An Encantado New Year's Eve Feast

photos by Douglas Merriam

Enchanted — that’s the meaning of encantado, and it’s a fitting name for one of Santa Fe’s newest luxury resorts. Recently opened as an Auberge Resort, Encantado sits in the mountains of Tesuque, New Mexico, just north of Santa Fe, a contemporary chic hideaway in a rural Southwest setting. Down at the main lodge in restaurant Terra, sociable executive chef Charles Dale — a transplant from award-winning Renaissance and Rustique Bistro and Range in Aspen, Colorado — is wowing folks with his modern rustic cuisine. Within just two weeks of Encantado’s opening in August 2008, Dale had served actor Robert Duvall, rocker Tommy Lee, and newscaster Sam Donaldson the likes of his lunchtime Maine lobster salad with green papaya and dinnertime duck tamale with seared foie gras. For an enchanted New Year’s Eve, we suggest having some friends over for an intimate evening in and cooking up a feast of Southwestern-inspired dishes designed by Chef Dale for C&I. You might not have a New Mexico sunset to kick off the proceedings, but wherever you are at midnight — whether you’re in the West or just wishing you were — you’ll ring in 2010 right.

Terra Sunset Martini

(Makes 1 drink)
2 ounces Ketel One Citroen Vodka
2 ounces blood-orange juice
½ ounce fresh lime juice
½ ounce agave nectar
Shake ingredients together and serve in a chilled martini glass garnished with a slice of orange and a maraschino cherry. The colors will look like a Santa Fe sunset.

Southwest Corn Soup With Chorizo

12 ears sweet corn
1 tablespoon pure olive oil
¼ teaspoon ground cumin
1 jalape"o chile, sliced in half lengthwise, seeds removed
1 large white onion, diced
2 cloves fresh garlic
2 quarts skim milk
1 teaspoon salt, or to taste
¼ pound chorizo Cantimpalo, or substitute dry salami
2 tablespoons chopped cilantro
Juice of 2 limes
8 cilantro leaves for garnish
Husk corn and remove kernels with a serrated knife, cutting down the length of the cob. Set aside ½ cup of corn kernels for the garnish (the rest will go in the soup). Add the cobs to the milk and bring to a boil. Simmer for 30 minutes; then discard the cobs.
In a 4-quart saucepan over medium heat, sweat jalape"o chile and onion in olive oil and cook until translucent. Add ground cumin and cook for 1 minute; then add garlic cloves and corn-milk. Bring to a boil, being careful not to let it boil over, then add corn kernels (reserving ½ cup) along with the teaspoon of salt. Cook for 1 hour.
Remove soup from heat, cool slightly, and blend on high speed for 2 – 3 minutes, a little at a time, until a smooth purée is obtained. Strain through a medium strainer and season to taste.
To serve: Finely chop the chorizo Cantimpalo and toss with the chopped cilantro and lime juice. Reheat the soup on low to medium heat. Add reserved ½ cup of corn kernels and pour into 8 bowls. Spoon the chorizo mixture onto the center of each bowl of soup and garnish with a cilantro leaf.

Maine Lobster Salad With Green Papaya And Fiery Peanuts

For The Salad
4 lobster tails, cooked, chilled, and cut in half
½ pound organic mixed greens, washed and dried
1 green papaya, peeled and cut in thin strips (julienne)
1 jicama (optional), cut in thin strips and cooked in pickling spice, chilled

For The Ginger-Lime Vinaigrette
4 limes, juiced
2 tablespoons rice wine vinegar, or substitute champagne or apple cider vinegar
Pinch of salt
2-inch piece fresh ginger, finely chopped
2 teaspoons light agave nectar or honey
½ cup corn oil

For The Fiery Peanuts
2 cups peanuts
½ cup Indonesian Ketjap Manis soy sauce, or substitute Tamari Soy
4 tablespoons honey
½ teaspoon cayenne pepper
Place lime juice, rice vinegar, ginger, agave nectar, corn oil, and pinch of salt in the blender and pulse on high speed.
Reserve 1½ cups of the peanuts and grind the remaining ½ cup to almost a powder. Mix soy, honey, and cayenne pepper in a bowl. Add ground peanuts and whole peanuts; toss and coat well. Spread peanuts on a baking sheet and bake at 350 degrees for 15 minutes, or until golden brown.

