Top Picks

Mother's Day Recipes From The World's Best Hotels

By: Arushi Mehra

May 06 2020

MOTHER'S DAY AT HOME

We can't take Mom to Florence this weekend, but we can make her tortelli with ricotta and wild asparagus, courtesy of our friends at Hotel Savoy. Here are 11 recipes from around the world to try at home—check out our instagram story for more.

As always, if you have questions or want to start planning a postponed Mother's Day trip, reach out. We're here to help.

From all of us at Skylark, Happy Mother's Day and bon appétit!

CHICKEN TAJINE

Royal Mansour
Marrakech, Morocco

Ingredients: 

  • 4 chicken thighs
  • 1 red onion, finely chopped
  • 2 garlic cloves, de-germed and chopped
  • ½ candied lemon (skin in strips, seeded and crushed pulp)
  • 3 cl lemon juice
  • 1 tbsp parsley and chopped cilantro
  • 3 cl olive oil
  • 10 g powdered ginger
  • 4 g turmeric
  • ½ g saffron
  • Salt and pepper
  • 100 g pitted green olives
Instructions:

Prepare the marinade in a bowl by mixing olive oil, lemon juice, saffron, turmeric, powdered ginger, freshly ground pepper, chopped garlic, the pulp of the candied lemon and half of the chopped herbs. Rub the chicken with this combination, then pop it into the refrigerator for 4 hours to marinate. Remove the meat from the marinade. Reserve the chicken legs on a baking sheet making sure to remove as much of the marinade as possible. In the tajine or in a pot, put the chopped onions and the marinade. Add a glass of water. Bring to a boil and cook over low heat for about 25 minutes (the onions must be cooked). Add the chicken legs and a drizzle of oil olive. Cover the pot and cook over low heat for 1 hour. Remove the thighs, reduce the sauce until a syrupy juice is obtained. Place the chicken thighs again in the tajine. Add the pitted olives, preserved lemon cut in julienne and a pinch of chopped herbs. Heat the tajine over low heat and let it caramelize. Cover the tajine and serve hot. Good tasting!

WATERMELON, STRAWBERRY AND POMEGRANATE SALAD WITH HIBISCUS FLOWER SORBET

COMO Shambhala Estate
Ubud, Bali

Ingredients:

Hibiscus Flower Sorbet

  • 50g (1¾ cups) dried hibiscus flowers
  • 500g (1¼ cups) strawberries, hulled
  • 280g (scant 1 cup) agave nectar

Hibiscus Flower Syrup

  • 10g (¼ cup) dried hibiscus flowers
  • 8 fresh organic red hibiscus flowers
  • 100g (½ cup) agave nectar

To Serve

  • 500g watermelon, rind removed
  • 250g strawberries, hulled and halved
  • 1 pomegranate, seeds removed
  • Fresh red hibiscus flowers (optional)

Instructions:

To make the hibiscus flower sorbet, bring 500ml (two cups) of water to a boil and add the dried flowers. Remove from the heat and leave to stand for 30 minutes to allow the flavors and color to infuse. Strain through a sieve into a jug and discard the flowers.

Meanwhile, purée the hulled strawberries in a blender (you should have 500ml/2 cups of strawberry purée). Combine the strawberry purée, the hibiscus water and agave nectar in a bowl and mix well. Transfer the sieved strawberry purée to an ice-cream machine and churn until frozen. Spoon into an airtight container and freeze to firm up.

To make the pomegranate jelly, push the seeds of the pomegranate through a juice extractor and catch the juice in a jug (you will need 220ml/scant 1 cup). Combine the pomegranate juice, agave nectar and agar in a saucepan. Bring to a boil, then strain through a sieve into a 10x15cm (4x6 inch) plastic container. Cool slightly, then cover and refrigerate for at least 1 hour. Once set, tip the jelly out onto a clean board and cut into irregular wedges.

For the hibiscus flower syrup, bring 400ml/ 1⅔ cups water to a boil and add the dried flowers. Remove from heat and stand for 10 minutes to allow the flavors to infuse. Strain and place in a blender with the fresh hibiscus flowers and process until puréed. Add the agave nectar and lime juice and blend to combine. Strain through a fine sieve into a glass container.

To serve, cut the watermelon into triangular wedges and place 5 pieces on each of the 6 plates. Scatter the strawberries and pomegranate jelly over and around the watermelon. Sprinkle with the pomegranate seeds and top with a scoop of strawberry hibiscus sorbet. Pour the hibiscus syrup over the fruit and finish with a fresh hibiscus flower.

Note: The fresh flowers lend color and body to the syrup. If not available, add a puréed strawberry or two instead.

