Michigan : TRAVEL/FOOD

The Royal Hotel Now Accepting Reservations in Historic Downtown Marshall

Historic Restaurants, Hotels, Restaurants

5-Room Boutique Royal Hotel in Downtown Marshall Continues a Historic Tradition.

It’s been more than 50 years since a hotel has operated at 115 S. Eagle St. in historic downtown Marshall, but starting this summer guests will once again find overnight accommodations at The Royal Hotel – a name honoring the original hotel that stood at the corner of Eagle and Green, purchased by Albert Schuler in 1924. Reservations are being accepted now exclusively through the website for stays beginning June 16th for the 5-room boutique hotel located above Schuler’s Restaurant & Pub.

Phase II of the Schuler’s Rehabilitation Project is wrapping up now in a defined wing of the building, where thoughtfully designed and decorated rooms (ranging in size from 192- to 366-square-feet) reflect the unique character of the building. In December, Phase I of the project opened up seven mixed-income apartment units on the second and third floors of the building.

Several local companies collaborated to bring this project to fruition, including financing through Homestead Savings Bank in Albion, architectural work from Driven Design in Battle Creek, general contracting services with First Contracting in Ovid, and granite countertops from MKD (Michigan Kitchen Distributors) in Marshall.

“The last year has been a whirlwind as we transformed what had become nothing more than storage, first into much-needed apartments and now into our own boutique hotel,” says Schuler’s President and CEO Sue Damron, who purchased the company in November 2019 from Hans Schuler, grandson of founder Albert Schuler. “Schuler’s is synonymous with hospitality. It’s a philosophy we have embraced since we first opened in 1909. While we’ve focused our attention over the past half-century on feeding our customers, neighbors, family and friends, the opening of The Royal Hotel allows us to once again provide lodging in our charming little community.”

Each of the hotel units offer contactless entry and are outfitted with Keurig coffee makers, 55-inch smart TVs, AC, WiFi and walk-in showers. Four of the five units include mini fridges, three feature bar sinks and one is ADA compliant. Four of the rooms are equipped with king beds and one with a queen; the Grand Suite features a separate living/bath area. A washer and dryer in the hall will be available for guests. Specific room amenities can be found here: https://schulersrestaurant.com/the-royal/.

Damron’s next project involves rehabilitating and repurposing a dilapidated downtown building that she plans to turn into an event space that can seat up to 250 people.

Founded in 1909, Schuler’s is noted as one of Michigan’s most iconic restaurants. With more than a century of successful years in the industry, Schuler’s remains a hospitality leader not only in Michigan, but throughout the country.

About Marshall Michigan

Settled in 1831, Marshall has one of the nation’s largest architecturally significant National Historic Landmark Districts. The Royal Hotel is located in the historic downtown, within walking distance of such landmarks as the Honolulu House Museum, the Brooks Memorial Fountain, United States Postal Museum, andThe American Museum of Magic. The downtown also has many shops, restaurants, green spaces, and galleries.

“Ladies of the Lights” Showcases Female Lighthouse Keepers

Book events, Book signings, Books, Great Lakes, Haunted Lighthouses, Podcast, Uncategorized

“Ladies of the Lights” Presentation by Michigan Maritime Expert Dianna Stampfler Showcases Female Keepers of Michigan’s Historic Beacons

“Ladies of the Lights” Presentation Showcases Female Keepers of Michigan’s Historic Beacons

Michigan lighthouse historian and author Dianna Stampfler has announced a series of presentations of her popular “Ladies of the Lights” in honor of Women’s History Month. This program, which includes readings from newspapers and autobiographies, as well as countless historic photos, sheds light on the dedicated women who served at lights around the state dating back as early as the 1830s.

These were women before their time, taking on the romantic yet dangerous and physically demanding job of tending to the lighthouses that protected the Great Lakes shoreline. Given this was also a government job, their involvement was even more unique. In all, nearly 50 women have been identified who excelled in this profession over the years.

One of the most notable was Elizabeth (Whitney) VanRiper Williams who took over the St. James Harbor Light on Beaver Island after her husband, Clement, died while attempting to rescue the crew of a ship sinking in the harbor. She later became the first keeper of the Little Traverse Lighthouse in Harbor Springs, retiring after a combined 44 years of service.

There is also Julia (Tobey) Braun Way who outlived two husband keepers at the Saginaw River Rear Range Lighthouse in Bay City, and some say who still haunts the place today. Anastasia Truckey served as the interim keeper at the Marquette Harbor Lighthouse in the 1860s while her husband, Nelson, was off serving in the Civil War. Mary Terry served 18 years before she died in a fire at the Sand Point Lighthouse in Escanaba in 1886 – her death still shrouded in mystery 137 years later.

Stampfler has been researching Great Lakes lighthouses for more than 25 years and is the author of Michigan’s Haunted Lighthouses (2019) and Death and Lighthouses on the Great Lakes (2022) both from The History Press. She has penned countless articles and been interviewed extensively about the lighthouses and their keepers. She is also the president of Promote Michigan.

The March 2023 program schedule includes:

Tuesday, March 14 (6-7:30pm)

Chesterfield Township Library

www.chelibrary.org

Wednesday, March 15 (10am-Noon)

Saginaw Valley State University, University Center

OLLI Class (Registration required: $20 members/$40 non-members)

www.enrole.com/svsu/jsp/session.jsp?sessionId=275W23&courseId=275LADIES&categoryId=D488D638

Wednesday, March 15 (5-6:30pm)

Harbor Beach District Library

www.hbadl.org

Tuesday, March 21 (6-7:30pm)

Livonia Public Library ZOOM

https://us02web.zoom.us/j/88565136420

Wednesday, March 22 (6-7:30pm)

St. Clair County Library, Port Huron

Thursday, March 23 (7-8:30pm)

Novi Public Library Zoom

www.novilibrary.org

Stampfler will be selling/signing copies of her books following each presentation.

118 Regional Favorites from The Lake Michigan Cottage Cookbook

Great Lakes, Lake Michigan, Regional & Ethnic

Summer cottages conjure up images of restful days by the lake or in the woods, a time of family gatherings, reading a book, watching the sunset and spending time in the kitchen (at least for those of us who like to cook) preparing dishes using local and seasonal ingredients to serve at dinner time.

