Lingonberry Butter

1/2 Cups butter, softened

2 Cups powdered sugar

1/2 Cup Lingonberry Preserves or Syrup

Add 1 cup powdered sugar to butter, then mix with an electric mixer.  Add Lingonberries and mix well.  Add last cup of powdered sugar, whip until smooth and creamy.  Add more sugar or Lingonberries to get the desired consistency.  Store in refrigerator... best when served at room temperature.

Duck Breasts with Lingonberry Sauce

6 Duck breasts (can be skinless)

1 Tablespoon olive oil

1 Cup chicken broth

1/2 Cup Lingonberry Preserves

Salt

Pepper

Garlic

Options:    

2 Tablespoons Red Wine

1 Tablespoon Dijon Mustard        

Sprinkle salt, pepper, and garlic to taste all over meat.  Heat oil in large skillet, then place duck breasts in skillet (skin side down) over medium high heat, until they are well browned, about 5 - 7 minutes.  Turn over, cook until meat looks done.  Remove meat from pan, put on plate, cover and keep warm.  Remove all fat from pan drippings... then in same pan, add the broth, boil for 1 minute, reduce heat to medium, stir in Lingonberries, plus optional items.  Cook for about 7 minutes, or until thickened, occasionally stirring.  To serve, slice the warm duck breasts thinly, fan the slices out on serving platter, and spoon the sauce over the top.  This recipe could use any wild fowl or poultry, as substitutes.

Wolf's Paw

1 ounce vodka

2 ounces Lingonberry Syrup

Mix 2 ounces of Lingonberry Syrup with 1 ounce of vodka in a shaker.  Shake well, pour through strainer, into glass filled with ice.  For a little sparkle, add lemon-lime soda, and ENJOY!