And for Dessert… a Blueberry Cloud

“I feel pretty – Oh, so pretty – That the city should give me its key – A committee – Should be organized to honor me – la la la la.”

What? You’ve never heard singing meringue?

I have a board in my kitchen where I post culinary ideas. Sometimes they’re inspired by an ingredient. Often the spark is drawn from a photo or even just the name of a recipe. Several weeks ago, I saw a “blueberry meringue pie.” Hmmm… I never thought of a blueberry version of a favorite pie. What a great idea! My ruminations took my mind through several possibilities – a pie for two, blueberry filling with a vanilla-flavored toasted top, an entirely blue pie, a crustless version…

Then I saw a photo online of a gorgeous, bright lime green soufflé encased in toasted meringue. That was the catalyst for what turned out to be essentially a scaled down crustless blueberry meringue pie.

So, how did it turn out?

As you can see, the toasted meringue provides for an eye-popping presentation. When sliced, layers of fluffy vanilla meringue and an airy purple-blue center are revealed. And the texture and flavor? Delicate yet creamy, sweet-tooth satisfying, with flavors of tropical coconut, toasted marshmallow and wonderfully intense wild Alaska blueberry. This dessert was as satisfying as a culinary achievement as it was to demolish – which we did in a gratifyingly indulgent blink of an eye.

You, too, can whip up (pun definitely intended) this five-star dessert. For the sake of making this scrumptious dish accessible to all levels of chefs, I’m writing up the directions for a mason jar version. If you are interested in the more difficult cloud-on-a-plate version, leave me a comment or message me and I’ll send that recipe to you.

The Blueberry Cloud (serves 6)

Ingredients for Blueberry Coconut Custard Base

  • 1 envelope unflavored powdered gelatin
  • 3/4 cup granulated sugar, divided
  • pinch salt
  • 4 eggs, yolks and whites separated
  • 1/2 cup cold water
  • 1/4 cup blueberry juice*
  • 1 cup coconut cream (the thick part from the top of the can)

Directions for Blueberry Coconut Custard Base

  1. In a double boiler, stir gelatin with 1/4 cup sugar and salt until well mixed.
  2. In a small bowl, using a wire whisk beat egg yolks with cold water and blueberry juice until mixed.
  3. Stir blueberry mixture into gelatin mixture.
  4. Cook over simmering water, stirring constantly until the mixture thickens and coats the back of a spoon.
  5. Remove from heat.
  6. Pour into a large bowl and cool to room temperature, stirring occasionally.
  7. Have six one-cup wide-mouth canning jars out and ready.
  8. In a small bowl with the mixer at high speed, beat egg whites until soft peaks form.
  9. Continue beating at high speed and gradually sprinkle in remaining 1/2 cup sugar.
  10. Beat until the sugar is completely dissolved. Whites should stand in stiff peaks.
  11. Fold the whites into the bowl with the blueberry mixture.
  12. In a separate small bowl with the mixer at medium speed, whip the coconut cream.
  13. Fold whipped cream into blueberry mixture.
  14. Divide into wide mouth jars.
  15. Chill the dessert in the refrigerator until firm, at least 3 hours.

Ingredients for Meringue Top

  • 6 egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions for Meringue Top and Assembly

  1. Place the egg whites in a large, very clean mixing bowl.
  2. Beat whites on high speed.
  3. When whites start to thicken, slowly add in the sugar a little at a time.
  4. Beat on high speed until stiff peaks form.
  5. Spread the meringue over the entire dessert. Toast the meringue using a chef’s torch.(People say, you can toast meringue under the broiler in the oven. If you don’t have a kitchen torch, this might be an alternative way of toasting. I have never tried this.)
  6. Serve immediately.

*You can make blueberry juice by taking about a cup of blueberries and an ounce of water and simmering for about ten minutes. Using a potato masher, smash the berries. Place mixture in a cheesecloth-lined wire-mesh strainer and let the juice drip through. To keep the juice clear, do not squeeze the cheesecloth.

