Thai Tart

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For all you adventurous bakers out there, your going to want to try this Thai inspired tart. I was eating Thai food at one of my favorite Thai restaurants (Mini Mango, Napa Valley) and had the most beautiful Thai dessert with flavors of lemongrass, Thai tea and kefir lime, it was delicious. That dessert is what inspired me to make this tart. I served mine with a toasted coconut meringue and a Thai tea crunch. 

Thai Tart

by: Bri Van Scotter

Tart Dough:

·       1 egg yolk

·       2 Tbs. very cold water

·       1 tsp. vanilla extract

·       1 1⁄4 cups all-purpose flour (Preferable White Lily)

·       1⁄3 cup sugar

·       1⁄4 tsp. salt

·       8 Tbs. cold unsalted butter, cut into
  1⁄4-inch cubes


In a small bowl, stir together the egg yolk, water and vanilla; set aside.

In the bowl of a stand stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans.

Pre-heat oven to 350F.

 Use a fork to dock the tart bottom. Blind bake the tart shells for about 15-20 minutes, or until slightly golden.



·       1/2 cup whipping cream

·       2-3 inch Lemongrass Stalk, cut in half

·       2 Kefir Lime Leaves

·       1- Cinnamon Stick

·       2 tablespoons cornstarch

·       2 large eggs

·       4 large egg yolks

·       1 teaspoon vanilla extract

·       3/4 cup water

·       3/4 cup sugar

·       1/4 cup (1/2 stick) unsalted butter

In a saucepot add the heavy cream, lemongrass, kefir lime Leaves and cinnamon stick. Bring to a slight boil, then remove from heat and let infuse and come to room temperature. Once at room temperature strain, the infused cream is now ready to use.

Stir infused cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.

In a medium saucepan add 3/4-cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk in the egg mixture Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.

Cabela's Kitchen Table


To kick off this new section of "Cooking from", my new section on my site where I share what cook books I'm currently cooking from, this week I'm cooking from Cabela's Kitchen Table!

This cook book just came out and published by Cabela's, the fun thing about this book is that it is full of recipes and stories from Cabela's Outtfitter and Pro-Staffers. You can find all sorts of wild game recipes in this new book, everything from Turkey to Bear and more. Plus its really fun to see what these Cabela's Outfitter cook in the filed! 

After giving this gem a look over I decided to make the Guadalupe Buffalo Chili Pie. I had to modify the recipe a bit, since I was cooking in my kitchen on not in the field. But overall I can see why this recipe is such a hit with Cabela's Outfitter Lorenz Leppert Sr.. After a long day in the field this recipe is something super comforting and warm to come back to. If your like me and want to try this recipe (on page 156) my alterations to this were, I cooked everything in a cast iron pan and finished by baking the corn bread in the oven at 375F for about 20-25 minutes.

So next time your in Cabela's pick up this gem of a book, get cooking, take it with you in the field and enjoy recipes from some of Cabela's greatest outfitters and pro-staffers!


Quail Ravioli with Chardonnay Pancetta Sauce & Crispy Quail Skin


Quail is an amazing and versatile protein. Its delicate in flavor with a subtle sweetness to it. I love cooking with quail and coming up with different ways to serve it. So what better way than to have  quail bursting from homemade ravioli with a delicious (and easy) wine sauce. These quail ravioli are a labor of love.  So if you love food, love quail and love making homemade pasta this recipe is right up your alley! This recipe will make you look like you have been cooking in a fine dinning kitchen years! So go ahead and impress your guests and serve your harvest in the most beautiful way possible!


Quail Ravioli with Chardonnay Pancetta Sauce and Crispy Quail Skin:

By Bri Van Scotter, Wilderness to Table

For the Pasta Dough:

·      1-Cup All-Purpose Flour

·      1-Egg, large

·      ½ tsp. Kosher Salt

·      2 TBS Water

 In the bowl of a stand mixer combine the flour and egg and 1 tablespoon of the water. Use the kneading hook to knead the dough. Knead the dough for about 8 minutes. Add the other tablespoon of water if needed to make the dough soft, yet not sticky.

Once the dough is kneaded, wrap it in plastic wrap and chill in the refrigerator for 30 minutes. This helps to relax the gluten so you don’t have a tight dough.

After the dough has chilled take half of the dough, wrap the other half in plastic wrap. Take one half and run it through a pasta machine to make thin sheets. Repeat with the other half of dough.

For the Filling:

·      1 Cup Quail meat, cooked and shredded, skin reserved for garnish

·      ½ Cup Ricotta, full fat

·      4 TBS Chives, Chopped

·      1.5 tsp. Kosher Salt

·      1 tsp. Black Pepper, ground

·      ¼ tsp. Nutmeg, ground

·      10-Quail Eggs, yolks and whites separated

Combine all the ingredients together till well combined.

For the Sauce:

·      ¼ Cup Pancetta, diced

·      ¼ Cup Shallots, small dice

·      1 tsp. Garlic, minced

·      2 TBS Butter

·      ½ TBS All-Purpose Flour

·      2-Cups Chardonnay Wine

·      Salt & Pepper to taste

In a sauté pan add about 1 tbs. of vegetable oil to the pan, and add the pancetta and shallots. Heat to medium high heat, and cook till the pancetta is slightly crispy. Then add the garlic and cook for about 2 more minutes. Then add the butter and flour, whisk to combine. Then whisk in the wine. Let simmer and thicken for about 10 minutes. Season with salt and pepper as needed. The sauce should be thick enough to coat the back of a wooden spoon and be able to hold position when you run your finger down the back of the spoon.

