TRADITIONS & RECIPES
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—— S E V EN FA LLS ——
A TASTE OF COLORADO T H E
R E C I P E S
Wood-Grilled Churrasco Steak............................................................................. 59 Inspiration Point Hiker's Salad............................................................................ 60 Colorado Rocky Mountain Red Trout........................................................ 63 Eagles Nest Ranch Jalapeño Cornbread............................................... 63 Grandma's Chocolate Cake........................................................................................ 64 La Violetta Cocktail...................................................................................................................65
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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.
T H E B R OA D M O O R (1)
I
n the summer of 1916, sisters Augusta and Adeline Van Buren roared across the country on a pair of Indian motorcycles. They traveled from their home in New York City to Hollywood partially to convince the armed forces that women were capable motorcycle couriers and dispatch riders, as well as to advance the suffragette movement and women's right to vote. When they reached Colorado Springs, the trailblazing sisters summited Pikes Peak just days before the inaugural Pikes Peak Hill Climb, becoming the first women to scale the mountain on motorcycles. They also visited a scenic box canyon and multi-tiered waterfall known as Seven Falls. In 2016, descendants of the Van Buren sisters retraced their route in celebration of the historic ride. They summited Pikes Peak—on which the International Hill Climb, the second-oldest motorsports race in America after the Indianapolis 500, is still contested annually. And they paid a visit to Cheyenne Canyon and Seven FallsFalls, posing for a photo in the exact location where the sisters had been photographed a century earlier.
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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.
T H E B R OA D M O O R (4)
a steady stream While it took eons to carve Cheyenne Canyon and form the seven distinct cascades that comprise Seven Falls, the area's human history is measured in decades. Beginning in 1858, more than 100,000 people streamed west in search of quick riches during what's now known as the Colorado Gold Rush. It was the era of "Pikes Peak or bust!" While many did make fortunes in the gold, silver, and copper mines near Cripple Creek— including Spencer Penrose—the foothills near Colorado Springs were a bust. In 1883, a local entrepreneur purchased Cheyenne Canyon for pennies an acre. He installed a toll-booth and charged visitors ten cents each to hike or ride burros into the canyon and visit the scenic natural wonder. A rudimentary road was later carved into the canyon,
and a series of wooden steps installed leading from the canyon floor to the top of Seven Falls. The entry toll was raised to twenty-five cents. Constant improvements continued to bring travelers in droves. More than 80,000 people visited Seven Falls in 1900 alone. Many celebrities, political figures, and athletes also made a sojourn to Seven Falls, including Babe Ruth and Walt Disney. The area was known as the "Grandest Mile of Scenery in Colorado." In 2013, however, heavy flooding greatly impacted the landscape. The Broadmoor purchased the property a year later and began extensive repairs and improvements to both preserve and enhance the area's natural beauty.
adventure, elevated Today, visitors to The Broadmoor's Seven Falls enjoy a similar outdoor experience as generations before, albeit with numerous refinements. Guests may walk along a nature path from The Broadmoor to the entrance or ride a complimentary shuttle from the resort. A tram also runs from the base of the canyon to the falls. And those who elect to hike into the canyon may notice a distinctive buzzing sound closely followed by a jubilant whoop from overhead. ( Continued on page 58 )
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The Broadmoor Soaring Adventure, installed in 2015, is comprised of two high-flying zip-line courses where guests soar above the forest or cross back and forth above the canyon itself. There are also two suspension bridges and a controlled 65-foot rappel. Other than the telltale sight and sounds of guests and their guides navigating the courses, visitors are hard-pressed to notice signs of its infrastructure and its minimal impact on the landscape. Restaurant 1859, situated at the base of the falls, pays homage to Colorado's gold-rush heritage in both dĂŠcor and cuisine. Sitting on the covered outdoor patio or sitting inside along a bank of picture windows, it's easy to appreciate the quietly persistent power of Seven Falls, and why its captivated so many for so long.
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WOOD-GRILLED CHURRASCO STEAK The key to this dish is allowing plenty of time for the steak to marinate. The side is a delicious play on loaded potato skins, complete with queso and pickled jalepeños.
SERVES 8 STEAK
MAKES 2 CUPS 1858 MEAT MARINADE
3 POUNDS SKIRT STEAK
1 CUP GARLIC ( ABOUT 2 HEADS )
2 CUPS 1858 MEAT MARINADE ( RECIPE BELOW )
1 BUNCH CILANTRO 6 SPRINGS OF OREGANO, PICKED
POTATO SKINS
3 LIMES, JUICED
4 RUSSET POTATOES, BAKED AND CUT IN TO SIXTHS
1 CUP VEGETABLE OIL
3 CUPS QUESO SAUCE ( RECIPE PAGE TKTK ) 1 CUP PICO DE GALLO SALSA ( HOMEMADE OR YOUR FAVORITE KIND ) 1 LARGE AVOCADO, PEELED AND CUBED 1 2/3 CUPS COTIJA CHEESE PICKLED JALAPEÑOS TO TASTE ( RECIPE PAGE TKTK ) 2 CUPS GREEN CHILE CHIMICHURRI ( RECIPE AT RIGHT )
1. Make 1858 Meat Marinade (recipe below) and marinate
skirt steak for at least 6 hours. Prior to cooking steaks, preheat the oven to 400° and toss potato slices with olive oil, salt, and pepper and place on a baking sheet. 2. Bake potatoes for 20 minutes, turning once, or until
golden brown and crispy. Meanwhile, heat the grill to 450°. For medium-rare, cook each side for 2 minutes. When potatoes are golden brown and steak is well rested, arrange potato wedges on a plate and top with the queso, pico de gallo, avocado, jalapeños, and Cotija cheese. 3. Carve the steak against the grain in ¼-inch thick pieces,
T H E B R OA D M O O R (2)
serve the chimichurri either on top or on the side.