Super Sourdough Soft Pretzels

Some untwist them. Some peel them apart. Some just tear into them. What’s your favorite way to eat a soft pretzel warm from the oven?

Some foods take you places. Sourdough bread transports me to San Francisco – specifically Fisherman’s Wharf. When I was young, my family would visit that magical city. Our journey would always include a stop to the Boudin Store where we would pick up a couple of loaves of freshly baked sourdough bread. Our unrefined tradition did not involve picnic blankets or even a knife for that matter. We each would take turns reaching into the long thin bag, grab a hold of the baguette and rip. What you tore was the piece you got to munch on while walking around Fisherman’s Wharf. The delicious sour aroma that wafted from the broken piece always enticed me. The outer crust was perfectly crunchy and gave way to a soft interior which was ideally balanced with a dose of chewiness. Those loaves never made it home. When I grew up and began to visit and eventually move to San Francisco, I never outgrew those wonderful loaves and that unsophisticated tradition.

After mastering the beginners art to baking, I set a goal to learn to work with sourdough. Initially, I used a freeze-dried starter that I brought it to life as a regular part of our pantry. Later, I learned how to make my own starter with a yogurt base. Over the years, sometimes I would score a share of a long-tended strain of sourdough yeast from a generous friend. This last sort is the one I have on hand now.

The day before we left Newhalen, one of our friends stopped by with a parting gift – a snack-sized zip-top bag containing a small amount of starter. He had been tending it for a while and was really happy with the flavor. I hand-carried the treasure back to Chignik Lake and dutifully fed it. It immediately came to life. Soon it was bubbling away. After a few daily feedings, I had enough starter to give it the real test – a couple of loaves of my San Francisco Sourdough bread. Yum! Our friend was right. This one is a winner.

It turns out that starter is actually pretty easy to work with. It is like a pet. You have to regularly feed it and make sure to regularly clean its home. The flavor gradually develops, becoming more complex over time. So, if you start your own, you need to be patient. The best thing about the starter gift I received was that it was already aged and wonderfully flavored.

I don’t remember what put this thought in my head, but after finishing the first two loaves, I had developed a craving for sourdough soft pretzels hot from the oven served up with a serving of deli mustard. Or maybe Dijon. I decided to make the pretzels a little smaller than the original recipe called for. Turns out the extra pretzels froze really well – as long as you get them into the freezer before the salt “melts” into the pretzels. Thawed, wrapped in foil and heated for about 15 minutes in a 350°F oven, the pretzels were as satisfying as their freshly made cousins.

I created this recipe using a combination of experience and instructions from two sites:  King Arthur Flour’s website and a site called Baking Sense.

Sourdough Soft Pretzels – Makes 16 Pretzels

Ingredients

  • 3/4 cup warm water
  • 1 cup sourdough starter
  • 3 cups all purpose flour
  • 1/4 cup nonfat dry milk
  • 1 tbsp granulated sugar
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • 2 tsp yeast

Directions

  1. Line a baking sheet with parchment paper. Set aside.
  2. Mix and knead the dough ingredients — by hand or mixer — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
  3. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.
  4. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 16 pieces.
  5. Roll each piece of dough into a long rope. Shape each rope into a pretzel.
  6. Bring 1/3 cup baking soda and 9 cups of water to a boil in a large pot.
  7. Drop 3-4 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste.
  8. Using a slotted spatula, lift the pretzels out of the water and allow as much of the excess water to drain off.
  9. Place pretzels onto prepared baking sheet. They only need to be about an inch apart.
  10. Sprinkle each with coarse sea salt.
  11. Repeat with remaining pretzels.
  12. Bake for 12-15 minutes or until golden brown.
  13. Remove from the oven and serve warm with your favorite mustard.

