Boders On-The-River Restaurant and Delish Delivered, starting with the Schaum Torte

John Boder started Boders on-the-River restaurant in Mequon and Thiensville in 1929. His children, grandchildren and great grandchildren kept and keep his legacy alive.

Today, we very much miss the restaurant and its gorgeous views of the Milwaukee River as it meanders through Wisconsin. So, we’re happy to report Mr. Boder’s great grandchildren Kathy Burghardt and Suzy Wagner are today preparing the amazing food and heritage of Boders and more in their Mequon business Dish Delivered, where they serve as “personal chef(s) that deliver.” So, leave the expertise to Kathy and Suzy and call them at 414-803-9894 or check out their site at https://www.delishdelivered.net/ .

More information on their business can also be found at https://onmilwaukee.com/articles/delishdeliveredservesupcomfort.

And, if you’d like to try your hand at Boder recipes, we are fortunate the Boder family shared some of their treasured delicacies with us and in a Boders Cookbook. We’re honored to offer you a few shared recipes here and in following posts.

Boder’s Schaum Torte

Ingredients:
1/2 c. egg whites, room temperature
2 t. vinegar
1 t. vanilla extract
2 c. sugar
Strawberries or raspberries to fill tortes
Whipped cream or ice cream to fill tortes

Directions
Beat egg whites in bowl (not plastic) until very stiff; add vinegar and vanilla. While mixer runs, add sugar very gradually until all has been added. Continue beating until mixture is well blended and egg whites again form stiff peaks. Reduce speed to medium and beat 1 minute.

Preheat oven to 250 degrees.

Butter 2 cookie sheets and place large spoonfuls of the batter close together to form circles 4 to 5 inches in diameter. (Center of each circle should have an indentation about 2 inches in diameter, to hold fruit filling.)

Bake in preheated oven 1 hour. Turn oven off and let cool completely in oven.

Just before serving, fill each shell with strawberries or raspberries, and ice cream or whipped cream. Unfilled shells may be frozen.

Mequon Corn Fritters from Boder’s On-The-River

Ingredients:
2 c. flour
4 t. baking powder
1t. salt
4 eggs, separated
1T. salad oil
2 t. vinegar
3 c. kernel corn, drained

Directions:
Sift flour with baking powder and salt. Add slightly beaten egg yolks, salad oil, vinegar and corn and mix well. beat the egg whites until stiff. Fold lightly into the mix, then drop by spoonfuls (large or small, to taste) into deep 375 degree fat until pale golden.

Place in empty, ungreased muffin tins. Just before serving, set in a 350 degree oven and bake 10-15 min. until browned. (Or, if you intend to eat the fritters immediately, you could finish the cooking in the hot fat; Or just set then in the oven long enough to reheat.)
12 large fritters

Zwiebelkuchen from Boder’s On-The-River

Click to go to the recipe website

zwiebelkuchen — a delicious onion pie reminiscent of quiche, but not nearly so eggy.

Zwiebelkuchen Crust

1 c. flour

1/4 t. salt

1/4 t. sugar

8 T. butter, chilled

2 T. milk

Sift flour, salt and sugar into bowl. Cut in butter as for pie crust. Add milk, a tablespoon at a time, mixing only until dough holds together. Shape into ball, wrap in wax paper and chill one full hour.

Preheat oven to 425 degrees. Roll out dough and ease into lightly floured 9″ pie plate. Flute edge. Chill 30 min. Line shell with foil. Bake 6 min., remove foil and bake 6-8 min. more until light brown. Cool on rack. Turn oven to 375 degrees.

Filling:

3 sl. bacon cut into small pieces

1 1/2 c. chopped onion

1 egg plus 1 yolk, beaten

1 c. sour cream

1/4 t. salt

Dash of pepper

1/2 t. chopped chives

1 t. caraway seeds

Fry bacon until crisp. Remove from grease and drain on a paper towel. Saute onions in bacon grease until soft; remove with slotted spoon. Combine onions and bacon with all remaining ingredients except caraway seeds. Place mixture in crust. Sprinkle with caraway seeds. Bake until set, about 25 min. Serve warm. Appetizers for 8.

Marshall Field’s WWI Era Potato Flour Muffins

Mashed Potato Muffins Recipe - (4.6/5)
Urban spelunking: Marshall Field's / Macy's on State Street

Marshall Field’s in the WWI era

Thank for this WWI era recipe hosted by Recipezazz at https://www.recipezazz.com/recipe/marshall-fieldas-potato-flour-muffins-23404. The site explains, “During the First World War, cooks were strongly urged to reduce the use of wheat in their recipes. In Chicago, the Marshall Field department store began serving muffins made from potato flour in its restaurants. The wheatless muffins, rather than being seen as a hardship, became a much-loved staple still on the menu in the 1940s, maybe longer.”
8 servings

Ingredients
5 egg whites
2 1/2 t. granulated sugar
1/2 t. salt
2 1/2 T. ice water
3 egg yolks (slightly beaten)
1 c. potato flour
2 t. baking powder

Beat sugar and salt into egg whites until stiff but not dry. Gradually add ice water. Add egg yolks. Sift flour and baking powder and add to mixture. Mix thoroughly and place in greased muffin tins. Bake in 400° oven for 20 min.

