Remember the goodness all year long.
Some secrets we will keep, but these treasured delights are so central to dining at Lost Lake, you’ll want to make them yourself.
2lbs Walleye, Chopped
1 cup Fresh Bread Crumbs
1/4 cup Milk
1/4 cup Mayonnaise
2 Eggs, Lightly Beaten
2 Tbsp Fresh Parsley, Finely Chopped
2 Tbsp Green Onion, Finely Chopped
1/2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp White Pepper
2 Tbsp Butter
2 Tbsp Vegetable Oil
Breading for dredging
Place the chopped walleye in a large bowl. Cover with the breadcrumbs and pour the milk on top. Combine the mayonnaise, egg, parsley, green onion, baking powder, salt and pepper in a bowl. Pour over the walleye mixture and gently toss until mixed. Shape into 10 patties. Refrigerate for 1 hour.
Heat the butter and vegetable oil in a sauté pan over medium heat. Dust the walleye cakes lightly with the breading and fry until golden brown – about 4 minutes on each side.
Makes 10 cakes.
Lost Lake Butterscotch Sauce
3/4 cup Brown Sugar
1/2 cup Corn Syrup, light
2 Tbsp Butter
1/2 cup Heavy Cream
1 tsp Vanilla Extract
Combine the sugar, syrup, butter and bring to boil over medium heat, stirring constantly. Boil for one minute.
Remove from the heat and stir in the cream and vanilla immediately.
Cool and store in the refrigerator. Stir before use.
Makes 2 cups.
Lost Lake Chocolate Cake
1 1/4 lb. Butter
10 tbsp. Flour
30 oz. Bittersweet Chocolate, chopped
10 tbsp. Heavy Cream
10 tbsp. Powdered Sugar
10 ea. Eggs
10 ea. Egg Yolks
1 1/4 cup Granulated Sugar
5 tsp. Vanilla
1/2 tsp. Salt
Preheat oven to 375 degrees and butter and flour 20 ramekins
In a double boiler, melt the butter with the chocolate, cream and powdered sugar, stirring until smooth. Remove from heat
In a separate bowl combine the eggs, egg yolks, sugar, vanilla and salt until thick ribbons form, about three minutes
Sift flour into egg mixture and fold together
Fold the chocolate into the egg mixture
Divide between the pre buttered ramekins and bake until set about 8 – 10 minutes. Makes 20 6-oz. cakes