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Lodge Recipes

Marie’s Pastry Recipe and Apple Pie Filling – Blueberries & Polar Bears Cookbook Series

Tuesday, 19 March, 2013 03:03 Written by admin

Apple Pie Delicious - Marie's Pastry Recipe - Blueberries & Polar Bears Cookbook

Apple Pie Delicious! Thanks Marie!

 Marie’s Pastry and Apple Pie Filling

(Helen) Let’s talk about pastry! From my experience with my three daughters and the women who have worked with me at the lodges, pastry is one of the most intimidating challenges they face. Marie and I don’t use the same recipes for our pastry. Hers is slightly saltier and mine is slightly sweeter. They are both non-fail and they bring rave reviews whether we use them for our main course pies or desserts. We have shared these recipes with sisters, children and friends and they all have moved from the “I can’t make pastry” class to “Hey, this is easy!”

These make enough for 3, 2-crust pies. If you don’t need it all, just roll the dough into 1-crust-sized balls, store them in a freezer bag and either refrigerate or freeze. Bring the dough to room temperature before rolling out.

Ingredients:

  • 5 ½ cups Flour 1.375 L
  • 2 tsp. Salt 10ml
  • 1 lbs. Lard 500g
  • 1 Egg
  • 2 tbsp. Vinegar 30ml
  • Cold water

 

Directions:

  1. Mix together the flour and salt.
  2. Cut in the lard with a pastry blender until the moisture is crumbly and the lard is distributed like little peas throughout the flour.
  3. Break the egg into a measuring cup; beat with a fork and add the vinegar. Beat again and add water ot the 1-cup (250ml) mark. Pour the water mixture around the edge of the flour mixture while stirring with a fork. Be sure to moisten all the flour. Divide the dough into 6 equal balls. (1 ball equals 1 pie crust)
  4. Sprinkle a board of counter top liberally with flour and roll out dough with a floured rolling pin, adding more flour if necessary. Place the dough in a pie plate, add filling and cover with the top crust. Cut vents to allow the steam to escape.

Makes pastry for 3 double-crust pies or 6 single-crust pies.

NOTE: Never throw away leftover pastry! Make Cinnamon Pastry Rolls. Roll out any amount of pastry in a rectangular shape. Spread with butter, sprinkle liberally with brown sugar and cinnamon. Roll up, starting from a long side. Cut into 1”(2-3cm) slides and put on an ungreased baking pan. Bake at 450*F (230*C) for 10 minutes, or until slightly browned.

Blueberries & Polar Bears Cookbook

Blueberries & Polar Bears

Apple Pie Filling

Ingredients:

  • 7 cups Sliced, pared apples 1.75 L
  • 1 cup Sugar 250 ml
  • 2 tsp. Cinnamon 10ml
  • 1 tbsp. Butter 15ml

 

Directions:

Combine first 3 ingredients and spread in a prepared, unbaked, pastry shell. Dot with butter. Cover with top crust and cut vents. Bake at 450*F (230*C) for 15 minutes. Reduce heat to 350*F (180*C) for 50-55 minutes longer.

From Blueberries & Polar Bears, Page 185, Desserts

Seviche! A refreshing Latin American inspired appetizer.

Thursday, 31 January, 2013 08:20 Written by admin

Seviche! A refreshing Latin American inspired appetizer.

Seviche! A refreshing Latin American inspired appetizer.

Seviche is a refreshing Latin American inspired appetizer. The lime juice “cooks” the fish; besides adding a wonderful flavor, it also makes it firm and opaque.

Ingredients

  • 1 lbs.+ Mild, white-fleshed fish 500g +
  • 2 cups Lime juice 500 mL
  • 1 Green pepper, seeded & diced
  • 3 Tomatoes, ripe, medium sized, dice (peel and seed optional)
  • 1/3 cup Olive oil 75 mL
  • ¼ cup White vinegar 60 mL
  • 3 tbsp. Chopped fresh parsley OR 1 ½ tsp. (7 mL) dried 45 mL
  • 1 tbsp. Chopped fresh oregano OR ½ tsp. (2 mL) dried 15 mL
  • ¾ tsp. Salt 3 mL
  • ½ tsp. Black pepper 2 mL
  • 1 tsp. Tabasco sauce 5 mL
  • 5 tbsp. White sugar 75 mL
  • 1 Garlic clove, finely diced

 

Directions

  1.  Cut fish in ½” (2 cm) pieces. Put it in a 1-quart (1 L) glass (NOT METAL) container and add lime juice. Mix well.
  2. Dice green pepper & tomatoes. Add fish along with all other ingredients. Mix well.
  3. Cover and refrigerate. Mix every ½ hour for 2-3 hours. It will keep for a week under refrigeration but is at its best from the 2nd-4th days.
  4. Serve as an appetizer on lettuce leaves or crackers.

Makes 1 quart (1 L)

Holiday Traditions, Delicious Christmas Recipes from Churchill Wild

Friday, 21 December, 2012 21:12 Written by admin

The Stained Glass Cookie Team! Terri & Brianne!

The Stained Glass Cookie Team! Terri & Brianne!

by Helen Webber

Once a year — at Christmas time, we seem to give ourselves permission to indulge in those rich, decadent morsels.

We have included here some of the special things that have become tradition for us at Churchill Wild. All the recipes here can be found in our Blueberries & Polar Bears Cookbooks. Enjoy!

