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Recipes From Our Lodges Around the Globe


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One of the great joys of travel is experiencing a destination with all of your senses; learning its rhythms, exploring sites both everyday and extraordinary, and sampling its flavors. Food is a touchstone for discovering a place and its culture, and at National Geographic Unique Lodges of the World, cuisine plays a central—and scrumptious—role. This hand-picked collection of lodges spans the globe, providing access to some of the planet’s most treasured places while helping to protect them for generations to come. They inspire guests to connect to their destination in a meaningful way, to engage with the local community and get immersed in their surroundings. Food is an integral part of the guest experience, whether that means sharing a meal with nomads in Mongolia or dining on fresh produce cultivated by lodge-supported horticulture students at South Africa’s Grootbos Private Nature Reserve. Lodge chefs draw from the culture and natural bounty that surround them to create delightful dishes. On an island off of Newfoundland, Fogo Island Inn Executive Chef Murray McDonald can often be found foraging for mushrooms and wild berries or selecting a fresh catch from island cod-pot fishermen. Executive Chef Josh Drage of Montana’s The Ranch at Rock Creek uses local ingredients to craft superb, wine-paired tasting menus as well as festive post-rodeo barbecues. At Reserva do Ibitipoca in Brazil, Head Chef Marly Fatima’s wood-fired dishes bring sophistication and creativity to the centuries-old cooking techniques of the region. And deep in the Alaskan wilderness, owner and Chef Kirsten Dixon invites guests at Tutka Bay Lodge and Winterlake Lodge to join her in the kitchen to test her creations or take a cooking class. We asked chefs from our lodges for recipes that capture the flavors of their destination. What follows is a delightful sampling of favorite dishes they serve at our lodges. We hope you enjoy bringing these tastes of the world into your own kitchen.

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Fogo Island Inn’s Executive Chef Murray McDonald

Candied cranberries for Siwash Lake Wilderness Resort’s pumpkin bread pudding

Table of Contents ■ BREAKFAST & BAKERY

■ SMALL PLATES & SIDES

Sweet Cream Biscuits with Marmalade |

Buuz: Mongolian Dumplings |

THREE CAMEL LODGE, MONGOLIA

Quinoa Pancakes |

INKATERRA LA CASONA, PERU

Cinnamon Sourdough Rolls |

WINTERLAKE LODGE, UNITED STATES

THE RANCH AT ROCK CREEK, UNITED STATES

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Tuna Tartare | PETIT ST. VINCENT, ST. VINCENT AND  THE GRENADINES

Medley of Shitakes | GROOTBOS PRIVATE NATURE RESERVE,  SOUTH AFRICA

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Tapas at Reserva do Ibitipoca

■ MAIN DISHES

■ DESSERT

King Crab Beignets with Aioli |

Figgy Duff |

FOGO ISLAND INN, CANADA

Pan-Roasted Five-Spice Duck | ZARAFA CAMP, BOTSWANA

Cranberry Cake with Butter Sauce |

TUTKA BAY LODGE, UNITED STATES

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Andean Quinotto | INKATERRA MACHU PICCHU PUEBLO HOTEL,  PERU

Mahi Mahi in a Basil Crust | THE BRANDO, FRENCH POLYNESIA

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CHURCHILL WILD–SEAL RIVER HERITAGE LODGE, CANADA

Banana Pie |

SAYARI CAMP, TANZANIA

Pumpkin Bread Pudding |

SIWASH LAKE WILDERNESS RESORT, CANADA

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■ CULINARY TRAVEL

Design Your Dream Trip

LEARN MORE AT NATGEOLODGES.COM OR CALL 1-888-701-5486.

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BREAKFAST & BAKERY

The Ranch at Rock Creek

WESTERN MONTANA WILDERNESS, UNITED STATES

Due south of Glacier National Park, in a secluded valley split by a sparkling creek, a rustic and elegant working ranch keeps the spirit of old Montana alive and well. 6


BREAKFAST & BAKERY

Sweet Cream Biscuits with Marmalade BY EXECUTIVE CHEF JOSH DRAGE

Sweet Cream Biscuits

■ Makes 12 biscuits

Marmalade • 2 pounds of mandarin oranges • ½ cup sugar • ¼ cup water 1. Peel the zest off the mandarin orange with a vegetable peeler. 2. Stack the zest planks into a pile and thinly slice. 3. Trim the pith off the exterior of the mandarin orange. 4. Cut the “supremes” out of the mandarin orange. The supremes are the sweet meat of the segments without the connective membrane. 5. Squeeze the juice out of what remains of the orange. 6. Combine the supremes, juice, zest, and sugar into a stainless steel saucepan and bring to a simmer. Simmer for 15 minutes. 7. Transfer to a serving vessel and let cool.

