A soul-satisfying winter feast inspired by Park City's favorite restaurant
Man cannot live by turkey alone.
When you’re ready to put aside the gravy boat, consider stirring up a pot of Bolognese sauce that will simmer all afternoon, filling the house with one of the world’s most seductive aromas. Start the evening with a cocktail that ups your citrus intake (Vitamin C!) and finish with a bowl of caramel decadence.
Brown Derby (Serves 2)
3 oz. Woodford Reserve bourbon
1 ½ oz. honey syrup (2 parts honey simmered with 1 part water)
1 ½ oz. grapefruit juice
Grapefruit peel or lemon slice
Place all ingredients in a cocktail shaker with ice cubes. Shake, then strain into a chilled glass. Garnish with grapefruit peel or lemon slice.
If you want the real thing: Burgers and Burbon, Montage Deer Valley. 9100 Marsac Ave.
Pappardelle with Bolognese Sauce (Serves 6)
1 tablespoon vegetable oil
3 tablespoons butter
½ cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
¼ lb. ground pork
½ lb. ground beef chuck
1 cup whole milk
1 whole nutmeg
1 cup dry white wine
1 ½ cups canned imported diced Italian plum tomatoes, with their juice
1 ½ lbs pappardelle
Put the oil, butter, and chopped onion in a large, heavy pot such as a Dutch oven, and cook on medium, stirring until the onion is translucent. Add celery and carrot and cook for two minutes while stirring.
Add ground pork and beef, a large pinch of salt and a few grindings of pepper. Stir well, using a wooden spoon to break up meat, until it is no longer pink.
Add milk and simmer gently, stirring frequently, until it has bubbled away. Add a few grates of nutmeg (1/8 teaspoon) and stir.
Add wine and simmer until it has evaporated, then add tomatoes and stir well until they bubble. Turn the heat down to a very low simmer. Cook, uncovered, for three hours or more; stirring occasionally and checking that it is not boiling. Add ½ cup water if necessary if the sauce begins to dry out. At the end of cooking, all water should have evaporated. Taste and correct for salt.
Cook papperdelle according to package directions.
Toss sauce with the cooked and drained papperdelle and serve, topping each portion with a generous tablespoon of mascarpone cheese.
If you want the real thing: Ghidotti’s. 6030 Market St. No. 100.
Caramel Pudding with Whipped Mascarpone (serves 10 – 12)
1 cup brown sugar
¼ cup corn syrup
3 cups heavy cream
1 ½ cups whole milk
1 vanilla bean, halved and seeds scraped
1 large egg, plus 3 large yolks
5 tablespoons cornstarch
½ teaspoon salt, more to taste
5 tablespoons butter, cubed
2 tablespoons whiskey, preferably High West Double Rye
Whipped mascarpone ingredients
1 cup heavy cream
1 cup mascarpone cheese
3 tablespoons maple syrup
Sea salt, to taste
First, make the pudding. Combine brown sugar, corn syrup and 2 tablespoons water in a large heavy pot. Set over medium heat and cook, stirring, until mixture is smooth and sugar begins to caramelize, about 3 minutes.
Add cream, milk, and the vanilla bean pod and seeds and continue cooking over medium heat, stirring often, until sugar is dissolved, about 8 minutes.
In a large bowl, whisk together whole egg, egg yolks and cornstarch. Very slowly, add 1/2 cup of the hot cream mixture, whisking constantly. Pour tempered egg mixture into pot, whisking constantly to keep eggs from scrambling. Cook 6 to 8 more minutes, stirring constantly, until mixture is thick. Remove from heat and discard vanilla bean.
Add salt, butter and whiskey. Emulsify pudding with an immersion hand blender, or transfer to a regular blender and pulse until butter is melted and incorporated. Taste and add salt, if desired.
Working quickly so a skin does not form, pour pudding into 4-ounce ramekins. Let cool in the refrigerator until set, about
Whipped mascarpone directions
While the puddings set, make the whipped mascarpone. Beat cream with an electric mixer on medium-high speed until soft peaks form. Add mascarpone and maple syrup and beat on medium speed until smooth. Spoon onto set puddings, and lightly sprinkle with sea salt.
If you want the real thing: Handle. 136 Heber Ave.
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