DECEMBER 21st, 2011 by

Chef Victoria’s Chocolate Orange Biscotti, Merry Christmas from Abigail’s Hotel!

Chef Victoria's Chocolate Orange Biscotti Recipe

At Christmas time, orange and chocolate go together like peaches and cream in the summer.  Here is another yummy recipe from Chef Victoria, perfect for those holiday parties or to simply enjoy with a hot beverage by the fire….

Chef Victoria’s Chocolate Orange Biscotti

bakes 3 dozen

  • 2 cups plus 2 tablespoons all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 2 tablespoons Grand Marnier or orange juice
  • 1 tablespoon grated orange peel
  • Optional:
  • 1 cup pecans, lightly toasted, coarsely chopped
  • 6 ounces bittersweet chocolate, chopped

Line large baking sheet with parchment paper. Whisk flour, baking powder and salt in a medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate, if desired. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.

Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.

Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.

Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.) A delicious switch-up I like to do is bake the biscotti w/o the nuts & chocolate, but slice it thinner, and then when cooled~drizzle the cookies w/ white chocolate!

Enjoy, Victoria Kirby

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DECEMBER 7th, 2011 by

Win a night’s stay at Abigail’s Hotel!

Wood Burning Fireplace
Abigail’s Hotel Fireplace Room

What would your ideal Victoria vacation be?

Relaxing strolls along the ocean? The adventure of a whale watching tour or zip-lining through the forest? Experiencing the many attractions or indulging in the culinary delights of the city?

Tell us in a few sentences what the ideal Victoria vacation would look like to you. Perhaps we can help make it a reality? The lucky winner will get a chance to stay in one of our newly renovated Fireplace Rooms! (Estimated reno completion is mid-February)

Send us your entries (Email to allison@abigailshotel.com , or reply/comment to this Blog Post) by December 31, we will announce the winner in January.

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NOVEMBER 19th, 2011 by

Abigail’s Hotel Offers a “Victorian Christmas” Package to Delight the Senses

Abigail’s Hotel welcomes you with the sights, sounds and smells of Christmas this season.  The intoxicating aroma of hot apple cider fills the hotel as the fireplaces crackle and dance, festive music plays in the the library, thousands of Christmas lights and decorations adorn the hotel inside and out. Experience the very best of the season with the Victorian Christmas package.   Enjoy a festive horse drawn carriage ride, go back in time at one of Victoria’s most iconic attractions, catch up on your shopping at The Bay downtown, indulge in three course breakfasts and delectable evening appetizers.

Starting at $393 CAD  |  Valid from December 1st to December 31st

Includes:

  • One night’s accommodation for two
  • Admission for two to Craigdarroch Castle
  • A Horse Drawn Carriage ride through Beacon Hill Park
  • A 15% discount coupon to The Bay downtown
  • An Abigail’s Hotel ceramic ornament
  • Three-course breakfasts at the hotel
  • Evening appetizers served in the hotel lobby
  • Complimentary parking
  • Wireless Internet
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NOVEMBER 5th, 2011 by

Build Your Own Gingerbread Birdhouse

Chef Victoria’s Gingerbread Birdhouse recipe

For the Birdhouse:

  • 2-1/2 cup flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • ½ cup butter
  • ¾ cup packed brown sugar
  • 1 egg
  • ½ cup fancy molasses

Icing:

  • 2 egg whites
  • 1 tsp. lemon juice
  • 3-1/2 cups sifted icing sugar

Perch:

  • 1 cinnamon stick

 

Directions:

