Colorado holiday feast

Sunset, Dec, 2002

Even if you can't make it to Steamboat Springs this year, Vista Verde Ranch's executive chef, Jonathon Gillespie, is happy to share his recipes for the perfect Christmas meal.

Mixed Greens with Fuji Apples and Walnut Vinaigrette

PREP AND COOK TIME: About 30 minutes

NOTES: Chef Gillespie overlaps the apple slices like wings on top of each serving. We've mixed in the apple slices for an easier presentation. If desired, toast the nuts (step 1) up to 1 day ahead; store airtight.

MAKES: 8 to 10 servings

3/4 cup chopped walnuts
1/3 cup walnut or vegetable oil
1/4 cup cider vinegar
  3 tablespoons minced shallots
  1 clove garlic, peeled and minced
  1 teaspoon Dijon mustard
  1 teaspoon raw or firmly packed
    brown sugar
  2 tablespoons thinly sliced fresh chives
    Salt an pepper
  2 Fuji or other sweet apples (8 oz. each)
3/4 cup thinly slivered red onion, rinsed
  6 quarts mixed baby greens (1 lb.),
    rinsed and crisped
  8 ounces Maytag or other blue
    cheese, crumbled

1. In an 8- to 10-inch frying pan over medium heat, stir walnuts often until lightly browned, 6 to 7 minutes. Remove from heat and let cool.

2. In a large bowl, whisk together oil, vinegar, shallots, garlic, mustard, sugar, and 2 tablespoons of the toasted walnuts. Stir in chives and salt and pepper to taste.

3. Rinse apples; quarter, core, and thinly slice lengthwise. Add apples, red onion, and mixed baby greens to dressing and mix to coat. Add half the cheese and mix gently.

Mound salad equally on 8 to 10 plates. Sprinkle with remaining cheese and toasted walnuts. Add more salt and pepper to taste.

Par serving: 245 cal., 70% (171 cal.) from fat; 7 g protein; 19 g fat (5.4 g sat.); 13 g carbo (2.1 g fiber); 337 mg sodium, 17mg chol.

Molasses-Bourbon Beef Tenderloin

PREP AND COOK TIME: About 1 hour, plus at least 4 hours to marinate

MAKES: 8 to 10 servings

1 1/2 cups light or dark molasses
    6 tablespoons balsamic vinegar
  1/4 cup bourbon or dry red wine
      About 1 1/2 tablespoons fresh-ground
      pepper
    1 tablespoon minced garlic
1 1/2 tablespoons minced shallot
1 1/2 teaspoons minced fresh ginger
  1/2 teaspoon dried thyme
  1/2 teaspoon hot chili flakes
    1 center-cut beef tenderloin (3 1/2 to
      4 lb.)
      Parsley sprigs
      Salt

1. In a large baking dish or roasting pan, mix molasses, vinegar, bourbon, pepper, garlic, shallot, ginger, thyme, and chili flakes. Trim any excess fat from tenderloin and discard. Rinse meat and pat dry. Set in marinade and turn to coat. Cover dish and chill, turning meat occasionally, at least 4 hours or up to 1 day.

2. Lift beef from marinade; discard marinade (or bring to a boil, cool, cover, and freeze for another use). If tenderloin is uneven, tie with cotton string where needed to make evenly thick. Set on a rack in a foil-lined 12- by 15-inch roasting or baking pan.

3. Bake in 400[degrees] regular or convection oven until a thermometer inserted in center of thickest part registers 130[degrees] to 135[degrees] for rare, 40 to 50 minutes. Let rest in a warm place at least 5, or up to 15, minutes.

4. Remove strings. Transfer meat to a platter and garnish with parsley sprigs. To serve, slice 1/4 to 1 inch thick. Add salt and more pepper to taste.

Per serving: 264 cal., 34% (90 cal.) from fat; 24 g protein; 10 g fat (3.8 g sat.); lag carbo (0.1 g fiber), 63 mg sodium; 73 mg chol.

Sweet Potato--Chipotle Gratin

PREP AND COOK TIME: About 1 1/2 hours

NOTES: Garnet and Jewel sweet potatoes have moist, dark orange flesh; they are often labeled as yams in grocery stores, If you use the drier yellow- or white-fleshed sweet potatoes, increase the cream used in step 1 to 2 cups and cover dish tightly before baking in step 3; uncover after 40 minutes of baking. You may assemble the gratin through step 2 up to 1/2 hour before baking. If you have only one oven, bake in same oven with beef.

MAKES: 8 to 10 servings

  1/2 cup milk
    2 canned chipotle chilies (about
      1 tablespoon, including sauce)
      About 1/2 teaspoon salt
1 1/2 to 2 cups whipping cream
      (see notes)
3 1/2 pounds Garnet, Jewel, or other
      sweet potatoes (see notes)

1. In a blender, whirl milk, chilies, and 1/2 teaspoon salt until smooth. Stir in cream. Reserve 1/3 cup of the cream mixture.

2. Peel and rinse sweet potatoes; cut crosswise into 1/4-inch-thick slices. In a shallow 2 1/2- to 3-quart casserole, arrange about a third of the sweet potatoes in an even layer, overlapping slices; evenly drizzle with about a third of the remaining cream mixture. Repeat to make two more layers of the sweet potatoes and cream.

3. Bake (covered, if using drier, pale-fleshed sweet potatoes; see notes) in a 400[degrees] regular or convection oven for 40 minutes. Uncover, if covered, and drizzle top evenly with about 3 tablespoons of the reserved cream mixture. Continue baking, basting occasionally with reserved cream mixture or pan juices, until potatoes are tender when pierced and top of gratin is browned, 15 to 25 minutes longer. Let stand about 5 minutes before serving. Scoop out portions with a large spoon.