Courtesy Wynn Las Vegas

Feel like having a quick escape from the hustle and bustle of the holidays? Admit it. Wouldn’t a few days at “Wynn’s Tis the Season”  be a great way to pamper yourself and be slightly indulgent?

Courtesy Wynn Las Vegas

Of course, Wynn Resort Las Vegas is famous for being over the top. There’s a reason the hotel keeps earning top honors from the 2011 Forbes Travel Guide Star awards (formerly Mobil Travel Guide Star awards).

Feeling like a great dinner? Perhaps you’re you in the mood for truffles? Chef Theo Schoenegger, the executive chef at Sinatra restaurant features his truffle indulgence menu this December. It’s a three course meal showcasing decadent imported white truffles from Italy.

Why not try these delicacies in an array of distinctive dishes, including homemade pastas and slow cooked risottos, or perhaps truffles with creamy soft polentas? General Manager, Johnathan Husby, will make sure you have an exquisite evening.

Courtesy Wynn Las Vegas

Bartolotta’s restaurant presents the traditional Christmas Eve Feast of Seven Fishes. Chef Paul Bartolotta, for whom the restaurant is named, is a two time James Beard Award winner.

So, if it’s Italian food you love, try The Feast, featuring Ligurian octopus salad, baked sea scallops with aromatic herb crust, warm seafood salad, spaghetti with clams and broccoli rapine, along with a whole fish baked in salt crust with Sicilian citrus sauce.

Chef Paul flies his seafood in fresh from the Mediterranean. This is truly  a culinary delight.

Courtesy Wynn Las Vegas

Or, if you want entertainment overlooking Wynn’s Lake of Dreams to accompany your dining experience, don’t miss Chef David Walzog’s Tasting Menu at Lakeside.

Enjoy a traditional four course tasting menu, featuring foie gras terrine with arugula with pear and white truffle vinaigrette. Don’t miss the oven roasted whole black bass with braised fennel, leeks and chestnut Armagnac cream.

For dessert, perhaps the warm pumpkin spice bread pudding with glazed pecans and maple ice cream.

Have your attention yet? This menu will be available through December 24th. General Manager, Bradley Brown, will make sure you have the perfect table.

Courtesy Wynn Las Vegas

Yet another great dining option is Botero’s Restaurant, featuring a 3rd Street Farmer’s Market Tasting menu. With a focus on farm to holiday table, Chef Mark LoRusso has created a five course tasting menu inspired by the seasonal produce and ingredients found at the 3rd Street Farmer’s Market.

Chef Mark’s inspired menu includes bay scallops with kabocha squash risotto and Meyer lemon, as well as slow roasted prime rib with rosemary popovers and creamed spinach.

Courtesy Wynn Las Vegas

So now let’s take a look at some of the special events featured at the hotel through Christmas. My favorite will be the dessert and pastry demonstration led by  cake artist extraordinaire Flora Aghababyan and gifted  Executive Pastry Chef Pierrre Gatel.

Learn cake and candy making techniques sure to  inspire your own holiday dessert creations. (Pssst. Don’t you love the gingerbread recreations of the Wynn and Encore?)

Courtesy Wynn Las Vegas

Love wine? Don’t forget the exclusive wine tasting at Tableau with Wynn’s wine buyer, Mark Thomas, who will teach you to pair wines of the world with classic holiday dishes. Of course, there will be some small bites to accompany your wine.

Courtesy Wynn Las Vegas

Finally, depending on the length of your stay,  try Master Mixologist Patricia Richard’s presentation of original holiday cocktails. These will be featured for each of the 12 days of Christmas from December 10 – 22nd. Here is the Cranberry Mojito cocktail.  Recipes will be available for  specialty cocktails served nightly.

Courtesy Wynn Las Vegas

Remember that all the holiday menus and events will be featured through December 24th, so hurry before it’s too late!. It would be a shame to miss Wynn Las Vegas during this magical time of year!

– The Gourmet Review

Courtesy Williams Sonoma

Homemade croissants. Who doesn’t love the smell of croissants and breads emanating from ovens in a French bakery? Let me share the secret for bringing these intoxicating aromas of freshly baked, French style croissants into your kitchen without the slightest fuss.

Williams Sonoma has the answer. Hand made by Master Pastry French Chef, Jean-Yves Charon, and shipped overnight, these mouth watering croissants go right into the freezer until you’re ready to enjoy.

All you do is let  the dough rise overnight on the kitchen counter and bake the next morning. Your family and friends will think they’ve been transported to a little boulangerie in France.

