Destination Kohler Opens The Baths of Blackwolf Run

Destination Kohler–one of the world’s foremost golf resorts and home to four Pete Dye championship courses–unveils The Baths of Blackwolf Run, the resort’s unique and entertaining 10-hole, par-3 course.

Spread across 27 acres between the first and 11th holes of  Meadow Valleys, The Baths of Blackwolf Run offers holes ranging from 60 to 160 yards and four strategic water features, or “Baths,” situated throughout that are not forced carries unless desired. Although the course will play as a 10-hole course, The Baths’ imaginative routing allows for flexible alternatives for shorter or longer golf experiences.

Adding to the atmosphere, The Baths features a two-acre putting course, plus a log cabin food-and-beverage station with outdoor seating and a firepit surrounding the opening Bath.

Chris Lutzke and Herb Kohler designed the Baths. Lutzke spent over 30 years working alongside Pete Dye as he constructed many of his courses, including the two at Whistling Straits. Over the past three years, Lutzke prepared The Straits  for the Ryder Cup, which will be contested Sept. 21-26, 2021.

Mr. Kohler, Executive Chairman of Kohler Co., has over 200 product design patents. He helped bring the course to life by calling upon his many years playing the game’s great courses in the U.S., U.K., and Europe. He also recognized a larger trend occurring within the sport of creating short layouts that promote more enjoyment for golfers of all skill levels.

“We look for ways to enhance the golf experience and grow the game for all golfers” Kohler says. “The Baths complement our four world-renowned championship golf courses while also honoring Kohler Co.’s 130-year history of bathing design. We are delighted to officially open this exciting and unique course.”

“The Baths will be a new twist for our resort guests, regardless if they are a serious player wanting to hone their game or someone yearning for an extraordinary closer to an amazing day on one of our 18-hole golf courses,” adds Dirk Willis, Vice President of Golf for Kohler Co. “Our continued mission is to find new and innovative ways to grow the game and make it more inviting and accessible to all. The Baths of Blackwolf Run allows us to do just that.”

Kohler Golf ushered in championship golf in the state of Wisconsin when it hosted the 1998 and 2012 U.S. Women’s Open at Blackwolf Run, along with the 2004, 2010, and 2015 PGA Championships at Whistling Straits.

The historic American Club is the Midwest’s only Forbes Five-Star and AAA Five-Diamond resort hotel. The nearby boutique Inn on Woodlake  recently launched new two- and four-bedroom suites that are well-appointed for group and buddy travel.

Tee times at The Baths can be reserved by calling 800-344-2838 or visiting the resort’s golf booking page. For golf package information, call 855-444-2838. Visit DestinationKohler.com for more information.

About Kohler Co.’s Hospitality & Real Estate Group
The Kohler Co. Hospitality & Real Estate profile includes The American Club and world-renowned championship golf venues Whistling Straits and Blackwolf Run. The Inn on Woodlake in the Village of Kohler is a three-diamond property. Their sister property, the Old Course Hotel, Golf Resort & Spa in St. Andrews, Scotland, is located at the birthplace of golf literally alongside the 17th fairway of the Road Hole, the most famous and difficult par-4 hole in golf.

Herb Kohler created Kohler Co.’s Hospitality & Real Estate Group with the reclamation of The American Club and then built world-renowned championship golf courses, The Straits and The Irish at Whistling Straits, and The River and Meadow Valleys at Blackwolf Run. Kohler Waters Spa is the only five-star spa in Wisconsin and has four locations elsewhere in the world. The resort features 12 dining establishments from the remarkable Immigrant Restaurant and Winery Bar to pub fare at The Horse & Plow. And then there is River Wildlife. Herb Kohler believes River Wildlife, located in a forest next to a river on an early Winnebago Native American encampment, has the best country gourmet dining in the United States.

The resort is located in the Village of Kohler, Wisconsin, one hour south of Green Bay, one hour north of Milwaukee and two and a half hours north of Chicago, just off of I-43.

Recipes

Kohler’s is known for the wonderful food served at its many restaurants. Here are two recipes from Kohler chefs Paul Smitala and Evan Wallerman that showcase the creativity of their foods.

Bloody Mary Eggs Benedict

  • 4 slices of English Muffins
  • 8 slices applewood bacon (cooled and chopped)
  • 1 cup mushroom duxelles (recipe below)
  • 1 cup Bloody Mary Hollandaise Sauce (recipe below)
  • 4 poached eggs

Toast English muffin and cover with 1/2 cup mushroom duxelles that has been warmed.

Top with poached eggs, cover with hollandaise sauce and finish with chopped bacon.

Bloody Mary Hollandaise

  • 4 egg yolks
  • 1/2 pound butter (melted and warm)
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 teaspoons celery salt
  • 1 1/2 teaspoons horseradish
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Tabasco
  • ½ juice of one lemon juice
  • 2 cups + 2 teaspoons horseradish vodka
  • 1/4 cup tomato paste
  • Salt and pepper

In a 2 quart sauce pan, combine shallot, garlic, horseradish, Worcestershire sauce, tabasco sauce, tomato paste and vodka. Heat on medium, allow to flame and reduce to one cup and strain through a fine mesh sieve.

In a separate pan, melt the butter and keep warm.

In a 2 quart sauce pan bring 1 inch of water to a simmer, place a bowl on top of pan to make a double boiler. Add the 4 egg yolks and reduced liquid to the bowl and whisk until the mixture thickens slightly. Do not let the water boil.

Slowly stream the melted butter into the yolk mixture while whisking constantly until all the butter is incorporated.

Add the 2 tablespoons of vodka, celery salt, lemon juice, season to finish with salt, tabasco and Worcestershire to taste.

Mushroom Duxelles

  • 2 ounces olive oil
  • 2 ounces shallot, chopped
  • 1 1/2 pounds button mushrooms ( 1/2 diced, 1/2 finely chopped)
  • Salt and pepper

Melt butter in pan. Add the shallots and sweat. Add the mushrooms to the pan and cook until they are browned and dry. Add salt and pepper to taste.

