Recipes

From Our Lodges Around the Globe

 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, the chefs at Fogo Island Inn can often
be found outside in their aprons, foraging for berries or
mushrooms among the rocks and bogs. 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 Tapas at Reserva do Ibitipoca

Table of Contents

■ BREAKFAST & BAKERY
Sweet Cream Biscuits with Marmalade |
THE RANCH AT ROCK CREEK, UNITED STATES 6 THREE CAMEL LODGE, MONGOLIA 10
Quinoa Pancakes |
INKATERRA LA CASONA, PERU 8
Cinnamon Sourdough Rolls |
WINTERLAKE LODGE, UNITED STATES 9
■ SMALL PLATES & SIDES ■ MAIN DISHES ■ DESSERT
Buuz: Mongolian Dumplings | King Crab Beignets with Aioli | Figgy Duff |
TUTKA BAY LODGE, UNITED STATES 14 FOGO ISLAND INN, CANADA 20
Tuna Tartare | Pan-Roasted Five-Spice Duck | Cranberry Cake with Butter Sauce |
PETIT ST. VINCENT, ST. VINCENT AND ZARAFA CAMP, BOTSWANA 16 CHURCHILL WILD–SEAL RIVER HERITAGE
THE GRENADINES 12 LODGE, CANADA 21
Andean Quinotto |
Medley of Shitakes | INKATERRA MACHU PICCHU PUEBLO HOTEL, Banana Pie |
GROOTBOS PRIVATE NATURE RESERVE, PERU 17 SAYARI CAMP, TANZANIA 22
SOUTH AFRICA 13 Pumpkin Bread Pudding |
Mahi Mahi in a Basil Crust |
THE BRANDO, FRENCH POLYNESIA 18 SIWASH LAKE WILDERNESS RESORT,
CANADA 23

■ CULINARY TRAVEL
Design Your Dream Trip 24

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BREAKFAST & BAKERY
Sweet Cream Biscuits with Marmalade
BY EXECUTIVE CHEF JOSH DRAGE
■ 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.
The Ranch at Rock Creek
Simmer for 15 minutes.
7. Transfer to a serving vessel and let cool.
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.
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BREAKFAST & BAKERY
Sweet Cream Biscuits 6. Using a circle-shaped cookie cutter
in the size of your choice, cut out
• 3 cups all-purpose flour biscuits and place on a baking sheet
• pinch of sea salt with space in between each biscuit.
• 2 tablespoons sugar 7. Brush the top of each biscuit with the
• 1 ½ tablespoons baking powder egg-cream mixture.
• 6 ounces cold unsalted butter 8. Bake for 7 minutes.
• 1 ¼ cup heavy cream 9. Rotate the baking sheet 180 degrees
• 1 egg and ½ cup heavy cream whisked and place back in oven. Bake for an
together (to brush across the top of additional 5 minutes or until golden
each biscuit) 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.
BREAKFAST & BAKERY BREAKFAST & BAKERY

Sourdough
Inkaterra La Casona Cinnamon Rolls
CUSCO, PERU BY CHEF KIRSTEN DIXON
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.
■ 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 4. Gently turn the dough out onto a floured surface and divide
• 3 eggs it in half. Roll/pat one half into a rectangle about 8 inches x
• 10 ½ ounces unsalted butter, softened 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
1. In a medium bowl, mix the starter and milk together with the open end by pinching it closed.
your hands. Add the flour, salt, and sugar and mix. One at a 5. Slice the log of dough into about 1-inch chunks. Place onto
time, stir in the eggs. Add the butter and mix well. the sheet pan, leaving enough room for the rolls to double
2. Scrape out onto a lightly oiled surface and knead for about in size. Repeat with the other half of dough. Cover the rolls
8 minutes. Roll the dough into a ball and place it into a and let rise for about 45 minutes.
lightly oiled bowl.
Quinoa Pancakes
6. Bake for about 40 minutes or until golden brown. Turn the
3. Place the bowl in a warm spot for the dough to rise until it heat down to 320 degrees and bake for about 8 minutes.
has doubled in size. Rising time will be about 2 hours.
CARAMELIZED WHITE CHOCOLATE FOR DRIZZLING
■ Makes 10–12 pancakes
Filling 1. Preheat oven to 250 degrees Fahrenheit.
• 2 eggs
• 1 ½ cups brown sugar 2. Spread one cup of chopped white chocolate over the
• ⅓ cup sugar
• 1 ½ tablespoon cinnamon bottom of a glass baking dish. Place in oven for 10 minutes.
• pinch of salt
• ½ cup dried fruit (optional) 3. Stir with a spatula, spreading the chocolate evenly over the
• 4 teaspoons vanilla extract
bottom of the baking dish. Repeat, heating the chocolate
• 4 teaspoons pisco or brandy (optional) and stirring at 10-minute intervals, until it starts to
1. Preheat oven to 350 degrees Fahrenheit.
• ½ cup milk caramelize and turns the color of peanut butter.
• 2 tablespoons unsalted butter, melted 2. Mix together all ingredients.
4. Stir in a pinch of flaky sea salt and drizzle the caramelized
• 1 cup flour 3. Line two half-sheet pans or 1 full-sheet pan with parchment chocolate onto the cinnamon rolls. Serve and enjoy!
• ⅓ cup quinoa, cooked paper. Set aside.
• 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!
Winterlake Lodge
SOUTH-CENTRAL ALASKAN WILDERNESS,
HOW TO COOK QUINOA LIKE A PERUVIAN UNITED STATES
Located along the historic Iditarod Trail, the hand-built wood cabins
1. Rinse the grains in cold water.
of Winterlake offer a beautiful base for your adventures fishing,
2. For 1 pound (2 cups) of quinoa, use a quart of water hiking, or dogsledding in Alaska’s backcountry.
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.