For Amelia Levin, who grew up in Chicago and spent several weeks each year with her family at a cottage in Door County, Wisconsin, those days are to be treasured. Even now she still visits and then later visited her brother who has a place near New Buffalo, takes the essence of those summer memories, distilling the experiences in The Lake Michigan Cottage Cookbook: Door County Cherry Pie, Sheboygan Bratwursts, Traverse City Trout and 115 More Regional Favorites (Storey Publishing).

Taking us on a culinary road trip along the Lake Michigan coastline, Levin shows us her favorite places to eat or shop for food, collecting recipes along the way. She shares recipes for Wood Smoked Barbecue Ribs and Sweet Potato and Pineapple Salad provided by Bill Reynolds, owner of New Buffalo Bill’s in New Buffalo and a Korean Pork Bao Sandwich from Ryan Thornburg, the former culinary director for Round Barn Winery, Distillery and Brewery.

She was also inspired by local ingredients such as the spicy fennel sausage made by Pat Mullins, who with his wife Ellie, owns Patellie’s Pizza in Three Oaks and formerly owned Local, an artisan butcher shop in New Buffalo, Levin created her recipe Spicy Fennel Sausage and Peppers with Garlicky Heirloom Tomato Sauce which is a homage to a favorite popular at old school Italian restaurants in Chicago. A fan of Froehlich’s Deli, also in Three Oaks, she devised a deviled egg recipe reminiscent of the ones sold there. These she tops with caviar made by Rachel Collins, owner of Flagship Specialty Foods & Fish Market in Lakeside Michigan.

“I have a soft spot for New Buffalo and Harbor Country because I have family there,” says Levin who graduated from the University of Michigan. “I also fell in love with Fennville which is a really strong artisan food and farming area and I have recipes in the book from Kismet Cheese and Bakery, Salt of the Earth restaurant and Virtue Cider.”

She was also inspired to invent her recipe for Rustic Apple Gallette with Goat Cheese, Caramelized Onions and Thyme using cheese produced by Evergreen Lane Artisan Cheese in Fennville.

Starting her book—and her trip where she wandered counter-clockwise around Lake Michigan—in Door County, we learn about fish boils, those classic throw everything—chunks of red potatoes, freshly caught white fish or lake trout and sliced onions–in a pot set on coals above an open fire and Friday night perch fries.

“I have a recipe for a fish boil you can easily do at home,” says Levin, a Chicago-based food writer and chef who also works as a food consultant and recipe developer. Serve with Bavarian Dark Rye Bread, reflective of the German heritage in Door County, and Creamy Coleslaw.

There is, of course, Door County-style cherry pie though Levin points out that Northern Michigan, including Traverse City, grows the same kind of Montmorency cherries that are perfect for using in all things cherry such as the Door County Cherry French Toast served at the White Gull Inn in Fish Creek, Wilson Restaurant & Ice Cream Parlor’s Vanilla Sundaes with Seaquist Orchard’s Cherry Topping, Cherry Poached Pears with the Mascarpone Cream in Ephraim, Wisconsin, crossing into Michigan, Levin’s take on the many recipes for cherry chicken salad found in the Traverse City area–Grilled Chicken Salad with Greens and Cherry Vinaigrette.

Spicy Fennel Sausage and Peppers with Garlicky Heirloom Tomato Sauce

For the sauce:

1 pound heirloom tomatoes
Four garlic cloves, unpeeled

For the sausage:

2 tablespoons olive oil
One pound Italian-style or fennel sausage, links or cut into four links style
One medium or sweet onion, halved and sliced
Two medium red bell peppers, halved, seeded and cut into 1 inch strips
1 tablespoon good-quality balsamic vinegar or red wine vinegar
1/3 cup of thinly sliced fresh basil

For the sauce, preheat the oven to broil. Line a baking sheet with aluminum foil. Bro the tomatoes and garlic on the baking sheet until partially blocking, turning occasionally. Remove the garlic cloves. Peel the skins from the tomatoes and transfer the tomatoes and juices to a blender by lifting the foil. When cool enough to handle, squeeze the garlic out of the blackened peels into the blender. Puree until smooth.

For the sausage, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sausage and brown on all sides, about five minutes. Remove the sausage from the skillet. Add the remaining 1 tablespoon oil and the onions, and cook until soft and translucent, about two minutes.

Add the peppers and cook until the onions begin to brown and the peppers begin to soften, about five minutes. Add the vinegar and cook until reduced by half, about one minutes, stirring frequently to deglaze the pan.

Return the sausages to the pan and pour the tomato pepper sauce over them. Simmer over medium heat until vegetables are tender and the sauce is thickened, 10 to 15 minutes. Serve top with Parmesan and basil.

Door County Cherry Pie

Serves 6–8

For the Pastry:

1¼ cups unbleached all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, cut into pieces, cold
3–5 tablespoons ice water

For the Filling:

½ cup sugar
¼ cup unbleached all-purpose flour
4 cups well-drained bottled tart Montmorency cherries in unsweetened cherry juice
1 tablespoon unsalted butter, cut into small pieces

For the Topping:

1 tablespoon whole milk
1 tablespoon sugar

For the pastry, combine the flour and salt in a medium bowl. Add the butter and use a pastry blender or two knives to cut in the butter until it is the size of coarse crumbs.

Drizzle 3 tablespoons of the ice water over the top and stir with a fork. Gently knead the mixture with your hands until the dough holds together. If it is dry, add more ice water, 1 tablespoon at a time, and knead until the dough holds together. Shape into two oval disks, wrap each in plastic wrap, and refrigerate for at least 40 minutes.

Roll one of the chilled dough disks on a lightly floured surface to ⅛-inch thickness and about 11 inches in diameter. Gently roll the pastry around the rolling pin and transfer it to a 9-inch pie pan or dish. Without stretching the dough, fit it into the bottom and up the sides of the pan.

Preheat the oven to 325º F.

For the filling, combine the sugar and flour in a large bowl. Add the cherries and mix well. Spoon the mixture into the pie shell and top with the butter.

Roll out the remaining dough disk to ⅛ inch thick and about 11 inches in diameter. Drape the dough over the cherry filling. Fold the edges under the bottom crust and flute attractively or use a fork to press down the crust. Cut several slits in the center of the pie to allow steam to escape during baking.

