Christmas Gift Guide 2018

Christmas Gift Guide

Treestand Safety – Remember it!

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It’s that time of year again when we all start climbing trees in hopes of closing our tags. Excitement, weather conditions, carelessness, and a number of other factors can make this a treacherous acticity. Life can change in an instant, so PLEASE take the time this year to remember your treestand safety percautions.

Here is a short video to remind us of the importance of treestand safety.

Rapala RipStop 12 – New Fishing Gear for 2018

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Rapala revolutionized minnow baits when it introduced its first Rapala RipStop —the #9 size— in 2017. The only bait with a turned-down boot tail, it’s considered part jerkbait, part twitch bait and part swimbait, with one important difference: it stops in place as soon as you stop your retrieve.

The Rapala RipStop #9 quickly earned its reputation as a fish-magnet. Now, its big brother has joined the line-up to answer the call for the times when you need to cast farther, fish deeper and present a bigger target.

Introduced at iCast 2018 on July 12, the Rapala RipStop 12 is twice as heavy and dives a foot deeper than the original. This beefed-up bait is 4.75” long—more than an inch longer than the #9—and has three no. 5 treble hooks.

Rapala RipStop 12The first few casts with the Rapala RipStop

I was a fan of the Rapala RipStop 9 as a lighter bait for targeting smallmouth and walleye. And I was excited to learn that a larger, heavier version was on its way this year.

I’ve now had the opportunity to fish the Rapala RipStop 12 a few times this season. It hasn’t disappointed. The hard-stop is still successful in triggering bites. But now I’m able to throw it farther, dig a little deeper and at times, take a more aggressive approach.

I love to hit the water early in the morning whenever I have the chance. It’s a great time to find good walleye up shallow, especially around the edges of weed beds. This is how I took my first casts with the new bait—and with some faster twitching back from shore, hooked up on the pause in little time.

Next, I took the bait on a bass tour around a small lake in northwestern Ontario—hitting shallow boulder piles off corners, turns and points. The bass wanted it slower that day—often striking the suspended bait after a long pause. I caught enough bass in a short few hours to know that this would be one of my go-to baits for the rest of the summer.

Rapala RipStop 12

Where to Buy the Rapala RipStop

If the introduction of the #12 is anything like the #9 was last year, they may fly off the shelves for the next few months—especially during the peak of summer bassing. Rest assured, the Rapala RipStop 12 is coming to a tackle store near you soon. It’s also available now through Rapala’s online store rapala.ca.

by ~ Carolyn Kosheluk

Rapala RipStop 12

 

Goose Burger

With sweet tomatos, date honey mayo and cheddar, served with rustic potatoes
(yields 3 to 4 burgers)

Ingredients
4 hamburger buns
3 boneless goose legs (tendons removed)
1 cup of diced white onions
1 tsp of crushed garlic
1 tsp of smoked paprika
Salt
Pepper
Arugula
Sliced red onions
4 Roma tomatoes
2 cups of water
1 cup of sugar
1 tsp of lemon juice

The Burger
1. Sautée the white onions
2. Put sautéed onions, goose meat, garlic, smoked paprika, salt and pepper in a food processor and pulse to a very fine chopped consistency.
3. Form the meat into 5 ounces patties
4. Keep in the fridge.

The Sweet Tomatoes
1. Boil the water, sugar and lemon juice for 30 minutes.
2. To peel the tomatoes, cut a cross in the bottom of the fruit and submerge the tomato in the boiling syrup for 15 seconds. Remove and place in water with ice. Once it’s cold enough, the skin will easily fall off.
3. Strain the tomatoes, removing as much water as possible, then dry with paper towel.
4. Once your syrup is reduced 40-50%, put it in a jar with the peeled tomatoes, let it cool for 45 minutes and close the lid. The tomatoes should remain in the syrup for at least 2 days to have the sweetness we need.

The Potatoes
1. Cut the potatoes into wedges.
2. Place in a bowl and add salt, pepper, thyme, garlic and the olive oil.
3. Mix thoroughly and spread on a baking sheet.
4. Roast the potatoes in a 350°F oven for 30 minutes.
5. Remove from the oven and set aside.
The Mayo
Whisk the mayo with the date honey until creamy and smooth

To Serve
1. Start cooking the burgers in a pan just to sear and give a nice color (approx. 3 minutes per side)
2. Finish the burgers in a 380°F oven for another 10 minutes
3. Add a few slices of cheddar in the last 2 minutes.
4. Put the potatoes back in the oven for another 10 minutes to give colour and crunchiness.
5. Spread the date honey mayo on the bun
6. Place the arugula and the burger on one side, on the other side the sweet tomato and red onions.
7. Serve with the rustic potatoes.

