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Chef2Chef Recipe Club - Volume 3 Issue 097 - November 12, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Here are some more traditional recipes from the Yukon Territory from Marlene Cochrane. She's from the city of Whitehorse. I found this information on the Internet. Whitehorse has a population over 23,000 and holds the majority of the Yukon Territory's total population of over 31,000. It is the undisputed service center of the Yukon. The capital shifted to there from Dawson City in 1953. Whitehorse is a sprawling city with its boundaries extending about 20 kilometers in both directions, north and south. Much of the downtown core is located on the West Side of the great Yukon River. Whitehorse came into existence as a stopover point for gold seekers heading to the Klondike Gold Rush who had just navigated three major hazards -- Miles Canyon, Squaw Rapids and Whitehorse Rapids. It was the final upstream point on the Yukon River accessible to the sternwheelers and other large river vessels. It was also the end point of the famous White Pass & Yukon Railway (a narrow gauge railway from Skagway, Alaska to Whitehorse, Yukon). -------------------------------------------------- Mossberry Jelly Yes, there really are mossberries (also called a crowberry). They grow on long linear stems, which may be somewhat erect or grow along the ground, and have very straight, spiky deep green leaves that are reminiscent of tiny evergreen needles, and grows 3-5 inches in height. The berries are a very dark purple or black, and are extremely juicy, with little seeds. Mossberries are also somewhat bitter and are better taken home for preparation. Picking the berries is done on your hands and knees but it is well worth the effort. Mossberries can be found throughout the alpine forests of the Yukon, northern British Columbia and Alaska. 4 cups mossberries 1 cup water 2 tbsp. lemon juice Additional water (if needed) 3-1/2 cup sugar 1 pouch liquid pectin (Certo) 1/2 tsp. margarine or butter Bring the berries and 1 cup of water to a boil and simmer for 10 minutes. Crush the berries or put through a food mill. Strain the juice in a cheesecloth-lined sieve. Add the lemon juice and any additional water if need to bring the juice up to 2 cups. Bring the juice and sugar up to a boil. Add the margarine, then the liquid pectin. Bring back to a boil, stirring constantly boil hard for 1 minute. Remove from heat. Skim foam from surface and pour into sterile pint jars and seal. Process in boiling water bath for 5 minutes. Yield: 4 cups -------------------------------------------------- Recipe Club, Are you familiar with the Bourbon Chicken that you find at the Cajun place in the Food Court at the mall? Well the marinade spices, basting sauce and cooking instructions are now available online from BourbonChickenSpices.com. If you are a fan of this great product, you can now make it at home and avoid the lines at the mall. Visit them by clicking here: http://html.chef2chef.net/goto.php?id=209 Product Review: "I've ordered their product twice. The first time I prepared it for a Labor Day Picnic. We also had Fried Turkey and slow roasted Prime Rib. The Bourbon Chicken was the "Hit" of the party I had a line in front of my grill for over an hour! The second time we made a full batch and froze it in eleven small portions, now we can have Bourbon Chicken like the mall at home whenever we want." David Nelson -------------------------------------------------- Highbush Cranberry Jelly Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry. Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves. Highbush cranberries have a single seed, which needs to be removed. If you have ever smelled something reminiscent of stinky socks on a stroll through the bush, you are likely very close to a good patch of highbush cranberries. The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe. 4 cups highbush cranberries 6 cups water Additional water (as needed) 7 cups sugar 1/2 tsp. margarine or butter 1 pouch liquid pectin (Certo) Bring the berries and water to a boil and simmer for 10 minutes. Crush the berries or put through a food mill. Strain the juice in a cheesecloth-lined sieve. Add any additional water if need to bring the juice up to 5 cups. Bring the juice and sugar up to a