TRADITIONS & RECIPES
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—— C LO U D CAM P ——
MOMENTS TO SAVOR T H E
R E C I P E S
Warm Arkansas Valley Potato Soup............................................................. 31 Pickled Garden Vegetables............................................................................................. 31 Leg of Lamb with Basil Pesto.................................................................................... 32 Cinnamon Rolls................................................................................................................................ 35 Fish House Punch.......................................................................................................................... 36
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Sarah’s Take
A
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CAPTION TITLE STYLE
BUSAE PRES SITEM ENT LATURENIS EVENDANTE PRESTO ET LABORENDI DOLORUM EAQUI IDELITIONSED MI,
IPSAM CUS QUIAE CONSEQU AECTEM HARIAM NUS. SOLORIA TINCIIS RESCIPSAM DE NISQUAE VID EA VOLOREROVID QUUNT ET MA.
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You appreciate the effort as you round the final bend and catch your first glimpse of Cloud Camp. Manager Lisa Thomassie is there to greet you, and offers a tour of the property as staff members whisk your luggage to one of a dozen cabins nestled among the trees. She points out the Fire Tower Suite, a supremely private enclave perched high atop a rock promontory, built from a decommissioned U.S. Forest Service watchtower. She motions toward the large outdoor fire pit, where guests gather after dinner for s'mores and a nightcap. She outlines the schedule of daily activities that includes mule rides, archery, guided hiking, and yoga. And as you climb the flight of steps that lead to the main lodge, she explains that this newly built stone-and-timber structure sits on the foundation of Penrose's original Cheyenne Mountain Lodge.
But stepping onto the immense wrap-around deck, all you really see are extraordinary views of mountains, plains and sky stretching in every direction. It's why Penrose built his beloved retreat atop Cheyenne Mountain, and why Cloud Camp's balm-like appeal endures. As you will many times during your stay, you take a moment to soak it all in. C L O U D C A M P W I N T E R O V E R L O O K P H O T O C O U R T E SY O F T H E B R O A D M O O R
Y
ou know you're headed somewhere special the moment the tires move from pavement to packed earth. As the road begins its climb up Cheyenne Mountain, each switchback reveals a panorama somehow more impressive than the last, yet only hints at what's to come. Broadmoor founder Spencer Penrose built this road—and a mountaintop retreat located at the summit originally called Cheyenne Mountain Lodge—in the mid-1920s. He spent more than $1 million to carve the roadbed into the mountain's face, making the snake-like, seven-mile stretch of dirt the world's most expensive at the time.
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CAPTION TITLE STYLE
BUSAE PRES SITEM ENT LATURENIS EVENDANTE PRESTO ET LABORENDI DOLORUM EAQUI IDELITIONSED MI,
IPSAM CUS QUIAE CONSEQU AECTEM HARIAM NUS. SOLORIA TINCIIS RESCIPSAM DE NISQUAE VID EA VOLOREROVID QUUNT ET MA.
The lodge's great room is anchored by a stately wooden dining table with space for thirty-two people. Two massive stone fireplaces blaze at either end of the room. The walls are covered in authentic memorabilia of the American West, including beaded vests, spurs, and giant Western art masterpieces. Four hidecovered chandeliers painted with scenes from a buffalo hunt hang from wooden rafters in the soaring ceiling, which is decorated with intricately painted murals that represent each of the West's seven major tribes. It smells of wood, fire, and leather.
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Guests gather for cocktail hour. Before long, you've been introduced to everyone in the room and, typically, made some kind of connection. Dinner is announced and everyone finds a place at the communal table, to share their experience in this regal setting on this particular night. There's no hurry to finish. Guests linger late into the evening around the table or at the outdoor fire pit, savoring a last glass of wine engrossed in conversation with friends who were strangers just hours before. It's that space to unplug and just be, and those meaningful personal connections, that guests appreciate the most about their time at Cloud Camp. It's a feeling Thomassie hopes people carry with them long after they've come down from the mountain.
"When you get up on top of the mountain, 9,200 feet above stress level, it's a totally different mindset and people just relax," Thomassie says. "We forget to relax. We forget to take care of our body and soul, and Cloud Camp offers that opportunity for our guests." H I S T O R I C C H E Y E N N E M O U N TA I N L O D G E P H O T O C O U R T E SY O F T H E B R O A D M O O R
Peak Experiences
CHEYENNE MOUNTAIN LODGE The opening day celebration of Cheyenne Mountain Lodge, on June 20, 1926, was typical of the over-the-top showmanship that Spencer Penrose was known for. A picture of the flagraising ceremony—on the same pole that still stands today—shows troops from Fort Logan joined by a mounted band from Fort D.A. Russell. Prominent speakers stand beside Navajo and Zuni Indians, who had staged a foot race up Cheyenne Mountain to kick-off the festivities. Penrose is pictured atop his pet elephant, Tessie, along with two colonels and a general. Penrose promoted the lodge as a honeymooner's retreat. It featured a restaurant and a dance floor, as well as a small curio shop. Rooms rented for $3 to $4 a night and meals started at 50 cents. The lodge remained in operation until 1961, and the original building was subsequently demolished in 1976.
