Sour Cream Pancake Recipe served at Churchill Wild
Churchill Wild Culinary Experience - This recipe was created by Marie Woolsey and long-time friend and colleague Helen Webber. They have been collaborating and creating their recipes together from the Tundra for over 30 years. During those years they have published their cookbook series - "Blueberries and Polar Bears" series which has resulted in nine delicious editions.
These recipes have pleased many over the generations as the family cooking tradition continues. You will find many of these Tundra inspired recipes served at the Churchill Wild Lodges co-owned by Helen's daughter Jeanne Reimer and her husband Mike, who founded Churchill Wild.
Their Full-Sized Cookbooks are:
- Blueberries and Polar Bears
- Cranberries & Canada Geese
- Black Currents and Caribou
- Icebergs & Belugas
They have also created a Wild and Wonderful Mini-Cookbook Series
- Wild & Wonderful Blueberries
- Wild & Wonderful Cranberries
- Wild & Wonderful Goose & Game
- Wild & Wonderful Wild Rice
- Wild & Wonderful Fish
I am looking forward to indulging in Many of these delightful recipes on my journey to Churchill WIld next week!
Cook Time - Until Golden Brown or Your Preference
• 2 cups flour (500 mL)
• 2 tsp. baking powder (10 mL)
• 1 tsp. baking soda (5 mL)
• 2 tsp. sugar (10 mL)
• ½ tsp. salt ( 2 mL)
• 2 eggs, slightly beaten
• ½ cup sour cream (125 mL)
• 2 cups milk (500 mL)
• 2 cups blueberries, fresh or frozen (500 mL)
• ½ cup white sugar ( 125 mL)
• 2 tbsp. butter or margarine (30 mL)
• ¼ tsp. nutmeg (1 mL)
• 1 tbsp. lemon juice (15 mL)
1. In a large bowl, mix together flour, baking powder, baking soda, sugar, and salt.
2. In a separate bowl, mix the eggs, sour cream and milk. Beat well with a wire whisk.
3. Pour the milk mixture into the dry ingredients and beat with the wire whisk until the batter is fairly smooth. A few small lumps won’t hurt the pancakes.
4. Heat a greased griddle or heavy frying pan over medium-high heat. Pour batter on to the hot griddle and cook until the top is bubbly and the pancake is slightly dry around the edges. Turn and cook on the other side until just golden brown.
• In a saucepan, mix blueberries, sugar, butter, and nutmeg. Bring to a boil and simmer for five minutes. Add lemon juice and serve. Extra sauce can be stored in the refrigerator. It’s also good with waffles, or cold, over ice cream!
A message from the creators of these recipes from the cookbook authors - Marie Woolsey and Helen Webber
"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"
You will find this recipe and many more on their delicious website - Blueberries & Polar Bears
Note: Pancake preferences are kind of a personal thing. We like ours on the thinner, lighter side, so we often add just a little more milk. With a little practice, you can make them to your own liking.
· From Blueberries and Polar Bears, page 58
Join Me for Two Delicious Days Across the Stunning Canadian Rockies Aboard Rocky Mountaineer
Traveling across the Canadian Rockies from Vancouver to Banff is a breathtaking sight to behold with brilliant terrain changes and blanketed snowcapped rocky peaks all along the way, and of course, view an expansive variety wildlife viewing along the way. The drive there is certainly spectacular, however, imagine if you left the driving to the train conductor and food preparation to a skilled French chef and his team, and you could just sit back in comfy recliner seats with a clear dome above your head to view the majesty of the Canadian Rockies every minute of the journey – What a journey it would be and what a memorable journey it truly is. And for foodies, it makes it all the more special!!
This past year, I had the opportunity to join in on this renowned train excursion aboard Rocky Mountaineer’s “First Passage to the West” route, one of four routes which starts from the Rocky Mountaineer exclusive state-of-the-art train station just outside Vancouver. We were welcomed by the entire crew to piano music and an introduction to our rail journey by the conductor and the team, followed by an inviting Bagpipe serenade. Upon boarding these beautifully appointed train cars we were immediately immersed into two full days of luxury rail travel through Canada’s West and on through the impressive Canadian Rockies with an evening stay in Kamloops, ending up after our 2nd day of the sojourn in breathtaking Banff and Lake Louise.
Our voyage aboard the Rocky Mountaineer, which is the only passenger rail service on this historic route passes through lush Fraser Valley, spiraling tunnels, seven mountain ranges and a pass by Craigellachie, which is the spot where the last spike on the Canadian Pacific Railway was driven. From the outdoor viewing platform and the unparalleled panoramic views from our seats, we all had the opportunity to our set eyes on a large grizzly bear fishing for dinner along the river right next to the train tracks and the grand Eagle’s nest perched high upon one of the train towers passing by. A true highlight!
