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The Gunflint Lodge Cookbook: Elegant Northwoods Dining

Ron Berg
Sue Kerfoot
Foreword by Justine Kerfoot
Copyright Date: 1997
Edition: NED - New edition
Pages: 192
https://www.jstor.org/stable/10.5749/j.cttttmq5
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  • Book Info
    The Gunflint Lodge Cookbook
    Book Description:

    The Gunflint Lodge, with its pristine wilderness location, warm hospitality, and access to some of the finest fishing in the world, is nationally recognized for the tantalizing food served in its rustic lodge. This collection of recipes is a “reader's cookbook” organized by season with introductory essays by Chef Ron Berg. Recipes include Wild Rice and Smoked Chicken Soup, Pepper Grilled Lake Trout with Spring Onion Sauce, and the lodge’s famous Horseradish Mashed Potatoes.

    eISBN: 978-0-8166-8754-1
    Subjects: Anthropology

Table of Contents

  1. Front Matter
    (pp. i-vi)
  2. Table of Contents
    (pp. vii-xii)
  3. FOREWORD
    (pp. xiii-xxii)
    Justine Kerfoot

    I first came to Gunflint in 1927. At that time the access to the lodge was a narrow dirt road forty-five miles long. The resort consisted of a main lodge and five small log cabins. The cabins were built along the shore and housed our guests, who were all fishermen. The main lodge was divided into a store to accommodate the needs of the Indians and a dining room to provide meals for the fishermen. The kitchen was located behind the dining room. Gas lamps and kerosene lanterns turned night into a hazy day in the lodge and cabins. Heat...

  4. PREFACE
    (pp. xxiii-xxiv)
  5. ACKNOWLEDGMENTS
    (pp. xxv-xxvi)
    Ron Berg and Sue Kerfoot
  6. SPRING:: OPENING THE LODGE
    • [Introduction]
      (pp. 1-6)

      When Bruce and I were first married, Gunflint Lodge was closed in the winter. The cabins were covered with snow and ignored. The main lodge stood without heat and absorbed the cold until it was colder inside than out. Our schedule was relatively relaxed. Sure, there were chores to do but there was also time to sit down with the newspaper for an hour after lunch or spend a day ice fishing.

      With the approach of spring everything changed. Winter’s relaxed pace ended about the middle of April. The opening of the resort for the summer season was only a...

    • Appetizers
      (pp. 7-9)

      There must be a hundred different ways to make a beer batter and I have tried most of them. This is the one I have found to be the lightest, crispiest, and most grease-free. It also happens to be the simplest—just flour, salt, pepper, paprika, and, of course, beer.

      1½ c. all-purpose flour

      1 T. salt

      1½ tsp. freshly ground black pepper

      1½ T. paprika

      1 (12-oz.) can of beer, plus more as needed

      Flour, as needed for dredging

      1½ lb. walleye fillets, cut into finger-size pieces

      Tartar sauce or cocktail sauce (pages 103, 104)

      In medium bowl, with...

    • Soups
      (pp. 10-10)

      You will love this emerald green soup even if you donʹt like spinach. The optional anisette enhances the flavor so subtly that no one will guess what it is.

      5 T. butter

      1 medium onion, chopped

      5 T. flour

      4½ c. cold chicken stock

      10 oz. fresh leaf spinach or 10-oz. box of frozen leaf spinach, thawed and squeezed to remove most of the moisture

      1 c. half-and-half

      Salt and white pepper to taste

      Nutmeg to taste

      1–3 tsp. anisette liqueur (optional)

      Freshly grated Parmesan cheese

      Croutons

      In medium saucepan, cook onion in butter until translucent. Stir in flour....

    • Fish
      (pp. 11-14)

      ʺPrincesseʺ is one of those recipe names that gives a good indication of what might be in it, which in this case is usually asparagus. In the same vein are dishes named ʺFlorentine,ʺ which surely contain spinach; ʺVeronique,ʺ which most likely include grapes; and ʺProvençal,ʺ in which tomatoes, garlic, and basil are probably abundant. Fresh asparagus makes this dish an obvious choice for spring. A freshly caught stream trout would substitute wonderfully for the salmon.

