The Holiday Dish at 1906

By Erin McLaughlin, on

Even in winter the chefs at Longwood’s fine dining restaurant, 1906, bring fresh and seasonal flavors to our guests. The new menu just debuted, and Chef Will Brown and his team invite you to peek inside the kitchen to take a look at some irresistible selections. Follow the recipes we’ve provided and share some of 1906’s magic with your family this holiday.


Main Courses

Served with horseradish stone ground grits, glazed carrots, and red pearl onions, Cabernet Braised Beef Short Ribs is the perfect comfort food for a cold winter night.

Cabernet Braised Beef Short Ribs
with Horseradish Stone Ground Grits, Glazed Carrots & Red Pearl Onions

Serves 4
For the Short Ribs
  • 4 lbs boneless short ribs
  • 1 bottle cabernet sauvignon
  • 1 medium carrot, peeled & diced
  • 1 sweet onion, diced
  • 2 ribs celery, washed & diced
  • 2 bay leaves
  • 20 sprigs fresh thyme
  • 3 cups beef stock (low sodium)
Day One

Clean, portion and marinate short ribs in red wine, mirepoix and herbs overnight.

Day Two

Remove beef from red wine (reserving wine) and season lightly with salt. Sear in a braising pan until well-browned on all sides. Once seared, add reserved mirepoix and herbs to braising pan and caramelize, scraping up bits from the bottom. Deglaze with the reserved red wine and bring to a boil. Add beef stock to braising pan and place shortribs back into pan. Cover dish and bake in oven at 325 degrees for 4 hours or until fork-tender. Remove short ribs from braising dish and cover and keep warm. Strain braising liquid into a sauce pot. Reduce braising liquid until dark and slightly thickened. Taste for salt. Season as needed. Glaze ribs with reduced braising liquid. Serve immediately.

For the Grits
  • 1½ cups vegetable stock
  • 1½ cups whole milk
  • ½ cup stone ground grits
  • 1 Tbsp butter
  • ½ cup horseradish white cheddar
  • 1 Tbsp grated horseradish

Boil cream and stock in a sauce pot, whisk in grits and simmer until tender, about 1 hour. Finish grits with butter, cheese and horseradish. Season with salt and black pepper. Keep warm until served.

For the Carrots
  • 1 lb heirloom carrots, cut into bite size pieces
  • 1.5 oz butter
  • 2 tsp honey
  • 1 cup vegetable stock

Combine all in a sauté pan and cook until carrots are tender and glaze is reduced. Season with a pinch of salt. Keep warm until served.

For the Pearl Onions
  • 2 cups pearl onions, peeled
  • 1 Tbsp olive oil
  • 1 cup vegetable stock
  • 1 Tbsp balsamic vinegar
  • 2 tsp sugar

Heat a sauté pan until smoking, add oil and onions and cook until slightly caramelized. Add vegetable stock and simmer about ten minutes until onions are tender. Return heat to high and deglaze with balsamic and sugar until onions are glazed nicely. Season with a nice pinch of salt. Keep warm until served.


Warm Apple Spice Cake
with Caramelized Pear Puree, Candied Cranberries

Serves 6–8
For the Apple Spice Cake
  • 3 cups all purpose flour
  • 1 Tbsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 eggs
  • 3 cups Granny Smith apples (3 large)
  • 1 cup pecans (optional)
  • 1 vanilla bean (or 1 tsp vanilla extract)

Preheat oven to 350 degrees. Spray muffin tins or desired molds with non-stick spray and set aside. Sift flour, spices, baking soda and salt, reserve. In an electric mixer, beat the oil, sugar and eggs together on high speed until well-blended and airy. Fold in the dry ingredients with a spatula until just incorporated. Peel apples and using a box grater, grate apples down to the core, stopping before seeds. Add apples, pecans and the seeds from the vanilla bean to the batter and mix to combine. Fill molds ¾ of the way to the top and bake until cooked through, 25 to 40 minutes (depending on size of mold). Remove from oven and cool on a wire rack. Serve immediately or reserve at room temperature for reheating.

For the Pear Puree
  • 1 lemon, zested
  • 4 Bartlett pears
  • 1 Tbsp butter
  • ¼ cup brown sugar
  • ¼ cup honey
  • ¼ cup maple syrup
  • 1¼ cups water
  • 1 cinnamon stick

Combine all in a sauce pot. Cook until syrupy and caramelized. Remove cinnamon sticks and puree smooth in blender.

For the Candied Cranberries
  • 1 cup water
  • 2 tsp orange blossom water
  • 2½ cups sugar, divided
  • 1 cup fresh cranberries

Bring the water, orange blossom water, and one cup of the sugar to a boil in a small saucepan. Stir until sugar dissolves and remove from heat. Let cool 10 minutes, add cranberries, and cool completely. Transfer to an airtight container and let stand at room temperature for at least 6 hours or overnight. Shake excess liquid from cranberries and toss in remaining cup of sugar. Transfer to a baking sheet to dry for at least one hour. Can be made up to two days in advance.

We like to serve our spice cake with butter pecan ice cream and a dose of caramel sauce.

The 1906 menu changes seasonally to stay focused on the freshest ingredients. Make your reservations now through OpenTable to sample the flavors of the winter season.

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