Recipes: Cooling Eats

HJ Jars - Hummus
As much as we adore the Valley, sometimes the idea of escaping to a cooler clime seems completely dreamy. One such spot we’d love to enjoy this summer is Aspen’s Hotel Jerome. To pretend as if we’re lounging among the cool mountains, Hotel Jerome’s Executive Chef Rob Zack  providing a few delectable and refreshing recipes (that would be perfect for Father’s Day, to boot).
Aspen Crud
5 scoops French Vanilla ice cream
3 1-ounce shots Bourbon
Place ice cream in a blender and add shots of Bourbon. Blend for several seconds until smooth. Serve in a tin mug.
4 English cucumbers
1 Red pepper
1 Green peppers
1 C V8 juice
1 Carrot
1/2 Red onion
4 Celery stalks
2 C Ground tomatoes
4 Garlic cloves
1/4 C Italian parsley leaves
2 T Basil, fresh
2 oz. Red wine vinegar
1 C Extra virgin olive oil
2 T Lemon juice
1/4 tsp. Cayenne
salt and pepper, taste
water, to adjust consistency
Cut vegetables small enough to fit through a meat grinder. Grind the cucumber, carrots, red and green peppers, celery, red onion, parsley, and canned tomato, in the meat grinder using the medium blade. Combine all the remaining ingredients and adjust both the consistency and seasoning as necessary. Chill overnight.
Sweet Pea Hummus
2 C fresh or frozen peas
1 C Heavy cream
1 spring Oregano, fresh
½ C Chickpeas, canned, drained, rinsed
½ C Spinach leaves
½ C Mint leaves
1/4 C Sour cream
1 T Lemon juice
½ C Extra virgin olive oil
salt, pepper, and sugar to taste
Combine the peas, heavy cream, and oregano spring in a small sauce pan. Heat to a boil and cook until the peas are tender. Drain the cream and remove the oregano spring. Cool. Place peas in the food processor with the chick peas, spinach, mint, sour cream, and lemon juice. Puree to a smooth paste adding the olive oil slowly. Remove from the food processor and season with salt, pepper, and sugar.

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