We are all currently experiencing the effects of Social Distancing and Travel Deprivation but during this time most of us have become the best home chefs that we never thought we could be. While you're home, we thought we would help you with some new recipes from the best boutique hotels from across the world.
Guatemalan Rice Pudding
Hailing from Casa Palopo / Lake Atitlan, Guatemala
Chef Marcela Jongezoon of luxury boutique hotel Casa Palopó in Lake Atitlan, Guatemala shares a favorite guest - and family! - rice pudding recipe from her home in Guatemala City. (Fun fact, the recipe has been passed down from her grandmother and has a special place in her heart.) In addition to overseeing the culinary program at Casa Palopó and operating a dynamic local food hall concept, La Esquina, in Guatemala’s capital city and the charming city of Antigua, Marcela is a mom of two little ones, who enjoy being home, and in her own kitchen, with her family of foodies.
Ingredients: - 4 cups of water - 1/2 cup white rice - 1 cinnamon stick - 2 cloves - 4 tsp sugar - 1 can evaporated milk - 1 can condensed milk
Bring the water, cinnamon stick and cloves to a boil for about 20 minutes.
To prepare the caramel, remove the wrapper from the can of condensed milk and place the can in a pressure cooker with water for 45 minutes. If you don’t have a pressure cooker, you can boil in a regular pot of water for 4 hours. (You can do this ahead of time.)
Add the rice to boiling cinnamon water and cook for another 15 to 20 minutes. Then add evaporated milk and sugar for cook another 20 minutes.
Pour a tablespoon or two of caramel into a dessert bowl. Scoop in the rice putting and more caramel on top, Garnish with fresh mint and enjoy.
Sweet Corn Bisque
Hailing from: Marriott Cancun Collection
Marriott Cancun Collection may be home to 10 international restaurants ranging from Thai and American to Southwestern and Italian, but the complex’s locally inspired dishes are some of the guests’ favorite. Among them is the sweet corn bisque, a rich fusion of Yucatan flavors with fresh herbs and spices that come together in a creamy bisque that can be enjoyed all year round.
10 oz sweet corn kernels
8oz heavy cream
8 oz milk
4 oz white wine
1 oz turmeric
1 oz cumin seed
1 oz coriander seed, ground
3 oz carrot, diced
3 oz celery, diced
3 oz yellow onion, diced
2 oz garlic, chopped
10 oz chicken stock
1 oz red chili oil
2 oz honey
1 oz brown sugar
1.5 oz apple cider vinegar
2 oz cilantro
3 oz sour cream
Salt and pepper
Sauté the vegetables until the onion is translucent.
Deglaze with white wine and reduce by half
Add heavy cream, chicken stock, coriander and cumin seeds, and turmeric.
Blend until smooth and season with salt and pepper, strain through cheesecloth.
Garnish with sour cream, red chili oil, sautéed corn kernels and cilantro leaves.
Hailing from: Hotel Rangá
Chef: Daníel Jón Ómarsson Skyr, a yogurt-like dairy product, has been a staple in the Icelandic diet for over 1,000 years. While Icelanders categorize skyr as a cheese, it can be found in a variety of ways on menus throughout the country, from breakfast to this dessert served at Restaurant Ranga, Hotel Ranga's restaurant with views of the East Ranga river, volcanoes, and sometimes, the Northern Lights. Ingredients for skyr:
1 lb plain yogurt (recommended: Siggi’s brand)
1 ¾ oz icing sugar
⅔ cup heavy cream
½ cup oats
2 tbsp honey
Place all the ingredients in a bowl, whip together until the skyr becomes light and fluffy, set aside.
Mix together half a cup of oats with two tablespoons of honey, bake in the oven at 200 degrees until the oats turn brown.
Ingredients For blueberry coulis:
17 oz blueberries
3 ½ oz sugar
3 ½ oz water
Place all of the ingredients in a small saucepan. Bring to a gentle simmer over medium-low heat, simmer for 10 min, set aside and let cool. After it cools, pour it into a blender for smoother consistency if preferred.
Place the whipped skyr in a glass bowl, drizzle the blueberry sauce on top of the mousse. Sprinkle with oats, and garnish with blueberries and raspberries.
Tortillini in Chicken Stock
Hailing from: Chef Silvia Grossi at Il Salviatino in Fiesole, Italy
Chef Silvia Grossi was born in Modena, where her childhood was full of all kinds of traditional dishes of her region — Lasagne, Tortellini, Maccheroni al ragout, Tagliatelle, Zampone, Cotechino. Her favorite recipe is Tortellini in Brodo di Cappone, a tortellini cooked in capon (or chicken) stock, which she learned when she was just 5 years old alongside her grandmother. Today Grossi oversees the culinary program at Il Salviatino, where traditional Tuscan staples meet bright flavors inspired by the onsite organic garden.
Tortellini in capon (or chicken) stock PASTA FOR TORTELLINI
7 ounces of white flour
2 whole eggs
Pinch of salt
Mix all the ingredients together to form a dough and rest in the fridge covered for two hours.
