HAVE A QUESTION?:  Phone us from anywhere in Canada or the U.S. on our Toll Free Number: 1(877) 363-7525 or e-mail us at emerlake@telus.net Are you OVERSEAS or want to check availability OUTSIDE REGULAR BUSINESS HOURS? CLICK HERE TO CHECK ROOM AVAILABILITY     (Reservations can be made on the calendar site)
	Our Cuisine Vanilla Anise Waffles with Sugared Blueberries & Strawberries COOKING CLASSES - we will be offering cooking classes in November 2004 and in the spring of 2005. Three types of classes will be offered: those geared to couples, to current bed & breakfast operators, and to single people who suddenly find themselves having to cook. Specific dates will be posted by the end of June. Click on the "Cooking Classes" button to view specifics. Call us at the number below if you would like to reserve a space. Emerald Fruit & Candied Ginger in Ginger Wine
	BREAKFASTS TO REMEMBER Emerald Lakes takes pride in transforming breakfast from a dull, lackluster meal into one which is truly memorable. "Lobster Eggs Benedict with Lime Hollandaise" *,  "Vanilla Anise Waffles with Sugared Blueberries & Strawberries", our special "Mango Bread with Maple Butter" and "Creamed Eggs and Smoked Salmon in Brioche with Asparagus" are just a few of the dishes offered. We try to develop dishes which will delight every taste and every dietary requirement. Just let us know in advance the type of dish you would like (or not like). For example, if you are crazy about pears or maybe papaya, I would be happy to develop a special dish just for you! No special preference?.......you can just say "Surprise me!" * Surcharge applies. Creamed Eggs and Smoked Salmon in Brioche with Asparagus   Emerald Lakes Mango Bread with Maple Butter & Melons Lemon Ice Chocolate Snowflake Waffles & Bananas with Banana Liqueur Laced Maple Syrup Berries in Cinnamon Liqueur with Gold Leaf Lobster Eggs Benedict with Lime Hollandaise * *Served only with advance notice with $20 surcharge for two people. The Firefighter's Breakfast (Filet, Ham, Maple Sausage, Deep Fried Egg & Grilled Tomato Halves) FOR PROTEIN LOVERS Now some of you out there may be saying.......fruit and sweet stuff, ugh......I want some MEAT! The dish above was first served to a firefighter and his wife who works in Emergency Services. They loved it....if you think you would, just ask for "The Firefighter's Breakfast"! Every time I have a new guest, I try and develop a new dish. The truth is that my guests inspire me. Just tell me the general category you would like and I will see what I can do! Chocolate Pate with White Chocolate Rum Sauce   Banana Custard Decadence SPECIAL ARRANGEMENTS FOR SPECIAL OCCASIONS Emerald Lakes prides itself on its personalized service. If you are celebrating a special occasion such as a birthday, anniversary, honeymoon, engagement, etc, let us know and we will prepare something memorable for your stay. It's his/her birthday? ................ What if prior to your arrival, the cake shown below was delivered to the restaurant where you will have dinner? This white sponge cake layered with meringue and almonds, spread between the layers with brandied apricot jam, and finally drizzled with caramelized sugar and decorated with caramelized physalis would be brought to the table after your main meal. She/he is not fond of meringue but adores chocolate?.........we would make sure that her/his chocolate creation was equally impressive. Just let us know when you order the "Birthday Package" how you would like to surprise that special person! Brandied Apricot Glaze Meringue Cake with Caramelized Physalis A bottle of champagne in a silver champagne bucket, a dozen long stemmed yellow roses in a silver vase, a coconut birthday cake in the shape of running shoes, his favorite decadent dessert, the diamond engagement ring at the bottom of her sherbet glass protected by a dome of caramelized sugar.........let us delight your loved one in an unforgettable way! Please see our "Packages" page for details. ONE HUNDRED HEARTS Since many people choose us because they want to share something special with a loved one, we decided to make heart cakes in a number of gourmet flavors. The "Coffee Macadamia Nut Heart with Candied Violets and Gold Leaf" is the first in this series. We are not sure what the next one will be.....perhaps a Black Forest Heart (double chocolate layers with kirsch marinated cherries, whipped cream, and chocolate shavings), or a decadent Coconut Heart which takes one week to make. Or it could be an Orange Heart or a an intensely Vanilla Heart.........just let us know his or her favorite flavor!                              RECIPES CHERRY ALMOND BREAD: CHERRY ALMOND BREAD This is a great basic recipe for any firm fruit (mango, nectarines, firm peaches). We make this recipe in summer with cherries and almonds and in the fall with fruits from our garden (pears & pecans or plums, diced candied ginger, and walnuts). It freezes very well. To defrost, wrap it in tinfoil, seal well, and place in a warm oven for 1 ½ hours. We use the simmering oven of our AGA (cast iron 4 oven British stove). These can be baked as a loaf or as small cakes. We serve two slices or one mini cake per person with whipped cream and a garnish (two attached cherries in the summer; orange or kiwi slices in autumn or winter). This is a great way to preserve an abundant crop for enjoyment when snow covers the ground. A. Sift together: 2 cups flour 1 ½ cups sugar 2 teaspoons baking soda 2 teaspoons cinnamon ½ teaspoon salt B. Beat together: 3 eggs ¾ cup oil Mix together mixture A and B. Add & stir till evenly distributed: 2 cups pitted whole cherries ½ cups lightly toasted whole almonds, roughly chopped ½ cup raisins (you can soak these in kirsch if you are feeling energetic) Bake at 350 F in either nonstick (or greased and floured) loaf pans or in small 4 inch diameter cake pans until a skewer inserted in the middle comes out clean. Cool 10 minutes then remove from pans. Wait till fully cooled to freeze.   