TASTE THE BEAUTY AND WINE OF LEELANEAU ~ SHADY LANE / FORTY-FIVE NORTH / GILL'S PIER

"If God forbade drinking,

would he have made wine so good?"

~ ARMAND CARDINAL RICHELIEU

~ SHADY LANE CELLARS

(Suttons Bay)

~ FORTY-FIVE NORTH

(Lake Leelanau)

~ GILL'S PIER

(Northport)

LEELANAU PENINSULA SPARKLING WINES ~ L. MAWBY

"For this place, this Leelanau Peninsula, a high place early surrounded by the Lake of Michigan, was fine terroir. The ice-ground rock made good soil for grapes, deep & well drained, lying in ridges,exposing the vines properly to the sun. And the Lake of Michigan tempered the climate making a good growing season - ripening the grapes not too much, not too little, but just right for fine wine."

~ Larry Mawby

(Ode to the Leelanau)

~ Autumn in Leelanau

~ L. Mawby vineyards

________________

"Our goal has always been to produce the finest wines possible. We strive to make wines that express the unique soil and climate in which they grow, the personal attention they are given in vineyard and wine cellar, and the winegrower’s esthetic. Our wines are living things, raised with care, giving voice to our joie de vivre.We have produced estate grown and bottled Leelanau Peninsula wines since our first crush in the fall of 1978. Now we make entirely methode champenoise and cuve close method sparkling wines. Many wines are from our estate vineyards; however, we are producing wines from grapes purchased from other vineyards. Our current annual production is less than 8000 cases: this modest volume allows us the pleasure of winemaking in the style we enjoy - small lots made with minimal handling.All of our L. Mawby sparkling wines are made using the methode champenoise, and are aged in the bottle before disgorging, with many cuvees being given 3 or more years of tirage aging. Our M. Lawrence sparkling wines are produced in the cuve close method, are given less aging, and are less costly than the method champenoise sparkling wines."

" There comes a time in every woman's life

when the only thing that helps is a glass of champagne."

~ Bette Davis

(from the movie Old Acquaintance)

JUTTING NORTH ON OLD MISSION PENINSULA ~ BRYS ESTATE VINEYARD & WINERY ... 2 LADS WINERY / PORK TENDERLOIN with DRIED CHERRY COMPOTE

"And then one goes up the country -- song by song and wine by wine."

~ Willa Cather (On the Gull’s Road, 1908)

~ Brys Estate Vineyard & Winery

(Old Mission Peninsula)

___________________

"Brys Estate Vineyard & Winery is a family owned boutique winery situated on 80 acres with breathtaking view of East Grand Traverse Bay. We produce only 5,000 cases per year of estate grown and bottled Pinot Blanc, Pinot Grigio, Chardonnay, Riesling, Gewurztraminer, Pinot Noir, Merlot, Cabernet Franc and Ice Wine ..."

~ Wineries of Old Mission

___________

PORK TENDERLOIN with DRIED CHERRY COMPOTE

~ Delightful recipe featuring Michigan lush cherries ... compliments of Linda Burkey (tasting room) at Brys Estate

____________

6 6 oz. pieces pork tenderloin

6 sprigs fresh rosemary (garnish)

Marinate pork tenderloin in Mustard Marinade in refrigerator for a minimum of 4 hours. Grill or broil tenderloin until medium, approximately 8-10 minutes. Slice on bias into 1/4 inch pieces. Ladle 1/4 cup Cherry Compote on plate and place sliced pork on top of compote. Garnish with fresh rosemary sprigs.

MUSTARD MARINADE

1 cup olive oil

2 cloves garlic

1/3 cup Dijon mustard

2 tsp. black pepper

1 tsp. kosher salt

2 tsp. finely chopped thyme

1 tsp. finely chopped rosemary

Puree olive oil and garlic in blender. Add remaining ingredients and blend well.

DRIED CHERRY COMPOTE

1/2 diced red onion

1/4 cup shitake mushrooms

1 Tbsp. olive oil

3 cups beef stock

1 tsp. orange zest

2 cups Cabernet Franc wine

1 cup dried cherries

1/4 cup orange juice

1 Tbsp. chopped thyme

1/2 cup port wine

3 Tbsp. chilled (cut into pieces) butter

Saute red onions and shitake mushrooms in olive oil until lightly browned, approximately 3-5 minutes. Add beef stock, orange zest, Cabernet Franc; bring to boil and continue cooking until liquid is reduced by half. Add dried cherries, orange juice, thyme, and port wine. Return to boil and continue cooking until liquid is of a syrupy consistency. Remove from heat and whisk in chilled butter, one piece at at time. Return to boil prior to serving.

