Recipes

Chef Leah Caplan’s Winter Recipes

Wicked Wisconsin Wassail

Yield: 12 cups; 12-20 portions, depending on how wicked the wassailers are.

3 firm cooking apples such as Cortland, Ida Red or Jonathan, cut into eighths, cores and seeds removed.
3 cups cranberries, washed
½ cup Wisconsin maple syrup
½ cup packed brown sugar
2 T fi nely chopped crystallized ginger
2 sticks cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cloves
5 whole allspice berries
1 cup water

Combine in a stainless steel Dutch oven or soup pot. Cook over high heat for 10 minutes or until the liquid is thickened by the cooked cranberries, the kitchen is aromatic and the apples are tender.

Turn the heat down to medium and add:
4 cups fresh apple cider
3 cups cranberry juice
1 cup brandy
2 cups Death’s Door Gin
2 T pure vanilla extract

Gently stir and heat until warm (do not boil once alcohol has been added).

Wisconsin Kale & Apple Salad

2 cups toasted sunflower seeds
1/4 cup local sunflower oil
1/4 cup white wine vinegar
2 tablespoons caper brine (from a jar of capers)
3 tablespoons pure maple syrup
Freshly ground black pepper
2 Granny Smith apples, cut into thin slices
1 large head radicchio, shredded
One 8-ounce bunch kale—stems discarded, leaves finely shredded
3 tablespoons snipped chives
1 tablespoon chopped tarragon

Whisk the vinegar, caper brine and maple syrup into the olive oil and season the dressing with salt and black pepper. Add the apples, radicchio, kale, chives, tarragon and toss. Mound the salad on plates, garnish with the sunflowers and serve.

 

Spiced Chick Peas

2 cups chopped red onions
1T extra virgin olive oil
3 cups drained canned whole tomatoes
4 cloves minced garlic
½ cup fresh lemon juice
2 tablespoons soy sauce
2 teaspoons adobo sauce from chipotles en adobo
1 tablespoon paprika
1/4 teaspoon turmeric
3 cups cooked chickpeas

Sauté onions in oil and add to chick peas. Purée remaining ingredients in blender or food processor and combine with chickpeas and onions. Serve warm as a side or main dish, cold in a wrap or on a salad.

 

Grid Iron Green Goddess Dip

¾ cup Greek yogurt or sour cream
¾ cup mayonnaise
2 medium cloves garlic, minced
¼ cup fresh parsley leaves
2 teaspoons chopped fresh tarragon leaves
1 tablespoon fresh lemon juice
2 anchovy fillets
¼ cup minced fresh chives
Sea salt and black pepper to taste

Combine all ingredients except chives, salt and pepper in the bowl of a food processor. Process until smooth. Remove to a bowl and stir in chives. Season with salt and pepper to taste. Chill at least 1 hour. Makes about 1 ¾ cups.

Packer Potion

6 oz. Orangina, lightly shaken
½ oz. Clear Creek Distillery Eau de Vie of Douglas Fir
10 drops Bittercube Orange Bitters
Measure all ingredients into an ice filled glass. Stir gently. Garnish with floating lemon & lime wheels.

 

Dark & Shandy

Pour over ice:
2 parts Reeds Original Ginger Brew
1 part Lake Louie Warped Speed Scotch Ale
Garnish with a wedge of lime and a piece of candied ginger on a pick.