Tag Archives: homesteading

Alaska Salmon Seafood Chowder with Fennel Sheefish Stock (and a Brief History of the Tomato)

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Salmon & seafood tomato chowder_n

Pink salmon and sweet shrimp from the cold, clean seas of Alaska along with a terrific fish stock are key ingredients in this hearty, tomato-based seafood chowder. Made from a little of this, a little of that, and a lot of whatever the catch-of-the-day may have been, in many kitchens and galleys no two chowders are exactly the same. This one was especially tasty, and so we’ve provided the recipe, below.

Native to the Americas, tomatoes didn’t find their way to Europe until Spanish explorers took the fruit back in the late 1400’s or early 1500’s. Even after tomatoes found their way to Britain, leading horticulturalists there believed them to be poisonous. And so this versatile, luscious fruit was not generally consumed in Britain or her American colonies until the mid 1800’s.

It was in the 1800’s that Portuguese immigrants introduced tomato-based seafood chowders such as Manhattan clam chowder to New York and other American cities. Among the endless variations of this soup is the national dish of Bermuda: Bermuda fish chowder is built around a sumptuous combination of fish, tomato purée, onions, a healthy dollop of dark rum and sherry pepper sauce. 

See also: Manhattan-style Razor Clam Chowder

New England-style Alaska Clam Chowder

Alaska Salmon Seafood Chowder 

Ingredients: (makes about

  • 4 cups fish stock (see recipe below)
  • 1 1/2 pounds salmon, cut into 1/2″ or 3/4″ cubes (skin removed or not, chef’s choice)
  • 4 potatoes, diced into cubes smaller than the salmon cubes
  • 1 large onion, chopped semi-coarse
  • 1 cup carrots, chopped into discs
  • 3/4 cup celery, chopped coarse
  • 3/4 lb. shrimp, peeled and veins removed. Leave whole or cut to smaller pieces, depending on size of shrimp.
  • 3/4 lb. shellfish such as razor clams, other types of clams or oysters. Reserve juice to add to fish stock. (We used equal portions of clams and oysters)
  • 1 bay leaf
  • 1/2 tbsp oregano (dry)
  • ground pepper to taste
  • olive oil
  • smoked sea salt (to taste)
  • 1 lb. diced tomatoes (fresh or canned)
  • 6 oz tomato paste
  • 2 cups spinach leaves, chopped large (or use 1/2 cup frozen)
  • 5 cloves garlic, chopped into thin slivers
  • 1/4 cup good sherry or white wine (optional)

Directions:

  1. In a large kettle: Add fish stock, clam or oyster juice, bay leaf, oregano, ground pepper and tomato paste. Stir till paste is thoroughly mixed in.
  2. Add potatoes and tomatoes, ensuring that there is sufficient liquid to cover them. Add additional water, as necessary.
  3. Bring to a boil and then reduce heat to simmer. Continue cooking just until potatoes are tender.
  4. Meanwhile, in a large skillet: Add enough olive oil to cover skillet bottom. Add onions and cook for about 1 minute, stirring frequently. Add carrots and celery and continue stirring for about 3 minutes. Stir in garlic and continue cooking and stirring for 1 more minute – about 5 minutes total. Onions should be just turning translucent. Place in a bowl to prevent over-cooking and set aside.
  5. When the potatoes have just become tender, add sautéed onion mixture to soup. Add sherry or wine, if desired. Return soup to a simmer.
  6. Add salmon, shrimp and shellfish. At this point, we remove the pot from heat – the ambient temperature will cook the seafood sufficiently. (Seafood should be fresh or fresh-frozen.)
  7. Serve piping hot. This soup needs nothing, but a little freshly grated parmesan cheese, a few pieces of nori (dried seaweed), crackers or croutons make nice condiments.

