Soooo... delicious! Helen’s Pastry (Helen) Let’s talk about pastry! From my experience with my three daughters and the women who have worked with me at the lodges, pastry is one of the most intimidating challenges they face. Marie and I don’t use the same recipes for our pastry. Hers is slightly saltier and
The Stained Glass Cookie Team! Terri & Brianne! by Helen Webber Once a year -- at Christmas time, we seem to give ourselves permission to indulge in those rich, decadent morsels. We have included here some of the special things that have become tradition for us at Webber’s Lodges. All the recipes here
CEDAR PLANKED TROUT Ingredients: 1 Cedar plank 1 or 2 2 lb. (1 kg) lake trout fillets Salt and Dymond Lake Seasoning (DLS*) to taste Directions: 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
Hunters rave about these! This was the first appetizer I learned to make at Dymond Lake Lodge, over 30 years ago. The recipe was given to me by one of our hunters. I have found the hunters to be the best source of excellent wild game recipes. We still make goose tidbits for
Jalapeño Goose Breasts Suprême Who hid the jalapeños? This is without a doubt our hunters’ favorite dish at the hunting lodge. It is best made with tender young goose breasts. We do the preparation in the kitchen but Stewart, our camp manager, actually finishes them off on the barbecue. As he told the
Nan was a dear Scottish friend who came to Canada with her husband many years ago. They landed up in Churchill, where Nan took over the books in my parents’ store. They had no family here and since we had plenty to go around we soon adopted each other. Nan passed away in the late
Originally a French-Canadian specialty, this dish is now enjoyed by Canadians from many ethnic backgrounds. Marie has used this recipe for many years. TOURTIERE INGREDIENTS 1 1/2 lbs. lean ground pork 750 g 1/2 cup finely chopped onion 125 mL 1/2 cup boiling water 125 mL 1 garlic clove, crushed 1 1 tbsp. Dymond Lake
A “keep-it-on-hand” treat but, to keep it on hand, you’ll have to hide it! INGREDIENTS 3/4 cups popping corn (unpopped) 2 cups salted peanuts Caramel Sauce 1 cup butter or margarine 2 cups packed brown sugar 1/2 cup corn syrup 1 tsp. salt 1 tsp. vanilla 1/2 tsp. baking soda DIRECTIONS 1. You’ll need a
It is a tradition in our family to make Hot Cross Buns every Lenten season. They take longer than regular buns but don’t try any shortcuts or you’ll shortchange yourself. -- Marie INGREDIENTS 2 1/2 cups milk 2 tbsp. white sugar 7 cups flour (approx.) 2 tbsp. instant yeast 1/2 cup butter or margarine, melted
This is a dark, moist fruitcake. I usually make it at the end of October and start nibbling by the end of November. Don’t let the long list of ingredients put you off but, do be prepared to start preparation the night before you plan to bake it. -- Marie INGREDIENTS 2 x 2 oz.