Akutaq (Eskimo ice cream) - 4.00
The native people of Alaska have a distinct version of ice cream. It's not creamy ice cream as we know it, but a concoction made from reindeer fat or tallow, seal oil, freshly fallen snow or water, fresh berries, and sometimes ground fish. Air is whipped in by hand so that it slowly cools into foam. They call this Arctic treat akutaq (ah-goo-duck), aqutuk, ackutuk, or Eskimo ice cream. Akutaq is a Yupik word that means mix them together.
This is a delicacy that Alaska Natives have thrived on for thousands of years. This recipe was made by Natives a long, long time ago for survival and was used as a special traveling food. When hunters went out to go hunting, they brought along akutaq.
Akutaq can also be made with moose meat and fat, caribou meat and fat, fish, seal oil, berries and other Alaskan things. Women traditionally made akutaq after the first catch of a polar bear or seal. The grandmother or mother of the hunter would prepare the akutaq and share it with the community members during special ceremonies. Traditionally it was always made for funerals, potlatches, celebrations of a boy's first hunt, or almost any other celebration. It is eaten as a dessert, a meal, a snack, or a spread.
1 cup reindeer, caribou, or moose fat (back fat)*
1 cup animal oil (seal, walrus, or whale), divided
1/2 cup water or 2 cups loose snow
4 1/2 cups fresh berries
Grate or grind fat into small pieces. In a large pot over low heat, add fat and stir until it becomes a liquid (the fat should never get hotter than it is comfortable to your hand). Add 1/3 cup seal oil, mixing until it is all liquid. Remove from heat and continue stirring the fat in big circles.
While continuing to stir at a steady rate, add 1/4 cup water or 1 cup snow and another 1/3 cup seal oil. As fat slowly cools and starts to get fluffy and white, add remaining 1/4 cup water or 1 cup snow and remaining 1/3 cup seal oil, continuing to stir.
When the Akutaq is as white and fluffy as you can make it, fold in berries. Form into desired shape. Cover and freeze to firm up.
The native people of Alaska have a distinct version of ice cream. It's not creamy ice cream as we know it, but a concoction made from reindeer fat or tallow, seal oil, freshly fallen snow or water, fresh berries, and sometimes ground fish. Air is whipped in by hand so that it slowly cools into foam. They call this Arctic treat akutaq (ah-goo-duck), aqutuk, ackutuk, or Eskimo ice cream. Akutaq is a Yupik word that means mix them together.
This is a delicacy that Alaska Natives have thrived on for thousands of years. This recipe was made by Natives a long, long time ago for survival and was used as a special traveling food. When hunters went out to go hunting, they brought along akutaq.
Akutaq can also be made with moose meat and fat, caribou meat and fat, fish, seal oil, berries and other Alaskan things. Women traditionally made akutaq after the first catch of a polar bear or seal. The grandmother or mother of the hunter would prepare the akutaq and share it with the community members during special ceremonies. Traditionally it was always made for funerals, potlatches, celebrations of a boy's first hunt, or almost any other celebration. It is eaten as a dessert, a meal, a snack, or a spread.
1 cup reindeer, caribou, or moose fat (back fat)*
1 cup animal oil (seal, walrus, or whale), divided
1/2 cup water or 2 cups loose snow
4 1/2 cups fresh berries
Grate or grind fat into small pieces. In a large pot over low heat, add fat and stir until it becomes a liquid (the fat should never get hotter than it is comfortable to your hand). Add 1/3 cup seal oil, mixing until it is all liquid. Remove from heat and continue stirring the fat in big circles.
While continuing to stir at a steady rate, add 1/4 cup water or 1 cup snow and another 1/3 cup seal oil. As fat slowly cools and starts to get fluffy and white, add remaining 1/4 cup water or 1 cup snow and remaining 1/3 cup seal oil, continuing to stir.
When the Akutaq is as white and fluffy as you can make it, fold in berries. Form into desired shape. Cover and freeze to firm up.
Winter Blueberry-Cranberry Pie - 1.00 per slice or 5.00 for whole
The addition of cranberries give this pie an unusually rich flavor.
