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Recipe Box, Memory Box: Homecoming Edition

The Hinterlands, Recipe Box, Memory Box: Homecoming Edition. Photo courtesy of the artist.

You and yours are invited to celebrate Sheboygan’s unique culinary climate at a DIY Recipe Box, Memory Box: Homecoming Edition event using the Memory Box Menu featured below.

The menu and accompanying video and audio moments are the culmination of The Hinterlands’ JMKAC residency exploring our community’s rich food culture. Originally planned as a live performance at the Art Preserve, Recipe Box, Memory Box: Homecoming Edition was moved online due to COVID-19 realities.

The Hinterlands three-part residency began in March 2021 with Recipe Box, Memory Box: Home Edition, a community recipe swap conducted via postcards and telephone. Those recipes are compiled in the Recipe Box, Memory Box Cookbook, available for purchase here and at the JMKAC SHOP. The second phase, Recipe Box, Memory Box: Sports Edition, celebrated Sheboygan’s everyday moments with tailgate events and a friendly contest between local restaurants in the art of take-out orders.

Now, it’s time to get cooking and share good food and good stories in our own kitchens, at our own tables, with family and friends.

Share your Recipe Box, Memory Box cooking adventures with us. Send your pics to aramey@jmkac.org or post on social using the hashtags #DressUpYourBrat and #HinterlandsHomecoming

This is the ghost of a performance we were meant to share in person on October 14, 2021, transformed into a special menu for you and yours to share with each other. You may wish to do all of it at once, or spread it out over time, savoring each course like a full meal. You can use our suggested recipes, most shared with us by people in Sheboygan in the Recipe Box, Memory Box Cookbook, or you can substitute for your own favorite equivalent. Recipes are located within each course, or you can download a pdf for all recipes used here.

Our instructions will guide you through each part of the meal, so click on the linked videos and sound files as you go. We are not the only ghosts in the performance. Cooking is conjuring, and breaking bread is a kind of ritual, so you might find you awaken other memories or spirits along the way. In fall, we open the door to those presences, give them a bit of candy or let them warm up from the autumn chill.

Appetizers

Suggested Recipe: Wisconsin Old Fashioned vs. Prohibition Old Fashioned

(We also suggest that you pair your old-fashioned with a relish tray of fresh vegetables, pickles, olives, and breads.)

Salad Course

Our suggested salad recipe was something contributor Chelsea Waite said she created out of things she found in the fridge one day. Go ahead and try Chelsea’s recipe or make your own what’s-in-the-fridge salad. Sit down to eat the salad before you mix all the ingredients together.

Suggested recipe: Blackberry and Jicama Salad

When you’re seated with your unmixed salad ingredients in front of you, please join us for:  

Soup Course

Suggested recipe: Max Becker’s Sweet Potato Bisque

An inedible soup garnish: Before you eat, we ask you to link together the spoons of everyone sitting at the table with string. If there are two of you, sit across from one another and tie your spoons together. If there are three or more of you, tie them so they make a circle. Fill your bowls with soup and eat together. How do you eat your soup? Can you all eat at once? Do you take turns? Do you get no soup at all?

Please enjoy your soup course and, as you navigate eating together in this new way, ask your dining companion(s) one or all of our conversation prompts:

What is the coziest meal you’ve ever been fed?
What is the strangest thing you’ve ever baked?
What is the oldest thing in your refrigerator?

 

Brat Course

Put some googly eyes on a brat, sit next to it on the couch, and watch this video. Or just watch this video with a sausage you love. 

Main Course

Suggested recipe: Tommy Newman’s New Mexico Red Chile Enchiladas

These enchiladas are a special pancake-style enchilada. Richard was never given the recipe for them, but figured it out through years of watching his dad cook. They feel like home. Since Richard can’t be with you in person to show you how they’re made, we’ve included a recording of him making the enchiladas in real time, so you can cook along with him.

A Blessing

Dessert

Load up a sweet on a skewer to conjure some campfire vibes and head outside under the stars. 

Suggested recipe: Jim Scheunert’s A Tasty Campfire Treat

Then, for a campfire story, listen here.

A FINAL TOAST

Before you clean up the dishes, it’s time for a final toast. Pour drinks all around the table and please call: 920-694-4551

Residency

The Artists

The Hinterlands

Recipe Box, Memory Box: Homecoming Edition was created and performed by Liza Bielby, Livia Chesley, Jenna Kirk, Richard Newman, and Renee Willoughby as The Hinterlands. Animal masks by Diane Christansen and Shoshanna Utchenik. Recipe Box, Memory Box Cookbook designed by Renee Willoughby. Transcription and prop construction assistance by Solly Chase.

​​Recipe Box, Memory Box is a three-part residency commissioned by the John Michael Kohler Arts Center. The residency took place both remotely and in-person in Sheboygan, WI and was supported by the Arts Midwest Touring Fund, a program of Arts Midwest that is funded by the National Endowment for the Arts, with additional contributions from the Wisconsin Arts Board.

