TRADITIONS & RECIPES
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—— THE GO LD EN B EE ——
ALL THE BUZZ T H E
R E C I P E S
Beer-Steamed Mussels..........................................................................................................89 Slow-Roasted Beef Short Rib Pot Pie........................................................... 90 Classic Fish & Chips..................................................................................................................92 Sticky Toffee Pudding.............................................................................................................. 93
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Sarah’s Take
A
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preseditior rehende liquae voloreriant aut aut reptatet abores aut eatinissum, inullo eum re nam ut lacid quiamus, qui apid eos adic tempelestrum voluptatem. Itatiatem explabo reritius, im dem fuga. Ga. Occum verro verundi atiberro etur solorru mquamus aborepti blabor at laboreptamet eos ad mod que velent eles de coreseq. Ectat hicil most, qui qui que porest, id modigenihit haris exerrorecto te lis et ad qui qui ari ium fuga.
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.
T
he live piano music starts at seven and goes well beyond midnight most evenings. The piano player, dressed in a crisp white shirt with black arm garters, warms up the room with a lively mix of ragtime tunes as patron's tuck into plates of fish and chips, flaky pot pies, and other pub-style favorites. Later, about the time many are finishing dessert, waitresses weave between the wooden tables and drop off stacks of songbooks. Some guests seem hesitant as the piano player launches into a few wellchosen chestnuts. Encouraged by the musician's easy-going banter and perhaps a few pints of ale, however, it isn't long before a growing pile of request
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slips forms at the player's elbow and the whole crowd gamely sings along. "Sweet Caroline ‌ Good times never seemed so good (so good, so good, so good!)" Welcome to another evening at The Golden Bee.
in the beginning The Golden Bee opened its doors on May 27, 1961, and has been swinging ever since. For more than fifty years, it's been the place where The Grande Dame of the Rockies lets her hair down. Former Broadmoor chairman William Thayer Tutt had the idea to open an authentic English-style pub at the resort. He located a large, intricately carved mahogany bar that dated from the early 1800s and originally outfitted a pub in the English countryside. The bar, and other furnishings, had since been shipped to America and used in a pub in
the London Terrace section of New York City, until they were unceremoniously dismantled and packed into crates. Mr. Tutt purchased the lot and shipped it to Colorado Springs to create The Golden Bee. With the stately bar as its centerpiece, wood-paneled walls and an old-fashioned pressed metal ceiling, The Golden Bee felt warm, inviting, and lived-in from the moment it opened.
the bee’s knees Hotel guests and locals took to The Bee immediately. The line often snaked out the door and into the parking lot. Servers would walk the line and point the way to one of The Broadmoor's other restaurants, but few took them up on the offer. The Bee was the place to be.
A local man was known to frequent The Bee every Friday and Saturday night dressed in a kilt with full Scottish regalia. He knew every song by heart and would stand to lustily belt out his favorites. Many celebrities also found their way to The Golden Bee. Liberace, who performed at the resort many times, was a frequent guest. John Wayne, Jack Benny, and James Brown have all thrown back a pint at The Golden Bee. And legend holds that "Laugh-In" hosts Dan Rowan and Dick Martin stood atop the piano one evening and led the crowd in a boisterous sing-a-long. More recently, Prince Harry, in Colorado Springs for the Warrior Games, stopped by The Bee for a ceremonial toast. The prince was named an honorary member of The Order of the Pewter Mug, The Golden Bee's most exclusive honor.
THE BROADMOOR BEES Every patron is greeted with a smile and a Broadmoor Bee, casually tossed onto their clothing. The dime-sized stickers are the smallest and most sought-after souvenir of The Broadmoor. The tradition began in 1974 and, since then, more than three million of these embroidered appliquĂŠs have flown from The Golden Bee to points around the world. The standard yellow-and-black design consists of 1,300 stitches, though the bees do also change with the seasons and for special events. Memorable designs include a Halloween-themed bee with a glow-in-the-dark moon, a golf-bag toting bee for the 2008 U.S. Senior Open, and even a rocket-ship riding bee in honor of the National Space Symposium, held at The Broadmoor annually since 1984.
