High Alpine Cuisine: Inspired Dishes from Extraordinary Mountain Escapes Around the World

High Alpine Cuisine: Inspired Dishes from Extraordinary Mountain Escapes Around the World

by Marla Meridith

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Product Details

ISBN-13: 9781624145407
Publisher: Page Street Publishing
Publication date: 08/28/2018
Pages: 192
Sales rank: 811,031
Product dimensions: 7.90(w) x 8.90(h) x 0.50(d)

About the Author

MARLA MERIDITH is the founder of MarlaMeridith.com and has garnered attention from loyal readers around the world. She has been featured on NBC Weekend Today, in Parenting magazine, Bon Appetit and The Huffngton Post. She lives in Telluride, Colorado.

Read an Excerpt

CHAPTER 1

Belly-Filling Breakfasts

Days in the mountains are usually spent doing something active outdoors no matter what the season. Alarms go off early to get first tracks on powder days in the winter. In the summer there's a race to be the first one to the river for fly fishing. Summer also means monsoon season, so to stay dry, outdoor activities need to be done by 3 p.m. or earlier. A hearty breakfast is always in great demand. Whether sweet or savory, there's something for everyone. I'm always excited to see what the offerings will be in high alpine huts, campfire wake-ups, five-star brunches and early-morning hikes with friends. Breakfast is not to be missed when you have an up-and-down vertical to tackle.

Alpine Strawberries and Mascarpone Stuffed French Toast

As much as I adore staying at grandiose five-star mountain properties, I also have a thing for dainty country inns and cozy bed and breakfasts. During my first trip to Telluride back in 2003, we stayed in town at the San Sophia Inn, which was known for its amazing belly-filling breakfasts. Sadly, the B&B is no longer here, but the memories of the breakfasts are surely not forgotten by all those who visited there. This stuffed French toast is reminiscent of the kinds of sweet treats we would indulge in before hitting the slopes.

Serves 4

4 slices country bread (brioche, challah, potato), each cut at least 1 inch (2.5 cm) thick

Strawberry filling
With a serrated knife, cut a deep pocket into one edge of each slice of bread. Cut as far through as you can to create a large enough envelope for the filling.

To make the filling, combine sliced strawberries with the brown sugar in a small bowl. Let sit for 5 minutes to release some juices. In another bowl, with a wooden spoon, combine the mascarpone, vanilla, lemon zest, maple syrup and salt. Add half of the strawberries to the mix. Combine well, pressing the berries against the sides of the bowl to release some juices.

With a small spoon, carefully stuff the mascarpone mixture into the bread envelopes. You will use about one-quarter of the mix per sandwich.

To make the egg dip, whisk the eggs with the vanilla and salt in a clean bowl.

Heat the butter in a 12-inch (30-cm) cast-iron skillet over medium heat. Using clean hands, dip one stuffed French toast into the egg mixture. Flip to make sure all sides are evenly coated. Let the excess drip off. Continue for the rest of the French toast. Immediately place each piece of egg- dipped bread into the buttered skillet. Fit as many as you can in the pan, with some space in between to flip. Cook for about 3 to 4 minutes on each side until you have a golden crust and eggs are cooked.

Dust with powdered sugar, and serve immediately, with toppings on the side.

Cinnamon Applesauce Muffins with Streusel Topping

I love spending time at Element 52 here in Telluride; it's a chic, cozy slope-side property where a lot of my good friends live. As soon as I walk into the living room in the morning, there's coffee brewing, a fire roaring and freshly baked cinnamon muffins ready to go. There's nothing like a warm muffin (or a few!) to wake you up and get you kick-started for a busy day ahead. My muffin recipe will fill your home with the gorgeous smell of cinnamon sugar. Make extra streusel if you just can't get enough.

Makes 12 muffins

Cinnamon streusel topping
Preheat the oven to 375°F (190°C) with the rack in the middle. Grease or prepare a standard-size muffin tray with liners.

To make the streusel topping, whisk together the dry ingredients and cut in the butter until you have a crumbly texture.

To make the muffins, whisk together the dry ingredients in a large bowl. In another bowl, combine the wet ingredients in a large bowl. Add the wet to the dry and combine into a smooth batter. Spoon the batter into the muffin cups, about three-fourths full. Top each muffin equally with the streusel topping.

