Hone Your Culinary Skills With HGV
Nothing tastes better than a home-cooked meal, and now you can recreate your favorite dishes when you stay with Hilton Grand Vacations
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Indulge your gourmet cravings in the comfort of your HGV suite
with these delicious, fun-to-make recipes
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Spending more time at home in 2020 brought out the inner chef in many of us. And while we might not be ready to star on Top Chef any time soon, we realized that cooking can be satisfying — almost therapeutic — as we surprised and delighted ourselves and our families with dishes that are leaps and bounds ahead of Taco Tuesdays.
To encourage you to keep on cooking, we asked our HGV Team Members, general managers and on-site local experts for some of their favorite drinks and dishes, all inspired by local ingredients, so you can enjoy them from the comfort of your Hilton Grand Vacations room.
Indulge in a luscious Vanilla Latte-Tini before hitting the Las Vegas Strip
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This iced-coffee cocktail from Gary B., a bartender at Hilton Grand Vacations on the Boulevard, is the perfect pick-me-up before you stroll over to the Strip.
Vanilla Latte-Tini, Hilton Grand Vacations on the Boulevard (Las Vegas)
Ingredients:
1 ½ ounces of vanilla vodka
¾ ounce of espresso liqueur
½ ounce of vanilla cream syrup
½ ounce of half-and-half
Start with ice in a cocktail shaker and add the vanilla vodka, espresso liqueur, vanilla cream syrup and the half-and-half. Then add more ice on top, close the cocktail shaker and shake vigorously for about a minute. Slowly strain into a chilled martini glass so that the layers show up just as they would in a latte. Garnish the cup with a sprinkle of nutmeg and be ready to put a bit of “pep in your step.”
Tropical flavors combine to create these sweet, mouthwatering Piña Colada Crêpes
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Local coconuts and pineapples rule many recipes on Florida’s Gulf Coast, says Jitka P., resort director at Club Regency of Marco Island. Here’s how to prepare one of the area’s quintessential breakfasts to start the day off right.
Crêpe Batter:
1 ½ cups of flour
2 eggs
2 cups of whole milk
1 tsp of salt
Crème Anglaise:
½ cup of milk
½ cup of whipping cream
1 vanilla bean
3 tbsp of sugar
3 egg yolks
Filling:
1 cup of fresh pineapple
1 cup of toasted shredded coconut
Decoration:
whipped cream
vanilla ice cream
Blend the flour, eggs, whole milk and salt until smooth. Let it rest for 1 hour at room temperature. Melt 1 tablespoon of butter in a nonstick pan. Add 4 ounces of crêpe batter using a ladle and spread evenly. Cook for about 3 minutes until golden. Flip it and cook for an additional 2 minutes.
To prepare the crème anglaise, combine the milk and whipping cream. Add the seeds of one vanilla bean and bring everything to a simmer. Remove the mixture from the heat. Whisk the egg yolks and sugar in a medium bowl. Gradually whisk the hot milk mixture into the yolk mixture. Return the custard to the saucepan, and stir over a low heat until thickened for about 5 minutes. Then strain the sauce into a bowl.
To assemble, add small chunks of pineapple over half the crêpe, pour the crème anglaise sauce over it and sprinkle the crêpe with shredded coconut. Flip the other half of the crêpe over and decorate the top with whipped cream, a scoop of vanilla ice cream and shredded coconut. Prepare to be amazed.
Piña Colada Crêpes, Club Regency of Marco Island (Florida)
Get your fix of essential vitamins with this healthy Spicy Ahi Poke bowl
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This dish by Elton A., chief assistant engineer at The Bay Club at Waikoloa Beach, is as quick and easy to make as it is delicious.
It’s the perfect dinner after playing 18 holes at any of the nearby golf courses.
Crêpe Batter:
2 lbs of ahi (yellowfin tuna), cut into ½-inch to ¾-inch cubes
2–3 slivers of green onion, cut into
/ -inch pieces
½ small Maui or white onion, chopped into -inch pieces
2–3 tbsp Inamona (baked and crushed kukui nut with salt)
1 tsp of Hawaiian salt (rock salt)
In a medium to large mixing bowl, add the ahi, onions, Inamona and Hawaiian salt, and mix them. Next, add in mayonnaise, Sriracha and any optional ingredients. Mix them thoroughly, refrigerate for 30 minutes (to infuse flavors), mix them again and serve. Not only is this dish delicious, it is a refreshing way to end a long, fun day enjoying the outdoors.
Spicy Ahi Poke, The Bay Club at Waikoloa Beach (Hawaii)
1 cup of mayonnaise
1 tbsp of Sriracha (or any hot sauce will work)
Optional Ingredients:
1 cup finely chopped Ogo (seaweed)
1 tbsp Tobiko (orange fish eggs, small size)
1 tsp white sesame seeds, toasted
Crêpe Batter:
1 ½ cups of flour
2 eggs
2 cups of whole milk
1 tsp of salt
Crème Anglaise:
½ cup of milk
½ cup of whipping cream
1 vanilla bean
3 tbsp of sugar
3 egg yolks
Filling:
1 cup of fresh pineapple
1 cup of toasted shredded coconut
Decoration:
whipped cream
vanilla ice cream
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