CHEFS LOG ALASKA DATE JULY 21 2010

The day was long, well over 12 hours running, to put us in position for the warm springs that Baranoff Island that will be greeting us with the tomorrow. As we slinked our way through welcoming whale sightings, doll porpoise playing hide and seek with our bow spray, with bantering guests and crew smiling our day came to a close at Eagle Cove. Rightfully named. Tall timber pine trees with white bald eagles adorning like Christmas ornaments. What in heavens name can draw them all to this nest? Mother natures secrets.

Another day begins with fresh ground and brewed French Roast coffee, and Apple Butter French Toast with Almond Butter and warm Apple Cider Syrup. We are just finishing the last lip licking bite and imagining our cold bodies from head to toe doing the same, dipping and swirling in the hot springs. As we turn the corner to starboard we see the giant, steaming, rolling waterfall at Baranoff. We push ourselves away from the table and loosen our belts, today is going to be an exciting ride.


APPLE BUTTER FRENCH TOAST


8 large croissants, torn into 4-6 pieces each
1 16 oz. container Egg Beaters
1 c. cream
1 c, buttermilk
1/2 c. apple butter
1/2 c. dried apples
1/4 c. dried cherries
1/2 c. brown sugar
pinch salt
Topping:
1/2 c. brown sugar
1/2 c. pecans
1/4 c. butter
1/4 c. apple butter
Apple Syrup:
2 c. unfiltered apple cider
1/2 c. brown sugar
1/4 c. apple butter
2 tablespoons butter
 

Almond Butter
Vanilla Yogurt

Place torn croissants into a bowl. Mix egg beaters with the next seven ingredients. Pour the egg mixture into the croissants. I usually squeeze the mixture with my fingers to incorporate the eggs with the croissants. Pour the french toast batter into a buttered 3qt. shallow baking dish. Mix topping together and scatter on top of batter mixture. Bake at 350 degrees for 30-40 minutes or until french toast is baked golden brown and puffed. While french toast is baking make apple syrup. In a saucepan reduce syrup mixture by half. Swirl in the butter. Serve with vanilla yogurt and almond butter on the side. 
Enjoy!

Heading out to witness salmon fisherman working their purse seining catch. They have only 13 hours to make a haul that fills their boats and bank accounts. Imagine as I am crossing my fingers for their good fortune and thinking of the hard work enjoyed with every bite. The dance of the catch that dances on our pallets. You have to see it to believe it. Skiffy jamming full throttle to keep the propeller out of the nets coil, while the big boat pushes full throttle in the opposite direction to cinch the purse closed. Then with an up, up and away the purse is pulled on deck by young strong arms and hopeful dollar sign green eyes. Hundreds of salmon or only a few can lift your tired spirits with cash flow endorphins or wash your dreams away.

With love ...