NOTE: Don’t be put off by the amount of garlic in the
marinade. The flavor will mellow with grilling. 1. Blend all ingredients in food processor.
Refrigerate until ready to use. MAKES 2 CUPS PUEBLO GREEN CHILE LIME CHIMICHURRI 1 BUNCH PARSLEY, ROUGH CHOPPED 1 BUNCH CILANTRO, ROUGH CHOPPED 3 SPRIGS OREGANO, ROUGH CHOPPED 1/4 YELLOW ONION, SMALL DICE 2 CLOVES GARLIC, MINCED 1/2 CUP ROASTED PUEBLO CHILES ( CAN SUB FOR HATCH GREEN CHILES ) 1 LIME, ZESTED AND JUICED 2/3 CUP VEGETABLE OIL SALT AND PEPPER TO TASTE
1. Combine all ingredients in a large mixing bowl.
Refrigerate until ready to use.
Sarah's Tip:
I like to serve this hearty dish with a simple salad, such as the Limestone Bibb Salad on page TKTK.
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INSPIRATION POINT HIKER'S SALAD This hearty salad is just the fuel you need after a long hike or workout.
SERVES 4–6 SALAD
MAKES TKTK GOJI BERRY SAVORY GRANOLA
1 ½ POUNDS CURLY KALE,
5 TABLESPOONS COCONUT OIL
DESTEMMED AND CHOPPED FINELY 5 TABLESPOONS OR TO TASTE ACAI POMEGRANATE VINAIGRETTE ( RECIPE BELOW ) 1 MEDIUM BEET ROASTED, SLICED, AND MARINATED IN OIL, APPLE CIDER VINEGAR, SALT, AND PEPPER
1 TEASPOON CINNAMON 1 LEMON, ZESTED 3 CUPS ROLLED OATS 1/2 CUP SUNFLOWER SEEDS
1 PINT BLUEBERRIES
1/3 CUP DRIED GOJI BERRIES
6 MULTICOLOR CARROTS, ROASTED AND DICED
1/3 CUP PECANS
1 CUP GOJI BERRY SAVORY GRANOLA ( RECIPE AT RIGHT )
1/2 CUP RAW ALMONDS
1. Place kale in a mixing bowl with the vinaigrette
and rub leaves between your fingers. Place dressed greens on a plate and top with the reminder of the ingredients, finishing with the granola. MAKES 2 CUPS ACAI POMEGRANATE VINAIGRETTE 1/4 CUP OF ACAI PURÉE 1/8 PINT OF BLUEBERRIES 1/4 CUP POMEGRANATE VINEGAR 1/2 TABLESPOON HONEY 2/3 CUP VEGETABLE OIL PLUS 2 TABLESPOONS 1/4 CUP HOT WATER SALT AND PEPPER
1. Put first four ingredients in blender and purée. With
the motor running, add the oil in a slow steam. Add water if it gets too thick. Taste and adjust for seasoning. Store in the fridge until ready to use.
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1/3 CUP HONEY
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1. Preheat oven to 325°. In a small saucepan combine
coconut oil, honey, cinnamon, and lemon zest. Bring to a boil. Remove from heat. 2. In a large bowl, mix coconut oil mixture
with oats and stir well. Add sunflower seeds, pecans, and almonds and stir again. 3. Bake on a nonstick tray lined with silicone mat
or parchment for 35 minutes, stirring a couple of times after the first 15 minutes. Remove from oven and allow to cool for a few minutes. 4. Place granola in a large bowl and add goji berries and
nuts. Store in an airtight container until ready to use.
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COLORADO ROCKY MOUNTAIN RED TROUT
EAGLES NEST RANCH JALAPEÑO CORNBREAD
This recipe can be quadrupled, but you may want to fiddle with the butter amounts.
Jalapeño and cheddar make this cornbread positively addictive.
