Chunky Chocolate Chip & Walnut Cookies

These chocolate chip cookies from the Williams-Sonoma Cookies Cookbook are simply sensational. Delicious on their own without walnuts, they become chunkier and more robust with the addition of 1/2 cup of coarsely chopped nuts, however pecans or macadamia nuts would work equally well. Either way, the buttery smell of these cookies as they come out of the oven are pretty hard to resist.

Williams-Sonoma Cookies Cookbook

Chocolate Chip & Walnut Cookies

Makes 4 dozen

Recipe courtesy of Williams Sonoma 

1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1⁄2 cup granulated sugar
1⁄2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 cup semi-sweet plain chocolate chips
1 cup toasted walnuts, then coarsely chopped

Pre heat oven to 350°F. Have ready 2 ungreased baking sheets. Sift the flour, baking powder, baking soda, and salt onto a sheet of wax paper, set aside.

In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated and brown sugars and continue beating until mixture is not too gritty when rubbed between your thumb and finger. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping the sides with a rubber spatula.

Add the flour mixture to the butter mixture and beat on low speed just until blended. Add the chocolate chip cookies and walnuts, and stir in with a spoon just until blended.

Using a rounded tablespoon to measure, drop dough onto the baking sheets spacing the cookies about 2 inches apart. Bake the cookies until golden brown around the edges, about 12 minutes. Let the cookies cool briefly in the pans on wire racks before transferring them to the wire racks to cool completely.

Buttermilk Cake with Praline Topping: A Sweet Treat

 

This old-fashioned brown sugar cake gets much of its lovely moist texture from buttermilk, but the sinfully sweet praline sauce, made with chopped pecans, brown sugar and butter, makes this humble cake an absolute showstopper.

Buttermilk Cake with Praline Topping

Serves 12

Recipe courtesy of Café Sucre Farine

For the cake:
1/4 cup butter  + more for greasing pan, very soft
1 cup light brown sugar
1 large egg
1 cup buttermilk
1 tsp vanilla extract
1 tsp baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour

For the topping:
3 tbsp melted butter
1/2 cup light brown sugar, packed
2 tbsp half-and-half cream
1/8 tsp salt
3/4 cup diced pecans


Preheat the oven to 350°F. Grease a 9"-round cake pan with at least 2-inch tall sides, with a little butter and line bottom and sides with parchment paper. Set aside. Combine the butter and brown sugar and stir until smooth. Add the egg, beating again till smooth. Stir in the buttermilk and vanilla extract. Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined. Pour the batter into the prepared pan. Bake the cake for 30-35 minutes until the top feels set or until a toothpick inserted in the centre comes out clean and/or the cake springs back when lightly touched in the centre.

During the last 10 minutes of baking time, prepare the topping. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick, but pourable.

After the cake has baked for 30 minutes, pour the topping over the cake and return it to the oven for another 10 minutes, for a total baking time of 40 minutes. Remove cake from the oven and allow to cool for 20 minutes in the pan. Sprinkle lightly with flaky sea salt, if desired and serve warm or at room temperature. Topping will firm up as the cake cools, and can be served in the pan or on a serving platter or cake stand. To serve on a platter, invert cake onto a dinner-size plate then invert again so that topping is up.

Oven Roasted Rack of Lamb with Garlic & Herbs

Rack of lamb makes a dramatic presentation and surprisingly, is very easy to prepare. One of Ina Gartens favourite ways to prepare lamb, this recipe uses just six ingredients which are simply whizzed together in a food processor: rosemary, thyme, garlic, mustard, salt and balsamic vinegar. Placed in a roasting pan and coated with this aromatic elixir, the rack should stand for an hour, to allow the flavours work their magic. Roasted at 450°F for 20-25 minutes, the lamb rests for 15 minutes, covered in aluminum foil, before being served as single or double chops, as desired. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables.

Rack of Lamb with Garlic and Herbs
Serves 2
Recipe courtesy of Ina Garten

1 1/2 tbsp kosher salt
2 tbsp minced fresh rosemary leaves

1 tbsp finely chopped fresh thyme (my addition)
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tbsp balsamic vinegar
1 full rack of lamb, frenched


In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450°F. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare, or until a thermometer inserted diagonally into the centre of the lamb registers 120°F. Remove from the oven and allow to sit for 15 minutes, covered with aluminum foil. Cut into individual or double chops and serve — delicious with steamed rapini and fingerling potatoes.

Indian Cauliflower & Peas: Gobi Matar Masala

 

A staple in most Indian restaurants, Aloo Gobi is an aromatic combination of spiced potato (aloo), cauliflower (gobi), and peas (matar) made even more popular with the 2002 film Bend It Like Beckham, a wonderful heart-warming comedy about bending rules to reach your goal. The film follows two 18-year old girls who have their heart set on a future in professional soccer, as opposed to finding a nice Indian boyfriend, settling down and cooking the perfect chapatti. There is a quirky cooking segment at the end of the film where the director of the film, Gurinder Chadha, makes her personal recipe for Aloo Gobi with the help of her outrageously interfering mother and auntie. Ever since I saw that segment, I can never make this dish without smiling. With its rich texture, complex flavours and intoxicating aroma, I have adjusted Gurinder's recipe without potatoes for an excellent Gobi Matar, a delicious low-fat carb-free version of the original.

Gobi Matar | Indian Cauliflower & Peas
Serves 2-4 

1/2 cauliflower 
1/4 cup vegetable oil 
1/8 tsp asafoetida 
1 tbsp black mustard seeds 
1 tbsp kari leaves 
1 cup peas, fresh or frozen 
1/2 tsp turmeric 
1/4 tsp salt, or to taste 

Separate the cauliflower into small florets, about 1 to 2-inches. Warm the vegetable oil in a large sauté pan over medium heat. When hot, add the asafoetida, then a second later, add the mustard seeds. When the mustard seeds begin to pop, add the kari leaves and stir to combine. Then add the cauliflower, turmeric and some salt to taste. Cook for 5 or 6 minutes, stirring occasionally to ensure the cauliflower is well coated with the spices and begins to brown slightly. Add 1/2 cup of water, and as soon as it starts to bubble, add the peas, cover the pan and turn down the heat to med-low. Cook 10-15 minutes more until the cauliflower is soft and cooked through. Delicious served with grilled fish, chicken and a spoonful of rice or dal.

Pan-Seared Pork Chops with Sautéed Apple & Sage

 

A classic pairing of pork and apples is enhanced with fresh sage and thyme for this simple and succulent low-carb Autumn dinner. Simply pan-seared for about eight minutes until cooked through, butter, smashed garlic, sliced apples, and fresh sage are added to the bone-in pork chops and cooked for a few minutes, then drizzled with a little balsamic vinegar. Placed in the oven and broiled until the apples are slightly charred, the pork chops are served with warm butter from the pan spooned overtop and garnished with a flurry of fresh thyme. Delicious. 

Pan-Seared Pork Chops with Sautéed Apple, Sage & Thyme
Serves 2

Recipe adapted from The Half Baked Harvest

2 bone-in pork chops, about 1-inch thick
2 tbsp extra virgin olive oil
Kosher salt and black pepper
3 tbsp salted butter
12 fresh sage leaves
2 garlic cloves, smashed
2 apples, cut into wedges
1 tbsp balsamic vinegar
2-3 tbsp chopped fresh thyme

Preheat the broiler to high. Heat a large frying pan over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the pan, and when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.

Remove the pork from the pan to a plate. To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the pan. Drizzle the balsamic vinegar over the pork. Transfer the frying pan to the oven and broil for 2-3 minutes or until the apples are lightly charred. 

Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops and serve immediately. Very nice served with boiled fingerling potatoes and Swiss chard or mixed green salad.

Ina's Deep-Dish Apple Pie with Citrus & Spices

 

Apple pie has always been a problem for Ina Garten. The apples either come out too hard or taste like applesauce. Some pies are overwhelmed with cinnamon or allspice when she just wants the spices to bring out the “appleness” of the filling. She made pies for a week and her friends were beginning to groan, until she arrived at what she thinks is the quintessential apple pie. Her secrets for the perfect pie crust were first, the butter, shortening and water must all be very cold. Second, the dough should be allowed to relax in the refrigerator for 30 minutes before rolling. And, finally, the dough must not be stretched when placing it into the pan. Following these tips each time, Ina promises everyone can have a delicious, flaky pie crust every time. And good to her word, this wonderful pie made using apples from our garden, was beautiful and delicious. 

