Saturday, December 23, 2023

Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing

Claire made this during the Christmas holiday celebration. WOW!
She made a double batch for a group of 10 and reduced the amount of kale. Lots of chopping involved.

Monday, November 27, 2023

Thanksgiving 2023 - Cabin

 

Thanksgiving 2023 - Cabin

To make or do ahead:
  • 6 - 7 weeks before Thanksgiving - order Turkey from Borderland Specialty Meats, Foods & Smokehouse. NOTE: tell them you want the gizzards to use to make a stock for the gravy. They will also brine and season the turkey!!!!! Fabulous!
  • 1 week prior. This year I purchased white bread for the stuffing and 3 different apple varieties from Pleasant View Orchard & Bakery
  • Turkey or chicken stock. You will need this for the dressing and the gravy. I plan to try this recipe. Roasted Turkey Stock. This recipe is fantastic!!!
  • The Cranberry Salsa and Cranberry Compote can also be made ahead. While you are at it, make this as well. Cranberry Barbeque Sauce. The link will take you to 2 fun things to do with left over turkey.
  • NOTE: the dressing is VERY time consuming.
  • 2 days prior, make the pie crusts.
  • One day before: make the pies. This year I made the pumpkin pie on Thanksgiving morning, not a good idea.

The Menu

WineI love to start with Champagne. I served a Pinot Noir with dinner.

Appetizers:

  • Veggies and Irresistible Veggie Dip
  • Lorraine made Deviled Eggs.  They were a big hit!
  • Assorted cheese, deer sausage and crackers. John
Dressing - Cranberry, Sausage and Apple Stuffing. This year I purchased chestnuts from Golden Harvest in Rhinelander. I followed this recipe for roasting the chestnuts and then ground them. This was by far THE best dressing I have EVER made!!!! My mom always added chestnuts to her dressing, now I know why!

Cranberries (Yes, 3 kinds of cranberries)
Potatoes
Gravy - John usually makes the gravy but just in case. Here is a recipe. I don't plan to make this ahead. I like to use the drippings from the turkey. My Mom also made a stock using the giblets from the turkey.
Make-Ahead Gravy NOTE: John added sliced fresh mushrooms, sliced onion and the can of cream of mushroom soup to the bottom of the roasting pan 1 hour into cooking.  I also added about 2 cups of red wine. We used 4 cups of the turkey stock thickened with cornstarch which was then added to the pan drippings plus. John's gravy was to die for.

Rolls/Biscuits - I discovered that many people like rolls or biscuits with dinner. I thought I would try this recipe. Sweet Potato Biscuits. Lorraine brought the rolls this year. We need to rethink rolls for next year.

Vegetable I struggle with this one. 

Dessert
  • Pumpkin pie with  whipped cream. I am going to try this recipe. The Ultimate Pumpkin Pie from New York Cooking. I actually used my regular recipe but adjusted the spices and added 1 Tablespoon rum.
  • Apple pie
  • I have also served this Wine-Sherbet Finale Refreshing after a big meal.
The Next Day/Weekend
We had out first snow fall on Sunday after Thanksgiving.
Very Thankful
and the leftovers were incredible!


Sunday, November 5, 2023

Saturday, July 22, 2023

Summer Dinner at the Cabin with the Dailey Family

 Menu

Appetizers with a variety of different summer wines (Vinho Verde, Sauvignon Blanc, Chardonnay, Mamertino - Chardonnay and Soave blend)

Side dishes:

  • Cold Melon Soup
  • Baked beans - serve warm
  • No mayo coleslaw
  • Baked potato
Main dishsteaks, prepared by John Dailey

Dessert: wine sherbet and berries (Jacque Pepin recipe)



Coleslaw (no mayo)

 Claire shared this recipe with me

https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/

Cold Melon Soup

 Cold Melon Soup

This recipe is from Katie Dailey Kineally. I made it for the first time for a summer dinner gathering at the cabin, July 2023.

3 cups coarsely chopped ripe cantaloupe
3 cups coarsely chopped ripe honeydew melon
3 cups coarsely chopped ripe watermelon

2 1/2 cups fresh squeezed orange juice
1/2 cup fresh lime juice
5 T honey
1 T fresh mint, finely chopped
3 cups Aste Spumante 

Whipped cream
Fresh mint leaves

Finely chop 1 1/2 cup of each of the melons (this is a bit putzy). Place the remaining coarsely chopped melons in blender with juices and honey. Puree for 2 - 5 seconds. Pour into a large bowl. Stir in the Aste Spumante and reserved melon. Cover and refrigerate until well chilled.

To serve, pour into chilled iced bowls. Whip cream and use as garnish with fresh mint leaves.

Wednesday, July 19, 2023

Summer Lunch with Karen Barr

 I used Jacques Pepin's cookbook "Heart & Soul in the Kitchen" and prepared the following recipes:

  • Tuna Mascarpone Cream with rice crackers, black olives and carrot sticks.

  • Broccoli Soup

  • Tabbouleh

  • Shrimp salad (not from the cookbook)

  • White peaches with Grand Marnier
I served this with a wonderful wine from 2 Lads Winery, Old Mission Peninsula, Traverse City, MI, USA - 2019 Sparkling Pinot Grigio