Snow Goose Recipe – Bacon-Wrapped Jalapeno Snow Goose

November 9, 2009 by  
Filed under Lodge Recipes

Cranberries & Canada Geese Cookbook

Cranberries & Canada Geese Cookbook

Bacon-Wrapped Jalapeno Snow Goose

We server this appetizer at all our lodges, and any dinners we cater. You can make these a day ahead. Keep them covered and in the refrigerator until ready to cook.  This recipe should make 12 wraps.

Ingredients:

  • 6 strips bacon
  • 6 tsp. cream cheese
  • 1 average sized snow goose breast
  • pickled sliced jalapeno peppers

Directions:

  1. Cut the bacon strips in half, so you have 12 pieces of bacon.
  2. Clean the goose breast of any silver skin or fat.
  3. Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces.
  4. Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon.
  5. On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices.
  6. Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together.
  7. Repeat with remaining 8 slices of bacon and goose breast.
  8. Heat barbeque grill on high. When grill is hot, place wraps on grill.
  9. Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough.
  10. Remove from grill and serve.

Note: When the bacon begins to cook it will drip grease and can cause flair ups on the grill.  Be careful to watch.

Variations: We have also brushed these with apricot jam, marmalade jam, and even Dijon mustard while cooking. These can be made with any type of water fowl – snow goose, duck, pheasant etc. You can also use any type of tender red meat.

Cooking Tip:Soak the toothpicks in water for a few hours before preparing these. This helps prevent them from burning on the grill.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Blue Cheese Spread Recipe – Any Port in a Storm

November 9, 2009 by  
Filed under Lodge Recipes

Blueberries & Polar Bears Cookbook

Blueberries & Polar Bears Cookbook

Any Port in a Storm Blue Cheese Spread

Ingredients:

  • 4 oz.  cream cheese – softened
  • 2 oz.  blue cheese
  • 3 tbsp.  dried currants, blueberries or cranberries
  • 2 tbsp.  Port*
  • 2 tbsp.  toasted sliced almonds

Directions:

  1. Combine cream cheese, blue cheese, currants and port.
  2. Spoon into a small dish.
  3. Sprinkle with toasted almonds.
  4. Server with crackers.

Makes approximately 1 cup

Note: *Port is a fortified, sweet wine from Portugal that varies greatly in quality and in price. Vintage ports can be aged for 50 years or more. Less expensive ports are often just labeled Ruby or Tawny. Generic ports are made in several different countries and are fine for use in recipes with other strong flavors.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Cranberry Ginger Chutney Recipe with Baked Brie

November 9, 2009 by  
Filed under Lodge Recipes

Black Currants & Caribou Cookbook

Black Currants & Caribou Cookbook

You wouldn’t think this incredible blend of flavours would be a “keeper” – but so it has been proclaimed by all who taste it. Don’t skimp on the ginger – more is better than less!

Baked Brie with Cranberry Ginger Chutney

Cranberry Ginger Chutney Ingredients:

  • 1 cup fresh or frozen cranberries
  • 2/3 cup sugar
  • 1/3 cup cider vinegar
  • 2 tbsp. water
  • 2 tsp. grated fresh ginger
  • 1/4 tsp. cinnamon
  • 1/8 tsp. cloves

Baked Brie with Crackers or Sliced Baguette

  • 2 lb. round of brie cheese
  • crackers or sliced baguette

Directions:

  1. Combine the chutney ingredients in a saucepan. Bring to a boil; reduce heat and simmer over low heat until thickened, about 15 minutes.
  2. Place the brie in a baking dish that fits, with just a little room left over. Score the tip of the cheese into diamond shapes.
  3. Spoon the chutney over the cheese.
  4. Bake at 350°F (180°C) for 15 – 20 minutes. You can also microwave it instead for about 2-3 minutes, or until cheese is soft.
  5. Serve with crackers or a sliced baguette.

