February Recipe of the Month from Winter Park, CO

Posted on January 27, 2011 by Valarie

Thai Pork with Peanut Sauce

Peanut sauce has become one of my favorites and when Amy mentioned she had a Thai Pork recipe with peanut sauce I knew I had to feature it for a recipe of the month. This stuff is really good! And it’s so easy to do in your crock pot. Serve it over hot jasmine rice.

We hope you enjoy this recipe. The home cooks from Cooking Light’s website rated it with five stars.

Ingredients:

One 2-pound boneless pork loin, trimmed of fat and cut into four pieces
2 large red bell peppers, seeded and cut into strips
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
1/4 cup creamy peanut butter

For Serving:
1/2 cup chopped green onions (white part and som of the green)
1/4 cup chopped dry-roasted peanuts
2 limes, cut into 8 to 12 wedges

Preparation:
1. Coat the slow cooker with nonstick cooking spray. Put the pork, bell peppers, teriyaki sauce, rice vinegar, red pepper flakes and garlic into the cooker. Cover and cook on LOw until the pork is fork-tender, about 8 to 9 hours.

2. Remove the pork from the slow cooker and coarsley chop. Add the peanut butter to the liquid in cooker; stir well to dissolve the peanut butter and blend with the liquid to make the sauce. Return the pork to the sauce and toss to coat the meat evenly.

3. Serve in shallow bowls over hot jasmine rice, and sprinkle each serving with some of the green onions and peanuts. Pass the lime wedges.

January Recipe of the Month from Winter Park, CO

Posted on January 2, 2011 by Valarie

Homemade Granola

This tasty treat is a delicious & filling breakfast served over plain yogurt. It’s also the perfect snack to carry with you on the trails, whether you’re on your skis, mountain bike or hiking a Colorado 14′er. You can be creative with the ingredients to make the granola that’s just right for you, like using maple syrup instead of honey, or dried cranberries instead of raisins. Have fun with it.

Ingredients:

3 cups old-fashioned rolled oats (not instant)
3/4 cup sliced or slivered almonds
1/2 cup raw sunflower seeds
1/2 cup walnuts
1/2 tablespoon wheat germ (optional)
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or unsalted butter, melted
1/2 cup honey or pure maple syrup (preferably Grade A Dark Amber)
1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins)

Directions:

Preheat oven to 340 degrees and place rack in center of oven. Butter a baking sheet or line with parchment paper.

Mix all dry ingredients together in a large bowl, using your hands. In a small bowl, mix the oil (or melted butter) with the honey (or maple syrup). Pour the wet ingredients over the dry ingredients and mix together with a wooden spoon until all dry ingredients are well-coated.

Spread the mixture onto the prepared baking sheet and bake in the over for 30 to 45 minutes, stirring every 10-15 minutes. The longer you bake it, the crunchier it will be, however it will be somewhat gooey right after you remove it from the oven. Break up any large clumps while it is still warm. Place the baking sheet to cool on a wire rack.

Makes about 5 cups. Store in air tight bags or containers. Your homemade granola will keep for several weeks in the refrigerator.

Read more: http://www.joyofbaking.com/breakfast/HomemadeGranola.html#ixzz19v34g5D4

November Recipe of the Month from Winter Park, CO

Posted on November 3, 2010 by Valarie

Red Velvet Cupcakes with Cream Cheese Frosting*

Nicholas and Willem, the Winter Park Lodging Company mascots and twin sons of Chris and Sarah Bradford, the owners of Winter Park Lodging Company, celebrated their third birthday on October 25th with these yummy cupcakes. Happy Birthday, boys!

Ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Ingredients for the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

*Recipe is courtesy of Paula Dean on the FoodNetwork.com.

Winter Park, Colorado Fall Cocktails

Posted on October 7, 2010 by Chris

Drinks at Winter Park Resort Cocktails Winter Park, CO

It is that time of year when it is getting chilly outside and time to sit inside and have a cocktail and dream about all the powder we will be getting this year. So we have a couple of cocktails here that you can make at home or get at one of our local bars and restaurants here in Winter Park.

We here at Winter Park Lodging Company, the wife and I anyway, have been thinking a lot about cocktails of late as we have been in our sober/dry/no alcohol month since September 15th so that is pretty much all that has been on the mind. Not that we are soaks but a month of no wine, beer or a refreshing cocktail makes one long for a drink or three. Well, maybe I am a soak.

