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Jeanne’s Arctic Appetizers

Pizza Bread Variations – Jeanne’s Arctic Appetizers Week #5

 
Jeanne's Arctic Appetizers - Churchill Wild

Delicious!

Pizza Bread Sticks

Divide dough into 64 pieces. Roll each on a greased surface, using flat hands and rolling the dough into a stick with a 1/2″ (1.3 cm) diameter. Length will vary.

Makes 64 breadsticks.

Pizza Taste Teaser Sticks

Divide dough into 8 pieces. On a greased surface, shape dough into long, thin loaves 1″ (2.5 cm) in diameter. Length will vary.

Makes 8 sticks.

Pizza Bread with Cheese

Make the pizza bread recipe on the previous page into Taste Teaser Sticks.

          pizza bread

          grated mozzarella cheese

Preparation Instructions

1. Slice the Taste Teaser Sticks in 1/4″ (6 mm) slices. Place on a greased baking sheet.

2. Sprinkle mozzarella over each slice.

3. Bake at 350°F (180°C) until cheese is melted. Serve hot.

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 Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Jeanne Reimer

Jeanne Reimer

This is the fifth in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

 
Pizza Bread Sticks

Divide dough into 64 pieces. Roll each on a greased surface, using flat hands and rolling the dough into a stick with a 1/2″ (1.3 cm) diameter. Length will vary.

Pizza Bread – Jeanne’s Arctic Appetizers Week #4

Pizza Bread

Make Bread Sticks from this dough, or small loaves to eat with a meal. Or use it for an excellent taste teaser!

Jeanne's Arctic Appetizers - Churchill Wild

Delicious!

Ingredients

  • 1 1/2 cups spaghetti sauce  (375 ml)
  • 1/2 cup hot water  (125 ml)
  • 1 tbsp. sugar  (15 ml)
  • 1 tsp.  salt  (5 ml)
  • 3 tbsp. vegetable oil  (45 ml)
  • 1/4 cup finely chopped jalapeño peppers  (60 ml)
  • 2 garlic cloves, minced
  • 2 tsp.  dried oregano, OR 2 tbsp. (30 ml) chopped fresh (10 ml)
  • 2 tsp.  dried basil, OR 2 tbsp. (30 ml) chopped fresh (10 ml)
  • 4 1/2 cups flour (approximately) (1.125 l)
  • 1 tbsp. instant yeast* (15 ml)
  •           butter OR margarine
  •           garlic salt

Preparation Instructions

1. In a large bowl, combine spaghetti sauce, water, sugar, salt, oil, jalapeños, garlic, oregano and basil. This mixture will have to be warmed a little if the hot water did not do the trick. Add 2 cups (500 mL) flour and the yeast*. Mix well with an electric mixer or a wire whisk.

2. Gradually add remaining flour and work into the dough either with the dough hook on your mixer or by hand. If by hand, turn dough out onto a well-floured surface and work flour into dough with a kneading motion, until dough feels soft and velvety, 8-10 minutes. You may need MORE or LESS flour.

3. Shape dough into a ball, place in a well-greased bowl, turning dough to grease the surface. Cover, put in a warm place and let rise until doubled in size, about an hour.

4. Punch down dough and shape as desired.

Next week we’ll give you a few variations on this recipe for bread sticks, and different ideas for serving the pizza bread.

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 Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Jeanne Reimer

Jeanne Reimer

This is the fourth in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Landlocked Lobster – Jeanne’s Arctic Appetizers Week #3

Jeanne's Arctic Appetizers - Churchill Wild

Delicious!

Landlocked Lobster

The very brief cooking time, at high heat, is the secret to the lobster-like texture of this fish.

Ingredients

  • 1/2 cup butter, melted (125 ml)
  • 2 tsp.  crushed fresh garlic  (10 ml)
  • 1 tbsp. chopped fresh parsley (15 m)
  • northern pike OR a similar firm, white, fresh-water boneless fish fillet

Preparation Instructions

1. Mix warm, melted butter with garlic and parsley. Place in a small serving bowl, on a small serving plate.

2. Cut fish into strips, approximately 2″ (5 cm) long. Drop fish into boiling, salted water, a few strips at a time, so water doesn’t stop boiling. Boil 1 minute. Drain. Repeat with remaining strips.

