Circle Michigan Cookbook

Cookbook

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Table of Contents Brilliant Butternut Squash and Black Bean Tacos . . . . . . . 4 Tomato Basil Bisque . . . . . . . . . . . . . . . . . . . . . . . . .6 Tips for Cooking a Turkey . . . . . . . . . . . . . . . . . . . . .8 Noto’s Artichoke Cakes . . . . . . . . . . . . . . . . . . . . . 10 Woods Restaurant Pork Schnitzel . . . . . . . . . . . . . . . 12 Nanny’s Secret Banana Bread Recipe . . . . . . . . . . . . 14 Vegan Mackinac Island Fudge . . . . . . . . . . . . . . . . . 16 Boiled Whitefish . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Sweet Picnic Ham . . . . . . . . . . . . . . . . . . . . . . . . . 20 Banana Cream Taco . . . . . . . . . . . . . . . . . . . . . . . . 22 Grilled Whitefish . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Sauteed Herbed Whitefish with Confit Garlic and Blistered Tomatoes. . . . . . . . . . 26 Chicken Morel . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

About Us . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Michigan Fun Facts . . . . . . . . . . . . . . . . . . . . . . . . 34 Resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

COV ER : AD OBE / ISTE TIAN A

Vanilla Poached Pears with Riesling Zabaglione . . . . . . . . . . . . . . . . . . . . . 30

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Circle Michigan

AD OBE / CSTER K EN

circlemichigan.com | 800.513.6424

Point Betsie Lighthouse near Frankfort, Michigan

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Brilliant Edventures brilliantedventures.com

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Brilliant Butternut Squash and Black Bean Tacos INGREDIENTS

Half of an entire butternut squash, seeds removed 1 tablespoon olive oil, plus more for frying Salt and pepper 1 can black beans 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon white pepper 2 cups shredded red cabbage 2 tablespoons red wine vinegar 12 corn tortillas (taco size) Fresh cilantro (optional) Sour cream (optional) Lime wedges, for serving

INSTRUCTIONS

Preheat oven to 425°F. Place squash half on a sheet pan, cut side up. Drizzle with olive oil, and add salt and pepper to taste. Roast for 1 hour and 20 minutes, or until tender.

Combine partially drained beans, paprika, cumin, chili powder, and white pepper in a saucepan on low heat until warm.

Remove squash from the oven and cut into cubes.

Drizzle with more olive oil and cook in a skillet on medium heat until golden.

In a bowl, toss cabbage with red wine vinegar.

Fill the bottom of a new skillet with olive oil and warm pan on medium heat. Once hot, fry tortillas one at a time until crispy, about 2 minutes per side.

Remove from oil. While hot, fold tortilla in half to form a shell.

Fill shells with squash, black beans, and slaw mix.

Top with cilantro and sour cream, if desired. Serve with a lime wedge.

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Castle Farms castlefarms.com

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Tomato Basil Bisque INGREDIENTS

1 large onion 10 cloves garlic 4 medium carrots 6 stalks celery ½ pound butter (2 sticks), plus 1⁄8 pound (½ stick) 4 tablespoons white balsamic vinegar 2 tablespoons lemon juice 2 tablespoons Frank’s Hot Sauce 48 ounces crushed tomatoes 2 cups fresh basil, loosely packed 3 cups vegetable stock 24 ounces V-8 juice ½ cup ketchup

INSTRUCTIONS

Use a food processor to puree onion, garlic, carrot, and celery.

In a large stock pot, melt 2 sticks of butter. Over medium heat, sauté the processed vegetables.

When it starts to stick, add vinegar, lemon juice, and hot sauce.

Process the crushed tomatoes and basil, and add to the pot, stirring frequently.

Add vegetable stock, V-8, and ketchup. Stir frequently with a whisk. Then add Italian seasoning and pepper. Whisk and bring to a gentle boil. If the vegetables are al dente, simmer a bit longer.

Thicken with slurry or roux. Add cream and remaining butter. Whisk vigorously. Salt to taste.

3-4 tablespoons Italian seasoning White pepper to taste Corn starch slurry or roux 2 pints heavy cream Sea salt to taste

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Cornwell’s Turkeyville

AD OBE / JOSH UA RESNICK

turkeyville.com

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Cornwell’s Turkeyville U.S.A. Tips for Cooking a Turkey INGREDIENTS

1 whole turkey

INSTRUCTIONS

Salt to taste

Place your turkey in a roasting pan breast side down.

Pepper to taste

Pour approximately an inch of water in the pan.

White pepper to taste ¼ cup butter

Season with salt, pepper, and a little white pepper.

Melt ¼ cup of butter in a saucepan and pour over the turkey, then put a lid on the turkey.

Thirty minutes before the turkey is done, turn turkey breast side up and baste again, leaving the lid off.

