Cedar Planked Trout with
Balsamic Reduction Sauce
- 1 Cedar plank
- 1 or 2 2 lb. (1 kg) lake trout fillets
- Salt and Dymond Lake Seasoning (*DLS) to taste
- Soak an untreated cedar plank in water for 24 hours.
- Remove the plank from the water and lay the trout fillets on the plank. Season with salt and DLS.
- Place the plank with the trout on a hot barbecue. Close the lid and bake until the trout is done, about 10 minutes per inch.
- 1 cup Balsamic vinegar 250 mL
- 3 tbsp Sugar 45 mL
- In a small saucepan, simmer the vinegar and sugar together for 15-20 minutes, or, until reduced by a third to a half.
- To serve, pour the sauce over the trout or serve the sauce in a small pitcher for pouring over individual servings.
* DLS – Dymond Lake Seasoning is our signature blend of herbs and spices. Appropriate alternatives 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.
For more great recipes like this please see our award-winning cookbook series at BlueberriesAndPolarBears.com
Here’s what she had to say:
I’m wearing two jackets, three pairs of pants, a woolen toque, a fleece dickey and sunglasses. Only my nose remains visible. We’re going for lunch — subarctic style. We strap on snowshoes and forage for wood along the river. We build a fire and procure a jar of bannock dough from our pack, which we wrap around fat farmstead sausages on roasting sticks, cooking them over the fire until they’re puffed and perfect.
Amy was at Seal River Heritage Lodge a couple years ago and included us as one of “the country’s most iconic eating experiences“. We hope to have her up to experience the Arctic Cuisine/Canadian Wine Pairing we are adding to the Seal River experience for 2012.
This was the first appetizer Jeanne’s Mom Helen learned to make at Dymond Lake, over 20 years ago. The recipe was given to her by a guest. She found that guests were the best source of excellent wild game recipes.
Jeanne still makes goose tidbits for many guests and has passed the recipe further to her daughters (who can often be found in the kitchen at any Churchill Wild lodge!
Everyone raves about them and it is such a simple recipe. This is best done with YVGB (Jeanne’s Dad Doug’s abbreviation for young, virgin, goose boobies).
- several goose breasts
- butter — the real thing!
- Dymond Lake Seasoning or seasoned pepper
- white vermouth
1. Lay the goose breast flat on the cutting board and, with a sharp knife, slice along the top to make very thin slices.
2. Melt 2 tbsp. (30 mL) 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 Dymond Lake Seasoning 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 Dymond Lake Seasoning or seasoned pepper. Brown for about a minute.
4. Splash in about 1¼ cup (60 mL) of white vermouth. Let the breasts simmer in the vermouth for about a minute.
5. Remove from pan and serve immediately, with toothpicks.
6. Repeat the process until you have enough appetizers.
– Jeanne Reimer
Try this as a dip or a sauce for any of the Arctic Appetizer recipes. This recipe makes for a great flavour boost for almost anything!
- 3 tbsp. cider vinegar (45 ml)
- 1 cup apricot or peach jam (250 ml)
- 1/4 tsp. paprika (1 ml)
Combine all ingredients and pour into a small glass dish.
– Jeanne Reimer
A very long name for a very simple but yummy recipe!
- 1 cup dry red wine (250 ml)
- 2 garlic cloves, minced, OR 1/2 tsp. (2 ml) garlic powder (2ml)
- 1 tbsp. soy sauce (15 ml)
- 6-8 duck breasts or 3-4 young goose breasts, cut into bite-sized pieces 6-8
- 10 oz. can sliced water chestnuts (284 ml)
- 1 lb. thinly sliced bacon strips, halved (454 g)
1. Combine red wine, garlic and soy sauce in a large bowl. Add the duck pieces and marinate in the refrigerator for 24 hours.
2. Remove duck pieces from the marinade, place a slice of water chestnut on each side, wrap with a bacon strip and secure with a wooden pick. They may be prepared ahead to this point, covered and refrigerated.
3. Roast at 350°F (180°C) for 25-30 minutes, until bacon is cooked. Serve hot!
Makes 3 dozen.
– Jeanne Reimer
On July 20th, we hosted a group of travel agents @ Seal River Heritage Lodge and Jeanne treated them to a special lunch. On our Facebook page she wrote:
Lunch today was Ginger Caribou Salad served with Curried Wild Rice. Thanks to Travel Manitoba for bringing us some new friends and thanks to the polar bear who provided the main entertainment!
