What is a classic Alakan recipe?!
Or what is some good foods from alaska that are not seafood and are not expensiveWww@FoodAQ@Com
Answers:
http://lynnescountrykitchen!.net/alaska/
sorry but most alaskan cuisine has some seafood!. but there are a few here that are not!.Www@FoodAQ@Com
sorry but most alaskan cuisine has some seafood!. but there are a few here that are not!.Www@FoodAQ@Com
ALASKAN AMBER AND CHEDDAR SOUP
1 small onion, finely shopped
4 Tbsp butter
1 Tbsp freshly chopped garlic
1/2 cup instant mashed potatoes*
1 cup chicken broth
2 cups milk
1 1/2 cups shredded sharp cheddar cheese*
1/4 tsp hot sauce
sprinkle of nutmeg
salt & pepper to taste
1 bottle Alaskan Amber Beer
Saute onions in the butter at low heat in a two quart saucepan until transparent!.
Add the garlic and increase heat to medium!. Add stock and milk!. Stir well and whip in the instant mashed potato mix!. Stir until smooth, let simmer, say a good 4 to 5 minutes!.
Sprinkle in cheese, stirring constantly!. Season with the hot sauce, salt and pepper!. Keep stirring until the cheese in all melted!.
At that magic moment add your beer!. Serve immediately!.
*if you are a purist by all means use fresh mashed potatoes, about a cupful!.
**For our taste the sharper the cheddar the better the soup!
Source: Alaskan BeerWww@FoodAQ@Com
1 small onion, finely shopped
4 Tbsp butter
1 Tbsp freshly chopped garlic
1/2 cup instant mashed potatoes*
1 cup chicken broth
2 cups milk
1 1/2 cups shredded sharp cheddar cheese*
1/4 tsp hot sauce
sprinkle of nutmeg
salt & pepper to taste
1 bottle Alaskan Amber Beer
Saute onions in the butter at low heat in a two quart saucepan until transparent!.
Add the garlic and increase heat to medium!. Add stock and milk!. Stir well and whip in the instant mashed potato mix!. Stir until smooth, let simmer, say a good 4 to 5 minutes!.
Sprinkle in cheese, stirring constantly!. Season with the hot sauce, salt and pepper!. Keep stirring until the cheese in all melted!.
At that magic moment add your beer!. Serve immediately!.
*if you are a purist by all means use fresh mashed potatoes, about a cupful!.
**For our taste the sharper the cheddar the better the soup!
Source: Alaskan BeerWww@FoodAQ@Com
Holiday Birch Boys
This is a birchy version of the classic holiday favorite- Gingerbread Men!. Soft and rich, and likely to disappear fast!.
3 cups all-purpose flour
1 1/2 t!. baking powder
1/2 t!. baking soda
1/4 t!. salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup 100% Pure Birch Syrup
2 t!. vanilla extract
1/2 t!. freshly grated ginger, or 1 t!. ground ginger
1 t!. ground cinnamon
Sift the dry ingredients together and set aside!. Beat butter and sugar until creamy, beat in egg and vanilla!. Add birch syrup, ginger and cinnamon, and beat again!. Gently stir in flour mixture, the dough should feel soft!. Cover and place in refridgerator at least four hours (it can sit up to three days if refridgerated)!. Roll chilled dough out on a floured board to 1/4 inch thick!. Cut with cookie cutters and decorate as desired!. Bake at 375 degrees for 10 minutes, or until done!.
VARIATION For a more "adult" holiday treat, form the dough into walnut-sized balls, bake and coat with powdered sugar!.
High-Bush Cranberry and Orange Scones
2 cups all-purpose flour
4 t!. baking powder
1/2 t!. salt
4 T!. buttermilk powder
1/2 cup High-Bush Cranberry Syrup
1/4 cup butter or margarine
zest and juice of one orange
1/4 cup dried cranberries
enough water to make a soft dough
Sift the dry ingredients together!. Cut in the shortening, then add the orange zest and juice, dried cranberries, and a little water until the dough is sufficiently moist!. Divide the dough onto a buttered cookie sheet and pat into circles!. Bake at 400 degrees for about 15 to 20 minutes!.
High-Bush Cranberry Vinaigrette
Delicious on any salad, but our favorite includes romaine lettuce, fresh spinach, feta cheese, and- for the very adventurous- walnuts and diced apples!.
1/4 cup Alaskan High-Bush Cranberry Syrup
1/4 cup good quality apple cider vinegar
1/2 t!. salt
1/8 t!. freshly ground pepper
1 clove garlic, crushed
1/4 cup extra-virgin olive oil
Combine all ingredients except olive oil in an 8 oz bottle (such as an old syrup bottle), shake well!. Add oil in three parts, shaking after each addition!. Allow vinaigrette to "age" at least two hours before using!.