      Serve with Gunflint wild rice pilaf (page 112) and, perhaps, a salad of mixed greens tossed with red onions and sun-dried cranberries, plus a bottle...

    • Chicken
      (pp. 15-17)

      The pudding is made with the first leeks of spring, which are especially flavorful and sweet. Accompany this elegant spring entrée with either wild rice pilaf or one of the garlic mashed potatoes.

      1 lb. fresh mushrooms

      2 T. butter

      4–6 T. finely chopped shallots or leeks

      ½ c. dry white vermouth or white wine

      ¼ c. heavy cream

      1 c. fresh white bread crumbs

      Salt and freshly ground black pepper to taste

      In food processor with steel knife or by hand, finely chop the mushrooms. Gather a handful at a time and place in a clean towel. Twist...

    • Beef
      (pp. 18-20)

      I feature this popular steak on the menu from early spring until I totally exhaust our half-dozen chive plants, sometime around late June or early July.

      1 T. butter

      6 shallots, minced

      1 c. heavy cream

      1½ T. prepared horseradish

      1½ T. Dijon mustard

      4 (6–8-oz.) tenderloin steaks

      Salt and freshly ground black pepper or Gunflint seasoned salt (page 146)

      6 T. chopped fresh chives

      In small heavy saucepan, melt butter. Sauté shallots for 1 minute over medium heat. Add cream, horseradish, and mustard; reduce by one-third. Season to taste with salt and pepper. Keep warm.

      Season steaks to...

    • Pork
      (pp. 21-22)

      A good accompaniment for this pork roast is horseradish mashed potatoes (page 115).

      2½ lb. boneless pork back loin

      Gunflint seasoned salt (page 146) or kosher salt to taste

      Freshly ground black pepper to taste

      2 c. apple wood chips mixed with ½ c. hickory wood chips

      2 shallots, coarsely chopped

      1 small onion, coarsely chopped

      3 red Delicious apples, cored and coarsely chopped

      1 c. applejack brandy

      2 c. chicken stock, homemade or low-salt canned

      1½ c. heavy cream

      1 T. cornstarch dissolved in 2 T. water

      Salt and white pepper to taste

      Fresh apple slices and parsley sprigs...

  7. SUMMER:: THE BERRY SEASON
    • [Introduction]
      (pp. 23-27)

      One of the summer events many of us living on the Trail look forward to is the berry season. We have an abundance of wild raspberry and blueberry patches surrounding us. Intensely flavored wild strawberries are also found, although the berries are small. A big strawberry measures only one-quarter inch across! And because the plants are right on the ground, picking them is a back-breaking job. Bruce picked strawberries for two hours one summer not too long ago. Much of the picking was on his knees. He got enough berries for three jars of the best strawberry jam I’ve ever...

    • Appetizers
      (pp. 28-29)

      Here is a melt-in-your-mouth appetizer with green onions, shrimp, and crab meat, sautéed golden brown and served with sauce Moutarde de Meaux, a creamy coarse-grain mustard sauce.

      4 green onions, green part only

      1 tsp. butter

      3½ oz. jumbo lump crab meat, picked over and shredded, or substitute imitation crab meat (surimi)

      8 oz. boneless, skinless walleye fillets, cut into 1-in. cubes

      3½ oz. small uncooked shrimp, peeled and deveined

      1 whole egg

      1 c. heavy cream

      1 T. Dijon mustard

      1½ tsp. Worcestershire sauce

      1½ tsp. Tabasco sauce

      ¼ tsp. salt, or to taste

      ⅛ tsp. white pepper, or...

    • Soups
      (pp. 30-30)

      At Gunflint Lodge we smoke boneless skinless chicken breasts over apple wood chips for this soup. Smoked chicken or turkey from the supermarket works just as well.

      2 T. butter

      1 c. carrots, ¼-in. pieces

      1 c. celery, ¼-in. pieces

      1 medium onion, ¼-in. pieces

      ¼ tsp. minced garlic

      4½ c. chicken stock, homemade or low-salt canned

      1 (8-oz.) can whole tomatoes, chopped, juice included

      2 c. cooked wild rice

      1–1½ T. fresh tarragon, chopped

      White pepper to taste

      Julienned smoked chicken or turkey breast as desired

      In large stockpot, melt butter. Add carrots, celery, onion, and garlic; cover....

