We’re still knee deep in snow, even as our daylight hours grown longer in March. In this bright sun, twinkling like diamonds on the beautiful white snow, our energy is picking up after the long winter! Now I turn my attention to this next B&B season, and among my first thoughts: “What will everyone want for breakfast this summer?” (I love to eat and bake, so of course my attention goes first to recipes and yummy bites!)
Here are a couple of new highlights to our breakfast buffet, and my recipe for a favorite that gets raves from our guests.
Eating local, getting your fiber, and loving it: You may already know that our Mat-Su Valley is the farm belt of Alaska. In our cold soils and short season, our farmers grow Yukon Gold potatoes, very sweet carrots, and other massive root vegetables. This year, we’re debuting a new breakfast veggie scramble including potatoes, sweet potatoes, carrots, rutabagas, parsnips, onions, as well as some local kale and spinach, with light spices. Now that’s a way to enjoy a delicious medley, while getting your fiber, vitamins and antioxidants, too!
Perk up your cup! We serve locally-roasted Kaladi Coffee. It’s a rich, full-bodied, low-acidity blend that is sought-after by Alaskans, who drink more coffee per capita than anyone else in the U.S. Must be the long, dark winters, and how hard we go go go during our long summer days, too! This year, at the coffee bar in the Dining Hall, we’re adding an array of syrups and creamers besides traditional Half and Half, so you can dress up your coffee any way you like.
For healthful choices before you head out for your adventures, choose our Greek yogurt bar with add-ins such as hemp seeds, nuts, granola, mixed berries, bananas, craisins or raisins. Oatmeal is a great way to start an Alaskan morning that still has a little chill, and add in your favorite mix-ins. Each day we offer fresh fruit as well.
Besides the “regulars” such as bacon and eggs, on my breakfast buffet, you’ll find Anchorage-made Reindeer Sausage, my sourdough or blueberry pancakes, and the jams, jellies and syrups from the flowers and berries I’m blessed to have on our land. I make my own strawberry jam, red currant jelly, black currant syrup, wild rose syrup, low bush cranberry jelly, and raspberry jam, as well as Rhubarb Sauce that you’ve got to try on toast or pancakes.
Rhubarb grows so enormous in our cooler climate (as you can see in the image to the left)! Guests have consistently raved about my Rhubarb Coffee Cake. If you’d like to try making it at home, here’s the recipe:
Alaska Garden Gate Rhubarb Coffee Cake
- 3 c. sliced rhubarb
- ¼ c. butter
- 1/4 c. brown sugar
- ¾ c. sugar
- ¼ c. butter
- 1 egg
- ½ c. milk
- 1 ½ c. sifted flour
- 2 t. baking powder
Preheat oven to 375 degrees. Melt butter and pour into a cake pan. Add brown sugar and place sliced rhubarb in a single layer, close together, pressed into the butter/brown sugar mix.
Mix together the egg, butter, and milk, then mix in dry ingredients, just stirring until mixed. Pour over the fruit in the bottom of the pan and bake 25-35 minutes until done in the middle. After bringing it out of the oven, let it sit for a few minutes. Then place a plate or platter over the pan, and turn upside down onto your plate or platter. Keep the cake pan on it for a moment to allow all the sauce and rhubarb to settle out onto the cake.
Delicious served warm with fresh, cold whipped cream, or room temperature. I cut it into narrow pie-slice shapes, or you can just cut it in squares.