Coconut Cocktails At Capella Ixtapa

May 8, 2013 by Leave a Comment
Coconut Cocktails

Mexico is among top producers of coconut in the world, and I am grateful Ixtapa is rich with them! The abundance of coconuts means our chefs and bar staff are always finding creative ways to incorporate them.

While I love all the amazing meals and desserts our Executive Chef Alexander Branch and Pastry Chef Marcelo Vega Rios prepare throughout the coconut season, I cannot live without refreshing coconut water. It helps keep me hydrated during hot summer days, and you can enjoy them as a refreshing cocktail as well.

Coconut Cocktails

Paloma likes to prepare coconut cocktails for our guests and her favorite is the Coco Loco. I got the recipe for those of you who share my love of coconuts and have to try it for yourself!

Coco Loco
0.5 Oz. Matusalem Rum
0.5 Oz. Absolut Vodka
0.5 Oz. Tanqueray Gin
0.5 Oz. Don Julio ReposadoTequila 1.0 Oz. Lime Juice
0.5 Oz. Simple Syrup
6 Leaves Fresh Peppermint
1 Cup Ice Cubes

Combine ingredients in a cocktail shaker, and shake vigorously. For a fun presentation, remove the top of a coconut and pour the Coco Loco in. Remember to serve your coconut cocktails with a straw!

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The Older Fashioned Cocktail At The Rye Bar

May 6, 2013 by Leave a Comment
The Rye Bar

Are you a fan of Rye Whiskey cocktails?  I have a confession:  I wasn’t always.  But that has all changed!  Capella Washington, D.C., Georgetown’s The Rye Bar has helped to change my opinion by introducing me to a series of specialty rye cocktails, each prepared with one of their featured Rye Whiskey’s and each with its own flavor profile.

The Rye Bar

The Older Fashioned Cocktail recipe features a striking and smooth Kentucky Straight Rye Whiskey, which has a slightly spicy, yet lighter rye flavor and a long luxurious finish.  This sophisticated Rye combined with the dense and velvety Pedro Hidalgo is truly an explosion of flavor.   The Pedro has hints of raisins, figs and honey which work perfectly with the addition of muddled Luxardo Cherries and oranges.  I was surprised by the complexity of flavors and really enjoyed the sophistication of the drink.

I decided to let you in on the secret of this cocktail.  In fact, I joined forces with staff from The Rye Bar to create a video tutorial with all the steps needed to create the Older Fashioned Cocktail.  Let me know what you think on Twitter!  Tweet me @CapellaDC #TheRyeBar.

Recipe:
1 shot Kentucky Straight Rye Whiskey
½ ounce Lustau Pedro Ximenez
2 Luxardo Cherries
2 Oranges Slices

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Chicken And Lobster Ravioli At The Knolls

April 12, 2013 by Leave a Comment
Chicken And Lobster Ravioli

Starting the first of April, The Knolls got a brand new menu, specially designed by our new Executive Chef, David Senia. It has been very exciting to have Chef Senia on the team, not just because of his vast years of experience that he brings to the kitchen but also his friendly and cheerful personality which brings much life to the kitchen at The Knolls.

Part of the exciting tasks leading up to a new menu launch is the tastings and food shows. Watching the chefs at work skillfully plating each dish is almost like watching a work of art come to life. Next up is the tasting of the food. One of the signatures on the new menu is the Chicken and Lobster Ravioli.  This is a unique dish because it is served with a light citrus sauce, giving it a mildly tangy flavor, which perfectly complements the savory elements.

And what better way to celebrate the new menu than with the recipe for Chicken and Lobster Ravioli?  Now admittedly, this recipe is a bit labor intensive.  So if it is too much for you, then please stop by The Knolls and allow our chefs to prepare it for you!

