September Recipe of the Month from Winter Park, CO

Linguine with Arugula & Pine Nut Pesto

For September, we’ve got a fresh pesto pasta dish made with arugula, pine nuts, lemon, garlic and other fresh ingredients. Put it all together in a food processor and viola- you’ve got a delicious, fresh pesto.  A food processor  is recommended to make the pesto, but a blender should work fine, too.

Ingredients:

1 1/2 cups pine nuts, toasted (or substitute with almonds or macacamia nuts)
1 package of fresh arugula
2 lemons (zest of both and only one lemon juiced)
2 boxes of linquine (1lb each)
8 cloves of garlic
2 cups of olive oil
1 cup freshly grated Parmesan cheese
2 tsp salt
2 tsp black petter
parmasan cheese to top pasta

Directions:

Preheat oven to 350 and place raw pine nuts onto a sheet pan and back for five to seven minutes or until lightly brown. Remove them from the oven and set them aside to cool.

Combine the arugula, lemon zest, lemon juice, garlic, pine nuts, parmesan cheese, salt, pepper and olive oil into a food processor and blend until smooth. Remove the pesto from the processor and put it into a large bowl.

Cook pasta according to package directions. Add cooked pasta into the bowl with pesto and mix well. Top with parmesan cheese and enjoy.

August Recipe of the Month from Winter Park, Colorado

Winter Park, CO August Recipe of the Month

We are in full summer swing up here in Winter Park and it is the time of year for spending time outside with meat on the grill.  This month we have an old American standby: the Burger.  Only we are dressing it up a bit and using buffalo (bison) to celebrate the University of Colorado’s mascot.  Go Buff’s!! (Maybe CU can win a few more football games now that they are in the PAC10)

Our full recipe is Bison Burgers with Cabernet Onions and Wisconsin Cheddar.  Try these awesome burgers with sweet potato fries and a good Colorado micro beer such as Odell’s Levity Amber Ale you will have a perfect July sittin’ on the deck meal.  Bison meat is not only delicious, but exceptionally lean. It is best served rare or medium-rare.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Serves 4

Photograph by Kana Okada

It is time to get up into the hills.  Most Winter Park Lodging Company rental units have a deck and are equipped with a grill or have a grill on the property.

Come up to Winter Park, Co and see why the saying goes “You visit the Rocky Mountains for the winter but stay for the summer”.

Winter Park, CO Recipe of the Month: June

The recipe of the month for June comes straight out of the bible of all cookbooks:  The Joy of Cooking. It is a delicious grilled or steamed-on-the-grill salmon fillet with an even more delicious Chipotle Mayonnaisse. A great meal for a summer evening and it’s quick and easy to boot.

You only really need 1/2 of the chipotle mayonnaisse that this recipe makes if your preparing four salmon fillets, but it’s so yummy you’ll want to save the leftover to spread on sandwiches or use for other meals. 

Tip: If you’ve got a sensitive tongue, (i.e. Taco Bell’s hot sauce is too spicy for you), you may want to stick to the milder variation of Watercress Mayonnaisse.

Ingredients:

Up to 8 Salmon Fillets & Chipotle or Watercress Mayonnaise

Chipotle Mayo
1 cup light or regular mayo
2 tablespoons chopped cilantro
1 tablespoon minced canned chipotle peppers
1 tablespoon adobo sauce from the peppers (or to taste)
1 tablespoon fresh lime juice
1 teaspoon minced garlic
salt and black pepper to taste

Watercress Mayo
1 cup light or regular mayo
1/4 cup finely chopped watercress
1 tablespoon fresh lemon juice
salt and black pepper to taste

Preparation

First, decide whether you’d like to prepare the salmon directly on the grill or if you’d like to steam it in foil over the grill. Both ways are easy, but if you use the steaming method you don’t have to worry about flipping the fillets or any stickage on the grill.

Prepare the chipotle or the watercress mayo next, just by adding all ingredients to a bowl and mixing until completely blended.

Start the fillets, using a medium-high flame. If you’re grilling directly over the flames, all you need to do is salt and pepper the fillets, then grill on each side 4-5 minutes or until they’re completely opaque.

If you’re steaming with foil, make sure to double up or use heavy duty foil. Set each fillet on a piece of foil large enough to completely wrap around it, spread a tablespoon or so of the mayo over the top, then fold the foil over the fillet. Set over a medium-high flame with the lid closed for about 15 minutes, or until completely opaque.

After the steaks are done, top with chipotle or watercress mayo and serve with wild rice and a green veggie for a pretty and healthy dinner.

Recipe of the Month: May

Blackberry Sour Cream Pie

We started a new tradition at our end-of-season Winter Park Lodging Company party a couple of weeks ago. What started out as “witty banter” between Heather and Sarah  in the office about who can make a better pie, turned into the “First Annual Winter Park Lodging Company Pie-Off” at the annual end-of-season bash.

