Traverse City Record-Eagle

Charlevoix County

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September 21, 2008

Local Flavor: Book pairs recipes with work from area artists

By MARTA HEPLER DRAHOS

EAST JORDAN -- Artist Jane Diller likes to cook almost as much as she likes to draw and paint.

In fact, the lobster that appears in a still life diptych that hangs in her house was one she ate and later used as a prop.

So it's not surprising that Diller's art was chosen to grace the covers of "Flavors and Visions: A Collection of Art and Recipes from Northern Michigan Artists and Art Enthusiasts." The 250-page cookbook by the Jordan River Arts Council features more than 200 recipes and even more art, serving up a feast for the eye as well as the palate.

"It really started as an idea of collecting recipes from our openings, but we ended up with so many recipes from our members that it ended up being a cookbook," said Nancy Carey, council secretary and head of the cookbook project. "Then we decided that because we were an arts council, it needed artwork."

While the project is a fundraiser, it's also a way to showcase a lot of artists from the community, said council President Barbara "Babs" Young. Besides supporting six or seven art exhibitions each year and the occasional musical performance, the 300-member council awards college scholarships, conducts in-school programs and offers workshops.

The cookbook has been a long time coming, said Carey, who joined the board in 2003. Even before that, the idea of a book had been passed around and recipes for it collected, she added.

She said the cookbook was inspired by "Cross Village: A Selection of Tastes, Art and Memories," a 2001 regional winner of the Tabasco Community Cookbook Awards, which recognize the best of the thousands of cookbooks issued annually to generate money for charitable causes.

That book was edited by Joann Condino, co-founder of Three Pines Studio and Gallery near Cross Village and a retired marketing specialist for Wayne State University. It raised more than $40,000 for the nonprofit Cross Village Community Services, Condino said.

Community cookbooks began after the Civil War to support community projects and are as popular today, Carey said, adding, "We are a nation of foodies."

Besides being among the most personal of books, they are an American literary form, she said.

"They allow you to tell stories, they allow you to collect stories. The tradition is really strong," she said.

The Jordan River Arts Council's version is filled with unusual recipes like Carey's favorite, Alyce's Cheese and Chutney. Many are specialities of the volunteer board, which is responsible for providing food for exhibition openings.

"They come up with these creative things like Chili with Chocolate," Carey said. "We don't usually have too much left over after our openings. People dig in."

Diller often cooks for family and friends and says she uses nothing prepared. Besides Chili and Chocolate, her family's favorite chili besides Cincinnati chili, her contributions to the book include Denison's Spinach Salad, created by the caterer whose kitchen was in the frat house Diller's son lived in while attending Cleveland's Case Western Reserve University.

"I could tell you stories about everything that's included in here," Diller said.

The cookbook is complete with a "tips and tidbits" section that includes recipes for crafts like making dyes from flowers and herbs, carving sculptures from fruit, and creating crystallized flowers. Each recipe page features an art image from drawings, paintings, prints and photographs to quilts, sculptures, ceramics and blown glass.

So far the council has sold 400 of 1,000 copies, almost enough to recover its costs, Carey said.

"I have people that come back for more copies and give them as gifts. I've had moms send it to kids who move away and the kids have come back and said it reminds them of home," she said.

The book sells for $25 at the Jordan River Arts Center during exhibit hours and at several area artist studios and galleries. It's also available at Sonny's Torch Lake and Ironton markets, Horton Bay General Store, North Perk Cafe in Bellaire and Esperance in Charlevoix. To order the book by mail, include name, address, phone number and a check for $28.50 to: Jordan River Arts Council, P.O. Box 1178, East Jordan, MI 49727.

Alyce's Cheese & Chutney

8 oz. cream cheese

10 oz. soft cheddar cold pack

Curry powder to taste

3 T. sherry

8-10 green onions

1 jar of Major Grey's Chutney

Blend first four ingredients and spread on a platter, approximately 1" thick. Put in the refrigerator for an hour or so to harden slightly. Spread chutney on the top. Chop green onions and sprinkle on top of the chutney. Serve with crackers or party-size pumpernickel.

"This is the best! It's fun to see if people can guess the 'mystery' ingredients -- curry and sherry."

--Laurie Lesser-Hodgson, Charlevoix

Peanut Dipping Sauce for Vegetables

2 T. peanut butter

2 T. soy sauce

2 T. reduced-fat mayonnaise

1 T. brown sugar

2 cloves garlic, chopped

1 T. lemon juice

1/4 t. red pepper flakes (or to taste)

Whisk all ingredients together or use a blender. Cover and refrigerate for at least 30 minutes. Serve with your favorite fresh vegetables.

"I usually double or triple the recipe because it is such a favorite at our house."

--Bonnie Brunett, East Jordan

Sour Cream Filled Cookies

1 c. margarine

6 T. sugar

4 egg yolks

1/2 t. salt

1 c. sour cream

1 t. vanilla

4 c. sifted flour

2 t. baking powder

Cream butter well, then add egg yolks and sugar; and continue to cream until well mixed. Add sour cream and vanilla and mix well. Add flour mixed with baking powder and salt and blend well with hands. Thoroughly chill dough in refrigerator, even overnight. Roll out dough on floured board. Cut into 2-inch squares and add filling (date-nut as below or Solo brands-apricot or raspberry) in center. Fold opposing corners and pinch together. Bake in a preheated 350˚ oven for 15 minutes.

Filling:

1 c. ground walnuts

1 c. chopped dates

11/2 cup sugar

1 t. grated orange peel

Pinch of salt

4 eggs, well beaten

Combine nuts, dates, sugar, orange peel and salt. Fold in eggs.

"This is an old Serbian recipe that my grandmother used to make. It's my son's favorite."

--Sylvia Walworth, Eastport

Chili with Chocolate

1 onion, chopped

1 green bell pepper

3 T. vegetable oil

1-- 6 cloves garlic

1 lb. ground beef

1 lb. ground pork

3 T. (or more) chili powder

2 T. (or more) ground cumin

1-28 oz. can tomatoes

in juice (or fresh), chopped

1 c. brown stock (or beef broth)

1 oz. semisweet chocolate

Pinch (or two) of cinnamon

More or less to the "hotness":

1 bay leaf

1/2 t. Tabasco sauce

3/4 t. cayenne pepper

1 t. oregano, dried

3/4 t. salt

1/2 t. pepper

Brown onions, garlic and pepper in oil. Add meats, mix in spices (according to taste), tomatoes and stock. Simmer to reduce liquid for a half hour or longer. Add more tomato juice if necessary. Add chocolate and cinnamon. To serve add accompaniments -- sour cream, onion and cheese.

"This is our favorite chili -- next to Cincinnati Chili."

--Jane Diller, Boyne City

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