cup sugarappendix a
RECIPES FROM THE KITCHENS OF COLORADO’S HISTORIC HOTELS
THE BROADMOOR’S TAVERN RESTAURANT
Oysters Rockefeller
Yield: 4 servings
This dish was invented at Antoine’s about 1900 and named for Rockefeller because it was incredibly rich. It is simple to prepare at home, and any extra sauce can be shaped and refrigerated. Use the freshest shucked oysters you can obtain, and ask for the deeper half of the shell. Oysters on half shells on rock salt is the classic presentation. You can also use small scallop shells or ramekins.
2 dozen oysters on the half shell, drained
4 pans rock salt
1 cup salted butter, softened
1 cup cooked spinach, finely chopped
¼ cup fresh parsley, finely chopped
½ cup scallions, finely chopped
¾ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon cayenne
¼ cup Pernod
Combine all ingredients in a stainless steel or ceramic bowl and cream with a wooden spoon. Complete mixing with a whisk or electric beater at medium speed. Shape the sauce into oval patties about 2 ½ by 2-inches and ½-inch thick by scooping 2 tablespoons of sauce from the bowl with your fingers and pressing into the palm of your hand. Set the patties on a platter and refrigerate while preparing the oysters for baking. Preheat oven to 500 degrees Fahrenheit. Wash oyster shells thoroughly and dry. Place a drained oyster on each shell and set 6 to a pan on rock salt. Cover each oyster with a patty of sauce and bake 14 to 16 minutes, until the sauce bubbles and becomes lightly browned on top. Set pans on serving plates and allow to cool for 3 to 6 minutes before serving.
Variation: Many restaurants place hollandaise on top before serving.
Hollandaise Sauce
Yield: 20 ounces
2 ounces cider vinegar
½ teaspoon whole black peppercorns, fresh cracked
4 ounces water
6 each egg yolks
12 ounces clarified butter, warm
2 teaspoons lemon juice
Salt and pepper to taste
Combine vinegar and peppercorns; reduce until the liquid has almost cooked away. Cool the reduction slightly and strain. Add hot water to strained reduction. Add the reduction to the egg yolks. In a stainless steel bowl, whip over simmering water until the yolks ribbon and triple in volume. They should have a light but firm consistency. Gradually add the warm clarified butter, whipping constantly. Add the lemon juice and adjust seasoning to taste with salt and pepper.
Shrimp Louis Salad
DRESSING
1 cup mayonnaise
½ cup chili sauce
¼ cup heavy cream
1 teaspoon brandy
1 teaspoon garlic, chopped
Pinch allspice
Pinch black pepper
Pinch salt
PLATE PRESENTATION
1 large leaf lettuce bed
1 each radicchio lettuce cup, to hold shrimp
4 ounces cooked shrimp, cut into ½-inch pieces
2 ounces hearts of palm, sliced
¼ each avocado, sliced into two wedges
3 each Roma tomato slices
1 each boiled egg, sliced in half
1 each cooked shrimp, whole for garnish
Combine all dressing ingredients and season to taste. Prepare plate presentation. Place leaf lettuce on serving plate, place radicchio cup in the center and fill with shrimp. Scatter hearts of palm over shrimp and ladle with Louis dressing. Garnish plate with remaining ingredients and top salad with the whole shrimp.
THE BROSS HOTEL, PAONIA
English Bread Pudding
2 cups cubed or broken bread
2 tablespoon tapioca
3 cups milk
3 eggs
½ cup sugar
Cinnamon
In greased 1 ½-quart casserole dish, place cubed bread. Sprinkle tapioca over the bread. Pour 2 cups of milk over bread and tapioca and let stand 10 minutes. Whisk the eggs. Add sugar and whisk until light in color. Add milk and whisk to combine. Pour mixture into casserole. It will sink to the bottom while the bread rises. Sprinkle cinnamon on top. Pudding can be cooked immediately or refrigerated overnight. When cooked, it will have wonderful custard in the bottom with a light bread top. Cook at 350 degrees Fahrenheit for approximately one hour.
Chili Rellenos Casserole
1 large can whole green chilies
½ pound grated cheddar cheese
½ pound grated Monterey jack cheese
1 dozen eggs
16 ounces sour cream
Open each chili and rinse with cold water to remove seeds. Arrange opened chilis in bottom of a greased 9 × 13 pan. (A half can of chilies may fill it.) Layer cheeses over chilies. Whisk together eggs and sour cream. Pour into casserole. Bake for approximately one hour at 350 degrees Fahrenheit. Let stand 10 minutes before cutting. This dish is good with any meal. Serve with salsa and corn muffins.
Blintz Souffle
FILLING
8 ounces cream cheese
2 cups ricotta cheese
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla
BATTER
½ cup softened butter
cup sugar
Eggs, plus 2 egg whites
1 cup flour
1 teaspoon baking powder
1½ cup sour cream
1 cup orange juice
In a small bowl, beat cream cheese until smooth. Add remaining filling ingredients and mix thoroughly.
In a large bowl mix flour and baking powder, set aside.
In a greased 9 × 13 pan, spread half the batter. Layer with the filling, followed by the remainder of the batter. Bake at 350 degrees Fahrenheit for about an hour, until a knife inserted comes out clean. Let stand 10 minutes before cutting into 8 to 10 servings. This casserole may be served immediately or cooked one day ahead and served after reheating. To serve, garnish with a sauce made by heating a favorite jam and add complimentary fruits. For example, with a chunky peach jam, add pitted black cherries.
BROWN PALACE HOTEL, DENVER
Afternoon Tea
Executive Pastry Chef David Lewis
Sundried Tomato and Swiss Scones
4 cups all-purpose flour
½ cup sugar, granulated
1 tablespoon baking powder
2 teaspoons baking soda 1 teaspoon salt, iodized
1½ cups butter
2 cups buttermilk
¾ cup cubed Swiss cheese
¾ cup sun-dried tomatoes
Mix all dry ingredients together by hand. Mix in buttermilk and melted butter, DO NOT OVERMIX. Mix in cheese and tomatoes. Put in a rectangle baking dish flat and refrigerate for 2 hours. Cut into desired shape, separate and bake on cookie sheet at 350 Fahrenheit until golden brown, about 16 minutes.
Brown Palace Ship Tavern
Executive Chef Bill Dexter
Seafood Chowder
½ bacon fat/butter
¼ cup chopped bacon (1 slice)
½ pound onions
½ pound celery
1 tablespoon garlic
1 ½ cups flour
3 cups clam juice
½ each bay leaf
teaspoon cayenne pepper
1 teaspoon thyme
1 pound diced potatoes
3 cups milk
3 cups chopped clams
Desired poached seafood
Salt and pepper to taste
½ ounces Sherry wine
Parsley, chopped
Steamed manila clam
In medium 6-quart stockpot, heat bacon fat to medium temperature, add bacon, onion, celery and garlic and sweat until translucent (approx 4 to 5 minutes). Add flour and cook an additional 5 to 8 minutes. Add clam juice, bay leaf, cayenne and thyme and simmer on low heat for 10 minutes. Add potatoes and milk and simmer for 15 minutes. Add clams and poached fish as desired and season with salt and pepper to taste. Thin with water if needed and garnish with ½ ounces of sherry wine and chopped parsley and a steamed manila clam.
Palace Arms Restaurant
Executive Sous Chef Thanawat Bates
Pan-Seared Crab Cakes with Coconut Lemongrass Froth
cup mayonnaise
1 whole egg
1 tablespoon of Dijon mustard
2 teaspoons Old Bay™ seasoning
2 lemons
Salt and pepper to taste
1 pound jumbo lump crabmeat
1 diced skinless granny smith apple
1 bunch cilantro
1 red bell pepper
1 yellow bell pepper
3 stalks scallions
Panko™ breadcrumbs
In a mixing bowl, add mayonnaise, egg, Dijon mustard, Old Bay™ seasoning, lemon juice, salt and pepper. Taste mixture for correct seasoning. In separate mixing bowl, add crabmeat, apples, chopped cilantro, small diced red and yellow bell peppers, chopped scallion and breadcrumbs. Combine wet and dry mixtures into one bowl. Start molding your crab cakes into desired size. (If too wet, add more breadcrumbs.) Sear cake in a sauté pan with a little vegetable oil and butter until golden brown. Finish in a 350-degree oven until it reaches an internal temperature of 160 degrees.
COCONUT LEMONGRASS FROTH
1 pound lemongrass
4 whole shallots
5 cloves garlic
1 tablespoon fresh ginger
1 cup white wine
1 cup chicken stock
2 cups coconut milk
4 tablespoons tom ka paste (available at any Asian market)
½ bunch cilantro
½ bunch basil
2 tablespoons fresh mint
4 stocks of scallion
2 tablespoons chili flakes
Fish sauce to taste
Lime juice to taste
In a medium saucepot, sauté lemongrass, shallots, garlic and ginger for 5 to 10 minutes. Deglaze with white wine. Reduce to four tablespoons of liquid. Add 1 cup chicken stock and 2 cups coconut milk. Let it reduce by half. Add tom ka paste and then add cilantro, basil, mint, scallion and chili flakes. Let simmer for approximately 15 minutes to extract flavor and aromatic. Season with fish sauce and lime juice to taste. Strain to sauce. Ready to serve.
CALLAWAY’S AT THE DELAWARE HOTEL, LEADVILLE
Chicken Enchilada Soup
Yield: Serves 8 to 10
1 tablespoon vegetable oil
3 chicken breasts, cubed
½ cup diced onion
1 tablespoon minced garlic
4 cups chicken broth
1 cup flour
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon cumin
1. Add 1 tablespoon oil to a stockpot over medium heat. Add the chicken and brown 5 minutes each side. Set chicken aside.
2. Add onions and garlic to stockpot and sauté over medium heat for 3 minutes or until onions are cooked through. Add chicken broth.
3. Mix flour with 2 cups water until blended. Add to onion/garlic/broth mixture.
4. Add rest of the water, enchilada sauce, cheese and spices to the pot and bring to a boil.
5. Add the chicken and cook for 30 minutes, until the stock is thick.
6. Serve garnished with shredded cheese and crumbled tortilla chips.
Shrimp and Watermelon Salad
Yield: Serves 6 to 8
2 tablespoons olive oil
1 pound peeled, deveined medium shrimp
2 teaspoons snipped fresh thyme
4 cups sliced bok choy or Napa cabbage
1 cup grape tomatoes, halved Salt and pepper to taste
2 1-inch sliced seedless watermelon, halved
1 small lime, halved
Feta cheese
Fresh thyme sprigs
Heat 1 tablespoon oil in a large skillet over medium high heat. Add shrimp. Cook and stir 3 to 4 minutes until shrimp are opaque. Transfer shrimp to a bowl. Stir in thyme. Add remaining olive oil, bok choy and tomatoes to skillet. Cook and stir for 1 minute. Return shrimp to skillet. Cook and stir 1 more minute. Season with salt and pepper.
Serve shrimp and vegetables with watermelon. Squeeze lime juice on salad. Sprinkle on feta and thyme springs.
CONEJOS RIVER GUEST RANCH, ANTONITO
Tomato Dill Soup
½ cup butter
1 cup finely chopped carrots
1 cup finely chopped celery
1 cup finely chopped onions
2 teaspoons minced garlic
1 teaspoon basil
1 teaspoon thyme
1 teaspoon tarragon
½ cup flour
3 cups chicken broth
1 35-ounce can diced tomatoes
2½ cups tomato juice
1 cup heavy cream
1 teaspoon sugar
1 tablespoon dill weed
Fresh dill for garnish
Sauté carrots, celery and onion in butter for 8 to 10 minutes. Stir in garlic and other spices. Cook for 1 minutes. Stir in flour and cook for 4 to 5 minutes. Add chicken broth, tomatoes and juice. Boil, reduce heat and simmer for 10 minutes. Stir in cream and sugar and cook 5 minutes, or until thoroughly heated. Just before serving, add dill weed. Garnish with fresh dill on top of each serving.
White Chocolate Cheesecake
1 cup crushed shortbread cookies
3 tablespoon finely chopped toasted almonds
¼ cup melted margarine or butter
2 8-ounce packages softened cream cheese
2 6-ounce package white chocolate baking bars, melted and cooled
cup sugar
3 eggs
cup sour cream
1 teaspoon vanilla
1 10-ounce jar strawberry preserves
1 cup fresh or frozen strawberries, sliced
Whole strawberries and/or mint sprigs for garnish
Combine crushed cookies and chopped almonds in small mixing bowl. Stir in melted butter or margarine. Press mixture evenly onto bottom of an 8-inch springform pan. Set aside. Beat cream cheese and prepared baking bars in large mixing bowl with electric mixer on medium high until combined. Add sugar, beating until mixture is smooth. Add eggs, sour cream and vanilla. Beat on low until combined. Do not overbeat. Pour filling into crust-lined pan. Place pan on shallow baking pan in oven and bake at 350 degrees Fahrenheit for 45 minutes, until center appears nearly set when gently shaken.
Do not over bake. This cheesecake puffs up during baking and then settles as it cools. Remove springform pan from oven and cool cheesecake on wire rack for 15 minutes. Use a small metal spatula to loosen sides of cheesecake from pan. Cool for 30 minutes more. Remove side of springform pan. Cool for an hour. Cover and chill for at least 4 hours.
Melt preserves in a small saucepan over low heat. Add strawberries. Heat gently, just until sauce simmers, and then cool. To serve, cut cheesecake into wedges, drizzle strawberry sauce over each serving and garnish.
Double Coconut Cream Pie
Shorty Fry, Conejos River Ranch “Pie-Master” recommends this one!
3 beaten egg yolks
cup sugar
¼ cup cornstarch
¼ teaspoon salt 2 cups milk
1 8-ounce can of cream of coconut (¾ cup; not coconut milk)
2 tablespoons butter or margarine
1 cup flaked coconut
2 teaspoons vanilla
1 baked piecrust
MERINGUE
4 egg whites
¼ teaspoon cream of tartar
½ teaspoon vanilla
cup sugar
Flaked coconut
Let egg whites stand at room temperature for 30 minutes. Meanwhile, combine cup sugar, cornstarch and salt in medium saucepan. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly, and then cook and stir 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly and then cook and stir 2 minutes more. Remove from heat. Stir in butter or margarine until melted. Stir in coconut and 2 teaspoons vanilla. Pour filling into baked pastry shell.
For meringue, beat 4 egg whites, ¼ teaspoon cream of tartar and ½ teaspoon vanilla until soft peaks form. Gradually beat in cup sugar, 1 tablespoon at a time, until stiff. Spread over hot filling and seal at pastry edge. Sprinkle with flaked coconut. Bake at 350 degrees Fahrenheit for 15 minutes, or until lightly browned.
EASTHOLME IN THE ROCKIES B&B, CASCADE
Amish Breakfast Casserole
Yield: Serves 8 to 10
1 pound sliced bacon, diced
1 medium sweet onion 6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes
2 cups shredded mild cheddar cheese
1½ cups small curd cottage cheese
1¼ cups shredded Swiss cheese
In a large skillet, cook bacon and onion until bacon is crisp, then drain. Mix together remaining ingredients and stir in bacon mixture. Transfer to greased 9 × 13 pan. Bake, uncovered, at 350 degrees Fahrenheit for 35 to 40 minutes or until eggs are set and bubbly. Let stand 10 minutes before serving.
Artichoke Baked Omelet
Yield: Serves 8 to 10
1½ cups hot or mild salsa
1 cup chopped marinated artichoke hearts
cups grated Parmesan cheese
1½ cups shredded Monterey Jack cheese
1½ cups shredded cheddar cheese
10 eggs (beaten)
8 ounces sour cream
Preheat oven to 350 degrees Fahrenheit. In bottom of a 9 x 13 glass baking dish (sprayed with Pam), layer salsa, artichoke hearts, parmesan cheese, Monterey jack cheese and cheddar cheese.
In a large bowl, whisk together eggs and sour cream until smooth. Pour egg/sour cream mixture over cheese mixture. Bake uncovered for 1 hour or until lightly brown and egg is set.
FRISCO LODGE, BRECKENRIDGE
Belgian Waffles
1 cup flour
3 tablespoons melted butter
1 cup sour cream
2 tablespoons sugar
½ teaspoon salt
1 egg yolk
½ cup milk
1 egg white, stiffly beaten
Mix together all ingredients. Gently stir in beaten egg white after all other ingredients are thoroughly mixed. Bake in a heated waffle iron 2 to 3 minutes or slightly longer. Serve with desired topping.
THE PECK HOUSE, EMPIRE
Loin of Lamb
Yield: Serves 8
Grill the loin of lamb to medium rare, taking care not to overcook. Lamb chops may be substituted. Cover with following sauce and serve.
PLUM SAUCE
8 ripe dark plums
½ cup sugar
¼ cup port wine
1 teaspoon crushed dried mint
Pit the plums and slice them thin. Add all ingredients to a saucepan and simmer over medium heat until thick and bubbly. Serve with any grilled red meat or lamb.
Peck House Sour Cream Coffee Cake
6 eggs
1½ cup oil
3 cups sour cream or yogurt
1 tablespoon vanilla
½ tablespoon baking powder
½ tablespoon baking soda
½ teaspoon salt
3 cups sugar
6 cups flour
1 heaping tablespoon mayonnaise (always added to our bread recipes to adjust for high altitude)
TOPPING
1 cup brown sugar
3 teaspoons cinnamon
½ cup chopped nuts
Mix eggs, oil, sour cream and vanilla (and mayonnaise, if using). Add the baking powder, baking soda, salt and sugar to the flour. Add flour mixture to the wet mixture a little at a time, until thoroughly combined.
Spray a 12 x 18 deep baking pan with vegetable oil. Put half the batter in the pan and cover with half the topping. Add the other half batter to pan and stir 1 cup of jam into top batter gently with a fork. Top with the rest of the topping. Bake at 350 degrees for 1 hour and 20 minutes.
ROCHESTER HOTEL, DURANGO
Oatmeal Scones
1 cup white flour
¾ cup whole wheat flour
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
cup sugar
¾ cup butter (1½ sticks)
1 cups old-fashioned rolled oats
1 cup buttermilk
1 egg, beaten
1 tablespoon sugar
Preheat oven to 375 degrees Fahrenheit. Lightly grease a cookie sheet.
Into a Cuisinart basin, put flour, baking powder, baking soda, salt and sugar. Mix, and then add butter, blending until mixture resembles coarse meal. Stir in oats and buttermilk. Continue stirring until it forms a sticky but manageable dough. On floured surface, knead dough gently 6 times and roll out into a 1-inch-thick round.
With a 1½-inch round cutter dipped in flour, cut out as many rounds as possible. Place cut outs on a greased cookie sheet. Gather scraps into a ball, re-roll and cut new rounds. Brush scones gently with beaten egg and sprinkle with sugar.
Bake for 20 minutes on middle rack of the oven or until golden brown.
THE STRATER HOTEL, DURANGO
Strater Hotel Posole (In-House Recipe)
Yield: Serves 6 to 10 people.
Posole soup is a popular dish in New Mexico and old Mexico for breakfast, lunch or dinner and reportedly a good cure for “the morning after.”
2 pounds pork loin (cubed or diced; chicken can be used)
2 each small cans of hominy (more if desired)
1 each yellow onion (small diced)
1 pint mild bueno red chili
2 teaspoon oregano (more if desired)
3 ounces chicken base
½ gallon water
2 tablespoons cumin
Salt and Pepper to taste
Sear meat until it is cooked enough to shred. Combine hominy, onion, red chili, oregano, chicken base, water and cumin. Bring to boil and simmer for 20 minutes. Season to taste with salt and pepper.