Posts Tagged ‘Holiday’

Holiday Survival Tips from the Portola Hotel & Spa Team

Wednesday, November 21st, 2012
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Before you know it those sleigh bells will be ringing and the holidays will be upon us. When searching from some fun, yet useful tips, I decided to look no further then the dynamic team at the Portola Hotel & Spa, so…don’t fret, no need to stress, the team at the Portola has got you covered.

Check out these fun tips from the best of the best to help you survive the hustle and bustle of the season.

  1. Try to avoid peak travel times. The worst are Monday through Fridays between 7am-10am and 4pm-8pm. The best days to travel are Tuesdays and Wednesdays. Timo, Sales Manager
  2. Save for the holidays all year long, that way you will have plenty of funds throughout the season! Cristy, Group Rooms Coordinator
  3. Don’t drink and drive. Be safe this holiday season and designate a driver if you plan to go out. Kevin, Brewmaster
  4. Make charitable giving a high priority. Volunteer with your family and clock some quality time together while making a difference. Terri, Director of Sales
  5. Start your holiday shopping months in advance so that you are not cramming in all your last minute shopping with the crowds! Anna, Reservations
  6. A busy kid is a happy kid! Pack your child a fun filled backpack full of exciting, new things to do when traveling. Don’t forget the snacks and juice. Christian, Food & Beverage Coordinator
  7. Do less this holiday season; relax and enjoy more! Jackie, Marketing
  8. Wrap your gifts with newspaper (Sunday comics are great!), cloth that can be reused or wrapping paper made with recycled content – think green. Eddie, Catering Manager
  9. Do your shopping on Christmas Eve. The sales have already started and there are no crowds. Sonny, Director of Food & Beverage
  10. Consider using a smaller airport such as the Monterey Airport. You will be surprised with how many flights the regional airports offer. Janine, General Manager

Chef Jason’s Pumpkin Roll

Wednesday, November 14th, 2012
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When it comes to holiday baking I’m always on the search for something new and different that will “wow” family and friends. I decided to go straight to the top and asked Executive Chef Jason Giles at the Portola Hotel & Spa to share one of his favorites (that was also easy enough for a rookie baker like me) and VOILA, he had the answer! So here it is, Chef Jason’s Pumpkin roll, delicious and completely doable! Enjoy and happy baking!

Chef Jason’s Pumpkin Roll

Ingredients

  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree (after reducing on stove see below)
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners’ sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

 

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
  2. Pumpkin filling tends to have high moisture content, so I like to gently cook the pumpkin puree in a skillet over low heat for about 10-15 minutes to remove excess water and intensify the pumpkin flavor.  Cool completely before adding to recipe.
  3. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  4. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  5. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  6. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  7. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Enjoy!