Note: The chutney may be refrigerated for up to a week, or frozen for longer storage. It may also be served with meat.

Variation: There is enough chutney to accommodate 4-4 ½ oz. rounds of brie if your prefer.

Serves approximately 20.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Mustard Vinaigrette Salad Dressing for Mixed Greens

November 9, 2009 by  
Filed under Lodge Recipes

Cranberries & Canada Geese Cookbook

Cranberries & Canada Geese Cookbook

Mustard Vinaigrette Dressing Recipe

Ingredients:

  • ½ cup sugar
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1/3 cup red wine vinegar
  • 1 cup vegetable oil
  • ¼ cup finely chopped red onion
  • 1 tbsp. celery seed
  • 10 oz. mixed organic field greens
  • sliced red onion rings
  • tomato wedges or cherry tomatoes halved
  • grated carrot or radish

Directions:

  1. Combine sugar, dry mustard, salt and red wine vinegar in a blender for about 30 seconds, add the oil while running the blender on slow.
  2. Stop the blender and add the onion and celery seed; give the blender a 15 second pulse.
  3. Set aside until you are ready to toss the salad. This is another dressing that keeps well so just put any extra in your refrigerator. It is great with fruit too.
  4. Toss the mixed greens with the dressing in a large bowl, just before serving. If you are serving on individual plates, place the desired amount of greens on the plate, top with two onion rings, two wedges of tomato on the side, and the grated carrot on top. If serving in a large bowl, garnish the top of the greens with the onion rings, tomato, and carrot.

Serves 6-8

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Helen Webber’s Shaggy (Ciabatta) Bread Recipe

November 9, 2009 by  
Filed under Lodge Recipes

Shaggy Bread & Home Made Buns

Helen Webber's Shaggy (Ciabbata) Bread

Shaggy Bread Ciabatta Bread Recipe

Ingredients:

  • 3 cups warm water
  • 1 ¼ tbsp. sea salt, kosher salt or 1 tbsp. table salt
  • 1 ½ tbsp. yeast, instant or regular
  • 6 cups flour – unbleached or all purpose – I often substitute 1 cup of some type of whole grain flour for a total of 6 cups
  • 1/2 cup cornmeal

Directions:

  1. Mix the water, salt and yeast, stirring to dissolve in a 16-cup container preferably with a lid. I use a gallon ice cream pail.
  2. Add the six cups of flour and stir with a wooden spoon until all the flour is moistened. It should look like shaggy dough when you’re done. It will not be a smooth like regular bread dough and it will be quite sticky.
  3. Cover dough lid (don’t put it on tightly) or plastic wrap and let sit in a warm place for two hours. Refrigerate until ready to bake.
  4. Cut off about a third of the dough and shape into a ball on a well floured counter. Place on a baking sheet that has been well sprinkled with cornmeal. The whole sheet doesn’t have to be covered with cornmeal, just an area a little larger than the dough ball. Be sure the top is well covered with flour.
  5. Let rise for 40 to 50 minutes on the counter. Slice the top two or three times.
  6. Begin preheating the oven to 450 degrees F about 20 minutes before it is time to bake the bread. Place a broiler pan on the floor of a gas oven, or on the bottom rack of an electric oven.
  7. When the oven is hot, place the bread on the rack above the pan and then immediately throw a cup of hot water into the pan. Close the oven quickly. Bake for 20 minutes and then reduce the oven to 400 degrees and bake for another 20 minutes.
  8. Remove from the pan and cool on a rack.

Notes: This bread dough will keep in the refrigerator for up to two weeks. It just gets to be more of a sourdough as it ages. There is no need to wash the container between batches. This recipe can also be doubled if you have a big enough container. A little wetter dough will give a different but still delicious result, as will slightly heavier dough.

Experiment and have fun!