4-pounds of apples, peeled, cored and sliced, then tossed with lemon and orange juice and zest, sugar, flour, cinnamon, nutmeg and allspice

The pie crust is brushed with an egg and water wash and detailed with decorative apple leaves,

then dusted with sugar and cut with about 5 or 6 slits

Baked at 400°F for 75 minutes until the crust is browned and the juices begin to bubble out

Ina's Deep-Dish Apple Pie
Serves 8

Recipe curtesy of Ina Garten, Barefoot Contessa Family Style

For the pie crust:
12 tbsp (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp kosher salt
1 tbsp sugar
1/3 cup very cold vegetable shortening, such as Crisco
6 to 8 tbsp ice water

For the apple pie: Makes 2 10-inch crusts
4 lb Granny Smith apples, peeled, quartered and cored
Grated zest of 1 lemon
Grated zest of 1 orange
2 tbsp fresh lemon juice
1 tbsp fresh orange juice
1/2 cup sugar, plus 1 tsp to sprinkle on top
1/4 cup all-purpose flour
1 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground allspice
1 egg beaten with 1 tbsp water for egg wash


To make the pie crust, dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat an oven to 400°F. To make the apple pie, cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg and allspice.

Cut the pie dough in half. Roll out half the dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Drape it over the pie pan to extend about 1/2 inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it. Roll out the other half of the dough for the top crust.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 tsp sugar and cut four or five slits. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm with a scoop of vanilla iced cream.

Barefoot Contessa Family Style Cookbook

Boeuf Vigneronne: Françoise Bernard's Beef Stew

 

The grande dame of popular French cuisine, Francoise Bernard set out to make classic French dishes accessible for everyone, paring away unnecessary flourishes to get down to a recipe's true essence. For 40 years she published and taught the principle that good food can be simple, easy, and economical. Among her rules: No recipe must have more than four steps, ingredients must be easily available, and each recipe must not have more than one tricky technique. A culinary bible featuring a thousand recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook, 'La Cuisine: Everyday French Home Cooking' is the culmination of her work, a collection of the best most tried-and true recipes. A comfort food classic, Bernard's Boeuf Vigneronne is a heartwarming dish made with tender beef, sweet pearl onions, mushrooms, bacon, and red wine which adds a dark, lusty colour. My husband has adapted this recipe to make it his own by using beef short ribs rather than ordinary stewing beef, and uses a whole bottle of wine for extra pizzazz.

Browned short ribs

One bottle of full bodied red wine

Shallots, garlic, carrots, browned short ribs, bouquet garni and wine cooked for 2 hours 

Pearl onions and chopped bacon are cooked until lightly browned then added to the casserole

Sautéed mushrooms added to the casserole just before serving

Served with a flurry of chopped parsley and dill for garnish

Françoise Bernard

La Cuisine: Everyday French Home Cooking 

Guy's Boeuf Vigneronne

Serves 6

Adapted recipe courtesy of Françoise Bernard

3 tbsp oil

4 1/2 lb Beef Short Ribs

3 tbsp butter

1 garlic clove, chopped

1 carrot, peeled and sliced crosswise

1 bouquet garni made with parsley, thyme and bay leaf

Salt and pepper

2 tbsp all-purpose flour

1 bottle full bodied red wine

1/4 lb tick cut pancetta or bacon, cut crosswise into 1/4" thick strips

12 pearl onions, peeled

1/2 lb cremini or shiitake mushrooms, stemmed and coarsely sliced

In a large sauté pan with a flat bottom and straight sides, heat the oil over medium heat. Add the meat and brown on all sides, then set aside.

In a flameproof casserole, melt one tablespoon of the butter. Add the shallots, garlic, carrot, and bouquet garni, and season with salt and pepper. Stir in the flour and cook until lightly browned. Add the browned meat and wine. Cover and bring to a boil, then reduce the heat to low and cook for 2 hours. 

Meanwhile in a large frying pan, melt one tablespoon of butter over medium heat. Add the pancetta or bacon, and pearl onions, and cook until lightly browned. Add to the casserole and cook for 30 minutes.

In the same frying pan, melt the remaining tablespoon of butter over medium heat. Add the mushrooms, and season with salt and pepper, and cook, stirring, until lightly browned. Add them to the casserole just before serving. 

