SOUPS, SALADS, SIDES, & SAUCES
Ingredients12 ounces applewood smoked bacon, cut in 1 inch pieces
1/2 cup panko breadcrumbs
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 pound perciatelli or spaghetti
1 tablespoon olive oil
1 garlic clove, minced
1 cup heavy cream
Ingredients:1⁄2 cup white verjus
1 small shallot, minced
1 Tablespoon Dijon mustard
1⁄4 cup canola oil
8 ounce mixed lettuce greens
8 ounce fresh strawberries, hulled & sliced
4 ounce goat feta or plain feta, crumbled
2 ounce Marcona almonds
This recipe, courtesy of Brys Estate Vineyard and Winery, includes fresh and easy to find ingredients that were selected to enhance the delicious flavors of Eileen Brys’ famous Italian dressing. Serve the salad chilled...
Keep calm, socially distance and have some wine. Rather than a recipe this month, here’s a quick list of wine and snack pairings, and some traditional pairings, since we are spending a lot more...
Van Buren Broccoli Soup - Add first 7 ingredients and cook on low heat, stirring occasionally. Clean and cut broccoli. Boil for 12 minutes until tender.
Trio Sauce - In a small heavy saucepan bring water with sugar to boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel.
Sugar Shack Chili - Sugar Shack Chili can be kept for hours, even days, in a sugar shack.
Solera Mushroom Soup - In a large saucepan, heat butter and oil over medium heat, add mushrooms and onions and sauté for seven minutes.
Spring Asparagus Cheddar Soup - In a soup pot, melt the butter over moderate heat. Add the onion, asparagus, carrot, and celery.
Roast Turkey with Cherry Sauce - from Good Harbor Vineyards, Lake Leelanau; serve with Good Harbor Trillium or Riesling
Pruning Soup - Pour beans into a large soup pot. Pour wine into bean jar and add enough water to fill jar, then empty into pot.
Morel Soup - Sauté the mushrooms and shallots in butter until soft. Add the brandy and cook for 1 minute. Take off the heat and sprinkle with flour.
Michigan Vineyard Salad - Reduce wine over medium heat to one-half volume. Whisk together mustard, reduced wine, and vinegar.
Michigan Summer Fruit Salad with Mint and Maple - Place the cubed watermelon in a medium bowl. Trim the strawberries' stems and halve or quarter.
Judy's French Onion Soup - Melt both the butter and olive oil in a heavy saucepan over moderate heat. Stir in onions, cover, and cook slowly until tender.
Eileen's Strawberry Salad - Combine dressing ingredients in a small bowl and whisk until well blended. Store in refrigerator.
Curried Butternut Squash Soup - Melt butter and add onions and curry powder. Cook, covered over low heat until onions are tender.
Cumin-Orange Vinaigrette - Whisk fresh orange juice, shallot, fresh lemon juice, grated orange peel and cumin in small bowl to blend.
Cherry Creek Tomato Bisque - Sauté one medium onion in 1/2 stick butter until transparent. Do not brown. In last minute of sautéeing, add 1 clove garlic finely minced.
Champagne Lobster Sauce - To make roux, melt butter and add flour, stirring constantly. Let cook 3 minutes, being careful not to burn.