Ginger Spruce Tip Dressing
Sweet and tangy, we use this to dress spinach salad!.
1/4 cup Alaskan Spruce Tip Syrup
1/4 cup lemon juice or good quality white wine vinegar
1 t!. minced fresh ginger
1/2 t!. salt
1/4 cup extra virgin olive oil
Follow directions for vinaigrette, above!.
Birch Boy's Special Sunday Morning Danishes
These take a little work, but they're well worth it! The cream cheese filling is flavored with your choice of syrup, our favorites are Birch-Maple and Blueberry!.
Dough:
1 package active dry yeast
3/4 cup milk, heated to 105-115 F
2 eggs, beaten
4 cups all-purpose flour
1 t!. salt
2 T!. sugar
1 cup chilled butter
(If you plan to bake your danishes in the morning, you will want to prepare the dough the night before!. )
Stir yeast into warmed milk and let rest ten minutes!. Beat in eggs and place in refridgerator an additional ten minutes or until cool!.
Meanwhile combine flour, salt and sugar in a large mixing bowl!. Using a pastry blender, cut in chilled butter!. Pour the yeast mixture in when cooled, and gradually combine to make a firm dough!. Knead until smooth, about two minutes!. Place dough in an oiled bowl and let rest two hours to overnight in the refrigerator!.
On a floured board, roll dough out to 1/4 inch thickness!. Cut into four by four inch squares!. Spread one to two tablespoons filling in the center of each square and fold corners inward, somewhat overlapping filling!. Place on ungreased baking sheet!. Brush with beaten egg and sprinkle sliced almonds on top!. Allow to rise 20 minutes!. Bake in a preheated 425 F oven, 15-20 minutes or until golden brown!.
Flavored Cream Cheese Filling:
2 cups cream cheese, room temperature
1/2 cup of your favorite Birch Boy Syrup
1/4 cup flour
1/2 cup powdered sugar
Beat cream cheese and syrup together until creamy!. Stir in flour and powdered sugar, mix well!. Keep refrigerated until ready for use!.
Wild Alaskan Blueberry Crepes
(just consider it part of the Alaskan experience)
Crepes (makes 14-16 five inch cakes):
3/4 cup all-purpose flour
1/4 t!. salt
1 t!. baking powder
2 T!. powdered sugar
2 eggs, beaten
2/3 cup milk
1/3 cup water
1/2 t!. vanilla
Sift together dry ingredients!. Whisk wet ingredients together in a seperate bowl!. Combine wet and dry, mix briefly!. Let batter rest 3-6 hours!.
Cook crepes like very thin pancakes, until just barely brown on both sides!. Stack between wax paper until ready for use!.
Blueberry Filling:
2 cups fresh blueberries
2/3 cup Birch Boy Wild Alaskan Blueberry syrup
Combine berries and syrup!. Lay out the crepes and divide the blueberry mixture among them evenly!. Roll the crepes up, drizzle a little blueberry syrup over them, and sprinkle with powdered sugar!.
Crabapple Sweet and Sour Sauce
This recipe was inspired by a batch of homeade egg rolls (if you've never made egg rolls at home, you're missing out!), but don't let that stop you from enjoying it on shish-kabobs, oriental-style barbequed chicken, or in stir fry!. It's a delicious complement to any Asian dish!.
1/4 cup Birch Boy Alaskan Crabapple Syrup
2 t!. soy sauce
1 T!. cornstarch
2 T!. lemon juice
Combine syrup, mustard, soy sauce and cornstarch in saucepan, whisk with a fork until thoroughly mixed!. Heat over medium, stirring constantly until thickened!. Allow to cool completely!. Whisk in lemon juice!. Keep refrigerated until ready for use!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
This is a birchy version of the classic holiday favorite- Gingerbread Men!. Soft and rich, and likely to disappear fast!.
3 cups all-purpose flour
1 1/2 t!. baking powder
1/2 t!. baking soda
1/4 t!. salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup 100% Pure Birch Syrup
2 t!. vanilla extract
1/2 t!. freshly grated ginger, or 1 t!. ground ginger
1 t!. ground cinnamon
Sift the dry ingredients together and set aside!. Beat butter and sugar until creamy, beat in egg and vanilla!. Add birch syrup, ginger and cinnamon, and beat again!. Gently stir in flour mixture, the dough should feel soft!. Cover and place in refridgerator at least four hours (it can sit up to three days if refridgerated)!. Roll chilled dough out on a floured board to 1/4 inch thick!. Cut with cookie cutters and decorate as desired!. Bake at 375 degrees for 10 minutes, or until done!.
VARIATION For a more "adult" holiday treat, form the dough into walnut-sized balls, bake and coat with powdered sugar!.
