Sour Cream Pancake Recipe served at Churchill Wild

Sour Cream Pancake Recipe served at Churchill Wild

Sour Cream Pancakes from Churchill Wild from the CookBook Blueberries and Polar Bears

Sour Cream Pancake Recipe served at Churchill Wild
Rate this recipe
79 ratings

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Category: Breakfast Pancakes

Cuisine: Homestyle Breakfast

Servings: Number of People Serves Depends on How Hungry you are! No one can eat just one!

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!

 

Ingredients

  • Cook Time - Until Golden Brown or Your Preference
  • PANCAKE BATTER
  • • 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)
  • BLUEBERRY SAUCE
  • • 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)

Instructions

PANCAKE BATTER

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.

BLUEBERRY SAUCE

• 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!

Notes

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

Wild Arctic Cranberry Cake with Warm Butter Sauce

Wild Arctic Cranberry Cake with Warm Butter Sauce

Wild Arctic Cranberry Cake with Warm Butter Sauce
Rate this recipe
33 ratings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Category: Cake

Cuisine: Arctic Tundra Cuisine

Wild Arctic Cranberry Cake with Warm Butter Sauce

Here it is! A Churchill Wild favorite re-posted by special request. A delectable dessert that results in past guests’ mouths watering whenever it’s mentioned. Jeanne Reimer swears the wild cranberries make all the difference, but feel free to try it at home. This recipe and many more are available in the Blueberries & Polar Bears Cookbooks. Please let us know what your favorite is and we’ll post it in the future.

www.blueberriesandpolarbears.com

Ingredients

  • 3 cups flour (750 mL)
  • 4 tsp baking powder (20 mL)
  • ½ tsp salt (2 mL)
  • 3 tbsp butter or margarine (45 mL)
  • 1 ½ cups sugar (375 mL)
  • 1 ½ tsp vanilla (7 mL)
  • 1 ½ cups milk (375 mL)
  • 3 cups wild cranberries (750 mL)
  • Butter Sauce
  • ¾ cup butter OR margarine (175 mL)
  • 1 ½ cups sugar (375 mL)
  • ¾ cup evaporated milk OR cream (175 mL)

Instructions

Mix the flour, baking powder and salt in a bowl and set aside.

Cream together the butter, sugar and vanilla. Note: It does not get all creamy and fluffy as it does in a butter cake, as the ratio of butter to sugar is not high enough.

Add the flour mixture to the creamed mixture alternately with the milk, beating after each addition, just until it is mixed.

Stir in the cranberries. (If you are using large commercial cranberries, chop them up a bit.)

Spread the batter in a greased 9 x 13” (23 x 33cm) pan. Bake in a 400°F (200°C) oven for 30-40 minutes, until golden brown and the top springs back when lightly touched.

The Butter Sauce Preparation

Combine the sauce ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Simmer for 2 minutes and remove from heat. A wire whisk is very helpful to keep the sauce smooth. Serve the sauce warm over the cake.

Notes

Roasted Squash and Tomato Pasta by Fiesta Seasoning

Roasted Squash and Tomato Pasta by Fiesta Seasoning

https://www.fiestaseasoning.com

Roasted Squash and Tomato Pasta by Fiesta Seasoning
Rate this recipe
10 ratings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Pasta

Servings: 4

Roasted Squash and Tomato Pasta by Fiesta Seasoning

Roasted Squash and Tomato Pasta by Fiesta Seasoning

Ingredients

  • 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

Instructions

Directions:

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.

Roasted Tomatillo and Chicken Tacos by Fiesta Seasoning

Roasted Tomatillo and Chicken Tacos by Fiesta Seasoning

Roasted Tomatillo and Chicken Tacos
Rate this recipe
13 ratings

Prep Time: 8 minutes

Cook Time: 40 minutes

Total Time: 48 minutes

Category: Recipes

Servings: makes about 8 – 10 tacos

Roasted Tomatillo and Chicken Tacos

Ingredients

  • 1 ½ lb Tomatillos, washed with hulls removed
  • 1 small onion, quartered
  • 2 garlic cloves, smashed and left whole
  • 1 Jalapeno, washed, top removed and left whole
  • 1 tablespoon olive oil
  • 1 teaspoon Fiesta Seasoning with Jalapenos
  • 1 lb boneless/skinless chicken breast
  • ½ teaspoon Fiesta Seasoning with Jalapenos
  • 1 small lime, juiced
  • ½ cup of cilantro
  • Small flour or corn tortillas for tacos
  • Cacique queso fresco cheese or your favorite cheese

Instructions

1. Preheat oven to 425°.

2. In a bowl add tomatillos, onion, garlic, jalapeno, 1 tablespoon of olive oil and 1 teaspoon of Fiesta Seasoning and mix until well coated. Lay the coated veggies flat on one side of a parchment lined baking sheet.

3. Season both sides of chicken breast with Fiesta Seasoning with Jalapenos, about ½ teaspoon. Place the chicken breast on the other side of the lined baking sheet and roast for 30 minutes.

4. Once everything is roasted remove the chicken from the roasting pan. Carefully pour the roasted veggies into a blender, add lime juice and cilantro, and blend until everything is finely chopped and mixed. Shred or dice chicken breast into bite sizes pieces.

5. To prepare tacos fill tortillas with chicken, pour some of the tomatillo salsa over chicken, and serve with additional cilantro and Cacique queso fresco cheese, if desired.

"We love the fresh flavor that the roasted tomatillos gives to this salsa, and our Fiesta Seasoning with Jalapenos adds just the right amount of zip!"

Summer Mule

Summer Mule

 

Summer Mule by Kenny Belgard and Parker James
Rate this recipe
8 ratings

Category: Recipes

Summer Mule by Kenny Belgard and Parker James

Summer Mule

Ingredients

  • recipe FOR SUMMER MULE
  • (created by Kenny Belgard and Parker James, students from The Culinary Institute of America at Greystone’s Wine and Beverage program)
  • • 2 parts ginger beer
  • • 1 part Hangar 1 Rosé Vodka
  • • 1 part Rosé wine
  • • Mint for muddling
  • • .25 parts lime juice (We had our limes pre-juiced because of time, but it would be better if fresh limes were used. Use 1/4 lime per drink)
  • • .25 parts Perfect Puree: Red Raspberry (local Napa product – may not need .25 parts – we did to taste)
  • • Garnish with raspberry halve and lime segment
  •  
  • Muddle the lime and mint together. Strain the mint/lime juice mixture into a mixing glass. Add vodka, rose, and raspberry puree. Mix. Pour into iced glass and top with ginger beer. Mix again and garnish. 

Instructions

Follow instructions, drink and enjoy!

Ravioli “Sunny Side Up” with Farm Egg and Truffle Butter

Ravioli “Sunny Side Up” with Farm Egg and Truffle Butter

 

Ravioli Recipe “Sunny side up” with Farm Egg and Truffle Butter

 

Ravioli “Sunny side up” with Farm Egg and Truffle Butter

Serves 4

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

Salt

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!