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

Wild Tundra Cranberry Cake with Butter Sauce Recipe

November 9, 2009 by  
Filed under Lodge Recipes

Wild Tundra Cranberry Cake with Warm Butter Sauce

Wild Tundra Cranberry Cake with Warm Butter Sauce

Wild Tundra Cranberry Cake with Warm Butter Sauce

This dessert is a real sleeper. To read it, it sounds “ho hum” but the first bite will pop your eyes wide open. This recipe keeps Marie and Helen crawling around on the tundra, making sure we have our winter supply of cranberries for the freezer.

Ingredients:

  • 3 cups flour
  • 4 tsp. baking powder
  • ½ tsp.  salt
  • 3 tbsp.  butter or margarine
  • 1 ½ cups sugar
  • 1 ½ tsp.  vanilla
  • 1 ½ cups milk
  • 3 cups cranberries

Directions:

  1. Preheat oven to 400°F (200°C)
  2. Mix the flour, baking powder and salt in a bowl and set aside.
  3. Cream together the butter, sugar and vanilla. Note that this mixture will not get creamy and fluffy as it does in a butter cake, as the ratio of butter to sugar is not high enough.
  4. Add the flour mixture to the creamed mixture alternately with the milk, beating after each addition, just until it is mixed.
  5. Stir in the cranberries. If you are using large commercial cranberries, chop them up a bit.
  6. Spread the batter in a greased 9 x 13 inch (23 x 33 cm) baking pan. Bake for 30-40 minutes, until golden brown and the top springs back when lightly touched.

Butter Sauce

Ingredients:

  • ¾ cup butter
  • 1 ½ cups sugar
  • ¾ cup evaporated milk or cream

Directions:

  1. Combine the sauce ingredients in a saucepan and bring to a boil over medium heat, stirring constantly.
  2. Simmer for 2 minutes and remove from hat. A wire whisk is very useful to keep the sauce smooth.

Makes a 9 x 13 inch (23 x 33 cm) cake.

Serving Suggestion: Serve the sauce warm over the cake – and remember – the secret is in the sauce. Enjoy!

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

http://www.blueberriesandpolarbears.com