Sunlight pours into the valley. The kitchen crew has been busy since 4 a.m. Just before they slide the soufflés into the oven, the breakfast cook walks onto the porch to ring the bell, welcoming you in for a delicious start to a new day in Denali.
A good bagel can be hard to find. Make your own at home instead! Our baker's adapted this recipe from Peter Reinhart's, "The Bread Baker's Apprentice" - enjoy!
August is berry season in Alaska. What could be better than blueberries fresh from the bush making their way into a delicious breakfast treat? This is one of the best recipes we've found, from Tartine Bakery in San Francisco.
Crepes are a favorite go-to breakfast. Often a sweet dish, turn crepes into a savory option for a hearty meal. Be sure to plan ahead, as the batter is best if allowed to sit refrigerated overnight.
Housemade granola is such a satisfying treat. A mouthwatering aroma fills the kitchen as it bakes. This always makes a great gift, and you can customize it by adding dried fruits of your choice.
Dutch apple pancakes (also referred to as Dutch baby pancakes or German pancakes) are a cross between a popover and a pancake. Traditionally it is baked in a cast iron skillet, but we bake ours in individual ramekins. The "Dutch" moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where "Dutch" is a corruption of the German autonym deutsch.
Many breakfast hash recipes include the standard mixture of potatoes and herbs. Our recipe includes sweet potatoes, carrots, and parsnips for both flavor and color, but we’ve also added Brussels sprouts for character.
This blueberry muffin recipe comes from Parkside Guest House host Carley Dunn. These muffins are an example of the home-baked goods featured in the continental breakfast at our Anchorage bed and breakfast.
Original starters may have owed their particular flavor to wild yeasts captured from the air when a mixture of flour and water has allowed to ferment over a couple of days. Here is the recipe for a speedier version.
Each fall, in the hills surrounding Camp Denali and North Face Lodge, we have gathered gallons and gallons of fresh blueberries to make our own syrup and jam.
