Clam Lake Beer Company is an awesome 40 tap beer bar and soon to be brewery at the beginning of 2014. Nestled in a Historic building in the heart of downtown Cadillac it is a refreshing and surprising find.
With 40 forty taps of primarily Michigan craft brewed beer you are mostly certainly going to find a beer to enjoy! Brewers such as Founder’s, Short’s, Bell’s, Perrin, Right Brain and many others show up on the rotating tap list.
More importantly the Menu offers many delicious beer friendly items to nosh on. Beer friendly shareables such as the hummus platter with naan bread, pretzel bites with spicy mustard and smokey beer cheese, beer steamed mussels, calamari, and of course one of my favorites nachos.
Clam Lake Beer Company also features brick fired pizza and quesadillas. Which are perfect for sharing or as a meal. I had the sausage and goat cheese pizza. Wild mushroom pesto, portabello mushroom, goat cheese, herb infused oil, roasted garlic, sausage, caramelized onion, mozzarella and provolone. This pizza was simply to die for! I can’t emphasize enough how good it was!
They also offer a nice selection of Black Angus burgers and sandwiches that will satisfy your hunger. If you looking for something lighter they offer some unique and tasty looking salads.
Recently they have started offering a couple of dinner options on thursday, friday and saturday and I must say the walleye and ribeye look delicious.
I look forward to visiting Clam Lake Beer Company again soon when I get up to Caberfae Peaks for some skiing!
Clam Lake Beer Company has a very comfortable and friendly atmosphere and has had many positive reviews online and from my many beer loving friends. I highly recommend stopping in for a visit if you are in the Cadillac, Michigan area.
Cadillac offers a wide variety of attractions for the vacationing tourist. Downhill skiing, snowmobiling, fishing and golfing to name a few of the most popular activities in this Northern Michigan town.
I really Love this twist on Classic Thanksgiving stuffing. Sage sausage gives it a wonderful flavor and the Wild Rice gives a nice texture and nuttiness.
2 cups fine diced onion
2 cups fine diced celery
1 lb of Sage Sausage
3 cups Turkey Broth
16 cups dried bread cubes
2 cups cooked Wild Rice (2/3 cup dry cooked with 2 cups water for 1 hour)
Saute the onions, celery, and sausage together until the meat browns and the vegetables are soft. Add broth and bring to a simmer. Toss bread with the egg and herbs. Add to your veggies and broth and stir well. Season with salt and pepper.
Your now ready to stuff your bird or using muffin papers and a muffin pan, fill with stuffing and dot with butter. Bake at 350 degrees 15-20 minutes until hot and golden brown!
A great recipe for Thanksgiving. This delicious Pecan Pie is really super easy to make. One of the most important steps in this recipe is to toast your pecans ahead of time before making your filling to really bring out the Pecan flavor.
1 cup Maple Syrup
1 cup Brown sugar
4 TBSP Melted butter
1 1/2 cups Toasted Pecans
2 oz of Bourbon
1/2 tsp salt
Toast your Pecans in advance at 325 degrees. This can be done days in advance if you wish. Combine eggs and brown sugar and whisk until slightly fluffy looking. Whisk in salt, butter, Bourbon and Maple syrup. Stir in your Pecans and pour into your pie crust. You an use any pie crust recipe that is your favorite. Although not traditional I think a graham cracker crust would go amazingly well with Pecan Pie.
I preheat my oven to 450 and as soon as I put the Pie in turn it to 325 and bake about 50 minutes until the middle is set. This method helps get the crust browning with out over cooking the filling.
Look here there are many amazing things about fall. Apples, Beer, Brats, Pumpkins, Cider, Tailgates, Oktoberfest Celebrations.
Let’s face it who doesn’t love soft pretzels??? They are a great snack with cheese sauce or your favorite type of mustard.
Pretzel dough is awesome for making Brats in a Blanket and I will show you how to make them here.
I like to use my sourdough starter but you can use water and 1 pkg of yeast if you like.
1 1/2 cups sourdough starter
1 TBSP sugar
2 tsp salt
4 1/2 cups all purpose flour
2 oz melted butter
10 cups water
2/3 cup baking soda
1 egg yolk
Using your sourdough starter or 1 1/2 cups water and 1 pkg of yeast. Mix in the 1 TBSP sugar and 2 tsp salt.
In a stand mixer combine flour, melted butter and yeast mixture. Mix until the dough forms a ball and cleans the side of the bowl. This is a dry stiff dough that may be made be hand but does require a lot of work!
Place your dough in a lightly oiled bowl and cover and allow to rise until doubled.
Bring your water and baking soda to a boil. We can now roll out the dough, shaping into pretzels or small rectangles to wrap our Brats with. When finished shaping we are now going to put our pretzels in the boiling water for about 30 seconds. Remove and place on a lightly greased cookie sheet. Beat your egg yolk with a tablespoon or two of water. Brush the pretzels with the egg wash and sprinkle with salt, poppy seeds, etc.
Bake at 425 for 12-15 min for pretzels or until golden brown. For Brats I start at 350 degrees for 15 minutes to make sure the Brats get hot and then turn things up to 425 to get a nice color on them.
Commercial pretzels are interestingly enough dipped in food grade lye which is caustic but the cooking reaction makes them safe. Food grade lye is important because it contains no bad heavy metals.
