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Category: Recipes

A lot of having a life in the wild revolves around food. Growing, raising, wild harvest, foraging – it’s all about food. I love to share my recipes. They’re simple recipes that don’t need fussy ingredients.

Breakfast Frittata with Sausage and Cheese

Breakfast Frittata with Sausage and Cheese

Sausage and Cheese Breakfast Frittata

Our “kids” are grown so Christmas morning is quiet at our house. This year Steve is working “weekend duty” at work so he’ll be out to morning meeting and make sure everything’s alright. While he’s gone I’ll make our breakfast. We traditionally have a hot breakfast, not too big, that holds us over until we have dinner in the early afternoon. This year I’m making a favorite, sausage and cheese breakfast frittata. I’ll give you a couple of ideas to make this a brunch frittata or even a breakfast-for-supper fritta, too.

breakfast frittata, fritatta, frittata recipeIt’s easy to change up the breakfast frittata. Add a teaspoon of red pepper flakes for a bit of heat. Fresh or granulated garlic changes the flavor slightly. When using fresh mushrooms, saute them first to remove excess moisture. Add leftover vegetables such as asparagus (there’s never leftover asparagus at my house) or broccoli.

For a buffet, remove the breakfast frittata from the oven in time to let it cool for five to ten minutes, then slice. Or, serve it cold. This dish travels well for potlucks because it can be served hot or cold. I’ve learned that when served cold, guests are more likely to add this to their plates if the pieces are small. Instead of cutting the frittata into eight pieces, try 12 or even 16.

 

Eggnog Cookies with Creamy Frosting

Eggnog Cookies with Creamy Frosting

Eggnog Cookies with Creamy Eggnog Frosting

Growing up, Christmas was about food, visiting family, food, presents, food, and food. Mum spent days baking and making candy. The dining room table, so big it seated eight easily and ten if we squeezed together, was covered with sugary treats. I carried that tradition on for decades. Now, with a waistline I have to keep a very close eye on and only two of us in the house, I seldom bake sweets. Or…I did until I realized I can bake, have a few cookies or whatever it is I’ve created, and send the rest to work with Steve. Winning! Eggnog Cookies have been on my “I’m going to make that next year” list for a long time. I finally made them this week and now I’m kicking myself for waiting for so long.

eggnog cookies, eggnog frostingThe eggnog cookies recipe I started with came from Pinterest. Looking at the ingredients and amounts, I knew I wasn’t going to love the cookies. I made adjustments twice and came up with a recipe so good I can’t stay out of the cookie jar. I packed them up and sent them to work with Steve this morning.

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Hot Pepper Wine Jelly – Appetizers

Hot Pepper Wine Jelly – Appetizers

Hot Pepper Wine Jelly

Hot Pepper Wine Jelly, also know as Christmas Jelly because of it’s beautiful red and green peppers, is my favorite holiday party appetizer. It’s also my favorite Memorial Day, Fourth of July, Labor Day and curled up on the couch watching a movie during a nor’easter appetizer. The zing from the peppers combined with the sweet sugar and the richness of sour cream is awesome.

hot pepper wine jelly, appetizers, hot peppers, cream cheese, dip, recipe

How Hot?

You can adjust the heat level with your choice of hot pepper. Heat is rated with the Scoville Heat Scale. I personally wouldn’t go higher than Jalepeno because I’m a heat wimp. If you’re using this recipe for a party appetizer I suggest putting a small sign in front of the serving bowl so everyone knows it has some degree of heat. I haven’t made this jelly without hot peppers. If you have I’d love to know how it tastes.

  • Bell peppers
  • 1,000 to 2,000 Poblano and Ancho
  • 2,000 to 5,000 Jalepeno
  • 100,000 – 350,000  Habenero

I make this jelly in late summer and hot water bath can it. To make and serve as an appetizer in the next couple of weeks you don’t need to can it. I still ladle it into pint canning jars and cover it with a canning lid and ring. The lid will seal but the jars should be stored in the refrigerator.

Serving Suggestions for Hot Pepper Wine Jelly

This recipe makes two pints. I use one pint for an eight ounce block of cream cheese. Place the cream cheese on a wide plate and scoop the jelly over it. Ritz type crackers are my favorite flavor of cracker to serve with this jelly but they break easily under the pressure of a knife spreading cream cheese, so be aware of that. A firmer cracker helps keep this convenient as an appetizer in a crowd.

I keep a few dip spreaders on hand to switch out in case jelly gets on them.

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Squash Soup – Turning Leftovers to a Main Course

Squash Soup – Turning Leftovers to a Main Course

Squash Soup

Squash soup is another favorite way to use Thanksgiving leftovers. Did you see the recipe for Potato Pancakes? Squash soup and a potato pancake with a little sour cream on both would be really good right now!

For vegetarian and vegan recipe, skip this step. To add a little heat and hardiness to this soup I like to slice a quarter-pound of Linguica or Chorizo sausage into 1/4″ thick pieces. Saute the sausage in a small pan to release some of the oil. Remove the sausage and set aside. Pour 1/2 cup hot chicken stock into the pan, turn off the heat, and let it sit. Chop a few pieces of sausage into crumbles to use as a garnish.