Poached Eggs

  • 4 fresh eggs
  • 1 quart water
  • 2 teaspoons vinegar
  • 1 teaspoon salt

Bring water, vinegar and salt to boil and reduce to simmer.

Break eggs into separate cups. Carefully pour eggs into water. Cook for 3 minutes or until whites set up. Serve immediately or cool in ice water bath.

Sweet Potato, Beer and Bacon Waffles

  • 2 cup all-purpose flour, sifted
  • 1/2 cup white sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoons salt
  • 2 eggs, beaten
  • 2 cups beer
  • 4 teaspoons butter, melted
  • 1 cup Neuske’s bacon,
  • 1/2 cup sweet potato puree

In a large bowl, stir together the flour, sugar baking powder and salt. Pour in the sweet potatoes, egg, beer and melted butter; stir with a whisk just until blended, a few lumps are okay. Fold in cooked bacon.

Heat a waffle maker to desired temperature. Follow directions on your specific waffle maker. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each specific waffle maker.

Chipotle Maple Butter Sauce

  • 2 cups chicken stock
  • 6 teaspoons roux (3 teaspoons butter, 3 teaspoons flour
  • 1 teaspoon garlic cloves, chopped
  • 1 cup heavy cream
  • 1 teaspoon chipotle peppers, chopped
  • 1/4 cup Wisconsin maple syrup
  • 1/4 cup butter

In a sauce pan over medium heat, melt 3 tablespoons butter and stir in 3 tablespoons flour.

Cook for 2 minutes. Whisk in chicken stock and heavy cream, bring to a boil and reduce heat to a simmer. Add Chipotle Peppers and Wisconsin Maple syrup, simmer for 20 minutes.

Whisk in 1/4 cup butter.

Use on waffles.

Time for Poutine

          About a month ago, I sent my friend Patricia Winn Wood, Press and Public Relations Manager for the Tourist Office of Spain in Chicago, a copy of  one of my favorite books, one I like to take with me when I’m traveling through Wisconsin. Called the Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State’s Best Creameries, it was written by Kristine Hansen, a Milwaukee-based  journalist who covers food/drink, art/design and travel and whose work has appeared ArchitecturalDigest.com, Fodors.com, Vogue.com, Midwest Living Magazine and Milwaukee Magazine.

The book works on a variety of levels. With over a million cows, the state turns out more than 2.8 billion pounds of cheese per year. Hansen focused on the growing number of artisanal cheese producers in the state and though her cookbook has 60 recipes (as well as beautiful, lush photos), it’s as much of a travel guide — call it a cheesy road trip if you can excuse our pun — to 28 of the state’s creameries.

Notable creameries include Cedar Grove Cheese and Emmi Roth in Southwest Wisconsin; BelGioioso Cheese and Sartori in Northeast Wisconsin; Door County Creamery in Sister Bay in scenic Door County; Holland’s Family Cheese in Northwest Wisconsin; and Clock Shadow Creamery in Southeast Wisconsin.

Pat’s Poutine.

Hansen also includes background information, a kind of cheese data base about cheese events, cheese pairings, different cheese characteristics, how cheeses from the milk of goats, cows, and sheep compare, and cheese award winners.

BelGioioso Cheese.

As for poutine, it took a trip to Montreal and Quebec for me to become familiar with the dish. It’s said that more Canadians have eaten poutine than have seen a moose (and moose crossing signs dot the highways) or have been in a canoe – two things I associate with Canada way before fries with cheese and gravy. It’s a hearty dish—don’t even ask about the calorie count—but delicious. There are a ton of varieties, but the recipe Pat used is simple to make.

Door County Creamery.

 “The curds were direct from Wisconsin, and the dark malt beer that my husband bought at my request was from a store near here,” says Pat.

One suggestion she offered is that she thought the dark malt beer was a little too bitter for her taste and suggested using a sweeter, milder beer. Though if you like your beer hoppy, then stick with the dark malt.

Holland’s Family Cheese.

We also discussed whether to use homemade French Fries or the frozen kind and Pat and I quickly concluded that frozen work for us. The recipe says you can also use frozen tots (I’m thinking Tater Tots) but neither of us have tried that.

For those who don’t want to use beer at all, I included another recipe from the book that uses beef stock instead.

Standard Wisconsin Poutine

1 medium onion, thinly sliced

1 tablespoon brown sugar

2 tablespoons butter

1 tablespoon flour

6 ounces dark malt beer

½ cup beef stock

3 cups crispy potato tots or French Fries

1 cup Cedar Grove cheddar cheese curds

Cook onion and brown sugar in butter until onion  is translucent and begins to caramelize. Slowly stir in flour and dark malt beer. Simmer for vie minutes. Add beef stock and simmer for five minutes. Add beef stock and reduce for seven minutes.

Cook crispy potato tots or French Fries according to package directions.

Add curds to potatoes until hot. Pour gravy over curds and tots and serve immediately.

Poutine with Red Barn Family Farms Cheese Curds

4–5 medium potatoes

Olive oil

Salt and pepper, to taste

2 tablespoons olive oil

1 tablespoon all-purpose flour

1 cup beef stock

Red Barn Family Farms cheese curds

Preheat oven to 425°F.

Cut potatoes into fry shape you desire and mix in a bowl with olive oil, salt, and pepper. Bake for 40 minutes, flipping halfway through.

To make gravy, heat olive oil in saucepan on medium heat, whisking with flour until it becomes a paste. Cook for 30 seconds. Add beef stock and bring to a simmer. Let sit to thicken and add pepper if desired.

To serve, layer fries and Red Barn cheese curds in a bowl and ladle on gravy.

Recipe by Sophia Herczeg

Serves 4–6

Both recipes courtesy of the Wisconsin Cheese Book by Kristine Hansen.

