Après Ski et Plus? Oui s'il vous plaît!
Après ski. Social activities after skiing. Can’t you picture it? Sitting in the chalet after a long day on the slopes, a big roaring fire, dim lights, maybe a local artist playing music in the background? And there’s that one girlfriend who is decked out in bougie ski gear and probably wearing her wearing her furry, after-ski boots. That's my kind of girlfriendship night, baby!
Here are some great food ideas for your own après ski.
Let’s Eat… in!
Once you’re back at your rental home, why not stir up some cheese fondue? Take it from this native California girl who loves her cheese and loves skiing too. Here’s the perfect recipe to keep the evening going.
Ingredients for 4 | Multiply by degree of hunger, divide by number of girlfriends!
Preparation: 25 minutes
- 1 clove garlic, peeled and halved
- 1 cup Sauvignon Blanc or other acidic white wine
- 2 tablespoons kirsch or other fruit-based brandy (optional)
- 1 tablespoon freshly squeezed lemon juice
- 7 ounces Emmental cheese, grated
- 6 ounces Gruyère, grated
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon prepared horseradish (optional)
- freshly grated nutmeg to taste if desired
Rub the inside of a Dutch oven (or 2 quart pot) with the cut garlic.
Add the wine, brandy, and lemon juice and place over medium heat until the liquid hits 135 degrees F, or just begins to steam.
While the liquid is heating, thoroughly toss the cheeses together in a large bowl with the cornstarch and the white pepper.
When the liquid hits 135 degrees F, start stirring in the cheese a handful at a time using the spatula. Wait until the last addition is almost melted before adding the next.
When all the cheese is in the pot, increase the heat slightly and switch from the spatula to the whisk. Whisk constantly until the mixture lightens and is smooth. Then add the horseradish (optional).
Continue whisking until the fondue pours in a ribbon off the whisk and kind of “coils up” on the surface (a bit like a rope), about 5 minutes.
Remove from heat. If using the Dutch oven, because its cast iron, the pot should remain warm enough to keep the fondue pliant for about half an hour. If you want to keep it warm longer than that, consider nestling the Dutch oven in a bowl with a standard drug store hot pad. If using a traditional fondue set, transfer to the fondue pot set over a flame.
Enjoy with any of these dipping options: French bread cubes, apples and pears, roasted potatoes. julienned raw red bell pepper, blanched broccoli florets
Let's Eat... Out!
So you’d rather go out as part of your après ski activities? Here are two awesome options.
- The Spur Bar and Grill, Park City | Not only is the food delicious and filling, they serve their own Spur Whiskey. It has great live music (rock, country, celtic, folk, bluegrass, cover bands, blues, and singer/songwriters), famous chicken wings, classic ‘Spur Burger,’ and their brick oven pizza. Of course (no surprise here) an easy choice for my dinner is the Drunken Chicken—grilled tequila lime chicken, mango guacamole, bacon, cheddar, sriracha mayo, lettuce, tomato, and onion on a ciabatta roll.
- The Sunset Grill, Moab | After a full day exploring the landmarks and scenery in and around the area, stop for dinner at the Sunset Grill, where “Every Table Has a View.” Not only does “every table have a view,” it is a historic location. The Sunset Grill is in the former home of Uranium King Charlie Steen (read more about Mr. Steen and the Uranium boom here).
Don’t forget the beverage menu where I dare you to make your choice quickly. Wines, Beers, Specialty beverages, and so much more. Keeping with the theme, my pick to go with Rustler Rib would be Castle Creek Outlaw Red, their local version of Pinot Noir.