The idea took off with more momentum than any of us expected, and we had about eight pies in the running, although we were dissappointed that Dace, local chef for Wild Horse Gourmet & Catering, ”forgot” about the contest and came to the party empty handed. Sarah made sure we didn’t let him forget, so I’m sure next year he’ll won’t make that mistake again.

So, here is the recipe for my personal favorite of the contest, perfected by Amy, the super-hero of the daunting “spreadsheet” and so much more at Winter Park Lodging Company. Thanks, Amy!

Ingredients:
1 (9 inch) unbaked pie shell
1 cup sugar
1 cup sour cream
3 tablespoons flour
1/4 teaspoon salt
16 ounces pkg. fresh or frozen blackberries (thawed)
1/4 cup fine bread crumbs
2 tablespoons flour
1 tablespoon butter or margarine, melted

Directions:
Place berries in pie shell. Combine one cup sugar, sour cream, flour and salt. Spread sour cream mixture on top. Combine bread crumbs and remaining sugar and butter. Sprinkle on top. Bake at 375 for 40-45 minutes or until done.

Recipe of the Month: April

Guac-Guac-Guac-a-mole!

Recently, our household had four avocadoes in the fridge thanks to our combined efforts in grocery shoppping and the amazing sale on avocados. So, I decided to try making some guacamole, and surpised myself with the delicious results (based on my history of recipe failures).

Yum. Guacamole, a delicious dip or topping made with avocado. Personally, I like it chock full of other fresh ingredients, like the recipe below. I just made it up, my goal to replicate the delicious guac at Mirasol Cantina.  I really don’t know what’s in most guacamole recipes, so tips are welcome and thank you very much!

Ingredients:

3 avocados
1 small tomato
1-2 cloves garlic
1/2 onion
1/2 4 oz can of green chiles (or if you’re lucky enough to have fresh, 2 tbsp chopped)
salt to taste
optional: 1 tsp fresh squeezed lime

Preparation:

First, halve each avocado and remove the pits. I like stabbing the pit and pulling it out with a fork. Quarter the halves and then you can usually just peel the skin right off. Then, chop the avocado into cubes, about 1-2 inches.

Mash the avocado up alone first, using a potato masher worked for me, since I don’t mind it a bit chunky.

With the tomato, chop it into small pieces, first removing the juicy seeds so your guac isn’t too runny. I sliced mine first, removed the juicy center of each slice, then chopped it into 1/2 inch or smaller pieces. Fold the tomatoes into the mashed avocado.

Mince the garlic and chop the onions finely, adding them into the mixture along with the green chiles. If you’re adding lime, add that last. Add salt to taste.

That’s it. Try not to eat it all before any one else gets to try it. This recipe made about 2 1/2 to 3 cups. Enjoy!

Winter Park Spirit of the Month

Winter Park, Colorado Booze of the Month

VanGogh Acai Blueberry Vodka.  This fantastic Dutch vodka is naturally infused with Blueberry and Acai fruit.  Acai is one of the new “superfruits” from the rainforest.  High in antioxidants and vitamins this fruit is great for you.  However, when mixed in 80 proof vodka,  it just tastes delicious.

Handmade in small batches by Master Distiller Tim Vos, Van Gogh Vodka is painstakingly crafted using only the finest fruit, grains, and purified water.  The grain alcohol goes through a multiple distillation process followed by an all-natural double infusion flavoring process.  This innovative,  six-week procedure, pioneered by the Royal Dirkzwager Distilleries, creates Van Gogh Vodka’s signature smooth taste.

For the at home mixoligist, VanGogh Acai Blueberry is available at Rocky Mountain Moonshine.  If you’re out on the town you can find this wonderful vodka at Albertos, Tabernash Tavern or at Fontenot’s where it is featured in the Alpenglow cocktail.  A phenomenal drink dreamt up by the Fontenot’s crew.

VanGogh Acai Blueberry mixes well with soda, 7-Up and tonic it is also delicious just on the rocks.

This blog post is courtesy of Mr. Ed Raegnor of Tabernash, Colorado.

Recipe of the Month from Winter Park’s Mirasol Cantina

It’s grillin’ time in Winter Park, so we’re featuring a spicy chili-rubbed ribeye with lime butter and jalapeño mashers for you to try out. This recipe is from Winter Park’s very own Mirasol Cantina. Mirasol Cantina is now featuring weekly entrée specials for the summer.

Check out our recipe page for step-by-step instructions on how to prepare this delicious meal. By the way, if you have a recipe you’d like to share, just put it in the comments below or a link below will work and we will share with all our guests and owners.

Monthly Recipe: Molten Chocolate Mousse Cake

The small staff of Winter Park Lodging by Owner gathered together in December for a fun Christmas/Winter Kick-off Party at owners Chris and Sarah Bradford’s home.  We all partook in the great food, wine and laughter for the holidays.

After the delicious meal prepared by Chris and the elephant gift exchange, we were treated with this delicious Molten Chocolate Mouse Cake by Sarah – and I warn you – it could be addictive it’s so good.  Hope you get a chance to try it out this winter!