Chicken Liver Toast
Valley Table Staff
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
Recipes
Fresh Mushroom Soup
Valley Table Staff
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
Cheese and Scallion Wontons with Apricot Ginger Sauce
Valley Table Staff
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
Honey Chunk Trail Mix
Valley Table Staff
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
Chicken, Kale & White Bean Stew
Valley Table Staff
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
Beets Three Ways
Valley Table Staff
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
Oysters Rockefeller
Valley Table Staff
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
Fettuccine with Quail
Valley Table Staff
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
Soft Polenta and Mushroom Fricassee
Valley Table Staff
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
Applejack Old Fashioned
Valley Table Staff
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
Applejack Julep
Valley Table Staff
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
Adirondack Jack
Valley Table Staff
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
Baked Goat Cheese in Puff Pastry
Valley Table Staff
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