Bake for 18 to 20 minutes, or until a toothpick comes out virtually crumb-free. Let them cool a few minutes before serving.

Wild Chanterelle Scrambled Eggs with Goat Cheese and Fresh Herbs

I have never seen or tasted eggs as golden and delicious as the ones I enjoyed fresh off the farm in the Alps. With the simple addition of cracked pepper and some salt, they are like nothing else — rich, decadent and pure. But when you do crave a little something more, try this recipe with fresh herbs and goat cheese. They are beautiful paired with eggs. Add the golden, buttery hue and aromatic flavor of wild chanterelle mushrooms and you've got quite the gourmet feast. Serve on a rustic slice of crusty bread.

Serves 2–3

Mushrooms
To prepare the mushrooms, heat the oil and melt the butter in a 10-inch (25-cm) cast-iron skillet over medium heat. Add the leeks and garlic. Cook until fragrant, about 2 minutes. Add the chanterelles and cook until softened, about 4 minutes. Transfer to a bowl. Season with salt and pepper.

To prepare the eggs, melt the butter and olive oil over medium heat into the same skillet (do not clean it). In a bowl, whisk the eggs with a splash of water. Pour into the skillet, and combine well with a soft spatula until the eggs are firm.

Crumble the goat cheese over the top, and fold it in with the thyme and rosemary until well combined and warmed, 2 minutes.

Place the eggs onto a slice of toasted bread, and top with the chanterelles, goat cheese and herbs.

Cast-Iron Skillet Cinnamon Rolls with Maple Pumpkin Cream Cheese Frosting

If you have ever experienced the mountains, then you have likely experienced feeling breathless and well exercised. The great news is you might have also experienced losing weight no matter what you eat. My friends and I always joke about how much more we can eat and stay thin living at this altitude. Thank goodness for that — it makes diving into these crazy-good cinnamon rolls all the more fun!

Serves 10

Sweet roll dough
To make the dough, combine the flour and yeast in the bowl of a stand mixer. Heat the milk, sour cream, butter, granulated sugar and salt in a medium saucepan over medium heat. Stir occasionally, until just warm, 3 minutes; you do not want it to simmer or boil. Add the milk mixture to the mixer bowl with the flour. Beat with the paddle attachment. Add the egg and beat until a dough forms. Beat for a few minutes until the dough pulls away from the edges of the bowl.

Remove the dough from the mixer bowl with lightly floured hands and place in a large oiled bowl to rise. Cover and let rise in a warm room until the dough has a chance to double in size. This will take about 90 minutes, depending on the temperature of the room. It may take a bit longer if the room is not so warm.

To make the filling, whisk together the brown sugar and cinnamon in a bowl. Coat a 10-inch (25-cm) cast-iron skillet with vegetable oil or cooking spray. Preheat the oven to 350°F (180°C) with the rack in the middle.

Once the dough has risen, on a lightly floured surface, roll the dough out to a roughly 14 x 10-inch (35.5 x 25-cm) rectangle. Brush the dough with some of the melted butter. Make sure to coat the entire rectangle. Sprinkle the cinnamon sugar mixture evenly over the top.

Start to roll the dough from the long edge away from you. Continue to roll until you have a log. Seal the edge with some melted butter. Cut the log until you have about ten 1-inch (2.5-cm)-tall slices. Place the slices into the prepared skillet. Drizzle any remaining butter over the top of the rolls.

Bake for 30 minutes uncovered, until the cinnamon rolls are golden brown. Remove from the oven and let cool before adding the frosting.

While the rolls are baking, make the frosting. With the paddle attachment, beat the cream cheese, butter and pumpkin together on medium speed until smooth. Add the powdered sugar, maple syrup and pumpkin pie spice, and beat on low until just combined; increase to medium speed until you have a smooth consistency.

Slather the frosting on top of the cooled cinnamon rolls and serve. Top with nuts, if desired.

Overnight Banana Nut Bircher Muesli

Waking up in the Alps is a glorious experience, but even more exciting is dashing down to breakfast. Every hotel, inn and family home has a favorite version of this healthy breakfast staple. You can add endless flavors, seasonings and fruits. You can serve it warm or cold. The one real constant is whole-grain oats and a soaking liquid (the liquid can also be varied). The extra bonus with this recipe is that you can make it the night before you need it — perfect for those busy mornings when you need to get out the door. Pack it in a mason jar if you're having brekkie on the go.