  1. Combine first 5 ingredients in a bowl; mix well; set aside.
  2. In a large bowl, mix together shortening and brown sugar until well combined;
  3. add egg; cream until light and fluffy.
  4. Add molasses, combining well.
  5. Add dry ingredients to molasses mixture a little at a time until all is well combined.
  6. Turn gingerbread dough out onto wax paper; roll into a short log;
  7. refrigerate for at least 30 minutes.
  8. Preheat oven to 375 degrees.
  9. Trace pattern pieces onto wax paper; cut out number of pieces for each section as indicated.
  10. Divide wax pattern pieces so you have a roof, 2 sides and a back piece together (tray 1) and the remaining roof and front pieces together (tray 2).
  11. Divide log of dough into thirds. Spray or oil 2 sideless cookie sheets, a rolling pin and your hands.
  12. Put 2/3 dough into middle of one cookie sheet; put remaining dough back into fridge.
  13. Using a rolling pin and your hands, spread out dough to almost cover surface of cookie sheet, leaving dough about ¼” thick.
  14. Lay out tray 1 pattern pieces on dough, being sure pieces don’t touch each other. Cut around pieces using a sharp knife; remove all extra dough.
  15. Bake in middle of oven 10 -12 minutes. Repeat with remaining cookie sheet and tray 2 pattern pieces, rolling dough out to ¼ inch, covering half of the cookie sheet.
  16. Use any remaining dough for cookies.
  17. Remove cooked gingerbread from oven; immediately lay pattern pieces on top; re-trim pieces to size with a sharp knife.
  18. When the piece for the front of the birdhouse has finished baking, re-cut the hole.
  19. Icing: In a large bowl, using electric beaters beat all ingredients together until thick and smooth.
  20. Gingerbread Birdhouse Assembly: Lay the “back” piece flat on the counter. Using a piping bag (or plastic sandwich bag with a small snip off a corner) Pipe icing lightly onto the outside vertical edges of the back piece and on one end of a “side” piece.
  21. Attach side to back, standing it up at right angles to the back. Repeat for the other side. It helps to use a canned good for support until it dries.
  22. Let set for a few hours or overnight.
  23. Stand the house up with the back piece away from you; lightly pipe icing onto vertical edges of “front” piece and both ends of “side” pieces.
  24. Attach front to side pieces- the house will now stand upright with all four sides in place.
  25. Let set for a few hours or overnight.
  26. Lay one “roof” piece flat on counter, lengthwise. Apply icing lightly to one side of front and back pieces (on ends) and on side piece (on top end).
  27. Attach roof piece. The roof should overhang the front and back of the house by about 1-1/2 inches and the sides by the same amount. Repeat for the other roof piece.
  28. Let set for a few hours or overnight.
  29. Insert the cinnamon stick “perch” by punching a tiny hole below the front door hole.
  30. With a dab of icing, glue the stick into the hole.

Encourage your children of all ages to decorate the birdhouse in their own style with various candies. Great as a table centerpiece!

Chef Victoria

Abigail’s Hotel

 

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SEPTEMBER 24th, 2011 by

Chef Victoria’s Spicy Chipotle Shortbread Rounds

As a former Bakery owner, chef Victoria has no shortage of scrumptious recipes to share.  This Spicy Chipotle Shortbread recipe is a great way to jazz up an old favourite!

Ingredients:

  • 1 cup unsalted butter
  • 1/4 cup icing sugar
  • 1 3/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 2 tbsp finely chopped fresh parsley
  • 1 tsp chipotle powder
  • 1 tsp salt
  • 1/2 cup grated sharp cheddar cheese

Directions:

  • Place the butter and sugar in a kitchen-aid or mixer, beat until smooth and creamy
  • In a separate bowl, stir together the flour with the cornstarch, parsley, chipotle powder and salt
  • Stir in the cheese, add to kitchen-aid, just to mix, scrape down and mix until combined
  • Form dough into a log about 1 1/2 inches
  • Refrigerate for at least 1/2 hour
  • Slice into 1/4 inch disks
  • Bake in a preheated oven at 325 degrees on parchment lined paper for 18-20 minutes or until lightly golden
  • Cool on wire racks, keep in an air tight container


Serve as is or make into a canape.  Makes 3 dozen shortbread rounds.

Enjoy!
Chef Victoria

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SEPTEMBER 15th, 2011 by

“Unleash Your Wild!” – the Abigail’s Hotel Experience

Review: Wild Play Element Park

Vertigo threatens my vision as I clip the karabiners into what my guide refers to as my “Lifeline”. Nervous tension builds at the nape of my neck. My muscles tense. My mind doubles back on itself. I wonder, “Why did I volunteer to go first?” I curse my machismo. I look back from the edge and the steel cord connecting me between two ancient trees. I wonder why do I always-the guide says go and that’s as far as the thought gets. Tuck in. Hands up. Knees up. I go. I’m flying. WildPlay West Shore is one of the four outdoor adventure parks bearing the same name around British Columbia that dares guests to face their fears by bungy, zip-line, or the exhilaration of tree-to-tree games, or in their own words: “UNLEASH IT!” The beauty of the WildPlay experience is that it’s been created to be accessible outdoor entertainment for both the athletic and the couch potato. Being rocketed along a steel cord set between two ancient trees isn’t how I spent most days, but I wish that it was. The focus isn’t about physicality or athleticism, but is instead about being outdoors and having fun with friends. The course that I completed, Monkido, pits guests against a gauntlet of brilliantly designed tree-to-tree games and zip-lines as they attempt to make it to the finish. But don’t worry! While it’s not exactly easy, it’s completely safe and well worth it. And if you manage to finish the basic course and find yourself still ready for action you’re welcome to attempt the ominous Black Course (which I passed, FYI). Every WildPlay location uses safe and environmentally-friendly building techniques to create an exciting aerial obstacle course through the lush, primordial beauty of British Columbia so you can feel good about the experience and the impact the course is having on the environment. There isn’t any place on Earth like the Pacific Northwest and WildPlay is the perfect way to get out of the house and to go appreciate every second of the majestic environment that we’re so lucky to be a part of; so get on out there and Unleash It!

