Each year we plan our vacation and utilize our "Yellow Brains". We reserve our condo at Eagle Harbor Inn in Ephraim, which is in the middle of the peninsula with easy access to our favorite roads to ride. Our "Yellow" planning makes our vacation easy and relaxing.
We have lots of "Orange" fun and do not have to think about where to ride, shop, visit and/or eat.
Door County is known for bountiful harvests of cherries and Honey Crisp apples. Below is one of our favorite recipes from Eagle Harbor Inn, which also can be made Gluten Free
1 1/2 Lbs.Granny Smith or Honey Crisp apples for more sweetness
1/2 Lb. tart cherries (about 2 cups)
1 Generous teaspoon grated fresh ginger
1/2 C. Sugar
2 T. White or wheat flour (Gluten-Free: use rice flour or a mixture of rice, Quinoa and/or almond flour)
Zest of 1 lemon, minced
1 C White or wheat flour (Gluten Free: use rice flour or a mixture rice, Quinoa and/or almond flour)
1/4 C. Sugar
1/4 C. Brown Sugar (light or dark for your preference)
1/4 t. Salt
1/2 t. Cinnamon
1/2 t. Nutmeg
1/4 Lb. Cold unsalted butter, cut into small pieces
1/2 C. chopped walnuts or pecans (optional)
1. Preheat oven to 375 degrees
2. Make the topping by mixing flour, salt, spices and nuts together in a bowl.
3. Work in butter with your fingers.
4. Mix until the topping is crumbly and begins to hold together.
5. Toss the rest of the ingredients together in a separate mixing bowl
6. Place in 9-inch square backing dish or 6 individual ramekins.
7. Level fruit and cover with topping.
8. Bake for 45 to 50 minutes (25-30 minutes for individual ramekins) until golden brown
and the juices bubble around the sides of the dish.
9. Serve with ice cream and mint spring.