The holidays are almost upon us and to help you inplanning all those fabulous dinners, we’ve rounded up some exclusive holiday recipes from some of our favorite hotel chefs. They’re ready to dish out some incredible recipes for everything from pretty co*cktails, fancy hors d’oeuvres to fun desserts that are sure to please your loved ones this holiday season.
YourMenu
| Bacon Wrapped Tenderloin | Braised Leeks with Black Truffle Vinaigrette | Fennel Cured Salmon |
|Torta All’Olio|Fluke Crudo | Herb Popovers|Citrus Quinoa Salad |
|Jamaican Jerk Caramel Corn| Cranberry Flower co*cktail | Strawberry Fields co*cktail|
Happy Holidays from trivago!
Bacon Wrapped Tenderloin
CHEF JOHAN SVENSSON
BLT STEAK AT THE TRUMP INTERNATIONAL HOTEL WAIKIKI BEACH WALK
“Wrap and chill thetenderloin ahead of time, roast, and then while it’s resting, you can get ready foryour guests, pop it back in the oven for those last few minuteswhen your guestsarrive and its ready to serve!”
A decadent meal. Photo courtesy of LFB Media Group
Ingredients
- 20 slices of good bacon (tip: thinner than breakfast bacon, tell your guy in the charcuterie dept)
- 1 center-cut tenderloin, about 3-4 lbs
- 3-4 sprigs thyme
- 1 garlic clove
- Olive oil
- ½ lb butter
Spread the bacon thinly on a plastic sheet, making sure the bacon will cover the length of the tenderloin and that the bacon overlaps slightly.
Wrap the bacon around the tenderloin with help of the plastic wrap, make sure to pull tight. Once it’s fully wrapped, tighten the ends and put in the refrigerator to chill for at least one hour.
Once chilled, remove the plastic wrap carefully and tie the tenderloin with butcher string.
In a hot pan, sear the tenderloin on all sides and add ½ lb of butter, the thyme and garlic and start to baste the meat. Place the pan with the tenderloin in the oven and roast for 12-15 minutes. Remove and let it cool for 8 minutes. Remove the butcher twine, put back in the oven for 3-4 minutes, then slice to serve.
Braised Leeks with Black Truffle Vinaigrette
COURTESY OF CHEF JOHAN SVENSSON
BLT STEAK AT THE TRUMP INTERNATIONAL HOTEL WAIKIKI BEACH WALK
Leek with Black Truffle. Photo courtesy of LFB Media Group
Ingredients
- 4 white stalks of leeks, sliced in half lengthwise
- 2 cups water
- 2 cups white wine
- 2 sprigs thyme
- 1 ea bay leaf
- 3 cloves of garlic, sliced
- 3 ea shallots, sliced
- 2 sprigs of picked Italian flat leaf parsley
- 1 Tbsp Dijon mustard
- 2-3 drops black truffle oil
- 2 Tbsp olive oil
- 1 Tbsp sherry vinegar
- 2-3 ozParmesan
Pre- heat oven to 375F.In a pan large enough to keep the leeks lying flat, add the leeks, water, wine, thyme, bay leaf, 2 cloves of sliced garlic and 2 shallots, sliced. Season the leeks with small amount of salt. Cover and braise in the oven for 30 minutes (tip: make sure the liquid covers the leeks).
Let cool, remove the leeks from the pan and set aside. Strain the liquid into a small pot and remove thyme and bay leaf.Over medium heat, reduce the liquid to half, and chill.
Chop the remaining garlic and shallots in addition to the parsley. In a medium mixing bowl, add the chopped mixture, the mustard, truffle oil, olive oil and vinegar, season with freshly cracked black pepper and salt. Taste.
On a plate, cut the ends off the leeks and drizzle the dressing over the leeks, zest theParmesanon top, drizzle good olive oil to finish.
Fennel Cured Salmon (Gravlax) with Mustard Sauce
COURTESY OF CHEF JOHAN SVENSSON
BLT STEAK AT THE TRUMP INTERNATIONAL HOTEL WAIKIKI BEACH WALK
A delicious smoked salmon dish. Photo courtesy of LFB Media Group
Ingredients
- 1 lb granulated sugar
- 1 lb Kosher salt, diamond brand
- ½ cup crushed white pepper
- 1 bulb fennel
- 2-3 sprigs fennel fronds
- 1 ea side of salmon, skin on, cleaned and pin bone pulled (tip: you can ask your fish man to do this for you)
In a bowl, mix the sugar, salt and pepper together. Roughly chop the fennel and fennel fronds. Spread the curing mix in an even layer onto a large pan that will hold the salmon.
Add salmon, skin side down on top of the curing mix and add the roughly chopped fennel on top of salmon. Add all of the curing mix on top of the salmon in an even layer and let it sit outside in room temp for about 2-3 hours, allowing the sugar/salt mixture to melt into the salmon, and extract the fennel flavor. Put in refrigerator for 18 hours.
Drain the liquid from the curing process and reserve. Turn the salmon over and pour that liquid back over the fish. Let the fish sit for another 6-8 hours, then rinse the fish off thoroughly and slice thinly to serve.
To make the mustard sauce
- 2 Tbsp Dijon Mustard
- 1 Tbsp distilled vinegar or white wine vinegar
- 3 Tbsp canola or grape seed oil
- 1 tea sugar 2-3 dill or fennel sprigs, chopped
- Salt to season.
In a mixing bowl, combine the mustard and vinegar. While whisking, slowly add the oil. Season with salt, sugar and the chopped herbs.
Tip: This sauce is better if it sits overnight. You could also season with lemon juice.
Dusk at the Trump Hotel in Waikiki. Photo courtesy of Trump Hotels.
The Trump International Hotel Waikiki Beach Walk is located on the beautiful oceanfront of Waikiki, steps away from the beach. The incredible BLT Steakhouse is only one of four top-rated onsite restaurants.
View Hotel on trivago!
Torta All’Olio Di Olivia
COURTESY OF CHEF MICHAEL WHITE
THE BEDFORD POST INN
“Made with eggs, butter, and, of course, olive oil, this dense cake pairs well withfruits that match its richness with a sweet counterpoint. It’s served here withpoached pears, but it can be paired with fresh fruit and/or whipped creaminstead.”
A beautiful presentation. Photo courtesy of LFB Media Group
Olive Oil Cake Ingredients
- 8 Tbs. (1 stick) unsalted butterat room temperature, plus more for greasing the pan
- 1 ½ cups all-purpose flour, plus more for the pan
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup extra virgin olive oil,
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
Position a rack in the center of the oven and preheat the oven to 300F. Butter and flour an 8-inch round cake pan.
Put the butter and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment and cream until light and fully, 7 to 10 minutes. Add the eggs one at a time, mixing until just incorporated. With the mixer running, add the olive oil in a steady stream, and mix for 10 minutes on medium speed.
Sift together the flour, baking powder, and salt into a medium bowl. Add one third of the flour mixture to the egg mixture and mix to incorporate. Add one third of the milk and mix to incorporate. Repeat, alternating the dry and wet ingredients, until incorporated into the batter, then mix for another 10 minutes on medium speed.
Pour the batter into the prepared cake pan and place in the oven. Bake until the top of the cake is browned and the cake begins to pull away from the sides of the pan, 30 to 40 minutes. Transfer the cake to a rack and let cool.
Port-Poached Pears Ingredients
- 3 Seckel pears, peeled, cored, and halved
- 1 375 mL bottle Port wine
- 1 cup granulated sugar
- 10 juniper berries
- Zest of 1 orange, removed in strips with a vegetable peeler (no white pith)
- 5 star anise pods
- 1 vanilla bean, split in half lengthwise, seeds removed, seeds and pods reserved
Combine the pears, Port, granulated sugar, juniperberries, orange zest, star anise, and vanilla and seeds in a large pot,bring to asimmer over medium heat, and cook until the pears are tender but still holdingtheir shape and easily pierced with a knife, 15 to 20 minutes. Remove the potfrom the heat and let cool.To serve, unmold the cake (ideally while it is still slightly warm), dustwithconfectioners’sugar, and cut into slices. Serve with the poached pears.
Fluke Crudo
COURTESY OF CHEF MICHAEL WHITE
THE BEDFORD POST INN
An elegant starter. Photo courtesy of LFB Media Group
Ingredients
- 1 pound sushi-grade fluke fillet
- Extra virgin olive oil
- ½ lemon
- Fine sea salt
- 1 tablespoon fresh lemon
- thyme leaves (regular thyme can be substituted
Use a sharp knife to slice the fluke diagonally against the grain into sixteen or twenty ¼-inch-thick slices.
Arrange one quarter of the slices side by side on each of 4 chilled small plates.
Brush the slices with extra virgin olive oil, then squeeze a few drops of lemon juice over the slices and season with sea salt.Top each slice with a few thyme leaves and serve.
Quaint, quiet and delicious. Photo courtesy of the Bedford Post Inn Facebook Page.
The Bedford Post Innfeatures 8 beautifully furnished rooms with ornate bathrooms and four-poster beds accented with indulgent Italian linens. They also have an onsite yoga studio and two restaurants; The Barn, headed by chef Michael White, offers a casual bistro experience whilst Campagna, also headed by White, is a much more upscale experience.
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Herb Popovers
COURTESY OF RONNIE RAINWATER
DELMONICOSTEAKHOUSE AT THE VENETIAN
Melt in your mouth delicious. Photo courtesy of LFB Media Group
Ingredients
- 6 large eggs, room temperature
- 2 cups milk, room temperature
- 2 teaspoons salt
- 4 tablespoons melted butter
- 2 cups flour
- 2 tablespoons snipped fresh chives
- 1 tablespoon snipped fresh rosemary leaves
Set thepopoverpans or muffin tins in the oven and preheat to 425F.
Add the eggs, milk and salt to a large bowl and whisk until frothy. Add 3 tablespoons of the melted butter and combine.Gradually mix in the flour. Add the herbs and combine.Remove the pans from the oven and using a pastry brush, grease with the remaining tablespoon of butter.
Fill eachpopoveror muffin cup halfway with batter, about ¼ cup. Bake thepopoversfor 20 minutes.Remove them from the oven and invert the panovera wire rack.Pierce the side of eachpopoverwith a small sharp knife to allow steam to escape. This will help keep them from deflating. Serve immediately.
World-class accommodations and dining on the Strip. Photo courtesy of the Venetian Facebook page.
The Venetian is quintessentially-Vegas; the lavish, Italian-themed hotel is located right on the action of the Strip. You’ll never have to leave the complex, complete with gondola rides, impressive fountains, a lavish spa and over 20 restaurants,including the Delmonico Steakhouse and several run by celebrity chefs.
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Citrus Quinoa Salad
COURTESY OF RUSSELL WOOTEN
LE MERIDIEN DELFINA SANTA MONICA
A fresh take on Quinoa. Photo courtesy of LFB Media Group
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 lemon, juiced and zest
- 1 lime, juiced and zest
- 4 mint leaves, julienned
- 2 Roma tomatoes, seeded and diced
- 1 Tablespoon extra virgin olive oil
- 8 orange segments
- Sea salt
- Fresh cracked pepper
Rinse quinoa thoroughly and drain in a colander. Bring two cups of water to a boil with a pinch of salt. When water reaches boiling point, add quinoa, then turn off heat and cover for 15 minutes.
Combine citrus zest and juice, diced tomatoes, half of the julienned mint 1 Tablespoon extra virgin olive oil in a large bowl. Season with salt and pepper. Set aside to marinate.
Carefully remove lid from quinoa. Fill quinoa with a fork and spread on a tray to help it cool more quickly. Once cooled, add cooked quinoa to large marinade bowl and toss well to incorporate. Season to taste with sea salt and fresh cracked pepper. Plate individual servings in small cups and garnish each with an orange segment and remaining julienned mint.
Poolside in the sunshine. Photo courtesy of Le Meridien Delfina Facebook Page
Le Méridien Delfina Santa Monica is a bright and airymodern boutiquehotel with Californian inspired decor, a heated outdoor pooljust blocks away from the shoreline. Russell Wooten is the Executive Chef of onsite restaurant, Longitudes.