Fennel Fish Stock

Ingredients:

  • 1 1/2 lbs. fish bones & head, cleaned, scaled, gills removed (preferably a white-meated fish such as striped bass, sea bass, snapper, porgy, rock fish, halibut, walleye, etc. We used sheefish.) It is important that the fish is fresh.
  • fennel – leaves and stalks from 2 stalks, chopped coarse (or use 1/2 tbsp fennel seeds or powdered fennel)
  • 1/2 tbsp thyme
  • 1 tsp rosemary
  • 1 bay leaf
  • 8 whole pepper corns
  • 1 tsp smoked sea salt
  • 1/2 cup coarsely chopped carrots
  • 1/2 cup coarsely celery
  • 1 sweet onion, coarsely chopped
  • 1/4 cup good sherry or white wine (optional)
  • water

Directions:

  1. Cut up fish bones and split fish head butterfly style so that everything can be lain as flat as possible in the bottom of a large kettle. 
  2. Place all other ingredients on top of the fish bones and head, arranging so that ingredients are fairly compact so that as little water as possible is needed to cover them.
  3. Cover ingredients with cold water. Bring to a boil over medium heat.
  4. As soon as pot is boiling, reduce heat to simmer. You may need to use a flame shield if stock is boiling too vigorously.
  5. Gently simmer for 20 minutes.
  6. Remove from heat and allow to stand an additional 15 minutes.
  7. Strain through a wire mesh colander and set stock aside.
  8. Stock can be placed into containers and frozen for later used, or used immediately.

Fresh Roasted Sweet Pecans

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Roasted Sweet Pecans_n

Lightly candied and oven roasted, these pecans are perfect for snacking, as a dessert topping, or savored on a fresh garden salad.

Our kitchen is always well stocked with pecans and almonds. They’re great plain, but sometimes it’s fun to gussy ’em up a bit. This easy recipe results in snack that goes as well on morning oatmeal as it does as the finishing touch on a fresh salad.

Sweet Roasted Pecans

Ingredients

  • 2 egg whites
  • 1/2 tbsp water
  • 1/2 tbsp vanilla extract
  • 2  1/2 cups pecans
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1  1/2 tsp ground cinnamon
  • 1 tsp coarse sea salt

Directions

  1. Preheat oven to 225 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. Combine egg whites, water and vanilla in bowl of a stand mixer. Attach wire whip attachment.
  3. Whip egg mixture until really fluffy, about 2 minutes.
  4. Fold pecans into egg mixture.
  5. In a separate bowl, mix sugars and cinnamon.
  6. Fold in sugar mixture to pecan-egg mixture.
  7. Spread nuts evenly on parchment paper.
  8. Sprinkle sea salt over nuts.
  9. Bake in preheated oven for 60 – 75 minutes. Stir every 15 minutes. Nuts should be toasted and fragrant.
  10. Cool in pan. Stored cooled nuts in an airtight container.

Recipe adapted from allrecipes.com.

Caribou Stroganoff: A Classic Favorite Featuring Wild Game

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Caribou Stroganoff on homemade fettuccine_n

From San Francisco to Sydney and from Tokyo to Toronto, Beef Stroganoff is a popular dinner item. Here’s a twist on a classic favorite.

Ever since its origination in 19th century Russia, Stroganoff has been served to rave reviews. Early iterations were created with beef cubes and and early written recipe for the sauce included mustard. Mushrooms and onions came later. These days, cubes have largely given way to thin strips of meat and mustard is considered optional by many cooks.

I’d not made Stroganoff till recently. Happy to fill requests, I put some caribou we’d recently been given to good use. The Stroganoff came out can’t-stop-eating-it good and we and our guests made short work of it. But even as I was simmering the sauce, I knew next time I’d add tarragon.

In our view, the addition of this herb really brought the dish alive. Other than that, be gentle with additional flavors, including garlic. This dish is about meat and mushrooms.

Caribou Stroganoff

Ingredients

  • 1 pound caribou cut into thin strips, about 1/4″ x 1″ (or use similar meat game such as elk, venison or lean beef)
  • 1/2 cup beef broth. (Excellent broth can be made using Better than Bouillon)
  • 3/4 tbsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 pound mushroom caps, sliced thin (Shitake mushrooms are a good choice. Here in bush Alaska, we use dried mushrooms.)
  • 1/2 large onion, sliced thin
  • 1 clove garlic, chopped fine
  • 1/2 tbsp soy sauce
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 2 tbsp flour, separated into equal portions
  • 1 tbsp butter
  • 2 tbsp olive oil separated into equal portions
  • salt
  • freshly ground pepper
  • 1/2 tsp dried tarragon
  • red wine – just a splash

