2013 Holiday Gift Guide

A Steamboat Springs holiday guide

Inside

GIFT IDEAS FROM: • Colorado Mountain College • David Chase Rugs & Furniture • Extreme Powersports • Homesteader • Mountain Brew • Olivia’s Home Furnishings • Perry Mansfield • Remember Me • Romick’s Into the West

• Ski Haus • Spa Salon • Steamboat Ace Hardware • Steamboat Meat & Seafood • Steamboat Moxie • Wildhorse Cinema • Yampa Valley Electric • Zing

I SH P

STEAMBOAT

Top seven reasons to shop locally this holiday season .................................3

I SH P

STEAMBOAT

2013 contest winners & recipes Community Choice ................................7 Cake ......................................................8 Cookies ..................................................8 Pie........................................................11 Miscellaneous ......................................12 Presentation .........................................15

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HOMESTEADER HOLIDAY The place for locally made gifts & gourmet items Dave Winters Cutting Boards Dean Martin’s Asian BBQ Sauce & Marinade Sweetwood Cattle Company Steamboat Coffee • Cider Fixin’s Hot Sauces • JJ’s Honey

Home of Daniela’s

As served to Tonight Show guests Chocolates Toffees Handmade Marshmallows Roasted Nuts Granola

Headquarters Classic 8-Pc Deluxe Block Set Kitchen Shears 3.5” Paring Knife 6” Utility Knife 5” Santoku, HE 8” Bread Knife 8” Cook’s Knife 9” Steel

Reg $690 | $399.99

Bench Scraper

Reg $25.00 | $14.99

Herb Shears

Reg $35 | $19.99

3-Pc Colored Paring Set Reg $36 | $19.99

7-Slot In-Drawer Tray Reg $30 | $19.99

14-Slot In-Drawer Tray Reg $50 | $29.99

8 Pocket Cordura Knife Roll Reg $45 | $29.99

2-Pc Mincing Set Reg $55 | $39.99

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The value of shopping locally this holiday season The average American shopper is expected to spend $737.95 this holiday season, and the impact of spending those dollars at local stores and businesses is significant.

By shopping right here in Steamboat Springs, local residents ensure their hard-earned money stays in town, helping to support a healthy, prosperous community.

The reasons to support locally-owned businesses are many, and some of the best include: A boost to local sales tax revenue. Money spent locally translates into more tax revenue to support vital city services and infrastructure.

More support for community groups, schools and non-profits.

When local businesses thrive, the amount of money they have available to donate to local causes also increases.

A strong retail district. When shoppers support their local businesses, they’re helping maintain a vibrant marketplace with a variety of stores and restaurants that helps attract more business traffic and tourists to town.

Less environmental impact. Shoppers save gas when they stay close to home to shop.

Creation of new jobs. According to the Small Business Administration, small businesses provide 55 percent of all jobs nationally and 66 percent of all net new jobs.

1 2 3 4 5

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More money circulates within the local economy. According to economic studies, a dollar spent at a locally owned store is usually spent six to 15 times before it leaves the community.

More personalized service. The chance of genuine customer-owner interaction is greater when shopping locally. Personal service and attention are a hallmark of smaller speciality shops, especially when compared to larger, big-box stores.

In Steamboat, shoppers looking to fill their holiday wish lists have a large selection of great stores from which to choose. The Steamboat Springs Chamber Resort Association lists over 100 different stores in its online shopping directory.

Local stores offer a wide variety of one-of-a-kind gifts, including original artwork, handcrafted wooden cutting boards, handmade olive oil soaps, high quality men’s and women’s clothing and absolutely anything and everything related to enjoying the outdoors.

And for those hard-to-buy-for people, consider purchasing a service rather than a gift. A day at the spa, a tire rotation, oil change and a car wash and home-delivered meals can all be purchased from local businesses, and they make practical, unique gifts that are fun to receive.

Happy shopping!!!

Remember Me

Great stuff for your home and the people you love!

(970) 879-1279 • 734 Lincoln Ave., Steamboat Springs CO

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Letters to Santa

Dear Santa Claus, My name is _____________________. I am ______ years old.

This year, I have been very: Naughty Nice I was especially helpful ____________________________________________ _______________________________________________________________.

