{"id":79250,"date":"2021-02-01T16:42:22","date_gmt":"2021-02-01T22:42:22","guid":{"rendered":"https:\/\/www.orbitz.com\/blog\/?p=79250"},"modified":"2021-02-01T17:13:22","modified_gmt":"2021-02-01T23:13:22","slug":"famous-hotel-recipes","status":"publish","type":"post","link":"https:\/\/www.orbitz.com\/blog\/2021\/02\/famous-hotel-recipes\/","title":{"rendered":"You can now recreate these once-secret recipes from your travels at home"},"content":{"rendered":"

Note: All travel is subject to frequently-changing governmental restrictions\u2014please check federal, state, and local advisories before scheduling trips.<\/em><\/p>\n

With so many would be travelers at home this past year, we’ve naturally missed some of our favorite hotels\u2014and the delicious treats we’ve come to expect with our stay. But, thankfully, some hotels have unlocked long-secret recipes for some of their most iconic dishes, offering us a taste of the hotel-stay experience without ever leaving our own kitchens. From iconic\u00a0<\/span>dishes and drinks<\/span><\/a> that have become part of pop culture to other culinary creations that are now standard on their menus, these hotel recipes will help you re-create your hotel stay while you stay at home.
\n<\/span><\/p>\n

RELATED:<\/strong> These 8 iconic dishes and drinks were invented at hotels!<\/a><\/p>\n

DoubleTree By Hilton\u2019s Chocolate Chip Cookies<\/strong><\/h1>\n
\"\"

DoubleTree by Hilton Chocolate Chip Cookies<\/p><\/div>\n

If you’ve ever stayed in a DoubleTree hotel, these chocolate chip cookies\u2014served warm and gooey in the lobby\u2014may well have been the highlight of your visit. It seems no-one can put their finger on what makes them so great\u2014could it be the unexpected squeeze of lemon? The rolled oats?\u2014but tasting is believing, and more than 30 million of them are gobbled up each year. In the wake of coronavirus travel restrictions, the hotel brand finally revealed the recipe for its beloved cookies back in April 2020, and you can find it here to re-create at home<\/a>.\u00a0<\/span><\/p>\n

Ingredients<\/strong>: (Makes 26 cookies)<\/p>\n

\u00bd pound butter, softened (2 sticks)
\n\u00be cup + 1 tablespoon granulated sugar
\n\u00be cup packed light brown sugar
\n2 large eggs
\n1 \u00bc teaspoons vanilla extract
\n\u00bc teaspoon freshly squeezed lemon juice
\n2 \u00bc cups flour
\n1\/2 cup rolled oats
\n1 teaspoon baking soda
\n1 teaspoon salt
\nPinch cinnamon
\n2\u00a0 2\/3 cups Nestle Tollhouse semi-sweet chocolate chips
\n1 \u00be cups chopped walnuts<\/p>\n

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.<\/p>\n

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.<\/p>\n

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don\u2019t over mix.<\/p>\n

Remove bowl from mixer and stir in chocolate chips and walnuts.<\/p>\n

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.<\/p>\n

Preheat oven to 300\u00b0F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.<\/p>\n

Remove from oven and cool on baking sheet for about 1 hour.<\/p>\n

Cook\u2019s note: You can freeze the unbaked cookies, and there\u2019s no need to thaw. Preheat oven to 300\u00b0F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.<\/p>\n

Disney Parks’ Dole Whip<\/strong><\/h1>\n
\"\"

Disney Parks’ Dole Whip<\/p><\/div>\n

Disney holds many secrets, which helps foster its air of delightful enchantment. But the park’s Dole Whip recipe is a secret no more. For those of us who haven’t been able to make it\u00a0over to Aloha Isle next to the park’s Enchanted Tiki Room thanks to the coronavirus, Disney took mercy, and released the recipe for these beloved \u00a0tropical treats in 2020\u00a0<\/span>via the Disney app. Even better, the recipe only requires three ingredients! Here’s what you’ll need to make the recipe.<\/a>\u00a0<\/span><\/p>\n

