Winter Park Lodging Company » Recipe of the Month

April’s Recipe of the Month from Winter Park

Valarie — Wed, 04 Apr 2012 03:30:53 +0000

The Ultimate Sticky Buns

Just take a look at these mouth-watering bites of goodness. What a treat! This month’s recipe is not for the diet-conscious, but everyone deserves a gooey, sticky treat once in a while. We promise the end-result is well worth the effort. We got this recipe from BonAppetit, where you can find tips, step-by-step photos and more.

Ingredients:

Dough

2/3 cup whole milk
5 tablespoons sugar, divided
1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping

1 3/4 cups chopped pecans (about 8 ounces)
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange zest (optional)

Buns

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
All-purpose flour (for dusting)
1 large egg
Coarse sea salt (such as Maldon)

Special Equipment:

An 8x8x2-inch metal baking pan

Dough preparation

Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
If you don’t have a stand mixer, fit your food processor with the standard chopping or dough blade. Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend. Add milk mixture; process until combined. With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Process until dough is soft and silky, 2–3 minutes longer. Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes.
Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.
Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).
Chill dough for 2 hours.

Topping preparation

Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Bun preparation

Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow BonAppetit’s step-by-step guide for assembling buns with filling and 3/4 cup pecans.

DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.

Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight.
Arrange a rack in middle of oven; preheat to 350°. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

Recipe of the Month from Winter Park, CO – March 2012

Valarie — Thu, 01 Mar 2012 07:22:06 +0000

Ty’s best Peanut Butter Rice Krispy Treats

One of our favorite return guests surprised us by bringing us some delicious peanut butter rice krispy treats when he was in town in February. We loved them so much we want to share them with you. Thank you to Ty from Georgia for sharing!

Ingredients:

6 Cups of Rice Krispies
8 oz Corn Syrup
1 Cup Sugar
1 Cup of Peanut Butter

Preparation:

- Mix the corn syrup with sugar
- Pre-measure the peanut butter and rice krispies
- Microwave corn syrup and sugar for approximately 60 sec.
- Add the peanut butter to the syrup and sugar mixture
- Pour the full mixture over the rice krispies
- After mixed, pour into a non-stick baking dish or line with wax paper
- Last, but not least, ENJOY!!!

Recipe of the Month: Slow Cooker Carnitas

Chris — Mon, 30 Jan 2012 19:58:35 +0000

Carnitas Tacos

Are you looking for that perfect meal for the family that slow cooks all day while you are out on the ski slopes? Well, here is one of the best that we here at Winter Park Lodging Company have had this year. Slow Cooker Carnitas, with 15 minutes of prep time before you head out will result in a delicious meal for the whole family that is satisfying and simple to serve.

The popular “little meats” of Mexican cooking are traditionally made by slowly simmering large chunks of well-seasoned, sometimes marinated pork shoulder in hot lard, then coarsely chopping the meat and eating it wrapped in warm tortillas. In the following version, the fat content of the finished dish is dramatically diminished by simmering the meat in flavorful citrus juices. The results taste marvelously authentic. Add some tortilla chips with salsa or guacamole and some cold Coronas and you have a perfect after skiing feast.

Ingredients:

2 tsp. salt
1 tsp. freshly ground pepper
1 boneless pork shoulder roast, 3 to 4 lb.
1/4 cup olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Mexican lager-style beer (12oz)
Grated zest and juice of 1 large orange
Grated zest and juice of 1 lime
1 Tbs. dried oregano

For serving:

Warm corn or flour tortillas
Lime wedges
Chopped yellow onion
Hot or mild salsa
Chopped fresh cilantro
Green Tabasco sauce

Directions:

In a small bowl, combine the salt and pepper. Season the pork roast generously with the mixture.

In a large fry pan over medium-high heat, warm the olive oil. Add the pork and cook, turning frequently until browned on all sides, about 10 minutes. Transfer to a platter and set aside.