INGREDIENTS
2 cups whole frozen blueberries, thawed and drained
2 cups whole frozen cranberries, thawed and drained
1 cup sugar
3 tablespoons tapioca
Pinch of salt
Pastry for a 9-inch Double-Crust Mealy Pie Shell
2 tablespoons unsalted butter
Preheat the oven to 400 degrees. Place the blueberries and cranberries in a large bowl. Combine the sugar, tapioca, and salt, and stir into the mixed berries.
Roll out half the pastry and line a 9-inch glass or ceramic pie pan with it. Spread the fruit mixture into the pastry. Dot with butter. Sprinkle the rim of the pie shell with a little water to moisten the edge.
Roll out the remaining pastry and place it over the top of the pie. Seal the edges by pinching with your fingertips or crimping with a fork. Cut slashes in the top crust for steam to escape, and decorate with shapes cut out from any leftover dough, if desired.
Brush the crust lightly with cold water. Place the pie on a foil-lined baking sheet. Bake on the center rack of the oven for 45 to 50 minutes, or until the crust is golden brown.
Makes 6 to 8 servings
Salcha River Banana Spice Cookies - 3 for 1.00 or 13 for 5.00
One of Brenda's favorites.
INGREDIENTS
1/2 cup butter, softened
2-1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup sugar
2 eggs
3 cups mashed bananas
1 cup chopped walnuts
Preheat oven to 375 degrees.
Beat butter until light and fluffy. Add 1/2 cup of the flour, and eggs; mix well. Then add baking powder, vanilla, cinnamon, baking soda, and cloves; beat until throughly combined.
Beat in remaining flour; and then add mashed bananas and beat until combined. Stir in walnuts.
Drop by teaspoonfuls 2-inches apart on a greased cookie sheet and bake 8 to 10 minutes at 375 degrees. Cool on racks.
The addition of cranberries give this pie an unusually rich flavor.
INGREDIENTS
2 cups whole frozen blueberries, thawed and drained
2 cups whole frozen cranberries, thawed and drained
1 cup sugar
3 tablespoons tapioca
Pinch of salt
Pastry for a 9-inch Double-Crust Mealy Pie Shell
2 tablespoons unsalted butter
Preheat the oven to 400 degrees. Place the blueberries and cranberries in a large bowl. Combine the sugar, tapioca, and salt, and stir into the mixed berries.
Roll out half the pastry and line a 9-inch glass or ceramic pie pan with it. Spread the fruit mixture into the pastry. Dot with butter. Sprinkle the rim of the pie shell with a little water to moisten the edge.
Roll out the remaining pastry and place it over the top of the pie. Seal the edges by pinching with your fingertips or crimping with a fork. Cut slashes in the top crust for steam to escape, and decorate with shapes cut out from any leftover dough, if desired.
Brush the crust lightly with cold water. Place the pie on a foil-lined baking sheet. Bake on the center rack of the oven for 45 to 50 minutes, or until the crust is golden brown.
Makes 6 to 8 servings
Salcha River Banana Spice Cookies - 3 for 1.00 or 13 for 5.00
One of Brenda's favorites.
INGREDIENTS
1/2 cup butter, softened
2-1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup sugar
2 eggs
3 cups mashed bananas
1 cup chopped walnuts
Preheat oven to 375 degrees.
Beat butter until light and fluffy. Add 1/2 cup of the flour, and eggs; mix well. Then add baking powder, vanilla, cinnamon, baking soda, and cloves; beat until throughly combined.
Beat in remaining flour; and then add mashed bananas and beat until combined. Stir in walnuts.
Drop by teaspoonfuls 2-inches apart on a greased cookie sheet and bake 8 to 10 minutes at 375 degrees. Cool on racks.
Danish Cardamom Cookies - 3 for 1.00 or 13 for 5.00
Too much cardamom can produce a bitter taste, so don't increase the amount of cardamom called for in most recipes.
INGREDIENTS
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
4 teaspoons ground cardamom
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sliced almonds
1/2 cup powdered sugar
1 teaspoon finely minced lemon peel
Sliced almonds, for cookie tops
Preheat oven to 375 degrees. Grease a cookie sheet.
