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Category: Recipes

  • Katie Sikora.

    Roots Recipes: Roasted Herbed Root Vegetables with Dried Cherries

    Autumn is harvest time and the veggies are bountiful! It is an awesome opportunity to go for a stroll in the garden and proudly fill your arms with the fruit of your hard labor. This is my favorite time of year – when the wind switches directions, blowing a long awaited cool breeze out of […]

  • Backyard BBQ Bliss

    You know it is summer when you step out your back door in the evening and absorb a good whiff of backyard BBQ. This smell transports me right back to being a little girl growing up in Door County. I love it – it makes me smile with the memories of chasing lightning bugs while […]

  • Skaliwags: Delectable Dive Dining

    When you walk through the entryway of Skaliwags, the scene before you might seem unimpressive at first. The restaurant is tiny, five tables and a bar, and the cooks occupy a kitchen in plain view that consists of a grill, a flat top, and little-to-no prep space. But linger long enough to taste the food […]

  • Len Villano, Rachel Haas

    Rachel Haas: The Cookie Lady

    When you hear that the name of a business is Cookie Lady, human nature undoubtedly leads you to picture a matron in an apron – possibly even your mother or grandmother. So it will probably come as a surprise to learn that Sister Bay’s “cookie lady” is actually Rachel Haas, a normally soft-spoken, petite, young […]

  • Sarah Doneff, Mike Meyers

    The View From the Line: A Look in the Kitchen

    Some restaurant cooks bounce around the kitchen like a jitterbug, as if the floor is made of hot coals and there’s a meddlesome fly buzzing around their head. They hop from flat-top, to fryer, to the prep cooler, then to the grill and back to the prep cooler. They shout instructions to prep cooks, find […]

  • Syrup Made Right: Jorn’s Sugar Bush

    Schools today would call it a work-study program, but when Roland Jorns was at Gibraltar High School there wasn’t a name for the kindness of Principal J.C. Langemak who let his student leave at noon during the maple sap run to tend to his trees. “He was like a second father to me,” said Jorns, […]

  • Applesauce

    Making applesauce from home is one of the dead-simplest recipes ever; it is a wonder that the sauce-in-a-jar companies survive when the apples start falling from boughs in autumn. Peeling the skins is generally the only part that takes any effort at all, and that is taken to task with a good peeler and a […]

  • The Next Generation of Apples: Honeycrisp and SweeTango

    Frequents of local fruit stands may have tasted the crisp, clean flavor of a Honeycrisp apple or the sweet-tart blend of a SweeTango apple, but their little-known histories provide a new look into an age-old industry. Developed at the University of Minnesota in 1960, the Honeycrisp apple brought new life into the struggling apple-growing industry. With […]

  • Tramp with the Golden Crown

    A plant that Mother Nature scatters to the rich and poor alike, a notorious weed that has so many ways of getting ahead of us, is unquestionably recognized by more people than any other flowering plant in the world. It’s the “tramp with the golden crown,” the “lion’s tooth,” the scourge of suburban homeowners, the […]

  • Warm Up Autumn with Apple Cider

    When people think of fruit crops in Door County, what immediately comes to mind is, of course, cherries, but apples make up a significant portion of local orchards in our area as well. The harvest of many varieties starts in mid-September and lasts for about a month. When the colors on the trees start to […]

  • Door County Local Salad

    With fresh salad greens available year round from Cherrydale Farms and mostly year round from Pat’s Patch, a leafy, local foundation can be used to build any salad. This version of the Italian bread salad (panzella) can be made local with crusty bread from Crusty Uprising. This salad features sweet and sour Montmorency dried cherries […]

  • Fresh From the Farm

    Meg Goettelman recently discovered that her great-grandfather was a gardening fanatic. “Maybe it’s in my DNA,” says Meg, which could explain why she and her husband Adam launched a CSA (Community Supported Agriculture) farm from their home in the Clay Banks area of Sturgeon Bay last summer. CSAs are a farming model in which community […]

  • Savory Leek, Gorgonzola, and Bacon Custards

    Leeks, with their mild and sweet onion flavor, do not often find their way onto our tables, except in soups, like potato-leek soup and its cool French cousin, vichyssoise. These rich, savory custards, however, showcase the subtle sweetness of leeks, brought out by the mellow tang of Gorgonzola cheese and the salty, smokiness of bacon. […]

  • But the Greatest of These Is Charity

    The genesis for Edgewood Orchard Galleries’ latest cookbook, An Artist’s Food for the Soul, lay in the past. “Twenty years ago my mom had the idea,” Nell Emerson Jarosh recalled, “and began gathering recipes.” But that project was eventually set aside. “[Our] 30th anniversary [in 1999] was really fun, with bands and tents,” she continued. […]

  • Bea’s Ho-Made Products: Start With a Picnic Table and a Coffee Can

    If a story is good, it is worth telling over and over again. Such is the case with Bea’s Ho-Made Products. In 1962, Beatrice (Bea) and Bob Landin were raising their two daughters and working their Gills Rock farm. Their elder daughter, Linda, put a picnic table out by the roadside and sold some cherries […]

  • Winter’s Harvest: Pure maple syrup

    A steaming hot stack of pancakes drizzled with pure maple syrup is one of the best breakfasts to enjoy on a cold Door County winter’s morning. Locally produced at a variety of “Sugar Bushes,” the proper name for a maple syrup farm, Pure Door County Maple Syrup is one of the unique treats found on […]

  • The Peninsula’s Golden Buzz: Gathering honey in Door County

    Ray Bradbury once asserted that all bees have a smell. And if they don’t, they should for, “their feet are dusted with spices from a million flowers.” I roll this thought around in my head in slow motion, as I listen to the low hum of thousands of bees circling the three of us. We […]

  • Strawberry Season

    One of the best things about summer is cooking with fresh, local produce. All winter, I make do with vegetables and fruit that have traveled from afar – losing most of their flavor along the way. Come July, however, an array of brightly-colored and flavored offerings are available, the strawberry being one of my favorites. […]

  • Fireside Dining at Alexander’s

    Alexander’s, located at the Hotel Du Nord on the north side of Sister Bay, is open year-round. Beginning at the end of October, Alexander’s serves dinner on Tuesdays, Fridays and Saturdays, from 5:00 p.m. to close, and brunch on Sundays. Chef and owner Bruce Alexander changes his menu toward the end of October to reflect […]

  • Morel Mushrooms

    Spring and summer tend to arrive on the Door Peninsula somewhat later than they do in the rest of the country. People who pine for warm days before June are usually granted a few, but the 45th parallel that pierces through the middle of the county tends to repel eighty-degree weather until July. The cold […]