Pour off all but a thin layer of fat in the pan. Add the onion and garlic and sauté just until they begin to soften, 1 to 2 minutes. Add the beer and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon.

Oven method: Preheat an oven to 350°F. Transfer the pork to a large Dutch oven and pour in the beer mixture. Add the orange and lime zests and juices and the oregano. Cover and cook until the pork is very tender, about 2 1/2 hours.

Slow-cooker method: Transfer the pork to a slow cooker and pour in the beer mixture. Add the orange and lime zests and juices and the oregano. Cover and cook according to the manufacturer’s instructions until the pork is very tender, about 5 hours on high or 10 hours on low.

Transfer the pork to a carving board and cover loosely with aluminum foil. Using a large, shallow spoon or a ladle, skim as much fat as possible from the surface of the cooking liquid. Using a large, sharp knife and a fork, coarsely cut and shred the pork into small bite-size pieces.

Arrange the meat on a warmed platter or individual plates, moisten it lightly with the cooking juices, and serve immediately with the tortillas, lime wedges, chopped onion, salsa and cilantro. Serves 6 to 8.

Check out Winter Park Lodging Company’s list of recipes of the month.

Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008).

Winter Park Recipe of the Month

Chris — Thu, 29 Dec 2011 20:25:37 +0000

Fresh Pasta with Chicken in Cilantro Pesto

Looking for the perfect food to accommodate your outdoor winter activities and sports? Well, pasta is the way to go and there is nothing better than fresh homemade pasta. Don’t be scared it is simple to make fresh pasta with a little help from a food processor. Rolling the dough takes a little effort but it is a great way to work those arm out. The tools to make this meal are all available in your Winter Park Vacation Rental from Winter Park Lodging Company.

The recipe below calls for sautéing the chicken and it is good that way but if you are able to grill the chicken breasts you will be very pleased with the results.

This is a perfect meal for the kids and the adults after a day on the slopes of Winter Park Resort or after a day of sledding. In a pinch you can use dried past from the store. De Cecco Fettuccini will substitute very nicely but the fresh egg pasta is unbelievably good.

Tagliatelle with Cilantro Pesto and Chicken

ingredients:

1 lb. egg pasta - Egg Pasta Recipe

FOR THE CILANTRO PESTO:

2 cups loosely packed fresh cilantro leaves
2 garlic cloves, coarsely chopped
1/4 cup pine nuts, lightly toasted
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lime juice
1/2 tsp. fine sea salt
Freshly ground pepper, to taste

1 lb. boneless, skinless, chicken breasts
Fine sea salt and freshly ground pepper, to taste
3 Tbs. extra-virgin olive oil
1 lime quarter
2 Tbs. kosher salt

Directions:

Roll out the pasta dough and cut into tagliatelle. Let dry for 30 minutes or up to 3 hours.

To make the pesto, in a food processor, combine the cilantro, garlic, pine nuts, olive oil, lime juice, the 1/2 tsp. sea salt and a few grinds of pepper and process to a paste, stopping occasionally to scrape down the sides of the work bowl. Be careful not to overprocess; the consistency of the pesto should be thick and fluid and have a slightly grainy texture. Transfer the pesto to a large serving bowl.

Pat the chicken breasts dry with paper towels, then season on both sides with sea salt and pepper. In a large nonstick fry pan over medium-high heat, warm the olive oil until very hot but not smoking. Working in batches if needed to avoid crowding the pan, add the chicken and cook, turning once, until golden on both sides and just opaque in the center when cut into with a knife, about 2 minutes per side. Transfer to a plate, cover loosely with aluminum foil and set aside in a warm place. Just before you add the pasta to the boiling water, using a sharp chef’s knife, cut each breast in half lengthwise, then cut the halves crosswise into thin slices. Squeeze the lime quarter over the chicken and re-cover the chicken.

