THE VILLAGE VOICE

"The month of May was come, when every lusty heart begineth to blossom, and to bring forth fruit." ~ Sir Thomas Malory Sweet Woodruff ______________ MAY WINE ~ Once tasted, this simple pleasure will surely become a haunting spring ritual 2 bottles good Rhine or Moselle wine (Riesling) a handful of sweet woodruff sprigs fresh strawberries & sweet woodruff flowers for garnish _ Rinse woodruff sprigs, and stuff into uncorked wine. Allow to steep several hours in refrigerator. Strain into wine glass & garnish with a fresh strawberry and pinched top of blooming sweet woodruff. ________________________ MAY WINE CHAMPAGNE PUNCH 1 gallon good Riesling wine handful of sweet woodruff sprigs 1-2 pints fresh strawberries 4 Tbsp. sugar champagne edible blossoms from the garden Stuff sweet woodruff in wine bottle or in large bowl. Refrigerate several hours or overnight. Strain and pour into large glass punch bowl. Add sugar and mix well. Add an ice block (pretty with frozen flowers...

"Life without love is like a tree without blossom and fruit." ~ Khalil Gibran CYMBIDIUM ORCHID _______________ SEA SCALLOPS with RASPBERRY SAUCE 1 (10 oz.) package frozen raspberries 1 cup dry white wine 1 tsp. chopped fresh thyme 2 Tbsp. minced shallots 1 stick plus 2 Tbsp. unsalted butter 1 lb. large sea scallops 3-4/person) sea salt & freshly ground pepper 1 pint fresh raspberries sprigs of fresh thyme Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until reduced to about 1/3 cup; strain again and return to saucepan. Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature. Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes until just opaque. Spoon sauce onto appetizer plates. Top with scallop...

~ Michigan Wine Country ~ LEFT FOOT CHARLEY (Village at Grand Traverse Commons) ~ Traverse City ___________________ TARTE TATIN ~ October is apple time in Michigan. Please enjoy this simple open-face apple French dessert compliments of Edible Grande Traverse /Fall 2008. ____________ TARTE TATIN Pie dough: 1 cup pastry or all-purpose flour 1/4 tsp. salt pinch of sugar 5 Tbsp. cold unsalted butter 2 1/2 to 3 1/2 Tbsp. ice water In mixing bowl, blend four, salt and sugar. Add butter and blend in by cutting up into pieces i the four, using a pastry cutter, 2 knives slicing against each other, or your fingertips. When most of the flour and butter have been incorporated but still small, pea- sized lumps of butter visible, sprinkle on about 3 Tbsp. of ice water. Mix lightly until it all just barely holds together in a ball. Add a little more water if mixture is still too dry. Form quickly into a ball, cover n plastic, and refrigerate for about 30 minutes. Tarte : 3 Tbsp. butter 3/4 cup...

"The month of May was come, when every lusty heart beginneth to blossom, and to bring forth fruit." ~ Sir Thomas Malory ~ Sweet Woodruff ________ Gardener's note : Fragrant sweet woodruff , a low-growing perennial herb, is an ideal woodland or shade tolerant ground cover. Its sweet smell intensifies as the plant dries ... perfect for strewing throughout the house as a room freshener. When in bloom, like the Germans, greet the season and rejoice ... it's time for May wine! ________ MAY WINE ~ Once tasted, this simple pleasure will surely become a haunting spring ritual 2 bottles good Rhine or Moselle wine (Riesling) a handful of sweet woodruff sprigs fresh strawberries & sweet woodruff flowers for garnish _ Rinse woodruff sprigs, and stuff into uncorked wine. Allow to steep several hours in refrigerator. Strain into wine glass & garnish with a fresh strawberry and pinched top of blooming sweet woodruff . ________________________ MAY WINE CHAMPAGNE PUNCH 1 ...

