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Wagyu Burgers
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  1. 1-1/2 pounds ground wagyu beef
  2. salt and pepper to taste
  3. 4 buns
  4. lettuce (optional)
  5. tomatoes (sliced, optional)
  1. Season the ground beef with slat and pepper
  2. Form into 4 patties, 3/4 inches thick and press your thumb into the middle to form a depression on top to prevent bulging
  3. Brush the patties with oil, place on grill and cook until golden brown and slightly charred, about 3-5 minutes per side
  4. Set aside, cover and let rest for 10 minutes
  5. Assemble burgers to taste
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Ingaborg’s Smorgastarta
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  1. 1 Round or Pullman Loaf of Bread (unsliced) - Dark or White
  2. Filling, Frosting and Garnish ingredients...
  3. 10 oz cream cheese, softened
  4. 1-1/4 cups sour cream
  5. 1 tsp. Salt
  6. 14 oz local smoked trout
  7. 1 egg, hard boiled - sliced for garnish
  8. Baby shrimp, cooked, peeled and chilled to garnish
  9. 4 inch cucumber, sliced
  10. 4 radishes, sliced, to garnish
  11. Chopped parsley, to garnish
  12. Butter, softened
  1. Mix cream cheese and sour cream ... Season with salt. Divide the mixture in to 2 portions ...
  2. 1/2 for the Frosting - set aside
  3. 1/2 for the filling - stir in the smoked trout
  1. Cut the crusts off the bread loaf and slice into 3 horizontal layers. Put the 1st layer on a decorative platter or cake stand. Spread with the trout filling and cover with cucumber slices. Press the next layer down and spread butter, mustard hard boiled egg slices and sliced radishes. Press the top layer down and spread or “Frost” the top and sides with the cream cheese and sour cream mixture. Have fun garnishing with the baby shrimp, slices cucumber, radishes, eggs, and parsley ... Enjoy !
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Earth Day Bison Tartare
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  1. 8oz bison filet
  2. 1oz. capers
  3. 1 tbsp Dijon mustard
  4. 2 tbsp Worcestershire sauce
  5. 1/2 tsp minced garlic
  6. 1/4 cup diced red onion
  7. 3 tbsp torn fresh tarragon leaves
  8. 2 tbsp olive oil
  9. 1 quail egg yolk
  10. Salt and pepper to taste
  1. Mince the bison filet very fine
  2. Combine bison with all the ingredients except the quail egg yolk
  3. Place the mixture on a plate and top with quail egg yolk
  1. Serve with a salad made with wild foraged greens and a Wisconsin sparkling wine
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Wisconsin Maple Syrup Vinaigrette
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  1. 1/4 cup Wisconsin Maple Syrup
  2. 1/2 cup balsamic vinegar
  3. 2 teaspoons of Dijon mustard
  4. 1 cup extra-virgin olive oil
  5. Salt and pepper to taste
  1. Place maple syrup, vinegar, mustard and salt and pepper into a blender.
  2. Pulse and combine, then add olive oil in a steady stream with the motor running.
  3. Serve on your favorite greens.
  1. Store in a lidded mason jar in the fridge.
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Ploughman's Lunch Kettle Bread
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Cook Time
45 min
Cook Time
45 min
  1. 3 cups Bread Flour
  2. 1 + 1/2 teaspoons kosher salt
  3. Heaping 1/4 teaspoon active dry yeast – (not fast acting or bread machine yeast)
  4. 2 cups warm water
  1. In large mixing bowl combine flour, salt, and yeast. Stir together until well mixed. Add water and stir until a sticky dough forms and there are no dry patches. Cover with plastic wrap or an airtight lid and place in a warm place to rise 12-18 hours.
  2. Turn risen bread out onto a floured surface and dust with more flour. Cover with cling wrap and then a dish towel and allow to rise for another two hours.
  3. Thirty minutes before bread is finished rising, preheat oven to 475 and place cast iron dutch oven, lid and all, into oven to preheat for thirty minutes.
  4. Remove dutch oven and carefully set on a heat resistant surface. Set lid aside on another heat resistant surface. Using both hands, pick up dough and shape into a ball before dropping it into the pot.
