Ranch recipes from Triple Creek Ranch in Montana, USA, are always going to be special - after all, the luxury dude ranch's Executive Chef Jacob Leatherman is French-trained and encompasses a variety of global influences into his fine dining recipes at the Triple Creek Restaurant. Dude ranch vacations here mean even a humble sandwich is a culinary delight - as Top50's ranch recipe of the month for April 2012 proves. Try Triple Creek's sumptuous recipe for Local Goat Cheese Sandwich with Smoked Trout, to make your lunchtimes as special as they are at this Montana dude ranch.

Local Goats Cheese Sandwich with Smoked Trout 

Makes 4-5 small sandwiches
Prep 5 mins
Cook 5 mins

1 good quality baguette, thinly sliced
2 oz goats cheese
2 sundried tomatoes, chopped
1 tsp each fresh chives, sage, parsley, and rosemary, finely chopped
1 oz smoked trout, chopped
2 tbsps olive oil
1 tsp butter

1. Put all ingredients, except for baguette slices, butter, and 1 tablespoon of the olive oil into a mixing bowl. Using a wood spoon or spatula, mix all ingredients together. Taste, and add salt and pepper if needed. Spread mixture on the slices of baguette. You should get about 4-5 small sandwiches.

2. Heat sauté pan on medium heat. Add the rest of the olive oil and the butter into the pan. When the butter starts to foam, place the sandwiches into the pan. After a couple of minutes flip the sandwiches. Let the other side cook until golden. Both sides should be golden and the cheese should just start to ooze from the sides. Drain on paper towel and devour immediately.

Chef Jacob's top tip: "We purchase our goat cheese from Amalthia Farms in Belgrade, Montana. Just substitute any high-quality goat cheese from your local food store."

For more information on Triple Creek Ranch, view their ranch profile at Top50Ranches.com

Chocolate chip cookies are the ideal snack when you’re spending all day in the saddle on your dude ranch vacation - they're quick and easy to snack (not to mention delicious!) and will keep your energy levels up. These to-die-for cookies fit perfectly in your saddle bag and give you a much-needed energy boost for a few more hours’ riding on your dude ranch vacation. Try this recipe and you’ll never eat shop-bought cookies again!

Chocolate chip cookies

Makes 18 big cookies

Ingredients

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Method

1. Preheat oven to 325˚F. Sift together the flour, baking soda and salt, then set aside.

2. Using an electric or hand-held mixer, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy.

3. Mix in the sifted dry ingredients until just combined, then stir in the chocolate chips by hand using a wooden spoon.

4. Using a measuring cup or cookie cutter, form the cookie dough into shapes, about 1/4 cup at a time, and place onto a lined, greased baking sheet, spaced about 3 inches apart (see pic above). Bake for 15-20 minutes, then leave to cool on baking racks.

5. Saddle up and enjoy out on the trail on your dude ranch vacation!

For more ranch recipes and dude ranch vacations, visit Top50Ranches.com

Winter soup recipes are ideal for the colder months and, of course, if you're looking to beat the post-Christmas bloat. Vista Verde Ranch in Colorado, USA has come up trumps with this gorgeous, velvety Carrot and Ginger Soup with Coconut Milk, a healthy and warming bowl of goodness to see you through the snowy weather in style. We think it's so good, we've named it Top50 Ranch Recipe of the Month for January 2012. Try it yourself and see why...

Carrot and Ginger Soup with Coconut Milk

Serves 6-8 (depending on how hungry you are!)
Prep 15 mins
Cook 1 - 1 1/2 hrs

1 bunch celery
4 carrots
2 tbsps minced ginger
1 yellow onion

3 tbsps olive oil
4 shallots, roughly chopped
3 tbsps sesame oil
¼ cup rice wine
½ cup sake
2 x 8 oz cans coconut milk
Salt and pepper to taste
¼ cup fresh cilantro
1 cup green onion tops
1 gallon vegetable stock or water

1 Pre-heat oven to 350 degrees Fahrenheit. Roughly chop half the celery and 2 carrots, and toss with 1 tbsp of the olive oil and some salt and pepper. Roast the vegetables in the oven until lightly browned.

2 Meanwhile, take the rest of the celery and carrots, and the onion and shallots, and process in a food processor until finely chopped. Sweat off the chopped vegetables in the remaining olive oil and sesame oil until the onions turn transclucent, then add the roasted vegetables and cook for 2 mins more. De-glaze the mix with the rice wine and sake, then add the ginger and vegetable stock (or water if using).

3 Bring the mixture to a boil, adjusting the seasoning if necessary. Simmer the mixture for about 30 mins to 1 hour, then puree with an immersion blender. Strain the soup through a medium strainer and return to the stove.

4 Bring the mix to a boil again - thicken with a cornstarch or arrowroot slurry if needed. Pour in the coconut milk, green onion and cilantro, then adjust the seasoning and serve.

Enjoy!

Find out more about Vista Verde ranch - visit their Top50 profile

One of the most requested recipes from the Vista Verde ranch kitchen is for the Chocolate Truffles. Not only are they perfect for a little Christmas indulgence (try pairing with a glass of mulled wine), they also make fabulous edible gifts for friends and family. Make a batch of these, then wrap up in little cellophane bags tied with a festive ribbon and finished with a personal message on a gift tag. Budget, beautiful and totally moreish!

