Tip De Desintoxicación: Té De Cacao

January 9, 2013 by Leave a Comment
Cocoa Tea

Feliz Año Nuevo de parte de Capella Ixtapa!  ¿Cómo estuvo tu temporada de celebraciones? Tengo que admitir, ¡la mía estuvo fabulosa! Pero después de disfrutar estas celebraciones rodeada de familia, y seres queridos, saboreando muchos de los platillos tradicionales en casa y en el resort, creo que es hora de una profunda desintoxicación interna y externa. Afortunadamente, Alex Branch, nuestro Chef Ejecutivo nos ha ofrecido compartir su secreto favorito para desintoxicar: ¡Té de cacao!

Para ayudar a desintoxicar nuestro cuerpo después de la temporada navideña, Alex recomienda disfrutar un té de cacao. Además de su maravilloso olor, este delicioso té está lleno de antioxidantes. El cacao es rico en magnesio, zinc, hierro, potasio y vitaminas A, B1, B2, B3, C y E. El cacao incrementa los niveles de serotonina, la cual contribuye a nuestro sentimiento de bienestar y felicidad. Es también antidepresivo y un estimulante similar a la propia dopamina y adrenalina del cuerpo humano. El cacao puede incluso auxiliar a mantener baja la presión sanguínea.

Cocoa Tea

Receta para Té de Cacao

Ingredientes:

2 cucharaditas         Granos de Cacao molidos
2 piezas                     Clavo
1 ramita                     Canela
2 onzas                      Extracto de Vainilla
4 piezas                     Granos de Pimienta Negra
4 onzas                      Jengibre
12 onzas                   Agua

Preparación:
Calentar agua hasta hervir, añadir los granos de cacao y hervir por 5 minutos. Apagar el fuego y añadir el resto de los ingredientes. Dejar reposar la mezcla durante 8 minutos, servir en una taza colándolo a través de un tamiz o filtro. Sírvase caliente.

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English Christmas Fruit Cake

November 28, 2012 by Leave a Comment
Christmas Fruit Cake

Christmas is only a month away!  Can you believe how quickly the year went by?  And now the shopping, decorating and planning for the holidays has begun.  By the way – and I think I’ve said this before – I absolutely love this time of the year!  One major reason is my passion for baking Christmas treats.

Usually, I start mid-November with the first round of cookies and cakes to get into the seasonal mood.  It is just great to have your loved ones around you on a wintery afternoon with a warm cup of tea, coffee or hot chocolate in your hands.

The ideas for my baking adventures reflect a collection of different sources: newspapers, magazines, family recipe books… it’s an endless list!  But of course, I also retrieve my inspirations from our very own Chefs here at Breidenbacher Hof.  And this Christmas season I discovered a cake which I HAD to share with you, because it is so simple, so classic and absolutely delicious.

It is an English Christmas Fruit Cake recipe of our Pastry Chef Marc Witzsche and is perfect for the holidays.

English Christmas Fruit Cake:

Ingredients:

250g Raisins
250 Currants
140g Candied lemon peel
110g Dried cranberries
125g Dried apricots
110g Dried cherries
250g Butter
200g Sugar
2 Tbsp Honey
4 Eggs
250g Flour
1 Tbsp baking powder
1 tsp gingerbread spice mix
60ml rum

Directions:
-  Soak the fruits in rum. Place the butter, sugar and honey in a bowl and whip them until a foamy texture is achieved.
-  Beat in the eggs one by one.  Then blend in the fruits carefully.
-  Add the remaining ingredients and stir until the dough is smooth.
-  Place it in a greased baking dish and bake it for about 45 minutes at 180°C.

 

I hope you enjoy it!

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The Natsu Cocktail at Breidenbacher Hof

October 26, 2012 by Leave a Comment
Natsu Cocktail at Breidenbacher Hof

As I’ve mentioned, Düsseldorf is home to a large Japanese population.  Actually, with about 8000 people it is one of the largest Japanese communities outside Japan!  The influence is seen in the Japanese Garden, annual festivals and schools.

