Recipes from The Green O and beyond

At Green o and Paws Up, the food is as amazing as the scenery and accommodations. Here are some signature recipes to bring sanctuary to you.

When you stay at the Green o in Greenough (get it?), Montana, you can enjoy chic digs, lush forests, adventures from ATV to horseback riding, and amazing food. And at its famous sister resort, Paws Up, you can dine anywhere. Guests love Paws Up’s weekend events and often attend one or two of the dinners during their stay. Some green o guests book their stays specifically for the weekends of Paws Up culinary events. Green o’ guests also love Paws Up’s covered wagon dinners, where this blueberry cobbler is always a big hit. (Note: If you’re staying at Paws Up, you can’t dine at the green O.) At both establishments, the chocolate cake is a favorite. Did we make your mouth water? Here are some recipes to try for yourself.


Krystle Swenson’s Chocolate Cake

Paws Up and Green o Pastry Chef Krystle Swenson is a recent James Beard Award nominee and creator of the resort’s signature chocolate cake – a holiday favorite. Here’s how to try it at home. For more Paws Up recipes from the resort’s culinary staff and respected guest chefs, see the recently published hardcover Recipes from the ranch (Dog Can Hunt Press) can be purchased at shop.pawsup.com. All profits go to the Missoula Food Bank.

INGREDIENTS

1½ cups granulated sugar
½ cup cocoa powder
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1 egg
½ cup buttermilk
¼ cup plus 2 tablespoons sunflower oil
1 teaspoon vanilla paste
½ cup of water

Chocolate ganache

4 ounces 60 percent dark chocolate
6 ounces heavy cream
1 tablespoon light corn syrup

DIRECTIONS

Heat oven to 325 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, flour, baking powder, baking powder and salt.

In a liquid measuring cup, combine egg, buttermilk, oil, and vanilla paste. Slowly pour the liquid ingredients (except the water) into the dry mixture and mix slowly while scraping down the sides and bottom of the bowl. Make sure there are no lumps left in the batter before adding the water.

Bring a small pot of water to a boil. Measure out 1/2 cup of water and pour a slow, steady stream into the batter.

Grease a 9-inch cake pan and line with parchment paper. Transfer the batter to the cake pan. Bake the cake in the preheated oven. Check the doneness of the cake after 25 minutes or until the cake tester is inserted, removed and comes out clean.

Let the cake cool down to room temperature. Invert the cake onto a plate. Remove the round of parchment.

Chocolate Ganache: Place chocolate in a medium mixing bowl. In a small saucepan, bring the cream and corn syrup to a simmer over low heat. Pour the warm cream over the chocolate and whisk. Using a rubber spatula, scrape the bottom and sides of the bowl to ensure the ganache is completely homogeneous. Pour the warm ganache over the cake. Use an offset spatula to swirl the ganache in the desired decorative pattern. Let the cake cool completely in the refrigerator before serving.

For about 8 people.


Dutch Oven Baked Blueberry Cobbler
Recipe courtesy of the Paws Up Culinary Team

For the crust

1 cup cold butter, cut into ½ inch pieces
1 cup all-purpose flour
¼ cup cornmeal
½ teaspoon kosher salt
½ teaspoon sugar
½ teaspoon lemon zest
1/3 cup ice water

DIRECTIONS

Using a paddle attachment with an electric mixer, mix together butter, flour, cornmeal, salt, sugar, and lemon zest on medium-low speed until butter chunks are pea-sized. Drizzle the mixture with ice water and mix slowly until the dough starts to come together.

Chill the dough in the refrigerator overnight. Remove from the refrigerator and roll out the dough to a quarter inch thickness. Line the bottom and sides of the Dutch Oven with up to 2 inches of batter.

For the sprinkles

3/4 cup softened butter
½ cup granulated sugar
½ cup tightly packed brown sugar
1 cup chopped candied walnuts
½ cup all-purpose flour
½ cup cornmeal
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of ground cloves (optional)

DIRECTIONS

Using a paddle attachment with an electric mixer, beat butter on medium speed until doubled in volume. Add the granulated sugar and brown sugar; keep beating until incorporated. Add walnuts, flour, cornmeal, cinnamon, nutmeg, and cloves if desired. Stir until combined and set aside.

For the filling

4 cups of blueberries
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1/2 cup all-purpose flour
2 tablespoons melted butter

DIRECTIONS

Place the berries in the bottom of the casserole lined with the cornmeal crust. Sprinkle with sugar, cinnamon, nutmeg and lemon juice. Dust with flour and drizzle over the fruit with melted butter. Sprinkle crumble evenly over the filling and cover with lid. Use 6 to 8 charcoal briquettes under the Dutch Oven and place more briquettes in a single layer over the Dutch Oven lid. Bake for 45 minutes, until crust is golden and fruit is bubbling.

For 6 to 8 people.


bear dance

One or two of these and you will have some theories as to how this popular Green-O cocktail got its name and reputation.

INGREDIENTS

2 ounces Glacier Distilling Fireweed Bourbon
¾ ounce Green Chartreuse
½ ounce demerara simple syrup
¼ ounce Shivelight Flathead Cherry Shrub

DIRECTIONS

Mix ingredients and stir over ice. Strain over a large ice cube. Garnish with cherry.

serves 1

Learn more about the green o:
Experience the Green O
The unique artistic architecture of Green O
A Paws Up vacation
Some Green O recipes


For more information about the Green o and the Resort at Paws Up, visit thegreeno.com and pawsup.com.

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