Garden Gate Spring/Summer Recipes


Alaska B and B guests enjoying breakfast

Cappucino Hazelnut Quick Bread
By Karen Harris, Alaska Garden Gate B&B

 

A delicious and deep-flavored bread that coffee-lovers love to love. Almost like biscotti, without the dunking.
Also a good way to use up leftover coffee.


2 c. flour       2 t. oil
3/4 c. sugar        1 egg, beaten
1 t. salt            1 c. strong coffee
4 t. baking powder   1 c. chopped hazelnuts
Preheat oven to 375.


Mix all ingredients just until fully mixed.
Turn into a greased loaf pan and bake 40 minutes.

 

Orange Peel Poppyseed Sweet Bread
By Karen Harris, Alaska Garden Gate B&B

 

*It is colorful and serves beautifully. Use a zester or
julienne the orange rind into curly strips for the top.


2 c. flour       2 t. oil
3/4 c. sugar        1 egg, beaten
1 t. salt           1 c. orange juice
4 t. baking powder    Half of an orange rind, chopped or zested
Preheat oven to 375.


Mix all ingredients just until fully mixed.
Turn into a greased loaf pan and bake 40 minutes.

 

Rhubarb Sauce
By Karen Harris, Alaska Garden Gate B&B

 

So easy, make it in a few minutes while preparing breakfast. Excellent on soudough pancakes or even reduced further to a jam on biscuits.


3 stalks of rhubarb
¾ c. sugar or to taste


Chop rhubarb stalks to ½ inch pieces, place in a nonstick saucepan, add sugar, cover and heat gently to a boil. Cook until rhubarb is past “stringy” to a smooth sauce in a pretty pink color. Cool slightly and serve.

 

Copper River Red Salmon – Fast Baked with Indian Chutney
By Karen Harris, Alaska Garden Gate B&B

 

Get a fresh, deeply colored Copper River Red Salmon fillet or piece and cook it that night for maximum freshness. Salmon should not taste “fishy” if you get it fresh off the plane to your grocer. The flesh should be firm, similar to beef or chicken—not mushy. If it’s skin on, that’s fine. Spray a baking dish with nonstick cooking spray. Heat oven to 400 degrees. Place fish skin side down in the dish. Grind a little sea salt or Kosher salt over the fillet. Don’t worry about bones. It’s not worth the time to pull them with pliers before cooking the fish. They are easily removed after baking. Most people overcook salmon. If it flakes apart when gently prodded with a fork, it is done, after about 20 minutes of baking per pound, depending on its thickness. Serve immediately with a rice pilaf and steamed green beans or edamame. Add a spoonful of sweet, tangy Indian chutney (store bought is fine) to dip a forkful of salmon and rice into.

 

Green bean, red pepper and hazelnut salad
By Karen Harris, Alaska Garden Gate B&B

 

Colorful and tasty, this is a favorite for a light summer dinner salad.

3 c. fresh green beans
1/2 c. diced red pepper
1/4 c. sliced hazelnuts
1 T. hazelnut oil

 

Snap the ends off the beans and rinse. Mix beans, pepper, hazelnuts, and toss with hazelnut oil, which can be found in the baking aisle of most grocery stores or near the vegetable oils.

 

Beet, New Potato & Cucumber Salad
By Karen Harris, Alaska Garden Gate B&B

 

A delicious and colorful summer salad with unexpected pairings!

 

6 whole beets, medium size
6 baby red or small non-waxy potatoes
2 medium cucumbers
1 T. stoneground mustard
2 T. cider vinegar
1 T. sugar
1/2 t. salt
2-3 red lettuce, Bibb or escarole leaves

 

Boil beets until a tender when stuck with a fork. Drain and cool. Boil potatoes, skin on. Add a teaspoon of vinegar to the water if using red potatoes to retain bright color. When firm but cooked, drain and cool. Dice cucumber, skin on, into 1/2 inch cubes. When beets are no longer too hot, slip off their skins, rince and let dry on paper towels. Slice to 1/4 inch thick rounds. Slice potatoes to 1/4 inch thick rounds, keeping them away from staining color of the beets. On a plate arrange lettuce leaves on the plate. Arrange the beet slices, then potato slices on top of the beets, then place the cucumbers in a pile on top of potatoes. Drizzle the dressing over the top and serve before the beet color bleeds. Serves 4-6.

 

Hatcher Pass Blueberry Cookies
By Karen Harris, Alaska Garden Gate B&B

 

This is my Alaska version of the good ol’ oatmeal raisin cookie, using dried blueberries picked from the mountains in Hatcher Pass.

 

1 c. butter
1 c. brown sugar, packed
1 c. white sugar
2 eggs
1 t. vanilla
1 1/2 c. flour
1 t. baking powder
1 t. salt
3 c. oatmeal
1 c. dried blueberries

 

Preheat oven to 350 degrees. Cream butter and sugars. Add egg and vanilla and mix. Add all dry ingredients and mix. Make 1/4 c. balls of dough and flatten slightly on cookie sheets. Bake 12-16 minutes or until slightly brown. Makes 2 dozen large cookies or 4 dozen smaller cookie.