The Best of Lodge and Trail

This cookbook was in part a fund raising project for Cross Country, Alberta. The Best of Lodge and Trail, Favourite Recipes from Alberta and the Canadian Rockies, gives you a unique opportunity to sample a bit of a broad spectrum of recipes from well established places such as The Rocky Mountain Lodges + Resorts, Purcell Lodge, Emerald Lake Lodge, Lake O'Hara Lodge and the Skokie Lodge. 

Printed in 1994 the recipes entice and may hold their place on culinary tables around the world, at home, or in restaurants, with very few alterations. It's 11 chapters, 127 pages, of regional cuisine. Whether or not you ski, or are a purveyor of the great outdoors the recipes are diverse. Offering meat, vegetable, savoury and sweet dishes plus there is even a Iced & Warming drinks chapter; which has a recipe called Heat of the Night. This one is definitely going on our cocktail list to try. 

Although the Date Loaf is tempting the Chocolate Beet Cake is very enticing. Since Valentine's Day is upon us I thought I would share that recipe from the book.

Chocolate Beet Cake

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1 1/2 cups granulated sugar

2 large eggs

19 oz. canned beets (drained and puréed in blender)

6 tablespoons cocoa

1 3/4 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon vanilla

Prepare one 9-inch cake pan with buttered parchment paper.

In a small bowl, combine cocoa, flour, baking soda and salt.

In a large mixing bowl, cream together the beets and sugar until well incorporated. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Bake in 350ºF oven for 25 minutes. Cool for 10 minutes before setting out in wire rack to cool completely.

Slightly exotic in a herbal way however if you can find some rose hips perhaps you may enjoy this recipe too.  

Nyponsoppa (Rose Hip Soup)

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2 cups rose hips (blossom ends and stems removed)

1/4 cup wildflower honey

1/8 teaspoon almond extract

1 tablespoon potato flour

8 cups water

1/4 cup almond (slivered and roasted)

In a large kettle or pot, boil rose hips in water for 2 hours. Stir in sugar to dissolve.

Transfer about 1/4 cup of soup into a cup and add potato flour. Smooth into a paste. Slowly add back to the pot and simmer until thickened slightly.

Remove soup from heat. Stir in almond extract and garnish with slivered almonds.

Have a Happy Valentine's Day everyone! - JD  

  

A Honey Of A Cookbook

Lately I have been spreading honey on my toast. I blame the warmer weather. The cascading amber drizzling down over a piece of buttered toast is nature's purest foods. A sight that delights and sweetens things along the way. 

This is the second cookbook I have regarding honey and what makes this one unique is that was put together by the Alberta Beekeepers Association circa 1982. At the time of printing this book Alberta produced 40 percent of Canada's honey. I am interested to know what that figure may be now. 

The book is presented in a flip notepad style with few coloured photographs reminiscent of their era. The 7 chapters cover everything from beverages, salads, dressings, meat, vegetables, breads, muffins, desserts and sweets. The book has a 4 page chapter on starting your day right with a few simple recipes. There is a one page information page on buying honey, storing honey, using honey and substituting honey. Some interesting recipes to note are Banana Eggnog, Tomato Bread, Honey Marinade, Pineapple Bran Loaf, Peas with a Difference, that is the recipe's title, Coffiesta Sauce and Honey Carrot Pudding! And on that note I will share a simple however classic recipe that is always a favourite... the Alberta Honey Tarts. - JW 

Alberta Honey Tarts

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2 eggs, beaten

125ml (1/2 cup) Alberta honey

125ml  (1/2 cup) raisins

25ml (2 tablespoons) softened butter

25 ml (2 tablespoons) cream

5 ml (1 teaspoon) vanilla

Combine honey, raisins, eggs, butter, cream and vanilla.

Spoon in tart shells.

Bake in a 180ºC (350ºF) oven for 10 minutes. Reduce heat to 160ºC (325ºF) and bake another 10 to 15 minutes or until filling is set.

Makes 24 tarts.