(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
Both colorful and delicious, this vegetarian entrée celebrates the garden and forest bounty! It was The Fort’s seasonal vegetarian entrée in 2020.
Follow the recipe below to enjoy this vegetarian meal on a cold day.
Serves 4
Ingredients
(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
If you’re looking for a low-calorie meal to fill your belly in the New Year, we have just the thing. This hearty soup will satisfy your hunger with root vegetables and caramelized onions. Holly makes a large pot of this soup nearly every Sunday and portions it into small plastic containers for a delicious, nutritious and filling lunch or dinner throughout the week.
Although this soup has never made it onto … Read the entire post >
Excerpted from Holly Arnold Kinney’s “Shinin’ Times at The Fort”
Fruit sangarees were popular in the days of Bent’s Fort. Fruit syrups were combined with red wine and ice for a cool, refreshing drink. We make it the same way today at The Fort!
This Dry January, follow the recipe below to enjoy a no-ABV version of this tasty drink.
Ingredients
Directions
(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
Posole (sometimes spelled pozole) is a stew made of hominy, pork, green and/or red chiles, garlic, Mexican spices and meat broth. Every Southwest Indian and Hispanic family has its own recipe for posole, which is considered comfort food and usually prepared for major feast days, such as Christmas. In New Mexico, more pork is sold for posole during the winter holidays than turkey, ham, roast beef or goose. Posole is also … Read the entire post >
(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
Inspired by the familiar squash soups found throughout the Southwest and flavored with East Indian curry—traded at Bent’s Fort in the 19th century—this delicious soup appears on our menu with happy regularity as a soup special. It is perfect served on a cold evening with cornbread and a green salad.
Follow the recipe below to prepare a hearty bowl for yourself!
Ingredients
(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
It’s one of our favorite times of the year: Green chile season! At The Fort, we make a hot green chile sauce and a mild one, such as the recipe below. It’s wonderfully versatile and can be served on the side or spooned into a pocket cut in a thick steak, as we do for our Gonzales Steak dish, which has been on the menu since 1963!
Before we get started, … Read the entire post >
Excerpted from Holly Arnold Kinney’s “The Fort Restaurant Cookbook.”
The Mountain Man toast was a favorite of The Fort’s founder, Sam Arnold. To this day, we carry on the tradition he started by encouraging its recitation at every opportunity! On just about any evening at The Fort, you will hear it, getting louder as the toast progresses and those gathered around the table get more involved. The toast was written in 1988 after Sam’l and his fellow Western history friends … Read the entire post >
Excerpted from Holly Arnold Kinney’s “Shinin’ Times at The Fort”
Fruit “sangarees” – cocktails similar to the wine beverage sangria – were popular in the days of Bent’s Old Fort. Fruit syrups were combined with red wine and ice for a cool, refreshing drink. Made the same way at The Fort, they’ve previously been in high demand during the hot summer months.
Cool off by blending up this tasty recipe at home, or join us for one of our renowned … Read the entire post >
As a little girl, The Fort’s Proprietress Holly Arnold Kinney worked in the kitchen as a prep cook. In her cookbook, “Shinin’ Times at The Fort,” she explains that peeling and cleaning Rocky Mountain Oysters was a routine job and that she “barely gave it a second thought.”
Holly writes:
“One day, I invited my sixth-grade school friends to The Fort and before they arrived, I prepared a large bowl of lightly seasoned, deep-fried Rocky Mountain Oysters.
‘These … Read the entire post >
Barbecue season is upon us, and we’re celebrating by sharing one of our favorite Fort recipes: Smokehouse Buffalo BBQ Ribs!
True fans of The Fort know these ribs are a guest favorite. In fact, they’ve even earned praise from Food Network star Chef Bobby Flay, who visited The Fort to film his television show and declared our Smokehouse Ribs as the best he had eaten all year!
Our former chef used his creativity to develop the recipe, and its homemade … Read the entire post >
