Timeless Wisconsin Supper Club Recipes to Recreate at Home

Wisconsin supper clubs are more than just restaurants; they’re a cherished tradition, a cultural institution, and a taste of nostalgia. These establishments, often family-owned and tucked away in picturesque locations, offer a unique dining experience centered around hearty comfort food, classic cocktails, and a welcoming atmosphere. While visiting a supper club is the best way to experience their magic, you can recreate some of that magic at home. This guide will walk you through some iconic Wisconsin supper club recipes, providing detailed instructions and tips to help you capture the essence of this beloved dining tradition.

## The Wisconsin Supper Club Experience

Before diving into the recipes, it’s important to understand what makes a Wisconsin supper club special. The experience is as much about the ambiance as it is about the food. Think dimly lit rooms, wood paneling, cozy booths, and friendly service. The meal often starts with a relish tray, followed by a soup or salad course, and culminates in a hearty main course. Classic cocktails, like the Old Fashioned (Wisconsin-style, of course!), are essential accompaniments.

## Essential Supper Club Recipes:

Here are some of the most iconic recipes you’ll find on a Wisconsin supper club menu:

### 1. Wisconsin Old Fashioned (Brandy)

The Old Fashioned is the quintessential Wisconsin cocktail. While variations exist, the brandy version is the most popular. This recipe will guide you through making a proper Wisconsin Old Fashioned.

**Ingredients:**

* 2 oz. Brandy (Korbel is a classic choice)
* 1 Sugar cube (or 1 tsp sugar)
* 2-3 Dashes Angostura bitters
* Splash of club soda (or sweet soda, such as Sprite or 7-Up, for a sweet Old Fashioned)
* Orange slice
* Maraschino cherry
* Ice

**Instructions:**

1. **Muddle:** In an Old Fashioned glass, place the sugar cube (or sugar), bitters, and a splash of club soda (or sweet soda). Muddle until the sugar is dissolved.
2. **Add Fruit:** Add the orange slice and maraschino cherry to the glass. Gently muddle the fruit, being careful not to over-muddle (you don’t want to release too much bitterness from the orange peel).
3. **Add Brandy:** Pour in the brandy.
4. **Add Ice:** Fill the glass with ice.
5. **Stir:** Stir gently to combine all the ingredients.
6. **Garnish:** Garnish with an additional orange slice and maraschino cherry. You can also add a few dashes of club soda or sweet soda on top if desired.

**Tips for the Perfect Old Fashioned:**

* **Brandy Choice:** Korbel is the classic Wisconsin brandy for an Old Fashioned. However, any decent brandy will work.
* **Muddling:** Be gentle when muddling the fruit. Over-muddling can release bitter compounds from the orange peel.
* **Sweet vs. Sour:** For a sweet Old Fashioned, use sweet soda (Sprite or 7-Up). For a sour Old Fashioned, use club soda or a splash of sour mix.
* **Garnish:** The garnish is crucial. Don’t skip the orange slice and maraschino cherry.

### 2. Friday Fish Fry (Beer-Battered Cod)

Friday fish fry is a sacred tradition in Wisconsin. Beer-battered cod is a popular choice, and this recipe will help you recreate that crispy, flavorful goodness at home.

**Ingredients:**

* 1.5 lbs Cod fillets, cut into serving-size pieces
* 1 cup All-purpose flour
* 1 tsp Baking powder
* 1/2 tsp Salt
* 1/4 tsp Black pepper
* 1 cup Beer (light or amber lager)
* Oil for frying (vegetable or canola)
* Lemon wedges, for serving
* Tartar sauce, for serving
* Coleslaw, for serving
* Rye bread, for serving

**Instructions:**

1. **Prepare the Cod:** Pat the cod fillets dry with paper towels. This will help the batter adhere better.
2. **Make the Batter:** In a large bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the beer until you have a smooth batter. The batter should be thick enough to coat the fish but not too thick.
3. **Heat the Oil:** Pour about 2 inches of oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
4. **Fry the Cod:** Dip each cod fillet into the batter, making sure it’s fully coated. Carefully place the battered cod into the hot oil, a few pieces at a time, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy fish.
5. **Fry until Golden Brown:** Fry the cod for about 3-5 minutes per side, or until golden brown and cooked through. The internal temperature of the cod should reach 145°F (63°C).
6. **Drain:** Remove the fried cod from the oil and place it on a wire rack lined with paper towels to drain excess oil.
7. **Serve:** Serve immediately with lemon wedges, tartar sauce, coleslaw, and rye bread.