Or, be really decadent, and order the chocolate croissants, mini croissants, sticky buns or cinnamon morning buns.  I’m getting hungry just writing about these great bakery items.

This is an exclusive item from Williams Sonoma, so you can either click on the link or phone in an order at 877-812-6235. I order these for every holiday breakfast and my family wanders into the kitchen heady with the idea that at least a couple mornings a year they can forget to count calories and simply savor this delicious treat.

NOTE

My sister gave me a box of these croissants several years ago.  Leave it to her to come up with an original birthday present. Every year since then, I repost to remind readers to order for the holidays or any occasion that requires a unique present!

– The Gourmet Review

Courtesy Wynn Las Vegas

Love this Cranberry Mojito cocktail recipe. Holidays at Wynn Resort Las Vegas are celebrated with shimmering displays of lights and holiday themed cuisine, as well as festive inspired libations from the Wynn’s master mixologist, Patricia Richards. The green mint and red cranberries are a color themed bonus for those who love their mojitos.

Pick your night. Whether you prefer exclusive wines, such as  Dom Perignon and Lafite Rothschild by the ounce, or want to sample new cocktail concoctions every evening during the hotel’s Twelve Cocktails of Christmas, there will be something for everyone.

Guests and visitors can take home the original recipes for every specialty cocktail served during this exciting Twelve Cocktails of Christmas celebration between December 10 and 22. Enjoy!

SERVES: 1

INGREDIENTS

10 – 12 spearmint leaves

1 1/2 ounces frozen and thawed cranberries

1 1/4  ounces fresh lime juice

2 ounces Finlandea Cranberry Vodka

1 1/2 ounce Rock Candy syrup or Simple Syrup (1:1 sugar : water)

1 ounce white Cranberry juice

Splash Club Soda

DIRECTIONS

In a bar mixing glass, muddle mint with lime juice.

Add remaining ingredients, except club soda.

Shake with ice.

Pour into a Collins glass.

Top with soda. Gently stir.

Garnish with mint spring.

Now it’s time to enjoy the holidays!

NOTE

Even if you don’t travel to Wynn over the holidays, why not try this cocktail for your next holiday or family celebration this month.

– The Gourmet Review

Courtesy Four Seasons Hotel George V

Want a magical, romantic getaway? What could be more fantastic that staying at the exquisite Four Season’s George V Hotel in Paris. There’s something about the George V that makes its guests feel like royalty, especially during the holidays. Hands down, it is the best hotel in Paris and one of the all time great hotels of the world.

Courtesy Four Seasons Hotel George V

Why not enjoy world class shopping  in romantic Paris? Wouldn’t that be the ultimate present to yourself? Perhaps surprise someone special with a trip to the George V, when the decorations are still on view.

Courtesy Four Seasons Hotel George V

Whether it’s the impeccable, personalized service, or pampering at the luxurious spa, you’ll find it all at the George V. Make sure you see the exquisite floral masterpieces of Jeffrey Leatham. Guests wonder if they’ve just viewed the most gorgeous flowers in the world.

Courtesy Four Seasons Hotel George V

Remember to slow down in the afternoons with tea at Le Galerie. Afterall, taking in the historical sites like the Louvre and Eiffel Tower can be exhausting, but no trip  is complete without immersing yourself in the the history and culture of Paris. 

What could be more romantic than dinner on New Year’s Eve at Le Cinq followed by a stroll down the Champs Elysees or the River Seine. Hundreds of lights and flowers are lit in the lobby at night. No wonder Michelin gave the George V it’s highest ratings. 

With visions of sugar plums dancing in your head, the George V might just make your dreams come true. Make sure you reserve a room overlooking the Eiffel Tower and wait for the lights to twinkle in celebration of the New Year. They did for us and it was magical!

– The Gourmet Review

Everything about the Four Season’s Georges V  hotel is luxurious, spectacular and simply over the top. So why not take a peek and get inspiration for the holidays?

The George Fizz cocktail is the original recipe (see below) and is guaranteed to inspire romantic thoughts of Paris. Why not be the talk of your next party.?

Even the colors of fresh raspberries and strawberries will blend with your holiday decor; this cocktail is guaranteed to put you in the holiday spirit.

Or, why not serve this festive cocktail in a fluted champagne glass to ring in the New Year?

