Christmas Recipes

Only a few days left until Christmas! That means it’s time to think about the festive delights we’re going to indulge in with our loved ones over the holiday period! To give you a hand during the stressful run-up to Christmas, we’ve collected six recipe ideas from our hotels.

Be inspired by our head chefs in Berlin, Salzburg and Baden-Baden and soon you’ll be dishing up some new favourites!

Starters 

Pumpkin Foam Soup (serves 6)
 

2 kg Hokkaido pumpkin

1 tsp crème fraîche

250 ml white wine

1 onion

100 g pumpkin seeds

750 ml vegetable stock

1 garlic clove

Ground paprika

1 l orange juice

2 tsp pumpkin seed oil

Cayenne

 

Method

Cut the pumpkin in half and remove the seeds. Dice roughly along with the onion and the garlic. Heat the pumpkin seed oil in a pot and sauté the pumpkin for a few minutes. Add the onion and fry until translucent. Add the pumpkin seeds and the paprika and fry for a few minutes.

Deglaze with the wine, add the orange juice and the stock and simmer. When the pumpkin is soft, purée everything and sieve into a new pot. Bring to the boil again and season with salt, pepper and a little cayenne pepper. Thicken with a white roux. Serve with a dollop of crème fraîche and garnish with parsley.

Riesling Mountain cheese soup with lingonberry pancake (serves 6)
 

Soup

 

Pancake

2 shallots

150 ml cream

2 eggs

1 small potato

200 ml poultry stock 

50 g flour

30 g butter

400 ml Riesling wine

80 g lingonberry marmelade

200 g mountain cheese

Salt & Pepper

200 ml milk

Soup:

Peel the shallots and chop them in very fine pieces. Peel the potato and cut it in small cubes. Finely grate 150g of the cheese and slice the rest.

Sauté the shallots in the heated butter until they are translucent then add the potato cubes. Add the wine and let it boil till the wine is reduced to the half. Fill up with the poultry stock and let it simmer until the potatoes are soft. Then add the cream and stir in the grated cheese. Purée the soup with a hand blender and strain it through a sieve. Finally season with salt and pepper.

Pancake:

Stir milk and flour together. Then add salt, the eggs and mix it all. Let the dough rest for at least 10 minutes on a cold place. Bake thin pancakes in a coated pan and fill them up with lingonberry marmalade.

Foam up the soup again and strew it with black pepper from the mill and the sliced mountain cheese that is left from the beginning. Serve with the lingonberry pancake.

Main dishes

Saltimbocca with pumpkin ragout and rosemary new potatoes (serves 6)
 

1,2 kg saddle of veal

500 ml orange juice

1kg Hokkaido pumpkin

6 slices Parma ham

1 onion

1 red chille pepper

6 sage leaves

200 ml white wine

3 bay leaves

1 bunch rosemary

18 new potatoes

7 juniper berries

 

Saltimbocca:

Trim the meat and cut into slices weighing 90 g each. Place one or two sage leaves on each slice. Add a slice of ham and dust lightly with flour. Fry in a hot pan on both sides for around 90 seconds.

Pumpkin ragout:

Cut the pumpkin into quarters, remove the seeds and slice the quarters into thin wedges. Peel and finely slice the onion. Fry in a pot with the pumpkin and deglaze with the wine. Reduce slightly and then add the orange juice. Add two or three bay leaves and five juniper berries and season to taste with salt, pepper and sugar. Simmer for a few minutes. Finally, bind with a white roux or with cornflour and season to taste again if necessary.

Rosemary new potatoes:

Pierce the potatoes multiple times with a needle and place them in a pot of cold water. Add a generous amount of rosemary and bring to the boil. When the potatoes are ready, drain the water and cut them in half. Meanwhile, heat a little olive oil and rapeseed oil in a pan. Add one or two sprigs of rosemary to the pan for a few minutes to flavour the oil. Remove the rosemary from the oil and add the potatoes. Fry until golden-brown. Season with salt, pepper and a little nutmeg and serve with the saltimbocca and the pumpkin ragout.

Winter orecchiette (serves 6)
 

700 g Hokkaido pumpkin

250 ml orange juice

300 g savoy cabbage

1 red chilli pepper

1 kg orecchiette pasta

 

Method:

Cut the pumpkin in half, remove the seeds and then cut into wedges. Wash and finely slice the cabbage and the chilli. Cook the orecchiette in salt water. Place the pumpkin and the cabbage in a pot, and blanch in the orange juice. Add the chilli and simmer for a few minutes until done. Finally, stir in the pasta and season with salt, pepper and sugar.

Dessert

Warm apple strudel with vanilla sauce (serves 4)
 

20 ml milk

100 g breadcrumbs

 680 g raisins

20 ml cream

100 g biscuit crumbs

20 g icing sugar

180 g sugar

100 ml water

4 vanilla pod

8 eggs

160 g flour

8 g cornflour

10 g cinnamon

20 ml oil

 

50 g butter

1 kg apples, cut into wedges

 

Method:

Mix the water, flour, oil, egg yolk and salt together to create a pastry. Leave to rest. To make the filling, mix together the breadcrumbs, apple wedges, raisins, nuts, cinnamon, butter and biscuit crumbs. Roll out the pastry approx. 1 cm thick and spread the filling on top. Roll up the pastry, brush with softened butter and bake for 20 minutes at 200°C.

To make the vanilla sauce, slice open the vanilla pod lengthways and scrape out the seeds. Add the seeds to ¾ of the cream and milk and bring gently to the boil. Mix together the remaining milk and cream with the other egg yolk, sugar and cornflour. Slowly pour the cold mixture into the warm vanilla-milk-cream mixture and stir slowly and continuously until the liquid thickens.

Would you like more delicious recipes and want to sample our extensive range of culinary delights? Then come and visit our hotels in Berlin, Salzburg and Baden-Baden and discover the mastery of our top-class chefs!  

>> Gastronomy at Holiday Inn Berlin City West

>> Gastronomy at Wyndham Grand Salzburg Conference Centre

>> Gastronomy at Radisson Blu Badischer Hof Hotel, Baden-Baden

Holiday Inn Berlin City West Ansicht Holiday Inn Hotel Berlin City West
Why stay here?
Holiday Inn Berlin City West
Business and Conference Hotel in the Western part of Berlin with perfect access to the airport Berlin Tegel
Book now
Wyndham Grand Salzburg Conference Centre
Why stay here?
Wyndham Grand Salzburg Conference Centre
First class business and congress hotel in Salzburg with wellness area and roof top terrace
Book now
Radisson Blu Badischer Hof Hotel, Baden-Baden
Why stay here?
Radisson Blu Badischer Hof Hotel, Baden-Baden
Spa & congress hotel in a historic Capuchin monastery with thermal water pools and surrounded by a big park
Book now