Recipes and Tips

Grouse Dinner - Cathie Archbould, Photographer
“A Grouse Dinner” – Cathie Archbould, Photographer

 

RECIPES

Mains

Braised Specklebelly Goose
Moose Steak with Yukon Rub
Gnocchi in Mushroom Sauce
Chickweed and Herb Fritata
Brian Phelan’s Rappie Pie
Pork Hocks, Cabbage and Rye Berry Casserole


Side Dishes

Dandelion Salad with Crispy Onions and Garlic 
Freezing Nettle or Other Wild Greens
New Potatoes in Wild Onion and Pumpkin Seed Pesto
Northern Hollandaise Sauce
Marianne’s Warm Potato Salad


Savoury Snacks & Appetizers

Fish Skin Crackers


Breakfasts

Mashed Potato Cakes
Potato and Carrot Latkes
Breakfast Clafouti


Sweets

Candied Spruce Tips
Birch Syrup Creamsicles
Crustless Pumpkin Pie — Northern Style
Halloween Candy
Token Gesture Custard
Sugar Beet Sugar and Syrup
Yukon Shortbread
Birch Brittle
Steamed Christmas Pudding with Hard Sauce
Birch Syrup Shortbreads


Bread & Crackers

Yukon Sourdough Bread
Yukon Sourdough Starter
Fresh Kohlrabi crackers
Top of the World Cloud Bread


Soups

Sunflower Seed Soup


Beverages & Refreshers

Spruce Tip Spritzer
Low Bush Cranberry Refresher
Nettle Juice
Homemade Rhubarb Vinegar
Birch Eggnog

 

Don’t Judge a Vegetable By Its Peel

Tips

Celery:  Can be  chopped and frozen for the winter (no need to blanch) and then added to soups, stews, stir-fry, etc.

Celeriac Root:  A root vegetable, keeps well in cold storage all winter. Peel it and chop it and use it in place of fresh celery in cooking (soups, stews).  Excellent combined with potatoes when cooking mashed potatoes!

Bell Peppers:  Can be sliced or kept whole and frozen for the winter.  No need to blanch.  Good in stir-fry, soups, spaghetti sauce, stews, scrambled eggs….anything you would cook with fresh peppers.

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