Directions

  1. In a bowl, combine Dijon mustard, Worcestershire sauce, soy sauce, sour cream, heavy cream, a few grinds of pepper and tarragon. Set aside.
  2. Place caribou strips in a large bowl. Add 1 tbsp flour and a few grinds of fresh pepper and mix ingredients so that meat is coated.
  3. In a large pan over medium heat, heat 1 tbsp olive oil. When oil is hot enough to cause a drop of water or a pinch of flour to sizzle, add the meat. Stir and turn meat frequently to ensure all sides are seared. When meat is cooked through (about 5 minutes), place in a bowl and set aside.
  4. Pour pan juices into a bowl and set aside to cool.
  5. Deglaze the pan with a splash of red wine. Add 1 tbsp olive oil and butter, heat over medium heat, and add the onions. Stir frequently. After about two minutes, add the mushrooms and garlic and sprinkle the pan’s contents with flour, reducing heat if necessary. Continue to cook and stir just till onions begin to become translucent (about 5 minutest total).
  6. Return the meat to the pan. Thoroughly mix ingredients together and add the beef broth. Cover and simmer over low heat till broth is well reduced (cooked down) – about 15 to 30 minutes.
  7. Combine pan juices with sour cream mixture and stir into the pan. Heat to piping hot (but do not boil) and serve over fettucini, other pasta, or rice.

Serve with fall vegetables and a gin and tonic with a wedge of lime.

Alaska Salmon Lox or Gravlax

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Lox on onion bagel_n

With a history dating back to the European Middle Ages, a number of methods for preparing lox and gravlax (or gravad lax) have evolved. We’ve settled on a dry-brining method that produces beautifully colored, deliciously flavored salmon fillets ready to be sliced translucently thin as on the above freshly made onion bagel.

Many cultures have a tradition of salting and burying fish, a technique that results in both preservation and fermentation. In fact, the origins of sushi can be traced back to fish prepared in this method. The grav of gravlax derives from the Scandinavian word for grave, and lax, salmon, has cognates in many old European languages. Thus gravlax literally means “buried salmon.”

Although preparing lox is somewhat labor intensive (the fillets are packed in salt under light pressure and liquid must be drained every 24 hours or so over a period of several days), since it isn’t smoked, anyone with a refrigerator can make it. Both sea salt and kosher salt produce good results, and we like to add a little brown sugar and black pepper. The dry brining method we prefer is known as “Scottish-style.” Other styles call for a wet brine. Dill, juniper berries and other seasonings are traditionally used in some recipes, but we prefer to add seasonings, if any, when the lox is being served.

In addition to traditional lox on a bagel with cream cheese, capers and a thin slice of onion, it’s also excellent on scrambled eggs, as a colorful finishing touch to deviled eggs, or as a wrap around any number of vegetables or other seafoods and served as an hors d’oeuvre.

Silver salmon head n

Always look for the freshest fish. Salmon should be bright with clear eyes and a pleasant smell reminiscent of the sea.

While historically lox was made with Atlantic salmon, these days, with Atlantic salmon populations in severe decline almost everywhere, the Atlantic salmon available in stores is farmed in places such as Norway, Scotland, British Columbia and Chile. For reasons rooted in flavor, sustainability and environmental impact, we prefer wild Pacific salmon. The salmon in the above photo is Coho (silver salmon), but any Pacific salmon species works well, as do large char. If you leave the skin on the fillets, it can later be used to create a crispy fried appetizer.

For the best presentation, lox should be sliced very thin. The best tool we’ve found for this job is a yanagiba – a Japanese sashimi knife. Our yanagiba has an extraordinarily sharp, nine-and-a-half inch blade. Both the sharpness and the length are important for slicing – not sawing – ultra thin pieces of salmon.

For a great recipe for smoked salmon, see:

Smoked Salmon with Soy Sauce and Brown Sugar Brine

For excellent homemade bagels, see: Bagels 3 Ways

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Homemade Lox

Ingredients

  • 1 lb. fresh salmon fillets, skin on. The fillets need not be scaled, but do take pains to ensure that all bones are removed.
  • ¼ cup coarse sea salt
  • ¼ cup brown sugar
  • 1 tbsp freshly ground black pepper

