“I want the menu to be approachable, so much that guests have a hard time choosing what to order!”
Executive Chef Rob Zack
SPECIALTY DISHES FROM OUR MENUS
An Elevated Experience in Rocky Mountain Cuisine
Famous J-Bar Drinks
GLUTEN FREE PUMPKIN BREAD
Makes 1 Loaf
- 1 (15 ounce) can pumpkin purée
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups gluten free all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans. In a large bowl, mix pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Bake for about 50 minutes.
– Pastry Chef, Hotel Jerome
As Served at The Living Room
- 1 oz. Hennessey VS
- 1 oz. Benedictine
- 1 oz. Grand Marnier
- Fresh Lemon Juice
- Lavender Bitters
Add all ingredients into a shaker. Shake vigorously. Double-strain into a chilled cocktail glass. Peel an orange over the glass to express orange essence. Rim the edge of the glass with peeled orange and drop into drink. Garnish with a sprig of fresh lavender for a calming and complementary scent while you drink.
– Living Room Manager, Hotel Jerome
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HOTEL JEROME GRANOLA
As Served at Prospect
- 5 cups old-fashioned rolled oats
- 1/2 cup raw almonds, coarsely chopped
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup green pumpkin seeds
- 1/2 cup skinned hazelnuts, coarsely chopped
- 1/2 cup unsalted pistachios
- 1/2 cup unsweetened shredded coconut
- 1/2 cup wheat germ
- 1/2 cup (½ stick) unsalted butter, cut into 4 slices
- 1/2 cup honey
- 1/2 cup maple syrup
- 1/4 cup light brown sugar
- 1/4 cup undiluted orange juice concentrate
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 tablespoon water
Set the oven at 325 degrees. Have on hand 2 large rimmed baking sheets, 12 by 17 inches each.
In a large bowl, combine the oats, almonds, walnuts, pumpkin seeds, hazelnuts, pistachios, coconut, and wheat germ.
In a saucepan over medium heat, stir the butter, honey, maple syrup, brown sugar, orange juice concentrate, cinnamon, vanilla, salt, and water, until the butter melts. Bring to a boil and when the liquid bubbles at the edges, remove the pan from the heat. Carefully pour the maple mixture over the oat mixture and stir thoroughly until the oat mixture is coated all over. Spread on the baking sheets (it should not be more than ¾ inch thick).
Bake for 15 minutes. With a large spoon, stir well. Bake for 15 minutes and stir again. Continue to bake, stirring every 10 minutes, for 10 to 15 minutes more, or until the granola is dark brown and mostly dry. It will crisp as it cools. Total baking time is 40 to 45 minutes.
Set the pans on wire racks to cool; do not stir. When cool, use a metal spatula to loosen the granola from the pans. Store in airtight containers for up to 3 weeks or freeze.