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The Hideaways Collection®: The Taste of Travel

View a slideshow of The Taste of Travel

Try your hand at these tempting recipes from our international partners in The Hideaways Collection. You may have to visit a specialty market for some of the listed ingredients. Good luck, and bon appétit!

Lemon Risotto - Caprese Ravioli - Yellow Pumpkin Soup with White Truffle Fondue and Crispy Spinach - Fava Beans Puree with Capers, Spring Onion, and Olive Oil - Lamb Cutlet with Artichoke and Wild Fennel - Wild boar “Ravioli” with Cedar Fruit, Pecorino Cheese, and Shamrock Herb - Raspberry Soda Mousse -

Capri Palace

Lemon Risotto

INGREDIENTS:
(Serves 20)

For the risotto:
1 kg rice acquerello
100 gr. extra virgin olive oil
50 gr. shallots
1 garlic clove
2 liters vegetable broth
300 gr. white wine
50 large prawns
1 lemon

For the lemon butter:
200 ml. lemon juice filtered
50 gr. white onion brunoise
1⁄2 garlic clove
20 gr. unsalted butter
2 bay leaves
10 grains black pepper
1 packet of saffron
1 sprig lemon thyme
2 lemons, zest only
200 gr. salted butter

For the bisque:
1 kg. shrimp heads
50 gr. olive oil
10 gr. brandy
3 gr. celery
3 gr. carrots
30 gr. shallots
1 garlic clove
400 ml. white wine
1000 ml. fish broth
1 star anise
10 grains white pepper
1 bunch of thyme
2 bunches of basil
1 bay leaf
2 tbs. tomato paste

PREPARATION:

For the risotto:
Sauté shallots and garlic in olive oil. Add the rice. Get a good toast without burning, with a little salt. Sprinkle with white wine and let evaporate. Continue cooking with vegetable broth. At the end of cooking, remove from heat and stir in lemon butter and grated lemon.
 
For the lemon butter:
-Sauté onions, garlic, bay leaves, pepper, and thyme in 40 grams of unsalted butter without coloring. Add saffron and sprinkle with lemon juice. Reduce to half of the juice and add grated rind of 2 lemons. Dissolve the rest of the butter at low temperature. Mix everything well with a whisk to pass the butter chinoise. Refrigerate.

For the carpaccio:
Clean the prawns and cut in half. Use 1 shrimp per serving and a half. Put between two sheets of baking paper and flatten shrimps to give a cylindrical form. Precise cut and store in refrigerator.

Serve with a marinated shrimp in the center of the plate. Cover the carpaccio with lemon rice. Complete with a tartare of red shrimp dumplings, the head of the shrimp fried, and the creamy bisque.


Caprese Ravioli

Sauce Ingredients
1 white onion
¼ cup olive oil
1 garlic clove
2 ¼ lbs. cherry tomatoes
1 small bunch basil
Salt

Preparation:
Brown the onion in a frying pan with the olive oil. Cut the garlic clove in two parts and add it to the onion and olive oil. Wash the tomatoes, cut in half, and add them to the pan. Wash the basil and place in the pan. Cook for 30 minutes. Taste the sauce and add salt (if needed).

Ravioli Ingredients
2 ½ cups water
7 cups flour
6 caciotta cheeses
6 eggs
Marjoram

Preparation:
Warm pot of water up to 175° F. Mix water and flour. Clean the caciotta cheeses by cutting off the skin (too salty). Grate the cheese, then mix with eggs and marjoram. Spread the batter and make the raviolis with the filling. Boil in hot water until they come up to the surface. Drain and stir them in a frying pan with the sauce. Place the ravioli in a dish and garnish with a fresh basil leaf.


Hotel Helvetia & Bristol

Yellow Pumpkin Soup with White Truffle Fondue and Crispy Spinach

(Serves 4)

Ingredients:

1 lb. yellow pumpkin                                   14 ounces fresh spinach
10 ounces white truffle                             ¾ cup milk
1 garlic clove                                                 2 cups water
½ onion                                                         2 tbs. butter
2 phyllo pastry sheets                                   2 tbs. flour
 Salt                                                              

Preparation:

For the soup:
Clean the yellow pumpkin, cut into cubes, gently fry onion and garlic together with the pumpkin. Add 2 cups water and boil for 20 minutes. Blend all and rest for 20 minutes.

For the spinach:
Sauté the spinach with oil and add salt. Overlap the spinach on the phyllo pastry forming small cylinders, bake for 1 minute at 250°F.

For the fondue:
Boil the milk with the garlic and sieve. Add butter and flour, whip all with an ice cube and the truffle, rest for 10 minutes.

For the presentation:
Whip the soup forming a cream, serve adding the truffle fondue and topping with the spinach phyllo pastries.


Vedema Resort

Fava Beans Puree with Capers, Spring Onion, and Olive Oil

INGREDIENTS:
(Serves 4)

250 gr. fava beans
1 onion
120 gr. olive oil
30 gr. capers
40 gr. spring onion
10 gr. sage

Preparation:
Wash the fava beans very well. Finely cut and dry the spring onions.