Directions

  1. Rinse fish and dry thoroughly.
  2. Remove any pin bones in fillet with tweezers or needle nose pliers.
  3. Mix together salt, sugar and pepper. (This recipe works well when multiplied. Our last batch was 5 pounds of fish.)
  4. Pack salt mixture around fish. You can do this skin side down.
  5. Sandwich two pieces of fish together, skin side out.
  6. Pack any leftover sugar mixture onto exposed fillet.
  7. Wrap sandwiched pieces tightly with plastic wrap. Leave sides slightly open so liquid can drain while the salmon cures.
  8. I use a poacher with a draining tray for the next step. Another method would be to place a steamer basket at the bottom of a plastic box. The idea is to create a raised place for the fish to set while being pressed from the top. This will allow the juice to drain away from the fish.
  9. Place sandwiched salmon in poacher.
  10. Place weight on top of all salmon pieces. I use large jars of jam or large containers of salt. I have seen pictures of people using bricks.
  11. Place poacher in refrigerator.
  12. For 7 days, every 24 hours pour off liquid from the bottom of the poacher and flip the fillet sandwiches.
  13. At the end of 7 days, take the salmon out of the plastic wrap and thoroughly rinse using really cold tap water.
  14. Thoroughly pat dry.
  15. Slice very thin and enjoy!
  16. Store leftovers in refrigerator or freeze in airtight containers.

Arctic Anpan 2 Ways: Azuki and Caribou Cha Sui (Sweetened Red Bean and Marinated Caribou)

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Anpan with Sweet Azuki Paste_n

Delicious steamed buns filled with sweetened red bean paste were the finishing touch to an Asian-inspired meal. All that was lacking was a cold Sapporo Beer… The beer will have to wait until summer.*

Wintertime fishing, birding or just bike riding with my daughter Maia in Japan is indelibly linked with one of my happiest food memories: stopping by a local bakery and purchasing piping hot steamed buns filled with sweetened bean filling (anpan) or marinated pork (nikuman). The filling was so hot we’d have to be careful not to burn our tongues. Those steamed buns were the perfect on-the-go snack on chilly days.

Anpan ready for the steamer_n

Filled with bean paste or marinated meat and ready for the steamer…

Known as bao or baozi in China, steamed buns were on our list of items to try making this year. With Maia in Point Hope visiting over winter break from Berkeley, the anpan and nikuman Barbra created turned out just like the ones we’d enjoyed back in Japan. After devouring anpan with sweet red bean filling, we all could imagine the buns stuffed with a variety of other fillings: vegetable mixtures, curry, barbequed caribou, fruit, or even chocolate!

Anpan freshly steamed_n

Light, freshly steamed, piping hot and ready to be lifted out of our fish poacher, anpan definitely fit the category “comfort food.”  The ones we made were about the size of tangerines.

Because we rely on our Zojirushi bread machine to regulate the temperature for consistently rising dough, the following recipe has been created for the dough cycle of a bread machine. As an alternative to steaming, the dough can be given an egg wash and baked at 350 degrees F for 15 minutes. A recipe for Caribou Cha Sui follows the anpan recipe below. Click here to see a recipe for sweetened red bean filling.

Anpan

Ingredients

  • 1 cup water
  • 1 tbsp extra light olive oil
  • 1  3/4 cups all purpose flour
  • 1  1/2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 tbsp dry yeast
  • 1/2 tsp baking powder
  • 1 tbsp white vinegar

Directions

  1. Place first 6 ingredients into pan of bread machine in the order recommended by the manufacturer.
  2. Set machine to dough cycle. Start.
  3. After cycle is complete, punch down dough on a lightly floured surface.
  4. Sprinkle baking powder evenly over surface of dough.
  5. Knead dough for 5 minutes.
  6. Divide dough in half. Place half of dough in a covered bowl.
  7. Cut the remaining dough into 12 equal pieces.
  8. Roll dough pieces into balls and then flatten. Make sure that edges are thinner than the center.
  9. Fill dough with 1 teaspoon of desired filling. Bring edge of circle up to pinch closed so that none of the filling is showing.
  10. Place filled dough on a small piece of waxed or parchment paper. Continue with remaining dough balls.
  11. Repeat process with dough that has been covered in the bowl.
  12. Let all filled dough balls stand covered for another 30 minutes.
  13. Steaming process could be done in a steamer basket or a wok. I have a fish poacher with a raised grate and used this to steam the buns.
  14. Bring water and 1 tbsp vinegar to a boil in steamer.
  15. Place as many buns as will fit in steamer, allowing for about an inch between buns so that they don’t stick together as they cook.
  16. Cover with lid. Steam over boiling water for 15 minutes.

