The world is full of little gems such as this award-winning, luxurious boutique bed & breakfast called Stillwater on the Lake. I’ve long been a supporter of staying local when I travel and this property on the shore of Chemong Lake just outside of Peterborough, Ontario (Canada) far exceeded my expectations. Proprietor and long time colleague and friend, Sunny Montgomery goes above and beyond when it comes to ROMANTIC settings!
Stillwater on the Lake is an adult-oriented property that specializes in romantic getaways, intimate elopements and private vow-renewals in a breathtaking lakeside garden setting. They offer their guests two elegantly-appointed suites, gourmet breakfasts served lakeside and unlimited use of canoes, kayaks and pedal boats. Guests can expect to experience a tranquil setting and ultimate privacy. https://www.youtube.com/watch?v=C79C6ZO4y_k&feature=youtu.be
A typical breakfast at Stillwater on the Lake Bed & Breakfast consists of:
- A fruit smoothie
- Home-made Cherry-almond scones with cherry compote
- A tropical fruit plate consisting of cantaloupe, honeydew, watermelon, mango, kiwi, pineapple, papaya, raspberries, strawberries, blueberries and blackberries
- An entrée
- Freshly-squeezed orange juice
- Cinnamon-infused, French-pressed coffee or a selection of fine teas
Breakfasts are served outdoors on the French-inspired lakeside patio or insuite. Here are 2 of my favourite recipes:
Stillwater on the Lake Smoked Salmon Eggs Benedict
- 2 toasted English muffins split in half
- A couple small pieces of smoked salmon
- A couple ounces of wilted spinach
- Fresh chives
- Fresh, chopped parsley
- Micro greens
- Edible flowers
- 2 slices of lemon
Butter the English muffins then place a layer of wilted spinach on top of each half. Top with the smoked salmon. Drizzle the hollandaise sauce over both halves of the English muffin (to taste). Garnish with chopped parsley, fresh chives, fresh microgreens, a lemon twist and edible flowers
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh dill
- 1 tablespoon water
- 1 tablespoon fresh lemon juice, (or more)
- 6-8 ounces very soft unsalted butter
- salt, to taste
- fresh ground white pepper, to taste
- Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
- Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
- To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
- As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
- By spoonfuls, add the soft butter, whisking constantly to incorporate each addition.
- As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
- Season lightly with salt, pepper, and add the fresh dill, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.
Stillwater on the Lake Blackberry-Pineapple Smoothies
- 1/2 cup fresh blackberries
- 1/2 cup of fresh pineapple chunks
- 1 banana
- 1/8 of a cantaloupe or honeydew
- Apple juice or water to taste
Blend all ingredients in a blender or Vitamix until smooth and creamy. Rim a champagne flute with a slice of fresh lime, a fresh large blackberry or an edible flower from the garden.