Good Medicine Lodge Montana Recipes

Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake Good Medicine Lodge CuisineRhubarb – Strawberry Upside Down Cake

Base:
3 tablespoons butter
2/3 cup brown sugar
¼ cup sliced almonds
10 large strawberries, hulled and sliced
2 ½ cups rhubarb in ½ inch slices, blanched and drained

Batter:
½ cup butter, softened
¾ cup granulated sugar
2 eggs
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla extract

Heat oven to 350 degrees. Prepare a 9 inch round cake pan with sides at least 2 inches high.

Melt the butter in a small saucepan. Add the brown sugar and cook until the sugar is melted. Spread over the bottom of the pan. Sprinkle with almonds. Arrange strawberry slices in a layer over almonds. Top with rhubarb. In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Separately, combine the flour, baking powder, and salt. Add flour mixture to the creamed mixture alternately with combined milk and vanilla, beginning and ending with flour. Mix just until combined. Spread batter over fruit and bake about 1 hour. If top of cake browns before it is baked through, cover loosely with foil. Remove cake from oven, let stand for 5 to 10 minutes to let the juices thicken. Loosen the edges, invert onto a plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature, plain or with whipped cream.

Basil and Goat Cheese Stuffed Apricots

Goat Cheese and Basil Stuffed Apricots-Good Medicine Lodge -CuisineBasil-Goat Cheese Stuffed Apricots

This simple, flavorful recipe makes 40 yummy bites with just a few moments preparation.

40 dried apricot halves
4 oz fresh goat cheese
2 teaspoons milk or cream
2 tablespoons finely chopped fresh basil
40 Marcona almonds
2 teaspoon honey

Mix the goat cheese, milk, and basil together. Stuff about 1 teaspoon of the cheese onto each apricot half and top with an almond. Drizzle with honey and serve.

Gingersnaps

Gingersnaps

2 cups sifted flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
¾ cup butter
1 cup sugar
1 egg
¼ cup molasses

Heat oven to 350 degrees. Line an ungreased baking sheet with parchment paper.

Sift dry ingredients. Cream butter and sugar then add egg and molasses. Stir in flour mixture. An optional addition at this point is chopped crystallized ginger and a pinch of black pepper. Shape into 2 inch balls; we use a #30 scoop. Roll in granulated sugar. Bake 12-15 minutes.

Montana Morning

Breakfast Meal 2 Whitefish Area Lodging

Montana Morning

Montana Morning Breakfast Entree

1 pound smoked trout
½ cup diced apple
¼ cup minced sweet onion
1 cup diced sautéed sweet potato
¼ cup diced roasted red pepper
1 tablespoon grated fresh horseradish root
1 cup mayonnaise
2 medium eggs
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon ground mace
1 lemon, juiced
Panko crumbs, about 2 cups
½ cup unsalted butter
Canola oil
Recipe of Dill Shallot Sauce
Recipe of Savory Corn Pancakes

In a mixing bowl, combine the mayonnaise, egg, horseradish, Worcestershire, Tabasco, lemon juice and mace. Fry the sweet potatoes in canola oil. Sauté the onion and red pepper. Add these three to the dressing along with the diced apple and flaked trout meat. Mix well. Add enough Panko to bind. Divide into 12-20 portions. Melt butter in a skillet and add a little oil. Brown the trout cakes.

Finish in the oven at 350 degrees before serving. To assemble, place a small dollop of sauce on the plate where each pancake will sit and place pancake on the sauce. Add trout cake. With the back of a spoon, make an indention in each trout cake to hold the poached egg steady. Put one poached egg on top of each trout cake. Add a dollop of sauce to the side.

Savory Corn Pancake

1 ¼ cups stone ground yellow cornmeal
¾ cup all-purpose flour
1 ¾ teaspoons baking powder
¾ teaspoon salt
1 2/3 cups milk
¼ cup melted unsalted butter
2 tablespoons maple syrup
2 large eggs
¾ cup fresh or frozen corn kernels

Whisk together the first four ingredients. In a separate bowl, whisk the next four ingredients. Pour the wet ingredients over the dry and gently whisk together. Stir in the corn. Spoon batter onto hot griddle. Cook until the top of each pancake is speckled with bubbles. Turn and cook until the underside is lightly browned.

Dill Shallot Sauce

1 cup sour cream
¼ cup minced fresh dill
¼ cup minced shallots
¼ teaspoon dry vermouth

Mix together and refrigerate for 30 minutes to blend flavors.

Thank you for your warm hospitality and attention to the finer details. This is a special lodge and we definitely hope to come back!

Lisa and Robert; Salt Lake City, UT