Door County: A Little Bit of Sweden and a Few Goats as Well

Photos courtesy of Al Johnson’s Swedish Recipe

I once thought it would be fun to raise goats and make goat’s milk cheese. I even took a class in cheesemaking though I have to admit my cheeses didn’t turn out that well. And, of course, my condo association doesn’t even allow cats or dogs so I’m sure I couldn’t have a small herd of goats grazing on the grass in the common area though when the pool gets fixed, they’d have plenty of drinking water.     

Now, when I’m in Sister Bay in Door County, I like to stop at Al Johnson’s Swedish Restaurant & Butik –the latter word is the Swedish equivalent for boutique and the place features a wide assortment of Scandinavian items. Besides such fare as Swedish pancakes with lingonberry sauce, the big draw here are the live goats (yes, live) grazing on top of the restaurant’s grassy roof. 

The restaurant opened in 1949 but the goats are relatively new, having first stepped foot on the roof in 1978 after someone gave owner Al Johnson one as a gift. They have a fairly pampered life—lots of attention, they come down at night and are transported to a comfy barn and they don’t go to work on the roof if the weather is inclement. Oh, and rooftop meals are supplemented after hours so they’re not—and you can tell this by looking at their photos—going hungry.

              Even when I’m not in Door County, I can get my goat fix because the restaurant’s website has not one but two goat cams so you can log on and watch them munch grass in real time. But goats aren’t the only good thing about Al Johnson’s. Their Swedish cuisine, including those wafer thin pancakes, are great as well. I haven’t done this yet, but if I wanted the entire Al Johnson effect, I could cook up some of the restaurant’s recipes and watch the goat cam while I eat.

The following recipes are courtesy of Al Johnson’s Swedish Restaurant.

Gingersnap Apple Crisp With Maple Syrup Whipped Cream Filling

6 medium Apples roughly pounds (preferably Granny Smith)

1.5 tablespoons lemon juice

1/4 cup sugar

2 tablespoons flour

Topping

1 cup flour

1/3 cup sugar

1/3 cup brown sugar

1 pack of Nyåkers ginger snaps crushed (if you can’t find Nyåkers, it’s okay to substitute another brand)

1/2 cup of melted butter

 Preheat oven to 375˚. Peel and quarter apples, slice 1/4 thin. Mix with lemon juice, sugar, and flour. Crush cookie finely in a food processor, or Ziplock bag with rolling pin. Mix all topping ingredients well. Put apple mixture into 9×13 pan and top with crumble mixture. Bake 40-50 min or until apple is bubbly.

Whipped Cream

1 cup of cream 1/4 cup of Al Johnson’s Golden Goat syrup (substitute real maple syrup if you don’t have any goat syrup on hand). Mix and whip ingredients until stiff peaks form. Serve on top of Gingersnap Apple Crisp.

Al Johnson’s Lingonberry Vinaigrette

The lingonberry vinaigrette recipe, developed by Al Johnson’s Swedish Restaurant head chef Freddie Bexell, is offered as a dressing choice for a salad of mixed greens. It also works well in a raw red cabbage and apple salad.

Makes about ¾ cup

3 tablespoons sweetened lingonberries (can use lingonberry jam)

1 garlic clove, minced

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

½ cup canola oil

½ teaspoon chopped fresh oregano

⅛ teaspoon salt

Generous pinch of black pepper

In a mixing bowl, whisk together lingonberries, garlic, mustard and vinegar. Slowly whisk in canola oil. Add fresh oregano, salt and pepper. For a smoother dressing, pulse mixture briefly in a blender or food processor.

Al Johnson’s Red Cabbage Salad with Lingonberry Vinaigrette

Red cabbage, tart Granny Smith apples and thinly sliced red onion are tossed with lingonberry vinaigrette to create a raw salad. Finish the salad with dried sour cherries and coarsely chopped pistachios.

Makes 6 servings

8 cups thinly shredded red cabbage (1 medium head)

1 Granny Smith apple, washed, unpeeled, cored and thinly sliced

1 small red onion, peeled and thinly sliced

2 green onions, thinly sliced

¼ cup coarsely chopped unsalted pistachios

⅓ cup dried sour cherries

⅔ cup lingonberry vinaigrette (see recipe above)

In a large mixing bowl, combine all ingredients except vinaigrette. Toss with enough lingonberry vinaigrette to just coat. Refrigerate any remaining vinaigrette or serve on the side.

Goat Cheese-Stuffed Chicken Breast with Red Wine Lingonberry Sauce

This stuffed chicken recipe is from the former Inn at Kristofer’s restaurant, which was located just down the street from Al Johnson’s Swedish Restaurant in Sister Bay. The sauce also works well with pork tenderloin and salmon.

Makes 4 servings

Chicken:

1 teaspoon plus 2 tablespoons extra-virgin olive oil (divided)

1 medium shallot, finely chopped

1 garlic clove, minced

8 ounces goat cheese, room temperature

2 cups plus ⅓ cup breadcrumbs (divided)

2 tablespoons finely chopped Italian parsley

4 boneless, skinless chicken breasts (6 ounces each)

2 large eggs

3 tablespoons whole milk

2 tablespoons unsalted butter

Four (5-inch-long) picks to secure stuffed chicken

 Lingonberry sauce:

1 teaspoon extra-virgin olive oil

1 small shallot, finely chopped

1 garlic clove, minced

½ cup red wine

½ cup sweetened lingonberries (substitute lingonberry jam if you can’t find canned lingonberries)

1 tablespoon balsamic vinegar

1 tablespoon cornstarch

2 tablespoons water

Prepare chicken: Preheat oven to 375 degrees.

In a sauté pan, heat 1 teaspoon olive oil over medium heat. Add shallot and garlic. Sauté, stirring, 1 minute. Remove from heat.

In a mixing bowl, combine goat cheese, shallot mixture, 1/3 cup breadcrumbs and Italian parsley.