I really hope you try this recipe! It is so yummy and there are so many thing you can do with pretzels! I would even suggest doing pretzel bites and after boiling them and finishing with egg and salt spread out on a cookie sheet with wax paper and freeze. After the are frozen solid place in a ziplock bag and you have a ready to bake snack!
We are going to want at least a 3 day supply of food per person. Of course you may prepare for a longer period of time as well. By taking an Inventory of foods you have and use we have taken the first step towards planning.
Step two in our plan is taking into consideration a 3 day food supply and the number of people in the household we can create a Par level list of items to have on hand. I would suggest keeping this list taped inside the door of your cupboard or pantry. When you prepare to go to the grocery store and shop you can go thru your list and replenish any items you may have cooked or used.
Even though these items are Non-Perishable and shelf stable. I prefer this method to keep things rotated and fresh.
My food supply list is rather large and certainly could be stretched for more than 3 days. I do however want to eat well!
Now for some ideas on how to use these foods.
No-Cook Southwest Bowl
1 package ready to serve rice
1 can black beans
1 can of chicken
1 jar of salsa or tomatoes and peppers (Rotel)
tortilla chips (if available)
Simply open the rice, beans, chicken, salsa (or tomatoes) and mix together. You may eat it with tortilla chips if you have them available or crush the chips and sprinkle them on the top. You may easily adapt this recipe to what you have. For example canned sweet corn would be a great addition
I prefer to drain the black beans but in an extreme situation I would not. Why waste extra vitamins and calories.
No-Cook Asian Bowl
1 package ready to serve rice
1 can chop suey or stir fry vegetables
1 can chicken or tuna or salmon
Simply open the rice, vegetables and the canned meat or fish and mix together. Season with soy sauce to your liking.
Kitchen Pantry Trail Mix
1 cup Breakfast Cereal (I like Go Lean Crunch)
1/2 cup Nuts (peanuts, mixed nuts, whatever you have)
1/2 cup Dried Fruit (I like Michigan tart cherries)
1/2 cup Chocolate chips
1 cup Pretzels
This an easy Trail Mix an adaptation of trail mix commonly carried by hikers. Mix together and carry in a zip lock bag or plastic container. Easy quick snack and source of calories while on the go. No right or wrong way to make it, so you can add or subtract to suite your tastes. Breakfast Cereal is a common kitchen pantry staple for most people.
The video below demonstrates the many varied ways you can use Bannock Bread Dough.
September is Emergency preparedness month, and Bannock bread is a very versatile stable that can be combined with other shelf stable foods to prepare a very satisfying meal. I am going to explore some uses and possibilities below. It is certainly not a comprehensive list, with a little creativity you can find many ways to use Bannock bread.
Bannock bread is a type of quick flat bread which dates back to Scotland. It is also very common to the Indigenous tribes of North America and may have been introduced to them by the many Scotts that came to North America with the Hudson Bay Company. It is also commonly called fry bread or Indian bread.
It is a common recipe that is often used by campers, hikers, and boy scouts. It is easily cooked over a fire on a stick or as a simple flat cake about an inch thick. You can easily prepare the mix in advance and mix with water as needed, thin it down and you can make pancakes.
I am going to explore other ways you can use this dough.
You may use this stiff dough to make dumplings to fortify a soup or stew. Simple roll out the dough into a small log. Cut in to individual dumplings and add to your soup or stew and simmer until they are cooked through. A great way to extend your rations and provide a filling meal in an emergency.
Another treat is hand pies. Canned fruit filling for pies provides a sweet treat. If you have dried fruit simply soak it in water, or better yet simmer with a little water and sugar to make a filling. Roll out the dough into a circle and fill, folding over into a half moon, sealing the edges. Pan fry for a few minutes per side until golden brown.
Savory pies are also good. Be creative. Mix instant mashed potato mix with water and fill and fry and you have a make shift pirogi! Spam and sauerkraut. Canned chicken and vegetables? Just a few ideas.
One of the easiest ways to cook in an emergency is to boil water. Using two pans, aluminum foil, a pie pan, etc. You can create a double boiler. Roll out your Bannock dough into a circle and fill. Pull the edges up around the filling creating a purse. Place in the pan over simmering water and cover. Cook 20 minutes or so until they are cooked thoroughly. I like to use beef jerky mixed with bbq sauce for a hearty flavorful bun. Canned chicken mixed with some canned stir fry vegetables give you an Asian inspired treat. Any type of filling will work so be creative.
Basic Bannock Dough Recipe
Many variations are possible but I would encourage you to keep a dry mix on hand made with nonfat dry milk powder or buttermilk powder. This will give your bread extra flavor as well as vitamins.
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/4 cup nonfat dry milk or buttermilk powder
1 TBSP vegetable oil or shortening
Oil and dry milk are desirable but may certainly be omitted in a pinch. Generally adding a half cup of water per cup of mix is sufficient. You may thin it down more for pancakes or need in more mix for a very stiff dough depending on your needs.
The basic bread dough maybe wrapped around a green stick and cooked over an open fire. Another common method is try fry a one inch thick cake in a frying pan for about 10 minutes per side until golden brown. You may also bake it in a dutch oven or reflector oven.
Some other ideas for the basic bread is adding nuts and dried fruit. Or you may add some some dry herbs and garlic for a savory bread. Roll out the dough and sprinkle with cinnamon and sugar. Roll it up and cut into cinnamon rolls.
You may also improve the vitamin make up of the mix by adding a tablespoon or two of other whole grain flours.
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