All Recipes

Submitted by CIRI Shareholders Teresa Thiele and Tayler Higgins

INGREDIENTS:

2 cups shredded cheddar cheese
1/3 cup grated parmesan cheese
2 cups half-and-half
1/4 cup flour
1/4 cup water
1/2 cup dry white wine or chicken broth
2 10-ounce packages frozen spinach, thawed and excess water drained
4 halibut fillets
1/2 cup bread crumbs or panko (optional)
1/2 stick butter or non-dairy butter substitute, melted
1/2 onion, chopped
2 cloves garlic, minced
Seasoning salt and black pepper, to taste

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Butter a 9×13-inch baking dish.
3. In a saucepan over medium-low heat, combine half-and-half, cheddar and parmesan until melted and smooth. Add the flour, water and white wine, stirring continuously until combined.
4. Spread the spinach evenly along the bottom of the baking dish.
5. Brush both sides of the halibut with melted butter and sprinkle with seasoning salt and pepper. Place halibut fillets over the spinach.
6. Pour cheese sauce over the halibut. If using, sprinkle fish with breadcrumbs or panko for extra crunch.
7. Bake for 35-40 minutes or until fish flakes easily with a fork.

Thank you to Laura Pfoff for this recipe for her famous salmon bites! Laura was one of our caterers for the fall Friendship Potlatches.

SERVES 4

INGREDIENTS:

1½ pounds fresh salmon fillets, skinned and deboned
3 tablespoons Cajun seasoning, such as Tony Chachere’s
1 cup mayonnaise
½ cup chili hot sauce, such as Sriracha
½ cup sweet chili sauce
Optional toppings: chives/green onion, red chili peppers

DIRECTIONS:

1. Preheat oven to broil.
2. Rinse and pat salmon dry to remove excess moisture. Cut salmon into 1-inch chunks.
3. Sprinkle salmon with Cajun seasoning, to taste.
4. Line baking pan with aluminum foil and coat pan in non-stick spray. Place salmon on pan with even space between chunks. Position the pan in the oven 6 to 8 inches away from the broiler (approximately center of the oven).
5. Bake salmon, uncovered, for approximately 5 to 10 minutes. Watch the salmon carefully—it will cook quickly and have an outside char to it but should not burn.
6. For the sauce, combine mayonnaise, chili hot sauce and sweet chili sauce.
7. Drizzle the sauce over cooked salmon bites. Top with chopped chives and sliced red chili peppers, if desired.
8. Serve the fish by itself as an appetizer or over white rice or a lettuce salad. You can also make sliders by placing the salmon on sliced Hawaiian rolls and adding various toppings, such as mayonnaise, lettuce, tomato and pickles.

Adapted from the recipe by Maya Wilson. Original recipe at alaskafromscratch.com.

START TO FINISH: 2 hours, 10 minutes (10 minutes active)

INGREDIENTS:

3 cups fresh berries, such as blueberries, strawberries, raspberries, blackberries or a combination
1 cup granulated sugar
1 cup buttermilk or plain kefir
Zest of one lime
1/2 teaspoon vanilla extract

Equipment needed: blender, ice-cream maker, loaf pan, sieve/strainer (optional)

DIRECTIONS:

1. Place loaf pan in a freezer to chill.
2. Add all ingredients to a blender and blend until smooth. (You may strain the mixture through a sieve if you want smoother sherbet, but it is not necessary.)
3. Pour mixture into ice-cream maker and churn, per the manufacturer’s instructions.
4. Spread the sherbet into the chilled loaf pan. Cover with plastic wrap and freeze two hours before serving.
5. Optional toppings: fresh or frozen berries, drizzle of honey, citrus slices, fresh mint leaves

Fry bread is a beloved culinary tradition among Alaska Native people. Thank you to the Kenaitze Indian Tribe’s Tyotkas Elders Center for sharing their recipe with us!

INGREDIENTS:

5 pounds (approximately 18 cups) all-purpose flour
1/2 cup + 3 tablespoons sugar
1/2 cup powdered milk
3 tablespoons yeast
3 tablespoons salt
7 cups warm water
Lard, shortening or vegetable oil (for frying)
Tools: Mixer with dough hook

DIRECTIONS:

1. In a mixing bowl, combine warm water, yeast and 3 tablespoons sugar. Let sit 5 minutes to bloom. Add the remaining ingredients, including 3/4 cup sugar.
2. Mix for 10 minutes using a dough hook.
3. Turn your oven to the lowest setting for about 1 minute, then turn it off. This will create a slightly warm environment for proofing.
4. Place a small bowl of hot water on the bottom rack of the oven to create humidity.
5. Cover the bowl containing your dough with a clean kitchen towel and place on the middle rack. Close the oven door and let the dough rise for approximately 1 hour or until doubled in size.
6. Heat lard, shortening or oil to 365 degrees.
7. Take about 3 tablespoons’ worth of dough and form into a ball. Stretch the dough into thin, flat rounds. Make two 1-inch slits into the center of the round. Fry until lightly browned, turning once.
8. Drain on paper towels.
9. If you like, top with butter, cinnamon and sugar, or with jam made from local berries.

In October, CIRI donated more than 30 pounds of moose liver sausage left over from our fall Friendship Potlatches to the Alaska Native Medical Center (ANMC), which accepts donations of hunted and gathered foods. Nearly 70% of ANMC’s menu items are created using traditional ingredients and served to Alaska Native people receiving medical care at ANMC.

“Providing a taste of home is critical in the healing process,” said Amy Foote, executive chef and director of traditional foods at ANMC. “We see our patients relax and share stories of a time when they were well, out harvesting and spending time with loved ones. Traditional foods heal our patients; they are comfort, they are healing, they are home.”

This easy skillet sausage and rice recipe is inspired by the dish chef Amy and the Food and Nutrition Services team prepared for ANMC patients using CIRI’s donation of moose sausage. “Simple and delicious!” Chef Amy said. “We serve our moose liver sausage sliced and grilled with sautéed onion, bell pepper and minced garlic over sticky rice. If desired, top with a soft-boiled egg and let the yolk run into the rice for creamy richness.”

Yield: 4 servings

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon butter
12 ounces smoked sausage (game meat, beef, pork or chicken), sliced
1 cup onion, diced
1 cup orange, red or yellow bell pepper
1 cup green bell pepper
2-4 cloves garlic, minced
1 1/4 cups white rice, uncooked
5 tablespoons tomato paste
1 1/4 cups chicken or vegetable broth
Seasonings and spices, to taste: salt, black pepper, paprika, cayenne pepper, hot sauce

DIRECTIONS:

1. Heat butter and olive oil in a large nonstick skillet over medium-high heat. Sauté bell peppers and onions until tender-crisp, about 5 minutes.
2. Add the garlic, sausage, salt, pepper and spices. Cook an additional 3-5 minutes until sausage is browned.
3. Incorporate rice and tomato paste. Add broth and bring to a simmer. Turn heat to low, cover and cook 20-25 minutes until rice is tender.

TO MAKE A SOFT-BOILED EGG:

1. Bring 1 inch of water in a sauce pot to boil.
2. Add egg(s) straight from the refrigerator to the pot. Cover and boil for exactly 6 minutes.
3. After 6 minutes, remove the egg(s) from the pot. Place in an ice water bath or run under cold water until cool enough to peel.
4. Top rice and sausage mixture with egg. Add a few dashes of your favorite hot sauce, if desired.

ANMC can accept most wild game meat and bones (caribou, moose, deer, sheep, goat and beaver) following these guidelines: must be whole, quartered or roasts; meat cannot be ground; most fish and seafood: must be gutted and gilled, with or without heads; seal meat and fat; and plants and berries: whole, fresh or frozen. Items may not be vacuum-sealed. If you are interested in donating any of these items or have questions about traditional foods being served at ANMC, visit the ANMC website. 

Ingredients:

1 pound halibut, diced (may substitute cod or haddock)
1 fillet (5 to 7 ounces) salmon, diced
10 ounces canned clams, juice reserved
2/3 cup salted butter
1 cup all-purpose flour
4 tablespoons seafood or poultry base (Better than Bullion is a popular brand)
3 cups water
3 cups heavy cream
1 onion, diced
2 teaspoons chopped garlic
1 can hominy (may substitute corn)
2 potatoes, diced
2 carrots, sliced
3 stalks celery, diced
1 tablespoon chili powder
2 teaspoons dried basil
2 teaspoons dried thyme
Salt and pepper, to taste
Optional: fresh parsley for garnish

Directions:

1. In a small saucepan, boil the potatoes until tender, about 10 minutes.
2. While the potatoes are boiling, in large soup pot, melt butter and sauté onion, celery and carrots over medium heat until onions are translucent, about 5-7 minutes.
3. Whisk in flour to make a roux and cook down for 5 minutes.
4. Add the water, seafood base, halibut, salmon and clam juice (save the clams for later).
5. Add the potatoes, hominy, chili powder, basil, thyme, garlic, and salt and pepper to the pot. Cook on medium heat, stirring often, until fish is cooked.
6. Add heavy cream and clams. Cook 10 minutes, stirring often.
7. Garnish with fresh parsley and freshly ground black pepper and serve.

