Alaska’s historic cookbooks are a lesson in making delicious things out of what is stored, and this moose pie finds its inspiration there. It isn’t, maybe, going to find itself on the cover of “Food & Wine,” but it’s hard to resist on a dark night in January.
Planning for your holiday table and baking? Maybe these recipes will help!
There are a thousand iterations of the holiday pinwheel. I prefer the two-color variety. I love the look of them, like they could maybe hypnotize Batman.
Mine is no artisanal Fire Island focaccia, but when I sent a few friends pictures of it after I pulled it out of the oven the last time I made it, they found reasons to drop by. So I figure that’s enough.
These babies feature a soft pumpkin brioche dough, pumpkin-y cinnamon filling and a maple frosting you tart up with some coffee powder.
This particular version is inspired by apple crisp with dried apples and cranberries, but please, once you get the hang of it, riff hard.
There was a secret I had been carrying since I had COVID-19 in January.
I am a firm believer that as Alaskans we should own this recipe.
The basics: a pre-baked salty butter crust, fresh berries tossed with a sweet gel, topped with maple-cointreau whipped cream.