Ingredients<\/strong>: (Serves 4)<\/p>\n

1\/2-3\/4 cup pineapple juice, divided
\n2 cups frozen pineapple chunks
\n1 cup dairy-free vanilla ice cream<\/p>\n

Place 1\/2 cup pineapple juice, frozen pineapple, and dairy-free vanilla ice cream in blender and blend until smooth \u2013 do not over blend. If the mixture is too thick to blend, add 2 tablespoons of pineapple juice at a time.<\/p>\n

Scoop into bowls and serve immediately.<\/p>\n

Caribe Hilton’s Pi\u00f1a Colada<\/strong><\/h1>\n
\"\"

Pina Colada at Caribe Hilton\/ Caribe Hilton<\/p><\/div>\n

Do you like pi\u00f1a coladas? Then you probably have the Caribe Hilton <\/a>in San Juan to thank. It’s noted as one of two places in Puerto Rico\u2014the other being a restaurant called <\/span>Barrachina\u2014<\/span>claiming to be where the Pi\u00f1a Colada was invented. The Hilton property’s claim, however, is backed by a 2004 gubernatorial proclamation, supporting the drink\u2019s 50th anniversary there. As the story goes, bartender\u00a0Ram\u00f3n \u201cMonchito\u201d Marrero created the pi\u00f1a colada\u00a0there in 1954, and was rewarded for his efforts in 1978 when Puerto Rico named the cocktail its national drink. If you can’t travel to Puerto Rico right now, don’t fret: You’ll find the official recipe here.\u00a0<\/a><\/span><\/p>\n

Ingredients:<\/strong><\/p>\n

2 oz. rum
\n1 oz. coconut cream
\n1 oz. heavy cream
\n6 oz. fresh pineapple juice
\n3\u20134 chucks of fresh pineapple
\n\u00bd cup crushed ice<\/p>\n

Garnish with a pineapple slice and cherry<\/p>\n

Mix rum, cream of coconut, heavy cream and pineapple juice in a blender. Add ice and mix for 15 seconds. Serve in a 12-oz. glass.<\/p>\n

The Brown Hotel’s Hot Brown<\/strong><\/h1>\n

\"\"<\/p>\n

While we’re all experimenting in the kitchen during quarantine, here\u2019s something new to make with turkey leftovers. The\u00a0Louisville hotel<\/a>‘s famous open-faced turkey sandwich featuring bacon and a delicate Mornay sauce got its start back in the 1920s. Back then, the hotel hosted popular nightly dances that often attracted about 1,200 guests. As the evening wore on, some of these dance party patrons got the late-night munchies and headed to the hotel’s restaurant. Looking to offer them something more interesting than ham and eggs, chef Fred Schmidt whipped up this filling sandwich, which a century later, remains\u00a0<\/span>a Louisville classic. Follow this recipe to make your own delicious Hot Brown.<\/a><\/span><\/p>\n

Ingredients<\/strong>: (Serves 2)<\/p>\n

2 oz. whole butter
\n2 oz. all-purpose flour
\n8 oz. heavy cream
\n8 oz. whole milk
\n\u00bd cup of Pecorino Romano cheese
\n(plus 1 tablespoon for garnish)
\npinch of ground nutmeg
\nsalt and pepper to taste
\n14 oz. sliced roasted turkey breast, slice thick
\n4 slices of Texas toast (crust trimmed)
\n4 slices of crispy bacon
\n2 Roma tomatoes, sliced in half
\npaprika
\nparsley<\/p>\n

In a two\u2011quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium\u2011low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2\u20113 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.<\/p>\n

For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish \u2013 one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape – then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish in the oven. Suggested bake time is 20 minutes at 350\u00ba. When the cheese begins to brown and bubble, remove from oven, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.<\/p>\n

