The Aprés-Ski Party: traditionally you’d think of cozy fare - hot drinks, warm food, and a crowd by the fire. And that’s indeed the case for most of the Steamboat ski season. Think, hot spiced wine and chili, or hot cider and a roasted lamb stew. All hearty, cheery, and warming after a chilly day on the slopes.
But come the end of March, things get a little warmer and the whole game changes. Instead of Irish coffees you’ll see more ice cold beers and margaritas from the bar, more salsa and less soup served at tables. So, along that line, we’ve dug up a few recipes for you to throw a Spring Break Aprés Ski Party of your own. We guarantee that after a day of sun and skiing, nothing will sound better.
Spring Aprés-Ski Féte Menu
Jamaica Margaritas
Serves 6-8
Ingredients
- 1 cup dried hibiscus blossoms (about 2 ounces)
- 3 cups water
- 3/4 cup sugar
- 1 1/4 cups tequila
- 1/2 cup fresh lime juice
- 1/3 cup Triple Sec or other orange-flavored liqueur
- 8 lime slices
Directions
Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.
Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.
The Perfect Guacamole
Ingredients
- 2 ripe avocados
- 1/2 red onion, minced (about 1/2 cup)
- 1-2 serrano chiles, stems and seeds removed, minced
- 2 tablespoons cilantro (leaves and tender stems), finely chopped
- 1 tablespoon of fresh lime or lemon juice
- 1/2 teaspoon coarse salt
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
Directions
Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving, chop the tomato, add to the guacamole and mix.
Fresh Corn & Tomato Salad
Makes 6 cups
Ingredients
- 3 tablespoons white wine vinegar
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 6 ears fresh corn, husked (about 4 cups corn kernels)
- 2 cups red or orange grape tomatoes, halved
- 1 bunch scallions (white and green), thinly sliced
- 8 ounces fresh mozzarella, cut into small cubes
- 1 1/2 cups fresh basil leaves
Directions
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Chipotle Sliders
Serves 6-8
- 1 cup mayonnaise
- 2 chipotles in adobo sauce
- 1 tablespoon adobo sauce
- 1/2 lime, juice
- Salt and freshly ground black pepper
Sliders:
- 1 to 1 1/2 pounds ground chuck, 80/20
- Salt and freshly ground black pepper
- Cheese slices, your choice
- Mini burger buns
Burger Bar (if desired):
- Chipotle Mayonnaise
- Pickles
- Red onion slices
Sliders:
Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.
(Recipes courtesy of: Food & Wine, SimplyRecipes.com, FoodNetwork.com)
