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
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.
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.
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.
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.
Whenever Helen and I taste a soup we really like, we take it as a challenge to go home and duplicate it. This is one such challenge — conquered! We hope you enjoy the prize!
This fish entrée is simply amazing! The original recipe calls for Arctic Char, but it also works deliciously well with Lake Trout and Salmon, a cousin to Arctic Char!
We have found more complicated recipes for a wild rice casserole than this, but we have never found one that brings us more rave reviews. We try to make enough to ensure that we have leftovers for Cream of Wild Rice Soup.