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SMALL PLATES & SIDES 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. 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
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.

Three Camel Lodge

and fold the opposing sides toward
• 1 cup flour the middle. Pinch them together.
• ¾ cup water Fold the remaining sides toward
• a dash of salt the center and press them into the
GOBI, MONGOLIA • 1 egg pinched dough. The buuz should look
like a square pouch, with four small
A collection of hand-crafted gers nestled in the Gobi wilderness, Three Camel Lodge holes at the corners.
celebrates the traditions of Mongolia’s nomads while seeking to preserve its awe-inspiring
surroundings.
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SMALL PLATES & SIDES SMALL PLATES & SIDES

Medley of Shitakes
Petit St. Vincent ■ Makes 8–10 servings
ST. VINCENT AND THE GRENADINES
A private isle in the Windward Islands, Petit St. Vincent is a stunning, secluded Caribbean Shitake Carpaccio
paradise for those who love sailing, snorkeling, kayaking, or just reading on an serene beach. • 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 • ½ cup heavy cream
• ⅓ cup onion, minced • 3 ½ ounces cream cheese
• 1 clove garlic, minced • ½ cup white wine
Braised Shitake
• 2 sprigs fresh thyme • Salt and pepper • 4 teaspoons olive oil
• 2 ½ cups fresh shitake • 1 ¾ cup fresh shitake
• 4 teaspoons white wine vinegar
Sauté onions and garlic with thyme. When the onions are
nice and golden brown, add the shitake. When the shitakes Add oil and then the shitake to a very hot skillet. Slightly
are cooked through, add the wine and simmer until dissolved. brown the shitake; then deglaze the pan with vinegar.
Now add the cream and cream cheese and cook until the Remove from heat.
cream cheese is totally melted. Transfer to a blender and blitz

Tuna Tartare
Arrange the four types of shitake on a plate and garnish with
until it’s a smooth consistency. Season and taste. Transfer to a
fresh herbs such as thyme, chives, or tarragon.
piping bag.

■ Makes 2 servings Pickled Shitake

• 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
• ½ cup granulated sugar • 6 peppercorns
• 1 cup white wine vinegar • a pinch of tumeric
• 1 cup water • a pinch of diced tarragon
• 1 bay leaf • 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.
plate and fill it halfway with the diced fresh mango, then
spoon on top the tuna tartar. Pressing gently, lift the mold.
Grootbos Private Nature Reserve
Repeat with the remaining portions. WESTERN CAPE, SOUTH AFRICA
Built on a hillside where Africa ends and two oceans collide, Grootbos captures the
5. Plate with a few leaves of salad and garnish with a teaspoon
of salmon caviar, bruschetta, and balsamic reduction drizzle. magic of the Western Cape, where incredible flora blanket the coast and the “marine big
five” inhabit the seas.
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.

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MAIN DISHES
King Crab Beignets with Aioli
BY CHEF KIRSTEN DIXON
■ 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
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.
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Seaweed Aioli
• 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 deep-
sided 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,
MAIN DISHES
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.
MAIN DISHES MAIN DISHES

Andean Quinotto
Zarafa Camp ■ Makes 4–6 servings
SELINDA RESERVE, BOTSWANA
• ½ cup red or tri-color quinoa
Situated on a wildlife-rich lagoon in the
Okavango Delta and surrounded by some • ½ onion, diced
320,000 acres of protected land, Zarafa offers • 1 clove garlic, minced
an intimate experience in one of Africa’s great • 1 yellow bell pepper, diced
wildernesses. • 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.

