Winter Park Cornbread Recipe

Posted on May 1, 2012 by Chris

Winter Park Recipe of the Month

A good bowl of chili or soup always tastes better with a warm slice of corn bread on the side. This one is so light and fluffy, you might have more cornbread than chili once you taste your first bite.

Better than any box mix, this recipe adds the non-traditional twist of sour cream that makes it super moist. It does have an extra step of beating the egg whites, but it is well worth the time for the end result.

It is so good, you’ll have it again for breakfast the next morning.

SOUR CREAM CORN BREAD

ingredients:

1/2 c. butter
1/4 c. sugar
1 c. sour cream
2 egg yolks
1 1/4 c. flour
3/4 c. cornmeal
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 egg whites, stiffly beaten

Heat oven to 375 degrees. Grease 8 inch square pan. Beat together the butter and sugar until light and fluffy; blend in sour cream, egg yolks and vanilla.
Combine remaining ingredients except egg whites. Add to butter mixture, mixing well. FOLD IN egg whites. Spread batter into pan. Bake 25 to 30 minutes. Cool about 10 minutes. Serve warm with honey spread. Good with chili or soups, or as breakfast with maple syrup.

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

Posted on March 1, 2012 by Valarie

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

Posted on January 30, 2012 by Chris

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).

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

Posted on July 30, 2011 by Valarie

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.

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

Posted on June 24, 2011 by Valarie

Breakfast will never be the same after you try this scrumptious bread pudding-style, french toast on its wild side, blueberry breakfast bake. Add raspberries to the heavenly cream cheese topping and you’ve got the perfect festive treat to start out Independence Day right.

You could use frozen berries in this super simple brunch recipe too. See reviews and suggestions on Busy Cooks on About.com.

Ingredients:
1/2 cup flour
1-1/2 cups whole milk
2 Tbsp. sugar
1 tsp. vanilla
6 eggs
10 slices french bread, cut into 1″ cubes
3 oz. pkg. cream cheese, diced
1 cup fresh or frozen blueberries (if frozen, do not thaw)
1/2 cup chopped nuts
2 Tbsp. sugar
1/2 tsp. cinnamon

Preparation:
Generously grease 13×9″ glass baking dish. Beat flour, milk, 2 Tbsp. sugar, vanilla and eggs in large bowl until smooth. Stir in bread cubes until well coated, then pour bread mixture into prepared pan.

Top evenly with cream cheese cubes and blueberries. In small bowl, combine 2 Tbsp. sugar, cinnamon, and nuts and toss to mix. Sprinkle over blueberries and cream cheese. Cover casserole tightly and refrigerate up to 24 hours.

Preheat oven to 400 degrees F and bake casserole, uncovered, for 20-25 minutes until golden brown. Serves 8

Recipe of the Month from Winter Park Lodging Company, June 2011

Posted on June 8, 2011 by Valarie

The Only Baby Back Ribs Recipe You’ll Ever Need

Get ready to get messy devouring these delicious baby back ribs. Chris, owner of Winter Park Lodging Company (as well as a great cook) says this is his favorite baby back recipe of all time. Several reviewers on The Food Network say this is the only recipe they use for the yummy comfort food. They also warn they can be too salty, so it’s advised to use only kosher salt as the recipe asks for, or just 1/2 of the amount if you use table salt. Get your napkins ready and dig in.

Ingredients

2 whole slabs pork baby back ribs

Dry Rub:

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:

1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Directions

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

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

Posted on May 7, 2011 by Valarie

Cole Slaw with a Twist

Nothing goes better at a picnic than a homemade coleslaw. And it’s so easy. The hardest part is cutting the cabbage and the rest is a cinch. We featured this delicious recipe a couple of years ago, but with Memorial Day Weekend approaching, we couldn’t think of a better recipe for May than this yummy coleslaw.

Ingredients:

1 cup mayonnaise
1 tbsp pickled ginger
1 tbsp sugar
1 tbsp rice vinegar
1 tsp sesame oil
1/3 cup diced pineapple
3 cups finely sliced red and green cabbage

Preparation:

Mix dressing ingredients together and toss lightly with the sliced cabbage. That’s it, really. Enjoy.