Marshall Field’s Blueberry Blue Cheese Chicken Salad

From the Marshall Field’s Cookbook.

https://theculinarycellar.com/wp-content/uploads/2020/05/Fields-Chicken-Salad-4-600x390.jpg

Thanks and credit to the Culinary Cellar https://theculinarycellar.com/the-marshall-fields-cookbook/?ref=tfrecipes who notes that in 1890 Marshall Field’s was the first department store in the country to serve food. It did, and so eloquently.

Ingredients
Dressing:
2 t. Dijon mustard
2 T. minced shallot
2 T. honey
3 T. lime juice
1 t. salt
½ t. black pepper
1 T. minced fresh rosemary.
¼ c olive oil

Salad ingredients:
3 c. cooked chicken, in bite-sized pieces
1 Granny Smith apple, unpeeled, in ¼” slices
1-1/2 c. green grapes, halved
1-1/2 c. fresh blueberries
½ c. chopped toasted walnuts or hazelnuts
½ c. crumbled blue cheese

Preparation:
Dressing: Whisk dressing ingredients except olive oil. Slowly whisk in olive oil to make an emulsion.
Salad: Combine salad ingredients and pour the dressing over the salad and toss to coat thoroughly. Serves 6.

Poet Emily Dickinson’s Black Cake

Why I'm baking Emily's Black Cake, a Victorian holiday recipe from the poet  Dickinson (video) - cleveland.com
Emily sent her black cake recipe, now held at Houghton Library, to her friend Nelly Sweetser.
The recipe is stained and aged with use.

Ingredients {*Trumpeterhill added walnuts}:

2 c. sugar, 1/2 lb. butter, 5 eggs, 1/4 c molasses, 2c. sifted flour, 1.2 t baking soda, 1 t. cloves, 1t. mace, 1t. cinnamon, 1.2 t nutmeg, ground, 1/4 to 1/2 c. brandy, 1 lb. raisins, 2/3 lb. currants, 2/3 lb. citron, {*Walnuts to taste.}

Directions (Expanded directions for Emily’s handwritten recipe above were provided in Dec. 28, 1976 and Jan. 11, 1978 articles in the Milwaukee Journal and are provided here in italics and parenthesis):

Beat butter and sugar together. Add eggs without beating, and beat the mixture again. (Re-sift flour with soda and spices. If unsalted butter is used, add salt (about 1/2 t.) Beat sifted ingredients into mixture, alternately adding brandy. Stir in raisins, currants and citron {*and walnuts.} Pour batter into 2 loaf pans lined with a layer of heavy waxed {parchment} paper and place into a shallow pan of hot water on bottom of hot oven.)

Bake 2 1/2 to 3 hours in cake pans or 5 to 6 hours in milk pans. (Bake cakes at 225 degrees, 3 hours, removing pan of water for the last 1/2 hour of baking. Let loaves cool before removing from pans. Wrap in fresh waxed paper before string in a cool place. The flavor improves with storage for about a month. Makes 2 loaves.)

Fox and Hounds Cheese Dip for a crowd

Ingredients:

15 lbs. Bakers cheese, 2 10 oz. cans Durkees sauce, 2-3 quarts half and half (or 4 14 oz. cans of evaporated milk), 1/4 c. Worcestershire sauce, 1/2 c. msg, 1/2 c. garlic salt, 1/2 c. Zestful seasoning, 1/8 c. white pepper, 1 7 oz. can chopped pimentos, 2 handfuls of chives, 1/4 c. salt.

Directions:

Mix all ingredients together and chill.

Frenchy’s Restaurant Shrimp Denise

Shrimp Denise

Frenchy’s was run by Paul LaPointe, at 1901 E. North Ave. in Milwaukee. This shrimp recipe was slightly adapted by the Milwaukee Journal Sentinel from a recipe shared by Paul Reggie La Pointe, son of Frenchy’s owner and chef, the late Paul La Pointe. He says it is named for his sister and was once listed the menu for $4.

La Pointe suggests using colossal shrimp. “Like all wonderful food, presentation is also important. Wrapping the shrimp in the bacon takes a little practice, but even if it isn’t esthetic, it is still very tasty!”

{Trumpeterhill is on the lookout for other Frenchy recipes for King Crab Reggie, Coquilles St. Jacques, baked pompano en papillote, English lamb chop, “cut to double thickness across the back of a spring lamb, boned and rolled around a lamb kidney, then wrapped in hickory smoked bacon and broiled”.

This recipe is for 4.

Directions:

Shrimp Denise butter:
2 cloves garlic, finely crushed
2 teaspoons Worcestershire sauce
2 teaspoons A-1 steak sauce
½ teaspoon MSG (optional)
½ teaspoon all-purpose seasoning
½ cup (1 stick) butter, room temperature
 
12 very large shrimp (4 to 6 count)
12 (5-inch) strips of bacon
1 ½ cups (raw) wild rice, cooked and drained
Fresh parsley for garnish

Make shrimp Denise butter: Knead crushed garlic, Worcestershire sauce, A-1 sauce, MSG and all-purpose seasoning into the butter. Mold butter into a loaf and wrap it in wax paper. Keep butter very cold in refrigerator until ready for use.

Split shrimp down the back halfway through. Stuff the slit with a slice of Shrimp Denise butter and wrap with a bacon strip, fastening it with a toothpick.

Put the wild rice, cooked and drained, in a long casserole. Broil the shrimp separately for 2 minutes. Turn off broiler and set oven temperature at 350 degrees.

Arrange shrimp in rows over the rice. Place entire dish in oven for 10 minutes. Garnish with fresh parsley and serve. Serve what remains of the butter separately on the hot rice.

The Pfister English Room Pork and Lobster a la Bombay

Frank Bonfiglio, Maitre d'Hotel, the English Room, Pfister Hotel, Milwaukee,  Wisconsin | University of Utah Marriott Library | J. Willard Marriott  Digital Library

1977 recipe, makes one serving

Ingredients:

Butter, 3 oz. pork tenderloin, 3 oz. lobster meat, 1 shallot, 2 oz. mushrooms, 1 oz. cognac, 1 oz. white wine, salt, white pepper, curry powder, Worcestershire, flour, butter, whipping cream, 1 banana fried, shredded coconut, hot cooked rice.

Directions:

Saute’ pork, shallot, mushrooms and lobster in butter. Add salt white pepper, curry, cognac, wine and Worcestershire to taste. Make a roux with flour and butter as needed to thicken mixture. Add cream as needed. Place in casserole with banana and coconut. Brown under broiler and serve with rice.

Jarlsberg Dip

This recipe swaps cheeses with the “Swiss on Rye Chips” posted on Trumpeter Hill, and is served as a dip. But you cannot beat Jarlsberg cheese!

Jarlsberg Dip
2 c. Jarlsberg Cheese
2 c. Hellman’s mayonnaise
2 c. onions, chopped

Preheat oven to 350° F. Combine all ingredients and bake 20 min. or until golden brown. Serve hot with chips, crackers or bread.

Dayton’s Department Store Recipes

Plantation Cake Recipe - Dayton's -

Dining at Dayton’s Department store’s Oak Grill or Sky Room or picking up salads and dishes at the Marketplace in Minneapolis or St. Paul or the surrounding Twin City suburbs was a joy. And the local newspapers, the Minneapolis Star Tribune and St. Paul Pioneer Press were inundated for recipes. the following posts are from some of the Dayton’s recipes from treasured newspaper clippings.

Dayton’s Marketplace Citrus Turkey Salad

Serves 4.

Note: This recipe must be prepared in advance. From the May 16, 1990, Minneapolis Star Tribune issue of Taste. Because mandarin oranges crush easily, refrigerate them for at least 1 hr before using.

• 1/4 c. low-fat mayonnaise

• 1/4-c. low-fat plain yogurt

• 1 T. freshly squeezed lemon juice

• 1/2 t. curry powder

• 3/4 lb. cooked turkey breast, torn into bite-size pieces

• 1/2 c. chopped celery

• 1/4 honeydew melon, peeled, seeded and diced into 1/2-in. pieces

• 1 1/2 c. mandarin oranges (see Note), drained

• 2 T. chopped walnuts, for garnish

Directions

In a medium bowl, whisk together mayonnaise, yogurt, lemon juice and curry powder. Cover and refrigerate at least 1 hr.

In a large bowl, combine turkey, celery, melon and oranges. Gently fold dressing into salad. Garnish with walnuts and serve.

Dayton’s Seafood Avocado Boats

 

For shrimp salad:
1 lb. chopped shrimp pieces
1 tsp. salt
½ tsp. soy sauce or garlic
Juice of half a lemon
1 cup finely chopped celery
⅛ tsp. white pepper
½ cup Miracle Whip®

For avocado boat:
Lettuce leaves
6 ripe avocados
4 types of fruit such as strawberries, grapes, pineapple, or melon chunks
6 lemon wedges

Combine shrimp salad ingredients and refrigerate.

When ready to serve, peel avocados, remove the seed and cut in half. Then fill the cavity of each avocado half with shrimp salad. Place two halves on a leaf of lettuce and garnish with fresh fruit and a lemon wedge.

Serves 6 

Dayton’s Marketplace Turkey Almond Salad

Serves 6.

Note: From the Dec. 11, 1985, Minneapolis Star Trbune issue of Taste.

• 1 c. mayonnaise

• 2 T. freshly squeezed lemon juice

• 1 lb. cooked turkey breast, torn into pieces

• 1/2 c. chopped celery

• 1 c. toasted slivered almonds (see Note)

• Salt and freshly ground black pepper, to taste

Directions

In a small bowl, whisk together mayonnaise and lemon juice.

In a large bowl, combine turkey, celery and toasted almonds. Fold dressing into turkey mixture. Season with salt and pepper and serve.