Food & Wine
Hacienda Homestead
The innkeepers of New Mexico’s Rancho de San Juan celebrate the holidays with a menu created just for the season

John Johnson and David Heath, innkeepers of the Rancho de San Juan, host two holiday parties every year at the inn, one on Christmas Eve and the other on New Year’s Eve. “We started that as a tradition when we first opened the inn,” David says. John creates the food and drink menus for the popular gatherings: , and says, “I try to surprise guests with something they don’t get very often. I also like to play with traditional recipes, which feel warm and cozy to people at the holidays. Sometimes I turn to an old Escoffier cookbook for inspiration; it’s wonderful for exploring food combination ideas from the past.”

John Johnson, executive chef at the inn’s dining room, shares his menu for Rancho de San Juan’s holiday party.

•    Rancho’s “Deviled Eggs” with Spicy Tomato Coulis*
•    Empañadas with Tasmanian Crab
•    Fire Roasted Poblano Roulade with Pine Nuts, Sultanas and Goat Cheese Filling*
•    Tempura Mexican White Prawns with Blood Orange Reduction
•    Caramelized Onion Tart with Foie Gras
•    Sun Dried Tomato with Feta Cheese Roulade
•    Caraway and Cream Cheese Crisps*
•    Date Pinwheel Cookies

*Recipe included (click to get printable recipe)

For the full story, pick up the November/December 2008 issue of Mountain Living