Check out our recently renovated rooms – Dragonfly (formerly Fireplace), Owl (formerly Meadowview), Osprey (formerly Riverview) and Songbird (formerly Honeymoon) – along with their new key fobs!
Join us at the Eagle Rock Lodge for an Italian cooking class led by local chef Rosa Mariotti. This class will be a five course Italian meal with optional wine parings. This is a hands on class so bring your apron!!!
The menu will consist of:
* Caprese salad with Burrata Mozzarella, avocado, cherry tomatoes topped with a basil confit balsamic
* Torta Salata (7 vasetti in Italian) – yogurt cheese bread to the rest of us!
* Gnocchi N’dunderi (yes, we will learn to make gnocchi) – ricotta gnocchi in a simple brown butter sauce with fried sage and pecorino cheese
* Salmon in a cloud of salt with baked broccolini and nutritional yeast
* Petit tiramisu (not what you may think!)
Class starts at 3 PM followed by the progressive dinner starting around 6:30 PM. Book and stay at the Lodge – 40% off Lodging if you take the class. The class price is $75 with wine pairings or %60 without. Her classes fill up quickly so don’t delay! Call the Lodge now for your reservation and discounted room!
Finally – the days are getting longer! Fishing season opens April 23 – that is also the date for our annual Wooden Boat Festival! Join us here on the river for a wonderful display of McKenzie River Drift boats – watch some experts fly fish – even learn how to tie a fly! Make plans now – it’s always a fun day!
An ultra rich chocolate cake made with Guinness Stout topped with a salted caramel glaze. Best made a day ahead of when you want to serve it!
•1 cup Guinness Stout
•2 sticks Butter
•¾ cup Unsweetened Cocoa Powder
•2 cups Flour
•2 cups Sugar ( I used 1 1/2 C white sugar and 1/2 C dark brown sugar)
•½ tablespoon Baking Soda
•½ teaspoon Salt
•2 large Eggs
•¾ cup Sour Cream
•1 teaspoon Vanilla Extract
Salted Caramel Glaze
•5 tablespoons Butter
•½ cup packed Dark Brown Sugar
•⅓ cup Heavy Cream
•¼ teaspoon Vanilla Extract
•⅔ cup Powdered Sugar,sifted (if you want – you can just make the caramel without the sugar…)
1.Preheat oven to 350.
2.Spray or grease bundt pan – WELL – this cake can stick!
3.In a medium saucepan over medium heat, bring the Guinness and butter to a light boil, add the cocoa powder and whisk until smooth. Remove from heat and set aside.
4.In a large bowl, whisk flour,sugar,baking soda and salt.
5.In another bowl, using an electric mixer, beat together the eggs, sour cream and vanilla.
6.Add the butter/Guinness mixture to the sour cream mixture and beat until just incorporated.
7.Add the flour mixture and beat until just combined.
8.Then using a rubber spatula, lightly fold the batter to make sure there are no pockets of flour.
9.Pour into bundt pan.
10.Bake for 55-60 minutes or until a toothpick comes out with only a few crumbs.
11.Allow to cool in pan for 10 minutes OR MORE! I usually let mine cool for about 30 mins….
12.Then cool completely on rack before sticking in the fridge….
13.Cover in plastic wrap and place in the fridge overnight (the cake seems to taste better the next day).
Salted Caramel Glaze
1.In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly.
2.Boil for ONE minute, stirring constantly.
3.Remove from heat, stir in vanilla extract.
4.Add about ½ cup of the powdered sugar and whisk until smooth.
5.Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
6.Remove the cake from the fridge, place on a cake plate and pour the salted caramel glaze over the top.
7.Sprinkle the Fleur de Sel over the glaze if you want!
Every afternoon enjoy a homemade cookie/treat and a glass of wine in the main lodge. Today’s treat is Thumbprint cookies with Marionberry jam!
We have the woodstove on – come on up and relax by the fire with a homemade treat! Today’s recipe:
Linzer Thumbprint Cookies (courtesy of the Black Forest Bakery in NH)
4 Sticks of softened unsalted butter
1 Cup granulated sugar
1 Cup of Powdered sugar
1 t Baking Powder
1/2 t Salt
1 t Cinnamon
1/4 t each of nutmet, cloves and ginger
2 t Vanilla
1 t Almond extract
2 Egg Yolks
2 C Ground almonds – I grind slivered almonds in the food processor – get the pieces very small, but don’t turn the almonds into almond butter!)
Raspberry Jam (or, any Jam that you want!)
Note: I use parchment paper to cook the cookies on
Preheat oven to 350 degrees
* Cream butter and sugars until light and fluffy (so, please do start with softened butter!)
* Add yolks, Vanilla and Almond extract
* Mix the dry ingredients together and then add them to the sugar/egg etc mixture – mix well
* Use a scoop and get a decent sized “ball” onto your cookie sheet – press your thumb into the middle of each ball – do NOT put the jam in yet!
* Bake in the oven for about 7 – 10 minutes – until the middles start to puff up – then pull the sheet OUT of the oven – repress the middles and put small amt of jam in each – put back in the oven for another 7 – 10 mins. You do NOT want these cookies to brown much – just a golden color.
* Pull out – let sit about 3 mins then remove from the cookie sheet and allow to cool on a rack
* EAT AND ENJOY!
Eagle Rock Lodge is a great place to stay while traveling from the Bend or Central Oregon area to watch the Oregon Ducks play football in Eugene. Our bed and breakfast is located on the McKenzie River 90 miles west of Bend. Stay with us for the remainder of the home games. The University of Oregon plays Utah on November 16th. And you don’t want to miss the Ducks take on Oregon State on November 29th for the Civil War!
Looking for a cozy place to enjoy the fall storms? Stay with us at Eagle Rock Lodge and relax in a warm and comfy room with beautiful views of the McKenzie River. It doesn’t get much better than freshly baked cookies, a glass of wine, and an inviting fire!