Wisconsin Style Old Fashioned

 

A trip up to Door County Wisconsin a few weeks back called for partaking in many of the iconic places, foods, and beverages. From stops at lighthouses and cherry orchards, to hikes in the State Parks, to Swedish Pancakes and the Friday Night Fish Fry, and to the Wisconsin Style Old-Fashioned, we were the ultimate local wannabes, aka tourists. There were some repeat as well as several 'first' experiences on this return trip up to the North Woods. Without giving you the wrong impression but just maybe enjoying a Wisconsin Old-Fashioned at the Friday Night Fish Fry was the most memorable one. With a Happy Hour price of $5.00, it was really hard not to get that cocktail. For the record, we each only had one. 

While a typical Old Fashioned is made mostly with Bourbon (like this one), the Wisconsin Old Fashioned, served at almost every supper club in Wisconsin and generally referred to as a Brandy Old Fashioned, is decidedly different. In addition to being made with Brandy (usually Korbel's), the Wisconsin Old Fashioned is made by first muddling some fruit (generally a maraschino cherry and orange slice) in a glass with a sugar cube before adding the ice and liquids and topping with some lemon-lime soda (more often than not 7-Up). For an Old Fashioned purist, you might say these added ingredients skew toward being a bit on the controversial side. However, if you enjoy a cocktail on the sweet (but not too sweet side), then you too might enjoy an Old Fashioned made in the Wisconsin style. In addition, what's not to love about a cocktail that packs a bit of a cherry punch? Before I get ahead of myself or in the event any of you have looked at the ingredient list in the recipe below and are actually yelling at the screen 'this is not a Wisconsin Old-Fashioned!!', please bear with me. Because while my recipe may not actually be tightly aligned with the 'traditional' version, it's a really delicious one. And one I would argue pays homage to the 'original' while zhuzhing it up a bit.

Angostura Bitters are the more widely used bitters in most cocktails, but particularly in the Wisconsin Old Fashioned. While the Angostura Bitters have more of a spiced flavor (think cloves and cinnamon), Peychaud Bitters are lighter, sweeter and have notes of candied cherry, clove and orange. Additionally, the color of these two bitters differs. Peychaud Bitters are slightly more colorful, having orange and red hues, while Angostura Bitters are more amber of caramel colored (similar to the color of a watered-down cola). Both bitters will work in the Wisconsin Old Fashioned. For personal preference taste and appearance reasons, my recommendation would be to use the Peychaud Bitters when making this cocktail.

Another slight departure in the traditional list of ingredients is a replacement of the sugar cube with simple syrup. Whether or not this would be a hotly contested ingredient swap I honestly don't know. 

Changing out the maraschino cherries for Luxardo cherries in this cocktail could be upsetting for some. Although the rich cherry and perfectly balanced sweet and tart flavors of a Luxardo cherry are really hard to beat. If you are looking to serve a more upscale version of the Wisconsin Old Fashioned, the Luxardo Cherry should definitely be the cherry of choice.

If you look at the origin and history of the Wisconsin Old Fashioned you will discover the cocktail was first made with Brandy, not Bourbon. The overwhelming favorite and traditional brandy choice has been the Korbel California Brandy. At the restaurant where my friend and I enjoyed our $5.00 Old Fashioneds; we had the choice of having it made with either brandy or bourbon. We both chose the bourbon option. Again, if you are looking to make and serve a more deluxe Old Fashioned, I would suggest using bourbon over the recommended brandy. And just in case you were wondering, the cost of a bottle of Korbel Brandy is generally less than $15. Although if you are looking to be more of a traditionalist and bourbon just isn't your thing, then by all means make it with the Korbel Brandy. 

After having a Wisconsin Old Fashioned I wouldn't hesitate to order one the next time I am up in Wisconsin. When it comes to making the 'house cocktail' for a gathering, this Wisconsin Style Old Fashioned will definitely be in the mix. This is what happens when I discover something new. 

Like all traditional and regional recipes, people will have strong opinions on how they should be made. I tend to think that the Wisconsin (Style) Old Fashioned would be one where some very unwavering opinions are held. Forgive me if I have ruffled the feathers of any of you who are resolute and loyal to your version of a "traditional" Wisconsin Old Fashioned. For those you who are less loyal to the time-honored version of that state's beloved cocktail, I hope you will try and enjoy this one. And remember, always drink responsibly. Cheers!