To one quart of leftover winter squash (Butternut is my favorite; any dry squash works well) I add one to two cups of vegetable or chicken stock. Heat the squash and stock to simmering, and then add the sausage. Using an immersion blender, blend the squash and sausage until the sausage is in small pieces. By hand, stir in a teaspoon or two of cinnamon or nutmeg. I find allspice to be too strong for squash soup but if you decide to try it, start with a quarter teaspoon and add. You can’t take it out once it’s blended so taste the squash soup as you add.

I like to serve squash soup with a slice of warm homemade bread with a little butter. Dip your bread into the soup. Go ahead… Eat with your fingers a little! A dollop of sour cream or a little shredded cheese with the sausage crumbles on top is also nice. Pumpkin seeds and croutons add a little crunch. What else could we do? I love hearing suggestions.

Leftovers are convenient. When used as the main ingredient in an entirely separate dish they’re no longer leftovers but a main course. Enjoy!

Potato Pancakes Recipe – Thanksgiving Leftovers

Potato Pancakes Recipe – Thanksgiving Leftovers

Potato Pancakes

I’ve adjusted the ingredient measurements for these Thanksgiving leftovers recipes. They’re a little more solid than the recipes I gave in this week’s On The Fire on air – but there’s still a lot of wiggle room. The moisture content in your mashed potatoes will determine whether or not you need to use an extra egg or add all-purpose flour in your potato pancakes mix.

You’ll find another Thanksgiving leftovers recipe in Squash Soup.

Thanksgiving leftovers are one of the best parts of Thanksgiving. We spend hours roasting, washing, peeling, slicing, stirring, mashing, smashing and serving the meal. Thirty minutes after we say Grace everyone’s pants are unbuttoned and dinner’s over. After Dad and his hunting buddies and their sons, nephews and grandsons left for hunting dinner Mum, Melissa (my sister), Aunt Betty and I got the leftovers from the fridge and ate again. I stood in front of the stove frying potato pancakes for half an hour. Waddle we did when we were done and it was worth every single bite and calorie.

I like to serve potato pancakes with a dollop of sour cream and maybe some fresh chives. Topping them with shredded cheese as they come out of the pan is always a winner. Or top them with a fried egg and Hollandaise sauce.

Mincemeat Cookies – Mincemeat and Cookie Recipes

Mincemeat Cookies – Mincemeat and Cookie Recipes

Mincemeat Cookies

Mincemeat cookies? Really? ohh…no, thanks. I don’t really like mincemeat. “You’ll like these,” Erin Merrill said as she nudged the plate across the table a few inches. I resisted for a while. Erin looked from me to the cookies and back again several times, nudging them now and then. “They’re gooood.” Erin’s convincing, and as mom to my favorite little guy, she’s kind of hard to resist.
mincemeat cookies, mincemeat cookie recipe, mincemeat recipe, filled cookie, venison mincemeatShe was right. These cookies are fantastic. There isn’t a lot of mincemeat in this filled cookie so it’s a great recipe for someone who thinks they don’t like mincemeat cookies, or isn’t crazy about mincemeat but doesn’t hate it, to enjoy the cookies. The cookie recipe is Erin’s. The mincemeat recipe is my Mum’s.mincemeat recipe, mincemeat cookie recipe, venison mincemeat, mincemeat cookies

Mincemeat

Mincemeat was made back in the day when refrigeration wasn’t as easy as opening a door on an appliance. Spices were used as a preservative. Mum used basic measurements. The main ingredients are in pounds, the spices in tablespoons. If you want to use a bowl for the measuring container use the same bowl, and adjust the spices to suit the amount of main ingredients.

I store these cookies in the refrigerator because they’re filling so the batch lasts a while. I like to either warm them in the microwave for 10 seconds or leave them on the counter until the reach room temperature.

strong cup of coffee, erin merrilland a strong cup of coffee

Erin writes a blog called …and a strong cup of coffee. What’s it like to hunt from a woman’s point of view? She shares her experiences from learning with her dad to now hunting with Dad and her husband. Erin recommended me for the spot as co-host of On The Fire, and she’s a great friend, outdoorswoman, and financial supporter of this blog. And seriously, she makes excellent mincemeat cookies.

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Salted Caramel Apple Pie Recipe

Salted Caramel Apple Pie Recipe

Salted Caramel Apple Pie Recipe

Salted caramel apple pie is my new go-to pie for potluck suppers, Thanksgiving dinner, having guests over, and girlfriends’ lunch when it’s my turn to host here on the homestead. Steve takes it to office luncheons.  This pie is rich, sweet and immensely satisfying so you might consider a smaller-than-usual slice. Hahaha…no. Eat the pie. Enjou the pie.

salted caramel apple pie, apple pie, salted caramel, salted caramel sauce recipe, caramel sauce recipe

I am all for kids in the kitchen. Mine started cooking when they were three or four years old. This caramel sauce is not for safe for kids to make. The cold heavy cream hitting the hot syrup will spit and sputter. Adults need long sleeves and oven mitts. Kids need to be away from the stove. They can stir the sauce into the apples when it all cools down and drizzle is over the pie when plating slices. If you want to skip making the caramel sauce you can keep it simple. Go to the store and buy two 12 oz jars of caramel sauce. Warm the sauce and stir in the sea salt. Salted caramel apple pie without salted caramel really isn’t quite right. You will miss the salt in the caramel when you drizzle it over the top crust at serving time.

Apples

I like to use at least two varieties of apples for pie – Honey Crisp and a Winesap. Use what you like best for pies. This recipe is different. You’re going to cook the apples before they go into the crust. You do this so you can mix in the caramel sauce without it flooding the bottom crust. You’ll have no empty air pocket (a result of using apple varieties that aren’t great for baking in traditional apple pie recipes) between the top crust and filling no matter what varieties you use.

salted caramel apple pie, recipe, crust

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Pumpkin Whoopie Pies – Sweet Seasonal Treat

Pumpkin Whoopie Pies – Sweet Seasonal Treat

Pumpkin Whoopie Pies

I use the recipe for soft pumpkin cookies for Pumpkin Whoopie Pies, and then use a cream cheese frosting recipe to make the filling for the pies. This filling recipe is very, very sweet. You might want to use almond extract instead of vanilla (did you know that lessens sweet taste?) and eight cups of powered sugar instead of nine. It’s not a huge difference but it does help.

pumpkin whoopie pies, recipe, cream cheese frosting recipe, cream cheese fillingGundy has a great suggestion. Make these for Halloween and double the batch. Freeze leftover whoopie pies for Thanksgiving, and eat frozen. I’m doing it!

And another suggestion – replace the milk in the filling with Bailey’s Irish Cream and make sure the kids don’t get into the adult batch of whoopie pies.

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Apple Cider Pulled Pork

Apple Cider Pulled Pork

Apple Cider Pulled Pork

Pigs love cleaning up the ground in an apple orchard. It seems fitting to simmer and serve pork and apple cider together. This is one of my favorite autumn meals, and it carries easily into winter. Busy with a day of hunting, stacking firewood, raking leaves, ice fishing, snowshoeing, snowmobiling or shoveling the driveway after a storm? Whatever it is that’s keeping you busy on these chilly days, Apple Cider Pulled Pork is the answer to “What’s for dinner?” It takes about 30 minutes total to prepare and then takes care of itself the rest of the day.

Vinegar in pulled pork doesn’t sound quite right but don’t skip this ingredient. It will help break down the pork so that it shreds well.

You can change up the recipe by adding shredded carrots, chives or green onions, or chunks of apple in the last hour of simmering.

A toasted sourdough roll is a great way to serve this pulled pork. The sauce isn’t as thick as a barbecue sauce so it needs a sturdy bread, or you’ll probably want to drain some of the cider before serving. Or, keep the cider sauce and eat this sandwich with a fork.

Sauerkraut, baked beans or coleslaw are great sides with apple cider pulled pork. Gundy, my co-host at On The Fire, didn’t have a slice of bread in the house. He cooked a fast-cooking rice in the unthicked sauce and serve the apple cider pulled pork over the rice. I can’t wait to try this!

Pumpkin Pie – Untraditional Recipe, Traditionally Delicious

Pumpkin Pie – Untraditional Recipe, Traditionally Delicious

Pumpkin Pie

This isn’t your mom or nana’s pumpkin pie. Oh sure, they make great pie, no doubt. This pumpkin pie is different. It’s untraditional. What’s an untraditional pumpkin pie, you ask? Yogurt, extra spice, half the traditional amount of sugar, and if you have them, duck eggs. Want to shake up the universe? Okay, not the universe but your pie? Use squash. I’ll pause here while the cheering and head scratching subside. Did you know a lot of commercial canned pumpkin is winter squash? If you don’t tell anyone they probably won’t know the difference.

If you’ve grown or purchased pie pumpkins now’s the time to bake them, remove the flesh from the peel, and use it in this pie! When using commercially canned (I do as soon as our stored pumpkins are gone) you’ll need one can. If it isn’t exactly 16 ounces but it’s close, use it. It’s close enough.

How to Cook Fresh Pumpkin and Squash

You can use any pumpkin but pie varieties are so because they aren’t stringy and tend to be drier. You cook fresh pumpkin by cutting it into quarters or thirds, whatever fits in your pan. If the pumpkin is rock solid you can break it by dragging a kitchen chair out to the road, climbing on the chair and dropping your pumpkin to the pavement. Please have someone take photos and then send them to me to share here. You may send your pie pics as well. I’m not kidding. 🙂

Scrape out the seeds, place in a baking dish with an inch of water, and cover with foil. You can also use the slow cooker. Roast the pumpkin or squash in the oven at 350° for 45 to 60 minutes. A knife slides through easily when the pumpkin is cooked. Scrape flesh from the peel. Simmer the flesh until excess moisture is removed.

Gluten Free Pumpkin Pie

Gluten is a protein found in cereal grains including wheat, the traditional grain used for flour. If you’d like a gluten free option you can simply bake the filling as you would a custard.

Five on Friday!