To serve: Toss greens with half the vinaigrette and arrange in the center of a 10-inch plate. Toss the green papaya and pickled jicama with some vinaigrette, and sprinkle over greens. Cut lobster tails in ½-inch chunks, and place the pieces around the salad. Sprinkle remaining vinaigrette over the lobster, and spread peanuts around the outside of the plate.

Poblano Caesar Salad And Masa Croutons

For The Dressing
1 egg, boiled in its shell for 12 minutes
1 whole poblano chile, roasted, peeled, and seeded
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 ounce fresh basil
1 lemon, juiced
8 anchovy filets
5 garlic cloves
1½ cups pure olive oil
¼ cup water
¼ cup grated Parmesan cheese
Peel the egg, remove the cooked yolk, and discard the egg white. Put egg yolk, poblano chile, Dijon mustard, red wine vinegar, basil, lemon juice, anchovy filets, and garlic cloves in a food processor or blender. Purée until smooth, 1 minute. Gradually drizzle olive oil into the mixture while the motor is running. Add water slowly, if necessary, to maintain a smooth consistency.
When all the oil is blended in, add the Parmesan cheese to thicken. Refrigerate until ready to use. Can be kept in refrigerator for up to 1 week.

For The Masa Croutons

½ pound masa flour, plus 1 cup for dredging
1 quart vegetable stock or water
1 teaspoon salt
3 cups corn oil
Bring vegetable stock and salt to a boil. Slowly add masa while stirring. Cook for 30 – 40 minutes over low heat, stirring occasionally. When thickened, empty masa onto a baking sheet with straight sides, and spread out evenly to a ¼-inch thickness. Cool down to room temperature; then chill completely in the refrigerator.
When thoroughly chilled, unmold the rectangle of masa onto a cutting board and cut into ¼-inch squares. Roll cubes in remaining masa flour and freeze on sheet pans, being careful that they do not stick together. When frozen, place croutons in bags and keep in the freezer until ready to use.
To serve: Fry 7 – 8 croutons per person in the corn oil until crispy. Toss finished croutons with additional salt.

To Finish The Salad

4 hearts of romaine lettuce (or 4 heads, tough outer leaves removed)
¼ pound Manchego cheese, shaved with a potato peeler (or substitute Parmesan)
Chop romaine hearts crosswise into ½-inch pieces. Wash in cold water and drain thoroughly, preferably in a salad spinner. Toss with half the dressing recipe above (refrigerate the rest for later use), mixing well.
Divide salad equally among 8 plates. Sprinkle each salad with masa croutons and shaved Manchego cheese.

Roasted Prairie Chicken With Quinoa Stuffing, Carrots, And Lima Beans

4 prairie chickens (about 2 pounds each), or substitute whole organic chickens

For The Marinade
½ ounce fresh sage
½ ounce fresh thyme
½ teaspoon ground cumin
½ teaspoon fresh ground pepper
½ cup corn or vegetable oil
2 tablespoons salt
Butcher’s twine, approximately 8 feet

