It truly is the most wonderful time of the year! All of us at Madden’s extend warm wishes for a holiday celebration filled with family, cheer and warm memories. We continue to be grateful to the families and friends that call Madden’s their ‘lake home’. We all look forward to seeing you in the spring.
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Our resort may be closed for the winter season but things are just heating up at the Classic Grill. Our very own Chef Matias is preparing delicious weekly specials from around the world for guests to enjoy. Didn’t get to try last week’s Hawaiian-inspired dish? Don’t fret because Chef Matias is sharing his recipes to our readers through what we like to call the “Around the World with Chef Matias” editions of our blog.
Personally, we like to leave this for the pros like Matias but if you try this at home for your twist on a holiday dinner party, be sure to let us know how it turned out!
12 oz. fully cooked smoked ham, chopped
1 (8 ounce) can water chestnuts,drained and chopped
3 tablespoons green onions, chopped
3 tablespoons fresh parsley, chopped
3 hard-cooked eggs, peeled and chopped
1/2 teaspoon pepper
1 1/2 tablespoons oyster sauce
1 (14 ounce) package square wonton wrappers
1 quart vegetable oil for frying
4 slices of pineapple
Thai sweet chili sauce.
In a medium bowl, mix together the ham, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time.
Place a tablespoon of the meat mixture into the center of each one.
Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn’t hold, use more water.
Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C).
Fry wontons for a few minutes on each side, or until golden.
Remove to paper towels to absorb excess grease.
Serve with a slice of grilled pineapple and a side of Thai sweet chili sauce.
Coconut Crusted Mahi Mahi served with sesame potato cakes and curried coconut cream
4 fillets of mahi mahi (6-8 ounces each)
1 cup lightly toasted coconut
½ cup of powder sugar
½ cup AP flour
½ to 1 cup coconut milk
Salt and pepper to taste
To make the batter, In a mixing bowl combine the sugar, flour, salt and pepper. Add coconut milk and mix well. The batter consistency should be similar to a pancake batter.
Season the mahi mahi with salt and pepper. Coat the fillets with the coconut batter only from the top side. Cover the battered side with coconut flakes and cook in a hot sautee pan with olive oil cooking the coconut side first. When the crust looks golden brown flip and finish to cook on medium heat until desired temperature.
Sesame Potato Cakes
3 Idaho potatoes
¼ cup carrots, julienne
¼ cup zucchini, julienne
¼ cup white onion, julienne
2 Tbsp. Sour cream
1 ½ tsp. Black sesame seeds
1 ½ tsp. White toasted sesame seeds
Salt and pepper
Bake the potatoes at 400 F. until lightly soft in the center. You can check this by piercing the potatoes with a skewer. Let it cool down for a few minutes until there are easy to handle. Peel them and grate them. Reserve. In a sautee pan cook the vegetables until tender. Let it cool down for ten minutes. In a mixing bowl combine the potatoes, vegetables, sour cream, sesame seeds, salt and pepper. Form four patties and cook them in a pan with olive oil until golden brown from both sides.
Curried coconut and pineapple cream
1 cup coconut milk
¾ cups heavy cream
½ cup pineapple juice
½ cup white wine
1 tsp. Red curry paste
salt and pepper.
In a sauce pan reduce the white wine to half. Add the curry paste and cook for one minute. Add the pineapple juice, coconut cream and heavy cream and let it reduce to half. Season with salt and pepper to taste.
In a dinner plate place the sesame and potato cake in the center. Put the coconut crusted mahi mahi on top and coat the fish with the curried pineapple cream. Garnish with lemon wedges and fresh chopped parsley.
Liliko’I Mousse Napoleons ) hawaiian passion fruit mousse towers)
Macademia nut Phyllo dough crisps
4 sheets phyllo dough
4 tbsp melted butter
6 tbsp. Granulated sugar
4 tbsp. Chopped macademia nuts
Pre heat your oven at 375 F. Please handle the phyllo dough according the directions on the package. Brush a sheet of phyllo dough with butter. Sprinkle granulated sugar and chopped macademias on top. Place the second sheet of dough on top and repeat the procedure. Do this four times. Cut the dough in 4 inches squares and bake on a sheet tray for 5 to 6 minutes or until the dough is golden brown. Remove from the oven and cool down. Keep in adry place.
