RECIPES FROM THE PRAIRIES TO YOUR TABLE
Created by Barb Stefanyshyn-Cote, distiller at Black Fox, Sask. “Aromatic and refreshing! This cocktail is similar to a Gin and Tonic, but with a few key differences: A balloon glass will help bring the aromatics to your nose. Fill the glass completely with ice. This keeps the cocktail chilled, helps to prevent dilution, and maintains the proper mix-to-alcohol ratio. Aromatics, such as herbs, citrus peels, cucumber, dried flowers, fruits, etc., are added to the glass before the liquids.”
1 to 2 oz. Black Fox Gin #3 Aromatics of your choice (see Barb’s suggestions above)
Fill balloon glass with ice and add aromatics. Pour in gin and top with tonic. Stir ingredients and enjoy!
BANNOCK ON A STICK
“This is the bannock recipe my great-aunt gave to me just before I opened my restaurant,” says Jenni Lessard. “Now it’s the bannock used at Wanuskewin. It calls for half whole wheat flour and half all-purpose flour, to add more nutrition and a heartier texture. For baked bannock, use 1/2 cup more water and bake in a 12-inch circle on a sheet pan, approximately 35 minutes, until the top
is golden brown.” Ingredients:
3 cups whole wheat flour
3 cups all-purpose flour
3 tbsp baking powder 2 tbsp brown sugar
1 tsp salt
3 cups cold water
1/2 cup canola oil
Mix flour, baking powder, brown sugar and salt in a bowl. Add water and oil and stir just until combined. Knead until all ingredients are combined, adding a bit more flour if necessary. Divide into 20 equal-sized balls. Flatten and form each ball into a 5-inch long portion.
Wind around peeled poplar or other wooden stick, pinching shut at top and bottom. Cook over low fire, rotating often, approximately 15 min. until cooked completely inside. Serve with butter and jam!
THREE SISTERS SUMMER BBQ STEW
This plant-based dish from Brad and Cindy Lazarenko at Culina in Edmonton serves 6 to 8 people
3–4 large zucchini squash
4 cobs of corn
24 large green beans (blanched)
3 tbsp minced garlic
1 leek (washed and diced)
1 head of celery – diced
2 parsnips or carrots – diced
1 100-oz. (2.8 l) can chopped tomatoes
1 cup white wine 4 tbsp fresh chopped dill (or herb of choice)
1 cup olive oil
Salt and pepper to taste Pinch of chili peppers
Sauté garlic, leeks, celery, parsnips in olive oil until caramelized. Deglaze with white wine and add can of chopped tomatoes. Add herbs and season with salt and pepper and chilies. Simmer on low for an hour.
Meanwhile, slice zucchini into 1/2” (1 cm) pieces and shuck corn. Prepare a barbecue or make a fire for grilling. Toss zucchini, corn and green beans in 1/4 cup canola oil, 2 tbsp soy sauce and 2 tbsp balsamic vinegar. Grill the vegetables for 3-4 min. on each side. Let cool and cut corn off cob, dice zucchini and chop beans. Add to stew and simmer for another 20 min.
Serve with bannock.