Take a break this holiday season with some fun and festive "Not so Wintery Wonderland" events at the Loews Santa Monica Beach Hotel located on Ocean Avenue in Santa Monica. Celebrate with family and friends in seasonal style now through New Years Eve with hot apple cider, holiday music, and a Champagne toast when the clock strikes midnight.
And don't miss out on some exclusive recipes from Executive Chef Keith Roberts for his Pumpkin and Macadamia Stuffing, Fresh Apple Glazed Cookies, and Pumpkin Pie Cake below.
A "Not so Wintery Wonderland" Reception
Warm up by the fire and cozy up with friends and family at the Loews Santa Monica Beach Hotel's Fireside Lounge now through December 25 which lots of "Not so Wintery" festivities. Have a "Holly Jolly" good time with complimentary hot cider, holiday music, ornament decorating for kids, “Rudolph Roll” sushi demos, a special holiday menu and much more.
Christmas Eve & Day at Ocean & Vine Restaurant
On Christmas Eve, Executive Chef Keith Roberts will create a variety of favorite seasonal specials like Seared Chicken Breast with a Chestnut Sauterne Glaze or Pumpkin Risotto with Fennel and Hazelnuts, or choose items from the winter a la carte menu (reservations available from 5 to 9 p.m.). On Christmas Day, treat yourself to a deluxe four course prix-fixe menu while enjoying the best seat at the beach with courses including: Pan Seared Mano De Leon Scallop, Lobster Bisque, Peppered Filet Mignon, and Chocolate Yule Log with Espresso Sauce and Chocolate Shavings (reservations available from 12 to 8 pm.)
New Year's Eve & Day Champagne Brunch Buffet
Ring in the New Year at Ocean & Vine with a four course prix-fixe menu featuring Executive Chef Keith Roberts' favorites like Santa Monica Chili, Tarragon Tiger Shrimp and Lobster Risotto, Moroccan Spiced Chicken Timbale, Sauterne Poached Pear, and Plum and Persimmon Pudding. Two seatings are available: 6 pm ($85 per person) and 9 pm ($125 per person). Late seating includes a Champagne toast. The next day enjoy a Champagne brunch buffet featuring made-to-order omelettes and waffles, bagels with Scottish smoked salmon, our 'taste of the Southwest' fajita bar, carving stations, and more ($49 per person). Reservations available from 11 a.m. to 4 p.m.
Pumpkin and Macadamia Stuffing
Created By | Executive Chef Keith Roberts
Serves: 8-10 people (Fills 14lb-16lb Turkey)
Ingredients:
Created By | Executive Chef Keith Roberts
Serves: 8-10 people (Fills 14lb-16lb Turkey)
Ingredients:
- 4 cups of fresh Pumpkin - diced ½ in cubes
- 1 cup of Fennel - sliced approx ½ large bulb
- 2 cups of Yellow Onions - peeled and sliced (2 small onions)
- 1 cup of Leeks - white part only, chopped (small leeks)
- 6 ounces of Sweet Butter
- 1 ½ cup of Raw Macadamia Nuts - chopped in half
- 6 slices of Sourdough Bread - crust trimmed and cut into1-inch squares
- ¼ teaspoon of Ground Cloves
- ¼ teaspoon of Ginger
- ¼ teaspoon of Nutmeg
- ¼ teaspoon of Cinnamon
- ¼ teaspoon of Ground Black Pepper
- ¼ teaspoon of Whole Thyme
- 2 teaspoons of Salt
- 1 ¼ teaspoon of Orange Zest - chopped
- 1 ½ tablespoon of Brown Sugar
- ½ cup of Orange Juice
Instructions:
1. Boil Water with 1 teaspoon of salt in a large sauce pot. Poach diced pumpkin for one
minute, drain and set pumpkin aside to cool
2. In medium skillet, over medium flame, melt 2 ounces of butter and add fennel,
onion and leeks. Sauté rapidly until all is browned and caramelized. Remove
from pan and set aside to cool.
3. In large mixing bowl, blend together cooked pumpkin, sautéed onion mixture
and all remaining ingredients
4. Fill your turkey and roast as normal.
1. Boil Water with 1 teaspoon of salt in a large sauce pot. Poach diced pumpkin for one
minute, drain and set pumpkin aside to cool
2. In medium skillet, over medium flame, melt 2 ounces of butter and add fennel,
onion and leeks. Sauté rapidly until all is browned and caramelized. Remove
from pan and set aside to cool.
