Indulge in unique flavors this holiday season
During this time of year, the festive spirit fills our homes with moments of joy. Christmas and New Year allow us to share love, gratitude, and delicious flavors.
At Velas Resorts, the December season is much more than decorations and twinkling lights; it is an exceptional culinary celebration. This year, we want to open our kitchens’ doors and share two of our unique recipes with you.
Sweet Potato and Beet Salad
The chef of the Frida restaurant at Grand Velas Los Cabos shares this recipe to prepare a delicious sweet potato and beet salad with Ocosingo cheese foam and candied walnuts.
Ingredients:
- 4 sweet potatoes
- 4 baby beets
- Thyme
- Bay leaf
- Salt and pepper
- Arugula salad
- Maldon salt
- Ocosingo cheese foam – 100 g
- Toasted pine nuts – 50 g
- Olive oil – 50 ml
- Red wine vinegar – 20 ml
- Whole grain mustard – 2 g
- Chopped flat-leaf parsley – 1 tablespoon
- Oaxaca cheese
- Heavy cream
- Candied walnut
Instructions:
- Preheat the oven to 200°C.
- Wash the sweet potatoes and beets.
- Place them in a baking dish, and add olive oil.
- Add a sprig of thyme a bay leaf, and bake for 15 minutes until soft.
- Melt Oaxaca cheese in a saucepan over medium heat for the cheese foam.
- Add heavy cream and cook until the cheese is completely melted.
- After cooking, blend and strain the mixture, then transfer it into a siphon.
- Combine the oil, vinegar, and mustard for the red wine vinaigrette. Then, add thinly sliced parsley to the mixture.
- Toss the sweet potato and beet with the vinaigrette and arugula.
- Season the ingredients with freshly ground salt and pepper.
- Use the cheese foam as a base in a bowl and place the salad on top.
- Finally, add candied walnuts and pine nuts.
Côte de boeuf with braised cabbage and sauce bearnaise
Our chefs from Grand Velas Riviera Maya share their culinary secrets with this exquisite recipe:
Ingredients:
- Beef rib – 2.5 – 3 kg
- Sea salt
- Freshly ground black pepper
- Extra virgin olive oil – 4 tablespoons
- Large bunch of thyme
- 6 to 12 mm thick slice of smoked lard (or 2 slices of thick bacon cut into lardons)
- Chopped green cabbage – 2 or 3 small heads
- Chicken broth – 960 ml
- Fresh chives for garnish – 1 small handful
- Hot bearnaise sauce
Instructions:
- Allow the meat to reach room temperature before cooking.
- Preheat the oven to 400 °F.
- Pat the meat dry, tie it if necessary, then season with salt and pepper.
- Heat a large enough pan to sear the meat over medium-high heat.
- Add two tablespoons of olive oil and heat until it reaches a suitable temperature, avoiding it to smoke.
- Add the meat and turn for 8 or 10 minutes until browned and caramelized on all sides.
- Add thyme.
- Place the pan in the oven and cook for 45 minutes to an hour (depending on size) until the thermometer inserted into the meat reads 125° to 130 °F.
- Before cutting, let the meat rest on a board for at least 15 minutes.
- For the cabbage, heat a large Dutch oven over medium heat.
- Add two tablespoons of olive oil and heat until it reaches a suitable temperature, avoiding it to smoke.
- Add the lardons and heat for 5 or 10 minutes until crispy.
- Use a slotted spoon to place the lardons in a small bowl.
- Add the cabbage pieces, cut side down, to the Dutch oven, and season with salt and pepper.
- Cook and turn for 10 minutes until slightly golden. Add chicken broth and lardons, then cover and simmer for 15 to 20 minutes. Season with salt and pepper.
- Remove the cabbage from the liquid with a slotted spoon and place it on a plate.
- Garnish with the lardons and fresh chives.
- Keep the preparation warm while making the Bearnaise sauce.
- Place the meat on a board and serve it with Bearnaise sauce and cabbage.
Celebration and Reflection
As we enjoy these culinary delights, let us remember that the true essence of the season lies in sharing meaningful moments with those we love. May these recipes be the perfect excuse to gather around the table, creating memories that will last long after the season’s lights have dimmed.
