'SOMEWHERE IN TIME' ~ GRAND HOTEL (Mackinac Island) / STRAWBERRY & WATERMELON SOUP / SHRIMP a la GRAND / WARM MUSHROOM SALAD
"Grand Hotel is indeed the fitting name for one of Mackinac Island's premier landmarks. The hotel's stately 600-foot veranda is visible fro 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
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For the history of this popular summer retreat
visit the official Grand Hotel website.
STRAWBERRY & WATERMELON SOUP
~ From chef Hans Burtscher (Grand Hotel)
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2 cups washed, hulled & diced strawberries
2 cups iced seedless watermelon
1/3 cup Midori or other melon-flavored liqueur
1 whole vanilla bean
1/2 cup plain yogurt
1/2 cup sour cream
1/4 cup confectioners' sugar
3 Tbsp. honey
1 Tbsp. Chinese five-spice powder
juice of 1 lemon
- Place strawberries and watermelon in medium bowl. Pour Midori over the fruit. Meanwhile, slice vanilla bean lengthwise. Using a spoon, remove the vanilla bean pulp and discard the shell.
- In a bender, place the fruit, bean pulp, yogurt, sour cream, confectioners' sugar, honey, five-spice powder and lemon juice. Blend on high speed until all ingredients are combined and mixture is smooth. Pour mixture into a bowl and chill until serving time. (4 servings)
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SHRIMP a la GRAND
~ From chef Hans Burtscher (Grand Hotel)
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3 tsp. olive oil
20 medium peeled and deveined shrimp
2 diced shallots
1 Tbsp. diced pickled ginger
3 Tbsp. drained green peppercorns packed in brine
1 diced garlic clove
salt & pepper to taste
1/2 cup anise or any licorice-flavored liqueur
1 cup heavy cream
1/2 cup sour cream
- In large skillet, heat olive oil. Add shrimp and saute for 1 1/2-2 minutes per side or until just turning opaque. Remove shrimp from pan and keep warm.
- Into the same skillet, add shallots, ginger and peppercorns. When shallots are translucent, add garlic, salt & pepper to taste. Quickly pour in the anise to deglaze the pan.
- Stir in heavy cream and sour cream. When it begins to heat, reduce heat to low and allow the sauce to thicken. Once thickened, add shrimp to the skillet and stir to coat with the sauce.
- Serve over cooked wild rice that has been sauteed with dried cherries, basil and roasted pecans. (4 servings)
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WARM MUSHROOM SALAD
~ From chef Hans Burtscher (Grand Hotel)
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2 Tbsp. butter
1 Tbsp. minced fresh garlic
1 Tbsp minced fresh shallots
1 Tbsp. curry powder
1/2 cup chopped fresh herbs (mixture of basil, tarragon, and thyme)
1/2 cup chopped fresh fennel
1/2 cup morel mushrooms
1/2 cup oyster mushrooms
1/2 cup shiitake mushrooms
1/2 cup hazelnut oil
1/2 cup olive oil
1/2 cup rice vinegar
1 Tbsp. Cajun salt (with paprika & cayenne) or kosher salt
1 Tbsp. Worcestershire sauce
- Heat butter in saucepan until melted. Add garlic, shallots, and curry powder; cook about 3-4 minutes or until mixture is glossy.
- Add fresh herbs, fennel, mushrooms, hazelnut oil, olive oil, rice vinegar, Cajun or kosher salt and Worcestershire sauce; mix well.
- Bring to boil then remove from heat. Let sit for 15 minutes. Keep warm for serving. (Yield: 2 servings)
Comments
Joey, you've been tagged for a meme. Please stop by my blog for details.
What beautiful pics of one of the most beautiful places ever!
Recipes sound great. I have some morels so I'll be trying the Mushroom Salad this week. I'm always looking for new ways to use my wonderful morels.
In the Strawberry/Watermelon Soup it says to disgard the Vanilla Pod (Shell); a great way to use the Pod after removing the seeds is to put it in a jar of sugar for several weeks to make Vanilla Sugar. This is very good in a nice cup of tea or coffee, dusting on cookies, pie crusts or anytime you want to add a sweet vanilla taste. The price of Vanilla Beans can be costly, so this a great way to stretch the cost.
With the popularity of Vanilla Vodka, I wonderful if you could seep the pod in plain vodka? Anyone know?
Keep Cool!!!!!!!!
OK Ann ... you have a stash of morels? I'll be right over :)
I always use the whole but don't know why the pod wouldn't work for vanilla sugar (or vodka), maybe a more subtle flavor. Good ideas!
Sometimes reading recipes is almost as fun as tasting them, Garden Girl. Although I love to cook and share!
Glad you escaped the tornado; I hope your family didn't have too much damage. I do hope this weather settles down soon.
Yes, 'The Grand' is pricey but after many years of visiting and staying elsewhere (amazing other choices), we finally spent 3 memorable days enjoying our 40th anniversary (falling asleep to the relaxing clip-clop of horses was the best).
Dear Beckie ... I do hope you get a chance to visit Mackinac Island someday. I believe through the years I have bicycled and walked the entire island.
Courtesy of Grand Hotel(just for you)is the signature ~
GRAND HOTEL PECAN BALL WITH FUDGE SAUCE
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 balls from freezer and allow to soften slightly. Pour sauce over each pecan ball and serve immediately.
(Yield: Eight pecan balls and about seven and one-half cups sauce)