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Recipes from Fairmont Chateau Whistler

From our Fairmont kitchens to yours. Bon appétit!

PORTOBELLO'S SIGNATURE IPA BBQ SAUCE  

Ingredients:

  • 1 Tablespoon Canola Oil
  • ½ White Onion (diced small)
  • 2 Cloves Garlic (finely chopped)
  • 1 Tablespoon Chili Powder
  • 3 Tablespoon Worcestershire Sauce
  • ¼ cup Coffee (from Portobello, of course!)
  • ¾ cup Ketchup
  • 3 Tablespoon Balsamic Vinegar
  • ½ bottle Deepcove IPA Beer
  • 3 Tablespoon Brown Sugar

Directions:

Sautee onions and garlic in oil until translucent. Deglaze the pan with coffee, beer and balsamic vinegar. Add the rest of the ingredients and let cook on a low heat for approximately an hour,  stirring occasionally. Remove from heat and cool. Store in the fridge and use as desired.

Optional:

Throw a dried chili, a dash of cayenne or a splash of your favorite hot sauce while cooking to add some heat!


Autumn Recipes from Fairmont Chateau Whistler

APPLE RAISIN MINI LOAF

1 diced Apple
7 tbsp Butter
¾ cup Sugar          
2 Eggs
½ cup Cream
1 cup Flour
1 tsp Baking Powder
¼ cup Raisins

Method
Peel the apples and cut into small cubes.
Sift the flower with baking powder in a small mixing bowl.
Cream together butter and sugar.
Add eggs one at a time to the butter mixture.
Slowly add cream to the butter.
Add the flour gradually, stirring to incorporate.
Fold in the diced apples and raisins.
Pour the batter into a lightly greased mini loaf pan.
Bake in a preheated oven at 160C/320F for 35 - 40 minutes, until slightly golden on top.
Once cool, dust with icing sugar and enjoy with your favourite mug of hot tea.

Arts & Crafts at The Fairmont | Easter Egg Dye

HOW TO NATURALLY DYE EASTER EGGS

Boil the following ingredients with water and a tablespoon of vinegar until the desired shade is reached.  Strain.  Then add your hard boiled eggs.

Yellow: Yellow onion skins or ground turmeric
Orange: Yellow onion skins and beet juice
Pink: Cranberry juice
Red: Beets or paprika
Blue: blueberries
Green: Spinach
Brown: coffee or tea

Healthly Snack for Kids | Nutrition Tips for Kids from Fairmont

FAIRMONT'S GRANOLA & BARS

1 cup Oats, Regular
3 Tbsp Bran
¼ cup Sunflower Seeds         
¼ cup Slivered Almonds
¼ cup Pecans            
3 Tbsp Sesame Seeds
3 Tbsp Honey              
2 Tbsp Oil
1/3 cup Raisins                      
3 Tbsp Currants
½ cup Dates, dry                   

2 tsp Vanilla Extract
2 pinches Salt            

2 Tbsp  Orange Concentrate

Method:
Granola
Toast the oats, bran, sunflower seeds, slivered almonds, pecans and sesame seeds until golden brown.
While still warm, add the honey, oil, raisins, currents and dried dates. Next, add the vanilla extract, orange concentrate and a pinch of salt.

To make into granola bars
Add an extra ½ cup of honey to the above granola mixture and then spread evenly on a baking tray lined with parchment paper to avoid sticking.

Bake at 350 degrees F for 7 minutes.

Remove from the oven and lift the bar out using the edges of the parchment paper. With a rolling pin, flatten into desired thickness and then slice into bars. 

Dip into melted chocolate if desired.

Whistler Fondue Restaurant | Chalet at The Fairmont

APPLEWOOD SMOKED CHEDDAR AND BACON FONDUE

100 g Applewood Smoked Cheddar  
100 g Swiss Gruyere  
100 g Swiss-style Emmenthal   
150 g Bacon, naturally smoked    
30 ml Kirsch Wasser or Schnapps   
1 Tbsp Cornstarch    
250 ml White Wine    
5 g Garlic Confit   
1 g Nutmeg    
1 g  Kosher Salt    
1 g Freshly Ground Pepper

Method
In your fondue pot over medium heat, rub the confit of garlic into the pot.  Add the white wine to begin to simmer.     
In a small bowl, mix together the Kirsch and cornstarch, then combine with the white wine to thicken. Add the shredded cheese to the pot to melt.  Add the cooked & crumbled bacon. Season with nutmeg, salt and pepper to taste.
Serve with your favourite ingredients including sausages, charcuterie, artisan breads, vegetables or pickles

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