TRADITIONS & RECIPES
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—— P R O H I B ITI O N ——
NEVER A DRY DAY T H E
R E C I P E S
Bee's Knees Cocktail.................................................................................................................. 72 Cheese Popovers.............................................................................................................................. 72 Oysters Rockefeller...................................................................................................................... 75 Philips Salad..........................................................................................................................................76 Slow-Roasted Prime Rib.................................................................................................... 77
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Sarah’s Take
T
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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.
T H E B R OA D M O O R (1) | H U N G R Y E Y E M E D I A (1)
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.
N
ational Prohibition went into effect at midnight on January 17, 1920, and ended with the repeal of the 18th Amendment in 1933. Not that anyone at The Broadmoor paid much notice. While the rest of the country suffered through thirteen years of sobriety, spirits continued to flow freely at the young resort in the Rockies. Broadmoor founder Spencer Penrose was a shrewd businessman who never missed an opportunity to promote his beloved resort. He was also an accomplished bon vivant who rarely passed up the opportunity for a drink. Case in point: Mr. Penrose wore a glass eye due to a childhood accident. His dedication was so great that he ordered a second glass eyeball streaked with shades of red so that his eyes would match when he was hungover.
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To say that Mr. Penrose was opposed to Prohibition is putting it mildly. He actively campaigned against the Volstead Act, as it was known, and took measures to ensure that The Broadmoor would never go dry. He stockpiled liquor both at the resort and at El Pomar—his and wife Julie Penrose's nearby estate—and arranged for several train cars filled with high-quality spirits to ship from his home city of Philadelphia to Colorado Springs as soon as Prohibition took effect. Although the production and sale of 'intoxicating liquor' was restricted under Prohibition, the possession and use of preexisting alcohol by individuals and their ‘bona fide guests’ was allowed. It was a loophole Mr. Penrose intended to exploit to full effect.
His heroic measures weren't motivated purely by personal preference, however. They were a necessity. The Broadmoor opened in 1918, just two years before Prohibition took hold. Grand hotels were common on the east and west coasts by that time, but were a novel concept in rural Colorado. Further, The Broadmoor had yet to establish itself among the country's well-heeled clientele. Prohibition threatened to kill the party before it even started.
the hundred million dollar hotel group To elevate The Broadmoor's stature and indoctrinate himself among the country's leading hoteliers, Mr. Penrose invited sixty prominent hotel owners and associates to The Broadmoor for an all-expenses-paid vacation. Forty-four of them made the journey, including
the owners of the Waldorf-Astoria, the Biltmore, and the Hotel del Coronado. In September 1920, the group rendezvoused in Chicago or Denver and traveled to The Broadmoor in private train cars sent by Mr. Penrose. Mr. Penrose advised his guests to bring "five bottles of your favorite cologne," a euphemism for alcohol, and the train coming from Chicago also pulled a flatbed loaded with what Mr. Penrose referred to as his “gasoline.” Over the course of the two-week visit, the group drove motorcars up the Pikes Peak Highway and toured the gold mines of Cripple Creek. They took in polo matches and an airplane race, and enjoyed swimming and rounds of golf, as well as nightly dinner parties and dances. The hoteliers became known as the Hundred Million Dollar Hotel Group—an approximation of their collective net worth at the time. The trip was so successful that the group later reconvened in New York City, where they hosted a lavish banquet in Mr. Penrose's honor.
BOTTLE ALLEY Broadmoor guests can't help but notice Bottle Alley, a display of hundreds of vintage liquor bottles that line a corridor just outside The Tavern. Many of the bottles were gifts to Spencer Penrose, and many more came from his personal collection. The oldest two date from 1801 and the most common vintage is 1906. The most common alcohol is Scotch Whiskey, followed by Bordeaux, and then Champagne. Several bottles are inscribed with Mr. Penrose's name, including two from a trip he and his wife, Julie, took down the Nile. There's also a wine bottle signed by President George H.W. Bush. His son, George W. Bush, once staged a memorable spree at The Broadmoor, a night that inspired George the younger to dry up for good.