Easy Chocolate Truffles

Ingredients

2/3 cup heavy cream
2 tbsps honey
9 oz bittersweet chocolate, chopped
2 tbsps liquor of your choice (optional)
Cocoa powder or powdered sugar for dusting

Method

1. In a saucepan over a low heat, bring the cream and honey to boil.

2. While the cream is heating, place the chocolate in a food processor. If you do not have one, simply add the chocolate to the boiling cream and stir until smooth.

3. Once the cream comes to a boil, turn on the food processor and add the cream in a steady stream until the chocolate is smooth.

4. Pour into a bowl and refrigerate until set.

5. Line a cookie sheet with wax paper or foil and scoop chocolate mixture with a 1 inch ice-cream scoop or teaspoon. Form ball shapes and chill until firm, about 1-2 hours.

6. Roll the truffles in cocoa or powdered sugar until well coated. Or try crushed pistachios, pecans or melted chocolate. Refrigerate for 2 weeks or freeze for up to 2 months.

More recipes

Visit Vista Verde’s ranch profile for a warming winter soup recipe

Summer calls for light, fresh cuisine, just like that served up at Free Rein Ranch in British Columbia, Canada. This secluded guest ranch specialises in transforming organic, local produce into hearty, home-cooked meals. Owner Debbie Atha’s favourite is her own recipe for Wild West Salmon - simple and quick, it's the perfect meal to rustle up after a long, hot day in the saddle. Try it for yourself and see if you can’t be transported to the wild west!

Wild West Salmon

Ingredients

8 x 1/2 lb salmon fillets
1 cup vegetable oil
4 tbsp soy sauce
2 tsp salt
2 tbsp brown sugar
4 cloves crushed garlic
2 tsp pepper
1/2 cup rye whiskey
2 tbsp molasses

Method

1. Mix all the ingredients together and leave to marinate in the refrigerator for at least 4 hours

2. Once marinated, bake the salmon at 350F (180C) or grill on the barbecue.

3. Serve with fresh asparagus and baby new potatoes.

Find out more about Free Rein Guest Ranch

Whether you head to one of Top50's dude ranch vacations, guest ranch vacations,working ranch vacations we know you'll have a great time. Or book a riding holiday estancia Argentina or a riding holiday, or to a working ranch in New Zealand, or go horse trekking in Australia, either way Top50 can help you find that ideal ranch experience.

Try Vista Verde's carrot and ginger soup with coconut milk, the delicious mix of carrots and ginger will leave you impatiently awaiting your second bowl.

Ingredients:
1- Bunch celery
4- Carrots
2 tbsp. minced ginger
1- Yellow onion
3tbsp. olive oil
4 shallots- rough chop
3 tbsp. sesame oil
¼ cup- rice wine
½ cup- sake
2- 8 oz. cans coconut milk
Salt and pepper to taste
¼ cup- fresh cilantro
1 cup- green onion tops
1 gal- vegetable stock or water

1- Rough chop 1/2 celery and 2 carrots, and toss with olive oil and salt and pepper. Roast off the vegetables in a 350 degree oven until lightly browned.
2- Meanwhile take the rest of the celery, carrots, onion, and shallots, and process in a food processor until it is finely chopped. Sweat off the chopped vegetables in the olive oil and sesame oil until the onions turn translucent; add in the roasted vegetables and cook for another two minutes. Deglaze the mix with the rice wine and sake, and add in the ginger, and veg. stock.
3- Bring the mixture to a boil, adjusting the seasoning with salt and pepper. Simmer the mixture for about 30 minutes to an hour, and then puree it with an immersion blender. Strain the soup through a medium strainer, and return to the stove.
4- Bring the mix to a boil again, and thicken it with a cornstarch or arrowroot slurry if needed. Pour in the coconut milk, green onion, and cilantro, then adjust the seasoning and serve.

 Top 50 Ranches says this recipe's a hit, and so will you!

Carrot and Ginger Soup

This chocolate lava cake recipe is without doubt irresistible. Its perfect liquid center literally melts in your mouth and is easy to make to boot. Thank you, Tod Mountain Guest Ranch, British Columbia, Canada!

A Tod Mountain classic that literally melts in your mouth! This dessert is usually made in individual ramekins.
Preparation Time: 15 minutes
Cooking Time: 8 minutes

Ingredients (4 people):

1 cup butter
18oz chopped chocolate (good quality chocolate)
1/3 cup cocoa powder
pinch salt
8 large egg whites
1/2 cup sugar
Small ramekin dishes

How to Make It:
 

1. Using pastry brush, coat the inside of the ramekins with butter, then coat with sugar

2. Melt butter, remove from heat and add the chocolate.

3. When all chocolate has melted, add cocoa powder and salt

4. Whip egg whites until stiff

5. Gently fold the chocolate mixture in to the egg whites

6. Fill the ramekins with the chocolate mixture

Tips:

You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way!

In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.

In terms of baking time…it depends on how runny you want it! You want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.

Don't just try this recipe for yourself! Make sure to visit Tod Mountain Guest Ranch, British Columbia, Canada! Nothing tastes as good as being outdoors, riding all day and then coming back to feast on this beautiful chocolate lava cake at this Top50 guest ranch vacation.