Serves 4

2 cups (180 g) old-fashioned rolled oats
Add all of the ingredients to a large bowl and combine well. Let sit in the refrigerator for at least 30 minutes or as long as overnight. This recipe has the creamiest texture if you let it sit overnight before serving.

Lemon-Ricotta Blintzes with Mountain Berries Sauce

Blintzes are a hearty and delicious mountain breakfast. You can make the crepes ahead of time, wrap snugly and freeze until ready to use. You can prep them a month before you need them, which is nice for camping and cold winter morning wake-ups. Use your favorite berries in the compote. If you have any extra berry sauce you might want to use it on ice cream too!

Makes 10 blintzes

Blintzes
To make the blintzes, add all of the ingredients to a large bowl and whisk together by hand or in a mixer until well combined. Cover and place in the fridge for at least 1 hour or up to 12.

Lightly oil and heat a nonstick skillet over medium heat. Place ¼ cup (60 ml) of the batter into the pan. With the back of a spoon, swirl the batter until you have about a 6-inch (15-cm) crepe. Cook for about 1 to 1½ minutes, or until the crepe is lightly browned. Gently flip the crepe and cook for about 1 more minute. Place in a stack until ready to use. Refrigerate if not using immediately.

To make the filling, mix all of the ingredients in a bowl until well combined.

To make the berry compote, combine all of the ingredients in a saucepan over medium-high heat. Bring to a boil, then simmer for about 7 minutes; the berries will soften and the sauce will thicken a bit. Mash them against the sides of the pan with the back of a wooden spoon. Let the sauce cool 30 minutes; it will thicken as it cools.

Preheat the oven to 375°F (190°C). Heat a cast-iron skillet with some butter over medium heat. Place 3 to 4 tablespoons (23 to 30 g) of the ricotta filling into the center of the crepe. Fold the tops down and the sides over, so you have an envelope. Gently place the blintzes onto the skillet. Cook for 1 to 2 minutes on each side until the blintzes are golden brown. Continue this for all of the blintzes. Add more butter to the pan as needed. Place the cooked blintzes in a casserole dish. Bake for 12 minutes, until the blintzes are hot and the cheese filling is soft. Serve immediately with the berry compote.

High Country Wild Blueberry Buckle Coffee Cake with Streusel Topping

There's nothing like playing hard in the mountains and sleeping like a baby at night. I get the best rest after a full day outdoors. Waking up to an epic breakfast is a bonus too. I love my sweets and savories, usually on one plate. It's lovely to have a coffee cake at the ready for family and house guests. Waking up to the smell of piping hot blueberries and streusel will get you jumping out of bed and ready for another day of outdoor fun. Streusel lovers, there's a nice hearty layer on this cake. Double the portion if you think you might want even more!

Serves 12–16

Streusel topping
Preheat the oven to 375°F (190°C). Lightly grease a 9 x 9 x 2-inch (23 x 23 x 5-cm) square pan with cooking spray or butter.

To make the topping, whisk together the sugar, flour, cinnamon and salt in a bowl. Mix in the butter; I use my fingers and gently press the butter into the flour mixture. You want to form a crumble. Add the nuts, and combine them into the mix.

To make the cake, whisk together the flour, baking powder and salt in another bowl.

In the bowl of a stand mixer, beat the sugar, butter, egg and vanilla together until well combined. Slowly add the milk and flour in alternating additions, ending with the flour. Mix with a spatula or spoon until well combined. Add the blueberries and gently fold them into the mix.

Pour the batter into the prepared pan. Sprinkle the streusel topping over the batter, being sure to cover the entire surface evenly.

Bake the cake for 40 to 45 minutes or until a knife or skewer comes out virtually crumb-free. Place the cake on a rack to cool for about 10 minutes. You can cut slices directly from the pan, or carefully remove it to serve. The cake will release easily from the pan if you run a knife around the edges first.