Roasted Goose Breast With 3-colour Quinoa Stew

(yields 2 servings)

Ingredients
1 geese breast.
Salt
Pepper.
½ cup of diced carrots.
½ cup of diced red peppers.
½ cup of diced green peppers.
½ cup of diced onions.
½ cup of diced celery.
½ cup of dried cranberries.
1 cup of chardonnay.
2 cups of seasoned water.
1 cup of 3-colour quinoa.
1 tsp of tumeric.
½ cup of olive oil.

Preparation
1. Cook the Quinoa the way you would regular rice. Boil water seasoned with salt and pepper (2 parts water and 1 part quinoa)

2. Add the cup of quinoa with the turmeric, reduce the heat and cover the pot for 20 minutes.
3. After 20 minutes, open the pot and pour the quinoa on a tray to cool it down.

4. Sear the goose breast in a pan, skin side first. Flip the breast 2 times per side just to give a nice dark brown colour but avoid burning it.

5. Place the breast in a 350°F oven for 20 minutes.

6. Using the same pan from the goose breast, add a bit of the olive oil and sautée all the veggies together with the cranberries on high for 3 minutes then reduce to low and add the chardonnay to make the veggies sweat and generate the liquids we need to make our stew.

7. Season it to taste and add the quinoa, stirring constantly to prevent sticking to the bottom and avoid overcooking the stew.
8. When the liquid is reduced remove the breast from the oven, slice it and plate it on the stew.

8. Garnish with chopped spring onions.

Duck Cannelloni With Saskatoon Berry Cream

(yields 5 cannelloni)

Ingredients
2 medium duck breasts (we used mallard)
½ cup of chopped onions
½ cup pf chopped leek
Salt
Pepper
½ glass of sauvignon blanc

Dough
2 large eggs
1 cup of flour
½ cup of canola oil
1 tea spoon of salt

Saskatoon berry cream.
½ cup of saskatoons
½ cup of chopped leeks
½ cup of chopped onions
½ glass of sauvignon blanc
A cube of butter
Salt
Pepper

Preparation
1. Season the duck breast with salt and pepper and roast for around 30 minutes in the oven at 400°F. The breasts I used were skin on so I had no need to add any oil, just placed it 15 minutes on the skin side and flipped to finish it on the other side using the fat from the skin as oil.

2. Remove from oven and put aside.

3. For the dough, combine the eggs, flour, oil and salt and mix with a mixer or by hand until you see that the dough starts to come together, add a pinch of water to make it more elastic.

4. When the dough is smooth, wrap it and place it in the fridge. The dough will be workable after 30 minutes in the fridge.
You always have the option to buy the dry cannelloni and use it as well.

The filling
1. Sautée the onions and leek. When they look translucent, add the white wine and reduce to around 50 %.

2. Put the sautéed onions, leek and the duck breast in a food processor until you have a very pureed consistency. Keep in the fridge for 30 minutes and proceed to make the cannelloni.

3. You can work with dried canelloni noodles to make this easier, just fill the cannelloni with the paste and that’s it. If you will work with the fresh pasta, you will need to roll the dough with a pin roller or a pasta machine and then place a little bit of the filling and roll it up into the dough, stick the dough with water or eggwash and cut the cannelloni giving the shape you see in the picture.
We used fresh dough.

It is very important to “blanche“ the cannelloni before they meet the sauce. To Blanche means to precook it in boiling water (3 minutes for fresh pasta, 7 minutes for dry pasta) and separate until you are ready for the final cook with the sauce. If you try to do this straight to the sauce, the sauce will be too reduced and pasta will not cook properly.

The Sauce
1. Sautée the onions and leeks until translucent.

2. Add half of the Saskatoon berries and the wine and reduce by 50%.

3. Add the cream, salt and pepper and bring to a boil, then reduce the heat and add the cube of butter, stirring until your cream has the consistency of a sauce.

Plating
1. Whether your cannelloni is coming from the fridge or already at room temperature, you will need to reheat them in hot water before they touch the cream (we don’t want a hot sauce but a cold filling)

2. Reheat the sauce and then put the warm cannelloni into the sauce for around 3 minutes.

3. Place some of the sauce as a base of the plate, place the cannelloni and cover with the rest of your sauce,

4. Garnish with the rest of Saskatoon berries.