Oh, the sights we’ve seen. But I will start at the beginning. I flew into Anchorage on June 9th. It was 10:30 at night and still light. I have yet to see a complete sunset. We spent the first two nights in Anchorage at The House of Jade, a lovely bed and breadfast with equally lovely hosts.
This is the entrance to the bed and breakfast. The flowers here are enormous. I’m not sure if it is because of the amount of sunshine that they receive or if it is because they need to be hardy to survive the harsh winters.
This is our talented hostess Dee in the middle with Tulin and me. On the first morning we were there, she and her husband Yves served 16 people a multicourse breakfast effortlessly.
We were served fresh fruit with yogurt sauce, coffee cake, reindeer sausage, hash brown potatoes and quiche. It was the perfect way to start the day.
Dee shared two of her recipes with me. Her Apple Cranberry Coffee Cake and Alaska House of Jade Broccoli Quiche are both worthy of sharing and perfect for a crowd.
APPLE CRANBERRY COFFEE CAKE FROM ALASKA HOUSE OF JADE
Spray bundt pan with cooking spray. Preheat oven to350 degrees.
1 tablespoon butter or marganine
1 Granny Smith apple, diced
2/3 cup dried cranberries (soak them in hot water for about 10 minutes first – then drain and pat dry)
1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
2 cups plus 2 tablespoons sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
6 tablespoons soft butter or margarine
1 cup firly packed brown sugar
2 teaspoons cinnamon
1 cup pecans, chopped
Melt 1 tablespoon butter in sauce pan, add apple and cranberries. Saute until tender (about 5 minutes). Set aside.
Cream shortening, sugar and vanilla. Add eggs, beating after each addition. Sift flour, baking powder, salt and soda together. Add to creamed mixture alternately with sour cream. Spread 1/2 batter in prepared 10 inch bundt pan.
Cream 1/2 cup butter or margarine, brown sugar and cinnamon together. Add nuts and apple-cranberry saute and mix well. Dot batter in pan evely with half of nut mixture. Cover with remaining batter and top with remaining nut mixture. Bake at 350 degrees about 45 minutes or until toothpick comes out clean. Do not overbake.
Remove from oven and let cool for 10 minutes then invert onto plate then carefully invert one more time onto serving platter so the nut side is on top.
ALASKA HOUSE OF JADE BROCCOLI QUICHE
3 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
3 to 4 cups chopped fresh broccoli
3 to 4 cups shredded mozzarella cheese
1/2 to 1 cup Mexican style cheese or cheddar cheese
12 eggs, well beaten
3 cups milk
1 1/2 cups half and half
salt to taste
fresh ground black pepper to taste
dash to 1/4 tsp nutmeg
1 Tbls Dijon mustard
Preheat oven to 350 degrees F.
Over medium-low heat melt butter in a large sauce pan. Add onions, garlic and cook slowly, stirring occasionally until soft.
Blanch broccoli in a large pan of boiling water for 3 to 4 minutes and drain.
Spoon vegetables into 9 x 13 inch pan that has been sprayed with Pam.
Combine eggs and milk and whip; then add cheese and seasonings. Stir in onion, garlic and the butter you cooked them in. Pour egg mixture over vegetables. Bake in preheated oven for 30 to 40 minutes, or until center has set.
Note: You can substitute any vegetables you prefer – or any meats such as ham or sausage.