Winter in Venice at The Venetian Las Vegas

Winter in Venice, The Venetian pictures (1 of 5)

Last week, I was invited to an exclusive dinner hosted by The Venetian at the legendary Cut Steak House in Beverly Hills, to learn more about “Winter in Venice.”

The Venetian and The Palazzo Las Vegas are home to Winter in Venice™, the third-annual celebration of the winter holiday season on the Las Vegas Strip, called “A Gift of The Venetian.”  With 49 days of seasonal experiences throughout both resorts, Winter in Venice is the ultimate destination for a holiday getaway, running Nov. 18, 2013 through Jan. 5, 2014.

I have long been a fan of The Venetian in Las Vegas. I have stayed there a couple of times, when they first opened and a few years ago on a business trip. I have stayed in many amazing hotels on the Las Vegas strip, but my stay at The Venetian left lasting impressions…I remember just how spacious the suite is and the view from the room down to the strip was simply spectacular.

During “Winter in Venice” celebrations, a schedule of Italian-inspired experiences will include a new nightly entertainment spectacle, whimsical character performances, a stunning 3D light projection show, and an elaborate Winter In Venice fantasy scene in The Palazzo Waterfall Gardens. For foodies who just love food, especially Italian cuisine, which I am sure many of my readers are, several weekend events will feature world-class experiences for foodies, including the new La Cucina ItalianaFood & Wine Festival, Dec. 5-8, featuring celebrity chefs such as Chef Mario Batali, Chef Wolfgang Puck, and more!

For those with kids or couples, the romantic skating rink above The Venetian’s iconic outdoor Grand Canal, will return. The rink was featured in Travel + Leisure magazine, and was called one of the “world’s coolest skating rinks” by the prestigious publication.  To best experience Winter in Venice, make plans to stay overnight at The Venetian or The Palazzo, begin at only $149 per night. Overnight guests also receive Passaporto di Winter in Venice, a festive bundle of value for the Winter in Venice experience, including free items and experiences worth more than $125 per stay. Additional retail, dining and entertainment offers are valued at more than $1,000!

For those who book an upgraded suite, a Premiere Passaporto di Winter in Venice is a special holiday “upgrade” to a deluxe Winter in Venice experience, including free items and experiences worth more than $300 per stay. Additional retail, dining and entertainment offers are valued at more than $1,500!

For more information on Winter in Venice or these exclusive suite packages, please visit http://www.venetian.com/winterinvenice.

About The Venetian Las Vegas®

The Venetian Resort-Hotel-Casino, the largest property in the country to receive AAA’s Five Diamond and the coveted Forbes Travel Guide Four Star awards, is one of the world’s most luxurious resort and convention destinations. Recreating Venice’s legendary landmarks, the LEED® EB Gold-certified resort offers unmatched service and quality for leisure and corporate guests. With suites ranging from a standard 650-square-foot Luxury Suite to the luxurious 10,000-square-foot Chairman Suite, the all-suite resort boasts more than 4,000 of Las Vegas’ most lavish suite accommodations.  Located in the heart of the Las Vegas Strip, The Venetian features Grand Canal Shoppes®, an indoor streetscape complete with gondolas and singing gondoliers, the Canyon Ranch SpaClub®, world-class gaming, exquisite restaurants, a wide variety of entertainment such as “Soul2Soul with Tim McGraw and Faith Hill,” the party musical “ROCK OF AGES,” showroom headliners including Human Nature, David Spade, Rita Rudner, Tim Allen and Joan Rivers and extensive convention and corporate services. Guests can earn points while they eat, sleep, shop and play with Grazie, the premiere loyalty program. The Venetian and its sister resort, The Palazzo Las Vegas, are the first ever Alliance Resorts in the InterContinental Hotel Group® global portfolio. For additional information, visit venetian.com, follow on Twitter @venetianvegas and interact on Facebook at facebook.com/venetianlasvegas.

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Nespresso Umilk Giveaway

To celebrate the upcoming holiday season, I am partnering with my friends at Nespresso to give away a Nespresso Umilk. There will be one (1) winner whom will receive one (1) Nespresso Umilk. The suggested retail price of the Nespresso Umilk is US$229.

U embodies a new generation of Nespresso machines. With its pure and elegant lines, flexible design its tactile interface, U is the new accomplice of our daily life.