Passion fruit mousse
¼ oz of gelatin (1 envelope)
7 oz passion fruit puree
2 egg whites
4 oz. Sugar
1 cup heavy whipping cream, whipped to soft peaks
Sprinkle the gelatin over the passion fruit puree. Mix well and warm the puree on the stove until the gelatin dissolves. Bring it down to room temperature. Whip the egg whites to a soft peak and gently add the sugar. Whip them again until stiff. Fold egg whites into the passion fruit mixture, then fold into the whipped heavy cream. Reserve in the fridge.
In a dessert plate place one crispy dough square. Add a spoon of mousse. Add a second crispy dough and repeat the procedure three times. Serve with a mint leaf and chopped macademia nuts.
Miss out on this year’s Murder Mystery Weekend at Madden’s? Have no fear, we’ve summed up the mystery scenario for those who need to get their crime solving fix. Don’t forget to join in on the chilling fun next October. The 2012 Murder Mystery Weekend is a weekend to die for.
The sun was about to set over a serene Gull Lake on the evening of Friday, September 30, 2011 as guests at Madden’s Resort enjoyed cocktails and hors d’oeuvres, unaware that at that very moment a killer was stalking one of them. Suddenly a single gunshot shattered the festivities and the night suddenly spiraled downward. When the pandemonium died down, a well-known record producer from the Twin Cities lay dead on the floor. Police and EMTs were called immediately as two nurses, who just happened to be in the group, tried frantically to resuscitate the lifeless body. Just as Detective Lieutenant Calhoun, an expert in robbery and homicide arrived the victim was pronounced dead.
As the body was being removed, Detective Calhoun announced to the guests that they were all witnesses of a murder and were now part of a homicide investigation. At that point one of the guests revealed what appeared to be a blackmail note that had been earlier discarded by the now-deceased record producer.
When Saturday morning arrived, matters took a turn for the worst. During lunch, one of two young girls staying at Madden’s together had a mysterious gift delivered to her table. Moments later she was gasping for air, finally expiring as the result of a poison she had unsuspectingly ingested. Hysterical over her friends’ demise, the other young girl had no idea that she too had only hours to live.
At dinner on Saturday evening an obituary about a chauffeur dying in prison turned up, followed by an article from a Minneapolis newspaper detailing the death of a woman and little boy whom, years earlier, had been struck and killed by a limousine owned by the now-deceased record producer.
Suspicion was focused on the remaining young girl but the next time Detective Calhoun and the guests saw her, she was dead in her room with a large butcher knife sticking out of her chest.
Complicated? Yes. Did Calhoun solve it? Yes, but only with the aid of the guests. An arrest was made and the case was closed at Sunday brunch.
When thinking of Madden’s on Gull Lake many envision the miles of lakeshore, plush green golf courses, great food and entertaining activities. Although we agree that Madden’s is the ultimate vacation destination for the summer months, the historical resort is also a great place to enjoy during the fall.
The acres of towering trees provide a colorful backdrop that guests are sure to enjoy whether they’re playing a few holes on the course, strolling along the lakeshore, or enjoying the beauty from a pontoon cruise. Guests can also participate in our season-long activities like lawn bowling, biking along the miles of nearby trails and much more while taking in the beautiful landscape.
Although the foliage won’t be as visible at night, guests can tell stories or make s’mores around a cozy bonfire along the shores of Gull Lake. What better way to spend one last getaway with the family before the snow flies?
During our Fall Break Weekend kids can enjoy fall-related crafts and activities at Adventure Cove while parents take a quiet stroll through the property or head to the Spalon Montage spa.
Fall room rates are as low as $82 per night during certain times in October so call 800-642-5363 or visit www.maddens.com to make your reservation.