  5. Place lid back on pot and return to 475 degree oven for 30 minutes.
  6. After thirty minutes remove lid and continue baking bread for another 15 minutes.
  7. Allow to cool completely.
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Cream Can Supper
Serves 12
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Prep Time
1 hr 10 min
Prep Time
1 hr 10 min
  1. 12-15 potatoes, washed and cut in half
  2. 6 onions, left whole
  3. 12 carrots, cut into 3 to 4 inch chunks
  4. 2 heads cabbage, quartered
  5. 12 ears corn on the cob, cut in half
  6. 12 bratwursts (Italian sausages are good, as are spicier versions.) or 12 other sausages (Italian sausages are good, as are spicier versions.)
  7. 3 (12 ounce) cans beer
  8. salt and pepper, to taste
  1. Layer potatoes, onions, carrots, cabbage, corn and sausages in the cream can in the order listed.
  2. Pour in the cans of beer and season with salt and pepper. (Can also add garlic, Montreal Steak seasoning, or whatever other seasonings you prefer.).
  3. Cover and bring to a boil. Steam on propane burner for about one hour.
  4. Serve with buns for the sausages and/or plain white bread and butter.
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Nettle Pesto
Yields 2
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Total Time
10 min
Total Time
10 min
  1. 3 C fresh nettle leaves
  2. 4 garlic cloves
  3. 3/4 C pine nuts
  4. 1/4 C olive oil
  5. 1/2 tsp sea salt
  6. 1 Tbs lemon juice
  7. 3/4 C parmesan or asiago cheese, shredded (optional)
  1. Put a pot of water on and when its boiling dump the fresh nettles in for just one minute.
  2. Strain well and get as much water out as possible. Add nettles to blender or food processor.
  3. Add garlic, pine nuts, olive oil, sea salt, lemon juice and cheese if you're using it.
  4. Pulse until smooth and creamy and salt to taste.
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Vegetable and Cheddar Strata
Yields 8
This vegetable and cheddar strata is a savory bread pudding made with eggs, cheese, and LOADS of veggies. It's the perfect make-ahead meal for a brunch or lazy weekend breakfast.
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  1. 1 tbsp olive oil
  2. 1 red onion, diced
  3. 2 red bell peppers, diced
  4. 1 bunch of kale, stems removed and leaves torn
  5. 3 garlic cloves, minced
  6. 1 tsp dried thyme leaves
  7. 1/8 tsp ground nutmeg
  8. 8 cups 1-inch cubes of bakery style whole grain bread
  9. 1 1/2 cups shredded sharp cheddar
  10. 6 large eggs
  11. 3 cups milk
  1. Spray a 9x13-inch baking dish with cooking spray. Set aside.
  2. Heat oven to 350F.
  3. Heat oil in a large skillet over medium heat. Add in the onion and bell peppers, stirring frequently until soft, about 5-7 minutes. Add in the kale and cook until wilted, about 5 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and nutmeg, and season to taste with salt and black pepper. Remove from the heat and set aside.
  4. Place half of the bread cubes in the prepared baking dish. Top with half of the veggies and half of the cheese. Repeat with remaining bread, veggies, and cheddar.
  5. In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper. Pour the egg mixture into the prepared baking pan, over the bread, veggies, and cheddar. Press down to make sure it soaks into the bread cubes. Do this every 10 minutes for 30 minutes or put it in the fridge overnight to soak.