(Continues…)


Excerpted from "High Alpine Cuisine"
by .
Copyright © 2018 Marla Meridith.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 9

Belly-Filling Breakfasts 13

Alpine Strawberries and Mascarpone Stuffed French Toast 14

Cinnamon Applesauce Muffins with Streusel Topping 17

Wild Chanterelle Scrambled Eggs with Goat Cheese and Fresh Herbs 18

Cast-Iron Skillet Cinnamon Rolls with Maple Pumpkin Cream Cheese Frosting 20

Overnight Banana Nut Bircher Muesli 23

Lemon-Ricotta Blintzes with Mountain Berries Sauce 24

High Country Wild Blueberry Buckle Coffee Cake with Streusel Topping 27

Crisp Rösti with Smoked Salmon, Crème Fraîche and Chives (Swiss Hash Browns) 28

Silver-Dollar Buttermilk Pancakes with Maple Bourbon Butter Sauce 31

Strawberry Lavender Granola 32

Trail Mix Scones 35

Freshies, Salads and Veggies 37

Erdäpfelsalat (Austrian Potato Salad) 39

Bündnerfleisch Salad with Swiss-French Salad Dressing 40

Cast-Iron Skillet Ratatouille 43

High Country Salad with Butternut Squash and Apple Cider Vinaigrette 44

Nüsslisalat with Tarragon Vinaigrette 47

High Alpine Trout Salad with Creamy Shallot Dressing 48

Wild Mushroom Ragout with Creamy Parmesan Polenta 51

Wurstsalat (Sausage and Cheese Salad) 52

Savory Fare 55

Chamonix Onion Soup Gratinée 57

Skillet Salmon with Creamy Lemon Thyme Sauce 58

Bunder Gerstensuppe (Swiss Barley Soup) 61

Badische Griessuppe (Semolina Soup) 62

Raclette (Melted Cheese) 65

Garlic Roasted Beets and Potatoes 66

La Tartiflette (Gratin) 69

Aelplermagronen (One-Pol Swiss Alpine Macaroni) 70

Elk Spaghetti Bolognese 73

High Camp Champagne Cheese Fondue 74

Giddy Up New York Strip with Garlic Smashed Red Bliss Potatoes 77

Roasted Tomato Soup with Grilled Cheese Croutons 78

Pork Übersehnitzel 81

Colorado Lamb with Cinnamon Chimayó Chile Rub 82

Krautfleckerl (Pasta with Carmelized Cabbage) 85

Pizokel from Graubünden 86

Spinach Knödels (Spinatknödel) 88

Spaetzle with Pheasant and Swiss Chard Pesto 89

Après All Day 93

Powder Day Flatbread with Prosciutto and Arugula 95

Alps Cheese and Charcuterie Board 96

Fig Jam 98

Après Ski Three-Cheese Spinach Artichoke Dip 99

Black Diamond Bratwurst with Sauerkraut and Onions 101

Buffalo Chicken Meatballs 102

Chalet Truffle Fries with Grated Alpine Cheese 105

Croque Madame with Béchamel Sauce 106

Massif Brezels with Crusty Gruyere Topping 109

Rancher's Bison Sliders with Bacon Aioli and Caramelized Onions 110

Brown Butter Chicken Wings with Smoked Paprika and Fresh Herbs 113

Cowboy Steak Tacos with Quick Pickled Red Onions 114

Rustic Chipotle Spiced Elk Chili 117

Alpine Desserts 119

Apfelsplaten (Fried Apple Rings) 121

Austrian Apple Strudel 122

Engadin Nut Tart (Nusstorte) 125

Base Camp Brown Butter Chocolate Chunk Cookies 128

Basler Leckerli (Swiss Gingerbread Biscuits) 131

Furtaies (Funnel Cakes) 132

Kaiserschmarrn (Thick Pancake with Plum Sauce) 135

No-Churn Mountain Pine Ice Cream 136

Rustic Blueberry Tart with Pine Nut Crumble Topping 139

Austrian Linzer Tart Cookies 140

Campfire Skillet S'mores Dip 143

Sacher Torte 144

Lavender Goat Cheese Truffles 147

Bourbon Peach Semifreddo 148

Luscious Libations 151

Alpenglow Martini 153

Strawberry Lemon Gingerade 154

Wiener Eiskaffee (Viennese Iced Coffee) 157

Schümli Pflümli (Sweetened Coffee with Plum Schnapps) 158

The Polar Queen Cocktail 161

Nutty Nord Cocktail 162

Raspberry Fire Cocktail 165

The Chairlift Warmer Cocktail 166

Grappa Sour 169

Loaded Bloody Mary 170

Crushed Blackberry Bourbon Mountain Mule 173

Cranberry Glögg 174

Acknowledgments 177

About the Author 179

Index 181

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