"Each flower is a soul opening out to nature." ~ Gerald De Nerval ~ It's about time! (First welcome visitor in the garden) _______________ GRILLED GORGONZOLA RIBEYE ~ Sixty degrees ... light the grill! _________ 4 10 oz. ribeye steaks or New York strips 1/2 cup extra-virgin olive oil 1/2 cup red wine 1 Tbsp. soy sauce 2 Tbsp. dry mustard 1 Tbsp. minced garlic juice of 1 lemon splash Tabasco sauce 1 Tbsp. chopped fresh rosemary (2 tsp. dried) 1/4 tsp. coarse salt freshly ground pepper to taste 1/2 lb. crumbled Gorgonzola cheese Combine olive oil, wine, soy sauce, dry mustard, garlic, lemon juice, Tabasco, rosemary, salt & pepper. Pour over steaks and marinate 4 hours. Remove steaks from marinade (reserve) and grill to personal taste. While steaks are cooking, reduce marinade. Serve over steaks, topped with crumbled Gorgonzola . (Allow steaks to rest a bit before serving) Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve _____________________ ROA...

"April hath put a spirit of youth in everything." - William Shakespeare ~ Shasta Daisy (April Flower of the Month) _______________ LEMONY SHRIMP SALAD ~ Fast and healthy, delightful with Meyer lemons Food & Wine (April 2007) ________ 1/2 lemon, plus 2 Tbsp. fresh lemon juice 1/2 tsp. black peppercorns salt 1 lb. shelled and deveined medium shrimp 2 Tbsp. extra-virgin olive oil 2 Tbsp. grapeseed or vegetable oil pinch of sugar Freshly ground pepper 2 heart of romaine, cut in 1-inch wide ribbons 1 cup halved grape tomatoes 1 diced Hass avacado 2 Tbsp. snipped chives Fill medium saucepan with water. Squeeze lemon half into water with peppercorns and a generous pinch of salt; bring to boil. Add shrimp and simmer until curled and just pink, about 3 minutes. Transfer shrimp with slotted spoon to a paper towel-lined plate. Freeze shrimp until just chilled, about 5 minutes. Meanwhile, in large bowl, whisk remaining 2 Tbsp. lemon juice with olive oil, grapeseed oil, sugar ...

" From December to March, there are for many of us three gardens ~ the garden outdoors, the garden of pots and bowls in the house, and the garden of the mind's eye ... " ~ Katherine S. White ~ 'Sweet May Memories' ____________ TUNA STEAKS with WASABI BUTTER ~ Repeat dinner adapted from Nantucket Open~House Cookbook (recipe featured in Diary of a Ho-Hum Housewife ) ________ 1/4 cup Hot chili sesame oil (House of Tsang ) 1/4 cup vegetable oil 1/4 cup Seasoned rice vinegar ( Nakano - red pepper) 1 Tbsp. brown sugar 1/4 cup soy sauce 2 Tbsp. chopped fresh ginger 3 cloves minced garlic 3 - 3 1/2 pounds (about 1 1/2 inch thick) ahi tuna steaks WASABI BUTTER 1/2 cup unsalted butter 1 1/2 tsp. green wasabi paste (or more if you like it hot) 3 Tbsp. chopped fresh coriander Whisk sesame oil, vegetable oil, vinegar, brown sugar and soy together. Stir in ginger and garlic. Pour over tuna steaks. Cover and marinate in refrigerator at least 4 hours, turning occasionally. ...

Raclette ~ pronounced [rah- KLEHT ] ~ a semi-hard cheese made from cow's milk, originates in the Swiss canton of Valais . The name raclette comes from the French word " racler " literally meaning "to scrape". It is traditionally made with a half wheel of the cheese warmed next to an open fire ~ the cut portion exposed to the heat. As the cheese melts reaching the correct consistency , it is scraped off onto bread for an appetizer or over boiled potatoes for a meal. ~ Cozy ' Wa - gi - daa -king' fire (Hubbard Lake) _____ RACLETTE ~ First tasted in the late 60s sitting by a rustic fire in Kercheval , France. Enjoy this palate-pleasing recipe using aged Michigan raclette (award-winning 'Best in Show' ) from Leelanau Cheese Company , Sutton's Bay. 2 lbs. raclette cheese 2 Tbsp. extra-virgin olive oil 3 thinly sliced yellow onions Crusty French bread Assorted mustards Cornichons (tiny brine-packed French pickles) Place cheese, cut portio...

