Chilled Cranberry Soup
Courtesy of Executive Chef Philip Flath, Ocean Edge Resort & Golf Club
1 tbl. + 1/2 cup for frying olive oil
3 cups (Reserve 1/2 cup for Garnish) cranberries, fresh
8 oz. Spanish onions, julienne
3 tbl. ginger, fresh, minced
4 cloves garlic, fresh, minced
2 oranges, tested and juiced
1 1/2 cup orange juice, fresh
1/4 cup maple syrup
1 tsp. nutmeg, fresh grated
2 tsp. Italian parsley, chopped
1 tsp. + 4 leaves for garnish basil, chiffonade
1 cup + 4 tsp. for garnish greek yogurt
3 tbl. walnuts, candied, rough chop
1 tsp. sugar, granulated
• In a medium sauce pot over medium heat, add oil. Once hot, add onions, garlic, and ginger. Cook, stirring occasionally for 3-4 minutes.
• Add cranberries, cook additional 4-5 minutes, stirring occasionally.
• Add orange juice (both from the oranges and fresh juice), maple syrup, and nutmeg. Cook until cranberries are soft and starting to break down, approximately 10 minutes.
• Remove pot from heat, add fresh herbs, purée either in a blender or with immersion blender until smooth. Cool in refrigerator for 2-3 hours, or until chilled.
• Once chilled, add 1 cup of yogurt and whisk until incorporated.
• Coat ¼ cup of cranberries with the sugar, blister under broiler, shaking a couple of times to blister all sides. It only takes a few seconds to caramelize the sugar.
• In a small sauté pan add ½ cup of oil over medium heat. Once hot, add whole basil leaves, cook for 15 seconds on each side, remove from oil and drain on paper towel.
• To serve, ladle soup into serving bowl, place ¾ tsp. of yogurt in center of bowl. Top with reserved orange zest and sprinkle candied walnuts on top. Place approximately 3 blistered cranberries on top, top with fried basil leaf.
About Executive Chef Philip Flath: With over 20 years of culinary experience under his belt, Executive Chef Philip Flath has been cooking coastal favorites at Ocean Edge Resort & Golf Club for almost a decade overseeing the popular outdoor Ocean Terrace and on-site pub, Bazyo’s.
Fabrice Vittoz’ Vichyssoise
Courtesy of Executive Chef Fabrice Vittoz, Chez Nous
4 leeks (white part)
1 ½ tbl. butter
1 tbl. olive oil
1 onion, sliced
5 potatoes peeled then sliced
Salt and pepper
¼ tsp. thyme
1 bay leaf
4 cups chicken stock or vegetable stock (vegetarian option)
¼ cup of heavy whipping cream
• In a large stock pot, melt butter with olive oil over low heat. Add leeks and onions. Cover and cook for 10 minutes.
• Add thyme and bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken or vegetable stock, bring to a boil, add potatoes, reduce heat and cover for 25 minutes.
• Purée soup in blender or food processor and cool.
• Prior to serving, add cream.
• If you are serving this soup warm, heat slowly so that the cream does not change consistency.
• For a plus, you can garnish this soup by topping it with a pinch of sautéed or even fried leeks.
About Executive Chef Fabrice Vittoz: A native of Brittany, France’s westernmost province, Vittoz was the opening chef at Schenectady’s DoubleTree hotel. His background includes stints at restaurants in the Catskills and in New York City.
Chilled Fennel Gazpacho
Courtesy of Executive Chef Mark Levy, The Ivy Hotel
2 bulbs of fennel, finely sliced
25g unsalted butter ≈ 2tbsp.
2 lemons, juiced
150ml heavy cream ≈ 2/3 cups
250ml simmering chicken stock ≈ 1 cup
25g marcona almonds ≈ 2 tbsp.
Several grapes cut in half
Several green or black olives
Good quality olive oil
Salt and pepper to taste
• Sauté the fennel in butter being sure to impart no color for about 3-4 minutes. Add the lemon juice, cream, and simmering chicken stock, bring to a fast boil and cook until the fennel is just cooked.
• Working quickly, puree the soup with the marcona almonds until smooth, strain the soup and chill as quickly as possible. This whole process should not take longer than 15 minutes.
• Serve the soup in chilled bowls garnished with the grapes, olives, olive oil, and a few more crushed almonds.
About Executive Chef Mark Levy: Chef Mark Levy grew up in England before moving to the States following graduation. Once he found his passion for cooking, Levy embarked on a culinary journey across the U.S. and Europe, eventually leading to his current role as Executive Chef at Magdalena at The Ivy Hotel. Levy graduated from the Colchester Institute in England and has worked in award-winning restaurants in Paris and London, and served as Executive Chef at The Point, the Relais & Chateaux property in the Adirondacks, before coming to The Ivy. The Magdalena menu follows Chef’s philosophy on dining and features items from the garden, land, sea and raw items.
Courtesy of Chef Scott Watson, Woodstock Inn & Resort
3 lb. yellow tomato
2 each cucumber, English
1/4 lb. onion
8 oz. orange Juice
1 oz. garlic
3 oz. extra virginia olive oil
3 oz. white balsamic vinegar
1/4 oz. Tabasco Sauce
3 oz. cilantro
2 ea lemons, juiced
Salt and pepper to taste
• Grind tomatoes, cucumbers and onion through small die on grinder.
• In blender, blend garlic and orange juice until smooth.
• Fold the smooth liquid into the ground vegetables.
• Add the rest of the ingredients and adjust seasoning as necessary.
• Chill, label, date and rotate.