Are you still planning your big holiday meal? The Chase Park Plaza Royal Sonesta St. Louis, Royal Sonesta Houston, and Royal Sonesta Boston are here to help! If you know Sonesta Hotels, you know that #foodisart to us, and these recipes are tried and true favorites.
In St. Louis, Executive Chef Gunter Weber works with his talented team to create some of the most delicious dining experiences in town. Royal Sonesta Houston’s Table One was recently featured in a Travel Channel roundup of places you must eat in Texas, so you know their recipe is one that will wow your guests.
In Boston, Executive Pastry Chef Christina Allen Flores creates sweet works of art with her team in a dedicated pastry kitchen where S’mores are made from scratch and fresh muffins, cookies, cakes, and more are made daily for the hotel’s various outlets and events. You can trust that their recipes will wow your guests during the holiday season!
Braised Lamb Shanks with Mushroom and Goat Cheese Polenta from Chase Park Plaza
2 Lamb Shanks- about 2.5-3lbs each
1 large yellow onion- chopped
3 large carrots- peeled and chopped
4 stalks celery- chopped
15 cloves garlic
1 T Black Peppercorns
6 sprigs rosemary
10 sprigs thyme
1 bottle red wine
2 qts beef stock- or enough to cover shanks- preferably homemade
Heavily season the lamb shanks with salt and sear on all sides in heavy bottom pot such as a cast iron Dutch oven. Once good and seared remove shanks and add veggies cook down and get some good color on them. Deglaze with red wine and allow it to reduce by half. Add stock and the rest of the ingredients, bring to boil then add shanks back in. Cover with lid and bake in 350 oven for 2 1/2 – 3 hours or until very tender and falling off the bone.
Bonus Step- Once braised remove shanks and set aside. Strain out veggies and reduce the braising liquid until it’s thickened and syrupy.
Mushroom and Goat Cheese Polenta
1 Cup Polenta
5 Cups Milk
¼ lb Butter
8 oz Goat Cheese
1 Cup mixed mushrooms- chopped
Chop your mushroom mix and saute to remove some of the moisture. Meanwhile heat your milk to simmering then add your polenta. Stir to combine and stir often until cooked is thickened. Once cooked add in butter, mushroom mix, and goat cheese. Season with salt and pepper to taste.
Cajun Smoked Prime Rib from Royal Sonesta Houston
Serves 10-15 people
1x Prime Rib Roast (10-12 lbs)
3 tbsp Dijon mustard
4 bunches rosemary chopped
5 cloves garlic minced
Your favorite Cajun spice blend
Salt and pepper
Preheat your smoker to 200 degrees. Season the prime rib with salt and pepper generously. Mix Dijon, rosemary and garlic together and slather all over the prime rib. Coat the entire roast with Cajun spice. Smoke until the internal temperature reaches 120 degrees. This should take about three hours. More or less depending on the size of the roast. Remove from the smoker and let rest, cover with foil and restore 30 minutes. Preheat smoker to 550 degrees and put roast back in for 7-10 minutes or until golden brown. Slice and serve!
Photo credit: Brian Samuels Photography
Chocolate Peppermint Bark Whoopee Pies from Royal Sonesta Boston
Makes 10 large
Vegetable Shortening ½ c.
Sugar 1 c.
Milk ½ c.
Lemon juice 1 ½ tsp.
Vanilla extract 1 ½ tsp.
AP flour 2 c.
Cocoa powder ½ c.
Salt ½ tsp.
Water, hot ½ c.
Baking soda 1 tsp.
Cream shortening and sugar until fluffy. Add eggs, blend until taken in. Combine milk and lemon juice, add to egg mix, add vanilla and blend well. Combine flour, cocoa and salt, add into creamed mix, blend well. Stir together hot water and baking soda, add last. Blend. Drop by medium ice cream scoop full onto parchment lined sheetpan. Bake 350 degrees, 12 – 15 min.
Egg whites, pasteurized ¾ c.
Sugar 1 c. 3 TBSP.
Butter, softened 1 #
Mint extract 1/8 tsp.
Candy canes, crushed ¼ c. + some for sides.
In heavy bottomed pot over medium heat whisk egg whites and sugar continuously, until egg sugar mixture becomes very hot to the touch.
Remove from heat and place in Kitchen aid mixer with whip. Whip on high speed until it thickens, becomes very white and has cooled. Reduce speed to medium low and slowly add softened butter, allowing for each addition to be taken in. Add extract and crushed candy cane, blend. Fill piping bag, pipe onto cookie, top with another cookie. Gently press crushed candy cane into sides of whoopee pie onto buttercream. Chill.
Categories: Food is Art