Vinarterta comes from my Icelandic heritage. I remember my mother making it and then eventually turning over the task to my sister Louise, who has made as many as 15 in a season to be distributed to family and friends.

I eventually started making my own, plus enough for my daughters’ families, and now I am pleased to say that my youngest daughter, Shari, has picked up the torch.

Marie brings us the recipe for one of the best Christmas Fruitcakes I have ever tasted. The original recipe came from an old cookbook that is long out of print. The Ribbon Salad was my aunt Helga’s contribution to Christmas dinner and now that she is no longer with us that job has passed to another.

We need to keep the traditions alive so that we don’t lose sight of where we have come from, and of all who have gone before us to bring us to where we are now!

Some of our traditions have already been printed, so we will just recommend them to you. From the Cranberries & Canada Geese cookbook we have Christmas Bread (page 64), Christmas Danish (62), Hot Cross Buns (61), and Caramel Popcorn (104).

From the Black Currants & Caribou cookbook we have Stained Glass Cookies (page 182), Christmas Rum Balls (195), Nan’s Trifle (161), Traditional Tourtiere (140), Vinarterta (198), Ribbon Salad (192) and Christmas Fruitcake (200).

We hope you enjoy these Christmas recipes as much as we have!

Wishing you a warm, safe and wonderful holiday season and a very Happy New Year!

 Jeanne & Mike Reimer,  Helen & Doug Webber & and our families!

Delicious Goose Tidbits!

Tuesday, 06 November, 2012 05:04 Written by admin

Goose Tidbits Appetizer Recipe

Goose Tidbits. Still loved after 30 years!

This was the first appetizer we learned to make at Dymond Lake Eco-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

Ingredients:

Directions:

  1. Lay the goose breasts flat on the cutting board and, with a sharp knife, slice along the top to make very thin slices.
  2. Melt 2 tbsp. butter in a heavy frying pan over medium-high heat until it is sizzling.
  3. Lay the goose slices in the frying pan and sprinkle liberally with DLS or seasoned pepper. They should brown quite quickly. If they do not, turn up the heat a bit. When they are nicely browned on one side turn them over, sprinkle liberally again with DLS or seasoned pepper. Brown for about a minute.
  4. Splash in about ¼ cup of white vermouth. Let the breast simmer in the vermouth for about a minute.
  5. Remove from pan and serve immediately, with toothpicks.

*DLS – Dymond Lake Seasoning is used in many of our recipes. It is our own unique blend of herbs and spices. It contains no MSG.  If you are unable to find DLS, seasoned salt and/or seasoned pepper may be substituted. DLS can be ordered from www.BlueberriesAndPolarbears.com along with our cookbooks. This recipe was taken from our first book in the series, Blueberries & Polar Bears.

Almond Crusted Arctic Char with Leek and Lemon Cream

Friday, 26 October, 2012 20:57 Written by admin

Almond Crusted Arctic Char Filets

Almond Crusted Arctic Char Filets - Icebergs & Belugas Cookbook (Page 20)

This delicious recipe is from our Icebergs & Belugas Cookbook (page 20). Serves 6. And you’re going to love it!

Almond-Crusted Arctic Char

Ingredients

  • 1 cup sliced almonds
  • 1 tbsp. chopped fresh parsley OR 1 tsp. dried
  • 1 tbsp. grated lemon peel
  • ½ tsp. salt
  • 1/8 tsp. ground black pepper
  • 6 x 6 oz. skinless char fillets
  • Dymond Lake Seasoning**
  • 1 large egg, beaten
  • 2 tbsp. butter
  • 2 tbsp. olive oil

 

Leek and Lemon Cream Sauce

Ingredients

  • 2  medium leeks OR 2 cups finely chopped onion*
  • 2 tbsp. butter
  • 3 tbsp. fresh lemon juice
  • 1 cup whipping cream
  • salt and pepper, to taste

 

Directions 

  1. To make the sauce, wash leeks thoroughly. Cut in half and slice thinly (use on the white and pale green parts). In a heavy saucepan, sauté leeks in butter for 2 minutes, over medium-high heat. Reduce heat, cover and cook until tender, about 20 minutes.
  2. Reduce heat to medium. Add lemon juice and stir until the liquid evaporates, about 1 minute. Stir in cream.  Simmer until slightly reduced, about 2 minutes. Cool slightly.
  3. Season to taste with salt and pepper. If not using immediately, refrigerate until ready to serve then, reheat.
  4. Combine the almonds, parsley, lemon peel, salt and pepper on a plate. Place the flour on another plate.
  5. Sprinkle char with Dymond Lake Seasoning**.  Dredge the char with flour, shaking off excess. Lightly brush 1 side of each fillet with beaten egg. Press brushed side of fillet into almond mixture, pressing lightly to make it adhere. Set fillets aside until all are prepared.
  6. Melt 1 tbsp. of butter and 1 tbsp. of oil in a heavy, large skillet over medium heat. Add fillets, almond-side down.  Cook in 2 batches if necessary. Cook until almond crust is brown, about 5 minutes. Turn fillets over and sauté until cooked through, about 3-5 minutes. Serve with the reserved sauce.

*Pour boiling water over onions, let sit for five minutes. Drain and use as above.

**Dymond Lake Seasoning – appropriate substitutions range from plain or seasoned salt and/or pepper to a combination of oregano, basil, parsley, thyme, celery salt, onion salt, paprika, pepper, salt and garlic powder. Dymond Lake Seasoning is available for purchase here.

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