The Other Chocolate Chip Skillet Cookie

Why mess with perfection? Skillet cookies were introduced to us a long time ago. They bake perfectly in a large cast iron pan. Served straight from the oven and topped with vanilla ice cream, you can’t get a better blast of sweet and the flavors… chocolatel-y, carmel-y, vanilla-y. The cookie is gooey in the middle and crispy on the edges. As they say in our part of the world – it’s a dandy!

After consuming many of these cookies baked in a way-too-big, 10-inch cast iron pan, I converted the recipe to fit my more-modestly-sized 6-inch pans. The cookies are smaller, but following the original recipe, all the sugar and fat was still a bit much. So I’d been thinking about how to transform this favorite yet again. While I won’t throw out the original recipe (it is too yummy), what about recreating this treat with a lot less sugar? And more fiber? Maybe an extra kick of protein? Less fat? Could I make a delicious version that was heathy?

It was a dark and stormy day. Cold rain was pelting the window from a nearly horizontal angle. This was the day it was going to happen. As I headed to the kitchen, I already had an idea. I have been experimenting with puréed beans in baking recipes for quite some time. They are a good flour replacement and do the trick of adding more nutrition by way of fiber and protein. Small white beans cook up nice and soft and have no discernible flavor in baked goods. For the sweetness, I had been reading about using puréed dates as a sugar substitute. They have a wonderful caramel flavor and they are powerfully sweet. I still planned to use semi-sweet chocolate chips because… chocolate!

With the first batch out of the oven and cooled, I set a piece before Jack – my expert taster – and took another piece for myself. I told him it was a healthy version of a skillet cookie. He frowned. Since I needed him to have at least some semblance of an open mind, I did not tell him the cookie was actually gluten free and had virtually no sugar. While we agreed that the cookie was not nearly as decadent as the original, it was still full of the satisfying flavors you want in a skillet cookie – it turned out surprisingly sweet and quite tasty. The next day, Jack suggested we put a warm vanilla custard on it. Oh Jack, that kind of kills the healthy factor…but now he’s got me thinking. We did enjoy one topped with raspberry preserves, which was excellent!

The Other Chocolate Chip Skillet Cookie

Ingredients

  • 1 cup pitted dates, soaked in 1/3 cup hot water to soften
  • 1 ½ cups cooked small white beans, or 1 15 oz can white beans rinsed and drained
  • 2 tbsp unsweetened applesauce
  • 2 tbsp vegetable oil, or light olive oil
  • 1 egg
  • 1 tsp pure vanilla extract
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • Pinch salt
  • ½ cup quick oats
  • ½ cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350° F. Grease two 6-inch cast iron pans or a 12-muffin pan.
  2. Smooth dates and water into a paste using a stick blender or food processor.
  3. Add beans, applesauce, oil, egg and vanilla into date mixture. Continue to process until all are incorporated and smooth.
  4. Stir baking soda, baking powder, salt, and oats into mixture.
  5. Fold in chocolate chips.
  6. Divide mixture evenly into prepared pans.
  7. If using cast iron pans bake for about 25 minutes. If using a muffin tin, bake for about 15 minutes. Cookies should be brown and firm when done.
  8. Let cookies cool for about 20 minutes before serving.

I was curious about all the nutritional details. Thanks to an online nutrition analyzer, I can easily share what I’ve found with you.

Almond Lingonberry Scones (with a side of Brown Bear)

Scones, how do I love thee? Let me count the ways… almond scones, swirled cloudberry scones, coconut chocolate chip scones, cranberry orange scones, dark chocolate tangerine scones… For today’s picnic, wholesome almond lingonberry scones.

The scone itself is a handheld delight. It is the perfect size not to share and it pairs perfectly with a freshly brewed cup of French roast. Its base recipe is the ideal vehicle with which to switch up a few ingredients in order to transform this pastry from sweet to savory. Although, I generally like to keep this one sweet. The ultimate scone will have a crunchy exterior and a buttery, flaky interior.