For the topping, brush the milk over the top and sprinkle the sugar evenly over the pie.

Place the pie on a rimmed baking sheet and bake for 1 hour 30 minutes or until golden brown. Let stand on a wire rack for at least 1 hour before serving.

Cherry Streusel Muffins

For the muffin batter:

1½ cups unbleached all-purpose flour
⅓ cup granulated sugar
¼ cup firmly packed dark or light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg, slightly beaten
½ cup (1 stick) unsalted butter, melted
½ cup whole or 2% milk
1 cup pitted tart fresh cherries or well-drained bottled cherries, coarsely chopped
1 teaspoon grated lemon zest

For the streusel topping:

½ cup coarsely chopped pecans or walnuts
½ cup firmly packed dark or light brown sugar
¼ cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted

For the muffin batter, preheat the oven to 350 F. Line 12 standard muffin cups with paper liners or butter the cups. Combine the flour, granulated and brown sugars, baking powder, cinnamon, and salt in a large bowl. Make a well in the center and add the egg, butter, and milk. Mix just until the dry ingredients are moistened. Stir in the cherries and lemon zest. Spoon a level ¼ cup of the batter into each muffin cup.

For the streusel, combine the pecans, brown sugar, flour, cinnamon, and lemon zest in a medium bowl, mixing well. Add the butter and mix until crumbly. Spoon about 1 tablespoon of the streusel over each muffin.

Bake for 22 to 25 minutes, until a wooden pick inserted in the center comes out clean and the topping is golden brown. Transfer the pan with the muffins to a wire rack and let cool for 10 minutes. Remove the muffins from the pan and serve warm or at room temperature. Any extra muffins may be ¬frozen for up to 3 months.

Prep time: 40 minutes

Baking time: 25 minutes

Makes 12 muffin

Recipes and photos from The Lake Michigan Cottage Cookbook by © Amelia Levin. Photography by © Johnny Autry. Used with permission of Storey Publishing

For Chef’s Who Love History: Vegetarian Recipes

Uncategorized, Vegetarian

Though vegetarianism is much more mainstream today than it was even ten years ago, the movement is not new. Back in the early part of the last century, though vegetarianism was rare, it was practiced in Southwest Michigan. Indeed, though it’s surprising to learn, starting in 1908 there were several vegetarian restaurants that thrived until the mid-1970s.

The premise is similar to the current philosophy of sustainable local agriculture – eating what is grown near home–contributed to the popularity of three restaurants that thrived for a considerable amount of time. They were Eden Springs Park Restaurant (opened in 1908 and closed in 1932), Mary’s Vegetarian Restaurant which opened in 1932 and closed 34 years later and Mary’s Café, in business from 1931 to 1975 in downtown Benton Harbor.

Produce served in these establishments was grown on the grounds of the Israelite House of David in Benton Harbor, founded in 1903 and reorganized by Mary Purnell in 1930 as Mary’s City of David.

1912 Vegetarian Cookbook

According to Ron Taylor, of Mary’s City of David, one of the nation’s oldest continuing communes, the freshness of the ingredients used was one of the reasons for the long time popularity of the restaurants. Taylor, who worked at Mary’s Café for the last four years of its existence, has long been an archivist of the colony’s history. Several years ago he reprinted a limited edition of the 1912 cookbook titled “Vegetarian Cookbook” with recipes from the Eden Springs Restaurant.

Now, Taylor has put together the “Vegetarian Cookbook” that includes not only the recipes from the 1934 cookbook but also photos and historic anecdotes from the years when Mary’s City of David had their own bakery, dairy, cannery, chickens (for eggs) and orchards.

“We had a greenhouse for growing vegetables in the winter,” said Taylor at the time we chatted. Taylor, an avid historian dedicated to preserving the unique history of the community.

Mary’s City of David also attracted a large clientele of visitors who spent the summer in the numerous cottages on the property.

“The cottages didn’t have cooking facilities,” said Taylor, “and so people ate at the restaurant.”

Interestingly, one of the largest groups of returning summer residents were Romanian Jews from Chicago.

“They were attracted to coming here because vegetarian is Kosher,” said Taylor.

The colony’s commitment to vegetarianism came from the Gospels, as Taylor points out in the book by quoting Biblical passages including ‘Meats of the belly and the belly for meats and both shall be destroyed (1 Cor. 6-13).

The book also includes old menus from Mary’s Restaurant which was located on Britain Avenue. Like most old menus, it’s always amazing to see how cheap prices used to be. The 1947-48 menu lists such items as a pimento cheese sandwich costing 20 cents and homemade pie or cake ten cents and spaghetti in tomato and cheese sauce going for 35 cents. For those who often splurge on lattes or cappuccinos, take note, a cup of coffee with extra cream cost 15 cents while something called Boston coffee sold for 15 cents as well.

“This is a book of recipes,” Taylor writes in his introduction. “It continues authentic and unique tastes of a history, from a community of that generation. It was designed to serve a healthy and nutritious meal for a working class. Convenience to a fresh market of local produce precluded the use of exotic ingredients and thus retained the colony’s desire of making an affordable and family friendly menu. It remains a book of ingredients that saw its popularity within the era of one of America’s greatest generations.”

Mary’s City of David

The cookbook is for sale at Mary’s City of David at 1158 Britain Avenue in Benton Harbor. The cost is $24.95. For more information or to order, call 269-925-1601, order online at www.maryscityofdavid.org or stop by in the afternoons when the office is open. For those who’d like to visit and have a meal from the cookbook, the annual, “Welcome Back To 1934” Vegetarian Lunch will be served at noon on September 29th at Mary’s City of David, 1158 E Britain Avenue, Benton Harbor.

Recipes

Note: These are old fashioned recipes where the directions are often vaguer than what we’re used to in modern recipes. Often, there are no temperature settings for oven and instead terms like slow oven and hot oven are used. Also, the cookbook uses the term tablespoonfuls, cupfuls, etc. rather than the current terminology of cups, teaspoons and the like.

Butter-Scotch Pie

2 cups brown sugar
4 tablespoons flour
2 cups milk
3 eggs
2 heaping tablespoons butter
1 teaspoon vanilla

Beat the yolks of eggs until light; add flour, sugar, milk and butter; cook in double boiled until thickened. Remove from fire and add vanilla. Have ready two under crusts baked and fill with the butter-scotch. Whip the whites of eggs to a stiff froth and add two tablespoons sugar. Spread lightly over the top of the pies and set in a slow oven to color a golden brown.