Recipe

Wisconsin Style Old Fashioned

Makes 1 delicious cocktail

Ingredients

1/3 ounce simple syrup (or one sugar cube)

4-5 dashes Peychaud Bitters (see notes)

1 Luxardo cherry (see notes)

1 orange slice, peel removed

2 ounces bourbon or brandy (see notes)

Handful of ice cubes

1/2 teaspoon Luxardo cherry juice/syrup

3-4 ounces 7-Up or Sprite

Garnish: Half of an orange slice and 2 Luxardo cherries

Directions

1.Add the simple syrup (or sugar cube), cherry, orange, cherry juice/syrup and bitters to an old-fashioned glass. Using a muddler, muddle these ingredients.

2. Add ice cubes and either the bourbon or the brandy. Stir gently.

3. Top with 3-4 ounces of 7-Up (for sweet) or Sprite (for sour).

4. Garnish with an orange slice and a couple of  Luxardo cherries.

5. Sip and savor.

Notes: (1) Typically Angostura Bitters are used but I prefer the Peychaud Bitters. (2) Traditionally the Wisconsin style is made with Brandy (Korbel's) but I lean toward making it with a good quality rye bourbon. (3) More often than not, it's made with maraschino cherries. But I like kicking it up a notch and using Luxardo cherries. (4) I make my own simple syrup. Equal parts water and sugar, brought to a boil just until the sugar dissolves. Once it reaches that state, the pan is removed from the heat, and the simple syrup is allowed to cool before being transferred to a tightly covered jar and stored in the refrigerator.

Cherry Orchard, Sister Bay, Wisconsin (April 2026)

Lighthouse, Sturgeon Bay, Wisconsin (April 2026)

Cave Point, Door County, Wisconsin (April 2026)

Chocolate Chip Cake with Cream Cheese Icing

 

I was up in Door County, Wisconsin with a good friend two weeks ago. Spring weather up in the Northwoods can be highly unpredictable. Fortunately for us it was glorious. That is, if you think sunny skies and high temperatures in the upper 40s is glorious weather. Having been to Door County on many occasions over the past 46 years one would think there wasn't anything new to discover. Except that there was. New trails to hike, new restaurants to try, a new favorite place to stay (Sister Bay), a new James Beard nominee bakery, and finally a Friday night fish fry just furthered my love for this place. While the trip was a much-needed change in scenery getaway for the both of us, it was also a trip to scatter more of my late husband's ashes in a place he too loved. And in a location that held a memory, a story of a past trip taken with friends. Needless to say, it was an absolutely perfect trip. 

We left on this trip just a few days after Easter. It had been my plan to post the recipe for the Carrot Cake I made for Easter Brunch when I got home. Although after realizing I hadn't taken enough of the 'right' photos, I decided that post would have to wait. The trip to Door County inspired me to post a recipe for a Wisconsin Old-Fashioned. But that one too was put on pause once I made this incredibly delicious Chocolate Chip Cake with Cream Cheese Icing. This cake recipe was inspired by one found in a cookbook just recently sent to me from some very thoughtful, generous friends.  A moist, rich, chocolate chip studded snacking cake slathered in a luscious cream cheese icing was too much to resist. So, I didn't. 

Let me just start by saying I LOVE this cake. I will definitely be making this cake one of my go-to's for weekend dinners, for Sunday brunches, for informal gatherings with friends, for celebrations, and for no reason at all. In other words, this cake is incredibly versatile. And just in case you are wondering, it's also very easy to make. Does it get any better than that?

Using a standing mixer makes creating the batter much easier than using a hand-held mixer, but if you don't have one, don't let that stop you from making this cake. Longtime readers know that when it comes to baking, weighing ingredients on a scale is much preferable to measuring them. I give you the option for both but really hope I have convinced many of you to jump on the ingredient weighing bandwagon.

Using a 9" springform pan is also preferable than using a 9" cake pan. If you don't have one, they are worth the investment as they are great for making cheesecakes, key lime pies, and all sorts of confections.

