From the Waldorf Astoria Hotel's prized recipes for Red Velvet Cake and the immortal Waldorf Salad to more recent diner favorites such as Spicy Asian Chicken Salad and Seared Scallops with Osetra Caviar, the chefs of this luxurious hotel prepare some of the finest cuisine worldwide.
William Waldorf Astor opened the Waldorf Hotel in 1893, on Fifth Avenue in Manhattan, New York. Today, the Empire State Building stands on that location.
William's nephew, John Jacob Astor IV, built his own Astoria Hotel right next to the Waldorf. Eventually they became one building.
As one of the first 'grand hotels' to combine elegance with luxurious amenities and services, The Waldorf Astoria has been renowned worldwide for over a century.
The hotel's midtown Manhattan location make it within walking distance of Rockefeller Center, St. Patrick's Cathedral, the Theater District and the best shopping and art galleries on Madison and Fifth Avenues.
The world famous hotel provides unique restaurants, bars, lounges and custom catering for private events and meetings.
From appetizers like Jumbo Shrimp Salad to entrees such as Bacon Wrapped Lobster, the menu at this stunning hotel provides some of the finest recipes anywhere.
>>> If you want to prepare a delicious meal to impress family, friends or even a hot date - here are the Waldorf Astoria's most popular recipes of all time...
--Waldorf Astoria Hotel's Waldorf Salad--
(The Waldorf Salad was created in 1893, not by the chef of the Waldorf, but by maitre d' Oscar Tschirky.)
1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried 2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preheat the oven to 325F.
Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool.
Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates.
Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves.
--Waldorf Astoria Beef Stew--
2 lbs beef Sirloin, cut up (raw)
2 cups potatoes, cut in large pieces
2 cups carrots, cut in large pieces
2 cups celery, cut in large pieces
1 bag frozen onions (small)
1 slice white bread, cut up
1 (16 oz) can whole tomatoes (and juice)
2 tbsp dry minced onion
3 tbsp quick cooking tapioca
1 tbsp sugar
1 can tomato soup
Salt to taste
Pepper to taste
In a crockpot, put the beef, sugar, salt, pepper, onions, tomato soup, dry minced onion, slice white bread, tapioca, potatoes, carrots, celery and the can of whole tomatoes and juice into the crockpot and stir then put the lid on it. Cook on low setting for 6 hours. You do not have to stir the Waldorf Astoria Stew while it is cooking. Serve with a crusty bread roll.
--Waldorf Astoria Olive And Lemon Potatoes--
2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
3 tomatoes, washed and dried
5 Gaeta olives, chopped
juice of 1 lemon
1/2 bunch parsley, chopped
2 tablespoons olive oil
3 tablespoon butter
salt and pepper
Cut tomatoes in half. Toss with olive oil and season with salt add pepper.
Place cut side down on a baking sheet and cook in a 250 degree oven for 4-5 hours or until they dry and shrink to half of their original size. Remove from oven, let cool and chop.
Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and mash with a fork.
Add all the other ingredients including oven dried tomatoes. Adjust seasoning and serve with chicken.
--Waldorf-Astoria Hotel Warm Chocolate Cherry Crumble--
20 fresh cherries
2 tablespoons honey
Zest of 1 orange
1 ounce bitter sweet chocolate, broken into small chunks
2 cups flour
1 cup (2 sticks) butter
1 1/4 cups granulated sugar
1 teaspoon cinnamon
Preheat oven to 360 degrees F.
Pit and halve the cherries. Mix the fruit, honey, chocolate and orange zest in a bowl. Evenly distribute cherry mixture in the bottom of a 6-8 inch pie or quiche dish.
In a mixing bowl, combine the butter, sugar, flour and cinnamon until completely blended and balls form. Break into small pieces and sprinkle the mixture over the top of cherries. Bake for 20 minutes and serve warm or at room temperature.
Source: Waldorf-Astoria Hotel - New York, New York
Dig in and enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
Some Waldorf-Astoria Hotel Menu Entrees:
Bacon Wrapped Lobster
Grilled Chicken Fettuccini - spinach, portobello mushrooms, cherry tomatoes and herb parmesan cream
Whole Roasted Trout - lemony capered brown butter, wilted Spinach
Soft Shell Crab - hearts of palm salad with passion fruit sauce
Veal Oscar - sauteed veal, warm asparagus, crab cake and tarragon vinaigrette with waldorf salad banus
Wood Grilled Spiced Organic Chicken Breast - with yellow ronier cherry mint salad
Article Source: http://www.articlesbase.com/recipes-articles/home-cooking-waldorf-astoria-hotels-most-popular-dining-room-recipes-to-do-home-waldorf-salad-beef-stew-warm-chocolate-cherry-crumble-3685301.htmlAbout the Author
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef
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