One of the many joys of Christmas is the arrival of peppermint sticks – better known as candy canes. These tasty treats have the added bonus of being a great holiday decoration for the tree and coming in perfect holiday colors.
Candy canes have been around a long time. Folklore has it that they were the brainchild of a German choirmaster all the way back in 1670. He wanted a treat that would keep children quiet during nativity services and asked the candy maker to make the peppermint sticks look like the crooks carried by the shepherds that visited the baby Jesus – you know, to Christmas them up a bit.
Today we offer up another classic Christmas confection that’s sure to make your holiday dessert table a standout this season – namely the Peppermint-Chocolate Whoopie Pie from Borgata Baking Company.
What? You’re not familiar with the whoopie pie? Your grandma never made whoopie pies for Christmas?
And yes, Egg Nog is a cocktail of sorts, at least in its traditional form. Even though you can buy a quart of the sweet, creamy treat in the dairy isle, the traditional Egg Nog always comes with a little more kick – usually brandy, rum or bourbon, depending on your favorite recipe.
In the fall, we harvest several different varieties of “winter squash” – acorn squash, butternut squash, spaghetti squash, etc. – much to the delight of chefs and cooks everywhere. Here at Borgata Hotel Casino & Spa, few chefs have mastered the art of cooking squash like Executive Chef Aram Mardigian of Wolfgang Puck American Grille.
Japan has an interesting ability to take many of the best spirits in the world, from whiskey to beer, and make them their own. It’s an ability that’s not lost on the mixologists at Borgata Hotel Casino & Spa’s first class Japanese restaurant Izakaya.
Izakaya already offers a wonderful selection of Japanese beers and whiskeys, including whiskeys from Japan’s premier distiller, Suntory.
But while you’ve probably heard of Japanese whiskey, there’s a new type of Japanese spirit that’s starting to sweep the country – Japanese vodka.
There are a lot of skills that go into bartending and creating the perfect cocktail. There’s mixing, stirring, squeezing (as in lemons etc.) shaking, blending and a host of other ways of bringing together all of the flavors in a cocktail.
It’s called the London Refresher, and it calls for muddling. That’s muddling, not muggling, which comes from that other English import Harry Potter.
No, muddling, to be precise, is to mix together, especially confusedly. In this recipe, you get to muddle away on key ingredients before adding the liquor – gin, of course, it is the London Refresher. In this case, you’ll need a muddling stick (really, it’s a bartender tool, much like a pestle). Then you just muddle up the ingredients and add the gin.
There’s always something comforting in the thought of combining the old and the new – especially when it comes to great restaurants like Fornelletto.
When you descend the winding staircase that creates the grotto like feel of our fine Italian restaurant, there’s a lot of the familiar to take comfort in.The Tuscan ambiance, the truly amazing wine selections and the tradition of menu selections that have been in place since the restaurant and Borgata Hotel Casino & Spa first opened.
No better dish signifies this than Fornelletto’s Veal “Osso Bucco” Ravioli.
Search the words “Pineapple Express,” and you’ll find a lot of information about a 2008 movie starring James Franco and Seth Rogan which is much beloved by fans of Judd Apatow movies and served as an inspiration for some – shall we say farmers – who have been trying to create the fictitious – shall we say hybrid – in the film ever since.
Or, you’ll find info on a train tour through Dole’s Hawaiian pineapple plantation.
But search Pineapple Express Borgata or Pineapple Express Geoffrey Zakarian, and you’ll find this delightful summer concoction served at The Water Club here in Atlantic City. With summer here, we can’t think of a better way to welcome in the season.
When filling up an Easter basket, most of us tend to go with the store-bought standards – from peeps to chocolate eggs. As for our own creativity, we tend to reserve that for the hard boiled Easter Eggs and those little dye tablets.
But it doesn’t have to be that way as – with some help from Borgata Hotel Casino & Spa Executive Pastry Chef David Krzewinski – you can make your own homemade Easter bonbons to put a personal touch into your Easter baskets.
It’s simple, delicious and another gem from Savor Borgata. And we promise these bonbons will make your Easter baskets the baskets everyone is talking about it. When their mouths aren’t full, that is.
Celebrate the Festival of Lights with Wolfgang Puck American Grille Executive Chef Aram Mardigian’s recipes for Matzoh Ball Soup, Potato Latkes, Coconut Noodle Kugel with Mango, and Slow Braised Beef Brisket with Vegetable Ratatouille.
Editor’s tip: Dreidel place cards may be made by cutting pieces of blue construction paper into the shape and writing each name in silver ink. For a sweet takeaway, place 2 to 3 star-shaped shortbread cookies into a clear bag and tie with silver and blue ribbon.