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Archive for November, 2009

Blue Cheese Spread Recipe – Any Port in a Storm

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

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

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

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

Manitoba Wild Rice and Black Bean Casserole Recipe

Icebergs & Belugas Cookbook

Icebergs & Belugas Cookbook

Manitoba Wild Rice and Black Bean Casserole

This colourful festival of flavours is a hearty vegetarian meal, or a tasty side dish served with chicken, beef, or pork.

Ingredients:

  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • ½ cup chopped onions
  • 2 garlic cloves, crushed
  • ½ cup chopped celery
  • ½ cup chopped red pepper
  • 2 cups cooked wild rice
  • 14 oz. can corn niblets, drained
  • 19 oz. can black beans, rinsed
  • 1 tsp. Dymond Lake Seasoning
  • 1 tsp. salt
  • 2 tsp. cumin

Directions:

1. In a large frying pan, heat the butter and oil. Saute onions, garlic, celery, and red pepper, until tender-crisp, about 5 minutes.
2. Add cooked wild rice and remaining ingredients. Stir well while heating thoroughly.

Serves 8 as a side dish. Enjoy!

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

http://www.blueberriesandpolarbears.com