T H E B R OA D M O O R (3)
the tavern When Franklin Delano Roosevelt was elected president in 1932 and repeal was set into action, Mr. Penrose celebrated by shipping an additional 800 cases of liquor he'd stored on the east coast for more than a decade to the hotel. In 1937, he renovated one of the hotel's restaurants into The Tavern. Today, as it did then, the restaurant's décor, steakhouse menu and cocktail list echo the roaring '20s and the never-ending party that was Prohibition at The Broadmoor.
BOTTLE ALLEY PHOTO TKTK
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BEE'S KNEES COCKTAIL
CHEESE POPOVERS
This Prohibition-era cocktail remains popular today for its balance of sweet and sour.
These puffy delights make a statement—just don’t tell anyone how easy they are to make.
MAKES ONE COCKTAIL
SERVES TKTK
2 OUNCES OF YOUR FAVORITE GIN
12 TEASPOONS MELTED BUTTER OR OIL
1 OUNCE LEMON JUICE
1 CUP WHOLE MILK
1 OUNCE HONEY SIMPLE SYRUP
2 EGGS
LEMON TWIST ( FOR GARNISH )
1 CUP ALL-PURPOSE FLOUR
1. To make honey simple syrup dissolve 2 parts
honey to 1 part water and allow to cool. 2. Combine gin, lemon juice, honey simple syrup, and ice in
a pint glass or a shaker. Shake vigorously and strain into a martini glass and garnish with a lemon twist.
1/8 CUP CHEDDAR CHEESE SALT AND PEPPER TO TASTE
1. Preheat oven to 375°. Prepare popover tin by drizzling
a scant teaspoon of melted butter or oil in each cup of a popover pan or a 12-cup muffin pan. 2. Bring milk to a low boil. Meanwhile, lightly beat the eggs in
a medium mixing bowl. While stirring constantly, slowly pour the warmed milk over the eggs being careful not to cook them. Whisk in the flour a little at a time. Do not over mix; the batter will be lumpy. Season with salt and pepper. Strain the batter through a fine-mesh sieve into a pitcher. 3. Just prior to baking, place the prepared popover tin in
the oven until the butter or oil heats up, about 4 minutes. Carefully remove popover tin from oven and fill with popover batter about ¾ of the way to the top. Sprinkle cheddar cheese over each popover. 4. Bake for 30 minutes, turning halfway through the cooking BEE'S KNEES OUTTAKE TKTK
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time. Remove from oven and enjoy immediately.
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OYSTERS ROCKEFELLER This dish came about in the late 19th century as a means of filling a void when there was a shortage of escargot. The appetizer has since become a classic in its own right.
SERVES 4–6 1/2 CUP SALTED BUTTER, SOFTENED 1/8 CUP FRESH PARSLEY, FINELY CHOPPED 1/4 CUP SCALLIONS, FINELY CHOPPED 1/4 TEASPOON SALT 1/4 TEASPOON GROUND WHITE PEPPER 1/4 TEASPOON DRIED MARJORAM 1/4 TEASPOON DRIED BASIL 1/4 TEASPOON CAYENNE 1/8 CUP PERNOD 1/2 CUP SAUTÉED SPINACH, FINELY CHOPPED 1 DOZEN OYSTERS ON THE HALF SHELL, SHUCKED 1 TABLESPOON PARMESAN, SHAVED 1/2 TABLESPOON PANKO BREADCRUMBS
1. Combine the first nine ingredients (butter to Pernod)
in a stainless steel or ceramic bowl and cream with a wooden spoon. Complete mixing with a whisk or electric beater at medium speed. Shape the mixture into oval patties about 2 ½ x 2 inches wide and ½-inch thick by scooping 2 tablespoons of mixture from the bowl with your fingers, and pressing into the palm of your hand. Set the patties on a platter and refrigerate while preparing the oysters for baking. 2. Preheat oven to 500°. Shuck oysters and set them
on a rimmed plate with the oyster liquid to keep them wet. Wash the oyster shells thoroughly and dry. Place a drained oyster on each shell and set them on an ovenproof platter (rock salt can be added to the bottom to keep the oysters from tipping). 3. Cover each oyster with ¾ tablespoon sautéed
spinach and top with a chilled patty. Sprinkle with Parmesan and breadcrumbs. Bake 14 to 16 minutes, until patty bubbles and becomes lightly browned. Set the oysters on serving plates and allow to cool down for about 3 to 6 minutes before serving.
