Red Quinoa Salad with Smoked Paprika Dressing

1 cup red quinoa, rinsed, drained

¼ cup packed chopped mint

¼ cup tarragon vinegar

2 ½ tsp smoked paprika

½ cup olive oil

½ cup thinly sliced patty pan squash

½ cup roasted beets, cut into wedges

¼ cup sliced green onions

½ cup halved red cherry tomatoes

½ cup halved yellow cherry tomatoes

3-4 cups mixed greens

¼ cup crumbled feta

Place quinoa in a large saucepan, add water to cover quinoa by one inch, salt to taste. Bring to a boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, about 15 minutes. Drain. Chill until cool.

To make the dressing, whisk mint, vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season with salt and pepper to taste.

Combine patty pan squash, roasted beets, green onions, and cherry tomatoes in a bowl. Add quinoa and toss to blend. Pour dressing to taste over salad, toss to coat. Place mixed greens on plates, top with vegetable/quinoa mixture, and sprinkle with feta.

Recipe serves four.

The Cookery•920–868–3634•4135 Hwy 42•Fish Creek, WI 54212

Smoked Whitefish Gefilte Fish with Lemon-horseradish Sauce

“Of course, there are recipes for everything from pound cake to Pad Thai pulled from top chefs and recipe sites,” explains Netted. “What’s special here is that every ingredient is cataloged, making it possible to easily search for recipes without offenders like gluten or peanuts. Foodily makes it dead easy to find what you want (or what you never knew you wanted). Even typing in “sriracha” yielded some amazing new uses for our favorite hot sauce.”

We just found 107 recipes for dishes made with whitefish and 5 recipes for desserts made with Door County cherries!

Door County Cherry Bread Pudding from the Harbor Fish Market & Grille

1 loaf Brioche or Texas toast
3 cups Door County cherries
1 tsp cinnamon
3 cups Half and Half
4 egg yolks
2 whole eggs
1 cup sugar
1 Tbsp  vanilla

Cut bread into 1 inch cubes and layer cubes and cherries in a 12 by 5 inch bread pan.

In a separate pot, bring to boil 1/2 and 1/2 vanilla and cinnamon.  Turn off heat and let stand.  Mix eggs and sugar in a bowl then slowly drizzle the cream mixture into the eggs to temper them.   Return to pan and heat until boiling.

Drizzle custard over bread and cherries.  Sprinkle with cinnamon sugar and bake in a water bath for 1 hour and a half at 350 degrees.

Serve warm with whipped cream or ice cream and a few cherries. Serves 10

Harbor Fish Market & Grille • 8080 State Hwy 57 Baileys Harbor, WI 54202 • 920.839.9999

Anne Emerson and daughter Nell Jarosh, who produced the cookbook with graphic designer and photographer Dan Cross of Idea Studio, have no idea how the cookbook came to the attention of the organizers of the show. This is the first year the annual international fair will have a special section for charity cookbooks.

An Artist’s Food for the Soul was published in July, 2009 to celebrate the gallery’s 40^th anniversary.  All labor, materials, and full-color printing (by Castle Pierce in Oshkosh), were donated, and 100% of the book’s $24.95 price is given to charities, primarily in Door County, that benefit children. Nearly 3,400 books have been sold, raising over $84,000. If all 6,000 books sell, the total amount raised and donated will be $150,000.

This is the second benefit cookbook Edgewood Orchard has published. The first, An Artist’s Food for Thought, is now out of print. It raised $76,000. for non-profit organizations addressing hunger.  An Artist’s Food for the Soul is a mixture of all-new favorite recipes from gallery artists, staff and family along with beautiful artwork, photos and stories throughout. The money raised has been given to many Door County social service, educational, and cultural organizations serving children.

An Artist’s Food for the Soul is sold throughout the county at places that donate the full purchase price back to the fund, which is part of the Door County Community Foundation.  The book is currently available at Base Camp/Ecology Sports, Clay Bay Pottery, The Cookery, Cornucopia, Door County Coffee & Tea, Gills Rock Stoneware, Great Northern by Design, Harbor Tea and Spices, Jacksonport Craft Cottage, Madison Avenue Wine Shop, The Main Course, Main Street Market, the Miller Art Museum, Passtimes Books, Red Cup Coffee, Spin, and the YMCA.

