Holiday Recipes from Hidden Doorways

December 9, 2020 by Hidden Doorways


 

Festive Dining at The Lodge and Spa at Brush Creek Luxury Ranch

 

 

Happy Holidays from our Hidden Doorways team to yours!

 

We asked a few of our clients to share their most festive creations that include favorite cocktails, decadent desserts and savory stuffings. We hope that you enjoy this recipe sampler and create holiday memories with your loved ones this holiday season with a toast to an outstanding 2021.

 

Pumpkin Custard Tart by Brush Creek Luxury Ranch Collection

 

How To Make The Ginger Bread Dough

 

What You’ll Need:

  • 180 gr of butter
  • 180 gr of brown sugar
  • 213 gr of corn syrup
  • 75 gr of whole milk
  • 1 pinch of salt
  • 498 gr of bread flour
  • 1 tbsp. of baking soda
  • 8.5 gr of ground cinnamon
  • 4 gr of ground cloves
  • 4 gr of ground ginger
  • 4 gr of ground nutmeg

 

Equipment:

  • Stand mixer
  • Paddle attachment
  • Scale
  • Scraper

 

The Method:

  • Place the first three ingredients in a mixer with the paddle attachment, mix for 8 minutes. Then add the milk.
  • Gradually add the remaining ingredients and continue mixing to form a soft, smooth and elastic texture.
  • Remove from mixer wrap into cling wrap set aside for 12 hours before use.
  • Roll out dough into prepared pie pan and blind bake at 350*F until golden brown.

 

How To Make The Pumpkin Filling

 

What You’ll Need:

  • 512 gr of pumpkin puree (canned or prepare your own)
  • 3 large eggs
  • 4.2 gr of vanilla extract
  • 64 gr of brown sugar
  • 128 gr of granulated sugar
  • 8 gr of ground cinnamon
  • 5 gr of ground ginger
  • 8 gr of ground nutmeg
  • 4 gr of ground cloves
  • 3 gr of salt
  • 96 gr of whole milk
  • 128 gr of heavy cream
  • 64 gr of maple syrup

 

Equipment:

  • Mixing bowl
  • Hand whisk
  • Digital scale
  • Scraper

 

The Method:

  • Preheat oven to 425*F
  • Whisk pumpkin, sugars, vanilla and eggs together.
  • Mix in the remaining ingredients, whisk until smooth.
  • Pour into crust. Bake for 25 minutes.
  • Reduce oven temperature to 350*F and continue baking 20 to 30 minutes or until cake tester inserted 1 inch from crust comes out clean. Cool.

 

How To Make The Goat Cheese Terrine Layer

 

What You’ll Need:

  • 250 gr of chevre (room temperature)
  • 113 gr of cream cheese (room temperature)
  • 150 gr of double cream
  • 6 sheet of gelatin (bloomed) silver
  • 200 gr of granulated sugar
  • 10 gr of dark rum
  • 10 gr of lemon zest
  • 10 gr of vanilla bean extract

 

Equipment:

  • Stand mixer
  • Whisk attachment
  • Scale
  • Scraper

 

The Method:

  • Whisk together chevre, cream cheese and sugar.
  • Bloom gelatin
  • Over double boiler bring double cream up and add hot gelatin and incorporate together completely
  • Add the remaining ingredients then mix together with the cheese mixture
  • Pour over pumpkin pie and set in the refrigerator for 24 hours.
  • After chilling overnight, portion accordingly, garnish and serve.

Pumpkin Spice Eggnog by Heckfield Place

 

What You’ll Need:

  • 50 ml of Home Made Pumpkin Rum
  • 50 ml of Home Made Pumpkin Spice Creamer
  • 25 ml of Home Made Conker Coffee Liquor

 

The Method:

  • Ice: Cubed
  • Garnish: Gingerbread crumb rim
  • Mix all of the ingredients in a shaker and shake well.
  • Froth the cream and float to the top.

 

How To Serve:

  • Glass: Rocks
  • Method: Hard Shake

Turmeric Jingle by Heckfield Place

 

What You’ll Need:

  • 25 ml of homemade chamomile gin
  • 25 ml of homemade lemon and cardoon bitter liqueur
  • 4 dashes homemade turmeric bitters
  • 25 ml of Lillet

 

The Method:

  • Mix all the ingredients in mixing glass and stir.
  • Pour over cubed ice and garnish.

 

How To Serve:

  • Glass: Rocks
  • Method: Stirred
  • Ice: Cubed ice
  • Garnish: Homemade spiced tuile

Cherry Moon by Heckfield Place

 

What You’ll Need:

  • 60 ml of house made sour cherry spirit
  • 2  dashes of house made Lapsang Souchong bitters
  • 15 ml of lemon juice
  • 15 ml of lime juice
  • 1 egg white

 

The Method:

  • Glass: Moon Tumbler
  • Method: Shake
  • Ice: Cubed ice
  • Garnish: Sour Cherry Sugar
  • Mix all the ingredients in shaker and wet shake then dry shake.
  • Pour over cubed ice and stencil on logo.