Place chicken breasts on a work surface. Make a deep slit or pocket in chicken along the longest part of the breast. Be careful not to slice thru entire breast.

Stuff evenly with cheese mixture. Use long wooden picks to secure stuffing.

Line a baking sheet pan with foil. Coat with vegetable oil spray.

In a bowl, combine eggs and milk. On a large plate, place remaining 2 cups breadcrumbs. Dip chicken completely into egg mixture. Roll in breadcrumbs. Set on prepared pan.

In a large skillet, heat unsalted butter and remaining 2 tablespoons olive oil. When hot, add chicken breasts. Cook on one side. Using tongs, turn and continue browning chicken on all sides. Chicken may need to be browned in batches. Place on prepared pan.

Roast in preheated oven until internal temperature reaches 155 degrees, about 25 to 30 minutes.

Meanwhile, prepare sauce: In a saucepot, heat oil over medium heat. When hot, add shallot and garlic. Sauté 1 minute. Add red wine, lingonberries and balsamic vinegar. Use a small whisk to combine. Simmer over low heat until reduced by one-fourth, about 5 minutes. Combine cornstarch and water. With sauce on simmer, slowly drizzle in enough cornstarch mixture to thicken sauce. You may not need all of the mixture.

When chicken is done, let rest 10 minutes before removing wooden picks. Slice chicken into medallions. Serve with lingonberry sauce.

Al’s recipe for Swedish Pancakes.

3 large eggs

Makes 4 generous servings

2 cups whole milk

1 cup flour

1 tablespoon sugar

 Garnish options:

Unsalted butter

Sweetened lingonberries

Fresh berries or sweetened sour cherries

Maple syrup

Whipped cream

In a mixing bowl using a wire whisk, combine eggs and milk. Add flour, a little at a time, followed by sugar. Let batter rest 2 hours or overnight in refrigerator.

Heat a large sauté pan or flat griddle over medium-high heat. Coat with vegetable oil spray. Pour 2 tablespoons batter per pancake onto pan. Pancake will be thin. When slightly firm, carefully flip and cook on other side. Pancakes will take 1 to 2 minutes per side to cook. Serve with garnishes of your choice.

GOAT CAM

Midwest Made: Honeyed Raspberry and White Chocolate Cream Pie

After more than a decade of living in California, Shauna Sever resettled with her family in her home state of Illinois and rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen, developing what she calls the 5 tenets of Midwest baking: Bake Big, Bake Easy, Bake with Purpose, Bake from the Past, and Bake in the Present. You may have seen Shauna discussing these tenets and sharing some of her favorite Midwest foods recently on CBS This Morning: Saturday.

As she’ll tell you: “From the Dakotas to Ohio, from Minnesota to Missouri, the Midwest is a veritable quilt of twelve states full of history, values, recipes, people, and places that make up the baking culture of the Heartland.” And with MIDWEST MADE, Sever offers bold recipes for treats we’ve come to know as all-American—from Bundt cakes to brownies—most traced to German, Scandinavian, Irish, Polish, French, Arab, and Italian immigrant families that came to call the American Midwest their home. Recipes include             Swedish Flop, Polish Paczki, Danish Kringle, German Lebkuchen, Candy Bar Baklava, Ozark Skillet Cake, Cleveland-Style Cassata Cake, Nebraskan Runzas, Apricot and Orange Blossom Kolacky, Dark-Chocolate Pecan Mandelbrot, Marshmallow Haystacks and so much more…

Here’s one that you’ll be sure to love.

Honeyed Raspberry and White Chocolate Cream Pie
Serves 8 to 10
From the outset, this pie appears to be one of those floaty, feminine food things, because it’s just so dang pretty. However! The fluff factor here—a cloud of white chocolate cream, bolstered by cream cheese—is quickly tempered by the thick raspberry layer beneath it, sharp and nubbly with all those nutty little berry seeds, which I happen to love. The mix of cooked and raw berries help to intensify the raspberry flavor, making you wonder: why there aren’t more raspberry pies out there, anyway?

Midwest Made by Shauna Sever.

CRUST:
2 ounces/57 g high-quality white chocolate, chopped
1 tablespoon heavy whipping cream
1 single batch My Favorite Pie Crust (see recipe at bottom), blind baked and cooled
FILLING:
2/3 cup/132 g granulated sugar
1/4 cup/32 g cornstarch
1/4 teaspoon fine sea salt
1 cup/225 g lukewarm water
3 tablespoons/63 g honey
1 teaspoon freshly squeezed lemon juice
4 cups/500 g fresh raspberries, divided
1 tablespoon unsalted butter
TOPPING:
1 cup/240 g heavy whipping cream, very cold
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
4 ounces/113 g full-fat cream cheese
4 ounces/113 g high-quality white chocolate, melted and cooled

Prepare the crust: Combine the white chocolate and cream in a small, microwave-safe bowl. Microwave with 20-second bursts on medium, stirring until smooth. Spread evenly over the bottom of the cooled crust. Allow to set at room temperature.

In a 3- to 4-quart/2.8 to 3.75 L saucepan, whisk together the sugar, cornstarch, and salt until lumpfree.
Whisk in the lukewarm water, honey, and lemon juice. Add 2 cups/250 g of the raspberries. Cover and set the pan over high heat. Bring to a boil, stirring occasionally. Once the berries begin to break down and the mixture is slowly bubbling all over the surface like lava, cook for 2 timed minutes, stirring often. Stir in the butter. Remove the pan from the heat and let cool completely, about 1 hour.

Prepare the topping: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream with the vanilla and almond extract until stiff peaks form. Transfer the whipped cream to a clean bowl. Swap out the whisk attachment for the paddle. Add the cream cheese and melted white chocolate to the mixer bowl (no need to clean it). Beat on medium speed until smooth and creamy. Gently stir about a third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream.

