THE VILLAGE VOICE

“If I can put one touch of rosy sunset into the life of any man or woman, I shall feel that I have worked with God.” ~ G. K. Chesterton WINE SUNSET (Hubbard Lake, MI ) HARVEST GAZPACHO (with or without crab) ~ Serve chilled for lunch or supper on the remains of a warm summer day 6 plump peeled and seeded ripe tomatoes minced clove of garlic 2 peeled and seeded cucumbers 1 chopped red onion 1 chopped sweet onion 1 coarsely chopped red pepper 1 coarsely chopped yellow or orange pepper 2 cups tomato juice 1/3 cup extra-virgin olive oil juice of 1 fresh lemon coarse salt & freshly ground black pepper to taste dashes of Tabasco to taste 1/2 cup chopped fresh dill sliced black olives to taste 1/2 lb. good lump crab chopped fresh parsley for garnish Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers. Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables. Add dill, olives, and crab...

"Wine is the most civilized thing in the world." ~ Ernest Hemingway. "Wine is sunlight, held together by water!" Galileo Gallilei Official Website of Michigan Wine Industry Explore Michigan Wine Trails

"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance." ~ Benjamin Franklin OLD MISSION PENINSULA (WINERIES OF OLD MISSION PENINSULA) click on photos to enlarge ... (purple names beneath vineyard will take you to each site) TWO LADS WINERY CHATEAU CHANTAL BRYS ESTATE VINEYARD & WINERY BOWERS HARBOR VINEYARDS PENINSULA CELLARS LEFT FOOT CHARLEY __________________ Simply a teaser ... for more info please visit http://www.michiganwines.com/

"Bountiful Primroses, With outspread heart that needs the rough leaves' care." ~ George MacDonald (Wild Flowers) ~ Primrose Lane _______________________________ HERB CRUSTED LEG of LAMB ~ Delicious spring lamb recipe from FOOD & WINE (APRIL 2007). The unroasted , herb-rubbed lamb can be refrigerated overnight . ______ 7-8 pound bone-in leg of lamb (fat trimmed & room temperature) 6 Tbsp. fresh bread crumbs 6 Tbsp. unsalted butter 6 cloves minced garlic flat leaf Italian parsley 3 Tbsp. fresh thyme 3 Tbsp. chopped rosemary 2 Tbsp. fresh lemon juice coarse salt & freshly ground pepper 1/4 cup Dijon mustard Preheat oven to 325-degrees. In bowl, mix bread crumbs wit butter, garlic, parsley, thyme, rosemary and lemon juice. Season lamb all over with salt & pepper. Rub some of herb mixture on underside of lamb and set in roasting pan, fat side up. Spread mustard over top of lamb then pat remaining herb mixture over the top of the lamb. ...

February is Dining Month on Absolute Michigan ~ Overcast October in Traverse City ___________________ TRAVERSE CITY DRIED CHERRY SALAD ~ Favorite salad from Between the Lakes (A Collection of Michigan Recipes) ______ 1/2 cup raspberry vinegar 1/2 cup olive oil 1/2 cup vegetable oil 1/2 cup maple syrup 2 Tbsp. Dijon mustard 2 Tbsp. fresh tarragon leaves 1/2 tsp. salt 3 heads red leaf lettuce 1/4 cup crumbled blue cheese 12 red onion rings dried cherries or strawberries to taste 1 Tbsp. lightly sauteed pine nuts Combine vinegar, olive oil, vegetable oil, maple syrup, mustard, tarragon and salt in small bowl and mix well. Place lettuce in large salad bowl. Add 3/4 cup dressing and toss the lettuce by hand to mix. Top with blue cheese, onion rings, dried cherries and pine nuts. (8-10 servings) Note: The remaining dressing can be stored in an airtight container in the refrigerator. ~ Left Foot Charley Winery & Tasting Room

MANHATTAN-STYLE SEAFOOD STEW ~ 'Tried & true' keeper recipe from Bon Appetit /Jan 1991 _____ 5 slices bacon, chopped 1 1 /2 large onions, chopped 5 large shallots or green onions, chopped 3 28-oz. cans Italian plum tomatoes, drained 3 8-oz. bottles clam juice 3/4 cup dry white wine 3 bay leaves 1/4 generous tsp. dried crushed red pepper 1 lb. peeled & quartered white rose potatoes *, sliced thin sea salt & fresh ground pepper to taste _ 24 clams (about 3 -1/2 lbs.) , well scrubbed 1/2 lb. sea scallops, halved crosswise 1/2 lb. uncooked medium shrimp, peeped, deveined (tails left intact) _ 30 thinly sliced fresh basil leaves 1 Tbsp. julienned lemon peel _ *Note: White Rose Potatoes are light tan, oval shaped, smooth thin-skinned potatoes with very small eyes. Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes. Chop tomatoes in processor. Add to pot with clam juice, win...