SERVES:    1

INGREDIENTS

Fresh strawberries and raspberries

1 1/2    Cups George Mix * (See recipe below)

2 1/2   Cups Champagne Brut

DIRECTIONS

Place fresh raspberries and strawberries into a fluted champagne glass. Mix with 10 teaspoons of George mix and add Champagne to fill glass.

GEORGE MIX

Fresh strawberries and raspberries

5 oz of guave nectar

5 oz of fresh orange juice

2 oz of grenadine syrup

PRESENTATION

Serve in a champagne or fluted glass.

NOTE

The “George Fizz” was created by Antoine Corneille,  Food and Beverage Assistant Manager at The Four Season’s George V in Paris.

– The Gourmet Review

Courtesy Wynn’s Alex Karvounis

Leave it to Wynn’s head cake artist, Flora Aghababyan, to create an over the top gingerbread house. Look a little closer and it’s a reproduction of the Wynn Resort Las Vegas, side by side with the Encore. This takes the idea of a holiday gingerbread house to a whole new level.

Are those really the waterfalls in the front of the hotel that we see from the famous Las Vegas “strip?”

It’s going to take me a few minutes to figure out how the cake is constructed and, more importantly, how Flora makes sure the cake doesn’t collapse.

Why not get into the holiday spirit at the Wynn Las Vegas? If you love desserts more than the main meal, you’ll love the “Sweet Greetings Holiday Dessert tasting on December 15th from 3 pm to 5 pm. You’ll get to meet Chef Flora, along with pastry chef Pierre Gatel and chocolatier David Krzewinski.

Enjoy a demonstration of cake and candy making techniques that will inspire all of us who think dessert and holidays go hand in hand. Oh, and the best part? You get to sample the pastries and desserts!

–   The Gourmet Review

.

Courtesy Wynn Resort Las Vegas

So I must admit, my downfall is Chef Mark LoRusso’s Chocolate S’more Doughnuts at Wynn Resort’s  Botero Restaurant. Last evening, I had to introduce my “Blue Baker” to this over the top, melt in your mouth, can’t get enough dessert. Honestly, this has no connection whatsoever to my memories of roasting marshmallows over a bonfire and putting between two graham crackers with squares of bar chocolate.

These warm, brioche doughnuts covered with just a sprinkle of graham crackers have a gooey marshmellow filling. The melted chocolate for dipping is warmed and the creme anglaise is beyond description. The homemade marshmallow square is just off the grill. Now, slowly assemble.

Close your eyes and savor the taste sensation. So what if it’s the holiday season. Watching calories is probably smarter than full press, jump over the cliff decadence, but .   .   . Afterall, some desserts should defy the standard rules for calorie counting. This one is at the top of the list.

I have chef’s restaurant recipe, but who would bother when you can fly to Vegas for the weekend, stay at the fabulous Wynn Resort Las Vegas and enjoy a great meal at the 2011 AAA Four Diamond Award recipient’s Botero Restaurant?  Now pick up the phone and get your reservation!

– The Gourmet Review

Courtesy Donna Hay

Looking for an easy, decadent holiday present? Try Donna Hay’s mouth watering Candy Cane Brownies with chocolate ganache. Find a red holiday box and top with white ribbon and a candy cane.

This is easy and fabulously delicious – perfect for a hostess gift or a grand dessert that can be prepared in advance.

SERVES: 24

INGREDIENTS

CHOCOLATE GANACHE

INSTRUCTIONS

Courtesy The Barefoot Contessa

Who doesn’t associate colorful, healthy and festive red cranberries with the holidays? The Barefoot Contessa features this Cranberry and Apple Cake recipe in her new cookbook,“How Easy Is That.” Ina’s newest cookbook is the essence of fabulous entertaining without a lot of fuss.

Nothing beats this crowd pleasing dessert during an otherwise hectic time of  year!

SERVES: 6 to 8

INGREDIENTS

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored and diced

½ cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

¼ cup freshly squeezed orange juice

1 1⁄8 teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

¼ pound (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

¼ cup sour cream

1 cup all-purpose flour

¼ teaspoon kosher salt

INSTRUCTIONS

Preheat the oven to 325 degrees.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes.

With the mixer on medium, add 1 cup of the granulated sugar, butter, vanilla and sour cream and beat just until combined.

On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate.

Pour the batter over the fruit, covering it completely.

Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter.

Bake for 55 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.

Serve warm or at room temperature.

NOTE

This recipe was inspired by a cranberry pie made from Sarah Chase’s book, “Cold Weather Cooking. Ina’s friend, Barbara Liberman, calls it “easy cake”—Ina calls it delicious. It’s even better served warm with vanilla ice cream.

