By Kim Fuller Published in Vail Lifestyle Magazine
Gemütlichkeit is German for “breakfast in bed” … or for all the things that we love about dining from the comfort of down pillows and duvets. The translation really means a situation that induces a cheerful mood, peace of mind and coziness.
Yes, please pass the Gemütlichkeit.
Danijela McGinley, Ludwig’s Restaurant and in-room dining manager at The Sonnenalp, says the hotel strives to make every guest feel at home and welcome.
“We understand that many guests choose to start the day with breakfast in the privacy of their own room,” she says. “Room service goes above and beyond to meet every guest’s need and request, to make sure they feel a sense of Gemütlichkeit — a warm feeling of welcome, cheerfulness and appreciation.”
The Sonnenalp’s Eggs Benedict dishes are most popular for breakfast, shares McGinley. Try them Bavarian-style: two poached eggs on pumpernickel bread, topped with Black Forrest ham and spicy hollandaise sauce, served with hash browns.
For those seeking even more morning solitude, the new executive chef at the Four Seasons Resort in Vail, Kevin Erving, says the hotel offers a “knock-and-drop” menu.
“If you don’t want service, but you want your meal,” he explains, “you can place an order, and we’ll come up and knock on your door at the time that you would like, and will leave the food outside the door so you don’t see us.”
Chef Erving says the Four Seasons wants to make your stay comfortable, and the warm atmosphere of the hotel and in-room fireplaces help to bring in a feeling of home.
“You can snuggle up in front of the fireplace or light a fire and stay in bed.” says Erving, “all while still enjoying a great breakfast, whether it’s buttermilk pancakes or corned beef hash, or something as simple as the house-made smoked salmon.”
BUTTERMILK PANCAKES FROM THE FOUR SEASONS
12.5 ounces all purpose flour
4 ounces granulated sugar
1.5 teaspoons Baking soda
1.5 teaspoons salt
2 whole eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 ounces melted butter
Combine all dry ingredients. Add buttermilk and eggs and mix until combined. Add melted butter at the end just until incorporated.
Cook on greased pancake griddle at 350 degrees until golden brown, flipping once.
SONNENALP EGGS BENEDICT WHITE WINE REDUCTION
1/2 cup dry white wine
1 small/medium shallot, chopped
1 bay leaf
1 tablespoon white wine vinegar
1/8 teaspoon white peppercorns
4 egg yolks
1 tablespoon white wine reduction (recipe above)
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne pepper
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
Salt and pepper, to taste
Hollandaise sauce (recipe above)
Fresh chopped parsley, for garnish
Directions: Combine all ingredients for the white wine reduction in a small saucepan and simmer over medium heat until reduced to about half the original volume. Pour through a strainer and discard the solids. Retain 1 tablespoon of the white wine reduction for the Hollandaise sauce.
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat; whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Brown the Canadian bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break one of the eggs into the water, taking care not to break the yolk. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
BREAKFAST SMOOTHIES FROM PARK HYATT BEAVER CREEK
2 ounces each kale & cucumber juices
1 ounce each celery & spinach juices
½ ounce each cilantro & parsley juices
4 ounces Green apple juice
Blend smooth in a blender with 2 cups of ice.
2 ounces each carrot & red beet juices
2 ounces coconut water
½ ounce each cilantro & ginger juices
3 ounces fresh blueberries
2 ounces orange juice
Blend smooth in a blender with 2 cups of ice.
NOTE: Chef Christian Apetz says to extract juices with a masticating juicer instead of a circulating extractor, if possible. “The circulating juice extractors rip apart the natural enzymes of fruits and vegetables, depleting nutritional value,” he says.