• 3 cups all-purpose flour • pinch of sea salt • 2 tablespoons sugar • 1 ½ tablespoons baking powder • 6 ounces cold unsalted butter • 1 ¼ cup heavy cream • 1 egg and ½ cup heavy cream whisked together (to brush across the top of each biscuit)

6. Using a circle-shaped cookie cutter in the size of your choice, cut out biscuits and place on a baking sheet with space in between each biscuit. 7. Brush the top of each biscuit with the egg-cream mixture. 8. Bake for 7 minutes. 9. Rotate the baking sheet 180 degrees and place back in oven. Bake for an additional 5 minutes or until golden brown and delicious.

1. Preheat oven to 325 degrees Fahrenheit. 2. Sift dry ingredients together into a large bowl. 3. Using a pastry knife, cut the cold butter into the dry ingredients until the butter is broken down to small beads. 4. Mix in heavy cream until consistency is slightly more than crumbly. Start with a fork and then use your hands to fold and lightly press. 5. Form into a rectangle shape on a flour-dusted work surface. Roll out to about a 1-inch thickness.

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BREAKFAST & BAKERY

Inkaterra La Casona CUSCO, PERU

An inconspicuous door in the heart of Cusco’s old town opens into a world of Spanish-colonial splendor at this historic 16th-century manor house.

Quinoa Pancakes ■ Makes 10–12 pancakes • • • • • • • • • •

2 eggs ⅓ cup sugar pinch of salt 4 teaspoons vanilla extract 4 teaspoons pisco or brandy (optional) ½ cup milk 2 tablespoons unsalted butter, melted 1 cup flour ⅓ cup quinoa, cooked 2 ½ teaspoons baking powder

1. Cook quinoa (see instructions at right) and let cool. 2. Mix the eggs together with the sugar, salt, vanilla extract, pisco or brandy, milk, and melted butter. 3. In a separate bowl, mix the flour and baking powder together and add them little by little to the mixture until it becomes soft and homogenous. 4. Finally, add the cooked quinoa. If the mixture appears dry, add some extra milk. 5. Pour in rounds onto a non-stick pan and cook until bubbles pop. Flip and cook another minute. 6. Sprinkle lightly with powdered sugar or serve with maple syrup, honey, or fruit. Delicious!

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HOW TO COOK QUINOA LIKE A PERUVIAN

1. Rinse the grains in cold water. 2. For 1 pound (2 cups) of quinoa, use a quart of water to cook. 3. First boil the water, then add the rinsed quinoa. 4. Boil for 12–15 minutes, or a maximum of 18 minutes if you prefer it a little more cooked. No salt or sugar should be used during the cooking of the quinoa. 5. Once cooked, let the quinoa cool uncovered in a flat pan.


BREAKFAST & BAKERY

Sourdough Cinnamon Rolls BY CHEF KIRSTEN DIXON

■ Makes 30 rolls

Dough • • • • • • •

250 grams or 1 cup of sourdough starter 7 ounces warm milk 4 cups all-purpose flour 1 ½ teaspoons salt 2 ½ tablespoons granulated white sugar 3 eggs 10 ½ ounces unsalted butter, softened

1. In a medium bowl, mix the starter and milk together with your hands. Add the flour, salt, and sugar and mix. One at a time, stir in the eggs. Add the butter and mix well. 2. Scrape out onto a lightly oiled surface and knead for about 8 minutes. Roll the dough into a ball and place it into a lightly oiled bowl. 3. Place the bowl in a warm spot for the dough to rise until it has doubled in size. Rising time will be about 2 hours.