Anywho, we have two drinks that would be perfect for a fall or Halloween evening. First is a little potion to keep the tummy warm and the mind relaxed, the Jäger Barrel.

Jäger Barrel Ingredients:

1. Jägermeister – 1 Part
2. Root Beer Schnapps – 1 Part
3. Coca Cola – 1 Part

Cocktail Mixing Instructions:

Shake with ice and serve in a shot glass

Next we have Apples and Pears from the folks at Bacardi and this is one tasty cocktail.

APPLES & PEARS

1½ oz BACARDI® Big Apple™

½ oz Pear liqueur

½ oz Fresh lemon juice

½ oz Maple syrup

Shake with ice. Strain into a chilled martini glass. Dust fresh grated cinnamon on top and garnish with a slice of apple.

Makes me want to go get one of these at Deno’s or make a trip to Rocky Mountain Moonshine to get the makings of one of these tasty concoctions.

October Recipe of the Month from Winter Park, CO

Posted on October 4, 2010 by Valarie

Teriyaki Chicken with Fried Rice

Teriyaki is a japanese style of cooking, something I just learned as I was searching for this recipe. I always just assumed it was chinese, so I here’s a little pre-recipe lesson for you, in case you are also clueless when it comes to Asian cooking.

The Japanese word teriyaki is a combination of two words: teri, meaning luster, and; yaki, which means grill or broil. According to About.com’s section about Japanese cooking, “To make a teriyaki dish, ingredients are broiled, roasted, or grilled after being marinated in or basted by teriyaki sauce. It’s the teriyaki sauce that brings the shiny look (teri) to the ingredients.”

I also learned that it’s so very easy to do. Just pick up some cooking sake, mirin (sweet sake for cooking) and soy sauce, and along with sugar and meat, viola, you’ve got all the ingredients for a teriyaki sauce. To go along with your teriyaki, you can also make fried rice, another easy dish that’s fun to play with. Here’s how to do it:

Teriyaki Chicken

•3/4 pounds chicken breasts or thighs
•2 Tbsp sake (rice wine)
•4 Tbsp soy sauce
•4 Tbsp mirin (sweet rice wine)
•2 Tbsp sugar
•*grated ginger (optional)

First, mix the sake, soy sauce, mirin and sugar in a bowl. Add the chicken to it and allow it to marinate for at least 20 minutes. Meanwhile, heat some vegetable oil in a skillet. Once the chicken has marinated, first brown one side of chicken on high heat, then turn it over and add the rest of the sauce. Cover and steam until the chicken is fully cooked, then remove the lid and allow the liquid to cook down and thicken. Once the sauce is thick, it’s done. Just cut up your chicken, pour the remaining sauce over it, and garnish with fresh grated ginger.

Vegetable Fried Rice

•5-6 cups of cooked rice
•2 Tbsp peanut oil
•1 small onion
•1 tsp minced garlic
•1 red bell pepper
• 1/4 tsp red chili powder
• 3 spring onions, thinly sliced
• 3 tbsp soy sauce
• 1 can baby peas, drained
• 2 tsp sesame oil
• 1/4 cup peanuts, roasted

Start by heating up the peanut oil in a wok or skillet over medium heat. Add the onions, garlic and red chili powder and cook it for about 3 to 4 minutes. Increase the heat to medium high, adding the cooked rice and soy sauce, and fry for a minute or two. Add the peas and cook for another minute. Then remove from the heat and add sesame oil. Mix well and garnish with peanuts. Serve with your teriyaki for a comletely tasty japanese dinner.

September Recipe of the Month from Winter Park, CO

Posted on August 31, 2010 by Valarie

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

Posted on July 8, 2010 by Chris

July recipe of the month winterpark co 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

Ingredients

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
Dijon mustard
1 small head of escarole, leaves separated

Preparation

Start fire in grill or preheat gas grill

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD Can be made 3 days ahead. Cool, cover, and chill.
Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Sprinkle burgers with salt and pepper; put on hot grill. Cook until well browned, about 2 minutes per side for medium-rare.
Open buns and arrange, cut side up, on grill. Place cheese slices on bun tops. Grill until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

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

Posted on June 4, 2010 by Valarie

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. Grilled Chipotle Salmon Recipe

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 Recipe of the Month, Winter Park Colorado
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

Posted on April 29, 2010 by Valarie

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

Posted on March 26, 2010 by Valarie

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!