CARROT & FENNEL SOUP WITH CARAWAY CRÈME FRAÎCHE
(Yield: 6 servings)

  • 2 OZ BUTTER
  • 2 tbs CARAWAY SEEDS, CRUSHED TO A FINE POWDER
  • 4 OZ CHOPPED CELERY
  • 4 OZ YELLOW ONION, DICED IN CUBES
  • 2 EA FENNEL BULBS, PEELED AND DICED IN CUBES
  • 1 LB SWEET CARROTS, PEELED AND DICED
  • 16 OZ CHICKEN STOCK
  • 2 sprigs FRESH THYME
  • 1 sprig ROSEMARY
  • 2 OZ CREAM
  • SALT AND PEPPER
  • 4 OZ CRÈME FRAÎCHE OR SOUR CREAM

  1. Melt butter in a large sauce pot over medium heat.
  2. Add celery, onions, fennel, and carrots, and 1 tbs. of caraway powder.
  3. Sautee until onions are translucent.
  4. Reduce heat to low and add chicken stock, thyme and rosemary.
  5. Simmer until liquid is reduced by half.
  6. Puree soup in a blender.
  7. Add cream, salt and pepper to taste and puree again to combine.
  8. Divide soup into bowls and garnish with caraway crème fraîche.

Caraway crème fraîche: combine remaining caraway powder with crème fraîche or sour cream.

CANOE BAY BAKED OATMEAL
(Yields 10 servings)

  • 10 CUPS OATS (Regular, not quick)
  • 5 CUPS RAISINS
  • 5 CUPS DRY MILK
  • 5 CUPS BROWN SUGAR
  • 5 TSP GROUND CINNAMON
  • 2 TSP SALT

Combine above ingredients in a large bowl. You may make this mixture ahead and keep in a storage container.

In an oven proof bowl, add 1 tsp of butter, 1 ½ cups oatmeal mixture, 1 ½ cups boiling water. Stir Mixture and place into a 350 degree oven for 25-35 minutes or until golden brown on top. The oatmeal is now ready to eat.

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