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Jamaican Jerk Caramel Corn
COURTESY OF CHEF RYAN DUTCH
QUEEN OF THE NIGHT AT THE PARAMOUNT HOTEL
A new kind of Caramel Corn. Photo courtesy of LFB Media Group
Ingredients
- 1 gallon popped corn
- 1 ½ cups brown sugar
- ¾ cup light Karo corn syrup
- ¾ cup unsalted butter
- 2 Tablespoons kosher salt
- ¾ teaspoon baking soda
- 2 Tablespoons (each) fresh rosemary, fresh thyme,fresh sage, all chopped
- 1 Tablespoon vanilla extract
- 1 Tablespoon paprika
- 1 Tablespoon (each) ground caraway andground allspice
- 4 cups peanuts
- 1 cup cocoa nibs
- 4 cups mini pretzels (optional)
Divide the popcorn between two greased roasting pans and keep warm in a 275F oven.Bring sugar, butter, and Karo to a boil over medium/high heat. Using a candy thermometer, cook the syrup to soft ball stage (235F). Remove from heat and mix in spices, herbs, extract, baking soda, and salt. Be careful, the mixture will bubble and steam.
Fold syrup through popcorn with a spatula, adding peanuts nuts and cocoa nibs. Bake 60-120 minutes at 275F, stirring every 20 minutes with a rubber spatula. Remove a small portion of the caramel corn and allow to cool to check if it is done — itshould be hard and crunchy, not chewy. Once cooked, spread the caramel corn out on a clean countertop or parchment-lined sheet pans. Add pretzels if using any, or omit to make this a gluten-free snack. Allow to cool completely before storing in Ziploc bags or Tupperware.
The grand entrance to the Paramount. Photo courtesy of the Paramount Hotel Facebook Page.
Located in New York’s bustling Theater District, The Paramount melds its historic charm with modern sophistication. Guests love to spend the night here with their famedpillow-top mattresses and down comforters, all wrapped in the finestEgyptian cotton sheets.You can also find Ryan Dutch’s Paramount Bar & Grill onsite, as well as a cafeand legendary bar the DiamondHorseshoe.
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Cranberry Flower co*cktail
COURTESY OF CHRIS SANTOS
THE STANTON SOCIAL
A treat for the holidays. Photo courtesy of LFB Media Group
Ingredients
- 16 oz. Hendricks gin
- ¼ bag of cranberries (~4 oz.)
- 8 oz. lemon juice
- 6 oz. simple syrup
- 8 teaspoons fresh cranberry compote (or 5 T concentrated cranberry juice)
Muddle ¼ bag of fresh cranberries in a large pitcher. Fill pitcher half way with ice and combine the muddle cranberries, Hendricks Gin, lemon juice, simple syrup and cranberry compote (or concentrated cranberry juice).
Stir vigorously and strain into martini/coupe glasses. Garnish with 2-3 fresh cranberries.
Strawberry Fields co*cktail
COURTESY OF CHRIS SANTOS
THE STANTON SOCIAL
A delicious take on co*cktails. Photo courtesy of LFB Media Group
Ingredients
- ½ lb. of strawberries, sliced in half and de-stemmed
- 12 oz. Grey Goose Citron
- 4 oz. simple syrup (equal parts water and sugar)
- 5 oz. fresh lime juice
- 1 bottle dry Riesling
Muddle ½ lb. of strawberries in large pitcher. Fill half way with ice. Combine Grey Goose Citron, simple syrup and lemon juice. Stir vigorously. Pour over fresh ice into each glass and top with 1 oz. of Riesling (or to taste) for added sweetness.
Tips:
- Once each pitcher is made, it will need to be continuously stirred every 5-7 minutes to ensure that the contents are kept in balance.
- To simplify this drink, or to limit its sweetness, you can eliminate the Riesling floater from each drink.
More foodie travel inspiration on trivago magazine:
Mouth-Watering Poutine Recipes For A Piece Of Canada At Home
Secret And Mouth-Watering Margarita Recipes From Mexican Hotels
The Eggs And Benny Guide To Los Angeles