Serving suggestions: pair with fresh sourdough bread and a garden or Caesar salad.

Thank you to the Alaska Native Heritage Center for this recipe—we appreciate your partnership!

Thank you to CIRI Shareholder Sonita Cleveland for sharing her recipe with us!

Ms. Cleveland wrote about this recipe: “Here is one of my favorite recipes that is a healthy alternative to traditional Eskimo ice cream. I use wild Alaska berries for this recipe and don’t use exact measurements. It’s not Eskimo ice cream (akutaq), but it’s just as good!”   

INGREDIENTS:

• Low-fat Greek yogurt, plain or flavored
• Whipped topping, such as Cool Whip
• Berries, fresh or frozen (author’s note: “I’ve used cloudberries, tundra blueberries, low-bush cranberries and blackberries in this recipe.”)
• Banana and/or strawberries, sliced
• Optional add-ins: raisins, dried berries, shredded coconut, chia seeds, chopped nuts, honey

DIRECTIONS:

1. In a large bowl, combine yogurt, berries, banana and/or strawberry slices and any add-ins.
2. Gently fold in whipped topping and dish into serving bowls. Top with additional berries or add-ins, if desired.

The Raven’s Circle would like to feature our readers’ favorite recipes! View past recipes and submit your own at ciri.com/recipes

Peroke is a savory pie made most often with fish, though it may contain moose or other game meat. Thank you to CIRI Shareholder Alexis Colberg-Nelissen for sharing her recipe with us!

Start to finish: 90 minutes (30 minutes active)

Servings: 6-8

Ingredients for pie filling:

4 tablespoons butter or margarine
2 cups carrots, sliced or diced
2-3 cups cabbage, chopped
½-1 cup onion, chopped
3-4 cloves garlic, minced or chopped
1 cup cooked rice, cooled
16 ounces canned or jarred salmon
Salt and pepper, to taste

Ingredients for pie crust:

1 cup vegetable shortening, such as Crisco
2 cups flour, sifted
1 teaspoon salt
½ cup cold water

Directions:

1. Sauté carrots, cabbage, onion and garlic in butter. Add salt and pepper, to taste.
2. Combine vegetable mixture with salmon and rice and set aside.
3. Mix shortening, flour and salt with fork until crumbly. Add ½ cup cold water, mixing well.
4. Remove dough from bowl and place on a clean, floured surface. Cut the dough in half and form each half into discs. Use your hands or a rolling pin to roll out each disc to approximately 1/8-inch thickness. If the dough is sticking to the surface or rolling pin, add a small amount of flour as necessary.
5. Gently press one disc of rolled, flattened dough into dish so it lines the bottom and sides of dish. Poke a few holes in the dough and fill with salmon mixture.
6. Top with the second disc of rolled, flattened dough. Trim the edges and crimp. Poke a few holes in the top crust so steam can escape.
7. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for an additional 45 minutes or until crust is golden brown.

The Raven’s Circle would like to feature our readers’ favorite recipes! To submit and view more, visit ciri.com/recipes

INGREDIENTS:

2 8-ounce packages cream cheese
12 ounces smoked Alaska salmon, flaked
2 tablespoons sweet onion, grated
2 tablespoons fresh dill, chopped, plus more for garnish
Fresh-squeezed lemon juice, to taste

DIRECTIONS:

1. Let cream cheese come to room temperature or place unwrapped cream cheese in a microwave-safe bowl and microwave on high for 25 seconds (check after 15 seconds).
2. Hand-mix cream cheese with the smoked salmon.
3. Mix in 2 tablespoons dill, lemon juice and grated onion.
4. Garnish with fresh dill. Serve with crackers, crostini or pita chips.

Submitted by CIRI Shareholders Darla and Nikki Graham (Yup’ik).

Perfect for winter, this cozy soup uses fridge and pantry staples you likely already have on hand. If you do not have moose meat, feel free to substitute beef stew meat.

Ingredients:

1 pound moose or beef stew meat
1 tablespoon olive oil
4 large carrots
4 celery stalks
1 onion
1 tablespoon minced garlic
1 large russet potato
6 to 8 cups water
1 cup dried elbow macaroni pasta
2 tablespoons Worcestershire sauce
1 can stewed tomatoes
1 packet dry onion soup mix, such as Lipton
Salt and pepper (to taste)
1 teaspoon dried oregano
Kimchi or chopped fresh parsley (optional)

Directions:

1. Cut meat and chop vegetables into bite-size pieces. Dab meat dry with paper towels and season with salt and pepper. Set aside.
2. Heat olive oil in a heavy-bottom soup pot. Brown the moose meat, along with the onion, garlic and Worcestershire sauce.
3. Add water and onion soup mix and bring to a boil. Once soup is boiling, add carrots, celery, stewed tomatoes, potato, macaroni and oregano.
4. Reduce heat to a simmer; cook until potatoes are tender and macaroni is al dente.
5. Add salt and pepper to taste. Serve soup hot. Top bowls with kimchi or parsley, if desired.

Thank you to the Alaska Native Heritage Center for this recipe—we appreciate your partnership!

The Raven’s Circle would like to feature our readers’ favorite recipes! To submit and view more, visit ciri.com/recipes.

Recipe by CIRI Shareholder Nikki Graham (Yup’ik), director of operations and human resources for the Alaska Native Heritage Center

This recipe is inspired by the people of Tyonek, Alaska, and the Tyonek Tribal Conservation District’s Tyonek Grown program. For a step-by-step video demonstration, view the recipe portion of the 2022 Friendship Potlatch. 

Bolognese sauce:

1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
1½ pounds ground moose or beef
½ pound ground Italian sausage
2 cups dry red wine, such as cabernet or merlot, or use beef broth
2 28-ounce cans peeled tomatoes (San Marzano preferred)
3 heaping tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon sugar
Salt and pepper, to taste
Red chili flakes, to taste

To assemble the lasagna:

2 cups ricotta and/or cottage cheese
1 egg
1 cup shredded parmesan cheese
1 cup shredded low-moisture part-skim mozzarella cheese
13 ounces no-boil/oven-ready lasagna sheets
17 ounces fresh mozzarella cheese, sliced
2 tablespoons fresh parsley, for topping (optional)

Directions: 

1. Brown ground moose meat/beef and Italian sausage. Drain fat if necessary and set meat aside.
2. Sauté onion, carrot and celery over medium heat until soft. Season with salt and pepper and red chili flakes.
3. Add garlic and tomato paste to the sautéed vegetables. Deglaze with red wine or beef broth and let simmer until liquid has reduced.
4. Stir in tomatoes, browned meat and Italian sausage. Simmer, uncovered, for about 90 minutes, stirring occasionally.
5. While meat sauce is cooking, in a bowl, mix ricotta, egg, salt and pepper, oregano and basil.
6. Preheat oven to 350 degrees and grease a 9×13- inch cooking dish.
7. To assemble lasagna, spread a thin layer of Bolognese on the bottom of the baking dish. Arrange noodles over the sauce. Spread with half the ricotta cheese mixture. Top with fresh mozzarella slices. Spoon more meat sauce over mozzarella, and sprinkle with shredded parmesan and mozzarella cheeses. Repeat layers, and top with remaining shredded parmesan and mozzarella cheeses.
8. Cover lasagna with foil. To prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
9. Bake in preheated oven for 25 minutes. Remove the foil and bake for an additional 20-35 minutes or until lasagna is done. Rest lasagna 15 minutes before serving.

Recipe by Chefs Carri Thurman and Sharon Roufa

Chowder is the ultimate food. It’s a meal all by itself, or serve with bread or a green salad.

Ingredients:

2 tablespoons butter
1 large yellow onion, diced
3 large carrots, diced
3 or 4 potatoes, diced
1 cup flour
8 cups water or chicken stock
1½ cups heavy cream
1½ pounds salmon (preferably wild), skin discarded and cut into 1-inch pieces
Salt, to taste
1 teaspoon dried dill
Lemon zest and juice from 1 lemon

DIRECTIONS:

1. Melt butter in a heavy-bottom soup pot. Sauté onion, celery and carrot for 5 minutes or until onions are translucent and celery and carrot are tender-crisp.
2. Add flour; stir until there is no dry flour visible. Add water or stock, salt (to taste) and potatoes. Cook on medium-low heat, stirring often.
3. Cook until potatoes are tender, then add the cream and dill. Bring to a simmer.
4. Add salmon and cook 5 minutes or until the fish is cooked through. Stir in lemon juice and zest.
5. Top with freshly ground black pepper and additional dill, if desired.

Thank you to the Alaska Native Heritage Center for this recipe—we appreciate your partnership!

This recipe was originally published in the Raven’s Circle and online in September 2018. It remains one of CIRI’s most visited webpages, with more than 330 clicks! In late summer in Alaska, fireweed is abundant, and the jelly is simple to make. Thank you to CIRI Shareholder and employee Charlene Juliussen for sharing her recipe with us!

Start to finish: 1 hour 15 minutes (15 minutes active)

SERVINGS: Makes four 8-ounce jars

INGREDIENTS:

2½ cups fireweed juice (see recipe below)
1 teaspoon lemon juice
½ teaspoon butter
1 package (1¾ ounces) dry pectin, such as SURE-JELL
3 cups sugar

DIRECTIONS:

For the fireweed juice:

1. Rinse 8 packed cups fireweed flowers and place rinsed flowers in a 2-quart pot. Add water so that it doesn’t quite cover the flowers.
2. Boil flowers until color is boiled out and petals are a grayish color. Juice should be a deep purple color when finished. (If too much water is used, the juice will be a brownish color. More water can always be added after flowers are boiled to increase amount of juice.)
3. Strain juice through cheesecloth to remove petals.

For the jelly:

4. Warm fireweed juice, lemon juice and butter on stovetop.
5. Add pectin; bring to a hard boil for 1 minute.
6. Add sugar and bring to full boil for one minute. Skim top of jelly.
7. Pour into pitcher and skim again.
8. Fill sterilized jars, leaving 1/8-inch space at top. Process in hot water bath for 10 minutes.
9. Chill jelly in refrigerator until ready to serve.

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Adapted from the recipe by Sherry DesJardin of Fairbanks, Alaska. Original recipe at tasteofhome.com. As the author wrote about this recipe, “These potatoes fit any kind of meal, from fancy to burgers—and everyone asks for the recipe.”

Start to finish: 1 hour 15 minutes (15 minutes active)

Ingredients:

15 baby potatoes, halved
1/3 cup salted butter, cubed
1/4 cup minced fresh parsley
2 tablespoons minced chives
2 to 3 cloves garlic, minced
1-1/2 teaspoons fresh or 1/2 teaspoon dried herbs (optional). Dill, rosemary, tarragon and thyme all work well in this recipe.
3 bacon strips, cooked and crumbled (optional)
Salt and pepper, to taste

Directions:

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15 to 20 minutes or until tender. Drain well.
2. In a large skillet, melt butter. Add the parsley, chives, herbs (if using) and garlic. Cook and stir over low heat 1-2 minutes.
3. Add the potatoes, bacon (if using), salt and pepper; toss to coat. Cook until heated through, about 5 minutes.

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Adapted from “Grandma’s Recipes: An Alaska Native Traditional Food Cookbook for Assisted Living Homes” by the Alaska Native Tribal Health Consortium, anthc.org.

As the cookbook states, “Native foods are at the heart of culture and health. They provide close ties to the land, the seasons and the environment. Participating in harvesting preparing, sharing and eating the foods with others contributes to life-long spiritual well-being.”

Start to finish: 1 hour 15 minutes (15 minutes active)

INGREDIENTS:

2 cups flour
1 cup sugar
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon orange zest
¾ cup orange juice
1 egg, beaten
1½ cup cranberries (wild berries are preferred, but store-bought will work, too)
¼ cup butter or margarine
½ cup walnuts, chopped

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray a 9×5-inch loaf pan with non-stick cooking spray.
2. In a large bowl, mix flour, sugar, baking powder, baking soda and salt.
3. Cut in butter or margarine.
4. In a small bowl, stir together orange juice, orange zest and egg. Stir the liquid ingredients into the dry ingredients until just moistened.
5. Gently fold in cranberries and nuts. Do not overmix.
6. Scrape the batter into the prepared loaf pan and spread evenly with a spoon or spatula.
7. Bake 1 hour until golden brown and a toothpick inserted into the center of the loaf comes out clean.
8. Cool in the pan for about 10 minutes, then turn onto a rack and cool at least 30 minutes before serving.

The Raven’s Circle would like to feature our readers’ favorite recipes, to submit, visit ciri.com/recipe.

Adapted from the recipe by Holly Nilsson, spendwithpennies.com.

As the author wrote about this recipe, “The perfect way to enjoy leftover roast turkey. A creamy filling loaded with turkey and veggies is tucked inside a flaky pie crust and baked until golden and bubbly.”

START TO FINISH: 1 hour 20 minutes (20 minutes active)

INGREDIENTS:

1 egg, beaten
1/3 cup butter or margarine
1 onion, diced
1/3 cup flour
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1 cup chicken broth
2/3 cup milk or cream
1 potato, diced and cooked
1½ cups frozen mixed vegetables, defrosted
2 cups leftover turkey, or substitute leftover rotisserie chicken
1 double pie crust (if crusts are frozen, let package stand at room temperature 60 to 90 minutes before unrolling)

DIRECTIONS:

1. Preheat oven to 400 degrees. Whisk egg with 1 tablespoon water. Set aside.
2. Sauté onion in butter or margarine over medium-low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, and salt and pepper. Cook 2 additional minutes.
3. Whisk in chicken broth and milk a little bit at a time, stirring after each addition. You may add a bit more broth if mixture is too thick. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
4. Line a 9-inch pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
5. Bake 35-40 minutes or until lightly browned and filling is bubbly.
6. Cool for 10-15 minutes before serving.

The Raven’s Circle would like to feature our readers’ favorite recipes! To submit, visit ciri.com/recipe.

Adapted from the recipe by Markus Mueller, earthfoodandfire.com.

As the author wrote about this recipe, “If you can’t find moose meat or don’t have any local hunters you can approach, you can always use a different type of game meat or simply use beef.”

START TO FINISH: 45 minutes (30 minutes prep time, 15 minutes cook time)

SERVINGS: 10 burgers

INGREDIENTS:
2 pounds ground moose/game meat or extra-lean ground beef
¼ pound smoked bacon, diced and partially cooked
2 cloves garlic, minced
2 whole onions, caramelized
1 egg yolk
Salt and pepper, to taste

OPTIONAL BURGER TOPPINGS:
Lettuce
Sliced tomato
BBQ sauce
Smoked cheddar
Crispy fried onions, such as French’s

DIRECTIONS:

1. Peel and slice the onion. Caramelize sliced onions in a pan with a little oil until dark golden brown. Once dark golden brown, remove from heat and set aside.
2. As the onions caramelize, dice the smoked bacon and cook in a second pan. The bacon should be cooked but not crispy. Once cooked, set aside along with the bacon fat.
3. Mix the ground moose meat or beef with the caramelized onion, bacon, egg yolk, garlic, salt and pepper. Form the meat mixture into 10 burger patties by forming balls and then flattening them.
4. Cook the moose meat burger patties on a BBQ grill or pan fry them on the stove. Cook on each side for about 5 minutes or until they reach an internal temperature of 165 degrees.
5. Assemble the burgers with the toppings of your choice and serve immediately.

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Adapted from the recipe by Lindsay Ostrom, pinchofyum.com.

As the author wrote about this recipe, “These are the best soft chocolate chip cookies. No chilling required; just ultra-thick, soft, classic chocolate chip cookies.”

START TO FINISH: 20 minutes (10 minutes active)

SERVINGS: 12 cookies

INGREDIENTS:

1 stick salted butter (8 tablespoons)
½ cup white sugar
¼ cup packed brown sugar
1 teaspoon vanilla
1 egg
1½ cups all-purpose flour (more as needed)
½ teaspoon baking soda
¼ teaspoon salt
¾ cup semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Microwave butter in 20-second intervals to just barely melt it. It shouldn’t be hot, but it should be almost entirely in liquid form.
2. Using a stand mixer or electric beaters, beat the butter with the white and brown sugars until creamy. Add the vanilla and egg; beat on low speed until just incorporated, 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
3. Add the flour, baking soda and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle. Add a bit more flour if the dough is too sticky. Add the chocolate chips and incorporate with your hands.
4. Roll the dough into 12 balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Do not overbake.
5. Let the cookies cool on the pan for 30 minutes. Store cookies in an airtight container or freeze up to three months.