Beat the butter, granulated sugar, and the cardamom in a medium bowl until fluffy. Sift together the flour and salt, and add to the butter mixture. Stir in the almonds. Combine the powdered sugar and the lemon peel.
Form 1 tablespoon of the cookie dough into a ball. Roll it in the powdered sugar mixture. Place the ball on the prepared cookie sheet, and flatten it with the bottom of a glass that has been dipped in the powdered sugar. Press a few sliced almonds onto the top of the cookie. Repeat with the remaining cookie dough, spacing the cookies 1-inch apart.
Bake on the center rack of the oven until the cookies are light brown, about 15 minutes. Remove the cookies from the oven and cool completely on a rack before serving.
Makes about 2 dozen cookies
Too much cardamom can produce a bitter taste, so don't increase the amount of cardamom called for in most recipes.
INGREDIENTS
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
4 teaspoons ground cardamom
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sliced almonds
1/2 cup powdered sugar
1 teaspoon finely minced lemon peel
Sliced almonds, for cookie tops
Preheat oven to 375 degrees. Grease a cookie sheet.
Beat the butter, granulated sugar, and the cardamom in a medium bowl until fluffy. Sift together the flour and salt, and add to the butter mixture. Stir in the almonds. Combine the powdered sugar and the lemon peel.
Form 1 tablespoon of the cookie dough into a ball. Roll it in the powdered sugar mixture. Place the ball on the prepared cookie sheet, and flatten it with the bottom of a glass that has been dipped in the powdered sugar. Press a few sliced almonds onto the top of the cookie. Repeat with the remaining cookie dough, spacing the cookies 1-inch apart.
Bake on the center rack of the oven until the cookies are light brown, about 15 minutes. Remove the cookies from the oven and cool completely on a rack before serving.
Makes about 2 dozen cookies
Alaska Sourdough Cookies 3 for 1.00 or 13 for 5.00
Unlike most sourdough starters, this one is ready in 2 days.
INGREDIENTS
FOR SOURDOUGH STARTER
1 package active dry yeast
2 cups warm water
2 cups flour
Place 2 cups of water in a LARGE bowl. The water should be warm - sprinkle on inside of wrist - should be warm not hot. Sprinkle yeast over the water and stir until it dissolves. Add 2 cups flour and mix until smooth.
Cover the bowl with a clean dish towel and set in a warm place without disturbing it for 2 days or until the mixture get bubbly and separates.
FOR THE COOKIES
1 cup sourdough starter
4 eggs
3/4 cup butter, 1-1/2 sticks
1 cup sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
Preheat oven to 350 degrees. Grease baking sheets.
In a small saucepan melt the butter over low heat. Remove from heat.
Break the eggs into a mixing bowl and beat lightly with an egg beater or wire whisk.
Stir the sourdough starter until it is perfectly smooth and well blended.
*Measure 1 cup of the starter and add to the eggs, mixing well. Add the melted butter to the egg/sourdough mixture and mix well. Add the sugar and vanilla and mix well.
On a piece of waxed paper sift the flour and salt together. Add to the sourdough mixture gradually, mixing well after each addition.
Drop by teaspoonfuls onto the baking sheet, and bake 12 to 15 minutes; cookies will have a brown edge. Remove from oven and cool on a wire rack.
Makes about 5-1/2 dozen
*NOTES - Put remaining sourdough starter in a glass jar, screw the lid on tightly, and store the jar in the refrigerator.
TO MAKE SOURDOUGH COOKIES AGAIN - You will need to start the day before to replenish the starter. Remove the jar of sourdough from the refrigerator. Empty it into a large bowl. Add 1 cup warm water and mix well. Add 1 cup flour and mix well. (You don't need to add anymore yeast).
Cover the bowl loosely with a clean dish towel, and let stand overnight in a warm place. The next day make the cookies the same as before.
You will always have sourdough starter for making cookies if you use this method. You should use the starter every two weeks to keep the yeast active. (The Sourdough Starter is also good for making sourdough bread, pancakes and biscuits).
Unlike most sourdough starters, this one is ready in 2 days.