4. Gently turn the dough out onto a floured surface and divide it in half. Roll/pat one half into a rectangle about 8 inches x 16 inches in size and spread it with the brown sugar mixture. Roll the dough up from the long end into a tight spiral. Seal the open end by pinching it closed. 5. Slice the log of dough into about 1-inch chunks. Place onto the sheet pan, leaving enough room for the rolls to double in size. Repeat with the other half of dough. Cover the rolls and let rise for about 45 minutes. 6. Bake for about 40 minutes or until golden brown. Turn the heat down to 320 degrees and bake for about 8 minutes. CARAMELIZED WHITE CHOCOLATE FOR DRIZZLING

Filling • 1 ½ cups brown sugar • 1 ½ tablespoon cinnamon • ½ cup dried fruit (optional) 1. Preheat oven to 350 degrees Fahrenheit. 2. Mix together all ingredients. 3. Line two half-sheet pans or 1 full-sheet pan with parchment paper. Set aside.

1. Preheat oven to 250 degrees Fahrenheit. 2. Spread one cup of chopped white chocolate over the bottom of a glass baking dish. Place in oven for 10 minutes. 3. Stir with a spatula, spreading the chocolate evenly over the bottom of the baking dish. Repeat, heating the chocolate and stirring at 10-minute intervals, until it starts to caramelize and turns the color of peanut butter. 4. Stir in a pinch of flaky sea salt and drizzle the caramelized chocolate onto the cinnamon rolls. Serve and enjoy!

Winterlake Lodge

SOUTH-CENTRAL ALASKAN WILDERNESS, UNITED STATES

Located along the historic Iditarod Trail, the hand-built wood cabins of Winterlake offer a beautiful base for your adventures fishing, hiking, or dogsledding in Alaska’s backcountry.

LEARN MORE AT NATGEOLODGES.COM OR CALL 1-888-701-5486.

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SMALL PLATES & SIDES

Three Camel Lodge GOBI, MONGOLIA

A collection of hand-crafted gers nestled in the Gobi wilderness, Three Camel Lodge celebrates the traditions of Mongolia’s nomads while seeking to preserve its awe-inspiring surroundings. 10


SMALL PLATES & SIDES

Buuz: Mongolian Dumplings ■ Makes 2–4 servings

Filling • 1 ½ cups minced meat. Buuz traditionally use mutton, but other types of meat can be substituted. • 1 onion, minced • 2 cloves garlic, minced • Salt, pepper, and caraway seeds to taste Mix minced meat, onion, and garlic, and add water until the mass is smooth. Add salt and pepper and caraway seeds. Set aside.

Dough • • • •

1 cup flour ¾ cup water a dash of salt 1 egg

1. Mix flour and water until it is pliable. Form the dough into a ball and let it rest for 15 minutes. Cut the dough into ¾ inch slices. Roll each slice and cut it into segments slightly longer than an inch. Flatten each with a finger and roll a few at a time into circles that are about 2 ¾ inches in diameter. The center should be thicker than the edges. Only roll as many as you can fill quickly, as folding the dough becomes difficult when it dries. 2. Buuz can come in many shapes, and Mongolian chefs take pride in making them aesthetically pleasing and creative. To make a square pocket, put a teaspoon of the meat mixture at the center of the circle and fold the opposing sides toward the middle. Pinch them together. Fold the remaining sides toward the center and press them into the pinched dough. The buuz should look like a square pouch, with four small holes at the corners.

To form a round buuz (pictured above), which is more traditional but also more difficult, pick up an edge of the circle and pinch its sides together. Make another fold next to the previous one, slightly offset to the outside, and press it together. Continue this way, rotating the buuz as you go. The end result should look like a bit like a meringue, with a fold of dough with an opening at the top. 3. Brush the bottom of each buuz in oil to prevent sticking and place them in a flat steamer so that they are not touching each other. Steam, covered, for about 15 minutes. When finished, open the lid and fan them to create a glossy finish. Serve with fresh ginger and soy sauce.

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SMALL PLATES & SIDES

Petit St. Vincent

ST. VINCENT AND THE GRENADINES

A private isle in the Windward Islands, Petit St. Vincent is a stunning, secluded Caribbean paradise for those who love sailing, snorkeling, kayaking, or just reading on an serene beach.