"And Noah began to be a husbandman, and he planted a vineyard." ~ Genesis 9:20 ~ Harvest time at Chateau Chantal (Old Mission Peninsula - Traverse City) http://www.chateauchantal.com/ ______________ CHERRY GARCIA COOKIES (Marcy Goldman) ~ Delicious cookies served at breakfast (including the shared recipe) ____________________ 1 cup dried tart cherries 1/3 cup cherry liqueur Line 2 baking sheets wit parchment paper. Plump dried cherries by covering with boiling water, drain well and toss with cherry liqueur and let sit for a couple of hours or even better overnight. Drain well before adding to cookie mixture. 1/2 cup (room temp) unsalted butter 1/2 tsp. baking soda 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 1/2 tsp. vanilla 1/4 tsp. almond extract 1/4 tsp. salt 1 1/2 cups flour 3/4 cup coarsely chopped white chocolate 1/2 cup coarsely chopped semi-sweet chocolate 1/2 cup coarsely chopped Macadamia nuts (optional) Cream butter with sugars, blend in egg, vanilla and almo...

~ Left Foot Charley Winery ( http://www.leftfootcharley.com/ ) ____________________ BLACK BEAN MUSSELS ~ This delicious recipe is compliments of AMICAL , the delightful Mediterranean bistro-style restaurant in downtown Traverse City. ( http://www.amical.com/about_us.php .) * 1 dozen New Zealand cleaned Mussels 1 Tbsp. olive oil 1 Tbsp. garlic confit * 1 Tbsp. Black Bean-Garlic Sauce ** 1/2 cup white wine 1 Tbsp. Diced shallot/scallion mix 1/2 diced fresh Roma tomatoes 1 Tbsp. thinly sliced basil 1 Tbsp. unsalted butter 1/4 tsp. Kosher salt & freshly ground cracked pepper Prep ingredients and heat a large wok over a high flame. Add oil and swirl to coat pan. Add shallot/scallion mix and saute. Add wine & mussels. Steam until they have opened slightly. Add more wine if needed (chicken stock works, too). Add black bean garlic sauce & garlic confit . Cook until liquid has been reduced by half. Stir in tomatoes & butter. Correct seasoning and serve immediately. (Wine sug...

"Shine on, shine on harvest moon up in the sky, I ain't had no lovin' Since January, February, June or July Sno Time ain't no time to stay Outdoors and spoon, So shine one, shine on harvest moon For me and my gal." - Nora Bayes and Jack Norworth (1903) The Harvest Moon ( Suttons Bay, Michigan) Rice Moon ( Manoominike-gizis) ~ Ojibwe ______________ "The full harvest moon is the full Moon that occurs closest to the autumn equinox. In two years out of three, the Harvest Moon comes in September, but in some years it occurs in October. At the peak of harvest, farmers can work late into the night by the light of this Moon. Usually the full Moon rises an average of 50 minutes later each night, but for the few nights around the Harvest Moon, the Moon seems to rise at nearly the same time each night: just 25 to 30 minutes later across the U.S., and only 10 to 20 minutes later for much of Canada and Europe. Corn, pumpkins, squash, beans, and wild rice, the chief In...

Gardener's note: Fragrant sweet woodruff , a low-growing perennial herb, is an ideal woodland or shade tolerant ground cover. Its sweet smell intensifies as the plant dries ... perfect for strewing throughout the house as a room freshener. When in bloom, like the Germans, greet the season and rejoice ... it's time for May wine! ~ Sweet woodruff ( Galium odoratum ) _____________________________ MAY WINE ~ Once tasted, this simple pleasure will surely become a haunting spring ritual * 2 bottles Rhine or Moselle wine * a handful of sweet woodruff sprigs fresh strawberries & sweet woodruff flowers for garnish Rinse woodruff sprigs, and stuff into uncorked wine. Allow to steep several hours in refrigerator. Strain into wine glass & garnish with a fresh strawberry and pinched top of blooming sweet woodruff . ________________________ MAY WINE CHAMPAGNE PUNCH 1 gallon good German wine * handful of sweet woodruff sprigs 1-2 pints fresh strawberries 4 Tbsp. sugar champ...