Features

Removable water tank: 0.8 litersUsed capsules container capacity: 12Empty water tank detectionOptimized heat up timeAutomatic shut off after 9 minutes, programmableCable storageElectronic ‘full capsule container’ indicatorNo-drip nozzleFast preheating time: 25 seconds

Technical Specs

Fast preheating time: 25 seconds27 oz. water tankUsed capsule container capacity: 12Dimensions (WxDxH): 4.5 x 9.8 x 14.5 inAutomatic Coffee Volume Control19 bar pressure pump

Eligibility: United States only. No purchase necessary and subject to this official giveaway rules. Closing Date: Dec 22, 2013, 11:59 pm PST. Winner will be randomly selected and contacted via email on Dec 23, 2013. The prize is proudly sponsored by Nespresso. To enter, please follow the steps below.

Eligibility: United States only. No purchase necessary and subject to these official giveaway rules.

Step 1
Like Rasa Malaysia on Facebook. (Click on the Like button below.)

Step 2

Follow Rasa Malaysia on Twitter. (Click on the Follow @rasamalaysia button below. If you don’t have Twitter, skip this step.)

Step 3

Like Nespresso on Facebook. (Click on the Like button below.)

Step 4

Follow Nespresso on Twitter. (Click on the Follow @NespressoUSA button below. If you don’t have Twitter, skip this step.)

Step 5

Fill in the form below. You can enter to win using this form every day.

You will be redirected to the “Thank You” page if your entry is successfully submitted.

ONE ENTRY PER DAY STRICTLY ENFORCED.

cforms contact form by delicious:days

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Cinnamon Pear Muffins + Giveaway

November officially marks the beginning of baking season in my apartment. Most of the year, I'll occasionally make cookies, pies, and muffins, but spend the majority of my time in the kitchen on savory bites like dumplings, noodles, stir-fries. But come mid-November, the baking kicks into high gear. (So does the pinning of baked good images on Pinterest.)

Mostly I'm testing out food gifts for family and friends or goodies I can contribute to the table for Thanksgiving or Christmas week. The past few years I've been delegated with making pies for Thanksgiving, but this year I'll also add some muffins to the mix for Thanksgiving morning. After all, you can't start preparing turkey, stuffing, gravy, and pies on an empty stomach.

This month I'm doing a post for BlogHer with Del Monte to come up with a holiday recipe inspired by Del Monte® products. So I'm using some Del Monte® Bartlett Pear Halves to make batches of cinnamon-scented muffins. (So fitting for fall, right?)

You can easily have a convenient garden in your pantry with Del Monte® canned fruits and vegetables. Almost all (90%) of their produce is grown in the U.S. The fruits and vegetables are picked and packed at the height of ripeness. And 95% of their canned fruit and vegetables (including tomatoes) are preservative-free. To prepare for a holiday season full of drinking and chocolate-eating, it's good to have a pantry stocked with fruit and vegetables within reach.

I used the Bartlett Pear Halves in 100% pear juice from concentrate. After draining the pears and chopping them up to 1-inch cubes, I just mixed the cubes into the prepared batter and put them into the oven to bake. 

It was pretty easy to whip up a batch of these Cinnamon Pear Muffins just after rolling out of bed last weekend, while still in my pajamas, with just a fresh pot of coffee to get me going.  It was a nice and relaxing way to wake up and bake, without needing to run out to the grocery store. The kitchen smelled like cinnamon and nutmeg all morning. This is a scenario I want to recreate on Thanksgiving and Christmas day.

What are your favorite fruit and vegetables to stock in your pantry? Answer in the comments below and you could win a $100 Crate and Barrel gift card! 

________________________

Cinnamon Pear Muffins

Makes 12

2 cups all-purpose flour2 teaspoons baking powder2 teaspoons cinnamon, plus extra for sprinkling on top of the muffins1/2 teaspoon ground nutmeg1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/2 cup packed light brown sugar1/2 cup white granulated sugar, plus extra for sprinkling on top of the muffins2 eggs1/2 tablespoon vanilla extract1/2 teaspoon salt1/2 cup soy milk1 15-ounce can Del Monte® Pears Halves in 100% Pear Juice from Concentrate, drained and dicedPreheat the oven to 400 degrees F.In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.In a mixer or separate mixing bowl, cream the butter with the light brown sugar and granulated sugar, until the mixture is light and fluffy. Mix in the eggs and vanilla extract.Add half the flour mixture and half of the soy milk and continue mixing. Add the remainder of the flour mixture and soy milk and mix just until the batter is smooth.After draining the pears and chopping them up to 1-inch cubes, mix the cubes into the prepared batter.Line a muffin tray with muffin cups and butter to top of the pan. Divide the batter evenly between the muffin cups (they should fill up to the top of the cups.) Sprinkle extra sugar and cinnamon on top of each muffin. Bake for about 25 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean.Carefully transfer the muffins to a cooling rack to cool, then enjoy!

