Category: Events & Holidays

05/08/17

Mother’s Day Recipes

Chefs Susan Feniger and Mary Sue Milliken pay tribute to their Mothers with two sweet recipes.

Ruthie Feniger’s Frozen Fruit Mold

1 pint sour cream
3/4 cup sugar
1 tablespoon lemon juice
1 can crushed pineapple, drained
walnuts, toasted and chopped
maraschino cherries or fresh, pitted cherries

Lightly butter a ring mold. Combine all ingredients together in a mixing bowl and spoon into the ring mold. Freeze until solid. Unmold onto a platter and garnish with fresh fruit in the middle of the ring.

 

Ruth Milliken’s Hot Fudge Sauce

8 ounces unsweetened chocolate, chopped
2 cups granulated sugar
3 tablespoons coffee, double strength
2 tablespoons vanilla extract
Pinch of salt
1 1/3 to 1 1/2 cups evaporated milk

Melt the chocolate in a bowl or double boiler over simmering water.  Add the sugar and stir to combine.  Cover and continue cooking over hot water for 30 minutes.

Add the coffee, vanilla and salt.  Stir to combine.  Then gradually add the evaporated milk, stirring until smooth and glossy. Serve over cold custard or ice cream.  Fudge Sauce keeps in the refrigerator for several weeks.

To reheat, warm in the microwave at full power 1 minute or on the stovetop over low heat. Serve with your favorite ice cream.

05/05/17

Mother’s Day at Border Grill

Celebrate Mother’s Day on Sunday, May 14, 2017 with unlimited small plates brunch plus bottomless mimosas, micheladas and marys!

Downtown LA
phone: 213.486.5171
Mother’s Day Brunch Menu
Join us from 11 a.m. to 3 p.m. for live classical guitar and photo booth fun for the whole family.

Las Vegas at The Forum Shops
phone: 702.854.6700
Mother’s Day Brunch Menu + Kids (10 years & under) • $20 or a la carte
Mother’s Day Dinner Menu

Las Vegas at Mandalay Bay
phone: 702.632.7403
Mother’s Day Brunch Menu
Join us from 10 a.m. to 3 p.m. for live action stations.

03/30/17

Eggcellent Easter Brunch at Border Grill

Celebrate Easter on Sunday, April 16, 2017 with unlimited small plates brunch plus bottomless mimosas, micheladas and marys!

Downtown LA
phone: 213.486.5171
Easter Brunch Menu
Join us from 11 a.m. to 3 p.m. for live classical guitar and photo booth fun for the whole family.

Las Vegas at The Forum Shops
phone: 702.854.6700
Easter Brunch Menu + Kids (10 years & under) • $20 or a la carte
Join us from 10 a.m. to 2 p.m. for photos with the Easter Bunny and face painting.

Las Vegas at Mandalay Bay
phone: 702.632.7403
Easter Brunch Menu
Join us from 10 a.m. to 3 p.m. for live action stations.

02/20/17

Blood Orange Jalapeño Margarita

Spice up those winter blues with a ruby red margarita made with the abundant blood oranges of the season and a little muddled jalapeño. Shake up a few at home with this recipe from Chefs Mary Sue and Susan or visit Border Grill Mandalay Bay and Border Grill Forum Shops for a delicious variation on this spicy and tart cocktail served with a mole rim.

Makes 1 cocktail

1 slice jalapeño or serrano chile, with seeds
2 ounces tequila blanco
1 1/2 ounces freshly squeezed blood orange juice*, preferably Moro
3/4 ounce freshly squeezed lime juice
3/4 ounce agave simple syrup**
Ice, for cocktail shaker and glass
1 strip blood orange peel, for garnish (optional)
1 slice jalapeño, for garnish (optional)

 

Place chile slice in a cocktail shaker and using a muddler or the back of a spoon, pound and crush to release flavor and heat.  Add tequila, blood orange juice, lime juice, and agave simple syrup.  Fill cocktail shaker with ice, cover, and shake thoroughly to combine.

To remove jalapeño seeds, double strain mixture by pouring through the cocktail shaker strainer and a small wire mesh strainer into a rocks glass filled with ice.  Garnish if desired and serve immediately.

* Straining the blood orange juice to remove the pulp creates a more concentrated flavor and a smoother juice.

** To make agave simple syrup, combine equal parts agave nectar and boiling water.  Cool and store in refrigerator until ready to use.