Friday, November 29, 2013
Have Breakfast on Us!
Winter Spectacular Sale
The Radisson Martinique Black Friday Limited Sale - From 12pm-2pm ONLY -Winter Spectacular: January & February for $149 per night. Upgrade to a Martinique Club Room for $199 (all dates except 1/30-2/2) -http://www.radisson.com/reservation/itineraryEntrance.do?hotelCode=NYNEWYRK&promotionalCode=CYBER
Book a Package and Receive a Free Upgrade
The Radisson Martinique Black Friday Limited Sale - From 10am-12pm ONLY -
Upgrade to a great packages for no additional charge.. http://www.themartinique.com/deals.html
The Radisson Martinique Black Friday Limited Sale - 25% Off Any Room/Any Date
The Radisson Martinique Black Friday Limited Sale - From 8am-10 am ONLY - 25% Off Every Room/ Every Date (No Blackouts) Click to Book - http://www.radisson.com/reservation/itineraryEntrance.do?hotelCode=NYNEWYRK&promotionalCode=CYBER
Wednesday, November 27, 2013
Black Friday - Cyber Monday Super Sales
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Follow us on Facebook, Twitter, Instagram, Pinterest, Blogger and Google + both days for new offers updated every two hours.
Thursday, November 21, 2013
From the Radisson Martinique to Your Table - Cranberry Sauce
From the Radisson Martinique to your table - our chef shares his recipe for this classic Thanksgiving sauce.
Cranberry Sauce:
Ingredients:
4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)
Preparation:
In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Bring to a boil, lower heat and simmer just until cranberries start to pop, 5 to 10 minutes. (If all the cranberries pop, the sauce may be too liquid.) Remove from heat.
Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
Monday, November 18, 2013
From the Radisson Martinique to Your Table - Authentic Corn Bread
Perfect for Thanksgiving! Our Chef shares his recipe for Corn Bread-
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
½ cup (1 stick) unsalted butter, melted
½ cup honey
4 eggs, lightly beaten
1. Preheat the oven to 375˚. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then set aside.
2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt until combined. Set aside.
3. In a medium bowl, whisk the milk with the melted butter, honey and eggs until combined. Add the milk mixture to the cornmeal mixture and, using a spatula or wooden spoon, stir until just combined.
4. Transfer the batter to the prepared baking pan and bake for 30 minutes or until golden brown. Let the corn bread cool slightly before slicing and serving.
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
½ cup (1 stick) unsalted butter, melted
½ cup honey
4 eggs, lightly beaten
1. Preheat the oven to 375˚. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then set aside.
2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt until combined. Set aside.
3. In a medium bowl, whisk the milk with the melted butter, honey and eggs until combined. Add the milk mixture to the cornmeal mixture and, using a spatula or wooden spoon, stir until just combined.
4. Transfer the batter to the prepared baking pan and bake for 30 minutes or until golden brown. Let the corn bread cool slightly before slicing and serving.
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