Remove the bouquet garni. Transfer the stew to a warmed serving dish and serve with a flurry of chopped parsley for garnish. Very nice served with buttered fingerling potatoes.

Luscious Pumpkin Cheesecake with Praline Sauce

Like many Thanksgiving traditions, it's sometimes fun to "shake things up a bit", like this luscious Pumpkin Cheesecake with buttery graham-cracker crust and decadent Pecan Praline Sauce. A fabulously festive dessert, this sublimely silky cheesecake is a heavenly combination of cream cheese, heavy cream, white and brown sugar, eggs, pumpkin purée and the familiar flavour of fragrant pumpkin pie spices: ground cinnamon, cloves, nutmeg and allspice. Once baked, the cheesecake is topped with a glorious gooey and buttery praline sauce. There are three keys to the success of this dessert: first, draining the pumpkin purée on paper towel at the beginning, so it becomes as thick as possible; second, ensuring that the cream cheese, eggs and cream are at room temperature before starting; and finally, beating the cheesecake mixture thoroughly so the filling becomes lighter than air. A luxurious twist to the classic pumpkin pie, this rich and creamy Pumpkin Cheesecake with Praline Sauce is sure to be a sweet sensational this Thanksgiving — it may even outshine the turkey!

Pumpkin Cheesecake with Praline Sauce 

Serves 12

1 15-oz can pumpkin puree, equal to 1 3/4 cups

8 whole graham crackers, broken

1/2 cup pecans

1 tbsp light brown sugar

5 tbsp unsalted butter, melted plus more for greasing the pan

1 14-oz cream cheese, at room temperature

1 1/2 cup granulated sugar

1 tsp salt

1 tsp cinnamon

1/4 tsp freshly ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground allspice

5 large eggs, at room temperature

1 cup heavy cream, at room temperature

1 tbsp fresh lemon juice

2 tsp pure vanilla extract

Praline Sauce:

1 1/2 sticks unsalted butter

3/4 cup dark brown sugar

1/2 cup heavy cream

1/4 tsp salt

2 cups pecans 

Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin purée over the paper towels and let drain for 2 hours, until the purée is fairly dry.

Preheat the oven to 450°F. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse again until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 6 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.

In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves, and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl repeatedly. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice, and vanilla until the cheesecake mixture is smooth.

Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225°F and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°F; the center will be very jiggly but not liquidy. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.

Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate, then begin to prepare the praline sauce. Preheat the oven to 350°F. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool, but meanwhile, spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they're lightly browned and fragrant. Transfer the warm pecans to a work surface and let them cool a few minutes, then coarsely chop and stir into the cooled caramel, and pour most of it over the cheesecake. Using a warm knife, cut the cake into wedges and serve with the extra Praline Sauce.

 

Cauliflower Gratin with Cheddar Béchamel Sauce

 

Luscious, creamy, cheesy and delicious, there's nothing like a whole cauliflower, smothered and baked in a béchamel sauce, enriched with aged cheddar cheese and a spoonful of english mustard. It's classic comfort food, and as midweek suppers go, Cauliflower Cheese is a thrifty and nutritious triumph. An excellent cheese sauce is unquestionably the most important element of any cauliflower cheese, but when combined with a reliable creamy béchamel, this dish goes from satisfying to sensational, and a dish that can be served as a side dish with a Thanksgiving Dinner, or sinfully decadent treat all on its own, with a big spoon to scoop up every last bit of lovely cheesy sauce.



Cauliflower Gratin with Cheddar Béchamel Sauce
Serves 2-4

1 head cauliflower, broken into large florets
2 tbsp butter
2 tbsp plain flour
1 cup partly skimmed or whole milk, as required
1 tsp English mustard
2 cups grated mature cheddar cheese
salt and freshly ground black pepper

Preheat the oven to 375°F. Break the cauliflower into large florets and place in a steamer basket over boiling water for 10-15 minutes until fork tender, then remove from the heated set aside. To make the sauce, melt the butter in a medium saucepan then stir in the flour and cook over a gentle heat for one minute. Remove the pan from the heat and gradually add the milk as required, a little at a time, stirring well with a wooden spoon between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer the roux for two minutes until thick, then remove the from the heat. Stir in the mustard and grated cheese until melted and set aside. Arrange the cauliflower florets heads-up in and ovenproof baking dish. Carefully pour over the béchamel cheese sauce ensuring the cauliflower is completely covered. Bake for 25-30 minutes, or until the top is golden-brown and bubbling.

Cory & Richards 3-Course Dinner: An Autumn Feast

 

Spending time with great friends is special at the best of times, but in the midst of a global pandemic, it's special beyond words. Beginning with a guided tour of our dear friends Cory and Richard's picture-perfect country oasis, which was well under construction, we marvelled at 'Hilltop's' breathtaking views and enjoyed a socially-distanced glass or two of chilled Carte Noire Rosé to celebrate the new house and our happy reunion. That evening, we were treated to a delicious 3-course dinner, starting with a Classic Caesar Salad with plump Jumbo Grilled Shrimp and homemade sourdough croutons, followed by a luscious Butternut Soup garnished with cream and sliced green onions. The crowning glory of the lovely dinner was an Italian inspired Grilled Beef Tenderloin with red wine jus, served over creamy polenta with sautéed local carrots. Accompanied by a fabulous full bodied Pinot Noir, Cory and Richard's autumn feast was truly outstanding from beginning to end, just like our two dearest friends. 

Butternut Squash Soup garnished with cream and green onion

Grilled Beef Tenderloin with red wine jus, braised carrots and creamy cheese polenta

One of the many beautiful views from 'Hilltop' — our first visit and hopefully one of many, 

to Cory and Richard's country home well under construction 

Caesar Salad with Shrimp

Serves 4

1/2 sourdough or country-style bread, cut into 3/4-inch cubes, about 2 1/2 cups

3/4 cup plus 2 tbsp olive oil 

4 tbsp lemon juice 

2 tsp lemon zest

2 cloves garlic, chopped 

1/2 cup grated Parmesan 

6 anchovies 

2 tsp Dijon mustard 

1 tsp salt 

1/2 tsp fresh-ground black pepper 

1 lb jumbo shrimp, shelled 

1 romaine lettuce, quartered lengthwise and cut crosswise into 1/2-inch strips

Shrimp:

1 lb large shrimp, peeled and deveined

1 tsp paprika

1 tbsp chopped garlic

1 pinch red chile flakes

1 squeeze fresh lemon

Extra-virgin olive oil

Salt and pepper to taste

For the shrimp, add all of the ingredients in a large bowl. Mix and marinate the shrimp for an hour in the fridge. Remove from fridge and bring to room temperature. Preheat a grill or grill pan. Grill the marinated shrimp on high heat for 5 minutes, flipping as they char.

Heat the oven to 325°F. Toss the bread cubes with 1 tablespoon of the oil and spread on a large baking sheet. Bake until crisp on the outside and lightly browned, about 15 minutes. Let cool. Meanwhile, put the lemon juice, zest, garlic, Parmesan, anchovies, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking. 

Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.

In a large bowl, combine the lettuce, croutons, and add the dressing and toss to coat. Garnish with sautéed shrimp on top of each serving.

Langdon Hall Breakfast: Lobster, Eggs & Croissant

 

A lovely breakfast in the garden at Langdon Hall, with warm flakey croissant and homemade preserves, Coconut Yogurt with pineapple, a hot frothy cappuccino, and Scrambled Eggs with Lobster artfully garnished with fresh herbs. A delicious end to our weekend with hopes of returning soon. 

Lobster and Champagne Eggs, soft scrambled with breakfast radish and fine herbs

Farmhouse Eggs with Lyonnaise potato, handmade country sausage and grilled tomato

Coconut Yogurt with pineapple, lime and garnished with fresh herbs and flowers

www.langdonhall.ca

Jason Bangerter’s Croissant and Chocolate Bread Pudding

Serves 4-6

Recipe courtesy of Chef Jason Bangerter

1 tsp unsalted butter

4 cups diced croissants, or other old bread

1 cup milk chocolate, chopped

2 cups whipping cream

2 cups whipping cream

1/2 vanilla bean, seeds scraped out, or 1 tsp pure vanilla extract

1 tsp cinnamon

pinch kosher salt

Preheat oven to 350°F. Butter a 9-inch round cake pan and dust with sugar.

Place croissants and chocolate into a medium bowl. In a second medium bowl, whisk together eggs, cream, sugar, vanilla, cinnamon and salt. Pour 1/3 of the cream over the croissants and chocolate. Gently stir to moisten the croissants.

Transfer croissants and chocolate to pan, spreading evenly. Pour remaining cream mixture overtop. Sprinkle with more chocolate, cinnamon and sugar.

Place the pan inside a larger high-sided pan. Pour hot water into larger pan until it reaches halfway up the smaller pan. Bake until custard is set and the top is golden brown, about 25 minutes. Remove bread pudding from the large pan and cool 5 minutes. Serve with ice cream or vanilla whipped cream.

This is a great way to use up old bread. Change it up with dark or white chocolate and/or dried fruit – like cranberries or raisins – or nuts, like chopped cashews or pecans. Just add these to the bowl with the croissants and chocolate at the beginning of the recipe.

Langdon Hall Garden Dinner: Candles & Twinklelights

Arriving for a socially distanced al fresco dinner under the Camperdown Elm at Langdon Hall for our first getaway during the pandemic, we enjoyed a lovely summer cocktail overlooking the lily pond, as the early evening setting sun cast a golden hue over the picture-perfect garden setting. Wearing protective masks as we we escorted to our table, we perused Chef Jason Bangerter's inspired dinner menu. From the Poached Scallops, and Foie Gras Parfait to the perfectly cooked Line Caught Halibut and Roasted lamb Loin, the evening became even more magical as the sun set, and the warm candlelight and twinklights hanging artfully from the Camperdown Elm, added a romantic glow over a perfect evening.

Bees Knees Summer Cocktail with flower from the Langdon Hall garden

Dinner menu

Luscious warm homemade sourdough bread

Fresh butter garnished with Maldon salt 

Il Poggio Gavi di Gavi

Poached Scallops with crème fraîche, citrus, baby gem lettuce and lime leaf

Foie Gras Parfait with fresh strawberry preserves and toasted brioche 

Line Caught Halibut with sweet peas, glazed radish, and lemongrass velouté

Roasted Lamb Loin with beetroot, buttered grains, and lamb bone jus

Complimentary sweets after dinner

www.langdonhall.ca

Royal Truffle Soup with Truffle Foam and Parmesan Shortbread

Serves 6

Recipe courtesy of Chef Jason Bangerter

Shortbread:

3/4 cup all-purpose flour

1/2 cup cold unsalted butter, diced

1/2 cup finely grated Parmigiano Reggiano cheese

Salt and pepper

Soup:

2 tbsp olive oil

1 cup sliced white onion

1 cup sliced leek, white part only

1/2 cup sliced, peeled celery

6 cloves garlic, crushed

6 sprigs fresh time, leaves only

5 cups sliced Portobello mushroom

1 cup Madeira, fortified wine

4 cups vegetable stock

4 tbsp cold unsalted butter, diced

3 tbsp truffle oil

Truffle cream:

1 cup whipping cream

1 tsp truffle oil

Minced chives

Salt

In a medium mixing bowl, combine the flour, butter, cheese, salt and pepper to taste. Mix with your fingers until combined and the dough can be compressed into a ball without falling apart. Cover with plastic wrap and chill for 30 minutes. Transfer to a floured work surface and roll out with a floured rolling pin until the dough is 1/4 inch thick. Using a cookie cutter, make rounds and then transfer to a parchment lined cookie sheet. Bake at 360°F for 15 minutes or until golden brown.

For the soup, in a medium size stock pot over medium-low heat, combine olive oil, onion, leek, celery, garlic and thyme. Cook until vegetables have softened, about 8 minutes. Add mushrooms and cook until they release their juices. Reduce until most liquid is gone, about 15 minutes. Add the Madeira, increase heat to medium and deglaze until two-thirds of wine has evaporated. Add the stock, reduce the heat to medium low and reduce the stock until one-third of the liquid has evaporated. Remove from heat and let cool only slightly. 

While still hot but not boiling, transfer in batches to a blender. Blend on lowest speed. Add butter and truffle oil alternately until mushroom mixture is puréed then pass the soup through a mesh strainer. If the purée is too thick add more stock or water. Salt and pepper to taste. 

For the truffle cream, in a medium size bowl, whip the cream with a hand beater until stiff peaks form, about 5 minutes. Whisk in the truffle oil and minced chives. To serve, add a dollop of truffle cream to each portion of soup with the savoury shortbread on the side.

Chef Jason Bangerter