In the heat of summer, nothing sounds more satisfying than some sweet and savory Wisconsin summer recipes made with the freshest ingredients right from your garden or your local farmers market. We've gathered up a couple of our favorite summer recipes by our innkeepers. So, try these tasty treats and mouth-watering entrees, and Bon Appetit!
Wisconsin Summer Recipes
Lemon Berry Bread
1/3 cup canola oil
2/3 cup plus 1/2 cup sugar, divided
2 tablespoons lemon extract
2 egg whites
1 1/2 cups flour
1 teaspoon baking powder
1/2 cups skim milk
1 cup fresh blueberries
2 tablespoons grated lemon rind
1/2 cup lemon juice
Preheat oven to 350 degrees and coat a 9x5x3-inch loaf pan with non-stick cooking spray. In a large bowl, mix the oil, 2/3 cup sugar, lemon extract, egg, and egg whites. In a separate small bowl, mix the flour with the baking powder. Add the flour mixture to the sugar mixture alternately with the milk, stirring just until blended. Fold in the blueberries and lemon rind. Pour the batter into the prepared pan and bake 40-50 minutes, or until a toothpick inserted in the center comes away clean. Immediately upon removing the loaf from the oven, poke holes at 1-inch intervals on the top of the bread. In a saucepan over medium heat, mix the remaining 1/2 cup sugar and lemon juice, heating until the sugar is dissolved. Pour the warm lemon juice mixture over the bread, let cool, and slice to serve.
1 roll puff pastry
1/2 cup onion, chopped
1 cup asparagus, chopped
1/2 cup red bell pepper, chopped
1/2 cup chopped ham or sausage
1 1/2 tablespoons butter
Preheat oven to 400 degrees. Line the bottom of 12 muffin cups with rounds of puff pastry, reserving 12 same-sized rounds for the "pillow tops". Saute the onion, asparagus, bell peppers, and ham or sausage in a medium skillet with butter. Season with salt and pepper, and additional seasonings of choice, to taste. Divide the vegetable/ham mixture evenly between the 12 muffin cups and top with the reserved puff pastry rounds. Bake approximately 20 minutes, until nicely browned. Poach 12 eggs.
To serve: Carefully remove from the muffin cups and place on individual plates. Top each with a poached egg and cover with Hollandaise. Sprinkle with paprika to garnish.
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