Beadwork and Woodwork
Made in Alaska
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Your Gift Store for Beadwork and Woodwork Made in Alaska |
Kristine´s Recipes |
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| All recipes are Kristine´s originals. Some of the ingrediences can not be found in grocery stores, i.e. black bear fat. You will need to substitute, use what you find in your refrigerator and pantry. All dishes were prepared on a wood range, Kristine´s whole pride, a Waterford Stanley model. She would never trade for a gas or electric range. If not mentioned otherwise, the recipes are for two people. Oh and yes, she does count calories, the more the better. These are no Weight Watcher´s dishes. |
| Breakfast Pancakes 2 eggs 1 cup flour 1/4 cup black bear fat 1 tsp baking powder dash of salt water fireweed syrup Mix the first 5 ingrediences, add water untill the batter is thin enough. Bake each side for about 1-2min or until golden brown. Serve with butter and fireweed syrup. |
| Lynx on Wild Rice fresh lynx meat, preferrably back strap 3 tblsp flour salt, pepper, garlic wild rice milk Start wild rice with a little more water than usual. While rice is cooking, cut fresh lynx meat into bite sized pieces. Spice some 3tblsp flour generously with salt, pepper and garlic, roll meat in flour and saute in olive oil. After meat is done, about 8-10 min, remove meat, add some leftover flour spice mix to the pan, stir and add drained water from the rice and some milk. Spoon rice on a plate, top with meat and pour gravy over it. A side dish of fresh zuccini fried in olive oil and spiced with dill goes well with it. |
| Grouse with Cranberry Sauce Crush cranberries and for every cup berry mush add ½ cup sugar. Stir thoroughly and put in a cool place for a day or two, stirring frequently. Meanwhile go get some grouse. After cleaning put them in water, add a little salt and let them sit till it's time to fix supper. Wrap some bacon around the chest pieces and the legs, season with garlic, salt, pepper and cook in olive oil. Dilute 1 cup of the cranberry sauce with some water, add to pan and cook for another minute. Serve with mashed potatoes and candied carrots. |
| Salmon in Pineapple sauce 2 fresh salmon filets 1/4 cup soy sauce 1/2 cup pinapple juice 1/4 tsp ginger 1tblsp brown sugar dash of cayenne pepper pineapple cubes 1 tsp starch In a fire proof glass dish mix all ingrediences except starch, place salmon in dish, skin side down. Cover with aluminum foil and bring to a slight boil, simmer for about 10-15 min or until fish is cooked. Add pineapple cubes for the last 3 min. Remove fish and pineapple cubes, mix starch with some cold water, add to sauce and cook until thickened. Pour sauce over fish, decorate with pineapple cubes. Serve with rice. |
| Black Bear Heart 1 black bear heart, trimmed of fat and blood vessels 1 onion, minced bacon slices a few tblsp lard garlic a little water 1 beef buillon cube a few crushed red pepper flakes 1/4 cup white whine heavy whipped cream salt & pepper Slice bear heart 1/2" thick, wrap with bacon. In a large cast iron pan heat lard, add onions, after 3 min add heart slices and brown from both sides. Add water and whine, buillon cube, garlic and red pepper flakes, simmer for about 15min. Remove heart slices, add heavy whipped cream and salt &pepper to taste. Serve with mashed potatoes and veggies. |
| Black Bear Liver Marinade the liver for about 2 hours in milk, slice in ½" pieces, roll in flour spiced up with salt, pepper, garlic and sage and fry in olive oil, do not overcook. |
| Black Bear Pot Roast in Clay Pot a fair size pot roast 1 large onion, cut into chunks 2 large unpeeled potatoes, quartered some carrots, celery etc. 1 pack onion soup salt, pepper, garlic, sage etc. Preheat oven to about 200-250F. Cook onion soup according to directions, put aside. Brown meat from all sides in cast iron pan, transfer to clay pot. Arrange potatoes, onions and veggies on and around the meat, add onion soup. Be careful to not overfill the pot, half of the soup should do it. Add spices. Put on the lid and cook for about 2-3 hours, the meat should still have a light pink hue in the center. Remove meat and strain the juice. For the gravy melt some bearfat, brown a little flour and add juice, stirring constantly. A drop of heavy whipped cream wouldn't hurt to bring out the flavour. Serve meat with potatoes, veggies and gravy. |