Dine Like You’re At the Hotel del Coronado!

Photo courtesy of Patrick and Penny Matthews

The Hotel del Coronado opened in 1888. In 1891, President Benjamin Harrison became the first of ten Presidents to revel in its grandeur. Royalty, movie stars, and the rest of us have enjoyed dining at the Hotel del Coronado. The Hotel del Coronado cookbook by Beverly Bass is filled with delicious recipes and some are so simple even I could make them! Voila:


6 individual brioche rolls
6 slices Muenster cheese
6 eggs
Salt and peper to taste
3 tbsp. Chives, chopped (for garnish)

1. Cut top off from each brioche; set aside. Hollow out each brioche, leaving a 1/4 inch-thick shell.
2. Line brioches with slices of muenster cheese. In a 12-inch round micorowave-safe baking pan, arrange brioches in a circle 1-inch apart.
3. Break 1 egg into each brioche; pierce egg yolk with toothpick. Cook covered in microwave on high (100% power) for 4 to 5 minutes, until almost set.
4. Let brioches stand, covered loosely with waxed paper, for 2 to 3 minutes, until whites are opaque. If eggs require additional cooking time, cook on high for 15 seconds at a time until done. Season with salt and pepper.
5. Transfer to warm serving plate. Garnish with chopped chives.

Serves 6


1/2 cup strawberries
1/2 cup blueberries
1/2 cup boysenberries
1/2 cup raspberries
8 oz. yogurt
2tbsp. orange juice
1 lemon
1 lime
1 orange

1. Wash and dry berries and carefully combine them in a medium-size drinking bowl.
2. In a small mixing bowl, combine yogurt and orange juice. Blend thoroughly.
3. With a potato peeler, peel two strips of outer rind from the lemon, lime, and orange. Cut strips into fine slivers, or use a zester to make citrus strips.


1. Divide the berries into four portions and place them in four stemware glasses.
2. Spoon orange-yogurt mixture over berries, and top each with lemon, lime, and orange zest.

Serves 4


4 cups chilled cranberry juice cocktail
3 cups chilled orange juice
1 1/2 cups vodka
1 lime

1. Combine first three ingredients in a pitcher; stir.
2. Pour into chilled champagne flutes and garnish with lime peel.

Serves 8 to 10.

Recipes from The Hotel del Coronado Cookbook by Beverly Bass. Click on the image below to see the cookbook at Amazon:

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