Written by Kelly J Clark
Guest Service Agent

Wild Play Element Park is located in Colwood in Victoria’s West Shore, a 15 minute drive from the hotel along the Island Highway (#14), behind the Juan de Fuca Recreation Centre. 1767 Island Highway Building #15
1-888-856-7275
http://www.wildplay.com/

 

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AUGUST 17th, 2011 by

Explore Vancouver Island with Abigail’s Hotel

Southern Vancouver Island is host to some of the most gorgeous scenery, hikes, forests and beaches, much of which can be explored as a day trip from Abigail’s.  One of the most spectacular drives is from Victoria to Port Renfrew.  Just 2 hours away, along the picturesque West Coast Road, also known as Highway 14, this lovely drive offers plenty of interesting stops along the way; including the quaint town of Sooke, beautiful provincial parks, beaches, surfing spots and funky cafes.  Here are just a few attractions which make Port Renfrew worth the drive:   Botanical Beach, full of rich tidal pools and spectacular geological features, year round fishing, breathtaking hikes for every level, wildlife watching – whales can often be seen from French Beach, Botanical Beach and China Beach. The area is also home to one of the most fascinating old growth forests, Avatar Grove, and Canada’s “Gnarliest Tree”.  Discovered by the Ancient Forest Alliance in 2009, Avatar Grove is home to some of the largest and strangely shaped ancient red cedars on the island.   Watch the fascinating video above from Shaw TV’s “The Daily”  and see why Avatar Grove is rapidly becoming known as the “Cathedral Grove” of Port Renfrew.

 Avatar Tourism

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JULY 16th, 2011 by

Restaurant Review: Ulla Restaurant

For months my lovely partner and I had meant to go to a place that we had so often heard hailed as “the best food in Victoria”,  but time and time again life stepped up to block our way until just last week when ventured to its unassuming doorway at the corner of Fisgard and Store. We should have prepared ourselves. I ordered the giant pacific octopus served with yogurt, lemon, mint, and fingerling potato. Check your scepticism and cephalopod-phobia at the door, because I don’t care where you’ve eaten in the past: you have never had octopus like this. Still unconvinced? So was my date, who generally avoids the vulcanized texture, but after one dubious bite she decided that I had actually ordered the tuna and I decided that sometimes it’s best not to fight these things.  The taste is superb and the texture is closer to a firm mushroom than meat and totally unexpected. When we later questioned the waitress as to what made their octopus so unique she explained that they had purposefully broken down all muscle fibre to give it that tender, uncharacteristic edibility. Fantastic. She (and by that I guess I mean “I”) ordered the albacore tuna tataki, which came dressed in chilli oil, celery, radish, and preserved lemon drizzled lightly with a ginger ponzu. The flavour is exactly what I’ve come to expect from good albacore tuna: rich and savoury, but somehow smooth and mellow with a medium firm texture. Plus, I love ginger, so the ponzu sauce was a major win for me. Maybe it wasn’t the dish I had wanted, but even cheated out of my octopus I came away happy. The main course was the ling cod. The taste was fresh, and well complemented with beans, greens, and romesco (a Spanish sauce comprised of pine & hazelnuts, a variety of succulent peppers, garlic, and olive oil). My only criticism of the dish was that it was out-shined by the appetisers. You’ll like this dish and I heartily recommend it, but I’m not sure that it’s of enough substance to be your main course. Ulla has a talented bar staff as well. We didn’t have the time to sample much so we relied on recommendations from friends and dove into their French 75. The cocktail is brilliant; like sipping sunshine. The balance of sparkling wine with the lemon is perfect and a sweet crispness floats by your lips on every bubble. Ulla’s decor is very modern and bright. The walls are tall and the openness lends positivity to the restaurant, the front window spans half of the restaurant and views out onto Fisgard’s Chinatown foot traffic. It’s a small restaurant, but they’ve chosen to enjoy their space with fewer guests rather than cram tables together. Truly one of Victoria’s finest restaurants, Ulla is a spectacular addition to the city that redefines taste.

By Kelly J Clark
Guest Service Agent
Abigail’s Hotel
Ulla Restaurant is located at 509 Fisgard St, Victoria, BC
250-590-8795
www.ulla.ca

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JUNE 16th, 2011 by

Chef Matt’s Lemon Curd & Meringue Shots

016

Since posting photos of Chef Matt’s tasty Lemon Curd & Meringue shots on Facebook and Twitter, we have received several requests for his recipe.  After a bit of persuasion, I convinced Matt to share it.

