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Lodge Recipes

Holiday Traditions, Delicious Christmas Recipes from Churchill Wild

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!

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

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.

Helen’s Heavenly Cake… And it is!

Helen's Heavenly Cake

Helen's Heavenly Cake

Helen's Heavenly Cake... And it is!

Helen’s Heavenly Cake

This is a basic chocolate cake recipe that lends itself to these two variations of icing, among others.

Cake Ingredients

  • ¾ cup butter or margarine 175 mL
  • 2 cups sugar 500 mL
  • 2 eggs
  • 1 tsp. vanilla 5 mL
  • 2 ½ cups flour 625 mL
  • ½ cup cocoa 125 mL
  • 2 tsp. baking soda 10 mL
  • ½ tsp. salt 2 mL
  • 2 cups buttermilk or sour milk* 500 mL

 

Directions

  1.  To prepare the cake, in a large mixing bowl, cream together butter and sugar.  Add eggs and vanilla and mix well.
  2. In another bowl, mix flour, cocoa, baking soda and salt.
  3. Add flour mixture to creamed mixture alternately with buttermilk, making three dry and two liquid additions, starting and ending with the flour.  Mix just until blended.
  4. Spread batter in well-greased baking pans, either a 9 x 13” (23 x 33 cm) pan or, two 8” (20 cm) round pans.
  5. Bake in a 350°F oven for 40 minutes or until a toothpick inserted in the center comes out dry.  Let the cake cool in the pan for five minutes before turning out on a rack to cool.

*for sour milk, add 2 tbsp. (30 mL) lemon juice or vinegar to 1 7/8 cups (460 mL) milk.

Jeanne’s Quick Icing

Ingredients

  •  3 ¾ oz pkg. instant chocolate pudding 113 gm
  • 1 cup whipping cream 250 mL

 

Directions

  1. Prepare the pudding according to the package direction.
  2. Whip the cream until stiff.
  3. Fold the whipped cream into the pudding mix and spread over the cooled cake.

 

Jeanne’s Bakery Icing

Ingredients

  • ¼ cup flour 60 mL
  • 1 cup milk 250 mL
  • 1 cup shortening 250 mL
  • 1 cup icing sugar 250 mL
  • ¼ tsp. salt 1 mL
  • 1 tsp. vanilla 10 mL

 

Directions

  1. Blend the flour with ¼ cup of milk in a small saucepan.  Gradually add the remaining milk, stirring to avoid lumps.  It helps to use a whisk.  If, at this point, you do have some lumps, strain them out of your mixture. Cook and stir constantly, over medium-heat, until thick. Set aside to cool.
  2. In a medium-sized bowl, cream together shortening, sugar, salt and vanilla.
  3. Add the flour mixture to the sugar mixture 1 tbsp. at a time, beating constantly.
  4. Spread over the cake.

*For chocolate icing, melt 1 cup (250 mL) of chocolate chips, let cool slightly and add after step 3. 

From the best-selling Blueberries & Polar Bears Cookbook Series

Raspberry Walnut Torte – A taste sensation!

Raspberry Walnut Torte Recipe Churchill Wild

Raspberry Walnut Torte - From the Blueberries & Polar Bears Cookbook Series

Looks can be deceiving! This simple dessert is absolutely delicious!

Raspberry Walnut Torte

Torte Ingredients

  • 1 cup flour
  • 1/3 cup icing sugar
  • ½ cup butter or margarine, softened
  • 10 oz.  frozen raspberries, thawed
  • ¾ cup chopped walnuts
  • 2 eggs
  • 1 cup white sugar
  • ½ tsp. salt
  • ¼ cup flour
  • ½ tsp. baking powder
  • 1 tsp. vanilla
  • whipped cream or ice cream for garnish

 

Raspberry Sauce Ingredients

  • ½ cup cold water
  • ½ cup white sugar
  • 2 tsp. cornstarch
  • ½ cup reserved raspberry juice
  • 1 tbsp. lemon juice

 

Directions

Combine 1 cup flour, icing sugar and butter and blend well. Press mixture into bottom of a 9” x 13” pan.  Bake at 350°F for 15 minutes.

  1. Drain the raspberries, reserving liquid for sauce.  Spoon the raspberries over the crust and sprinkle with walnuts.
  2. In a small mixing bowl, beat the eggs with the sugar until light and fluffy.  Add salt, ¼ cup flour, baking powder and vanilla. Blend well and pour over walnuts.
  3. Bake at 350°F for 30-35 minutes. Cool in the pan.
  4. Combine all the sauce ingredients, except lemon juice, in a saucepan. Cook, stirring constantly, until thickened and clear. Remove the saucepan from the heat, stir in lemon juice and let cool.
  5. Cut the torte into squares and serve with whipped cream or ice cream and Raspberry Sauce.

From the second book in the best-selling Blueberries & Polar Bears Cookbook Series, Cranberries & Canada Geese