    • Fish
      (pp. 31-35)

      These fresh flavors perfectly complement the ambrosial taste of fresh trout.

      ¾ c. dry white wine

      1 T. freshly squeezed lemon juice

      2 tsp. minced shallots

      2 T. cream

      ¼ c. unsalted butter, cut into 8 pieces

      Salt and white pepper to taste

      ½ tsp. grated lemon peel

      In stainless-steel skillet or saucepan, combine wine, lemon juice, and shallots. Reduce over high heat until only 2 to 3 tablespoons of liquid remain. Add cream; reduce for 30 seconds more. Add butter all at once, whisking constantly until butter is incorporated into the sauce. Immediately remove from heat. Strain into ceramic...

    • Chicken
      (pp. 36-37)

      This is the all-time favorite pasta dish at Gunflint Lodge. I have tried to kill it, but popular demand always puts it back on the menu. Each serving is made to order and on busy nights there are pans of pasta everywhere. One hot August night Iʹll never forget, I put out 44 of these. I can always count on two to three tables of lodge staff in addition to our regular dinner count when this is on the menu.

      2 T. olive oil

      4 oz. chicken breast meat cut into ¼-in. by 1½-in. strips

      ½ c. sliced fresh wild...

    • Pork
      (pp. 38-38)

      The ʺcrustʺ in the title is not a crust in the crunchy sense, but is rather a savory coating that is rubbed on the meat before roasting and baked on like a dry glaze. The result is juicy, tender meat surrounded by the flavorful crust. The accompanying green peppercorn cream sauce spiked with bourbon adds an earthy pungency.

      All this would be nicely accompanied by roasted vegetables (page 109) and celery mashed potatoes (page 115). Choose a sauvignon blanc or fumé blanc to drink with the dinner.

      1 T. butter

      1 shallot, minced

      3 T. bourbon or scotch

      1½ T....

    • Beef
      (pp. 39-42)

      The versatile dried ancho chili adds delicious flavor and mild heat to this steak sauce. Cilantro-flavored sour cream tops the steak.

      2 ancho chilies, stems removed and seeded

      Olive oil

      2 whole cloves of garlic, peeled

      2 whole shallots, peeled

      ½ c. tomato juice

      ½ c. chicken stock, homemade or low-salt canned

      2 tsp. lime juice, or to taste

      Honey or maple syrup to taste

      Kosher salt and pepper to taste

      ½ c. sour cream

      3 T. fresh cilantro leaves

      ¼ tsp. kosher salt

      6 (6–8-oz.) tenderloin or other steaks

      Soak chilies in hot water for 30 to 40...

  8. FALL:: THE PLEASURES OF THE SEASON
    • [Introduction]
      (pp. 43-47)

      Fall is my favorite time of the year. I’m sure this comes from the fact that it’s the end of the season. Right after Labor Day everyone seems to get a second wind. The end is in sight. When Justine ran the resort, any business after Labor Day was considered a bonus. Even when Bruce and I were married, there wasn’t much September business. We thought it was really daring to stay open to the first of October.

      Everything has changed now. Several years ago the state of Minnesota started to promote fall color, and this awakened interest in fall...

    • Appetizers
      (pp. 48-49)

      This is good pickled fish! Just be sure to let everything ʺageʺ in your refrigerator for at least 5 days before sampling and your patience will be well rewarded. This takes several days to put everything together, plus the aforementioned ʺagingʺ period. Oh, and donʹt worry about the bones in the northern pike; they are so softened by the pickling process you will never notice them. This makes a great appetizer served with crackers.

      1 c. white vinegar

      ¾ c. white sugar

      2 bay leaves

      3 whole cloves

      ½ tsp. whole allspice

      1 tsp. whole mustard seed

      ½ tsp. whole...

    • Soups
      (pp. 49-50)

      This is a quintessential fall soup, resplendent with the golden color of fall leaves. The hearty flavor of squash is complemented by a dollop of tangy sour cream and crisp smoky bacon bits.

