Blackened Whitefish Cakes
1lb Whitefish (broiled)
1 small carrot shredded
1 stalk celery diced
¼ cup red onion diced
1 1/3 cups panko (bread crumbs)
3/4 cup mayo
1 tsp Old Bay seasoning
Pinch of salt
2 Tablespoons of Blackening Spice
Bake off your fish with a little salt, pepper & olive oil. Allow it to cool prior to mixing the ingredients. I like to add the fish last and mix everything with my hands only lightly breaking it up. Once mixed use an ice cream scoop to portion and hand patty to form.
Lemon Dill Mayonnaise
1 Cups mayonnaise
1/8 Cup buttermilk
Zest & Juice of 1 lemon
Pinch of fresh dill (chopped)
Pinch of fresh garlic (chopped)
Pinch of salt
Coat both sides of your fish cakes in blackening spice. Place in sauté pan on medium-high heat with a teaspoon of butter and sear until lightly blackened. Turn your cakes and finish in oven if needed. Drizzle with lemon dill mayonnaise.
Chocolate Dipped Bacon
1lb thick cut apple wood smoked bacon
5 ounces bittersweet chocolate chips
½ cup heavy whipping cream
Start by crisping bacon in a skillet while applying pressure to keep it flat, once nice and crispy remove and place in freezer to allow it to firm up. While you are waiting on the bacon create a double boiler by placing an inch of water on medium-high heat and place a metal mixing bowl on top. Add your chocolate chips and heavy whipping cream and begin to mix occasionally with a whisk until they have melted together. Remove bacon from the freezer and dip in chocolate and place on parchment. Refrigerate for 30 minutes and serve with a sprinkle of sea salt.
Oatmeal Stout Cheesecake
Courtesy of Tom Linderholm, Corporate Chef at Odyssey Resorts
6 tablespoons melted butter
2¼ cup granulated sugar
5 cups of crushed graham crackers
3lbs of softened cream cheese
1 cup grated bittersweet chocolate
1/3rd cup of sour cream
3 large eggs
16oz of Oatmeal Stout
• In a medium bowl, combine melted butter, a ¼ cup of granulated sugar and the crushed graham crackers. Press into a 10 inch spring form pan and bake at 350 degrees for 5 minutes. Allow to cool.
• In a large mixing bowl cream together the cream cheese, remaining 2 cups of granulated sugar and chocolate and beat until smooth. Reduce speed on the mixer and add sour cream. Finish mixing on low speed adding in the eggs and then beer. Pour mixture into finished crust.
• Place your spring form pan in a water bath and bake at 325 degrees for 20 minutes, reduce heat to 175 degrees and continue to bake for an additional 2 ½ hours until a toothpick can be inserted and removed clean.
• Cool at room temperature and serve.
Smoked Salmon Salad with Hefeweizen Vinaigrette
3 ounces Summit Hefeweizen
3 ounces champagne vinegar
6 ounces blended pomace oil
1 teaspoon fresh chopped thyme
1 teaspoon Dijon mustard
Juice of 1 lemon
In a blender combine beer, vinegar, thyme, mustard and lemon and place on high speed briefly until mixed. Pour the pomace oil very slowly into the blender while turned on until all ingredients emulsify together. Adjust the seasoning to taste.
6 ounces of smoked salmon
6 ounces of mixed field greens
½ pint of grape tomatoes (halved)
½ cup of shredded carrots
2 ounces of chevre
Start by placing the salmon, greens, tomatoes and carrots in a bowl and lightly dress with the vinaigrette. Transfer into serving dish and crumble the chevre on top.
Rosemary Skewered Shrimp
6 large shrimp
6 rosemary sprigs
1 teaspoon garlic
½ cup Lake Superior Kayak Kolsch
3 tablespoons butter (softened)
Start by removing ¾ of the rosemary leaves from the bottom-up, skewer thawed shrimp both in the head and again through the lower tail, heat sauté pan to medium heat and put a light amount of vegetable oil in the pan. Once heated place shrimp in pan and give them a good sear on both sides, add garlic and lightly sweat it, next add the Kolsch. Allow the Kolsch to reduce in the pan so it is just skimming the pan and add your butter while stirring until it is a nice light sauce.