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Christmas dinner at the Pointe

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If you didn't have time to buy all the fixings for Christmas dinner, this is for you!

The Pointe Hilton Resorts are offering a variety of Christmas dinners.

At the Pointe Hilton Tapatio Cliffs, restaurant Different Pointe of View and Pointe in Tyme will feature buffets.

Pointe of View boasts of specialty dishes like cherrywood smoked pork loin and whipped marscarpone potatoes, from noon to 7 p.m. Adults are $59.95 and each child is $29.95.

Pointe in Tyme will have family favorites like maple glazed ham and herb crusted prime rib, from noon to 6 p.m. Adults are $47.95, $38.95 for seniors, and $19.95 per child.

At the Pointe Hilton Squaw Peak, Hole-in-the-Walls will have a family feast of basted roast chicken, corn bread muffins and more from noon to 10 p.m. Adults are $30, seniors are $25 and children are $14.

Rico's American Grill will offer a three-course holiday dinner of dishes like shrimp bisque, seared salmon and tiramisu. Each person is $39.95.

Chef Ken Arneson from Rico's American Grill shares their Christmas Day recipes.

Pointe Hilton Squaw Peak
www.squawpeakhilton.com

Pointe Hilton Tapatio Cliffs
www.tapatiocliffshilton.com

 


Recipes 

Pointe Hilton Squaw Peak's Pomegranate Glazed Chicken Breast

Ingredients

  • 6 ounce chicken breast with the skin on
  • 1 tbsp of olive oil
  • 1 tsp of Kosher salt
  • ¼ cup of Pomegranate juice
  • 1 tbsp local honey
  • 1 tsp black pepper
  • Pomegranate seeds to garnish

Directions

In a hot sauté pan, add olive oil. Season the chicken breast with salt and  pepper. Place the chicken in the hot pan and sear it on both sides until gold brown. Turn the head down to medium and add pomegranate juice and honey, then let it reduce by half. Preheat the oven to 350 degrees. Remove the chicken from the pan and place in the preheated oven until the internal temperature is 165 degrees. Continue to simmer the glaze until it has a syrup consistency. Remove the chicken from the oven and coat with the glaze. 

Pointe Hilton Squaw Peak's Pomegranate Glazed Chicken Breast

Ingredients

  • 6 ounce chicken breast with the skin on
  • 1 tbsp of olive oil
  • 1 tsp of Kosher salt
  • ¼ cup of Pomegranate juice
  • 1 tbsp local honey
  • 1 tsp black pepper
  • Pomegranate seeds to garnish

Directions

In a hot sauté pan, add olive oil. Season the chicken breast with salt and  pepper. Place the chicken in the hot pan and sear it on both sides until gold brown. Turn the head down to medium and add pomegranate juice and honey, then let it reduce by half. Preheat the oven to 350 degrees. Remove the chicken from the pan and place in the preheated oven until the internal temperature is 165 degrees. Continue to simmer the glaze until it has a syrup consistency. Remove the chicken from the oven and coat with the glaze. 

Pointe Hilton Squaw Peak's Pumpkin Crème Brulee

 

Ingredients

 

· 6 cups heavy cream

 

· 2 cups whole milk

 

· 1 tbsp cinnamon

 

· 2 tsp nutmeg

 

· 1 tsp ground ginger

 

· 1 tsp ground cloves

 

· 16 egg yolks

 

· 2 cups granulated sugar'1 cup pumpkin puree

 

Directions

Preheat the oven to 300 degrees F. In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center (30 to 40 minutes). The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.

When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

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