Cheddar Green Onion Biscuits
Mar 24, 2010
My husband is a hunter, so wild game is plentiful in our household. We love to forage in our area for all that Mother Nature has to offer. In the springtime around Mother's Day - you can find us out in the poplar forest near the river searching for the elusive morel mushrooms. Determined, we trudge around in the forest until we find some. Then in midsummer - it's huckleberry time! The anticipation of finding these gems is wonderful as we think of all the huckleberry treats that we enjoy such as huckleberry cake, huckleberry sauce for pancakes, huckleberry fudge, huckleberry wine (only if the harvest is plentiful) and, of course, the huckleberry marinade for elk roast. The method for preparing this elk roast is very easy. The hard part happens before. My husband and his hunting group usually spend a week in the upper Elk Valley on a horseback hunt, depending on where the elk is, the packing out of the elk meat can take up to a day. The huckleberries are usually found on steep mountainside terrain, and climbing up to them is quite challenging. Also, on one occasion, my sister and I encountered three grizzly bears - but that is another story best left for another time. All you need to know is that when running back to the truck, we were careful not to spill our berries. I usually serve with my Elk Valley elk roast, a cream of morel mushroom soup, potatoes and a huckleberry cake. All of the ingredients are found in our Elk Valley in the southeast corner of British Columbia. This recipe would work well for any wild game such as elk, venison or moose.
This simple soup makes a great opening to a summer dinner party or an equally satisfying light dinner.
This herbaceous simple syrup pairs well with gin. Try it in our Canada Collins cocktail.
This Swiss-inspired noodle dish is rich and satisfying. Canada's famous Oka cheese is a nice choice for this dish since it has a full flavour reminiscent of some Alpine cheeses of Switzerland. For a milder flavour, mix in some or use all Canadian Swiss cheese.
Individual frittatas make a great grab-and-go breakfast. Reheat them in the microwave or, wrapped in foil, in the oven. To change it up during the week, sandwich a warmed frittata in a toasted English muffin.
These biscuits start with our Cranberry Pistachio Biscuit Mix, which can be packaged in stackable metal canisters and makes a wonderful hostess gift.
Caterers always serve some type of meaty skewer for good reason: They're so easy to assemble, take mere minutes to cook and are consistently one of the first items to disappear. To make thin, even slices easily, freeze the steaks until firm, 15 to 20 minutes, before cutting.
