It’s the very first A Longwood Christmas for 1906 and The Fountain Room and we are absolutely delighted to share the magic of the season with you. Here at Longwood, we are dedicated to and inspired by locally sourced ingredients, crafted in innovative ways with delicious results. Our culinary team’s focus on seasonality and sustainability is beautifully demonstrated in our exceptional menu that celebrates the local landscape. Two particularly inspiring dishes are our Sunflower Seed “Risotto” and Whole Roasted Lavender Chicken. They’re among our favorites here at 1906 and they’re also fantastic selections for you to make at home for your loved ones this holiday season. Follow along as we share the magic (and the recipes!) of these two exceptional dishes.
Known for his trademark innovation and experimentation, Executive Chef George Murkowciz brings a lifelong passion for culinary innovation and a dedication to locally sourced ingredients to 1906. Photo by Evan Sung.
Sunflower Seed “Risotto”
A delicious risotto made without rice? That’s certainly magical, and a dish that you’ll want to make over and over again. Wow your holiday guests with this garden-forward, festive selection.
Textural and delightful, our sunflower seed “risotto” is a cozy choice for the holiday season. Photo by Evan Sung.
Ingredients
- 3 cups raw untoasted sunflower seeds
- 4 quarts water
- 2 bay leaves
- 3 sprigs thyme
- 1 large shallot
- 3 large garlic cloves
- 1 cup white wine
- 2 cups heavy cream
- 1 teaspoon sherry vinegar
- 1 lemon, juiced
- 4 large organic eggs
- Splash white vinegar
Yield: Serves 4
Preparation
In a large stock pot, bring sunflower seeds, water, bay leaves, and thyme to a simmer. Cook low and slow until tender (about one hour). Strain.
In a high-walled sauté pan, sweat shallots and garlic on medium heat until translucent. Add the cooked seeds and deglaze with white wine. Reduce until wine is almost gone, then add heavy cream. Reduce until thick.
While cream is reducing, poach eggs in simmering water (that has a splash of white vinegar added) until the white is set and the yolk is still runny.
Just before serving, add the lemon juice and sherry vinegar to each serving of the “risotto” and place an egg on top. Garnish with a savory jam of your choosing and crispy puffed rice.
Whole Roasted Lavender Chicken
Nothing’s better than crafting a showstopper for your holiday table, and our Whole Roasted Lavender Chicken is just that. This sumptuous dish does take a while, as you need to account for leaving it in the refrigerator for 48 hours after brining, but trust me, it’s well worth it. Your guests will certainly agree.
A favorite at 1906, our Whole Roasted Lavender Chicken is a showstopping selection for your holiday table. Photo by Evan Sung.
A favorite at 1906, our Whole Roasted Lavender Chicken is a showstopping selection for your holiday table. Photo by Evan Sung.
Ingredients
- 1 whole chicken
- ½ cup softened herb butter
- 1 1/2 cups salt
- 2 cups sugar
- ½ cup honey
- 8 cups water
- ¾ cup lavender flowers
- 2 lemons
- ½ cup whole black peppercorn
- 1 bunch thyme
- 2 bay leaves
- 8 cups ice
Yield: 1 chicken (serves 2 to 4 people)
Preparation
Combine all ingredients except ice in a large heavy-bottomed pot. Bring to a simmer, whisking until salt and sugar have dissolved. Pull off heat and add ice to cool.
Place the whole chicken (Green Circle chicken preferred) in cold brine and submerge for 24 hours. After the chicken is brined, remove from liquid and rinse under cold clean water.
Pat dry and rub a half-cup of softened herb butter underneath the skin, over the breast.
Truss chicken with butcher’s twine and leave uncovered in a refrigerator for 48 hours to dry the skin.
To cook, preheat a convection oven to 375 degrees F and roast the chicken for 45 to 60 minutes, or until reaching an internal temperature of 165 degrees F. Make sure to baste the chicken with its drippings every so often.
An extraordinary new dining experience awaits at 1906. Photo by Laurie Carrozzino.
Take in the beauty of our A Longwood Christmas Main Fountain Garden light display from 1906 and The Fountain Room. Photo by Holden Barnes.
From all of us at 1906 and The Fountain Room, we wish you a deliciously magical holiday season.
Editor’s note:
Download a print-ready PDF of these recipes here.
Enjoy the magic of A Longwood Christmas coupled with a festive holiday dining experience at the new Taste of Christmas in The Fountain Room, available on select days throughout the season. The perfect way to celebrate the season, The Fountain Room—newly opened as part of Longwood Reimagined—is an airy, inviting space where you can warm up, recharge, and savor the season. Amid spectacular views of our holiday display, enjoy exclusive access to an imaginative array of chef-prepared sweet, savory, and carved-to-order selections; decadent desserts; non-alcoholic beverages, including an enticing hot chocolate station; and house wines, seasonal local craft beers, and a themed cocktail. Experience a Taste of Christmas in The Fountain Room and enjoy holiday hospitality like never before. Learn more and buy tickets.
First photo by Hannah Beier.
