Consummate Collaborations 3

1122 Highway 41
Fish Camp, CA 93623

The Tenaya Lodge at Yosemite is a classic mountain resort set two miles from Yosemite National Park’s southern gate. It is surrounded by noble evergreen forest and a rich range of Sierra recreation opportunities.

Hot Tomato Benedict
Two Poached Eggs atop Broiled Tomato Halves
Fresh Goat Cheese, Spinach and Hollandaise

Pour enough water into 1 medium pot to reach a depth of about 5 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. While the eggs are poaching, melt butter in a large skillet over medium heat. Add the spinach and cook until wilted, one to two minutes. To serve, Broil seasoned tomato half until soft in 350 degrees oven, about 12 minutes. Remove tomato and Top each half with wilted spinach and small pieces of goat cheese, set an egg on top. Spoon the hollandaise sauce over or under the eggs and garnish with the chives. Serve with your favorite hash brown or breakfast potato recipe.

Hollandaise Sauce
1 1/3 cup unsalted butter
2 large egg yolks
2 tablespoons cold water
1 tablespoon strained freshly squeezed lemon juice, plus more as needed
1 teaspoon kosher salt
Freshly ground white pepper or a pinch of cayenne pepper

In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot. Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.
In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly. Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.

Yield: about 1 1/2 cups

High Sierra Bloody Mary

Tenaya Signature BOLD Bloody Mary Mix (House Made).
Grey Goose Vodka.
Garnish –
Celery stalk with leaves (10” long)
Carrot stick (8” long X ½” wide)
Green onion (10” long)
Pickled Asparagus spear (7” long)
Lemon wedge (rim cut, seeds removed)
Lime wedge (rim cut, seeds removed)
Skewered Garnish
Yellow pepper
Pearl onion
Green olive

Preparation Method:
Salt the rim of a clean 22oz glass
Fill glass full with cube ice
Pour 2.5 oz. Grey Goose Vodka over ice
Add celery stalk, carrot stick, green onion, & pickled asparagus
Fill with Tenaya signature Bloody Mary mix
Stir with celery stalk
Add remaining garnish