. Grill over medium-high heat, covered, 4 minutes on each side or until done. Let chicken rest for 10 minutes; slice. Place salad greens in large bowl with strawberries, pears, avocados and onions or chives. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Sprinkle with blue cheese and toasted pecans. Serve with remaining Raspberry Vinaigrette. ( 4 servings) R...

The Whimsical Garden

Folklore from Virgina Seafood ( http://www.virginiaseafood.org/ ) "The soft-shell season is traditionally marked with the first full moon in May.At that time, the blue crab begins its molting season to accommodate its summer growth.The actual shedding of the shell can take anywhere from one to three hours, after which it must be removed or the hardening process will continue, reducing the quality of the soft-shell crab." For more info on soft shell crab season visit: http://www.virginiaseafood.org/consumers/factsheets/softshellscrab.htm ~ Dahlia ( American Dahlia Society) http://www.dahlia.org/ _________________________ CRISPY SOFT-SHELL CRABS with BUTTER NOISETTE and AGED BALSAMIC VINEGAR ~ For those who wait patiently each year craving soft-shell crabs, a treasured recipe from "Crave See Touch Smell Hear Taste" by Ludo Lefebyre . * 6 Tbsp. clarified butter*, divided (* Slowly melt 1 stick unsalted butter over low heat. Skim off and discard milk solids that rise to...

~ Iceland Poppy ~ Evening Primrose (Oenothera biennis) ~ Spiderwort (Tradescantia) ~ 'Carefree Beauty' Rose

~ GRAND HOTEL _______________ For the history of the GRAND HOTEL visit ~ http://www.grandhotel.com/history.html

" TIMOTHY LEEPER is an Honorary Islander ... Aside from his cooking wizardry, he is the caretaker of the new lilacs that arrive on the Island each year, donated by members of the International Lilac Society ... His early experience on the Island was as executive chef for some of its major hotels. To re-create a romantic Mackinac Island dinner at home, Tim shares one of his special recipes ...." ~ Mackinac Island Memories (Travel Memories Press) ~ June memories of the Island ________________________ FILLETS of DOVER SOLE VERONIQUE 1 cup double cream (instructions below) 8 Dover sole fillets salt & freshly cracked pepper to taste 1/2 cup dry white wine 1/4 cup chopped fresh shallots lemon juice 1 cup seedless white grapes, halved To prepare double cream: Place 2 cups heavy whipping cream in stainless steel pot and heat over low heat. Simmer until cream is reduced by half to 1 cup (approximately 40 minutes to 1 hour for cream to reach a thin sauce consistency). Preheat...

"On a bluff looking west across to the Mackinac Bridge nearly half a mile from town. Grand Hotel is a living Victorian resort on a grand scale indeed, one of only a dozen remaining in the United States." Visit this site for more history on Michigan's treasured hotel and the memorable gardens ~ ( http://hunts-upguide.com/city_of_mackinac_island_grand_hotel.html )

GRAND HOTEL _________________________ GRAND HOTEL PECAN BALL WITH FUDGE SAUCE ~ Courtesy of Grand Hotel, Mackinac Island, Michigan The Grand Hotel bills itself as the world's largest summer hotel....The pecan ball with fudge sauce, which made its debut in 1947, is the signature dessert. Each season more than 50,000 Grand Pecan Balls are happily consumed by Grand Hotel diners. 8 six-ounce portions of vanilla ice cream 4 cups roasted pecan pieces, chilled One-quarter pound unsalted butter 2 cups heavy cream 2 cups light corn syrup 1 pound chocolate chips One-half vanilla bean, split 1 tablespoon Creme de Cacao Pecan Balls Scoop eight six-ounce portions of ice cream; shape into eight round balls. Coat each ball with chilled pecan pieces. Place balls in freezer. Fudge Sauce In large pot heat butter, cream and corn syrup to a simmer. Remove from heat and add vanilla pulp, Creme de Cacao and chocolate chips; stir until well incorporated. Allow sauce to cool.To serve: Remove pecan bal...

MACKINAC ISLAND ( Official site: http://www.mackinacisland.org/ ) ~ Lilac festival __________________________ "The lilac is one of the enduring symbols of Mackinac Island. First planted here by French missionaries in the 1600's, the oldest living lilacs on American soil are on Mackinac Island. some of the older lilac shrubs have grown to treelike proportions over the years. Each spring,m the trees fill the Island air with sweet fragrance and dazzle with their rich shades of purple, lavender, and white. Since 1949, Mackinac Island has celebrated the arrival of summer with the annual Lilac Festival in June, when hundreds of lilac trees are in full flower. Stella King, a well-loved citizen of the Island, created quite a stir that year when she rode through town in her carriage decorated with lilacs. Amid this lush atmosphere, is it any surprise that romance is rampant on the Island? Couples get married every day and every place on Mackinac Island ~ in quaint churches,...

MESQUITE GRILLED PORK TENDERLOIN with ROASTED RASPBERRY CHIPOTLE SAUCE ~ A southwestern mesquite grilled juicy tenderloin topped with spicy-sweet raspberry sauce * 2 (3/4) pound well-trimmed pork tenderloins 2 Tbsp. jerk seasoning 2 Tbsp. chopped fresh rosemary freshly ground black pepper 1 cup Fischer & Wieser Roasted Raspberry Chipotle Sauce 1/2 cup fresh orange juice zest of orange additional chopped fresh rosemary handful of mesquite chips soaked in water Rub seasoning evenly over tenderloins and sprinkle with rosemary & freshly ground cracked pepper. Cover and chill several hours or overnight. Gently heat raspberry- chipotle sauce, orange juice and zest. Reserve 1/2 cup in separate container. Drain chips and sprinkle over hot coals. Grill tenderloins over medium-high heat about 20 minutes, turning occasionally. Let rest. Bring marinade to boil, reduce heat and simmer 5 minutes. Add remaining 1/2 cup sauce to saucepan. Slice tenderloin diagonally and serve with raspber...

~ Oriental poppy ( Papaver orientale) ~ Scarlet O'hara (Paeonia) ~ Garden companions Lady fern, Japanese painted fern, Hardy Geranium, Lady's Mantle (Alchemilla vulgaris)

~ LILY-OF-THE-VALLEY __________ COLD DUCK ~ classic retro 1937 sparkling drink invented by Harold Borgman , owner of Detroit's classic Pontchartrain Wine Cellars in Detroit ( http://en.wikipedia.org/wiki/Cold_Duck ) ____________________ Combine one part of Californian red wine with two parts of New York sparkling wine. ___________________ CAMEMBERT GOUGERE ~ classic rich appetizer to sample sipping Cold Duck * 6 Tbsp. unsalted butter 1 tsp. crushed dried fine herbs 1/2 tsp. coarse salt 1/2 tsp. freshly ground pepper 1 cup flour 4 eggs 8 oz. Camembert cheese (rind removed and cubed) 1/2 cup tasted slivered onions 2 Tbsp. fresh parsley Preheat oven to 400-degrees. Combine 1 cup water, butter, salt & pepper, and fine herbs. Bring to boil and add flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating 1 minute after each . Stir in cheese, almonds, and parsley. Spread mixture in greased 9-inch pie pl...