Recipes – LaDonna Rose: Cookbooks from Alaska Mon, 20 Nov 2017 14:00:36 +0000 en-US hourly 1 Rustic Apple-Maple Galette Mon, 20 Nov 2017 14:00:36 +0000 I love the simplicity of this dessert and it reminds me of home, warmth and love. Rustic Apple-Maple Galette is so simple to prepare and never fails to impress friends and family.


for the galette dough:
3 tablespoons sour cream
⅓ cup cold water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon granulated sugar
½ teaspoon sea salt
7 tablespoons cold unsalted butter, cut into pats

for the filling:
3 to 4 apples, peeled, cored, halved and sliced crosswise into ¼-inch-thick slices (about 3 cups)
2 tablespoons lemon juice
3 tablespoon light brown sugar
3 tablespoons maple syrup, divided
1 teaspoon ground cinnamon
3 tablespoons all-purpose flour, plus extra for rolling
1 tablespoon butter, diced

egg wash:
1 egg yolk mixed with 1 teaspoon

2 tablespoons raw sugar


make the dough:
Whisk the sour cream and cold water together in a small bowl, set aside. Mix the flour, cornmeal, sugar and salt in a bowl. Using a pastry blender, blend in butter until the mixture resembles small peas. Drizzle evenly with the sour cream mixture and gently stir until incorporated. Dough should be soft and moist. Remove the dough from the bowl and press into a disk. Wrap in plastic wrap and refrigerate for thirty minutes.

make the filling:
Toss apples with the lemon juice, brown sugar, maple syrup, cinnamon and flour.

Preheat your oven to 400 degrees. Unwrap dough and place on a 16-inch piece of parchment paper that has been dusted with flour. Roll dough into a 14-inch circle. Place dough and parchment on a rimmed baking sheet, (dough will hang over the parchment) arrange apples in center, leaving a 2-inch border around the edges. Dot apples with butter. Fold the edges of the crust over the fruit, pleating the dough as you go and leaving the center exposed. Brush the outside edges with egg wash and sprinkle with raw sugar. Bake for 45 minutes or until crust is golden, filling is bubbly and apples are tender. Cut into wedges and serve.

Serves 4-6

Filling ideas
To be honest, you could pretty much use anything with a galette, as long as it’s not too much liquid. Here are some ideas: plums, pears, peaches or nectarines.

Wow your dinner guests with simple, bite-size pastries. Serve each slice with a scoop of vanilla ice cream. Substitute one 9-inch unbaked pie crust.

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Rhubarb & Lemon Muffins Thu, 16 Nov 2017 14:00:05 +0000 Good for breakfast or brunch, these quick-to-make Rhubarb & Lemon Muffins are sure to become one of your favorites.


for the flour/sugar mixture:
2 cups fresh rhubarb, ¼-inch dice
2 tablespoons all-purpose flour
2 tablespoons granulated sugar

for the muffins:
1 cup granulated sugar
½ cup 2% milk
¼ cup extra-virgin olive oil
2 eggs
1 tablespoon grated lemon zest
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
½ teaspoon ground ginger

for the streusel topping:
½ cup firmly packed light brown sugar
⅓ cup all-purpose flour
⅓ cup old-fashioned rolled oats
¼ cup (½ stick) butter, melted

combine all with a fork until crumbly.


Preheat your oven to 375 degrees. Butter, spray or line 12 muffin cups.

Toss the diced rhubarb in the flour, sugar mixture until coated. Set aside.

In a large bowl, whisk together the 1 cup sugar, milk, oil, eggs and lemon zest until combined.

Using a rubber spatula; fold in the flour, baking powder, salt and ginger. Gently add the rhubarb mixture. Spoon the batter into the prepared muffin tins, filling each cup at least ¾ full. Sprinkle the top of each muffin evenly with the streusel topping mixture and pat it gently onto the batter.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool 5 minutes then remove to cool on rack.

makes 12 muffins

Recipe Hint
When shopping for rhubarb, look for firm, crisp unblemished stalks with a bright intense color. Many cooks prefer thinner stalks, as larger ones tend to be overly stringy and tough. Wrap the stalks tightly in plastic and refrigerate them. They should stay crisp for up to five days.