Sidebar: Mary’s City of David Bakery

Within their first year of business, the bakers at Mary’s City of David Bakery were working seven days a week providing food for the more than 300 members of the colony as well as for the baked goods shop in the downtown Benton harbor hotel and the resort restaurant. Baked good as well as milk, butter, cream and eggs, all grown on the colony’s grounds, were also sold at the bakery. Here are several baked goods recipes from the cookbook that were made at the bakery.

Bran Muffins

1 cup flour
1 teaspoon salt
¼ cup sugar
2 teaspoons baking powder
1 cup bran
1 egg, beaten light
1 ¼ cups milk
3 tablespoons melted shortening

Sift the first four ingredients together twice; add the bran, the egg, milk and shortening. Mix together thoroughly. Bake in hot, well-greased muffin pans about 25 minutes.

Cheese Dreams

2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 cup flour
½ cup cheese
1 tablespoon oil

Mix and sift dry ingredients. Work in oil lightly with tips of fingers. Add liquid gradually and then sprinkle in the cheese which has been grated. Toss on floured board and roll out one quarter inch in thickness ad cut with small cutter. Bake in hot oven ten minutes and serve hot with salad course.

For those who are interested in finding out more about Mary, City of David, Taylor has written a book on the subject, Mary’s City of David: A Pictorial History of the Israelite House of David as Reorganized by Mary Purnell.

The photos above were provided by the Benton Harbor Public Library.

Haunted Lighthouses: Scary Tales of the Great Lakes

Book events, Book signings, Books, Great Lakes, Haunted Lighthouses, Hauntings, Lake Michigan

Michigan is home to more lighthouses than any other state and about 40 of those are rumored to be haunted by the spirits of former keepers, mariners and others with ties to these historic beacons.

Inside the pages of Michigan’s Haunted Lighthouses, long-time researcher, writer and promoter of all things Michigan, Dianna Stampfler, shares stories of those who dedicated their lives — and afterlives — to protecting the Great Lakes’ shoreline. Her second book, Death & Lighthouse on the Great Lakes, Stampfler delves into the historic true crime cold case files that have baffled lighthouse lovers for as many as two centuries.

Throughout the fall season, Stampfler will be speaking at libraries around the state, sharing her lively and upbeat presentation about these lights. Copies of her books will be available for purchase and signing at every program.

Sun, Oct 9, 2022 2:00 PM – 3:30 PM	Michigan’s Haunted Lighthouses Elk Rapids District Library, Elk Rapids, MI
Tue, Oct 11, 2022 6:30 PM – 8:00 PM	Michigan’s Haunted Lighthouses Rauchholz Memorial Library, Hemlock, MI
Wed, Oct 12, 2022 7:00 PM – 8:30 PM	Michigan’s Haunted Lighthouses Northville District Library, Northville, MI
Wed, Oct 19, 2022 6:00 PM – 7:30 PM	Michigan’s Haunted Lighthouses Reese Unity District Library, Reese, MI
Thu, Oct 20, 2022 7:00 PM – 8:30 PM	Michigan’s Haunted Lighthouses Otsego District Library, Otsego, MI
Sun, Oct 23, 2022 3:00 PM – 4:30 PM	Michigan’s Haunted Lighthouses Sanilac County Historic Village & Museum, Port Sanilac, MI
Wed, Nov 2, 2022 6:00 PM – 7:30 PM	Death & Lighthouses on the Great Lakes St. Clair County Library – Main Branch, Port Huron, MI

For the complete schedule of upcoming events (including other topics beyond lighthouses), visit the Promote Michigan Speaker’s Bureau online.

About Michigan’s Haunted Lighthouses

Michigan has more lighthouses than any other state, with more than 120 dotting its expansive Great Lakes shoreline. Many of these lighthouses lay claim to haunted happenings. Former keepers like the cigar-smoking Captain Townshend at Seul Choix Point and prankster John Herman at Waugoshance Shoal near Mackinaw City maintain their watch long after death ended their duties. At White River Light Station in Whitehall, Sarah Robinson still keeps a clean and tidy house, and a mysterious young girl at the Marquette Harbor Lighthouse seeks out other children and female companions. Countless spirits remain between Whitefish Point and Point Iroquois in an area well known for its many tragic shipwrecks.

About Death & Lighthouses on the Great Lakes

Losing one’s life while tending to a Great Lakes lighthouse — or any navigational beacon anywhere in the world for that matter — sadly wasn’t such an unusual occurrence. The likelihood of drowning while at sea or becoming injured while on the job ultimately leading to death were somewhat common back in the late nineteenth and early twentieth century.

Death by murder, suicide or other unnatural and tragic causes, while rare, are not unheard of. In fact, more than dozen lighthouse keepers around the Great Lakes met their maker at the hands of others – by fire, poisoning, bludgeoning and other unknown means. A handful of these keepers, either because of depression or sheer loneliness, took their own lives. A few we may never know the true story, as the deaths now 100 or more years ago, weren’t subjected to the forensic scrutiny that such crimes are given today.

In the pages of Death & Lighthouses of the Great Lakes: A History of Misfortune & Murder, you’ll find an amalgamation of true crime details, media coverage and historical research which brings the stories to life…despite the deaths of those featured.

Stampfler has been professionally writing and broadcasting since high school. She holds a bachelor’s degree in English with emphasis in Community Journalism and Communications with emphasis in radio broadcasting from Western Michigan University. She is a member of the Midwest Travel Journalists Association, Historical Society of Michigan, Great Lakes Lighthouse Keepers Association, Great Lakes Maritime Museum, Association for Great Lake Maritime History, Great Lakes Shipwreck Historical Society, Michigan Maritime Museum, Friends of Pilot & Plum Island Lighthouse, National Museum of the Great Lakes and West Michigan Tourist Association.

September Named “Michigan Craft Spirits Month”

Artisan beer

The Michigan Craft Distillers Association (MCDA) is proud to announce September has once again been proclaimed “Michigan Craft Spirits Month” by Governor Whitmer. Michigan currently ranks #7 in the national for the number of licensed craft distilleries (with nearly 90) as noted by the annual “Craft Spirits Data Project” released by the American Craft Spirits Association.