Sweepstakes Rules: No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a. Leave a comment in response to the sweepstakes prompt on this post
b:Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: "#SweepstakesEntry"; and leave the URL to that tweet in a comment on this post

 c: Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

d: For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 11/18/2013-12/18/2013

Be sure to visit the Del Monte® brand page on BlogHer.com where you can read other bloggers reviews and find more chances to win!

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Roasted Brussels Sprouts with Lemon Mustard Parsley Dressing

Now everyone, don’t bum-rush to the kitchen all at once now because I know you’re super excited about another brussels sprouts recipe. Or at least I’m hoping you’re as hungry and excited as I am. And if you’re not, you’re probably one of the brussels sprouts haters that can’t stand to re-live those terrible toddler moments when your parents force-fed you boiled brussels sprouts. Am I right? or am I right?

Because of all you brussels-sprouts-haters, I’ve made it a life long mission to keep developing different versions in the hopes that one of these recipes will turn you over to the loving side. Or at least that is my hope. A girl can only dream of a brussels-sprouts-loving world.

I was hungry for a vegetarian lunch a few weeks ago and after a few salads, I was hoping to really bite into something flavorful, or at least chow down on a big bowl of roasted-something. The only thing that made sense and which I had all the ingredients for in the garden and on-hand were, you guessed it, brussels sprouts. Gosh, I’m so predictable sometimes.

Rather than dress it up with my simple balsamic vinegar or fish sauce, I was craving for something a little more tangy, zingy, fresh, herby and citrusy.

All those adjectives brought these ingredients to mind: Bright flavors of lemon zest and juice, tangy-roasted, balsamic vinegar, zingy mustard and herbaceous parsley. Perfect.

Lunch was served. And literally, these roasted brussels sprouts were our full, delicious lunch. The wonderful flavors of the lemon mustard parley dressing could not have been more satisfying and best of all, the dressing is now a favorite for an everyday salad.

So, did I succeed on this recipe? Will you now head on over to the brussels-sprouts-loving side?

Enjoy,

diane

Yield: Serves 2-4

Total Time: 1 hour

Another favorite way to serve up brussels sprouts. First roasted up with a quick marinade, then tossed with an herbed lemon mustard dressing before serving.

about 1 1/2 pounds brussels sprouts3 Tablespoons olive oil1 Tablespoon balsamic vinegar2 cloves of garlic, minced or crushedkosher salt or sea salt, to tastefresh cracked black pepper, to taste2 Tablespoons olive oilzest of 1 medium lemon2 Tablespoons fresh lemon juice1 teaspoon dijon mustard1/2 teaspoon brown sugar1 cup italian or flat leaf parsley, mincedadditional salt and pepper to tastePreheat oven to roast at 375°F. Lightly oil a sheet pan.Peel the outer, bruised layers of the brussels sprouts off.  Trim the ends, then cut brussels sprouts in half or quarters (for small brussels sprouts, cut them in half, and for large brussels sprouts,  quarter them for more even cooking).In a large bowl, whisk together the roasting marinade ingredients: olive oil, balsamic vinegar, garlic, salt and black pepper. Then add the brussels sprouts and toss to coat evenly.Spread the brussels sprouts, cut side down, on the prepared sheet pan. Roast in oven for 15 minutes, flip the sprouts to cut side up, then roast for 10-15 minutes more or until browned.While the brussels sprouts are roasting, make the dressing: Combine the olive oil, lemon zest, lemon juice, dijon mustard, brown sugar and parsley. Set aside.When brussels sprouts are cooked, toss them with the dressing and season with additional salt and pepper to taste. Serve warm or at room temperature.

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Best Banana Bundt Cake

For most Americans, fall/winter means baking, a lot of baking, especially with the upcoming holidays season. Turkey Day is a week away and I am sure by now, you have already planned out your menu. If you haven’t, you can check out the roasted turkey recipe with parchment paper and the popovers recipe on my site. When it comes to Thanksgiving, there is always the usual suspect of pumpkin pie as the dessert, but bundt cake makes a beautiful, and utterly sweet finale to your Thanksgiving dinner.

What I love about this classic banana bundt cake by Dorie Greenspan is that you can make ahead and it tastes better the next day, plus there is no need to make a crust. This banana bundt cake recipe is pretty straight forward but yields incredibly moist, absolutely mouthwatering and aromatic banana bread/cake. What’s more, the bundt pan perks up the presentation and a little powdered sugar dust immediately transforms the banana bundt cake into a seasonal and festive centerpiece. Just take a look at the pictures, don’t you just love it?

