Archive for the ‘Recipes & Suggestions’ Category

24 September 2014 by megan@spoon

A Simple Evening to Celebrate Summer

a simple evening

A few weeks ago, after the crowds had gone and the pace of life had slowed down a bit, we gathered with friends at a gorgeous home along the Lake Michigan shore for a simple celebration of summer. We’ve long been fans of Megan & Mike Gilger’s blog The Fresh Exchange, so when they invited us to be a part of one of their Simple Evenings, along with our friends at Huzza, we got our notebooks out and started planning a simple menu centered around the agricultural abundance of September in Northern Michigan.

little red truck

chris dettmer nicholas roznowski a simple evening

We filled the back of our little red pickup truck with peaches and tomatoes and corn, eggplant and herbs and pickled chanterelles, and some of our favorite jars, and then Chris and Nicholas got to work in the kitchen. So serious, those two!

cocktail mixing at the wet bar

jam jar cocktail with blueberry-lime preserves

simple evening american spoon huzza


The evening began with our signature Jam Jar cocktails, a favorite at our Café and the perfect companion to the trio of simple bites Chris and Nicholas put together. While Chili Jam-marinated chicken skewers sizzled on the grill, we noshed on fresh ricotta with cherry tomatoes, deviled eggs with our Cucumber Pickle Relish, and smoked whitefish with our Whole Seed Mustard.

simple evening dinner huzza american spoon

huzza table

All of this gorgeous food was made even more gorgeous by the gorgeous serving pieces our friends at Huzza carefully selected for the evening. Kate and Rad MacCready have impeccable taste and a knack for discovering beautiful, unique things wherever they go. Since they opened in 1978, their store has been filled with some of the most lovely pieces in Northern Michigan, gathered from antique markets and craftspeople all over the world. The second generation staff at Huzza is especially talented at mixing high and low, old and new–an aesthetic perfectly matched to the elegant simplicity of the food we prepared. The table they made themselves, to accommodate twenty people and a trough full of beer and wine.

 a simple evening in harbor springs

chris dettmer serves chili jam chicken skewers

 rusti corn salad

eggplant, grilled and pickled

a simple evening summer dinner

chili jam chicken skewers

chili jam

over the top peach pavlova

For dinner, we passed dishes around the table, family style. We started with simple grilled chicken skewers marinated in our Chili Jam, and piled rustic seasonal vegetables on our plates beside the spicy chicken. For dessert we took things a little over the top, piling fresh peaches, Red Haven Peach Preserves, and whipped cream on top of layer after layer of meringue for a wild, drunken pavlova that everyone guiltily devoured.

a simple evening american spoon huzza

so long, summer!

Our simple evening was the perfect way to celebrate a gorgeous summer and ease into the sweetness of September. Thanks to Kate and Rad MacCready for welcoming us all into their beautiful lakeside home, to Megan and Mike Gilger for inviting us to join them, and to the Huzza crew for gathering such a lovely collection of serving pieces to showcase the food we prepared.

And since we couldn’t invite everyone to the actual dinner, we’d thought we’d take you there vicariously through this video Mike put together, and through the simple recipes you’ll find after the video for easy duplication at home. Enjoy!

jam jar cocktail with blueberry

Our signature cocktail, the Jam Jar, made with Tito’s vodka and our Blueberry-Lime Preserves. Print the recipe here.

deviled eggs with pickle relish

Deviled eggs with crispy bacon and our Cucumber Pickle Relish. Print the recipe here, and simply substitute Cucumber Pickle Relish for Whole Seed Mustard (or make some of each!).

ricotta with tomato

We paired fresh, homemade ricotta with a cherry tomato chutney we’ve been playing around with in the R&D kitchen. We hope to have that available soon, but in the meantime, our Heirloom Tomato Preserves pair beautifully with ricotta.

whitefish with mustard

Simple whitefish bites: pile chunks of smoked whitefish on crackers and dollop spoonfuls of our Whole Seed Mustard on top. Garnish with fresh dill and shaved baby beets.

chicken skewers with chili jam

Chicken Skewers with Chili Jam are one of our favorite simple summer meals. Print the recipe here.

pavlova with peach

Our late-night, over-the-top Peach Pavlova. Print the recipe here, and make it with fresh peaches and our Red Haven Peach Preserves.