H I STO R I C P H OTO T K T K
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WARM ARKANSAS VALLEY POTATO SOUP
PICKLED GARDEN VEGETABLES
Adding shaved ham to the top of this soup elevates it into something special.
For anyone who loves pickles, this recipe can be used with nearly any vegetable.
SERVES 4–6
SERVING SIZE TKTK
1 POUND RUSSET POTATOES
1 1/4 CUPS WATER
1/4 CUP SLAB BACON, MEDIUM DICE
5 1/2 TABLESPOONS MALT VINEGAR
1 LEEK, CHOPPED (WHITE PART ONLY)
1 TABLESPOON PLUS 1 TEASPOON SALT
1 STALK CELERY, SMALL DICE
6 1/2 TABLESPOONS SUGAR
1/4 CUP WHITE ONION, SMALL DICE
1 TABLESPOON PICKLING SPICES
4 CLOVES GARLIC, MINCED
2 POUNDS ASSORTED VEGETABLES
1 SHALLOT, MINCED
2 TEASPOONS MINCED GARLIC
1/2 CUP DRY WHITE WINE
1 DILL SPRIG
4 CUPS WHOLE MILK 1/4 CUP HEAVY CREAM SALT AND PEPPER TO TASTE 1/2 CUP FARMHOUSE CHEDDAR, SHREDDED 1 CUP COUNTRY HAM, SHAVED THIN
1. Preheat oven to 425°, place potatoes on a baking sheet
and bake with the skin on until tender enough to mash, about 50 to 60 minutes. Remove from oven and set aside. 2. In a large saucepot over medium heat, render bacon
until cooked down and almost all fat is melted. Add leek, celery, onion, garlic, and shallot to the pan and sweat until translucent. Deglaze with white wine, scraping the bottom of the pan to release brown bits.
1. Clean, trim, and cut assorted vegetables into small
pieces. Try mixing baby golden, red or Chioggia beets with pearl onions, okra, baby carrots, broccoli, etc. 2. Bring the water, vinegar, salt, sugar and
pickling spices to a boil to make a brine. 3. Pack vegetables, garlic, and dill in a noncorrosive
container. Pour the brine over the vegetables. 4. Let cool, then cover and refrigerate. Allow to
marinate for at least 24 hours before serving. Holding ability will depend on choice of vegetables.
3. Meanwhile, peel potatoes (they should still be hot)
and run them through a food mill. Add to saucepot along with milk and cream. Simmer for 10 minutes. 4. Remove from heat and blend using a stick blender, adding
water if soup is too thick. Season to taste. Garnish with shredded farmhouse cheddar and shaved country ham.
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LEG OF LAMB WITH BASIL PESTO Leg of lamb might sound extravagant but, with a little planning, this recipe is easy enough to pull off during the week. Serve with a mint jelly or basil pesto.
SERVES 6–8
BASIL PESTO 2 GARLIC CLOVES
LEG OF LAMB
³ CUPS OLIVE OIL PLUS MORE FOR CONSISTENCY, DIVIDED
6 TO 7 POUND BONE-IN LEG OF LAMB
8 CUPS BASIL LEAVES
CANOLA OIL
1/2 CUP PARMESAN CHEESE, GRATED
1 LARGE WHITE ONION, LARGE SLICE
1 LEMON, JUICED
2 STALKS CELERY, LARGE SLICE
SALT AND PEPPER TO TASTE
2 SHALLOTS, ROUGH CHOP 6 CLOVES OF GARLIC, ROUGH CHOP 1 ROMA TOMATO, SLICED 2 LEMONS, SLICED 4 SPRIGS ROSEMARY 4 SPRIGS THYME SALT AND PEPPER, TO TASTE
1. Preheat oven to 350°. Season leg of lamb generously
with salt and pepper. Place a large baking dish on the stovetop on high heat. Once hot, lightly coat the bottom of the pan with canola oil. Place the lamb in the pan and sear it on all sides until a golden crust forms. 2. Place half of the vegetables and herbs in a roasting
pan. Rub tomato and lemon juice into the seared lamb and top with remaining vegetables and herbs. Place the lamb on the roasting pan with fatty side up. Roast until the internal temperature of the roast is 135° for a medium rare (plan on 10 to 12 minutes per pound). Let rest at least 15 minutes before slicing.
