While many consider squats and lunges necessary to prepare for winter sports, my pre-season regimen is primarily aimed at sprucing up the ski “chalet”!
This includes everything from opening windows to let the fresh air in (and musty air out). It’s also a great time to think about new furnishings – refreshing the rug perhaps, switching out the sofa, bestowing the bed with crisp new linens, or simply adding a pop of color for a fresh new look.
And…who says winter getaways need to look lodge-like in expected browns and red (complete with moose and bears!)? How about a more modern mountain scheme this season showcasing inspired colors, textures and pattern? With Company C’s touch of sophisticated alpine style, any home can be chalet-chic.
Oh and are you hosting family and holiday well-wishers? Check out my winter entertaining ideas below!
P.S. Don’t forget to get those skis tuned up too!
Roasted Beef Tenderloin with Red Wine & Shallot Reduction
Serves 4
1 ½ lbs beef tenderloin, trimmed
1 tbsp extra-virgin olive oil
Salt & freshly ground black pepper
1 large shallot, thinly sliced
1 cup red wine
2 tbsp unsalted butter
- Remove meat from fridge 30 mins before you use it to let it come to room temperature.
- Preheat oven to 425°.
- Heat oil in large ovenproof skillet over medium-high heat. Season beef generously on both sides. When pan is hot, brown meat on both sides (about 10 mins total). Transfer pan to oven and roast for 20-25 mins or meat thermometer registers 135° (medium rare).
- Remove beef from pan to rest while you make the sauce.
- Return skillet to stovetop over medium-high heat. Add the shallot and cook till softened (about 1 minute). Add the wine to loosen brown bits from pan and simmer till reduced to a glaze (about 6 minutes). Turn off the heat and stir in butter till sauce is glossy.
- Slice beef into ½” slices and top with red wine sauce.
Winter Romaine Salad
Serves 4
2 hearts of romaine lettuce, torn into bite-size pieces
1 Granny Smith apple, thinly sliced
White Balsamic Shallot Vinaigrette (recipe follows)
½ cup roasted unsalted almonds, whole or slivered
2 oz block Parmesan
- Toss the lettuce and apple slices together in a serving bowl. Add the vinaigrette and toss to combine. Top with almonds.
- Using a vegetable peeler, make thin curls from the block of cheese and add to the top of the salad. Serve immediately.
White Balsamic & Shallot Vinaigrette
Makes about 1 cup
1 medium shallot, finely chopped
1 tsp Dijon mustard
¼ cup white balsamic vinegar
⅔ cup grape seed oil
Salt & freshly ground black pepper
Whisk together the shallot, mustard and vinegar in a small bowl. Slowly drizzle in the oil, whisking to combine, until the vinaigrette is emulsified. Season to taste.
Vermont Risotto
Serves 4
1 (14½ oz) can low-sodium chicken broth
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
½ small onion, finely minced
1 cup Arborio rice
¼ cup white balsamic vinegar or dry white wine
1 cup shredded sharp (or extra sharp) Cheddar
Salt & freshly ground black pepper
- Heat the broth in a medium saucepan until it simmers.
- Meanwhile, heat the oil and butter in a large pot over medium heat. Add the onion and cook for 5 minutes, or until soft and fragrant. Add the rice and stir for 3 minutes.
- Add the vinegar and cook, stirring, until the liquid is nearly absorbed. Add the broth ¼ cup at a time, maintaining a slow simmer. Stir frequently and allow each addition of liquid to be absorbed before adding the next. The risotto will be done in about 35 minutes after the vinegar is added. Taste the dish for texture – if the rice is soft, the cooking is complete. Otherwise add another ¼ cup of water and continue to simmer until the texture is right.
- Remove from the heat. Stir in the cheddar and salt and pepper to taste. Serve immediately.
Rustic Apple-Pear Pie
Serves 10
Crust:
1½ cups all-purpose flour
2 tbsp granulated sugar
¼ tsp salt
10 tbsp unsalted butter, cold, cut into pieces
3 tbsp ice water
1 large egg yolk
1 large egg
Crumb topping:
¾ cup chopped walnuts
¾ cup all-purpose flour
⅔ cup (packed) light brown sugar
½ tsp ground cinnamon
1 stick unsalted butter, cold, cut into pieces
Filling:
2 medium apples, peeled, cored, and cut into ¼” wedges
2 medium ripe but firm pears, peeled, cored, and cut into ¼” wedges
⅓ cup granulated sugar
¼ cup all-purpose flour
1 tbsp fresh lemon juice
- To make the crust: Mix the flour, 1 tbsp of the granulated sugar and salt in a large bowl. Add the butter. Using a pastry blender or 2 knives, cut the butter into the flour until crumbly.
- In a small bowl, mix the ice water with the egg yolk. Add to the flour mixture. Stir just until dough forms. (Add another 1 tbsp water if the dough is too dry to hold together.) Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or up to 1 day.
- To make the topping: Mix the walnuts, flour, brown sugar, and cinnamon in a medium bowl. Add the butter and using a pastry blender, cut it in until the mixture is crumbly.
- Preheat the oven to 375˚F.
- To make the filling: In a large bowl, mix the apples, pears, granulated sugar, flour, and lemon juice until combined.
- Roll out the dough to a 13″ round. Transfer to a large baking sheet. Spoon the fruit mixture over the dough, mounding it in the center and leaving a 2″ border. Fold the dough border partially over the filling to form a 9″ round. Top the exposed filling with the crumb topping. Whisk the remaining egg with 2 tsp water to make an egg wash. Brush the crust with the egg wash and sprinkle with the remaining tbsp granulated sugar.
- Bake the pie until the crust is golden and the fruit is tender, rotating halfway through baking, about 50 minutes total. Transfer the baking sheet to a rack to cool for 15 minutes. Serve at room temperature.
*The Ski House Cookbook is available at our company-owned retail stores. Please call 800.818.8288 or email retail@companyc.com to purchase.
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