Earlier this summer, Governor Whitmer signed House Bill 4842 which cuts costs for small Michigan distilleries and supports Michigan grain farmers by lowering mark up costs associated with the purchase of Michigan grain, increasing the number of bottles distilleries and produce while saving them and their customers money. It is the latest legislative change she’s made in recent years to assist small business distilleries in competing with other Michigan craft beverage producers as well as their distilling counterparts across the country.

Michigan’s craft spirit distillers are a key component of the state’s agricultural and processing industries, contributing more than $1 billion dollars in total economic impact and collectively utilizing more than two million pounds of Michigan grown grain and fruits in their products each year.

As part of the state’s thriving craft beverage sector, Michigan distilleries are also a vital component of community placemaking efforts and the state’s tourism industry.

Throughout the month, Michigan distillers join with Michigan consumers in support of the “craft spirits in moderation” concept and encourage adult residents and tourists in Michigan to visit the distilleries of our great state and enjoy Pure Michigan-made craft spirits and cocktails.

The Michigan Craft Distillers Associationwas formed in October 2014 as a non-profit organization charged with marketing the individual member businesses, their products and events, but also help bring a voice for the industry when it comes to legislative issues that affect the overall beverage industry.

MCDA currently represents nearly 40 craft distilleries with over 50 unique tasting room locations around the state, as well as a handful of distillery in-planning members and nearly 20 Allied members, providing goods and services to the distilling industry.

With special thanks to Dianna Stampfler.

Great Lakes Lighthouses and Keepers’ Manitou Windjammer Cruise

Uncategorized

One of the most unique hands-on Pure Michigan experiences is to spend several days sailing the freshwaters aboard a dual-masted tall ship. You’re invited to board one of the largest sailing vessels in the Great Lakes during one of these autumn windjammer cruises aboard the Tall Ship Manitou with the Traverse Tall Ship Company. Coming up September 13-17 is a four-day excursion focused on the hundreds of historic lighthouses throughout the Great Lakes region with best-selling author and freelance travel writer, Dianna Stampfler.

“We introduced this themed cruise last year and it was a sell-out success,” notes Stampfler, who has been researching and writing about Michigan’s nearly 130 lighthouses and their heroic keepers for close to 25 years. “There was something really special about projecting images on a canopy aboard the tall ship after dark and sharing spooky stories from my first book, Michigan’s Haunted Lighthouses. This year, I’m excited to also add tales from my newly released title Death and Lighthouses on the Great Lakes. A third presentation, “Ladies of the Lights” will focus on the many female keepers who served in the state.”

Each passenger will receive an autographed copy of one of Stampfler’s books (with an option to purchase additional copies). The tour also includes a special tour of the 1852 Grand Traverse Lighthouse in Northport, inside Leelanau State Park at the end of the Leelanau Peninsula.

“Last year it was great to just sit around and share stories about Michigan with all the passengers,” says Stampfler. “Today, we all seem so busy running around that we don’t often find the time to relax and just get to know people in a casual and serene environment — the Manitou provides the perfect opportunity. The backdrop of Grand Traverse Bay is also inspiring for would-be writers and I welcome guests to bring their projects with them. If there is interest, I’ll offer guidance on how to get things moving along for those who aspire to become authors or published writers.”

Chuck and Brenda Marshall – creators of the lifestyle blog Life in Michigan – posted a detailed account of their experience (along with dozens of photos) after the 2021 Lighthouse Cruise: https://www.lifeinmichigan.com/tall-ship-manitou-life-in-michigans-sailing-adventure/.

“Each evening, I’ll be presenting for about an hour on the deck of the Manitou, sharing stories from my two books as well as the fascinating tales of our female keepers here in Michigan,” said Stampfler. “The setting really is unparalleled…as the sun sets around 7:45 (and I present around 8pm, so it is twilight). It is something special to be on the tall ship after having sailed all day – from Traverse City up to Suttons Bay and Northport. It’s also a little challenging as when we aren’t docked and hooked up to power, we’re drawing from the battery for an hour to run my laptop and the projector! It definitely is the most unique venue I’ve ever presented in. Not only do we get a chance to tour Grand Traverse Lighthouse, but we get within camera view of Old Mission Point Lighthouse. I think several people were planning to visit that light on their way home, or to travel down the coastline to Point Betsie near Frankfort.”

Guided by the passionate, skilled and entertaining crew, this voyage sets sail out of Grand Traverse Bay aboard a replication of an 1800s “coasting” cargo schooner. A traditional two-masted, gaff rigged, topsail schooner, Manitou measures 114 feet in length with more than 3,000 square feet of sail. Passengers are free to leave the sailing to the experienced crew, but it’s much more fun to lend a hand and learn the arts of the sailor.

“It’s also pretty cool to see people lounging around the boat during the day reading your book while sipping on a cold beverage,” said Stampfler.

The exact course of the trip cannot be determined in advance, as the captain and crew rely on the winds to guide the path of the ship. Yet, no matter what the route, the sights, sounds and stories meld together for a truly one-of-a-kind experience. There is plenty of space for sitting and moving around Manitou’s deck while under sail on the freshwaters of Michigan’s inland seas.

This trip is limited to 22 individuals, with accommodations provided in 11 double-bunk cabins. Fare includes lodging, all meals and sailing activities. Boarding takes place on the first day between 6-8pm, with a return in mid-afternoon on the final day. To make reservations, call 800-678-0383 or order tickets online at www.TallShipSailing. Gift certificates are also available.

Traverse Tall Ship Company is located at 13258 S.W. Bay Shore Drive (M22) in Traverse City.

Ernest Hemingway Writers Retreat at Walloon Lake this March

Uncategorized

Dream of getting away to write? What could be better than Hotel Walloon. After all, if it was good enough for Ernest (Hemingway that is), then it should work for anyone who wants to hone their writing skills and just needs to find inspiration, stimulation, ideas, and time away.

Hemingway, after all, is Walloon Lake’s most famous summer resident–his family still has a cottage on this beautiful lake in northwestern Michigan. And even better, Hotel Walloon has invited Hemingway’s great granddaughter Cristen Hemingway Jaynes to to lead the writers’ workshops and activities during the Walloon Lake Writer’s Retreat this March 4-6.

