TravelWorld International Magazine Winter 2022

Vista Verde Ranch Recipes
A little morning surprise for all ages, the Vista Verde-branded
pancakes are a multi-generational favorite.
Photo courtesy of Vista Verde Dude Ranch
Scouting mushrooms while on horseback or foot,
it’s always an educational experience.
I visited in winter and relished in the quiet horseback rides with snow crunching along the
trail and solitude of the animals and few riders, actually it was just my husband and our
wrangler. The evening meals, fireside with earthy and cold-weather dishes were memorable
and we easily sat at our table for two or more hours nightly listening to music and enjoying
the ranch personalities. My favorite, the Parker House Rolls with apple butter!
SMOKED TROUT DIP
Ingredients:
12 oz High quality smoked trout
4 oz Cream cheese, room temp
½ c. Sour cream
3 Tbs horseradish
2 tsp Salt
½ tsp Esplette Powder
1Tbs Lemon juice
1tsp ea. Tarragon, Parsley, Chive, and Chervil,
Chopped fine
Method:
1. Combine cream cheese, sour cream, and
horseradish in bowl; mix until smooth.
2. Add salt, Esplette, and lemon juice. Mix well.
3. Gently fold in trout and herbs.
Serve with crackers. will keep up to 3 days in
refrigerator.
Smoked
Trout Dip
Parker House Rolls
PARKER HOUSE ROLLS
(makes 20-22 rolls)
Ingredients:
2 ¼ ounces warm water
4 ½ ounces melted butter
1 ½ cups warm milk
2 ¼ ounces granulated sugar
½ teaspoon dry yeast
1 ½ pound all-purpose flour
1 ½ teaspoon salt
Procedure:
1. Preheat the oven to 375 degrees F.
2. Place the ingredients into the bowl of a Kitchen
Aid mixer with dough hook attachment and mix
on speed-1 for 2 minutes, then on speed-2 for an
additional 2 minutes. (If you do not have a mixer,
knead the dough vigorously for at least 10 minutes;
the dough should be warm, soft, and a bit shiny)
3. Place the dough in a lightly oiled bowl that is big
enough to allow the dough to double in size and
cover tightly with plastic wrap.
4. Allow the dough to proof (rise) for 1 hour at
room temperature. After an hour, fold the dough
over itself twice, cover with plastic again, and let it
proof another hour.
5. After the second hour, turn the dough onto a
countertop or cutting board and divide into 2 ounce
pieces. Shape the pieces into balls by cupping your
hand over them and making a circular motion
while using the countertop for resistance (this takes
some practice to do well). You are trying to make a
smooth, round roll without tearing the “skin” of the
dough.
6. Place the rolls into a lightly buttered 9” x 13”x 2”
pan, close together, but with room to expand. Brush
the rolls with one egg, beaten, sprinkle with kosher
salt or flaky sea salt and bake for 9 minutes; then
rotate the pan and bake an additional 9 minutes.
Remove from oven and let cool in the pan.
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Vista Verde’s Chef in action preparing a farm to fork dinner.
Photo courtesy of Vista Verde Dude Ranch
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