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PHILIPS SALAD Mr. Anschutz discovered this salad at Chez Andre, a little bistro on the corner of Rue Marbeuf near the Place de l’Étoile in Paris, more than 20 years ago. It has been his favorite ever since.
MAKES 1 CUP DRESSING MR. ANSCHUTZ'S DIJON PARMESAN DRESSING
2 GOOD SIZE ENDIVES
2 LEMONS, SQUEEZED AND STRAINED
1/2 ROMA TOMATO, SMALL DICE
1 1/2 TEASPOONS GARLIC, MINCED
1/2 TABLESPOON CHIVES, ROUGH CHOPPED
1/4 CUP DIJON MUSTARD
1/2 CUP SOURDOUGH CROUTONS
1/4 TUBE ANCHOVY PASTE 6 DASHES WORCESTERSHIRE 3/4 CUP PLUS 2 TABLESPOONS PARMESAN, GRATED 1 TEASPOON PEPPER OLIVE OIL
1. Place the first seven ingredients (lemon juice through
pepper) into a container with a 2 cup line, whisk together. Add olive oil up to the 2 cup line, whisk, and refrigerate. Dressing will last up to 10 days. MAKES TKTK SOURDOUGH CROUTONS 1/4 LOAF SOURDOUGH, SLICED AND CUT INTO 3/4-INCH SQUARES OLIVE OIL GARLIC SALT TO TASTE
1. Preheat oven to 325°. Toss sourdough cubes
with olive oil and sprinkle with garlic salt. Toast until golden brown, about 5 minutes.
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MAKES 1 SALAD BELGIUM ENDIVE SALAD
( RECIPE AT LOWER LEFT )
1. Discard tips of endive and slice the body thinly 1/8- to
a ¼-inch thick. Place sliced endive in cold water for 5 minutes. This will remove some of the bitterness and crisp it up. Drain and place in a bowl. 2. Add diced tomatoes, chives, ¼ cup of dressing, and 1/2 cup
of croutons. Mix and pack salad tightly in a mold or small bowl. Let sit for 5 minutes before serving. Unmold salad into a bowl and serve.
Sarah's Tip:
For a different texture (or when tomatoes are out of season), try roasting the fruit in a 400° oven for 15 to 20 minutes. This will bring out the sweeter, deeper flavors of the tomatoes.
SLOW ROASTED PRIME RIB There’s nothing quite like prime rib to mark an occasion. This classic recipe is all about temperature; make sure to invest in a reliable meat thermometer.
SERVES 8 PRIME RIB
PAN DRIPPINGS FROM ROASTING RACK
1 FULL RIB
1/2 CUP RED WINE
2 CUPS PRIME RIB RUB ( RECIPE BELOW )
1 CUP BEEF STOCK
1. Preheat oven to 400°. Rub full rib with the Prime Rib
Spice Rub until you have a crust about ½-inch thick. Place onto a rack inside a roasting pan. Roast for 20 minutes to get a good crust. Reduce the heat to 325° and roast until internal temperature reaches 110°, anywhere from 3 to 5 hours depending on thickness. 2. Remove from roasting rack, reserving all pan drippings for
sauce. Let prime rib rest for 30 minutes before slicing. PRIME RIB RUB 1 1/4 CUPS DRIED THYME 1 1/2 CUPS DRIED ROSEMARY 3 TABLESPOONS GARLIC, MINCED 1 CUP PLUS 3 TABLESPOONS KOSHER SALT 4 TABLESPOONS BLACK PEPPER 4 CUPS OLIVE OIL
1. Incorporate all ingredients. Store in fridge
until ready to use.
AU JUS PAN SAUCE
BUTTER OR CREAM FOR FINISHING
1. Turn the stovetop heat to medium-high and
place the roasting pan with rack on it until warm. Deglaze with wine, scraping the rack and pan with a spoon to dissolve all good bits. Reduce until there are only a couple of tablespoons left. 2. Add stock and reduce over medium to medium-high heat.
When the reduction is a bit syrupy, remove from the heat. Taste and season with salt and pepper, if necessary. 3. Swirl in a pat of butter or a splash of cream to finish the
sauce. This rounds out the flavors and gives the sauce added body. Serve over the sliced prime rib.