Now that I don’t do the cocktail thing, good food has taken on a whole new meaning! Thus, it was fortunate that except for the Roasted Venison, the portions were small at the Telluride Ski Resort event held in the Saveur Kitchen! Brilliantly conceived as a Welcome to Telluride travel/tasting event, the evening featured a sumptuous menu of dishes from the resort’s restaurants prepared by Stephen A. Roth, the Executive Chef at the Resort. His partner in culinary crime for the evening was Nick McCoy of NY’s Koi. I have simply never had a better grilled cheese combo than the Colorouge Grilled Cheese with arugula and pesto and the Colorado Apple Crisp was irresistible! The mini-cookbook featuring the evening’s menu was a lovely parting touch and I definitely will be whipping up the Apple Crisp at all of my holiday dinners this winter. Here is the recipe so you can whip up your own batch!
Colorado Apple Crisp
3/4 c. flour 4 large apples, sliced
1/2 c. brown sugar 3/4 cup sugar
1/2 c. butter 2 teaspoons vanilla extract
1/2 c. toasted pecans 3 T Bourbon
Mascarpone Cheese Pinch of cinnamon (optional)
1. Preheat oven to 425 degrees
2. For topping: In small bowl, combine the flour, brown sugar, pecans, and butter, until crumbly.
3. Evenly coat the inside of four 4-ounce ramekins with butter and sugar.
4. For filling: Mix together the apple, sugar, vanilla extract, bourbon, and cinnamon in a small bowl.
5. Add apple mixture to fill the ramekins and sprinkle topping on top.
6. Bake for 15 minutes.
7. Let cool slightly and top with a dollop of Mascarpone cheese.
(Recipe by Chef Thernish Smith of Gorrono Ranch)
My father is from Colorado, so Telluride has always been on my “place-to-visit” checklist. Nestled in a breathtaking historic mountain village, the Telluride Ski Resort has some of the most scenic slopes in the nation, a host of five-star restaurants, and a world-class spa to boot. In the 2009 Conde Nast Reader’s poll, the resort had the honor of being ranked the number 2 top ski resort in America! With skiing in the winter and festivals year round, I am very much looking forward to a trip there this year.