Tuna Tartare ■ Makes 2 servings • 1 cup of fresh ⅛-inch diced mango • ¼ cup olive oil • 2 teaspoons grated fresh ginger • 1 pound fresh yellowfin tuna • ¼ cup finely chopped coriander • ½ teaspoon minced jalapeño pepper • 1 ½ teaspoons wasabi powder • 1 teaspoon toasted sesame seeds • 1 tablespoon finely chopped spring onion • 1 ½ tablespoons lemon juice, plus half a lemon • Sea salt and freshly ground pepper • 1 tomato, peeled, seeded, and diced into ⅛-inch pieces • 2 teaspoons of salmon roe • Bruschetta (thin slices of French baguette, toasted and brushed with olive oil) • Balsamic reduction (optional) 1. To make ginger oil, combine the olive oil and ginger in a bowl and let stand at room temperature for at least 2 hours. Strain the oil. 2. With a very sharp knife, cut the tuna into ⅛-inch dice. 3. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the coriander and the jalapeño, tomato, wasabi, sesame seeds, spring onion, and lemon juice. Mix gently and season with salt and pepper. 4. Use a round mold or biscuit cutter that is about 1 ½ inches tall x 2 ¼ inches in diameter. Stand it in the center of a salad

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plate and fill it halfway with the diced fresh mango, then spoon on top the tuna tartar. Pressing gently, lift the mold. Repeat with the remaining portions. 5. Plate with a few leaves of salad and garnish with a teaspoon of salmon caviar, bruschetta, and balsamic reduction drizzle. Sprinkle with the remaining tablespoon of cilantro and a squeeze of lemon juice and serve immediately. Note: To make balsamic vinegar reduction, bring vinegar to a boil and then reduce heat. Simmer for about 10 minutes until the vinegar is thick and syrupy.


SMALL PLATES & SIDES

Medley of Shitakes ■ Makes 8–10 servings

Shitake Carpaccio • 2 ½ cups fresh shitake Layer shitake on top of each other and roll tightly in cling wrap. Freeze the roll. When ready to use, slice very thin.

Shitake Paté • • • • •

4 teaspoons olive oil ⅓ cup onion, minced 1 clove garlic, minced 2 sprigs fresh thyme 2 ½ cups fresh shitake

• • • •

½ cup heavy cream 3 ½ ounces cream cheese ½ cup white wine Salt and pepper

Sauté onions and garlic with thyme. When the onions are nice and golden brown, add the shitake. When the shitakes are cooked through, add the wine and simmer until dissolved. Now add the cream and cream cheese and cook until the cream cheese is totally melted. Transfer to a blender and blitz until it’s a smooth consistency. Season and taste. Transfer to a piping bag.

Braised Shitake • 4 teaspoons olive oil • 1 ¾ cup fresh shitake • 4 teaspoons white wine vinegar Add oil and then the shitake to a very hot skillet. Slightly brown the shitake; then deglaze the pan with vinegar. Remove from heat. Arrange the four types of shitake on a plate and garnish with fresh herbs such as thyme, chives, or tarragon.

Pickled Shitake • • • •

½ cup granulated sugar 1 cup white wine vinegar 1 cup water 1 bay leaf

• • • •

6 peppercorns a pinch of tumeric a pinch of diced tarragon 2 ½ cups fresh shitake

Put all ingredients except the shitake in a saucepan and bring to a simmer. Add the shitake and simmer for another 2 minutes. Pour mix into sterilized jar and cover.

Grootbos Private Nature Reserve WESTERN CAPE, SOUTH AFRICA

Built on a hillside where Africa ends and two oceans collide, Grootbos captures the magic of the Western Cape, where incredible flora blanket the coast and the “marine big five” inhabit the seas.

LEARN MORE AT NATGEOLODGES.COM OR CALL 1-888-701-5486.

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MAIN DISHES

Tutka Bay Lodge

KENAI PENINSULA, ALASKA, UNITED STATES

Nestled amid tall stands of old-growth Sitka spruces at the mouth of a miles-long fjord, Tutka Bay is a family-owned wilderness lodge with deep roots and a culinary twist. 14


MAIN DISHES

King Crab Beignets with Aioli BY CHEF KIRSTEN DIXON

Seaweed Aioli

■ Makes 24 beignets

King Crab Beignets • 6 tablespoons unsalted butter • 1 cup chicken stock • ¼ teaspoon salt • 1 cup bread flour • ¼ teaspoon freshly grated nutmeg • 4 eggs • ¾ cup Gruyère cheese, grated • 1 cup king crab lump meat • Freshly ground pepper • 1 ½ tablespoons fresh chives • ½ gallon canola or other high heat oil

