THE VILLAGE VOICE

“O, wind, if winter comes,  can spring be far behind?" ~ Percy Shelley Winter  at Hubbard Lake CANDIED PECANS  (Compliments of Two Peas & Their Pod ) 1/2  cup granulated sugar 1/2  cup light brown sugar 1 Tbsp. ground cinnamon 1  tsp. salt 16  ounces (about 4 cups) unsalted pecan halves 1 egg white 1/2  tsp. vanilla extract 1  tsp water Preheat oven to 300º. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside. In a large bowl, whisk the egg white, vanilla, and water together until fluffy. Add Pecans and gently toss until pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.  Spread pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar...

March, when days are getting long, Let thy growing hours be strong To set right some wintry wrong. ~ Caroline May, 1887 THAWING LAKE  (Hubbard Lake, MI) HONEY GARLIC BUTTER SALMON in FOIL So easy and delicious from Cafe Delights  https://cafedelites.com 2  1/2  lb. salmon 1/4  cup butter 1/3  cup honey  4  large cloves crushed garlic 2  Tbsp. fresh lemon juice (juice of 1/2 lemon) sea salt to taste cracked pepper to taste 2  Tbsp. fresh chopped parsley lemon slices for garnish Position rack in middle of oven. Preheat oven to 375º. Line a baking tray/sheet to create a packet (or 2 long pieces of foil  overlapping each over other lengthwise to create your salmon packet, depending on the width of your fillet). In small saucepan, melt butter over low -medium heat. Add honey, garlic, and lemon. Whisk nail honey has melted through the butter and the mixture is we...

"The color of springtime is in the flowers; the color of winter is in the imagination."  ~ Terri Guillemets MEDITERRANEAN BEEF STEW with ROSEMARY This wonderful tasty recipe created by Kalyn Denny at KalynsKitchen.com  tried several times, perfect for tonight ... the last night of WINTER 8  oz. sliced mushrooms 1-2  Tbsp. olive oil  1  diced onion in 1/2 inch pieces 2  lbs. diced chick steak, cut into 1/2 inch pieces  1  cup beef stock 1   14.5 oz can diced tomatoes 1/2  cup tomato sauce 1/4  cup balsamic vinegar 1 can sliced black olives 1/2  cup thinly sliced garlic cloves 2  Tbsp. chopped fresh rosemary (or 1 Tbsp. dried) 2  Tbsp. chopped fresh parsley (or 1 Tbsp. dried) 1  Tbsp. capers (or more to taste) freshly ground black pepper Heat small  amount of olive oil in heavy frying pan, add mushrooms and saute se...