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Adapted from the recipe by Jaclyn Bell, cookingclassy.com

As the author wrote about this recipe, “These bars have an irresistible crumb topping and a gooey fruit filling. It’s the perfect dessert to make when rhubarb is in season.”

START TO FINISH: 1 hour (15 minutes active)

SERVINGS: 12

INGREDIENTS:

Crumb layers
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups old-fashioned rolled oats
1/2 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter, melted
2 teaspoons vanilla extract

Filling
1 3/4 cups hulled and diced strawberries
1 1/2 cups diced rhubarb, sliced 1/4-inch thick
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch

DIRECTIONS:

For the crumb layer:
Preheat oven to 350 degrees. Butter a 9” x 9” baking dish and line with parchment paper. (If you don’t care to lift the bars out of the pan before cutting, you can just butter the dish, no parchment needed.)
In a mixing bowl whisk together flour, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, using fingertips to break up small clumps of brown sugar.
Whisk vanilla into melted butter and pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened.
Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.

For the filling:
Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice.
In a small mixing bowl, whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat.
Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top.
Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 to 50 minutes.
Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.

The Raven’s Circle would like to feature our readers’ favorite recipes! To submit, visit ciri.com/recipe.

Adapted from the recipe by Maya Wilson, alaskafromscratch.com.

As the author wrote about this recipe, “If you don’t live in Alaska, never fear—you can use ground beef in this recipe with great results.”

Start to finish: 1 hour (15 minutes active)

Servings: 6-8

Ingredients:

12 ounces evaporated milk
1½ pounds each ground moose and 93% lean ground beef (*see note)
2 cups quick-cooking oats
1½ teaspoons onion powder
2 eggs
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper 

Sauce:

2 teaspoons liquid smoke
2 cups ketchup
½ cup brown sugar
Scant 1 teaspoon onion powder
¼ teaspoon garlic powder

Directions:

1. Preheat oven to 375 degrees. Grease a 13” x 9” pan.
2. Gently mix all meatball ingredients together in a large bowl.
3. Make walnut-sized balls and place in rows on prepared pan. Depending on the size of your meatballs, you may need a second smaller pan.
4. Bake meatballs 20 minutes.
5. Meanwhile, put sauce ingredients in a saucepan, cover and simmer on low, stirring often.
6. After 20 minutes, remove meatballs from oven and carefully drain off any grease that may have collected in the pan.
7. Pour sauce over meatballs and return to oven, baking another 20-25 minutes until sauce is bubbly and meatballs are cooked through.

Great served over egg noodles, pasta, rice or spaghetti squash.

*You can use 3 pounds ground moose, 3 pounds lean ground beef or any combination in this recipe.

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Adapted from the recipe by Lori Yates, www.foxeslovelemons.com.

As the author wrote about this recipe, “Simple yet impressive, this is a perfect recipe for a date night at home.”

START TO FINISH: 45 minutes

SERVINGS: 2

INGREDIENTS:

Nonstick cooking spray, canola oil or olive oil
1 salmon fillet (about 1/2 pound)
1/2 teaspoon salt, divided, plus more for pasta water
1/4 teaspoon ground black pepper, divided
6 ounces linguine
1 tablespoon unsalted butter
1-2 garlic cloves, minced
1/2 cup plus 2 tablespoons heavy cream
1/4 cup dry white wine or chicken broth
1/2 teaspoon grated lemon zest
2.5 ounces baby spinach
1 tablespoon capers
Lemon wedges, for garnish (optional) 

DIRECTIONS:

1. Preheat oven to 400 degrees. Spray a cookie sheet with nonstick spray or coat with a thin layer of olive or canola oil. Place salmon, skin side down, on prepared pan and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake 12 minutes or until salmon is almost opaque throughout.
2. In a large pot of boiling salted water, cook linguine according to package instructions.
3. Heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.
4. Drain linguine and add to skillet. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.
5. Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; break into large chunks over linguine. Serve garnished with lemon wedges, if desired.

Adapted from the recipe by Yumna Jawad, www.feelgoodfoodie.net.

As the author wrote about this recipe, “Vegan and packed full of healthy ingredients, this smoothie is filling enough for breakfast or great as an afternoon pick-me-up.”

START TO FINISH: 5 minutes

SERVINGS: 2

INGREDIENTS:

2½ cups milk of your choice (dairy, almond, etc.)
2 cups spinach
½ avocado
1 cup frozen pineapple chunks
1 tablespoon chia or flax seeds (optional)

DIRECTIONS:

1. Place all ingredients in blender, starting with milk first.
2. Blend ingredients, adding more liquid if needed, until a smooth and creamy texture is achieved.
3. Drink immediately, or store in the refrigerator for up to 24 hours.

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This warm, spiced, shelf-stable beverage mix is popular in Alaska and makes a great gift!

Start to Finish: 10 minutes

Servings: 72-80 per batch

Ingredients:

20 ounces orange powdered drink mix, such as Tang
1¼ cups granulated sugar
½ cup unsweetened lemon iced-tea powder mix
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Directions:

1. Combine ingredients and store in an air-tight jar.
2. To serve: Mix 2 heaping teaspoons in 1 cup boiling water. Can add extra sugar to taste or sweeten with cinnamon imperials, such as Red Hots.

Adapted from the recipe by Deb Perelman, www.smittenkitchen.com.

As the author wrote about this recipe, ““Piles of buttery, cinnamon and caramelized sugar-crusted toast fan out in a pan before absorbing a simple vanilla custard and being baking into puffed, layered breakfast perfection.”

START TO FINISH: 50 minutes

SERVINGS: 6-8

INGREDIENTS:

½ cup granulated sugar
1 teaspoon ground cinnamon
16 slices bread from a standard-size, pre-sliced loaf (Hawaiian bread or sourdough preferred)
½ cup butter, softened
3 cups whole or 2% milk
6 large eggs
2 teaspoons real vanilla extract

DIRECTIONS:

1. Preheat oven to 450 degrees.
2. Combine cinnamon and sugar together in a small dish. Line two large baking sheets with foil. Place the bread slices on the baking sheets in one layer.
3. Spread each slice of bread with approximately 1 teaspoon of butter, then sprinkle each slice with the cinnamon-sugar mixture.
4. Toast the trays of bread in the oven until the bread is golden, and until the cinnamon-sugar makes a caramelized crunch on top (about 7 to 10 minutes). Reduce the oven temperature to 375 degrees and let the toast cool slightly.
5. Generously butter a 9×13-inch baking dish. Arrange the cinnamon toast down in two rows along the width of the pan.
6. Whisk the milk, eggs, salt and vanilla in a medium bowl and pour evenly over cinnamon toast in baking dish. Let sit for 15 minutes (or overnight, if preparing ahead) so that the custard absorbs a bit.
7. Bake for 30 minutes, until puffed and golden and until no liquid seeps out of the toasts.
8. Cut into squares to serve. Delicious with maple syrup or whipped cream and berries.

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Adapted from the recipe by Amanda Batcher, www.thechunkychef.com.

As the author wrote about this recipe, “This easy apple crisp is made the old-fashioned way, like grandma used to make. It is perfect with a scoop of vanilla ice cream and salted caramel sauce.”

Start to Finish: 1 hour (15 minutes active)

Servings: 6

Ingredients:

6 apples (Granny Smith preferred), peeled and chopped
2 tablespoons granulated sugar
2 teaspoons ground cinnamon, divided
2 teaspoons lemon juice
1 cup brown sugar
¾ cup old-fashioned oats
¾ cup all-purpose flour
½ cup cold unsalted butter, diced into small cubes
Pinch salt

Directions:

1. Preheat oven to 350 degrees. Grease an 8” x 8” baking dish and set aside.
2. In a mixing bowl, combine apples, granulated sugar, 1 teaspoon cinnamon and lemon juice. Transfer to prepared baking dish.
3. In a separate mixing bowl, combine brown sugar, oats, flour, 1 teaspoon cinnamon, salt and butter.
4. Use a pastry cutter to cut the butter into the oat mixture until it resembles pea-sized crumbs. (Alternatively, you can use a fork or even your hands to cut butter into the mixture.)
5. Scatter topping evenly over the apples.
6. Bake 40-50 minutes until golden brown and bubbly. Great served with vanilla or butter-pecan ice cream, caramel sauce or whipped topping.

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Adapted from the recipe by Maya Wilson, www.alaskafromscratch.com.

As the author wrote about this recipe, “Use to baste chicken, ribs, pork chops, or seafood on the grill, make pulled pork in the slow cooker or as a sauce for barbecue chicken pizza.”