High-Bush Cranberry and Orange Scones
2 cups all-purpose flour
4 t!. baking powder
1/2 t!. salt
4 T!. buttermilk powder
1/2 cup High-Bush Cranberry Syrup
1/4 cup butter or margarine
zest and juice of one orange
1/4 cup dried cranberries
enough water to make a soft dough
Sift the dry ingredients together!. Cut in the shortening, then add the orange zest and juice, dried cranberries, and a little water until the dough is sufficiently moist!. Divide the dough onto a buttered cookie sheet and pat into circles!. Bake at 400 degrees for about 15 to 20 minutes!.
High-Bush Cranberry Vinaigrette
Delicious on any salad, but our favorite includes romaine lettuce, fresh spinach, feta cheese, and- for the very adventurous- walnuts and diced apples!.
1/4 cup Alaskan High-Bush Cranberry Syrup
1/4 cup good quality apple cider vinegar
1/2 t!. salt
1/8 t!. freshly ground pepper
1 clove garlic, crushed
1/4 cup extra-virgin olive oil
Combine all ingredients except olive oil in an 8 oz bottle (such as an old syrup bottle), shake well!. Add oil in three parts, shaking after each addition!. Allow vinaigrette to "age" at least two hours before using!.
Ginger Spruce Tip Dressing
Sweet and tangy, we use this to dress spinach salad!.
1/4 cup Alaskan Spruce Tip Syrup
1/4 cup lemon juice or good quality white wine vinegar
1 t!. minced fresh ginger
1/2 t!. salt
1/4 cup extra virgin olive oil
Follow directions for vinaigrette, above!.
Birch Boy's Special Sunday Morning Danishes
These take a little work, but they're well worth it! The cream cheese filling is flavored with your choice of syrup, our favorites are Birch-Maple and Blueberry!.
Dough:
1 package active dry yeast
3/4 cup milk, heated to 105-115 F
2 eggs, beaten
4 cups all-purpose flour
1 t!. salt
2 T!. sugar
1 cup chilled butter
(If you plan to bake your danishes in the morning, you will want to prepare the dough the night before!. )
Stir yeast into warmed milk and let rest ten minutes!. Beat in eggs and place in refridgerator an additional ten minutes or until cool!.
Meanwhile combine flour, salt and sugar in a large mixing bowl!. Using a pastry blender, cut in chilled butter!. Pour the yeast mixture in when cooled, and gradually combine to make a firm dough!. Knead until smooth, about two minutes!. Place dough in an oiled bowl and let rest two hours to overnight in the refrigerator!.
On a floured board, roll dough out to 1/4 inch thickness!. Cut into four by four inch squares!. Spread one to two tablespoons filling in the center of each square and fold corners inward, somewhat overlapping filling!. Place on ungreased baking sheet!. Brush with beaten egg and sprinkle sliced almonds on top!. Allow to rise 20 minutes!. Bake in a preheated 425 F oven, 15-20 minutes or until golden brown!.
Flavored Cream Cheese Filling:
2 cups cream cheese, room temperature
1/2 cup of your favorite Birch Boy Syrup
1/4 cup flour
1/2 cup powdered sugar
Beat cream cheese and syrup together until creamy!. Stir in flour and powdered sugar, mix well!. Keep refrigerated until ready for use!.
Wild Alaskan Blueberry Crepes
(just consider it part of the Alaskan experience)
Crepes (makes 14-16 five inch cakes):
3/4 cup all-purpose flour
1/4 t!. salt
1 t!. baking powder
2 T!. powdered sugar
2 eggs, beaten
2/3 cup milk
1/3 cup water
1/2 t!. vanilla
Sift together dry ingredients!. Whisk wet ingredients together in a seperate bowl!. Combine wet and dry, mix briefly!. Let batter rest 3-6 hours!.
Cook crepes like very thin pancakes, until just barely brown on both sides!. Stack between wax paper until ready for use!.
Blueberry Filling:
2 cups fresh blueberries
2/3 cup Birch Boy Wild Alaskan Blueberry syrup
Combine berries and syrup!. Lay out the crepes and divide the blueberry mixture among them evenly!. Roll the crepes up, drizzle a little blueberry syrup over them, and sprinkle with powdered sugar!.
Crabapple Sweet and Sour Sauce
This recipe was inspired by a batch of homeade egg rolls (if you've never made egg rolls at home, you're missing out!), but don't let that stop you from enjoying it on shish-kabobs, oriental-style barbequed chicken, or in stir fry!. It's a delicious complement to any Asian dish!.
1/4 cup Birch Boy Alaskan Crabapple Syrup
2 t!. soy sauce
1 T!. cornstarch
2 T!. lemon juice
Combine syrup, mustard, soy sauce and cornstarch in saucepan, whisk with a fork until thoroughly mixed!. Heat over medium, stirring constantly until thickened!. Allow to cool completely!. Whisk in lemon juice!. Keep refrigerated until ready for use!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com