FOR THE TORTELLINI FILLING
5 oz minced pork meat
3 tbsp of Parmigiano Reggiano
1 tbs of bread crumb toasted
2 oz mortadella finely minced
2 oz Parma ham finely minced
1 egg yolk
Salt, pepper and nutmeg
Cook the pork in a pan with olive oil, salt and pepper. Let it cool in a colander to eliminate the liquid that will be formed. Mix in a bowl with the rest of the ingredients.
CAPON STOCK (OR CHICKEN)
1 Capon (or whole chicken) - about 2 lbs
3.5 oz celery chopped
3.5 oz carrots chopped
2 white onions cut in half
Water, salt and bay leaves
Cut the capon or chicken into four large pieces. In a big pot, put all the ingredients together and boil slowly for four to five hours.
TO MAKE THE TORTELLINI:
Remove the pasta dough from the refrigerator. Stretch the dough really fine and cut in squares of about 1x1 inch.
Put in the centre some filling. Fold into a triangle, being careful to seal the edges well, then turn the first corner until you catch the other. Push to close.
When the tortellini are ready and the stock too, boil them for 3 to 4 minutes.
Add just a sprinkle of Parmesan Cheese and our plate is ready.
Tip: You can use the meat of the chicken for a salad.
Piña Colada French Toast
Hailing from: Caribe Hilton
Known as the birthplace of the piña colada, Caribe Hilton continues to pay homage to its rich history and local culture with unique twists on the famed cocktail including four modern variations of the classic tropical drink and a delicious piña colada inspired french toast topped with caramelized pineapple chunks and a drizzle of cream of coconut. Pair it with a classic piña colada and picture yourself laying beachside at the Caribe Hilton.
Sliced sobao bread 1" each, 3 slices
1 tsp granulated sugar
1 tsp ground cinnamon
2 large eggs
¼ cup of milk
Dash of vanilla
Caramelized pineapple chunks
Warm maple syrup
2 tbsp clarified butter
Cream of coconut
Mix sugar, cinnamon and set aside in a small bowl
Whisk together eggs, milk, vanilla, and pour into a shallow container
Cut bread lengthwise and dip into egg mixture. Fry slices in butter until golden brown, then flip to the other side
Top with cinnamon & sugar mix
Add caramelized pineapple and toasted coconut, then finish with a drizzle of cream of coconut
Serve with maple syrup on the side and pair with a classic (or virgin) Piña Colada if you’re bold enough...the drink was invented at Caribe Hilton, after all!
Jerk Beef Tenderloin
Hailing from: Couples Resorts in Jamaica on behalf of Chef Stefan Spath
The adults-only all-inclusive Couples Resorts in Jamaica takes guests' taste buds on a culinary journey within unlimited gourmet dining options on property during their Caribbean beachfront getaway. The chefs use fresh and locally sourced ingredients to help guests savor authentic tropical island flavors in their contemporary restaurants. Chef Stefan’s jerk beef tenderloin creatively combines bold flavors and spices to create a spicy island dish.
6 oz. beef medallions
2 tbsp Jerk Seasoning
2 tbsp olive oil
1 small onion, finely diced
2 tbsp scallion, chopped
2 garlic cloves, minced
1 sprig fresh thyme
1 tbsp butter
1 cup beef stock
1/2 cup dry red wine
1 tsp cornstarch
Place beef into a Ziplock bag with jerk seasoning. Coat beef in seasoning and place in the fridge to marinate overnight or for at least 4 hours.
After marinating, warm olive oil in a large skillet on high heat
Once the oil is hot, sear beef on each side for 1 minute or until brown and remove from heat.
In a separate pot, add onion, scallion, garlic and thyme and butter and saute for 2 minutes
Add beef stock and red wine and bring to a boil, add cornstarch to thicken as desired
Pour sauce over beef and enjoy while hot.
Lionfish Ceviche with Mango and Lime
Hailing from: Jade Mountain
This stunning St. Lucian escape known for its 3-walled guest ‘sanctuaries’ that feature touches like en-suite infinity pools and private butler service is a foodie’s dream. From organic farm tours and cooking lessons to spear-to-table lionfish hunting experiences and pop-up events featuring celebrity chefs, culinary aficionados are encouraged to indulge while living life in style at this one-of-a-kind resort.
1 pound lionfish *lionfish can be substituted for any fresh, mild, white fish!
1 tbsp kosher salt
1 ¼ cup freshly squeezed lime juice
1 cup white vinegar
2 medium jalapenos (minced)
1 large sweet red pepper (julienned)
1 large firm mango (finely julienned)
1 medium red onion (shaved)
1 tsp minced garlic
½ tbsp freshly ground black pepper
¼ tsp crushed red chili flakes
¼ cup extra virgin olive oil
½ cup freshly picked cilantro leaves
Cut lionfish into short, thin, julienned pieces. Place in a stainless steel bowl and season with 2 teaspoons of salt.
Pour lemon and lime juice over fish, cover, and refrigerate for half an hour
Drain citrus juices using a colander. Pour the vinegar over the fish while tossing lightly
Using a large bowl, add jalapenos, peppers, mango, onion, garlic, salt, pepper, and chili flakes. Toss lightly and cover with olive oil. Cover and refrigerate to let set for at least half-hour.
Add cilantro and mix well before serving