Sweet April showers Do spring May flowers. ~ Thomas Tusser ( A Hundred Good Points of Husbandry, 1557) Note: For an informative biography on Thomas Tusser visit ~ http://www.gardenhistoryinfo.com/gardenpages/tusser.html ~ Trillium grandiflorum _____________ ROASTED LEMON-ROSEMARY CHICKEN ~ fresh rosemary is a must for this lovely lemon-rosemary infused chicken * 1 4-5 lb. plump chicken 8-10 springs of rosemary 1 thinly sliced lemon 1/2 cup melted unsalted butter coarse salt & freshly ground black pepper 1 cup dry white wine Preheat oven to 425-degrees. Rinse chicken and pat dry. Sprinkle cavity with salt & cracked pepper. Place on rack in roaster. Using fresh rosemary sprigs for a brush, liberally paint the chicken with melted butter. Insert the rosemary springs and lemon slices inside of chicken. Place chicken in oven and reduce heat to 350- degrees . Roast for 1 hour, basting frequently. Pour wine in roasting pan and cook another 20 minutes, basting frequently with p...

TULIPOMANIA ~ Tulip throat _____________________ GRILLED PEPPERED HALIBUT STEAKS ~ enjoy halibut, high in omega-3 fatty acids and low in environmental contaminants. * 4 (6-oz) Alaskan halibut steaks 1 Tbsp. coarsely ground black pepper 1 Tbsp. fresh lemon juice & zest 1 1/2 tsp. extra-virgin olive oil 3/4 tsp. sea salt lemon wedges Combine pepper, lemon juice , zest and olive oil and rub over halibut. Allow to come to room temperature before grilling. Sprinkle fish with salt. Grill 4 minutes on each side over medium-high coals or until fish flakes easily. Serve with lemon wedges , Green Beans with Toasted Amonds and Herb Sauteed Redskins. Wine Note: Pair with an award-winning Michigan Chardonnay. ( www.michiganwines.com ) ___________________ GREEN BEANS with TOASTED ALMONDS 1 lb. trimmed fresh green beans 3 Tbsp. melted unsalted butter zest of 1 lemon 1/2 tsp. onion salt freshly ground black pepper 1/4 cup toasted slivered almonds Bring pot of water to boil. Drop in green beans,...

Riesling Loves Asian Food "The word is out about Riesling: its bright, zingy flavors are an ideal match for food—especially Asian cuisine." By Ray Isle (Food & Wine 10/2003) To read the article visit: http://www.foodandwine.com/articles/riesling-loves-asian-food ~ Harvest Time (Chateau Chantal) _________________________ THAI PINEAPPLE SHRIMP 1 pound large shelled & deveined shrimp 3 Tbsp. soy sauce 1 1/2 tsp. sugar 1/2 tsp. turmeric 1 Tbsp. water 3 Tbsp. vegetable oil 2 large minced cloves garlic 4 cups cooked rice 1 tsp. coriander seed 2 cups inch-long julienned slices fresh pineapple 1 large julienned sliced red pepper 2-3 Tsp. minced jalapeno pepper 6 diagonally sliced green onions Combine soy sauce, sugar, turmeric and water. Mix well and set aside. Pour over shrimp and marinate 20 minutes. Heat 2 Tbsp. oil in large heavy skillet or wok until hot but not smoking. Remove shrimp, reserving marinade . Carefully add shrimp and stir-fry about 2 minutes until pink and...

"Someone forgot the corkscrew and for several days we had to live on nothing but food and water." ~ W. C. FIELD'S WINE WISDOM ~ Before the harvest ( Brys Estate Vineyard - Old Mission Peninsula) __________________________ MONTRACHET SPINACH LINGUINE ~ creamy and sophisticated * 6 Tbsp. extra-virgin olive oil 2 bunches sliced green onions 4 cloves minced garlic 1 chopped red bell pepper 1 chopped yellow pepper 8 plump chopped plum tomatoes 12 drained & chopped oil-packed sun-dried tomatoes 2 Tbsp. chopped fresh basil (2 tsp. dried) 2 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh oregano (1 tsp. dried) coarse salt & freshly cracked pepper 1 lb. freshly cooked spinach linguine 8-12 oz. sliced Montrachet (goat cheese) additional fresh basil While water is heating to cook pasta, saute green onions & garlic in olive oil over medium heat until limp. Add peppers and continue until tender, about 10 minutes. Add chopped tomatoes and...