For nearly 300 years the Ojibwe thrived on the shores of Gitchii Gamig, what we now call Lake Superior. Fishing on the creeks, smaller lakes, and on Lake Superior was a near constant through the seasons, using nets formed of branches in the summers and fishing through the ice in the winter. One of the [...]
Category: Recipe
Schnitzel, Spaetzle, and Gingersnap Gravy
Using crushed pretzels as the coating for a pork schnitzel adds a nice texture to the coating. The flour, egg, pretzel sequence of coating, as well as allowing the coating to rest for five minutes before frying, ensures better adherence. The spaetzle gets an addition of New Glarus Totally Naked in place of milk or [...]
In Praise of Pheasant
We were the happy recipients of pheasant breasts and pheasant sausage from a recent hunt club excursion. This is not our first time receiving the gift of pheasant, you can re-live our past culinary explorations here when we went with smoke and maple glaze. This go round we re-purposed the sausage into a Country Pâté and [...]
Cider-Brined Chicken with Red Rice, Acorn Squash, Kale
Cider-Brined Chicken with Red Rice, Acorn Squash, Kale 2 cup apple cider (Honeycrisp, if available) 1 cinnamon stick 3 bay leaves 5 whole cloves 2 cloves garlic, crushed, skin on ¼ cup salt 2 cup ice 1 whole chicken, cut in eight pieces 4 Tbs. butter 2 Tbs. fresh oregano, chopped 1 Tbs. salt ½ [...]
Smoked Duck Pot Pie
We had the great fortune of receiving a gift of several whole smoked ducks. We decided to take one and break it down. First, we quartered the whole duck and placed it on a bed of Granny Smith apples and celery with thyme and cup of water in the oven at 350° for about 2 [...]
Great Lakes Cuisine 