INGREDIENTS
FOR SOURDOUGH STARTER
1 package active dry yeast
2 cups warm water
2 cups flour
Place 2 cups of water in a LARGE bowl. The water should be warm - sprinkle on inside of wrist - should be warm not hot. Sprinkle yeast over the water and stir until it dissolves. Add 2 cups flour and mix until smooth.
Cover the bowl with a clean dish towel and set in a warm place without disturbing it for 2 days or until the mixture get bubbly and separates.
FOR THE COOKIES
1 cup sourdough starter
4 eggs
3/4 cup butter, 1-1/2 sticks
1 cup sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
Preheat oven to 350 degrees. Grease baking sheets.
In a small saucepan melt the butter over low heat. Remove from heat.
Break the eggs into a mixing bowl and beat lightly with an egg beater or wire whisk.
Stir the sourdough starter until it is perfectly smooth and well blended.
*Measure 1 cup of the starter and add to the eggs, mixing well. Add the melted butter to the egg/sourdough mixture and mix well. Add the sugar and vanilla and mix well.
On a piece of waxed paper sift the flour and salt together. Add to the sourdough mixture gradually, mixing well after each addition.
Drop by teaspoonfuls onto the baking sheet, and bake 12 to 15 minutes; cookies will have a brown edge. Remove from oven and cool on a wire rack.
Makes about 5-1/2 dozen
*NOTES - Put remaining sourdough starter in a glass jar, screw the lid on tightly, and store the jar in the refrigerator.
TO MAKE SOURDOUGH COOKIES AGAIN - You will need to start the day before to replenish the starter. Remove the jar of sourdough from the refrigerator. Empty it into a large bowl. Add 1 cup warm water and mix well. Add 1 cup flour and mix well. (You don't need to add anymore yeast).
Cover the bowl loosely with a clean dish towel, and let stand overnight in a warm place. The next day make the cookies the same as before.
You will always have sourdough starter for making cookies if you use this method. You should use the starter every two weeks to keep the yeast active. (The Sourdough Starter is also good for making sourdough bread, pancakes and biscuits).
Lemon Cheese Strudel - 1.00 per or 7.00 for 10
This is a very delicate dessert. If you are watching calories, try spraying the phyllo dough with butter-flavored cooking spray rather than brushing them with butter. Lemon Curd can be purchased in the jam section of your local supermarket.
INGREDIENTS
1 teaspoon ground cinnamon
1/2 cup sugar
3-ounces cream cheese, softened
1/4 teaspoon lemon extract
8 sheets frozen phyllo dough pastry, thawed
1/2 cup unsalted butter, melted
1 cup Lemon Curd
Combine the cinnamon and the sugar in a small bowl. Set aside. Blend together the cream cheese and lemon extract.
Preheat the oven to 375 degrees. Grease a cookie sheet.
Place 1 phyllo sheet on a work surface (keep the remaining sheets covered). Brush the sheet with some of the melted butter and sprinkle with 2 teaspoons of the cinnamon-sugar. Top the buttered phyllo sheet with a new sheet. Butter the second sheet and sprinkle with sugar. Repeat the process, using the remaining 6 phyllo sheets.
Spread the cream cheese onto the pastry, leaving at least a 1/2-inch border on all sides of the filling. Spread the Lemon Curd on top of the cream cheese. Fold the short ends over the filling. Brush the edges with melted butter. Roll up the phyllo dough starting at the long side. Brush with melted butter. Press the seam to seal.
Place the strudel, seam side down, on the prepared cookie sheet. Brush strudel with butter and sprinkle with 1 tablespoon of the cinnamon-sugar. Bake until golden and crisp, about 20 minutes. Cool slightly. Cut into slices with a sharp serrated knife.
Makes 6 servings
Alaskan Cranberry Cake - 2.00 per slice or 10.00 per cake
This one comes from Brenda and Dori. They warn that this is more like a bar cake, and not to be shocked when it doesn't rise. They also warn to make two, as they will disappear quickly!
INGREDIENTS
1-1/2 cups sugar
2 eggs
3/4 cup butter, melted and cooled
1/4 cup Maple syrup
2 teaspoons almond extract
1-1/2 cups flour
2 cups cranberries, if domesticated you might want to chop
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease pan, using a 10-inch round stoneware dish or a 9 x 13-inch cake pan.
