A Northern Michigan Bareknuckle Feast
Abra Berens brings experience in some of Chicago’s hot farm-to-table eateries; Jess Piskor brings a dedication to using Northern Michigan produce and proteins. Together they create a farm-to-table concept that’s fresh and flavorful.
Aug 26, 2013 Tim Tebeau
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Panna Cotta Ingredients:
3 ½ cups Shetler’s buttermilk
2 envelopes unflavored gelatin
2 ½ cups heavy whipping cream
½ cup sugar
6 tablespoons maple syrup
Add cold buttermilk to a medium mixing bowl and sprinkle in gelatin to bloom.
In a medium saucepan heat combined heavy whipping cream, sugar and maple syrup over medium-low heat until the sugar is dissolved. Add the buttermilk/gelatin mixture and cook until gelatin is completely dissolved. Remove from heat, pour mixture through a fine-mesh strainer and portion into small mason jars. Refrigerate overnight. Remove panna cotta from refrigerator and rest at room temperature for one hour. Garnish with summer fruit topping and serve.
Summer Fruit Topping Ingredients:
1 quart fresh blueberries
1 pint fresh raspberries
½ cup dried cherries
1 teaspoon sugar
¼ teaspoon of salt
1 tablespoon good sherry vinegar
In a large mixing bowl combine all ingredients and stand at room temperature for 10 minutes.
3 peaches, halved, pits removed and sliced into V- inch half moons
1 medium red onion, thinly sliced
1 cup fresh basil (sweet or a combination of lemon and purple basil), roughly torn
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
Salt and pepper
1 large chicken, 3-4 lbs, cut into 10 pieces—2 legs, 2 thighs, 2 breasts cut in half, and 2 wings
For the peach relish:
In a medium mixing bowl combine peaches, onion, basil, vinegar and olive oil. Season lightly with salt and pepper and toss to combine. Let stand at room temperature for 10 minutes to meld flavors.
For the chicken:
Remove chicken from refrigerator, season liberally with salt and pepper and allow it to rest at room temperature for approximately one hour. Pre-heat grill and lightly oil grilling surface. Brush chicken lightly with olive oil and grill over medium high heat until internal temperature registers 160 degrees and juices run clear. Rest chicken for 10 minutes after cooking, transfer to a serving platter and top with peach relish.
This article is also featured in the August 2013 issue of Traverse, Northern Michigan's Magazine. Get your copy now!