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Caribou Cha Sui (Works well with venison, moose, elk, lean beef or similar meat)

The first step is to create a marinade and let the tenderized caribou absorb the flavors overnight in the refrigerator. The next day, make a filling with the marinated caribou and stuff the anpan. The filling will make enough for 6 steamed buns (nikuman). This recipe is best started a day in advance to ensure the meat is properly marinated.

Ingredients (Makes 6 nikuman)

Filling:

Ingredients

  • 1/4 lb caribou, pounded/tenderized till 1/2 inch thick or thinner
  • cha sui marinade (see below)
  • 1/4 cup finely diced onions
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/4 cup beef stock (we use Better than Bouillon)
  • 1 tsp cornstarch
  • extra light olive oil

Directions:

  1. Place tenderized caribou in a glass bowl or container and completely cover with marinade.
  2. Cover glass container and place in refrigerator overnight.
  3. The following day…
    1. In a medium-sized frying pan, heat 1/2 tbsp oil over medium-high heat until a drop of water sizzles in pan.
    2. Sear caribou on each side to seal in the juices.
    3. Reduce heat to medium and cover pan. Continue cooking for 3 minutes on each side. Meat should be cooked to “medium.”
    4. Remove pan from heat and place cooked meat on a cutting board to rest a few minutes.
    5. Dice cooked caribou into 1/4 inch cubes and set aside.
    6. In a small bowl, mix cornstarch and beef stock and set aside
    7. Wipe out the pan used to cook the caribou. Heat 1/2 tbsp oil over medium heat.
    8. Add diced caribou and onion to pan. Cook for about 1 minute, stirring occasionally.
    9. Add soy sauce, honey and sesame oil to pan. Stir fry for another minute.
    10. Add cornstarch and stock mixture to pan and continue cooking until sauce thickens, about 2 minutes.
    11. Place caribou in bowl to cool prior to filling anpan rolls.
    12. See above directions for anpan to complete recipe.

Cha Sui Marinade:

Combine the following ingredients in a glass bowl:

  • 4 large cloves garlic, minced or chopped fine
  • 1/2 tsp dried ginger
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1/4 tsp white pepper
  • 1/4 tsp dry fennel
  • 1/4 tsp ground cinnamon
  • 1/2 tsp sesame oil
  • pinch salt

*Point Hope, like many bush villages in Alaska, is dry. Every now and again a certain meal calls for a special adult beverage. At these times we miss being able to enjoy an alcoholic beverage. Most of the time we are content to wait until summer, which we spend in the “wet” town of Seward, Alaska or traveling.

Sweet, Smooth, Delicious Azuki Bean Paste

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Azuki paste and azuki beans_n

Popular in Japan, sweetened azuki beans are a key ingredient in sumptuous desserts and baked goods. (The above photo marks the debut of our new Nikon D800.)

Many years ago, I lived in San Francisco. Walking along shopping streets lined with boutiques, a waft of warm vanilla  drew me into a tiny shop with just two tables. Behind the counter was very large crepe pan and a chalkboard menu filled with tempting daily specials. I was drawn to the vanilla crepe stuffed with red bean paste and topped with green tea ice cream. The textures, sweetness and interplay of flavors made for a satisfying dessert for a die-hard sweet tooth.

Many years later, 200 miles north of the Arctic Circle, supplied with dried azuki beans from a speciality shop in Anchorage, I was ready to try my hand at homemade azuki bean paste. It came out perfect and was featured in anpan (Japanese-style steamed rolls) to rave reviews. We can’t wait to try this paste in our own crepes.

Azuki Bean Paste

Ingredients

  • 1 cup dried adzuki beans
  • 5 cups water
  • 1  1/2 cups granulated sugar
  • pinch salt

Directions

  1. Soak dried beans overnight. Make sure beans are generously covered in several inches of water, as the water will be absorbed.
  2. The following morning, pour beans into a colander and rinse thoroughly with cold water.
  3. Place beans in a large pot along with 5 cups of water.
  4. Bring water to a boil over high heat.
  5. Reduce heat to low, cover and simmer for 1  1/2 hours. Beans should be soft.
  6. Put a wire strainer over a bowl.
  7. Pour beans and liquid into strainer. Strainer should be low enough that beans are partially immersed in water.
  8. Using a wooden spoon, smash beans through strainer into water. Skins should remain in the strainer.
  9. Line a bowl with cheesecloth and pour strained beans and liquid into cheesecloth.
  10. Draw up edges of cheesecloth and squeeze out excess liquid.
  11. Put squeezed out bean paste back into pot.
  12. Add sugar and salt to the beans and stir mixture over low heat. Continue stirring until mixture is glossy and has the consistency of mashed potatoes.
  13. Store in refrigerator.

