Alaskan Cranberry Dumplings Recipes

CRANBERRY APPLE DUMPLINGS WITH CRIMSON SAUCE

Steps:

• Heat oven to 400°F. Lightly grease bottom of jelly roll pan, 15 1/2x10 1/2x1 inch, or large cookie sheet with shortening. In 1-quart saucepan, heat cranberry sauce, orange juice and candies over medium heat, stirring occasionally, until mixture is hot and candies are melted; remove from heat.
• In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Roll pastry into rectangle, 18x16 inches. Cut pastry into four 8-inch squares, using pastry cutter or knife. Cut leaves from remaining 2-inch piece of pastry, using small leaf-shape cutter, pastry cutter or knife.
• Place apple on each pastry square. Spoon 1 tablespoon cranberry sauce mixture into center of each apple. Sprinkle each apple with 1 teaspoon of the sugar. Moisten corners of pastry squares. Bring 2 opposite corners of pastry up over apple; pinch to seal. Repeat with remaining corners; pinch edges of pastry to seal. Decorate with pastry leaves. Place dumplings in pan. Brush with egg; sprinkle with additional sugar.
• Bake about 30 minutes or until crust is golden brown and apples are tender. Garnish each dumpling with mint leaf. Serve warm with remaining sauce mixture.

BLUEBERRY DUMPLINGS

Steps:

• Filling: Adjust oven rack to the lowest level and preheat oven to 350°F.
• Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
• In a 2 ½ to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
• Add the berries and cover with the lid.
• Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
• While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
• Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
• Pour the milk into a small saucepan.
• Cut the butter into small pieces and add to the milk.
• Warm over moderate heat until the milk is warm and the butter is almost completely melted.
• Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
• Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
• When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
• With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
• The batter should look lumpy and under mixed.
• Remove the lid from the top of the casserole and keep it close by.
• Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
• The dumplings will sink a little.
• Return the lid to the top and place back into the oven.
• Continue cooking for 15 minutes.
• Do not remove the lid until this baking time has elapsed.
• Remove from the oven and place on a rack.
• Remove the lid and let cool for 15 minutes before serving.
• Whip the crème fraîche (or whipping cream) until thickened.
• To serve, spoon into deep bowls and top with a dollop of cream fraîche or whipping cream.

APPLE CRANBERRY DUMPLINGS

Steps:

• Stir together first three ingredients; drain. Combine flour and next three ingredients. cut in shortening with pastry blender till crumbly; add milk, stirring till dry ingredients are moist. Turn dough onto lightly floured surface; knead 3-4 times. Roll dough into a 18 x 12 inch rectangle. spread apple mixture over dough. roll up, jeelyroll fashion, starting at short end. Cut into 1 inch slices, and place, cut side down, in a greased 13 x 9 pan. Bring 2 cups water and next 3 ingredients to boil in pan; boil 5 minutes. Remove from heat, and stir in butter. pour hot syrup over dumplings. Bake 425 for 35-40 minutes. Serve warm.

WILD ALASKAN GROUSE WITH BLUEBERRIES

Steps:

• Catch your grouse and gather your blueberries. Pluck and clean the grouse, rinsing inside and out. Pick over the blueberries and wash and drain them well.
• Preheat oven to 425 degrees F.
• Season the grouse both inside and out with salt and pepper. In a small saucepan combine the oil, lemon juice, and rosemary and heat to warm, whisking together. Coat the inside and outside of the grouse well with the oil mixture, keeping any of it that is left over, for later.
• In a bowl combine the sugar, blueberries, and melted butter, stir to coat. Stuff each grouse with a quarter of the blueberry mixture (don't forget the juice, too). You can put an additional pat of cold butter at the end of the bird, if you like.
• Sew or skewer each grouse shut, the loosely wrap each bird in aluminum foil; although loosely wrapped you need to make sure that the packages are tightly sealed. Place packages, breast side down, on a cookie sheet with sides or roasting pan and roast at 425 degrees F for 30 minutes.
• Carefully open the packages and pour the juices from the cooking into a small saucepan, then turn the birds breast side up on the foil (leaving the packages open) and return them to the hot oven to brown, about 10 minutes, basting with the oil mixture.
• While birds are browning, mix a small amount of cornstarch together with a little cold water and whisk into the saucepan containing the juice from the birds. Heat over medium to thicken. If there's not enough juice for your taste you can add a little unsalted chicken stock, but you don't want to overpower the blueberry and grouse flavor. Season sauce to taste with a bit of salt and freshly ground pepper.
• When birds are browned, place on serving platter and pour over the thickened juices. Serve with pilaf and greens.
• Makes 4-6 servings.
• Note: there's a big difference between the taste of dried and fresh rosemary, because of the strength of the rosemary oils, so I hesitate to give an amount for the fresh. I'd always prefer to use fresh over dried.

GRANDMA WANDA'S CABBAGE & DUMPLINGS

Steps:

• Chop cabbage into large chunks and steam until clear in color; drain.
• In same pan melt butter, sauté onions, add seasonings and cabbage.
• Dumplings:.
• Measure flour in to a deep bowl. Make well in middle of flour. Add eggs and seasoning. Start beating eggs and gradually mix flour into eggs; will make a stiff dough. If too dry add a little milk. Drop about 1/4 tsp into boiling water. Best if spoon dipped into hot water after each dumpling - they will come off the spoon easier. Dumplings are done when they float to the top.
• Remove dumplings directly to cabbage mixture, combine and enjoy.
• I have successfully served in a crock pot on low setting for parties.

COCONUT CRANBERRY ALASKA

Steps:

• Prepare and bake cake according to package directions, using a greased 9-in. round baking pan. Cool on a wire rack., In a large bowl, combine gelatin and 1/4 cup sugar. Bring cranberry juice to a boil; stir into gelatin mixture until dissolved. Stir in cranberry sauce. Refrigerate until partially set., In a small bowl, beat 1 cup of cream until soft peaks form. Fold whipped cream and pecans into gelatin mixture. Pour into a 2-qt. bowl with a 9-in. diameter top coated with cooking spray. Refrigerate until set. , Place cake over gelatin mixture; trim if necessary. Invert dessert onto a serving plate. In a large bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over gelatin mixture and cake. Sprinkle with coconut.