There isn’t a moment you aren’t in complete awe of the ever-changing vistas constantly emerging all along this spectacular historic route. Sit back relax, indulge and let yourself be ultimately pampered in first-class style by the top-notch team aboard Rocky Mountaineer whose sole mission is to do nothing more than to provide you with the best experience and service possible. Our group traveling was seated in Gold Leaf Service, one of two classes of services offered, though you can’t go wrong with either as both are exquisite. As they say – you choose from “Perfect” & “More Perfect”.
The Rocky Mountaineer experience is like taking the National Geographic Channel and melding it with the Food Channel giving you a delicious blend of spectacular photographic nature vistas along with amazing Five-Star Dining spiced with a flare of the luxury of the Orient Express. It doesn’t get much better than this.
As a part of our daily journey, we started the day’s excursion with a refreshing “Welcome Aboard” toast along with introductions of the crew and beautiful descriptions of our upcoming experiences for the day. In addition, to add to the exhilaration of the exploration, we were enticed by the food offerings for the day’s journey. We knew right then, we would certainly not go hungry or thirsty either.
For dining, there were two seating’s each day for breakfast and lunch. We had the first seating on day one in the beautifully appointed plush dining car booths along the along with the expansive picture windows overlooking the beauty of Western Canada as we cruised along, noshed and talked about the amazing day to come. When we were seated in the second seating the next day, we certainly didn’t get peckish, as we nibbled on freshly baked scones with fresh berries, hot out of the trains’ on-board ovens to keep us going to our breakfast seating.
The Rocky Mountaineer Welcome to Breakfast: Welcome to the GoldLeaf Service dining room! From the Coastal Waters of BC to the wide pastures of the prairies, the breakfast you are about to enjoy is a culinary tour of Canada. As you enjoy your meal, please look up and take in the beauty of your First Passage to the West journey. We promise, no one will take your plate away. Cheers, RM
The Rocky Mountaineer cuisine is orchestrated under the helm of their award-winning Executive Chef Jean Pierre Guerin and his talented culinary team in the galley aboard the train. There are several galleys on board for both the Gold Leaf and Silver Leaf services. Jean Pierre is absolutely charming and is not shy about spending time chatting it up with the guests onboard, except when he is hands-on at the helm of orchestrating the daily culinary presentations. He has been with the Rocky Mountaineer for over ten years and is known for his talents creating mouthwatering fusion cuisine. During his impressive career as a well-known chef, he has created meals for Princess Diana, Meryl Streep, and former President Clinton.
Chef Guerin explained, “Cooking on board is not difficult, however, we have to take everything, including the kitchen sink. We don’t have the luxury of stopping for anything. We have to take 2-3 days of supplies. And when I say supplies that’s not just the food but the expertise – the chefs have to travel with us. Everything has to be super well organized aboard the train. You have to know where everything is. Each season we do a brand-new menu depending on fresh seasonal offerings.”
Breakfast always begins with coffee, juice and Chef’s seasonal fruit creation with a freshly baked treat. The delightful menu includes their ever-popular and absolutely delicious Eggs Benedict with two poached eggs and Montreal style smoked beef on a toasted English Muffin, topped with tarragon hollandaise. I’d go back just for that!!
Another breakfast treat was the Spinach, Feta and Egg Soufflé with roasted Yukon Gold potatoes, and smoked farmers sausages. The Blueberry Pancakes were out of this world with traditional Canadian Maple syrup. Then, of course, there is the Smoked Salmon Scramble – a scene-stealer with roasted Yukon Gold Potatoes, crème Fraiche, smoked salmon, and a crispy tortilla. So many lovely choices. And that is just to name a few of the delicious delights on the morning menu. Be sure to save room for lunch…
There is always a mid-morning munch in between breakfast and lunch along with a selection of hot and cold beverages, perhaps a mimosa is on your agenda or try out one of their “Caesars” – a traditional Canadian version of the Bloody Mary.
For lunch, we headed back down from our domed vista car to the dining room where it was beautifully set in white linen adorned with decorative flower arrangements. The aromas floating out of the galley kitchen sent a mouthwatering invitation to yet another amazing meal created by Chef Jean Pierre Guerin.
Being a Napa Valley Foodie and Wine Lover, the luncheon presentation yet again did not disappoint! Their wine selections offered varietals from the Okanagan wine region in British Columbia and were delightfully paired to perfection with the afternoon’s luncheon selections. Any Napa Valley wine enthusiast would certainly concur. They were pouring two varietals from Sumac Ridge Estate from their Vineyard Collection, an unoaked Chardonnay and a Merlot. Also from Jackson-Triggs Reserve Selection, we were offered a lovely Sauvignon Blanc and a luscious Cabernet Sauvignon.
