Fodor's Travel:
"Gwin's roadside establishment is the epicenter of much of the activity on the peninsula and a one-stop shop for visitors and locals alike, providing food, lodging, and fishing tackle ... in summer. The travel agency can book fishing, hiking, rafting, and other adventure travel anywhere on the peninsula. The lodge is the fishing headquarters of prospective anglers during the annual salmon runs on the nearby Russian and Kenai rivers."
Barefoot Guides:
"The Kenai Peninsula is Alaska's Playground"
Best Trip Choices:
"The peninsula serves as the Alaska sampler because it has the wildlife; the dramatic glaciers, mountains and wilderness; multipurpose rivers; a fjord-lined coast — plus churches, mining towns and other attractions associated with Alaska’s settlement story."
Alaska.com:
"Rich in gold mining, early settlers and Alaska Native history, Cooper Landing has long been a destination for serious anglers wanting easy access to the Russian and Kenai rivers and Skilak and Kenai lakes for trophy salmon, trout and a host of other species."
Gwin's Lodge Award-Winning Recipes*
Gwin's Lodge Award-Winning Smoked Salmon Chowder
-
1 1/2 lbs. smoked salmon, flaked
-
10 strips raw bacon
-
2 large onions, minced
-
4 stalks celery, minced
-
3 carrots, finely chopped
-
6 cups fish stock
-
8 red potatoes, chopped
-
3/4 bunch fresh parsley, chopped
-
1 cup butter
-
1/4 cup lemon juice
-
1 1/2 tbsp. dry dill
-
1 1/2 tbsp. Old Bay seasoning
-
1 1/2 cups corn kernels (frozen cut corn)
-
1 cup flour
-
1/3 Tbsp. Black pepper
-
5 cups milk
-
3/4 cup white wine
Chop bacon and saute in a large pot with onions, celery, carrots, and parsley for about 4-5 minutes over medium heat. Slowly add in water and cover for 1 minute. Add spices, milk, etc. and simmer until carrots are tender. Add the potatoes and simmer until they are tender.
In a separate sauce pan, mix the butter and flour over medium heat and stir to make a roux. Before adding this mixture to the pot, add a few large spoonfuls of the hot broth to the roux for thinning and to bring it to the proper temperature. Add this thinned roux to the pot with vegetables and broth. Stir thoroughly and let simmer for 5 minutes. Add milk, stir and bring to a simmer, allowing it to thicken slightly. Add white wine, lemon juice, and flaked Smoked Salmon. Continue simmering, stirring frequently, until the desired thickness is obtained. A little water may be added if the chowder becomes too thick.
Gwin's Lodge Famous Carrot Cake
Cake:
-
2 cups flour
-
2 cups sugar
-
2 tsp. baking soda
-
2 tsp. ground cinnamon
-
1 tsp. salt
-
1 cup salad oil
-
4 eggs
-
3 cups shredded carrots
-
1 tsp. vanilla
-
1 cup walnuts (fine chop)
-
8 oz. crushed pineapple (drained)
Icing:
• 1 cup solid butter
• 1 lb. cream cheese
• 1 tsp. vanilla
• 1 tsp. lemon juice
• 2 cups confectioner’s sugar
• 1/4 cup Half & Half
In mixer, beat oil & sugar together until thick and opaque. Add eggs one at a time – beat until thoroughly mixed. Slowly add dry ingredients – then add vanilla. By hand add carrots, pineapple & nuts. Pour into prepared pans. Bake 55 mins. (350°) until dry to touch. Cool & invert to plate – cool before icing.
For icing:
Beat butter & cream cheese until smooth. Add sugar – small amount at a time. Add Half & Half for proper consistency.
Refrigerate until solid to use.
*Please feel free to use these recipes, but please give credit to Gwin's Lodge.
