FRIDAY NIGHT FISH FEAST ~ FILLET of DOVER SOLE VENONIQUE (Timothy Leeper)

"TIMOTHY LEEPER is an Honorary Islander ... Aside from his cooking wizardry, he is the caretaker of the new lilacs that arrive on the Island each year, donated by members of the International Lilac Society ... His early experience on the Island was as executive chef for some of its major hotels. To re-create a romantic Mackinac Island dinner at home, Tim shares one of his special recipes ...."

~ Mackinac Island Memories

(Travel Memories Press)

~ June memories of the Island

________________________

FILLETS of DOVER SOLE VERONIQUE

1 cup double cream (instructions below)

8 Dover sole fillets

salt & freshly cracked pepper to taste

1/2 cup dry white wine

1/4 cup chopped fresh shallots

lemon juice

1 cup seedless white grapes, halved

To prepare double cream: Place 2 cups heavy whipping cream in stainless steel pot and heat over low heat. Simmer until cream is reduced by half to 1 cup (approximately 40 minutes to 1 hour for cream to reach a thin sauce consistency).
Preheat oven to 350-degrees. Generously butter a large earthenware or glass baking dish. Season sole with salt & pepper, then place in baking dish. Sprinkle wine, shallots, and lemon juice evenly over fillets. Cover dish with buttered waxed paper. Bake for 12-15 minutes or until fillets are tender.
Carefully remove fillets from baking dish and arrange on flameproof platter. Strain broth from baking dish into a saucepan and heat over high eat until broth is reduced by two-thirds to about 3 tablespoons. Reduce heat to low and add double cream; blend well with whisk.
Sprinkle grapes over fillets, then top with cream sauce. Place platter under broiler for 2-3 minutes or until sauce bubbles and turns a light brown. (8 servings)

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

OCTOBER JOY ~ AUTUMN MINI-ROAD TOUR (HUBBARD LAKE, MI)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." ~ Nathaniel Hawthorne Up driveway and overhead sky (Click on all photos for larger view ) 'Wa-gi-daa-king' Autumn South shore drive South Shore view West Branch River West Shore Drive Tamarack Island Old Marina Down hill Mt. Maria view Down hill Mt. Maria Remains of the Day (October Sunset)

THE VILLAGE VOICE

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