A L L  T H E  L O C A L  N E W S,  G O S S I P,  R E C I P E S  &  L O R E  T H A T' S  F I T  T O   P R I N T

H O L I D A Y   2 0 0 6

In Wickwood's Kitchen ...

Over the past several months, these have become everyone’s favorite appetizers --- both at The Inn and at Home! We happily share this recipe with you!! Do try our Variations or be creative and make your own with sun dried tomatoes, caramelized onions, chopped soppressetta, arugula, pesto --- well, you get the picture.

1 sheet frozen puff pastry, thawed* (half a 17.25 ounce package)
8 ounces Roquefort or other good quality blue cheese
8 ounces shredded Mozzarella cheese
1 large egg, lightly beaten with 1 teaspoon cold water

1. Preheat oven to 400° F. Butter a large cookie sheet.
2. Open the sheet of puff pastry and flatten with a rolling pin. Crumble the blue cheese on the pastry, leaving a ½ inch border all around. Roll up the pastry, tightly, the long way; as you would a jelly roll.
3. Cut into approximately 20 1/3 “thick" slices with a sharp knife. Place the rounds on the cookie sheet and; brush with egg wash. Bake until puffed, golden, and crispy, approximately 20 - 25 minutes.
4. Remove with a spatula to a serving plate and serve immediately with plenty of cocktail napkins. Makes approximately 20 pinwheels

*We prefer DuFour or Pepperidge Farm Puff Pastry

Note: These can be made through Step Two, wrapped in plastic wrap and refrigerated for 6-8 hours then proceed to Step 3.

Second Note: These are also delicious using the same method with the following variations:
½ pound spicy breakfast sausage, raw, (truly) spread over puff and 1 cup grated Parmigiano Reggiano sprinkled atop.
1 cup shredded Mozzarella, 1 Cup grated Parmigiano Reggiano or Assiago cheese and two tablespoons minced sage, basil, or, chives.

We’ve made variations of this festive rice dish for over thirty years….and can guarantee that you and your guests will dive into it and it will soon become a part of your repertoire. You can vary almost every ingredient…the rice, the citrus, the dried fruits, the nuts, the herb or the booze and still love it. Because of its versatility, you can serve it often all year long! Serves 12

1 cup wild rice, cooked until al dente according to package instructions
1 cup brown rice, ditto
2 cup toasted pecan halves (or almonds, hazelnuts, or walnuts), coarsely chopped
2 cup golden raisins (or dried currants, cherries, or cranberries)
3 oranges, zest and juice (or lime, lemon) ¼ to ½ cup Marsala, dry sherry, Grand Marnier, or Amaretto (all optional, but delicious)
½ cup olive oil
8 scallions, green part only thinly chopped
½-1 cup fresh mint, minced (or parsley, dill, chervil) Freshly ground black pepper and sea salt, to taste.

1. After cooking, let rice dry out on baking sheets for thirty minutes.
2. Mix all together in a large bowl, tossing well. Combine mixture well, taste, adjust seasoning, and let stand for two hours (covered) to allow flavors to develop. Toss and taste again before serving at room temperature.
3. Refrigerate leftovers and return to room temperature or gently heat before serving.

This has long been a Holiday tradition in our home. We heat it gently and serve it with Warm Whiskey Sauce --- Just a tiny piece warms the cockles of your heart. We actually think it’s quite delicious with or without the sauce!!!

We have otherwise agreed with Johnny Carson that there really is only one fruitcake that everyone keeps passing around year after year after year.

8 ounces pitted whole dates (about 3 pounds)
8 cups walnut halves (about 1 ¾ pounds)
1 cup candied cherries (about 6 ounces)
½ cup unbleached all-purpose flour
6 eggs, separated, room temperature
¾ cup granulated sugar
¾ cup packed dark
brown sugar
6 tablespoons (3/4 stick) unsalted butter, melted
4/12 tablespoons heavy cream
2 tablespoons vanilla extract
2 teaspoons grated orange zest
½ teaspoon almond extract
1½ cups whole-wheat flour
2½ teaspoons baking powder



1. Preheat oven to 325° F. Butter three 9x5x3 inch loaf pans. Line the bottom and sides with foil and butter the foil generously.
2. Combine the dates, walnuts, and cherries in a very large bowl or roasting pan. Sprinkle with the all-purpose flour and toss to coat well, separating the dates with your fingers.
3. Combine the egg yolks and the sugars in a large mixer bowl; beat until light and fluffy. Beat in the butter, cream, vanilla, orange zest, and almond extract. Mix the whole wheat flour and baking powder thoroughly in a small bowl; stir into the batter with a wooden spoon.
4. Beat the egg whites in another large mixer bowl just until the peaks are stiff. Fold a quarter of the egg whites into the batter to lighten it, and then fold in the remaining. Pour the batter over the date mixture and mix well to coat all the fruit and nuts. Spoon into the prepared pans, dividing evenly and mounding the batter slightly in the pans.
5. Cover the pans with buttered foil. Bake 40 minutes; remove the foil from the tops. Continue baking until the centers are firm to the touch, 15-20 minutes longer.
6. Cool the cakes in the pans on wire racks. Remove from the pans; wrap tightly in foil The fruitcake can be eaten the next day or stored in a cool place up to 2 weeks. Makes 3 cakes.


5 large egg yolks
½ cup sugar
¼ cup Irish whiskey or bourbon

1. Beat the egg yolks and sugar in a bowl with an electric mixer until pale yellow. Transfer the mixture to the top of a double boiler and place over cold water.
2. Cook, stirring constantly, over medium to high heat until the water boils, and the mixture in egg mixture becomes thick and creamy. Add the whiskey and simmer a few minutes longer.
3. Serve warm or at room temperature. Whisk before serving.
Yields: 1 cup

This is the star of any Holiday Brunch or Dessert Table. Warm, with a dollop of whipped cream its sweet and tart flavors titillate the palate in the most pleasant ways!

