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. They're great served with maple syrup or heaped with sweetened strawberries and piled high with whipped cream. Add fresh blueberries to the batter or serve them with Blueberry Sauce (below).
"This came to us from my brother-in-law Gavin," says Helen. "It has become a favorite at all of the lodges. I'm sure Mr. Bush hasn't tried this or he would feel differ¬ently about eating his broccoli!"
Jalapeño Goose Breasts Suprême
Who hid the jalapeños? This is without a doubt one of our guests' favorite dishes at the lodges.
It is best made with tender young goose breasts. We do the preparation in the kitchen but the chefs actually like to finish them off on the barbecue. As one of them said to the camera crew from ESPN when they were filming a barbecuing scene, “The girls in the kitchen might call these Jalapeño Goose Breasts, but we fellows call them Goose Boobies and they are delectable.”
Wild Arctic Cranberry Cake with Warm Butter Sauce
Here it is! A Churchill Wild favorite re-posted by special request. A delectable dessert that results in past guests’ mouths watering whenever it’s mentioned. Jeanne Reimer swears the wild cranberries make all the difference, but feel free to try it at home. This recipe and many more are available in the Blueberries & Polar Bears Cookbooks. Please let us know what your favorite is and we’ll post it in the future.
"This was the first appetizer we learned to make at Dymond Lake Lodge over 30 years ago. We still make goose tidbits for every group that comes to Dymond Lake and they still rave about them. YVGB (young, virgin, goose boobies) are best." ~ Helen Webber