  6. Bake, uncovered, for 45-60 minutes or until golden brown and set.
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Chocolate Beet Cake
Serves 16
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Total Time
40 min
Total Time
40 min
  1. 1 3⁄4 cups unbleached flour, sifted
  2. 1 1⁄2 teaspoons baking soda
  3. 1⁄2 teaspoon salt
  4. 1 1⁄2 cups sugar
  5. 3 large eggs
  6. 1 cup vegetable oil
  7. 1 to 1 1⁄2 cup beet, pureed (15 ounce can of beets in water, drained and pureed is 1 cup)
  8. 2 ounces unsweetened chocolate (melt and cool 2 1-oz squares of baking chocolate)
  9. 1 teaspoon vanilla extract confectioners' sugar, sifted
  1. Preheat oven to 350
  2. Grease 13 x 9 x 2-inch baking pan
  3. Sift together the flour, baking soda and salt; set aside
  4. Combine sugar, eggs, and oil in a mixing bowl
  5. Beat with an electric mixer set at medium speed for 2 minutes
  6. Beat in the beets, cooled chocolate, and vanilla
  7. Gradually add dry ingredients, beating well after each addition
  8. Pour into prepared baking pan
  9. Bake for 25 minutes or until cake tests done
  10. Cool in pan on rack
  11. Cover and let stand overnight to improve flavor
  12. Sprinkle with confectioners' sugar
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Danish Rye Bread
Danish Rye Bread is an essential ingredient at a Smorgasborg. It’s quite the process to make it but well worth it in the end.
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For The Starter
  1. 1 1/2 Cup Rye Flour
  2. 1/2 Cup Wheat Flour
  3. 2 Tablespoons Kosher Salt, divided
  4. 1 1/4 Cup Buttermilk
  5. 1/2 Cup Water
For the Bread
  1. 1 Teaspoon Dry Yeast
  2. 1 Teaspoon Sugar
  3. 2 Tablespoons Honey
  4. 2 Tablespoons Kosher Salt
  5. 1 Bottle of Beer
  6. 6 1/2 Cups of Rye Flour
  7. All but 3/4 Cup of the starter (reserve the rest for your next batch)
  8. 3 Cups of warm water, divided
  9. 2 1/2 Cups Cracked Rye
  10. 1/2 Cup Sunflower Seeds
  11. 1/2 Cup Golden Flax Seeds
For The Starter
  1. In a medium bowl mix together: Rye flour, whole wheat flour, 1 tablespoon Kosher salt. Slowly add buttermilk and water until well mixed. Place mixture into a clean, small bowl (a cereal bowl works well). Sprinkle the starter with the remaining 1 Tablespoon Kosher salt, then place a paper towel over the top and store in a cool dark area for seven days. This will allow the starter to ferment and start working.
For the Bread
  1. Add the yeast and sugar to a 1/2 cup of very warm water. Stir with a fork to dissolve. Let sit 5 minutes or until the mixture begins to foam.
  2. In the bowl of a standing mixer fitted with the dough hook add: The rye flour, honey, beer, Kosher salt, and the starter, mix to combine.
  3. Slowly add 2 1/2 cups of warm water a 1/2 cup at a time until the mixture is well mixed. This will take about 7 minutes and the mixture will feel and look like cement!
  4. With the mixer on low speed add in the cracked rye, sunflower and flax until just combined.
  5. Pour mixture into a 3 liter bread pan and let sit at room temperature for 6 hours before baking.
  6. Bake the bread at 350* for two hours, every half hour spritz water into the oven.
  7. When you take the bread out of the oven, take it out of the pan and spritz with water on all the sides, then turn the oven off and return the bread to the oven to cool. Once cooled wrap in plastic wrap and store for a day before serving.
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Ingaborg's Smorgasbord Egg Salad Sandwich
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  1. 8 hard boiled organic eggs
  2. 2 tablespoons mayonnaise
  3. 2 tablespoons of Dijon mustard
  4. 2 tablespoons of rice vinegar
  5. 3 teaspoons of Door County Caviar
  6. small bunch of Watercress
  7. 1/2 teaspoon each salt and pepper
  8. 6 teaspoon of butter
  9. 6 thin slices of Danish Rye Bread
  1. Chop eggs with a pastry blender in a bowl to about 'pea size'. Add vinegar, mustard and salt and pepper mix together check seasoning to your taste. Add mayonnaise to moisten to your liking...I like mine on the dry side.