Pan-Roasted Preheat oven to 400 degrees Fahrenheit.

1. Place duck breast on paper towel and pat dry. With a
3. Stir in quinoa, then incorporate cream and white wine,
cooking a few minutes to reduce the mixture.

Five-Spice Duck 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
4. Add parmesan cheese and salt and pepper according to
taste. Serve with a garnish of fresh herbs, such as parsley
or rosemary.
a crisscross effect. Rub both sides with olive oil and then
■ Makes 2 servings with five-spice powder. Set aside to infuse. Note: No salt or sugar should be used during the cooking of
the quinoa.
Five-Spice Duck 2. To make the chili caramel, heat the palm sugar and water
in a small saucepan until the sugar is completely melted.
• 1 large duck breast Let it simmer until it starts to get thick. Halve the chili
• 2 tablespoons five-spice powder pepper lengthwise and remove the seeds. Slice very thinly
• 1 tablespoon olive oil and add to the caramel along with the lemon juice.
• 4 stems of broccoli or rapini, blanched 3. Cut the corn kernels from the boiled cob and set aside.
• 1 cob of corn boiled (or ¾ cup canned or frozen corn) 4. To make the carrot ginger puree, peel carrots and ginger
• 4 peppadews, also called cherry peppers and place in a small saucepan with the milk. Bring to a
• 8 mushrooms, quartered boil and let it simmer until the carrots are soft. Blend to a
smooth puree and set aside.
• 3 purple basil leaves (optional)
• 1 cup arugula 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
Carrot Ginger Puree 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
• 4 large or 6 medium carrots the duck firms up a bit. Be sure not to overcook it—the
• ½ inch ginger root, sliced meat should not be completely firm to the touch.
• 2 cups milk 6. While the duck is in the oven, sauté the broccoli,
mushrooms, and corn. Salt and pepper to taste. Heat up
the puree slowly.
Chili Caramel 7. Remove the duck from the oven and let it rest on a cutting
•
•
1 cup palm sugar
1 cup water
board for 5 minutes.
8. Now it’s time to assemble the plate. First start with the
Inkaterra Machu Picchu Pueblo Hotel
• 3 fresh chili peppers puree, then add the vegetables and pepperdew. Slice MACHU PICCHU PUEBLO, PERU
the duck breast into 3 pieces and place on the plate as Inkaterra Machu Picchu Pueblo Hotel is a haven of Andean charm tucked into the cloud forests just
• 2 tablespoons lemon juice desired. Drizzle the chili caramel over the duck and around beneath the Inca citadel of Machu Picchu.
the plate. Garnish with arugula and basil.

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MAIN DISHES 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.
Passion Fruit Dressing
• ½ cup passion fruit puree
• 2 tablespoons sherry vinegar
• ½ cup olive oil
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.
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.
Fish
• 8 mahi mahi fillets (5 ounces each)
• ½ cup olive oil
• Salt and pepper
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.

Basil Crust Crunchy Leek

The Brando
• 8 ounces butter
• 2 pounds of leeks
• 2 cups panko
• ½ cup olive oil
• 1 ¾ cup pureed basil
• Salt and pepper
TETIAROA, FRENCH POLYNESIA Blend panko, softened butter, and basil
Cut the leeks into ¾-inch segments.
Set on a private atoll with white-sand beaches and a sparkling lagoon, The Brando is a puree. Spread between two sheets of
baking paper (about 3 mm thick). Chill Steam for 7 minutes and let cool. Pan
Polynesian paradise with fascinating flora and fauna that’s anchored by an important 1–2 hours. fry the leeks with olive oil and set aside.
cultural heritage.
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DESSERTS DESSERTS

