Lons at Hermosa Inn re-orders Tastes & Treasures II again

Hermosa Inn continues to support Tastes & Treasures II, ordering more books yesterday. Norma Hinton delivered the box, finding Hermosa Inn taking care of their staff and clients with masks required and social distancing. Different procedures during this pandemic but we are happy to see the resort and restaurant doing well. Tastes & Treasures II is available in their gift shop or www.HistoricalLeague.org

Norma Hinton is so helpful in delivering our award-winning Tastes & Treasures II books to stores. She is creative in her mask and outfits. Which style should she choose?

Happy New Year!

Best way to start the New Year? with a re-order of Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona. Lon's is restocked thanks to Norma Hinton for delivering a box to Tami Norton. Plan a lunch on the patio at Lon's at Hermosa Inn and pick up a copy of the book in the lobby.

More re-orders for Tastes & Treasures II

After re-ordering 6 times, Write Ons definitely knows Tastes & Treasures II. Joan Andrews takes a box of books for the store from Ruth McLeod. Great customer service and unique merchandise makes this store on 7th St and Rose Lane a fun place to shop.


























Lons at Hermosa Inn has also re-ordered many times. Thanks to Patt Walker for delivering more books to Pam Swartz at Hermosa Inn. Note their distinctive door is on the cover of Tastes & Treasures II . . . definitely a SW Arizona look.

More re-orders for Tastes & Treasures II. Stop by El Chorro for a book and fabulous lunch or dinner. Katie Roberts receives boxes of books from Linda Corderman.

Delighted to see Historical League member Norma Hinton delivering more Tastes & Treasures II books to Lons at Hermosa Inn. 

As Lons buyer Pam Swartz says, "They are quite popular." 

Book available at Hermosa Inn and HistoricalLeague.org/shop.aspx

Norma Hinton and Pam Swartz

Tastes & Treasures II at Lon's at the Hermosa

Patt Walker and Ruth McLeod admire the gardens

With their beautiful front door on the cover of Tastes and Treasures II: A Storytelling Cookbook of Historic Arizona, Lon's was ready to start selling the book. Public Relations manager Melanie Volkers loved the cover and we chatted about the views from Lon's front door. There are so many wonderful photo opportunities at this historic restaurant and resort.

Patt Walker, Barb Ziehler,  Norma Jean and Ruth McLeod (behind the camera)
enjoy a toast to Lon's and the front cover of Tastes and Treasures II.

Balsamic Glazed Fish Fillets

Lon's at Hermosa Inn has a fabulous Salmon with Ancho Chile Glaze found on page 98 of Tastes & Treasures. Another option for salmon or halibut is the following recipe.
Balsamic-glazed Grilled Fish Fillets
2 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons grainy Dijon mustard
1 tablespoon honey
¼ cup balsamic vinegar
Freshly ground black pepper
Two 1-pound pieces skin-on salmon or halibut fillets, about 1 inch thick

Combine the oil and garlic in a small saucepan over medium heat. Cook for 2 minutes, until the garlic has softened.

Add mustard, honey, lemon juice, vinegar and pepper. Cook for 3 minutes, stirring occasionally to form a slightly thickened sauce. Transfer to a wide, shallow dish and cool for 5 minutes, then place the fillets skin-side up in the dish and let sit for 15 minutes.
Use non-stick cooking oil spray to grease a ridged grill pan if grilling indoors. Heat over medium-high heat. If using an outdoor grill, place the fillets over direct heat.
Place the fillets skin-side down in the pan. Use the sauce in the dish to evenly coat the top of the fish, making sure plenty of the garlic is there. Discard any remaining sauce.
Cook the fish without turning for about 10 minutes or until it is opaque and fairly firm to the touch. The skin will be dark and crisp.
Makes 4 to 5 servings.

Nutritional value (based on 5) 360 calories, 36 g protein, 3 g carbohydrates, 21 g fat, 105 mg cholesterol, 150 mg sodium, 2 g sugar, 0 g fiber, 53 percent calories from fat Note: The fish stays moist and easy to handle because it is cooked in 1 pound pieces instead of individual fillets.

Pancakes from Lons

Lemon-Ricotta Pancakes with Huckleberry compote and Meyer Whipped Crème
From AZ Republic

The Hassayampa Inn gave us a wonderful Lemon Souffle Pancake recipe for Tastes & Treasures pg 52. This Huckleberry compote from Chef Jeremy Pacheco at Lon's at Hermosa Inn looks equally enticing.


For the Huckleberry compote
3 pounds huckleberries, frozen
1 cup water
1 cup sugar
1 cup corn syrup
2 lemons, zest and juice
Place all ingredients in a pot and bring to a simmer. Allow to simmer until reduced to a syrup consistency, stirring occasionally.

For the Meyer whipped crème
1 quart heavy cream
zest and juice of 2 Meyer lemons
¼ cup powdered sugar
1 tablespoon vanilla
1 teaspoon salt
Mix all ingredients. Whip with mixer until stiff.

For the pancakes
4 cups cake flour
½ cup all-purpose flour
2 tablespoons baking powder
2 teaspoons salt
1 teaspoon nutmeg
zest of 10 lemons
2 cups buttermilk
3 cups ricotta cheese
1 cup lemon juice
¾ cup sugar
1 tablespoon vanilla extract
10 egg yolks
¼ cup butter, melted
10 egg whites
butter for cooking
Combine the flours, baking powder, salt, nutmeg and zest in a large mixing bowl. In a separate mixing bowl, combine buttermilk, ricotta, lemon juice, sugar, vanilla and egg yolks and mix well. Whisk in melted butter. Add wet mixture to the dry ingredients and slowly whisk until smooth.’
In a separate bowl, whip egg whites to stiff peaks. Gently fold egg whites into the batter. Do not over mix. There should be some white streaks of egg whites left in the batter.
Preheat a non-stick griddle or large sauté pan on mediun-high heat and coat with butter. When butter is melted, place a small circle of batter in the pan. Cook for about 3 minutes, or until batter is stiff enough to flip. Flip and allow pancake to cook for 2 more minutes. Top with huckleberry compote and Meyer whipped crème.
Makes 8 to 10 servings.
Note: The Meyer lemon (Citrus × meyeri) is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It is not as tart as a lemon.

Grilled Vegetables

Lons at Hermosa Inn has a simple recipe for Grilled Fennel. We like lots of veggies so added some of the bounty from the garden like these tomatoes, zucchini, pear tomatoes, basil and parsley. Another nice touch in the grill basket is mushrooms, onion slices, red and yellow peppers.

Grilled Fennel from Lon's at Hermosa Inn page 100 Tastes & Treasures
2 fennel bulbs, cut in halves
1 tablespoon olive oil
salt and pepper to taste
Preheat the grill. Toss the fennel with the olive oil, salt and pepper in a bowl and place on a grill rack. Grill until tender.
Serves 4

Note: You may also place on a rack in a broiler pan and broil until tender, or use a grill basket on the BBQ.
We like a little more spices so added McCormick Monterey Steak pepper and balsamic vinegarette to the olive oil and marinated it for 3 hours.