"There is no fruit like the ripened grape ... reaping both colossal pleasure and heartache." ~ Ho-Hum Housewife ~ Fruit of the vine ________________ PAN-SEARED SCALLOPS with CHAMPAGNE GRAPES & ALMONDS "In sauces or sides, roasted or sauteed, grapes add a burst of flavor to all kinds of autumn dishes," says Nina Elder. "Despite their name, Champagne grapes aren't used to make the sparking wine. Legend has it that the grapes were so named because the tiny clusters of fruit resemble the bubbles in a glass of Champagne." This delicious shared recipe is compliments of a beloved clipping from Bon Appetit (October 2005) * 16 large sea scallops, side muscles removed 5 Tbsp. unsalted butter, divided 1 12 Tbsp. minced shallots 2/3 cup Champagne grapes (about 4 oz.) or black grapes, halved 1 1/2 Tbsp fresh lemon juice 1/3 cup toasted sliced almonds 1 1/2 Tbsp. chopped fresh Italian parsley Sprinkle scallops with salt & pepper. Melt 3 Tbsp. butter ...

~ Tall Ship Manitou, a replica of an 1800s "coasting" cargo schooner ~ Leelanau Cellars new tasting room (Grand Traverse Bay) ( http://www.leelanaucellars.com/ ) _____________ MUSHROOMS AU GRATIN ~ Serve this creamy appetizer ( Gunflint Lodge Cookbook) with crusty bread * 1 cup fresh white bread crumbs 1/4 cup shredded Swiss or Gruyere cheese 1/4 cup freshly grated Parmesan cheese 1 Tbsp. chopped parsley 1 lb. fresh mushrooms (halved or quartered if large) 4 tsp. clarified butter 3 Tbsp. finely chopped shallots, green onions ( white part only), or onions 1 tsp. minced garlic Pinch of dried thyme 1/4 cup dry sherry 1 cup heavy cream salt, pepper, and cayenne pepper to taste 1 Tbsp. butter In medium bow, combine bread crumbs, cheeses, and parsley. Set aside. In large skillet over medium heat, saute mushrooms in clarified butter with shallots, garlic, and thyme until mushrooms are softened and lightly browned. Deglaze with sherry. Bring mixture to boil. Add cream; reduc...

~ Historic Fishtown (Leland, Michigan) ( http://www.preservingfishtown.org/ ) _________________ LELAND SMOKED WHITEFISH with NORWEGIAN DILL-HORSERADISH SAUCE ~ Compliments of THE BLUEBIRD RESTAURANT & BAR (The Connoisseur Up North) * 2 lbs. smoked whitefish 1 tsp. sugar 1/2 tsp. fresh ground pepper 1 cup sour cream 1/4 cup drained horseradish 1/4 tsp. lemon juice 2 tsp. dry dill weed Mix sauce ingredients well and spoon over fish, or serve n the side i a bowl. Garnish plates with lemon slices. Note: Why not sample this with a fun bottle of the local wine ... Good Harbor Fishtown White ( http://www.goodharbor.com/w-fishtown.shtml )

"Penicillin cures, but wine makes people happy." ~ Alexander Fleming (Scottish bacteriologist credited with discovering Penicillin) ~ Gill's Pier Vineyard & Winery ( Northport , Michigan) BROILED WALLEYE with BASIL & PISTACHIO PESTO ~ Compliments of Stubb's Sweetwater Grill in Northport , Michigan ( The Connoisseur Up North) _________________ PESTO 1/4 lb. fresh basil 1 oz. roasted garlic 1 Tbsp. balsamic vinegar 2 oz. extra-virgin olive oil 2 oz. pistachio nuts 1 tsp. fresh garlic 1 oz. Parmesan cheese 1/8 tsp. cayenne pepper salt & freshly cracked black pepper to taste WALLEYE 4 6-oz. walleye filets 1/4 cup Parmesan cheese 6 oz. chicken stock 1/2 cup fresh bread crumbs 4 oz. white wine Place all pesto ingredients (except oil) in processor and pulse until mixture is a coarse puree. Slowly drizzle in the oil while continuing to process until mixture is emulsified. Preheat oven to 400-degrees. Combine wine and stock tor use as broiling liquid. S...

"My only regret in life is that I did not drink more champagne." ~ John Maynard Keynes ~ L. Mawby Vineyard ( Leelanau Peninsula) ______________________ CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS ~ A rich blend of autumn flavors from a treasured (November 2006) SOUTHERN LIVING clipping * 2 (5-oz.) bags gourmet mixed salad greens 1/3 cup dried cranberries Sugared Walnuts Pear-Goat Cheese Tarts Champagne Vinaigrette Combine salad greens and cranberries in large bowl. Arrange mixture on serving plate. Sprinkle evenly with Sugared Walnuts. top with 8 Pear-Goat Tarts . Serve immediately with Champagne Vinaigrette. (8 servings) Sugared Walnuts 1 1/2 cup walnut halves 3/4 cup sugar Stir together walnuts & sugar in heavy saucepan over medium heat, and cook, stirring constantly, 8-10 minutes or until sugar melts and turns golden brown. Spread mixture in single layer on lightly greased was paper: cool. Break into pieces; store in airtight container up to 3 days. Pear-Goat ...

