TASTE OF UP NORTH from page 122

pipe them with a pastry bag onto a
lightly oiled cookie sheet and bake in
the preheated oven for 6-8 minutes or
until the peaks are golden brown.
Gently lift the mounds with a spatula
or turner and place on plate. Serves 8.

Flair Transplantation Sclerot
Sur

•

RASPBERRY PANCAKES
Although these are made with fresh
raspberries, there's no reason you can't
substitute your favorite fruit instead.
For an extra taste treat, add 1/2 cup
of chocolate chips to this recipe.

• -

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2 T unsalted butter or margarine,
plus butter for frying pancakes
1 cup milk or combination of milk
and orange juice
3 T granulated sugar
1 large egg
1 cup all-purpose flour
2 t baking powder
1/4 t salt
1-1 1/2 cups raspberries, rinsed
and drained
Place 2 T butter, milk and sugar in
a microwave-safe bowl and cook for.2
minutes on high, until the butter is
melted and the milk is - hot but not
boiling. Or melt 2 tablespoons butter
in a small saucepan medium heat until
melted. Add milk and sugar and heat
until hot. Set aside to cool slightly.
Place egg in a bowl. Slowly whisk
in the milk mixture. Set aside.
In a separate bowl, combine flour,
baking powder and salt. Stir in egg
mixture until just combined — the
dough will be slightly lumpy. Fold in
raspberries.
Heat a non-stick griddle or frying
pan over medium-high until hot.
Add a small amount of butter or
margarine and heat slightly. With a
paper towel or wax paper, carefully
spread the butter over the surface.
Carefully ladle batter onto hot surface
in pancake size you like. (Hint: the
smaller the pancake, the easier to
turn). If the batter is too thin, add
more flour; if the batter is too thick,
add a little more milk.
Cook until bubbles form on pan-
cake surface, 1 to 2 minutes. Flip
pancakes and cook until golden on
the underside. Repeat with remaining
batter and serve hot. Serve sprinkled
with powdered sugar or with warm
maple syrup.
Serves 4.

SMOKED WHITEFISH SALAD
Whitefish salad is basically tuna, salad
made with whitefish. Keeping . this in
mind, any recipe that calls for tuna
can be made with smoked whitefish.

The only thing to remember is that
whitefish is richer and saltier.
This is a recipe inspired by Wendy
Danzig, who learned it from a fellow
customer at John Cross' place- in
Charlevoix. Although the red bell pep-
per is optional, it adds a touch of color
to this otherwise pallid-hued salad.

1 pound smoked whitefish, bones
removed (that's about a 3-pound
fish minus the stuff you don't
want)
1 cup sour cream
Freshly ground pepper to taste
1/4 cup minced red bell pepper
(optional)
2 T fresh chopped dill
2 T fresh chopped parsley
Combine whitefish, sour cream
and the pepper. Add the dill and
parsley and stir until all the ingredi-
ents are mixed in well. Serves 8.

MICHIGAN SALAD WITH
GRILLED TURKEY
8 cups mixed greens (lettuce), torn
into bite-sized pieces
2 cups Granny Smith -apples,
peeled and chopped
1/2-3/4 cup dried Michigan
cherries
1/2-3/4 cup chopped walnuts,
toasted in a 350F oven for 8-10
minutes.
1/2 cup slivered red (Bermuda)
onion
2 cups chunked, roasted or grilled
turkey breast
1/2 cup crumbled Bleu cheese
(optional)
Arrange greens on a platter or
individual salad plates. Divide equal
amounts of apples, cherries, walnuts,
onion, turkey and Bleu cheese among
the plates or sprinkle over large salad.
Drizzle with vinaigrette (recipe fol-
lows). Serves 8.
411

APPLE CIDER VINAIGRETTE
This delicious vinaigrette is tasty on
any salad or can be used as a mari-
nade for chicken, turkey or duck.

1/4 cup olive oil
3 tablespoons cider vinegar
3 T apple cider
1 clove garlic, minced (optional)
1 T Dijon mustard
1 t sugar
Kosher salt and pepper to taste
Place all ingredients in bowl and
whisk to blend or place ingredients in
a jar with a tight-fitting lid and shake
to blend. Season to taste with salt and
pepper. ❑