In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the kosher salt and pasta and cover the pot. When the water returns to a boil, uncover and cook for about 5 seconds and then drain, reserving about 1/2 cup of the cooking water. Blend a few tablespoons of the cooking water into the pesto to make a creamy consistency, then add the pasta to the bowl and stir and toss with the pesto until the strands are well coated with the sauce, adding a little more of the cooking water if needed to loosen the sauce. Arrange the chicken slices on top of the pasta and serve immediately. Serves 4.

Adapted from Williams-Sonoma The Pasta Book, by Julia della Croce (Weldon Owen, 2010).

Recipe of the Month From Winter Park Lodging CO – Dec 2011

Valarie — Fri, 02 Dec 2011 19:19:02 +0000

Recipe of the Month From Winter Park Lodging CO – Dec 2011

Holiday Raspberry Jello Salad
One of our favorite holiday family recipes (that I’m allowed to share) is a festive, fruity jello dessert that’s always the only dessert like it at a holiday party. With raspberries, marshmallows, jello and more fruity additions, this sweet dish has plenty of fans in my family. Share it with yours this holiday season.

Ingredients:

3 oz package of raspberry jello
1 cup boiling water
3 stalks celery, finely chopped
1 3 oz package cream cheese, softened
1 10 oz package frozen raspberries, partially thawed
1 medium apple, peeled and chopped
2/3 up sour cream
1 cup miniature marshmallows

Preparation:

Dissolve jello in hot water, add frozen raspberries and stir to thaw. Add 1/2 of the celery and all of the apple. Pour half of this mixture into a casserole dish or decorative bowl of your choice and refrigerate. Leave the other half of mixture at room temperature.

Mix cream cheese and sour cream together, then add marshmallow and remaining celery. Add this to the top of the firmed jello mixture, then pour the remaining jello mixture on top. Chill and serve.

Recipe of the Month from Winter Park Lodging Company – Nov 2011

Valarie — Fri, 04 Nov 2011 04:39:54 +0000

Cranberry Turkey Crock Pot Recipe

Who doesn’t love Thanksgiving leftovers? Well, maybe turkey sandwiches aren’t the most exciting after a while, but there are many other crock-pot recipes and other great ways to use your Thanksgiving leftovers, too! Like turkey chili, turkey enchiladas and turkey lasagna. I recommend this super-easy crock-pot recipe that makes a delicious meal using turkey, gravy, cranberry sauce and mashed potatoes.

Ingredients:

1 lb chopped turkey
1 envelope Lipton onion soup mix (with herbs)
1 can cranberry sauce (or you can use homemade)
1 cup gravy (use can use canned or homemade)

Preparation: (easy!)

Put turkey in bottom of crock pot. Mix together cranberry sauce, gravy and soup mix. Pour over turkey. Cook on high for 2-3 hours. Serve over rice or mashed potatoes.

Happy Thanksgiving!

Recipe of the Month from Winter Park Lodging Company – October 2011

Valarie — Thu, 29 Sep 2011 01:25:32 +0000

Yummy Kale and White Bean Soup

Ah, the cool, refreshing autumn air is finally providing some relief from an incredible summer. And the splendor of fall is bursting with color in Winter Park. It’s just the right time to try out a comforting soup to transition through the seasons.

This healthy recipe is fairly easy to make and it is so good for you. Kale is the newest “hot” super-vegetable, chock full of fiber, calcium, antioxidants for the immune system, and phytonutrients that are believed to prevent cancer.

Ingredients:

2 tbsp extra-virgin olive oil
4 cups of chopped fresh kale (about 1/2 a bunch)
3-4 carrots, sliced thin
1 med onion, finely chopped
4-6 cloves of garlic, minced
2 chicken bouillon cubes
12 cups water
1 tsp turmeric
1 tsp dried parsley
1 cup milk
salt to taste
2 cans of northern white or cannellini beans
Garnish: Sriracha sauce or other favorite hot sauce, feta cheese, Parmesan cheese, chives, croutons, or whatever your taste buds desire.

