Cover image for Gunflint Lodge Cookbook : Elegant Northwoods Dining.
Gunflint Lodge Cookbook : Elegant Northwoods Dining.
Title:
Gunflint Lodge Cookbook : Elegant Northwoods Dining.
Author:
Berg, Ron.
ISBN:
9780816687541
Personal Author:
Physical Description:
1 online resource (192 pages)
Contents:
Contents -- Foreword -- Preface -- Acknowledgments -- SPRING: OPENING THE LODGE -- Ron's Introduction -- Appetizers -- Beer Batter Fried Walleye Fingers -- Leek and Wild Mushroom Tart with Honey Madeira Sauce -- Cooking with Wine and Spirits -- Soups -- Cream of Spinach Soup -- Fishing Camp Chowder -- Fish -- Salmon Fillet Princesse -- A Guide to Preparing Asparagus -- Pepper Grilled Lake Trout with Spring Onion Sauce -- Fillet of Walleye with Shrimp Sauce and Swiss Cheese Au Gratin -- Two Bottoms -- Fillet of Walleye Provençal -- Alaskan Bush Scallops -- Opening Day Walleye Fillets with Morel Mushroom Cream Sauce -- Chicken -- Poached Breast of Chicken with Mushroom Duxelles with Spring Leek Pudding and Chardonnay Glaze -- Using Herbs -- Rosemary Grilled Chicken with Pommery Mustard Sauce -- Beef -- Grilled Tenderloin Steak Topped with Horseradish Cream and Fresh Chives -- Meat Temperatures -- Mustard Peppercorn Grilled Sirloin Steak -- Camp Spaghetti Sauce -- Cooking Pasta Ahead -- Pork -- Apple Wood Smoked Loin of Pork with Applejack Brandy Cream -- Filling the Smoker -- SUMMER: THE BERRY SEASON -- Ron's Introduction -- Appetizers -- Gunflint Lodge Walleye Cakes -- Eggs Chimay -- Soups -- Wild Rice and Smoked Chicken Soup -- Walleye, Corn, and Wild Rice Chowder -- Fish -- Herb Broiled Trout Fillets with Julienned Roma Tomatoes, Parmesan Cheese, and Lemon Beurre Blanc -- Roasted Salmon with Summer Herb Beurre Blanc and Roma Tomato Concassé -- Salmon with Champagne and Wild Raspberries -- Grilled Salmon with Corn and Pepper Compote and Spicy Smoked Chili Corn Sauce -- Pan Seared Scallops with Raspberry Beurre Rouge -- Buttermilk Fried Smallmouth Bass Fillets -- Chicken -- Chicken and Linguine with Wild Mushrooms, Roasted Tomatoes, Fresh Basil, and Parmesan Cheese for One or Two -- Roasted Tomatoes.

Grilled Breast of Chicken with Chive, Parmesan Cheese, and Toasted Black Peppercorn Sauce -- Pork -- Tenderloin of Pork with Roasted Garlic, Country Mustard Crust, and Bourbon and Green Peppercorn Sauce -- Roasted Garlic Puree -- Beef -- Grilled Tenderlion Steak with Ancho Chili Sauce and Cilantro Cream -- Hickory Grilled Steak -- Grilled Steaks with Savory Steak Butters -- FALL: THE PLEASURES OF THE SEASON -- Ron's Introduction -- Appetizers -- Pickled Northern Pike -- Mushrooms Au Gratin -- Soups -- Roasted Butternut Squash and Leek Soup with Sour Cream, Crisp Bacon, and Scallions -- Roasted Apple and Pumpkin Bisque -- Minnesota Salmon and Wild Rice Chowder -- Fish -- Seafood Stuffed Shrimp -- Saganaga Lake Trout Dijon -- Smallmouth Bass with Garlic Butter, Chives, and Mushrooms -- Sag Lake Folks -- Grilled Lake Trout with Ancho Chili Maple Honey Glaze -- Garlic Butter Broiled Walleye with Chive and Cheese Sauce -- Chicken -- Grilled Chicken Breasts with Artichoke and Roasted Tomato Ragout -- Roast Chicken with Spinach and Swiss Cheese Stuffing and Portabella Gravy -- Don't Take Those Lumps! -- Grilled Breast of Chicken Choucroute Mornay -- Pork -- Pork Chop Massimo -- Pan Roasted Tenderloin of Pork with Bacon, Mushrooms, and Horseradish -- Game -- Grilled Venison Saddle with Jack Daniels and Green Peppercorn Sauce -- Venison-From Field to Freezer -- Campfire Grilled Big Game Steaks -- Grilled Venison Steak with Juniper Berry Cream -- Roast Grouse with Horseradish Cream Sauce -- WINTER: MAKING ADJUSTMENTS -- Ron's Introduction -- Appetizers -- Walleye, Wild Rice, and Pistachio Nut Sausage with Sauce Beurre Blanc -- Taste Tests -- Venison BBQ Cocktail Meatballs -- Soups -- Cream of Smoked Mushroom and Leek Soup -- Creamy Roasted Onion Soup -- Neeps and Tatties Soup -- Fish -- Garlic Parmesan Baked Walleye Fillets -- Behold the Night.

