Meatloaf and sticky cakes: recipes from Vail Cascade Resort and Spa

Here are two recipes from the kitchen at Vail Cascade Resort and Spa. Executive Chef, Adam Votaw of Atwater on Gore Creek, shares his White Meatloaf recipe with us. We love that his menu at the resort’s signature restaurant shows a strong commitment to fresh and local. For dessert, try Prize-winning Pastry Chef Felicia Jablonski’s decadent Sticky Cake with Sticky Toffee Sauce. They both hit homeruns with the recipes below.

Mushroom Crusted Meatloaf, photo courtesy Vail Cascade Resort

Mushroom Crusted Meatloaf, from Atwater in Vail Creek, photo/courtesy Vail Cascade Resort and Spa

                               Mushroom Crusted White Meatloaf:For the Meatloaf:

½ LB. Veal, ground
½ LB. Turkey, ground
½ LB Pork, ground
1 Egg
1/4 cup Milk
1/4 cup Ketchup
1/4 cup Sweet chili sauce
1 TBS Lee & Perrins ® Worcestershire Sauce
1/2 cup Onions minced
½ tsp Garlic cloves minced
1 TBS. Kosher salt
1/2 cup Panko bread crumbs

Mix together the meats in a large bowl, add the egg and mix in by hand till well incorporated. In a blender, whip the milk, ketchup, sweet chili sauce, Lee & Perrins®, Ketchup, onions, garlic and salt. Pour this sauce into the meats and mix well. Add the bread crumbs and mix till well incorporated. Let this rest for 30 minutes.

Place the meat mixture in a terrine or meat loaf tin and cook for approximately 30 to 40 minutes at 325 degrees.

For the Mushroom Crust:
1 oz Melted butter
1 oz Shallots, sliced
1 oz Garlic, sliced
4 oz Crimini mushrooms, sliced
4 oz Shiitake mushrooms, sliced
2 TBS. Parsley, minced
1 tsp Thyme, minced
2 TBS. Chives, minced
4 oz Whole soft butter
2 oz. Cream cheese
2 oz. Parmesan cheese
¼ cup Panko bread crumbs
2 tsp. Salt
¼ tsp. Pepper

Sauté’ the shallots, garlic and mushrooms in the melted butter (some liquid or juice from the mushrooms will come out) cook till dry. Add the parsley, thyme and chives to the mushroom mixture. Mix together the soft butter, cream cheese and Parmesan till light and smooth. Fold together the mushroom mix and the cheese with the panko bread crumbs, mix well. Add salt and pepper. Cool the mixture.

After the meatloaf has been cooked, let it rest so the juices go back into the meat. Slice it nto six servings. Divide the mushroom crust into six portions, pat down thin and place each piece on top of the portion of meatloaf. Pop back in the oven to crust the meatloaf and it’s ready to serve. Enjoy!

Editor’s note: Mix up a batch of your favorite mashed potatoes and some greens and you have a comfort food feast.

Felicia Jablonsky's Sticky Cake at Atwater, photo courtesy Vail Cascade

Pastry Chef Felicia Jablonsky's Sticky Cake with Sticky Toffee Sauce , photo/courtesy Vail Cascade Resort

Sticky Cakes with Sticky Toffee Sauce

Cakes:
1 cup Dark rum
2 cups Dates, pitted
¾ cup Butter |
1 ¼ cups Brown sugar
4 eggs
1 ¾ cups All purpose flour
2 tsps. Baking soda
½ tsp Baking powder

Combine rum and dates in sauce pot. Bring to boil and simmer for about 5 minutes until dates are soft. Puree dates with immersion blender and set aside to cool. Cream butter and brown sugar then gradually add the egg. Gradually add the date puree. Add the flour, baking soda, and baking powder. Portion the mixture into silicone muffin mold and bake at 325 degrees Fahrenheit for 30 minutes. Allow to cool before removing from molds. Drizzle with warm Sticky Toffee Sauce (see below).

Sti:cky Toffee Sauce:
½ cup butter
2 cups brown sugar, packed
2/3 cup corn syrup
1½ cups heavy cream

Combine all ingredients in sauce pot and bring to a boil. Simmer for five minutes. Warm the cakes in the oven before serving and drizzle the sauce over them.

We were guests of Vail Cascade Resort and Spa. Check out what we had to say about it.

Editing note: Chef’s are artists and each has their own style of recipe notation. We have edited them to create a consistent style,  but the ingredients and the cooking steps remain the same

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2 Responses to “Meatloaf and sticky cakes: recipes from Vail Cascade Resort and Spa”

  1. Christian Hollingsworth
    September 1, 2019 at 5:07 pm #

    Is it bad that I’d like to just take a nice bath in that lovely toffee sauce? That just looks superb!

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