LOBSTER EGGS BENEDICT LIME HOLLANDAISE: “Lobster Eggs Benedict Lime Hollandaise” 2 small Lobster Tails, defrosted Chicken bouillon to cover tails ½ cup (1 stick) butter 4 English muffins 4 eggs yolks 2 Tbs Mayonnaise 2-3 Tbs. fresh lime juice ½ cup shredded Swiss cheese ¼ tsp. salt 2 Tomatoes Dash of pepper 2 tsp. Parmesan cheese Pinch of Salt & Pepper 4 poached eggs Parsley for garnish Pinch of Paprika 1) Poach lobster tails in chicken bouillon slowly until cooked through 2) Remove meat from shell, discard shell, and tear meat apart 3) Split English muffin in to spread one side with mayonnaise 4) Sprinkle four of the halves with shredded Swiss cheese and toast till cheese melted. Keep warm. 5) Cut off tops of tomatoes using saw tooth design. Remove top, sprinkle larger bottom with salt, pepper and 1 tsp. Parmesan cheese each. 6) Grill tomatoes till cheese melted and a bit softened. Keep warm. Hollandaise Sauce 7) Heat butter until bubbly. 8) Place egg yolks, lemon juice, salt and pepper in electric blender. 9) Turn blender on and off quickly, then turn to high speed. 10) With blender on high speed, slowly pour in bubbly butter in thin but steady stream. ASSEMBLEY 11) Place poached egg on each of the 4 muffin halves spread w/ mayonnaise. Divide chopped lobster and arrange on top, saving the most colourful pieces for garnish. 12) Quickly pour hot lime Hollandaise over four halves. 13) Garnish with lobster bits w/ red. Serves 2.   COCONUT CLAFOUTIS with BLACKBERRIES & RASPBERRIES: We are blessed with an abundant crop of raspberries and blackberries during the summer. Our guests (particularly the young ones) enjoy picking them for a quick snack. This is a quick and easy sweet course for breakfast that can be made with any firm fruits you have on hand. We make it with mango, peaches, apricots, cherries, plums, sliced apples, or pears depending on the season. A. Mix together: 1/3 cup + 1 Tablespoon sugar 3 Tablespoons self-rising flour B. Beat together: 3 eggs 1/3 cup canned coconut milk at room temperature (make sure coconut milk is well blended before measuring) C. Melt ½ cup butter and allow to cool to room temperature (do not use ice) D. Clean and dry 1 ½ cups blackberries and raspberries. Mix together mixtures A and B and then quickly blend in melted butter till completely incorporated (no streaks of butter visible). Immediately pour batter into 4 ovenproof dishes, distributing evenly. Arrange blackberries and raspberries decoratively in batter. Bake at 400F till lightly browned and firm in the middle (if browning too quickly, cover with aluminum foil till sufficiently cooked). Keep warm till ready to serve. Sprinkle with confectioner’s sugar just before serving. Serves 4   FRENCH ALMOND CITRUS CAKES: These rich little cakes are amazing. I am astounded that it took so long for the concept to make it across the Atlantic. They should be small as they are very rich but very satisfying. We usually serve two small ones to each guest. Do not make them the size of muffins as that is way too much. They should be more like medallions, the width of a muffin bottom, but only about 1 1/2 inches high when baked. Preheat oven to 400 F (200 C). ¾ cup unsalted butter Melt butter over low heat in small saucepan and allow to cool to room temperature. Brush muffins tins or moulds with melted butter. 1 ½ cups sifted powdered sugar plus extra for dusting cakes 5 Tbs. flour (use rice flour if guest has a gluten allergy (celiac)) 100 grams ground almonds (you can sometimes buy preground at organic stores, Italian grocers, or bulk food stores; if not, use food processor blade to grind whole skinless almonds to fine stage) 2 Tbs. finely grated orange, lime, or lemon zest* Sift the flour and powdered sugar together in large bowl. Stir in the ground almonds and citrus zest. 5 egg whites Beat the egg whites in a separate bowl until light and frothy. Fold them into the dry ingredients. Pour in remaining melted butter and mix well. Fill each tin/mould one-quarter* full with the batter. Bake on middle rack of oven for 10 minutes. Turn and bake for 7 – 10 minutes more or until golden on top and firm to the touch in the centre. Remove from oven and let stand for 5 minutes then invert each one onto a wire rack. When the cakes have cooled, dust with powdered sugar. * Use zester to remove peel from oranges, lemons, or limes(I use the rasp sold by Lee Valley Tools). Freeze the zest by type. When zest is needed, just break off the required quantity and refreeze unused portion immediately to use in future baking. Let the zest you need defrost till room temperature.    Lime Hollandaise This recipe has never failed for me! ½ cup (1 stick) butter 4 eggs yolks 2-3 Tbs. fresh lime juice 1/4  tsp. salt Dash of pepper         1)     Heat butter until bubbly. 2)     Place egg yolks, lemon juice, salt and pepper in electric blender.  3)     Turn blender on and off quickly, then turn to high speed.  4)     With blender on high speed, slowly pour in hot bubbly butter in thin but          steady stream.  5) Serve immediately.    Note: If there is any sauce leftover, I mix it with a little cream and serve over hot vegetables.