Saturday, September 28, 2013

Marriott Hotel Manila Launches the Season of Gifting, Thanksgiving, and Merrymaking

Press Release: This means that this material is fully and directly from the company issuing the press release. This also means that this website is not the author of the statement being read. The Cuisineuer is simply providing the information for readers who may be interested.




The “ber” month beckons! Have you written the names of friends and colleagues who are nice and checked it twice?

This year though, go beyond merely completing your list and trust Marriott Hotel Manila in the art of giving. As early as now, the renowned 5-star hotel has thoughtfully put together its selection of hampers that will definitely make an impact the moment they receive the hamper box, be thrilled to see the stylish, sweet, and savory treats inside it, and even use the sturdy hamper box afterwards. Order now until October 15, 2013 and pay a minimum purchase of PhP10,000 in full to enjoy more discounts and perks. Of course, Club Marriott holders enjoy a 20% discount!




The Art of Giving Festive Hampers

Whether you’re looking for something to express a modest thank you or something to show that words are not enough for their support, each hamper exudes your grateful heart. The Classic Hamper only at PhP3,400 contains a gingerbread jeepney, chocolate Santa Claus, mango chocolate bar, dry pasta, tomato sauce with basil, extra virgin olive oil, and martini olives. The Deluxe Hamper on the other hand has a gingerbread house, chocolate Santa Claus, classic fruit cake, 6 pieces of homemade cookies, Spanish paella rice, tomato sauce with basil, extra virgin olive oil, and martini olives for PhP5,100. The PhP8,800 is a small price to pay for the VIPs on your list who certainly deserve the Cru Premium Hamper. Aside from the chocolate Santa Claus, gingerbread house, and martini olives, the Cru Premium Hamper includes a Cru Steakhouse VIP reservation plate for her or him to dine at the metro’s premium steakhouse, a Benchmark Cabernet Sauvignon with two wine glasses, Nutella, brie cheese, salami and crackers, 4 pieces of chocolate truffles in a box, and Illy coffee.





Customize Your Hamper




Want to spoil them some more? You can also order a lot of other fun-filled treats to fit their personality. Those with a sweet tooth will remember your sweetness if you give them Chocolate Masterpieces like the Mango Chocolate Bar (Philippine dried mangoes enveloped in Belgian white chocolate) or the Chocolate Santa Claus, the Chocolate Snowman, and the Chocolate Santa with Gifts for the young ones and young once. For that added texture, the Milk Chocolate Cluster made with 100% Belgian milk chocolate with nuts and dried fruits does the trick. Those who prefer hand-rolled Swiss-made chocolates can have a box of 4 or a box of 9 of Pralines and Truffles. Patrons of Java+ will surely be thrilled to see the hotel’s Pastry Specialties such as the Gingerbread House (the edible masterpiece made of sweet cookie dough flavored with ginger and honey then decorated with colorful pastillage, cookies, and sugar candies), big Homemade Cookies (in chocolate chip, strawberry, cinnamon, crinkles, almond, and oatmeal flavors), or the classic Grandma’s Rum-Flavored Fruitcake. 





There’s also the melts-in-the-mouth and mildly moist Macarons (in mango, strawberry, vanilla, chocolate, and mocha butter cream flavors) and the traditional Stollen Bread (the German version of the fruit cake in which the dough is added with a light kick of orange, candied citrus peel, raisins, almonds, then spiced with ginger and cinnamon). Other delightful treats are the Buche de Noel (traditional yule log cake that is colorful and smoothly baked with iconic elements of Christmas in chocolate ganache, chestnut caramel, and tiramisu flavors) and the Winter Berry Cheesecake (traditional white chocolate cheesecake topped with luscious cranberry compote and Christmas chocolates).




For those who prefer deli delights, let them have a feast by adding Spanish paella rice, brie cheese and crackers, salami and crackers, Nutella, dry pasta, orange marmalade, Balsamic vinegar spray, tomato sauce with basil, extra virgin olive oil, and martini olives in their hamper. These can be perfectly paired with the hotel’s gourmet beverage selections: Moët et Chandon, Cabernet Sauvignon and Chardonnay of Wine Benchmark, Australia; and Illy coffee. You may also opt to show them your thoughtfulness with collectible mementos of the hotel like the Marriott stuffed toy, Marriott tumbler, or an additional hamper box. If you are lavish, give them a Club Marriott membership at only PhP7,800.


Sponsor a Thanksgiving Feast




Marriott Hotel Manila continues the season of gifting, Thanksgiving, and merrymaking through its Turkey to Go. Of all the dishes that make up the Thanksgiving Feast, the turkey demands the most attention. So whether it’s a feast for your family and friends or a special dinner with your colleagues, it is best to have an early order of Executive Chef Meik Brammer’s original roasted turkey so you can choose your red letter day between November 28 to December 25, 2013. The PhP7,500 package includes 6 to 7 kilos of whole roasted turkey, cranberry sauce, lettuce salad with dressing, potato salad, a kilo of classic stuffing, pan gravy, buttered mashed potato, Brussel sprouts with bacon, baked pumpkin, baked pumpkin pie, and baked apple pie.

Success in fruitful partnerships begins with a grateful heart. Giving the best starts with Marriott Hotel Manila. For orders and inquiries, call (02)9889999 local 8090 or visit www.marriott.com/mnlap.




