SCOTT'S SALMONBERRY PIE
Steps:
- Mix the flour, butter, salt, and cardamom. Add water and mix until it becomes a ball. Be sure not to overmix. Preheat the oven to 350 degrees F. Flour surface and rolling pin to roll pastry out on. Roll to about 1/4-inch. Place in a 9-inch pie dish and crimp the edges. Line crust with foil to maintain shape. Bake at 350-degrees for about 20 minutes. Remove foil and continue baking for another 5 minutes. Remove and let cool. To make the Salmonberry filling: Crush 2 cups of the Salmonberries through a sieve. This will take some time but it is essential to remove all of the seeds. Add water to Salmonberry juice to make 1 1/2 cups of liquid. Put the juice and water into a pan. Add sugar and salt. Mix the cornstarch and cardamom with some of the juice, then add it to the sieved berry mixture. Cook on medium heat, stirring constantly for about 5 to10 minutes. Do not scorch. Remove from heat and let cool. Add remaining berries, stir and pour into the pre-baked shell. Chill pie until completely cold. Whip cream until stiff peaks form. Pipe or spread over the top of the pie and serve.
Nutrition Facts : Calories 2082 calories, Fat 137.699822690888 g, Carbohydrate 201.435774051399 g, Cholesterol 408.205898451537 mg, Fiber 3.9522500601521 g, Protein 15.9948587980507 g, SaturatedFat 86.0933620692317 g, ServingSize 1 1 Recipe (584g), Sodium 1652.04379213158 mg, Sugar 197.483523991246 g, TransFat 9.1992136840784 g
A SCOTSMAN'S SHEPHERD PIE
Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.
Provided by Larry Short
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
- Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
- Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
- Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
- Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
- Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
- Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 385.9 calories, Carbohydrate 30.4 g, Cholesterol 96.5 mg, Fat 21.4 g, Fiber 3.4 g, Protein 17 g, SaturatedFat 11.1 g, Sodium 560.8 mg, Sugar 4.5 g
SALMONBERRY CAKE
These wonderful orange berries are also known as cloudberries or bakeapples, and are a staple of the Inupiaq Eskimos of the North Slope of Alaska. Serve with whipped topping or vanilla ice cream.
Provided by inupiaqcook
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9-inch) round cake pans.
- Press 2 cups of salmonberries through a metal mesh strainer into a bowl using the back of a large spoon; discard contents of strainer. Pour salmonberry pulp and juice (it will be about 1 1/4 cups) from bowl into a 2-cup measuring cup; pour in enough water to bring the pulp and juice to 2 cups. Stir well.
- Place cake mix, eggs, vegetable oil, and 1 cup salmonberry mixture in a bowl; blend with an electric mixer on low speed until moistened, about 30 seconds. Beat cake mixture at medium speed for 2 minutes. Fold remaining 1 1/2 cups whole salmonberries into cake mixture; pour evenly into prepared pans.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
- While cake is baking, cook remaining 1 cup salmonberry mixture, remaining 1/2 cup whole salmonberries, and sugar in a saucepan over medium high heat, stirring constantly, until mixture begins to simmer; remove from heat.
- To assemble: While cake is still warm, gently poke holes all over the top of the cake layers with a fork. Pour half the cooled salmonberry mixture over each cake layer; allow to cool completely. Allow to cool completely.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 21.2 g, Cholesterol 23.3 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 139.6 mg, Sugar 15.4 g
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