Beat sugar and eggs until fluffy. Add melted butter, almond extract, and maple syrup; mix well. Stir in flour and pecans. Gently fold in berries. The batter is thick and more like a cookie dough. Pour batter into prepared pan(s) and bake for 1 hour.
This is a very delicate dessert. If you are watching calories, try spraying the phyllo dough with butter-flavored cooking spray rather than brushing them with butter. Lemon Curd can be purchased in the jam section of your local supermarket.
INGREDIENTS
1 teaspoon ground cinnamon
1/2 cup sugar
3-ounces cream cheese, softened
1/4 teaspoon lemon extract
8 sheets frozen phyllo dough pastry, thawed
1/2 cup unsalted butter, melted
1 cup Lemon Curd
Combine the cinnamon and the sugar in a small bowl. Set aside. Blend together the cream cheese and lemon extract.
Preheat the oven to 375 degrees. Grease a cookie sheet.
Place 1 phyllo sheet on a work surface (keep the remaining sheets covered). Brush the sheet with some of the melted butter and sprinkle with 2 teaspoons of the cinnamon-sugar. Top the buttered phyllo sheet with a new sheet. Butter the second sheet and sprinkle with sugar. Repeat the process, using the remaining 6 phyllo sheets.
Spread the cream cheese onto the pastry, leaving at least a 1/2-inch border on all sides of the filling. Spread the Lemon Curd on top of the cream cheese. Fold the short ends over the filling. Brush the edges with melted butter. Roll up the phyllo dough starting at the long side. Brush with melted butter. Press the seam to seal.
Place the strudel, seam side down, on the prepared cookie sheet. Brush strudel with butter and sprinkle with 1 tablespoon of the cinnamon-sugar. Bake until golden and crisp, about 20 minutes. Cool slightly. Cut into slices with a sharp serrated knife.
Makes 6 servings
Alaskan Cranberry Cake - 2.00 per slice or 10.00 per cake
This one comes from Brenda and Dori. They warn that this is more like a bar cake, and not to be shocked when it doesn't rise. They also warn to make two, as they will disappear quickly!
INGREDIENTS
1-1/2 cups sugar
2 eggs
3/4 cup butter, melted and cooled
1/4 cup Maple syrup
2 teaspoons almond extract
1-1/2 cups flour
2 cups cranberries, if domesticated you might want to chop
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease pan, using a 10-inch round stoneware dish or a 9 x 13-inch cake pan.
Beat sugar and eggs until fluffy. Add melted butter, almond extract, and maple syrup; mix well. Stir in flour and pecans. Gently fold in berries. The batter is thick and more like a cookie dough. Pour batter into prepared pan(s) and bake for 1 hour.
Cranberry Chutney - 2.00
This one comes from Brenda.
INGREDIENTS
1/3 cup molasses
1/3 cup honey
1/3 cup apple cider vinegar
1 teaspoon curry powder
1 teaspoon mustard
1/2 teaspoon each of ginger, cloves and cinnamon
Simmer this mixture for 15 minutes in a covered saucepan, stirring occasionally.
ADD TO THE SIMMERED MIXTURE
12-ounces cranberries
1-1/2 cups chopped pineapple
1/2 cup raisins
Cook over low heat for 30 minutes. Serve over hot rice, or use as a condiment on meat, or serve spread on toast.
NOTE - This recipe would be awesome served alongside a pork roast, as cranberries are a natural complement to pork.
This one comes from Brenda.
INGREDIENTS
1/3 cup molasses
1/3 cup honey
1/3 cup apple cider vinegar
1 teaspoon curry powder
1 teaspoon mustard
1/2 teaspoon each of ginger, cloves and cinnamon
Simmer this mixture for 15 minutes in a covered saucepan, stirring occasionally.
ADD TO THE SIMMERED MIXTURE
12-ounces cranberries
1-1/2 cups chopped pineapple
1/2 cup raisins
Cook over low heat for 30 minutes. Serve over hot rice, or use as a condiment on meat, or serve spread on toast.
NOTE - This recipe would be awesome served alongside a pork roast, as cranberries are a natural complement to pork.