Recipes By Walloon Lake Inn

Coq au Riesling

INGREDIENTS

» 8 oz. sliced bacon, crosswise » 3 medium onions » 10 chicken thighs » 8 oz. button mushrooms, halved » 2 garlic cloves, peeled and minced » ¼ cup chopped Italian parsley » 3 tbsp. chopped tarragon » 1 bottle dry riesling wine DIRECTIONSRECIPES

Favorite fall recipes from Walloon Lake Inn

Cedar-Smoked Maple Boulevardier

INGREDIENTS

» 1.25 oz. Third Wind Bourbon Whiskey » 1 oz. Campari » 1 oz. Carpano Antica Vermouth » 1 oz. Maple Syrup » Orange Bitters » Bruleed Orange Peel

DIRECTIONS

Stir the whiskey, Campari, vermouth, maple syrup and bitters in a mixing glass with ice. Strain into rocks glass with a large ice cube. Garnish with the orange peel.

STEP 1

Place large, heavy-bottomed pan over medium heat. Add bacon, and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate and leave the fat in the pan.

STEP 2

Place pan over medium-high heat. Working in batches, brown chicken pieces on both sides. Transfer them to a plate after they are browned.

STEP 3

Reduce heat to medium-low. Add mushrooms, garlic, 3 tablespoons of parsley and 2 tablespoons of tarragon. Sauté until mushrooms are coated in fat, about 1 minute. Return chicken pieces, onions and bacon to the pan. Add wine, and raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.

STEP 4

Sprinkle with parsley and tarragon, and serve.

WLAC WINTER CALENDAR

WEDNESDAY, NOVEMBER 23 | 5PM Annual Walloon Lake Village Lighting

WLAC Office TUESDAY, NOVEMBER 29 | ALL-DAY #GivingTuesday

Virtual FRIDAY, JANUARY 20 | 5PM Wander Walloon: Snowshoe Hike to Boyne Valley Vineyards

Postle Farm Preserve FRIDAY, FEBRUARY 24 | 2PM Wander Walloon: Cross-Country Skiing