Assemble the pie: Scatter 1 cup of the remaining berries over the bottom of the crust. Spoon the raspberry filling over them, then add the remaining berries on top. Pipe or dollop the white chocolate cream topping over the pie, leaving a 1-inch/2.5 cm border of the ruby red filling all around the edges. Refrigerate for at least 3 hours to set. Let soften at room temperature for about 20 minutes before serving.

My Favorite Pie Crust
Pie crust purists will likely object, but I’m a big believer in using a food processor for pie crust making. If you don’t overdo it, it just doesn’t get any easier or faster.

We’ve all heard a thousand times that keeping the fat as cold as possible is the key to great pie crusts, and that’s certainly a great tip. But I add a few pinches and splashes that I consider insurance, for when the kitchen is hot or I’m distracted by any number of children or things.
Vinegar is great for tenderness: I like red wine vinegar, but cider vinegar is good, too. A little pinch of baking powder makes a flakier crust a little more foolproof in case you happen to overwork the dough (happens to the best of us). For a crust with a savory filling, I include the smaller amounts of sugar as listed here for flavor and browning. For sweet pies, use 1 or 2 tablespoons, as you like.

SINGLE
MAKES: 1 (9- or 10-inch/23 or 25 cm) round bottom pie or tart crust
11/3 cups/170 g unbleached all-purpose flour, spooned and leveled
1 teaspoon to 1 tablespoon granulated sugar (see headnote)
1/2 teaspoon fine sea salt
1/8 teaspoon baking powder
1/2 cup/113 g very cold unsalted butter, cubed
1/4 cup/57 g ice water
11/2 teaspoons red wine vinegar
SPECIAL NOTES > Pat the finished dough into a round disk before wrapping and chilling to make rolling it into a circle later much easier.

DOUBLE

MAKES: 1 (9- or 10-inch/23 or 25 cm) round double-crusted or lattice-topped pie
22/3 cups/340 g unbleached all-purpose flour, spooned and leveled
2 teaspoons to 2 tablespoons granulated sugar (see headnote)
1 teaspoon fine sea salt
1/4 teaspoon baking powder
1 cup/225 g very cold unsalted butter, cubed
1/2 cup/113 g ice water
1 tablespoon red wine vinegar
SPECIAL NOTES > Divide the dough in half before shaping and wrapping. For a lattice top, make one disk slightly larger for the bottom crust.

SLAB
MAKES: 1 (10 x 15-inch/30 x 43 cm) slab pie
51/3 cups/680 g unbleached all-purpose flour, spooned and leveled
4 teaspoons to 4 tablespoons granulated sugar (see headnote)
2 teaspoons fine sea salt
1/2 teaspoon baking powder
2 cups/453 g very cold unsalted butter, cubed
1 cup/225 g ice water
2 tablespoons red wine vinegar

SPECIAL NOTES: Make the dough in 2 batches (2 recipes of the doubled recipe, left), for the top and bottom crusts. Shape and wrap each batch separately.

METHOD: In the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Pulse a few times to blend. Sprinkle half of the butter pieces over the dry ingredients. Process until the mixture resembles cornmeal, about 15 seconds. Add the remaining cold butter and pulse about 10 times, until this batch of butter cubes is broken down by about half.

In a measuring cup, combine the water and vinegar. Add about three quarters of the liquid to the bowl. Pulse about 10 times, or until the dough begins to form a few small clumps. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together and your palm isn’t dusty with floury bits, it’s done. If not, add an additional 1/2 tablespoon of vinegared water and pulse 2 or 3 more times. Repeat this process as needed just until the dough holds together. Turn out the mixture onto a work surface. With a few quick kneads, gather the dough into a mass.

For a single crust, pat the dough into a disk, wrapping tightly in plastic wrap. For double crust, divide the dough in half and shape into disks. For 2 slab crusts, shape each half of the dough into a 5 x 8-inch/12.5 x 20 cm rectangle. Refrigerate for at least 2 hours before rolling.
TIP > The dough will keep tightly wrapped in the fridge for up to a week, and in the freezer for up to 6 months.

Reprinted with permission from MIDWEST MADE © 2019 by Shauna Sever, Running Press.

DOOR COUNTY WELCOMES SUMMER AND SAFETY WITH RE-OPENING LODGING PACKAGES

Wisconsin Cherry Pie. Photo by Jon Jarosh.

Summer in Door County means cool breezes, mild temperatures, quaint harbor towns, farm-to-table
restaurants, cheeseries, wineries, mead makers and distillers and sun-soaked waterfront vistas as well as
300 miles of shoreline paralleling Lake Michigan and Green Bay.

This delightful coastal Wisconsin getaway is now open for travel and committed to providing visitors with a safe vacation experience. To achieve this, Door County communities and lodgers have developed health and safety procedures and are committed to following operating guidelines from state and local authorities. Many have signed on to the Commitment to Cleanliness and Safety Initiative, a joint endeavor from Door County Medical Center and Door County Public Health to ensure the safety of both visitors and residents.

Hillside Waterfront Hotel. Photo by Trail Genius.

Visitors to Door County can choose family owned, vintage hotels and inns, historic B&Bs, luxury
waterfront suites and cottages for their stay. Starting in June through July many accommodations in
Door County are offering Re-Open and Re-Discover promotion packages for those who want to explore
the peninsula’s 11 lighthouses, five state parks, cherry orchards, maritime history, wildlife preserves and
myriad of outdoor recreation activities knowing that safety precautions are of utmost importance to
the community.
Take advantage of packages that include accommodations for one to three nights; a meal for two
(offerings may include a gift certificate to a local restaurant, complimentary on-property breakfast, a
picnic basket filled with Door County specialties); an activity or attraction offering (state park pass,
maps, tours, tastings); and a $25 Door County gift certificate available to use at a variety of shops,
restaurants and attractions.

Kayaking by Cana Lighthouse. Photo by Jon Jarosh.