Butter and cream. Of course those are the key ingredients. Add in some sugar and some white flour. There you have the quintessential list for a heart attack, right? So, how could I alter this recipe and still have a treat I wouldn’t have to apologize for before I serve it. “Here are some freshly made wholesome scones, Jack. Sorry, they may be a bit dry and flavorless. That’s because I used whole wheat flour and no sugar to make it healthy. Enjoy them. They’re good for you!”
___________________________________________________________________

We interrupt this blog writing to go shoot a bear! Please stand by.

In the middle of the photo shoot for the scones, we received an urgent text message. “Bear in the creek right below my house! I think it’s eating grass. It’s a big one!” Ah, a day in the life of chefs and photographers. Within a skinny minute, we had the scone shoot safely stowed inside (away from the magpies), lenses changed, tripods attached, bear spray in hand and we were out the door. Sure enough, Big Boy was filling up on a tasty snack of plants while patiently waiting for the salmon run to get into full swing. This guy looks like he’s packed away plenty of calories already!

Back to the scones…

Summertime means finding ocean bright salmon to fish for and searching for ripe blueberries, raspberries, and lingonberries (known locally as low bush cranberries). Summer also means it’s time to empty out the freezer of the remaining items stockpiled from last year. Down to the final fillets of salmon, a few quarts of blueberries, and a bag of lingonberries, this is a fun and easy task.

My reinvented scone recipe had lingonberries written all over it. I had a half a gallon of the bright red beauties waiting in the freezer door. To keep this recipe healthy, I wanted unsweetened fruit – so no Craisins allowed. This recipe resulted in fewer calories, half the fat, lower cholesterol, lower salt, three times the fiber, a third of the sugar, and more protein – and yet, it passed the Jack taste test with flying colors.

Have you ever gone to a bakery and ordered a bran muffin? They’re usually not very tasty, right? But you feel like you did something good for your body by ordering one. Well, this recipe resulted in scones that are waaayyy better than those muffins. If I went into a bakery and found this scone on the “healthy menu” I would actually be excited! It has the nice crunchy texture you want on the outside. The scone is soft and moist on the inside and rises nicely in craggy peaks. It has a subtle sweetness from the little bit of sugar. The lingonberries are downright sour, but in the best possible way. For our picnic, I did sweeten them up a bit by bringing along a jar of banana lingonberry jam to turn the scones into a dessert.

Wholesome Almond Lingonberry Scones

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • ¼ cup granulated sugar
  • Pinch salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ stick unsalted butter, frozen
  • ¾ cup plain low-fat yogurt
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 cup frozen lingonberries
  • ¼ cup sliced almonds

Directions

  1. Preheat oven to 400° F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, whisk together first six ingredients.
  4. Grate butter into flour mixture (use largest shredding holes of a cheese grater).
  5. Toss butter shreds in flour but keep them separated – not clumped.
  6. In a smaller bowl mix together yogurt, egg, and extracts.
  7. Use a fork to stir the wet ingredients into the dry.
  8. Fold in lingonberries and ½ of the almonds.
  9. Break the dough into eight pieces.
  10. Place each piece onto the parchment-lined baking sheet.
  11. Bake in center of oven for 18-27 minutes.
  12. When the scones are done, a wooden pick inserted in the center should come out clean. Mine needed a few more minutes than 18.
  13. Let cool for a few minutes and serve. Or store in an airtight container to serve later.

Crispy, Crunchy, Homemade Rice Crackers

We’re at that clean-out-our-pantry time of year when we begin working through stores in earnest, cleaning out freezers and cupboards while we anticipate our annual summertime BST – Big Shopping Trip. This year? Plot Twists. First off, there’s the CoronaVirus. Here in Newhalen, if we’ve needed an additional ingredient, we’ve been able to drive over to our local general store – a small place that happens to have just about everything a person could ever need. We’re fond of saying, “If it’s not at the Iliamna Trading Company, you don’t need it.” Anchovies? They’ve got ‘em. Smoked oysters? They’ve got ‘em. Sanma, those delicious little tinned fish from Japan? No. Of course they don’t have those! I said it was a small store.