I am so thankful to my contributor CP Choong for her wonderful creation. In the next few weeks, I will be sharing more of her amazing baking recipes with you. Enjoy, and I hope you will add this Banana Bundt Cake to your Thanksgiving menu next week!

(Click Page 2 for the Classic Banana Bundt Cake Recipe)

Pages: 1 2

Tagged as: Banana • Butter • Flour

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Craftsy's Black Friday Sale

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Andrea Nguyen
Author & Teacher
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My Books + App
Purchase @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
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* * *

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« Sweet Potato with Ginger and Curry Leaf Recipe |Main| Race for Persimmons: Me vs the Chinese Ritz Cracker Lady »

November 29, 2013Craftsy's Black Friday Sale

Hello everyone, I was notified this week of a sitewide sale of Craftsy classes this weekend.  Going on now for Black Friday, the sale ends on Cyber Monday at midnight (mountain time). All the classes are on sale for $19.99 or less. You read that right. 

The amazing array of online cooking classes include: Molly Stevens (roasing and braising), Peter Reinhart (artisan bread), James Petersen (French mother sauces), and Gulianno Hazan (Italian pasta making). On the pastry and sweets side, Evan Kleiman (pies), Alice Medrich (chocolate), and Collette Christian (croissants). I suppose my dumpling falls somewhere in between! 

Anyway, jump to the sale or click on the sale image below. Note that all the cooking classes are under "Food and Cooking." There's quilting, drawing, photography and other cool stuff as well. 

And, yes, you can gift any classes you buy during the sale. There's a little "Gift this class" link. Feel free to share and pass the sale around. 

Posted | Permalink

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Comments Craftsy's Black Friday Sale

Hello everyone, I was notified this week of a sitewide sale of Craftsy classes this weekend.  Going on now for Black Friday, the sale ends on Cyber Monday at midnight (mountain time). All the classes are on sale for $19.99 or less. You read that right. 

The amazing array of online cooking classes include: Molly Stevens (roasing and braising), Peter Reinhart (artisan bread), James Petersen (French mother sauces), and Gulianno Hazan (Italian pasta making). On the pastry and sweets side, Evan Kleiman (pies), Alice Medrich (chocolate), and Collette Christian (croissants). I suppose my dumpling falls somewhere in between! 

Anyway, jump to the sale or click on the sale image below. Note that all the cooking classes are under "Food and Cooking." There's quilting, drawing, photography and other cool stuff as well. 

And, yes, you can gift any classes you buy during the sale. There's a little "Gift this class" link. Feel free to share and pass the sale around. 

Stay Connected                         Get a Discount for Yourself & Others!Share the dumpling love. Click below to SAVE 25%.

Classes & EventsHands-on @LoveAppleFarms, Santa Cruz, CA
Sat, Feb 22, 12-4:30pm, Pho Workshop
Sat, Mar 22,12-4pm, Asian Dumplings

5-hr Hands-on @SFCooking, San Francisco
Fri, Feb 28, 5:30pm, Dumpling Date Nite! {reg not open}

Recent PostsMy Mom's Dried Persimmon RecipeRace for Persimmons: Me vs the Chinese Ritz Cracker LadyCraftsy's Black Friday SaleSweet Potato with Ginger and Curry Leaf RecipeHomemade Tofurkey with Miso Mustard Sauce RecipeGiveaway Winner: Crackers & Dips CookbookSticky Rice and Pine Nut Dressing RecipeGiveaway: Crackers & Dips CookbookJapanese Furikake Rice Crackers Recipe9 Recipes for Wok WorkoutsCopyright 2002-2013 by Andrea Nguyen | Privacy Policy

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My Mom's Dried Persimmon Recipe

My Mom's Dried Persimmon Recipe - Viet World Kitchen window.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World Kitchen Newest Post Dumplings Asian TofuRecipe IndexEventsFav SitesAbout MePermission+Credit Welcome! Join me to explore, create, and contribute to the culinary traditions of Asia.

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My Books + App
Purchase @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Purchase @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Info on e-book w/ videos!
Purchase @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Details on eBooklet, how & where to buy
* * *
The mobile app is here!
Purchase @ iTunes store

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December 03, 2013My Mom's Dried Persimmon Recipe

We've had a very warm autumn and by the time I handed over the persimmons to my parents last Thursday, they were so soft that you'd dent them with a gentle poke. I apologized and also sheepishly handed over some firm persimmons I'd bought from a local farm.