START TO FINISH: 45 minutes

SERVINGS: About 2 cups

INGREDIENTS:

1 tablespoon oil
1 onion, chopped
2 garlic cloves, minced
1 cup chopped rhubarb
1 canned chipotle pepper in adobo, chopped
1 tablespoon tomato paste
1/2 teaspoon paprika
Salt and coarsely ground black pepper
1/2 cup ketchup
1/2 cup water
1/4 cup apple cider vinegar
2 tablespoons molasses
1 tablespoon Dijon or spicy brown mustard
1 tablespoon Worcestershire sauce

DIRECTIONS:

1. Heat oil in a medium-size pot over medium heat.
2. Sauté the onions for about 90 seconds, or until tender. Add the garlic, cooking another 1 minute.
3. Stir in the rhubarb, chipotle and tomato paste. Add the paprika and season generously with salt and pepper.
4. Add the ketchup, water, vinegar, molasses, mustard and Worcestershire sauce, stirring until combined.
5. When the mixture begins to bubble, lower the heat to a simmer and cook for 20-30 minutes, stirring often, until the rhubarb is very tender and the sauce has reduced a bit.
6. Remove the sauce from the heat and allow to cool at least 10 minutes. Transfer the sauce to a food processor or blender and process until smooth. The sauce will be thick. Water or chicken stock can be added as needed for desired consistency.

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Adapted from the recipe by Marc Murphy, www.foodnetwork.com.

Start to Finish: 10 minutes

Servings: 6 ears of corn

Ingredients:

6 ears of corn, in their husks
1 cup unsalted butter, room temperature
1 tablespoon chili powder or paprika
1 teaspoon cayenne pepper (omit if you want less spice)
Juice of 3 limes
Salt and pepper, to taste
1 cup cotija or feta cheese

Directions:  

1. Heat grill to medium-high. Grill corn in their husks until they start to blacken, about 3 minutes per side.
2. Combine butter, chili powder or paprika, cayenne pepper, lime juice, and salt and pepper.
3. Peel back the corn husks, leaving on to use as handles while eating. Rub chili-lime butter all over the corn and garnish with cheese. Sprinkle on additional salt and/or pepper, if desired.

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Adapted from the recipe by Kathryne Taylor, www.cookieandkate.com.

As the author wrote about this recipe,“If you prefer tart and tangy to overtly sweet, skip the honey and add more lemon juice. It’s entirely up to you, though—the beauty of popsicles is that they’ll freeze into a cohesive ice pop no matter what.”

START TO FINISH: 70 minutes (5 minutes active), plus 4 hours for freezing

SERVINGS: 8 3-ounce popsicles

INGREDIENTS:

12 ounces (two small containers) blueberries
2 teaspoons sugar, optional
Dash salt
¼ cup honey + 2 tablespoons (to taste)
2 cups full-fat Greek yogurt
1 to 2 tablespoons of lemon juice (more juice will yield a tarter popsicle)

Special Equipment:

Popsicle mold (an ice cube tray, muffin tin, or disposable paper or plastic cups may be substituted) and popsicle sticks

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
2. In a medium bowl, gently toss blueberries with the sugar, salt and 2 tablespoons honey.
3. Pour the berries onto the prepared baking sheet and arrange in a single layer. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
4. While the fruit is roasting, blend together the Greek yogurt and lemon juice in a medium bowl. Mix in honey to taste, until it is barely sweet enough for your liking (keep in mind that the berries will be very sweet). Add more lemon juice if you want tart popsicles.
5. Let the berries cool for at least 10 minutes, then scrape the berries and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together (for a marbled effect, do not mix thoroughly).
6. Use the spoon to transfer the yogurt blend into the popsicle mold and insert popsicle sticks. Freeze at least 4 hours.
7. When you’re ready to pop out the popsicles, run warm water around the outsides of the molds for about 10 seconds and gently remove the popsicles.

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Adapted from the recipe by Kirsten Dixon, www.withinthewild.com.

As the author wrote about this recipe, “We serve this bread many ways, but I love to slather on a cream cheese-honey spread and fresh seasonal berries.”

START TO FINISH: 35 minutes (15 minutes active)

SERVINGS: Makes two 1-pound loaves

INGREDIENTS:

2 packages (5 teaspoons) baker’s yeast
1¼ cups lukewarm water
¼ cup honey
2 tablespoons walnut oil, extra-light olive oil or hazelnut oil
4 cups all-purpose flour
¾ cup whole wheat flour
1 tablespoon salt
1 cup dried fruit(s) of your choice (raisins, blueberries, cherries, cranberries, etc.)
1 cup toasted walnuts or pecans

DIRECTIONS:

1. Preheat oven to 350° degrees. Line a 13-by-18- inch baking sheet with parchment paper.
2. Into a small mixing bowl, combine the yeast, water, honey and oil. In a large mixing bowl, combine the all-purpose flour, whole wheat flour and salt. Pour the wet ingredients into the flour mixture and combine thoroughly. Add the dried fruit and nuts to the dough and mix for just a minute longer. Cover the dough and let it sit for five minutes in a warm area.
3. Shape the dough into two smaller baguette-style loaves. Place the loaves onto the baking sheet and score the tops with a knife to allow the bread to expand. Bake for 15 to 20 minutes.

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Adapted from the recipe by Maya Wilson, www.alaskafromscratch.com.

As the author wrote about this recipe, “The zucchini naturally holds water, which releases as it bakes, giving the brownies that fudgy texture that many say is essential to a good brownie.”

START TO FINISH: 45 minutes (15 minutes active)

SERVINGS: Makes 9 brownies

INGREDIENTS:

For the Brownies:
1/3 cup vegetable oil
1/2 cup semisweet chocolate chips
2 tablespoons cocoa powder
1 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 cup grated zucchini, loosely packed
1 cup flour (see note)
1/4 teaspoon baking soda
1/2 teaspoon salt

For the Frosting:
3 tablespoons butter
2 tablespoons cocoa powder
Pinch salt
2-3 tablespoons heavy cream
1/4 teaspoon vanilla extract
1 cup powdered sugar

DIRECTIONS:

For the Brownies:

1. Preheat oven to 350 degrees. Line a 9-inch by 9-inch baking pan with aluminum foil, then spray the foil with non-stick cooking spray. Set aside.
2. Grate the zucchini. If your zucchini is extra watery, squeeze the moisture out a little in a paper towel, but don’t get rid of all the moisture; you want the brownies to be moist.
3. In a saucepan over medium-low heat, add the oil, chocolate chips and cocoa powder. Whisk together until melted and smooth. Remove the pan from the heat and whisk in the sugar, followed by the egg, egg yolk and vanilla until combined. Stir in the grated zucchini.
4. Fold in the flour, baking soda and salt until everything is just combined and forms a thick batter. Spread the batter into the foil-lined pan. Bake the brownies until they are set and no longer jiggly in the center, about 25-28 minutes.

For the Frosting:

1. While the brownies bake, prepare the frosting. In a saucepan over medium-low heat, melt the butter together with the cocoa powder and salt until smooth. Whisk in 2 tablespoons of heavy cream and the vanilla. Add the powdered sugar and whisk until combined. Add the additional 1 tablespoon of heavy cream as needed until a pourable frosting is achieved.
2. Remove the brownies from the oven. Gently pour the frosting over the brownies and spread with an off-set spatula. Allow the brownies to cool and the frosting to begin to set, at least 15 minutes, before removing the foil from the pan and slicing.

Note: These brownies can easily be made gluten free. Use a neutral (light) gluten-free flour, such as those made from a blend of rice flours. Bob’s Red Mill 1 to 1 Baking Flour, King Arthur Gluten Free Measure for Measure Flour and Namaste Gluten Free Perfect Flour Blend would all work well in this recipe. Blend 1/4 teaspoon xanthan gum into your flour blend or omit if your blend already includes it.

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Courtesy of the Alaska Native Medical Center

Start to Finish: 120 minutes

Servings: 4

Ingredients:
1 to 2 pounds seal bones, including meat and fat (see note)
8 cups water
2 carrots, diced
2 stalks celery, diced
1/2 onion, diced
2-3 cloves garlic, minced
Salt and pepper (to taste)
1 cup uncooked rice, dried macaroni or raw, diced potatoes
Optional: 1 cup beach lovage or seaweed

Directions:

1. Trim meat and fat from bones and cut the meat into cubes. Boil the bones in water for at least 50 minutes, reducing liquid by half. Strain and set stock aside.
2. Over medium heat, sauté meat and vegetables. Season to taste with salt and pepper.
3. Add stock and rice. Simmer for 30 minutes and remove from heat.
4. Add greens and cover to allow them to wilt. Serve immediately with Pilot Bread.