Of note:
Food: Chris Dettmer and Nicholas Roznowski of American Spoon
Styling: Rad MacCready, Tobin MacCready, Kate Bonsted of Huzza
Floral: Kate MacCready of Huzza
Photography: Cody MacCready of Huzza and Mike Gilger of The Fresh Exchange
Videography: Mike Gilger of the Fresh Exchange
Table Design: Andrew Schorfhaar and Rad MacCready of Huzza

29 June 2013 by megan@spoon

It’s a pulled pork pig out!

It's a pulled pork pig out! We're sampling our new Cherry BBQ Pulled Pork recipe at our Petoskey, Charlevoix, and Traverse City stores this afternoon. Recipe at #recipe #tcmi #downtownpetoskey #summerinmuchigan #cookout #picnic

Recipe here.

15 June 2013 by megan@spoon

Chili Jam chicken skewers. Bet Dad would love them!

Chili Jam chicken skewers. Bet Dad would love them! recipe at #cookout #summergrilling #fathersday #makeit

recipe here

20 February 2013 by megan@spoon

It’s National Cherry Pie Day!

Grab a couple jars of our Fruit Perfect Sour Cherries and start baking! Click here for the recipe and here for the cherries.

4 March 2011 by megan@spoon

Jam, Granola & Yogurt Parfait

Each year, as the snow begins to melt and the ground begins to thaw, we turn our thoughts to the American Spoon Café and begin refining the menu. These days, Chef Chris Dettmer divides his time between new product development and menu development, and his latest creation is this lovely jam, granola and yogurt parfait.

It starts with our terrific homemade granola, sweetened with Michigan Maple Syrup and studded with Dried Red Tart Cherries. It’s rich and hefty and wholesome — just the way granola should be — and it’s a delicious snack all by itself.

For breakfast, we layer this granola with our intensely fruity preserves or Fruit Perfect and a generous scoop of thick Greek yogurt. The resulting parfait, served in a jar, is not only pretty but eminently edible. The sweet fruitiness of the preserves and the warm maple notes of the toasted granola contrast beautifully with the creamy tang of the yogurt. It’s rich and filling but not heavy, sweet but not cloying, creamy but not fatty — in short:  it’s perfect. You’ll be seeing a lot of this parfait at the Café this summer, but in the meantime, perfection is as close as your own kitchen. Bake up a batch of granola, open a container of yogurt, dip into a jar of preserves, and daydream about a warm, sunny spot next to the grassy greenness of Petoskey’s beloved Pennsylvania Park.

Jam, Granola & Yogurt Parfait
printable recipe

For the Granola:
(makes about 10 ¾-cup servings)
printable recipe

2 cups rolled oats
1 cup rolled barley
1 cup pepitas
1 cup chopped pecans
1 cup sweetened coconut
¼  cup brown sugar
1½ tsp. kosher salt
½ cup  Michigan Maple Syrup Add to Cart
¼ cup vegetable oil
1 cup American Spoon® Dried Red Tart Cherries Add to Cart
¼  cup American Spoon® Dried Cranberries Add to Cart

Heat oven to 275°F. In a large bowl, mix together all ingredients except dried fruit. Spread evenly on parchment-lined baking sheet and bake for about an hour, stirring every 20 minutes, until granola is golden brown. Remove from oven and allow to cool. Stir in dried fruit. Store in airtight container.

For the Parfait:
(serves 1)

4 Tbsp. of your favorite American Spoon® Preserves or Fruit Perfect® 
6 oz. Greek yogurt
¾ cup Maple Granola

Spoon 2 Tbsp. preserves into the bottom of a 12 oz. jar or cereal bowl. Sprinkle half the granola over preserves and top with yogurt. Spoon remaining 2 Tbsp. preserves over yogurt and top with remaining granola to serve.

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