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Nov13

Savor Borgata: Holiday Party Menu & Recipes | Borgata Hotel Casino & Spa

Posted by: Vanessa James

|CATEGORY: Dining, Hotel, Casino & Spa

Savor Borgata at Home with Holiday Menu Ideas & Wolfgang Puck’s Recipes

Savor Borgata Weekend is one of our guests’ favorite times to visit Borgata, and for good reason.  Who wouldn’t want to party and mingle with some of the nation’s top celebrity chefs while enjoying their cuisine?  However, the fun doesn’t have to stop when you head home.  We’ve rounded up some of our chef’s signature recipes and menus from the weekend’s festivities that you can create at home!  They’re perfect for the upcoming holiday season for entertaining or gift-giving!

From “Lunch and Learn” with Wolfgang Puck’s Executive Chef Aram : Make This for Your Holiday Gathering!Savor Weekend Events

Ricotta Gnudi

1​lb​​ whole milk ricotta cheese

¼ ​cup ​​fresh grated parmesan cheese

1​ ​​large eggs

2 tablespoons butter, softened

½​ teaspoon ​​fresh grated nutmeg

​​all-purpose flour, as needed

  • In a large bowl, combine the ricotta, parmesan cheese, egg, butter, and nutmeg.
  • Sprinkle 1 cup of flour over the mixture and fold in.
  • Dust the dough lightly with more flour and form a ball.
  • Lightly flour a work surface and roll the dough into a thick rope (about 1 ½” thick).
  • Cut rope into pieces about 1 ½” long.
  • Roll each piece into a ball.
  • Cook in small batches in boiling salted water until cooked through (8-10 min).
  • Shock in ice water and reserve. Do not pile over each other. Store only one layer at a time.

 

From Japanese Whiskey BBQ: A Menu for a Holiday Party!

First Course

Toro Baguette | Caviar, Wasabi

King Crab Tempura  | Scallion, Ponzu

Hearts of Palm | Yuzu, Jalapeño, Radish

Tuna Tartare | Avocado, Chili Oil, Rice Pearl

Hashi Old Fashioned | Hibiki 12yr, Smoked Caramel, Bitters, Orange

 

Second Course

Kampachi Nigiri | Soy, Périgord Truffle

Big Eye Tuna Roll | Shrimp Tempura, Avocado

Grilled Tiger Prawn | Meyer Lemon, Crispy Shallot, Nori Crumble

Kobe Meatball | Yakitori Glaze, Sesame

Japanese Sidecar | Suntory Toki, Nigori Sake, Lemon, Orange Liqueur

 

Third Course

Chilean Sea Bass | Barley Miso, Pickled Myoga, Red Chili

Herb Crusted Lamb Loin | Cedar Paper, Garlic Confit

Nori Crusted Filet Mignon | Sunchoke Puree, Caramelized Shallots

Widow of the East | Hibiki Harmony, Benedictine, Yellow Chartreuse

 

Dessert Course

Yuzu Cheese Cake | Cream Cheese Mouse, Chantilly Cream, Orange

Chocolate Genmiacha | Milk Chocolate Crémeux, Caramelized White Chocolate

High Moon | Yamazaki 12yr, Amaro, Espresso, Burnt Vanilla

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