The Knickerbocker Hotel’s Knickerbocker Martini<\/strong><\/h1>\n

\"\"<\/p>\n

Throughout the pandemic, many of us have sharpened not only our cooking skills, but our cocktail skills, as well. If you’re looking to re-create a true classic, look to this sophisticated\u00a0NYC hotel<\/a>\u00a0that lays claim to serving the very first martini and, of course, offers an accompanying\u00a0<\/span>recipe to boot<\/span>. The tale goes that a <\/span>Knickerbocker bartender named Martini di Arma di Taggia served John D. Rockefeller this unheard-of concoction in 1906. Allegedly, Rockefeller loved the drink so much that he dubbed it the \u201cmartini\u201d after its creator. Find the original martini recipe right here to make your own.<\/a><\/span><\/p>\n

Ingredients<\/strong>:<\/p>\n

2 ounces Tanqueray 10
\n\u00be ounce of dry vermouth
\n\u00bd ounce of sweet vermouth
\ndash orange bitters
\ndash citrus bitters
\nlemon peel, for garnish<\/p>\n

Combine\u00a0Tanqueray 10, dry and sweet vermouth into a mixing glass. Add two dashes of orange and citrus bitters; add ice and stir. Garnish with lemon and serve.<\/p>\n

The St. Regis New York’s Red Snapper (aka Bloody Mary)<\/strong><\/h1>\n

\"\"<\/p>\n

This tomato juice and vodka beverage created at the St. Regis<\/a>\u00a0in 1934 might look and taste like a Bloody Mary, but at the landmark New York hotel where it was perfected, it’s known as the Red Snapper: The drink’s more common name, the Bloody Mary, was deemed inappropriate for the elegant clientele of the St. Regis. It remains the signature cocktail of the St. Regis’ King Cole Bar. Until you’re ready to start traveling again, fix yourself a tall one of these using this recipe.<\/a><\/span><\/p>\n

Ingredients<\/strong>:<\/p>\n

1 oz. vodka
\n<\/span>2 oz. Tomato juice
\n<\/span>1 dash lemon juice
\n<\/span>2 dashes celery salt
\n<\/span>2 dashes black pepper
\n<\/span>2 dashes cayenne pepper
\n<\/span>3 dashes of Worcestershire sauce<\/span><\/p>\n

Combine ingredients in a cocktail shaker. Shake vigorously. Strain over ice cubes. Garnish with a lemon wedge.<\/span><\/p>\n

The Beverly Hills Hotel’s McCarthy Salad<\/h1>\n
\"\"

The Beverly Hills Hotel, McCarthy Salad<\/p><\/div>\n

The salad’s namesake, Neil McCarthy, was a regular guest at The Beverly Hills Hotel<\/a> and captain of a local polo team in the 1940s. One day at the hotel’s Polo Lounge, McCarthy asked his server for a very specific list of ingredients to go in a salad. Loaded with eggs, beets, chicken and other fresh ingredients, the resulting recipe remains the same today and has been a signature dish there ever since. If you’re California dreaming but can’t travel out West just yet, here’s how to fix this healthy dish for yourself.<\/a><\/p>\n

Ingredients<\/strong>:<\/p>\n

For the salad
\n<\/strong>\u00bc head iceberg lettuce
\n\u00bd head romaine lettuce
\n\u00bd cup diced, grilled free-range chicken
\n\u00bd cup diced, roasted red beets
\n\u00bc cup free-range egg yolk
\n\u00bc cup free-range egg white
\n\u00bd cup finely diced aged cheddar cheese
\n\u00bd cup applewood-smoked bacon
\n\u00bc cup diced tomato
\n\u00bc cup diced avocado<\/p>\n

For the dressing
\n<\/strong>1 cup balsamic vinegar
\n1 shallot
\n1 tablespoon brown sugar
\n3 cloves roasted garlic
\n1 teaspoon Dijon mustard
\nsalt and black pepper to season
\ncanola oil<\/p>\n

Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!<\/p>\n

The Palmer House Hotel’s Palmer House Brownie<\/h1>\n

\"\"<\/p>\n

Fun fact: The brownie was invented in the Palmer House Hotel<\/a>‘s kitchen specifically for the 1893 World\u2019s Fair in Chicago. Natch, it’s been a continued fixture on the menu and a favorite among guests, with its crunchy top layer of crushed walnuts. Need a sweet treat but can’t make it to Chicago right now? Here’s the recipe!<\/a><\/p>\n

Ingredients<\/strong>:<\/p>\n

14 oz. semi-sweet chocolate
\n1 lbbutter
\n12 oz. granulated sugar
\n4 oz. flour
\n8 eggs
\n12 oz. crushed walnuts
\nvanilla extract<\/p>\n

Preheat oven to 300 degrees. Melt chocolate and butter in a double boiler. Mix the sugar and flour together in a bowl. Combine chocolate and flour mixtures. Stir 4 to 5 minutes. Add eggs and continue mixing. Pour mixture into a 9×12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture with your hand. Bake 30-40 minutes. Brownies are done when the edges begin to crisp and has risen about 1\/4 of an inch.<\/p>\n

Note: When the brownie is properly baked, it will remain \u201cgooey\u201d with a toothpick in the middle due to the richness of the mixture.<\/p>\n

Glaze: Mix together 1 c. water, 1 c. apricot preserves, and 1 tsp. unflavored gelatin in sauce pan. Mix thoroughly and bring to a boil for two minutes. Brush hot glaze on brownies while still warm.<\/p>\n

The\u00a0Royal<\/span>\u00a0Hawaiian Hotel’s\u00a0<\/span>Mai<\/span>\u00a0Tai<\/span><\/h1>\n

\"\"<\/p>\n

Ingredients <\/strong>(Build in shaker with ice):<\/p>\n

1 oz. Bacardi rum
\n1 tsp. cherry vanilla puree
\n\u00bd oz. amaretto Disaronno
\n\u00bd oz. Cointreau
\n1 oz. fresh Govinda’s orange juice
\n2 oz. fresh Govinda’s pineapple Juice
\n\u00bd oz. Whaler\u2019s Dark Rum float<\/p>\n

Roll the shaker, pour in a large \u201cbucket\u201d glass. Float with Whaler\u2019s Dark Rum, garnish with a parasol with cherry, pineapple and lime wedge.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bring the best flavors of vacation home.<\/p>\n","protected":false},"author":164,"featured_media":79489,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[27,2747,32,2683],"tags":[2928,2667,2228],"class_list":["post-79250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-caribbean","category-chicago","category-new-york","category-puerto-rico","tag-covid-19","tag-food-and-wine","tag-hotels"],"acf":{"api_active":false,"api_title":"","api_excerpt":"","api_featured_image":false,"api_lob":"Hotels"},"posts_api_cpm_point":"","yoast_head":"\nYou can now recreate these once-secret recipes from your travels at home | Orbitz<\/title>\n<meta name=\"description\" content=\"You don't have to travel to Louisville for a Hot Brown or to Disneyland for a Dole Whip. 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For the time being, Hawaii is still out of reach for most of us. The original mai tai cocktail, however, is not. The Royal Hawaiian Hotel openly shares its famed run-drink recipe, first created by \u201cTrader Vic\u201d Bergeron in 1944 and brought to\u00a0Hawaii<\/span>\u00a0in 1953, where it was first served at this\u00a0hotel<\/span>. Today, it is the signature cocktail at The\u00a0Royal<\/span>\u00a0Hawaiian<\/span><\/a>\u2019s oceanfront Mai Tai Bar. Mix one up for yourself and dream of swaying palms with this recipe.<\/a><\/p>\n