Chicken And Lobster RavioliIngredients:

Ravioli-
700g  Lobster
700g  Foie gras
500g  Celeriac
300g  Chicken breast
1tbs  Olive oil
White pepper & salt (to taste)
50g  Chicken stock
100g  Ready-made Pasta dough

Ragout-
100g  Shallots
1  Lemon skin
1  Orange skin
1  Tomatoes
100g  Olive oil

Method:

For The Ravioli-
-Remove the lobster from the shell, keeping the head and the shells
-Blend the lobster, foie gras and chicken breast in a food processor until smooth
-Add in the olive oil and mix well. Season with salt & pepper
-Roll out pasta dough and make ravioli with the lobster and chicken stuffing
-Keep refrigerated until needed

For The Ragout-
-Dice the shallots and tomatoes
-Cut the orange and lemon skins into fine slices and blanche in water to remove the bitterness
-Combine shallots, tomatoes, orange and lemon skin, with the olive oil and mix well

For The Sauce-
-Roast the lobster shells in a pan until fragrant
-Add in the chicken stock and reduce until it begins to thicken
-Add a touch of cream and season with salt & pepper
-Strain and keep aside until needed

To Serve-
-Blanche the readymade ravioli in a salted boiling water for about 2 or 3 minutes until cooked
-Add the cooked ravioli into the sauce and braise, until the sauce coats the ravioli
-Divide the ravioli into pasta plates and pour the sauce over
-Drizzle the ragout on top

 

Voila!  Enjoy this beautiful Chicken and Lobster Ravioli!

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Fish Soup At Breidenbacher Hof

January 25, 2013 by Leave a Comment
Fish Soup

It has been exceptionally wintery in Germany over the past few weeks.  With the chill in the air, I recently decided to have a cozy lunch in Breidenbacher Hof’s Brasserie “1806”.  On the hunt for a dish that would warm me up, I asked our chef for a recommendation.  The answer surprised me, “You have to try the Fish Soup!  It is hot and delicious, but not heavy.  The perfect balance!”  Initially I was skeptical, but having never been disappointed by a meal at Brasserie “1806”, I agreed.

The fish soup ended up being wonderful.  The aroma was beautiful and it had a full flavor without weighing me down.  And, as is the case with all of my favorite dishes, I was able to secure the recipe to share with you!

Fish Soup

Fish soup – 4 portions

Ingredients:
1L Water
10g Salt
1g Saffron
24 Mussels
200g Salmon
200g Codfish
200g Turbot
3 Potatoes
1 Fennel Bulb
4 Green Onions
8 Bok Choy leaves
3 Tomatoes
Optional:  Additional fresh herbs, such as basil or parsley.

Directions:
Begin by dicing the potatoes, fennel, green onions and tomatoes.  The slice the bok choy into thin strips.

Next, create a stock by combining the water, salt and saffron in a soup pot.  Bring to a boil and then add the potatoes and fennel, cooking until for tender.  Then lower to a simmer.  The saffron will impart a beautiful color on the potatoes.

In a pan, heat olive oil.  Add the mussels and cook for about 30 seconds.  Add a few strands of saffron and continue cooking for another 30 seconds.

Deglaze the pan with the stock that you previously prepared.  (The aroma is amazing!)

Add the bok choy and spring onions and continue cooking until the mussels begin to open.

While waiting for the mussels to open, sauté the different fish filets in a separate pan until golden.

In the final step, add the tomato to the soup. Now is also the time to add the optional herbs (I’d advise you to do soJ).

Pour the soup in a platter and arrange the fish filets as in the picture.

 

If you ask me, the fish soup looks and tastes fantastic!  Your guests will love it! To complete the meal, serve with a slice of fresh bread and aioli.

Bon appétit!

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Fischsuppe Im Breidenbacher Hof

January 25, 2013 by Leave a Comment
Fish Soup

Die letzten Wochen waren richtig winterlich – so auch in Düsseldorf. Um mich ein wenig aufzuwärmen, habe ich mich bei meinem letzten Besuch in unserer Brasserie „1806“ für eine wärmende Suppe entschieden. Also habe ich unseren Küchenchef nach seiner Empfehlung gefragt. Die Antwort hat mich überrascht, „Du musst unbedingt die Fischsuppe probieren! Sie ist lecker und leicht.“ Genau das, was ich brauchte. Obwohl ich erst skeptisch war, habe ich sie bestellt, da ich bisher noch nie von einer Empfehlung in unserer Brasserie „1806“ enttäuscht wurde.