Assemble open-faced sandwiches
  1. Butter each slice of bread generously with 1 teaspoon of butter
  2. Layer with fresh watercress
  3. Slather on egg salad
  4. Top with 1/2 teaspoon of golden Door County caviar
  5. Serve with chilled Gamble Ode Aquavit and a crisp Wisconsin beer...Skoal!
  1. Makes 6 open-faced sandwiches. The word Smorgasbord literally translates to, 'buttered bread' ... so don't be shy with the butter! – Inga
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Switchel, aka "Haymakers Punch"
A traditional and refreshing drink on the farm during the hot summer hay-making season
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  1. 1/2 cup buckwheat honey
  2. 1/2 cup apple-cider vinegar
  3. 1 inch piece of ginger, grated
  4. 1 gallon cold water
  5. fresh seasonal fruit and sprig of mint for garnish
  1. In a large pitcher stir the honey, apple cider vinegar, grated ginger and water together
  2. Add more or less honey or vinegar to your taste
  3. Serve in mason jars filled with plenty of ice and garnish with seasonal fruit and a sprig of mint
  4. You may substitute the honey with molasses or maple syrup
  1. And for a fun, delightful summer cocktail add a jigger or two of gin or vodka to your Switchel ... of course only after all the hay has been picked up from the field and stacked up in the barn! – Inga
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Inga's Springtime Nettle Soup
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  1. 3 cups peeled and roughly chopped 'baking' potatoes
  2. 1 very large onion chopped, yellow or white
  3. 6 cups vegetable broth
  4. 4 cups, lightly packed, tender nettle leaves, rinse under warm water 1/2 teaspoon lemon juice
  5. 1/4 teaspoon of grated nutmeg
  1. Place the broth, potatoes and onions in medium size saucepan, bring to boil then partially cover and simmer for 15 minutes
  2. Add the nettles and nutmeg to the saucepan
  3. Return to boil then simmer once again for an additional 15 minutes
  4. Puree the soup
  5. Top each portion with a dollop of sour cream, creme fraiche, or plain yogurt
  6. Serve with a crisp glass of dandelion wine and crusty bread
  1. A delightful, delicious spring tonic ... don't worry, the 'sting' of the nettle disappears with cooking! – Inga
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St. Isidore's Cream Scones
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  1. 2 cups all purpose flour
  2. 1/3 cup sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup dried cranberries
  6. zest of 1 lemon or orange (my favorite is lemon!)
  7. 1-1/4 cup heavy cream
  1. Preheat the oven to 425* F.
  2. Ready a large ungreased baking sheet, lined with parchment paper
  3. Place dry ingredients in large bowl and whisk together thoroughly.
  4. Stir in zest and dried cranberries.
  5. Add in heavy cream all at once and stir together until all ingredients are moistened. Now use hands to gather dough and knead inside the bowl turning and pressing any loose pieces together about 10 times.
  6. Place on lightly floured surface and pat the dough into an 8 inch circle about 3/4 inch thick. Cut with a 2 inch round biscuit cutter. Place 1/2 inch apart on the lined baking sheet. Makes approx. 15 scones.
  7. Bake 12-15 minutes, until the tops are golden brown.
  1. My mother places the baking sheet of scones into freezer for several minutes or as long as overnight to set the cream before baking. It helps keep the scones standing upright during baking. Also, try brushing the tops with a little cream or melted butter and put them under the broiler a minute or two to help get that yummy rich, golden color. – Inga
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Spring Socca Flatbread
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For the Socca
  1. 1 cup Chickpea flour
  2. 1 cup water
  3. 2 T olive oil
  4. Pinch of salt
  1. Mix ingredients together until it's the consistency of heavy whipping cream. Set aside for an hour.
  2. Place a cast iron skillet in the oven. Pre heat the oven to 400. Once the oven reaches 400 remove the skillet from the oven (careful it's hot!)
  3. Swirl a bit of olive oil around the pan, then add the socca mixture, turning to coat the skillet.
  4. Place the skillet back in the oven and broil for a few minutes until the socca is golden brown.
  5. Remove from the oven and gently remove socca from the cast iron skillet onto a cutting board or clean surface.
Topping for the socca
  1. This is where you use your imagination and seasonal ingredients! For a spring socca I like to add pesto to the top of the socca when I remove it from the oven. Doing this step while the socca is still hot allows the pesto to sink in and be absorbed by the socca.
  2. Top the socca with arugula, blanched asparagus, kalamata olives, red onions, and anything else you can find in the garden in spring.
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