Jaynes is the the author of Ernest’s Way: An International Journey Through Hemingway’s Life which is a guide and literary exploration of the cities where Hemingway visited or lived. In the book, published by Pegasus Books, Jaynes shows us theses destination both as they were when the author of such best sellers as For Whom the Bell Tolls, The Sun Also Rises, and Farewell to Arms, was there as well as now.

The Walloon Writers Retreat begins Friday evening and runs until Sunday early afternoon. Participants can enjoy both collaborative and solo writing sessions during the weekend. Packages start at $350.00 and includes a hotel room, retreat costs, an autographed copy of Cristen Hemingway Jaynes’s book, a Hemingway Tour hosted by the Michigan Hemingway Society, and visits to distinctive locations around this quaint Village that will help write and foster inspiration.

Hotel Walloon on the Shores of Walloon Lake Where the Hemingway Family Summered

Hotel Walloon is located in Northern Michigan and is a privately-owned AAA Four Diamond property. Hotel Walloon is a luxury boutique hotel that hosts 32 unique guest rooms. Amenities include complimentary valet service, a private bar exclusively for hotel guests and four complimentary food offerings during the day including; a continental breakfast, fresh snacks, and an assortment of hors d’oeuvres in the evening, followed by a dessert display.

Places for Inspiration

There are lots of cozy nooks for writers as well as comfortable lounges near large fireplace. Guests can avail themselves of the billiards room, 24-hour fitness facility, and outdoor heated spa whirlpool. Within a short walk are the Barrel Back Restaurant as well as lovely Walloon Lake Inn.

Up North Michigan

Hotel Walloon is part of the Up North experience is located between three great Northern Michigan cities known for their vibrant downtowns, lovely historic areas, and beautiful waterfronts–Charlevoix, Boyne City, and Petoskey.

Hemingway as a very young writer at Walloon Lake

Yumna Jawad: Feel Good Foodie

Cooking demonstrations, Family & Kids Cooking, Fruit, Regional & Ethnic

Spoiled by her mom’s cooking and too tired to cook herself after working all day Yumna Jawad decided after getting married to change all that. Calling her mom—there was no Facetime back then–Jawad would have her stay on the phone and tell her step by step how to make a meal. It took just two weeks and from there Jawad, who moved to Kalamazoo, and now lives in Grand Rapids, used her new skills not only to cook for her family but as a springboard to creating Feel Good Foodie, her healthy, quick, and creative food blog. She also keeps an active Instagram account with three million followers.

I came across her blog when researching healthy recipes since I’ve moved on during the pandemic from trying all those dessert recipes I’ve been clipping and saving for years and was very impressed. Besides recipes, she also offers nutritional information, substitutions, how to videos, how long does it take to make the recipe and links to similar recipes. So I emailed Jawad and she responded within ten minutes even though it was late at night but then judging by how often she updates her blog, she may not sleep much if at all.

It turns out that she worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry and eight years ago began sharing recipes on her Instagram account. She now has over two million followers which is pretty amazing. I have like 2000. Her blog has 400,000 visitors a month. So I asked her why she thought she was so successful.

“When I first started sharing recipes on social media, my photos were all taken on an iPhone and it was always the meals I made that day for myself or my family,” she says. “The food wasn’t styled or edited, but it was easy and approachable. I think it resonated with a lot of people seeking ways to eat healthier that was attainable and easy-to-manage. And when others tried recreating my recipes, they had similar results without ‘Pinterest fails’. That encouraged them to try more and share more, which I believe helped me establish credibility in my brand and recipes. And all of that was before I even knew that I was even building a health and wellness brand.”

The Flavors of the World

Jawad has an international background that adds to the creativity of her recipes. She was born in what is now the Democratic Republic of the Congo and also lived in Sierra Leone until age 11. When Civil War broke out there, the family moved to Dearborn, Michigan. After marrying, she and her husband, a cardiologist, moved several times as well before ending up in Kalamazoo and now Grand Rapids She first learned to cook traditional Lebanese food but now has exponentially expanded her repertoire but there’s often a Middle East/Mediterranean aspect to her recipes because of their focus on vegetables and healthy ingredients.

Her culinary inspirations, besides her mother include Ina Garten of Barefoot Contessa fame.

“While not all of Ina’s recipes are low calories/low fat, I love her realness, approachability, and passion for cooking,” says Jawad. “She inspires me to be who I am and allow that passion to come through with my recipes without any fluff.”

Curtis Stone is also another food idol because, she says, he is all about eating unprocessed and unpackaged foods as much as possible, which is actually healthier and cheaper.

“This is something that I focus so much on with my wholesome home-cooked meals,” she says.

And because, as the mother of two children, she likes meals that are quick to prepare, she’s a fan of Rachel Ray.

“Rachel rally popularized the idea of 30 minute meals that made home cooking so accessible for so many people; and that is directly in line with my thinking,” says Jawad.

Currently she adds three recipes a week to her blog—meals she’s been making for her family since she learned to cook 12 years ago. Some are inspired by tradition, others by watching cooking shows, reading food magazines, and following social media and focuses on new approaches creating healthy wholesome meals.

“This includes, for example, trends like quinoa crust breadsticks, or cauliflower pizza or sweet potato toast,” says Jawad. “I keep up with the latest trends and test new ideas myself and then add my own twist to them, usually by making the prep easier or by swapping some ingredients to personalize the recipe.”

Recipe Data Base

She’s also adding to the recipe data base on her blog.

For those who wonder how to incorporate new foods into their kitchen repertoire, she has some tips. When she used to discover new produce at farmers’ markets, she’d ask the grower for suggestions. Now, Jawad uses the vegetables or fruits in a way that makes it more connected to what she knows.

“I recommend experimenting with it in a way that you normally eat other similar foods,” she says. “For instance, since rutabaga is a root vegetable, I would prepare it similar in a similar way to other root vegetables by roasting it because I know I would naturally enjoy that more than steaming it. I would also recommend trying something new in smaller quantities and having others to share it with. It makes the process more enjoyable to try a new ingredient or recipe with other taste testers. When it comes to kids, the same advice applies. But also, I strongly recommend having kids help in the purchase and preparation of ingredients. It gets them more excited about what they make because they feel more invested in the process. When all else fails, mask it in a smoothie or blended soup.”