You will have a perfect Turkeyville turkey!

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Experience Grand Rapids experiencegr.com

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Noto’s Artichoke Cakes INGREDIENTS

16 ounces canned artichoke hearts 1¼ cup seasoned breadcrumbs 2 eggs 1⁄8 cup roasted red pepper 2 tablespoons finely chopped onion 2 tablespoons fresh parsley

INSTRUCTIONS

Rough chop artichoke hearts and add all other ingredients.

Mix well and shape into circle.

Lightly oil a frying pan. Place artichoke cakes in frying pan on medium heat until lightly golden brown. Flip over until lightly golden brown. Yields about 8 cakes.

1 tablespoon fresh basil, chopped 1 tablespoon roasted garlic Salt and pepper, to taste

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Grand Hotel

LUCY HE WET T

grandhotel.com

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Woods Restaurant Pork Schnitzel INGREDIENTS

4 (3-ounce) boneless pork loin, pounded ½-inch thin Salt and pepper 1 cup seasoned flour 2 eggs, beaten 2 cups panko breadcrumbs ½ cup olive oil Lemon wedges, for serving

INSTRUCTIONS

Season the pork loin pieces on both sides with salt and pepper.

Dredge the pork loin in the seasoned flour on both sides and pat dry.

Place the pork loin in the egg wash and coat on both sides.

Place the pork loin in the breadcrumbs and coat well on both sides.

Heat the olive oil in a sauté pan for 2 minutes.

Gently place the pork loin in the sauté pan and cook on medium heat for 2 minutes on each side.

Season with salt and pepper upon removal of the sauté pan. Garnish with fresh lemon wedges.

Recommended with Cheese Spaetzle, Potato Dumplings, or Braised Red Cabbage.

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Hilton Garden Inn Benton Harbor/St. Joseph staypinnacle.com

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Nanny’s Secret Banana Bread INGREDIENTS

3 overripe bananas ½ cup white sugar ½ cup brown sugar 2 eggs 1 stick butter, room temperature 1 teaspoon vanilla 3¼ cups flour ½ teaspoon salt 1 teaspoon baking soda 1⁄3 cup milk 1 tablespoon vinegar

INSTRUCTIONS

Preheat oven to 375°F. Mix bananas, white sugar, brown sugar, eggs, butter, and vanilla. Add flour, salt, and baking soda and mix until well combined.

In a measuring cup, add milk and vinegar (the secret!). Let sit for 1 minute while it curdles, then add to mixture and combine thoroughly. Optional add-ins include chocolate chips, pecans, or butterscotch chips.

Grease loaf pans (mini loaf pans or a large loaf pan)—bake small loaves for 30-35 minutes, or a larger loaf for 50 minutes (or more), or until a toothpick comes out clean.

Cool for 5 minutes, remove bread from the pan, and wrap in aluminum foil (this helps create a moister bread).

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Island House Hotel theislandhouse.com

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Vegan Mackinac Island Fudge INGREDIENTS

2⁄3 cup coconut milk 1 tablespoon coconut oil 2½ cups semisweet chocolate chips 1 teaspoon vanilla extract Cocoa powder, for dusting

INSTRUCTIONS

In a saucepan, combine coconut milk and coconut oil. Heat the mixture over low heat, stirring constantly until warmed through. Be careful not to boil.

Once the coconut milk and oil are warm, remove saucepan from heat and add chocolate chips and vanilla. Stir continuously until chocolate is melted and the mixture is smooth.

Pour the melted chocolate mixture into the silicone molds or parchment paper-lined baking dish. Smooth the top with a spatula.

Place in the freezer for about 2-3 hours or until firm.

Once the fudge is frozen, remove it from the silicone mold(s) or cut into bite-size pieces.

Add cocoa powder to a zip-lock bag. Drop the fudge pieces into the bag, seal it, and gently shake until the fudge is coated. (This step is optional— it adds a nice touch and prevents the fudge from sticking together.) Store in an airtight container in the refrigerator.

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Mackinac State Historic Parks mackinacparks.com

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Boiled Whitefish INGREDIENTS

Fresh whitefish fillets 1 large onion, sliced Salt, to taste Parsley, to taste

INSTRUCTIONS

Clean your fresh fish (gut and scale). Cut into 2-inch chunks or strips.

Place fish in cold water and add sliced onion, salt, and parsley to taste.

Bring water to a boil and simmer until the fish flakes, about 10 minutes.

Strain the fish and onion. Enjoy hot with a piece of your favorite crusty buttered bread.

Whitefish has long been a staple food of the Straits of Mackinac. One of the first descriptions of its preparation was written down by Baron de LaHontan as he passed through Michilimackinac in 1688: “All sorts of Sauces spoil it, so that ’tis always eat either boile’d or broil’ed, without any manner of seasonings.” Later in 1773, Peter Pond mentions “the white fish are another Exquiseat fine fish”—and we couldn’t agree more.