For the Crispy Quail Skin:

·      Skin from the quail pieces

·      ¼ Cup Cornstarch

·      Kosher Salt

·      Vegetable oil

In a saucepot pour about 2 inches of oil into the pot. Heat the oil to 350F, and keep the temperature there. Use a paper towel to remove excess moisture from the skins. Then dredge the skins in the cornstarch and then fry them till they are golden brown and puffed up. Remove them from the oil and place on a plate lined with a paper towel. Sprinkle with Kosher Salt right away after they have been removed from the oil. This helps the salt to stick to the crispy quail skin.


To make the ravioli take the pasta sheets place one down on a cutting board then place 3 to 4 dollops of filling (about 2 TBS each) onto one sheet of pasta. The use your thumb to create small well in the filling and place 1 quail yolk in each of the holes. Then slightly whisk the egg whites in a bowl, take a pastry brush and brush a circle around each mound of filling. Then take another sheet of pasta and place it on top. Gently press the top sheet of pasta around the filling to encapsulate the filling. Use a round cutter to cut out a perfect circle about ½ inch around the filling. Remove the excess pasta dough and repeat the process till all the dough is used.

Then set the ravioli aside on a sheet tray nicely spaced so they do not touch each other.  Bring a large pot of water to boil and add the ravioli in small batches. Cook the ravioli for about 2-3 minutes per batch. Over cooking will cook the egg yolk inside and you want the yolk to still be runny on the inside

To plate:

Place 3-4 Ravioli on a place top with the chardonnay sauce and garnish with the crispy quail skin. You can also garnish with micro green and fried sage as well.


Venison & Wild Boar Scotch Eggs


With the eclipse happening at this very moment, I thought it would be fitting to post an eclipse inspired recipe! After all scotch eggs are very eclipse-esqe right? LOL! I think so! Plus they are delicious, and if your all about protein (like me at the moment) then these hit the spot! I used both venison and wild boar sausage that I had in the freezer to make these delicious eggs. If you don't have wild boar sausage on hand simply replace it with regular sausage of your choice. I like to use sausage when making scotch eggs because the venison is so lean the sausage provides that rich fat that makes them so savory and scrumptious! 

Venison & Wild Boar Sausage Scotch Eggs with Dijon Whip



6- Eggs, cooked via 6 minute method (see below)

1 # Venison, ground

3/4 # Wild Boar Sausage

1/4 Cup Onion, grated

1 TBS Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1/8 tsp Cayenne Pepper, ground

3- Eggs Whisked together

2 Cups Panko Bread Crumbs


To cook the eggs, fill a large saucepan with water and bring to a boil. Once the water is at a boil, place the eggs gently in the water with a spoon. Set a timer for 6 minutes. After 6 minutes, pour out the hot water and using thongs place the eggs in an ice water bath. Let cool, then peel. Set aside.

In a large bowl combine the venison, wild boar sausage, onion, parsley, thyme and cayenne pepper. Mix well.

Assemble: Using about 1/2 cup of the meat mixture, place it in your hand pat it flat to about 1/4 inch think, then place a peeled egg on top and wrap and lightly squeeze the meat around the egg. Form an egg shape with the meat in your hand. Be sure to close all gaps. Repeat with remaining meat mixture and eggs.

In tow separate bowls add the whisked eggs in one and the panic bread crumbs in the other. Then take a scotch egg and roll it in the egg wash, then transfer to the panic bread crumbs. Roll the egg and slightly press to coat the egg with panko bread crumbs. Then place the egg on a clean sheet tray. Repeat with remaining eggs. Refrigerate the eggs for 30 minutes.

In a deep dryer set to 355F, fry the eggs for approximately 6 minutes each. Fry in batches of 2-3 eggs at a time. Repeat with remaining eggs till all are cook. Top with a sprinkle of kosher salt right when they come out of the fryer. 

Serve with Whipped Dijon

Whipped Dijon:

1- Cup Heavy Whipping Cream

3 TBS Dijon Mustard, whole grain

In a bowl of a stand mixer whip the cream till medium stiff peaks. Add the dijon and whip for about 30 seconds, just to combine.


Pineapple Mint Elixir

When life throws you a migraine drink this! Or just drink it because its delicious! I suffer from horrible migraines to the point where medicine will only do so much for me. Being one to look towards nature first, this drink has helped me so much during my migraines. With a toddler and the demands of work, I just don't have time for migraines to get in the way. I recently just got over a BIG migraine, like the kind where it hurts to open your eyes and makes you feel unbelievably nauseous. YUCK! This Elixir has been something that I turn to during the midst of a migraine, it not only helps take away my nausea but it helps take away some of the pain in my head. Being one to share the love I just have to share my cure for migraines. After all we can't let a migraine get in the way of hunting!

This smoothie/juice has pineapple, ginger, fresh mint and lime. Here's why I use these ingredients:

Pineapple offers powerful anti-inflammatory compounds one of them being bromelain, this is said to help reduce headaches due to the reduction in inflammation.

Ginger relieves headaches due to its ability to reduce prostaglandin production and its reduction in inflammation and histamine.

Lime offers anti-inflammatory benefits with the addition of Vitamin C.

Mint soothes the stomach which relieves nausea and relieves headaches.

Pineapple Mint Elixir

1 Cup Fresh Pineapple, cubed

1/2 Cup Water

1/4 Cup Fresh Mint Leaves

3 TBS Fresh Lime Juice

1 TBS Fresh Ginger, grated


In a blender, combine all the ingredients together, using an amount of ice as needed. Blend till smooth and creamy in texture. Then Enjoy!