Lunch began with a Forest-Fresh Mushroom soup, followed by a Baked Cherry Tomato Salad. The “Alberta Short Ribs” is a popular favorite on the lunch menu. The Smokey Mushroom Burger made with AAA Alberta beef on the pretzel roll is another popular item on the menu. There are 6 delightful entrees to choose from each day. And lunch is always followed up with a delightful dessert. The Decadent Dark Chocolate Pistachio Brownie is absolutely heavenly.
For 2018, there is something new on the Rocky Mountaineer travel menu which is a 10-day package for foodies, The First Passage to the West Culinary Exploration. You will feast on wine-paired gourmet meals every day while touring Rocky Mountain Peaks. There is even a Panoramic Helicopter Flightseeing excursion.
Rocky Mountaineers Famous Short Ribs
Rocky Mountaineer offers something for everyone from 2 days to 10 days. Check them out at www.rockymountaineer.com
Its that time of year again for the Harvest Party of the year at Crocker Starr – Carnivus Maximus
When summer is on the way out with the colors of fall burgeoning upon the valley and the aromas of harvest are perfuming the air, what better time for a celebration of wine, harvest, and merriment. One of the queens of the crop orchestrated by winemaker and co-owner Pam Starr is Crocker Starr’s Annual Carnivus Maximus soiree held every year on the Sunday before Labor Day at the winery’s St. Helena location.
Over 400 Crocker Starr Casali Members, friends and family descended on a very warm Sunday afternoon this past September to make merry under the Big Top with an abundance of food, flowing wine, music, dancing and frolicking. Games, photo booths, prizes galore, a grand raffle and more are all part of the experience. This renowned afternoon extravaganza has been coined as “the greatest wine celebration of the year”.
Charlie Crocker and Pam Starr
Adding to the flow of the afternoon, owners Charlie Crocker and Pam Starr continuously popped the corks on Crocker Starr library wines, large format bottles from the cellar and pre-release vintages. And, of course, there was also no shortage on fantastic food at the spread of flavors presented on the colorful and festive buffet tables under the party tent.
2010 was the inaugural first Carnivus event where Charlie, Pam, friends and family celebrated in a small intimate setting with a 10-year vertical tasting in the historic 1918 Farmhouse. The Carnivus Celebration was conceived and its roots began with the roasting of the traditional “blessed” pig while sharing great Crocker Starr wine and stories under the Stonehouse Arbor.
Carnivus Crocker Starr Buffet
The tradition continued in 2011 and in 2012, the first party like a #rockStarr had begun. They upped their game and expanded their annual party by bringing in a selection of local purveyors to prepare the ultimate spread with Zuzu’s famous Paella, Hog Island Oysters and of course the pig roasted to perfection by Smoke, who have all been a part of the party since. Also featured this at this year’s celebration were Fatted Calf Charcuterie, Napa Valley Crust wood-fired pizzas and keeping the guests cool – Paradise Shaved Ice.
Live music and dancing and fun and games like guess the cork, giant Jenga and ring toss to win your very own grapevine were also added to the festivities of Carnivus Maximus. Guests also collected stamps on their passport to enter into a drawing to win one of the 3 Big prizes – Grand, Grander and Grandest. Every year the Crocker Starr Labor Day weekend celebration gets bigger and better and is always a quick sell-out event! There are always new surprises in store each year for their returning guests, family and friends!
The event’s success is attributed to the amazing orchestration by the Crocker Starr team and their Napa Valley event planner, Sasha Souza Events who has been designing the event for the past 3 years. Plans are already in the making for next year’s festivities.
Crocker Starr – Estate old vines sustainably & responsibly grown and farmed continuously since 1870, now handcrafting a small production of exquisite, world-class wines from their historic vineyard estate in St. Helena. Winemaker and co-owner Pam Starr designs the estates Cabernet Sauvignon, Cabernet Franc, Malbec blend and Sauvignon Blanc to capture the essence of the extraordinary terroir of the vineyard.
For information and tickets, if available please call 707-967-9111
Located at 700 Dowdell Lane in St. Helena. www.crockerstarr.com
“The World’s Next Great Safari”
Welcome to the heart of polar bear country at Churchill Wild where they specialize in ground-level walking tours through the polar bear inhabited regions of Arctic Canada. Churchill Wild owns and operates the only remote lodges on Canada’s Hudson Bay coast, which is home to the largest and most accessible polar bear population on the planet.
It is just a few weeks away before I embark on an adventure of a lifetime through Arctic Canada exploring white polar bears and Nordic wildlife, glistening Northern Lights and the spectacular painted autumn landscape of the Churchill Wild wilderness and tundra.
