At the green o and Paws Up, the food’s as amazing as the scenery and accommodations. Here are some signature recipes to bring the sanctuary to you.
If you stay at the green o in Greenough (get it?), Montana, you’re in for a treat of chic digs, lush forest, adventures from ATV to horseback riding, and fantastic food. And you can dine anywhere at its famed sister resort, Paws Up. Guests love Paws Up’s event weekends and often attend one or two of the dinners during their stay. Some green o guests specifically book their stays for the weekends of Paws Up culinary events. Green o guests also love the Paws Up chuck wagon dinners, where this blueberry cobbler is always a big hit. (Note: If you stay at Paws Up, you cannot dine at the green o.) At both properties, the chocolate cake’s a favorite. Did we get your mouth watering? Here are some recipes to try it yourself.
Krystle Swenson’s Chocolate Cake
Paws Up and green o pastry chef Krystle Swenson is a recent James Beard Award nominee and the creator of the resort’s signature chocolate cake—a holiday favorite. Here’s how to give it a whirl at home. For more Paws Up recipes from the resort’s culinary staff and distinguished guest chefs, the recently released hardcover Recipes From the Ranch (Dog Can Hunt Press) can be purchased at shop.pawsup.com. All profits go to the Missoula Food Bank.
1½ cups granulated sugar
½ cup cocoa powder
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
½ cup buttermilk
¼ cup plus 2 tablespoons sunflower oil
1 teaspoon vanilla paste
½ cup water
4 ounces 60 percent dark chocolate
6 ounces heavy cream
1 tablespoon light corn syrup
Heat oven to 325 degrees.
In the bowl of a standing mixer, using the paddle attachment, combine sugar, cocoa powder, flour, baking soda, baking powder, and salt.
In a liquid measuring cup, combine the egg, buttermilk, oil, and vanilla paste. Slowly pour the liquid ingredients (except for the water) into the dry mixture, mixing slowly while scraping down the sides and bottom of the bowl. Ensure no lumps remain in the batter before adding the water.
Bring a small pot of water to a boil. Measure out half a cup of water and pour in a slow, steady stream into the batter.
Grease and line a 9-inch cake pan with parchment paper. Transfer the batter to the cake pan. Bake the cake in the preheated oven. Check the doneness of the cake after 25 minutes or until cake tester is inserted, removed, and comes out clean.
Allow the cake to cool at room temperature. Invert the cake onto a dinner plate. Remove the parchment round.
Chocolate ganache: Place chocolate in a medium mixing bowl. In a small saucepan, bring the cream and corn syrup to a simmer over low heat. Pour the warm cream over the chocolate, whisking to combine. Using a rubber spatula, scrape down the bottom and sides of the bowl to ensure the ganache is fully homogenous. Pour the warm ganache over the cake. Use an offset spatula to swirl the ganache in desired decorative pattern. Allow the cake to chill in the refrigerator completely before serving.
Serves about 8.
Dutch Oven Baked Blueberry Cobbler
Recipe courtesy of the Paws Up Culinary Team
For the Crust
1 cup cold butter, cut into half-inch pieces
1 cup all-purpose flour
¼ cup cornmeal
½ teaspoon kosher salt
½ teaspoon sugar
½ teaspoon lemon zest
1/3 cup ice water
Using a paddle attachment with an electric mixer, combine butter, flour, cornmeal, salt, sugar, and lemon zest over medium-low speed until the butter pieces are pea size. Drizzle mixture with ice water, and combine slowly until dough starts to come together.
Chill dough overnight in the refrigerator. Remove from refrigerator and roll dough to quarter-inch thickness. Line bottom and sides of Dutch oven with dough up to 2 inches.
For the Streusel
3/4 cup softened butter
½ cup granulated sugar
½ cup firmly packed brown sugar
1 cup chopped candied walnuts
½ cup all-purpose flour
½ cup cornmeal
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch ground cloves (optional)
Beat butter using a paddle attachment with an electric mixer at medium speed until it doubles in volume. Add the granulated sugar and brown sugar; continue to whip until incorporated. Add walnuts, flour, cornmeal, cinnamon, nutmeg, and cloves, if desired. Stir until blended and set aside.
For the Filling
4 cups blueberries
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1/2 cup all-purpose flour
2 tablespoons melted butter
Place berries in bottom of Dutch oven lined with the cornmeal crust. Sprinkle with sugar, cinnamon, nutmeg, and lemon juice. Sprinkle with flour, and drizzle with melted butter over the fruit. Sprinkle streusel evenly over the filling, and cover with lid. Use 6 to 8 charcoal briquettes under the Dutch oven, and place additional briquettes in a single layer over the Dutch oven lid. Bake for 45 minutes until crust is golden and fruit is bubbly.
Serves 6 to 8.
One or two of these and you’ll have some theories about how this popular green o cocktail got its name and reputation.
2 ounces Glacier Distilling Fireweed Bourbon
¾ ounce Green Chartreuse
½ ounce demerara simple syrup
¼ ounce Shivelight Flathead Cherry Shrub
Combine ingredients and stir over ice. Strain over a large ice rock. Garnish with cherry.