Cooking:
Boil 750 gr. water in a pot and add the fava beans. Remove the foam from the pot while fava beans are boiling. Add the onion and sage. Boil until fava beans thicken. Reduce the heat and continuously blend it, until it becomes a soft and velvety paste. Add salt, pepper, and the olive oil and blend.

Serving:
Serve on a plate and garnish with capers and spring onion.


Lamb Cutlet with Artichoke and Wild Fennel

INGREDIENTS:
(Serves 4)

1 kg. lamb cutlet
12 artichokes
1 onion
20 gr. garlic
80 gr. olive oil
100 ml. dry white wine
200 gr. chicken broth
50 gr. fennel
15 gr. garlic
50 gr. flour
Lemon juice from 3 lemons
150 ml. water

Preparation:
Clean the artichokes. Finely cut the onion, garlic, and fennel. Cut the lamb in portions.

Cooking:
In a bowl mix the flour, water, and lemon juice, then add the artichokes. Let the ingredients boil for 10 minutes, add the fennel, and take the pot off the fire. Season the lamb and bake in the oven for 15 minutes.

Serving:
Serve 3 artichokes on each plate, place the lamb on top of them, and drizzle with the sauce from artichokes.


L’Andana

Wild boar “Ravioli” with Cedar Fruit, Pecorino Cheese, and Shamrock Herb 

INGREDIENTS:

For the Pasta:
1 lt. egg yolk
2 kg Spadoni “oo” flour
50 gr. Semolina
50 gr. Andolio
4 gr. salt

For the stuffing:
3 kg shoulder of wild boar, finely chopped
200 gr. carrots
100 gr. celery
100 gr. white onion 
Zest of 5 lemons
2 brunches rosemary
Salt
Black pepper
4 sage leaves
Zest of 2 oranges
1 bottle red wine “Acquagiusta”
100 gr. chopped parsley
For the pecorino sauce:
1 lt double cream
500 gr. pecorino “Il Fiorino”

For the cedar fruit:
2 cedar
10 gr. cardamom
2 kg salt
1 kg sugar
5 lt. water 

PREPARATION:     
For the pasta:
Mix all ingredients and leave to rest for two hours.

For the ragout:
In a pan, add some olive oil and stir the meat for about 10 minutes. On the side, clean and wash the vegetables and cut them in a fine brunoise, add the vegetables to the meat, and leave to cook for about 5 minutes. Add the herbs and seasonings, deglaze with the red wine, and leave to evaporate, then add some chicken stock and the rest of the ingredients and leave to cook for about 5 hours.

As soon as cooked, drain the ragout and keep the jus on the side, as you will use this as the final sauce.
Put the ragout in a plastic container and add pecorino cheese. Mix all until you get a farce (stuffing).
Spread the pasta as a very fine thickness, add 25 gr. of farce and close. Cut the pasta with a round mold 6 cm in diameter. Keep the ravioli in the fridge.

For the pecorino cheese:
Reduce the double cream, then add the grated pecorino and keep warm.

For the cedar fruit:
Cut the cedar in four and stuffed them with salt and cardamom. On the side, make a sugar syrup.
Put the stuffed cedar in a glass vase and cover with the hot syrup. Macerate them for about 4 months.

PRESENTATION:
Cook the ravioli in allotted water, stir them into the wild boar ragout jus, add the pecorino cheese on the plate, and pose the ravioli on the top. Grate a bit of cedar fruit on top and garnish with shamrock herbs and crispy pecorino chips.


The Oberoi, Bali

Raspberry Soda Mousse

White chocolate air:
1100 ml. milk
400 gr. white chocolate Valhrona
5 gr. lecithin
4 gr. sugar
Bring the milk to a boil, and emulsify the lecithin and sugar with a hand blender. Pour over the chocolate, emulsify, and strain. Let cool down and fill in whipping siphon. Charge 2 times and allow to rest.

Raspberry soda mousse:
850 gr. raspberry puree
150 ml. simple syrup
2 gr. xanthana
Mix syrup and the raspberry puree, add the xanthana, and strain. Fill in siphon and charge 2 times. Allow to rest and chill for 4 hours.

Kecap manis ice cream
500 ml. milk
500 ml. cream
10 egg yolks
Kecap manis to taste.
Proceed as usual with ice cream base and add the kecap manis as desired. Freeze.

Black sesame sable:
250 gr. butter
50 gr. icing sugar
300 gr. brown sugar
140 gr. almond four
20 gr. baking powder
5 egg yolks, hard-boiled
500 gr. all-purpose flour
160 gr. black sesame seeds

Whip sugar and butter, then add almond flour, black sesame seeds, and sieved hard-boiled egg yolk. Add flour and baking powder. Rest, then roll out between 2 sheets of parchment paper.

Bake from frozen at 160* C for 12 min. Allow to cool and roughly crumble.

Fill the white chocolate air in the bottom of a glass, add the crumbled sable, place a ball of ice cream on top, and fill up with the raspberry soda mousse. Garnish with dry coconut.

March/April 2013

 
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* Hideaways Aficionado Club is a registered trademark of Hideaways International, Inc.
Copyright © 2017 Hideaways International, Inc.
All Rights Reserved