Explore the Lake Michigan side, a little more quiet, in Baileys Harbor with Maxwelton Braes Lodge’s
Stay, Play & Dine Package featuring a two night stay, two rounds of golf, $50 gift certificate to Thyme
Cuisine, two complimentary old fashioned cocktails, and breakfast or express lunch for two at Thyme
Cuisine. Ephraim’s ideal spot for a romantic getaway is Eagle Harbor Inn, offering “Suite Escape: Contact
Free Stay.” Enjoy a one-bedroom Whirlpool Suite welcomed with chilled prosecco and chocolate truffles
and grab a picnic lunch from Door County Creamery using a Door County gift certificate.
To view complete package details and a list of participating accommodations, visit
doorcounty.com/content/vacation-packages and link directly to accommodations for booking

Sunset Over Eagle Harbor. Photo by Jon Jarosh.

Wisconsin Supper Clubs: An Old Fashioned Experience

Photo courtesy of Ron Faiola.

         When I was young, my parents liked to dine at supper clubs. To me, they were swank places of dark wood, bold colored banquettes, and oversized menus where your dad would order a martini and your mom a Manhattan while you, because you were only seven or so, had to do with a Shirley Temple. But at least it came with a pretty paper umbrella and a maraschino cherry

         These were the supper clubs of yore. Often tucked away on back roads that seemed to take hours—no make that days—to reach when you were riding in the back of that big boat-like Buick your parents owned and no iPad or cell phone existed yet to keep you entertained. Just a coloring book and a box of Crayolas your mother handed you as you climbed into the car. If your brother came along you could kill time by arguing over whether the Cubs or Sox were better—a fight that endures to this day. If not, you colored and asked every three minutes (I know because my dad timed it once) “are we there yet?”

         In Michigan there are few supper clubs that I know of. Maybe D’Agostino’s Navajo Bar & Grille in Bridgeman, family owned for almost 70 years would qualify. It has that feel. There’s Talon’s Supper Club in Norway way up in the U.P. where old fashioned ice cream drinks (typically one of the deciding factors in determining if a place is a supper club) like Grasshoppers and Brandy Alexanders are on the menu. But let’s face it, is anyone going to drive 400 miles one way to go to a supper club? In Norway Michigan—population 2,845?  No, I didn’t think so.

Photo courtesy of Ron Faiola.
Courtesy of Timmerman Supper Club.

         Much more local, there’s the Heston Supper Club, in Heston, Indiana just north of LaPorte on the Michigan-Indiana border. And yes, it is in the middle of nowhere. In Syracuse, Indiana less than 90 minutes, The Sleepy Owl has been around for more than a half century. I haven’t been there yet, but definitely will when we can finally leave the house.

Courtesy of The Sleepy Owl.

         Geraldine’s Supper Club in Indy is a hat tip to the classic places of the 1930s and 1940s. There are a few more in Illinois, like the 60-year plus old Timmerman’s Supper Club on the Mississippi River in East Dubuque as well as several in towns I’ve never heard of like Scapecchi’s Supper Club in Farmington.

Photo courtesy of Ron Faiola.

         Because they’re becoming big again, Millie’s Supper Club in Chicago has the look—polished wood, red leather, low lighting—which is cool unless you want old.

Courtesy of Heston Supper Club.

         But for the largest selection of real back-in-the-day supper clubs, the place to go is Wisconsin and Ron Faiola has got them covered in his two large, heavy-on-photos books,  Wisconsin Supper Clubs: An Old Fashioned Experience and the follow-up Wisconsin Supper Clubs: Another Round both published by Agate, a Chicago publishing company. The books came about after Faiola’s film (its name is the same as the first book) was shown nationwide on PBS nine years ago. He also has a website, wisconsinsupperclubs.net, with lists of supper clubs organized by region including many not mentioned in his books. And amazingly, there are lots of them.

Relish Tray courtesy of Ron Faiola.

         So what exactly is a supper club? You’d know if you walked into one of them but Faiola describes them as usually only open for dinner and family owned with great service and food as well as a club-like atmosphere. The reason for all that, he says, is because there’s usually at least one family member on the premises to ensure quality is maintained and guests are happy.

Courtesy of CHUCKMAN’S PHOTOS ON WORDPRESS: CHICAGO NOSTALGIA AND MEMORABILIA 
Courtesy of The English Inn Supper Club with locations in Fish Creek and Green Bay, Wisconsin.

         “When you come back to a place a few times, you get to be family too,” he says.

         Expect steaks and classic dishes like shrimp deJonghe. The latter is totally Chicago-centric, dating back to Chicago and the three deJonghe brothers who immigrated from Belgium in 1891. Two years later they opened a restaurant at the 1893 World’s Fair: Columbian Exposition, a global celebration of Christopher Columbus’ discovery of the Americas. The brothers went on to operate several restaurants including, from 1899 to 1923, DeJonghe’s Hotel and Restaurant at 12 E. Monroe Street. Their most famous dish, the one Henri deJonghe or their chef, Emil Zehr, is said to have created, is Shrimp deJonghe. Heston Supper Club has it on their menu as Sautéed deJonghe. They also serve frog legs, an old fashioned supper club dish if there ever was one and one even harder to find than Shrimp deJonghe. Ditto for The Sleepy Owl, though they call theirs Shrimp Scampi which really is pretty much the same. And yes, they have frog legs as well.

Shrimp deJonghe by Jane Simon Ammeson.

         Lobster, ribs, prime rib, perch and Friday night fish fries are also popular supper club items. Oh and don’t forget, the relish tray and/or salad bar.

         Drinking is part of the experience. That’s one reason there are so many Wisconsin supper clubs further north like in Door County says Faiola. During Prohibition as liquor was offloaded from boats coming from Canada and delivered via back roads to the big cities, supper clubs out in the boonies got their orders filled as gangsters, avoiding the highways and the cops, stopped by.

Courtesy of Ron Faiola.