• ⅓ cup mayonnaise • 2 tablespoons chopped roasted seaweed, such as nori • 2 teaspoons extra-virgin olive oil • 2 teaspoons sherry vinegar • 2 teaspoons Dijon mustard, preferably Maille • 1 small shallot, minced • Grated parmesan • Sea salt and freshly ground pepper 1. To make the aioli, combine all the ingredients in a medium bowl, seasoning to taste with salt and pepper. 2 Fill an electric deep fryer or deepsided saucepan about half way up with the canola oil. Bring the oil to 350 degrees Fahrenheit. 3. In a heavy-bottomed saucepan, combine the butter, chicken stock,

and salt and pepper, and bring this mixture to a boil. Remove the saucepan from the heat and add in the bread flour and ground nutmeg. Using a sturdy wooden spoon, stir until the dough is formed and is smooth and shiny. Return the pan to the heat and stir constantly until the mixture comes away from the sides of the pan, about 2 minutes. 4. Add the eggs, one at a time, mixing thoroughly after each addition. Add the grated cheese, pepper to taste, and the minced chives. Fold in the crabmeat. 5. Drop the dough by tablespoons into the oil. Remove the beignets with a slotted mesh spoon when they are golden brown, after 2–3 minutes. Drain them on paper towels. Sprinkle with medium-grain sea salt and grated parmesan cheese, and serve immediately with aioli.

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MAIN DISHES

Zarafa Camp

SELINDA RESERVE, BOTSWANA

Situated on a wildlife-rich lagoon in the Okavango Delta and surrounded by some 320,000 acres of protected land, Zarafa offers an intimate experience in one of Africa’s great wildernesses.

Pan-Roasted Five-Spice Duck ■ Makes 2 servings

Five-Spice Duck • 1 large duck breast • 2 tablespoons five-spice powder • 1 tablespoon olive oil • 4 stems of broccoli or rapini, blanched • 1 cob of corn boiled (or ¾ cup canned or frozen corn) • 4 peppadews, also called cherry peppers • 8 mushrooms, quartered • 3 purple basil leaves (optional) • 1 cup arugula

Carrot Ginger Puree • 4 large or 6 medium carrots • ½ inch ginger root, sliced • 2 cups milk

Chili Caramel • • • •

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1 cup palm sugar 1 cup water 3 fresh chili peppers 2 tablespoons lemon juice

Preheat oven to 400 degrees Fahrenheit. 1. Place duck breast on paper towel and pat dry. With a very sharp knife, remove all sinew. Score the skin of the duck from one corner to the other. Turn the breast 90 degrees and score again corner to corner so that you have a crisscross effect. Rub both sides with olive oil and then with five-spice powder. Set aside to infuse. 2. To make the chili caramel, heat the palm sugar and water in a small saucepan until the sugar is completely melted. Let it simmer until it starts to get thick. Halve the chili pepper lengthwise and remove the seeds. Slice very thinly and add to the caramel along with the lemon juice. 3. Cut the corn kernels from the boiled cob and set aside. 4. To make the carrot ginger puree, peel carrots and ginger and place in a small saucepan with the milk. Bring to a boil and let it simmer until the carrots are soft. Blend to a smooth puree and set aside. 5. In a cast iron (or other oven-friendly) pan, add a small amount of olive oil. When the pan begins to get hot, place the duck breast in the pan skin side down and render out the fat until the skin is nice and brown. Turn it over and then put the pan in the oven for about 7–8 minutes until the duck firms up a bit. Be sure not to overcook it—the meat should not be completely firm to the touch. 6. While the duck is in the oven, sauté the broccoli, mushrooms, and corn. Salt and pepper to taste. Heat up the puree slowly. 7. Remove the duck from the oven and let it rest on a cutting board for 5 minutes. 8. Now it’s time to assemble the plate. First start with the puree, then add the vegetables and pepperdew. Slice the duck breast into 3 pieces and place on the plate as desired. Drizzle the chili caramel over the duck and around the plate. Garnish with arugula and basil.


MAIN DISHES

Andean Quinotto ■ Makes 4–6 servings • • • • • • • •

½ cup red or tri-color quinoa ½ onion, diced 1 clove garlic, minced 1 yellow bell pepper, diced 6 ½ tablespoons heavy cream 1 ⅓ cup white wine ¼ cup parmesan cheese Salt and pepper to taste

Similar to risotto but prepared with quinoa, a grain traditionally used in the Andes, this delicious concoction can accompany a main dish—or serve as the main dish. Other vegetables, such as chopped mushrooms, zucchini, carrots, and red bell peppers can be substituted or added. 1. Cook the quinoa. (See cooking method on page 8.) Set aside. 2. In a large pan, sauté yellow bell pepper, garlic, and onions in olive oil until softened. 3. Stir in quinoa, then incorporate cream and white wine, cooking a few minutes to reduce the mixture. 4. Add parmesan cheese and salt and pepper according to taste. Serve with a garnish of fresh herbs, such as parsley or rosemary. Note: No salt or sugar should be used during the cooking of the quinoa.

