Our group was lucky enough to experience a French cooking class at the L'ecole de la Maison inside of the Osthoff Resort in Elkhart Lake, Wisconsin. The cooking theme? Cranberries of course.
The highlight for me was learning how to make those fancy Parmesan crisps molded into cool shapes. I had no idea it was so easy! The school was nice enough to give us the complete recipes for every dish we made, however I just sprinkled a few throughout the post.
Bon appetit!
Fennel, Cranberry and Orange Salad with Parmesan Crisp
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fennel fronds |
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fennel, fine julienne |
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Fennel mixed with dried cranberries |
Parmesan- Walnut Crisp
2 cups Parmesan Reggiano, finely shredded
To Taste black pepper, freshly ground
1/4 cup finely chopped walnuts
Method:
1. preheat oven to 350 degrees
2. prepare sheet pan with parchment paper, brush lightly with olive oil
3. use a ring cutter or cookie cutter as a template to evenly divide the cheese into (12) 4 inch circles
4. bake to a rich golden color (5-7 mins)
5. remove from oven and quickly remove from the pan with spatula and mold on rolling pin or other item to shape as desired
6. cool completely before removing
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Here's how to make those fancy shaped Parmesan crisps! |
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Finished dish |
Fougasse (bread) with Cranberry, Rosemary, and Walnuts
Rainbow Swiss Chard with Cranberries and Toasted Pine Nuts
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Separating the chard leaves from the stems |
Salmon En Papillote with Tarragon Mustard Butter and Cranberry Apple Compote
Tarragon and Mustard Butter
4 oz. butter, unsalted, softened
3 T fresh tarragon, chopped
1 T chives, sliced
1 T fennel fronds
3 T whole grain mustard
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Topping the salmon fillets with the tarragon butter |
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Wrap the salmon inside a heart shaped parchment pouch to cook in |
Apple Cranberry Compote
3 each apple, peeled, cored, and diced small
4 oz fresh cranberries
1 cup dry white or rose wine
4 T maple syrup
1/2 cup water
pinch sea salt
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Finished salmon en papillote plated with swiss chard and cheddar polent |
Crepe Suzettes with Cranberries
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Boil fresh cranberries until they burst and gel |
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Flambe crepes with cognac and Grand Marnier |
Thank you so much to Chef, his assistants, the lovely Lola, and Geiger PR for making this experience possible!
All images will be available for license on Alamy.com. All other inquires please contact me directly at kailey@kaileyflynnphotography.com