Autumn on the water in Michigan is all about cozy: Crisp walks on wooded trails, quick dips in still-temperate lakes, sun-warmed towels to wrap around your shoulders, and, perhaps best of all, reveling in the toasty shades of russet, amber, crimson, and scarlet that fill the skies and the air with their own special sweetness.
After days like these, keep that fall feeling alive with a cocktail party at the cottage that’s quick, easy, and brimming with five-star autumn flavors. We’ve assembled some great recipes using mouth-watering artisanal products from Petoskey’s American Spoon, which have tantalized foodies for more than four decades.
Founded in 1982 in Petoskey by Justin Rashid and New York chef Larry Forgione, American Spoon has amassed many awards, including Rashid’s “Who’s Who of Food and Beverage in America” from the James Beard Foundation, and it’s received accolades from every culinary magazine since the company’s inception. American Spoon’s long list of epicurean delights range from granolas to gifts — all of which are meticulously hand-made and come from goods produced by Michigan’s finest small growers.
Today, American Spoon is owned by Rashid, his wife, Kate Marshall, and their son, Noah Marshall-Rashid, the company’s new-generation leader, who’s keeping the pure culinary ethos alive with exciting products such as a small-batch mustard made with Michigan craft beer and a hand-picked wild blueberry conserve from Upper Peninsula berries.
“It’s a constant evolution,” Marshall-Rashid says, adding: “We put exceptional flavors first. (They’re) unlike anything you can find.” For example, when fresh New Haven peaches come in, he shuts down the entire canning line and his staffers “fresh-process” the peaches — 20 people sit down and start peeling (by hand) at once. “Nobody else is doing it like us,” he says.
Amen.
OK, so now it’s five o’clock somewhere. Cocktail time! Get ready for a taste thrill with American Spoon’s Bloody Mary Mix, flecked with dill and hand-grated horseradish, and a host of fine finger-foods to sate your senses.
BLOODY MARYS
Serves: 8
PREPARATION
For each drink, pour one ounce of vodka and three ounces of American Spoon Bloody Mary Mix over ice. Stir to combine. Garnish with fresh dill sprigs, lemon wedges, celery sticks, cornichons, crunchy dill spears, stuffed olives, and spicy pepperoncini.
THE DIVINE EDIBLES
To pair with the Marys, American Spoon culinary director Chris Dettmer offers some of his favorite recipes on the following pages. Let’s dig in!
CHEESE/CHARCUTERIE BOARD
Assemble your favorite cheeses (a sharp cheddar is good) and sausages on a wooden board, paired with American Spoon Whole Seed and Golden Ale mustards (made with Michigan sparkling wine and craft beer, respectively). Other treats that are divine with sharp cheeses: Bartlett Pear Preserves, with pears grown by Fredrickson Farms in Northport; Chili Jam’s chilis, which are grown at historic Coveyou Scenic Farm in Petoskey; and the balsamic-brown sugary Apple & Onion Jam, made with Michigan Ida Red apples.
SPICY PIMENTO CHEESE WITH CHILI JAM
Prep time: 5 minutes | Serves: 10-12
INGREDIENTS
1 cup cream cheese
1/2 cup mayonnaise
1/2 to 1 jar American Spoon Chili Jam
14 ounces extra sharp cheddar cheese, grated
3 tablespoons minced chives
Salt and pepper to taste
Fresh veggies or crostini
PREPARATION
Place the cream cheese in a medium bowl and stir until softened. Add the mayonnaise and half the jar of Chili Jam, and mix well. Add the grated cheddar cheese, chives, and salt and pepper, and stir to combine. Taste for seasoning and stir in additional Chili Jam until desired heat level is achieved. Cover and refrigerate until ready to serve.
CHILI JAM CHICKEN SKEWERS
Cook time: 10 minutes | Prep time: 30 minutes, plus refrigeration overnight
INGREDIENTS
2 pounds chicken breast
1 red onion, quartered
1 jar American Spoon Chili Jam
Kosher salt to taste
PREPARATION
Trim the chicken of any skin, bone, or sinew, and cut into bite-sized pieces. Cut the onion into quarters. Thread the chicken pieces and onion petals onto skewers, alternating a few pieces of chicken, then a few onion petals. Place the prepared skewers in a deep casserole and sprinkle all over with salt. Using about two-thirds of the jar, rub the Chili Jam into the chicken. Reserve the remaining jam to serve at the table. Cover the marinated skewers and refrigerate for at least 8 hours or overnight.
Remove the skewers from the refrigerator and roll them around in the marinade again. Prepare your grill; you’ll want a nice, hot fire. When the coals are ready, grill the skewers for about 8-10 minutes, turning once, until the chicken is cooked through and a little charred. Serve with the remaining Chili Jam.
SMOKED SALMON BAGEL WITH WHOLE SEED MUSTARD
Cook time: 5 minutes | Prep time: 10 minutes
INGREDIENTS
1 bagel (plain, pumpernickel, or everything)
1 tablespoon cream cheese, softened
1-2 ounces smoked salmon
2 tablespoons American Spoon Whole Seed Mustard
Chopped fresh dill
Watercress
PREPARATION
Toast the bagel and spread with cream cheese. Break the salmon into small chunks and scatter over the cream cheese. Dollop a few spoonfuls of mustard on top, and garnish with dill and watercress.
MORE INFORMATION:
American Spoon’s original shop is at 411 E. Lake St., Petoskey. Other Michigan stores are in Harbor Springs, Charlevoix, Traverse City, and Saugatuck. Order online at spoon.com.
Facebook Comments