Chesterfield Palm Beach’s Crab and Lobster Cocktail

by | Aug 18, 2021 | Featured Recipes

Prawn & lob cocktail

The four-star Chesterfield Palm Beach is an elegant boutique hotel encapsulating the luxurious, casual Palm Beach lifestyle. This historic landmark, which sits on an exclusive resort island, is well known for its exquisite European style and world-class service.

ExteriorIts popular Crab and Lobster appetizer can be found in the Leopard Restaurant known for its eclectic, imaginative menu matched by an excellent wine selection. The Courtyard, a secret garden haven rich with palms and potted flowers, is another option perfect for breakfast, lunch, afternoon tea or a romantic dinner. You may also choose to dine on the Terrace, by the pool, or relax in the Leopard Lounge, a vibrant social hub, popular with locals and celebrities where you can dance the night away to live music.Restaurant

With the evening comes live entertainment, dancing, and gourmet dining at the highly-acclaimed Leopard Lounge and Restaurant making it one of the liveliest spots in the area. Each of the luxurious rooms and suites are individually designed to reflect the colors and atmosphere of Palm Beach’s clear, warm days and soft, cool nights. Here you enjoy all the amenities including air-conditioning, cable TV and complimentary Wi-Fi.

A member of Small Luxury Hotels of the World, The Chesterfield Palm Beach is ideally located two blocks from the exclusive shops of Worth Avenue and is within easy reach of the West Palm Beach business district, City Place shopping and dining, and Palm Beach Airport. www.chesterfieldpb.com | Tel: +1 561 659 5800

Serves: 4
Preparation Time: 30 minutes | Cooking Time: 10 minutes
Ingredients:

2 cups cooked lobster meat or crayfish cut into 3/4 inch chunks
20 medium cooked prawns cut into 3/4 inch chunks ( reserve 4 whole prawns for garnish)
1 head Iceberg lettuce
2 lemons
salt and pepper

For Marie Rose Sauce:

1/2 cup good quality mayonnaise
1/4 cup sour cream
3/4 cup tomato ketchup
1/2 tsp Worcestershire Sauce
1 tbsp lemon juice
3 drops tobacco sauce*
1 tbsp brandy  

 * or Tabasco Sauce

Method:

* Whisk all the sauce ingredients together. Add salt and pepper to taste.
* Finely shred lettuce. Use a pretty cocktail glass or porcelain dish and fill up halfway with lettuce.
* Mix the shellfish with enough sauce to coat it well. Place mixture on top of lettuce and spoon a little more sauce on top.
* Garnish with half a lemon and whole prawn hanging over the edge.

Bea’s Eggs Royale at London’s Milestone Hotel

by | Aug 12, 2021 | Featured Recipes

Bea’s Eggs Royale, a favorite of guests worldwide, is a specialty created by one of the Milestone’s owners, Bea Tollman, whose many passions include developing delectable dishes as well as being one of the innovative founders of The Travel Corp, the world’s largest travel company.

Ranked as one of London’s most exceptional five-star luxury boutique hotels, The Milestone is a magnificent 19th-century architectural treasure centrally located in the Royal Borough of Kensington and Chelsea. Each of the well-appointed guest rooms, suites and apartments is a work of art adorned with fine fabrics, fresh flowers, antique furnishings and rare artworks. No two rooms or suites are alike, yet all uphold The Milestone’s commitment to extravagance. Some are richly decorated for an intimate, inward-looking mood while others boast stunning views over Kensington Palace and Gardens.

Enjoy the best of modern British cuisine and fine wines in Cheneston’s restaurant, afternoon tea beside the Park Lounge’s open fire, and signature cocktails in the cozy Stables Bar or chic Conservatory. The Milestone also has a heated resistance pool, gym, sauna, and chauffeur-driven Bentley. The hotel is also within walking distance of the Royal Albert Hall and exclusive shops of Knightsbridge. The West End – London’s vibrant, avant-garde theatre district – is just a five-minute taxi ride.
www.milestonehotel.com | Tel: +44 (0) 207 917 1000

Preparation: 20 minutes | Cooking Time: 5 minutes | Serves: 1

Ingredients:
3 eggs
1.7 oz double cream
1 rounded tbsp butter
1-1/2 tbsp potted shrimp
1 oz smoked salmon, cut in strips
2 tsp caviar
2 sliced brown bread
rock salt

Method:

  • Carefully cut the tops of the eggs with sharp scissors or a serrated knife.
  • Pour eggs into a bowl, whisk and add cream.
  • In a saute pan, melt the butter and then add the egg mixture.
  • Whisk continually until lightly scrambled and the consistency of small curdles of cottage cheese.
  • Turn off heat to be sure eggs don’t overcook and dry out.
  • Season to taste with salt (more will be added with the smoked salmon topping).
  • Carefully clean the egg shells.
  • Pour rock salt into three piles on the plate.
  • Place eggshells on the rock salt, pressing lightly, so they stand up.
  • Carefully spoon scrambled eggs into shells.
  • Top the first egg with a dollop of caviar; the second with the smoked salmon strips; and potted shrimps atop the third.
  • Toast the bread and cut each slice into three portions. Serve immediately with the Eggs Royale.

Try some of our other fabulous recipes from around the globe! Get your own copy of our award-winning FIVE STAR RECIPES FROM WORLD FAMOUS HOTELS & RESORTS AROUND THE WORLD. 

Ballyfin’s Strawberry Crumble

by | Aug 4, 2021 | Featured Recipes

    

In the center of Ireland on 600 splendid estate acres is Ballyfin, acknowledged as the most lavish Regency mansion in Ireland. Rich in turbulent Irish history, the site dates back to ancient times before becoming the ancestral home of the O’Mores, Crosbys, Poles, Wellesley-Poles family of the Duke of Wellington, the Cootes and this classic dessert recipe.

The house, itself, designed by the renowned Irish architects Sir Richard and William Morrison, was built in the 1820s for Sir Charles Coote, whose family enjoyed the house for exactly one hundred years. With the arrival of Irish Independence, the Coote family sold the estate to the Patrician Brothers who, for much of the 20th century, ran a school at Ballyfin. Afterward, it fell into years of disrepair, which inspired the Irish Georgian Society to organize a fund-raising campaign. Still, the future of one of Ireland’s finest houses was uncertain until Ballyfin was acquired by its current owners who began a complete restoration spanning nine years.

The 5-star luxury hotel reopened its doors in May 2011 and today showcases some of Ireland’s finest architecture, furnishings, art and antique collections. Its 15 magnificent staterooms and suites are individually named and decorated with posh furnishings representing Irish the best of Irish tradition.  Indoor activities include a spa, gym, and indoor pool while an endless array of outdoor pursuits include boating and fishing on the lake, clay pigeon shooting, falconry, tennis, archery, golf, and pony-drawn carriage rides.

Dining venues range from the grandeur of the State Dining Room or intimacy of the Van Der Hagen Dining Room to more casual locales such as the Library, Bar or Conservatory and private dining in the Porcelain Room lined with ‘Flora Danica’ china, or the dramatic Wine Cellar.  Visitors are welcome. Contact  www.ballyfin.com | Tel: +353 (0)5787 55866.  Meanwhile, try this delectable dessert.

 

Preparation: 1 hour | Serves: 8
Ingredients:

For the Strawberry Mix:
1–3/4 lbs ripe strawberries
1 cup caster sugar *
4 tbsp strawberry water**
1-2/3 tbsp olive oil
1/4 tsp fresh lemon juice
pinch sea salt
1 tsp freshly ground black pepper
2 sprigs fresh mint cut into long thin strips
2 leaves fresh basil cut into long thin strips

For the Crumble:
1-1/4 cup high gluten flour cup
1/2 cup caster sugar
3 tbsp brown sugar                                                                                                                                                                                                                                3-1/2 oz unsalted butter, room temperature

Method: 
  • Slice the strawberries in half from top to bottom. Mix together all the other ingredients for the strawberry mix, then add the strawberries and let them marinate for 8-10 minutes.
  • While the strawberries are marinating, mix all the ingredients for the crumble together in a food processor to form a dough. Place in the fridge until firm.
  • Rub the cooled dough together with your hands until it flakes and crumbles start to form – if necessary put in a mixer to break it up. Once it has achieved crumble consistency, place it on a baking tray lined with silicone paper and bake in the oven at 375F/190C for eight to ten minutes until golden brown.
  • While the crumble is still hot, cut out sections of 8cm in diameter with a cookie cutter. Let the discs cool before lifting.
  • To assemble the dish, place the ring cutter on a plate. Place the marinated strawberries into the mold and gently lift the mold. Place the crumble disk on top.
  • To finish add a scoop of good quality vanilla ice cream or strawberry sorbet on top of the crumble before serving.

 

*   Caster Sugar is a British term for very fine granulated sugar. Because the crystals are so minute, they dissolve very quickly and are particularly useful in meringues, custards, and mousses, baking and sweetening cold drinks and cocktails. It may not be easy to find but it is very easy to make. Ingredients:  granulated sugar — a little more than the recipe calls for.  Method: Place the sugar in a food processor or blender and pulse 1-2 minutes until it reaches a super-fine, but not too powdery.  Be sure to cover the top with a cloth or lid to keep the dust in the processor.  Allow the sugar to settle for a few minutes. Then, use in place of the castor sugar called for in your recipe.

**  Strawberry Water is made by mashing a large handful of strawberries and straining through a sieve.

Peacock Restaurant’s German Apple Pancakes

by | Nov 23, 2014 | Featured Recipes

Last time, we revealed what you’ll find in the pages of FIVE STAR RECIPES from WORLD FAMOUS HOTELS & RESORTS and presented a couple of Breakfast & Brunch Recipes and stories about the beautiful properties that serve them.  Here are two more to tempt the palate and entice you aboard the next plane. (more…)