Written by Marie Nygren, Posted in "Stan Topol", "yule log", inn at serenbe, marie nygren, Steve Nygren
A small group of close friends joined the Nygren family last night to enjoy Christmas dinner. The house was magical with decorations everywhere, and two beautifully set tables courtesy of their friend, Stan Topol.
Before dinner began we were asked to pick a number and then choose the seat which matched our number. What a fun way to meet new people.
Dinner was delicious and began with Margaret Lupo’s seafood soup. The seafood soup is a yearly tradition at the Nygren Christmas dinner and Marie continues to serve it in her mother’s china bowls. Whenever Margaret had a dinner party the first question that was always asked was, “Are you serving your seafood soup?”
After tasting it last night for the first time I fully understand why that question was asked. It was one of the best soups I have ever had. I had asked Marie for other soup recipes in the past and she told me when she and her mom cooked soup they always “just added a little of this and a little of that”. This soup was so popular that they finally sat down to create the recipe which is now featured in Margaret’s cookbook.
(it will also be served on New Year’s eve at the Farmhouse).
The next course featured beef tenderloin with Marie’s homemade horseradish sauce, scalloped potatoes (my personal favorite), butter pea and kale gratin, parsnips, leeks and homemade bread.
Dinner was delightful, conversation was lively and the dessert presentation was amazing. Every year Steve and their youngest daughter, Quinn make the yule log, buche de noel and meringue cookies. The log reached almost the entire length of the kitchen island and it was truly a work of art!
It is obvious that tradition plays a treasured role in the Nygren family and with a picture perfect Christmas dinner, it is a tradition that I hope I continue to be a part of every year.
~guest blogger: Dana Widmer