Savoring the Season

Dine fireside alongside crystal Lake Bellaire, or create your own memorable holiday spread.
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Lakeview Restaurant
Photography by Brian Walters

Comprised of three villages within 4,500 acres of majestic forested landscape with sweeping views of ski mountains and scenic Lake Bellaire, Shanty Creek Resorts celebrates the season in savory style at its annual Tannenbaum Blitzen. Hosted at Ivan’s Mountainside Grill in Schuss Village, this event to benefit area kids in need features a community pasta buffet, carols around the Christmas tree, visits with Santa and a torchlight parade on Dec. 14.

Those who can’t make the date can still benefit others by serving these enticing dishes courtesy of Executive Chef Andrew Reh, who oversees all food and beverage operations at Shanty Creek Resorts and was named “Culinary Star of the Industry” from the Michigan Lodging and Tourism Association in 2012 at the annual Governor’s Conference on Tourism.


Twisted Pasta

Recipe courtesy of Executive Chef Andrew Reh, Shanty Creek Resorts
YIELDS: 8 Servings

Twisted Pasta
Photography by Beth Price

2 pounds 13-15 count shrimp, peeled and deveined
1 pound cooked lobster meat
1 package fusilli pasta
8 ounces chicken stock
4 ounces heavy cream
8 ounces white wine
4 ounces lemon juice
8 ounces unsalted butter, cubed and chilled
8 ounces cherry tomatoes, halved
8 ounces fresh baby spinach
3 tablespoons minced garlic
3 tablespoons olive oil
Kosher salt
Fresh ground black pepper

Cook pasta; drain and reserve. In a large pan heat oil over medium heat. Add shrimp, season with salt and pepper. Sauté until almost done. Add garlic and sauté for 2 minutes. Add wine and reduce by half.

Add chicken stock, cream, and lemon juice. Bring to a boil. Whisk in chilled butter one cube at a time. Remove from heat. Add lobster meat, spinach and tomatoes. Toss with cooked pasta.


Pork Rapoza

Recipe courtesy of Executive Chef Andrew Reh, Shanty Creek Resorts
YIELDS: 8 Servings

Pork Rapoza
Photography by Beth Price

3 pounds boneless pork loin
8 slices applewood smoked bacon
1 fennel bulb, trimmed and thinly sliced
1 cup dried cherries
1 recipe Sauce Rapoza
1 recipe Spatzle
3 tablespoons olive oil
8 bamboo skewers
Kosher salt
Fresh ground black pepper

Cut pork into eight six-ounce portions. Wrap each with a slice of bacon. Secure with bamboo skewer.

Season with salt and pepper. Grill about 4 minutes on each side. In a large pan heat oil over medium heat. Add the fennel and sauté until golden brown. Add Spatzle (see recipe) and sauté until golden brown. Add dried cherries. Serve with Spatzle on plate. Place pork on top and spoon Sauce Rapoza (see recipe) over pork.

SPATZLE
YIELDS: 8 Servings

2 cups all purpose flour
¼ cup cold water
2 extra large eggs
1 teaspoon salt

Bring 2 quarts of water to a boil. Place flour and salt in large bowl. Crack eggs into bowl. Whisk eggs into flour/salt. Whisk in water slowly until a loose, runny dough is formed. Place a colander over pot of water; add dough and pass through holes into boiling water. Stir. Boil 3 minutes while stirring. Drain and reserve.

SAUCE RAPOZA
YIELDS: 8 Servings

1 cup water
1 cup granulated sugar
1 16-ounce can dark cherries, drained
6 ounces brandy
2½ cups veal demi glace

In a saucepan combine water and sugar. Bring to a boil to form simple syrup. Reduce until the syrup begins to caramelize. In a separate pan heat the brandy, cherries and demi glace. Add to the syrup. Mix well with blender; reduce for 5 minutes. Strain sauce and reserve.

This season savor Black Diamond, too, an exclusive Shanty brew crafted by Short’s Brewing.


Lisa M. Jensen is editor of Michigan BLUE Magazine.

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