The Chateau on the Lake

                     With a recipe for Carrot- Ginger Bisque

                   “A perfect start to the Thanksgiving Meal”

 

During a visit to Lake George N.Y. in early Autumn,  we dined at a restaurant on the Lake in Bolton Landing. The Chateau on the Lake is a two-time award winner of The Top 100 Restaurants in America. The friends we were traveling with are no strangers to fine-dining. We knew we were in for an experience.  This restaurant and small inn proved to be a very different experience from the humble childhood vacations my family and I enjoyed in the Adirondack Mountains of Lake George.

Choosing to dine outdoors, we reveled in the lakeside view nestled in a private enclave scattered with candlelit tables and flowers. The mountain air was crisp, though we warmed up quickly with well-prepared martinis. Our "foursome" is an exacting group of Epicureans. Dinner selections are always well deliberated through lengthy discussion. Fine-dining is a beautiful way to punctuate the end of the day.

My choice of appetizer was the Carrot-Ginger Soup. I dipped my spoon into this pale orange soup topped with maple honey cream. The layering of flavors used to create this soup was different from the ordinary mirepoix  (a saute of carrots, celery, onions, and herbs). I needed this soup in my life. If comfort was liquid, and I'm not talking about booze, this soup was it. The rest of our dinner consisted of accolades describing the delectable meal. Thank goodness for our trip leader Steve, every group has one. The dining itinerary was his baby. He had already reserved a table inside for us on our last night.

Before headed to the open fire-pit to enjoy dessert, I slipped the waiter my business card requesting the recipe for the soup from the Chef.

We returned to the Chateau two-nights later. Socially distanced tables, art-filled walls, eclectic seating, and a full bar. I felt privileged to enjoy another meal here, this time with an indoor perspective.   I asked the waiter if the Chef received my request for the recipe. After service, Chef Wil came to the table to introduce himself.  He explained that he was in the middle of moving house, and as soon settled, he would breakdown the recipe for home use and email it to me. I wished we had more time to chat. Wil Irving is a young talented Chef with abounding enthusiasm and soul. I felt it. Just a tidbit. Wil's grandfather taught Rachel Ray. His grandmother worked doing food prep. The cooking "gene" is familial.

A few weeks later, the email arrived. Here it is. Thank you, Chef. If ever in Lake George, the Chateau on the Lake is a must.

                                             Carrot- Ginger Bisque

Serves: 6 to 8

Grocery list:

2 dozen carrots ( approx. 2 pounds)   

1 pkg celery hearts

4-6 sweet white onions

Garlic

Fresh ginger

Light brown sugar

Honey

Maple syrup

32-ounce box chicken stock

1 quart half &half

1-pint whipping cream

EVOO                                                  

           

Ingredients by Step:

Step 1: (The mirepoix)

2 cups diced carrots

2 cups diced sweet white onion

2 cups diced celery

( dice should be around ¼ inch)

Step 2:

2 tablespoons  extra virgin olive oil

1 cup dry white wine

salt & white pepper

1 cup dry white wine

24 ounces chicken stock

Step 3:

5 cups of carrots sliced into medallions, not too thick

2 sweet onions, julienned

1/3 cup peeled and finely minced ginger (micro-plane for best results or ensure chop is very fine)

1/3 cup brown sugar

2 tablespoons extra virgin olive oil

Salt & white pepper

Step 4:

1 quart half and half

Topping:

1 pint of heavy whipping cream

4 ounces honey

4 ounces maple syrup

Directions:

Preheat oven to 400 degrees.

1. On a large baking sheet, toss the carrot medallions, julienned onions, ginger, brown sugar, olive oil, salt, and pepper.  Roast in the hot oven for approximately 15 – 20 minutes until the onion ends begin to caramelize. Watch carefully not to burn.

2. In a large soup pot, heat two tablespoons of olive oil and add the two cups each of the diced carrots, celery, and onion. Saute for about 12 minutes until translucent. Add the cup of white wine and reduce until almost evaporated, then add the 24 ounces of chicken stock. Simmer partially covered for about 15 - 20minutes. When the vegetables are soft, add the roasted vegetables to the soup pot, stir, and continue cooking for another 10-15 minutes.

3. Remove the soup from the heat.

4. With a handheld immersion blender, puree the soup. If you do not have an immersion blender, you can puree in small batches in a regular blender, holding on to the top carefully. This method works best when the soup has cooled down some.

5. Whisk the half and half slowly to the soup to reduce the chance of curdling. When reheating, do not bring to a boil. Simmer.

For the topping: In a cold bowl, add the heavy cream, maple syrup, and honey. Whip until just before cream turns to butter.

Serve: Ladle bisque into bowls and add a dollop of the prepared cream to the top. Garnish with an edible flower for some extra panache.

 

Important Tips:

The chopping and dicing necessary to create this luxurious soup are labor-intensive. I suggest doing all your chopping a day before assembling. I do this and store the diced and chopped items in ziplock bags. This process is what the French call mise en place. I also measure everything out before I start cooking. One distraction can affect the turnout. Again, do not re-boil the soup after adding cream. Simmer to reheat.

This Carrot-Ginger bisque is a showstopper. It is not non-caloric, but it is a wonderful holiday item or an indulgent dinner party starter.

  

 For information on the restaurant  - visit:     https://thechateauonthelake.com/