The following recipes are courtesy of Yumna Jawad.

Chicken Lemon Orzo Soup

1 pound boneless skinless chicken thighs
1 onion diced
3 large carrots peeled, halved lengthwise and finely sliced
3 celery stalks small diced
2-3 bay leaves
1 Tablespoon butter or olive oil
2 garlic cloves minced
1 teaspoon dried rosemary
3/4 cup orzo pasta
1/8 teaspoon turmeric optional
Juice of 1-2 lemons to taste
Fresh parsley

Place chicken and scraps from the outer layers and end of the onions, carrots, and celery along with a couple bay leaves in a large stock pot. Add bay leaves and 8-10 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.

Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leave

Heat oil in the same pot over medium heat. Add the chopped onions, carrots, celery, garlic and cook until tender, about 4-5 minutes. Stir in the shredded chicken, orzo, rosemary, and turmeric (if using). Then return the broth to the stockpot and bring a boil.

Reduce the heat and simmer until the orzo is cooked, about 20 minutes.

Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley or mint, if desired.

Air Fryer Sweet Potato Fries

2 medium sweet potatoes peeled
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon black pepper
Preheat the air fryer to 380°F. Peel the sweet potatoes, then slice each potato into even 1/4 inch thick sticks.

Place the sweet potatoes in a large mixing bowl, and toss with olive oil, salt, garlic powder, paprika and black pepper.

Cook in 2 or 3 batches, depending on the size of your basket without overcrowding the pan until they’re crispy. I recommend 12 minutes, turning halfway. This may vary based on your air fryer.

Serve immediately with your favorite dipping sauce

Quinoa Patties

1 cup cooked quinoa
2 eggs beaten
Salt and pepper to taste
½ red onion finely chopped
½ cup mozzarella cheese
2 cloves garlic crushed
1 cup breadcrumbs
Water as needed add moisture
1 tablespoon canola oil

For the Avocado Yogurt Dip

2 tablespoons cilantro chopped
½ cup yogurt
½ avocado extra ripe
Salt and pepper to taste

Combine quinoa, eggs, and salt in a medium bowl. Stir in onions, cheese, garlic, and cilantro. Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Feel free to add water if the mixture feels too dry. Form the mixture into 6-8 patties.

Frying Instructions:Heat the oil in a large, heavy skillet over medium-low heat. Place add quinoa on the heated pan, making sure not to overcrowd the pan and cook until the patties are golden color, about 7 – 10 per side minutes.

Baking Instructions:Place the quinoa patties on a baking sheet lined with parchment paper. Brush the oil on top of the patties. Bake in a preheated oven at 400°F for 15 minutes, until golden.

To make the avocado yogurt sauce, whisk together the cilantro, avocado and yogurt. Season with salt and pepper and serve with the cooked quinoa patties.

Notes

Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge.

Freezing Instructions: You can also freeze the patties before or after cooking them.

To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of eggs, you can use a flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
Any type of shredded cheese can be used in place of mozzarella.
If you prefer not to use breadcrumbs, you can use a gluten-free flour like almond flour or oat flour, or you can also use panko breadcrumbs.

“Satisfy your sweet tooth with a plant-based treat in under 10 minutes,” Jawad says about the following recipe. “3-ingredient chia pudding is the perfect pick-me-up. High in fiber, protein, and healthy fats, this recipe is as good for you as it tastes.”

3-Ingredient Chia Pudding

2 tablespoons chia seeds
½ cup almond milk or milk of choice
1 teaspoon honey or other sweetener
Strawberries, blueberries, or other fruit

Pour all ingredients into a Mason jar and mix well. Let sit for a few minutes and then stir again until it is smooth and there’s no clumping.

Cover the jar and store in the refrigerator for at least two hours.

When you’re ready to eat, top with your favorite fruit and serve.

Spilling the Beans: Abra Berens Dishes on Legumes, Beans, and More in Her Latest Cookbook

Seasonal Recipes

A much maligned vegetable belonging, along with peas and lentils, to the vegetable class called legumes, beans are about as low on the food chain as you can go in terms of respect. Kids snicker at rhymes about beans and the gas they produce and sayings like “not worth a hill of beans” signifies their, well, insignificance.

Once Abra Berens, the former co-owner of Bare Knuckles Farm in Northport, Michigan and now the executive chef at Granor Farm in Southwest Michigan, was like most of us. She didn’t give a bean about beans. That is until she became intrigued by the bean and grain program at Granor, a certified organic farm in Three Oaks, a charming historic village with its own burgeoning food culture.

Now she’s all about legumes and grains and for anyone who knows Abra that means a total passionate immersion in the subject which resulted in her latest cookbook, a 464-page door stopper with 140 recipes and over 160 recipe variations titled Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Just published by Chronicle Books on October 26^th, the demand for Grist is so high it was hard to get a copy at first.

Now, that’s worth more than a hill of beans.

Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes, also authored Ruffage. That book, which came out in 2019, was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was also nominated for a 2019 James Beard Award. She puts the same energy into her Grist.

“We are told over and over again to eat a diet rich in whole grains and plant-based protein,” writes Berens in the book’s introduction. “The science is there—high in soluble fiber, low glycemic index, healthy fatted protein—but the perception of whole grains seems to still be of leaden health food, endless cooking times, and cud-like chewing at the end of it all.”

Indeed. Consider this. A cup of cooked black beans has 245 calories and contains approximately the following percentage of the daily values needed in an average diet—74% folate, 39% manganese, 20% iron, 21% both potassium and magnesium, and 20% vitamin B6.

“But we all know that they’re good for you,” says Berens, who describes herself as a bean-evangelist. “I want people to understand these ingredients and you can’t understand these ingredients until you know them.”

And so, she introduces us to 29 different grains, legumes, and seeds. Some like lentils, lima beans, split peas, quinoa, rice, and oats we know something about. Others are more obscure such as cowpeas, millet, teff, fonio, and freekeh are mysteries. That is until you read her book and learn not only how to cook them but also about their history. There’s a cheat sheet of the health benefits of each. Berens also conducted interviews with farmers including her cousins Matt and John Berens, third-generation farmers in Bentheim, Michigan who have transitioned into growing non-GMO corn and edible beans and Jerry Hebron, the manager of Oakland Avenue Urban Farm, a nonprofit, community-based organization dedicated to cultivating healthy foods, sustainable economies, and active cultural environments. Hebron has been raising crowder beans for almost a decade.

