Recipe of the Week from Marigold Lodge: Roasted Rosemary Rack of Lamb with Celery Root Puree

This is the second in a series of three spring holiday recipes from Marigold Lodge. (To see the first one, check out the Steamed Halibut in Borscht with Chive-Horseradish Sauce.) Next up: Dessert!

Celery Root Puree
2 medium-sized celery roots (peeled and cut into 1-inch cubes)
2 medium pototoes (peeled and cut into 1-inch cubes)
1 small onion, diced
2 tsp. butter
4 cups chicken stock
Salt and pepper to taste

Rack of Lamb
2 French-cut racks of lamb, cut in half with 4 ribs per serving
4 Tbsp. fresh rosemary, removed from stem and chopped
½ cup olive oil
1 cup dry red wine
1½ cups reduced veal or beef stock
Salt and pepper

Fresh Asparagus
1 bunch fresh asparagus, cut lengthwise into strips
1 tsp. olive oil
Salt and pepper to taste

Celery Root Puree
In a medium sauce pan over high heat, add butter and onions. Sauté until onions are translucent. Add celery root, potatoes, and chicken stock. Bring liquid to boil, reduce heat, and simmer until celery root and potatoes are tender. Remove from heat and strain.

Allow celery root mixture to cool. Place into a food processor and puree until smooth. Salt and pepper to taste. May be made one day ahead of time. Reheat in sauce pan just before serving. Note that puree may stick to pan while reheating, so stir often.

Rack of Lamb
Preheat oven to 450 degrees F. Season lamb with salt and pepper and rub rosemary evenly on each rack. Heat olive oil in a large skillet. Place lamb racks into skillet and sear each side until brown. Remove racks and place on a sheet pan; place into oven for 10-12 minutes, or until lamb reads 120 degrees F. Remove from oven and allow to rest for 5 minutes. Remove any extra oil from skillet; add wine and stock and reduce by half. Salt and pepper to taste.

Asparagus
In a medium skillet, heat olive oil. Add asparagus and sauté until tender. Salt and pepper to taste.

Assembly
This dish may be served on a large platter or individual plates. Line plate with asparagus and place celery root puree over asparagus. Cut each four-rib rack into half; cross the rib bones together and place over the puree. Spoon stock reduction over lamb and serve. Garnish with fresh rosemary sprigs.

Recipe of the Week from Marigold Lodge: Steamed Halibut in Borscht with Chive-Horseradish Sauce

As the spring holidays approach, we thought we’d share some more recipes from Marigold Lodge, perhaps to inspire you in your own planning for Passover and Easter meals.

This is the first in a series of three recipes. Visit Discover on Fridays to find out what the next two will be.

Steamed Halibut in Borscht with Chive-Horseradish Sauce (Dairy and Pareve)
Serves 8

2 Tbsp. olive oil or corn oil
1 medium onion, julienned
1 cup fennel, julienned
2 Tbsp. sliced garlic
2 sprigs fresh thyme
2 sprigs fresh flatleaf parsley
1 cup chopped savoy cabbage, plus 3 of the darker outer leaves, finely julienned
1 quart well-seasoned chicken or vegetable stock
4 cups peeled fresh beets, julienned (about 1 ½ bunches)
Salt and freshly ground pepper to taste
1 cup crème fraiche or sour cream
¼ cup prepared white horseradish
½ tsp. sugar
1 Tbsp. chopped chives
8 halibut steaks or fillets, each 4 to 6 ounces

Heat oil in a heavy 3-quart saucepan. Add onions and fennel; cook slowly about 5 minutes, until softened. Tie garlic, thyme, parsley, and chopped cabbage in a double thickness of cheesecloth and add it to saucepan along with stock and beets. Simmer 15 minutes. Season to taste with salt and pepper. Remove form heat. Discard cheesecloth and its contents. To serve the dish chilled, refrigerate beet mixture at least 4 hours or overnight.

Bring 3 cups water to a boil in a small saucepan. Add julienned cabbage leaves, cook just until bright green, then drain. Set leaves aside, covered, to keep warm; for a cold dish, refrigerate.

Mix crème fraiche or sour cream with horseradish, sugar, and chives. This sauce can be gently warmed in a small saucepan or chilled to serve cold.

To serve, steam halibut until fully cooked outside and just warm inside, 6 to 8 minutes. Keep warm. Reheat beet mixture, spoon into warmed shallow soup bowl, sprinkle with julienned cabbage and top with fish. Serve horseradish sauce, warm or chilled, on the side.

Recipe of the Week from Marigold Lodge: Chocolate Delight

Ring in the New Year with a delicious dessert! During the month of December, we shared with you our signature Pita Chips recipe, followed by Carrot Ginger Soup and Pork Tenderloin as part of a recipe series from the kitchen of Marigold Lodge. Chocolate Delight is a nice finish for 2009 and a welcome start for 2010.

Chocolate Delight
Serves 6.

1½ cups milk     
2 cups semisweet chocolate chips  
2 eggs      
¼ cup sugar
Pinch of salt
Whipped cream
Pecans
Fresh berries

Pour milk into heavy saucepan and heat to boiling. Combine chocolate chips, eggs, sugar, and salt in blender.

