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Braised Elk with Rosemary and GarlicMaple Roasted Carrots and Parsnips
Bannock with Honey
(Dairy-free, Egg-free) Baked Alaska
Justin's review
Our second state was Alaska. Mommy and I looked at pictures and recipes of food from Alaska on the internet. I really liked the picture of a dessert called a Baked Alaska! So I wanted to make that. I like maple, too, so the carrots looked like they would be yummy, but they ended up being too sweet.Mommy had to call a lot of stores to find some elk meat for our dinner. I'd never had elk before! Daddy picked up the meat on his way home from work. I helped Mommy make the dessert, by scooping ice cream bits into a bowl and by baking some cake for the bottom. I got to eat some of the ice cream, too.
I really liked the Bannock bread and the elk - it was very good. I didn't like the carrots and parsnips, though, they were way too sweet. My favorite part of dinner was the Baked Alaska - I liked watching the fire Daddy used to make it brown, and I really liked that it had ice cream and cake in the middle!
Recipes
Braised Elk with Rosemary and Garlic
2 tablespoons bacon fat
1 1/2 pounds elk venison, cut into 2 inch cubes
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons brandy
2 cups dry red wine
1 cube been bouillon
1/2 teaspoon dried thyme
1 1/4 teaspoons dried rosemary
2 bay leaves
salt and pepper, to taste
1 1/2 pounds elk venison, cut into 2 inch cubes
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons brandy
2 cups dry red wine
1 cube been bouillon
1/2 teaspoon dried thyme
1 1/4 teaspoons dried rosemary
2 bay leaves
salt and pepper, to taste
Melt the bacon fat in a large Dutch oven over medium-high heat. Sear the venison in two batches until well browned. Remove to a plate and set aside.
Stir in the onions and garlic, and cook until softened. Add the brandy, wine and bouillon cube, and simmer until cube is dissolved.
Add the venison and seasonings. Bring to a boil, then simmer gently until the venison is tender, about two hours or more, adding water as needed.
Stir in the onions and garlic, and cook until softened. Add the brandy, wine and bouillon cube, and simmer until cube is dissolved.
Add the venison and seasonings. Bring to a boil, then simmer gently until the venison is tender, about two hours or more, adding water as needed.
Maple Roasted Carrots and Parsnips
1 pound carrots, peeled and sliced into matchsticks
1 pound parsnips, peeled and sliced into matchsticks
3 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon whole grain mustard
1 tablespoon dry thyme
salt and pepper, to taste
1 pound parsnips, peeled and sliced into matchsticks
3 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon whole grain mustard
1 tablespoon dry thyme
salt and pepper, to taste
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
Put carrots and parsnips in a large mixing bowl and set aside.
In a small bowl, combine the oil, syrup, mustard and thyme. Drizzle 3/4 of the mixture over the vegetables, reserving the remainder for later.
Toss the vegetables to coat and spread them out in a single layer on the baking sheet. Season generously with salt and pepper.
Roast vegetables for 30 minutes, stirring once, until tender. Drizzle the remaining maple-mustard mixture over the vegetables and serve.
Put carrots and parsnips in a large mixing bowl and set aside.
In a small bowl, combine the oil, syrup, mustard and thyme. Drizzle 3/4 of the mixture over the vegetables, reserving the remainder for later.
Toss the vegetables to coat and spread them out in a single layer on the baking sheet. Season generously with salt and pepper.
Roast vegetables for 30 minutes, stirring once, until tender. Drizzle the remaining maple-mustard mixture over the vegetables and serve.
Bannock with Honey
4 cups flour
1/2 teaspoon salt
5 teaspoons baking powder
1 1/2 cups water
Honey, for dipping
1/2 teaspoon salt
5 teaspoons baking powder
1 1/2 cups water
Honey, for dipping
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Mix ingredients together to form a stiff dough. Knead the dough, divide and form into 4 found loaves, about 1 inch high.
Bake for 30 minutes. Serve with honey.
Mix ingredients together to form a stiff dough. Knead the dough, divide and form into 4 found loaves, about 1 inch high.
Bake for 30 minutes. Serve with honey.
(Dairy-free, Egg-free) Baked Alaska
Vegetable oil, for brushing
1 pint vanilla soy ice cream, softened
1 quart chocolate soy ice cream, softened and divided
1 cup safe chocolate wafer crumbs
1 loaf safe pound cake
4 tablespoons Ener-G egg replacer
6 tablespoons water
1/4 cup brown sugar
1/4 cup granulated sugar
1 pint vanilla soy ice cream, softened
1 quart chocolate soy ice cream, softened and divided
1 cup safe chocolate wafer crumbs
1 loaf safe pound cake
4 tablespoons Ener-G egg replacer
6 tablespoons water
1/4 cup brown sugar
1/4 cup granulated sugar
Brush a 3 quart freezer-safe bowl with vegetable oil. Line with plastic wrap.
Fill the bowl with scoops of the vanilla and half of the chocolate soy ice cream, alternating to create a mosaic pattern. Place a piece of plastic wrap on top and press down to close any gaps between the scoops and smooth out the surface. Remove the plastic wrap and cover the surface with the wafer crumbs. Re-cover with plastic wrap, pressing gently, and freeze until set, about 30 minutes.
Remove the wrap and spread the remaining chocolate soy ice cream in an even layer over the crumbs. Cut the pound cake into 1/2 inch thick slices and completely cover the bottom of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 2 hours.
Meanwhile, make the meringue: Beat the Ener-G Egg Replacer and water until soft peaks form. Beat in the sugars, getting the mixture as foamy and as thick as possible. Refrigerate for at least 30 minutes.
Once the ice cream cake is firm, remove the top layer of wrap, then invert the cake onto a serving dish. Remove the rest of the plastic wrap and spread a layer of the meringue over the ice cream. Return the cake to the freezer until the meringue is set, about 15 minutes. Spread another layer of meringue on the cake and freeze, repeating until the cake is thickly coated in meringue. Freeze for at least 3 hours.
When ready to serve, use a kitchen torch to brown the meringue. Let the cake soften enough to cut into slices and promptly freeze any leftovers.
Fill the bowl with scoops of the vanilla and half of the chocolate soy ice cream, alternating to create a mosaic pattern. Place a piece of plastic wrap on top and press down to close any gaps between the scoops and smooth out the surface. Remove the plastic wrap and cover the surface with the wafer crumbs. Re-cover with plastic wrap, pressing gently, and freeze until set, about 30 minutes.
Remove the wrap and spread the remaining chocolate soy ice cream in an even layer over the crumbs. Cut the pound cake into 1/2 inch thick slices and completely cover the bottom of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 2 hours.
Meanwhile, make the meringue: Beat the Ener-G Egg Replacer and water until soft peaks form. Beat in the sugars, getting the mixture as foamy and as thick as possible. Refrigerate for at least 30 minutes.
Once the ice cream cake is firm, remove the top layer of wrap, then invert the cake onto a serving dish. Remove the rest of the plastic wrap and spread a layer of the meringue over the ice cream. Return the cake to the freezer until the meringue is set, about 15 minutes. Spread another layer of meringue on the cake and freeze, repeating until the cake is thickly coated in meringue. Freeze for at least 3 hours.
When ready to serve, use a kitchen torch to brown the meringue. Let the cake soften enough to cut into slices and promptly freeze any leftovers.
