Fig-and-Pig Pizza
Valley Table Staff
Daniel Crocco, Mill House Brewing Company Serves 2 to 4 Ingredients prepared dough to make 1 pizza 1/3 cup grated Fontina 1/3 cup grated aged provolone 2 tablespoons smoked mozzarella,
Recipes
Duck Agnolotti
Valley Table Staff
Chris Vergara, Meritage Serves 4 Ingredients Pasta dough 17.6 ounces all-purpose flour 15 egg yolks 2 whole eggs Cider reduction 1 quart apple cider 1 teaspoon apple cider vinegar Duck
Cranberry Sorbet
Valley Table Staff
Siena Wright, Baker, Duo Bistro Makes about 1 quart Ingredients 12 ounces fresh or fresh/frozen cranberries 2 cups water 2 cups granulated sugar 1/2 teaspoon salt Method Place all ingredients
Corpse Reviver
Valley Table Staff
Cassie Fellet, Rock & Rye Tavern Ingredients 3/4 ounce Tuthilltown Half Moon Orchard Gin 3/4 ounce Cointreau 3/4 ounce Lillet Blanc 3/4 ounce freshly squeezed lemon juice 3 dashes
Black Truffle Soup
Valley Table Staff
Bocuse Restaurant, Culinary Institute of America / Photos by Melissa Sertich Velie Serves 2 Ingredients 1/4 cup of an equal mix of finely minced carrots, onions, celery, and mushrooms 2
The Dinah Washington
Valley Table Staff
Riley Murkett, Club Helsinki Hudson Ingredients 2 ounces Harvest Spirits Core Vodka 1/2 ounce Chambord 2 sprigs thyme 1/2 ounce cranberry juice 1 tablespoon “Sugar in the Raw” (turbinado sugar)
The Bitter Jack
Valley Table Staff
Derek Williams, The Huguenot Ingredients 2 1/2 ounces Tuthilltown Spirits Indigenous Apple Vodka 2 ounces Hudson Valley Distillers Chancellor’s Hardscrabble Applejack 1 ounce fresh grapefruit juice 6 drops Dutch’s Colonial
Barbeque Pork Chop with Apple Chimichurri
Valley Table Staff
Chef Wesley Dier, The Local Makes 4 Portions Ingredients Brine Can be made 2 to 3 days in advance. 1/2 gallon water 2 cups apple juice 1 red onion, sliced
Pork & Apple Sausage
Valley Table Staff
Chef Richard Parente, Clock Tower Grill Ingredients 8 ounces butter 1 tablespoon cinnamon 1/2 cup maple sugar 15 pounds heritage pork shoulder butt, ground using 1/8-inch grinding plate 1/4 cup
Pork & Apple Pie with Cheddar Curd & Sage
Valley Table Staff
Chef Sean Corcoran, Peekskill Brewery Makes 4 5-inch pies Ingredients Filling 1 1/2-pound pork shoulder 3 apples, peeled, shredded 1 cup crumbled cheddar curd 1/4 cup minced sage 2 cups
Pâté Foie Gras with Carmelized Apple Confit
Valley Table Staff
Chef Fred Kormann, The Would Serves 8 Ingredients 1/2 cup sugar 1/2 cup water 4 Rome or Granny Smith apples, peeled and sliced Thin zest of 1 orange 8 slices
La Luna alla Salvia
Valley Table Staff
Derek Williams, a Tavola / Photo by Berg’s Imagery Ingredients 3 ounces Tuthilltown Spirits Half Moon Orchard Gin 1 1/2 ounces strong brewed chamomile tea (cooled) 1 ounce Cardamaro 2
Granny Smith & Cucumber Raita
Valley Table Staff
Chef Navjot Arora, Chutney Masala Serves 4 to 6 Ingredients 1 Granny Smith apple, rinsed, cored, small dice 1/2 English cucumber, fresh, firm (or substituted with Kirby) 2 cups low-fat
The Twentieth Century Cocktail (UK Recipe, c.1937)
Valley Table Staff
Gary Regan Ingredients 1 1/2 ounces gin 1/2 ounce Lillet Blonde (or Dubonnet Blonde) 1/2 ounce white creme de cacao 1/2 ounce fresh lemon juice Method Shake over ice and
The Rose (Parisian Recipe, c.1920)
Valley Table Staff
Gary Regan Ingredients 2 ounces dry vermouth 1 ounce kirschwasser 1 teaspoon raspberry syrup (or Chambord liqueur) Method Stir over ice and strain into a chilled cocktail glass.
The O.C.C. (Orange County Cocktail)
Valley Table Staff
The Valley Table Staff Ingredients 6 oz Charbay Blood Orange Vodka 1 tsp Wood’s Boiled Cider Juice of 1 temple orange, or other juice orange Juice of 1 lime Method
Gin Gimlet
Valley Table Staff
Jordan Thomas, The Shelter Serves 1 Ingredients Gimlet 2 ounces Catskill Distilling Company Curious Gin ¾ ounce lime cordial (may be adjusted to taste; recipe follows) 1 kaffir lime leaf
Duck 2 Ways with Apple-Pomegranate Gastrique
Valley Table Staff
Leslie Lampert & Hector Coronel, Café of Love Serves 4 Ingredients 4 duck legs 4 duck breasts 4 to 5 cups duck fat (or olive oil) 2 sprigs rosemary 1
