Visiting other regions of Canada introduces visitors to cultural history as well as the foods that are specific to those provinces and territories.
On this trek across Canada leading up to July 1, foods from Yukon, Northwest Territories and Nunavut are featured this week.
• • •
Yukon Berry Bannock
- 6 cups white flour
- 4 tsps. baking powder
- 1 1/2 tbsps. white sugar
- 1 1/2 tsps. salt
- 1 cup berries (such as saskatoons, blueberries, chopped strawberries, chopped wild cranberries)
- 2-3 cups water
- oil for frying
Combine flour, baking powder, salt and sugar. Mix then add berries.
Add water, a little at a time and stir until mixture forms a soft dough.
Heat oil in frying pan. When hot, drop dough by spoonful into oil. Cook until lightly browned. Turn and brown other side. Drain on paper towels and eat while still warm with honey or jam.
This recipe may also be oven baked in a greased pan at 350 degrees F for about 20 minutes. Leftovers may be frozen for later use.
• • •
NWT Bison Berry Burgers
- 2 lbs. ground bison meat
- 1/2 lb. bacon bits, freshly made
- 1 tbsp. ground sage
- 2 tsps. ground, dried cranberries
- 1 cup fresh saskatoon berries
- salt and pepper for topping
By hand, in a large bowl, mix bison meat, bacon bits, sage, ground berries and saskatoons.
Form into 8 patties and sprinkle tops with salt and pepper.
Cook on a medium high grill or in frying pan, until done. Do not over cook. Turn burgers only once and do not press down.
Serve on bannock buns, with wild cabbage relish or berry compote.
• • •
Nunavut Arctic Char
- 3 tbsps. soy sauce
- 2 tbsps. honey
- 1/2 tbsp. minced ginger
- 2 tsps. sesame oil
- 1 tsp. sriracha
- 2 cloves garlic, minced
- 1 1/2 lbs. arctic char fillet, one inch thick, skin on, bones removed
In a small dish, whisk soy sauce, honey, ginger, sesame oil, sriracha and garlic.
Pat fish dry with paper towels to remove excesss moisture. Place in a large baking dish. Pour marinade over fish and turn to coat both sides. Let stand 30 minutes.
Preheat oven to 400 degrees F.
Remove fish from marinade and reserve marinade. Place fish onto a parchment-lined sheet pan and bake 12-15 minutes until cooked through and flakes easily.
Do not over cook.
While fish is cooking, place reserved marinade in a small pan and heat until thickened. Drizzle over cooked fish. Garnish with sesame seeds, green onion or lime wedges.
Note: salmon or steelhead trout fillets may be substituted if arctic char is unavailable.
Joyce Walter can be reached at ronjoy@sasktel.net