My Christmas wishes are __________________________________________ _______________________________________________________________.

Tell Mrs. Claus and your elves ______________________________________ ______________________________________________________________.

I promise to leave you _____________________________________________ ________________on Christmas Eve. Love, _____________________ Bring letters to Santa to one of the following sponsors for a special treat.

You can also send your letter to Santa online at ExploreSteamboat.com/santa (The best letters will be published in the Steamboat Today newspaper on Christmas Day.)

810 Lincoln Avenue

Include your address to receive a response from Santa. (Addresses will not be published)

840 Lincoln Avenue

68 9th Street

1901 Curve Plaza

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COLORADO BASKET

2013

ASIAN BASKET

1030 Yampa Street • 970-879-3504 Monday - Saturday 9-7 • Sunday 11-6 w w w.SteamboatSeafood.com ITALIAN BASKET

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STEAMBOAT GRILL LOVERS BASKET

The highest quality Gift Baskets in town!

Order yours TODAY! 970-879-3504

Like Us

Can’t decide? Our Gift Certificates are perfect to let them hand pick what they’d like.

Spirited downhill runs on the mountain.

A quiet glide through snow filled meadows on cross country skis.

Family and friends on snowshoes and all the neighborhood dogs romping together as twilight fills the valley.

Sleigh bells softly ringing in the distance....

Enjoy the time with family. Moments are precious.

Fill your days with them.

Remember old friends and make new friends, too.

Good friends are the best gift you can give yourself.

Merry Christmas, Happy Holidays & Happy New Year from our family to yours.

The Ski Haus Staff · Ski Haus Conoco Ski Haus Liquor · Ski Haus Bike Shop Zoom Coffee Shop Highway 40 and Pine Grove Road, Steamboat Springs · 879-0385

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I SH P

STEAMBOAT

We pledge to shop locally this holiday season.

Take the pledge with us.

Lisa Schlichtman

Laura Tamucci

Kerry Shea

Tracy Barnett

Tom Kern

Editor Steamboat Today

Local sales manager Steamboat Today

Board president Steamboat Springs Chamber Resort Association

Manager Mainstreet Steamboat Springs

CEO Steamboat Springs Chamber Resort Association

You could win !

5 7 3 $

HOW IT WORKS

1. Visit www.IShopSteamboat.com 2. Take the pledge to shop locally for the holidays 3. Shop at Steamboat businesses 4. Win prizes

Two winn ers anno unce d every Frida y bet Nov. ween 22 a nd D ec. 2 0.

Gran d pri anno z e win unce ner d Fri day, Dec. Winn 20. ers w i l l b e ann in th e Ste ounc ambo ed at To day.

Happy Shopping!

Visit www.IShopSteamboat.com After you take the pledge, stop by the Steamboat Today or Chamber to pick up your free “I Shop Steamboat” button!

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Winning recipes from the

Story by Eugene Buchanan | Photos by John F. Russell

See more holiday dessert recipes at ExploreSteamboat.com

CoMMuNITY CHoICe Christopher Stone’s Amazing Lemon Cake At age 10, you wouldn’t think Christopher Stone had the chops to take home the Community Choice award for his Amazing Lemon Cake. But he does and it did.

With the support of his mom, Robin, dad, Tomas, younger sister, Annabelle — and even cat, Misty, and fish, Fishie the III — Stone has been baking for four years before taking the community crown with this family recipe. The key, he says, is in the icing.

“First you poke holes in the cake with a skewer,” he says. “Then you scoop up the icing from the plate and dump it on a couple of times before the icing hardens.”

While he loves its taste (but not before dinner), so do others. He brings it to his homeschool group’s Market Day once a year, selling it for a dollar a slice. Also a fan of baking brownies, cookies and meringues, this is the fourth year he’s entered the Bake-off and it’s become a much anticipated family tradition to kick-off the holidays.

“Since we homeschool, the kitchen is our primary classroom,” says Robin. “It seems like he’s been baking since he could stand on a chair at the counter and help stir.”

She adds that his affinity for baking likely stems from his sweet tooth, which is also shared by Annabelle, 8, who voted for his entry even though she had two entries of her own. “She really likes his lemon cake and loves her brother,” Robin says.