1½ cups sugar
1 teaspoon cinnamon
½ teaspoon cloves
Zest of 1 lemon
2 tablespoons lemon juice
4 cups fresh or frozen (thawed) cranberries
1½ cups cake four
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup each white and brown sugar
2 large eggs ¾ cup sour cream
1 teaspoon vanilla

1. Preheat oven to 350° F. Butter a 10” spring form pan generously and wrap the bottom and sides with foil. Set aside.
2. Melt butter in a medium saucepan over medium heat. Add sugar, lemon juice and zest, cinnamon and cloves. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Add cranberries and coat evenly with the sauce. Pour into spring form pan. Spread evenly, and set aside.
3. Sift flour, baking soda and salt onto waxed paper, and set aside.
4. In a medium mixing bowl using an electric mixer, cream butter, sugars until smooth and fluffy (about 1 minute) Add eggs, 1 at time, mixing well after each addition. On low speed add half of flour mixture, missing until combined. Add sour cream and vanilla, mix until combined. Add remaining flour mixture; mix until smooth. Transfer to spring form pan, spreading evenly over top of cranberries.
5. Bake approximately 50-60 minutes in middle of oven, test with a toothpick inserted in center. Cake is done when it comes out clean. Cool on wire rack for 10 minutes. Carefully remove foil lining and run knife around edge of pan to loosen cake. Invert onto a serving place. Remove pan sides and bottom, and serve immediately or served within 6 hours at room temperature, at best.



Even if you’ve never been fond of cranberries, I can bet you’ll love this one! It’s great on a turkey sandwich too!!

1 cup fresh cranberries
1 cup tart dried cherries
1¼ cups sugar
¾ cups cider vinegar
½ cup shopped celery
¼ cup minced fresh ginger or ½ cup crystallized ginger
6 tablespoons fresh lemon juice
½ teaspoon dried red pepper flakes

1. Combine all ingredients in a microwave-safe two quart bowl, and stir well.
2. Cook, uncovered, at full power (650-700 watts) for 6 minutes. Stir, making sure the sugar has dissolved, and return to cook another 8 minutes. 3. Allow to cool to room temperature; then serve or cover tightly and refrigerate. It will keep for 2 weeks.

Everyone’s a kid during the Holidays and there’s no easier way to feel like one than to down a crispy, crunchy Six Inch Oatmeal Raisin Cookie….with a glass of milk!! Or, a cup of hot tea or coffee. We opened the Silver Palate Shop with these monsters (along with Chocolate Chip Cookies of the same size) and shocked New Yorkers! You can make them bite sized too!!! Makes 25-30 large cookies.

1½ sticks unsalted butter
½ cup granulated sugar
1 cup brown sugar
1 egg
2 tablespoons water
1 teaspoon vanilla extract
2/3 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
3 cups quick-cooking oats
1 cup raisins

1. Preheat oven to 350
° F. Butter two cookie sheets.
2. Cream butter and sugars until fluffy. Add egg and beat thoroughly. Mix in water and vanilla
3. Sift together flour, cinnamon, salt and baking soda; add to the egg mixture and mix well. Add oats and raisins and mix.
4. Form cookies on a baking sheet by using an ice cream scoop to portion the dough. Drop the ball onto the baking sheet, wet your palm and press the dough, “splat” into a five-inch round. Be sure to allow room between cookies for spreading.
5. Bake 15-17 minutes until edges are done, but centers are still soft. Remove with large spatula to parchment paper to cool until crisp.


This is indulgence at its finest!!! So rich, a little satisfies immensely, especially when offset with a dollop of slightly tart whipped cream. A “Silver Palate Cookbook” favorite!

1½ pounds semisweet chocolate chips
½ cup prepared espresso coffee
½ cup Grand Marnier
4 egg yolks
2 cups heavy cream, chilled
¼ cup granulated sugar
8 egg whites
Pinch of salt
1 cup sour cream
1 teaspoon vanilla extract

1. Melt chocolate chips in a heavy saucepan over very low heat, stirring; add espresso coffee, then stir in Grand Marnier. Let cool to room temperature.
2. Add egg yolks, one at a time, beating thoroughly after each addition.
3. Whip 1 cup of the cream until thickened, and then gradually beat in sugar, beating until stiff. Beat egg whites with salt until stiff. Gently fold egg whites into cream.
4. Stir about one third of cream and egg mixture thoroughly into chocolate mixture. Add remaining cream and egg mixture into lightened chocolate base and fold together gently. Pour into one serving bowl or 8 individual dessert serving glasses. Refrigerate for 2 hours until set.
5. Whip remaining cup of cream until thickened, add vanilla and whip into soft peaks. Gently fold in the sour cream ,cover and refrigerate until serving.
6. At serving time, top each portion of mousse with a dollop of the whipped cream and a light sprinkling of chocolate chips, candied rosebuds, or chocolate curls or shavings. Serves 8


This is surprisingly good for something so simple!

2 cups Vidalia Onions
1 cup Parmesan Cheese (yes, the stuff in the green container, can't believe it)
1 cup Swiss or Mozzarella
1½  cups Mayonnaise (Hellman's)

1. Mix all ingredients together in 8x8 baking dish. Bake at 350° F for 20 minutes. Serve with crackers or crostini.




Wickwood Inn   |    510 Butler Street P.O. Box 1019   |   Saugatuck, MI 49453
Tel (800) 385-1174   |   
www.wickwoodinn.com    |    Bill and Julee Rosso Miller, Proprietors