Yummy Cranberry Recipes from The Osthoff Resort

By: Peggy Sijswerda
February-11-2014

Here are a few of the amazing recipes I cooked up at L’ecole de la Maison, The Osthoff Resort’s fabulous cooking school, and wrote about in my travel article about Wisconsin http://www.tidewaterwomen.com/travel/midwest-us/wisconsin-passionate-proud.

Our cooking class showcased cranberries, which are a powerhouse of antioxidants and nutrients, and we loved what we prepared. I can personally attest that these recipes are easy to follow and will impress your family and friends. Enjoy!

Fennel Cranberry and Orange Salad

Swiss Chard with Cranberries and Pine Nuts

Cranberry Cheddar Polenta

Fougasse with Cranberry, Rosemary and Walnut

Salmon en Papillote with Maple Mustard Glaze and Cranberry Apple Compote

Crepes Suzette with Cranberries

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Fennel Cranberry and Orange Salad Yield: serves 4-6

4 ea. navel or blood oranges, supremes

2 bulbs fennel, fine julienne

3/4 c. dried cranberries

1 T. fennel fronds, chopped

2 heads Boston Bibb, bite size pieces

1 head frisee, bite size pieces

1 recipe citronette (see recipe below)

Method:

Toss the fennel and cranberries with enough vinaigrette to coat, marinate 30 minutes

Dress the salad greens with vinaigrette, taste and adjust with salt and pepper

Blend fennel fronds into marinated fennel

Compose the salad with greens piled high, orange supremes fanned, marinated fennel and cranberry to its side and greens topped with Parmesan-Walnut Crisp (see below)

Citronette

Yield: 1 cup

4 T. lemon juice, fresh

2 T. white wine vinegar

1 T. shallots, minced

1 c. extra virgin olive oil

To taste, sea salt

To taste, pepper, fresh ground

Method:

Combine lemon juice, vinegar and shallots in a small mixing bowl

Blend the oil slowly into the base to emulsify (you may want to use a stick blender to improve the emulsion)

Season with salt and pepper

Taste with lettuce leaf and adjust seasoning to taste, creating the right balance of acidity and seasoning

Parmesan-Walnut Crisp

Yield: 12 ea

2 c. Parmesan Reggiano, shredded finely

To taste, black pepper, fresh ground

1/4 c. finely chopped walnuts

Method:

Preheat oven to 350° F

Prepare sheet pan with parchment paper, brush very lightly with olive oil (or use silpats without oil)

Use a ring cutter as a template to evenly divide the cheese into 12--4 ½” circles

Bake to rich golden color (about 5-7 minutes)

Remove from oven and quickly remove from the pan with spatula and mold on rolling pin or other item to shape as desired

Cool completely before removing.

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Swiss Chard with Cranberries and Pine Nuts Yield: serves 4-6

4 oz. bacon, naturally smoked, cut into small lardons

1 T. extra virgin olive oil

1 small onion, minced

1 clove garlic, minced

2 bunches Swiss chard, leaves roughly chopped, 2 inch pieces

(Stems chopped into ½ inch pieces)

To taste, sea salt

To taste, black pepper, fresh ground

1/4 c. pine nuts, lightly toasted

1/2 c. dried cranberries

1/2 ea. lemon

Method:

Brown the bacon in a large sauté pan, drain most of the bacon fat out

Add olive oil, onions, chard stems and garlic, cook until softened, but not caramelized

Add chard leaves, cook until tender, stirring and turning as needed

Season with salt and pepper

Once the leaves are soft stir in dried cranberries and toasted pine nuts

Squeeze some lemon juice in, taste and adjust as needed.

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Cranberry Cheddar Polenta Yield: serves 8-10

1 1/2 c. coarse polenta

6 c. water

2 tsp. sea salt

4 T. butter, unsalted

1 c. cranberry cheddar, shredded

Method:

Prepare a baking sheet pan by rubbing with softened butter

Bring water to a boil. Add salt

Pour a stream of polenta into the boiling water while stirring in one direction

Continue stirring and cook at a simmer for about 25 -30 minutes

Test for doneness (taste for a pleasant, creamy consistency) and cook longer if needed

Add butter and cranberry cheddar cheese

Pour onto prepared sheet pan and spread to about ½ inch thick with a buttered or dampened spatula

Cool to room temperature and firm

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Fougasse with Cranberry, Rosemary and Walnut Yield: 3 loaves

Pate Ferment

195 grams bread flour

28 grams medium rye flour

1/2 tsp. instant yeast

170 grams water, cool

Method:

Combine with hook on medium speed until a smooth dough forms

Let rise, covered tightly, at room temp for 1 hour, punch and cover again

Chill overnight (12-48 hours)