Inkaterra Machu Picchu Pueblo Hotel MACHU PICCHU PUEBLO, PERU

Inkaterra Machu Picchu Pueblo Hotel is a haven of Andean charm tucked into the cloud forests just beneath the Inca citadel of Machu Picchu.

LEARN MORE AT NATGEOLODGES.COM OR CALL 1-888-701-5486.

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MAIN DISHES

The Brando

TETIAROA, FRENCH POLYNESIA

Set on a private atoll with white-sand beaches and a sparkling lagoon, The Brando is a Polynesian paradise with fascinating flora and fauna that’s anchored by an important cultural heritage. 18


MAIN DISHES

Mahi Mahi in a Basil Crust with Passion Fruit and Mango Emulsions ■ Makes 8 servings

Onion Pickles PREPARE A DAY AHEAD

• 1 ½ cup onion, sliced • 7 tablespoons honey • 10 tablespoons white vinegar • 7 tablespoons water • 10 tablespoons beetroot juice • ½ teaspoon Sichuan pepper (black and pink peppercorns may be used as a substitute) • ½ teaspoon cardamom • 1 teaspoon coarse sea salt Cut the onion into petals and put them in a mason jar. Pour the honey in a pan and let it caramelize. Deglaze with the vinegar and moisten with water. Add the Sichuan pepper, cardamom, sea salt, and beetroot juice. Bring to a boil. Pour into the mason jar with the onion petals. Cover and let stand overnight.

Basil Crust

Passion Fruit Dressing

Fish

• ½ cup passion fruit puree • 2 tablespoons sherry vinegar • ½ cup olive oil

• 8 mahi mahi fillets (5 ounces each) • ½ cup olive oil • Salt and pepper

Blend the passion fruit puree with the sherry vinegar, then emulsify with the olive oil. Mix again in the blender for 20 seconds for the perfect texture. Set aside.

Preheat oven to 350 degrees Fahrenheit. Sear the mahi mahi fillets in a pan for about 7 minutes. Transfer to a casserole dish. Roll out the basil dough and cut into rectangles sized to fit the fillets, about 2 inches by 3 inches. Place a basil crust rectangle on each fillet and cook in the oven for 3 minutes. To plate, place the fish at the center of the dish and arrange the leeks and onions decoratively around it. Drizzle the passion fruit and mango emulsions around the fish.

Mango Dressing • 1 ½ cups fresh ripe mango, cut into chunks • 4 tablespoons sherry vinegar • ½ cup olive oil • 1 tablespoon honey • 3 tablespoons cream Blend the mango. Add the sherry vinegar and emulsify with olive oil. Then stir in the cream and honey.

Crunchy Leek

• 8 ounces butter • 2 cups panko • 1 ¾ cup pureed basil

• 2 pounds of leeks • ½ cup olive oil • Salt and pepper

Blend panko, softened butter, and basil puree. Spread between two sheets of baking paper (about 3 mm thick). Chill 1–2 hours.

Cut the leeks into ¾-inch segments. Steam for 7 minutes and let cool. Pan fry the leeks with olive oil and set aside.

LEARN MORE AT NATGEOLODGES.COM OR CALL 1-888-701-5486.

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DESSERTS

Fogo Island Inn

FOGO ISLAND, NEWFOUNDLAND, CANADA

A stay at Fogo Island Inn is an invitation to experience a centuries-old island culture, from its fishing and foraging traditions to its robust heritage of art, crafts, and lilting music.

