COLORADO COLORE:
A Palate of TastesAn inspiring collection from
The Junior League of
Denver
This colorful cookbook is an inspired collection of recipes, menus and entertaining tips from The Junior League of Denver. The entire League has a long history of showcasing local foods in recipes they test vigorously.
Compiled to compliment the "dazzling magnificence of our colorful state," Colorado Calore delivers a savory enhancement to the state's fiery Colorado sunsets -- to its magnificent Rocky Mountains. Over 2,500 recipes were considered before focusing on the book's 300 surviving recipes. From chile peppers to sugar beets, wheat to beef, these recipes represent the vast agricultural abundance that is Colorado. Below is a short description of only a few recipes in the book:
§ Figs with Prosciutto blend with crème fraiche and mint to become a tasty appetizer.
§ Papaya Salsa with peppers, onion, lime, cilantro pineapple juice and tequila make Won Ton Chips sizzle.
§ Mediterranean Salsa with artichoke hearts, tomatoes, black olives, onion, garlic and savory seasonings
§ Indian Waldorf Salad of Granny Smiths, celery, onion, lime juice, almonds, and curry powder.
§ Baked Goat Cheese rolled in flour, dipped in beaten egg and dredged in bread crumbs.
§ Spinach and Berries Salad with dill, plus almonds, butterhead lettuce, green onions strawberries, raspberries and blueberries.
§ Parmesan Sesame Biscuits made with buttermilk and cayenne pepper
§ Strawberry Patch Soup made with sour cream, whipping cream, burgundy, seltzer water and mint leaves
§ Sweet Potato Hash Browns with sweet onion and fresh parsley
§ Roasted Asparagus and Portobello Mushrooms, cooked with the magic of walnut oil, balsamic vinegar and herbes de Provence
§ Tuscan Green Beans, made savory with rosemary and garlic
§ Roasted Red Potatoes with Artichokes, onion, thyme and crumbled feta cheese.
§ Couscous made with parsley, green onions, almonds, currants and green peas.
§ Green (Spanish) Olive Enchiladas complete with onion, garlic, oregano, cumin, cinnamon, chili powder, semisweet chocolate and Monterey Jack cheese
§ Roasted Turkey Breast with Sage Corn Bread Crust of crumbled sweet cornbread, fresh sage and Dijon mustard
§ Cranberry Salsa Sorbet made from whole cranberry sauce, a jalapeno chili pepper, celantro and fresh lime
§ Pork with Dried Plums includes sherry cooking wine vinegar, garlic, rosemary, crushed red pepper and escarole.
§ Roasted Red Pepper Sauce made from bell peppers, roasted red peppers, slivered almonds, red wine vinegar and tomato paste.
§ Mint and Scallion Soba Noodles, a simple dish with rice vinegar, soy sauce, sugar, and mint.
§ Chocolate Valencia Pie made from semisweet chocolate chips, cream cheese, orange zest and whipping cream.
§ Colorado Ranch Cookies are made with brown sugar, rolled oats, dried cranberries, shredded coconut and sliced almonds.
Review written by Marty Martindale