Recipe of the Month from Winter Park Lodging Company

Posted on December 1, 2010 by Valarie

Yummy Gruyere Will Make Your Mouth Water

Sweet Potato & Gruyère Cheese Soufflé

This recipe is perfect for you if you’re looking for a special gourmet dish to present instead of the same-ol’, same-ol’ yams with marshmallows at your holiday party. The smokey Gruyère is an amazing accent to the sweetness of the potatoes. It’s a little bit of work, but you’ll be rewarded by the delicious end result.

Ingredients:

1/2 cup freshly grated Parmesan
1 cup finely chopped onion
1 large garlic clove, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 cup coarsely grated Gruyère (about 3 ounces)
2 cups mashed cooked sweet potatoes (about 1 1/2 pounds)
4 large eggs, separated

Preparation:
Butter a 1 1/2-quart soufflé dish and dust it with 1/4 cup of the Parmesan. In a large heavy saucepan cook the onion and the garlic with salt and pepper to taste in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, until it is thickened.

Remove the pan from the heat, whisk in the Gruyère, whisking until the cheese is melted, and whisk in the sweet potatoes and the egg yolks, 1 at a time. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, whisk one fourth of them into the sweet potato mixture to lighten it, and fold in the remaining whites gently but thoroughly. Pour the mixture into the prepared soufflé dish, sprinkle the remaining 1/4 cup Parmesan over it, and bake the soufflé in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until it is puffed and golden. Serve the soufflé immediately.

This recipe is from Epicureous.com – click here to see reviews and more.

Winter Park July Recipe of the Month

Posted on July 18, 2010 by Chris

It’s sunny and warm in Grand County this month but most likely a lot cooler than wherever you are if you’re not here. Come on up and stay in one of our properties with big outdoor porches and grill up some marinated flank steak, summer-fresh aspargus, and mashed potatoes with garlic. Here is my mama’s recipe for the flank steak marinade. Probably my favorite thing to eat. Don’t tell ma that I published it on the internet!

Grillin' in WP!

In a bowl, mix:

- 1 & 1/2 cup salad oil

- 3/4 cup soy sauce

- 1/4 cup Worcestershire sauce

- 2 T. dry mustard

2 & 1/4 tsp salt

1 T. course, freshly ground pepper

1/2 cup white or red wine vinegar

1 & 1/2 tsp. dried parsley flakes (i skip that sometimes)

2 crushed garlic cloves, if you aren’t a vampire (can leave out if so)

1/3 cup fresh lemon juice

In a casserole dish, lay out flank steak. cover with the marinade and put in the fridge. Turn at least once so both sides get good and tasty. Best if you leave overnight. My mom says you can reuse the marinade a second time but that sounds a little gross to me.

Now you have to book your lodging so you can grill out without sweating to death. We even had our fleeces on this week after dinner!

Winter Park, CO Recipe of the Month|Halibut Fish Sticks

Posted on May 24, 2010 by Chris

Halibut Fish Sticks with Dill-Caper Tartar Sauce

This month we have a Bon Appetit recipe from the June 2010 issue, Halibut Fish Sticks with Dill-Caper Tartar Sauce. Yes fish sticks. With a set of two and a half year old twins in the house this is just the thing for a kid friendly satisfying dinner. So here is Winter Park Lodging Company’s recipe of the month.

A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick. Plus, they’re sautéed rather than deep-fried.

Recipe by the Bon Appetit Test Kitchen

Photograph by Patricia Heal

June 2010

Ingredients

1/2 cup mayonnaise
2 1/2 tablespoons chopped fresh dill
2 tablespoons drained capers
2 tablespoons chopped fresh chives
2 tablespoons finely chopped cornichons or dill pickles plus 1 tablespoon pickle juice from jar
1 1/4 cups panko (Japanese breadcrumbs)
1 large egg
1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3×3/4-inch strips
3 tablespoons olive oil, divided

INGREDIENT TIP

The panko (Japanese breadcrumbs) for the fish sticks can be found in the Asian foods section of some supermarkets, as well as at Asian markets.

Preparation

Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce. Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.
Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.

4 SERVINGS

PREP: 30 minutes
TOTAL: 30 minutes

Yum, Yum, Yum! Great fish sticks and the kids love them.