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...

"Even if something is left undone,  everyone must take time to sit still and watch the leaves turn." ~ Elizabeth Lawrence Golden November ~ Hubbard Lake, MI MAPLE SOY GLAZED SALMON ~ So simple 'One Plate' Autumn supper from Skinnytaste   16-24 oz. salmon filet 3  Tbsp. Maple Syrup 3  Tbsp. low sodium soy  sauce 1  Tbsp. sriracha hot sauce 1 clove smashed garlic Optional: sliced green onions for garnish Combine Maple Syrup, soy sauce, sriracha and garlic in bowl (or gallon resealable bag), pour over salmon and marinate 20-60 minutes or longer, turning often.  Preheat oven to 425º. Lightly grease baking sheet with nonstick spray. Remove fish from marinade, pat dry and place on baking sheet.  Pour marinade in small saucepan.  Bake fish 8-10 minutes. Meanwhile, bring marinade to boil them simmer until a thick glaze. Spoon glaze over fish just before serving.  ...

"The greatest advantage of all is that when people think you're a witch, you can eat an entire serving of squash by yourself." ~ Kathleen O'Near Gear, People of the Midst  (Witch Portraits taken years ago at Franklin Cider Mill)  ROASTED SPAGHETTI SQUASH with BROWN BUTTER SAGE WALNUT SAUCE ~ Earthy taste of autumn  (dinner for 2) Large spaghetti squash, halved lengthwise olive oil  coarse salt & fresh ground pepper to taste sprigs of fresh sage to taste  4  Tbsp. butter 1/2 cup walnuts or pignoli nuts Preheat oven to 400º. Halve squash and place cut side down on baking sheet. Depending on size, roast 40-60 minutes. Remove from oven and let rest. In the meantime, while roasting squash is resting, melt butter over medium heat and cook, swirling until foam subsides until nutty and fragrant. Add walnuts (or pine nuts), salt & pepper. As nuts brown, add fresh sage...

"I am so glad I live in a world where there are Octobers." ~  L.M. Montgomery, Anne of Green Gables OCTOBER LEAVES (Hubbard Lake, MI) MAPLE DIJON GRILLED PORK TENDERLOIN ~  Delicious 'Simple One Plate' Autumn supper slightly adapted compliments of allrecipes MAPLE DIJON GRILLED PORK TENDERLOIN 1  1/2  lbs. trimmed pork tenderloin 1  cup maple syrup 2  Tbsp. Dijon mustard 1  tsp. sesame oil (or hot spiced sesame oil) 3  cloves minced garlic  freshly ground pepper to taste Place pork in shallow dish. Combine maple syrup, Dijon mustard, sesame oil, garlic, and pepper. Pour over pork and coat thoroughly. Cover and marinate at least 8 hours or overnight.  Preheat grill for medium-low heat. Remover pork from marinade and set aside. Transfer marinade to small saucepan. Bring to boil, reduce heat, and cook over medium-low heat for 5 minutes. Grill pork 15 - 20 minutes or...

"October is the month for painted leaves ... As fruits and leaves and the day itself acquire a bright tint just before they fall, so the year near its setting. October is its sunset sky; November the later twilight." ~  Henry David Thoreau 'Autumn Tints' Autumn Leaves (Overhill Elm abstract) Hubbard Lake October Sunset SWEEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE Delicious 'Simple One Plate' Autumn Supper compliments of Cooking Light SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE 2  medium peeled sweet potatoes (about 10 oz. each) 2  Tbsp. reduced sodium soy sauce 2  Tbsp almond butter or peanut butter 1  1/2  Tbsp fresh lime juice, divided 1  Tbsp. minced fresh garlic, divided 2  tsp. minced peeled fresh ginger, divided 1  tsp. honey 1  tsp. Sriracha chili sauce 1  tsp toasted sesame oil 2  Tbsp. olive oil, divided 1  pound med...