Walleye and Shrimp Pot Pie with Sourdough Biscuit Crust -- Betsy Powell's Fish Cakes -- Fishing with Irv -- Baked Whole Trout with Eagle's Nest Camp Stuffing -- Cajun Shrimp and Linguine -- Crispy Beer Batter Fried Walleye with Mango Sweet and Sour Sauce -- Poultry -- Roast Breast of Chicken with Mushroom and Wild Rice Stuffing -- Grilled Turkey Tenderloin with Red Chili Cream Sauce -- Roast Breast of Chicken Pistache with Blackberry Sauce -- Pork -- Honey Dijon Roasted Pork Loin with Cider Cream Sauce -- Game -- Venison and Wild Mushroom Stroganoff à la Minute for Two -- Pan Roasted Duck Breast with Sun-Dried Cranberry Sauce -- A Letter from Justine's Husband, Bill -- Beef -- Gunflint Lodge Chili -- Sautéing and Deglazing -- Sautéing and Deglazing -- The Pepper Grinder -- Pepper Roasted Prime Rib of Beef with Brandy Tarragon Jus -- FISH COOKERY: A COMPENDIUM OF HOW TO CARE FOR, PREPARE, AND ENJOY THE FISH YOU CATCH -- Cooking Fish: A Primer -- Deep Frying -- Pan Sautéing -- Baking -- Broiling -- Poaching -- Grilling -- Breedings and Batters -- Traditional Guide's Shore Lunch Breading -- Crispy Breading -- Guide's Beer Batter -- Quick Beer Batter -- The Shore Lunch: Some Additions and Dividends -- Cashew Breading -- Herbed Breading -- Fish Sauces -- Basic Tartar Sauce -- Jalapeño Tartar Sauce -- Horseradish Tartar Sauce -- Cocktail Sauce -- Cucumber Sauce -- ACCOMPANIMENTS -- Vegetables -- Grilled Summer Vegetables -- Provençal Vegetables -- Roasted Vegetables -- Roasted Asparagus -- Ancho Maple Glazed Carrots -- Ancho Chilies -- Zucchini Gratin with Sour Cream, Cheddar, and Chive Sauce -- Wild Rice -- Buttermilk, Wild Rice, and Toasted Pecan Cakes -- Gunflint Wild Rice Pilaf -- Wild Rice Pudding -- Minnesota Wild Rice -- Potatoes -- Garlic and Sour Cream Mashed Potatoes -- Roasted Garlic and Chèvre Mashed Potatoes -- Horseradish Mashed Potatoes.

Celery Mashed Potatoes -- Smoked Gouda Au Gratin Potatoes -- Swiss Au Gratin Potatoes -- Rutamousse -- Bread-Based Side Dishes -- Dried Wisconsin Cranberry and Sage Bread Custard -- Roasted Blueberries -- Duck Marsh Herb Stuffing -- BREADS -- Wheat and Rye Sesame Nut Bread -- Sauerkraut Rye Bread -- Wild Rice and Honey Bread -- Crusty Country Bread -- Painter Family Rolls -- Black Onion Rye Bread -- Sourdough Starter -- The Sourdough Pot -- Sourdough Pancakes or Belgian Waffles -- Sourdough Biscuits -- The Camp Cook -- Trapper's Sourdough Bannock -- Sourdough Bread or Rolls -- Flaky Sourdough Honey Whole Wheat Biscuits -- Sourdough Wild Blueberry Lemon Bread -- DESSERTS -- Maker's Mark Chocolate Bread Pudding -- Hot Apple Pie and Cinnamon Ice Cream Profiterole with Grand Marnier Custard and Toasted Hazelnuts -- Blueberry Maple Bread Pudding with Lemon Whipped Cream -- Heartland Apple Pie -- Lemon and Wild Blueberry Cheese Pie -- Swedish Kringle -- Gunflint Blueberry Pie -- Gunflint Cookies -- Rhubarb Bread Pudding with Strawberry Whipped Cream -- Homemade Vanilla Ice Cream with Ancho Maple Caramel Sauce -- Opal's Rhubarb Custard Pie -- THE GUNFLINT PANTRY -- Seasonings -- Cajun Seasoning -- Gunflint Seasoned Salt -- The Stock Pot -- Brown Stock -- Demi-Glacé -- Glacé de Viande -- White Wine Fish Stock -- Quick Fish Stock -- Sauces -- Proper Consistency of Sauces -- Guidelines to Making Hollandaise and Béarnaise Sauces -- Hollandaise Sauce -- Fixing a Broken Hollandaise -- Béarnaise Sauce -- Béarnaise Reduction -- Beurre Blanc -- Basic Beurre Sauce -- INDEX -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- R -- S -- T -- V -- W -- Z.
Abstract:
The Gunflint Lodge, with its pristine wilderness location, warm hospitality, and access to some of the finest fishing in the world, is nationally recognized for the tantalizing food served in its rustic lodge. This collection of recipes is a "reader's cookbook" organized by season with introductory essays by Chef Ron Berg. Recipes include Wild Rice and Smoked Chicken Soup, Pepper Grilled Lake Trout with Spring Onion Sauce, and the lodge's famous Horseradish Mashed Potatoes.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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