And of course, such a strong cultural presence also impacts the city’s cuisine.  I am not just talking about all the small and fine Japanese restaurants we have in town. But here at Breidenbacher Hof our Capella Bar team is also swayed by the Japanese influence.  Recently they took part in a nationwide bartender project called “7 Samurai Bar Chefs,” a collaboration of seven bartenders spread all over Germany and even Switzerland who created exciting cocktails made of traditional Japanese ingredients, sake and sochu.

I was very curious about the use of these ingredients and asked the team if I could give the cocktails a try.  Having only had hot sake, I was curious as to how it would translate to a cocktail.  My verdict: fantastic!  My favorite is definitely the Natsu Cocktail.  As always, I love to share my favorite recipes with you and this is no exception!

Natsu Cocktail

Ingredients:
2 pineapple slices
Grapefruit zest
4cl Yuzu sake liqueur
2cl Yuzu juice
1 dash chili vodka
1cl sugar syrup
Sparkling sake
Crushed ice

Garnish:
mint leaves
grapefruit zest

Directions:
Cut the pineapple slices into pieces and put them in a glass together with the grapefruit zest.  Muddle them slightly using a mortar or a spoon.  Then add the liqueur, juice, vodka and syrup.  Add crushed ice to the top of the glass and then the sparkling sake until the glass is filled. Garnish the glass with some mint leaves and grapefruit zest.

Let me know what you think!  Could the Natsu Cocktail become one of your favorites?

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Tarasca Soup

October 11, 2012 by Leave a Comment
Tarasca Soup (1)

The fall is coming slowly to Capella Ixtapa.  The nights are becoming crisper and a new harvest of local crops has our Executive Chef Gonzalo Rivera busy revamping the menu.  One of my favorite menu additions is the Tarasca Soup.

The soup has great bold chili flavor and earthy taste.  It is perfect for cool fall days—it will warm up the soul.  Below find the recipe and you can try it for yourself!

Ingredients:
700g               Cooked black beans, in their juice
300g               Roma tomato, roasted
2L                    Chicken or Vegetable broth
250g               Chopped and roasted white onion
50g                 Ancho chile, roasted and without seeds
150g               Pasilla chile, roasted and without seeds
1/4 bottle      Dark beer
100g              Garlic, chopped
5g                   Cumin, roasted and ground
5g                   Orégano, roasted and ground
15g                 Epazote, strips
10ml              Olive Oil

For garnish:
15g                  Cilantro, leaves and stem
30g                 Cotija Cheese
2                      Corn Tortillas (Fry and cut into crispy strips)
1                      Avocado
45g                 Sour Cream
Sea Salt to taste
Black Pepper to taste

Directions:

- Heat a soup pot over high heat and add the olive oil until smoking point.  Then add onion and garlic, lower to medium heat and cook for 10 minutes.  Add half of the oregano and half of the cumin and continue to cook for 1 minute.

- Immediately add tomato, chilies, beans, 5 cilantro stems and cook for 10 more minutes.  Season to taste with oregano and cumin.  Add chicken or vegetable broth. Cook for 25 minutes more on low and season with salt and pepper.

- Take off the fire and let it rest for 10 minutes.  Using an immersion blender, combine the soup until smooth.

- Serve in a deep warm bowl and add garnish.

Tip:  If you feel the soup is too spicy, add a little of sour cream! The soup should have a silky smooth texture.

Buen provecho!

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Sopa Tarasca

October 11, 2012 by Leave a Comment
Tarasca Soup (1)

El otoño llega lentamente a Capella Ixtapa.  Las noches se vuelven más frescas y una nueva cosecha de productos locales tiene a nuestro Chef Ejecutivo Gonzalo Rivera ocupado renovando el menú.  Una de mis favoritas dentro de las nuevas adhesiones al menú es la Sopa Tarasca.

La sopa tiene un fuerte sabor a chile y sabores a tierra.  Es perfecta para esas frías tardes de otoño -te calentará el alma.  Encuentra abajo la receta ¡para que la puedas preparar tu mismo!

