Salmon Recipe and a Delicious Holiday Tradition

| 11/29/2016 10:03:00 AM


We might be joining others in a Yuletide Tradition.  Elkhart Lake, Wisconsin, and The Osthoff Resort provide a Christmas past, present and future.  My son and I took a break from our wood-chopping and winter preparations last year to savor a feast of flavors and experiences at one of Wisconsin’s greener accommodations, The Osthoff Resert, touched upon in my earlier ecotourism-related escape to the area during the warmer months

This shares a few of our festive highlights as we head toward the Winter Solstice, featuring a recipe for Salmon en Papillote with Grand Marnier Orange Beurre Blanc, straight from our five-course traditional French Christmas Dinner at the L’ecole de la Maison cooking school at the Osthoff Resort.  The cooking school is a memorable treat for any farmstead chef and the dish is perfect for a holiday meal with family or friends.

Cooking at L’ecole de la Maison

Upon arriving to the spacious, state-of-the-art kitchen with a large center island, our small group of nine foodies made a quick study at the L’ecole de la Maison Cooking School under the calm guidance of The Osthoff Resort’s Executive Chef Scott Baker.  Different parts of the made-from-scratch meals were gathered in each work area with proportioned ingredients, any tools needed to get the job done and an instruction sheet and recipe.  Some of the ingredients actually came from The Osthoff Resort’s own growing fields on the property.

We reviewed the notes for our prep station, then received some tips and coaching from Chef Baker or two of his attentive staff.  Then they turned us loose on dicing, slicing, shredding, mixing and blending.  From duck stock to clarified butter, we embraced our farm-to-table experience, looking to hone our skills and have a delicious time doing so.

For the first few hours, we worked in amazement as the different elements of the elaborate holiday meal came together.  Consomme with profiteroles.  Arugula salad with roasted beets and hazelnut crusted chevre.  Coquilles St. Jacques au gratin.  Roast goose with clementines and madeira sauce.  Garlic potato duchess.  While our group ranged in age and cooking experience, no task was out of reach or couldn’t be done with a few pointers from the pros.

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