Passionate art lovers enjoy visiting Winterowd Fine Art, a premier contemporary gallery on Canyon Road.
Welcome to Loretto's Santa Fe Blog
Welcome to our Santa Fe Blog. We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories. In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.
Read, post, share, and become a part of the Loretto community.
- February 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
Destination Hotels & Resorts has challenged their chefs across the country to take part in the Destination Dish. Each month one ingredient is selected for the chefs to create a recipe around the chosen element and to incorporate it into their restaurant menu. Be sure to check our blog each month for a new delicious recipe you can enjoy in the comfort of your home or in Luminaria.
This month's featured ingredient is RASPBERRY!!
Baked Brie with Raspberry Marmelade
Serves 6 people as an appetizer or dessert
2 lbs French brie
3 c raspberry marmalade (recipe below)
1 c Spanish olive oil
1 c baby arugula
1 French baguette, sliced and grilled
5 c fresh raspberries
1.5 c sugar
Combine ingredients in saucepan, cook slowly until marmalade consistency occurs. Transfer to small bowl for dipping or spreading.
Preheat oven to 350 degrees. Spray baking sheet with non-stick cooking spray then place brie in the middle and drizzle with olive oil. Bake for 25 minutes or until brie is gooey.
Slice baguette on bias. Brush with olive oil and season with salt, grill or toast until crispy.
In small mixing bowl toss baby arugula with olive oil, salt, and pepper.
Transfer brie to serving platter with raspberry marmalade. Then place arugula and sliced bread around.
Serve with champagne or wine. Enjoy!
Posted by Brett Sparman, Executive Chef