Baking time for the cake ranges from 50-60 minutes. I highly recommend you test for doneness at the 45 minute mark (just in case your oven runs hotter than mine). This is a very dense cake batter so when testing for doneness make sure you insert your toothpick in or near the center of the cake. If you test along the edges, you could very well up end with an undercooked cake.

The cream cheese icing used here was the same one I used on my Easter Brunch Carrot Cake. It's my new favorite cream cheese icing recipe. Can I be so bold, so presumptuous, so hubris as to tell you this is the absolute creamiest, most luscious, best-ever cream cheese icing? Once you taste it, you can tell me I can be all of those things.

You can gussy this cake up by using a pastry tube and a piping bag or you can create a rustically elegant cake using just a spatula. Either way this cake will be a showstopper on your table. This is one of those crowd-pleasing kinds of cakes. And for chocolate chip cookie lovers, this is a chocolate chip cookie cake dream. The cream cheese icing definitely adds texture and richness to the cake eating experience. The cake and icing pair perfectly together.

If you are looking to create a memorable end to a dinner or gathering, make this Chocolate Chip Cake with Cream Cheese Icing. If you are looking to impress your friends and/or family, make this Chocolate Chip Cake with Cream Cheese Icing. Or if you are just looking to bake just because, make this Chocolate Chip Cake with Cream Cheese Icing. 

Recipe

Chocolate Chip Cake with Cream Cheese Icing

Makes one 9" round cake

Ingredients

3/4 cup (170g) unsalted butter, room temperature

1 1/4 cups (250g) light brown sugar

1/2 cup (100g) granulated sugar

3 large eggs

2 teaspoons good quality vanilla extract

1 3/4 cups (220g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon Kosher salt

1/2 cup whole milk

10 ounces (283g) mini semi-sweet chocolate chips

8 ounces (226g) cream cheese, room temperature

1/2 cup (113g) unsalted butter, room temperature

3 cups (360g) confectionary sugar, sifted

2 teaspoons good quality vanilla extract

1/8 teaspoon Kosher salt

3-4 Tablespoons mini semi-sweet chocolate chips, for finishing

Directions

1. Line the bottom of a 9" round springform pan with parchment paper. Butter the sides of the pan and top of the paper with butter. Set aside.

2. Preheat the oven to 350 degrees (F).

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy (approximately 4 minutes).

4. Add in the eggs one at a time, beating well after each addition.

5. Mix in the vanilla.

6. Sift together the flour, baking powder and Kosher salt. 

7. Add half of the flour mixture to the butter/sugar mixture. Mix just to incorporate.

8. Add in half of the milk, mixing to combine.

9. Repeat with the remaining flour and milk.

10. Fold in the mini semi-sweet chocolate chips.

11. Spoon into the prepared pan. Use an offset spatula to smooth the top.

12. Place the baking pan on top of a baking sheet. Place in oven and bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Note: Check for doneness at the 45-minute mark.

13. Remove from the oven. Allow the cake to cool in the pan for 15 minutes. Use a knife to release the edges of the cake from the pan. Place the cake (still on the parchment paper) on a cooling rack. Allow to cool completely.

14. When cooled, transfer the cake to a serving platter.

15. In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy (approximately 3-4 minutes).

16. Add in the confectionary sugar. Starting on low, begin mixing the sugar into the cream cheese/butter mixture. Increase speed and mix until light and fluffy.

17. Add in the salt and vanilla. Mix to combine.

18. Using a piping bag fitted with an icing tube, pipe the icing on the cooled cake, creating the design of your choice. Alternately spoon the icing on top of the cake and spread with spatula, creating the design of your choice.

19. Sprinkle the chocolate chips on top of the cake.

20. Serve immediately. Or place in the refrigerator, lightly covered, until ready to serve. Note: If the cake has chilled for more than 3 hours, remove from the refrigerator at least 30 minutes before serving.

21. Store leftovers in the refrigerator.

Notes: (1) This recipe was inspired by one created by Erin Jeanne McDowell. Several changes were made to the original recipe. (2) The cake uses one bag of mini semi-sweet chocolate chips. You will need a second bag to sprinkle chocolate chips on top.