As for the finicky tasters judging this year’s contest, she says the proof was in the pudding as far as winning their votes. “He’s only 10, so it’s great when you see the genuine looks of amazement in their faces after they taste it and say, ‘Wow, this is really great,’” she says. “We look forward to entering again next year.”

Ingredients 1 pound package yellow cake mix 1 ( 3 1/2 ounce package) instant lemon pudding mix 4 eggs 3/4 cup oil 3/4 cup water Directions Combine cake and pudding mixes with eggs, oil and water. Mix well 2-3 minutes with mixer. Turn into ungreased bundt pan and bake at 350° for 40-50 minutes. While warm, pierce surface of cake with tines of fork and our lemon icing evenly over cake. Makes 10-12 servings.

Lemon Icing Ingredients 1/2 (1-pound) box powdered sugar, sifted 1/3 cup lemon juice 1 tablespoon melted butter 1 tablespoon water Directions Combine all ingredients and beat with mixer until smooth. Pour over cake while still warm.

Colorado Mountain College Restaurant & Culinary Management Program

Fire up your culinary career!

The Steamboat Springs campus programs are designed to provide enhanced career opportunities for restaurant managers, kitchen managers, and culinary professionals by sharpening both culinary and business skills. Culinary classes in stocks, soups & sauces, breakfast cookery, and beef and seafood along with business classes such as food and beverage accountability, staff management and service skills give you the foundation you need to become a versatile, well-rounded culinary professional.

Degree & Certificates: Restaurant Management (AAS) Restaurant Management (Certificate) Culinary Management (Certificate) For more information: www.coloradomtn.edu

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BeST CAke

Cake Ingredients 1 cup cake flour Pinch of salt Pinch of cream of tartar 4 egg yolks 1 cup sugar 1/2 tsp. vanilla 4 egg whites 1 tbsp. sugar

MaryLiz Gale’s “Buche de Noël” Sponge Cake with Mousseline Buttercream

Cake Directions Sift flour with salt and cream of tartar, set aside. Beat yolks with 1 cup sugar and vanilla until thick and pale yellow, set aside. Beat egg whites, and as they begin to stiffen, add 1 tablespoon sugar, beating until stiff peaks form. Mix flour mixture into yolk mixture a little at a

time. Fold in egg whites, gently but thoroughly. Pour into 10 x 15 jelly-roll pan lined with parchment paper and buttered. Bake 400° for 12 minutes.

Invert onto parchment paper sprinkled with powdered sugar, gently pull off paper. Trim crusty edges, gently roll cake on long side, cool.

Buttercream Ingredients 2 cups unsalted butter, softened 5 egg whites 1 cup sugar 1/2 tsp. cream of tartar 1/4 cup water 1 8-ounce jar crabapple jelly Buttercream Directions In a mixing bowl beat butter until creamy smooth and set aside. In small saucepan heat 1/4 cup water with 3/4 cup sugar, stirring constantly until sugar dissolves and is bubbling.

Reduce heat to low and stop stirring. In another bowl beat egg whites until foamy, add cream of tartar and beat until soft peaks form. Add crabapple jelly. Gradually beat in remaining 1/4 cup sugar until stiff peaks

form.

Increase heat for the saucepan and boil syrup until 248 250° F. Pour thin, steady stream into beaten egg whites while mixer is on medium speed, keeping mixer on until mixture has cooled. Beat in butter pieces, 1 teaspoon at a time. At first mixture will seem thinner but will thicken by the time all butter is added. If adding a liquor, drizzle in while slowly mixing.

Being a “retired parent” of Steamboat-raised daughters, Anna and erica, gives MaryLiz Gale plenty of time to bake creative concoctions. Not that she needs the practice; her Sponge Cake with Mousseline Buttercream easily took home top honors in this year’s cake category.

Moving to Steamboat in 1982 “astounded by the volume of snowfall,” Gale received an astounding number of votes for her coveted cake. “My earliest memories are helping my grandmother make bread on Saturdays, with the third rising occurring in pans set on radiators,” she says, crediting her Nana as her mentor. She’s since expanded that baking to her current masterpieces, many of which include local fruit and follow the holiday theme. “I wanted to use crabapple jelly that I made from my trees,” she says. “First I thought of making a jelly roll, then I upscaled the idea to fit the Holiday Dessert theme, adding it to the buttercream filling to mark the cake as unique to our city.”

