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
Roasted Squash and Tomato Pasta by Fiesta Seasoning
Roasted Squash and Tomato Pasta by Fiesta Seasoning
18oz grape tomatoes – divided
1 large (or 2 small) zucchini, ¼” slices
1 large (or 2 small) yellow squash, ¼” slices
1 cup spinach leaves, roughly chopped
1 small shallot, minced
1 garlic clove, minced
¼ cup shredded Parmesan cheese
3 tablespoons olive oil- divided
2 teaspoons Fiesta Seasoning – divided
8oz penne pasta
1. Preheat oven to 425°. Prepare pot to cook pasta, salt the water.
2. In a bowl add zucchini, squash, and about ¾ of a cup of tomatoes with 1 tablespoon of olive oil and 1 teaspoon of Fiesta Seasoning and mix until well coated. Lay the coated veggies flat on a parchment lined baking sheet and roast in oven for 30 minutes.
3. Cook pasta according to directions. About 9 minutes for al dente.
3. While pasta is cooking heat 2 tablespoons of olive oil over medium heat in a large skillet, add shallots and garlic and sauté until almost translucent, about 3-4 minutes. Stir in the remaining tomatoes and 1 teaspoon of Fiesta Seasoning and cook until the tomatoes become tender. Once tender, gently press the tomatoes open with the back of a wooden spoon, they may splatter a bit when pressed.
4. Add spinach to skillet and cook until wilted. Add in the drained pasta, stirring to coat with the tomato sauce. Mix in the shredded Parmesan cheese. Gently mix in the roasted vegetables. Serve the pasta with additional Parmesan cheese, if desired.
Ravioli Recipe “Sunny side up” with Farm Egg and Truffle Butter
Ravioli “Sunny side up” with Farm Egg and Truffle Butter
4 fresh farm eggs (plus one egg for egg wash)
1 sheet fresh pasta (eight 5 inch squares)
½ cup cooked white beans
½ cup ricotta cheese
4 tablespoons finely chopped fresh truffle
3 ounces good sweet butter
In a tightly sealed jar, store whole eggs with fresh truffles in the refrigerator for at least 48 hours. This is critical to allow the truffle flavor to infuse. Puree well cooked white beans in food processor until smooth. Add ricotta and half of the chopped truffle and mix well to incorporate. Season with salt to taste. Load truffled bean/ricotta mixture into a pastry bag. Pipe a 3 inch circle of the bean/cheese mixture onto 4 of the pasta squares making sure the whole in the center will be the perfect size to gently cradle a raw egg yolk. Without breaking, carefully place a truffled egg yolk in the center, brush the perimeter with egg wash and carefully press the top sheet of pasta around the yolk. Trim the rim to give each piece the free form shape of a fried egg. Cook 3 minutes in boiling salted water. In the meantime warm the butter and remaining fresh truffle in a sauté pan, season with salt and swirl in a small amount of the pasta cooking liquid to make a sauce. Place each ravioli on a plate and spoon truffle butter on top. Your Ravioli recipe is ready to taste!