         The cocktails people drank back then are popular again. But the thing with supper clubs is they never went out of style. In Wisconsin, the big one is the brandy old-fashioned sweet. I’d never heard of it but according to Faiola—and he should know—people in Wisconsin drink more brandy than anyone else in the U.S. and that’s usually by consuming a lot of brandy old-fashioned sweets.

Courtesy of Greenwood Supper Club which opened in 1929 in Fish Harbor in Door County.

         But supper clubs aren’t cookie cutters, says Faiola. Each is unique because of the family factor. Just like going to one friend’s home versus another.

Courtesy of Florian Supper Club in Bailey Harbor, Wisconsin.

         His books make great guides and people use them to explore the state, choosing which supper club to try next. Even in these days when we really can’t go anywhere yet, they’re still fun to look at—both a step back in time and a look forward when we can hit the road again. Also, I’m also going to be on the hunt for more Michigan supper clubs so if anyone knows of any, let me know.

RECIPES

         Here is the original recipe served at the deJonghe Brothers’ various restaurants. It’s interesting because it calls for ingredients not usually associated with fish dishes—nutmeg and mace. But while both are more pie ingredients today, in Europe a century and more ago, they were often used in savory cooking as well.

         As for why last place the deJonghe Brothers owned closed, supposedly it was because of liquor violations during Prohibition. But that doesn’t really sound like Chicago, does it?

         Also, shrimp can be expensive. A reasonable substitute (after all, this dish is really about the butter, garlic and breadcrumbs) is a tender, mild white fish or even cauliflower that’s cooked in boiling water until barely tender just like the shrimp. For fresh mild white fish, it’ll bake in the oven and doesn’t need to be parboiled beforehand.  

The Original Shrimp deJonghe

2 pounds large shrimp (40), or 48 slightly smaller

1 large garlic clove, mashed with the side of a knife or finely minced

1 1/2 teaspoon salt

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh chervil

Pinch of dried thyme crumbled between your fingers and thumb

1 shallot, minced (very finely chopped)

1 tablespoon minced onion

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups fine dry breadcrumbs

Pinch of freshly grated nutmeg

Pinch of mace (optional)

1/2 teaspoon black pepper

Cook shrimp in a 4-quart pot of boiling salted water (see note below) until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.

Preheat oven to 350°F.

Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.

Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.

Note: When salting water for cooking, use 1 tablespoon for every 4 quarts water.

Note: This can also be made in 8 small baking ramekins for appetizers, or 4 larger individual baking dishes for main dish-sized.

Relish Tray

These are all suggestions. Add or subtract as you like.

Spreadable cheese and crackers

Black olives

Green olives

Olives stuffed with blue cheese

Gherkins

Bread and butter pickles

Sweet pickles

Pickled beets

Pickled onions

Pickled watermelon rind

Pickled baby corn

Pickled Brussel sprouts

Pepper slices (pickled or fresh)

Pickled cauliflower

Carrots, cut into sticks

Celery, cut into sticks

Hand-Muddled Brandy Old-Fashioned Sweet

1 maraschino cherry

½ slice of orange

1 sugar cube or 1 teaspoon sugar

2-3 dashes of bitters

1 ½ to 2 ounces brandy

7UP

Ice

In a 10-12 ounce tumbler, combine the cherry, orange, sugar and bitters. Muddle (mash) together.

Add ice, then the brandy and top off with 7UP. Garnish with an orange slice and a maraschino cherry.

The Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State’s Best Creameries

“Some people say that the French have the best cheese but I think Wisconsin cheese is the best and I can say that because I wrote the book on cheese” says Kristine Hansen, who actually did write The Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State’s Best Creameries (Globe Pequot Press 2019; $24.95). “Wisconsin is not just about cheddar; we have a large variety of cheeses which consistently win awards.”

With over a million cows, the state turns out more than 2.8 billion pounds of cheese per year. Hansen focused on the growing artisanal cheese producers in the state and though her cookbook has 60 recipes (as well as beautiful, lush photos), it’s as much of a travel guide—call it a cheesy road trip if you can excuse our pun–to 28 of the state’s creameries.

“A lot of my friends, when they come to visit, want to know the best cheese places I’ve discovered and ask for directions,” says Hansen, a Milwaukee-based journalist covering food/drink, art/design and travel whose articles have appeared in many magazines and websites including Midwest Living, Vogue and on Travel + Leisure and Conde Nast Traveler.

Writing the book meant lots of time on the road, visiting corners of the state where she’d never been and learning the intricacies of cheese making.

So, what makes Wisconsin cheese so great? After all, there are cows throughout the Midwest, but Indiana, Illinois and Michigan don’t have nearly the same amount of small batch hand crafted cheesemakers as the Badger State.

               “A lot of Swiss immigrants settled here, particularly in Green county,” says Hansen about the home of Green County Cheese Days, the oldest and largest food fest in the Midwest. The festival honors the area’s Swiss heritage (their Swiss credentials are such that there’s also Wilhelm Tell and Heidi festivals) cheesemaking tradition. The later includes a dozen creameries producing over 50 varieties of award-winning cheeses as well as the only domestic maker of Limburger and the only U.S. factory making 180-pound wheels of Old World Emmenthale.  

               Other creameries mentioned in Hansen’s book include the Door County Creamery in Sister Bay in scenic Door County, where visitors where visitors can not only sample cheese and take a farm tour but also participate in a 40-minute goat yoga session.

 “ClockShadow is one of only two urban creameries in the country,” says Hansen about this Milwaukee cheeserie which offers tours. “One of the reasons they opened is they wanted people in Milwaukee to be able to get fresh cheese curds without having to drive very far.”

As an added plus, adults can also combine the experience by taking a tour of the Milwaukee Brewing Company which is just across the street.

“People think the best Gouda comes out of Holland, but Marieke Gouda is wonderful,” says Hansen.