Preparation:

Start off by heating the olive oil in a dutch oven over medium heat. Add the onion and cook for 3 minutes, then add minced garlic and cook for another 2 minutes. Add water, bouillon cubes, kale and sliced carrots and cook for 20 to 30 minutes over medium-high heat, or until the kale is tender.

While the vegetables are cooking, drain and rinse the beans and put them in a medium bowl. Smash the beans using a pototo masher for about 3 minutes. Stir in the milk, turmeric and parsley to beans. Once the kale is about ready, add the beans mixture and cook for another 5 to 10 minutes. Season with salt to taste.

Serve with hot sauce (my favorite is the Thai Sriracha), feta or Parmesan cheese, chives, and/or croutons or toasted bread.

Recipe of the Month from Winter Park Lodging Company – September 2011

Valarie — Fri, 09 Sep 2011 00:42:49 +0000

Chocolate Chip Cookies, Pudding Please?

Everyone loves chocolate chip cookies. But what about award-winning chocolate chip cookies? With pudding in the recipe? MMMMM… The daughter of this recipe’s creator took these chocolate chip cookies to a contest and won. Win your loved ones over with them, too! They are so soft and delicious, you gotta try ‘em.

Ingredients:

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. Makes 3 dozen cookies.

We found this recipe online at AllRecipes.com. Click here to read more reviews & suggestions.

April Recipe of the Month from Winter Park, CO

Valarie — Fri, 18 Mar 2011 03:56:53 +0000

Check out another great recipe from Winter Park Lodging Company. This month we’ve got super healthy, and delicious, AMAZING pancakes that are perfect for a pre-ski breakfast. Fill up the family with these to keep them satisfied and energized all morning long on the mountain.

Mix in a large mixing bowl:

1 C. cornmeal
1/2 C. whole wheat flour
1/2 C. white flour
1/2 C. wheat germ
1/4 C. whole oatmeal
1/4 C.oat bran
2tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. walnuts

In separate bowl mix:

1/4 C. brown sugar
3/8 C.(measurement sounds crazy but that is what was given to me) Canola oil
3 eggs
Blend this then add:
2 C. buttermilk

Preparation:

Add the wet ingredients to dry mix and blend. Let batter rise for 10 minutes. Stir with wooden spoon and let rise another 5 minutes. Cook at 335 degrees on a lightly greased griddle. Cook 4 minutes on first side and 2 to 3 minutes on second side. Serve with fresh fruit and your favorite syrup or other topping. ENJOY!

March Recipe of the Month from Winter Park, CO

Valarie — Wed, 02 Mar 2011 08:09:00 +0000

Mom’s Homemade Lasagna

For some, there’s nothing better than a hot, cheesy and hearty homemade lasagna fresh out of the oven. This delicious recipe is from the home of Shirley Bradford, mother of Winter Park Lodging Company’s owner Sarah & Chris Bradford (and grandmother of our mascots, Nicholas & Willem). Thanks for sharing, Mom!

Sauce Ingredients:

1 lb. Italian sausage
1 clove garlic, minced
1 tbsp. whole basil
1 1/2 tsp. salt
1 lb. can tomatoes
1 6oz. can tomato paste

Remaining Ingredients:

10 oz. lasagna noodles
3 cups ricotta cheese or cottage or 1 1/2C. both
1/2 cup parmesan or romano cheese
2 tbsp. parsley
2 beaten eggs
2 tsp. salt
1/2 tsp pepper
1 lb. Mozzarella Cheese

Preparation:

Brown sausage, add minced garlic, basil, 1 1/2 teaspoons of salt, tomatoes and tomato paste. Cook for thirty minutes, stirring occasionally. Meanwhile, boil the lasagna noodles until just tender. In a separate bowl, mix the ricotta cheese, the parmesan cheese, parsley, eggs, 2 teaspoons of salt, and pepper.

In 9 by 12 inch pan. layer noodles, ricotta cheese mixture, meat sauce and mozzarella cheese, ending with mozzarella cheese on top. Bake at 350 degrees for 35 to 45 minutes, let cool 10 minutes before serving.