The search continues for lost recipes.
Jody is looking for a salmon recipe from 1999 that consisted of salmon, apricot jam, soy sauce and, possibly, honey, and could also be used for chicken. Sound familiar?
Meanwhile, Eileen has found places that serve tea, with real scones, crustless sandwiches and brewed tea. If that Victorian notion strikes your fancy, read on – but do call ahead for prices and availability:
Augustine Grill, 519 Wilcox St., Castle Rock, 303-814-3663, serves lunch Tuesday through Saturday and high tea on select Sundays and Mondays.
Castle Marne, a B&B housed in a historic Denver mansion, serves teas five days a week. 1572 Race St., 303-331-0621;
Coffee Angels, 5066 S. Wadsworth Blvd., Littleton. A week’s notice required for tea, scones, sandwiches and sweets. 303-948-9755;
English Tealeaves, 18671 E. Main St., Parker, 720-851-6099;
English Teacup, 1930 S. Havana St., Aurora, (southeast corner of Havana and Jewell streets), hot tea, sandwiches, sausage rolls, scones with jam and clotted cream. 303-751-3032.
The House of Windsor, 1050 S.
Wadsworth Blvd., Lakewood, 303-936-9029. Teas and luncheons.
The Golden Tea Time at 908 Washington Ave., Golden, 303-271-3650.
Last but by no means least, The Brown Palace, 321 17th St., afternoon tea noon to 4 p.m. Monday through Sunday. 303-297-3111.
Come fall, there will be Friday Tea at Molly’s (September-February), The Molly Brown House, 1340 Pennsylvania St., featuring tea sandwiches, desserts and fruit. Museum tour included. By reservation only, 303-832-4092. For the reader who lost the recipe below, here is a reprise of a favorite dish plus a bonus mayo-free potato salad. No worries over eggs in the mayonnaise going south in the heat.
Until next time, keep cool and bon appetit.
Chipotle-Orange Flank Steak
This was a reader’s favorite. He’d held on to it since it first appeared in 2001. Here it is again. The marinade gives the steak a spicy-hot crust. Serves 4.
Ingredients
Directions
In a small bowl, whisk together the adobo, chipotle, brown sugar, orange juice and zest, oil and salt.
In a shallow dish just large enough to hold the steak, combine the marinade and the steak, turning the steak once to coat both sides. Cover with plastic wrap and refrigerate for about 8 hours.
Preheat grill or broiler. Transfer steak to the grill or broiler, discarding the marinade, and cook, turning at least once to ensure even browning, until desired doneness – about 12 minutes for medium-rare, depending on the thickness. Let steak rest for 5 minutes before slicing.
Pickled Potato Salad
Borrowed from my friend Donna in Aspen, this is best made a day before. Serves 4.
Ingredients
Directions
In a small jar with a top, combine pickle juice, olive oil and lemon juice. Shake well and set aside.
In a stockpot, cover potatoes with cold water and 2 tablespoons kosher salt, and bring pot to a boil. Reduce heat and simmer covered for 20 minutes, or until potatoes are barely done. Remove from heat and drain thoroughly.
Add celery, peppers, onions, pickles, parsley and black pepper. Toss gently with a wooden spoon. Add pickle-juice salad dressing and toss again. Refrigerate overnight. Before serving, stir, taste and add more olive oil and pickle juice if needed.
Staff writer Ellen Sweets can be reached at 303-820-1284 or esweets@denverpost.com.
This story has been corrected in this online archive. Originally it gave an incorrect phone number for English Tealeaves. The correct number is 720-851-6099.