T H E B R OA D M O O R (2 0)
the order of the pewter mug Guests of The Golden Bee might notice a glass display case filled with engraved pewter mugs along a back wall. These mugs aren't for sale. The only way to get one is to be inducted into the Royal Fusiliers of the Order of the Pewter Mug. Mr. Tutt founded the Order shortly after The Bee opened. Primarily a social group with membership capped at just a few hundred mug holders, prospective members must be recommended by a current mug holder and, if accepted, participate in a secret initiation ceremony. The group is still active and gathers at The Bee each year for a toast.
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BEER-STEAMED MUSSELS The amount of butter in this recipe might seems indulgent (it is!) but don’t skimp. The resulting broth is wonderfully rich and satisfying.
SERVES 4
MAKES 1 CUP
MUSSELS
SMOKED PAPRIKA MAYO
3 CLOVES GARLIC, MINCED
2/3 CUP MAYO
1/2 CUP SHALLOT, MINCED
2 TABLESPOONS LEMON JUICE
3 STICKS BUTTER, DIVIDED
3 GARLIC CLOVES, MINCED
2 POUNDS FRESH MUSSELS,
1 TEASPOON TOMATO PASTE
SCRUBBED AND DEBEARDED IF NECESSARY
3/4 TEASPOON PAPRIKA
3/4 POUND SMOKED CHORIZO
PINCH CAYENNE
16 OUNCES KÖLSCH BEER
1/4 TEASPOON BLACKENING OR CAJUN SPICE MIX
4 LIMES, JUICED
1/2 TEASPOON SALT
1 TABLESPOON CHIVES, CHOPPED
1/8 TEASPOON BLACK PEPPER
1 TEASPOON THYME, CHOPPED 1 TEASPOON PARSLEY, CHOPPED 2 TEASPOONS BLACKENING SPICE
1. Combine all ingredients in mixing bowl. Chill and
serve by smearing on toasted slices of baguette.
8 PIECES TOASTED BAGUETTE SMOKED PAPRIKA MAYO ( RECIPE AT RIGHT ) SALT AND PEPPER, TO TASTE
Sarah's Tip:
Use any leftover smoked paprika mayo for sandwiches or a veggie dip.
1. Start by sweating garlic and shallots in half the butter on
medium heat for 2 minutes. Add the mussels and chorizo and season with salt and pepper. Sauté for 2 minutes. Add beer and lime juice. Cover and cook for 3 minutes until all the mussels begin to open. Once the beer has evaporated by 1/3 add the rest of the butter, herbs (reserve a few pinches for garnishing), and blackening spice. Toss to coat and create a rich sauce. Divide into 8-inch bowls and top with the 2 crostini smeared with the paprika mayo (recipe at right). Garnish with the remaining herbs.
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SLOW-ROASTED BEEF SHORT RIB POT PIE Make these pot pies during a snow storm and they’ll fill your house with warmth and goodness.
MAKES 4 INDIVIDUAL 12- TO 18-OUNCE PIES
BEEF SHORT RIB 8 POUNDS BEEF SHORT RIBS
POT PIE
8 TABLESPOONS OLIVE OIL
1 1/2 POUNDS SHORT RIB ( RECIPE AT RIGHT )
2 ONIONS, CHOPPED
1 CUP SWEET POTATO, DICED
3 CELERY STALKS, CHOPPED
4 STRIPS OF BACON CUT INTO LARDONS
2 CARROTS, CHOPPED
2 CUPS CREMINI MUSHROOMS, CUT INTO 1/4-INCH PIECES
1/2 CUP TOMATO PASTE
2/3 CUP PEARL ONIONS
6 CUPS RED WINE
2 CUPS CELERY, CUT ON THE BIAS
12 CUPS VEAL STOCK OR CHICKEN STOCK
4 CUPS SHORT RIB PIE SAUCE ( RECIPE OPPOSITE PAGE )
8 SPRIGS THYME
4 DROP BISCUITS ( RECIPE OPPOSITE PAGE )
10 PARSLEY STEMS ( SAVE LEAVES FOR OTHER USE )
2 CUPS GRATED CHEDDAR CHEESE
1 BAY LEAF
1/2 CUP PARSLEY, CHOPPED
1/4 CUP BLACK PEPPERCORNS
POT PIE ASSEMBLY 1. After preparing the beef short rib, short rib pie sauce,
and drop biscuits (recipes follow), preheat oven to 375°. Gently heat all of the filling ingredients (except for cheese, biscuit, and parsley) in a saucepan. Transfer to large oven-safe ramekins or baking dish, place the drop biscuit on top and top with cheddar cheese. Bake until golden brown, approximately 12 to 15 minutes.
