Longtime restaurant tells its 95-year story

By DOUGLAS J. LEVY
The Daily Oakland Press
Web-posted Monday, April 5, 2004
Reprinted with permission

Book Bites

Forget cherries, morels and Faygo Red Pop for a moment and think about one of Michigan's other famous signature delicacies: Win Schuler's Bar-Scheeze.

Bet the question on your mind right now is, "Who's got the crackers?"

As it's told in the recently released "Schuler's: Fresh Recipes & Warm Memories" (Huron River Press, $35), the spread, which mixes Cheddar cheese, beer and horseradish, was developed in 1952 to provide something for the guests to have immediately once they sat down at the legendary downtown Marshall restaurant. It's since been mass-marketed and enjoyed across the country.

But as the book, which commemorates the restaurant's 95th year and four generations of the namesake family, explains, there's always been more to Schuler's than that. The history of the original spot is chronicled, from its incarnations as a lunch counter, hotel and bowling alley to its impact on the town of Marshall, where a population of 7,500 was visited by about 250,000 last year. And all the famous quotes on the restaurant's beams are sprinkled throughout the pages.

Of course, the food is the backbone here. This collection features classic recipes such as its prime rib and newer entrees designed by Jonathan Schuler, one of restaurant CEO Hans Schuler's two sons, for today's tastes.

The cheese spread below is what's featured at Schuler's tables today; keep in mind it's slightly different from the kind sold in supermarkets, which has been made by various other companies since 1982.

Schuler's Heritage Cheese Spread

• 4 ounces sharp Cheddar cheese
• 8 ounces garbanzo beans
• 8 ounces cream cheese
• 5 ounces sour cream
• 1/4 cup unsalted butter
• 1 tablespoon white vinegar
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 tablespoon paprika
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 ounce prepared horseradish
• dash brown ale

Grind the cheese and beans in a food processor. Transfer to a mixer with a paddle attachment. Add the cream cheese, sour cream and butter and beat until smooth. Add the rest of the ingredients and beat until it has a well-mixed and spreadable consistency. Serves 8-12.

Schuler's Famous Prime Rib with Yorkshire Pudding

• 1 oven-ready rib roast (the best you can find; ask the butcher for help)
• 3 tablespoons Schuler's Seasoning Salt (see following recipe)
• 1 pound (total) coarsely chopped onions, celery and carrots
• 2 quarts beef broth
• salt and pepper, to taste
• For Yorkshire Pudding:
• 1 cup plus two tablespoons milk
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon salt
• freshly ground black pepper to taste

Season the rib roast with Schuler's Seasoning Salt. Place vegetables in bottom of roasting pan, then place roast on top of vegetables.

Roast at 350 F for approximately 30-45 minutes, or until surface of the meat is brown. Then turn down heat to 275 F and cook for about 2 hours more or until internal temperature of the meat (middle of the rib) reaches 125 F; at that point, immediately remove from oven.

Remove roast from pan and let it rest for at least 30 minutes in a warm place (covered with aluminum foil) until carving. The juices need a chance to return to the middle of the roast, but the meat will continue to cook until it is perfectly done. Remove excess fat from roasting pan (reserve for making Yorkshire Pudding).

Heat roasting pan on the stovetop until vegetables are browned and the liquid in the pan has evaporated. Add the beef broth and scrape the bottom of the pan, making sure to get the entire flavor into the broth.

Simmer a bit so that the vegetables can release their flavors into the broth, too. Add salt and pepper as necessary. Strain broth - now au jus - into a gravy boat for service and slice roast.

To make Yorkshire Pudding: Blend milk, eggs, flour, salt and pepper in a blender until smooth and transfer to a bowl. Let batter stand uncovered for 1 hour.

Turn up oven to 425 F after prime rib is removed. Put a 12-cup muffin tin on a baking sheet and spoon 1 teaspoon of roasting pan fat into each cup. Place muffin tin and baking sheet into oven on the middle rack to get the tin and fat hot.

Working quickly, spoon 2 tablespoons of batter into each cup and bake 15-18 minutes or until all are golden and puffed.

Schuler's Seasoning Salt

• 1 cup kosher salt
• 1 tablespoon black pepper
• 1 tablespoon ground rosemary
• 1 teaspoon garlic powder
• 1 teaspoon celery seed
• 1 teaspoon dried thyme leaves

Mix all ingredients together with a wire whisk and store in an airtight container. Makes 1 1/4 cup.

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