Return to room temp before proceeding with recipe

Final Dough

170 grams water, room temp

1 recipe pate ferment

260 grams bread flour

1 tsp. instant yeast

2 tsp. sea salt, fine

1 T. extra virgin olive oil

Additional olive oil (about 1/4 c.) for brushing

Flaked salt (kosher) or fleur de sel to top bread

Method:

Combine the water, pate ferment, flour, salt, yeast and olive oil in a stand mixer bowl

Mix the dough with a hook, on medium-low speed, until the flour is moistened

Cover and rest the dough for 10 minutes

Mix with hook at medium speed to form a smooth dough (about 7 minutes)

Add variation ingredients (optional, see below)

Transfer to a lightly oiled bowl, cover tightly and bulk ferment for 45 minutes

Gently punch and fold, cover and ferment at room temperature for 1 hour

To shape and bake:

Preheat oven to 400° F

Divide the dough in thirds, and gently work to an oval or triangle shape

Flatten to about ½ inch using a rolling pin, place on parchment lined baking pan dusted with semolina

Cut slashes all the way through the dough about 3-4 inches long, making a leaf or grain pattern

Proof until doubled in a warm, moist oven (place hot water in the oven to add moisture while the dough is proofing)

Brush lightly with olive oil and sprinkle with semi-coarse sea salt (such as fleur de sel)

Bake to golden color, about 25-35 minutes

Remove and cool on a rack

Optional variations:

• Cranberry, Rosemary and Walnut variation for 3 loaves:

1/2 c. dried cranberries

1/2 c. walnuts, toasted and cooled, rough chopped

1 tsp. rosemary, minced

• Rosemary-Garlic variation for 3 loaves:

1 T. garlic, minced

2 T. rosemary, minced

• Roasted Fennel and Bacon variation for 3 loaves:

1/2 bulb fennel, roasted, chopped and cooled

4 oz. (raw weight) bacon, chopped, cooked and cooled

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Salmon en Papillote with Maple Mustard Glaze and Cranberry Apple Compote Yield: serves 6

2 T. butter, unsalted, softened

6 sheets parchment paper cut in heart shape

6 ea. 5 oz. salmon fillets, boneless, skinless

1 ea. leek, thin julienne

To taste, sea salt

To taste, black pepper, ground

3 T. fresh herbs (parsley, chive, tarragon)

1 recipe maple mustard glaze (see recipe)

1 recipe cranberry apple compote (see recipe)

Method:

Prepare parchment by rubbing soft butter on the center

Divide the leeks evenly between the parchment

Top with fillets of salmon, skin side down

Season with salt and pepper, coat with maple mustard glaze and sprinkle with herbs

Close the parchment, seal tight and place on sheet pan

Bake in 375 degree oven till pouch is gold and puffed (about 8 minutes)

Remove and carefully cut open

Serve with the cranberry apple compote

Maple Mustard Glaze

2 T. butter, unsalted, softened

1/4 c. maple syrup

3 T. whole grain mustard

Method:

Place the softened butter in a mixing bowl

Stir in the maple syrup and mustard

Cranberry Apple Compote

2 ea. golden delicious apple, peeled, cored and diced small

3 oz. fresh cranberries

1 c. dry white or rose wine

2 T. maple syrup

1/2 c. water

Pinch sea salt

Method:

Combine all of the ingredients in a sauce pot

Bring to a boil, then reduce to a simmer

Cook until the cranberry has gelled and the apples are tender

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Crepes Suzette with Cranberries Yield: 4 portions (2 crepes per)

French Crepe

Yield: 8-10 crepes

3/4 cup all purpose flour

1/4 tsp. salt

2 ea. eggs, beaten

1 c. milk, whole

1 T. butter, melted

2 T. clarified butter (for cooking)

Method:

Combine dry ingredients in a bowl, make a well

In a separate bowl, beat the eggs well, then whisk milk into the egg

Pour about 1/2 of the egg/milk mixture into the center of the dry ingredients, whisk smooth taking a little flour in at a time

Slowly whisk in the remaining egg/milk mixture

Whisk in the melted butter

Rest batter for 30 minutes for the flour to fully absorb the liquids

Method for cooking the crepes:

Heat crepe pan and brush lightly with clarified butter, drip off any access
Pour about 2 fl. Oz. batter into crepe pan and swirl to coat pan. (no puddles)
Cook over medium high heat until crepe is browning at the edges (about 2 minutes)
Flip and cook a few seconds more to dry the second side
Transfer to a plate and reserve

Cranberry Orange Butter

2 oz. fresh cranberries

1/2 c. water

1/2 c. sugar

6 oz. butter, unsalted, softened

2 ea. orange, zested

1 T. Grand Marnier

Method:

Combine the cranberries, water and sugar in a sauce pan

Bring to a boil and reduce to a simmer, cook about 5 minutes (until they are gelled)

Cool the cranberry sauce completely

Heat the butter in a mixer with paddle attachment until soft and creamy