SERVES 2
SERVES 4–6
2 TABLESPOONS BUTTER
1 1/4 CUP ALL-PURPOSE FLOUR
1 TO 2 TABLESPOONS OF CANOLA OIL
1 CUP PLUS 1 TABLESPOON YELLOW CORNMEAL
1 SEVEN-OUNCE FILLET OF TROUT,
2 TEASPOONS BAKING POWDER
SEASONED WITH SALT AND PEPPER
1 TEASPOON SALT
2 PIECES HICKORY-SMOKED BACON, DICED
2/3 CUP SUGAR
1/2 LEMON, CUT INTO SIXTHS
1 CUP HALF-AND-HALF
1 PINCH CHOPPED ITALIAN PARSLEY
1 1/2 CUP FROZEN CORN
1. Begin by browning the butter slowly in a
pan. Once it has reached the smell of toasted hazelnuts, pull it off the heat and set aside. 2. Heat a cast-iron skillet over medium to medium-
high heat. Once hot, add the oil and then the fish, skin-side down. Cook until firm, about 4 minutes, flip and cook until desired doneness. Remove from heat and place on serving plate. 3. Meanwhile, in a separate pan over medium-high
heat, render the bacon till crisp. Drain the fat from the pan. Return bacon to the pan and add the brown butter and lemon segments. Cook for 1 minute. Finish by pouring brown butter sauce over the trout and garnishing with chopped parsley.
1 EXTRA-LARGE EGG 1/4 CUP VEGETABLE OIL 2/3 CUP SHREDDED CHEDDAR 1/2 CUP CANNED GREEN CHILES
1. Preheat the oven to 400°. Mix all dry ingredients in
a bowl. Mix all wet ingredients, including the corn, in a separate bowl. Using a stand mixer with paddle attachment, combine all ingredients. Once well combined, add the cheese and chiles. Mix until incorporated. 2. Spray a large 9x13 baking dish or a muffin pan for
individual portions with cooking oil. Evenly distribute the batter, making sure to spread it out. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Brush the top with butter after baking.
Sarah's Tip:
This cornbread tastes even better the next day so be sure to set some aside.
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GRANDMA'S CHOCOLATE CAKE It’s worth making this cake just for the fudgy frosting.
MAKES 2 1/2 ROUNDS FOR ONE 5-LAYER CAKE CHOCOLATE CAKE
MAKES TKTK FUDGE FROSTING
3 1/3 CUPS ALL-PURPOSE FLOUR
3 1/3 CUPS BUTTER
3 1/4 CUPS SUGAR
2 3/4 CUPS HEAVY CREAM
3/4 CUP COCOA POWDER
3 1/2 TABLESPOONS CORN SYRUP
1 TEASPOON BAKING SODA
4 TEASPOON VANILLA EXTRACT
1 2/3 CUPS BUTTERMILK
2 1/4 CUPS SUGAR
1 1/4 CUPS OIL
2 1/4 CUPS COCOA POWDER
1 2/3 CUPS WATER
2 1/4 CUPS BROWN SUGAR
3 LARGE EGGS
1/2 TEASPOON SALT
3 TEASPOON VANILLA EXTRACT
1. Preheat the oven to 350°. Combine flour, sugar, cocoa
powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment, mix until incorporated. 2. Whisk together the remaining ingredients in
a separate bowl. 3. With the mixer on low, slowly add the liquid ingredients
in three parts. Scrape the bowl down between each addition. Pour batter into three separate pans coated with butter and dusted with flour, divide the batter by 950 grams on the first two pans and the remaining on the last pan. If you don’t have a kitchen scale, fill the first two pans about 2/3 of the way full and pour the rest of the batter into the third pan. 4. Bake at 350° until cake springs back when touched,
about 30 minutes. Remove from oven. Once cooled, carefully slice the two full rounds in half horizontally to make the layers of the cake.
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1. Combine butter, heavy cream, corn syrup, and vanilla
in a large pot. Bring to a boil. Remove from heat. 2. Sift together the sugar and cocoa powder in a medium
mixing bowl. Add the brown sugar and salt. Slowly add dry ingredients to hot cream mixture, whisking constantly. 3. Return to heat. Continue to whisk frosting as
it returns to a gentle simmer. Simmer for 4 to 5 minutes, whisking often. Strain through a fine-mesh strainer and place in large baking dish to cool. 4. When ready to frost the cake, warm slightly
until smooth and spreadable.
Sarah's Tip:
If you have extra fudge frosting (and you likely will), use it to dip strawberries into. You can also freeze any left over.
LA VIOLETTA COCKTAIL The gentle purple hue and light floral notes of crème de violette meld well with tequila and citrus.
MAKES ONE COCKTAIL 1 1/4 OUNCES HERRADURA TEQUILA 1/4 OUNCE MARASCHINO LIQUEUR 1/4 OUNCE CRÈME DE VIOLETTE 1/4 OUNCE SIMPLE SYRUP ( RECIPE PAGE TKTK ) 1/4 OUNCE FRESH LEMON JUICE 1/4 OUNCE FRESH LIME JUICE LEMON TWIST ( FOR GARNISH )
1. Pour ingredients into a shaker or pint glass.
T H E B R OA D M O O R (1)
Shake and strain into a martini glass. Garnish with a lemon twist.
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