Pour in hot milk, then blend at low speed for 1 minute, or until smooth. Pour into 6 custard cups, then chill for at least 2 hours before serving.

Serve with whipped cream and chopped pecans and fresh berries.

Recipe of the Week from Marigold Lodge: Pork Tenderloin

This is the third recipe in a series from the kitchen of Marigold Lodge. We already served up our signature Pita Chips, followed by Carrot Ginger Soup. Now for the entree.

Pork Tenderloin Wrapped in Pancetta with Pinot Noir Glace
Serves 8.

6 pork tenderloins
1 ½ lbs. sliced pancetta
2 c. Pinot Noir
2 c. veal glace
1 can cannellini beans
2 medium tomatoes, diced
1 large bunch red Swiss chard, ribs removed
White truffle oil
Olive oil
Salt and pepper to taste

Pinot Noir Glace
In a medium sauce pan, add Pinot Noir and veal glace. Over medium heat,  reduce liquid by half. Salt and pepper to taste. Set aside and keep warm.

Pork Tenderloin
Preheat oven to 400 degrees F. Remove silver membrane from tenderloin fillets. Wrap pancetta around fillets and secure with toothpick.

In a large skillet, add 2 T. olive oil and sear tenderloin fillets on both sides. Place on a sheet pan and place in oven for 15 to 20 minutes. Remove from oven; allow tenderloin to rest for 5 minutes before slicing.

Remove excess oil from skillet and add tomatoes, beans, and Pinot Noir glace. Reheat and keep warm.

In a small skillet, add 1 T. olive oil and Swiss chard. Cook until chard begins to wilt. Ladle Pinot Noir glace onto warm plates and place Swiss chard on top of the glace in the center of the plate.

Remove toothpicks from the pork and slice, placing three to four pieces on top of the chard. Drizzle with truffle oil, garnish, and serve.

Recipe of the Week from Marigold Lodge: Carrot Ginger Soup

This is the second recipe in a series from the kitchen of Marigold Lodge. Last week we shared our signature Pita Chips recipe with you. Now, onto the soup: Carrot Ginger Soup garnished with sour cream, finely chopped carrots, and a sprig of parsley.

Carrot Ginger Soup

6 tbsp butter
1 yellow onion, diced
¼ cup ginger, minced
3 garlic cloves, minced
7 cups chicken stock
1 cup dry white wine
1 ½ lbs carrots, peeled & large diced
1 tbsp curry paste (optional)
¼ cup fresh lemon juice

On low heat melt butter in stock pot; add onions, ginger, and garlic. Sweat on low for 5 to 10 minutes. Add stock, wine, and carrots. Increase to medium heat and allow to simmer for 45 minutes to an hour, or until carrots are tender. Remove from heat and cool slightly. Pour soup into blender; blend until smooth. Add pureed soup back into pan and bring back to heat. Add curry paste, lemon juice, salt, and pepper. Serve.

Recipe of the Week from Marigold Lodge: Pita Chips

Just in time for your holiday appetizer tray, here’s the recipe from Marigold Lodge for our delicious pita chips. Pita chips have become a Marigold tradition and accompany each meal served there.

Watch for another recipe from Marigold Lodge next week!

Marigold Lodge Pita Chips

1 package pita pocket bread
½ pound butter, melted
Lawry’s seasoned salt to taste

Cut pita pockets into wedges. Peel layers of pita apart.

Lay pita on a sheet pan, rough side up. Brush each piece with melted butter. Sprinkle each piece lightly with seasoned salt.

Bake pita at 350 degrees Fahrenheit in a convection oven 8 – 10 minutes or until golden brown and crispy.

Note: For best results convection oven should be used for baking.

Inside Marigold Lodge

In September we shared with you the history of Marigold Lodge and how the home became a part of Herman Miller. We thought we’d show you more of the lodge—and the other buildings that share the property—since Marigold is such a special place to the Herman Miller community. Take a tour through our slide show to see what our guests experience when they visit.

The lodge has eight bedrooms on the second floor, including those of the Gold family. Throughout the home, pieces from the family’s collection decorate the space, including Herman Miller furniture made in the 1930s, before our founder, D.J. De Pree, met Gilbert Rohde.

Other accommodations are located in the Smokehouse (formerly the barbecue house), the Ice House, and the Carriage House. Altogether, Marigold has 21 guest rooms.

Marigold also offers meeting space in the Learning Center, which has four conference rooms, as well as touchdown spaces, group spaces, and a patio. And the Boathouse offers one conference room that easily accommodates a small group.

No matter what the season, Marigold is a treat to visit, whether you’re our guest from out of town or an employee of Herman Miller. Everyone receives a warm welcome in a beautiful environment.

Herman Miller’s Home: Marigold Lodge

If you’re a customer of ours, it’s possible you’ve been to–or stayed at–Marigold Lodge, poised on the north side of Lake Macatawa in Holland, Michigan. Part of our heritage since 1978, the lodge has an interesting history that makes it a very special place.
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