07/30/2007

Cook's Corner

Conservancy plans a picnic

FROM STAFF REPORTS

The Leelanau Conservancy will hold its annual Friends Picnic and Auction starting on Thursday at Woolsey Airport near Northport. The picnic will begin at 5 p.m.

This year's picnic will feature an expanded live auction, with eight offerings. Among them: dinner, wine tasting and cooking lesson with chef Mario Batali; a Caribbean cruise for two on the luxury line SeaDream; weekends at a Chicago B&B or Manhattan penthouse; a morel-hunting excursion with Leif Sporck; apple picking and dinner for 16 at Ann and Don Gregory's Suttons Bay orchard; and dinner for eight on the Crystal River prepared by chef Rose Hollander.

Bidding on 100 items is in progress at www.theconservancy.com. Proxy bidding is also available for those who cannot attend the picnic.

Before the picnic, a number of field trips will be offered beginning at 3 p.m. Options include a kids' mystery hike; a tour of newly acquired conservancy lands along Lake Michigan; historical walking tour of Northport; and a hike at the conservancy's Kehl Lake Natural Area with director Brian Price. A kids tent for those 3 to 12 years old and music by Cabin Fever are also on tap.

All proceeds of the auction benefit land protection efforts in Leelanau County. The evening begins with local wines and six appetizers created by Leelanau chefs that feature fresh local produce. A catered dinner using more local foods follows. After dinner comes a short program announcing the conservancy's Volunteer and Business Partner of the Year.

The cost of the picnic is $30 for adults and children 12 and older. For children younger than 12, parents can choose from kid-friendly food for $5 or can purchase a regular food ticket for kids for $10. The registration deadline is today. After that, the adult price goes up to $35. Registration is limited and on a first-come, first-serve basis.

For more information and to register, call (231) 256-9665 or visit www.theconservancy.com.

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On Sunday, Aug. 26, the 12 who successfully bid on this event at the Leelanau Conservancy's annual Friends Picnic and Auction will join Mario Batali for an evening of hands-on cooking lesson, wine tasting and, as Batali says, "Sunday supper in the true style of Rome.”

The event will take place in the Epicure Catering kitchen at Cherry Basket Farm in Omena. Guests will arrive at 4 p.m. and taste wines from Leelanau Peninsula's Mawby Vineyards and southern Italy along with some handmade salumi from Babbo ristorante in New York City.

Guests then will participate in the creation of the meal, which will include frascati with peaches and crostini, artichokes, pecorino, fettuccine, lamb, cherries and apricot.

Batali, who splits time between New York City and Leelanau County with his wife and their two sons, was named "Chef of the Year” in 2005 by the James Beard Foundation.

The minimum bid on this item is set at $5,000.

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In The Baltimore Sun's Recipe Finder, Sherry White of Nashville was trying to find a recipe for a chocolate icebox pie similar to one she had once in a restaurant in Knoxville, Tenn.

Nancy Wade of Lee, Mass., sent a recipe for a chocolate icebox pie she found on www.recipezaar.com. She says, "It is delicious and easy to make.”

Icebox pies are truly an old-fashioned treat, but not for anyone counting calories. This recipe was slightly more gourmet than others that were received. It is made with real whipped cream, not Cool Whip, and the filling is made from scratch instead of a box of instant chocolate pudding mix. Remember to make this pie the day before you want to serve it so that it has time to set up in the refrigerator.

Chocolate Icebox Pie

• 2/3 c. milk
• 3/4 c. semisweet chocolate chips
• 1/4 c. cold water
• 2 T. cornstarch
• one 14-oz. can sweetened condensed milk
• 3 large eggs, beaten
• 1 t. vanilla
• 3 T. butter
• one 6-oz. ready-made graham-cracker crust
• 1 c. whipping cream
• 1/4 c. sugar
• 1/2 c. chopped toasted pecans
• one 1&5/8-oz. Hershey's milk chocolate bar, in pieces

Heat milk in a 3-quart saucepan over medium heat until it begins to bubble around edges (do not boil). Remove from heat and whisk in chocolate chips until melted. Cool slightly. Stir together cold water and cornstarch until dissolved. Whisk cornstarch mixture, milk, eggs and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until thickened and smooth. Do not overcook. Remove from heat and whisk in butter. Spoon mixture into piecrust, cover and chill for at least 8 hours.

Before serving, beat cream at high speed with mixer until foamy; add sugar and beat until soft peaks form. Spread whipped cream over filling, then sprinkle pecans and candy pieces on top. Serves 6 to 8.

Per serving (based on 8 servings): 631 calories, 10 g protein, 39 g fat, 18 g saturated fat, 65 g carbohydrate, 2 g fiber, 151 mg cholesterol, 237 mg sodium

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If you are looking for a specific recipe; want to try and obtain the recipe for a dish you had in a restaurant; have a cooking dilemma — or have solved one and want to pass on what you learned; had good (or bad) luck with a food product; or have other information of interest to fellow cooks, please send it to: Cook's Corner, Traverse City Record-Eagle, P.O. Box 632, Traverse City, MI 49685; call (231) 933-1452 or (800) 968-8273; or e-mail: kgibbons@record-eagle.com.