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Hemingway Happenings

May Features

Hotel Walloon | Hemingway Sangria

Hemingway loved to drink wine with his meals, and from his years living in France, he developed quite a palate. He once described wine as being “one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection”. You may also try a fruit-and-wine drink mentioned by Hemingway in A Moveable Feast, when he and Hadley reminisce about “having a fruit cup at Biffi’s”.

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

Components
1 liter Dry Red Wine
Juice of 2 Lemons
Juice of 1 1/2 Oranges
1/4 inch thick slices of remaining half of Orange

Instructions
1. Combine all ingredients in a large pitcher
2. Add several large ice cubes, stir, and serve on the rocks in a wine glass.
3. Garnish with other fruit as desired

Walloon Lake Inn | Cayo Hueso La Floridita

Cayo Hueso is the original name for Key West, literally meaning, “island of bones,” named for the many bones said to have been encountered by Spanish explorers. Hemingway is said to have enjoyed this cocktail during they years he spent there and is often referred to as a “highball version” of the Hemingway Daquiri. “It is a lovely little drink, perfect for the warm Key West climate” or a Northern Michigan summer.

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

Components
2 oz. White Rum
1/2 oz. Lime Juice
3-4 oz. Grapefruit Soda

Instructions
1. Add all ingredients to a highball glass filled with ice.
2. Stir, garnish with a lime wedge, and serve.

Barrel Back Restaurant | Mussels in a Peppery Milk Broth

The key element to this dish is the variety of fish that flavor the broth as this dish was originally prepared on the beach by a local fisherman.

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

Ingredients

1 lbs. of Mussels
Several Tbsp. Cornmeal
1 1/2 Cup Dry White Wine
Bouquet Garni (a few sprigs of parsley, thyme, rosemary, and a few bay leaves bundled and tied together)
3 Cloves Garlic, Chopped
1/4 Cup Olive Oil
1/2 Onion, Coarsely Choppped
1 Tbsp. All-Purpose Flour
1/4 Cup Milk
Plenty of coarsely ground fresh black pepper
Salt to taste
Pinch of Cayenne Pepper
Juice of 1/4 Lemon
2 Tbsp. Heavy Cream
1 Tbsp. Butter

Instructions

  1. Scrub the mussels, removing any mussels with broken shells or that don’t close up tight when placed under running cold water.
  2. Debeard the mussels (pull or cut off the fibrous growth attached to the shell). Place the mussels in a large bowl and cover with cold water.
  3. Sprinkle on the cornmeal, which will help the mussels to expel their sand and fatten up a little. Let the mussels soak for about 15 minutes then drain.
  4. In a large skillet over high heat, combine the wine, herbs, and garlic. Add the mussels and cook, tightly covered, until the shells open, 5-7 minutes.
  5. Remove the mussels, disregarding any that have not opened. Remove the empty half of each shell and arrange the mussels in a shallow serving dish. Cover with foil to keep warm.
  6. Strain the mussel cooking liquid through a fine mesh sieve or cheesecloth and set aside.
  7. In a large saucepan over medium heat, add the olive oil and onion and saute until the onion is soft. Stir in the flour and cook for a few minutes more.
  8. Remove the pan and the heat. Beat in the cooking liquid and the milk. Return to the heat and bring to a boil.
  9. Add the pepper, salt, and cayenne to taste, and lemon juice. Reduce heat and simmer for 10 minutes. Stir in the cream and butter and pour the sauce over the mussels. Serve immediately.

See April Hemingway-Inspired Features

The 17 Editorial

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