Though Edgewood Orchard is closed for the winter, the cookbook can be ordered through the gallery website, EdgewoodOrchard.com, for shipping in time for holiday giving.

From the kitchen of Door County’s  White Gull Inn in Fish Creek, Wisconsin comes chef Julie Zak‘s recipe for Cherry-Stuffed French Toast.
|Cook Time: 30-60 min

Ingredients:

1 loaf egg bread, unsliced
1 8-ounce packages cheese cream, room temperature
2 cups tart Montmorency cherries, drained, divided
3 eggs
2 cups milk
cinnamon, for garnish
powdered sugar, for garnish
maple syrup, for garnish

Cooking Directions:

Trim ends from loaf and cut bread into six 1 1/2 inch thick slices. Make a cut three-quarters down the middle of each slice. Bread will appear to have to separate slices, but will be joined together at the bottom. Set aside.

In a small bowl, mix together cream cheese and one cup of the cherries. Spread approximately 1/6 cup of the mixture into the pocket of each slice of bread. Gently press slices together, evenly distributing filling.

In a separate bowl, beat eggs and milk together. Dip stuffed slices into egg mixture and coat all sides. Place immediately on a lightly oiled, heated griddle and sprinkle with cinnamon. Cook over medium heat until golden brown, turning to cook second side.

Remove cooked slices from griddle and place on a cutting board. Gently make a diagonal cut through each slice, forming two triangles. Arrange two triangles on individual plates. Sprinkle with powdered sugar and remaining cherries. Serve with maple syrup and butter.

Facebook.com/WhiteGullInn

She says, “The recipes themselves, contributed by the galleries’ artists, staff, family and friends, inspire double-takes. Consider Red Curry with a Touch of Sweet, Steamed Persimmon Pudding and Sauce, Pear Salad with Balsamic Vinaigrette, Lemony Couscous with Scallions and Chickpeas.”

On January 28, 2010 Door County Style Magazine reported the good news that Women’s Employment Project, Inc. (WEP) was awarded funding from the Wisconsin Department of Transportation to continue the Door County Transportation Options Program (DCTOP) in 2010.

Door-Tran Mobility Manager, Pam Busch says,”On Wednesday, February 10, Applebee’s will donate 15% of the guest check to Door-Tran and the Door County Transportation Options Program. Print and bring the flyer with you when you dine in or call ahead and carry out. Please, tell everyone you know – help spread the word!”

Click for a menu… from Sturgeon Bay Applebee’s.

Click for Flyer

The flyer must be presented to validate your endorsement.
Just print this flyer and bring it along…

Jesika

T.Ashwell’s is recently celebrated the return of the restaurant’s popular Mediterranean weekend in January. All-you-can-eat buffet with two belly-dancing shows accompanied the meal.

The Ellison Bay restaurant opens its kitchen space to the public on these evenings, with the buffet being served by candlelight within the kitchen area. The fare consists of over 25 classic Mediterranean foodstuffs, including Moroccan-spiced crab cakes with cilantro dressing, tabbouleh, lamb kebabs, baklava, Persian lamb & rice meatballs, baba ghanoush, and hummus.

The themed entertainment for the evenings is led by Andrea Nikoupolis-Weliky and the Kaheena Belly Dance Troupe. The group is based out of Door, Brown, and Kewaunee counties, and will be performing a variety of dances with an emphasis on belly and sword dances.

Chef Tom Smith

Mediterranean Night marked its 10th year, and offers a way for locals and visitors to the peninsula get together for a great evening of food and entertainment during the winter. “Some of my customers tell me that this is the weekend they wait for all year,” says Tom Smith, chef and owner of T.Ashwell’s. “It’s also great way for the kitchen to show off its culinary skills.”

The price for Mediterranean Night is $29 per person, and does not include drinks or gratuity. Reservations are strongly encouraged as all three evenings fill up quickly.

