Webber's Lodges have an international reputation for fabulous food. Naturalists, fishermen and hunters return time after time to enjoy the splendid scenery and the idyllic atmosphere of these fly-in northern camps. But most of all they rave about the great food. Recipes for moose, goose, and things that swim introduce this comprehensive cooking collection. There are also outrageously good recipes for the breakfasts, brunches, snacks, and dinners served at the lodges. There is a full range of recipes, from imaginative appetizers to seductive desserts. These recipes, developed for easy preparation, using good, basic ingredients, acknowledge that the corner store is a boat or plane trip away. These are delicious recipes that you can make and enjoy every day. A delightful collection of northern anecdotes, stories, and humor enhances the adventuresome spirit and the wonderful flavours of Blueberries & Polar Bears.
What about the title of our book? This whole endeavor, the camps, the cooking, the friendship, grew out of Churchill, the Polar Bear Capital of the World. One of the challenges has been and will still be to find new ways to prepare the natural produce of our northern habitat. Besides that, what do you think the cooks are doing while you are out hunting and fishing? When the season is right, they're out picking blueberries!
The impetus for writing Blueberries and Polar Bears came from the guests themselves. For 25 years, Helen has been entertaining and cooking for guests, first at Dymond Lake Lodge, and then at North Knife Lake Lodge, both in Northern Manitoba. Marie has been helping out for many of those years. The guests have convinced us that the food we serve is above average and deserves to be shared. Thousands of satisfied guests can't be wrong! This book will fill the need for those who want to take a bit of the north home with them. But we are hoping that it will appeal to many others who have a love of the wilderness and an adventuresome spirit. It is written with humor and reveals much of our personalities because we know, personally, many of the people for whom we are writing.
As the idea began to gel, we decided that we wanted an even broader appeal. So, although the focal point may seem to be wild meat, that is only one section of the book. Blueberries and Polar Bears actually contains recipes for every part of the day, from breakfast through evening snacks; and for every occasion, whether camping out, cooking for your family or entertaining special guests. The collection of recipes in this book is practical cooking and baking recipes that any new cook would appreciate. Nothing is terribly difficult, since preparation time is of the essence at the camps. In our years of cooking together, Helen and I have done much experimenting - we are not above trying out new recipes on our guests. They are the best critics in the world. We only reuse the recipes that get rave reviews - ho-hum is never good enough. But our book also contains delicious traditional recipes such as stuffed turkey and prime rib. It is difficult to focus on any one area that gets more raves than another - but after the breads, which are unanimously acclaimed, and goose and fish dishes, our desserts would be a close fourth. No meal is complete until the Final Temptation has been offered (and they are rarely rejected).
Our hope is that Blueberries and Polar Bears, itself, will be a temptation that is too difficult to refuse.
1 cup butter or margarine, softened - 250 ml
In a large bowl, cream the butter and honey. Add the egg and blend well.
Mix together the flour, oatmeal and milk powder, and add it to the honey mixture.
Add the raisins, dates and nuts and mix well.
Spread batter in a well-greased 9 x 13" (23 x 33 cm) pan.
Bake at 300F (150C) for 45 - 50 minutes. The bread will be well bronzed when done.
Remove the trail bread from the pan and allow it to cool on a rack.
When cooked, store the bread in an airtight container and hit the trail!
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Last modified on May 12, 1996.
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