| A Taste of Victorian in Central Florida |
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| July 15, 2009 |
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Chalet Suzanne, a family-owned inn and restaurant on a 100-acre estate, makes it easy to travel to their tranquil spot of Florida; the 70-year old mini-resort has its own airfield! Not arriving by air? Chalet Suzanne is accessible from I-75, Florida's Turnpike and US-27.
This idyllic property, owned by the Hinshaw family, includes an inn with lakefront cottages painted in pastels and a restaurant that has earned the coveted Three Stars distinction from Mobil.
Whether you come for lunch or dinner, you’ll feel as though time is suspended. The quaint dining room overlooks a lake, and it showcases antiques, stained glass and old lamps. All ceramics used in the restaurant are fired at the onsite studio (and available for purchase in the gift shop!).
My first impression: I felt like I was in Old World Europe, enveloped in graciousness. Children are welcome, and they may select from their own menu.
Early visitors included Mr. and Mrs. Duncan Hines, who were so enthralled that they wrote to friends about the treasure they’d found. Today, the Chalet is on the National Register of Historic Places, and its restaurant received "Florida Trend" magazine’s Golden Spoon Award so many times that it’s now in the publication’s Hall of Fame.
Overnight guests can select from the individually appointed rooms. And outside, guests can play volleyball, swim, fish and bird-watch. Small row boats allow guests to explore the quiet lake.
You can recreate the memory of that savory meal after your visit, with the Chalet Suzanne soups sold at Publix and gourmet stores all around the country or by using one of the two recipes below to recreate their famed broiled grapefruit or Gateau Christina.
Chalet Suzanne
www.chaletsuzanne.com
3800 Chalet Suzanne Drive
Lake Wales, FL 33859
800-433-6011
RECIPES
Chalet Suzanne’s Gateau Christina - Makes one 4-layered gâteau
Meringue:
4 egg whites
1½ cups sugar
1/3 cup blanched ground almonds
Preheat oven to 250 degrees. Cut aluminum foil into four 8-inch circles and grease each lightly. Whip egg whites until stiff, gradually adding sugar and almonds as eggs begin to stiffen. Place foil rounds on a large baking sheet and spread each evenly with meringue. Bake for 15 minutes or until meringue is dry. Carefully turn meringues over and bake 5 minutes longer.
Chocolate filling:
2 egg whites
½ cup sugar
4 oz. semisweet chocolate, melted
2 tbsp. unsweetened cocoa
2 sticks butter, softened
In the top of a double boiler, over hot (not boiling) water, beat egg whites until foamy. Gradually add sugar, cocoa, butter and chocolate, beating until thick and creamy. Remove from heat and cool. To assemble, place the best meringue layer on the bottom and spread with chocolate filling. Top with another meringue, pressing down lightly to make layers fit together. Spread with chocolate. Repeat until all meringues are used and the top is liberally coated with chocolate. Cover and refrigerate for at least 24 hours.
Chalet Suzanne’s Broiled Grapefruit - Serves 2
1 grapefruit, at room temperature
3 tbsp. butter
1 tsp. sugar
4 tbsp. cinnamon-sugar mixture (1 part cinnamon to 4 parts sugar)
Slice grapefruit in half and cut membrane around center of fruit. Cut around each section half, close to membrane, so that the fruit is completely loosened from its shell. Fill the center of each half with 1½ Tbsp. butter. Sprinkle ½ tsp. sugar over each half, then sprinkle each with 2 tbsp. cinnamon-sugar mixture. Place grapefruit on shallow baking pan and broil just long enough to brown tops and heat to bubbling hot. Remove from oven. If desired, top with a cooked chicken liver (sautéed with flour, salt and pepper) in center of each grapefruit half. |
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