3. In large mixing bowl, blend together cooked pumpkin, sautéed onion mixture
and all remaining ingredients
4. Fill your turkey and roast as normal.
Fresh Apple Glazed Cookies
Created By | Executive Chef Keith Roberts
Created By | Executive Chef Keith Roberts
Apple Cookies Ingredients:
- 2 cups sifted All Purpose Flour
- 1 teaspoon of Baking Soda
- ½ cup of Soft Shortening
- 1 1/3 cups of Brown Sugar
- ½ teaspoon of Salt
- 1 teaspoon of Cinnamon
- ½ teaspoon of Ground Cloves
- ½ teaspoon of Nutmeg
- 1 Unbeaten Egg
- 1 cup of Chopped Nuts
- 1 cup of finely chopped, unpared apple
- 1 cup of Dark or Light Raisins - chopped
- ¼ cup of Apple Juice or Milk
Vanilla Glaze Ingredients:
- 1 ½ cups of sifted Confectioners Sugar
- 1 tablespoon of Soft Butter or Margarine
- ½ teaspoon of Vanilla Extract
- 1/8 teaspoon of of Salt
- 2 ½ tablespoon of Light Cream or Milk
Apple Cookies Instructions:
1. Preheat oven to 400 degrees
2. Sift Flour with baking soda.
3. Mix Shortening, brown sugar, cinnamon, cloves, nutmeg, and egg until well blended
4. Stir in half of flour mixture, then nuts, apple and raisins.
5. Blend in apple juice, then remaining flour mixture
6. Drop round tsps of dough, 2in apart onto a greased cooking sheet
7. Bake 11-14 minutes or until done
8. While cookies are still hot, spread thinly with glaze.
1. Preheat oven to 400 degrees
2. Sift Flour with baking soda.
3. Mix Shortening, brown sugar, cinnamon, cloves, nutmeg, and egg until well blended
4. Stir in half of flour mixture, then nuts, apple and raisins.
5. Blend in apple juice, then remaining flour mixture
6. Drop round tsps of dough, 2in apart onto a greased cooking sheet
7. Bake 11-14 minutes or until done
8. While cookies are still hot, spread thinly with glaze.
Vanilla Glaze Instructions:
1. In a small bowl blend 1½ cups of sifted confectioners’ sugar, 1tbsp of butter or
margarine, ½ tsp of vanilla extract, 1/8 tsp of salt, and 2½ tbsp of light cream or milk
1. In a small bowl blend 1½ cups of sifted confectioners’ sugar, 1tbsp of butter or
margarine, ½ tsp of vanilla extract, 1/8 tsp of salt, and 2½ tbsp of light cream or milk
Pumpkin Pie Cake
Created By | Executive Chef Keith Roberts
Created By | Executive Chef Keith Roberts
Ingredients:
1 - 26 ounce can of Libby’s Pumpkin (or other brand)
1 - 26 ounce can of Libby’s Pumpkin (or other brand)
1 - 10oz box of Duncan Hines Yellow Cake Mix (or other brand)
½ cup of Chopped Walnuts
1 Stick of unsalted Butter
Eggs
½ cup of Chopped Walnuts
1 Stick of unsalted Butter
Eggs
Granulated Sugar
Dark Brown Sugar
Salt
Ground Cinnamon
Ground Ginger
Ground Cloves
Whole Milk
Evaporated Milk
Salt
Ground Cinnamon
Ground Ginger
Ground Cloves
Whole Milk
Evaporated Milk
Instructions:
1. Preheat Oven to 350°
2. Libby’s Pumpkin Can - Follow directions on the can as if to make the filling for
two pies. Add 1 extra egg and 25% more of the liquid ingredient (Liquid
ingredient should be evaporated milk or cream). Pour mixture into a 9x14
ungreased cake pan.
2. Duncan Hines Yellow Cake Mix- Sprinkle mix (dry, from the box) evenly over
the pumpkin mixture
3. Chopped Walnuts - Sprinkle evenly over the top
4. Unsalted Butter - Melt butter and drizzle over dry cake mix (Do not stir, top will
not be completely covered)
5. Place in oven until ready (Approx 80min)
Loews Santa Monica Beach Hotel
1700 Ocean Avenue Santa Monica, CA 90401
T: (310) 458-6700
Website: http://www.loewshotels.com/
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