BeST CookIeS

Lindsay Porter’s Cranberry-Walnut Swirls As a graphic designer for the Steamboat Pilot & Today, Lindsay Porter is well accustomed to flowing words and images around. She brings that same creative flair to baking, as evidenced by her Best Cookies-winning Cranberry-Walnut Swirls.

Just don’t ask her how they taste.

“I don’t eat a lot of the stuff I bake,” says Porter, who moved to Steamboat Springs nine months ago after a 14-month design stint in Craig. “As for the cookies, I don’t like cranberries or nuts. But I know other people like them, so I put them in. It was a fun holiday recipe.”

While she says that making it didn’t involve anything “too advanced,” she admits that, as well as the jelly, it took preparing three recipes: the sponge cake, filling and frosting.

“I have quite a few cook books to choose from and used three of them, modifying the recipes,” she says. “The trickiest step is inverting the warm cake onto parchment paper sprinkled with powdered sugar and then rolling it while it’s still warm. It maintains its rolled shape as it cools.”

As for entering a contest like the Bake-off, she says she likes it because it gets her experimenting. “I really had fun getting creative with it,” she says. “It was a great event.”

If Porter had her druthers, she’d spend her time on cakes, a hobby she learned from her grandmother, Alyce Porter.

“I like cakes because I like to decorate,” she says. “My grandmother still has a cake-decorating business.

She taught me how to bake and decorate.”

Baking for more than continued on page 11

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Extreme Power Sports

300 River Road • Steamboat Springs, CO 80487

970-879-9175 www.extremempowersports.net

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MountainBrew coffee — eats — treats

MountainBrew is Steamboat’s local coffee house & neighborhood cafe, family owned and operated we take pride in everything we do.

hop

Coffee S

427 Oak Street

970.879.7846

mountainbrewsteamboat.com

Mon-Fri 7am-4pm, Sat 8am-2pm, Closed Sunday Breakfast or Lunch served until 2pm

Free Wi-Fi

New Location – Central Park Plaza

Central Park Plaza | 970.879.5667 M - F 11- 5:30 & Sat. 11- 4 | www.davidchaserugsandfurniture.com

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continued from page 8 20 years, Porter got the idea for her Swirls from a book, then ad-libbed. “It was in a Christmas cookies cookbook and was one of the first recipes I tried from it,” she says, adding that as a rule she never adds lemon zest to any recipe that calls for it. “It’s easy to make, looks beautiful and tastes good, too.”

Porter bakes for friends on the side, and is constantly scheming about the next variation while pursuing her nineto-five job — which she likens to baking. “Making creative desserts is kind of the same creative outlet as graphic design, only there’s a lot more leniency on a computer,” she says. “once that frosting’s on, it’s there for good.”

Holiday Guide Ingredients 1/2 cup butter, softened 3/4 cup sugar 1 large egg 1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1/4 tsp. baking powder 1/4 tsp salt 1/3 cup finely chopped fresh cranberries 1/2 cup ground walnuts 1 tbsp. grated orange rind

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Directions Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended.

Gradually add flour, baking powder and salt, beating until blended.

Cover and chill 1 hour. Combine cranberries, walnuts and orange rind. Turn dough out onto a lightly floured surface and roll into a 10-inch square. Sprinkle cranberry mixture, leaving a 1/2-inch border on 2 opposite sides.

Roll up dough, jellyroll fashion, beginning at a bordered side.

Cover and freeze 8 hours or up to 1 month. Cut roll into 1/4-inchthick slices. Place slices on lightly greased baking sheets. Bake on top oven rack at 375° for 14 to 15 minutes or until lightly browned.

Remove to wire racks to cool completely. Makes 3 dozen cookies.

BeST PIe

Meghan Bubenheim’s Cranberry Pear Pie As a barista at Steaming Bean, Meghan Bubenheim is well accustomed to mixing things together that taste good. Such is the case with her combining pears and cranberries for her Best Pie entry.

