Family Owned & Operated for over 20 years

kyuquot beach house group foodFOOD & FUN

It's always a good time at Kyuquot Beach House, and food is a big part of that. We always use fresh ingredients, locally sourced whenever possible. We will prepare your catch of the day for the freshest fish you'll ever eat. 

Here are some of our famous recipes, shared with you. Enjoy!

Archie’s Cookies

  • ½ cup butter
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 3 eggs
  • 2 tsp vanilla
  • ½ cup cocoa powder
  • 3 cups flour
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 cups chocolate chips

Cream together butter and sugars. Add eggs, vanilla and cocoa powder. Mix together and add in dry ingredients. Add 2 tsp of vanilla then mix in chocolate chips. Cook at 350’ for 10-12 minutes. 

 

Ceviche

  • 1 LB SEA BASS OR WHITE FISH
  • 4-5 LIMES
  • ½ RED PEPPER
  • ½ GREEN PEPPER
  • ½ SMALL RED ONION
  • ½ TOMATO
  • 3 GARLIC CLOVES (DICED SMALL)
  • HANDFUL CILANTRO
  • 1 TBSP SUGAR

Cube fish and cover with lime juice. Cube all vegetables in small pieces and add to fish. Add garlic and cilantro. Cover and refridgerate for 8 hours to overnight. Add sugar to taste and serve.

 

Chocolate Rum Mousse

  • ¼ cup sugar
  • 2-4 tbsp rum
  • ¼ lb. Semi-sweet or sweet chocolate
  • 2-3 tablespoons whipping cream
  • 2 stiffly beaten egg whites
  • 2 cups whipped cream

Cook over a low heat until dissolved, sugar and rum to make a syrup. Melt chocolate in a double boiler. When chocolate is melted, stir in whipping cream. Add the syrup to the melted chocolate and stir until smooth. When the mixture is cool but not chilled, fold egg whites into it and then fold this combination very gently into 2 cups of whipped cream. Chill in martini glasses at least 2 hours before serving. Grate chocolate over top of mousse and add a sprig of mint before serving. Serves 6.

 

Beer Batter Fish

  • 1 can non-alcoholic beer
  • 1 ½ cups white flour
  • 1 tbsp. baking powder
  • 1 tsp. seasoning salt

Open can of beer a few hours before mixing. Whisk flour, powder, and seasonings into beer until pancake like consistency. Put in fridge or freezer 2-3 hrs prior to use. Remove 30 minutes before using. Dip single serving fish chunks (Halibut) in batter and fry until golden brown. Serve with fries, homemade tartar sauce & lemon wedges.

 

Joanne’s Granola

  • 10 cups oats
  • 2 cups wheat germ
  • 2 cups coconut
  • 1-2 cups sunflower seeds
  • 1 cup sesame seeds
  • 1 cup sliced almonds
  • 1 cup honey
  • 2/3 cup hot water
  • 1 ½ cups oil
  • 1 tbsp vanilla

Spread thinly over an oiled baking sheet with a rim. Cook at 325 degrees for 45 minutes, stirring often. Add dried fruit after baking (1-2 cups raisins or 1-2 cups cranberries).

 

Hot Artichoke Dip
(from the best of the best)

  • 14 oz. artichoke hearts (drained & chopped)
  • ½ cup freshly grated parmesan cheese
  • 1 cup mayonnaise
  • 1 garlic clove (crushed)
  • Dash lemon juice

Bake at 350 degrees F for 10 minutes. Serve with crackers.

 

Lemon Cranberry Scones

  • 3 cups flour
  • 1 cup brown sugar
  • 2 tsp baking powder
  • Pinch of salt
  • Rind of one lemon
  • 1 egg white
  • 1 cup milk
  • 1 cup cranberries
  • 1 cup margarine

Mix flour, sugar, baking powder and salt together. Add lemon rind. Cut in margarine until flakey. Mix in cranberries. Whisk egg white and add to milk. Mix with the flour until combined. Roll the dough into a round about 1 ½ inches thick. Cut into 10 triangles. Brush the tops with the egg yolk. Bake at 375’ for 20-25 minutes. Makes 10.

 

Kyuquot Beach House Baked Halibut (serves 2-4)

  • 4 portion size halibut pieces
  • 250 ml sour cream
  • Seasoning salt
  • 1 roma (or other) small tomato
  • ½ red pepper
  • ½ green pepper
  • ½ small yellow onion

Preheat the oven to 375 degrees. Place halibut on a cookie sheet lined with tin foil. Sprinkle halibut pieces generously with seasoning salt. Spread sour cream liberally over pieces. Layout 2 pieces of each vegetable over each piece. Bake uncovered for 15-20 minutes depending on the thickness. ENJOY!!!

 

Nanaimo Bars

BASE

  • ½ cup butter
  • ¼ cup sugar
  • 5 tbsp cocoa
  • 1 tsp vanilla
  • 1 egg
  • 2 cups graham crumbs
  • 1 cup coconut
  • ½ cup chopped walnuts

Place butter, sugar, cocoa, vanilla and egg in a bowl. Set dish in boiling water, stil well until butter has melted and mix resembles thin custard. Mix together graham crumbs, coconut and walnuts. Add to custard. Pack evenly into 9” square pan. Ice.

MIDDLE

  • ¼ cup butter
  • 3 tbsp milk
  • 2 tbsp custard powder
  • 2 cups icing sugar

Cream butter. Add milk and custard powder. Blend in icing sugar. Spread over base.

TOP

  • 4 squares semi-sweet chocolate
  • 1 tbsp butter

Melt chocolate with butter. Spread over custard. Cool and cut.  

 

Sundried Tomato and Basil Salmon

  • Sundried tomatoes in oil
  • Basil
  • 2-3 cloves garlic
  • ¼ cup olive oil

Mix ingredients together in a bowl then spread generously over salmon. Allow to marinate for at least 2 hours before cooking.

 

Rock Salt and Brown Sugar Salmon

  • ¼ cup coarse salt
  • 1 cup brown sugar     

Sprinkle a moderate amount of coarse salt over side of salmon then sprinkle brown sugar over top and pack it on. Marinate for at least 2 hours before cooking.

 

Tartar Sauce

  • 1 cup mayonnaise
  • 2 tsp tabasco
  • 3 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • 2 tbsp capers
  • 3 tbsp parsley (chopped)
  • 6 small or 2 large dill pickles (chopped)
  • ¼ cup onion (any kind)

 

Horseradish & mint sauce

Two to three hours prior to cooking the salmon prepare the sauce

  • 1/3 cup sour cream
  • 1 to 2 table spoons of horseradish (depending on the taste required)
  • 1 to table spoons of fresh cut mint (depending on the taste required) diced

 

Oriental Rock Fish

  • White onions
  • 4 cloves garlic
  • Coriander powder
  • Ginger
  • Green onions
  • Soya sauce
  • Sesame oil

Place a bed of white onions, garlic, coriander powder in a pot with water and boil. Place fish in pot and steam until tender. Pull from water, put on platter and garnish with grated ginger, finely chopped garlic, long, thinly sliced green onions and dash Soya sauce over top. Sear with smoking hot sesame oil. Serve.

kyuquot beach house food fun

kyuquot beach house white fish ceviche

chocolate rum mousse

KBH Beer Battered Fish

granola

hot artichoke dip

lemon cranberry scones

kyuquot beach house food fun becks

kyuquot beach house coffee with mike

nanaimo bars2

sundried tomoato basil salmon

rock salt and brown sugar

tartar sauce

horseradish mint sauce