We also get to meet Carl Wagner, a farmer and seed cleaner in Niles, Michigan. Berens said she wanted to include “invisible” farming jobs and this certainly is one. She didn’t know what a seed cleaner was until a few years ago and figured that most of us don’t know either. Wagner, with his wife Mary, run C3 Seeds, a company that provides seed cleaning for grains and seed stock. When Berens asked him what he’d like people to know about his job, his response was that they would know that seed cleaning “is part of buying a bag of flour or a bottle of whiskey.”

“The biggest thing is that if people are interested in cooking with beans, it’s an easy entry point it’s not like buying $100 tenderloin,” says Berens.

Of course, you can buy beans in the grocery store. Berens recommends dried beans not canned. But Granor Farm also sells black, red, and pinto beans at their farm store which is open Friday and Saturday. For information on the times, visit granorfarm.com

Berens is already working on her next book, tentatively titled Fruit, due out in 2023. When I ask her how she does it all, she laughs and replies, “I don’t have any hobbies.”

And she takes things very seriously.

“Every author has to think about why they’re putting something in the world,” she says, “and what is the value of it and makes these books worthwhile.”

With Grist, we’re learning the value of tasty and healthy foods that taste good.

The following recipes are reprinted from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens with permission from Chronicle Books, 2021. Photographs © EE Berger.

Seared Chicken Thighs W/Buckwheat, Smashed Cucumbers + Tajín Oil

The angular mouthfeel of the buckwheat plays well with the crunch of the cucumber and against the crisp of the chicken thigh. Serve the buckwheat warm or chilled, depending on your preference. If you aren’t eating meat, the salad is a great lunch on its own or pairs well with an egg or fried tofu.

1 cup buckwheat groats, toasted or not
Olive oil
2 medium cucumbers (about 1 lb. total), washed
1/4 cup Tajín Oil
Salt and freshly ground black pepper
¾ cup plain yogurt, Greek or traditional
1 lemon (about 1½ oz) zest and juice
10 sprigs parsley, roughly chopped
Any additional herbs you want, roughly chopped (mint, tarragon, thyme, cilantro)
Pinch of chili flakes (optional)
4 to 6 chicken thighs

Bring a large pot of salted water to a rolling boil over high heat. Toss in the buckwheat groats and give the pot a stir. Return to a boil, lower to a simmer, and cook the grains until tender, 8 to 15 minutes.

Drain the groats, toss with a glug of Tajín oil, and set aside.

Trim the ends of the cucumbers and place on a cutting board. Using the widest knife (or frying pan) you have, press down on the cucumbers until their skin cracks and they break into irregular pieces. Dress the cucumbers with the Tajín oil and a pinch of salt.

Combine the yogurt with the lemon zest and juice, chopped herbs, chili flakes (if using), a pinch of salt, and two big glugs of olive oil. Set aside.

Blot the chicken skin dry and season with salt and pepper.

Heat a large frying pan over high heat until the pan is starting to smoke. Add a glug or two of oil, lower the heat to medium, and fry the thighs, skin-side down, until golden brown, 5 to 7 minutes. Flip the

chicken and sauté until cooked through, 5 to 7 minutes more.

To serve, dish the buckwheat onto serving plates. Top with the chicken thighs and then the dressed cucumbers. Garnish with a thick spoonful of the herbed yogurt.

Tajín Oil

1 cup neutral oil
2 Tbsp Tajín

In a medium sauce or frying pan, heat the oil over medium heat until it begins to shimmer, about 1 minute. Remove from the heat, add the Tajín, and let steep for 5 minutes.

Whole Roasted Leeks w/Chickpeas, Lemon Vinaigrette, Ricotta + Chard

4 large leeks (about 2 pounds), trimmed and cleaned of dirt
4 sprigs thyme (optional)
¼ teaspoon chili flakes (optional)
Salt and freshly ground black pepper
1 orange (about 3 ounces), peel stripped, juiced, or ¼ cup white wine or hard cider
3/4 cup olive oil
2 cups cooked or canned chickpeas, rinsed
1 bunch chard (8 ounces), cut into ribbons (or spinach, kale, or arugula)
2 lemons (about 3 ounces), zest and juice
4 ounces ricotta

Preheat the oven to 350°F. Place the whole, cleaned leeks, side by side, in a roasting pan.

Scatter the thyme (if using), chili flakes (if using), and 2 large pinches of salt evenly over the leeks.

Scatter the orange peel strips over the leeks and drizzle them with the orange juice and ¼ cup of the olive oil to coat.

Cover with foil and bake until the leeks are tender, 35 to 45 minutes.

Combine the chickpeas, chard ribbons, lemon zest and juice, and remaining ½ cup of olive oil with a big pinch of salt and a couple of grinds of black pepper.

When the leeks are tender, transfer from the roasting pan to plates or a serving platter. Top with the chickpea and chard salad. Dot ricotta over the top and serve.

Spoon Pudding with Pork Chops and Cabbage Salad

For the spoon pudding:

¾ cup cornmeal
1 teaspoon salt
4 tablespoons butter, melted
2 eggs, beaten
1 cup milk
2 teaspoons baking powder

For the salad:

About 1 pound red cabbage, shaved into thin strips
¼ cup olive oil
10 sprigs parsley, roughly chopped
1 lemon zest and juice
½ teaspoon chili flakes
½ teaspoon paprika
Salt

4 pork chops, seasoned with salt and pepper and grilled

To make the spoon pudding:

Preheat the oven to 350°F. Grease an ovenproof baking dish or frying pan that can hold 2 quarts total volume.

Combine the cornmeal, salt, 1 cup of boiling water, and the melted butter and whisk out any lumps. Combine the eggs, milk, and baking powder and add to the cornmeal batter. Pour into the prepared baking dish and bake until the edges of the spoon bread are just set and lightly browned, 30 to 40 minutes.

To make the salad: Combine the cabbage with the olive oil, chopped parsley, lemon zest and juice, chili flakes, paprika, and a couple pinches of salt. Toss to combine and adjust the seasoning as desired.

Serve the spoon bread alongside the grilled pork chops and cabbage salad.