Ski Weekend

By Food & Wine
Updated April 25, 2017
The perfect dishes for a getaway to the slopes, from ricotta blintzes with lingonberry syrup to baked eggs with chorizo and potatoes.
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Smoked-Trout-and-Caper-Cream-Cheese Toasts

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Inspired by the classic combination of bagels with lox and cream cheese, chef Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it.

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Buttered Noodles with Toasted Sage

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While Parmigiano-Reggiano is wonderful in this simple pasta dish, Tory Miller prefers to use Wisconsin's own SarVecchio Parmesan, which is made according to many of the Italian original's exacting standards. Another idea he borrows from Italy: adding leftover Parmesan rinds to stocks for added flavor.

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Ricotta Blintzes with Lingonberry Syrup

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Chef Tory Miller uses a blast freezer to preserve local produce in the summer and fall. The device rapidly freezes foods before large ice crystals form, minimizing damage to fresh vegetables and fruits, including the lingonberries he simmers in maple syrup for these blintzes. Lingonberry jam makes a fine and much easier-to-find substitute.

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Grilled Meatballs with Scallion and Shaved Cheese Salad

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Lachlan Mackinnon-Patterson makes his savory meatballs with a mixture of lamb, veal and bacon and, surprisingly, a little ricotta cheese to keep everything moist. He serves them on an unconventional salad of grilled scallions with shavings of Parmigiano-Reggiano.

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Superrich Hot Chocolate with Coconut Cream

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Lachlan Mackinnon-Patterson created this ultrarich hot chocolate topped with coconut cream for his partner Bobby Stuckey's wife, Danette, who has a sweet tooth. "At Frasca, we make a lot of desserts with chocolate or coconut, so we just kept going and came up with this drink," says Lachlan.

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Baked Eggs with Chorizo and Potatoes

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This hearty dish of chorizo, crispy fried potatoes and eggs, baked together in a cast-iron skillet, keeps skiers full through lunch.

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Rack of Lamb with Rosemary Butter

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Chef David Kinch grills his lamb racks "low and slow" because it gives him full control of the cooking. The gentle heat keeps the meat juicy, while the rosemary-infused butter he periodically spoons over the racks adds flavor. He sprinkles the lamb with chopped herbs just before serving; the warm meat makes the herbs especially fragrant.

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Apple-Brandy Hot Toddies

© Rob Howard
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A hot toddy is basically a shot or two of any potent spirit added to a cup of hot water. At Paley's Place in Portland, Oregon, bartender Suzanne Bozarth puts a French spin on this warming drink with a slug of apple brandy, such as Calvados.

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Roasted Beets with Horseradish Cream

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Beets are one of chef Vitaly Paley's favorite vegetables to prepare for dinner parties because they can be cooked ahead of time, plus they're almost impossible to overcook. In fact, the longer they roast the sweeter they get.

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Creamed Spinach and Parsnips

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This luscious side dish can be prepared up to three days ahead and then just reheated after a wintry day outdoors. The duo of sweet parsnip and creamy spinach is unbeatable.

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Rich Baked Chocolate Puddings

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Although this deep, dark chocolate pudding is easily made in ramekins, it's fun to bake and serve in small glass jars. Pim Techamuanvivit likes using old, mismatched jam jars.

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