Figgy Duff

BY EXECUTIVE CHEF MURRAY MCDONALD

■ Makes 8 servings Figgy duff is a Newfoundlander dessert with roots in southern England. Figgy refers to raisins, which are used instead of blueberries in the traditional recipe. • 1 ½ cups flour* • 1 cup toasted brioche crumbs* • ½ cup butter • ½ cup honey • ½ cup molasses • 1 egg • 1 teaspoon allspice • 1 teaspoon cinnamon • 1 teaspoon ginger • 1 teaspoon salt • 1 teaspoon baking soda • ¼ cup hot water • 2 cups fresh or frozen blueberries • 8 eight-ounce preserve jars *Note: Gluten-free flour and bread crumbs may be substituted. 1. Preheat oven to 350 degrees Fahrenheit. 2. Sift flour and spices together in a medium bowl. Stir in breadcrumbs and set aside. 3. Cream butter with molasses and honey, scraping down the bowl until evenly combined. Beat in egg and scrape down the bowl again. The mixture may appear to separate, but

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it will come back together with the addition of the other ingredients. 4. Dissolve the baking soda in water and add to the molasses mixture all at once, mixing well. 5. Add dry ingredients and mix well. Fold in berries. If using fresh berries, be gentle! 6. Grease the preserve jars. Spoon mixture into jars until they are filled halfway, and seal with rings and lids. 7. Bake covered in a bain-marie filled with water for 45 minutes to 1 hour. The figgy duff is done when it is golden with a cake-like crumb, and a toothpick inserted in the center comes out clean.


DESSERTS

Cranberry Cake with Butter Sauce BY LODGE OWNER JEANNE REIMER

■ Makes 16–20 servings

Cranberry Cake • • • • • • • •

3 cups white flour 4 teaspoons baking powder ½ teaspoon salt 3 tablespoons butter 1 ½ cups white sugar 1 ½ teaspoons vanilla 1 ½ cups milk 3 cups cranberries, fresh or frozen

1. Preheat oven to 400 degrees Fahrenheit. 2. Mix the flour, baking powder, and salt in a bowl and set aside. 3. Cream together the butter, sugar, and vanilla. The mixture will not be fluffy, as the ratio of butter to sugar is not as high as in butter-based cakes. 4. Add the flour mixture to the creamed mixture, alternating with the milk. Beat after each addition, just until it is just mixed. 5. Stir in the cranberries. (If you are using large commercial cranberries, chop them up a bit.) 6. Spread the batter in a greased 9” x 13” pan. 7. Bake for 30–40 minutes, until golden brown and the top springs back when touched lightly.

Butter Sauce • ¾ cup salted butter • 1 ½ cups white sugar • ¾ cup evaporated milk or cream Combine all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Simmer for 2 minutes and remove from heat. Serve warm over each serving of cranberry cake.

Churchill Wild–Seal River Heritage Lodge MANITOBA, CANADA

A cozy wilderness lodge on the shores of the Hudson Bay, Seal River Heritage Lodge offers an incredible Arctic walking safari, allowing guests to encounter polar bears, beluga whales, caribou, and much more up close.

LEARN MORE AT NATGEOLODGES.COM OR CALL 1-888-701-5486.

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DESSERTS

Sayari Camp

SERENGETI NATIONAL PARK, TANZANIA

Sayari Camp is one of the few safari lodges permitted in the remote northern Serengeti, where migrating wildebeests make their dramatic crossing of the Mara River.

Banana Pie ■ Makes 8 servings

Sugar Paste (crust) • • • • •

1 egg 4 tablespoons sugar ½ cup butter 1 ½ cups flour Pinch of salt

1. Preheat oven to 400 degrees Fahrenheit. 2. Cream the sugar and egg. Add butter and mix a few seconds, taking care not to let the mixture get soft. Gradually incorporate the flour and salt, mixing lightly until smooth. 3. Refrigerate until it hardens, about 1–2 hours. 4. Roll out half the dough and line a pie dish with it. Prick the bottom several times with a fork. 5. Bake for about 30 minutes.

Filling • • • •

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2 cups bananas, sliced ⅓ cup sultanas 3 teaspoons castor sugar Pinch of cinnamon

1. Peel and slice the banana neatly and add cinnamon and sultanas. 2. Fill the pie crust with the mixture. 3. Brush the top of the pie with milk and sprinkle with castor sugar. 4. Place on a baking sheet and bake at 400 degrees Fahrenheit for about 40 minutes or until the pastry has a golden color.