      5 lbs. butternut squash

      4 T. butter

      3 large leeks, cleaned and chopped

      1 medium onion, chopped

      5 c. chicken stock, homemade or low-salt canned

      1 tsp. dried thyme

      ½ c. heavy cream or half-and-half (optional)

      1¼ tsp. salt, or to taste

      ½ tsp. freshly ground black pepper

      ½ c. sour cream

      4 T. chopped chives or green onion tops

      8 slices crisp bacon, crumbled

      Preheat oven...

    • Fish
      (pp. 51-54)

      This is an elegant and expensive entrée for a special occasion. For the stuffing, you can use all three of the shellfish mentioned or just one of them, according to taste and availability. Bay shrimp are small uncooked shrimp. At Gunflint Lodge, seafood stuffed shrimp are served with a béarnaise sauce (page 152) sometimes paired with a grilled or sautéed tenderloin steak. If making your own béarnaise seems daunting, serve with a simple lemon butter or butter flavored to taste with fresh lemon juice, minced shallots, and fresh tarragon.

      4 oz. frozen crab meat or surimi imitation crab

      2 oz....

    • Chicken
      (pp. 55-57)

      The best part of the artichoke is combined with sweet roasted tomatoes, fresh herbs, and smoky bacon in this versatile vegetable stew. The ragout also nicely complements roasted rack of lamb or grilled lamb chops.

      4 strips bacon, cut into ¼-in. dice

      4 tsp. minced garlic

      2 T. minced shallots

      ½ c. roasted tomatoes (page 36), julienned

      ½ c. artichoke hearts, fresh or frozen, cut into bite-size wedges

      ¾ c. chicken stock, homemade or low-salt canned

      2 T. fresh basil leaves, cut in julienne strips, or 1 tsp. dried

      6 (6–8-oz.) boneless chicken breasts, with or without the skin...

    • Pork
      (pp. 58-59)

      This is the recipe of Massimo, the Swiss banker son-in-law of my good friends David and Pat Undlin. He loves the Gunflint country because it reminds him of his familyʹs mountain retreat in the Alps (without the mountains, of course). He prepared this delicious pork chop wrapped with a strip of hickory smoked bacon, then sautéed with white wine, fresh rosemary, and sweet cream for me on one of his visits. It has become a favorite on the lodge menu.

      6 (8-oz.) pork chops, each wrapped with a slice of bacon across the meaty portion of the chop and secured...

    • Game
      (pp. 60-62)

      Similar to the bourbon and green peppercorn sauce served with the pork tenderloin on page 38, the green peppercorn sauce that accompanies this grilled venison steak has a pedigree—Jack Daniels Tennessee whiskey. Although technically not a bourbon (itʹs not made in Bourbon County, Kentucky), Jack Daniels adds a charcoal-filtered smoothness to this sauce. For a side dish, choose either the buttermilk, wild rice, and toasted pecan cakes (page 112) or the wild rice pudding (page 113).

      6 (6–8-oz.) venison steaks

      Salt and pepper or Gunflint seasoned salt (page 146) to taste

      1 T. butter

      2 T. vegetable oil...

  9. WINTER:: MAKING ADJUSTMENTS
    • [Introduction]
      (pp. 63-68)

      Spending the winter in the northwoods has always required a bigger adjustment for those of us coming from the city than any other season. Before marrying Bruce, I lived in a Chicago suburb. My employer was a large bank in downtown Chicago. My morning trip to work was via a commuter train filled with hundreds of other commuters. I dressed appropriately to the job—business suits, heels, and nylons. Little allowance was made for weather when deciding what to wear to work. After work, all the attractions and entertainment of a major city were available. As a young college graduate,...

    • Appetizers
      (pp. 69-71)

      This is our signature appetizer. Although the idea of fish sausage may sound strange, everyone who tries this loves it. This recipe makes enough sausage to serve a small party.

      ¾ c. dry white wine

      1 T. champagne vinegar

      2 tsp. minced shallots

      2 T. cream

      4 oz. unsalted butter, cut into 8 pieces

      Salt and white pepper to taste

      ½ tsp. grated lemon peel

      In medium steel skillet or saucepan, combine wine, champagne vinegar, and shallots. Reduce over high heat until only 2 to 3 tablespoons of liquid remain. Add cream; reduce 30 seconds longer. Add butter all at...