Note: Harbor seals are protected by the Marine Mammal Protection Act of 1972 but may be hunted by Alaska Native people for subsistence purposes. For more information, visit www.adfg.alaska.gov.

Adapted from the recipe by Kelli Foster, www.thekitchn.com.

As the author wrote about this recipe, “What makes this dinner for two stand out is how everything comes together (spoiler alert: fast and easy!), and still delivers a meal with layers of fresh, distinct flavors.”

START TO FINISH: 30 minutes

SERVINGS: 2

INGREDIENTS:

8 ounces gnocchi, fresh or frozen
4 tablespoons butter, divided
4 ounces cremini (“baby bella”) mushrooms
2 cloves garlic, minced
1/2 cup dry white wine, or chicken or vegetable broth
1/2 cup fresh basil leaves, chopped
Juice from 1/2 medium lemon
Salt
Black pepper
Grated parmesan cheese, for serving (optional)

DIRECTIONS:

1. Cook the gnocchi according to the package instructions. Drain and set aside.
2. While gnocchi is cooking, heat 2 tablespoons butter in a large frying pan over medium heat. When the butter is melted and bubbling, add the mushrooms to the pan. Season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
3. Pour in the wine or broth to deglaze the pan, scrape up any browned bits at the bottom of the pan, and cook until the liquid is reduced by half. Add the remaining 2 tablespoons butter, gnocchi, basil and lemon juice. Swirl the ingredients around the pan so everything is well-coated, and cook until heated through and the flavors meld, 1 to 2 minutes. Serve immediately, topped with grated Parmesan cheese if desired.

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Adapted from the recipe by Joanne Ozug, www.fifteenspatulas.com.

As the author wrote about this recipe, “This rich and creamy hot chocolate has intense chocolate flavor and is super easy to make.”

START TO FINISH: 15 minutes

SERVINGS: 2

INGREDIENTS:
2 cups whole milk
2 tablespoons sugar
4 ounces bittersweet chocolate or 70 percent cocoa chocolate bar, chopped
Splash pure vanilla extract
Optional toppings: whipped cream, marshmallows, chocolate shavings, crushed peppermint candy

DIRECTIONS:
1. Combine milk and sugar in a small saucepan and place on stovetop over medium heat.
2. While milk is heating, place chopped chocolate in the microwave and heat and stir in 30 second intervals until just melted.
3. When the milk reaches the scalding point (180 degrees, with bubbles on the side), turn off the heat and add the melted chocolate, whisking to combine. Add vanilla extract and toppings of your choice.

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Adapted from the recipe from Jenn Segal, www.onceuponachef.com.

As the author wrote about this recipe, “Fresh homemade cranberry sauce is a cinch to make. This version is flavored with orange juice and orange zest, which elevates it to an elegant holiday dish.”

START TO FINISH: 15 minutes

SERVINGS: 2¼ cups

INGREDIENTS:

2 teaspoons orange zest (approximately the zest of one orange)
½ cup fresh orange juice (approximately the juice of one orange)
½ cup water
¾ cup plus 2 tablespoons sugar
12 ounces fresh or frozen cranberries
Pinch sea salt

DIRECTIONS:

1. Bring orange juice, water and sugar to a boil in a medium sauce pan.
2. Add cranberries, orange zest and salt and bring back to a boil. Reduce heat to medium and boil gently for about 10 minutes, until most of the cranberries have burst open.
3. Transfer sauce to a serving bowl. Cover and chill until ready to serve.

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Adapted from the recipe by Dana Schultz, www.minimalistbaker.com.

As the author wrote about this recipe, “Roasting the pumpkin is the only part of this recipe that takes any length of time. And once it’s done, this soup comes together fast.”

START TO FINISH: 1 hour 15 minutes

SERVINGS: 4

INGREDIENTS:

2 sugar pumpkins (2¼ cups pumpkin puree)
1 tablespoon olive oil
2 shallots, diced
2 cloves garlic, minced
2 vegetable or chicken broth
1 cup light coconut milk
2 tablespoons real maple syrup
½ teaspoon pumpkin pie spice mix
Salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
2. Cut off the tops of the sugar pumpkins and then halve them. Scrape out seeds and strings.
3. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
4. To a large saucepan over medium heat, add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent.
5. Add remaining ingredients, including the pumpkin, and bring to a simmer.
6. Carefully transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
7. Continue cooking over medium-low heat for 5-10 minutes. Taste and adjust seasonings as needed.

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Adapted from the recipe by Brenda Score, www.afarmgirlsdabbles.com.

As the author wrote about this recipe, “This tender coffee cake is studded with tart bites of rhubarb and topped with a thin and crispy sugar-baked crust.”

Start to finish: 1 hour 10 minutes (30 minutes active)

Servings: 20

Ingredients:

3 cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
¾ teaspoon cinnamon, divided
3 eggs, separated
½ cup butter, softened
2 cups white sugar, divided
1 tablespoon vanilla extract
2 cups sour cream or full-fat Greek yogurt
2¼ cups thinly sliced rhubarb

Directions:

1. Preheat oven to 350 degrees. Lightly coat a 9-inch by 13-inch baking pan or two standard-size loaf pans with cooking spray.
2. In a medium-sized bowl, whisk together flour, baking soda, baking powder, salt and ½ teaspoon of the cinnamon. Set aside.
3. In the bowl of a stand mixer, beat egg whites until stiff. Gently transfer whipped egg whites to a separate bowl and set aside.
4. Return bowl to stand mixer (no need to wash the bowl first, just get as much of the egg whites out as possible) and add butter and 1½ cups of the sugar; cream together for 2 minutes.
5. Beat in egg yolks and vanilla. Alternately mix sour cream and flour mixture into butter mixture in 2 additions each. Mix until batter is incorporated and smooth – it will be very thick.
6. Gently fold in whipped egg whites until incorporated. Then fold in 2 cups of the rhubarb.
7. With a rubber spatula, spread batter into bottom of prepared pan, smoothing the top. Sprinkle top of batter with remaining ¼ cup of rhubarb.
8. In a small dish or cup, combine remaining ½ cup of the sugar and remaining ¼ teaspoon of the cinnamon. Sprinkle mixture evenly over top of batter.
9. Place pan in oven and bake for 40 to 45 minutes, or until a tester inserted into center of cake comes out clean. Remove to cooling rack to cool completely.

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Adapted from the recipe by Amanda Batcher, www.thechunkychef.com.

As the author wrote about this recipe, “These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky. Topped with delicious bacon, they’re sure to be a hit!”

Start to finish: 2 hours 20 minutes (20 minutes active)

Servings: 8

Ingredients:

54- ounce can pork and beans or equivalent number of smaller cans (Bush’s Best preferred)
10 slices bacon
2 tablespoons bacon grease or butter
1 yellow onion, diced
1/2 green bell pepper, diced
4 tablespoons ketchup
1/4 cup molasses
2/3 cup brown sugar
1/4 cup apple cider vinegar
2 teaspoons dry mustard

Directions:

1. Preheat oven to 325 degrees and set rack to the lower-middle rack position.
2. Cook bacon about halfway through in a stovetop frying pan, reserving 2 tablespoons of bacon grease. Set bacon aside to drain on paper towels.
3. In a deep skillet, heat 2 tablespoons of bacon grease or butter over medium heat. Add diced onion and green bell pepper to skillet and sauté until softened.
4. Add beans, ketchup, molasses, brown sugar, vinegar and mustard to the skillet and combine well. Let simmer a minute or so.
5. While the beans are simmering, grease a 13×9 baking dish. Dice bacon.
6. Pour beans into the prepared dish and place bacon on top.
7. Bake 2 to 3 hours, depending on your desired consistency.
8. Let the beans sit 5 minutes before serving.

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Adapted from a recipe featured on Julia’s Album, www.juliasalbum.com.

As the author wrote about this recipe, “If you like bacon, you’ll love this refreshing salad – it’s a great way to consume bacon in a healthier way. You can add lots of salad dressing (all of what’s indicated in the recipe below) or you can add just half – let your taste dictate whether you want the salad to be more or less creamy.”

START TO FINISH: 20 minutes

SERVINGS: 6

INGREDIENTS:

1 head broccoli, leaves trimmed
6-8 slices cooked bacon, crumbled, or 1/3 to 1/2 cup real bacon bits
1/2 cup chopped red onion
1/4 cup raisins
1/4 cup dried cranberries
8 ounces sharp cheddar, shredded or cut into very small chunks
3/4 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
Salt and pepper, to taste

DIRECTIONS:

1. Cut the broccoli into bite-size pieces. Wash and dry on paper towels.
2. Place broccoli, bacon, onions, raisins, cranberries and cheddar in a large bowl.
3. To make the dressing, in a separate small mixing bowl, combine mayonnaise, vinegar and sugar. Whisk until combined.
4. Pour dressing over salad and toss to combine.
5. For best taste, refrigerate salad two hours before serving.