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Mason County Historical Society

M AR CIA H UF F

masoncountymihistory.org

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Sweet Picnic Ham INGREDIENTS

1 (12- to 14-pound) picnic ham ½ cup brown sugar 1 cup honey 1 can cream soda Cornstarch

INSTRUCTIONS

Score top of the ham in crisscross directions. Pack brown sugar and honey into slits. Then, pour ¾ of the can of cream soda over the top of the brown sugar and honey.

Cover ham with tin foil. Bake at 350°F until ham reaches an internal temperature of 145°F. Baste every 30 minutes.

Once the ham reaches the desired temperature, uncover, baste, and place it back in the oven at 400°F for 15 minutes.

While the ham is cooling, place drippings in a separate pot over medium heat and add remaining cream soda.

Mix equal parts (2-3 tablespoons) cold water and cornstarch in a cup. Stir slowly into drippings to get desired thickness. Serve over ham.

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Soaring Eagle Casino & Resort soaringeaglecasino.com

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Banana Cream Taco INGREDIENTS

6 (6-inch) flour tortilla shells ½ cup graham cracker crumbs ¼ cup granulated sugar 12 ounces pastry cream (below) 3 bananas, peeled and sliced 3 cups whipped topping (in a piping bag) 6 pumps Ghirardelli chocolate sauce (about 3 ounces) PA S T R Y C R E A M

2 tablespoons cornstarch 1 large egg ½ cup granulated sugar 1½ cups 2% milk ½ cup heavy whipping cream Pinch of salt 2 tablespoons unsalted butter 2 tablespoons vanilla extract

INSTRUCTIONS

For the pastry cream, whisk together cornstarch, egg, and ¼ cup sugar.

In a saucepan, combine the remaining ¼ cup sugar, milk, cream, and salt. Bring to a scald.

Slowly drizzle scalded milk mixture into egg mixture, constantly whisking.

Place back on the stove and cook until thickened.

Pour through chinois.

Stir in butter and vanilla. Once butter is melted, set aside to cool.

Assemble the taco: Using a taco frying basket, fry the flour tortillas in oil of your choice at 350°F. Combine graham cracker crumbs and sugar. While still hot, sprinkle tortillas with graham cracker/ sugar mix.

Layer pastry cream, banana slices, whipped cream, and Ghirardelli syrup. Sprinkle remaining graham cracker/sugar mix on top.

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St. Ignace Visitors Bureau stignace.com

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Grilled Whitefish INGREDIENTS

4 whitefish fillets 1 cup zesty Italian dressing 1 cup red wine Vinegar ¼ cup lemon pepper seasoning 4 tablespoons parsley 1 onion, thinly sliced

INSTRUCTIONS

Preheat grill on high. Lay heavy-duty aluminum foil (at least twice the size of the fish) onto grill, and lay fillets in middle of the foil.

Pour ¼ cup Italian dressing and ¼ cup red wine vinegar over each fillet. Bend edges of foil to keep dressing from running off.

Sprinkle equal amounts of lemon pepper, parsley, and onion on top of fish. Wrap foil around fish, leaving the seam at the top—the liquid will steam the fillet.

Grill 7-8 minutes on high. Do not flip! Whitefish will flake with a fork, and you can eat it right off the foil.

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The Club at Breakers Resort

AD OBE / MY V IEW P OIN T

theclubatbreakers.com

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Sauteed Herbed Whitefish with Confit Garlic and Blistered Tomatoes INGREDIENTS

¼ cup neutral oil (with a high smoke point) ¼ cup garlic cloves 4 tablespoons butter, softened 1 tablespoon finely chopped fresh rosemary 1 tablespoon chives, chopped 1 tablespoon finely chopped thyme 1 teaspoon salt, plus more to taste 4 (6-ounce) whitefish fillets, deboned Pepper, to taste 1 cup grape tomatoes 3 tablespoons fresh lemon juice ¼ cup toasted sliced almonds

INSTRUCTIONS

In a small saucepan over low heat, combine the oil and garlic. Cook until the garlic has softened.

Strain garlic but keep the garlic oil—set both aside.

In a small mixing bowl, combine 3 tablespoons softened butter, herbs, and salt. Mix until incorporated and set aside.

Heat large cast-iron or stainless-steel skillet on medium-high heat. While the skillet is heating, dry the whitefish on both sides, and season with salt and pepper.

When the skillet is hot, to the point of smoking, add 3 tablespoons of garlic oil and sear whitefish flesh side down. Flip when golden brown, add grape tomatoes, and blister for 1 minute or until the skins split.