The other plot twist is an impending move. Wait. Did she just say “move?” Again? Didn’t she just move? And, like, for about the 80th time in the last 10 years?

Yep. Impeding move. We are heading back to the village where we left our hearts, back to Chignik Lake. Thankfully for everyone, enrollment appears to have stabilized at a number comfortably above the state-mandated minimum of 10. Of course, due to Shelter-in-Place orders and the wise decision among Alaska’s bush villages to prohibit people from flying in, we don’t know when the actual move will occur. It’s a good time to be staying close to home, cooking and baking through the larder.

The other day, I noticed that we still had a couple bags of dried chickpeas in our cupboard. I recalled that these bags had come with us last summer when we moved to Newhalen. “No way do these get on another plane,” I thought to myself. Fortunately, we had all the ingredients I needed to make a giant batch of hummus. Even lemons – which we hardly ever had at The Lake. Proof enough that Newhalen truly is the “Cush Bush.” (I’m smiling. It has been an easy and enjoyable year.) As soon as it the hummus was ready, we got out the last of our rice crackers and dug in.

But…

…thin, crispy, salty cracker by delectably thin, crispy, crunchy cracker…

Before I knew it, we were confronted with a problem. A big problem. I mean a Really Big Problem. All this fresh, delicious hummus and we had finished off the crackers! I sliced carrots thin and tried to substitute those. It was… well, if one must. We wanted crackers. Iliamna Trading would have them, but we’ve really been trying to honor the shelter-in-place edict.

Our dilemma got me to thinking about homemade crackers. This wouldn’t be my first rodeo in the world of crispy and crunchy. I’d made graham crackers, wheat thins, cheese-its, and more. But I’d never made rice crackers.

I found a base recipe and gave it a go. I’ll be honest, I worked and reworked this recipe before I met with success. I thought the last batch came out great. This was confirmed by Jack, “Forget about making dinner. Let’s just have crackers and hummus and watch old Suits episodes tonight!” he said as he reached for another cracker. Winner winner, hummus dinner!

They key turned out to be making the crackers really thin. After trying a rolling pin and then a pasta roller, I found the best way to make the dough thin enough was to flatten it using a tortilla press. By rolling the dough into marble-sized balls, I was able to press four crackers at a time. I know, that sounds like a lot of work for crackers. But, hey, I’m sheltering in. There’s time! And, man are they good!

Homemade Onion Rice Crackers

Ingredients

  • 1 cup rice flour
  • 1/3 cup water
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp salt, non iodized will taste better
  • 1 tsp onion powder (or experiment with other spices and herbs)

Directions

  1. Preheat oven to 325°F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. Cut the sides off of a ziplock bag to use to line the tortilla press later.
  4. Place all ingredients in a bowl.
  5. Stir with a fork until dough has crumbly chunks, like pie dough.
  6. Knead together. If it doesn’t come together, add water by teaspoons until it does.
  7. Using a teaspoon, scoop out some dough.
  8. Using your hand, roll it into a ball. The ball should be the shape and size of a marble.
  9. Place the ball between the cut ziplock sheets on a tortilla press.
  10. Press the ball with the tortilla press.
  11. Peel flattened ball off the plastic and place it on prepared baking sheet.
  12. Repeat with remainder of dough. You should be able to fit 4 dough marbles on your tortilla press once you get the hang of it.
  13. Bake crackers for 15-18 minutes. Keep an eye on them to make sure they don’t get overdone.
  14. Crackers will be slightly brown and crispy when they are done.
  15. Store cooled crackers in an airtight container.

Sugar-free, Sweet and Satisfying Banana Custard

A brûlée crust does take this dish out of the sugar-free category. It tastes wonderful without the crust. It just doesn’t look very beautiful.

We are the consummate rescuers of nearly wasted bananas. Over this past year, we’ve collected aged very brown bananas from various places and have been enjoying them in a variety of recipes. Our favorite, as of late, is a custard made out of the overripe bananas.  It’s fantastically easy. It tastes wonderful. We’ve been regularly stocking our fridge with a batch and have guilt-free snacks for dessert on demand.

