North Knife Lake Fish Balls – Jeanne’s Arctic Appetizers – Week 10

September 23, 2011 by  
Filed under Jeanne's Arctic Appetizers

North Knife Lake Fish Balls

Jeanne's Arctic Appetizers - Churchill Wild

Delicious!

This is one of Mike’s favorite concoctions and we love to use it as a taste teaser! He has handed the recipe on to us but whenever he is at the lodge we let him prepare it. This recipe uses cooked lake trout or pike so we usually freeze some after we have it baked for dinner. We serve this with either seafood sauce or Shari’s Honey Dill Sauce.

Ingredients

  • vegetable oil for deep-frying
  • 1 cup flaked cooked fish (250 mL)
  • 1 cup mashed potatoes (250 mL)
  • 2  eggs
  • 1/2 cup fine cracker crumbs (125 mL)
  • 2 tbsp.  Dymond Lake Seasoning (30 mL)
  • 1/4 cup Parmesan cheese (60 mL)
  • 1/2 cup fine cracker crumbs (125 mL)

Preparation Instructions

1. Heat the vegetable oil in a deep-fryer or heavy pot to 375°F (190°C). It should be at a depth of about 3 inches (7 cm) in the heavy pot or follow the manufacturer’s recommendation for your deep-fryer.

2. Mix the first 6 ingredients listed above together well. Form into 1 inch (2.5 cm) balls. Roll in the second measurement of cracker crumbs, to coat the fish balls.

3. Drop the fish balls carefully into the hot oil and fry until a deep golden brown. This takes only 3-4 minutes. Drain and serve.

Makes 4 dozen.

SERVING SUGGESTIONS: We like to put a small bowl of sauce in the middle of a platter and surround it with fish balls. Looks great and tastes great!

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Jeanne Reimer

Jeanne Reimer

This is the tenth in our series of Arctic Appetizers. We’ll post a new one every week or so. Make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

 

Goose Tidbits – Jeanne’s Arctic Appetizers – Week 9

This was the first appetizer Jeanne’s Mom Helen learned to make at Dymond Lake, over 20 years ago.  The recipe was given to her by a guest. She found that guests were the best source of excellent wild game recipes.

Jeanne's Arctic Appetizers - Churchill Wild

Delicious!

Jeanne still makes goose tidbits for many guests and has passed the recipe further to her daughters (who can often be found in the kitchen at any Churchill Wild lodge!

Everyone raves about them and it is such a simple recipe. This is best done with YVGB (Jeanne’s Dad Doug’s abbreviation for young, virgin, goose boobies).

  • several goose breasts
  • butter — the real thing!
  • Dymond Lake Seasoning or seasoned pepper
  • white vermouth

1. Lay the goose breast flat on the cutting board and, with a sharp knife, slice along the top to make very thin slices.

2. Melt 2 tbsp. (30 mL) butter in a heavy frying pan over medium-high heat until it is sizzling.

3. Lay the goose slices in the frying pan and sprinkle liberally with Dymond Lake Seasoning or seasoned pepper. They should brown quite quickly. If they do not, turn up the heat a bit. When they are nicely browned on one side turn them over, sprinkle liberally again with Dymond Lake Seasoning or seasoned pepper. Brown for about a minute.

4. Splash in about 1¼ cup (60 mL) of white vermouth. Let the breasts simmer in the vermouth for about a minute.

5. Remove from pan and serve immediately, with toothpicks.

6. Repeat the process until you have enough appetizers.

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 Please let us know if you try them. We would love to know what you think.Thanks!

Jeanne Reimer

This is the ninth in our series of Arctic Appetizers. We’ll post a new one every week or so. Make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

 

Jeanne Reimer

Jeanne Reimer

Fruit Sauce – Jeanne’s Arctic Appetizers – Week 8

Try this as a dip or a sauce for any of the Arctic Appetizer recipes. This recipe makes for a great flavour boost for almost anything!

  • 3 tbsp. cider vinegar  (45 ml)
  • 1 cup  apricot or peach jam (250 ml)
  • 1/4 tsp. paprika (1 ml) 

Combine all ingredients and pour into a small glass dish.

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 Please let us know if you try them. We would love to know what you think.Thanks!