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

-The Gourmet Review

Courtesy Getty

So, does it drive you crazy trying to keep gravy hot during Thanksgiving, Christmas or any holiday turkey dinner? Nothing worse than cold gravy on stuffing, right? I finally decided I would put away all my fancy gravy boats and get a couple of inexpensive thermal ones seen in the photo below – one for each end of the table. They have a lid on them and keep gravy warm for an entire meal. Why didn’t I think of this earlier?

Courtesy The Gourmet Review

My mother was famous for her gravy. She would love the fact that two more generations are enjoying her recipe every time we sit down for turkey dinner. This is especially true during the holidays.  I’ll share some of her tips.

Before I forget, however,  I need to admit that even though I knew HOW to make a great gravy, I still had a problem having ENOUGH gravy for people to take home with leftovers. That was the first challenge.

Then there was the last minute  mess that’s involved in  making gravy. That was the second challenge. Sometimes I think it’s a miracle when all the food actually gets on the table warm.

Kathy Casey, who is a wonderful professional chef, gave me the answer  to both problems in a newspaper column on holiday shortcuts many years ago. The secret is making 95% of the gravy 3 days ahead. How so, you ask? Well, I’m going to tell you.

First, though, I must warn you. This is not a recipe that will give you exact proportions. I’ll try to get as close as possible, but you will have to adjust for the number of people, as I don’t cook precisely. So here goes.

SERVES  More than you will need!

INGREDIENTS

4 turkey necks *

Gold Medal Wondra quick mixing flour (Do not substitute regular flour if you want to avoid lumps).

Kitchen Bouquet Browning and Seasoning Sauce  (This comes in a bottle in the spice section of the grocery store).

DIRECTIONS

Put the turkey necks into a 6-8 qt stockpot and cover with water. (No extra herbs here. Just keep it simple.)

Boil and then reduce to a simmer. Cook for approximately 8 – 10 hours. This is not precise. You will soon begin smelling the aroma of turkey in the kitchen  and this really gets you in the mood for the big meal.  I like to start this process in the morning, so I can take the pot off the stove before calling it a night. Cool.

Remove turkey necks, which will be falling apart, out of the stock. Pick the meat off the bone with a fork and discard all but the tender meat.  Put in ziplock bags in the refrigerator.

The next morning, skim the fat from the top of the stock. Set aside.

Now to start your gravy.  Warm up your turkey stock (from cooking the turkey necks the day before).

Start by mixing 1/2  cup of Wondra flour with water. Keep mixing and adding water until the mixture has a liquid consistency. Pour into cooking pot. The flour mixture will start to bubble.

Add stock and start building your sauce. As it gets too thin,  mix more Wondra flour and water. Add to pan. As mixture thickens, add more stock. You will continue to alternate flour and water mixture and stock until you have built up a large pot of liquid.

Then add  Kitchen Bouquet in small amounts until the mixture is dark brown. Finally, add the meat from the turkey neck, along with salt and pepper.

Now, this is beginning to look like gravy, but don’t taste or eat it yet, as it has no flavor. Put back in the refrigerator and warm up just as the turkey is finished cooking. (Keep in the refrigerator for several days until ready to pull the turkey out of the oven ).

Warm the gravy mixture on top of the stove. Transfer the turkey to a carving platter. Drain all the juices, including the good stuff stuck to the bottom of the pan, into a gravy separator. If you don’t have one of these, just drain off the fat and pour the drippings into the gravy mixture. Seasons with salt and pepper. Voila! Easy as can be.

NOTE

I put the hot gravy into thermal containers at each end of the table and the gravy stays hot throughout the meal. No getting up to replenish as the gravy gets cold.

Once you have seen how easy this recipe is and how it can all be done in advance, you will never make last minute gravy again. Hopefuly my family won’t see this, but if I have gravy left over, I will pour into a large ziplock bag, toss in the freezer, and just use this as a base for the next time I make turkey (as in Christmas after Thanksgiving). Add some water/chicken stock after thawing and heating up. Once again, combine at last minute with turkey drippings and you have about the easiest, best gravy in the world.

*   These are hard to find. Don’t look for these  at Whole Foods. Maybe  Albertsons, Safeway or a similar grocery store and order several days ahead of when you will need. Four necks will make LOTS and LOTS of gravy. Depending on whether you have a large or small crowd, adjust the number of necks. Trust me, I was skeptical of the neck ingredients as well, but this is absolutely delicious gravy.

– The Gourmet Review