6. Alaska

Sourdough Bread and Jam

Alaska Sourdough Bread
Start by 2 – 3 p.m. to get this into the refrigerator by 7:00pm

• 2 cups vigorous Alaskan sourdough starter – 18 oz
• 1.5 cups warm water – 12 oz
• one half cup 1/2 and 1/2 milk (scalded and cooled) or evaporated milk – 4 oz
• 2 Tablespoons sugar – .9oz
• 1 Tablespoon + 1 teaspoon salt – .8 oz
• 2 Tablespoons melted butter (cooled) – 1 oz
• 7.75 cups bread flour – 34 oz

Add the above to your dough machine, mix all ingredients together and then autolyse for 20 minutes (which means allow dough to rest 20 minutes), then process for 1 – 2 minutes more.
Allow dough to bulk ferment for 4 – 6 hours or until doubled.
Form loaves, cover with plastic bags and refrigerate overnight.
Next morning, remove plastic bags, warm up loaves and proof for 1 – 2 hours. When proofed, slash, spray, bake. To make the distinctive slash markings, push your thumb into the middle top of the loaf all the way to the bottom. Then make four slashes around the edge of the hole(for glazing the crust, see below).

Bake at 450f degrees for 15 minutes using roasting pan method, (or if not using roasting lid method, humidify oven with water spray several times during the first 8 minutes).
Turn oven down to 425f degrees and bake for about 15 more minutes,if using roasting pan method (otherwise bake for 25 more minutes),
turning bread half way.
To glaze the bread, follow the direction for making the glaze when you start baking the first loaf. During the last eight minutes of the bake, brush the glaze all over the crust three times spaced about two minutes apart. Finish the bake,cool, enjoy ! This recipe will make two large loaves slightly over 2 lbs each and is 66.8% hydration.The glaze:

• 1/2 cup water
• 3/4 teaspoon corn starch
• 3/4 teaspoon sugar

serve with a wild berry jam

Butternut Squash Soup

INGREDIENTS:

• 3 medium size butternut squash (peeled and seeded)
• 2 large white onions
• 1 cup honey
• 2 tbsp cinnamon
• 1 tsp. Fresh Nutmeg
• 1/2 cup olive oil

Directions

In stock pot combine rough cut butternut squash and rough cut onions and fill with water until covered. Cook until soft and then blend together (either with hand blender -recommended- or in a blender) and return to pot on medium heat. While heating add nutmeg, honey and cinnamon and stir till it comes to a rolling boil. Pour into soup bowls and top with chives and olive oil and serve.

Smoked Salmon Salad

2 tablespoons lemon juice
2 pinches fennel seeds, optional
1/4 large white cabbage
200g (7oz) smoked salmon, sliced

2 tablespoons extra virgin olive oil

1. Combine lemon juice, fennel seeds (if using) and 2 tablespoons extra virgin olive oil in a large bowl. Season.
2. Slice cabbage as finely as possible and toss in the dressing.
3. Divide salad between 2 plates and layer over the smoked salmon.

Crab & Cream Cheese Wontons

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Crisp golden wontons stuffed with a decadent crab and cream cheese filling. Also known as crab rangoon.

Yields:About 24 wontons

• 6 ounces lump crab meat, drained
• 6 ounces cream cheese, softened
• 1 clove garlic, minced
• 2 green onions, thinly sliced
• 2 teaspoons sesame oil
• salt to taste
• 24 wonton wrappers (2 -inch square)
• 2 cups vegetable or canola oil, for frying

In a bowl, stir together the crab, cream cheese, garlic, green onions, sesame oil, and salt until combined.

To assemble the wontons, place a shallow bowl of water on your work surface. Take one wonton wrapper, dip the tip of your finger in the bowl and wet two edges of the wonton wrapper. Place 1 1/2 teaspoons of the crab filling into the middle of the wrapper. Fold the wrapper over into a triangle and seal the edges securely. Repeat with remaining wrappers and filling.

Heat the oil in a dutch oven over medium-high heat. Add the wontons to the hot oil, working in batches, and fry 1-2 minutes until golden and crispy. Transfer to paper towels to drain. Repeat with remaining wontons.

Serve promptly with Thai sweet chili sauce, Sriracha, or soy for dippin

Akutaq – Eskimo Ice Cream Recipes:

This was a very hard recipe to record, as each family usually has its own version and usually has never written it down in an actual recipe.  They generally just make it from memory and feel.  After reading several descriptions on how to make Akutaq, I came up the the following recipe.  I have never, personally, made the following recipe.

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Prep Time: 15 minutes

Cook Time: 0

Ingredients:

Traditional Eskimo Ice Cream Recipe:

1 cup reindeer, caribou, or moose fat (back fat)*
1 cup animal oil (seal, walrus, or whale), divided
1/2 cup water or 2 cups loose snow
4 1/2 cups fresh berries (blueberries, cloudberries, cranberries, salmonberries, or blackberries)

* The type of fat used determines how the Akutaq will taste and feel, as each animal has a different type of fat.  Well-aged yellow fat is usually preferred because it has more flavor and whips up fluffier than does fresh fat.  The ice cream can also be sweetened with sweetener or with fruits.  Meat and fish Akutaq are not usually sweetened.

Instructions:

Grate or grind fat into small pieces. In a large pot over low heat, add fat and stir until it becomes a liquid (the fat should never get hotter than it is comfortable to your hand).  Add 1/3 cup seal oil, mixing until it is all liquid.  Remove from heat and continue stirring the fat in big circles.

While continuing to stir at a steady rate, add 1/4 cup water or 1 cup snow and another 1/3 cup seal oil.  As fat slowly cools and starts to get fluffy and white, add remaining 1/4 cup water or 1 cup snow and remaining 1/3 cup seal oil, continuing to stir.

When the Akutaq is as white and fluffy as you can make it, fold in berries.  Form into desired shape. Cover and freeze to firm up.

Modern Eskimo Ice Cream Recipe:

1 cup solid vegetable shortening*
1 cup granulated sugar
1/2 cup water, berry juice, or 2 cups loose snow (optional)
4 cups fresh berries, (blueberries, cloudberries, cranberries, salmon berries, or blackberries)**

* Crisco solid vegetable shortening is preferred.

** Use one or more different types of berries.

Crab Legs as a Bloody Mary Garnish? Yes, really!

Ask ten bartenders about the origins of the Bloody Mary, and you'll likely get ten answers. Ask them for their recipe, and you'll get ten more. Ask them about their favorite Bloody Mary Garnish; you'll find yourself dizzy with the possibilities. As an Alaskan vodka, it will come as no surprise to you that we like to use a crab leg as a Bloody Mary garnish! No, really, check it out:

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3 tbsp Alaska Glacier Vodka
2oz tomato juice
1 tsp Worcestershire sauce
3/4 tsp freshly grated horseradish
3 dashes hot pepper sauce
1 pinch salt
1 dash freshly ground black pepper
1 cup ice cubes
1/4 tsp fresh lemon juice
1 crab claw
1 strip bacon
2 stuffed olives
1 pickle spear
- In a tall glass, mix the first 9 ingredients. Artistically garnish with the next 4 ingredients and serve.

(Good Eats: Scrambled Eggs Unscrambled)