DESSERTS

Pumpkin Bread Pudding with Bourbon Crème Anglaise and Candied Cranberries ■ Makes 8–12 servings PREPARE A DAY AHEAD

2 cups cranberries, picked over 2 cups water 1 cup brown sugar 1 cup granulated sugar and extra for coating Medium-grained organic sugar for coating

1. Begin a day ahead by placing the cranberries in a medium bowl and setting aside. Make a simple syrup by bringing the water and sugars just to a simmer. Let the syrup cool and then pour it over the cranberries. If the syrup is too hot, the cranberries will burst. Cover and refrigerate overnight. 2. The next day, drain the cranberries and toss them in small batches with scoops of the medium-grained sugar until they are well coated. Dry the cranberries on a baking sheet for a few hours. 3. Do a second toss with regular sugar and let dry another hour.

Pumpkin Bread Pudding • • • • • •

• ⅛ teaspoon ground allspice • pinch of ground cloves

1. Line a buttered 10-inch square cake pan with parchment paper and fill with the baguette cubes. 2. Whisk together the remaining ingredients until the sugars are dissolved. Pour over the bread and soak at least 1 hour. 3. Bake at 325 degrees Fahrenheit until just set, about 45 minutes. The center will be slightly puffy.

Bourbon Crème Anglaise

Candied Cranberries • • • • •

• 1 cup granulated sugar • 1 teaspoon vanilla

10 cups baguette cut into 1 ½-inch cubes 3 eggs and 1 additional yolk 1 cup roasted pumpkin puree (or canned pumpkin) 1 cup heavy cream • 1 teaspoon lemon zest 2 ½ cups whole milk • ½ teaspoon cinnamon ½ cup brown sugar • ¼ teaspoon ground ginger

• 1 vanilla bean • 2 cups whole milk • ⅓ cup granulated sugar

• 6 large egg yolks • ¼ cup bourbon

1. Split the vanilla bean lengthwise and scrape its seeds into a 2-quart saucepan. Add the pod and the milk and bring to a simmer over medium heat, stirring once or twice with a wooden spoon. 2. Meanwhile, whisk the sugar and egg yolks in a medium bowl until the mixture is pale yellow. 3. Whisk a little of the hot milk into the yolk mixture to warm it, and then slowly whisk in the rest of the milk. Pour the mixture back into the saucepan, and cook over low heat about 2 minutes, stirring and scraping the sides until it thickens enough to coat the wooden spoon and holds a trail when you run your finger across. Immediately strain through a fine-mesh sieve into a medium bowl. 4. Fill a large bowl with a few inches of ice water, then set the bowl of crème anglaise in the ice bath. Stir occasionally until cool, about 5 minutes. Stir in the bourbon. TO ASSEMBLE

Pour a small puddle of the crème anglaise in the center of a dessert plate, and place a warmed portion of the bread pudding on top. Dust with powdered sugar and garnish with candied cranberries.

Siwash Lake Wilderness Resort

BRITISH COLUMBIA, CANADA

Deep in British Columbia’s cowboy country, Siwash Lake Wilderness Resort offers flyfishing, kayaking, and miles of trails, along with a premier horseback riding experience.

LEARN MORE AT NATGEOLODGES.COM OR CALL 1-888-701-5486.

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YOUR TRIP YOUR WAY LET US DESIGN YOUR CULINARY ADVENTURE If your taste buds tend to dictate your travel plans, we’re happy to help design your dream foodie trip, whether it means focusing on a region’s culture and cuisine at one of our lodges, or simply enjoying exquisite meals in an extraordinary destination. Go wine tasting in the Barossa Valley near Adelaide, Australia, and then sample the extraordinary cuisine—while taking in phenomenal views—at Southern Ocean Lodge on Kangaroo Island. Spend your vacation among rare wildlife at Fregate Island Private in the Seychelles, where sumptuous meals come to you wherever you are: in a tree house, out on the water, or at the surf’s edge. Combine a trip to Alaska’s Kenai Peninsula with a stay a Tutka Bay Lodge, where the kitchen is open and the renowned chef gives regular cooking classes. Simply choose the lodge you’d like to visit and the culinary experience you wish to have, and we’ll tailor-make your trip! Call 1-888-701-5486 or visit natgeolodges.com/dreamtrip to get started.

Head Chef Marly Fatima prepares a meal at Reserva do Ibitipoca in Brazil.

A dish at Australia’s Southern Ocean Lodge

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Traditional Moroccan tagine


Dinner at a secluded beach at Fregate Island Private in the Seychelles

Cooking lessons at Alaska’s Tutka Bay Lodge

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National Geographic Unique Lodges | Recipe Book