**Tips for Perfect Beer-Battered Cod:**

* **Type of Beer:** Use a light or amber lager for the batter. Avoid dark or hoppy beers, as they can overpower the flavor of the fish.
* **Oil Temperature:** Maintaining the correct oil temperature is crucial for crispy fish. Use a deep-fry thermometer to monitor the temperature.
* **Don’t Overcrowd:** Fry the cod in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in soggy fish.
* **Serve Immediately:** Serve the fish immediately after frying for the best taste and texture.

### 3. Cream of Mushroom Soup

Cream of mushroom soup is a classic starter at Wisconsin supper clubs. This recipe will show you how to make a rich and flavorful homemade version.

**Ingredients:**

* 1 lb Mushrooms, sliced (cremini, button, or a mix)
* 1 Medium onion, chopped
* 2 Cloves garlic, minced
* 4 tbsp Butter
* 4 tbsp All-purpose flour
* 4 cups Chicken broth
* 1 cup Heavy cream
* 1/4 cup Dry sherry (optional)
* Salt and pepper to taste
* Fresh parsley, chopped, for garnish

**Instructions:**

1. **Sauté Vegetables:** In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook until they release their liquid and are browned, about 8-10 minutes.
2. **Make a Roux:** Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly. This will create a roux that will thicken the soup.
3. **Add Broth:** Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the soup to a simmer.
4. **Simmer and Thicken:** Reduce the heat to low and simmer the soup for 15-20 minutes, or until it has thickened slightly.
5. **Blend (Optional):** For a smoother soup, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be careful when blending hot liquids.
6. **Add Cream and Sherry:** Stir in the heavy cream and sherry (if using). Heat through but do not boil.
7. **Season:** Season with salt and pepper to taste.
8. **Serve:** Garnish with fresh parsley and serve hot.

**Tips for Creamy Mushroom Soup:**

* **Mushroom Variety:** Use a mix of mushroom varieties for a more complex flavor.
* **Browning the Mushrooms:** Don’t rush the process of browning the mushrooms. This step is crucial for developing a rich, savory flavor.
* **Sherry:** The sherry is optional but adds a nice depth of flavor to the soup.
* **Blending:** If you prefer a chunkier soup, skip the blending step.

### 4. Prime Rib

Prime rib is a special occasion dish often found on supper club menus. This recipe will guide you through roasting a prime rib to perfection.

**Ingredients:**

* 3-4 lb Prime rib roast (bone-in or boneless)
* 2 tbsp Olive oil
* 2 tbsp Coarse salt
* 1 tbsp Black pepper
* 1 tbsp Garlic powder
* 1 tbsp Onion powder
* 1 tsp Dried rosemary
* 1 tsp Dried thyme

**Instructions:**

1. **Prepare the Roast:** Remove the prime rib roast from the refrigerator at least 2 hours before cooking. This will allow the roast to come to room temperature, which will help it cook more evenly.
2. **Preheat the Oven:** Preheat your oven to 450°F (232°C).
3. **Season the Roast:** In a small bowl, combine the salt, pepper, garlic powder, onion powder, rosemary, and thyme. Rub the olive oil all over the prime rib roast, then generously coat the roast with the spice mixture.
4. **Sear the Roast:** Place the seasoned roast in a roasting pan, bone-side down if using a bone-in roast. Sear the roast in the preheated oven for 15 minutes to develop a crust.
5. **Reduce Oven Temperature:** After 15 minutes, reduce the oven temperature to 325°F (163°C).
6. **Roast to Desired Doneness:** Continue roasting the prime rib until it reaches your desired internal temperature. Use a meat thermometer to monitor the temperature. Here are some guidelines:
* **Rare:** 120-125°F (49-52°C)
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-140°F (57-60°C)
* **Medium-Well:** 140-145°F (60-63°C)
* **Well-Done:** 145°F+ (63°C+)

The roasting time will vary depending on the size of the roast and your desired doneness. A good rule of thumb is to roast for about 13-15 minutes per pound for rare, 15-17 minutes per pound for medium-rare, and 17-20 minutes per pound for medium.
7. **Rest the Roast:** Once the prime rib reaches your desired internal temperature, remove it from the oven and tent it loosely with foil. Let the roast rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
8. **Carve and Serve:** Carve the prime rib against the grain into slices and serve immediately.

