Wild Rice Pudding with Nagooneberry Sauce

I grew up never knowing what “rice pudding” was. In our family it was called “milk rice” and we served it for dinner. Now I know and still sometimes it’s dinner. Here it is the perfect end to our wild feast.

In this version we use wild rice in place of white rice and gently simmer the sweet creamy rice over a low flame and serve with a simple sauce of Nagooneberry. It’s warming, satisfying and so simple to make.

Substitute blackberries, marionberries, strawberries or raspberries for the Nagooneberries.

2 tablespoons butter

1 1/2  cups wild rice

salt

½ cup brown sugar

3 cups milk

1 cup cream

1 vanilla bean, split

1 cinnamon stick

1 ½ cups Nagooneberries

¼ cup sugar

Set a small dutch oven or stock pot on a grill grate set over coals or low flame. Add butter to the pot and melt. Stir in the rice and sauté until completely coated in the butter and it smells lightly toasted. Add a hefty pinch of salt.

Carefully stir in the sugar, milk, cream, vanilla bean and cinnamon stick. Bring to a simmer then cover. Gently simmer until the rice is tender and the pudding has thickened, about 1 hour.

In a small skillet add the Nagooneberries, sugar and cinnamon stick. Bring to a simmer over low flame and cook until the sugar dissolves and the sauce thickens just slightly, about 10 minutes.

Serve over the rice pudding.

 
 

Moose Meatballs with Low Bush Cranberries and Smoked Cabbage

I felt so honored and humbled while preparing this dish. After the experience we had on our adventure out the road the day before our feast I knew I wanted to make this dish incredibly special. I think we succeeded.

There are a few easy substitutes if you don’t happen to have a freezer filled with ground moose. That can easily be swapped for either ground beef or pork. For the low bush cranberries, feel free to use conventional cranberries (fresh or frozen). Adjust the sweetness to your taste.

2 pounds moose meat (used ground beef or pork instead)

1 medium onion, finely diced

3 cloves garlic, minced

1 tablespoon fennel seeds, ground

1 tablespoon finely chopped rosemary

1 piece bread, roughly chopped or torn

¼ cup milk

2 eggs

1 ½ teaspoons salt

Fresh ground pepper

1 ½ cup cranberries

¾ cup brown sugar

1 tablespoon soy sauce

1 teaspoon Chinese Five Spice

2 tablespoons red wine vinegar

¼ cup butter

½ a head of Napa cabbage

Olive oil

Flake salt

1/2 cup finely grated Pecorino

1/4 cup chopped fresh Italian Parsley

In a large bowl combine the moose, onion, garlic, fennel, rosemary, bread, milk, eggs, salt and pepper. Mix well to completely combine.

Set a large skillet directly over the coals or over a grill grate set over flames. Sear off a small piece of the mixture to check the seasoning.

If you’re happy with the seasoning form the mixture into roughly 2 inch meatballs. Add to the skillet and sear on all sides. You want to get a good deep crust. The meatballs are tender so carefully move them around with tongs or a spatula.

Once seared add the cranberries directly to the pan along with the brown sugar, soy sauce, five spice, and vinegar. Add a pinch of salt as well. Let this gently simmer until the meatballs are cooked through and the cranberries have broken down. Taste the sauce and adjust the seasoning as needed.

Cut the cabbage in half and drizzle each piece with olive oil. Set over a hot grill and sear for two minutes, until the edges are charred but the interior is still crisp and fresh. Remove from the grill and set on a platter. Drizzle the wedges with red wine vinegar and finish with flake salt.

Add the meatballs and sauce to the platter and finish with flake salt, Pecorino and parsley.

 
 

Alder Smoked Cured Salmon Salad with Heirloom Tomatoes, Smoked Corn and Whipped Shallot Cream

We were downright giddy when we walked into the otherwise sparse grocery store in town, when we saw heirloom tomatoes on the produce shelves. Our timing was quite serendipitous as a fresh produce shipment had come in the day of our feast. We loaded our baskets to create this bountiful salad with bright, fresh flavors.

You could skip the step of smoking the cured salmon but why miss the chance to impart a soft, sweet smoky flavor whenever possible? This tender piece of fish only sits on the fire for a few brief moments and it is somewhat protected from direct heat as it rests on a bed of fresh Alder branches. The goal here isn’t to cook the fish but rather gently baste it in smoke.

Cured Salmon

1 lb wild salmon fillet

¼ cup sugar

¼ cup kosher salt

1 tablespoon brown sugar

1 teaspoon fennel pollen (optional)

2 tablespoons bourbon

Rub salmon with olive oil. Lay salmon with skin on bottom in the deep dish & coat both sides with salt mixture. Drizzle Bourbon over top. Cover with plastic wrap, keep in fridge, & baste frequently (36 to 48 hours). Take out of dish with brine and slice salmon thin diagonally.

To smoke the salmon set up your fire with very hot coals. Place a grill grate about six inches above the coals. Gather a couple of fresh, green Alder branches. Set these on the grill grate then place the cured salmon directly on top. Smoke the fish for 5 to 7 minutes. This is enough time to impart a soft smokey flavor but will not cook the fish. Move the salmon around if it’s getting too much heat and it starts to cook.

For the Shallot Cream:

8 oz cream cheese, softened

¼ cup heavy cream

1 shallot, minced

Salt and pepper

Combine the cream cheese, heavy cream and shallot along with a pinch of salt and pepper in a large bowl. Beat well with a spatula until completely mixed and fluffy.

Cover and refrigerate for up to 1 week if you don’t plan to use straight away.