Ingredientes:
700 gr.             Frijoles negros cocidos, en su jugo
300 gr.             Jitomate saladet, asado
2 lts.                Caldo de pollo o de verduras
250 gr.             Cebolla blanca asada, cortada en trozos
50 gr.               Chile ancho, tostado y sin semillas
1/4 botella        Cerveza negra modelo
150 gr.             Chile pasilla, tostado y sin semillas
100 gr.             Ajo, picado
5 gr.                 comino, tostado y molido
5 gr.                 orégano, tostado y molido
15 gr.               epazote, en tiras
10 ml.              aceite de olivo

Para la guarnición:
15 gr.               cilantro, hojas y tallo
30 gr.               queso cotija
100 gr.             tortillas de maíz (2 tortillas enteras fritas y 1 en tiras crujientes para guarnición)
30 gr.               sal de mar (al gusto)
15 gr.               pimienta negra entera
1 pza.              aguacate
45 gr.               crema ácida

Preparación:

- En una olla de acero inoxidable, a fuego alto agregue el aceite de olivo hasta punto de humo.  Posteriormente, añada la cebolla y el ajo, baje el fuego a medio y cocine por 10 minutos.

- Agregue la mitad del orégano al igual que el comino y cocine de nuevo por 1 minuto. Inmediatamente agregue el jitomate, chile pasilla, chile ancho, frijoles, 5 ramas de cilantro y cocine por 10 minutos más.  – Continúe sazonando a su gusto con el orégano y comino.  Incorpore el caldo de verduras o de pollo.  Cocine por 25 minutos más a fuego lento y sazone a su agrado con sal y pimienta.

- Retire del fuego y deje reposar por 10 minutos; a continuación licúe la sopa a velocidad alta por 2 minutos y pase el líquido por un colador fino.  Rectifique la sazón y ajuste a su gusto.

- En un plato hondo  y tibio, agregue la guarnición a su gusto y sirva la sopa.

Tip:  Si considera la sopa muy picante, agregue crema acida o queso crema a discreción, la sopa debe tener una textura sedosa.

Buen provecho!

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Breidenbacher Hof’s Vitello Tonnato

September 12, 2012 by Leave a Comment
Vitello Tonnato Recipe

If you are following Breidenbacher Hof, a Capella Hotel on Facebook you may have seen my post on one of the most recent creations from Chef Michael, Vitello Tonnato.  Now you may say that this dish is not a new invention.  BUT – as you might have noticed from previous recipes I’ve shared, our kitchen team is always aiming to put a little twist on their dishes.   So whatever you may know about Vitello Tonnato go-ahead and forget it and open your mind for our chefs’ special version!

For me, this is the perfect starter for a dinner event with friends and family, nothing complicated yet still a special treat, which your guests will highly appreciate.  Enjoy trying it out!

Vitello Tonnato (for 4 people) 

Ingredients:
200 g tuna fillet
200 g veal tartar
Crème fraîche
2 tsp of Italian seasoning
1 shallot
5 tomatoes
200 g flour
100 g butter
1 egg yolk
2 Tbsp of capers

Directions:

Preheat oven at 180 degrees Celsius.

Blanch the tomatoes; peel off the skin and dice.  Then peel and dice the shallot.  Sautee the shallot in a pot with a hint of olive oil until a golden color is reached.  Add the tomatoes and cook everything on low temperature until all liquid has evaporated.  Mix everything utilizing an immersion blender in order to get a very fine texture. Season the tomato puree with a salt and pepper to taste.

Combine the flour, butter, egg yolk and capers.  Mix until a dough texture is reached and distribute it on a lined baking tray.  Place the tray in the pre-heated oven and bake it for 10-15 minutes until a golden-brown color is reached.  Take it out of the oven and let it cool down a little bit, then hash it into a fine crumble.

Fry the veal Tartar and remove from heat and allow to cool.  Cut the Tartar into very small pieces and blend it with the Italian seasoning.  Add two tablespoons of crème fraîche (if necessary a little more) and blend all ingredients until a mousse-like texture is reached.  Season the mousse with some pepper and salt.

Sautee the tuna fillet on a high temperature just until the outside is crisped and the inside remains raw.  Cut the Tuna into thin slices and distribute them evenly on four plates. Top the fillets with a little bit of olive oil.

Lastly, place all other components on the plates.

 

Let me know how you like Breidenbacher Hof’s take on the Italian classic, Vitello Tonnato!

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