THE VILLAGE VOICE

“Every leaf speaks bliss to me, fluttering from the autumn tree.” ~ Emily Bronte MEDITERRANEAN TOSTADA with HUMMUS, FETA, & OLIVES ~ easy carb friendly appetizer from KalynsKitchen.com Ingredients: ( for 2 but make as many as desired) 2 low-carb or whole wheat flour tortillas (cut in half) 2 tsp. + 2 tsp. extra-virgin olive oil 1/2 cup very finely chopped Romaine lettuce 1/4 cup finely crumbled Feta 10 finely chipped Kalamata olives 1/2 cup hummus Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives. When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.) Remove tortillas from oven and let cool for a few minutes. Top each crisp tortilla ...

"May your life be like a wildflower growing freely in the beauty and joy of each day" ~ Native American proverb Yellow Lady's Slipper ( Cypripedium Calceolus L. ) Orchid Family ______________ CHEVRE and MOREL CHEESECAKE (Goat Cheesecake with Mushrooms) ~ Savory Cheesecake from France ... Routas Culinary Director Frances Wilson ___________ Base: 1 cup Parmesan cheese 1 cup breadcrumbs 5 Tbsp. melted butter course salt & freshly ground pepper Topping: 1 Tbsp. unsalted butter 1 washed and finely chopped leek 4 oz. washed fresh morel mushrooms (or favorite wild mushrooms) 12 oz. fresh chevre (or favorite goat cheese) 12 oz. softened cream cheese 1 cup creme fraiche 1 lightly beaten large egg 1 Tbsp chopped fresh herbs like tarragon, parsley or thyme 3 Tbsp. flour 2 tsp. salt 2 egg whites Preheat oven to 350º. Combine Parmesan cheese, breadcrumbs and butter in a bowl. Season with salt & freshly ground pepper. Press into base of a 9-inch springform ...

"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...

"Miracles never cease to amaze me. I expect them, but their consistent arrival is always delightful to experience." ~ Mark Victor Hansen ~ Small miracle ( Reblooming cymbidium ) ______________ JARLSBERG TARTS ~ Rich custardy appetizer or delightful compliment to fresh green/fruit luncheon salad ______________ 2 packages Pillsbury Crescent Rolls 1 lb. crisp & crumbled bacon 1 lb. shredded Jarlsberg cheese 1 cup whipping cream 3 eggs 1 bunch chopped fine green onions Lawry's Seasoned Pepper Preheat oven to 375- degrees . Butter small muffin tins. Cut each crescent into 3 pieces and press each 1/3 into bottom and sides of muffin cup. Sprinkle each with bacon & shredded cheese. Beat eggs & whipping cream. Add seasoned pepper and divide filling over each muffin cup. Sprinkle with chopped onion. Bake until puffy and lightly browned, about 20 minutes. (24 small tarts)

~ Poinsettia ( Euphorbia pulcherrima ) _________ History & Legends The Aztecs called poinsettias " Cuetlaxochitl ." During the 14 th - 16 th century the sap was used to control fevers and the bracts (modified leaves) were used to make a reddish dye. Montezuma, the last of the Aztec kings, would have poinsettias brought into what now is Mexico City by caravans because poinsettias could not be grown in the high altitude. In the 17 th century, Juan Balme , a botanist, noted the poinsettia plant in his writings. The botanical name, Euphorbia pulcherrima , was assigned to the poinsettia by the German botanist, Wilenow . The plant grew through a crack in his greenhouse. Dazzled by its color, he gave it the botanical name, Euphorbia pulcherrima meaning "very beautiful." ~ The Poinsettia Pages (University of Illinois Extension) _________________ POINSETTIA ~ Santa NEVER says "NO" ... __________ 1/2 oz. Triple Sec or Cointreau 3 oz. Cranberry juice sl...

"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 --- For the history of this popular summer retreat visit the official Grand Hotel website. STRAWBERRY & WATERMELON SOUP ~ From chef Hans Burtscher (Grand Hotel) _________ 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 Tb...

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...

" Champagne and orange juice is a great drink. The orange improves the champagne. The champagne definitely improves the orange." ~ Philip (Duke of Edinburgh) POINTSETTIA ~ Santa never says "NO" ... __________ 1/2 oz. Triple Sec or Cointreau 3 oz. Cranberry juice slash of orange juice 4-5 oz. champagne cranberries orange slices Add chilled Cointreau or Triple Sec to cranberry juice. Add splash of orange juice. Plop 3 cranberries in champagne glass. Fill 1/2 glass with cranberry juice mixture and slowly top with champagne. Serve with orange slice. (Can also be served over cracked ice). _______________ VILLA CREEK BLACK PEPPER SHORTBREAD ~ Delicious treat from Tom Fundaro, chef at Villa Creek . _________ 6 ounces unsalted butter (1 ½ sticks) ¼ cup sugar 1 teaspoon salt 1 ½ teaspoons cracked black pepper ¾ teaspoon dried thyme 2 1/3 cups flour 5 tablespoons whipping cream Preheat oven to 350 degrees. Place the butter in a mixing bowl and let it stand until softened, the...

"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...

" A man taking basil from a woman will love her always." ~ Sir Thomas Moore FRESH TOMATO & BASIL BRUSCHETTA ~ Before frost hits the basil, once again treat yourself to this memorable appetizer _______________ Bruschetta Italian bread or french baguette 1 cup loosely packed chopped parsley 1/2 cup room temperature unsalted butter 1/2 tsp. coarse salt freshly cracked pepper to taste 1/2 -3/4 cup grated Parmesan cheese Tomato Topping 3 1/2 cups chopped & seeded ripe plum tomatoes 3 cloves minced garlic 3/4 cup chopped fresh basil leaves 1/3 cup extra-virgin olive oil pinch of coarse salt freshly ground pepper to taste Combine chopped tomatoes, garlic, basil, olive oil and salt & pepper. Let stand at room temperature. Preheat oven to 400-degrees. Blend butter, parsley, salt & pepper. Spread on bread. Dip bread in grated Parmesan cheese to cover surface. Bake 4-5 minutes or until golden brown. Slice bread in serving size pieces and top with tomato mixture.

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...