Jeanne Reimer

This is the eighth in our series of Arctic Appetizers. We’ll post a new one every week or so. Make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Jeanne Reimer

Jeanne Reimer

Duck Taste Teaser With Bacon & Water Chestnuts – Jeanne’s Arctic Appetizers – Week 7

A very long name for a very simple but yummy recipe!

Jeanne's Arctic Appetizers - Churchill Wild

Delicious!

  • 1 cup dry red wine  (250 ml)
  • 2 garlic cloves, minced, OR 1/2 tsp. (2 ml) garlic  powder (2ml)
  • 1 tbsp. soy sauce (15 ml)
  • 6-8 duck breasts or 3-4 young goose breasts,  cut into bite-sized pieces 6-8
  • 10 oz. can sliced water chestnuts (284 ml)
  • 1 lb. thinly sliced bacon strips, halved (454 g)

1. Combine red wine, garlic and soy sauce in a large bowl. Add the duck pieces and marinate in the refrigerator for 24 hours.

2. Remove duck pieces from the marinade, place a slice of water chestnut on each side, wrap with a bacon strip and secure with a wooden pick. They may be prepared ahead to this point, covered and refrigerated.

3. Roast at 350°F (180°C) for 25-30 minutes, until bacon is cooked. Serve hot!

Makes 3 dozen.

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 Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Jeanne Reimer

Jeanne Reimer

This is the seventh in our series of Arctic Appetizers. We’ll post a new one every week or so. Make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Arctic Touch Quesadillas – Jeanne’s Arctic Appetizers – Week 6

August 11, 2011 by  
Filed under Jeanne's Arctic Appetizers

Following the tortillas is a long list of ingredients that can be used in your quesadillas. The recipes given are only suggestions, and the only necessary ingredient is the cheese – it holds it all together.

  •           large, soft tortillas
  •           grated Cheddar OR mozzarella cheese
  •           picante sauce
  •           salsa
  •           sour cream
  •           horseradish
  •           chopped onion
  •           chopped sweet peppers, green OR red
  •           chopped jalapeño peppers
  •           chopped tomatoes
  •           sliced mushrooms
  •           capers
  •           sliced olives, green OR black
  •           crumbled bacon
  •           chopped ham
  •           any cooked OR smoked meat of your choice
  •           smoked fish
  •           anchovies
  •           refried beans

Warm 1 side of 2 tortillas first on a hot skillet, so that they puff a little (15 seconds will do). Remove tortillas to a working surface, and start building the quesadillas on 1 tortilla, by layering your choice of ingredients. Top with the second tortilla. Return to hot skillet and brown for 1 minute. Turn (that’s the challenging part!) and brown on the other side for 1 minute. The cheese should be slightly melted. Remove to a cutting surface, cut into 6 pieces, like a pie, and serve for lunch or snacks*.

Suggestion #1 – The Starter

  •           salsa
  •           crumbled bacon
  •           chopped onions
  •           sliced green olives
  •           grated Cheddar cheese

Suggestion #2 – The Hot One!

  •           sour cream
  •           picante sauce
  •           chopped pepperoni
  •           pickled jalapeño peppers, chopped
  •           sliced black olives
  •           grated mozzarella cheese

Suggestion #3 – North Knife Lake Special

  •           sour cream
  •           horseradish
  •           chopped tomatoes
  •           smoked fish
  •           capers
  •           sliced black olives
  •           grated Cheddar and mozzarella cheeses     

This is finger food, like a sandwich. Generally make 1 double quesadilla per person.

*To serve as an hors d’oeuvre, cut each slice into irregular shapes. Decorate with slices of jalapeño or olive, held in place with a toothpick.

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Please let us know if you try them. We would love to know what you think.
 
 

 

Thanks!

Jeanne Reimer

 

Jeanne Reimer

Jeanne Reimer

 

This is the sixth in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Landlocked Lobster – Jeanne’s Arctic Appetizers Week #3

Jeanne's Arctic Appetizers - Churchill Wild

Delicious!

Landlocked Lobster

The very brief cooking time, at high heat, is the secret to the lobster-like texture of this fish.

