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Mount Olivet Conference & Retreat Center is known for delicious, plentiful, freshly-prepared meals. We offer three nutritious meals each day, served semi-buffet style by our friendly, helpful staff. Our typical meal schedule is 8:00 a.m. breakfast, 12:00 noon lunch and 6:00 dinner, unless arranged otherwise prior to your arrival.
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You will start your day with a hot breakfast which might include an egg dish, breakfast meat, fresh fruit and our special cinnamon toast. Oatmeal and cold cereals are always available. Lunch could be a fabulous homemade soup, a salad or sandwich bar and a light dessert. Dinner typically features freshly grilled or roasted meat or fish, salad, vegetables, freshly baked rolls and dessert. We are happy to accommodate special diets such as vegetarian or gluten free upon prior request. Please speak to your group leader to make these arrangements.
Our Trillium Dining Room seats 120 guests and has a gorgeous panoramic
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view of the woods, prairie and Chub Lake. The dining room's beverage bar is open to our guests 24 hours a day and offers complimentary fruit, yogurt and beverages including coffee, teas and lemonade. Afternoon and evening snacks are provided and might include cookies, bars, popcorn or s'mores to enjoy around a campfire.
If you have special requests, please share them with our Guest Services Manager when booking your event. We look forward to serving you!
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Honey Balsamic Vinaigrette
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½ cup honey
1 cup balsamic vinegar
2 Tbsp grainy mustard
Extra virgin olive oil
Cook honey and balsamic over medium high heat, about 5 minutes. Turn down heat and let reduce (at least 30 minutes). Stir in mustard. Whisk in olive oil, starting with 1 cup. Use more if needed. Taste…if too bitter, add sugar 1 tsp at a time. Add salt and pepper to taste. Perfect with winter greens such as arugula, chard, kale, or radicchio
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Crème Brulee French Toast
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½ cup (1 stick) unsalted butter
1 cup packed brown sugar
1 Tbsp corn syrup
1 (8 to 9 inch round) loaf Challah bread
5 large eggs
1-1/2 cups half and half
1 tsp vanilla
¼ tsp salt
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13 x 9 x 2 inch baking dish. Cut 6 – 1 inch thick slices from the center portion of the bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla and salt until well combined and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered in the middles of the oven until puffed and edges are pale golden, 35 to 40 minutes.
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White Chili
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2 Tbsp olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breasts, chopped
3 (14.5 oz.) cans chicken broth
2 (4 ounce) cans canned green chili peppers, chopped
2 tsp ground cumin
2 tsp dried oregano
1-1/2 tsp cayenne pepper
5 (14.5 oz) cans great Northern beans, undrained
1 cup shredded Monterrey jack cheese
Heat oil in a large pot over medium heat. Add the onions and garlic and sauté 10 minutes or until onions are tender. Add the chicken, chicken broth, green peppers, cumin, oregano and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans. Simmer for 20-30 minutes, or until warmed thoroughly. Pour into individual bowls and top with the cheese.
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Cream of Mushroom Soup
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1 lb mushrooms
½ cup butter
1 tsp lemon juice
1 small onion, sliced
1/3 cup flour
3-1/2 cup water
3 chicken bouillon cubes
1 tsp salt
¼ tsp pepper
1 cup heavy whipping cream
Trim ends of stems of mushrooms, remove stems, set aside. Slice caps thinly.
In a 4-quart pan over medium-high heat, in hot butter, cook sliced mushrooms and lemon juice until tender. Reduce heat to medium low and remove mushrooms to bowl. In remaining butter, cook onions and stems until tender. Stir in flour, blend and cook 1 minute, stirring constantly. Gradually stir in water and bouillon. Cook, stirring until mixture is thickened.
Into blender, ladle 2/2 of mixture. Cover and blend at high speed until smooth. Repeat with other half. Return both halves of mixture to pan. Stir in salt and pepper, cream and mushroom slices. Reheat just until soup is boiling.
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Almond Crusted Chicken Breast with Cranberry Glaze
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4-6 ounce boneless chicken breasts
½ cup dry bread crumbs
½ cup finely chopped almonds
¼ cup mayonnaise
¼ cup melted butter
Mix bread crumbs and almonds in a bowl. Spread the top of each chicken breast with mayonnaise and dip in bread crumb almond mixture. Lay chicken on a parchment paper lined sheet pan and drizzle with melted butter. Bake in a 350 degree oven for approximately 25 minutes or until chicken juices r4un clear. Serve with cranberry glaze.
Cranberry Glaze
1 cup cranberry juice
½ cup dried cranberries
¼ cup red wine
2 Tbsp sugar
1 Tbsp butter
In a sauce pan heat the first 4 ingredients. Add the butter and stir until melted. To thicken the sauce mix cornstarch and water and add to the sauce until desired thickness.
4-6 servings to be used with almond crusted chicken. Pour the sauce on the plate first and top with the chicken to keep the almond coating crunchy.
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Oatmeal Craisin Cookies
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Yield: 48 cookies
1 cup margarine, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1-1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt, optional
2 cups quick- cooking or old fashioned oats, uncooked
1-1/2 cups dried cranberries
1 cup white chocolate morsels
Put margarine, brown sugar and granulated sugar in a large mixing bowl. Beat until creamy, 2 to 3 minutes.
Add eggs and vanilla; Beat until smooth.
In a separate bowl, combine flour, baking powder and salt. Add to egg mixture, beating until smooth.
Add cranberries and chocolate morsels mixing until combined.
Drop by rounded tablespoon onto a greased cookie sheet. Bake in 375 degree standard over 10-12 minutes, or until light brown.
Let cool 1 minute; remove to wire rack to cool completely. Store in a tightly covered container.
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| 7984 257th Street West, Farmington, MN 55024 Phone: 952-469-2175 |
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