Gail Morrison’s Mountain Fuel
Gail is one of our original and all time favourite Whitecap chefs. Known for her belly warming comfort food, Gail makes sure our guests are well fed and fuelled up for long days in the mountains. Below are two of her ‘Guests’ Favourites‘ recipes that she has offered up for you to try.
1) Mexican cornbread, often served with chili as an après snack, or alongside a BBQ style main dish.
2) Little Balls of Heaven, laid out in the morning for guests to stuff in their pockets and pack in their lunch sacks for tasty hits of energy during a day of skiing or hiking.
Mexican Cornbread
Serves 8
Ingredients
- 1 can creamed corn
- 3/4 cup milk
- 1/3 cup oil
- 2 eggs, slightly beaten
- 1 cup cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 small can green chilies, seeded
- Chopped green onions or chopped cilantro
- 1 1/2 cups shredded cheddar cheese (you can also add some mozzarella)
Process
Mix all the ingredients together, except the chiles and cheese, in order.
Spread half the batter into a greased loaf pan. Spread with half the cheese, then spread the rest of the batter on top, followed by the rest of the cheese with your toppings of choice.
The batter will seem runny. Do not worry!
Bake at 400 F for 45 min…
Enjoy!
Little Balls of Heaven
Ingredients
- 3 3/4 cup almond flour
- 1 cup white sugar
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 egg whites
- 1/2 cup dried apricots, chopped finely
- 1/2 cup white sugar
- 1/2 cup icing sugar
Process
Place flours and sugars in food processor and whirl until mixed. Add vanilla and almond extract. Add egg whites one at a time. Processing until just mixed in. Once the dough is incorporated, place the dough in a mixing bowl. Mix in apricots with a wooden spoon.
Portion into 1 inch balls (I use a small cookie scoop) and place on baking tray covered by parchment paper. Bake at 300 for 24 min.
Once done, let cool and store at room temperature. Will keep for a few days. They freeze well.