    • Soups
      (pp. 72-73)

      Chefs pick up ideas from many places—cookbooks, food publications, and other chefs, to name a few. I developed this soup after working a winemakersʹ dinner for Bob and Kathy Bennett, chef-owners of Bennettʹs Bar and Grill in Duluth, Minnesota. Bob had prepared an ethereal creamy smoked wild mushroom soup for this event. This is my interpretation using fresh cultivated mushrooms. A variation of this recipe combining smoked wild mushrooms and fresh mushrooms won first place at the first annual North Shore ʺSouper Bowl.ʺ

      1 lb. fresh mushrooms, lightly smoked over apple or hickory in stovetop or other smoker

      6...

    • Fish
      (pp. 74-79)

      Here is a quick and easy way to prepare walleye fillets for the oven. The fillets may be prepared in a refrigerator-to-oven casserole ahead of time and popped in the oven just before serving.

      1 lb. walleye fillets

      2 T. butter, melted

      2 tsp. fresh lemon juice

      Minced fresh garlic to taste

      Salt and pepper

      Freshly grated Parmesan cheese

      Heavy cream (optional)

      Preheat oven to 450°F. Lay walleye fillets in shallow casserole. In small bowl, combine butter and lemon juice. Brush over fillets. Sprinkle with fresh garlic. Season lightly with salt and pepper. Bake for 3 to 4 minutes or...

    • Poultry
      (pp. 80-83)

      This stuffing works equally well with fish, either with or without the wild rice. The stuffing is rich and creamy and in no way resembles a traditional bread stuffing. The mushroom flavor is intense and the wild rice adds a pleasant nutty crunch to the stuffing.

      2½ T. butter

      ¼ tsp. minced garlic

      ½ c. finely chopped onions

      ½ c. finely chopped celery

      1 lb. fresh mushrooms, finely chopped

      ½ c. heavy cream

      ½ c. fresh white bread crumbs, as needed for consistency

      Salt and freshly ground black pepper to taste

      2 c. cooked wild rice (about ½–¾ c....

    • Pork
      (pp. 84-84)

      A distinctively flavored roast pork with a triple dose of apple flavors in the sauce: fresh apples, apple cider (or juice), and apple brandy (such as Calvados or applejack). If you donʹt have any apple brandy it may be left out with no harm to the sauce. This roast has enough flavor to stand on its own if you decide not to make the sauce. Try the honey-Dijon coating with grilled or broiled salmon.

      1 (2½- to 3-lb.) boneless pork loin roast

      3 T. Dijon mustard

      1½ T. honey

      Gunflint seasoned salt (page 146)

      Freshly ground coarse black pepper

      1...

    • Game
      (pp. 85-86)

      This is a quickly made romantic stroganoff for two. Serve over wild rice sided by crusty bread, a salad of mixed greens or a buttered green vegetable such as broccoli, and a nice bottle of Pinot Noir.

      1 small clove garlic, minced

      2 T. finely chopped onions

      3–4 oz. wild or cultivated mushrooms

      2 T. butter

      6–8 oz. tender venison, cut into narrow strips

      2 T. dry sherry or white wine

      ¼ c. strong beef or game stock

      1 tsp. Dijon mustard

      ½ c. sour cream mixed with 1 tsp. flour

      ½ tsp. Worcestershire sauce

      Salt and freshly...

    • Beef
      (pp. 87-92)

      When the mercury hides in the bulb of the thermometer and the winter winds howl across Gunflint Lake, shaking clouds of snow from the spruce and pines along the shore, itʹs time for the skier, snowshoer, and sledder alike to head to the cozy environs of the lodge and enjoy a hot bowl of homemade chili in front of the fireplace. Use any ground or cubed meat you prefer, or leave it out for a vegetarian version.

      1 lb. ground beef

      1 c. diced celery

      1 c. diced onions

      ½ c. diced green peppers

      4 cloves garlic, minced

      2 (28-oz.)...