Turn heat to low and add remaining butter and garlic. Melt butter to baste the whitefish. When the whitefish has reached an internal temperature of 145°F, turn off heat, add lemon juice, toasted almonds, and salt and pepper to taste.

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The Perry Hotel

JACQUE LI E SO UTH BY

theperryhotel.com

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Chicken Morel INGREDIENTS

2 tablespoons all-purpose flour 1 tablespoon paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon salt 1 tablespoon white pepper Cooking oil 8 (3-ounce) boneless, skinless chicken breasts MOREL MUSHROOM SAUCE

1 teaspoon olive oil 3 tablespoons butter 2 tablespoons shallots, minced 2 cups fresh morel mushrooms or reconstituted dried morels* 1 cup fresh shiitake mushrooms

INSTRUCTIONS

To make the dredge, mix flour to taste with paprika, garlic powder, onion powder, salt, and white pepper. Dredge chicken in mixture.

Heat enough oil to cover bottom of sauté pan and sauté chicken on both sides until golden brown.

Place in 300°F oven until ready to assemble dish.

To make the mushroom sauce, combine olive oil and 1 tablespoon butter in heavy-bottomed saucepan. Add shallots, morel mushrooms, and shiitake mushrooms and cook until near done.

Deglaze with white wine. Simmer stock and thicken with roux to medium consistency, if necessary.

Strain through a fine sieve and add to mushroom mixture.

Add heavy cream and brandy. Season with salt and pepper, to taste. Slowly whip in remaining butter.

2 tablespoons white wine 3 cups rich veal or beef stock Roux to thicken (if necessary) ¼ cup heavy cream 1 tablespoon brandy Salt and pepper to taste * Reconstitute with simmering white wine. Add juice/wine to sauce.

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Traverse City Tourism

T WO T WISTED TR E ES P H OTOGR AP HY

traversecity.com

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Vanilla Poached Pears with Riesling Zabaglione INGREDIENTS

½ cup Black Star Farms Semi-Dry Riesling ½ cup Black Star Farms Late Harvest Pinot Gris 2 cups water ½ cup sugar 1 whole cinnamon stick ½ vanilla bean pod 4 bartlett or bosc pears RIESLING ZABAGLIONE

8 egg yolks 8 tablespoons granulated sugar 8 tablespoons Black Star Farms Late Harvest Riesling

INSTRUCTIONS

For the poached pears, combine wine, water, sugar, cinnamon stick, and vanilla bean in a small pot. Bring to a boil, then remove from heat and set aside.

Peel and remove core of pears with a melon baller. Poach in the wine mixture until tender (about 30-40 minutes), then refrigerate pears in the poaching liquid.

To make the zabaglione, whisk ingredients in a large stainless-steel bowl until completely combined.

Place bowl over a pot of simmering water, creating a “double boiler.” The water level must not touch the bottom of the bowl.

Whisk custard mixture continuously. The mixture will thicken into a smooth custard. Once egg mixture has thickened to hold soft peaks and clings to whip, remove bowl from heat and whisk for an additional 1-2 minutes.

Serve warm zabaglione immediately in a glass with the poached vanilla pears.

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About Us From its beginnings, Circle Michigan has always been the leader as a destination marketing organization.

Organized in 1981, Circle Michigan pioneered the very first organization in the country focusing on the promotion of group travel.

Circle Michigan is dedicated exclusively to helping professional tour planners and suppliers meet the challenges unique to the group travel industry.

We did it first, and believe no one does it better.

Let us show you a few of our favorite things.

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circlemichigan.com is the place to find

creative tour ideas and everything a tour planner needs to develop successful group tours to our state.

Contact us to cook up your next Michigan tour! 800.513.6424

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Michigan Fun Facts Michigan is surrounded by four Great Lakes and has more than 11,000 inland lakes.

Michigan has more than 3,200 miles of freshwater coastline—the Lake Whitefish is a native fish and a mainstay of the commercial catch in the Great Lakes because of its exceptional flavor.

Michigan grows 70% of the United States’ supply of tart cherries.

Traverse City is home to the annual National Cherry Festival and is the “Cherry Capital of the World.”

Michigan has more lighthouses than any state in the country.

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Michigan is home to seven national treasures: •

Isle Royale National Park www.nps.gov/isro/index.htm

•

Keweenaw National Historical Park www.nps.gov/kewe/index.htm

•

MotorCities National Heritage Area www.motorcities.org

•

Pictured Rocks National Lakeshore www.nps.gov/piro/index.htm

•

Sleeping Bear Dunes National Lakeshore www.nps.gov/slbe/index.htm

•

North Country National Scenic Trail www.nps.gov/noco/index.htm

•

River Raisin National Battlefield Park www.nps.gov/rira/index.htm

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Thank You to Our Participating Sponsors

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