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Posts Tagged ‘Webber’s Lodges cookbooks’

Individual Horseradish Bread Pudding Recipe

Wild And Wonderful Cookbook Series

Wild And Wonderful Cookbook Series

Individual Horseradish Bread Puddings

These are absolutely excellent. If you enjoy horseradish like we do, add a bit more until these individual puddings are just right for you.


  • 2 tsp. butter, softened
  • 1 ¼ cups heavy cream
  • 6 large eggs, at room temperature
  • ¼ cup prepared horseradish
  • sea salt and fresh ground pepper
  • 3 cups small-diced white sandwich bread
  • 1 cup freshly grated parmesan cheese
  • 3 tbsp. thinly sliced fresh chives


  1. In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. sea salt and a few grinds of pepper and set aside.
  2. Grease a 12-cup non-stick muffin tin with butter.
  3. Portion half of the bread crumbs evenly among the 12 muffin cups. Portion half of the cheese and half of the chives evenly among the cups. Repeat with the remaining bread, cheese and chives.
  4. Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly.
  5. Refrigerate for at least 30 minutes.
  6. Position oven rack in the center of the oven and preheat to 400°F.
  7. Bake until the puddings are set and the tops are nicely browned and puffed. About 20-25 minutes.
  8. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a knife around the edges if they stick.

Yields 12 individual puddings.

Notes: The puddings can be made a head. Wrap in foil and warm in a low oven.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

Blueberry Cream Cheese Tart Recipe

Blueberries & Polar Bears Cookbook

Blueberries & Polar Bears Cookbook

This is why Helen and Marie are sometimes nowhere to be found. They are out picking blueberries so they can bring you this tantalizing tart! We like to use wild blueberries because the flavour is superior. If you use commercial berries, use the smaller ones.

North Knife Lake Blueberry Cream Cheese Tarts

Crust Ingredients:

  • ½ cup  butter or margarine
  • ¼ cup sugar
  • 1 cup flour
  • 1 tsp.  grated orange rind
  • ½ tsp.  vanilla

Cream Cheese Lemon Filling Ingredients:

  • 8 oz.  cream cheese at room temperature
  • ½ cup  sour cream
  • 1 tsp.  grated dried lemon rind
  • ¼ tsp.   nutmeg
    ¼ cup sugar

Blueberry Topping Ingredients:

  • ½ cup fresh blueberries*
  • ¼ cup sugar
  • 2 ½ cups fresh or frozen blueberries


  1. To prepare the crust, cream the butter and sugar. Add remaining ingredients and cream well. Press into the bottom and sides of a 9 inch (23 cm) pie pan.
  2. Bake the crust in a preheated 375°F (190°C) oven for 15-20 minutes. It should be a nice golden brown.
  3. Remove from the oven and place on rack until completely cooled.
  4. To prepare the filling, cream the cream cheese well and then beat in the remaining ingredients until smooth.
  5. Spread the filling in the cooled pie shell.
  6. To make the topping, combine ½ cup of blueberries and sugar in a saucepan over medium heat.  Add the remaining blueberries. Cool completely, then spread over the cream cheese filling.
  7. Refrigerate for at least 4 hours to blend the flavours.

Serves 8-10

*If you are using frozen blueberries, add 2 tbsp. cornstarch dissolved in 3 tbsp. of cold water, to the blueberry and sugar mixture for the last minute of cooking. Then just remove from the heat and add the rest of the berries.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit: