Here in Part 2 of a two-part series, we share some favorite recipes from ALHI Members, from family recipes like Omni Amelia Island Resort’s Food and Beverage Director Daven Wardynski’s grandmother’s candy cane cookies to Florentines from The Langham London. Read Part 1.
Omni Amelia Island Resort
Grandma Wardynski’s Candy Cane Cookies
Omni Amelia Island Resort’s Food and Beverage Director Daven Wardynski has shared his grandmother’s candy cane cookie recipe with our resort guests each year during the holidays.
1 cup shortening
1 cup powdered sugar
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 tsp salt
1/2 tsp red food coloring
1. Heat oven to 375°F.
2. Mix shortening, sugar, egg and vanilla.
3. In a separate bowl, mix flour and salt.
4. Combine both mixtures.
5. Divide dough in half and add red food coloring to one half of the dough.
6. Roll each color dough on lightly floured board into 4-inch strips.
7. Place dough side by side and twist.
8. Place onto an un-greased backing sheet and curve the tops of the twisted dough to resemble a candy cane.
9. Bake for 9 minutes.
10.Cool completely.
Omni Amelia Island Resort
Vieques-Style Arepas
This is Omni Amelia Island Resort’s Executive Chef Omar Collazo’s grandmother’s recipe for her Vieques-style arepas. Vieques is a very small island off the coast of Puerto Rico where Collazo’s grandmother grew up. She made them for every family gathering, and she always eyeballed the recipe and never failed.
Chef Omar was lucky enough to make these with her while writing down every ingredient and step. While it isn’t a traditional holiday recipe, it’s always a staple at Chef Collazo’s holiday family gatherings.
2 cups all-purpose flour
2 tsp baking powder
¼ cup cold bacon fat, or coconut oil
½ cup warm water (90-110° F)
1 TBSP salt
2 cups canola oil
1. Combine flour and baking powder in a large bowl.
2. Add bacon fat and mix until flakey.
3. Salt your warm water like the ocean (water must be between 90-110°F).
4. Add warm water to flour and fat and work the dough by hand until evenly distributed, about 5 to 7 minutes.
5. Place dough in a bowl with light plastic wrap directly on dough; let rest for 30 minutes.
6. Pinch even portions and work into flat discs by pinching and turning the dough, about 2 ounces each. Use a bit of flour if needed.
7. Place discs onto greased parchment paper; let rest for 5 minutes.
8. Heat canola oil to about 325-350°F and fry arepas until golden brown and cooked through.
9. Finish immediately with kosher or maldon salt.
8. Enjoy as is or with a good portion of salted butter.
Portola Hotel and Spa
Chewy Pumpkin Spice & Molasses Cookies
Yield: 2 dozen
1/2 pound butter
3 cups sugar
2 eggs
1 TBSP white vinegar
3/4 cup molasses
3 1/3 cups flour
1 TBSP baking soda
1 TBSP pumpkin pie spice
1. Preheat oven to 325°F.
2. Beat together the butter and sugar until fluffy.
3. Add eggs and mix well.
4. Add in the molasses and vinegar, and stir until combined
5. In a separate bowl, sift flour and baking soda together, then stir in the pumpkin pie spice.
6. Add the flour mixture a small amount at a time to the wet mixture until everything is combined.
7. Use a 2 oz cookie scoop to drop balls onto a prepared baking sheet; sprinkle lightly with sugar.
8. Bake for 9 to 10 minutes.
9. Cool.
Siam Kempinski Hotel Bangkok
Champagne Strawberry Gugelhupf Recipe
Yield: 10 small Gugelhupfs
The Gugelhupf Times at Siam Kempinski Hotel Bangkok was reimagined earlier this year into an exciting celebratory edition to mark Kempinski’s 125th anniversary with a new flavor, Champagne Strawberry — a blend of Moët & Chandon Champagne and strawberry compote. Whether paired with a perfect cup of tea or coffee or complemented with a glass of Moët & Chandon, the Champagne Strawberry will leave a lasting impression and a craving for more.
2 large (125g) eggs
3/4 cup (160g) sugar
1 pinch of salt
1/3 cup (80g) Champagne
2/3 tsp (3g) baking powder
1 1/4 cups (135g) cake flour
2 TBSP (28g) grapeseed oil
2 2/3 TBSP (40g) butter
gold flakes
Glaze
2/3 cup (150g) neutral glaze
1 1/2 TBSP (30g) Champagne
Strawberry Gel
1/2 cup (100g) strawberry purée
2 1/3 tsp (30g) sugar
1/8 tsp (2g) agar-agar powder
2 3/4 tsp (40g) water
Gugelhupfs
1. Preheat the oven to 350°F.
2. Whisk the eggs with the sugar until at the ribbon stage.
3. Slowly add the Champagne, then mix the flour baking powder.
4. Finally, add the melted butter and oil at room temperature.
5. Pipe the dough into the mould (1/4 cup or 50 g for small Gugelhupf) and bake for 15–18 minutes.
6. Once baked, take out of the mould and let cool.
Glaze
1. Bring the Champagne and neutral glaze to a boil.
2. Brush each Gugelhupf with the glaze, making sure to cover all parts.
Strawberry Gel
1. Mix all ingredients together in a saucepan, then bring to the boil.
2. Let it simmer for a minute over a medium heat.
3. Cool it down and put in a chiller for a few hours.
4. Put the gel into a blender (can be hand blender) and mix until you get a smooth gel.
5. Pipe into the middle of the Gugelhupf and decorate with gold flakes.
Terranea Resort
Holiday Poached Pear Pecan Pumpkin Tart
Yield: 4 servings
A celebrated autumn dessert layering a citrus scented pecan pastry crust and pumpkin frangipane with port wine poached pears. The recipe is courtesy of Executive Pastry Chef Pierino Jermonti.
3 medium Bosc pears (peeled, cored and cut in half)
3 cups tawny port wine
1/4 cup white sugar
1 cinnamon stick
2 bay leaves
1 tsp pink peppercorn
One orange peel
Crust
2 1/2 cups all-purpose flour
1 TBSP white sugar
1 tsp salt
1 cup unsalted cold butter, diced
1 tsp vanilla extract
Zest of one orange
2 1/2 cups pecans, toasted
Filling
3/4 cup white sugar + 2 TBSP
1 TBSP brown sugar
1 TBSP cornstarch
2 tsp cinnamon
3/4 tsp ginger
1/4 tsp salt
2 cups pumpkin puree
3/4 cup heavy cream
1/2 cup sour cream
3 eggs
Blueberry Sauce
2 cups fresh blueberries
1/3 cup water
1/4 cup white sugar
2 TBSP lemon juice
1 1/2 TBSP cornstarch (corn flour) mixed with 2 TBSP water
Pears
1. Place the wine, sugar and cinnamon stick, bay leaves and orange peel in a medium saucepan.
2. Bring to a boil, and then reduce the heat to medium low, stirring until the sugar has dissolved.
3. Add in the pears.
4. Cut out a piece of parchment paper that fits the diameter of the pan and place on top of the pears.
5. Allow the pears to simmer over medium high heat for about 15 minutes, until the pears are tender when pricked.
6. Turn off the heat and allow the pears to cool in the pan.
7. Transfer to a container with the syrup for up to four days.
8. Hours before serving, discard the wine liquid and thinly slice the pears. Place on paper towels to remove excess of the liquid.
Crust
1. Preheat oven to 350°F.
2. In a food processor, mix together the flour, sugar and salt.
3. Add the butter and pulse until the butter is mixed in.
4. Add the toasted pecans, orange zest and vanilla extract
5. Transfer to a table and start to knead all the loose bits together.
6. Divide the dough into 4 portions and wrap each in plastic wrap into a nice tight disk. TIP: You can make this ahead of time, and leave it in the fridge for about a week and in the freezer (in a freezer bag) for a few months.
7. When ready to bake the pie, roll the dough out to about 1/4 inch thickness.
8. Transfer to 3/4 inch tart shells and trim around the edge evenly.
9. Pop in the freezer for about 15 minutes to set the butter after you’ve been handling it.
10.Line the crust with foil and load it up with pie weights (i.e. beans, or rice).
11.Bake for about 10 minutes. Remove the foil and bake the crust again until a light brown, about 10 more minutes. Reduce the oven temperature to 325°F.
Filling
1. Whisk together the sugar, corn starch, spices and salt.
2. Add in the pumpkin, heavy cream, sour cream and eggs.
3. Fill the half-baked pie shell and bake at 325°F until the filling puffs slightly around the edges and the center is almost set, about 30 minutes.