Ingredients

  • 1/2 cup butter, melted (125 ml)
  • 2 tsp.  crushed fresh garlic  (10 ml)
  • 1 tbsp. chopped fresh parsley (15 m)
  • northern pike OR a similar firm, white, fresh-water boneless fish fillet

Preparation Instructions

1. Mix warm, melted butter with garlic and parsley. Place in a small serving bowl, on a small serving plate.

2. Cut fish into strips, approximately 2″ (5 cm) long. Drop fish into boiling, salted water, a few strips at a time, so water doesn’t stop boiling. Boil 1 minute. Drain. Repeat with remaining strips.

3. Place warm fish on plate, surrounding the bowl of butter dip. Serve with toothpicks.
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Jeanne Reimer

Jeanne Reimer

This is the third in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Wild Meatball Taste Teasers – Jeanne’s Arctic Appetizers Week #2

Jeanne's Arctic Appetizers - Churchill Wild

Churchill Wild Delicious!

Wild Meatball Taste Teasers

Helen’s daughter, Shari, is a natural cook (which she comes by naturally), who naturally loves to experiment. This is her invention and it is delectable -  naturally!

Ingredients

  • 2 lbs. ground caribou (moose, deer or elk) 1 kg
  • 3 tbsp. soy sauce 45 mL
  • 1 tbsp. brown sugar 15 mL
  • 10 oz. can water chestnuts, finely chopped 284 mL
  • 1/2 cup finely chopped onion 125 ml
  • 1 tsp. dried parsley flakes or 1 tbsp. (15 mL) chopped fresh parsley 5 ml
  • 2 garlic cloves, minced or 1/2 tsp. (2 ml) garlic powder 2 ml

Preparation Instructions

1.  Mix all ingredients together in a large bowl.

2 . Shape into bite-sized balls (approximately 4 dozen).

3.  Place meatballs on a greased baking sheet with sides and bake in a 375°F (190°C) oven for 15 minutes.

Makes about 4 dozen meatballs.

SERVING SUGGESTIONS: Serve hot with fruit sauce or sauce of your choice. Center fruit sauce on a glass plate and surround with meatballs. Provide picks. Now enjoy!

Note: If you make these ahead, just reheat them in the oven at 400°F (200°C) for 5 minutes.

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Jeanne Reimer

Jeanne Reimer

This is the second in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Gavin’s Caribou Strips – Jeanne’s Arctic Appetizers Week #1

June 16, 2011 by  
Filed under Jeanne's Arctic Appetizers

Jeanne's Arctic Appetizers - Churchill Wild

Churchill Wild Delicious!

Gavin’s Caribou Strips

Gavin is Helen’s brother-in-law. We have watched a strange phenomenon develop through the years. We used to exchange recipes with sisters and sisters-in-law but nowadays it is just as likely to be one of the males in the family who has just found or produced a great recipe. This hors d’oeuvre is a winner. We have even served it to the Lieutenant Governor of Manitoba.

Ingredients:

  • 2 lbs. caribou strips, approximately 1/2 by 2 ½ inches 1 kg  (1 x 6 cm)
  • 1 cup flour 250 mL
  • 2 tsp. Dymond Lake Seasoning or 1 tsp. (5mL) each of seasoned salt & pepper
  • 1/4 cup vegetable oil 60 mL
  • 2 tbsp.  butter OR margarine 30 mL

Garlicky Wine Marinade

  • 2 cups dry red wine 500 mL
  • 2 garlic cloves, crushed
  • 2 tbsp.    soy sauce 30 mL
  • 1/2 tsp. dry mustard    2 mL

Preparation Instructions:

1. Combine all of the marinade ingredients and add the caribou strips. Marinate in the refrigerator for 8 hours, or overnight if more convenient.

2. Mix the flour and seasoning. Dredge (shake in flour until completely coated) the drained caribou strips in the flour and sauté (fry quickly, stirring constantly over high heat to seal in the juices) in the oil and butter, a handful at a time, until nicely browned. You may have to add more oil and butter.

3. Serve with wooden toothpicks.

Makes 8 dozen strips.

SERVING SUGGESTIONS:

These are delicious on their own but also taste great with a very simple dipping sauce made with 1 ¼ cup (60 mL) of your favorite bottled barbecue sauce mixed with 1 ¼ cup (60 mL) peach or apricot jam! Enjoy!

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Jeanne Reimer

Jeanne Reimer

This is the first in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer