Thursday 30 August 2012

In celebration of The Snow Child by Eowyn Ivey

As the paperback version of The Snow Child by Eowyn Ivey heads to all the major book stores, I am delighted to have a little bit of Alaska on my blog to celebrate. These recipes are courtesy of Eowyn and ones that she has used many times and are also exclusive content from the book. I intend to try all of them. 
The Snow Child is a must read; one of my most amazing books that I have read all year and I insist you read it!
Mabel’s Rhubarb Pie
2 unbaked pie crusts
3 ½ cups rhubarb, chopped into ½ inch pieces. Young rhubarb harvested early in the season preferred. Use stems only, not leaves.
1 ½ cups sugar
2 tablespoons flour
1 tablespoon butter
2 eggs, beaten
¼ teaspoon nutmeg
Preheat oven to 450 degrees. Melt butter and mix with sugar, flour, eggs, and nutmeg. Line pie pan with one unbaked shell. Spread chopped, raw rhubarb in pan. Pour mixture over rhubarb. Top with second crust. Seal edges and prick with fork. Lightly wet edges of pie crust. Sprinkle crust with sugar.
Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake for another 30 minutes. Remove from oven and cool.
Serve warm or cold with a dollop of whipped cream.
Esther Benson’s Beet and Potato Salad
3 cups potatoes, new red potatoes if available
4 medium beets
5 strips bacon chopped
2 tablespoons bacon drippings
Half onion, minced
½ cup vinegar
1 tablespoon sugar
½ teaspoon salt
Chopped fresh parsley
Peel potatoes and beets. Cube. Boil separately until tender. Toss together.
Mix bacon drippings, vinegar, sugar and salt. Drizzle over potatoes and beets. Toss with bacon pieces and minced onion. Sprinkle with fresh parsley. Salt and pepper to taste. Serve warm or cold.
Alaska Sourdough Pancakes with Wild Blueberries
1 teaspoon salt
1 egg
3 scant tablespoons cooking oil
2 tablespoons sugar
2 cups sourdough starter
1 teaspoon baking soda dissolved in small amount of water
Beat together first four ingredients until smooth in 2-quart pitcher. Add sourdough and mix well. Fold in baking soda in water. Heat cast-iron skillet on medium-low heat. Oil pan. Pour batter from pitcher into hot pan. Dot each pancake with fresh or frozen wild blueberries. Cook until bubbles appear in the pancakes. Flip and brown other side. Serve warm with butter and maple syrup or honey.
Sourdough starters are best acquired from friends or neighbours who have an established starter with a flavor you enjoy. Starters can also be purchased online and in some cooking stores. Klondike or San Francisco starters recommended.
Don't they sound lovely? The photos are making my mouth water. 


  1. Vivienne, I would like to read this book, very much! These recipes look and sound absolutely wonderful!

  2. I want this book SOOOO bad! And also, I've never had rhubarb before. Ever!

  3. saving these recipes . yum ha ha
    why did i not know about the paperback ?

  4. I have made a version of the last one :)

  5. I love blueberry pancakes, but the ones I've made were a little different. I need to try this recipe!

  6. Sigh. Adding yet another book to my "to read" list. At this rate, I will never catch up! The book sounds good though. Thanks for the review.

    Love that recipe too.


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