I will be heading off to the Nanuk Polar Bear Lodge via a scenic flight from Churchill to this remote, spectacular lodge along Canada’s Hudson Bay coast. There is a good chance I will be spotting roaming polar bears, black bears, wolves, along with many species of shorebirds and possibly a moose or two along the way. They have even spotted caribou on their daily hikes and ATV excursions. The Nanuk Polar Bear Lodge is one of four unique specialty lodges offered through Churchill Wild. They are recognized as a proud member of National Geographic’s Unique Lodges of the World.
The “Hudson Bay Odyssey” will take me and a handful of other eager Arctic adventurists (max 16 explorers) to the remote Nanuk Polar Bear Lodge deep in the heart of polar bear denning territory, where the boreal forest ends and the Subarctic begins. It is quite ironic that my journey takes me to the Nanuk Lodge as in college, I was nicknamed “Nanuk of the North.” It seems I was destined to explore this vast and impressive landscape in the Canadian Arctic tundra.
I can expect to see and experience much of what I would have ever imagined seeing ever in my lifetime. “Touch the Arctic. Change your life.” I will be taking a walk on the wild side where I will have the chance to meet polar bears up close and personal, along with world-class service, accommodations and cuisine at the only fly-in Polar Bear Eco-Lodges on the planet – Churchill Wild.
These unique lodges and polar bear safaris are offered July through November. The emphasis of their daily treks is on their walking safari’s, viewing a diverse array of wildlife and birds, open-air cruising on one their custom-made large ATV’s perfect for cruising the vast tundras nourished by the Hudson Bay coastal waters and indulging in impressive tundra-inspired cuisine.
Being the foodie that I am, I will be in for a real treat after my mesmerizing day out exploring the breathtaking boreal bounty of the wilderness. The bounty of Churchill Wild’s cuisine sets them apart as their culinary history takes them back over 50 years where it all started with Helen Webber (mother to Jeanne Reimer, co-founder of Churchill Wild and her friend Marie Woolsey.) Their legendary series of best-selling cookbooks offer up innovative regional tundra cuisine filled with wild game and delicious dessert recipes. Blueberries and Polar Bears cookbooks – www.BlueBerriesAndPolarBears.com
In fact, Jeanne has developed a signature style of her own, which coined as “tundra-inspired gourmet food.” Twenty-five years ago, they took their vision and created this destination adventure. Churchill Wild has transformed to become so much more than a polar bear safari at their elegantly rustic remote lodges in the tundra. They have melded in the element of rustically sophisticated savory creations on your plate into the perfect destination Canadian Arctic Safari.
Crusted Caribou Tenderloin
Photo Courtesy of Churchill Wild
After visiting the recipes and photos on their cookbook website – Blueberries and Polar Bears, and the Churchill Wild website, my mouth is watering already. Their bountiful breakfasts are fit for a king and will surely set us right for our day exploring along this Hudson Bay retreat. Always included is their own inspired version of Red River Cereal. Lunch is often enjoyed in the wild outdoors with gourmet sandwiches and homemade cookies. Yum. It doesn’t look like I am going to go hungry one bit. Crusted Caribou Tenderloin and Cranberry Cake with Butter Sauce are two of their popular creations for the evening’s fare.
Upon our return from the day’s exhilarating journey, a little chill time by the fire and visiting with newfound friends will be in order before we embark on our evening journey of culinary treats. Another unique, memorable evening treat will be the possible viewing of the Aurora Borealis. I am keeping my fingers crossed for that one!!
As they say at the lodge, “Your sustenance is our mission.”
Packing for my upcoming adventure – Remember Dynie, you won’t be in warm Napa, Dress for the Canadian Arctic!
- A must! Cameras and Chargers, Binoculars. Don’t forget the extra memory cards
- Dress in layers – also a warm spring and fall jacket
- Thin mitts, warm sweater or heavy fleece, warm parka, hiking socks, winter hat, long underwear
- Notebook for jotting down memories of each day
- Day pack, dry bag, sunscreen and rubber boot insoles, sunglasses, slippers and comfortable shoes for the relaxing evenings
What to expect!
- Meet and Share Many Experiences with new Friends
- Lots of photo opportunities and there are even professional photos leaders to guide us
- Get up close and personal with polar bears and wildlife beyond my imagination
- Experience the Aurora Borealis
- Indulge in Tundra-inspired cuisine with recipes created by Co-Founder and Best-selling cookbook author – Jeanne Reimer
- Create memories to last a lifetime!
Churchill Wild Check them out, request, brochure, reserve your adventure, sign up for their newsletters, check out their photos, see what it’s all about! www.churchillwild.com
A Few of Their Partners
Blueberries & Polar Bears
National Geographic Unique Lodges of the World