A Season to Savor: Bonus Recipes

    For more recipes and seasonal entertaining tips, read “A Season to Savor.”

    From the kitchen of Philip and Desiree Dorwart

    Homemade Brioche

    Makes about two large loaves

    (Note: Make brioche the evening before making the grilled walleye sandwiches.)

    1/3 cup warm water (105°F to 115°F)
    1/3 cup warm milk (105°F to 115°F)
    2 envelopes dry yeast
    3 ¾ cups all purpose flour
    2 teaspoons salt
    3 large eggs
    ¼ cup sugar
    1 ½ cups (or 3 sticks) Pastureland or good local unsalted butter, each stick cut into four pieces; reserve at room temperature
    1 egg, beaten to blend with 1 Tablespoon water (for glazing)

    Place warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Attach mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds.

    Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar slowly. Increase speed to medium and beat until dough comes together, about 3 minutes.

    Reduce speed to low. Add butter, one piece at a time, beating until each piece is almost incorporated before adding next piece (dough will be soft and batter-like).

    Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.

    Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, or about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes for about 2 hours total. Cover bowl with plastic; chill the dough overnight.

    Butter and flour two 7½ x 3½ x 2—inch loaf pans. Divide dough into 2 equal pieces. Cut each dough piece into 4 equal pieces. Roll each into 3½-inch-long log, forming 12 logs total. Arrange 4 logs crosswise in bottom of each prepared loaf pan. Place loaf pans on baking sheet. Cover pans with waxed paper. Let loaves rise at room temperature until dough almost fills pans, about 2 hours.

    Preheat oven to 400°F. Gently brush top of loaves with egg glaze. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes. Cool in pans on racks 15 minutes. Turn loaves out onto racks; cool at least 1 hour. (Can be made ahead). Cool completely.

    Sparkling Lemonade

    Serves 8

    1 cup honey
    1 cup hot water
    1 cup Meyer lemon juice
    6 cups San Pellegrino or other sparkling water
    2 cups ice
    4 sprigs tarragon

    Dissolve honey in hot water. Pour into a large pitcher. Add ice and remaining ingredients. Stir, garnish with tarragon or mint, and serve.

    Chopped Market Vegetable Salad

    Serves 4 to 6

    1 cup green beans
    8 spears asparagus
    1 bulb fennel
    lemon juice
    6 cups mixed lettuces, arugula, or other greens
    1 pint grape or cherry tomatoes
    1 sweet onion, shaved
    sea salt

    Blanch and chill green beans. Grill or blanch asparagus and chill. Shave fennel and toss with lemon juice to prevent oxidation.

    Toss lettuces with small amount of vinaigrette (recipe below). Arrange vegetables on the greens and drizzle with more vinaigrette. Sprinkle with sea salt and pepper. Serve.

    Pink-Peppercorn Vinaigrette

    1 tablespoon Dijon mustard
    2 tablespoons plain yogurt (optional)
    1 teaspoon Ames Farm honey
    1 teaspoon pink peppercorns
    ½ cup sherry vinegar or champagne vinegar
    1 cup canola oil
    ¼ cup extra-virgin olive oil
    sea salt

    Add Dijon mustard, yogurt, honey, peppercorns, and vinegar to a blender and mix on medium setting until smooth. Slowly add oils and emulsify. Season with sea salt and pepper. Taste before adding to greens and tossing salad.

    For more recipes and seasonal entertaining tips, read “A Season to Savor.”