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Adapted from the recipe by Lyuba Brooke, www.willcookforsmiles.com

As the author wrote about this recipe,“Beautiful, sweet, fruity, aromatic and easy are just a few words to describe this delicious pastry. It’s the perfect treat to make for Mother’s Day.”

Start to finish: 40 minutes (10 minutes active)

Servings: 8

Ingredients:

10 ounces strawberries, blueberries or your favorite berry
2 teaspoons lemon juice
1 vanilla bean
2 teaspoons pure vanilla extract
1/3 cup granulated sugar
12- ounce package crescent dinner rolls (Pillsbury™ Big & Flaky preferred)

Topping:

2 teaspoons granulated sugar
1 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees and cover a large baking sheet with parchment paper. Lightly grease the parchment paper.
2. Place berries in a small sauce pot. (If using larger berries, such as strawberries, chop into bite-size pieces.)
3. Split the vanilla bean lengthwise using a paring knife and scrape the seeds into the pot. Add lemon juice, vanilla extract and sugar. Mix until incorporated.
4. Simmer over medium heat 13-15 minutes, or until most of the liquid is cooked out. Let mixture cool to room temperature.
5. Open the crescent dough, unroll it and cut the predesignated triangles.
6. Spread approximately 1 tablespoon of berry mixture over each triangle. Carefully roll up the triangles, starting at the wide end. Lay on the prepared baking sheet.
7. Mix 2 teaspoons of sugar with 1 teaspoon cinnamon and sprinkle on rolled pastries.
8. Bake for 15 minutes until pastries are raised and golden brown.

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Submitted by Raven’s Circle reader Nate Teague. As the author wrote about this recipe, “A delicious, refreshing sorbet full of yummy raspberries. Serve on its own or topped with fresh fruit.”

START TO FINISH: 6 hours (includes freezing time; 15 minutes active)

SERVINGS: 8

INGREDIENTS:

1 pound raspberries
1 cup water
1 cup sugar
Juice of 1 small lemon

DIRECTIONS:

1. Combine the water and sugar in a medium saucepan and stir on low heat until dissolved. Continue cooking for a little longer (around 60 seconds).
2. Pour the sugar syrup into a large bowl and add the lemon juice.
3. Blend the raspberries in a food processor and then pass through a fine mesh strainer.
4. Combine the strained raspberries and sugar syrup. Cool in refrigerator for at least 3 hours.
5. Add cooled mixture to ice cream machine and churn as per manufacturer’s instructions.
6. Scoop into an airtight container and freeze until hardened (2 to 3 hours).

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Adapted from the recipe by Jennifer McHenry, www.bakeorbreak.com

As the author wrote about this recipe, “This kind of cake is one of my favorites. It makes no apologies for being all about the chocolate. It’s rich and dense and just plain delicious.”

Start to finish: 40 minutes (15 minutes active)

Servings: 2

Ingredients:

2 tablespoons unsalted butter, plus more for the ramekins
Unsweetened cocoa powder, for dusting the ramekins (Dutch-processed preferred)
2 ounces bittersweet chocolate, chopped
1½ tablespoons granulated sugar
1 tablespoon packed brown sugar
1 large egg ½ teaspoon pure vanilla extract
¼ teaspoon salt
Optional: whipped cream, vanilla ice cream, berries and/or chocolate shavings (for topping/ garnish)

Directions:

1. Preheat oven to 350 degrees. Butter two 5- or 6-ounce ramekins. Dust with cocoa powder and shake out the excess.
2. Place chocolate and 2 tablespoons butter in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
3. Using an electric mixer on medium speed, beat sugar, brown sugar, egg, vanilla and salt until combined. Add chocolate mixture and mix until smooth.
4. Divide batter evenly between prepared ramekins.
5. Bake 20 to 25 minutes or until cakes are set.
6. Serve warm in the ramekins. Delicious by themselves, or top with ice cream, whipped cream or fruit.

The Raven’s Circle would like to feature our readers’ favorite recipes! To submit visit ciri.com/recipe.

Salmon Spread

Ingredients:

2 8-ounce packages cream cheese
12 ounces smoked Alaska salmon, flaked
2 tablespoons sweet onion, grated
2 tablespoons fresh dill, chopped, plus more for garnish
Fresh squeezed lemon juice, to taste

Directions:

1. Let cream cheese come to room temperature.
2. Hand-mix cream cheese with the smoked salmon.
3. Mix in 2 tablespoons dill and lemon juice.
4. Garnish with fresh dill. Serve with crackers or crostini.

Submitted by CIRI shareholders Darla and Nikki Graham.

Hot Sausage Dip

Ingredients:

2 pounds Jimmy Dean Pork Hot Sausage
2 8-ounce packages cream cheese
2 cans Rotel diced tomatoes
Garlic, to taste
1 can sweet corn
4 green onions, diced
1 can black beans
1½ cups sharp cheddar cheese, shredded

Directions:

1. Brown the sausage and place in crock pot.
2. Add the next 6 ingredients and cook until heated through.
3. Mix in the cheddar cheese.
4. Serve dip with tortilla chips.

Submitted by CIRI shareholder Bernie Henrie. This recipe was passed down from Bernie’s mother, Marcee Henrie, an original CIRI shareholder.

Adapted from the recipe by Emma Christensen, www.thekitchn.com.

As the author wrote about this recipe,

“The best caramel popcorn is a two-part process: making stovetop caramel sauce and then baking the coated popcorn in the oven.”

START TO FINISH: 90 minutes (30 minutes active)

SERVINGS: Makes 10 to 12 cups

INGREDIENTS:

½ cup popcorn kernels

1 tablespoon coconut or peanut oil

¾ cup (1-1/2 sticks) unsalted butter

1 cup packed brown sugar

1 teaspoon pure vanilla extract

½ teaspoon salt

¼ teaspoon baking soda

EQUIPMENT:

2-quart saucepan

3-quart covered saucepan

Large heatproof mixing bowl

Silicone spatula

2 baking sheets

Parchment paper or 2 silicone baking mats

DIRECTIONS:

1. Arrange two oven racks in the top and bottom third of the oven and preheat to 250°F. Line the baking sheets with parchment or silicone baking mats.

2. Make the popcorn.
–Warm 3 popcorn kernels and the oil in 3-quart saucepan over medium heat.
–When the kernels pop, add the rest of the kernels to the pan, shake to coat with oil, and cover. Pop the corn, shaking the pan occasionally, until the popping slows.
–Empty popcorn immediately into a large heatproof bowl.

3. Make the caramel sauce.
–Melt the butter in a 2-quart saucepan over medium heat.
–Mix in the sugar until the sugar is completely moistened. Increase the heat to medium high and bring the mixture to a boil.
–Boil for 3-4 minutes while continuously stirring and scraping the bottom of the pan. (Boil for a minute less if cooking on an electric stove.) Ideally you want the sugar mixture to reach between 250°F and 300°F.

4. Turn off the heat, add the vanilla, salt and baking soda; stir until combined. The sugar mixture will bubble up. Continue stirring until a thick, glossy sauce forms.

5. Slowly pour the caramel sauce over the popcorn while stirring the popcorn. (It helps if you have a partner for this step — one person pouring while the other stirs the popcorn.) Continue stirring the sauce into the popcorn until all kernels are coated.

6. Divide the popcorn between two baking sheets, spreading into an even layer. Bake for 1 hour, stirring every 15 minutes and breaking up any clumps.

7. Let the popcorn cool completely on the baking sheets. Serve immediately or store in an airtight container.

Submitted by CIRI shareholder Bernadene Henrie of Anchorage

Start to finish: 75 minutes (55 minutes active)

Servings: About 48 cookies

Ingredients:

1 cup butter, softened
½ cup sifted powdered sugar, plus more for rolling
2 teaspoons vanilla extract (Mexican vanilla preferred)
2 cups all-purpose flour
1 cup chopped pecans
¼ teaspoon salt

Directions:

1. Preheat oven to 325 degrees.
2. Cream the butter. Add vanilla and ½ cup powdered sugar to butter. Beat until light and fluffy.
3. Sift the flour, measure out 2 cups, and sift again with the salt.
4. Mix the flour mixture with butter mixture. Add chopped pecans.
5. Shape into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
6. Bake for 20 minutes until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
7. Roll warm cookies in powdered sugar; cool completely. Roll in powdered sugar again.

The Raven’s Circle would like to feature our readers’ favorite recipes! To submit visit ciri.com/recipe.