POST RANCH BUTTERMILK BISCUITS

Post Ranch Inn
Big Sur, California

Ingredients: 

  • 3 ⅓ C All Purpose Flour
  • 7 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 T White Sugar
  • 2oz Creme Fraiche or Sour Cream
  • 1/2 C Heavy Cream
  • 1 C Buttermilk
  • 6 oz Butter (Frozen)
  • ½ C Egg wash for brushing on biscuits pre baking

Instructions:

Yield: 8 Large Biscuits. Preheat oven to 350F. In a large mixing bowl whisk dry ingredients together and set aside. In a separate bowl whisk wet ingredients minus the butter. In the large mixing bowl make a hole in the center of the dry ingredients and pour in half of the wet. Using your hands or utensil lightly toss the ingredients around until a “shaggy” dough begins to form. Pour out onto a lightly floured surface. Make another hole in this "shaggy" dough and pour in the remaining wet ingredients. With a box grater, grate the frozen butter all around the partially formed dough evenly. With a bench knife/dough scraper begin to cut in the ingredients to each other. Once a cohesive mass is formed begin to fold the dough (one side over another) and roll flat with a pin. It will take at least two folds before a workable dough becomes apparent.

Repeat this process, rotating the dough 90 degrees every time, at least a total of four times. Square up the dough and roll to 3/4" thick. Cut off any excess dough to form a square. Cut Biscuits into 3"x3" squares and refrigerate for at least 2 hours or in the freezer for long term storage. Excess trimmed dough can be reformed following the above steps to form additional smaller biscuits. Place cold biscuits on a parchment lined baking sheet and brush with the egg wash. 

Bake for 25-30 minutes at 350f rotating half way through the baking process. Allow to cool to room temperature and serve with whipped butter and your favorite jam or jelly!

TORTELLI WITH RICOTTA AND WILD ASPARAGUS

Hotel Savoy, A Rocco Forte Hotel
Florence, Italy

Ingredients:

The Dough

  • 450g 00 flour
  • 50g semolina flour
  • 5 egg yolks
  • 3 whole eggs

The Stuffing

  • 300g fresh sheep ricotta
  • 2tbsp extra virgin olive oil
  • Salt
  • Pepper
  • Basil
  • Mint

The Butter and Asparagus Sauce

  • 1kg asparagus
  • 80g butter
  • 1tbsp extra virgin olive oil
  • Salt
  • Pepper
  • Lemon
  • Honey

Instructions:

Knead all the dough ingredients together until a smooth dough is obtained. Wrap the dough in plastic and leave it for half an hour. Create the stuffing, then return to this point. Once you have the stuffing, roll the dough out very thinly. Cut little circles of pasta out, around 10-12cm in diameter. With a teaspoon or pastry bag, place delicate ricotta balls in the centre of the circles, closing them immediately to form a half-moon shape as you go.

Bring the stuffing ingredients together. Place the ricotta in a bowl, add basil and a few chopped mint leaves. Mix everything well with a little salt, pepper and extra virgin olive oil.

For the sauce, remove the woody part of the asparagus stalks (the white end). Put the florets (4/5 cm) aside. Cut the remaining part of the stem into small round slices. Boil the slices for one minute, change the water and boil them for another minute, change the water for fresh water again and cook until soft. Then drain the asparagus. Season the asparagus florets with oil, salt, pepper, lemon juice and a drop of honey. Take a small steel saucepan with a rounded edge and boil a small amount of water. With a fork, skewer a piece of cold butter and, keeping the heat at medium, begin turning it over in the hot water. Add more cold butter in small pieces until the desired density is reached. Season with salt, add the boiled asparagus slices and keep this in a warm place.

Cook the ravioli until tender and drain them onto a plate, leaving a small amount of water so that they do not stick together. Arrange the ravioli on the plate and drizzle with the previously whipped asparagus butter. Garnish with grated fresh pecorino cheese, pepper and complete by placing the tops of asparagus in an aesthetically pleasing manner on top.

ATHENIAN SALAD WITH KING CRAB

Canaves Oia
Santorini, Greece

Ingredients:

  • King crab leg with solder (1 piece)
  • 1 carrot
  • 1 potato
  • 1 celery stalk
  • 1 cucumber pickle
  • Caper
  • 20 ml olive oil
  • 15 ml olive mayonnaise (see below)
  • Parsley
  • Anise
  • Lemon juice
  • Lemon zest
  • Salt & pepper to taste

The Homemade Mayonnaise

  • 1 egg yolk
  • 300 ml Sunflower oil
  • 200 ml Olive oil
  • 5 ml Champagne vinegar
  • Salt & pepper to taste

Instructions:

Boil the crab for about 8 minutes. Then, cool it with chill water. Cut all vegetables in small cubes and boil according to your preferences. Cut the parsley, anise and caper. Remove the flesh of the crab and keep a small part to roast. Mix with the homemade mayonnaise and season according to your preferences. Roast the crab leg you reserved and serve on a plate. Enjoy!