Cranberry Cake with

Fogo Island Inn Butter Sauce
FOGO ISLAND, NEWFOUNDLAND, CANADA BY LODGE OWNER JEANNE REIMER
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.
■ 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
Butter Sauce
• 1 ½ cups milk
• 3 cups cranberries, fresh or frozen • ¾ cup salted butter
• 1 ½ cups white sugar
1. Preheat oven to 400 degrees Fahrenheit. • ¾ cup evaporated milk or cream
2. Mix the flour, baking powder, and salt in a bowl and set
aside. Combine all ingredients in a saucepan and bring to a boil
over medium heat, stirring constantly. Simmer for 2 minutes
3. Cream together the butter, sugar, and vanilla. The mixture
Figgy Duff
and remove from heat. Serve warm over each serving of
will not be fluffy, as the ratio of butter to sugar is not as cranberry cake.
high as in butter-based cakes.
4. Add the flour mixture to the creamed mixture, alternating
■ Makes 8 servings with the milk. Beat after each addition, just until it is
just mixed.
Figgy duff is a Newfoundlander dessert with roots in
southern England. Figgy refers to raisins, which are used 5. Stir in the cranberries. (If you are using large commercial
instead of blueberries in the traditional recipe. cranberries, chop them up a bit.)
• 1 ½ cups flour* 6. Spread the batter in a greased 9” x 13” pan.
• 1 cup toasted brioche crumbs* 7. Bake for 30–40 minutes, until golden brown and the top
• ½ cup butter springs back when touched lightly.
• ½ cup honey
• ½ cup molasses
• 1 egg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon salt
4. Dissolve the baking soda in water and add to the molasses
• 1 teaspoon baking soda mixture all at once, mixing well.
• ¼ cup hot water
5. Add dry ingredients and mix well. Fold in berries. If using
• 2 cups fresh or frozen blueberries fresh berries, be gentle!
• 8 eight-ounce preserve jars
6. Grease the preserve jars. Spoon mixture into jars until they
*Note: Gluten-free flour and bread crumbs may be are filled halfway, and seal with rings and lids.
substituted.
7. Bake covered in a bain-marie filled with water for 45
1. Preheat oven to 350 degrees Fahrenheit. minutes to 1 hour. The figgy duff is done when it is golden
with a cake-like crumb, and a toothpick inserted in the
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
center comes out clean.
Churchill Wild–Seal River Heritage Lodge
bowl until evenly combined. Beat in egg and scrape down
MANITOBA, CANADA
the bowl again. The mixture may appear to separate, but A cozy wilderness lodge on the shores of the Hudson Bay, Seal River Heritage Lodge offers an incredible Arctic
it will come back together with the addition of the other walking safari, allowing guests to encounter polar bears, beluga whales, caribou, and much more up close.
ingredients.

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DESSERTS DESSERTS

Pumpkin Bread • 1 cup granulated sugar

• 1 teaspoon vanilla
• ⅛ teaspoon ground allspice
• pinch of ground cloves
Sayari Camp Pudding with Bourbon 1. Line a buttered 10-inch square cake pan with parchment

Crème Anglaise and

SERENGETI NATIONAL PARK, TANZANIA paper and fill with the baguette cubes.
Sayari Camp is one of the few safari lodges permitted in the remote northern Serengeti, 2. Whisk together the remaining ingredients until the sugars

Candied Cranberries
where migrating wildebeests make their dramatic crossing of the Mara River. 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.

■ Makes 8–12 servings

Candied Cranberries
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
Banana Pie
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
■ Makes 8 servings they are well coated. Dry the cranberries on a baking
sheet for a few hours.
Sugar Paste (crust) 3. Do a second toss with regular sugar and let dry another hour.
• 1 egg
• 4 tablespoons sugar
• ½ cup butter
Pumpkin Bread Pudding
• 1 ½ cups flour • 10 cups baguette cut into 1 ½-inch cubes
• Pinch of salt • 3 eggs and 1 additional yolk
• 1 cup roasted pumpkin puree (or canned pumpkin)
1. Preheat oven to 400 degrees Fahrenheit. • 1 cup heavy cream • 1 teaspoon lemon zest
2. Cream the sugar and egg. Add butter and mix a few • 2 ½ cups whole milk • ½ teaspoon cinnamon
seconds, taking care not to let the mixture get soft. • ½ cup brown sugar • ¼ teaspoon ground ginger
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 1. Peel and slice the banana neatly and add cinnamon and
bottom several times with a fork. sultanas.
Bourbon Crème Anglaise
• 1 vanilla bean • 6 large egg yolks
• 2 cups whole milk • ¼ cup bourbon
• ⅓ cup granulated sugar
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
5. Bake for about 30 minutes. 2. Fill the pie crust with the mixture.
3. Brush the top of the pie with milk and sprinkle with
Filling castor sugar.
4. Place on a baking sheet and bake at 400 degrees
Wilderness
•
•
2 cups bananas, sliced
⅓ cup sultanas
Fahrenheit for about 40 minutes or until the pastry has a
golden color. Resort
• 3 teaspoons castor sugar BRITISH COLUMBIA, CANADA
• Pinch of cinnamon Deep in British Columbia’s cowboy country,
Siwash Lake Wilderness Resort offers fly-
fishing, kayaking, and miles of trails, along with
a premier horseback riding experience.

22 LEARN MORE AT NATGEOLODGES.COM OR CALL 1-888-701-5486. 23

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.

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

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

A dish at Australia’s Southern Ocean Lodge Traditional Moroccan tagine Cooking lessons at Alaska’s Tutka Bay Lodge

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