Yummy Cranberry Recipes from The Osthoff Resort
- By: Peggy Sijswerda
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 4-64 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 loavesPate 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
Add the zest, cranberry sauce and Grand Marnier, mix to blend
Wrap with parchment paper in tube form, chill
Finishing Crepes Suzettes
1/4 c. sugar, granulated
1 recipe (8 oz) cranberry orange compound butter, cut in thick slices
2 ea. orange, juiced
1/2 c. dried cranberries
2 T. cognac
1 T. Grand Marnier or Cointreau
Method:
Sprinkle sugar over the bottom of a heavy sauté pan
Put on medium high heat until sugar starts to color
Add butter pieces (do not stir with utensil, only swirl pan to gently combine)
Add orange juice and cranberries, swirl again to combine
When the sauce thickens remove from the heat
Dip the cooked crepes into the cranberry and orange syrup, coat both sides and fold into triangles
Return to the heat and bring to a boil
Heat and ignite the liquors and pour over the bubbling crepes
Serve 2 crepes per person
For more information about L’ecole de la Maison, The Osthoff Resort’s cooking school, visit www.cookingschoolatosthoff.com
For more information about The Osthoff Resort, visit www.osthoff.com
