Glacier National Park B&B

Unless you’re a vegetarian, you probably don’t eat much tofu and probably have the idea that it tastes somewhat like book binding glue. Actually it has very little taste and acts like a sponge to soak up whatever flavors you pair with it. Tofu’s main claim to fame is that it’s an excellent source of plant protein, a staple for most vegetarians, as well as an inexpensive, high quality protein source for anyone. Make sure and purchase firm or extra-firm organic tofu made from non-GMO soy. This easy breakfast recipe takes only a few minutes to make.

Ingredients:

One fresh organic apple
Two organic eggs
1 teaspoon cinnamon
2 tablespoons organic half & half or milk
Firm or extra firm organic tofu
Maple syrup
1 tablespoon organic butter

Remove tofu from its water pack and rinse in fresh water. Cut two ½ inch thick slices from it, and pat with a paper towel to remove excess water. (Store any remaining tofu in cold water in the refrigerator. It will keep for several weeks so long as you change the water every few days.) Cut the tofu in cubes and set aside.

In a bowl, break two eggs. Add half & half or milk and cinnamon and stir until well combined. Drop tofu cubes in and mix around until covered, set aside.

Core apple but do not pare, cut into cubes or thin slices as desired. In a frying pan, melt butter on medium heat. Add apples and sauté until they start to clarify, but don’t overcook so they become mushy. Pour egg and tofu over apples and stir well until everything is cooked through and the eggs are set. Spoon onto a plate and top with maple syrup.

Happy New Year from all of us at Moss Mountain Inn!

8 ripe organic bananas
½ cup evaporated cane juice (sugar)
3 tablespoons dark rum
1 teaspoon vanilla
Fresh ground nutmeg
1 ½ cups organic heavy whipping cream
3 tablespoons chopped macadamia nuts (for garnish)

Position oven rack in the middle and preheat oven to 425F.

Set 6 of the bananas with skins directly on the rack and bake until very soft, about 15 minutes. Remove bananas from rack with tongs and set on a wire rack to cool.

When cool enough to handle, peel bananas, place in food processor and puree. To the bananas add sugar, rum, vanilla and a pinch of nutmeg, process until smooth. Add the cream and process for minute.

Divide mixture into eight ramekins and refrigerate, covered, overnight.

To serve, slice the remaining bananas on top, sprinkle with macadamia nuts and a dusting of nutmeg.

Serves 8

A special thanks to all our fabulous guests for gracing our door this year. Summer of 2011 was a banner season for us! We served over 800 breakfasts to hungry hikers.

Fall is here, the park is quiet and the bears are gorging for their long winter rest. It’s a beautiful time of time of year in the Rockies; the golden larches and aspens take your breath away and the air hints at the winter to come.

Ah summer… when daisies bloom and the sun shines.  This is the best time of year in Montana

(except for winter, of course.)

Moss Mountain Inn bathed in summer.

A snowshoe hare moved into our wildlife habitat this spring. Perfectly snow white in winter, they shed their coats to brown to blend into the woody underbrush in summer and fall. I haven’t named it yet, pending whether or not it produces a litter. So far it has feasted on the white clover mixed into our grass and stayed away from our flower beds. So far…. It doesn’t seem bothered by us, but its ears twitch on the lookout for predators; snowshoe hares are the favorite prey of wolves in the Glacier area.

Rhubarb grows really well in Montana and it’s one of the first things to break through the soil once the snow melts. It’s a garden perennial that gets better year after year. Guests at Moss Mountain Inn this summer will enjoy organic Rhubarb Crisp cut just minutes before it’s served for extreme freshness and amazing flavor.

Mountain Snow Valley Rain- Second Edition 2011

Our popular cookbook, Mountain Snow, Valley Rain, is in a second printing and is now available from the publisher. It features all the old recipes plus many exciting new delights we will be serving this year, including Blueberry and Creme Fraiche Toasts, Huevos Tostadas, Smoked Salmon and Avocado Bruschetta, and Melon, Feta and Tomato Salad.

Click this link to go directly to the publisher to order.

Mountain Snow Valley Rain

Evening grosbeaks live in Montana year round, but they begin their flocking/mating behavior in the early spring when the males are extremely bright and colorful. Their parrot-like beak is ideal for crunching seeds and their colors provide a striking contrast to our normal progression of early spring gray rainy days.

Evening Grosbeak on Blue Seed Dish

Glacier Park’s Apgar Range is still snow covered and gorgeous, in case you were worried. On the other side of Apgar, migrating snow geese and ducks are enjoying the melting ice of Lake McDonald.

This photo taken yesterday from the Virgin Territory suite bathroom window.

Snow Covered Apgar Range, Glacier National Park, Montana