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Vintage-of-the-Sea Chowder Mon, 13 Nov 2017 14:00:49 +0000 Plenty of vegetables make this Vintage-of-the-Sea Chowder a hearty chowder your whole family will enjoy. To make a meal add a fresh green salad and a loaf of buttered sourdough bread.


4-5 large potatoes, peeled, diced
5 thick slices of bacon, cut into ½-inch pieces
5 tablespoons butter
¾ cup onion, chopped
4 cloves garlic, minced
¾ cup red bell pepper, diced
½ cup carrots, grated
¾ cup celery, diced
¾ cup all-purpose flour
6 cups water
2 (6-ounce) cans clams with juice
2 pounds (3-4 cups) assorted seafood, salmon, halibut, crab, shrimp
¾ teaspoon salt or to taste
½ teaspoon black pepper
1½ teaspoons curry powder
1 cup half-and-half
1 cup milk
1 tablespoon fresh parsley, minced


Boil potatoes until tender, drain and reserve.

In a soup pot, fry the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. Add butter to the soup pot. Add the onion, garlic, red bell pepper, carrots and celery, sauté over medium heat until soft.

Stir in the flour. Pour in the water and clams with juice. Bring to a slow boil, stirring frequently, until thickened. Add the seafood, potatoes, bacon, seasonings, half-and-half and milk. Simmer until all of the fish is opaque throughout, another 5 minutes.

Ladle into warmed soup bowls and garnish with the parsley. Serve immediately.

Makes 4 servings

Note: Yukon gold potatoes are an excellent choice for this recipe because of their buttery taste and firm texture. Classified as all purpose potatoes, they are lower in starch than russets and hold their shape well during cooking.

Variation tip: Canned salmon may be used in place of the fresh salmon.

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Halibut Burger Thu, 09 Nov 2017 14:00:36 +0000 When looking for foods that refresh, for something made from your catch and absolutely no time with anything hot in the kitchen, halibut burgers come to mind. Halibut fillets are prized for their unique and meaty texture and when cooked turn incredibly flaky.


4 halibut fillets (4 to 6-ounces each) skinned and trimmed
sea salt
freshly ground black pepper
1½ teaspoons ground cumin
⅓ cup extra-virgin olive oil
2 tablespoons lime juice
1 tablespoon minced garlic

for the cumin tartar:
½ cup mayonnaise
1 tablespoon sweet pickle relish
1½ teaspoons Dijon mustard
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper

4 sandwich rolls, (such as Ciabatta)
split and toasted
8 tomato slices
1 cup cilantro leaves


Season halibut fillets with salt, pepper and cumin; place in a shallow dish. Whisk together oil, lime juice and garlic; pour mixture over halibut; turn to coat all sides. Set aside.

make the tartar sauce:
In a small bowl, blend mayonnaise, relish, mustard, cumin and pepper. Cover and refrigerate until serving.

Heat a grill or stovetop grill pan to medium-high heat and lightly oil the grates. Remove halibut fillets from marinade; place in heated pan and cook, about 3 to 4 minutes, until browned. Turn fillets over and cook just until fish is opaque throughout, about 4 minutes.

Griddle (or toast in oven) cut side of rolls until golden. Spread cut side of each roll with tartar sauce. Place the halibut on the roll bottoms and top with the tomato and cilantro leaves. Cover with roll top.

makes 4 sandwiches

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Herb Crepes with Smoked Salmon and Lemon Zest Mon, 06 Nov 2017 14:00:32 +0000 These Herb Crepes with Smoked Salmon and Lemon Zest are a quick and simple way to wow your family!


for the crepes:
2 eggs
1 ¼ cups milk
1 cup all-purpose flour
2 tablespoons olive oil
¼ teaspoon salt
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
nonstick spray

for the filling:
1 (8-ounce) package cream cheese, softened
3 green onions, minced
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 tablespoon sour cream
1 teaspoon grated lemon zest
¼ teaspoon black pepper
1 pound smoked salmon (about 2 cups)
1 cup fresh baby spinach


the crepes:
Blend eggs, milk, flour, olive oil and salt in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered 30

the filling:
Blend cheese, onions, dill, lemon juice, sour cream, lemon zest (grated lemon peel) and pepper in a bowl with a mixer until smooth. Set aside.