boil. Add the margarine, then the liquid pectin. Bring back to a boil, stirring constantly boil hard for 1 minute. Remove from heat. Skim foam from surface and pour into sterile pint jars and seal. Process in boiling water bath for 5 minutes. Yield: 8 cups -------------------------------------------------- From Soupbase.com Sauce'em Awesome for the Holidays WOW your family and guests with Minor's elegant but easy "no-cook" Classic Sauce concentrates. Why spend all day over a hot stove when you can be done in minutes and achieve restaurant quality flavor. Try Demi-Glace, Alfredo, Hollandaise, Thai Peanut, Burgundy, Green Peppercorn, or White Wine Cream sauce and you'll know why. Look at how easy this incredible shrimp recipe is... Sautéed Shrimp with Citrus Hollandaise Servings: 10 1 Cup Water 1/2 Container Minor's Hollandaise Concentrate 1/2 Cup Each Orange Juice & Grapefruit Juice 1 1/2 Tbsps Minor's Shrimp Or Seafood Base 1/8 Cup Triple Sec Liqueur 1 Tbsp Lemon Juice 1/4 Cup Butter Or Margarine 2 Pounds Shrimp -- peeled & deveined 1 Cup Grapefruit Sections 3/8 Cup Orange Sections In sauce pot, combine water, Hollandaise Concentrate, Base, Triple Sec and juices, mix well. Heat to boiling over med-high heat, stirring constantly. Set aside, keep hot. In sauce pot, melt butter over med-high heat, sauté shrimp 2-3 minutes, stirring constantly. Add prepared Hollandaise; blend well. Add citrus sections. Stir VERY gently. Serve over angel hair pasta. For a limited time get FREE SHIPPING on all orders over $25.00 (not including S&H) Use the link below to order or enter C2C/1102-25FS on the Special Code line during checkout... (offer expires 11/30/02) Or give us a call at 800-827-8328 (Real people answer - no phone menus) Click Here to Order http://www.1shoppingcart.com/app/adtrack.asp?AdID=22073 P. S. Don't forget the gravy... Minor's Down Home Gravies are just that - down home. -------------------------------------------------- Rose Hip Jelly Rose hips are abundant in Canada, and they are a very good source of vitamin C. However, the cooking process destroys most of this benefit, but the wonderful taste of the rose hip is still there. 8 cups rose hips Water 7-1/2 cups sugar 1/2 tsp. margarine or butter 1 pouch liquid pectin (Certo) Remove the blossom remnant from the rose hips. Bring the rose hips and enough water to cover them to a boil and simmer for 10 minutes. Crush the rose hips or put through a food mill. Strain the juice in a cheesecloth-lined sieve. Add any additional water if need to bring the juice up to 4 cups. Bring the juice and sugar up to a boil. Add the margarine, then the liquid pectin. Bring back to a boil, stirring constantly boil hard for 1 minute. Remove from heat. Skim foam from surface and pour into sterile pint jars and seal. Process in boiling water bath for 5 minutes. Yield: 8 cups -------------------------------------------------- Recipe Club, The Holidays are nearly upon us and I'd like you to know that the Chef2Chef team has made it easy for you to find all of our favorite holiday recipes in one place. Our Holiday Recipes Page is now posted on the site. You'll find tips on buying your turkey, storing and preparing tips, recipes for cooking turkeys, side dishes and desserts. Great ideas for your Thanksgiving celebration. We have Tree Trimming Party Recipes, Caroling Party Recipes and a great Cookie Exchange. Plus you'll find all the holiday recipes you need for Christmas Morning Buffet, Hanukkah, and New Years Eve. Visit our new Holiday Recipes Feature by clicking here and go ahead and bookmark or forward it to a friend if you like: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Shopping Lists: 4 cups mossberries 1 cup water 2 tbsp. lemon juice Additional water (if needed) 3-1/2 cup sugar 1 pouch liquid pectin (Certo) 1/2 tsp. margarine or butter 4 cups highbush cranberries Sugar Margarine or butter 1 pouch liquid pectin (Certo) 1 Cup Water 1/2 Container Minor's Hollandaise Concentrate 1/2 Cup Each Orange Juice & Grapefruit Juice 1 1/2 Tbsps Minor's Shrimp Or Seafood Base 1/8 Cup Triple Sec Liqueur 1 Tbsp Lemon Juice 1/4 Cup Butter Or Margarine 2 Pounds Shrimp -- peeled & deveined 1 Cup Grapefruit Sections 3/8 Cup Orange Sections 8 cups rose hips Sugar Margarine or butter 1 pouch liquid pectin (Certo) -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |