SUNDAY BRUNCH AT CHICO is a weekend tradition. It starts with a little journey driving through Paradise Valley, preferably on old East River Road as it winds past small country schools, windmills, and black Angus cows that stand like sculptures in fields that roll up to the feet of the Absaroka Mountains. Turn onto the county road to Chico and Emigrant Peak. Inside the historic hotel, nestle into the cozy dining room and begin the meal with a refreshing mimosa, then indulge in the lavish buffet. Quiches, Citrus Salmon, thick and crispy bacon, cheesecakes, Cinnamon Bread Pudding, half a dozen different pastries, and an omelet bar are just a few of the items offered. Afterward, soak in the hot springs pool to complete the leisurely morning, with perhaps just one more mimosa poolside.
Note: Recipes denoted by 
are Chico “Classics.”
with Vanilla Bourbon SauceThis is a true comfort-food dessert. Baking it will fill your house with the warm, welcoming aromas of brown sugar, cinnamon, and vanilla. You can use any kind of bread or pastry—yesterday’s French bread, doughnuts, cinnamon rolls, cake crumbs. But consider the occasion, because it will be a more refined dish if you use the same kind of bread for the whole dish.
SERVES 12
Ingredients
FOR THE CINNAMON BREAD PUDDING:
1 cup firmly packed brown sugar
10 cups chopped day-old bread or pastry
3 cups half-and-half
2 cups heavy whipping cream
½ cup granulated sugar
5 eggs
1 tablespoon cinnamon
FOR THE VANILLA BOURBON SAUCE:
2 cups heavy whipping cream
1 cup firmly packed brown sugar
1 tablespoon pure vanilla extract
¼ teaspoon cinnamon
1 tablespoon bourbon (can also substitute brandy or orange liqueur)
Instructions
TO PREPARE THE CINNAMON BREAD PUDDING:
Mix all ingredients in a large bowl; let soak for 20 minutes, stirring occasionally.
Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray. Spray a piece of aluminum foil to use for covering later.
Pour bread pudding mixture into the baking pan. Cover with foil and bake for 1 hour, or until center of pudding is firm. The bread pudding can be made 1 or 2 days in advance; reheat at 250°F for about 30 minutes before serving.
TO PREPARE THE VANILLA BOURBON SAUCE:
Pour heavy cream into a saucepan and bring to a gentle boil over medium heat. Continue to boil until cream is reduced by almost half, about 30 minutes. Be careful to stir periodically to keep cream from scalding. Add brown sugar, vanilla, cinnamon, and bourbon and allow to boil until sauce thickens slightly, another 15 minutes.
TO SERVE:
Slice into twelve squares in the baking dish, then pour 1 cup of warm sauce over warm bread pudding. Scoop onto plates and drizzle remaining sauce over the top of each pudding square; garnish with whipped cream and berries if desired.
Delicate and dense, this recipe can be divided into muffins or prepared as a cake that produces results that are just as satisfying for dessert as for breakfast. Berries work best with this recipe, but other fruits such as peaches, or even cherries, are lovely, too.
SERVES 12
Ingredients
½ cup (1 stick) unsalted butter, softened and cubed
1 cup granulated sugar
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
1½ teaspoons pure vanilla extract
1 pint fresh blueberries (or fruit of your choice; thawed, drained frozen fruit can be substituted)
¼ cup powdered sugar, for dusting
Instructions
Preheat oven to 350°F. Spray a medium muffin pan with cooking spray.
Cream butter and sugar in a mixing bowl. Add eggs one at a time, scraping sides and bottom of bowl between additions. Sift flour, baking powder, and baking soda together. Alternately add dry ingredients and sour cream to butter mixture. Add vanilla and combine thoroughly, but do not overmix.
Spoon batter into muffin tins, filling to the halfway point. (If preparing a cake, spread half the batter in a prepared springform pan and follow the remaining instructions on a larger scale.) Place a layer of fruit on top of the batter. Carefully spread remaining batter on top of the fruit, using a metal spatula dipped in hot water to evenly distribute the batter to thoroughly cover the fruit, filling the muffin tin three-quarters of the way to the top to allow for rising. Bake for 25 to 30 minutes (30 to 45 minutes for cake), or until the muffins are firm to the touch; a toothpick inserted should come out clean. Cool completely and remove from pan. Sprinkle with powdered sugar and garnish with remaining fruit.
Brunch at Chico is an extensive meal; dessert is included in the big splurge. Tuck a couple of these sweet treats into your pocket to sneak while you are out dogsledding. They’ll take the chill out of the real snow and give you a quick burst of energy so you can keep up with the dogs.
MAKES 3 DOZEN COOKIES
Ingredients
1 cup (2 sticks) unsalted butter
½ cup sifted powdered sugar
1 teaspoon pure vanilla extract
2¼ cups all-purpose flour
¼ teaspoon salt
¼ cup finely chopped pecans
½ cup powdered sugar, for dusting
Instructions
Preheat oven to 350°F.
Cream butter and sugar with an electric mixer until light and fluffy. Add vanilla, flour, salt, and pecans; mix until a loose dough ball forms. Roll into 1-inch balls and place on a baking sheet lined with parchment paper about 2 inches apart. Bake for 10 to 12 minutes. Remove from oven and immediately roll hot cookies in powdered sugar to coat. Let cookies cool and roll in powdered sugar again.
After an arduous week working on a travel story about Chico Hot Springs, the editorial staff from Outdoor Life magazine returned to New York City. Within forty-eight hours of arriving home, the crew bemoaned their life without Chico’s caramel rolls. Chico promptly overnighted two dozen rolls. This recipe is that good.
MAKES 1 DOZEN ROLLS
Ingredients
FOR THE DOUGH:
2½ cups plus 2 tablespoons all-purpose flour
6 tablespoons granulated sugar
1 tablespoon instant yeast
½ teaspoon cinnamon
¾ teaspoon salt
¾ cup water
1½ tablespoons unsalted butter
2 tablespoons plus ¼ teaspoon vegetable shortening
1 egg
FOR THE FILLING:
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1½ teaspoons cinnamon
FOR THE TOPPING:
1 cup heavy whipping cream
1 cup firmly packed brown sugar
1 cup pecans, rough chopped (optional)
Instructions
TO PREPARE THE DOUGH:
Combine flour, sugar, yeast, cinnamon, and salt in the bowl of an electric mixer or in a large mixing bowl if preparing by hand. In a saucepan heat water, butter, and shortening until it reaches 120° to 130°F. Break egg into a medium bowl. Slowly pour the butter mixture into the egg while whisking. Add this mixture to the dry ingredients in the mixing bowl fitted with a dough hook or use a large metal spoon to mix, adding additional flour to make a soft, workable dough. Place in a greased bowl and cover with plastic wrap. Let the dough rise until doubled in size, about 30 to 45 minutes.
TO PREPARE THE FILLING:
While dough is rising, mix the butter, brown sugar, and cinnamon until it reaches a paste consistency. Set aside.
TO PREPARE THE TOPPING:
Combine cream and brown sugar and whip to a sour cream–like consistency. Cover the bottom of a 9 x 13-inch glass baking dish with topping, sprinkle with pecans to cover, and set aside.
TO ASSEMBLE AND BAKE:
When dough is ready, roll into an 18 x 10-inch rectangle about ½ inch thick. Spread the filling on the dough and roll tightly lengthwise. Cut into 1-inch-thick rolls and place in the glass baking dish; the rolls should be almost touching. Cover the pan with plastic wrap and let rise once more until almost doubled, about 30 minutes.
Shortly before rolls have finished rising, preheat oven to 350°F. Remove the plastic and bake for 25 to 30 minutes, or until topping is golden and clear.
Remove pan from oven and immediately remove rolls by inverting pan onto a serving tray or baking sheet. Pour any excess liquid over the rolls. Let cool slightly and serve warm.
With milk or yogurt, this house-made granola gives you a hearty start to the day. Made with walnuts, almonds, coconut, and sunflower seeds, this cereal has a healthy dose of protein wrapped up in a sweet maple-honey flavor. Serve it with warm milk on cold winter days for a great alternative to oatmeal.
MAKES 8 CUPS
Ingredients
3 cups rolled oats
1¼ cups bran flakes
¾ cup shredded sweetened coconut
½ cup chopped walnuts
1 cup sliced almonds
¾ cup salted sunflower seeds
2 teaspoons cinnamon
2½ teaspoons pure maple syrup
¾ cup honey
¾ cup canola oil
Instructions
Preheat oven to 350°F. Prepare two baking sheets by covering with wax or parchment paper; grease paper with cooking spray.
Combine oats, bran flakes, coconut, walnuts, almonds, sunflower seeds, and cinnamon in a large bowl. In a separate bowl, mix maple syrup, honey, and oil; add to dry mixture and stir until well combined. Divide the mixture between each prepared cookie sheet; spread evenly. Bake for 20 to 25 minutes until golden brown, tossing granola halfway through the baking time to keep edges from burning. Let cool completely before storing.
Delicious and simple, the tangy marinade offers a perfect balance for the salmon’s oily flesh. On any given Sunday you will find this dish offered at Chico’s extensive brunch buffet. It is also wonderful for a light dinner. For an extra detail, thinly slice fresh citrus and overlay onto the fish before roasting to create the effect of fish scales.
SERVES 6
Ingredients
Zest and juice of 2 oranges
½ cup chopped fresh parsley
2 tablespoons chopped garlic
Juice of 1 lime
1 cup extra-virgin olive oil
1 (2-pound) Coho salmon fillet, skin on and pin bones removed
Instructions
Preheat oven to 400°F. Grease a roasting pan or baking dish (at least 9 x 13 inches) with cooking spray.
In a bowl, combine orange zest (reserve juice), parsley, garlic, lime juice, and olive oil. Arrange salmon in the prepared pan or dish. Liberally brush on citrus-parsley mixture; let stand 10 minutes. Pour orange juice over the top of fish and bake for 10 minutes. Salmon should be tender and flaky when finished.
This simple, creamy quiche with a light, flaky crust is a brunch staple. It works as a vegetarian option as is or as the ideal palette for a build-your-own version. Try seasonal ingredients from the garden—thinly sliced summer squash or kale add color and flavor to this basic recipe.
SERVES 8
Ingredients
FOR THE CRUST:
2 tablespoons unsalted butter
2 tablespoons shortening
1 cup all-purpose flour
¼ cup milk
FOR THE BATTER:
6 eggs
1 cup heavy whipping cream
½ teaspoon black pepper
½ teaspoon dried mustard
FOR THE FILLING:
½ cup shredded medium-sharp cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Swiss cheese
½ cup shredded smoked Gouda cheese
Instructions
TO PREPARE THE CRUST:
Preheat oven to 350°F. Grease an 8-inch pie pan with cooking spray.
Combine butter, shortening, and flour. Blend ingredients with a fork until butter and shortening are fully incorporated; the dough will be slightly lumpy. Add milk and mix until ingredients are just wet. Roll out dough on a lightly floured surface and press into prepared pan. Bake for 7 minutes. Set aside. Reduce oven temperature to 300°F.
TO PREPARE THE BATTER:
Mix eggs, cream, black pepper and mustard in a bowl and set aside.
TO PREPARE THE FILLING AND ASSEMBLE:
Combine all cheeses. In the reserved pie crust, add cheese mixture and pour egg batter over the top. Place on a baking sheet to catch overflow during baking. Bake for 30 to 40 minutes, or until quiche is golden brown and firm.
The succulent duck adds a touch of elegance and richness to this simple salad. It is ideal for a light meal as well as for a dinner salad. Prepare the Thai vinaigrette a day in advance of serving it on this salad.
SERVES 4–6
Ingredients
FOR THE THAI VINAIGRETTE:
Juice of 1 lime
1 tablespoon minced garlic
1 tablespoon brown sugar
2 cups rice wine vinegar
¾ cup extra-virgin olive oil
2 teaspoons sesame oil
1 tablespoon honey
1 tablespoon Tabasco sauce (or less, according to your taste for spice)
FOR THE SALAD:
1 roasted duck (see Duck Grand Marnier Two Ways, recipe page 121)
1 pound mixed greens
1 red pepper, sliced
5 scallions, chopped
¼ cup canned mandarin orange segments, drained
Instructions
TO PREPARE THE THAI VINAIGRETTE:
Mix all ingredients together and let stand overnight.
TO PREPARE THE SALAD:
Remove skin from roasted and cooled duck and shred meat by hand; place in a large bowl. In a separate bowl, combine mixed greens, red pepper, and scallions; add duck meat. Just before serving, add mandarin oranges and toss salad with Thai vinaigrette, coating thoroughly.
This delicate dish is a wonderful alternative to quiche and considerably easier than a soufflé. The eggs and the sour cream combine to give it a light, creamy texture. It’s perfect as a side dish or a special item for an afternoon brunch.
SERVES 8
Ingredients
1 red bell pepper
4 eggs, beaten
¼ cup sour cream
½ cup shredded Monterey Jack cheese
½ cup bread crumbs
2 tablespoons chopped fresh parsley, divided
1 tablespoon canola oil
1 medium yellow onion, diced
2 shallots, diced
2 tablespoons unsalted butter
2 medium eggplants
Instructions
Roast the bell pepper over an open flame on a gas-burning stovetop or grill; remove from flame when skin is mostly blackened and immerse pepper in an ice bath to remove skin easily. Seed and dice. (Pepper can also be roasted in a 400°F oven for 10 to 20 minutes and then peeled.)
In a bowl, mix half of the diced pepper, beaten eggs, sour cream, cheese, bread crumbs, and 1 tablespoon parsley. In a medium-size frying pan, heat canola oil over medium heat, then sauté onion and shallots in butter until sweated. Remove onions and shallots from heat and set aside to cool for approximately 10 minutes. Add to the bowl with bell pepper and egg mixture.
Slice eggplants in ¼-inch rounds, keeping the skin on and discarding the end pieces. Grill or sauté the eggplant until soft but not mushy (if sautéing, it’s okay to reuse the same pan that was used to cook the onions and shallots).
Preheat oven to 350°F. Line the bottom and sides of a well-greased 8-inch custard bowl or terrine mold with slices of cooked eggplant. Be sure to cover all surface area by overlapping eggplant slices (you will have leftover eggplant slices). Place the filling mixure into the eggplant bowl. Top with the remaining eggplant.
Place the eggplant bowl in a separate baking dish filled with hot water; the water should come halfway up the outside of the bowl. Bake for 25 minutes. Press gently on the top of the eggplant to check for readiness; it should feel firm.
Remove from the oven and let stand in the water bath for 10 minutes. To serve, run a knife around the sides of the dish to release the eggplant. Put a large serving plate on top of the timbale and flip it over. Lift the bowl; the timbale should come out easily. Tap the bottom of the bowl if it sticks. Sprinkle the remaining red pepper and parsley on top for garnish.
To create this elegant classic requires a conscious bit of planning. The crème fraîche is easily purchased at the market, so you might skip that step, but the freshly made blinis are a must to achieve the full effect of this toothsome and slightly citrusy tartare on an air-thin little pancake with a tangy cream sauce and burst of balsamic. Every step is worth the effort.
SERVES 8–10
Ingredients
FOR THE CRÈME FRAÎCHE:
1 cup heavy whipping cream
2 tablespoons whole buttermilk
FOR THE SALMON TARTARE:
12 ounces sushi grade salmon, diced
1 tablespoon olive oil
3 tablespoons fresh lime juice
Sea salt and freshly ground black pepper to taste
FOR THE BLINIS:
½ cup all-purpose flour
½ cup buckwheat flour
4 teaspoons granulated sugar
1¼ teaspoons active dry yeast
¼ teaspoon salt
1 cup whole milk
5 tablespoons unsalted butter, cubed and divided
2 large eggs, beaten
FOR THE BALSAMIC “CAVIAR”
1 cup canola oil (or similar neutral oil)
¾ cup balsamic vinegar
1 scant teaspoon of agar
Instructions
TO PREPARE THE CRÈME FRAÎCHE:
In a glass jar, combine heavy cream and buttermilk. Shake the liquid until combined, then remove the lid. Cover loosely with parchment paper or a coffee filter tied onto the jar with string and let sit overnight (or up to 24 hours) undisturbed and unrefrigerated. For the best results, the temperature in your kitchen should be between 72 and 78°F. It will be thick and creamy when ready, almost as stiff as sour cream, and will keep for 2 weeks in the refrigerator.
TO PREPARE THE SALMON TARTARE:
Toss diced salmon with oil and lime juice. Season the salmon mixture with a little salt and pepper to taste.
TO PREPARE THE BLINIS:
Mix flours, sugar, yeast, and salt together. In a small saucepan over medium-high, heat milk and 3 tablespoons butter to 110°F. Whisk in dry ingredients, cover with plastic wrap, and let rise until doubled in size, about 1 hour. After proofing, whisk in eggs until well incorporated. The batter can be made one day in advance, refrigerated overnight. Whisk the batter before using. To cook the thin pancakes, heat in a nonstick pan to medium, melt a little butter, adding more as needed while making the blinis. Spoon in enough batter to make a pancake about the size of a silver dollar and cook for approximately 1 minute on each side until golden brown. Since these are best served warm, hold them in an oven set to the lowest temperature while cooking the remaining batter. Repeat until all batter is used.
CHEF’S TIP
Agar is a plant-based alternative to gelatin that is extracted from Red Sea algae and available in powder form, often in the health food section of the market.
TO PREPARE THE BALSAMIC “CAVIAR”:
Place oil in the freezer for an hour. It is important that the oil is very cold because that is what will cause the beads of vinegar to set. Bring balsamic to a boil. Whisk in agar. Using a syringe, drop the balsamic mixture into the oil in small drops. Strain out the pearls of “caviar” and rinse under cold water.
TO ASSEMBLE:
Spoon an ounce of salmon onto each blini and top with crème fraîche and balsamic caviar.
Reinventing the blue-chip standard for breakfast is a true Western Kitchen tactic. Here, Chef Dave Wells replaced the common ham with smoked duck and tweaked the classic hollandaise with an additional layer of flavor to create a new take on a delicious favorite.
SERVES 8
Ingredients
FOR THE SMOKED DUCK:
4 duck breasts
½ cup kosher salt
½ cup brown sugar
1 tablespoon canola oil (for searing in the skillet)
FOR THE ROASTED TOMATO PUREE HOLLANDAISE:
1 large Roma tomato
1 tablespoon olive oil
1 tablespoon chopped parsley
4 egg yolks
2 tablespoons lemon juice
1 teaspoon Tabasco
1 cup plus 2 tablespoons melted unsalted butter, warm
Salt to taste
FOR THE EGGS AND MUFFINS:
8 eggs
4 whole English muffins
Instructions
TO PREPARE THE DUCK:
With a sharp knife, score the fat on the duck breasts with three crosshatched slices on the surface. Rub the salt and brown sugar on the breasts. Wrap in plastic wrap and let cure overnight in the refrigerator. Rinse the breasts and pat dry with a towel. Smoke with apple wood at 180°F over a bowl of ice for 1 hour. (See “Cooking Techniques” on page 194 for more information on smoking, but be sure to follow your manufacturer’s instructions.)
TO MAKE THE ROASTED TOMATO HOLLANDAISE:
Preheat oven to 400°F. Toss one large Roma tomato with olive oil. Roast in oven until skin is blistered and golden brown, approximately 8 to 10 minutes. Puree tomato in a blender. Set aside to cool.
Put egg yolks, lemon juice, and Tabasco in a food processor. Process until yolks are fluffy. While the processor is still running, slowly drizzle in the warm melted butter until emulsified. If the hollandaise starts getting too thick, it can be thinned by adding a drop or two of warm water. Once emulsified fold in the tomato puree, parsley, and salt to taste.
TO ASSEMBLE:
Slice the duck breast about ¼ inch thick and sear in a skillet with a little canola oil. Poach the eggs. Toast the English muffins—to heat them all at once, place the sliced muffins onto a sheet pan in the oven at 350°F and toast for 5 to 10 minutes. Place poached eggs on muffins. Lay the duck on the eggs and spoon a couple of tablespoons of the hollandaise over the top.
On the hillside next to the Chico garden is a mini fruit orchard. It’s an experiment of sorts, with different varieties of apples and plums. The resident deer usually win the bulk of the harvest, but if you act swiftly, just after an early September frost you can pick enough Granny Smiths for a memorable apple pie. It’s a little tart, retaining the slightest bit of fresh apple crispness with just the right amount of sweet.
SERVES 8
Ingredients
FOR THE CRUST:
6 ounces cream cheese, room temperature
1 cup (2 sticks) unsalted butter
2½ cups all-purpose flour
¼ cup milk (to brush on top crust)
FOR THE FILLING:
½ cup (1 stick) unsalted butter
1 cup light brown sugar
2 pounds Granny Smith apples, cored, peeled, and cut into 1-inch-thick slices
1 tablespoon ground cinnamon
½ teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
Instructions
TO PREPARE THE CRUST:
In a mixing bowl, cream the cheese and butter until blended, then add the flour all at once. Mix until a dough ball forms. Divide into two balls, flatten, and wrap in plastic wrap. Place in the refrigerator until chilled, about 45 minutes to 1 hour.
TO PREPARE THE FILLING:
Melt butter and sugar in a sauté pan over medium heat. In a bowl, toss apples with cinnamon, salt, lemon juice, and vanilla until thoroughly coated with cinnamon. Add apple mixture to the pan, stirring to combine evenly. Cook until apples are soft when poked with a fork. Remove from heat and let cool.
TO ASSEMBLE AND BAKE:
Preheat oven to 350°F. Remove one dough round from the refrigerator and roll into an 11-inch-diameter circle on a floured surface. Carefully fit into a 9-inch glass pie pan. Moisten edges of bottom crust with water. Fill crust with prepared apple mixture.
Remove remaining dough round from the refrigerator and roll into an 11-inch-diameter circle. Place over top of the filling. Trim edges and gently tuck the top crust under the bottom crust. With your fingers, pinch a decorative edge all the way around the crust. Either create a lattice crust or simply slice a few small vent holes in the top crust with a sharp knife, being careful not to cut through to the bottom crust. Brush top crust with milk and place pie pan on a baking sheet to catch drippings.
Bake the pie for 50 minutes, until crust is golden. Cool slightly on a wire rack to serve warm, or cool completely to serve later. Top with vanilla ice cream or whipped cream.
At the end of August, the plum tree in the Chico garden is heavy with ripe, purple-black fruit. Small but juicy, the abundance of these plums inspires a flurry of jams and cobblers in the short window of ripeness.
SERVES 8
Ingredients
FOR THE COBBLER:
½ cup water
½ cup port or sweet red wine
1½ pounds fresh or frozen blueberries
½ pound Italian plums, pitted
½ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
3 tablespoons cornstarch
½ cup water
FOR THE SHORTBREAD:
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
1 egg yolk
¾ cup all-purpose flour
½ teaspoon baking powder
Pinch of salt
Instructions
Preheat oven to 350°F.
In a medium-size saucepan, combine water and port or wine. Add berries, plums, sugar, cinnamon, and lemon juice. Stir to combine and bring to a boil over medium heat. Whisk together cornstarch and ½ cup water to make a slurry. Stir into berry mixture and boil to thicken. Remove berries from heat and pour into eight individual ramekins or a 9 x 9-inch glass baking dish.
While berries are cooling, cream together the unsalted butter, sugar, and egg yolk in the bowl of a stand mixer fitted with the paddle attachment. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture to the creamed butter and sugar and mix to combine.
Crumble shortbread on top of berry mixture. Bake until shortbread is golden brown and berry mixture is bubbling, about 10 to 12 minutes. Serve with vanilla bean ice cream.
Note: Shortbread dough can be made ahead of time and chilled in the refrigerator for up to two days.