  10. FISH COOKERY:: A COMPENDIUM OF HOW TO CARE FOR, PREPARE, AND ENJOY THE FISH YOU CATCH
    • [Introduction]
      (pp. 93-97)

      As a fishing guide for seventeen summers at the end of the Gunflint Trail, I amassed a wealth of information about the lakes I fished, the best ways to keep fish fresh tasting, and interesting and unique ways to prepare the catch.

      From the beginning I knew there would always be other guides who could catch more and bigger fish, but I figured few of them could match me in preparing shore lunches. Over time gourmet shore lunches prepared over a campfire became my specialty.

      I started my clients out with such appetizers as home-smoked lake trout on crackers with...

    • Cooking Fish: A Primer
      (pp. 98-99)

      During my seventeen summers as a fishing guide, I cooked hundreds of shore lunches over campfires. I discovered that by continuing to feed dry wood to my fire and thus keeping a good flame going, I would have the right amount of heat to produce the correct temperature for frying. To check when that point had been reached, I tossed in a potato or dipped the tail end of a breaded fillet into the grease. If the potato or the fillet sizzled and bubbled vigorously, the grease was ready.

      At home in the kitchen it’s a different story. If you...

    • Breadings and Batters
      (pp. 100-102)

      This is more or less the traditional breading packed by guides everywhere in the North.

      1 c. flour

      1 tsp. salt

      ½ tsp. black pepper

      2 tsp. paprika

      ⅓ c. corn meal, cracker meal, or potato granules

      Put all ingredients in a bag. Shake well to combine. Shake fish in bag to coat before pan frying or deep frying.

      TIP: With the exception of the beer batters and the one-step breadings (like the traditional guide’s shore lunch breading), you can bread the fish well in advance. Just bread fish fillets or pieces, such as finger-sized pieces, several hours in advance...

    • Fish Sauces
      (pp. 103-104)

      This excellent tartar sauce was a staple in my shore lunch box when I worked as a fishing guide. Now it is a staple in the dining room.

      1 c. mayonnaise

      3–4 T. finely chopped dill pickle

      1 T. minced onion

      1 T. chopped capers (optional)

      1 T. chopped fresh parsley

      ½ tsp. dried tarragon or dried dill weed

      1 tsp. sugar

      ¼ tsp. salt, or to taste

      1 tsp. prepared mustard

      ½ tsp. fresh lemon juice, or to taste

      Freshly ground black pepper to taste

      1½ T. finely chopped pimiento-stuffed green olives (optional)

      1 hard-boiled egg, chopped (optional)...

  11. ACCOMPANIMENTS
    • Vegetables
      (pp. 108-111)

      There are lots of ways to grill vegetables. This is the Gunflint version. Marinating the vegetable in a balsamic vinaigrette before grilling adds flavor.

      1½ T. balsamic vinegar

      6 T. olive oil

      Salt and freshly ground black pepper to taste

      1–2 tsp. minced garlic, if desired

      2–3 tsp. finely chopped fresh herbs, such as rosemary or thyme, if desired

      3 medium zucchini, ends trimmed and halved lengthwise

      3 medium yellow squash, ends trimmed and halved lengthwise

      1 red onion, peeled and cut into ¼-in. thick slices

      8 oz. fresh whole mushrooms

      In small bowl, whisk balsamic vinegar and...

    • Wild Rice
      (pp. 112-113)

      Serve these savory little cakes with game, grilled meats, and poultry.

      ½ c. sifted all-purpose flour

      ½ tsp. baking soda

      ½ tsp. baking powder

      ½ tsp. salt

      ¼ tsp. freshly ground pepper

      1 egg

      ½ c. buttermilk

      1 T. whipping cream

      1½ T. chopped shallots

      1½ c. cooked wild rice

      ¼ c. chopped pecans, toasted

      In medium bowl, combine flour, soda, baking powder, salt, and pepper. In small bowl, whisk together egg, buttermilk, and whipping cream. Add to dry ingredients; stir until well blended. Add shallots, wild rice, and pecans; mix well. Fry as for pancakes. Makes about 12 2-inch...

    • Potatoes
      (pp. 114-117)

      My general rule of thumb for these potatoes is to add one whole peeled clove of garlic per potato. Add more or fewer garlic cloves to adjust the intensity of the garlic to your preference.