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1. Season short ribs with salt and pepper, let sit
for 30 minutes. Preheat oven to 275°. 2. Sear short ribs on a hot skillet until brown
(they should look cooked, but only a thin layer on the outside). Remove from heat. 3. In a roasting pan or Dutch oven, heat oil and add
onion, celery, and carrot. Cook until caramelized. Add tomato paste cook for 3 minutes. Deglaze with red wine and add stock. Add thyme, parsley, bay leaf, and peppercorns. Simmer for 10 minutes. Add the short ribs to the pan and cover. Bake for about 3 hours or until tender. Check after 2 hours, if liquid is running low, add a little more stock or water and continue cooking.
SHORT RIB PIE SAUCE
MAKES 4 LARGE BISCUITS
1/2 YELLOW ONION, LARGE DICE 1 BAY LEAF
DROP BISCUITS
1 GARLIC CLOVE, CRUSHED
1 CUP ALL-PURPOSE FLOUR
8 SPRIGS THYME
1 TEASPOON SUGAR
2 TABLESPOON COLAVITA BLENDED OIL
1 TEASPOON BAKING POWDER
( OR 1 TABLESPOON VEGETABLE OIL AND
1/4 TEASPOON SALT
1 TABLESPOON OLIVE OIL, COMBINED )
2/3 CUP HEAVY CREAM, PLUS 2 TABLESPOONS
1 CUP ALL-PURPOSE FLOUR 1/4 CUP RED WINE SHORT RIB BRAISING LIQUID, STRAINED ( YOU’LL NEED ALMOST ALL OF THE LIQUID ) 1 SPRIG ROSEMARY 1 TEASPOON SUGAR SALT AND PEPPER TO TASTE
1. In a large skillet, heat oil on medium. Add onion, bay leaf,
garlic, and thyme and sweat in 2 tablespoons of oil for 1 minute. Add flour and make a brown roux by stirring to make a paste and reducing the heat to low. Allow the paste to caramelize deeply until it has taken on a brown nutty color. Deglaze with wine and short rib braising liquid. Whisk as sauce comes to a simmer; simmer to reduce for 10 minutes until sauce coats the back of a spoon. Add rosemary and sugar and season to taste.
1. Preheat oven 425°. Whisk together flour, sugar, baking
powder, and salt in a medium bowl. Add 2/3 cup cream and stir with a spoon until dough forms, about 30 seconds. Transfer dough to a floured surface, leaving any dry bits in the bowl. Add the additional 2 tablespoons of cream to the bowl to loosen any of the dry bits and add to the dough on work surface. Knead by hand until smooth. On a baking tray lined with parchment paper and sprayed with oil, portion the dough. Bake for 15 minutes. Remove from oven and set aside until ready to top the short rib pies.
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CLASSIC FISH & CHIPS The ultimate in pub food fare, these fish-n-chips are light, crispy, and a crowd-pleaser.
