Recipes
Michigan Apple Dumplings
Wrapper:
4 cups sifted flour
1 teaspoon baking soda
2 teaspoons sugar
1/8 teaspoon salt
2 cups sour cream
Filling:
8 Granny Smith apples
1/4 cup sugar
1 teaspoon ground cinnamon
8 tablespoons butter
1/4 cup milk
1/2 lemon
1 cup heavy cream
1 teaspoon sugar
1/4 cup sour cream
Equipment:
Pastry brush
Wrapper: In a food processor blend the dry ingredients. Add the sour cream and pulse just until it comes together. Bring it into a ball, wrap in plastic, and chill while you prepare the apples.
Filling: Peel and halve the apples and remove the cores with a melon baller. In a food processor, cream together the sugar, cinnamon and butter. Place a spoonful of this in the center of the apple halves then put the halves together to encase it.
Remove the dough from the refrigerator and roll it out to 1/8-inch thick on a floured surface. Cut into large squares and wrap the apples in it, sealing the edges by painting with milk and pinching. Drop into boiling water with the lemon half in it, cover tightly, and let simmer 15 minutes. Whip the heavy cream, sugar, and sour cream and serve immediately.
Chicken with Morel Mushrooms
1- ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1/4 cup clarified butter
1/3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 375 degrees F.
Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3/4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.
Cherry Pie with Hazelnut Crust
Crust:
1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups confectioners' sugar
2 eggs
3 1/4 cups flour
1/2 cup finely ground peeled and toasted hazelnuts
Filling:
2 1/2 pounds fresh or thawed frozen cherries or 2 (16-ounce) cans pie cherries
6 tablespoons cornstarch
1 1/2 cup granulated sugar
1/2 teaspoon freshly grated ginger, optional
2 teaspoons freshly squeezed lemon juice
Equipment:
6 large ramekins or oven proof individual baking dishes, 8 to 12-ounce capacity
Rolling pin
Large round cutter, (diameter of outside of ramekins, can use ramekins as guide)
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add the confectioners' sugar and mix. Add the eggs and mix. Add the flour and mix until almost incorporated. Add the hazelnuts and mix just until smooth, being careful not to over mix the dough.
Form the dough into 2 disks and wrap in plastic wrap. Chill at least 2 hours or overnight. If the dough is refrigerated overnight, remove it from the refrigerator 30 minutes before using. Roll out both disks, cut them out a little bigger than the size of your individual baking dishes, and chill while you make the filling.
Preheat the oven to 375 degrees F. Drain the cherry juices into a medium saucepan; you should have about a cup of juice. Add the cornstarch, sugar, ginger, if using, and lemon juice, and bring to a simmer over medium heat, stirring to dissolve the cornstarch. When thickened, turn off the heat, stir in the cherries, and set aside to cool slightly.
Divide the cherry filling among the baking dishes. Carefully place the rolled-out crusts on top. To decorate them, brush the surface of the crust with milk, sprinkle lightly with sugar and use a sharp small knife to make a cross hatching pattern, cutting one vent hole in the center. You may also cut out strips from the leftover dough, and make designs or cherries from it, and adhere them to the top with a little water. Then wash with milk and sprinkle with sugar.
Place the pies on a sheet pan to catch any juices that boil over. Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes. Let cool to room temperature. Serve at room temperature.
Pan Seared Walleye
1 pound walleye fillets, skinned and cut into 3-ounce pieces
4 ounces celery root, peeled and diced
4 ounces Granny Smith apples, peeled and diced
3 ounces butter
1 red Delicious apple, julienned
1 ounce lemon oil
1 bunch watercress
Preheat oven to 400 degrees F.
Saute walleye over high heat until golden brown and flip. Place in the oven for 4 to 6 minutes or until fish is cooked to medium (about 140 degrees F).
Boil diced celery root and Granny Smith apples in salted water until tender and remove from liquid. Add butter and mash with potato masher until smooth. Season with salt and pepper.
Toss julienned apples with lemon oil and watercress and set aside. Place a small amount of puree on each plate and cover with a piece of fish. Garnish with apple salad.
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