~ 2 Lads Winery

( Old Mission Peninsula)

________________

"Our winery's contemporary architecture is a bold statement capturing the fresh characteristics of our wines. Stepping into our tasting room, you're immediately drawn to a bar of concrete overlooking a sweeping vistas of East Bay ~ a view beyond compare ..."

~ Wineries of Old Mission

"ENJOY THE GOOD LIFE!" ~ PENINSULA CELLARS / CHATEAU GRAND TRAVERSE (OLD MISSION PENINSULA) / GLUHWEIN: SPICED APPLE WINE

"Wine makes daily living easier, less hurried,

with fewer tensions and more tolerance."

~ Benjamin Franklin

~ Fine art drawing (Peninsula Cellars)

~ Peninsula Cellars

(Old Mission Peninsula)

_________

"Peninsula Cellars in a family owned and operated winery located on the 150-year old Kroupa farm. Specializing in Gewurztraminer and Reisling, Peninsula Cellars also offers a number of red, white, and fruit wines, including a white cherry wine and a black sweet cherry dessert wine. Located 6 miles north of Traverse City ..."

~ Wineries of Old Mission Peninsula

GLUHWEIN : SPICED APPLE WINE
~ Heart warming recipe compliments of Peninsula Cellars

________________

1 Bottle Peninsula Cellars Apple Wine
2 cinnamon sticks
1/2 orange peel
1 apple, quartered
1/4 cup sugar
1/4 tsp. vanilla extract

Heat to 135-degrees, hold for 30 minutes. Drink and enjoy!

_______________________

~ Chateau Grand Traverse

(Old Mission Peninsula)

___________

"With stunning views, a modern wine making facility, and more than 120 acres of estate vineyards, this is the oldest and largest winery on the Old Mission Peninsula. Owned and operated by the O'Keefe family, this pioneering winery is internationally known for producing outstanding Rieslings of Consistent high quality and value. Offering guided winery tours, a well-appointed tasting room, and a friendly and knowledgeable staff, visitors enjoy a complete winery experience. The Winery Inn offers 6 guest rooms overlooking the vineyards and Grand Traverse Bay."

~ Wineries of Old Mission Peninsula

IN HONOR of MICHIGAN WEEK ~ 'MICHIGAN, MY MICHIGAN'

"If you seek a pleasant peninsula,

look about you."

~ The 'Mighty Mac'

~ Delightful wonders

~ A taste of the wine country

~ Mackinac Island

_______________

Michigan, My Michigan

(Written by: William Otto Miessner & Douglas M. Malloch)

_______

A song to thee, fair State of mine,

Michigan, my Michigan;

But greater song than this is thine,

Michigan, my Michigan;

The whisper of the forest tree,

The thunder of the inland sea;

Unite in one grand symphony

Of Michigan, my Michigan.

I sing a State of all the best,

Michigan, my Michigan;

I sing a State with riches blest,

Michigan, my Michigan;

Thy mines unmask a hidden store,

But richer thy historic lore,

More great the love thy builders bore,

Oh, Michigan, my Michigan.

How fair the bosom of thy lakes,

Michigan, my Michigan;

What melody each river makes;

Michigan, my Michigan;

As to thy lakes the rivers tend,

Thy exiled children to thee send

Devotion that shall never end,

Oh, Michigan, my Michigan.

Thou rich in wealth makes a State,

Michigan, my Michigan;

Thou great in things that make us great,

Michigan, my Michigan;

Out loyal voices sound thy claim

Upon the golden roll of fame

Our loyal hands shall write the name

Of Michigan, my Michigan.

FRUIT OF THE VINE

"Grapes are the most noble and challenging of fruits."

~ Malcolm Dunn, 1867

~ Harvest Grapes

(Chateau Chantal ~ Old Mission Peninsula)

ON THE WINE TRAIL ~ GLUHWEIN (Spiced Apple Wine)

"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."

~ Benjamin Franklin

~ Peninsula Cellars

(Old Mission Peninsula)

http://www.peninsulacellars.com/

______________

GLUHWEIN : SPICED APPLE WINE

~ Heart warming recipe compliments of Peninsula Cellars

*

1 Bottle Peninsula Cellars Apple Wine

2 cinnamon sticks

1/2 orange peel

1 apple, quartered

1/4 cup sugar

1/4 tsp. vanilla extract

Heat to 135-degrees, hold for 30 minutes. Drink and enjoy!

TASTING THE HARVEST ~ MUSHROOMS AU GRATIN

~ 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; reduce until thickened to a saucelike consistency. Season to taste with salt, pepper, and cayenne. Spoon into shallow gratin dish and top with crumb-cheese mixture. May be make to this point up to a day ahead, covered, and refrigerated.
• To serve, dot the crumbs with butter. Bake in preheated 375-degree oven until crumbs are lightly browned and gratin is bubbling around the edges. ( Serves 6-8)

Note: For a true taste of Michigan, pair with a bottle of Leelanau Cellars signature

Tall Ship Chardonnay .

'HISTORIC FISHTOWN' (Leland) ~ LELAND SMOKED WHITEFISH with NORWEGIAN DILL-HORSERADISH SAUCE

~ Historic Fishtown

(Leland, Michigan)

( http://www.preservingfishtown.org/ )

_________________

LELAND SMOKED WHITEFISH with NORWEGIAN DILL-HORSERADISH SAUCE

~ Compliments of THE BLUEBIRD RESTAURANT & BAR

(The Connoisseur Up North)

*

2 lbs. smoked whitefish

1 tsp. sugar

1/2 tsp. fresh ground pepper

1 cup sour cream

1/4 cup drained horseradish

1/4 tsp. lemon juice

2 tsp. dry dill weed

Mix sauce ingredients well and spoon over fish, or serve n the side i a bowl. Garnish plates with lemon slices.

Note: Why not sample this with a fun bottle of the local wine ...

Good Harbor Fishtown White

( http://www.goodharbor.com/w-fishtown.shtml )

MICHIGAN WINE TOUR (Leelanau Peninsula) ~ BROILED WALLEYE with BASIL & PISTACHIO PESTO

"Penicillin cures, but wine makes people happy."

~ Alexander Fleming

(Scottish bacteriologist credited with discovering Penicillin)

~ Gill's Pier Vineyard & Winery

(Northport, Michigan)

BROILED WALLEYE with BASIL & PISTACHIO PESTO

~ Compliments of Stubb's Sweetwater Grill in Northport, Michigan

(The Connoisseur Up North)

_________________

PESTO

1/4 lb. fresh basil

1 oz. roasted garlic

1 Tbsp. balsamic vinegar

2 oz. extra-virgin olive oil

2 oz. pistachio nuts

1 tsp. fresh garlic

1 oz. Parmesan cheese

1/8 tsp. cayenne pepper

salt & freshly cracked black pepper to taste

WALLEYE

4 6-oz. walleye filets

1/4 cup Parmesan cheese

6 oz. chicken stock

1/2 cup fresh bread crumbs

4 oz. white wine

• Place all pesto ingredients (except oil) in processor and pulse until mixture is a coarse puree. Slowly drizzle in the oil while continuing to process until mixture is emulsified.
• Preheat oven to 400-degrees. Combine wine and stock tor use as broiling liquid.
• Scale walleye filets and remove all pinbones. Place filets, skin side down, in large, lightly buttered, broiling pan. Avoid any overlap. Spread pesto liberally and evenly over filets, then sprinkle with bread crumbs and Parmesan. Carefully add wine-stock mixture to pan, using just enough to cover the bottom of pan and the sides of the fish, but not the tops.
• Place pan in 400-degree oven for about 8 minutes, then place under ow-broil flame until coating is golden and fish is full cooked. (Serves 4)

Note: Don't forget to uncork a fine bottle of wine from Gill's Pier!

( http://www.gilspier.com/ )

OCTOBER WINE HARVEST ~ CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS

"My only regret in life is that I did not drink more champagne."

~ John Maynard Keynes

~ L. Mawby Vineyard
(Leelanau Peninsula)

______________________



CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS

~ A rich blend of autumn flavors from a treasured (November 2006)
SOUTHERN LIVING clipping

*

2 (5-oz.) bags gourmet mixed salad greens
1/3 cup dried cranberries

Sugared Walnuts
Pear-Goat Cheese Tarts
Champagne Vinaigrette

Combine salad greens and cranberries in large bowl. Arrange mixture on serving plate. Sprinkle evenly with Sugared Walnuts. top with 8 Pear-Goat Tarts. Serve immediately with Champagne Vinaigrette. (8 servings)

Sugared Walnuts

1 1/2 cup walnut halves

3/4 cup sugar

• Stir together walnuts & sugar in heavy saucepan over medium heat, and cook, stirring constantly, 8-10 minutes or until sugar melts and turns golden brown.
• Spread mixture in single layer on lightly greased was paper: cool. Break into pieces; store in airtight container up to 3 days.

Pear-Goat Cheese Tarts

1 (15-oz) package refrigerator pie crusts

2 (4-0z) Packages crumbled goat cheese

1-2 ripe chopped pears

2 Tbsp. honey

1/2 tsp. dried thyme

• Unfold pie crusts and cut each in half; ct each half into 3 pieces. Place 1 piece into lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
• Bake at 375-degrees for 8 minutes or until edges of pastries are lightly browned. Remove pan to wire rack.
• Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
• Bake at 375-degrees 8-10 minutes or until thoroughly heated. Remove to wire rack, and let cool 2 minutes.

Champagne Vinaigrette

1/4 cup extra-virgin olive oil

1/4 cup Champagne vinegar

2 Tbsp. Dijon mustard

2 tsp. honey

3/4 tsp. salt

1/4 tsp. freshly ground pepper

Whisk together all ingredients. Cover and chill at least 30 minutes or up to 3 days.

Note: Pop open a delightful bottle from the many award-winning sparking wines from L. Mawby. You won't be disappointed!

(http://www.lmawby.com/)

FOOD & WINE from THE LEELANAU PENINSULA ~ VEAL OSCAR / RICE PILAF / INN SALAD

~ Willow Vineyard at harvest (Leelanau Peninsula)

________________________________

VEAL OSCAR

~ delicious retro spring recipe compliments of Leelanau Country Inn Cookery

*

1 1/2 lbs. veal leg slices

4 Tbsp. butter

12 cooked green asparagus spears

1 cup Hollandaise Sauce*

1/4 cup flour

1/4 tsp. paprika

1 cup Alaskan King Crab meat

4 Tbsp. fresh parsley

• With a tenderizing mallet, pound veal slices, using care to avoid tearing the meat. Blanch asparagus, and set aside.
• Prepare Hollandaise Sauce. In a preheated saute pan, melt butter. In small mixing bowl, mix 1/8 tsp. paprika and flour, then dust veal slices with mixture, shaking off any excess. Saute veal for 30 seconds, turn and saute for another 30 seconds, then turn veal once more and add blanched asparagus and crab meat. Heat for one minute.
• In serving dis, layer veal slices, top with crab meat, and then asparagus spears. Cover with Hollandaise Sauce, and sprinkle with remaining paprika and chopped parsley. Serve immediately. (4 servings)

Hollandaise Sauce

1 lb. butter

8 whole eggs

1/4 cup fresh lemon juice

salt & pepper to taste

• Melt butter in sauce pan and set aside. In separate stainless pan, beat eggs over medium heat until medium thick. Slowly add melted butter to beaten eggs. If mixture becomes too thick, add a small amount of lemon juice.
• When all the butter has been added and sauce is a smooth consistency, add remaining lemon juice. Salt & pepper to taste.

Wine Note: Complimentary wine - Willow Vineyard 2006 Barrel Fermented Chardonnay

( www.traversebiz.com/willow )

____________________________

RICE PILAF

1 1/2 cups long grain white rice

3 cups organic chicken stock

6 Tbsp. unsalted butter

1/4 cup chopped green onions

1/4 tsp. freshly cracked pepper

2/3 cup lightly toasted slivered almonds

• Saute onion in butter until tender. Add chicken broth, pepper, and rice. Bring to boil and remove from heat.
• Transfer rice into large casserole and bake, covered, at 375-degrees for 18-20 minutes or until liquid is absorbed.
• Remove from oven, fluff and top with toasted almonds.

_________________________________

LEELANAU COUNTRY INN SALAD

~ compliments of Leelanau Country Inn Cookery

*

1 large head Bibb lettuce

1 large head red leaf lettuce

2 Tbsp. sunflower seeds

2 Tbsp. crumbled blue cheese

8-12 thin slices of red onion

1/2 cup Raspberry Vinaigrette Dressing

Wash and dry lettuces. Hand tear into large chilled salad bowl and mix well. Sprinkle with sunflower seeds and blue cheese, finally laying thinly sliced red onion atop salad. Toss before serving.

RASPBERRY VINAIGRETTE

1 cup raspberry vinegar

2 cups canola oil

1 cup maple syrup

1/4 cup country Dijon mustard

1/4 cup tarragon leaf

1/2 tsp. salt

Mix all ingredients together at least one day ahead of use, to allow flavors to marry. (Yield: 4 1/2 cups)

THAI PINEAPPLE SHRIMP / COCONUT SHORTBREAD

Riesling Loves Asian Food

"The word is out about Riesling: its bright, zingy flavors are an ideal match for food—especially Asian cuisine."

By Ray Isle (Food & Wine 10/2003)

To read the article visit:

http://www.foodandwine.com/articles/riesling-loves-asian-food

~ Harvest Time (Chateau Chantal)

_________________________

THAI PINEAPPLE SHRIMP

1 pound large shelled & deveined shrimp

3 Tbsp. soy sauce

1 1/2 tsp. sugar

1/2 tsp. turmeric

1 Tbsp. water

3 Tbsp. vegetable oil

2 large minced cloves garlic

4 cups cooked rice

1 tsp. coriander seed

2 cups inch-long julienned slices fresh pineapple

1 large julienned sliced red pepper

2-3 Tsp. minced jalapeno pepper

6 diagonally sliced green onions

• Combine soy sauce, sugar, turmeric and water. Mix well and set aside. Pour over shrimp and marinate 20 minutes.
• Heat 2 Tbsp. oil in large heavy skillet or wok until hot but not smoking. Remove shrimp, reserving marinade. Carefully add shrimp and stir-fry about 2 minutes until pink and loose transparency. Remove from skillet.
• Add remaining 1 Tbsp. oil to skillet and heat. Add garlic and stir until golden. Add peppers and cook until briefly, heating through but still crisp. Add rice and stir 1 minute or until hot.
• Combine reserved soy marinade to rice and blend well. Add shrimp, coriander seed, pineapple, jalapeno pepper, and green onion.

Wine Note: Try a Michigan 2004 Dry Riesling from Chateau Chantal (Old Mission Peninsula)

http://www.chateauchantal.com/

or Award-winning Best of Class 2005

Semi-Dry Riesling from Shady Lane Cellars (Leelanau Peninsula).

http://www.shadylanecellars.com/

_____________________________

COCONUT SHORTBREAD

~ Excellent favorite from Culinary Counterpoint

( Detroit Symphony Orchestra) Cookbook

*

1 lb. unsalted butter

1 cup sugar

4 cups flour

1 tsp. vanilla

1 (7-oz) can flaked coconut

• Preheat oven to 325-degrees.
• Cream butter and sugar. Add flour and mix well. Stir in vanilla and coconut and mix until moistened. Form into 2-inch cylinders and wrap in waxed paper. Chill for 1 hour.
• Slice 1/4-inch thick and place on ungreased cookie sheets. Bake for 15-25 minutes. (6 dozen)

FRIDAY NIGHT FISH FEAST ~ BAKED ALMOND CRUSTED WALLEYE with TARRAGON BUTTER

~ Harvest time at Black Star Farms

____________________________

BAKED ALMOND CRUSTED WALLEYE with TARRAGON BUTTER

~ adapted from a clipping in the Detroit Free Press

*

4 (6-8 oz.) walleye fillets

8 oz. medium-fine ground slivered almonds

2 Tbsp. panko crumbs

1-2 large organic eggs

2 Tbsp. milk

• Preheat oven to 400-degrees. Wash and pat dry fish fillets. Line baking pan with foil and spray with Pam.
• Combine almonds and panko crumbs. In another bowl, combine milk & eggs. Dip fish fillets into egg wash, coating both sides. Roll fish in crumb mixture, firmly pressing almonds on fish.
• Place fish on baking sheet and bake for 15-20 minutes or until almonds turn golden brown and fish flakes. Remove and top with fresh tarragon butter. (Serves 4)

TARRAGON BUTTER

1/4 unsalted butter

2 Tbsp. finely chopped fresh tarragon (2 tsp. dried)

2 finely chopped parsley sprigs

pinch of coarse salt & freshly ground pepper

Combine butter with herbs and salt & pepper. Refrigerate for at least 2 hours. Use over fish fillets.

Wine Note: Try either Black Star Farms 2005 Pinot Gris

or 2005 Barrel Fermented Chardonnay

www.blackstarfarms.com