Dawsonite Driss Adrao knows his way around a kitchen, and was generous enough to share some of his culinary skills with Suzanne recently. During her year of eating only local foods, recipes and cooking techniques will be very helpful in making the most of the fare available to Suzanne and her family.
Two recipes that Driss shared with Suzanne, and patiently taught her how to prepare, are gnocchi (a traditional Italian potato dumpling dish) and fish skin crackers. The latter is a case of how something we often throw out can be consumed as food — a lesson long preached by indigenous hunters who have traditionally harvested fish and game with minimal waste. As fishing season approaches (in the Dawson City area you can already fish for grayling and whitefish, and later there will be chum salmon) this recipe could come in handy. This year, don’t leave the fish skin on your plate.
Spruce tips will become one of Suzanne and family’s candy during their year of eating local. Miche Genest has a wonderful recipe for making Candied Spruce Tips using homemade Spruce Tip Syrup in The Boreal Feast, A Culinary Journey Through the North by Harbour Publishing. And Miche has generously allowed us to share her recipe.
However, Suzanne probably will not have access to sugar to make the syrup, so Suzanne has adapted Miche’s recipe and combined coniferous with deciduous trees to make Candied Spruce Tips in Birch Syrup. They are more ‘birchy’ than the original recipe, but still quite delicious. (And, according to 11-year-old Tess, addictive!) Before you worry about using precious birch syrup to candy spruce tips, remember, you can keep re-using the birch syrup for batch after batch. The birch syrup gradually takes on a more sprucey taste with every batch.