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Posts Tagged ‘Churchill Wild Christmas Recipes’

Vinarterta

Vinarterta - Churchill Wild Christmas Recipes

Vinarterta Yummy!

Vinarterta comes to us compliments of Helen’s Icelandic heritage. It has been handed down through her family for generations, and is served only on festive occasions.

INGREDIENTS

 Shortbread (6 layers):

  • 1 cup butter (no substitute) 250 mL
  • 1 1/2 cups white sugar 375 mL
  • 2 eggs
  • 2 tbsp. cream OR evaporated milk 30 mL
  • 1 tbsp. almond extract 15 mL
  • 4 cups flour 1L
  • 1 tsp. baking powder 5 mL
  • 1 tsp. ground cardamom seed 5 mL

 

Prune Filling:

  •  12 oz. pkg. pitted prunes 340 g
  • 1/2 cup water in which prunes have been boiled 125 mL
  • 1 cup white sugar 250 mL
  • 1 tbsp. cinnamon 15 mL
  • 1 tsp. vanilla

 

Butter Icing:

  • 1/4 cup butter (4 tbsp.) 60 mL
  • 2 cups icing sugar 500 mL
  • 1-2 tbsp. milk 15-30 mL
  • 1 tsp. almond extract 5 mL

 

DIRECTIONS

1. To make the shortbread layers, cream together the butter and sugar. Add the eggs 1 at a time, beating well each time. Add cream and almond extract and beat well.
2. Sift together flour, baking powder and ground cardamom and add to creamed mixture a little at a time. You will “need” to “knead” the flour into the mixture. (A dough hook is a great boon in today’s kitchen.)
3. Divide the dough into 6 equal parts.
4. Line a 9″ (23 cm) square baking pan with foil. Pat 1 part of the dough into the pan. Remove foil with dough, and place on a cookie sheet. Repeat 5 times. Bake the final piece of dough in the cake pan.
5. Bake the shortbread at 375°F ( 190°C) for 10-12 minutes, until just lightly browned on the edges. Turn over carefully onto a cooling rack; let cool with the foil on for a couple of minutes, then remove the foil and let cool completely.
6. To make the filling, cover the prunes with water and boil until soft. Add more water if necessary during cooking. Drain, reserving 1/2 cup ( 125 mL) of water.
7. Put prunes and 1/2 cup ( 125 mL) of water in a blender and process until smooth. (Helen’s grandmother never had it so easy!) A hand blender also works well.
8. Add sugar, cinnamon and vanilla to pureed prunes in a saucepan and bring to a boil. Let cool.
9. Layer cooled shortbread with cooled prune filling, beginning and ending with a shortbread layer.
10. To make the butter icing, mix together all the ingredients until creamy. If the icing is too stiff to spread, add a bit more milk, 1 tsp. (5 mL) at a time. This icing should be a bit on the stiff side.
11. Ice the top of the cake.
12. Wrap the cake in foil or plastic wrap and keep it airtight for 3-4 days. This gives the shortbread layers a chance to soften up.

Makes 72 slices.

SERVING SUGGESTION: Slice ½” (1.3 cm) slices and cut each slice in 2″ (5 cm) pieces. (Cut in small pieces like a fruit cake.)

 NOTE: This will keep for a month in a cool place. It freezes well for longer storage.

Nan’s Trifle

Nan was a dear Scottish friend who came to Canada with her husband many years ago. They landed up in Churchill, where Nan took over the books in my parents’ store. They had no family here and since we had plenty to go around we soon adopted each other. Nan passed away in the late 80s but she handed this recipe down to our family. It has replaced Christmas Pudding as our traditional Christmas dessert. — Helen

 INGREDIENTS

  • 3 oz. pkg raspberry or strawberry gelatin
  • 1 Sour Cream Pound Cake (see below) or store-bought jelly roll
  • 3 tbsp. sherry or port
  • 1/2 cup black currant or raspberry jam
  • 2 cups cooked tapioca pudding
  • 8 sugar cookies (purchased or homemade)
  • 1/2 cup semisweet chocolate chips or grated chocolate
  • 1 recipe Warm Custard (see below)
  • 1 cup whipping cream

 

DIRECTIONS

1.  Make up a package of gelatin according to the package directions, place in refrigerator to begin setting.
2.  Line the bottom of a glass serving bowl, preferably clear, with ¼” slices of Sour Cream Pound Cake or jelly roll. Pour about 3 tbsp. of sherry or port into a small bowl and brush it over the cake slices with a pastry brush.
3.  Spread jam over cake slices then spread tapioca pudding over jam.
4.  Place a layer of sugar cookies over the tapioca. Sprinkle with the chocolate chips or grated chocolate.
5.  Spread warm custard over the chocolate so that it will melt the chocolate. Allow to cool.
6.  Spoon the partially set gelatin over the custard. Refrigerate until serving time. Allow at least 2 hours for the gelatin to set. Whip the cream and spread it over the gelatin layer.

Serves 12

SOUR CREAM POUND CAKE INGREDIENTS

  • 1 cup butter or margarine (room temp.)
  • 2 cups sugar
  • 6 eggs, room temperature
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 2 3/4 cups flour
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • 1 cup sour cream

 

SOUR CREAM POUND CAKE DIRECTIONS

1.  In a large mixing bowl, with an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and almond extract. Total beating should take about 10 minutes.
2.  Mix together the flour, salt and baking soda. Add the dry ingredients to the creamed mixture alternately with the sour cream, starting and ending with the flour. Be sure to beat well and scrape down the sides of the bowl after each beating.
3.  Pour the batter into a greased 10” tube or bundt pan. Bake at 325°F for 1 hour or, until a toothpick comes out clean.
4.  Cool the cake in the pan for 10 minutes. Remove the cake from the pan and let cool on a rack.

WARM CUSTARD INGREDIENTS

  • 1/4 cup sugar
  • 3 tbsp. cornstarch
  • 2 cups milk
  • 2 egg yolks
  • 1 tsp. vanilla

 

WARM CUSTARD DIRECTIONS

1.  In a medium saucepan, mix together sugar and cornstarch; gradually blend in milk. Place over medium heat; stir constantly until mixture comes to a boil and thickens.
2.  Beat egg yolks slightly; stir a little hot mixture into yolks then return yolk mixture to hot mixture in saucepan. Cook over low heat, stirring constantly for 2 minutes or, until thick and smooth. Remove from heat, add vanilla and cool slightly.