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1. In a blender or food processor, add the garlic cloves, and
a drizzle of olive oil. Blend. Add basil leaves and with the machine on, slowly add in olive oil. Use more oil if needed to get to a sauce consistency. Add Parmesan cheese, blend, and add lemon juice and season to taste. If desired, add ¼ cup toasted pine nuts when adding the Parmesan.
Sarah's Tip:
Because this pesto recipe makes far more than what you’ll need, plan on either halving the amount or freezing the leftovers.
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CINNAMON ROLLS These lemon-scented cinnamon rolls take time (the dough needs to rise three separate times) but they’re worth all the prep. To make it easier on yourself, make the filling and icing the day before.
MAKES ONE 9 INCH BY 13 INCH PAN
SWEET DOUGH 2 1/2 CUPS BREAD FLOUR
CINNAMON ROLL FILLING
1 1/3 CUPS WHOLE MILK
1/2 CUP PLUS 3 TABLESPOONS GRANULATED SUGAR
1/4 CUP GRANULATED SUGAR
3/4 CUP PLUS 1 TABLESPOON BUTTER, SOFTENED
1 EGG
1 1/2 TABLESPOONS CINNAMON
1 TABLESPOON DRY YEAST
1 EGG WHITE
1 LEMON, ZESTED 1 TEASPOON VANILLA EXTRACT
1. In a standing mixer with a paddle attachment, blend
the sugar, butter, and cinnamon together until well combined. Add egg white and mix until light and fluffy. 2. Remove from the mixer and place
in a container to use later.
6 TABLESPOONS BUTTER, SOFTENED
1. In a standing mixer with a hook attachment, add
flour, milk, sugar, egg, yeast, lemon zest, and vanilla, and mix on first speed until well incorporated. 2. Turn up the mixer to second speed and gradually add
CREAM CHEESE ICING 5 OUNCES CREAM CHEESE, ROOM TEMPERATURE 5 TABLESPOONS UNSALTED BUTTER, SOFTENED 1 ¾ CUPS POWDERED SUGAR 1 TEASPOON VANILLA EXTRACT
1. In a standing mixer with the paddle attachment, mix
cream cheese and butter until light and fluffy. 2. Slowly add powdered sugar until lump free, scrape the
bowl and add vanilla. Mix again until well incorporated. Remove from the mixer and place in a container.
Sarah's Tip:
When icing, be judicious so as not to drown out the delicate lemon flavor of the rolls.
butter. When all butter is incorporated and dough comes into a ball, place in a oiled bowl and cover with plastic. Let dough rise in a warm place until it doubles in size. 3. Punch down the dough and let it rise once
more to almost double in size. 4. On an heavily floured surface, roll dough into a rectangle
about ¼-inch thick. Spread filling on top and roll into a log to create a swirl. With a serrated knife, cut the log into slices about 1-inch thick. For individual buns, place slices on a sheet pan lined with greased parchment, leaving space between each bun. For a pan of cinnamon rolls, arrange slices into a buttered baking dish right next to one another. Cover sheet pan or baking dish with a clean dish towel and allow dough to double in size. 5. Preheat oven to 350°. When dough has doubled in
size, bake until golden brown, about 30 minutes.
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FISH HOUSE PUNCH Where there's punch, there's a party—and this recipe makes enough for a crowd.
MAKES 35–45 COCKTAILS BATCH RECIPE 9 1/2 CUPS WATER 1 1/2 CUPS SUPERFINE SUGAR 4 CUPS FRESHLY SQUEEZED LEMON JUICE 8 CUPS APPLETON RUM 4 CUPS BRANDY 4 OUNCES PEACH SCHNAPPS
stir over medium heat until the sugar dissolves. Allow to cool. Add the lemon juice to make a sweet-and-sour. 2. Combine all of the liquor and the sweet-and-sour
in a punch bowl or very large container. Serve in punch cups over ice. SINGLE SERVING 2 1/2 OUNCES APPLETON RUM 1 1/4 OUNCES BRANDY 1/8 OUNCE PEACH SCHNAPPS 3 1/4 OUNCES PREPARED SWEET AND SOUR
1. Combine ingredients and serve in a punch cup or a
Collins glass over ice.
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INSIDE STORY The “Fish House” has an historic tie back to Broadmoor founder Mr. Spencer Penrose’s membership in the Rabbit Club in Philadelphia, which was founded in 1866. The signature drink served at all the Rabbit Club dinners was called Fish House Punch. With the Rabbit Club in mind, Mr. Penrose founded the Cooking Club in Colorado Springs in 1908 and introduced the punch. Read more about the Cooking Club on page TKTK.
P H O T O S C O U R T E SY O F T H E B R O A D M O O R
1. Combine the water and sugar in a large saucepan and
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