Located in Thorp, Marieke Gouda has a product store, newly opened Café DUTCHess and features tours. Across the street, Penterman Farm where the milk for Marieke Gouda is provided by Brown Swiss and Holstein cows, there’s a viewing room and tours as well.

Bleu Mont in Blue Mounds is one of several cheeseries in the state with a cheese cave.  

Asked what’s the most unique Wisconsin cheese she’s sampled—and she’s tried a lot, Hansen mentions Carr Valley’s Cocoa Cardona, a mild, sweet, caramel flavored cheese balanced by a slight nuttiness that’s dusted with chocolate.

“There are about 500 varieties of cheese of so in Wisconsin, so there’s a lot to choose from” says Hansen. “And the cheeses here are not just for those who live in Wisconsin. Uplands Pleasant Ridge cheese costs $26 a pound and sells in New York City. That says a lot about the state’s cheeses.”

Emmi Roth’s Sweet & Spicy Siracha Pizza

2 tablespoons butter

1 cup sweet onion slices, sliced thin

Pinch of salt and pepper

1 12-ounce ball prepared pizza dough

1 tablespoon olive oil

2 teaspoons minced garlic

1/4 cup pizza sauce

1/4 cup BBQ sauce

1 cup chopped broccoli

1 cup chopped chicken

2 cups (8 ounces) shredded Roth® Sriracha Gouda Cheese

Green onion slices for garnish, optional

Sriracha hot sauce for garnish, optional

Crushed red pepper flakes for garnish, optional

Place pizza stone in the oven and preheat oven to 425°F.

Place butter and onion in a medium frying pan over medium-low heat. Cook, stirring occasionally, until onions are golden and lightly caramelized, about 20 minutes. Season with a pinch of salt and pepper. Set aside.

On a lightly floured surface, roll pizza dough into a circle about 12 inches in diameter or rounded rectangle about 13 inches in length. Transfer dough to hot pizza stone; brush with olive oil and sprinkle garlic over. Spread pizza and BBQ sauces over, and top pizza evenly with broccoli, chicken, reserved onion slices, and Sriracha Gouda Cheese.

Bake 18 to 20 minutes, or until crust is golden brown and cheese is bubbling. Remove from oven, let sit 5 minutes before cutting. Garnish with green onions, Sriracha hot sauce or crushed red pepper for more heat, if desired.

Note: If you do not have a pizza stone, you can preheat the oven, then assemble the pizza on an upside-down baking sheet. It will need about 20 to 22 minutes of baking time. Using a baking sheet will result in a less crispy crust.

Hansen shared some recipes from her book. You can mail order these cheeses from the individual cheeseries if you can’t find them in the supermarket. You can also substitute similar cheeses if unable to locate them.

Burnett Dairy Cooperative’s Corn-Meal Crusted Fish Tacos

1 pound white-fleshed fish (such as cod, haddock, tilapia or halibut), cut into 2- x 1-inch pieces

3/4 tsp salt

1/2 tsp freshly ground pepper

1/3 cup cornmeal

1/4 cup canola oil

1/2 cup sour cream

1/2 tsp finely grated lime zest

1 tbsp lime juice

1/4 tsp ground cumin

8 corn tortillas (7 inch), warmed

2 cups shredded Bibb lettuce

1/2 cup prepared tomatillo salsa

1 cup shredded Alpha’s Morning Sun with Mango Habanero

1/4 cup finely chopped red onion

Season fish with 1/2 tsp salt and 1/4 tsp pepper; dredge in cornmeal. In large nonstick skillet, heat oil over medium heat; cook fish, in batches if needed, for 2 to 4 minutes per side or until lightly golden and fish is cooked through. Transfer to plate lined with paper towel.

Stir together sour cream, lime zest, lime juice, cumin and remaining salt and pepper. Assemble fish in tortillas with lettuce, salsa, cheese and red onion; drizzle with sour cream mixture.

Tip: For fully loaded tacos, add avocado, cucumber and fresh cilantro when assembling them.

Tip: Use corn or flour tortillas.

Tip: Substitute shredded red cabbage for lettuce if desired.

Yellow Door Creamery’s Tuscan Mac and Cheese

1 store-bought prepared macaroni & cheese of your choice

1/2 cup shredded Tuscan-rubbed Fontina

4 –6 roasted garlic cloves

Handful of baby spinach

Prepare the macaroni and cheese according to package directions.

For the roasted garlic: Pre-heat oven to 400 degrees F. Cut top 1/4 inch off heads of garlic. Place garlic cut side up in small baking dish. Drizzle a few teaspoons of olive oil; sprinkle with salt and pepper. Cover tightly with aluminum foil and bake 30–35 minutes, or until cloves feel soft.

When the macaroni and cheese is done and bubbly, top with roasted garlic, baby spinach, shredded cheese and baked until cheese melts.

Emmi Roth’s Pan-Fried Brussels Sprouts with Horseradish Havarti

3 tablespoons butter

6 cups Brussels sprouts, trimmed and halved

1/2 cup sliced shallots

3 tablespoons heavy cream

Generous pinch of salt and pepper

1 1/2 cups (6 ounces) shredded Roth® Horseradish Havarti Cheese  

Parsley, for garnish (optional)

Place top oven rack underneath broiler and preheat oven to low broil. If you do not have this setting, move the rack further away (down) from broil heat source.

Place a medium or large oven-safe skillet over medium-high and heat on the stove top. Add butter, Brussels sprouts and shallots; stir vegetables until coated. Cook 10 to 12 minutes, flipping vegetables every few minutes until sides are browned.

Remove the skillet from heat; let sit 2 minutes. Add heavy cream, tossing vegetables to coat, and season with a generous pinch of salt and pepper. Sprinkle Roth Horseradish Havarti Cheese over the top; place skillet under hot broiler. Broil about 5 minutes, or until cheese is melted and begins to bubble. Garnish with parsley, if desired, and additional salt and pepper, to taste. Serve immediately.