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Hemingway Happenings

February Features

Hotel Walloon | The White Lady

Cocktail Recipe | From “To Have and Have Another” by Philip Greene

Components
1 1/2 oz. London Dry Gin
1 oz. Cointreau
3/4 oz. Freshly Squeezed Lemon Juice
1 Egg White

Instructions
1. Add gin, Cointreau, lemon juice, and egg white to cocktail shaker and gently dry shake.
2. Add ice and shake to chill cocktail.
3. Pour into serving glass, top with lemon zest, and serve.

Walloon Lake Inn | Jack Rose

Cocktail Recipe | From “To Have and Have Another” by Philip Greene

Components
2 oz. Lairds Applejack Brandy
1/2 oz. Freshly Squeezed Lemon Juice
1 oz. Grenadine

Instructions
1. Add ice, brandy, lemon juice, and grenadine to cocktail shaker and shake well.
2. Pour into martini glass and top with a lemon twist.

Barrel Back Restaurant | Crab Cake Sandwich

Dish Recipe | From “The Hemingway Cookbook” by Craig Boreth

Ingredients

Chive Honey Mustard
1/3 Cup Plain Greek Yogurt
2 Tablespoons Mayonnaise
2 Tablespoons Honey
3 Tablespoons Grainy Mustard
2 Tablespoons chopped Fresh Chives
Salt and Pepper to taste

Crab Cakes
1 Large Egg
2 Tablespoons Mayonnaise
1 Tablespoon Yellow Mustard
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Hot Sauce
1 Tablespoon Freshly Squeezed Lemon Juice
1 Tablespoon chopped Fresh Parsley
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Pound Jumbo Lump Crabmeat
2/3 Cup Crushed Crackers
1/4 Cup Panko Breadcrumbs
1 Tablespoon Oil
1 Tablespoon Unsalted Butter
4 Brioche Buns
Sliced Tomato, Lettuce, Lemon Wedges, and chopped Chives for serving

Instructions

For the crab cakes
1.    In a medium mixing bowl, whisk together the egg, mayonnaise, yellow mustard, Worcestershire sauce, hot sauce, lemon juice, parsley, salt, and pepper until smooth. Add the crabmeat and gently stir until coated. Add the crushed crackers and panko and stir gently to combine until incorporated. Let mixture sit for a few minutes, then form into 4 equal patties. Chill in the refrigerator for 20 minutes.
2.    Heat a large nonstick skillet over medium to medium-high heat. Add the oil and butter. Cook the crab cakes for 4-5 minutes per side or until crusty and golden brown on the outside. I like to tent a piece of aluminum foil over the pan when the cakes are cooking on the second side. I find that it helps them cook more evenly. Once the crab cakes are finished cooking, remove from the pan and let drain for a few minutes on a paper towel lined plate.
3.    Spoon some of the chive honey mustard on both sides of the bun, then place the crab cake on top, as well as lettuce and tomato. Add another spoonful of honey mustard if desired, a sprinkle of chives, a squeeze of lemon, and serve!

For the chive honey mustard
1.    Combine all ingredients in a small bowl and whisk to combine. until smooth. Season to taste with salt and pepper.



January Featured Recipes

Hotel Walloon | Death In the Afternoon

Walloon Lake Inn | Hemingway Daquiri

Barrel Back Restaurant | Hot Rum Punch and Pork & Beans Spaghetti

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