Moving back to Steamboat last June after 10 years away, rejoining her brother and sister-in-law, Dan and Christy, Bubenheim, who earned her degree in landscape horticulture from Colorado State university, can’t even remember how long she’s been baking. “I’ve enjoyed cooking and baking since I was very

young,” she says, adding that her real interest developed at age 10 when her brother entered culinary school.

Her sibling’s career path apparently rubbed off, as evidenced by this year’s win. “I’ve been making this pie for many years,” she says. “I wish I could claim credit for the idea, but it was a recipe in a magazine.” The key to the crust, she adds, is adding lard, which she says lends a particular richness and flakiness, as well as getting a good French rolling pin. “It’s undergone several adaptations. I mostly enjoy making pies because my crust is so darn good.” others obviously share this sentiment. Since her win she’s received standing invitations to several Thanksgiving dinners, as long as she brings dessert. “I take pleasure in serving others,” she says. “If someone enjoys something I’ve made, it’s very satisfying. And I like to eat baked goods; it’s a hobby of convenience.”

It’s a hobby she’s more than happy to pursue in her new home. “Moving back to Steamboat has been wonderful,” she says. “Winning this prize is a nice addition to the whole matter.”

Ingredients 9” double crust 4-5 medium pears (9 if doubled); 5 cups pared (mix varieties for texture/flavor) 1 cup sugar ¼ cup all-purpose flour 1 tbsp. orange zest 1 tsp. cinnamon 1/2 tsp. nutmeg 1 can whole-berry cranberry sauce, strained 1 tbsp. butter, chilled and chipped, for atop filling below top crust Directions Brush egg wash on top of crust and sprinkle with raw sugar, if desired. Bake at 375° for 40-50 min, protect crust rim for first 20 minutes.

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BeST MISCeLLANeouS

Ingredients: 8 ounces cream cheese 3 cups powdered sugar 3 cups white chocolate, melted 1 tbsp. tiramisu syrup/ flavoring 1/2 tbsp. espresso, cooled 1/2 cup mini chocolate chips Mini vanilla wafers (see recipe) 3-4 cups or more semi-sweet chocolate, melted

Ashely Mckinstry’s Tiramisu Truffles

Directions: Beat cream cheese and sugar together. Add melted white chocolate. Add tiramisu flavor and espresso. Batter will be runny.

Add mini chocolate chips until just mixed. Make wafers according to recipe. Place cooled wafers onto lined baking sheet.

Use a mini muffin scoop to scoop truffles into round shapes.

Place each truffle on a wafer. Place cookie sheet in freezer for 30 minutes to an hour, or until cook and truffle are stuck together and truffle is relatively hard.

When ready, dip each truffle-cookie into melted semi sweet chocolate. Place in fridge to harden.

Mini Vanilla Wafer Cookies Recipe: 1/2 cup butter, softened 1 tsp. vanilla extract 1/2 cup sugar 1 1/3 cups all-purpose flour 1/4 cup brown sugar 1/2 tsp. salt 1 large egg 1/2 tsp. baking powder Directions: Preheat oven to 325°. Line baking sheets with parchment paper.

In a large bowl, cream together butte and sugars until light. Beat in egg and vanilla extract. Sift flour, salt and baking powder over butter mixture and stir until combined. Scrape dough into pastry bag fitted with a plain piping tip or a plastic pastry bag. Pipe the dough onto the prepared backing sheet, making each cookie the size of a quarter.

Bake for 10 to 15 minutes or until cookies are lightly golden brown. Baking time will depend on the exact size of your cookies.

Cool on baking sheets. Store in an airtight container.

each name alone makes your mouth water. Combine Tiramisu and Truffles and you’d better get a drool bucket.

That’s what voters felt about the Tiramisu Truffles concocted by Ashley Mckinstry in this year’s Bakeoff, bequeathing them best in the house in the miscellaneous category. They’re the best in the Lil’ House also, where Mckinstry works as a baker, with her wares also regularly sampled by fellow workers at Big House, where she bartends.

Moving to Steamboat in July 2012 from Washington, Mckinstry says she’s been baking all her life. “I’ve played around with baking for a while, mostly doing crazy birthday cakes for friends and family,” she says.

“I’ve been ‘seriously’ baking for just under a year; working at Lil’ House has really ignited my passion for food and creating delicious dishes.”