Our Facebook page is THE place to be for polar bear info, great updates and plenty of wildlife photography. Please make sure to go over to the page and “like” us. Our Birds, Bears & Belugas adventure is running right now at Seal River and updates are always being posted regularly.
Here is one of the recipes to help you recreate that spectacular lunch – you’ll need to find some friends to share it with but if you want to add a polar bear strolling by you’ll have to come up to the lodge.
Ginger Caribou Salad
Apricot Ginger Sauce:
- 1/2 cup apricot jam (125 ml)
- 2 tbsp chopped fresh ginger root (30 ml)
- 2 large garlic cloves, crushed or minced
- 2 tbsp hoisin or soy sauce (30 ml)
- 1/4 cup cornstarch (60 ml)
- 1 tsp Dymond Lake Seasoning OR seasoned pepper (5 ml)
- 1 tsp salt (5 ml)
- 1 tsp cumin (5 ml)
- 1/2 tsp cayenne (2 ml)
- 1 lb caribou, cut into strips (500 g) (we usually cut it off the hip)
- 1/4 cup vegetable oil, approximately (60 ml)
- 8 cups mixed salad greens (2 l)
1. In a small saucepan, over low heat, melt the jam and stir in the ginger, garlic and hoisin sauce.
2. Mix the cornstarch, Dymond Lake Seasoning, salt, cumin and cayenne in a baggie or a bowl. Dredge the caribou strips in the coating.
3. Heat the oil in a skillet over medium-high heat and stir-fry the caribou strips, adding more oil as necessary. Fry the strips in 2 or 3 batches so that the pan is not crowded.
4. Return the strips to the pan and pour the Apricot Ginger Sauce over, stirring for 2-3 minutes to coat the strips.
5. Serve immediately over mixed greens.
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. Let us know what your favorite is we’ll post it in the future.
Cranberry Cake – Ingredients
- 3 cups flour 750ml
- 4 tsp baking powder 20ml
- ½ tsp salt 2ml
- 3 tbsp butter or margarine 45ml
- 1 ½ cups sugar 375ml
- 1 ½ tsp vanilla 7ml
- 1 ½ cups milk 375ml
- 3 cups wild cranberries 750ml
Butter Sauce – Ingredients
- ¾ cup butter OR margarine 175ml
- 1 ½ cups sugar 375ml
- ¾ cup evaporated milk OR cream 175ml
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 secret is in the sauce: 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. Serves 12.
Churchill Wild chef and owner Jeanne Reimer will have a chance to showcase her family’s award-winning Blueberries and Polar Bears Cookbook series and more on July 31, 2010 when their exclusive polar bear eco lodges participate in Food Day Canada 2010.
“We’re very proud to participate in Food Day Canada,” said Reimer, who is clearly looking forward to the challenge. “It’s very exciting for us!”
This year, Food Day just happens to coincide with Churchill Wild’s Birds, Bears and Belugas tour, an exclusive wildlife viewing vacation on Canada’s rugged Hudson Bay coast on which international guests have the opportunity to walk with polar bears, swim with beluga whales and experience the wonders of the ancient tundra landscape, spectacular coastal views and of course… the fabulous food!
Jeanne’s mother Helen Webber is the co-author of the bestselling Blueberries and Polar Bears cookbook series, all the books in the series having been inspired by the most requested recipes at Webber’s Lodges and Churchill Wild.
The culinary expertise in the Webber and Reimer families now spans multiple generations, with husbands and wives, children and grandchildren involved in blending tradition with imagination to come up with fabulous creations that satisfy even the most discerning palate.
So while the guests are working up an appetite viewing wildlife, hiking the tundra and taking photos, Jeanne Reimer and family will be preparing culinary delights ranging from appetizers to gourmet dinners – all prepared with a nod to local culture and traditional resources. Jeanne has yet to decide what will be served to celebrate Food Day 2010 but promises it will excite the taste buds and do Canada and their International guests proud.
Churchill Wild’s imaginative creations will be eligible for awards in three different categories including Innovation, Adaptability and Hyper Local.
The Innovation Award will be presented to restaurants and individuals who approach food in a new and exciting manner. This can be done to solve a problem or just to add creative flare to a traditionally prepared dish. It can include one ingredient in a dish, or all ingredients in the dish. Or perhaps, there’s an interesting story behind the entire menu! Regardless, this award will be great testament to a Canadian chef who is always pressing the limits of food preparation.
The Adaptability Award takes into account that some of us are at a distinct disadvantage in terms of cooking regionally and locally. Living in a small farm community certainly has its advantages, whereas some urban centres are severely limited by what the local super market chain brings in. Canada’s climate is famously diverse and challenging. The Adaptability Award is presented to a restaurant and individual who exemplifies adaptability, given an environmental, social or other limitation.
The Hyper Local Award will be presented to the establishment or individual who redefines local ingredient sourcing. Perhaps all the items on the menu are local, or perhaps the greens were grown on the windowsill of the urban bistro, or the bees for the honey were kept on the roof! The salmon might have been line caught off the dock, or maybe the flour was milled on the premises. This award recognizes the importance of local sourcing, in terms of the economic and environmental impact, historic significance, or just for the fun of it!
Churchill Wild is one of over 130 food establishments participating in Food Day across Canada. To make a reservation at Churchill Wild, please contact them at the number below. For other restaurants in your region or across Canada, please visit the Events page at the Food Day Canada Web site.
About Food Day
Now in its eighth year, Food Day 2010 will honor establishments, restaurants and individuals who best exemplify the philosophy of “local, regional, seasonal” by presenting awards in several unique categories. Bronze, silver, and gold awards will be presented for exemplary skill, creativity and conscientiousness within the relevant category. The awards are sponsored by leaders in the Canadian food industry, and will carefully reflect the spirit and philosophy of each category.
Food Day Canada was founded by renowned culinary activist, educator, and writer Anita Stewart, who describes the celebration as a showcase of her life’s work. Stewart has been traveling across Canada since 1983, identifying and writing about its essential nature as a regionally diverse food nation. Before “local, regional, seasonal” was in vogue, Stewart was visiting the country inns, farmer’s markets, First Nations and lighthouses of Canada.
Today, many of Canada’s food industry leaders credit Stewart with influencing their style and philosophy. Stewart has 14 books to her name and hundreds of articles published in all major Canadian news and food publications. She broadcasts on CBC Radio One. She holds a Master of Arts (Gastronomy) and is an honorary lifetime member of the Canadian Culinary Federation of Chefs and Cooks. Stewart is supported by a team of dedicated media, marketing and restaurant pros at the tops of their fields, including some of the most notable culinary figures in Canada.
Churchill Wild chefs serve up gourmet meals for Canadian Tourism Commission on Olympic Torch weekend
A delegation from the Canadian Tourism Commission (CTC) ventured to the polar bear capital of the world – Churchill, Manitoba – to join in the festivities on the weekend the Olympic Torch arrived in this small arctic seaport town, and the Churchill Wild chefs had the honor of cooking dinner for them!
Helen Webber and Dave Schellenberg prepared dinner for a group of 15 which included delegates from the CTC, a representative from Travel Manitoba, Frontiers North owners Linda and Merv Gunter, Frontiers North GM John Gunter and his wife Lisa Joy. Below is the menu the Churchill Wild chefs prepared for the group:
Your Dinner tonight has been prepared fresh for you while you were out on your Tundra Buggy Adventure. Our bread is made fresh daily with fresh ground flour and all berries are hand picked on hands and knees and are local to Churchill and our Lodges.
Feel free to ask questions, indulge and enjoy!
Bacon-Wrapped Jalapeno Snow Goose
We server this appetizer at all our lodges, and any dinners we cater. You can make these a day ahead. Keep them covered and in the refrigerator until ready to cook. This recipe should make 12 wraps.
- 6 strips bacon
- 6 tsp. cream cheese
- 1 average sized snow goose breast
- pickled sliced jalapeno peppers
- Cut the bacon strips in half, so you have 12 pieces of bacon.
- Clean the goose breast of any silver skin or fat.
- Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces.
- Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon.
- On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices.
- Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together.
- Repeat with remaining 8 slices of bacon and goose breast.
- Heat barbeque grill on high. When grill is hot, place wraps on grill.
- Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough.
- Remove from grill and serve.
Note: When the bacon begins to cook it will drip grease and can cause flair ups on the grill. Be careful to watch.
Variations: We have also brushed these with apricot jam, marmalade jam, and even Dijon mustard while cooking. These can be made with any type of water fowl – snow goose, duck, pheasant etc. You can also use any type of tender red meat.
Cooking Tip:Soak the toothpicks in water for a few hours before preparing these. This helps prevent them from burning on the grill.
To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit: