This week we went 20 miles into the national park and stayed at a remote public use cabin! We have been excited to explore more and it was the perfect opportunity to cook some good food and get spend some time in the wilderness. The pups came along too, and it was Birch's first Alaskan adventure!
Thank you for following our journey on the last frontier!
-Dennis, Amy & Lena
filmed at our cabin on the fringes of the wilderness
OPENING MUSIC BY:
@HawkenHorse
HOMESTEAD RECIPES
SALMON DIP
-1 fillet, 4oz cream cheese
dill, salt & pepper
Cook salmon, shred & combine with other ingredients.
DILL SOURDOUGH CRACKERS
-combine 1/2c discard, 1Cwater, mix. Add salt, 2Cflour and dill. Knead, roll out, bake at 350 until golden.
CHAI SPICED CINNAMON BUNS
1/2 C active starter
1/2C water
2 tsp unrefined salt
3 C flour
1 stick butter
3 C flour
Chai Spices; 2 tbsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cardamon
raw honey to sweeten
frosting: cream cheese, milk, honey
1) Mix starter, flour, water, and salt. Add flour and stir until a shaggy dough forms. Let ferment and do 2-3 stretch and folds over 4-5 hours. Shape your rectangle, top with butter, spices, and honey. Roll up and cut into pieces. Place in greased baking dish and let rise 1-1.5 hours. Bake at 350 for 20-25 minutes until golden.