T.Ashwell’s is located at 11976 Mink River Road in Ellison Bay. The restaurant’s menu changes frequently and concentrates on American/Ethnic cuisine, with an emphasis on using local and organic ingredients. T. Ashwell’s is open for dinner during the winter months Thursday through Saturday beginning at 5:30 pm. The restaurant will close for the season in late February. For more information or to make a reservation, please call 920.854.4306 or visit www.tashwells.com.

An Artist's Food for the Soul

The 224-page cookbook is filled with delicious recipes from artists, staff, and family, as well as full-color artwork on every page.

The full purchase price of $24.95 is donated back to the Hardy to support youth arts education through the Edgewood Orchard Cookbook Fund of the Door County Community Foundation. One of the many youth programs provided by the Hardy over the years include Exposure to Creativity (ETC), a program initiated in 2007 as a joint effort between the Hardy and Friends of Gibraltar (FOG). The ETC program pairs the high school students of Gibraltar with experienced local artists for specialized learning in a variety of creative fields.

Since its publishing in July 2009, An Artist’s Food for the Soul has raised over $40,000. The cookbook is available for purchase in the Hardy Gallery on Anderson Dock in Ephraim or by calling the Hardy Gallery office at 920.854.2210. The Gallery is open daily from 10 am – 5 pm.

For more information about the cookbook, visit www.edgewoodorchard.com.

The Hardy Gallery is a non-profit arts organization enriching the vibrancy of the Door County community by promoting and fostering local art. For more information about the Hardy, please call 920.854.2210 or visit www.thehardy.org.

Philip Berndt

Phil Berndt with the Door County Visitor Bureau in Sturgeon Bay shares two of his secret family recipes…

“The first one features an oatmeal crust – if it was more cake-like, then it was Mrs. Teisling’s Rhubarb Cake. When I was growing up, my ‘Big Gramma’ (yes, we called her that – LOL) was a friend of Mrs. Teisling – an accomplished seamstress who designed wedding dresses and became well known for making Terry Anne Meeuwsen’s dress when she won the title of Miss America in 1973.”

Rhubarb Crunch

2C Flour
2C Quick Oatmeal
2C Brown Sugar
1/2t Salt*
1C Melted Butter
2t Cinnamon
4C(or more) Cut Rhubarb
* (original doesn’t call for salt but I find that the salt not only reduces the tartest edge of the Rhubarb, it also brings out the flavor)

1C White Sugar
2T Cornstarch
1C Water
1t Vanilla (I like a little more)

Mix: Flour, Oatmeal, Brown Sugar, Butter and Cinnamon.
Lightly press 3/4 mixture into 9×13 greased pan and cover with Rhubarb.

Mix: White Sugar and Cornstarch; add Water and cook until mixure bubbles and turns clear. Add Vanilla and pour over Rhubarb. Sprinkle remaining crumbs over the top.

Bake at 350 degrees for 30 – 45 minutes.

(My Mom forwarded this recipe from our friend Gaela Jackson – one of the most wonderful people I know. It’s so good, you won’t even need ice cream!)

Variations: Add a little Raspberry (a sprinkle of berries, flavoring or liqueur); A handful of Cranberries or Door County Cherries? A little Zest of Lemon or Orange? Don’t go overboard because a little goes a long way.

(Not enough Rhubarb? You can cut this recipe in half or add cherries or strawberries to make up the difference)

Mrs. Teisling’s Rhubarb Cake

1C White Sugar
2T Flour
1/4t Salt
Combine and toss in 4C Cut Rhubarb and empty out into the bottom of a greased 8×11 pan.

Beat 1 Egg and 1C Milk and pour over Rhubarb.

Dice 2T Butter and place over mixture.

TOPPING

1C White Sugar
1t Baking Powder
1C Flour
Dash of Salt

Blend well; add 1 Beaten Egg and mix into dry crumbles.

Sprinkle over Rhubarb and bake at 350 degrees for 45 minutes or until center is done and golden brown.

This is a quick and easy cake that makes a great coffee cake as welll.

Enjoy! Phil