Summer Cake
Valley Table Staff
Shanti Church, RiverMarket Bar & Kitchen Makes one 9-inch cake Ingredients 1 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter,
Recipes
Yogurt Sabroso
Valley Table Staff
Ira Lee, Twisted Soul / Photo by Ethan Harrison Ingredients 1 cup whole-milk yogurt 1 head cauliflower broken up into bite-sized pieces Extra-virgin olive oil Salt and pepper to taste
Sour Cherry Preserves
Valley Table Staff
Liz Johnson and Greg Weber, Sour Cherry Farm Makes 12 (4-ounce) jars Ingredients 4 pounds (about 4 1/2 to 5 quarts) sour cherries 2 1/2 to 3 cups sugar (depending
Blooming Apple
Valley Table Staff
Dana Calabrese, The Ship Lantern Inn Ingredients Apples​ 2 apples, cored and sliced nearly to base 4 packaged caramels 2 teaspoons cinnamon 2 teaspoons flour 1/4 teaspoon ground ginger 2
Cauliflower Soup
Valley Table Staff
Dana Calabrese, The Ship Lantern Inn Ingredients 1 head cauliflower, cut into florets 1 onion, coarse chop 3 garlic cloves, halved 5 cups vegetable stock 1 14-ounce can coconut milk
Savory Parmigiano Short Dough
Valley Table Staff
Chef David DiBari, The Cookery Ingredients 3 ounces Grana Padano cheese, grated 2 1/4 cups of King Arthur all-purpose flour 3 ounces of cold butter, cubed 3 egg yolks 1/2
Pizza Rustica
Valley Table Staff
Chef David DiBari, The Cookery / Photo by Simon Feldman Makes one 9-inch pie, Serves 8 Ingredients 12 ounces Montena Taranto ricotta cheese 3 ounces hot sopressata 3 ounces sweet
Me-Oh-My’s Plum Pie
Valley Table Staff
Debra Every, The Me-Oh-My Café & Pie Shop Ingredients 3 pounds red or black plums, with peel 6 tablespoons quick cook tapioca 1 1/4 cups sugar 1 1/4 teaspoon ginger
Alice Crans’s Coconut Cake
Valley Table Staff
Alice Crans, The Old Fort Restaurant The “coconut cake to die for,” as somebody called it. Ingredients 1 cup sugar 1 cup Crisco, or butter, room temperature 2 eggs, lightly
Maraschino Cherries
Valley Table Staff
Liz Johnson and Greg Weber, Sour Cherry Farm Ingredients 2 pints cherries 2 cups maraschino liquer Method Bring the liquer to a simmer in a small pot. Turn off heat
1940’s Apple Cake
Valley Table Staff
Essel Hoenshell-Watson, The Alternative Baker Makes 2 10″ bundt pans or 1 deep 10″ pan Ingredients 1 pound whole local (organic, if possible) baking apples, peeled, cored, chopped into 1/2-inch
Lamb Bolognese
Valley Table Staff
Chef David DiBari, The Cookery Ingredients 4 pounds lamb, coarsely chopped 3/4 pound pancetta 1 1/4 tablespoons kosher salt 1 1/2 teaspoons sugar 1 teaspoon whole fennel seeds 1 teaspoon
Creamy White Polenta
Valley Table Staff
Chef/Owner David DiBari, The Cookery Serves 6 Ingredients 4 ounces Friuliana white polenta 1 quart milk 2 ounces unsalted butter 3 ounces Grana Padano cheese Kosher salt, to taste Method
Pasta Dough
Valley Table Staff
Chef David DiBari, The Cookery / Photo by Simon Feldman Makes 2 1/2 pounds, Serves 12 Ingredients 1 pound flour 4 whole eggs 10 egg yolks 1 1/2 teaspoons extra
Chateaubriand
Valley Table Staff
Dana Calabrese, The Ship Lantern Inn Ingredients Beef Tenderloin 2 tablespoons extra-virgin olive oil 1 20-ounce center-cut beef tenderloin kosher salt and pepper to taste Bordelaise sauce 1 teaspoon butter
Potato Dumplings
Valley Table Staff
Otto Bier Ingredients 6 large potatoes, unpeeled 1/3 cup flour 1/2 teaspoon salt 2 eggs, beaten chopped parsley (optional) Method Boil potatoes until tender (about 20 to 30 minutes). Drain
Pepernoten (Spiced Nuts)
Valley Table Staff
Peter Rose Ingredients 1 1/2 cups flour 1 1/2 cups sugar 1 teaspoon each ground cinnamon, nutmeg, cardamom, and anise or caraway seed 1/2 cup minced candied citron 2 1/2
Panuchos
Valley Table Staff
Chef Arlen Gargagliano, Mambo 64 Serves 12 Ingredients Panuchos 2 tablespoons vegetable oil 2 red onions, thinly sliced into rounds 2 oranges 1 teaspoon apple cider vinegar 1 teaspoon dark