My mom took one look in the boxes of soft persimmons and confidently said, "I'll take care of these." I knew what she'd do with them: make fruit rolls.

Over the weekend, my dad checked in with VWK (he and my mom are avid readers of this blog!). Dad read Amy's comment. She asked how my parents dry persimmons.

Ironically over the weekend, our friend John gifted us a box of hoshigaki Japanese dried persimmons. He purchased them from a farm in California. The farm goes through a special, lengthy process to dry the whole fruit, which explains the $35 a pound price tag. John also reads this blog and asked me how my parents dried persimmons.

Because your minds inquired, my dad sent information and instructions for drying persimmons. What my father wrote:

Here's the way Me (mom) does it:

Dehydrator used: American Harvest brand [my mom also uses these to dry vegetables destined to be pickled]

For persimmons that still have a hard skin: use a vegetable peeler to remove the skin. Then cut the flesh into 3/8 to 1/2-inch thick slices. Put the persimmon on the dehydrator trays and turn on the maximum power for about 8 hours. (Check with the machine instructions to gauge the timing.) Once completely dried, put the dried pieces into plastic storage containers. They can be kept in the freezer for very long time. Use as dessert or for Tet (Lunar New Year).

For very ripe, soft fruit (like the ones you brought this year on Thanksgiving): Me scooped out the soft flesh from the skin, then she pureed it in the food processor. She transferred and spread the puree out onto the dehydrator trays. Then she dehydrated the sheets until dry. She peeled them off and cut them into triangular pieces, and rolled them up. She put them in plastic storage containers and froze them.

We will enjoy the persimmon rolls as dessert for Tet (Friday, January 31, 2014).

There you have it. My parents approaching drying persimmons with ease and simplicity. Some years, I bring them oodles of fruit so they've really streamlined things.

Dried fruit as well as candied sweetmeats are prized at Lunar New Year. They’re a terrific way to savor the intensity and purity of the bounty of past harvests. They’re also terrific nibbles with tea. I hope we get a tiny sample of what my mom made at Christmas.

Related posts about my parents:

My mom's kitchen quirks (in case you wonder why there's plastic on her kitchen counter)My father's other holy trinity (3 things my dad values more than the Catholic church)Race for Persimmons: Me vs the Chinese Ritz Cracker Lady (just poking fun at myself)Posted in Recipes: All, Recipes: Dessert and Sweets, Recipes: Gluten-Free , Recipes: Vegan, Recipes: Vegetarian | Permalink

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Comments My Mom's Dried Persimmon Recipe

We've had a very warm autumn and by the time I handed over the persimmons to my parents last Thursday, they were so soft that you'd dent them with a gentle poke. I apologized and also sheepishly handed over some firm persimmons I'd bought from a local farm.

My mom took one look in the boxes of soft persimmons and confidently said, "I'll take care of these." I knew what she'd do with them: make fruit rolls.

Over the weekend, my dad checked in with VWK (he and my mom are avid readers of this blog!). Dad read Amy's comment. She asked how my parents dry persimmons.

Ironically over the weekend, our friend John gifted us a box of hoshigaki Japanese dried persimmons. He purchased them from a farm in California. The farm goes through a special, lengthy process to dry the whole fruit, which explains the $35 a pound price tag. John also reads this blog and asked me how my parents dried persimmons.

Because your minds inquired, my dad sent information and instructions for drying persimmons. What my father wrote:

Stay Connected                         Get a Discount for Yourself & Others!Share the dumpling love. Click below to SAVE 25%.

Classes & EventsHands-on @LoveAppleFarms, Santa Cruz, CA
Sat, Feb 22, 12-4:30pm, Pho Workshop
Sat, Mar 22,12-4pm, Asian Dumplings

5-hr Hands-on @SFCooking, San Francisco
Fri, Feb 28, 5:30pm, Dumpling Date Nite! {reg not open}

Recent PostsMy Mom's Dried Persimmon RecipeRace for Persimmons: Me vs the Chinese Ritz Cracker LadyCraftsy's Black Friday SaleSweet Potato with Ginger and Curry Leaf RecipeHomemade Tofurkey with Miso Mustard Sauce RecipeGiveaway Winner: Crackers & Dips CookbookSticky Rice and Pine Nut Dressing RecipeGiveaway: Crackers & Dips CookbookJapanese Furikake Rice Crackers Recipe9 Recipes for Wok WorkoutsCopyright 2002-2013 by Andrea Nguyen | Privacy Policy

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