Langdon Hall: A Weekend Getaway during COVID

Considered to be one of the top hotels in Canada, Langdon Hall was originally built as a Federal Revival mansion by the famous New York Astor family at the turn of the 20th-century. The property still exudes the air of an old Ontario estate, and when the mansion was finally sold in 1982 with acres of mature Carolinian Forest, the transformation of Langdon Hall from a private residence into a luxury country house hotel embraced the British tradition, as envisaged by its owners architect William Bennett and Mary Beaton. I have been escaping to Langdon Hall for over 20 years and have spent many memorable weekends there with both friends and family, relaxing in the secluded outdoor pool, exploring the impressive chef's kitchen garden, and of course indulging in Langdon Hall's exceptional cuisine by the superbly talented Jason Bangerter — one of my favourite chefs in Canada.

However Langdon Hall was closed for 3 months this year due to the global pandemic and only opened on Fathers Day 2020, with strict protocols in place to protect guests and staff. Having been self isolating at home since March, we booked 2 nights in early July, thrilled that we might enjoy a few days of normalcy in this glorious oasis of beauty and calm. Arriving for a sunny lunch on our first day, we were seated outdoors - as all our meals would be served - under the spectacular Camperdown Elm on the outdoor garden terrace. All of the tables were socially distanced, all staff wore masks, and guests were asked to wear masks while walking through any dining or common areas. We were very impressed with the measures being taken, and how warm and welcoming the staff were during our entire stay. Enjoying a sensational lunch overlooking the lily pond, we went back to our suite and changed into bathing suits to spend the remainder of the afternoon sitting by the pool and sipping white sangria. Bliss.

Socially distanced tables on the outdoor terrace under the Camperdown Elm and overlooking the lily pond and Carolinian Forest 

Chef Bangerter's Summer menu

A tiny perfect succulent graces our table

Fresh Sourdough bread - delicious and totally addictive

2015 Côtes de Provence

Chilled Pea Velouté served with poached lobster, buttermilk, radish, and garden garnish

The silky smooth Pea Velouté is poured over the fresh garden peas 

and poached lobster for the final presentation 

Beer Battered Cod served with crispy chubby chips, anise herbs, and Ox-eye daisy remoulade

The Dessert Menu - short but sweet

Fresh Ontario berries with elderflower sabayon, fresh mint and blossoms

www.langdonhall.ca

Acorn Squash Soup

Serves 12

Recipe courtesy of chef Jason Bangerter

"On chilly nights, I like to serve this soup with a garnish of braised meats (duck, rabbit or pork confit) with seared nuggets of foie gras, stewed chestnuts and brioche seasoned with winter spice. At home, I simply add a dollop of vanilla yogurt, pomegranate seeds and rustic baked black pepper croutons." In the spring, 40 maple trees on the property are tapped and the sap boiled into syrup fresh each day, and used in recipes like Chef Bangerter's Acorn Squash Soup.

2 acorn squash

3 tbsp maple syrup

1 splash olive oil

Salt and  pepper

1 onion

1 carrot

6 cloves garlic

Half rib celery

2 oz unsalted butter

1 tsp minced fresh ginger

1 cup dry white  wine

12 cups chicken or vegetable stock

2 bay leaves

1/2 stick cinnamon

6 sprigs each thyme and parsley

2 sprigs of rosemary

Split the squash and remove seeds. Drizzle with half the maple syrup, a splash of olive oil and season with salt and pepper. Place cut side down in a roasting pan in a 350°F oven for 30 minutes or until lightly caramelized and fork tender. When cool enough to handle, scoop out the cooked flesh and reserve. Slice the onion, carrot, garlic and celery. In a medium stockpot, sweat the vegetables in butter and ginger until soft. Add cooked squash and wine and cook until wine is reduced by two-thirds. Add stock to an inch above the vegetables. Add the cinnamon stick. Bring to a boil and reduce heat to a simmer. Tie the fresh herbs in a tight bundle with string, then add to the pot and cook for 20 minutes. Remove the herb bundle and cinnamon. Purée the soup in batches in food processor until smooth and velvety, adding remaining syrup and more stock if necessary. Strain and season with salt and pepper to taste.