Breakfast at the The Lodge – Metro US

Breakfast at the The Lodge

Island Lake Lodge, a luxurious and secluded ski resort in the heart of the Cedar Valley in Fernie, B.C., is renowned for its pristine surroundings, snowcat-skiing operation, and gourmet restaurant.

Recently added to National Geographic Traveler magazine’s “Stay List 2009” hotel guide, Island Lake Lodge effortlessly melds comfort and elegance, offering gourmet meals that have earned their restaurant a distinctive reputation.

The culinary philosophy of the chefs at Island Lake Lodge is creating distinctive dishes using fresh, local, and organic ingredients. In Island Lake Lodge: The Cookbook, writer Keith Liggett brings the best of the Lodge’s daily menu into your home.

Whitecap offered Metro these two recipes to get you started:

Star Anise French Toast
In France, French toast is called pain perdu, or “lost bread,” and it’s a good use for stale bread. In fact, the drier the bread, the more egg it absorbs and the moister the French toast. If you don’t have star anise, substitute 1 tsp cinnamon, in which case you don’t need to infuse the egg mixture overnight but can use it immediately. Recipe by Chef Johanne Ratthe.
Serves 4–6

• 6 eggs
• 1 cup milk
• 1 Tbsp granulated sugar
• 2 whole star anise
• Pinch salt
• 6 slices stale bread
• Softened butter or canola oil for frying
• Maple syrup to serve

In a shallow bowl, whisk together eggs, milk, sugar, star anise, and salt. Refrigerate, covered, for at least 8 hours or overnight for flavours to infuse.

Just before serving, dip bread slices in egg mixture until thoroughly soaked. Heat a large greased non-stick skillet over medium heat; cook bread slices, in batches, for about 3 minutes on each side or until golden brown. Serve with maple syrup.

Oatmeal Jam Cookies
Oatmeal’s not just for breakfast any more. Drizzle these cookies with white chocolate to give them a fancier look. Use your favourite jam. Recipe by Chef Kerri Maier.
Makes about 24 cookies

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 butter, softened
• 1 egg
• 1/2 tsp vanilla
• 1 cup rolled oats
• 1/4 cup jam
• 2 oz good-quality white chocolate (optional)

Preheat the oven to 350°F. Line a large baking sheet with parchment paper. In a small bowl, whisk together flour, baking powder, baking soda, and salt.

In a medium bowl, beat together granulated sugar, brown sugar, and butter until fluffy. Beat in egg and vanilla.

Beat in flour mixture until well combined. Stir in oats. If dough is a bit too wet, add a little more flour, or refrigerate dough for 30 minutes.

Form dough into 1-inch balls. Arrange 2 inches apart on prepared baking sheet. Make an indentation in top of each ball, then fill each indentation with jam. Bake for 9–13 minutes or until golden brown. Let cookies cool on baking sheet for 5 minutes. Remove cookies with a spatula. Let cool completely on wire racks.

In a small heatproof bowl set over a saucepan of simmering water, melt chocolate until almost smooth. Remove bowl from the heat. Stir chocolate until smooth. With the tines of a fork, drizzle chocolate evenly over cookies. Set aside until chocolate sets.

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