**Tips for Perfect Prime Rib:**

* **Bring to Room Temperature:** Allowing the roast to come to room temperature before cooking is crucial for even cooking.
* **Use a Meat Thermometer:** A meat thermometer is essential for ensuring that the prime rib is cooked to your desired doneness.
* **Rest the Roast:** Don’t skip the resting step. Resting allows the juices to redistribute, resulting in a more tender and flavorful roast.
* **Carve Against the Grain:** Carving against the grain will make the prime rib easier to chew.

### 5. Relish Tray

A relish tray is a quintessential Wisconsin supper club starter. While the contents can vary, it typically includes a selection of pickled vegetables, olives, and sometimes cheese or crackers. There is no specific recipe here, as it is all about assembly and presentation.

**Typical Relish Tray Components:**

* Pickled beets
* Pickled herring (rollmops)
* Pickled mushrooms
* Pickled watermelon rind
* Celery sticks
* Carrot sticks
* Radishes
* Green olives
* Black olives
* Cheese cubes (cheddar, Swiss)
* Crackers (optional)
* Liver Pate’ (optional)

**Assembly:**

Arrange the relish tray components attractively on a serving platter or tray. Get creative with the arrangement and make it visually appealing.

**Tips for a Great Relish Tray:**

* **Variety:** Offer a variety of textures and flavors.
* **Presentation:** Pay attention to the presentation. A well-arranged relish tray is more appealing.
* **Freshness:** Make sure the vegetables are fresh and crisp.

### 6. Ice Cream Drinks

Grasshoppers, Pink Squirrels, and Brandy Alexanders are all fantastic ice cream drinks, and a staple of Wisconsin supper clubs. They are decadent, delicious, and perfect for dessert or a special treat.

**Grasshopper**

* 1 oz. White Creme de Cacao
* 1 oz. Green Creme de Menthe
* 1 oz. Heavy Cream
* Ice
* Chocolate shavings (optional)

1. Add the creme de cacao, creme de menthe, and heavy cream to a shaker with ice.

2. Shake well until chilled.

3. Strain into a chilled martini glass.

4. Garnish with chocolate shavings, if desired.

**Pink Squirrel**

* 1 oz. White Creme de Cacao
* 1 oz. Creme de Noyaux (almond-flavored liqueur)
* 2 oz. Vanilla Ice Cream
* Ice
* Whipped cream (optional)
* Maraschino cherry (optional)

1. Blend all ingredients until smooth.

2. Pour into a chilled glass.

3. Garnish with whipped cream and a maraschino cherry, if desired.

**Brandy Alexander**

* 1 oz. Brandy
* 1 oz. Dark Creme de Cacao
* 1 oz. Heavy Cream
* Nutmeg (for garnish)
* Ice

1. Add all liquid ingredients with ice to a shaker.

2. Shake well until chilled.

3. Strain into a chilled martini glass.

4. Grate nutmeg over the top for garnish.

## Recreating the Supper Club Atmosphere

While the recipes are essential, recreating the Wisconsin supper club atmosphere is just as important. Here are some tips:

* **Dim Lighting:** Dim the lights to create a cozy and intimate atmosphere.
* **Music:** Play classic supper club music, such as big band, jazz, or polka.
* **Table Setting:** Use cloth napkins and placemats.
* **Presentation:** Pay attention to the presentation of the food and drinks.
* **Service:** Be a gracious host and provide friendly service.
* **Conversation:** Engage in conversation with your guests and create a relaxed and welcoming environment.

## Conclusion

Wisconsin supper clubs are a unique and cherished dining tradition. While visiting a supper club is the best way to experience their magic, you can recreate some of that magic at home by preparing these classic recipes and creating a welcoming atmosphere. So, gather your friends and family, pour a Wisconsin Old Fashioned, and enjoy a taste of supper club nostalgia. Happy cooking!