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Lemon Thyme Spinach Recipe

November 9, 2009 by  
Filed under Lodge Recipes

Cranberries & Canada Geese Cookbook

Cranberries & Canada Geese Cookbook

Lemon Thyme Spinach

Spinach has always been one of those vegetables that people either love or hate. We think anyone who tries this recipe will become a spinach lover. Be sure to use fresh thyme.

Ingredients:

  • 6 tbsp. softened butter
  • 4 tsp. coarsely chopped fresh thyme
  • 2 tsp. lightly packed finely grated lemon zest
  • ½ tsp. minced garlic
  • sea salt
  • 2 lbs. stemmed spinach

Directions:

  1. In a small bowl combine the butter, thyme, lemon zest, garlic, and a generous pinch of sea salt.
  2. Mash with a fork until well blended.
  3. Put several large handfuls of the spinach in a 12-inch non-stick sauté pan. Season with ½ tsp sea salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, about 1-2 minutes. Repeat until all the spinach is wilted.
  4. Turn off the heat but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach.
  5. Serve immediately.

Notes: You can make the butter mixture up to 2 day ahead of time. Leave covered in the refrigerator.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Potato and Bacon Au Gratin Recipe

November 9, 2009 by  
Filed under Lodge Recipes

Blueberries & Polar Bears Cookbook

Blueberries & Polar Bears Cookbook

Potato and Bacon Au Gratin

This has become one of our favourite potato recipes for its delicious flavour and its ease of preparation.

  • 2 ½ lbs. potatoes – red or yukon gold
  • 1 ½ cups chicken broth
  • 1 cup half and half cream
  • ¾ cup thinly sliced onion
  • 1 tsp. chopped garlic
  • ¼ cup cooked, chopped bacon
  • 1/3 cup fresh grated parmesan cheese
  • 1/3 cup chopped pecans
  • 2 tbsp. chopped fresh parsley
  • 1/3 cup grated asiago or parmigino-reggiano cheese

Directions:

  1. Heat the oven to 400 degrees F.
  2. Combine the potatoes, chicken broth and half and half cream in a 12-inch skillet.  Add ½ tsp. salt and a few grinds of black pepper.  Simmer, partially covered over medium  to medium low heat, stirring occasionally and gently with a rubber spatula until barely tender when pierced with a fork, 8 to 12 minutes.
  3. Caramelize the onions and garlic in 2 tbsp. of butter over low heat until soft and golden.
  4. When the potatoes are barely tender, use a slotted spoon to transfer half the potatoes to a greased gratin dish, spreading them evenly.
  5. Layer over the caramelized onion and garlic, bacon and parmesan. Spread over the remainder of the potatoes and pour over any liquid remaining in the pan.
  6. Evenly scatter over the pecans, parsley and grated asiago or parmigiano-reggiano cheese.
  7. Bake the gratin until it is bubbly, the top is brown and the potatoes are completely tender, 25 to 30 minutes.
  8. Let the gratin sit for at least 10 minutes and up to 30 minutes to fully absorb the liquids.

Notes: You can prepare the potatoes up to the baking stage at least one hour ahead. The leftovers also reheat well. Just cover with foil and bake at 350 degrees F for about 30 minutes.

Enjoy!

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Slow Roasted Organic Caribou Tenderloin Recipe

November 9, 2009 by  
Filed under Lodge Recipes

Dymond Lake Seasoning

Dymond Lake Seasoning

Slow Roasted Organic Caribou served with Mushroom Ragout

By roasting the meat at a low temperature, it cooks slowly and evenly, giving you time to finish preparing other dishes. Bison  or beef tenderloin is an excellent substitute for the caribou.

Ingredients:

  • extra virgin olive oil
  • Dymond Lake Seasoning
  • 4 lbs. caribou tenderloin roast. Preferably from the thicker end, trimmed of silver skin and chain.

