05/14/2007

Cook's Corner

Zaccaro's Market to open in Charlevoix

Northpointe Food Ventures is opening a Zaccaro's Market in Charlevoix June 15.

Northpointe owns and operates The Boathouse and J&S Hamburg in Traverse City, and Village Inn Pizza in Charllevoix. Their long-term plans are to relocate J&S Hamburg in new space that will also house Zaccaro's Market and Assaggio Wine Bar and Kitchen on West Front Street in Traverse City.

Meanwhile, the Charlevoix location will be a smaller version of the planned Traverse City operation.

"This market will be a way for us to test some of our signature items that will be showcased in our future Traverse City store,” said Cindy Warner, managing partner of Northpointe Food Ventures.

Zaccarro's will feature rustic breads, prepared food items and other private label sauces and tapenades.

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Awhile back a reader wrote asking if anyone had a recipe for Gov. Milliken's Birthday Cake, which ran in the newspaper back during the governor's tenure.

Elsie M. Randall of Traverse City sent in a clipping with the recipe.

"Through the years, I've collected probably hundreds of recipes,” she wrote. "Some of them I make, some I do not.

"Truthfully, I'm not sure I have ever baked this cake. However, I was very interested since my husband was Gov. Milliken's barber for many years, both prior to and during his years as governor. This cake sounds delicious and I intend to make it yet one of these days.”

The Governor's Birthday Cake

• 1&1/2 c. sifted cake flour
• 2 t. baking powder
• 1/2 t. plus 1/8 t. salt
• 1/2 t. cinnamon
• 1 c. butter
• 2 c. sugar
• 4 eggs, separated
• 1 t. vanilla
• 1 c. grated unsweetened chocolate
• 1 c. very finely chopped unblanched almonds or black walnuts, optional
• 2 medium potatoes, cooked, chilled and grated (1 c. grated)
• 1/2 c. milk

Mix and sift flour, baking powder, salt and cinnamon. Cream butter; add sugar and continue creaming until light and fluffy. Add egg yolks; one at a time, beating well after each addition. Add vanilla. Add chocolate and nuts and mix well. Add potato and mix gently. Add sifted dry ingredients alternately with milk, mixing just enough after each addition to keep batter smooth. Beat egg whites until stiff and fold into batter. Spoon batter into a greased nine-inch tube pan. Bake in a preheated 350° oven about one hour. Cool and spread with white or chocolate frosting, if desired.

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If you are looking for or have food ideas or a specific recipe, 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 email: kgibbons@record-eagle.com. To print out or email Cook's Corner recipes, visit www.record-eagle.com.