Knutson's Kitchen - Radio Broadcast

Cranberry Butter
Northland Salad
Horseradish Cream
Oatmeal, Black Walnut, Maple Muffins

with Maple Glaze
White Chocolate and Maple Mousse

Chef Knutson

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Cranberry Butter

3/4 cup Wisconsin cranberries

6 Tbsp. powdered sugar

2 tsp. grated lemon peel

1 cup unsalted Wisconsin butter, cut into pieces, room temperature.

Coarsely chop cranberries with sugar and lemon peel in food processor, using on/off turns. Add butter and blend until mixture is combined but still slightly chunky. Serve with bread, rolls, muffins or biscuits.

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Northland Salad

1 lb. whole Wisconsin wild rice chicken broth

3 cups cooked, diced chicken meat

2 cups celery, thinly sliced

3 cups dried Wisconsin cranberries

3 cups Wisconsin cream, whipped

garlic powder

salt

pepper

lemon juice

1 cup slivered almonds, toasted

Cook rice in chicken broth until tender. Drain and cool. Mix chicken meat, celery and cranberries with wild rice. Fold in cream. Season with garlic, salt and pepper and lemon juice. Chill overnight. Adjust seasonings. Add more cream if salad seems dry. Stir in almonds just before serving.

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Horseradish Cream

1 cup Wisconsin sour cream

2 Tbsp. drained, prepared Wisconsin horseradish

1/8 tsp. paprika

1 clove garlic, minced

Blend sour cream, horseradish, paprika and garlic. Season to taste with salt and pepper. Served with roast beef tenderloin.

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Oatmeal, Black Walnut, Maple Muffins

1 Ľ cups oatmeal

1 ˝ cups flour

1 tsp. baking powder

˝ tsp. salt

˝ cup Wisconsin black walnuts, finely chopped

2 eggs

1 cup buttermilk

˝ cup pure Wisconsin maple syrup

Ľ cup oil

Blend dry ingredients and nuts in large bowl. Beat eggs lightly. Mix in buttermilk, syrup and oil. Add wet ingredients to dry. Mix just to moisten. Batter will be lumpy. Divide batter evenly between 12 greased muffin tins. Bake 12 to 15 minutes at 400o F. When muffins are cool, glaze with:

Maple Glaze

2 Tbsp. pure Wisconsin maple syrup

2 Tbsp. Wisconsin milk

1 Tbsp. Wisconsin butter

powdered sugar

Blend syrup, milk and butter. Mix in sugar until glaze is of spreading consistency. Sprinkle muffins with chopped nuts, if desired.

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White Chocolate and Maple Mousse

1 1/2 cups Wisconsin whipping cream

1/2 cup pure Wisconsin maple syrup

1/2 cup Wisconsin milk

1/4 cup Wisconsin butter

10 oz. good quality white chocolate, chopped

1/2 tsp. pure Wisconsin maple syrup

Bring cream, maple syrup, milk and butter to simmer in heavy large saucepan, stirring until butter melts. Remove from heat. Add white chocolate and maple extract. Whisk until melted and smooth. Pour into large bowl. Cover and refrigerate until cold, about 6 hours. Using mixer, beat cold maple mixture to soft peaks. Spoon mousse into parfait glasses. If desired, top with fresh strawberries, or drizzle with additional maple syrup and sprinkle with chopped nuts.

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