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

Raspberry Pie

Posted on by Northerly Nosh

Up and down our alley you can harvest a smorgestboard of raspberries. Love urban forging.  Our neighbors are ever so generous!

My daughter Ava who’s 11 yrs. old used her raspberries she picked to make a pie. 

Raspberry Pie


Raspberry Pie

Preheat the oven to 400 degrees.

In a large bowl, mix together:

  • 5 c. raspberries (if frozen – thawed) (or any other berry you prefer)
  • 1/2 c. sugar (another 1/4 c. if you like it sweeter)
  • 5 Tbsp. cornstarch
  • the zest of one lemon

Butter a 9 inch pie plate, and line it with:

  • 1 pie dough round, she used store-bought (there should be extra dough hanging slightly over the sides)

Pour the filling into the shell and then prepare the top of the pie by cutting the other dough round into long 1 inch wide strips, and then arrange it in a lattice pattern. Cut the excess dough and crimp the edges.

In a small bowl, beat:

  • 1 egg

Using a pastry brush, carefully “paint” the egg wash on the pie dough, being sure to avoid any large globs of egg. Sprinkle the egg-washed dough with:

  • 2 Tbsp. course sugar

Bake the pie at 400 degrees for 45-55 minutes, or until the crust is golden brown.

Let the pie cool before cutting into it, and enjoy!

Posted in - Seafood/Fish

Gunflint Walleye

Posted on by Northerly Nosh

Summer at the lake is as Minnesotan as one can be. And, fishing for walleye, well, that’s a true Minnesota experience.

According to the Minnesota Department of Natural Resources, walleye is the most sought-after fish in Minnesota.

On of the best places to fish walleye is the Boundary Waters Canoe Area in the most northern part of the state.

Walleye lovers are always looking for a great recipe to showcase the thick white fillets, whether it is baked, broiled, fried or grilled.

I’ve prepared the Gunflint Walleye in the past and it’s a special treat for those who prefer not to fry their fish. The recipe comes from the Gunflint Lodge on the Gunflint Trail north of Grand Marais in northern Minnesota. The lodge has been sold since I acquired this recipe, so I’m not sure if it’s still served in their restaurant anymore. Anyways, this tasty dish lives on!

Gunflint Walleye

Serves 6

  • 1/4 cup butter
  • 2 -3 large garlic cloves, finely chopped
  • 1 -2 teaspoon fresh lemon juice
  • 2 1/2 lbs boneless skinless walleyed pike fillet or 2 1/2 lbs other lean white-fleshed fish fillets
  • salt & freshly ground black pepper
  • 3/4 cup grated romano cheese
  • 1 cup fine dry breadcrumb
  • green onion (optional)

Spray a 15X10X1 baking pan with nonstick cooking spray.

In small saucepan, melt butter and stir in garlic and lemon juice. Rinse fillets. Cut into 6 servings, if necessary.

Sprinkle fish with Romano cheese and cover with bread crumbs.

Drizzle the fish with any remaining garlic-lemon butter. (Fish may be prepared to this point, covered and refrigerated up to 1 hour).

Save the leftover garlic-lemon butter for serving in case you want a dipping sauce.

Bake in 450 oven for 10 to 12 minutes or until flakes easily.

Transfer fillets to warm serving platter and enjoy!

Posted in Dessert

Homemade Dilly Bars

Posted on by Northerly Nosh

Homemade Dilly Bars

Who knew the Red River Valley of Minnesota was known for inventing Dilly Bar in 1955?! Specifically at Dairy Queen in Moorhead, MN.

The Dilly Bar, a beloved chocolate-dipped ice cream puck-on-a-stick. The candy coating dips comes in cherry and butterscotch flavors too. 

To make your own dilly bars, you’ll simply need vanilla ice cream, a pie pan, baking chips and a few tongue depressors.

Spoon ice cream into mini pie pans and let harden. Wait 1 hour or until ice cream is firm & hard, then pop out of tins. Insert tongue depressor into the side of the ice cream. Place discs of ice on baking sheet lined with parchment paper. Freeze for another hour.

The amount of baking chips you need depends on size & quantity you are making. Separate chips into bowls. Melt chips, by putting them in a microwave for 30 seconds, stir, repeat until smooth.

Spread a thin layer of melted chips on parachment paper and put the ice cream bar on top. Work fast and simply pour the melted chips on the bar until it’s covered and rush frantically place the bars back into the freezer.  If you want to add the classic dilly bar swirl, now’s the time to do it- just take a spoonful of the melted chips and pour into a swirl shape.

Enjoy this classic Minnesotan ice cream treat!