Lemon Curd Recipe:

1 1/2 sticks of butter (200g)
1 cup of sugar
grated zest and the juice of 3 lemons
4 egg yolks

Put the butter, sugar, lemon zest and juice in a heat proof bowl and place it over a pan of simmering water.  Do not allow the bottom of the bowl to touch the water.  When the butter has melted, whisk the mixture together until smooth.  Add the egg yolks and whisk vigorously until the mixture begins to thicken.

Meringue Recipe:

4 medium eggs
1 1/2 cup plus 2 tsbp superfine sugar
1 1/4 cups confectioners’ sugar, sifted

In a bowl, beat the egg whites with a whisk until they form soft peaks.  While whisking, sprinkle in the superfine sugar, a little at a time and continue to whisk for 10 minutes until the mixture is smooth and shiny, forming firm points on the whisk when you lift it out of the mixture.  Sprinkle in the confectioner’s sugar and fold it in with a spatula. Layer the meringue with the lemon curd in shot glasses, finish the top of the “shot” with a little rosette of meringue and brown with a torch.  Add a leaf of mint for colour. Refrigerate.

Enjoy!

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JUNE 3rd, 2011 by

The Good, The Pig and The Ugly

A review of Pig Restaurant
By Kelly J Clark
Abigail’s Hotel Guest Service Agent

You have no idea how hard it is to write a review about a place called Pig without using a single porcine pun. In my Café Brio review I mentioned that I was a fan of barbecue. I was raised in the American Midwest, where BBQ and southern food is as much a tradition as it is a way of life. In Victoria, however, man’s eternal craving for the succulent reward of burnt meat and tangy barbecue sauce presents a problem, because your choices are pretty slim. Unless you want to visit the city Langford out in the Western Communities you have but one option and thankfully it’s a good one. We live in Victoria. We have Pig. We are glad. I’ve been a fan of Pig for years. I loved going there back when it was located in a literal hole-in-the wall on View Street. Victoria’s BBQ salvation was the type of place where overflow was the norm, and the combination of local buzz and quality food has allowed them to move into the newly completed Atrium this past year. The new building divorces the old brick and drywall for glass and steel. A wide counter runs the length of the restaurant, plenty of seating, and even an outdoor pavilion that is an essential part of the experience come summer. But don’t let the new digs fool you: it’s the exact same food inside. The best thing about Pig is the best thing about all soul food: it nourishes more than your gut. This is the kind of place that you swing through for a bite when the stars align and all of your friends are free at the same time. The menu consists of the usual nutritious barbeque standards such as pulled pork, beef brisket, or smoked chicken sandwiches; fried chicken, loose barbequed meats, and ribs sold by the half pound or pound; and of course traditional sides like BBQ beans, coleslaw, and cornbread. The entire menu is pretty fantastic faire that when served up with a bottle of sugar cane cola or a shot of bourbon is bound to leave you feeling fat and happy, but, as you’re about to find out, my favourite thing to do at Pig is to hold hard and fast to their ever growing list of daily specials.  To give you an idea of what to expect, here are my three most noteworthy experiences with Pig’s specials. The Flauta: This is a tortilla on loan from Heaven, then stuffed with pulled pork and deep fried in sin. Seriously: I have no idea how they can make it taste so good, but am pretty sure that it’s going to kill me. It’s served with a type of sour cream sauce and the whole shebang only runs you about $7.50. BBQ Spaghetti: Perhaps the greatest invention since the remote control, Pig’s BBQ Spaghetti is the Mack-daddy of comfort foods. They take spaghetti noodles, weak on their own, and combine them with the might of a BBQ/tomato sauce hybrid packed with pulled pork. The final product is amazing, powerful, majestic, and about $7.00. Fried Chicken and Waffles: Be still my beating heart. This flavour concoction may sound strange to folk from the Northwest, but where I come from it’s not so much a dish as it is a love affair. Pig’s fried chicken is good on its own, but pair that with a home-style bigger than life waffle, slather it all with maple syrup and daintily top with a mandarin orange butter and you have one of the most satisfying brunches on Earth. And it doesn’t stop there. Pig specializes in making sure that satisfaction happens. The decor is Spartan and the art is minimal, but the taste is maximal. I say try it for yourself and then for sure you’ll get it. Try something off their regular menu or one of the specials I mentioned (or the infamous Pulled Pork Poutine, the Bacon Explosion, the Schnitzel & Bleu Cheese Sandwich…) and you can bet that this soulful eatery will give you a reaction like seeing a great work of art or getting a donkey kick in the heart: it’ll bring a tear to your eye. The downtown location is open seven days a week, 11am to 10pm.

www.pigbbqjoint.com
1325 Blanshard St
Victoria, BC
250-590-5193

 

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Located in romantic downtown Victoria, British Columbia, Abigails Hotel is a boutique bed-and-breakfast hotel that offers a distinctive and charming experience.

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