When we close our eyes and think of Langdon Hall, we picture the beautiful, refreshing Canola Sorbet strewn with foraged flowers and herbs from their kitchen garden on last year’s menu. The dish embodies Langdon Hall’s local food philosophy and is a shining example of why Chef Jason Bangerter is a leader in Ontario food scene.
The dish was different every night of the summer, should it happen to pop up — and that’s part of it’s charm. It was a culmination of what the kitchen team finds in the woods, along the hedges and in the garden on Langdon Hall’s sprawling grounds. Every morning Chef Bangerter takes a stroll to look for edible wild things, some days he finds mint and nasturtiums, other days it’s wild ginger or dill flowers. What he finds dictates his plating and sometimes what he serves that night. Eating at Langdon Hall is always an adventure — a beautifully choreographed, stunningly presented, exercise in decadence.
Sound too good to be true? It’s not! Lucky for you, now you can make this masterpiece at home as we’ve snagged the recipe!
- 1 cup water
- 3 Tbsp. sugar
- 60 g. Ontario honey
- 2 Tbsp. lemon juice
- 2 cups Pristine Gourmet cold pressed canola oil
- 1 egg white
- Pinch of salt to taste
- 1 cup fried Ontario onions (golden brown), dehydrated, crispy
- 1 cup brown sugar
- ½ cup ground almonds
- 1/3 cup Niagara vinegar
- One cup mixed foraged herbs, flowers, leaves and berries like mint, sweet cicely, yarrow, wood sorrel, dandelion leaves, chocolate mint, anise hyssop, daisy, marigold, nasturtium, fennel, clover, thyme flowers and berries such as goose, currants, wild strawberries or blackberries
- In a saucepan, combine water, sugar, honey and salt. Bring to a boil while whisking constantly. Stir in the lemon juice. Allow to cool.
- Using a blender, slowly emulsify the cold pressed canola into the above mixture.
- Whisk the egg whites to a stiff peak and emulsify into the mixture.
- Churn in an ice cream maker until frozen. Keep in the freezer until ready to use.
- Grind fried onions, brown sugar and almonds in a coffee grinder until fine crumb consistency.
- Spoon the shallot crumb onto a plate.
- Scoop the sorbet onto the center of the crumb.
- Spritz the foraged leaves with Niagara vinegar and gently place around the sorbet.