Assembling the Salad:

1 ear fresh corn

1 lb heirloom tomatoes, thickly sliced

15 basil leaves

Olive oil

Flake salt

Fresh horseradish, grated on microplane, to finish (optional)

Shuck the corn and set the cob on a grill grate set over hot coals. Cook until blackened in parts, about five minutes, rotating every minute or so. For an even more intense flavor add green hardwood (such as Alder) on the coals and although the corn to char and get bathed in that smoke.

Set the corn aside to cool before slicing the kernels off the cob.

On your serving platter layer on the shallot cream then top with the tomatoes, salmon, basil and corn. Sprinkle on good olive oil, flake salt and freshly grated horseradish.

 
 

Wild Berry Spritz with Muddled Wormwood

This simple cocktail can easily be adapted if you don’t happen to find yourself in Cordova with access with wild wormwood and Raven’s homemade wild berry liquor. In lieu of wormwood muddle with a few rosemary leaves and in place of Raven’s liquor use a raspberry liqueur - or something similar.

A few Wormwood leaves

1/2 ounce berry liqueur

1/4 ounce fresh lemon juice

Prosecco

Add a few Wormwood leaves to the bottom of a cocktail shaker. With a muddler or the back of a wooden spoon gently press the leaves to help release some of the aromatic oils in the leaves. To that add ice, berry liqueur and lemon juice. Shake vigorously. Pour in a glass then top with crisp prosecco or champagne. Garnish with lemon or more Wormwood

 
 

Fire Grilled Leg of Lamb, Morels, English Peas, Pea Vines and Mint Gremolata

Serves 6 to 8

Lamb

1 2-3 lb leg of lamb, butterflied open

1 1/2 tbl sea salt

Black pepper

 

Morel & peas cream sauce

2 tablespoons olive oil

1 medium shallot, roughly chopped

12 oz morels, roughly chopped

1/2 cup red wine

3 tbls butter

1 cup cream

1 1/2  cups fresh English peas

1 bunch pea vines

Olive oil

Salt & Pepper

 

Mint gremolata

1 bunch fresh mint

Zest and juice of one lemon

½ cup olive oil

Salt & Pepper

Season the lamb with salt and pepper. This is best to do at least one day in advance.

Grill the lamb over a grill grate set over hot coals. Cook the lamb until 140°F for rare, about 7 minutes per side. Set the meat aside to rest for at least 15 minutes while you prepare the morel sauce and gremolata.

For the morel cream sauce: In a large cast iron skillet set on a grill grate over the fire or directly on the coals add 2 tablespoons olive oil and the shallot along with a pinch of sea salt. Sauté until softened and just starting to get color around the edges, about 5 minutes. Add the morels and saute until deeply caramelized, an addition 7 to 10 minutes more.

Remove the pan from direct heat before carefully pouring in the wine. Reduce by half then add the butter and cream. Replace the pan over the heat then warm the sauce until just simmering. Add the English peas and then cook until tender, about 5 minutes. Add salt and pepper to taste.

For the mint gremolata: Add the fresh mint to a mortar and pestle and blend until finely minced. Stir in the lemon zest and juice, olive oil and salt and pepper to taste.

Grill the pea vines on a grill grate set over flames, until charred and tender, about 2 minutes.

Add the grilled vines to a platter, drizzle with olive oil and a pinch of salt.

Slice the lamb then set over the vines. Finish with the cream sauce and gremolata over the top.

 
 

Asparagus and morel salad with hot stone caraway vinaigrette and shaved pecorino

Juice of 1 lemon

1 garlic clove, minced

1 tablespoon Dijon mustard

1 teaspoon Caraway seeds

1/2 cup olive oil

1 bunch asparagus

2 tablespoons olive oil

8 oz morels, roughly chopped

Sea salt

2 oz pecorino, shaved

Flake salt

Put a 1 - 2 inch stone into the hot coals. Heat for at least five minutes. In a small bowl whisk together the juice of 1 lemon, garlic clove, dijon, and caraway seeds. Slowly drizzle in the olive oil while whisking.

Using tongs carefully add the hot rock into the dressing. It will immediately bubble up and steam so please be extremely careful.

Using a vegetable peeler, thinly shave the asparagus into a large bowl. The tips, which can be hard to thinly shave, can be cut into 1/2 pieces and added to the bowl.

Set a large cast iron skillet on a grill grate over the flames or directly on to coals. Add 2 tablespoons olive oil to the pan and heat. Add the morels with a hefty pinch of salt. Sauté until deeply caramelize, about 5 to 7 minutes. At the last moment add the asparagus and cook just until their color brightens.

Return everything to the large bowl then toss with the dressing.

Transfer to a large platter then top with shaved pecorino and flake salt to finish.

 
 

Morel toast with Charred Ramp Aioli

Serves 4

3 tablespoons olive oil, divided

4 thick slices country bread

1 bunch ramps or scallions

Sea salt

1 cup mayonnaise

8 oz morels, roughly chopped

Fresh herbs to garnish, such as chives, fresh parsley, edible flowers
 

Drizzle the bread slices with 2 tablespoons of olive oil. Set a grill grate over hot coals then grill the bread until the edges are charred and the exterior is crisp while the interior stays nice and soft. Set the bread aside.

Set the ramps over on the grill grate and grill until wilted and charred in parts, about 2 to 3 minutes, then flip and repeat. Set those aside to cool then roughly chop and stir in the mayonnaise. Add a hefty pinch of sea salt then set aside.

Set a large cast iron skillet directly on the hot coals or on the grill grate then add the remaining 1 tablespoon olive oil. Add the morels and a pinch of sea salt then sauté until deeply caramelized.

Slather a good bit of the ramp aioli onto the crisp pieces of toast then add the warm morels on top. Finish with a flurry of chopped chives and wild edible flowers. Enjoy immediately.

 
 

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