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Hours for both locations:
Tue, Wed, Fri: 10:00 a.m.–5:00 p.m.
Thu: 10:00 a.m.–8:00 p.m.
Sat and Sun: 10:00 a.m.–4:00 p.m.

Arts Center 
608 New York Ave
Sheboygan, WI 53081

Art Preserve
3636 Lower Falls Road
Sheboygan, WI 53081

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New Mexico Red Chile Enchiladas

Serves: 2-3

Submitted by Richard Newman

6 oz colby-jack cheese, grated
ÂĽ onion, diced
6-9 corn tortillas (3 per enchilada)
½ C Hatch New Mexico red chile powder
3 T canola other other neutral oil
3 T flour
1 t salt
2 C vegetable broth
2 sprigs of cilantro, chopped

  1. Preheat the oven to 325/350.
  2. Make a roux: Heat oil in a saucepan. Add flour and stir, browning it to a medium brown color (gold/latte). 
  3. While making the roux, in a separate pan combine broth, chile, and salt on low heat - heat just before boiling. This mixture should be slightly salty (but not too salty).
  4. Make the sauce: Pour the chile broth into the roux and immediately begin to whisk. Simmer on very low until it thickens to a sauce consistency, a little thicker than water.
  5. Quickly assemble the enchiladas: Using tongs, drop tortillas one by one in the sauce, flip a few times, then place on a pan. Sprinkle with cheese and onion. Repeat this two times, stacking two tortilla-cheese-onion layers on top of the first tortilla so that you make a three-layer pancake.
  6. Once all enchiladas are assembled on the tray, place in the oven for about 10 min til cheese is melted. While they cook, reconstitute the sauce by adding a little water or broth. After taking the enchiladas out of the over, drizzle a bit of sauce over top and garnish with chopped cilantro.

A Tasty Campfire Favorite

Serves: Makes about 1 ½ dozen, depending on size of bar

Submitted by Jim Scheunert

½ C butter, softened
Âľ C sugar
1 egg
1 t vanilla extract
1 and 1/3 C all-purpose flour
1 t salt
5-6 milk chocolate candy bars
1 C marshmallow crème

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
  2. Combine the flour, cracker crumbs, baking powder and salt; gradually add to the creamed mixture.
  3. Set aside ½ cup for topping (add extra crackers to the ½ cup if too moist)
  4. Press remaining mix into a greased 9-inch square baking pan. Place candy bars over the crust; spread with marshmallow creme.
  5. Crumble remaining graham cracker mix on top. Bake at 350° for 25-30 min or until golden-brown.
  6. Cool on a wire rack. Cut into bars (let it cool quite a bit before cutting).

Sweet Potato Bisque

Serves: 4

Submitted by the Beckers

Olive oil
Salt
Pepper
Brown sugar
Butter
4 garlic cloves, minced
2 sweet potatoes, peeled, medium diced
2 T rosemary, chopped
2 T thyme, chopped
1 acorn squash, halved
32 oz vegetable or chicken broth
5 celery stalks, diced
1-pint heavy cream
1 yellow onion, diced
2 carrots, peeled and diced
For garnish:
Green onion, minced
Sour cream

  1. Preheat oven to 400°.
  2. Toss sweet potato in oil, salt, pepper, and brown sugar. Roast sweet potato and squash (add 1 T butter to cover squash) for 30-40 minutes.
  3. Scoop out squash and let cool.
  4. In a large pot, heat olive oil. Sauté celery, carrot, and onion until sweat down. Add garlic. Sauté until fragrant. Add sweet potato, squash, and broth. Add rosemary, thyme, and salt and pepper to taste. Simmer for 20 minutes.

Blackberry & Jicama Salad

Serves: 2

Submitted by Chelsea Waite

15 blackberries, halved
ÂĽ C toasted coconut flakes
1 jicama bulb, diced small
1 head red leaf lettuce, torn - or use any greens
2 t grated ginger
2 large purple carrots, thinly sliced
â…“ C walnuts, crumbled
1 T nutritional yeast
2 T extra virgin olive oil
1 T cilantro, finely chopped - optional
2 T fruity balsamic - apple or pear
salt and pepper

  1. In a salad bowl, mix olive oil, nutritional yeast, and balsamic with a fork until uniform.
  2. Add fresh-ground black pepper. Add carrots, coconut, walnuts, ginger, and jicama. Stir together.
  3. Toss in lettuce, blackberries, and cilantro.
    Add salt and pepper to taste. Bonus - sprinkle on pink peppercorns for garnish.

Classic Prohibition Style Old Fashioned

Submitted by Max Becker

Maker's Mark, Bulleit Bourbon, or Four Roses Bourbon (2 oz)
Maple syrup
Angostura bitters
Orange peel

Stir with ice and strain over a big cube.

Wisconsin Style Old Fashioned

Submitted by Max Becker

Orange slice
Cherries
Korbel brandy (2 oz)
Angostura bitters
Wash (for sweet, use Sprite; for sour, use Squirt or fresh lemon juice + simple syrup + Sprite)
Ice

Garnish with cherries, olives, mushrooms…
or whatever you want.

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