SERVES 4
FISH & CHIPS 1 POUND COD, CUT INTO 4 PIECES
FISH BATTER
3 CUPS FLOUR-CORNSTARCH MIX
1/4 CUP CORNSTARCH
( COMBINE 2 CUPS FLOUR, 1 CUP CORNSTARCH,
1/4 TEASPOON BAKING POWDER
PINCH SALT AND PEPPER )
1/2 POUND ALL-PURPOSE FLOUR
4 CUPS FISH BATTER ( RECIPE AT LEFT )
1/2 OUNCE PAPRIKA
3 OUNCES TARTAR SAUCE
PINCH ONION POWDER
3 OUNCES HEINZ KETCHUP
4 CUPS OF YOUR FAVORITE BEER
1/2 OUNCE SALT
( THE GOLDEN BEE USES BRISTOL BREWING’S
4 LEMON WEDGES
BEEHIVE HONEY WHEAT )
1 YUKON POTATO, CUT INTO STICKS FOR FRIES ( OR PREMADE FROZEN FRIES )
1. Combine cornstarch, baking powder, flour, paprika, and
onion powder with whisk in large mixing bowl. While whisking, slowly add the beer until a smooth batter forms (you may not need all of the beer). The batter should ribbon off of a spoon. Keep chilled until ready to use.
1. Dredge the cod in the cornstarch-flour mix, dip in
batter until fully coated. Heat a heavy-bottomed pot or cast-iron pan filled half-way with vegetable or canola oil. Monitor the temperature with a thermometer and heat the oil to 350°. Test a spoonful of batter in the oil to ensure it is hot enough to cook but not so hot it burns the batter after 1 minute. 2. Slowly place fish into pan while still holding on to
it, drop it in after 4 seconds. Fry fish for 4 minutes then transfer to paper towels to drain and season with salt. Fry the potatoes for 4 to 5 minutes or until golden brown. Season fries with salt immediately after removing from oil. Place fish and chips on plate. Serve with lemon wedges, tartar, and ketchup.
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STICKY TOFFEE PUDDING At the Golden Bee, this classic English dessert is served with a dollop of Scotch whisky–nipped whipped cream. (see photo p. 85)
SERVES 6 DATE CAKE 1 CUP MEDJOOL DATES, ROUGH CHOPPED 2/3 CUP BOILING WATER 1/4 CUP HIGH-FAT BUTTER, ROOM TEMPERATURE ( SUCH AS PLUGRA ) 1/4 CUP BROWN SUGAR 3/4 TEASPOON SALT 1/2 TEASPOON BAKING POWDER 1 LARGE EGG 2 TABLESPOONS DARK MOLASSES 1 TEASPOON VANILLA EXTRACT 1 CUP CAKE FLOUR 1/4 TEASPOON BAKING SODA
1. Preheat the oven to 350°. Butter and flour six
6-ounce ramekins. 2. Stir the dates into boiling water and set aside. After
5 to 10 minutes, purée the dates and the soaking liquid in a food processor. Stir in baking soda. 3. In a standing mixer with paddle attachment,
combine butter, brown sugar, salt, and baking powder. Beat until light and fluffy.
7. Cool for 5 minutes, trim tops off, and poke cakes
with skewer all around. Run a knife along the edges of the cakes and remove from ramekins. Place in a shallow container. Soak with fresh sticky sauce (recipe below) and let sit at least 4 hours. 8. Before serving, warm cakes in the oven at 350°
for 4 to 5 minutes or 1 minute in the microwave. Serve in a shallow bowl with more sticky sauce and Drambuie whipped cream (recipe below). STICKY SAUCE 1 CUP BUTTER 2/3 CUP SUGAR 1/3 CUP BROWN SUGAR 1 1/2 CUPS HEAVY WHIPPING CREAM 1 1/2 TABLESPOONS MOLASSES
1. Bring butter, sugar, and brown sugar to a boil. Cook
for 1 minute. Meanwhile, combine heavy cream with molasses in a saucepot and gently warm. Deglaze butter mixture with molasses-cream. Use immediately.
Sarah's Tip:
Drizzle leftover sauce on ice cream, fresh berries, or into coffee. Or, halve the recipe for no leftovers.
4. Working in steps, add in egg, then molasses and
vanilla, then flour. Mix in the puréed date mixture.
DRAMBUIE WHIPPED CREAM
5. Pour into prepared ramekins and place on a baking sheet.
2 CUPS HEAVY CREAM
6. Bake for 20 to 25 minutes, or until a toothpick inserted
1/4 CUP DRAMBUIE
in the center comes out clean. Remove from the oven.
1. Whip heavy cream in a mixer until stiff, then
slowly add Drambuie until fully incorporated.