Author: Northerly Nosh

I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.
Posted in Dessert

Minnesota Delights: Scotcheroos

Posted on by Northerly Nosh

Scotcheroos

This is my husband’s favorite indulgence! His grandma makes these for him every Friday. She is 91!
  
1 cup light Karo Corn Syrup

1 cup sugar

1 cup creamy peanut butter

6 cups Rice Krispies

1 cup semisweet chocolate chips

1 cup butterscotch chips

Prep: Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat and stir in peanut butter. mix well Add Rice Krispies and stir to coat. Pour into greased 9 x 13 and pat into place. Melt chocolate and butterscotch chips together in a saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes or until firm.

Serve: Cut into bars.

Posted in - Pork

Minnesota Delights: Beer Braised Pulled Pork

Posted on by Northerly Nosh

Beer Braised Pulled Pork

  

Makes 24 sandwiches

1-2 Tbsp cooking oil

10 lbs Boston butt or shoulder

1 large red onion, diced

3 bottles Lake Superior Oatmeal Stout

1/4 cup brown sugar

1 1/2 cups tomato paste

1/4 cup maple syrup

salt, to taste

fresh black pepper, to taste

red pepper flakes, to taste

Remove bones. When using pork butt or shoulder, remove most of the outer layer of fat. 

Cut pork into easily manageable pieces (about 3″ cubes) and pat each piece with a paper towel, drying it on all sides. Salt pork well. Preheat a small amount of oil in a pot large enough to fit all the pork and enough cooking liquid to cover it. Add onions and pork and cook together, sweating the red onions and searing the pork on all sides. The pork and onions will begin to release liquid; this is the beginning of your cooking liquid.

Stir in the beer, sugar, tomato paste, and maple syrup, as well as enough water to just cover the pork. Bring to a boil, then reduce heat to a simmer and cover. Simmer for 2-3 hours, stirring periodically. The pork is ready when you are able to easily pull it apart with a fork.

Remove the pork from the pot and return the cooking liquid to the heat to reduce. Pull pork apart with a fork, and return it to the pot. Add crushed red pepper. Adjust seasonings, if necessary. Reduce to desired consistency.

NOTE: Can be frozen and served later. Freeze after cooling.

Posted in Beverages

Minnesota Delights: Frozen Daiquiris

Posted on by Northerly Nosh

Frozen Daiquiris

  
1 (16 oz) pkg frozen peach slices or strawberries or blueberries 

¾-1 cup granulated sugar

2 cups water

¼ cup orange liqueur or orange juice

juice of 1½ lime

3/4 cup light rum 

1 can lemon-lime soda (for non-alcoholic version)

Prep Day: In a medium saucepan, combine frozen fruit, sugar, water, orange liqueur/juice and lime juice.

Cook until sugar is dissolved and fruit is thawed and softened. Approximately 5 minutes.

Pour the fruit mixture into a blender and pulse until smooth or desired consistency.

Pour into a pitcher and add the rum. Stir until well blended.

Pour into a freezer container and freeze overnight.

Serve Day: Remove from freezer 15 minutes before ready to serve.

Pour into glasses (if serving as a non-alcoholic drink – add a splash or two of lemon-lime soda)