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