Grand Prize Winner! Laura Plett!
Congratulations to Laura Plett of Stead, Manitoba! Laura was one of the Grand Prize winners in our 1st Annual Blueberries & Polar Bears Culinary Contest, sponsored by Churchill Wild!
Laura created Pancakes with Blueberry Sauce from her mother's Black Currants & Caribou cookbook and it looks delicious, as you can see in her photo above. Laura's winning essay submission follows below:
Growing up, my mom always had a copy of “Black Currants & Caribou”, although at that time I ...
Grand Prize Winner! Betty Ann Luraschi.
Congratulations to Betty Ann Luraschi of New York! Betty Ann was one of the Grand Prize winners in our 1st Annual Blueberries & Polar Bears Culinary Contest, sponsored by Churchill Wild!
Betty Ann created Crispy Oven-Fried Chicken from the Blueberries & Polar Bears cookbook for a dinner party in New York. Betty Ann's photo is above. Betty Ann's winning essay submission follows below:
We stayed at the Dymond Lake Ecolodge in November 2016 and enjoyed all the food so much that my ...
Blueberries & Polar Bears 1st Annual Culinary Contest!
Welcome to the 1st Annual Blueberries & Polar Bears Culinary Contest, sponsored by Churchill Wild! We’re proud to announce that we’ve now sold over 100,000 copies of the Blueberries & Polar Bears cookbooks, and the feedback has been tremendous!
Developed at our wilderness and polar bear lodges over the past four decades by our original chefs and co-authors Helen Webber and Marie Woolsey, the culinary creations in these cookbooks have been heavily table-tested by guides, staff ...
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