Buttermilk Falls Resort
16941 Highway 35 K0M1J1 Haliburton, ON, Canada

Testimonial Tuesday - I wanted to say thank you for your hospitality during our stay. We had a great time and enjoyed the resort and the area. We hope to come up either in the winter or late spring. Thanks again, Cheers Rick #testimonialtuesday #buttermilkfallsresort #adventurehaliburton #myhaliburtonhighlands

What an amazing day to bbq! This weeks recipe is Grilled Chicken Breaats. Pick up your chicken from Coneybeare's Butcher Shop today and enjoy tonight. #buttermilkfallsresort #mmmgood #bbqrecipe... #fridaynightdinner #adventurehaliburton #myhaliburtonhighlands #comewander Ingredients cup oil olive oil or vegetable oil cup cider vinegar (or red wine vinegar) 3 tablespoons Worcestershire sauce 2 tablespoons dijon mustard 2 tablespoons lemon juice 2 tablespoons Italian seasoning 1 tablespoon salt 1 tablespoon pepper 1 tablespoon sugar 1 teaspoon garlic powder 4 boneless skinless chicken breasts Instructions Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for a 30 minutes (or up to 4 hours) before cooking chicken. Preheat grill to medium high heat. Place chicken on the grill for 7-8 minutes. Flip over and cook an additional 7-8 minutes or until no pink remains and chicken reaches 165F. Rest 3-5 minutes before slicing.

What’s Happening this weekend in the Haliburton Highlands? #buttermilkfallsresort #myhaliburtonhighlands #adventurehaliburton #comewander

Tuesday Testimonial - Thank you John and Dale. The family had a great time. Our cottage was great. Sitting with a crackling wood stove after a day of ice fishing was perfect. Look forward to coming up again in the summer. Sue - Facebook Guest #winterholiday #buttermilkfallsresort #adventurehaliburton #myhaliburtonhighlands #tuesdaytestimonial

Our Recipe of the Week is fitting for these cooler autumn days. The Grilled Fall Vegetable Salad will go with any delicious meat selection from Coneybeare's Butcher Shop Ingredients 12 baby beets, trimmed ... 12 baby carrots, peeled and trimmed 12 baby turnips, peeled and trimmed 16 thin asparagus spears, trimmed 8 baby leeks or large scallions, trimmed 2 teaspoons extra-virgin olive oil, plus more for drizzling Salt and freshly ground black pepper 2 large egg yolks 1/4 cup sherry vinegar 1 teaspoon all-purpose flour 1/2 teaspoon dry mustard 1/4 teaspoon sugar Pinch of cayenne pepper 1 teaspoon unsalted butter 1/4 cup heavy cream 1 tablespoon crème fraîche 1 tablespoon plus 2 teaspoons fresh lemon juice 1/2 teaspoon finely grated lemon zest 8 cups (4 ounces) arugula How to Make It Step 1 Preheat the oven to 400. Put the beets in a small baking dish, cover with foil and bake for about 40 minutes, until tender. When cool enough to handle, peel and halve the beets and transfer to a large rimmed baking sheet. Step 2 Bring a large saucepan of salted water to a boil. Add the carrots and boil over moderately high heat until crisp-tender, about 4 minutes. With a slotted spoon, transfer to the baking sheet. Add the turnips to the boiling water and cook until just tender, about 3 minutes; transfer to the baking sheet. Repeat with the asparagus, cooking until bright green, about 2 minutes; transfer to the baking sheet. Add the leeks and cook until just tender, about 2 minutes; transfer to the baking sheet. Halve the carrots, turnips and leeks lengthwise. Drizzle the vegetables with olive oil and season with salt and pepper. Step 3 In a medium stainless steel bowl, whisk the egg yolks with the vinegar, flour, mustard, sugar and cayenne pepper until smooth. Set the bowl over a saucepan of simmering water and whisk over low heat until hot and thick, about 2 minutes. Remove the bowl from the heat. Whisk in the butter, then the cream, crème fraîche, 1 tablespoon of the lemon juice and the lemon zest. Season with salt and pepper. Step 4 Light a grill or preheat a grill pan. Grill the blanched vegetables over medium heat, turning once or twice, until lightly charred, about 5 minutes. Step 5 On a platter, toss the arugula with the 2 teaspoons of olive oil and the remaining 2 teaspoons of lemon juice; season with salt and pepper. Arrange the grilled vegetables over the arugula and serve the boiled dressing on the side. #buttermilkfallsresort #adventurehaliburton #mmmgood #bbqrecipe

Wishing everyone a wonderful and safe Thanksgiving weekend.

Recipe of the week is perfect for the Thanksgiving weekend. Coneybeare's Butcher Shop is featuring a delicious bone-in ham and we found a yummy bbq recipe. #buttermilkfallsresort #mmmgood #bbqrecipe #Thanksgiving #adventurehaliburton

There are lots of activities going on this Thanksgiving weekend in the Haliburton Highlands! #buttermilkfallsresort #myhaliburtonhighlands #adventurehaliburton #HaliburtonLoveLetter... #Thanksgiving See more

Very nice location and friendly owners!! Thoughtful amenities. MJ - Facebook guest. #testimonialtuesday #buttermilkfallsresort #adventurehaliburton #myhaliburtonhighlands

Recipe of the week is Grilled Beef Tenderloin. Coneybeare's Butcher Shop has great selection. #buttermilkfallsresort #fridaynightdinner #recipeoftheweek... #mmmgood Ingredients 1 (5 pound) whole beef tenderloin 6 tablespoons olive oil 8 large garlic cloves, minced 2 tablespoons minced fresh rosemary 1 tablespoon dried thyme leaves 2 tablespoons coarsely ground black pepper 1 tablespoon salt Directions Step 1 Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside. Step 2 Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes. Step 3 Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Experiences make memories. So many reasons to visit the Haliburton Highlands. #HaliburtonLoveLetter #myhaliburtonhighlands #autumn... #buttermilkfallsresort #adventurehaliburton #comewander See more

Summer seemed to have been back for a few days but fall is now here to stay. It’s amazing to watch the leaves change from green to red and yellow. We have availability for this weekend as well as a 2 bedroom available for Thanksgiving. Call now to book your getaway and come experience the beautiful colours of autumn before they’re gone! #buttermilkfallsresort #fallinlovewithfall #autumn #adventurehaliburton #myhaliburtonhighlands #HaliburtonLoveLetter #comewander

The colours are amazing this year! Buttermilk Falls is a great place to capture some of the best pictures! #HaliburtonLoveLetter #adventurehaliburton #myhaliburtonhighlands #comewander