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Blueberries & Polar Bears

Cookbooks

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The award-winning Blueberries & Polar Bears cookbook series features tastes and experiences from the Northern Manitoba wilderness.

Inspired by our cooking adventures in Canada’s north, the food ideas we share here have captured imaginations, been excitedly gobbled up and have delighted taste buds around the world.

Please have a look around. Try a recipe! And let us know what you think!

Blueberries & Polar Bears
Cookbooks

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Wild & Wonderful Cookbooks

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Seasoning

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Wild Delights

Recipes

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  • Jalapeno Goose Breast
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    Jalapeño Goose Breasts Suprême

    Who hid the jalapeños? This is without a doubt one of our guests’ favorite dishes at the lodges.

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    Broccoli Salad

    “This came to us from my brother-in-law Gavin,” says Helen. It has become a favorite at all of the lodges.

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    Crusted Caribou Tenderloin with Mushroom and Red Wine Reduction

    We got two thumbs up from the guests we invited to our testing for this dish. Use any tenderloin available, moose, elk, deer, beef or pork.

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    Winnie’s Sweet ‘N’ Sour Fish

    This recipe has become a standard on shore lunches (Sweet ‘N’ Sour Pike) at North Knife Lake Lodge and at home when we have company, for both Marie and I. ~ Helen

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    Sour Cream Pancakes with Blueberry Sauce

    This recipe has evolved at our house over the years and has spread far and wide. We have served these delicious pancakes to people from around the world and they always have seconds.

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    Cranberry-glazed Roast Turkey Breast with Wild Rice Stuffing

    This recipe for cranberry-glazed roast turkey breast with wild rice stuffing was created by Karen Burns-Booth of Lavender and Lovage after a visit to Seal River Heritage Lodge in the fall of 2016.

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    Crunchy Brown Buns

    These delicious buns were a result of Marie's quest for a flavourful, crunchy, whole grain bun. We use Red River Cereal, which is a combination of cracked wheat, rye and flax, but a similar whole grain cereal will work.

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    Vinarterta

    Vinarterta comes to us compliments of Helen Webber’s Icelandic heritage. It has been handed down through her family for generations, and is served only on festive occasions.

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Baked Brie
Simply Delicious Mushroom Soup