Thursday, September 26, 2013

Morning Dew: Tomato Crab Meat Omelet with Buttered Veggies on the Side



My dog, Keira, woke me up with her little barks weeping to have playtime with me. I put her on her leash so I could walk her out to the nearby park. Today’s tranquil morning was covered in thick blanket of fog and still dark while we walked along.

The green grass was wet with droplets of morning dew when dawn broke over the park from last night's sudden outbreak of rain showers. I let Keira play while I watched the people around. There were two old people brisk walking in the park and group of youngsters doing aerobic exercises. 

Dew-covered dragonfly staying motionless on a flower glittered like diamond jewels in the morning sunshine captured Keira's attention and was straining at its leash trying to get at it. At first glance, it looks like a sweet confectionery - a sugary crumb dreamed up to attract those with a sweet tooth ...and my little Keira was really captivated. The moment I cupped my hands to catch the multi-colored dragonfly resting upon the petals of vibrant wildflower were drops of morning dew still linger on its leaves was refreshingly breathtaking.  There were tiny drops covering the dragonfly's body that appears to by crystallized by the morning dew. The tiny droplets of water increased the dragonfly’s beauty and revealed the full details of bright orange, red, green and blue. It’s like an insignia or a jeweled brooch. I was amazed of how the simplest creature that we often take for granted is a holder of such an extreme beauty. Sometimes, we just need to stop for a while to appreciate life's simple pleasures.

The morning turned out lovely as the light shines through. I let the dragonfly free and I watched it fly away from me. Of course, I won't let this glorious day be spoiled. Here, I made a bountiful breakfast for you.




Ingredients:

200g Stone Crab Claws meat or any available crab meat
2 pcs tomato, sliced
3 fresh eggs
3 tbsp LADY'S CHOICE Mayonnaise
salt
white pepper
2 tablespoon butter
1 small onion, chopped
2 tablespoon cooking oil
4 cloves garlic, chopped into small bits
Green spring onions, chopped
roasted garlic to garnish

For the side dish:
1 cup corn kernels
1 small can green peas
1 small carrot, diced



Preparation

Heat cooking oil in a pan over medium high heat and sauté garlic and onion in oil  until onion has softened. Add crab meat and cook for about 8-10 minutes. Season with salt and pepper to taste. Set aside.

In a bowl, whisk eggs lightly. Add LADY'S CHOICE Mayonnaise, salt, and pepper together till foamy.

In a large skillet, sauté onions in butter, add tomato slices until cooked. Pour over the egg mixture and cook over medium heat; as the eggs set, lift edges and let the uncooked portion flow underneath. Cook for 5-8 minutes (until it is well set but not too dry). Place on a plate and put the crab meat on top, then, fold. Top with roasted garlic and chopped green spring onions.

For side dish:

Sauté garlic, onions, diced carrots corn kernels, green peas in 2 tablespoon butter until cooked and place on the side of your crab meat omelet.

Serve with garlicky, toasted bread.





Thursday, September 5, 2013

Tasteful Legacy | Passing Down Family Pizza Recipe to our Nieces



18, 749 times and counting, we always do this kind of family bonding...kitchen bonding. Be it on family members' birthdays, christenings, holidays, celebrations, family reunions, whether there’s a special occasion or just another ordinary Sundays. Freshly cooked, homemade pizza, nothing less, is the real treat to everyone's senses.

When I came here in Manila back in 2005, this family tradition of pizza making of my second cousins was introduced to me when they had a family reunion. I remember, nieces and nephews were the ones tasked to slice hams, bell peppers, mushrooms, olives, bacon and other ingredients that would top our pizza. It was also our job to wash countless dishes, clean the counter, and run for the missing ingredients to the nearby convenient store, worst, to the far wet market or grocery store.





The toppings of our pizza is similar to what we can find in the local pizza parlor. It may vary on the mood, celebration, and other dishes on the occasion. The real deal is the dough.

The dough was originally made by our Tito Efren who used to work in a cruise liner as an assistant chef specializing in Italian cuisine. We've been using that fresh pizza dough for years.  However, the pizza crust ingredients and process is a family's treasure and I'm afraid, to share is forbidden.


Later on, my Tito Efren passed the pizza crust recipe down to my cousin, Ate Tess, who kneaded the dough on my birthday last May.  On that day, my cousins and I officially graduated from cutting and shaping pizza crust as well as slicing pizza toppings as we trained our nieces on how to do it... We are now in-charge in financing the ingredients, argh!




And because it was my birthday, I financed the toppings while the dough expenses were sponsored by my cousin. For the toppings, we had ham, salami, mushroom, onions, bell pepper, cheese, pineapple chunks and ready made pizza/spaghetti sauce from Del Monte. 

Ate Tess guided our nieces Shy and Chellie on how to form and shape the dough until smooth using a rolling pin. Shirtless Joffrey and his girlfriend Candy joined us, they were assigned to spread the sauce and put on some toppings. They topped it with grated Eden cheese followed by ham, salami, mushroom, onions, bell pepper, etc. and  then, another layer of grated cheese.


Our usual practice is to put on our own pizza toppings according to our liking and here’s my choice of toppings.


It was baked in an electric oven for few minutes. The familiar delicious scent soon filled the air ...and voilà! The food out of family interplay, amidst our catching-up stories came out of the oven crisp, colorful and thin. The pizza is now ready to be eaten. Enjoy!




Related Posts Plugin for WordPress, Blogger...