Vankoughnet food page

It is easy to find recipes on the internet these days, but we all know how tasty your moms deserts are or your favourite aunts tea biscuits are.  Share and preserve them here for all to enjoy for years to come.

Maple, spicy, garlic, dill pickled Wild leeks!

posted May 21, 2013, 10:10 AM by Van koughnet   [ updated Sep 26, 2013, 8:23 PM ]

Maple, spicy, garlic, dill pickled wild


Hows that for a title? ;)

This is my new favourite pickled leek recipe!

(by Chris Varga)


  • 1 pound wild leeks  (see the how to find them video)

  • 1 cup water
  • 1 1/4 cups white wine vinegar or apple vinegar
  • 4 tablespoons maple syrup.  (The real stuff...and the darker the better)
  • 1 tablespoon kosher or other non-iodized salt
  • 1  hot  red pepper sliced in half (Jalapeno Pepper or Mirasol Pepper)
  • 1/2 teaspoon whole mustard seeds
  • 1/2 teaspoon whole coriander seeds
  • 6 - 8 whole black peppercorns
  • 2 sprigs fresh dill per bottle (optional)
  • 1 clove diced garlic (optional)


Clean the Ramps

Slice off the string roots at the bottom of the ramps. Wash the ramps well. Slice them a little bit above the point where the white part ends and the green leaves separate out. You're only going to pickle those white parts with a bit of the green attached, but don't throw out the leaves.

Brine recipe

Combine the water, vinegar, maple syrup and salt in a small saucepan. Add the red pepper, and spices. Bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes.

Fill the Jars

Lay the ramps in with the bulb toward the bottom of the jar.  Pack the ramps in so tightly that you cannot squeeze in a single ramp more. This will ensure that the ramps stay immersed in the brine rather than floating up out of it. Be sure to leave 1/2-inch head space between the top of the ramps and the rim of the jar.

Pour the hot brine over the ramps, covering them completely but still leaving 1/4 to 1/2-inch head space.  Screw on canning lids.

Process in a Boiling Water Bath

Process the pickled ramps in a boiling water bath for 10 minutes. Wait at least a week for the flavors to develop before sampling (they will be even better after a month). The pickled ramps will keep, unopened, at room temperature for at least 1 year (they are still safe to eat after that but the quality will decline). Once opened, store in the refrigerator.

This recipe was modified from the original which you can find here:

Johnny Cake

posted Apr 14, 2013, 2:04 PM by Sue Boyes   [ updated Sep 26, 2013, 8:24 PM by Van koughnet ]


1 1/3 cups flour 
2/3 cup cornmeal
4 tsp baking powder
1/4 cup sugar
3/4 tsp salt
1 cup milk
2 eggs 
1/4 cup melted butter

Mix dry ingredients in a medium bowl. Add wet ingredients and mix only until moistened. 
Bake in a square pan at 400 degrees F for 40 minutes.
Serve hot with fresh, Vankoughnet maple syrup. Delicious!

Moose steak with fresh mint and maple syrup glaze

posted Nov 21, 2012, 4:24 PM by Chris Varga   [ updated Sep 26, 2013, 8:25 PM by Van koughnet ]


Moose steak
some fresh mint leaves finely chopped (food processor works well
Maple Syrup....but make sure it's 100% real...and even better if it's local

Directions:  BBQ moose steaks to desired level of done-ness.  Mix mint and maple syrup together.  Brush mixture on the moose steaks when they are almost done...or use as a dip after.   YUM.  YUM.

Pickled Wild Leeks (AKA Ramps)

posted May 18, 2012, 5:51 PM by Chris Varga   [ updated Sep 26, 2013, 8:25 PM by Van koughnet ]

Pick your wild leeks  (see the how to video)
2 cups cider vinegar
1 cup water
1 cup honey
combine and bring to a boil.  stuff as many Leeks into your sterilized mason jars and pour pickling liquid into jars until they cover all leeks.  Leave 1/2 inch space at top of jar.  put lids on and hand tighten.  Let stand on counter for 24hrs.  store in cool dry place.  Wait at least 2 weeks for sufficient pickling effect. Then run back to the bush and pick some more as you just realized how amazing pickled wild leeks taste!

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