Letztendlich war ich von der Fischsuppe begeistert. Vom Geschmack her war sie zwar kräftig, aber in keinster Weise beschwerend. Und wie bei all meinen Lieblingsgerichten, habe ich mir das Rezept organisiert, um es mit Euch zu teilen.

Fish Soup

Fischsuppe – für 4 Portionen

Zutaten:
1L Wasser
10g Salz
1g Safran
24 Miesmuscheln
200g Lachsfilet
200g Kabeljaufilet
200g Steinbuttfilet
3 Kartoffeln
1 Fenchel
4 Stangen Frühlingslauch
8 Blätter Pak Choi
3 Tomaten
Nach Belieben: Einige Kräuter wie Petersilie oder Basilikum.

Zubereitung:
Zunächst müsst ihr den Fenchel in kleine Stücke und die Kartoffeln in ca. 1cm breite Stifte schneiden. Schneidet den Pak Choi in schmale Streifen, die Tomaten in kleine Würfel und den Frühlingslauch in feine Ringe.

Dann einen Sud aus 1l Wasser, 10g Salz und 1g Safran herstellen und den Fenchel und die Kartoffeln darin kochen, bis alles gar ist. Der Safran gibt dem Gemüse eine tolle Farbe.

In einer tiefen Pfanne erhitzt ihr jetzt etwas Olivenöl und bratet die Miesmuscheln mit ein wenig Safran ca. 30 Sekunden scharf an.

Nun übergießt ihr die Muscheln mit dem Sud, den ihr eben hergestellt habt. (Glaubt mir, es duftet fantastisch!)

Fügt den Pak Choi und den Frühlingslauch hinzu und lasst alles so lange köcheln, bis die Muscheln sich öffnen.

In der Zwischenzeit könnt ihr schon einmal die Fischfilets in einer separaten Pfanne anbraten, bis sie eine schöne goldbraune Farbe bekommen.

Zuletzt noch die Tomatenwürfel beifügen und die frischen Kräuter, wenn ihr möchtet (ich rate es euchJ). Fertig!

Gebt die Suppe in einen tiefen Teller und richtet die Fischfilets wie auf dem Foto an.

Ich finde die Suppe sieht so fantastisch aus und schmeckt auch so. Eure Gäste werden sie lieben!

Kleiner Tipp: Rundet das Gericht mit einer Scheibe geröstetem Brot und Aioli ab.

 

Guten Appetit!

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Detoxing Tip: Cocoa Tea

January 9, 2013 by Leave a Comment
Cocoa Tea

Happy New Year from Capella Ixtapa!  How was your holiday season?  I have to admit, mine was fabulous!  But after enjoying the holidays surrounded with my family and dear ones, savoring many of our traditional dishes at home and at the resort, I think it is time for a thorough detox inside and out.  Fortunately, Alex Branch, Executive Chef has offered to share his favorite detoxing tip: Cocoa Tea!

To help detox our body after a holiday season, Alex recommends enjoying a Cocoa Tea.  Besides it’s amazing smell, this delicious tea is filled with antioxidants.  Cocoa is rich in magnesium, zinc, iron, potassium, and vitamins A, B1, B2, B3, C and E.  Cocoa can increase the level of serotonin, which can contribute our feelings of wellness and happiness.  It is a slight antidepressant and stimulant similar to the body’s own dopamine and adrenaline.  Cocoa can even help to keep blood pressure low.

Cocoa Tea

Cocoa Tea Recipe

Ingredients:
2 Tbsp            Ground Cocoa Beans
2 pieces         Clove
1 stick            Cinnamon
2 oz                Vanilla Extract
4 pieces         Black Peppercorns
4 oz                Ginger
12 oz              Water

Method:
Heat water to a boil, add cocoa beans and boil for 5 minutes.  Then turn off heat and add remaining ingredients.  Allow mixture to steep for 8 minutes, pass through a sieve into a mug.  Serve hot.

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