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It’s not every day we get a taste of the Yukon, but here we are! Chef Michele Genest is a Yukon-based chef and cookbook author and she dropped by the Your Morning kitchen with some delicious recipes from the north.

Ruby Range Refresher

Kids will love it and o will those who enjoy their cocktails sans booze.

WHAT YOU NEED:

  • 2 oz unsweetened cranberry juice
  • 2 oz rhubarb syrup
  • 8-10 drops cranberry bitters
  • 4 oz soda water Low-bush cranberries

WHAT YOU DO:

  1. Pour over ice in a Collins glass or champagne flute (no ice) and stir. Garnish with low-bush cranberries.

Morel Mushroom Buttered Popcorn

The morel, our favourite northern mushroom, takes buttered popcorn to a whole other level.

Makes about 12 cups popcorn

WHAT YOU NEED:

  • ½ cup (about ½ oz or 15 gr) dried morel mushrooms
  • ¼ cup (60 mL) salted butter
  • ¼ cup (60 mL) canola oil
  • ½ cup (125 mL) popcorn kernels
  • Sea salt to taste

WHAT YOU DO:

  1. Grind the dried morels into a coarse powder using a food processor or mortar and pestle. Don’t worry if there are larger chunks, these will get caught in the popped corn and provide delicious bursts of deep umami flavour.
  2. Melt butter over medium low heat, add the morel powder and cook for 2 or 3 minutes. Remove from heat and reserve.
  3. Heat oil in a large saucepan (6 L is a good size). Add a popcorn kernel and when it pops, add remaining kernels, cover, and when you hear more kernels begin to pop, lift the pot from the burner (wear oven mitts) periodically and shake until the popping stops.
  4. Toss with morel butter and sea salt and serve immediately.