Annabelle Waugh, food director of Canadian Living magazine, shows you how to prepare hearty recipes inspired by the province of Alberta.
Honey Walnut Red Fife Wheat Loaf (Page 167, November issue of Canadian Living)
Red Fife wheat is a heritage grain often used in breads that is regaining popularity across the country. Here it is combined with walnuts and local honey in a sweet quick bread that goes well with aged cheeses. Look for Red Fife flour in specialty or organic food stores. If you can't find it, just substitute an equal amount of stone-ground whole wheat or all-purpose flour -- either works well.
Ingredients
- 1 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 3/4 cup Red Fife flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/2 cup flavourful liquid honey, such as buckwheat
- 1/4 cup granulated sugar
- 2 eggs
Topping:
- 2 Tbsp chopped walnuts
Glaze:
- 3 Tbsp liquid honey
- 1 Tbsp water
Toast walnuts on baking sheet in 325°F (160°C) oven until golden and fragrant, 7 to 8 minutes. Let cool.
In large bowl stir together all-purpose and Red Fife flours, baking powder, baking soda and salt.
Whisk together buttermilk, butter, honey, sugar and eggs. Pour over flour mixture; sprinkle with toasted walnuts. Stir just until moistened.
Topping: Scrape batter into parchment paper -- lined 8 x 4 inch (1.5L) loaf pan; sprinkle with chopped walnuts. Bake in 325°F (160°C) oven until a cake tester inserted in centre comes out clean, about 1 hour.
Glaze: In glass measuring bowl microwave honey and water at high until boiling, about 1 minute. Poke top of hot loaf all over with skewer; brush with glaze. Let cool in pan on rack for 10 minutes. Transfer to rack; let cook completely.
(Make-ahead: Wrap and store at room temperature for up to two days, or overwrap in foil and freeze for up to two weeks.)
Hands on time: 10 minutes
Total time: 1 hour
Makes one loaf, about 12 slices
Stout-Braised Bison Short Ribs (Page 164, November issue of Canadian Living)
Chef Shelley Robinson, owner of Baker Creek Bistro in Lake Louise, shared this hearty dish made with bison -- an Alberta specialty. She serves the ribs with horseradish mashed potatoes and crispy parsnips. If you can get it, Alberta-made Grizzly Paw Rutting Elk Red is terrific ale to use in this recipe.
Ingredients
- 1 Tbsp broken star anise (approx)
- 2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1 tsp pepper
- 4 lb (1.8 kg) bone-in bison short ribs or bone-in beef short ribs, cut in 2-inches (5 cm) lengths
- 2 Tbsp canola oil
- 2 cups sodium-reduced beef broth (approx)
- 1 cup stout or dark ale
- 1 cup dried sour cherries
- 2 shallots thinly sliced
- 2 whole star anise
- Half cinnamon stick
- 1 Tbsp cornstarch
In spice grinder or in mortar with pestle, grind broken star anise until powdery. Combine anise powder, salt, ground cinnamon and pepper. Sprinkle all over ribs.
In large Dutch oven, heat oil over medium-high heat; in two batches brown ribs on all sides, about 3 minutes per side. Transfer to plate. Drain fat from pan.
Add broth and stout to pan, scraping up browned bits. Add ribs, cherries, shallots, whole star anises and cinnamon stick. Bring to boil. Cover and braise in a 325°F (160°C) oven until meat is tender, about 3 hours.
With slotted spoon, transfer ribs and cherries onto a platter; keep warm. Skim fat from pan. Bring sauce to boil over medium heat.
Meanwhile, whisk cornstarch with 2 Tbsp cold water. Whisk into sauce. Cook, stirring until thickened, about 3 minutes. Return ribs and cherries to pan; stir to coat.
Hands on time: 30 minutes
Total time: 3 1/2 hours
Makes 8 servings