4. Allow to cool completely on a rack before transferring to a fridge.
Blueberry Sauce
1. Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat.
2. Bring to a boil; lower heat and gently simmer.
3. Combine the cornstarch with extra water until dissolved and stir it into the blueberries.
4. Continue to simmer while stirring occasionally, until the sauce begins to thicken and coats the back of a metal spoon.
Assemble
1. When ready to serve, sprinkle with sugar.
2. Using a blow torch, lightly caramelize the sugar until golden brown.
3. Top the tart with the fans of pear.
4. Serve with blueberry sauce and micro herbs like basil.
The Apurva Kempinski Bali
Bali Gold Yule Log
Mousse
3 cups (750g) milk
8 egg yolks
6 1/3 cups (1500g) whipping cream
8 pieces gelatin
Salted Caramel
2 2/3 cups (540g) sugar
1 1/2 cups (335g) butter
1 3/4 cups (400g) whipping cream
1 2/3 cups (400g) milk
1/2 TBSP (8g) salt
4 3/4 cups (800g) caramel
Jaconde Sponge
16 (500g) egg whites
5 1/3 cups (510g) almond flour
2 1/2 cups (510g) sugar + 1/3 cup
15 eggs
1 1/4 cups (150g) flour
1/2 cup (100g) butter, melted
Assembly
Jaconde Sponge
1. In a medium bowl, mix egg, icing sugar and almond powder.
2. In a separate bowl, make an egg meringue consisting of egg white and sugar.
3. Mix both batter in a large bowl, and slowly add dry ingredients.
4. Add butter on the final mixing process.
5. Pour batter evenly into prepared pans and bake for 15 minutes at 170°C or until a toothpick inserted into the centre comes out clean.
6. Allow the cakes to cool in the pan until the pans are cool enough to touch, and then carefully, remove them from the pans and allow them to cool completely on a cooling rack.
Coffee Crème Brule
1. Heat up the milk together with cream and coffee until lukewarm
2. Mix in sugar and egg yolk
3. Pour evenly into the mould and bake in a 90°C oven for about 60 minutes.
Salted Caramel
1. Heat water and white sugar in the low heat to create perfect caramel syrup.
2. Add glucose, heavy cream, and milk into the caramel while still putting it in the low heat.
3. Prepare a bowl of Chocolate, and pour the caramel mixture into the bowl. Mix until the chocolate melted evenly by the heat from the caramel.
4. Add salt and butter to the mixture.
5. Hand blender the mixture until mixed evenly.
6. Pour the mixture into the mould and put it in the freezer.
Bali Cuvee Valrhona Mousse
1. Boil the milk in the low heat and put in egg yolk step by step.
2. Prepare Valrhona chocolate in a separate bowl.
3. Pour the warm milk mixture into the bowl and slowly hand blend until evenly melted.
4. Add gelatine.
5. Add soft whipped cream for final touch and hand blend until evenly smooth.
The Langham, London
To celebrate the Festive Season and alleviate the pressure around Christmas dinner preparations, Sauce, The Langham London’s cookery school, will put a festive spin on all of it classes from mid-November onwards.
For those wishing to spoil their loved ones with home-made treats, Sauce will introduce a fun filled half day class focused on great festive recipes the likes of torrone, florentines, shortbread and chutney. We have shared the recipe of Florentines from our Festive Edibles Class: https://saucebylangham.com/product/classes/master-classes/festive-edible-gifts-class/
This December will also see the return of the hugely popular children’s Gingerbread class. In this educating but mostly fun class, kids will be able to put their cookery and creative skills to the test and learn how to make gingerbread from scratch.
Florentines
Yield: 10
2/3 cup (50g) flaked almonds
3 TBSP (30g) glace cherries, roughly chopped
1/4 cup (35g) blanched pistachios, roughly chopped
1 TBSP (15g) unsalted butter
1/4 cup (45g) caster sugar
2 1/2 TBSP (15g) buckwheat flour
1/3 cup (75g) double cream
2/3 cup (100g) dark chocolate
1. Pre-heat the oven to 350°F (180°C).
2. Melt the butter and sugar together in a small pan. It may start to look crystallized, but keep cooking until the sugar has dissolved and the mixture is smooth.
3. Add the buckwheat flour to the pan and mix to form a thick paste and cook out for another 30 seconds or so.
4. Remove the pan from the heat and start to gradually add in the double cream, beating well after each addition to avoid clumping.
5. Once you have a smooth mix, begin stirring through the chopped cherries and nuts so they are all evenly coated in the batter.
6. Divide the mixture into portions on a lined baking tray, space the Florentines well apart to avoid them spreading.
7. Cook for 12 to 14 minutes. The center should be set and the edges slightly caramelized.
8. Leave to cool completely on a wire rack.
9. To finish, melt the dark chocolate in a bain-marie, or water bath over gentle simmer.
10. Once smooth, use a pastry brush to paint the bottoms of the Florentines with the chocolate.
11. Leave to set again before serving.
Yours Truly
Mercy Me Savory Picarones
1/2 candy roasted squash, diced into large chunks
1 1/2 sweet potatoes, diced into large chunks
1 Spanish onion, julienned
1/2 bunch fresh thyme
10 garlic cloves, smashed
1 cup blended oil
1 cup water
2 tbsp Aji Amarillo Paste
1 TBSP ground black pepper
2 tsp (10g) yeast
1 TBSP sugar
1 1/2 cups warm water
1 TBSP salt
Aji Coconut Crunch Topping
2 cups coconut flakes
3 TBSP panela
1/2 tsp ground cumin
1/2 tsp aji amarillo, ground
2 TBSP blended oil
2 TBSP salt
Panela Glaze
14 ou Panela
1/3 cup water
1 orange, halved
6 whole cloves
6 cloves garlic, smashed
1/2 bunch thyme
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1 tsp royal cinnamon
1. Add first set of ingredients in a hotel pan with plastic wrap and foil and put in oven at 35% steam and 325°F for 1 1/2 hours, or until tender.
2. Remove thyme and blend with second set of ingredients and add salt to taste.
3. Let cool until lukewarm.
4. In a small bowl combine yeast, sugar and water together; whisk until combine and let yeast activate for 5 minutes.
5. In a large bowl, add flour and fold in squash puree.
6. Add yeast mixture; mix until combined.
7. Let rest for 30 minutes.
8. Punch dough down and let rest for another 30 minutes.
9. Put dough in piping bags and pipe into fryer baskets at 350°F.
10.Flip doughnut and let fry on other side. Take out when a little more than golden. Make sure the center is cooked all the way through.
11.Place on sheet trays and put in freezer.
Aji Coconut Crunch Topping
Mix all ingredients together.
1. Place on sheet tray lined with parchment paper and bake at 325°F for 4 minutes.
2. Mix and place in back in oven for another 3 minutes.
Panela Glaze
Combine all ingredients in a pot and cook on low.
Reduce until liquid is a syrup.
Kempinski Hotel San Lawrenz
Torta Tal Marmurat
A sweet pastry crust filled with a mixture of ground almonds, candied orange peel, cinnamon, chocolate and biskutelli, or local biscuits — they are wonderful eaten any time of year and enjoyed with a hot drink.
While you can pick them up in any supermarket or confectionary, they are incredibly easy to make. Impress your friends and family with an authentic taste of Malta, regardless of where you are.
Pastry
1 2/3 cup (200g) plain flour
1/2 cup (100g) butter
Zest of one lemon
1 egg yolk
Pinch of salt
Filling
2/3 cup (125g) pure ground almonds (Lamb Brand)
3/4 cup (100g) sponge crumbs
1/2 cup (50g) candied orange peel
1 TBSP orange marmalade + 2 extra spoons
1/3 cup (60g) caster sugar
Zest and juice of an orange
1 heaped TBSP cocoa powder
Ground cinnamon and cloves
1 egg
Frosting
Dark chocolate melted in bain-marie and poured over to have a shiny glaze and extra crisp texture.
Instructions
1. Rub in all the dry ingredients with the butter
2. Bind the egg yolk and enough milk into a soft dough.
3. Line 1.5 x 4.75 inch party tarts and brush them with extra marmalade.
4. Combine all ingredients to make the filling and divide between the tarts.
5. Bake in a moderate oven at 350°F.
6. To make the frosting, melt all the ingredients together in a bain-marie, or heated water bath.
7. Spread the chocolate frosting over the tarts and decorate with the royal icing and cherries.