Directions:

  1. Position rack in the center of the oven and preheat to 250°F.
  2. Put the tenderloin on a heavy rimmed baking sheet or in a small roasting pan.
  3. Rub with the olive oil, and then liberally rub all sides of the roast with Dymond Lake Seasoning.
    Roast the tenderloin at 250°F until an instant read thermometer inserted into the thickest part of the roast reaches 130°F (medium rare). This should take about 1 hour.
  4. Remove the roast from the oven. Cover with foil and let rest for 20 minutes.
  5. Cut the tenderloin crosswise into ½-inch slices.
  6. Serve with mushroom ragout and horseradish bread puddings.

Serves 8. Enjoy!

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Double Mushroom Ragout Recipe

November 9, 2009 by  
Filed under Lodge Recipes

Wild And Wonderful Cookbook Series

Wild And Wonderful Cookbook Series

Double Mushroom Ragout

This is excellent severed with any kind of red meat, wild or tame!

Ingredients:

  • 1 oz. dried porcini mushrooms
  • 3 tbsp. butter
  • 2 tbsp. extra virgin olive oil
  • 20 oz. cremini mushrooms, sliced ¼ inch thick
  • sea salt
  • 1/3 cup finely chopped shallot
  • 1/3 cup dry red wine
  • 1 tbsp. coarsely chopped dried rosemary
  • ¾ cup heavy cream
  • fresh ground pepper
  • 6 tbsp. chopped fresh parsley

Directions:

  1. Soak the porcini mushrooms in 1 1/2 cups of hot water, stirring occasionally, until they are rehydrated. About 20 minutes. Using a slotted spoon, strain the mushrooms and set aside.
  2. In a 10-inch pot, heat 2 tbsp. of the butter and olive oil over medium heat. Add the cremini and 1 tsp. of salt.
  3. Cook, stirring occasionally until the mushrooms have softened and released their liquid, about 5-8 minutes.
  4. Increase the heat to medium high and cook, stirring more frequently until the mushrooms are shrunken and brown. Another 8-10 minutes.
  5. Reduce the heat to medium, add the shallots and the remaining butter and cook, stirring, until the shallots are softened. About 2 minutes.
  6. Add the wine, rosemary, porcini mushrooms, and ¼ cup of the porcini liquid.
  7. Cook and stir for another 2 minutes until most of the liquid has evaporated.
  8. Add the cream and cook until reduced to a saucy consistency. Stir in the parsley and season to taste with fresh pepper.
  9. Makes 2 – 2 1/2 cups

Notes: You can make and refrigerate the ragout up to two days ahead. Just before serving reheat it in a medium sauce pan over medium heat.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Individual Horseradish Bread Pudding Recipe

November 9, 2009 by  
Filed under Lodge Recipes

Wild And Wonderful Cookbook Series

Wild And Wonderful Cookbook Series

Individual Horseradish Bread Puddings

These are absolutely excellent. If you enjoy horseradish like we do, add a bit more until these individual puddings are just right for you.

Ingredients:

  • 2 tsp. butter, softened
  • 1 ¼ cups heavy cream
  • 6 large eggs, at room temperature
  • ¼ cup prepared horseradish
  • sea salt and fresh ground pepper
  • 3 cups small-diced white sandwich bread
  • 1 cup freshly grated parmesan cheese
  • 3 tbsp. thinly sliced fresh chives

Directions:

  1. In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. sea salt and a few grinds of pepper and set aside.
  2. Grease a 12-cup non-stick muffin tin with butter.
  3. Portion half of the bread crumbs evenly among the 12 muffin cups. Portion half of the cheese and half of the chives evenly among the cups. Repeat with the remaining bread, cheese and chives.
  4. Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly.
  5. Refrigerate for at least 30 minutes.
  6. Position oven rack in the center of the oven and preheat to 400°F.
  7. Bake until the puddings are set and the tops are nicely browned and puffed. About 20-25 minutes.
  8. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a knife around the edges if they stick.

Yields 12 individual puddings.

Notes: The puddings can be made a head. Wrap in foil and warm in a low oven.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

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