Will and Coral Frischkorn of Cured in Boulder, Colorado, share recipes to pair with a party or a dinner.
We spoke with Will and Coral Frischkorn, husband-and-wife owners of Cured, a shop inspired by their whirlwind romance with each other and with Spain, where they lived for a spell. Below they share a couple of their favorite recipes.
Pimento Cheese Dip
1¼ pounds cream cheese
3½ ounces diced pimento peppers and liquid
1 small yellow onion, grated
1 teaspoon salt
1 teaspoon sherry vinegar
¼ cup sweet smoked Hungarian paprika
10 ounces diced pimentos, drained
4 ounces smoked cheddar, grated
4 ounces peppered cheddar (Marco Polo preferred), grated
Blend all of the first six ingredients until whipped and well combined. In a large mixing bowl, fold the grated cheeses, and drained pimentos in with the whipped cream cheese base. These go great with soft pretzels for dipping.
Crème Fraîche and Duck Fat Mashed Potatoes
2½ red potatoes, skin on
⅓ pound Hudson Valley Duck Fat
½ cup Cowgirl Creamery Creme Fraiche
½ cup heavy cream
Salt, to taste
Cured peppercorn blend, a couple of twists.
Wash the potatoes and cut them in half.
In a pot with cold, lightly salted water, add the potatoes, cover, and bring them to a boil. When the potatoes are fork tender, strain and mash roughly with a whisk.
Combine the duck fat, crème fraîche, and cream together in a small sauce pot and cook quickly over medium heat just until duck the fat is melted and cream is barely simmering.
Mash the liquid mixture into the potatoes until combined. Season with a couple of pinches of salt to taste and a twist or two of our Cured Peppercorn Blend for flavor and a pop of color.
Read our interview with Will and Coral Frischkorn. For more information on Cured, vist the shop’s website. Photography: Courtesy Will and Coral Frischkorn.
Subscribe to the forthcoming monthly Taste of the West e-newsletter below.