Taku Lodge Secret Recipes

Scarface Special-Salmon Baste

• 1/3 cup butter
• 2/3 cup brown sugar
• 2 tbsp. lemon juice
• 1 tbsp. dry white wine
• 8 10-12 oz. Fillets

1) In a medium saucepan, melt butter over medium heat.

2) Stir in brown sugar until dissolved.

3) Add lemon juice and wine.

4) Stir and heat through, about 5 minutes.

5) Place fillets in a well-greased grill basket. Grill on an uncovered grill directly over medium heat (we use an alderwood fire) for 4-6 minutes per 1/2 inch thickness or until fish flakes when tested with a fork. Turn often, basting with each turn

Taku Ginger Cookies

• 1 cup butter
• 1 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 egg
• 1/3 cup molasses
• 3 cups all purpose flour
• 1 1/4 tsp. baking soda
• 1 tbsp. cinnamon
• 1 tbsp. + 2 tsp. powdered ginger (if using fresh ginger, you may want to use less)
• 1 tsp. cloves
• 2 tsp. nutmeg
• 1/2 tsp. salt
• raw sugar

1) Space oven racks evenly.

2) Preheat oven to 350° 

3) Cream butter and sugars together until fluffy.

4) Beat in egg & molasses.

5) Mix flour, baking soda, spices and salt. Add to above just until blended.

6) Using a small ice-cream scoop, form walnut sized dough balls and dip into the raw sugar. Place on an ungreased cookie sheet with the sugar side up.

7) Bake 10-12 minutes for softer cookies, longer for crispier. (Cookies will crack on top)

**Find all of our classic recipes and more in our Taku Lodge cookbook available at our online store!**