" Any fool can count the seeds in an apple. Only God can count all the apples in one seed." ~ Robert Schuller ~ Apple Orchard (Old Mission Peninsula) ( http://www.oldmission.com/ ) _______________ GLAZED APPLE & HORSERADISH SALMON ~ Autumn supper blending the flavor of sweet salmon and tastes of the season. * 4 (6-oz.) 1-inch thick skinned salmon fillets extra-virgin olive oil sea salt & freshly ground black pepper sprinkling of thyme and rosemary Glaze: 1/3 cup good apple jelly 1/4 cup vermouth 2 Tbsp. horseradish 2 tsp. finely snipped fresh thyme 2 tsp. finely snipped fresh rosemary 1 Tbsp. chopped chives or green onion Drizzle olive oil over salmon and massage into surface. Sprinkle with herbs, salt & pepper. Set aside. For glaze, place vermouth, horseradish, thyme and rosemary in saucepan. Bring to boil. Sir in apple jelly and simmer until melted. Remove from heat and add chives or green onion. Let cool slightly and brush over salmon, reserving remaining sa...

~ July sunset (Hubbard Lake) ________________________ PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL ~ A perfect July evening ending * 1 lb. Italian penne pasta 3 Tbsp. extra-virgin olive oil 3 minced garlic cloves 1 tsp. dried red pepper flakes 1 lb. peeled and deveined large shrimp, cut in half lengthwise 1 julienne sliced red pepper 1/4 cup fresh lemon juice zest of 1 lemon 1/4 cup white wine 1/2 cup julienne sliced fresh basil coarse sea salt & freshly ground black pepper to taste Freshly grated Parmesan cheese Bring large pot of water to boil. Lace heavily with salt and add pasta. Cook until tender ( al dente ). Drain and return to pot. While pasta is cooking, heat olive oil in large saute pan over medium- high heat. Add garlic, pepper flakes, and red pepper. Saute until pepper is soft but still crisp. Add shrimp. Cook, stirring constantly, until shrimp turns pink, about 2-3 minutes. Pour lemon juice, zest, and white wine over drained pasta in pot. Toss well. Add shrimp...

" WINE IS SUNLIGHT, HELD TOGETHER BY WATER." ~ Galileo ____________ Enjoy the many surprises of Michigan Wine Country as noted in today's Detroit Free Press ... "There's a quiet revolution happening here, said Joel Goldberg, editor of the Detroit-based online consumer guide (below), who spoke between sips and spits at the small Chateau Fontaine Vineyard & Winery on the Leelanau Peninsula. "Go off a side road and through the woods and you'll find a vineyard here, a vineyard there -- hundreds of acres of new vineyards are going in all over the place. And there are some real quality wines." ( http://www.michwine.com/ ) ________________ ~ The Remains of the Day ___________ GRILLED RIB EYE with FRESH HERBS ~ Simple lake supper, enjoying the remains of the day. * 4 (8-oz) rib-eye steaks 1/4 cup minced shallots or green onions juice of 1 fresh lemon plus zest 1 Tbsp. balsamic or red wine vinegar 1/4 cup Michigan red wine 3/4 cup assorted chopped f...

Gardener's Note: Fiddlehead fern fronds emerge from the soil coiled into tight pinwheels and are edible only before they begin to unfurl into their mature form. LAKE SUPERIOR WHITEFISH with FILLDLEHEAD FERNS & MORELS ~ adapted from numerous recipes * 1 1/2 - 2 lbs. fresh Lake Superior whitefish fillets 1/2 cup Michigan white wine 2 Tbsp. Dijon mustard 1 tsp. white pepper pinch of sea salt 1 Tbsp. fresh chopped thyme 1 cup Fiddlehead ferns plus 1/2 cup for garnish 1/2 cup chopped wild leeks (or green onions) a heaping handful or more of morel mushrooms 4 Tbsp. unsalted butter chive blossoms Preheat oven to 375-degrees. Place fish in baking dish. Whisk together wine & mustard and pour over fish. Sprinkle with salt, white pepper, and fresh thyme. Cover fish with wild leeks , morels, and fiddleheads . Cover loosely and bake for 20 minutes. Carefully remove fish and keep warm. Pour fishing liquid into saucepan and heat on high. Reduce heat and whisk in butter. Add remaining...

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...