As for this year’s award-winning entry, she says there are a few tricks. “one is leaving the truffles in the freezer after you’re totally done,” she says. “This allows them to taste like tiramisu ice cream when you bite into them. on the other hand, they get creamier the longer they stay out at room temperature.”

The idea for combining the two delicacies came from not being afraid to switch things up. “I love experimenting with recipes that I use a lot,” she says.

“I’ve been playing around with different flavors of truffles; the tiramisu flavor I created, with taste-bud help from my friends, was my favorite. This was my first ever Bake-off entry and having my truffles place among the winning desserts is a fantastic feeling. I’m excited to try my hand at more Bake-offs in the future.”

Fine Things for You & Your Home 402 Lincoln Avenue • 970.879.8366 • 970.879.8377

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Holiday HOUSEWARES

TOOLS

HOLIDAY TRIM

GIFTS

Root & Woodwick Candles, Keurig Coffee makers, Seasonal Dishware, KitchenAid, Wreaths, Trees, and Lights, Pet Supplies, Grills, and everything to stuff your Stockings!

Steamboat Ace Hardware

The Helpful Place Mon-Fri 8 - 8 • Sat 8 - 5:30 • Sun 9 - 5 2155 Curve Plaza, Steamboat Springs • (970) 879-8014

www.steamboatacehardware.com

Happy Holidays Our Offices will be closed Wednesday, December 25th & Wednesday, January 1st

The Board of Directors, Management & Employees of Steamboat Springs 879-1160 · Craig 824-6593

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BeST PReSeNTATIoN

Jennifer Shea’s Champagne Snow Bombs As director for sales for Honey Stinger, you’d think Jennifer Shea might sneak a little beeproduct into her award-wi n n i ng Champagne Snow Bombs.

Nope.

The sweetness comes from almond paste and powdered sugar.

Juggling baking time between her full-time job and raising daughters Margaux, 8, and Claire, 6, she concocted this treat to ring in the new year. “I wanted a holiday cookie that was different than the usual and worked well for New Year’s,” says Shea, who’s been baking her whole life, including the last seven years she’s lived in Steamboat.

She says she likes the Snow Bombs because they combine her favorite flavors, including almond, mascarpone cheese and champagne. The secret to making it, she adds, lies in the cool-down process, just like a good bottle of bubbly. “The main key is cooling the cookie topped with mascarpone before topping it with melted white chocolate,” she says. “It helps to keep the cookie intact.”

& 345 LINCOLN AVE. (NEX T DOOR TO NATURAL GROCER S) 970.879.2524

Unique Gifts

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Ingredients: 7 ounces almond paste 2 cups powdered sugar 1 package (14 ounces) flaked coconut 3 egg whites 1 tsp. Champagne extract (available through specialty baking suppliers) 8 ounces Mascarpone cheese 2 pounds white candy coating, chopped 2/3 cup sliced almonds Optional: Silver or Gold ‘Disco Dust’ (available through specialty baking suppliers) Directions: Place almond paste in a food processor; cover and process until finely chopped. Transfer to a large bowl; add powdered sugar and coconut. Beat until mixture resembles coarse crumbs. In a small bowl, beat egg whites and extract until stiff peaks form; fold into coconut mixture.

Drop by teaspoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 325° for 14-18 minutes or until lightly

browned. Remove to wire racks to cool.

Spread a dollop of cheese over each cookie; refrigerate for 20 minutes or until cheese is firm.

In a microwave, melt candy coating; stir

Might there be a new mascarpone- and honey-flavored waffle sometime soon in the Honey Stinger lineup, or even an Irish-themed Champagne Snow Bomb at husband kerry’s restaurant, Mcknight’s? Doubtful.

Honey Stinger has its hands full, and Irish Car Bombs are de rigueur at the pub. But look for Shea’s creation to spice up any New Year’s celebration.

until smooth. Dip cookies in coating; allow excess to drip off. Place on waxed paper; sprinkle with almonds. Let stand until set.

Brush pearl dust over almonds. Store in an airtight container in the refrigerator or freezer.

Recipes for all 52 entries are available at ExploreSteamboat.com/news/bakeoff

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