Submitted by Raven’s Circle reader Tammy Ann Thompson of Anchorage.

This recipe took first place at the Blueberry Creations Contest at the 2017 Alyeska Resort Blueberry Festival.

START TO FINISH: 2 hours (30 minutes active)

SERVINGS: 12 individually-sized cheesecakes

INGREDIENTS:

For the cheesecake:
3 packages (8 ounces each) cream cheese
¾ cup whipping cream
1 cup sugar
2 eggs
1 tablespoon vanilla
2 tablespoons flour
3 cups fresh Alaska blueberries

For the ganache:
2 cups dark chocolate chips
¾ cup whipping cream

For the white-chocolate spires (optional):
4 ounces white chocolate
1 teaspoon shortening

DIRECTIONS:

1. Preheat oven to 325 degrees.
2. Place cream cheese, ¾ cup whipping cream, sugar, eggs, vanilla and flour into a blender and blend to combine.
3. Divide the cream cheese mixture between 12 small, oven-safe glass jars.
4. Make the ganache.
   1. Place chocolate chips and ¾ cup whipping cream in a microwave-safe bowl.
   2. Heat for 30-second intervals, whisking after each interval, until fully combined.
5. Dollop 1 tablespoon of ganache into the center of each jar and top with ¼ cup blueberries.
6. Place jars in a pan of hot water to a depth of 2 inches, or about halfway up the sides of the jars. Bake 45-55 minutes. (Be careful not to tip the pan when removing it from the oven.)
7. While the cheesecakes are cooking, make the white-chocolate spires (optional).
   1. Place white chocolate and shortening in a microwave-safe bowl.
   2. Heat for 30-second intervals, whisking after each interval, until fully combined.
   3. Spread chocolate on wax paper in straight, lengthwise strokes.
   4. Refrigerate until completely cool, 40 minutes to 1 hour.
   5. Once cooled, chop roughly into points.
8. Top cakes with fresh berries and, if using, white-chocolate spires.

Adapted from the recipe by Elise Bauer, www.simplyrecipes.com.

As the author wrote about this recipe, “It’s rich, smoky and comforting. It’s our ‘Left Coast’ answer to New England clam chowder.”

START TO FINISH: 70 minutes (25 minutes active)

SERVINGS: 4 to 6

INGREDIENTS:

4 ounces bacon, chopped
2 cups cleaned, sliced leeks
1 cup sliced celery
3 cups cubed potatoes (about 3 medium potatoes)
2 cups chicken stock
2¼ cups water
1/2 teaspoon salt
2 bay leaves
1 sprig of fresh thyme, or 1 teaspoon dried
1 tablespoon butter or margarine
1 to 1¼ pounds trimmed, skinned, salmon fillet, cut into 1-inch cubes
1/2 cup corn (optional)
2 tablespoons flour
A pinch of ground black pepper
3/4 cup (6 ounces) heavy cream
1/2 teaspoon lemon zest
Chopped fresh chives (for garnish, optional)

DIRECTIONS:

1. Cook bacon in a 5- to 6-quart heavy-bottomed enamelware pot until lightly browned. Drain fat, reserving 1 tablespoon in the pot.
2. Add celery and leaks to the bacon and reserved bacon grease and cook on medium heat until softened.
3. Add potatoes, stock, water, ½teaspoon salt, bay leaves and thyme to the pot. Increase heat to bring to a simmer, then lower the heat and simmer on medium-low until the potatoes are cooked through (about 10 to 15 minutes).
4. While the soup is simmering, prepare the salmon. Place salmon in a bowl, sprinkle with flour and black pepper. Toss to coat. Melt 1 tablespoon butter in a non-stick skillet on medium high heat.
5. Working in batches if necessary, lightly brown the salmon on one side, then turn over to brown on the other side. (The salmon doesn’t have to be cooked through, just lightly browned.)
6. When the potatoes are cooked through, use a slotted spoon to transfer the salmon to the soup pot. Add corn, if using. Cook gently for 5 minutes then remove from heat. Stir in the cream and lemon zest. Add salt to taste and garnish with chives.

The Raven’s Circle would like to feature our readers’ favorite recipes! To submit visit ciri.com/recipe.

Adapted from The Pioneer Woman website, www.thepioneerwoman.com.

As the author wrote about this recipe, “Indian Fry Bread [is] a Native American quick bread that’s fried and served either on its own, drizzled with honey, sprinkled with cinnamon sugar, or topped with ground beef and other taco ingredients.”

Start to finish: 60 minutes (15 minutes active)

Servings: 6

Ingredients:

3 cups flour
½ teaspoon salt
3 teaspoons baking powder
¾ cup milk
Water (as needed)
Crisco or lard (for frying)

Directions:

1. Combine flour, baking powder and salt in a bowl.
2. Stir with fork as you add milk; keep stirring until it starts to come together.
3. Add water, approximately ¼ to ½ cup, until dough “balls up.”
4. Cover bowl with dish towel and let rest 45 minutes.
5. Heat Crisco or lard in frying pan over medium-high heat.
6. Grab a baseball-size piece of dough and flatten with your fingers. Cut a hole in the middle of the dough (approximately ¼-inch thickness) with a knife so the dough will fry flat.
7. Place dough in pan and fry each side until golden brown (approximately 45 seconds to 1 minute per side).
8. Place on paper-towel-lined plate to drain.

The Raven’s Circle would like to feature our readers’ favorite recipes! To submit visit ciri.com/recipe.

Start to finish: 75 minutes (approximately 15 minutes active)

Servings: 6-8

Ingredients:

1½ pounds ground beef
4 stalks celery, chopped
1 medium onion, chopped
7 cups cabbage, chopped
2 cans (16 ounces each) kidney beans, drained and rinsed
1 can (28 ounces) diced tomatoes, undrained
3 cans beef broth
1 can (15 ounces) tomato sauce
3 carrots, chopped
½ teaspoon sugar
Salt and pepper to taste

Directions:

1. In a large Dutch oven, cook beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender.
2. Add the remaining ingredients and bring to a boil.
3. Reduce heat, cover and simmer one hour or until cabbage and carrots are tender. Good served with homemade bread. Freezes well.

This recipe was from late CIRI shareholder Irene White’s personal collection. It originally appeared in the 2003 edition of the Ninilchik Community Cookbook.

The Raven’s Circle would like to feature our readers’ favorite recipes! For instructions on how to submit, please visit ciri.com/recipe.

Susie’s Rhubarb Cake

START TO FINISH: 65 minutes (approximately 15 minutes active)

SERVINGS: 6-8

INGREDIENTS FOR THE CAKE:

½ cup shortening

1 cup brown sugar

½ cup white sugar

1 egg

2 cups sifted flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 teaspoon vanilla

1½ cups chopped rhubarb

FOR THE TOPPING:

½ cup white sugar

1 teaspoon cinnamon

½ cup chopped nuts

DIRECTIONS:

1. Heat oven to 325 F.
2. Mix together shortening, brown sugar, white sugar and egg.
3. Add flour, baking soda, salt, buttermilk, vanilla and rhubarb.
4. Top with sugar, cinnamon and nuts.
5. Bake in a 9×13-inch pan for 50 minutes. Good served with Cool Whip or vanilla ice cream.

This recipe was from late CIRI shareholder Edna Steik’s personal collection. It originally appeared in the 2003 edition of the Ninilchik Community Cookbook.

The Raven’s Circle would like to feature our readers’ favorite recipes! For instructions on how to submit, please visit ciri.com/recipe.

This is the recipe used at the CIRI and The CIRI Foundation Friendship Potlatches each fall.

Start to finish: 75 minutes (30 minutes active)

Servings: Approximately 6

Ingredients:

2 frozen pie crusts, thawed
1 pound ground moose meat
1 pound ground beef
3 cups long-grain white rice, partially cooked
1-2 shakes soy sauce, or to taste
½ celery stalk, chopped
¼ large onion, diced
1-2 eggs, beaten
1-2 shakes Worcestershire sauce
½-1 teaspoon lemon juice
1 package beef au jus mix
1-2 shakes garlic powder
1-2 shakes onion powder
1¼ cups water
Salt and pepper to taste

Directions:

1. Heat oven to 375 F.
2. Place rice in large bowl and cover the top layer with soy sauce (1-2 shakes or to taste).
3. Mix in celery, onion, eggs, Worcestershire sauce, lemon juice, garlic power, onion power, beef au jus mix, and salt and pepper.
4. Combine rice mixture with moose meat, beef and water.
5. Place in 9×13-inch pan.
6. Cover with pastry crust. Trim overhang and crimp edges.
7. Bake 45 minutes or until crust is golden brown.