For The Stuffing
2 cups quinoa, preferably organic
4 large shallots
4 green chiles (ristra, poblano, or Anaheim), roasted and peeled
4 tablespoons corn or vegetable oil
4 tablespoons chopped sage
½ cup chicken stock
6 medium-size carrots, peeled and sliced on the bias, ¾-inch thick
2 pints pearl onions, peeled (use fresh or frozen)
2 pounds fresh lima beans or shelled peas
4 cups chicken stock
Preheat oven to 450 degrees. Bring 4 quarts of water and 4 teaspoons of salt to a boil. Add quinoa and allow to boil freely until tender, about 15 minutes. Strain and cool. In the meantime, finely chop shallots and sweat for 2 minutes in the corn oil. Add roasted green chiles, wilted shallots, and sage to the quinoa and season with salt to taste, if necessary. Cool completely, then stuff the birds. Pack the chest cavities well with the stuffing.
Cut 4 lengths of twine, 24 inches each. To truss the chicken, attach the center part of one piece of twine just above the neck bone and pull toward the front of the chicken, going around the wings and along the thighs. Cross the legs under the breastbone, pushing them in so that the breast comes up high. Cross the twine around the legs; then bring it around the back of the chicken. Pull tight and tie it off with a simple knot (not a bow).
Add chopped sage, thyme, cumin, pepper, salt, and oil together to form the marinade. Pour ¹⁄³ of the marinade into the chicken cavity with the stuffing. Rub another ¹⁄³ of the marinade all over the outside of the chicken. Reserve the last ¹⁄³.
Heat an oven-safe 12-inch straight-sided skillet on the stovetop over medium heat (cast iron works well). Add remaining marinade, carrots, and pearl onions and cook, stirring, for 3 minutes. Add chicken stock and place chickens, breast-side up, on top of the vegetables. Place the pan in the oven and immediately turn the oven down to 350 degrees.
Roast for 45 minutes; then add lima beans or peas. Cook for 10 – 15 more minutes, or until juices in the leg run clear when pricked with the point of a paring knife and chicken is a golden-brown color. Remove the roasting pan from the oven and let chickens rest for 5 minutes on the stovetop. 
Cut the twine off the chickens and remove the hot quinoa stuffing, placing stuffing in a bowl. Cover stuffing and keep warm. Carve the chickens and place all the pieces on top of the vegetables and pan juices in the skillet. Bring to the table and serve with the quinoa stuffing.

Make-Ahead Chocolate Soufflé With Crème Anglaise

This holiday dessert can be prepared hours before your guests are scheduled to arrive. Prepare the soufflé and crème anglaise separately beforehand; then bring the dish together for a sweet dessert that is sure to impress.

For The Make-Ahead Chocolate Soufflé
2 tablespoons unsalted butter, at room temperature
½ cup granulated sugar
8 eight-ounce soufflé molds
2 ounces butter
3 ounces semisweet chocolate
1 ounce bittersweet chocolate
3 egg yolks
2 ounces warm water
11 ounces egg whites (approximately 8 egg whites or 1 cup)
2 ounces sugar
Pinch of salt
Powdered confectioner’s sugar for dusting
Brush 8 soufflé molds with room-temperature butter; then pour granulated sugar into one mold. Turn the mold until the sugar adheres to the bottom and sides; then pour the remaining sugar into the next mold. Repeat this process until all the molds are buttered and sugared. Refrigerate molds until ready to use.
Melt butter and both chocolates in a stainless steel bowl placed over a pot of simmering water (or use a double boiler) and stir until just melted. Remove from the heat. Whisk egg yolks and warm water together with an electric beater until fluffy and light-colored (approximately 3 minutes).
Whisk egg whites, sugar, and salt together in a stainless steel or copper bowl into stiff peaks (or use an upright electric mixer for about 3 minutes). The egg whites should look silky, smooth, and moist; this is what is meant by “stiff but not dry.”
Mix the chocolate mixture and egg-yolk mixture together with a rubber spatula. Then thoroughly incorporate ¹⁄³ of the egg whites. Fold in the rest of the egg whites very gently but completely, turning the bowl in a circular motion. Fill the soufflé molds to just under the top and refrigerate until ready to use (the soufflés can be prepared to this point up to 4 hours before serving).
Preheat oven to 375 degrees (a convection oven is best, but a conventional oven is fine — if conventional, set oven to 400 degrees). Place the filled soufflé molds on a baking sheet in the oven. Cook for 10 – 12 minutes or until risen and not runny when lightly shaken. Remove, quickly dust with powdered sugar, and serve immediately with crème anglaise.

