Category: Recipes

The Fort Recipe: Gunny’s Brandied Pumpkin Pie

How do you make pumpkin pie taste even better? With a little brandy! This spirited fall recipe comes from founder of The Fort Sam’l P. Arnold’s grandmother, Gunny, and is inspired by her Pennsylvania Dutch roots. Follow the directions below to make this family recipe at home – once you’ve tried brandy in your pumpkin pie, you may never go back!

Serves 4 to 6

  • One 9-in. pie shell
  • 1 can (15-oz.) pumpkin
  • 1 c. heavy cream or evaporated milk
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The Fort’s Famous Green Salad Recipe

True fans of The Fort know every savory entrée comes with our famous Fort salad, served with your choice of house-made dressing. What makes this salad so special? Founder of The Fort Sam’l P. Arnold loved how all the flavors and textures came together – so much so that he kept adding extras to the mix to make it the best salad there is! The last flavor delight Sam’l added was in 1999, when close foodie friend Suzanne Roser introduced … Read the entire post >

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Fort Recipe: Jalapeños Escabeche Stuffed with Peanut Butter

When Sam’l P. Arnold, founder of The Fort Restaurant, first heard of peanut butter-stuffed jalapeños, he thought the combination sounded “stranger than a five-legged buffalo.”

Lucy Delgado, a traditional New Mexican cook and the recipe’s originator, convinced her friend Sam’l to try it, recommending he pop the entire pepper in his mouth for the perfect jalapeño-to-peanut butter ratio.

Despite his initial doubts, Sam’l fell in love with Lucy’s recipe and quickly added it to The Fort’s menu. Years later, he’d … Read the entire post >

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Fort Recipe: Indian Horno Bread

The puffy, golden rounds of bread known as Indian horno bread were traditionally prepared in a horno oven, a beehive-shaped adobe structure first introduced to the Southwest by the Spanish.

In a horno oven, wood is lighted and left to cook until the oven reaches a high temperature – almost three hours later! From there, the baker rakes the coals, seals the oven’s door and smoke hole and places the dough inside the oven to bake. The horno bread is … Read the entire post >

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Fort Recipe: Taos Indian-Style Trout

This authentic recipe for minted trout was given to Sam’l P. Arnold, founder of The Fort Restaurant, by his friend Mary Schlosser, a Taos Indian who ran Carl’s Trading Post in Taos, New Mexico for many years. At first, Sam’l was a bit skeptical about the flavor combination, but ultimately loved the delicious herbal taste the bacon and mint leaves provided once combined.

Follow the recipe below to try this unique dish at home:

  • 1 (12- to 16-oz.) boneless, butterflied
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Fort Recipe: Heirloom Three Sacred Sisters Salad

Ancient American Indians sustainably sourced and cultivated three of their most important crops: corn, beans and squash. They called these foods the “three sacred sisters” because the plants protected and nurtured one another as they grew. The corn was planted in a mound of earth, the beans were planted in a circular pattern around the corn stalks and the squash seeds circled the beans. As the sacred sisters grew, the beans climbed up the cornstalks and the squash leaves shaded … Read the entire post >

The Fort’s Recipe for Authentic Adobe Clay

The Fort Restaurant began as a dream home for Elizabeth “Bay” Arnold – the mother of current proprietress Holly Arnold Kinney – in 1961. While reading a book about Bent’s Old Fort, Bay was inspired to build her own adobe castle in Morrison, Colorado so Holly and her brother, Keith, could grow up in the country with fresh mountain air, horseback riding and fishing.

The Arnolds hired William Lumpkins, a top architect in adobe construction from Santa Fe, as well … Read the entire post >

Treat Yourself to a Bite of History

If you’ve got a heart for history and a needy sweet tooth, we’ve got the perfect recipes for you. We’ve compiled a few of The Fort’s most popular – and delicious – dessert recipes, including the background on how they came to be on our menu and/or in our cookbook.

 

Holly’s Adobe Brick Sundae

Holly’s Adobe Sundae

We serve a lot of ice cream sundaes at The Fort, including one Holly Arnold Kinney, Proprietress of The Fort, created herself at just ten … Read the entire post >

The Fort Recipe: Baked Stuffed Pumpkin

Thanksgiving dinner doesn’t have to be predictable. This year, treat guests to a different tablescape, including one of The Fort’s favorite dishes: Baked Stuffed Pumpkin. Inspired by the American Indians, this recipe utilizes pumpkin – a squash and member of the Three Sacred Sisters – as its main ingredient. Mixing the pumpkin with an array of flavors, including buffalo or ground beef, peppers, sunflower seeds, hot sauce and more, makes for an incredibly comforting dish that guests are sure to … Read the entire post >

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Kids in the Kitchen

Holly Arnold Kinney, Proprietress of The Fort, credits her mother for igniting her passion for food and cooking at a young age. Kinney spent much of her childhood in the kitchen with her mother, testing out new recipes and flavors for the family to enjoy.

As Kinney’s career in the food industry developed, she maintained a spot in her heart for children in the kitchen. Seen as an opportunity to empower and educate those of a young age, Kinney developed … Read the entire post >

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