      2½ lb. red potatoes, peeled and halved

      6–8 large cloves of garlic, peeled and halved

      4 qt. cold water seasoned with 1 T. salt

      2–4 T. soft butter, if desired

      Sour cream as needed; use full-fat, light, or nonfat as desired

      Salt and freshly ground black pepper to taste

      In large saucepan, combine potatoes and garlic in salted water. Bring to a boil...

    • Bread-Based Side Dishes
      (pp. 117-118)

      This recipe lends itself to all sorts of variations. This and the three variations that follow are my favorites.

      4 c. Italian or French bread, cut into ¾-in. cubes

      1 small onion, chopped

      1 rib celery, chopped

      4 eggs, beaten

      ½ c. half-and-half

      ¾ c. heavy cream

      2 tsp. rubbed sage

      ½ c. dried cranberries

      Salt and fresh ground black pepper to taste

      Preheat oven to 350°F. In medium bowl, combine bread cubes with the onion and celery. In small bowl, beat eggs with half-and-half and cream. Whisk in sage and cranberries. Season to taste with salt and pepper. Spray...

  12. BREADS
    (pp. 119-130)

    Answers to a few simple questions can make bread-baking much easier to understand. The following are a few of the most common questions I have been asked.

    What is the best flour to use for bread-baking? Higher gluten flours such as those labeled “bread flour” work best.

    How do retail bakeries make some rye breads black? Caramel color, made from caramelized sugar. It is available from specialty bakery shops and some mail order catalogs such as The King Arthur®Flour Baker’s Catalogue (800-827-6836).

    How do you determine when bread dough has doubled? Punch a finger into the dough about ½...

  13. DESSERTS
    (pp. 131-142)

    Northwoods activities produce a heavy craving for sweets and the quick energy and psychological lift they provide. Gunflint Lodge is happy to do its part in satisfying such urges with several sources of sweet temptations. For starters, complimentary homemade cookies are available, along with coffee, tea, and hot chocolate, for guests and visitors alike. Freshly baked desserts are a hallmark of dining at Gunflint Lodge.

    Homemade and homestyle are the key words for desserts at Gunflint Lodge. For most of the year, a professional baker is employed to make desserts as well as to bake breads and breakfast pastries. An...

  14. THE GUNFLINT PANTRY
    • Seasonings
      (pp. 146-146)

      2 T. dried basil

      2 T. garlic powder

      2 T. gumbo filé

      2 T. dry mustard

      2 T, onion powder

      2 T. dried oregano

      ½ c. paprika

      ¼ c. ground black pepper

      2 T. cayenne pepper

      2 T. ground white pepper

      1 c. kosher salt

      2 T. dried thyme

      In medium bowl, combine all ingredients and mix well. Makes about 3 cups.

      Use this all-purpose seasoning as we do at the lodge to add tantalizing flavor to cuts of beef, pork, poultry, and game.

      1 tsp. Cajun seasoning

      1½ tsp. celery salt

      2½ tsp. granulated garlic

      1½ tsp. onion powder...

    • The Stock Pot
      (pp. 147-149)

      The secret to many fabulous sauces and great soups is fine stock. In many professional kitchens, because of economy and labor costs, traditional stocks have been completely or partially replaced by commercial bases, those pastes or powders that contain much salt and the essence of the stock it emulates.

      Stock is created by simmering bones, water, aromatic vegetables, and seasonings together. If the bones are browned first, the stock will be brown. If they are not, it is referred to as white stock. Browning the bones first also gives the stock a richer, more robust flavor. No salt is added...

    • Sauces
      (pp. 150-154)

      Throughout this cookbook such instructions as “reduce to the consistency of heavy cream” and “reduce to a saucelike consistency” are frequently used. The consistency of heavy cream varies according to the amount of butterfat. The heavy cream that you buy in the grocery store is considerably thinner than the approximately 40 percent butterfat cream we use in the lodge kitchen. And what seems a proper “saucelike consistency” to one person may be too thin or too thick for others. So what does constitute the proper consistency of a sauce?

      Generally speaking, most sauces, including gravies, should be thick enough to...

  15. INDEX
    (pp. 155-162)
  16. Back Matter
    (pp. 163-165)