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Delice of Chocolate Recipes from The Observatory Delice of Chocolatewarm chocolate coulant, chocolate pecan brownie wtih peanut butter ice cream, chocolate hazelnut mousse with griottine cherriesServes 6-8 Coulant 1/2 cup (125 mL) butter 5 oz (150 g) dark chocolate 3 egg yolks, from large brown eggs 3 large brown eggs 1/4 heaping cup all-purpose flour 3 Tbsp (45 mL) sugar icing sugar, as needed

https://www.grousemountain.com/posts/recipe-delice-of-chocolate

them with some food since they aren't the best hunters yet!Sadly we're about to say goodbye to the Barn Swallows on Grouse Mountain for 2016 as they are getting ready to migrate.  They will first head down to a large flock gathering spot, out near the coast, and then from there begin the long journey south.  Barn Swallows spend the winter in Central and South America.  Now doesn't that sound like a

https://www.grousemountain.com/posts/barn-swallows-fledge-and-prepare-to-migrate

Warm Salad of Slow-Roasted Lamb Recipes from The Observatory  Warm Salad of Slow-Roasted Lamb Ewe feta, sun dried tomato, roasted squash purée, salted almonds and olive vinaigrette Serves 6-8 Lamb Rump 2 Tbsp (30 mL) duck fat 4 lamb rumps (2lb/1kg), fat caps removed 2 Tbsp (30 mL) butter 5 sprigs fresh thyme 3 cloves garlic, crushed salt and pepper to taste Preheat the over to 400 °F (200 °C).Add

https://www.grousemountain.com/posts/recipe-warm-salad-of-slow-roasted-lamb

Summer Berries with Balinese Pepper and Wild Mountain Honey Recipes from The Observatory Summer Berries with Balinese Pepper and Wild Mountain Honeymuscat wine granité, glace au lait, almond shortbreadServes 6-8 Summer Berries 1 1/2 cups (375 mL) organic red raspberries 1 1/2 cups (375 mL) organic golden raspberries 1 1/2 cups (375 mL) organic blueberries 1 1/2 cups (375 mL) organic strawberries

https://www.grousemountain.com/posts/recipe-summer-berries-with-balinese-pepper-and-wild-mountain-honey

Be Inspired by Spencer West Whistler Water One Climb - June 22, 2013 We're in awe. The team at Whistler Water and Grouse Mountain were so lucky to spend some time with Spencer West this week as we prepare for Whistler Water One Climb on June 22. Spencer is an ambassador for Free the Children and their Water Initiative. Spencer will be at the Grouse Grind on June 22nd to cheer on participants in

https://www.grousemountain.com/news/be-inspired-by-spencer-west

) 1 2/3 cup (400 mL) red wine sauce 1 tsp (2 mL) sherry vinegar 1 tsp hazelnut oil salt to taste Strain meat juices from the resting steaks into a pot. Add the red wine sauce and bring to a simmer. Remove from heat and add oil and vinegar. Season with salt. Red Wine Sauce 1 shallot, sliced 2 cloves garlic, crushed 1 sprig fresh thyme 5 black peppercorns 1 bay leaf 2 cups (500 mL) red wine 1 cup (250

https://www.grousemountain.com/posts/recipe-cote-de-beouf

of training.Seek the Peak 2017 – It’s May and the race is 5 weeks away! As I look up from my house to the Peak of Grouse Mountain, I can’t help but be in awe of how majestic those mountains look, even more so with all the snow they still have on them! I’ve hiked up the BCMC trail a few times in the last couple of weeks to get a sense of the amount of snow left, and let’s just say that it’s no

https://www.grousemountain.com/posts/seek-the-peak-blog-halfway-through-training

Poached Pear and Aged Cheddar Salad Recipes from The Observatory Poached Bosc Pear and Aged Cheddar Salad winter greens, buttermilk cream, mapled candied pecans, pear and walnut vinaigrette Serves 6-8 Poached Pears 5 Bosc pears 1 1/2 cups (375 mL) apple cider vinegar 2 cups (500 mL) water 1 cup (250 mL) white sugar 1/2 cup (125 mL) finely grated fresh ginger 1 red chili pepper 1 cinnamon stick 6

https://www.grousemountain.com/posts/recipe-poached-bosc-pear-and-aged-cheddar-salad

Mark Your Calendar for June 14, 2014 Whistler Water One Climb is coming Commit to Climb! It’s only a few hours, but it can make a world of difference. Whistler Water One Climb takes place on the Grouse Grind on June 14, 2014. This special Climb aims to emulate the challenge that girls in rural Kenya experience to get water for their families each day. By committing to climb and reaching out to

https://www.grousemountain.com/news/mark-your-calendar-for-june-14-whistler-water-one-climb

Pan-Fried Halibut Recipes from The Observatory  Pan-Fried Halibuthoney mussels, saffron cream, new potatoes, and basil mayonnaiseServes 6-8 Halibut eight 6-oz (175 g) premium halibut fillets (centre cut) 3 Tbsp (45 mL) olive oil 2 Tbsp (30 mL) butter juice from 1 freshly squeezed lemon salt and pepper to taste Pre-heat oven to 350 °F (180 °C). Divide the olive oil between two medium-sized, oven

https://www.grousemountain.com/posts/recipe-pan-fried-halibut