SIGNATURE GUACAMOLE

One&Only Palmilla
Los Cabos, Mexico

Ingredients:

  • 3 Ripe avocados
  • 1 medium size serrano pepper, chopped
  • ½ Red onion
  • ½ Bunch of Coriander (cilantro)
  • 3 Limes
  • Pinch of salt and pepper
  • 1 tbsp olive oil

Instructions:

Slice three ripe avocados in half, remove the pit and skins and scoop them into a bowl. Then use a fork to gently mash them to your desired level of chunky or smooth. Add the red onions, cilantro, serrano pepper, lime juice and salt and stir everything together. Enjoy!

MCCARTHY SALAD

The Beverly Hills Hotel, A Dorchester Collection Hotel
Los Angeles, California

Ingredients:

  • ¼ head iceberg lettuce
  • ½ head romaine lettuce
  • ½ cup diced, grilled free-range chicken
  • ½ cup diced, roasted red beets
  • ¼ cup free-range egg yolk
  • ¼ cup free-range egg white
  • ½ cup finely diced aged cheddar cheese
  • ½ cup applewood-smoked bacon
  • ¼ cup diced tomato
  • ¼ cup diced avocado
  • For the dressing
  • 1 cup balsamic vinegar
  • 1 shallot
  • 1 tablespoon brown sugar
  • 3 cloves roasted garlic
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to season
  • Canola oil

Instructions:

Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy the famous McCarthy Salad, named after the polo-playing millionaire Neil McCarthy, who had the hotel chef make this specific salad for him. 

CHOCOLATE CHIP COOKIES

Kokomo Private Island
Fiji

Ingredients:

  • 70g Unsalted Butter
  • 210g Granulated Sugar
  • 60g Whole Egg
  • 10g Vanilla Essence
  • 10g Baking Soda
  • 3g Salt
  • 300g Almond Meal
  • 24g Chocolate Chips

Instructions:

In a mixing bowl, fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until smooth. Slowly add egg and vanilla essence and continue mixing until fully incorporated. Combine the baking soda, salt, and almond meal. Sift the ingredients together until combined and add to butter mixture. Continue mixing until almond mixture has fully incorporated into the butter mixture. Add the chocolate chips and mix until just combined. Don’t overmix as this will break apart the chocolate.

Portion your dough into desired size on a cookie sheet lined with baking paper. Bake cookies in a preheated oven at 165c for approximately 12-15 minutes until golden in colour. Remove cookies from oven and cool at room temperature. The cookies should still look as if they are under baked as they will continue to cook on the tray. Let them sit for a few minutes and then enjoy!

THE MORNING PUNCH

Jumby Bay Island, Oetker Collection
Antigua

Ingredients:

  • 5 large carrots
  • 1-inch knob of turmeric (Fresh turmeric can be substituted by ¼ teaspoon dried turmeric)
  • 1-inch knob of ginger
  • 1 red apple
  • 1 teaspoon fresh lime juice

Instructions:
Combine ingredients in a juicer and enjoy this famous immunity booster from Jumby Bay.

GRILLED MAHI MAHI TACOS

Acqualina Resort & Spa
Miami, Florida

Ingredients:

  • 1 mahi-mahi fillet cut in chunks
  • 2 6’’ flour tortillas
  • 2 oz. Spicy aioli
  • ½ avocado (sliced)
  • 1 cup rainbow coleslaw blend
  • 1 corn tortilla cut Julienne style and fried
  • 1 teaspoon blackened seasoning

The Mango Salsa

  • 1 mango diced
  • ¼ small red onion peeled and chopped
  • ¼ cup fresh cilantro, chopped
  • 1 lemon, juiced
  • 3 Roma tomatoes, chopped

Instructions:

Mix all the mango salsa ingredients together in a bowl, let it sit for 10 minutes before serving. Set a skillet to medium heat, rub the fish with olive oil and season it with blackened seasoning. Place the flour tortillas on a flat surface, and spread each with 1 tablespoon with chipotle aioli and the sliced avocado. Divide the fish between the tortillas and top with the coleslaw and corn tortilla. Garnish with cilantro and mango salsa on the side.

EARL GRAY TEA MARTINI

Bulgari Bar Tokyo
Tokyo, Japan

Ingredients:

  • 30ml Tea-infused Vodka or Gin (see below)
  • 20ml Orange Juice
  • Strawberry Jam
  • Garnish: Crunched Cookie
  • Tea-infused vodka (or gin)
  • 1 bag Earl Grey Tea (or any black tea)
  • 100ml Vodka (Gin)

Instructions:
Infuse the teabag in the vodka for 10 minutes to prepare a “tea-infused" vodka. Moisten the rim of the glass with honey and dip it in the crushed cookie, for garnishing. Pour the tea-infused vodka, orange juice, and the strawberry jam into a mixing glass and stir well until blended. Put some ice cubes into the mixing glass and stir well Strain into the glass garnished with the crunched cookie. Serve and Enjoy!