• Wednesday, November 25, 2020

Winter Food Recipes

Alpine Appetite
By , Cooling Your Jets Contributor
February 15, 2012

It must be all the hours spent inhaling crisp, cold air while skiing or snowboarding that works up such an appetite in Nendaz. This menu is inspired by the views of the Alps and is our ode to Swiss-French winter cuisine. It’s hard to leave the thrills of the mountain, but these dishes will give you a reason to come inside, peel off the layers, and dive into a meal that is almost as satisfying as the  backcountry powder.



16 fingerling potatoes, boiled and cut into halves

10 oz Raclette, thinly sliced

12 cornichons, cut into halves

Kosher salt, to taste


In Nendaz, raclette is served with a unique flair: Servers bring out an entire wheel of cheese, heat the end, and slice pieces straight to your plate. This version, while not quite as dramatic, is easy to prepare at home and still full of warm, bubbling cheese. It’s also a great first course to serve when entertaining, since the entire dish can be prepped ahead of time. 

Yield: 4 servings

Preheat broiler. Divide potatoes evenly between 4 oven-proof plates and fan in a neat circle. Top with slices of cheese. Place in broiler until cheese has melted, about 2 to 3 minutes. Serve with slices of cornichons and a dollop of Dijon mustard, if desired. 

Frisee with Poached Egg, Bacon Lardons, Caviar, and Champagne Vinaigrette


4 oz slab bacon, rind removed

2 tablespoons plus 2 teaspoons Champagne vinegar

2 teaspoons Dijon mustard

6 tablespoons extra virgin olive oil

4 large eggs, cracked into 4 individual small bowls

6 cups frisee

4 teaspoons caviar

Kosher salt and black pepper, to taste


After taking a soak in Saillon’s thermal baths, lunch should be light but decadent, which this salad achieves. Caviar, like bacon, makes everything better. So does a glass of Champagne, which would pair perfectly with the dish.

Yield: 4 servings

Cut bacon into 1/4-inch slices and then into 1/2-inch-thick pieces. Heat a medium nonstick sauté pan and add bacon. Cook on medium heat until crispy, about 10 minutes. Remove from sauté pan and drain on paper towels.

In a medium bowl, add 2 tablespoons vinegar and mustard and season with salt and pepper. Whisk well. Slowly drizzle in oil, whisking constantly, until mixture has emulsified.

Fill a wide pot of water 3 inches deep. Salt water and add vinegar. Bring to a simmer and gently add eggs, one at a time. Cook for 2–3 minutes. Remove eggs with a slotted spoon and drain on paper towels.

In a large bowl, add frisee and toss with vinaigrette. Season with salt and pepper. To serve, divide frisee between 4 plates and top with egg, bacon, and caviar.

Dover Sole with Riesling-Shallot Sauce and Pan-Fried Potatoes with Persillade


4 Dover sole fillets

Wondra flour

5 tablespoons unsalted butter

2 tablespoons shallots, minced

2 teaspoons Dijon mustard

1/2 cup Riesling

2 tablespoons heavy cream

3 large Idaho potatoes, peeled and cut into 1/2-inch cubes

1 tablespoon extra virgin olive oil

1 tablespoon garlic, minced

1 tablespoon parsley, minced


Persillade, a mixture of garlic and parsley, turns plain potatoes into a bistro favorite. The potatoes will also serve as an ideal vehicle for sopping up the fish’s white wine sauce.  

Yield: 4 servings

Pat sole dry and coat with flour. Season with salt and pepper. In a large sauté pan on medium-high heat, add 2 tablespoons butter. When foam subsides, add fish and cook until browned and just cooked through, about 2 minutes per side.

Heat a saucepan on medium and add 1 tablespoon butter. When foam subsides, add shallots. Sauté until light brown, about 3 minutes. Add Dijon mustard and wine and cook until reduced by half. Add cream and whisk well.

Add potatoes to a medium saucepan and cover with cold water. Bring to a boil and cook for 5 minutes. Drain well. Heat a sauté pan on medium and add 2 tablespoons butter and 1 tablespoon oil. Add potatoes and season with salt and pepper. Sauté until golden brown and crispy, about 6 minutes. Add garlic and parsley and cook for an additional minute, tossing potatoes well.



2 lbs. top round beef

1 1/2 lb beef shanks, cut into 2-inch-thick pieces

1 1/2 lb bone-in short ribs

4 veal marrow bones

2 bay leaves

3 sprigs parsley

3 sprigs thyme

6 peppercorns

1 clove

1 large yellow onions, quartered

2 large leeks, cut into 2-inch pieces and washed

6 celery stalks, cut into 2-inch pieces

6 carrots, cut into 2-inch pieces

1 lb small yellow potatoes, peeled


This beef stew, which translates to “pot on the fire,” will charm the heart of anyone who has spent a day on the slopes. Slather the marrow on toasted bread and serve with Dijon mustard, cornichons, and fresh grated horseradish.

Yield: 4 servings

In a large stockpot, add meat, marrow bones, onions, leeks, celery, and carrots. Cover with cold water. Gather bay leaves, parsley, thyme, peppercorns, and clove in cheesecloth and tie together. Add pouch to pot. Bring to a boil and simmer, partially covered, for 2 1/2 hours. Skim fat and foam off top as needed. Add potatoes and cook until tender, about 30 minutes. Remove pouch from pot. Strain, reserving broth. Slice roast. To serve, spoon 1/2 cup broth into each serving bowl and divide meat, carrot, and potatoes equally. 

Chocolate Pots de Crème with Oranges in Grand Marnier


2 navel oranges, cut into supremes and juices saved

1 tablespoon Grand Marnier

2 tablespoons plus 2 teaspoons sugar

2/3 cup whole milk

1/3 cup heavy cream

1 vanilla bean, sliced in half

4 oz bittersweet chocolate

4 egg yolks


If you’re wary of baking but dream of chocolate, this dessert will soon be your best friend. Oranges and chocolate go hand in hand, but strawberries and raspberries would work well instead.

Yield: 4 servings

Place orange segments, juice, Grand Marnier, and 2 teaspoons sugar into a small bowl and set aside.

Preheat oven to 325˚F. In a medium saucepan, add milk, cream, and vanilla bean. Bring to a boil. Shut off heat and remove bean.

Add chocolate to a medium bowl and add milk mixture. Whisk well. In a separate bowl, add egg yolks and 2 tablespoons sugar and whisk. Add small amount of chocolate mixture to eggs and mix. Add eggs to chocolate mixture and stir until combined.

Divide mixture equally among 4 (4 oz) ramekins. Place ramekins in a small roasting pan. Fill pan with very hot tap water until water reaches halfway up ramekin. Cover with foil and gently place pan in oven. Cook until custard has set, about 35 minutes. Serve with orange slices and whipped cream, if desired.

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