See also: Arctic Anpan 2 Ways: Sweet Azuki Paste and Caribou Cha Sui

Pumpkin Pancakes: A Tasty, Healthy Way to Start the Day

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Pumpkin Pancakes

Give your pancakes a tasty nutritional boost by stirring in some pumpkin purée left over from baking pies. Hot off the grill, these especially light pancakes are served with chopped pecans and a slice of smoked Alaskan salmon.

Pumpkin pie is practically a staple at our Thanksgiving and Christmas meals. Easy to make and inexpensive (pumpkins can generally be had for pennies per pound), pumpkin is also one of the more healthful pies. In fact, we sometimes have a slice sans whipped cream along with an egg for breakfast. But what to do with the leftover pumpkin purée, particularly if all you have is a cup or so? One of our favorite solutions is pumpkin pancakes. Use the same spices you would with pumpkin pie, hold the sugar, and you’ve got a great start to your day!

Pumpkin Pancakes 

Ingredients (4 medium-sized pancakes):

  • 1/2 cup pumpkin purée (or use butternut squash)
  • 1 cup your favorite pancake mix (we use Krusteaz buttermilk mix, which we buy in bulk at Costco)
  • approximately 3/4 cup cold water
  • 2 tbsp light olive oil
  • 1 – 2 tbsp butter
  • a healthy dash of nutmeg
  • a healthy dash of ginger
  • 1/4 tsp cinnamon

Directions:

  1. Place purée and pancake mix in a small bowl or large measuring cup. Add cold water and stir. Mixture should be thick but pourable. Do not overstir. Batter should have lumps. This ensures for better rising pancakes.
  2. Meanwhile, heat a griddle or large frying pan over medium heat. Place the olive oil and butter onto the griddle. When oil is hot enough to sizzle when a small drop of batter is added, it’s ready. Pour batter onto the griddle in 4 separate portions and reduce heat to medium-low.
  3. When the surface of the pancakes have formed bubbles and the bottoms are golden brown, turn them over with a spatula.
  4. Reduce heat further, if necessary, and continue cooking pancakes till golden brown.

Once the griddle or pan is hot and the batter has been poured, reducing the heat will allow the pancakes to rise better. A fairly thick, heavy griddle or pan works best.

See also:

Big, Fluffy Blueberry One-Pan Pancakes

Smoked Salmon with Soy Sauce and Brown Sugar Brine

Maple Pecan Pumpkin Pie

Pumpkin and Pecan Pies

Fluffy Hamburger Buns

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Fluffy Hamburger Buns_n

Tempting to eat straight from the oven, these soft rolls are perfect for any savory filling. The dough can be shaped to accommodate big burgers, sliders, or even hot dogs. Most recently, we enjoyed them with barbecued turkey sandwiches made from Christmas dinner leftovers.

I first made these soft and delicious buns to go with Jack’s Bison Sloppy Joes with Roasted Bell Peppers.  They came out perfectly soft and fluffy with no trace of doughiness. I’ve since made variations by adding dried onions into the dough as well as different toppings, such as sesame seeds. This recipe is now the go-to recipe for buns in our home.

Perfect Hamburger Buns

Ingredients

  • 1 cup warm water
  • 2 tbsp extra light olive oil
  • 2 cups all purpose flour
  • 1 tbsp granulated sugar
  • 3/4 tsp salt
  • 2  1/4 tsp yeast

Directions

  1. Place all the dough ingredients into the bread machine pan in the order recommended by the manufacturer.
  2. Set machine to dough setting. Start machine.
  3. Line a baking sheet with parchment paper.
  4. Turn finished dough onto a lightly oiled work surface.
  5. Knead for 2 – 3 minutes.
  6. Cut dough into 8 equal pieces.
  7. Take each piece and roll into ball using cupped hands.
  8. Place dough balls onto baking sheet.
  9. Flatten each dough ball into bun-size and shape. Dough balls should be about an inch thick.
  10. Cover with a cloth and let dough rise for 30 minutes.
  11. Preheat oven to 350 degrees F.
  12. Bake rolls for 12 minutes, or until tops are golden.
  13. Cool on wire rack before slicing.