For The Crème Anglaise

A great all-purpose sauce for use with pies, cakes, even poured over strawberries. For a quick version, just melt your favorite vanilla ice cream.

1 cup heavy whipping cream

1 cup whole milk
½ vanilla bean, halved lengthwise and scraped (or 1 teaspoon vanilla extract)
4 egg yolks
¼ cup sugar
Combine cream, milk, and scraped vanilla bean (with all its seeds) in a heavy-bottomed saucepan. Bring to a boil over medium heat.
Meanwhile, in a stainless steel bowl, whisk egg yolks and sugar until thick and “ribboned” in texture. Add to cream mixture and stir constantly over low heat until a custard texture is achieved (you can draw a line with your finger across the back of the spoon or spatula). Immediately strain through a fine-mesh strainer into a container placed in an ice bath. Note: A double boiler is helpful, but not absolutely necessary.
This crème anglaise can be stored for 2 days, refrigerated. To serve: Stir vigorously to reincorporate all the ingredients.

Staying At Encantado

Sunset comes with an impressionist impasto of thick gray clouds filling up the entire sky; then a slash of coral cuts through as expertly as any artist’s brushstroke. Dawn is just as pretty from my rural mountaintop room at Encantado, one of Santa Fe’s newest and plushest resorts in Tesuque, New Mexico, just north of Santa Fe. Through the French doors opening onto my private patio, I gaze out at a hillside of lavender plants, aspen trees, and 65 adobe-colored casitas. Just outside the other windows of my casita, pinyon pine and juniper trees grow intertwined. As the sunlight grows stronger, their greens warm into a glow.

With a contemporary interpretation of Southwest design — think Frank Lloyd Wright with sharp stucco exteriors in earthy tones and modern interiors of glass, concrete, stone, and metal — Encantado is the result of a reported $65 million two-year project by architecture and design firm Hart Howerton. Except for memories, there are no longer any traces of the Rancho Encantado dude ranch that once gave the 57-acre property its character. That historic haunt flourished from the ’60s into the ’90s under the ownership of Betty Egan, who, in jeans and concho belt, her hair in a long braid, mingled with regulars like Robert Redford until she passed away in 1992. You can still go riding on the same pristine site set against the foothills of the Sangre de Cristos with stunning views of the Jemez Mountains and Rio Grande, but there’s no dusty dude ranch about this Auberge Resort. The high-end proprietor (Napa Valley’s Auberge du Soleil and the Calistoga Ranch are among its other luxury properties) has created an oasis of tranquility and privacy, from grounds to spa to high-end accommodations.

I’m staying in room 38. At a spacious 630 square feet, it’s got a king-size bed with a chocolate leather headboard boasting mounted lamps with whipstitch shades. There’s polished cement flooring below, square-cut wood beams above. And in between? A plasma-screen television, wood-burning kiva fireplace, radiant floor heating in the bathroom, oversized stone tub, and divine amenities.
Encantado’s 10,000-square-foot spa beckons — with 50 treatments available under cathedral ceilings. I don a plush bamboo robe that’s softer than any cotton and opt for the gentle Blue Corn and Honey Renewal wrap and massage, finishing up with the Moisture Drench Facial with Ultra Technology, which involves ultrasonic stimulation and Naturopathica’s aromatic geranium regenerating serum and calming seaweed mask.
Not that you need further calming after such a day, but I can recommend the Terra Sunset martini with fresh blood-orange juice and Ketel One Citroen Vodka, a delightful concoction that looks remarkably like a Santa Fe sunset. I contentedly sip mine out on the terrace by candlelight. Delicious as it is, I know it’s the place and not the martini that’s making this an enchanted evening.
— W.S.

For more information about Encantado Resort ($300 – $1,075 nightly), call 877.262.4666
 or visit www.encantadoresort.com.

Issue: January 2010

Filed under: Food-Wine, Restaurants, Chefs