Since it’s made from overripe bananas, it has the not so lovely color of said fruit. The first batch we made, we served it with vanilla ice cream to mask the custard. On the next batch, I drizzled a chocolate ganache to pretty it up. Then I tried a brûlée top. If you are having a fancy dinner party, any of these options beautify the custard. But honestly, none of that is necessary. It tastes great just as it is. And, of course, it’s healthier au natural.

Banana Custard Au Natural

Ingredients

  • 4 overripe bananas
  • 3 eggs
  • 3 tbsp coconut milk powder
  • 1/2 tsp vanilla extract, optional

Directions

  1. Preheat oven to 350° F.
  2. Put all ingredients in a bowl.
  3. Use a stick blender to blend until smooth.
  4. Pour custard into 4 ramekins.
  5. Put ramekins in a glass baking dish.
  6. Fill baking dish with hot water. Water should surround ramekins as best you can (without spilling, of course)
  7. Bake for 45 minutes.
  8. Remove ramekins from water bath and allow to cool a bit before serving. Serve warm. Or store in refrigerator and eat chilled.

Add a Little Zip to Your Morning – Ginger Crumbled Rhubarb Muffins

Spiked with a warm hit of ginger, rhubarb jam muffins quickly turn the feeling in our home from a dreary shelter in place to cozy and safely tucked-in.

A friend asked to trade some freshly laid eggs for some baked goods. With no dietary restrictions and no allergies I had a blank slate in front of me. I flipped through my mental recipe book of favorites. What a fun task! I visualized braided bread, focaccia, soft pretzels. Then I switched to sweets – mocha bars, monster cookies, blueberry pie. Last summer’s many warm and sunny harvesting days yielded gallons of berries and stalks upon stalks of rhubarb. I had made rhubarb sauce that went so well dolloped on warm brie cheese. I still have a few jars left of this concoction. With the snow falling outside, I thought the ideal baked good should conjure summer days. It was decided – rhubarb muffins. I thought a crumble crown would jazz up a potentially plain looking muffin. A bit of ginger and cinnamon added to the crumble finished out the flavor ensemble. The finished product came out moist and flavorful. A fresh cup of french roast, a rhubarb muffin and a fried egg – now that’s a warm and cozy breakfast!

Ginger Crumbled Rhubarb Muffins

Ingredients

For the crumble

  • 3 tbsp granulated sugar
  • 3 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp ground ginger
  • pinch salt
  • 4 tbsp unsalted butter, melted
  • 3/4 cup all purpose flour

For the muffins

  • 1 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 3/4 cup whole milk
  • 1/4 cup vegetable oil
  • 1/4 cup granulated sugar
  • 2 tbsp honey
  • 1 cup rhubarb sauce, or substitute your favorite jam

Directions

  1. Preheat oven to 375° F.
  2. Grease a 12-muffin pan. Set aside.
  3. Mix together all crumble ingredients.
  4. Break apart large chunks into pea-sized pieces. Set aside.
  5. For the muffins, in a large bowl, whisk together flours, baking powder, and salt.
  6. In a separate bowl, whisk together egg, milk, oil, sugar and honey.
  7. Stir egg mixture into flour mixture. Don’t overmix.
  8. Stir in rhubarb sauce.
  9. Evenly divide batter into muffin pan.
  10. Top each muffin with crumble mixture.
  11. Bake for 20-25 minutes. Muffins should be browned and an inserted wooden pick will come out clean when finished.
  12. Let cool on wire rack for about 10 minutes before removing from pan.

Spending Time Baking Tiny Yummy Things – Mini Maple Pumpkin Donuts

Bite-sized foods are irresistible. These mini beauties are packed with flavor and powered with protein. Enjoy one (a couple) (a few) today!

In short order, our COVID-19 status in the small village of Newhalen went from “mindfully wash your hands” and “don’t touch your face” to a full-on “shelter in place.” We could take this mandate like pouty kids who are grounded. Or we can view it as a golden opportunity. Outside, it’s slick, icy, and chilly: -10° F (-23° C) this morning. So going out for runs or hikes isn’t very appealing. Lately, our preferred together activity has been spending time cuddling up with a bowl of popcorn and watching favorite movies and new documentaries. Moving on to independent activities, Jack has been mastering more tunes on his guitar, while my solo fun, as you might have guessed, has been getting creative in my personal home bakery.

Most recently, several containers of puréed pumpkin and a cute mini donut pan was my “shut in” entertainment. There is something appealing about making diminutive treats. It reminds me of tea parties and Easy Bake ovens in an imagined perfect childhood. Really, the ingredients are pretty healthy. If you’re like me, it’s hard to stop at one, so, eating four of these is not a terrible thing. So go ahead and eat a few – they are a great protein-packed snack to power up for a long run, to refuel after a hard run, or just to get up from the sofa and start a new movie.

How are you keeping yourself occupied these day? What are you baking? Stay healthy everyone!

Mini Maple Pumpkin Donuts

Ingredients

  • 1/2 cup all purpose flour, or whole wheat pastry flour
  • 1 tsp baking powder
  • pinch salt
  • 3/4 tsp ground cinnamon
  • pinch ground ginger
  • pinch nutmeg, or mace
  • 1 tbsp brown sugar
  • 1 tbsp granulated sugar
  • 1 egg
  • 3 tbsp pumpkin purée
  • splash vanilla extract
  • 1 tbsp canola oil
  • 2 tbsp pecans, chopped

Glaze

  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp pure maple syrup
  • drizzle of water if glaze needs to be thinned

Directions

  1. Preheat oven to 375° F.
  2. In a mixing bowl, whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. In a small bowl, whisk together sugars, egg, pumpkin, vanilla, and oil.
  4. Stir wet ingredients into dry.
  5. Fold in chopped pecans.
  6. Spoon mixture into donut pans. Fill them about 3/4 full.
  7. Bake 10 minutes. A wooden pick inserted into thickest part of donut should come out clean.
  8. Invert donuts onto a wire rack to cool.
  9. Mix glaze ingredients together.
  10. Drizzle glaze over cooled donuts.
  11. Serve immediately with a piping hot cup of French roast.

Delightfully Sweet and Delightfully Sour – Lingonberry Chess Pie

While baking, tangy lingonberries, also known as lowbush cranberries, rise to the top of a custard-like pie filling. The combination of the tart berries and the sweet, creamy filling all in a crispy pie shell is possibly the best reward for shoveling out a driveway’s worth of fresh snow.

It’s been endlessly snowing for the past day. Our Alaskan home now resembles the Alaska home I imagined before we moved to this famously frozen state. As I left home this morning for my very short walk to school, I was surrounded by blinding white. The trees were covered. Rooftops were blanketed and fringed with shimmering icicles. A splash of bright red peeked through two feet of snow where our ATVs are parked. My first-floor classroom windows have shoulder-high drifts piled a quarter of the way up. The plow crews can barely keep up, and Jack has become the John Henry of snow shovelers. Sitting on her trailer, Gillie is up to her gunwales in a sea of white. We’re socked in with snow like we have never before been socked in. I love it!

With only two months of school remaining (unbelievable!), we are at that time of year where we challenge ourselves to empty out our freezer and pantry. There is one lonely gallon-sized bag left from one of our treasured fall harvests – lingonberries. Most of the lingonberries we picked have been baked into muffins, upside down cake, and fruit breads or pressed into juice for hot lingonberry tea. The snow outside spurred me to action last night. Baking is not only entertaining but also has three wonderful outcomes – a warm house, a delightful aroma, and of course, the delicious results. This recipe was slightly adapted from my favorite baking book, The Williams-Sonoma Baking Book. According to the recipe book, chess pies may be named such because they keep well in traditional storage cabinets, otherwise known as pie chests. Another explanation is that “chess” is a corruption of the word cheese, derived from a chess pie’s cheese-like filling. Whatever the etymological origins may be, the way the folded in lingonberries all rise to the top of the pie during baking is magical – and visually quite appealing. The effect when you eat the pie is interesting as well: The sweet and the sour are notably separate and in so become complementary flavors.