Adapted from Allrecipes.com.

Winter Sunshine – Honey Almond Cherry Nougat

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Honey Almond Cherry Nougat_n

Chewy honey-flavored candy flecked with bits of cherries and almonds provides for fun in the kitchen and tasty results.

Locked in the heart of winter, it’s dark most of the day north of the Arctic Circle. Cold, too. And if the dark and cold don’t make you want to stay inside with a good book or movie, the infamous Point Hope wind will. (It’s 9° F and blowing 40 miles an hour for a windchill of about -20° F as I write this – and that’s not particularly cold for this time of year.) Some people suffer from the lack of sunshine up here. Our kitchen is our winter sunshine. It fills our home with warmth, good smells, and lots of entertainment. Today’s entertainment – honey almond cherry nougat.

Honey Almond Cherry Nougat pre-cut_n

Ready to be cut and wrapped into bite-size candies.

These reminded us of the Bit O Honey candies that we both loved as kids – although they were agreeably softer and more complex in flavor.

Honey Almond Cherry Nougat

Ingredients

  • 2 cups granulated sugar
  • 1  1/2 cups honey
  • pinch salt
  • 1/4 cup water
  • 2 egg whites
  • 2 sticks butter, at room temperature
  • 1 cup chopped almonds
  • 1 cup chopped dried cherries

Directions

  1. Combine sugar, honey, salt and water in a medium saucepan.
  2. Stir over medium heat until sugar is dissolved.
  3. Continue cooking without stirring until sugar reaches hard ball stage (250 degrees F).
  4. Place egg whites in a stand mixer bowl. Fit mixer with whisk attachment. Whip egg whites until they are stiff.
  5. While mixer is running, very slowly pour 1/4 of hot sugar mixture into whipped egg whites. Continue mixing until egg whites hold their shape.
  6. Return saucepan to stovetop with the remaining hot sugar mixture and continue cooking until mixture reaches hard crack stage (300 degrees F).
  7. Turn stand mixer on again. Pour remaining sugar mixture into egg mixture in a slow stream. Continue mixing until egg white mixture holds it shape.
  8. Add butter, one tablespoon at a time, and continue mixing. Mixture should look thick and satiny.
  9. Turn off mixer and fold in almonds and cherries.
  10. Pour mixture onto a buttered baking sheet. Let stand until totally cooled.
  11. Turn out cooled mixture onto cutting board. I coated mine with rice flour.
  12. Cut into 1 x 1.5 inch pieces and wrap in waxed paper.

Recipe adapted from foodnetwork.com.

Light, Crunchy Pecan Pralines

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Pecan Pralines_n

A yummy homemade gift or a favorite snack – either way, these pralines are easy to make and great to have around.

There is something particularly satisfying about making candy. Put the right ingredients together, add the right amount of heat, and suddenly chemistry takes over and a pot of nondescript stuff is transformed into an irresistible confection. It is magical. The process is especially satisfying when the creation results in “wow” or “amazing” accompanied by smiles from those who get to taste the samples. These Pecan Pralines will do just that. The following recipe, which uses sour cream, results in pralines that are especially light and crunchy.

Pecan Pralines

Ingredients

  • 1  1/2 cups pecan halves
  • 2 tbsp unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 tsp coarse salt
  • 1/4 cup sour cream
  • 1  1/2 tsp vanilla extract

Directions

  1. Pan toast pecans by continuously stirring nuts over medium heat for 3 minutes. They should start to emit a toasted scent and be barely browned. Remove from heat and set aside.
  2. Line a baking sheet with parchment paper. Set aside.
  3. Melt butter in a medium saucepan over low heat.
  4. Stir in sugars, salt, and sour cream.
  5. Increase heat to medium-low. Whisk ingredients until sugars have melted.
  6. Increase to medium high. Stir frequently until mixture reaches 240 degrees F.
  7. Remove from heat and stir in vanilla.
  8. Let mixture cool for 2 minutes, then stir in pecans until they are fully coated.
  9. Drop spoonfuls onto baking sheet.
  10. Let stand until set, about 30 minutes.

Adapted from Southern Sour-Cream Pralines.