Reprinted from Mastering the Art of Soviet Cooking: A Memoir of Food and Longing Serves 6 Ingredients For salad: 3 large boiling potatoes, peeled, cooked and diced 2 medium carrots,
Don Clark, Frogmore Tavern / Photos by Jerry Novesky Serves 1 or 2 Ingredients Apple-Bacon Chutney 1 quart Thompson’s Cider Mill apple cider 1 pound bacon, small dice 2 tablespoons
Pamela R. Resch, Pamela’s Traveling Feast Serving: about (4) dozen, depending on s Ingredients Phyllo Cups 4 cups fresh, clean chopped mushrooms (Crimini, oyster, baby Bellos, etc. If local mushrooms
Adapted from Classic Russian Cooking: A Gift to Young Housewives Makes about 3 dozen Ingredients For dough: 1 1/2 cups flour 2 eggs 1/2 cup melted butter For mushroom stuffing:
Chef Kevin Katz, The Red Onion Ingredients 1 pound chicken livers 2 medium onions, diced fine 2 bunches sage 2 ounces dry sherry 2 ounces dry white wine 2 ounces
Adapted from Classic Russian Cooking: A Gift to Young Housewives Ingredients 3 pounds beef root vegetables (leeks, turnips, etc,) for the stock 1/4 pound fresh mushrooms 6 to 9 medium
Justine Cullen, Bridge Creek Catering Serving: (50) pieces Ingredients Apricot Ginger Sauce 1 cup apricot jam 4 tablespoons minced ginger 2 tablespoon vodka or other spirit Wontons 4 ounces Brie
By Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 10 servings Ingredients Cooking spray 2 cups rolled oats 3 tablespoons vegetable oil 1/4 cup wheat germ 1 1/2
Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 6 servings, about 1 2/3 cups each Ingredients 1 tablespoon extra-virgin olive oil 1 pound chicken, trimmed, cut into 1-inch
Erik Johansen, Iron Forge Inn Ingredients Pickled Beets (quick pickle method) 1 cup water 1 cup cider vinegar 1/4 cup sugar 1 tablespoon mustard seeds 1 tablespoon salt 2 large
Hektor Dajo, Blu Pointe / Photos by Ann Stratton Makes 16 1-ounce servings Ingredients For Riesling Migonette 1 1/2 cups Brotherhood Riesling 1 cup Champagne vinegar 1/2 cup sliced shallots
Rifo Murtovic, Café Amarcord Serves 4 Ingredients 2 roasted quail, meat removed and shredded 2 carrots, fine chop 2 celery stalks, fine chop 1/2 large onion, fine chop 2 bay
Rifo Murtovic, Café Amarcord Serves 4 Ingredients 6 tablespoons extra-virgin olive oil 4 shallots, halved, sliced lengthwise salt, to taste 4 cups wild mushrooms, cut into bite-size pieces 2 sprigs
Paul Maloney, Stockade Tavern / Photo by Timothy Buzinski Ingredients 2 ounces Black Dirt Distillery Apple Jack 1/2 ounce Demerara sugar syrup (1:1 sugar and water, simmer to dissolve) 1
Josh Rosenmeier, Stockade Tavern / Photo by Timothy Buzinski Ingredients 2 3/4 ounces Harvest Spirits Cornelius Applejack 1/2 ounce honey syrup (1:1 honey and water, warm to dissolve) 2 sprigs
Derek Williams, The Huguenot / Photo by Berg’s Imagery Ingredients 2 1/2 ounces Hudson Valley Distillers Adirondack Applejack 1 ounce rye whiskey 3/4 ounce Dancing Pines Chai Liqueur 1 dash
Chef Paul Parker, Chez Sophie These are pretty on the plate, flaky on the outside and warm and satisfying on the inside. 8 Servings Ingredients 1 sheet all-butter puff pastry
Hudson Valley Restaurant Week is back this October 28 to November 10!