3. Place warm fish on plate, surrounding the bowl of butter dip. Serve with toothpicks.
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Jeanne Reimer

Jeanne Reimer

This is the third in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Wild Meatball Taste Teasers – Jeanne’s Arctic Appetizers Week #2

Jeanne's Arctic Appetizers - Churchill Wild

Churchill Wild Delicious!

Wild Meatball Taste Teasers

Helen’s daughter, Shari, is a natural cook (which she comes by naturally), who naturally loves to experiment. This is her invention and it is delectable -  naturally!

Ingredients

  • 2 lbs. ground caribou (moose, deer or elk) 1 kg
  • 3 tbsp. soy sauce 45 mL
  • 1 tbsp. brown sugar 15 mL
  • 10 oz. can water chestnuts, finely chopped 284 mL
  • 1/2 cup finely chopped onion 125 ml
  • 1 tsp. dried parsley flakes or 1 tbsp. (15 mL) chopped fresh parsley 5 ml
  • 2 garlic cloves, minced or 1/2 tsp. (2 ml) garlic powder 2 ml

Preparation Instructions

1.  Mix all ingredients together in a large bowl.

2 . Shape into bite-sized balls (approximately 4 dozen).

3.  Place meatballs on a greased baking sheet with sides and bake in a 375°F (190°C) oven for 15 minutes.

Makes about 4 dozen meatballs.

SERVING SUGGESTIONS: Serve hot with fruit sauce or sauce of your choice. Center fruit sauce on a glass plate and surround with meatballs. Provide picks. Now enjoy!

Note: If you make these ahead, just reheat them in the oven at 400°F (200°C) for 5 minutes.

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Jeanne Reimer

Jeanne Reimer

This is the second in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Gavin’s Caribou Strips – Jeanne’s Arctic Appetizers Week #1

Jeanne's Arctic Appetizers - Churchill Wild

Churchill Wild Delicious!

Gavin’s Caribou Strips

Gavin is Helen’s brother-in-law. We have watched a strange phenomenon develop through the years. We used to exchange recipes with sisters and sisters-in-law but nowadays it is just as likely to be one of the males in the family who has just found or produced a great recipe. This hors d’oeuvre is a winner. We have even served it to the Lieutenant Governor of Manitoba.

Ingredients:

  • 2 lbs. caribou strips, approximately 1/2 by 2 ½ inches 1 kg  (1 x 6 cm)
  • 1 cup flour 250 mL
  • 2 tsp. Dymond Lake Seasoning or 1 tsp. (5mL) each of seasoned salt & pepper
  • 1/4 cup vegetable oil 60 mL
  • 2 tbsp.  butter OR margarine 30 mL

Garlicky Wine Marinade

  • 2 cups dry red wine 500 mL
  • 2 garlic cloves, crushed
  • 2 tbsp.    soy sauce 30 mL
  • 1/2 tsp. dry mustard    2 mL

Preparation Instructions:

1. Combine all of the marinade ingredients and add the caribou strips. Marinate in the refrigerator for 8 hours, or overnight if more convenient.

2. Mix the flour and seasoning. Dredge (shake in flour until completely coated) the drained caribou strips in the flour and sauté (fry quickly, stirring constantly over high heat to seal in the juices) in the oil and butter, a handful at a time, until nicely browned. You may have to add more oil and butter.

3. Serve with wooden toothpicks.

Makes 8 dozen strips.

SERVING SUGGESTIONS:

These are delicious on their own but also taste great with a very simple dipping sauce made with 1 ¼ cup (60 mL) of your favorite bottled barbecue sauce mixed with 1 ¼ cup (60 mL) peach or apricot jam! Enjoy!

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Jeanne Reimer

Jeanne Reimer

This is the first in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer