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Tried and tasted guest favorites - from our lodges to your kitchen! Check out these tasty recipes!
Halibut with Corn Fritters and Roasted Red Pepper Sauce
Linguine with Lemon & Smoked Salmon
Fresh Salmon over Linguine
Orange-Cranberry-Pecan Scones
Fillet of Caribou with Wild Game Sauce

Halibut with Corn Fritters and Roasted Red Pepper Sauce

Halibut Fillets

Two 5 oz Halibut Fillets

1/2 tsp salt

1 tsp fresh chopped thyme

1 tsp fresh chopped oregano

1 pinch of dried Lavender Flowers

Fresh cracked pepper to taste

Olive Oil
Preheat oven to broil.
Mix the fresh herbs with olive oil and brush on both sides of the Halibut fillets. Arrange the fillets in a shallow ungreased baking dish. Sprinkle with salt and fresh cracked pepper. Place fillets under broiler for approximately 10 minutes per inch (thickness). When finished fish should flake easily with a fork and be opaque in the center.

Corn Fritters (make batter ahead and fry while fish is broiling)

1 3/4 cup Flour

1 cup Water

1 tsp Baking Powder

1 egg

1/4 cup Red pepper diced

3/4 cup Corn

2 Scallions diced

1/2 tsp salt

Fresh Cracked Pepper to taste
Beat egg until fluffy. Add water and mix well. Add dry ingredients, mix until just moistened. Fold in vegetables. Cook on a griddle as you would pancakes.

Roasted Red Pepper Sauce

1/2 Roasted Red Pepper

1 Clove Garlic

1/4 cup Olive Oil

1/4 cup Water

Salt and Pepper to taste
Puree all ingredients until thoroughly blended.

To Serve: Place a Halibut Fillet on top of a corn fritter on each plate. Drizzle with Roasted Red Pepper Sauce.

Linguine with Lemon & Smoked Salmon

1/2 pkg linguine or fettuccine (450g)

1 lemon [1/2 tsp grated lemon peel & 1 1/2 tsp lemon juice]

1/2 lb asparagus or sugar snap peas

1/4 lb smoked salmon slices

1 tbsp olive oil

1 minced garlic clove

10-oz can chicken broth, undiluted

1 1/2 tsp capers

1/2 cup chopped parsley

1/4 cup whipping cream optional
Bring large pot of salted water to a boil, stir in pasta. Cook uncovered till al dente. Finely grate 1/2 tsp peel from lemon & squeeze 1 1/2 tsp juice. Snap off woody ends of asparagus & discard. Slice asparagus into bite-size pieces. (Likewise with snap peas). Slice salmon into long strips. Heat oil & garlic in large saucepan set over medium heat for 1 minute. Stir in broth & capers. Lower heat so broth just simmers while pasta cooks.

When pasta is almost cooked, stir asparagus (or peas) into broth & cook for 3 mins. Stir in peel & juice. Toss with hot drained pasta. Stir in salmon & parsley. Taste. For extra tang, stir in more juice, or, for a smooth finish, stir in whipping cream. Grind black pepper over top. Makes 2-3 servings.

Fresh Salmon over Linguine

1/2 pkg linguine or fettuccine (450g)

3/4 lb smoked salmon fillet

1/4 tsp dried dillweed, salt & freshly ground black pepper

1/4 tsp salt

1/4 tsp freshly ground black pepper

2 tbsp olive oil
Preheat oven to 450 F.
Bring large pot of salted water to a boil, stir in pasta. Cook uncovered till al dente. Meanwhile, cut 3/4-pound salmon fillet into 2 to 3 pieces. Blend 2 tablespoons olive oil with 1/4 tsp each of dried dillweed, salt & freshly ground black pepper. Spread over top of salmon. Bake uncovered for 10 mins. Place a piece of salmon on each serving of linguine.

Orange-Cranberry-Pecan Scones
Note: If substituting dried cranberries or currants for fresh cranberries, soak dried fruit in orange juice until plump.

Zest of 1 orange

3 to 4 tbsp fresh orange juice

3/4 cup fresh cranberries (1/2 cup dried cranberries or currants can be substituted)

3 cups unbleached white flour

5 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1/4 lb cold unsalted butter, cut into small pieces

2/3 cup buttermilk

1 egg yolk

1 tbsp milk

1/4 cup small pecan pieces, coarsely chopped
Preheat oven to 400 F.
Sift the dry ingredients together. Cut the butter into dry ingredients using a pastry blender or two knives until it resembles coarse meal. Add cranberries and orange juice. Stir the orange zest into the buttermilk, add this to the dry ingredients/butter mixture, and stir until the mixture is moistened. You may need to add a little buttermilk. Do not overmix. Turn the dough out onto a floured board and gently from into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms of the scones from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with pecans. Bake until scones are lightly browned, about 20 minutes.

Fillet of Caribou with Wild Game Sauce
Note: For best results, you will want to marinate Caribou (or beef or venison substitute) in refrigerator for at least 4 hours (we recommend marinating overnight).

Caribou fillets

1.5 to 2 lbs caribou tenderloin (beef or venison can be substituted)

2 to 3 cups of red wine

1 or 2 sprigs of fresh rosemary

1 or 2 sprigs of fresh thyme

3 or 4 cloves of garlic, minced

1 or 2 shallots, minced

1/2 tsp dried mustard

1 tsp sea salt

1 tsp cracked black pepper

Place the caribou fillets in a small deep pan then combine remaining ingredients and pour over the caribou.

Game Sauce

4 to 8 oz of caribou trimmings, uncooked

2 to 3 oz maple smoked bacon, uncooked

1 cup diced leeks

1 cup diced carrots

1 cup diced celery

4 oz tomato paste

4 oz port wine

2 or 3 tbsp currants

1 cup heavy cream

1 or 2 cups sautéed wild mushrooms

Combine caribou trimmings and bacon in a heavy stockpot with 3 tbsp of vegetable oil over medium high heat and brown. Add leeks, carrots, and celery and cook for a few minutes. Add tomato paste and cook for 1-2 minutes, stirring occasionally. (Allow sauce to thicken and begin to stick on the bottom, but not burn.) Pour in the port wine to deglaze. Cook for about one minute. Add two cups of water, bring to a boil, then lower heat and simmer (uncovered) for 30 minutes. Strain the sauce and reserve only the liquid. Combine the liquid and heavy cream, return to heat, bring to a boil, then reduce to desired thickness. Add sautéed mushrooms, currants, additional port wine, salt and pepper to taste.

Slice caribou into 1/2 inch thick medallions. Dust medallions with flour seasoned with salt and pepper. Add 2 to 3 tbsp of olive oil to a heated sauté pan and sear medallions on each side for 1 to 2 minutes over high heat until medium rare.

Arrange caribou medallions on a plate and cover with game sauce. For side dishes, serve wild rice or roasted red potatoes with a vegetable medley of sautéed baby carrots, broccoli, and yellow squash.

Serve with a nice Cabernet or Zinfandel.

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