Stir batter to redistribute herbs. Heat a 10-inch nonstick skillet over medium heat. Spray bottom and sides with nonstick spray. Holding skillet off heat, pour in ¼-cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale and golden around edges, 10-15 seconds. Loosen crêpe with a heat resistant plastic spatula, then flip crêpe over gently with your fingertips. Cook a few seconds longer. Transfer crêpe to a wire rack to cool. Make other crêpes in the same manner, using nonstick spray for each one.

To serve, spread 2 tablespoons of the cheese filling on to top half of each crêpe. Top with 2 tablespoons salmon, then a few spinach leaves. Fold bottom half of crêpe up; fold again to make a triangle shape. Repeat with remaining crêpes and serve.

Makes 8 crepes

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Wild Alaska Salmon Kabobs Thu, 12 Oct 2017 13:00:40 +0000 Dazzle your friends at your next barbecue with these flavorful Wild Alaska Salmon Kabobs. A true Alaskan experience!


1 (15-ounce) can tomato sauce
¼ cup sherry vinegar
3 tablespoons honey
1 tablespoon fresh ginger, minced
½ teaspoon ground cumin
pinch cayenne pepper
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh basil, chopped
salt and freshly ground black pepper
3 pounds wild salmon fillets, skin and pin bones removed, cut crosswise into sixteen ½-inch thick slices


In a medium saucepan, combine the tomato sauce, vinegar, honey, ginger, cumin, cayenne, 1 tablespoon of the olive oil and half of the garlic. Bring to a boil. Simmer until thick, about 30 minutes. Transfer sauce to a bowl and let cool. Stir in the basil and season with salt and pepper.

In a shallow bowl, combine the remaining 2 tablespoons olive oil with the remaining garlic and season with salt and pepper. Add the salmon and toss well to coat.

Light a grill. Thread the salmon slices onto bamboo skewers. Grill salmon over medium heat, turning once, until cooked through, about 3-4 minutes.

Serve salmon with tomato sauce.

Serves 6

Note: When making kabobs, you need to soak wooden skewers in warm water for at least 20 minutes to keep them from igniting right there. Metal skewers don’t need to be soaked, of course, but they do get (and stay) very hot. We prefer to use bamboo skewers because they’re inexpensive, they hold up well and are easy to handle right off the grill. Bamboo skewers can go straight into the garbage or right into the fire.

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Raspberry Fool with Cardamom Cookies Mon, 09 Oct 2017 13:10:46 +0000 This Raspberry Fool turns tangy raspberries and luscious whipped cream into a simple yet elegant dessert in a snap. Fold fresh raspberries—either lightly mashed or fully puréed—into a good quality whipped cream for a light, fluffy dessert that will wow your guests (and leave them disbelieving the dessert’s simplicity). The liqueur is optional, but note that orange liqueur adds a lovely sweet citrus note that deepens the rich, berry flavor of this fool.


for the cardamom cookies:
1½ cups (3 sticks) butter, softened
¾ cup granulated sugar
2 teaspoons finely grated orange zest
2½ cups all-purpose flour
1½ teaspoons ground cardamom
½ teaspoon sea salt

for the fool:
2 cups fresh raspberries
½ cup granulated sugar
1 teaspoon orange liqueur, optional
1 cup heavy cream
2 tablespoons confectioner’s sugar
½ teaspoon vanilla extract


make the cookies:
Using a hand or stand mixer, cream the butter and sugar on medium speed until well blended. Add the zest, flour, cardamom and salt. Turn the mixer on low speed and blend until the dough comes together in a ball. Shape the dough into a disk, wrap in plastic and chill for an hour.

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough to a thickness of about ½ inch. Use a 2-inch cookie cutter to cut out circles of dough. Place the cookies on baking sheets with about ½ inch between the cookies. Bake on the center rack of the oven until the cookies are lightly browned, 12-15 minutes. Let the cookies cool before removing from pan. Serve with Raspberry Fool.

make the fool:
Set a medium-mesh sieve over a medium bowl. Use the back of a wooden spoon to push 1 cup of the raspberries through the sieve, smearing the berries back and forth across the mash until only seeds and pulp remain. Scraping any purée from the bottom of the sieve. Stir in the sugar and orange liqueur into the purée.

In a medium metal bowl, combine the cream, confectioners’ sugar and vanilla and beat with an electric hand mixer on high speed until soft peaks form, about 2 minutes.

Pour the raspberry mixture over the cream. Use a butter knife to gently stir the mixture so that thin streaks of raspberry juice runs through the cream. Spoon the mixture into four glasses or small dessert bowls and top with the remaining raspberries.

Makes 4 servings

Variation: Feel free to substitute blackberries, salmonberries, strawberries or blueberries.

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Smoked Salmon Dip Thu, 05 Oct 2017 13:00:00 +0000 This Smoked Salmon Dip also makes a tasty deviled egg filling.


1 (8-ounce) package cream cheese, softened
¾ cup sour cream
1 tablespoon lemon juice
2 cloves garlic, minced
2 tablespoons green onions, minced
1 tablespoon fresh dill, minced
1 teaspoon prepared horseradish
½ teaspoon salt
¼ teaspoon black pepper
1 (6-to 7-ounce) can smoked salmon drained


Beat the cream cheese until smooth. Add the sour cream, lemon juice, garlic, green onions, dill, horseradish, salt and pepper. Mix well.

Gently add the smoked salmon. Chill and serve with crackers.

Makes 2 ½ cups

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Grilled Salmon Caesar Salad with Parmesan Croutons Mon, 02 Oct 2017 13:00:43 +0000 Whatever its true origins, we’re just happy we don’t have to go to a restaurant to satisfy our craving for the crunchy, cheesy goodness of a Grilled Salmon Caesar salad!


for the croutons:
3 ½-inch thick slices French bread, crust removed and cut into ¾-inch cubes
1 tablespoon extra-virgin olive oil
2 tablespoons butter, melted
3 tablespoons Parmesan cheese, grated
2 large garlic cloves, minced

for the Caesar dressing:
2 large garlic cloves
3 anchovy fillets
½ teaspoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
2 teaspoons mayonnaise
⅛ teaspoon sea salt, or as needed
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil

for the salad
1 large head romaine lettuce, washed, dried and torn into pieces
½ cup Parmesan cheese, grated
freshly ground black pepper

for the salmon:
4 (6-ounce) wild salmon fillets, skin and pin bones removed
extra-virgin olive oil for grilling
sea salt
freshly ground black pepper


make the croutons:
Preheat your oven to 350 degrees. In a large bowl; combine the olive oil and butter. Stir in Parmesan cheese and garlic. Add bread cubes and toss until coated. Spread the bread in a single layer on a shallow rimmed baking sheet and sprinkle with a little salt. Bake about 15 minutes or until croutons are golden, stirring once. Set aside.

make the dressing:
In a blender, combine the garlic, anchovies, lemon juice, mustard, Worcestershire sauce, mayonnaise, salt and pepper. Mix until well combined. Add oil and blend until smooth.

make the salad:
In a large salad bowl, combine lettuce and croutons. Pour dressing over lettuce mixture; toss lightly to coat. Add ¼ cup of the Parmesan and toss well.

make the salmon:
Preheat a grill or stove-top grill pan to medium-high heat and lightly oil the grates. Season the fillets with salt and pepper. Grill the fillets skinned side up and cook 3 to 5 minutes. Turn fillets over and grill until fish is just cooked through, about 3 minutes more.

Divide Caesar dressing among four plates and top with a salmon fillet. Garnish with Parmesan and serve.

Serves 4

Use 2 cups purchased croutons. Substitute grilled halibut for the salmon.

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Smoked Salmon Club Sandwich Thu, 28 Sep 2017 13:00:54 +0000 This Smoked Salmon Club Sandwich is a scrumptious sandwich your taste buds will fall in love with. Surprise your family with this yummy sandwich for your next picnic!


8 thick slices of bacon
½ cup sour cream
¼ cup blue cheese crumbles
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, finely chopped
1 green onion, finely chopped
1 pound smoked salmon (about 2 cups)
salt and freshly ground black pepper
12 slices sandwich bread, toasted
8 lettuce leaves, bibb or green leaf
4 thick tomato slices


Fry bacon until crisp, drain on paper towels. While bacon is cooking, in a small bowl combine the sour cream, blue cheese crumbles, garlic, mustard, parsley and green onion.

Layer each of the 4 toast slices with ½ cup smoked salmon, another slice of toast, a mound of the blue cheese spread, 2 criss-crossed slices of bacon, 2 lettuce leaves, 1 tomato slice, a dash of salt and pepper and a third slice of toast. Cut sandwiches into quarters. Enjoy!

Makes 4 sandwiches

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