Ham Salad

 

The plan for this year's Easter was to have an indoor egg hunt (for everyone), a Brunch feast and homemade Carrot Cake for dessert. Deciding on the dishes to be used as well as the holiday menu started weeks before Easter arrived. While I tinkered with a variety of brunch options before finally committing, I knew the 'main' course would be a baked ham. Partly because it's tradition, but mostly because I was looking forward to making a classic Ham Salad with the leftovers this year.  Not only is a creamy, tangy ham salad incredibly delicious as an appetizer or on sandwiches, it is really, really easy to make. And after making an epic brunch, I wanted 'easy'!

Ham Salad for some is a timeless classic dish to make with a baked ham. Leftover ham combined with finely diced celery, finely diced onions, finely diced sweet pickles, sweet pickle juice, mayonnaise, dijon mustard, Kosher salt and white pepper is my absolute favorite way to make ham salad. Some recipes call for chopped hard boiled eggs, hot sauce, yellow mustard, cream cheese, sweet or dill pickle relish, and/or green onions. But I much prefer a simpler ham salad. 

Using a food processor to chop up the ham significantly speeds up the assembly process. If you don't have one, you could always finely chop the ham with a sharp knife. It takes a bit longer, but you have slightly more control over the size of the pieces of ham. The texture of a ham salad is one of personal preference. Personally, I like the ham's texture created with a food processor. One a little finer but still with some discernable pieces. However, I only like dicing the celery, onions and sweet pickles myself.

When making a ham salad, using a cooked or baked ham works best. If you use ham from the deli, you need to ask for very thick cut slices (at least 1/2 inch slices) or you will end up with nothing but mushiness when it's processed. 

Your ham salad will stay fresh for up to 4-5 days stored well in the refrigerator, but it's highly unlikely it will last that long. 

Spooned onto crackers or cocktail rye bread and/or slathered thickly on bread for sandwiches, Ham Salad is bound to be a hit whichever way you serve it. In all honesty, I love ham salad so much I could just eat it off a spoon. Ham Salad is and should be creamy, crunchy, and nearly irresistible to resist (especially if you love ham). In a pinch I will buy store bought ham salad, but nothing comes close to the flavor and texture of a homemade ham salad. After tasting this Ham Salad you might be tempted to bake a ham on a regular basis! 

On a final note, Ham Salad makes for a great hearty appetizer! Perfect to serve at a gathering, to bring to an outing, or to have for a weekend getaway!

Ham Salad

Makes 4 cups

Ingredients

3 cups (405g) finely diced ham (pulsed in the food processor or cut up by hand)

1/4 cup (34g) finely diced celery (from one large stalk)

1/4 cup (34g) finely diced yellow or sweet onion 

1/4 cup (34g) finely diced sweet pickles

3/4 to 1 cup (180-240g) mayonnaise

1 Tablespoon dijon mustard

2 teaspoons sweet pickle juice

1/4 teaspoon Kosher salt

1/4 teaspoon white pepper

Optional: 2 green onions very thinly sliced

Crackers or cocktail rye bread for serving as an appetizer/ Rye Bread or brioche rolls for serving as sandwiches

Directions

1. In medium sized bowl, combine 3/4 cup of the mayonnaise, dijon mustard, sweet pickle juice, Kosher salt and white pepper. Whisk to combine. Set aside.

2. In a large bowl, combine the ham, celery, onion, and sweet pickles. Stir to mix. 

3. Add the mayonnaise mixture to the ham mixture. Stir well to combine. Taste for seasoning. Add the remaining 1/4 cup of mayonnaise if your ham salad isn't as creamy as you would like it. (Note: I used 1 cup).

4. Serve immediately or cover and chill in the refrigerator until ready to serve.

5. The Ham Salad will keep for up to 4-5 days in an airtight container in the refrigerator.

Notes: (1) Using a food processor is definitely helpful. Pulse chunks of cut up ham until it reaches your desired consistency. (2) Three cups of diced ham is 405g or almost one pound. (3) I like using white pepper here, but you could use black pepper. (4) Only use a high-quality mayonnaise (and not Miracle Whip).

Easter Table, April 2026