Bacon Apple Manhattan by Malibu Beach Inn

 

What You’ll Need:

  • Bacon washed bourbon
  • Carpano Antica Vermouth Rosso
  • Roasted apples
  • Candied bacon
  • Tasting Notes: orchard fruit & charred bacon

 

The Method:

  • Slice apples and soak in sugar mixture for 10 minutes (Brown sugar, white sugar, lemon juice, ginger, ground cloves, and apple juice).
  • Toss apples to coat completely.
  • Remove from mixture and grill apples until sear marks appear.
  • Return apples to original preserve juice.
  • Pour 2 ounces of Bacon Washed Bourbon into a glass with ice.
  • Stir in 1 ounce of Carpano Antica Vermouth.
  • Add both the candied bacon and grilled apple for garnish.

Grenada Christmas Cocktail by Silversands

 

What You’ll Need:

 

The Method:

  • Add all of the ingredients in a shaking tin and shake with ice.
  • Double strain into a rocks glass.
  • Garnish with glazed ginger and a sprinkle of nutmeg.

 

Grenadian Style Turkey Stuffing and Side by Silversands

 

What You’ll Need:

  • Sourdough bread (1 pound)
  • 8 tbsp. butter, plus more for baking dish
  • 1 large onion, diced; 4 stalks celery, thinly sliced
  • 2 cloves garlic, minced; 1 oz freshly chopped parsley
  • 3 sprigs fresh thyme leaves
  • ½ oz turmeric; Pinch of nutmeg; Pinch of cinnamon
  • 8 oz small pumpkin dice (blanched); Salt and black pepper
  • 4 liquid oz chicken stock
  • 2 large eggs, beaten

 

The Method:

  • The day before:  slice bread into 1/4″ cubes and leave out overnight to dry out.
  • Preheat oven to 350º and butter a large baking dish. In a large pan over medium heat, melt butter. Add onion and celery and cook until soft, stir in garlic, parsley, turmeric, nutmeg, cinnamon, blanched pumpkin, thyme, and cook 1 minute more on low heat.
  • Season with salt and pepper.
  • Place bread in a large bowl and add mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season with salt and pepper and toss until completely coated.
  • Transfer mixture to your prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15-20 minutes more.
  • This mixture can also be used to stuff the turkey.

A splash of smokey warmth for the festive season.

 

What You’ll Need:

  • 60 ml of Bulleit Bourbon Whiskey Apaki Fat Washed
  • 25 ml of Helios Sweet Wine from the Liatiko grape

 

The Method:

  • Add all ingredients into shaker, fill with ice, shake for 10 seconds.
  • Serve in frosted Coupette glass straight up.

 

How To Serve:

  • Glass: Nick & Nora
  • Garnish: Pickled Sun-Dried Grapes

 

How To Make The Bulleit Bourbon Whiskey Apaki Fat Washed

 

What You’ll Need:

  • 700 ml of Bulleit Bourbon Whiskey
  • 150 gr of sauteed apaki or any smoked pork 150 gr
  • 1 pinch of black garlic

 

The Method:

  • Put all ingredients together in a vacuum bag and boil for 2 hours at 60⁰C.
  • Freeze for 24 hours. Then strain through fine strainer or paper coffee filter.

 

How To Make The Helios Sweet Wine from Liatiko

 

What You’ll Need:

  • 700 ml of sweet wine 700 ml
  • 15 gr of rosemary
  • 2 gr of salt
  • 75 gr of sugar

 

The Method:

  • Put the following ingredients together in a vacuum bag: sweet wine, 15 gr of rosemary, 2 gr of salt and 75 gr of sugar and boil for 1 hour 60⁰C.
  • Then strain through fine strainer or paper coffee filter.

Highball Gimlet “Cretan Edition” by Daios Cove Luxury Resorts & Villas

Give the gift of sunshine in a glass with this refreshing favorite.

 

What You’ll Need:

  • 50 ml of Tanqueray No. Ten London Dry Gin
  • 25 ml of Cretan Greens Cordial
  • Grapefruit Soda

 

The Method:

  • Add Tanqueray and Cretan Greens Cordial into shaker, fill with ice, shake for 10 seconds and serve in a collins glass.
  • Fill with ice and top up with grapefruit soda.

 

How to Serve:

  • Glass: Collins
  • Garnish: Olive

 

How to Make The Cretan Greens Cordial

 

What You’ll Need:

  • 1,400 ml of sugar 1400 ml
  • 1 1/2 big bunch of dried lemon verbena
  • 15 gr of fennel seed
  • 10-15 gr of fresh rosemary
  • 38 gr (1,000 ml) of lemon juice

 

The Method:

  • Boil the Cretan greens with 1 liter of water. In this boiled water, add the dried lemon verbena, fennel seed and rosemary and bring to the boil.
  • Add sugar until it dissolves for 30min.
  • Then strain through fine strainer or paper coffee filter.
  • Then add 38 gr of lemon juice.

Chocolate Mousse Yule Log by The Brando

In this log desert, The Brando’s Pastry Chef highlights the Polynesian flavors combining coconut and Aito, a tree that grows in Polynesian lands.

 

Preparing The Coconut Mouse: 

 

What You’ll Need: 

  • 16 oz of coconut purée
  • 5 egg yolks
  • 1/2 cup of sugar
  • 2 tbsp. of gelatin
  • 16 oz of mascarpone
  • 2 cups of cream

 

The Method:

  • Cook the coconut puree, the yolks and the sugar as a custard. Once at 82 ° C / 179˚ F, stop cooking and add the gelatin. Whip the cream and the mascarpone together.
  • Once the mixture is well-assembled, add the coconut custard. Mix with a spatula.
  • Let mixture cool to 28˚ C / 82˚ F.

 

How To Make The Creamy Chocolate With Aito

 

What You’ll Need:

  • 2 cups of liquid cream
  • 2 cups of milk
  • 8 egg yolks
  • 1/2 cup of sugar
  • 15 oz of 70% chocolate
  • 6 oz of a piece of Aito bark (this may be substituted with a powdered pine bark, available online or in a natural food store).

 

The Method:

  • Bring the cream to a boil with the milk and infuse the pieces of Aito bark. Leave to infuse for 1 hour.
  • Pass the milk and the cream through a Chinese cheesecloth then weigh again, add what is missing in cream and milk (for example if 1/4 cup is missing, is missing, add 1/8 cup of each).
  • Then make a custard with the yolk and sugar (cooking at 82 ° C / 179˚ F)
  • Pour the custard mixture over the chocolate, then emulsify using a spatula then a hand blender.
  • You will use part of this mixture as filling for the yule log and the remainder to create the shavings.

 

How To Make The Cacao Cookie (Sponge)

 

What You’ll Need:

  • 2 oz cacao powder
  • 5 egg yolks
  • 5 egg whites
  • 3/4 cups of caster sugar
  • 2 tbsp. of corn starch

 

The Method:

  • Start by weighing all the ingredients.
  • Beat the whites until stiff with an electric mixer, then add the sugar a little bit at a time.
  • When a meringue has formed, fold in the egg yolks using a spatula.
  • Still with the spatula, add the cacao powder and corn starch, blending the ingredients without collapsing the egg whites. Spread the mixture on a baking sheet lined with baking paper.
  • Bake at 180 ° C / 350˚ F for 10 minutes.

 

Forming The Log:

  • Let the biscuit cool until it can be handled. Using a pastry bag, pipe a line or two of the chocolate cremeux along the edge of the biscuit closest to you. Gently begin rolling the sponge until the cremeux is completely wrapped up.
  • Set aside a small amount of the coconut mousse for the top of the yule log. Spread the coconut mousse over the remaining sponge, then finish rolling it to form the log. Spread the reserved mousse on top of the log, then put it in the refrigerator to set.
  • Once set, decorate the log with chocolate bark shavings.

 

Garnish With Chocolate Shavings:

  • Spread the reserved 70% chocolate mass in a thin layer on a sheet of guitar paper. Use a gutter cut in half to help you achieve the shape of bark. After the chocolate sets, break it off of the paper.

 

Mashed Sweet Potatoes With Streusel Topping by Dora Karanikas, Hidden Doorways

 

What You’ll Need For the Potatoes:

  • 5 pounds sweet potatoes, any type will do but my favorite are the Japanese Murasaki Sweet Potatoes that you can find at Trader Joe’s, they are less sweet and have more of a roasted chestnut flavor.
  • ¾ stick of unsalted butter
  • Salt and pepper to taste

 

What You’ll Need For the Streusel Topping:

  • 3/4 cup all-purpose flour
  • 3/4 cup (packed) light brown sugar
  • 1 stick unsalted butter, softened

 

The Method:

  • Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole.
  • Wash, peel and cut sweet potatoes into 1.5 roughly 1.5 inch pieces and steam about 25 minutes or until soft. The smaller the pieces the faster they will cook.
  • Transfer steamed potatoes to a large bowl and add ¾ stick of butter. Cover for 5 minutes until the butter has melted.
  • Mash potatoes with a hand masher and add salt and pepper to taste.
  • Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
  • Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips or use a pastry blender to combine until blended and crumbly. Set aside.
  • Sprinkle streusel over potatoes. (you can also double the amount of streusel and add a layer in between the potatoes if you like).
  • Bake uncovered until golden brown, about 40 minutes. Let stand 5 minutes before serving for the streusel to crisp up.

 

Contact Details:

Email: mail@hiddendoorways.com

 

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