As to the shelf life of chess pie… It’s unlikely one has ever lasted long enough to tell!

Lingonberry Chess Pie

Ingredients

  • dough for a single crust pie
  • 1 1/3 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • pinch salt
  • 3 eggs
  • 1/4 cup all purpose four
  • 1/3 cup plain yogurt
  • 1 tsp cider vinegar
  • 1 tbsp orange zest, finely chopped
  • 2 cups frozen or fresh lingonberries

Directions

  1. Roll out pie dough to cover a 9-inch pie dish.
  2. Trim off excess. Leave plain or pinch edge to decorate.
  3. Chill dough-covered pie dish in refrigerator for 30 minutes.
  4. Place oven rack in lower third of oven. Preheat to 375° F.
  5. Blind bake pie by covering it with foil, weighting down the foil with rice or pie beads and baking for about 20 minutes. Crust should be very lightly browned and no longer look wet.
  6. Leave oven on and slightly cool crust on a wire rack while making the filling.
  7. In a large bowl, whisk together sugar, butter, salt, eggs, flour, yogurt and vinegar.
  8. Stir in orange zest.
  9. Fold in lingonberries.
  10. Pour the filling into the pie shell.
  11. Bake pie until top is golden brown and filling is firm, about 50 – 60 minutes.
  12. Cool on wire rack completely before serving.

Alaska Moose Wonton Soup

Hot, spicy, hearty – a perfect meal for this frigid Alaska weather.

Nothing beats hot soup on a cold day. What about after a hike on a cold day? Yup. Hot, hearty soup. Jack upped the ante on this soup by floating my homemade moose wontons in his hot and sour soup – beef broth, lots of hot spices paired with freshly squeezed lime juice and a dash of sesame oil. “Ooooh, Andy!” (Calm yourself Aunt Bee.) This spicy fusion warmed the heart, then the soul, and then traveled from the top of my head to the tips of my chilled toes.

A couple of weeks ago, I experimented with making my own wonton wrappers. The egg noodle recipe I used for my pasta worked extraordinarily well for the little dumplings. Instead of slicing the noodles into strands, I left them in three inch sheets which I cut into squares. Having already made the seasoned ground moose, I did nothing more than gather the dough around portions of meat and voila! – wontons. A big batch kept in the freezer allows us to throw a few into simmering soups. After a few minutes of cooking, wonton soup’s on!

Alaska Moose Wonton Soup

Ingredients

  • 2/3 lb ground moose (any ground meat will work)
  • 2 tsp soy sauce
  • 2 tsp chives, chopped small
  • 1 tsp rice wine vinegar
  • 1 tsp corn starch
  • 1 tsp dried ginger
  • 1 garlic clove, chopped fine
  • 1/2 tsp red pepper flakes or 1/2 tsp of your favorite spice mix like Jack’s
  • 1/2 tsp sesame oil
  • 1 package wonton wrappers or homemade pasta cut into 3” squares

Directions

  1. Quickly sauté ground meat, careful to just cook through
  2. Place meat in a bowl
  3. Mix next eight ingredients into cooked meat
  4. Place about a tablespoon of the meat mixture onto the center of a wonton wrapper
  5. Gather all the edges up to make a bag shape
  6. Gently squeeze together the closure or the neck of the wonton
  7. Place on a baking sheet if you are planning to freeze the wontons and place the baking sheet in the freezer until the wontons are frozen solid. Then store the frozen product in a zip top bag in the freezer until you want to use them.
  8. To cook, place wontons in simmering soup for 3 minutes. If frozen, cook for 4 minutes.