Category: Recipes

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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Fort Recipe: Apple Pie Without Apples

As the end of summer nears, we’re preparing for brisk fall weather and cozy days spent baking at home with some of our favorite recipes.

Fort Robinson in Dawes County, Nebraska was famous for acting as the old Calvary headquarters, but was also well-known for making apple pie without apples. The recipe, a nod to the ingenuity of frontier cooks, substitutes the traditional use of apples for saltine crackers, lemon, eggs and cinnamon. This fall, try a twist on a … Read the entire post >

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Colorado’s Hail Alley

The Fort's Hailstorm Julep

Colorado’s Front Range is located in “Hail Alley,” meaning it receives the highest frequency of hail in North America. In the 1830s, visitors at Bent’s Old Fort would make the most of storms by catching the hail in a mason jar and mixing the cocktail that eventually became known as the Hailstorm Premiere Julep.

Since the day Samuel and Bay Arnold opened The Fort in 1963, the Hailstorm Julep has been a staple on our cocktail menu. It was originally … Read the entire post >

Mormon Foods of the Old West: Fruit Soup

Founded in 1830, Mormonism has been a powerful force in bringing many people to the West. The ten companies of saints – as Mormons were commonly called in the old West – traveled the handcart route between 1856 and 1860. With them, they brought a variety of different recipes and cooking techniques. In later years, Mormon cooking recognized its culinary heritage as coming from New England, the British Isles, Scandinavia and Switzerland. Old Mormon recipes were adapted for the foods … Read the entire post >

The Little Vegetable that Conquered the World

Chile peppers are native to South America, where they have been domesticated for more than 6,000 years, but made their way across the world when Christopher Columbus crossed the sea in hopes of finding the “Spice Islands.” The chile pepper spiced up the western world and is now one of the most prominent flavors in cuisine around the globe.

Is it chile or chili? The word “chili” is derived from the Aztec dialect and refers to plans known as capsicum. … Read the entire post >

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