From Woodstock With Love
Courtesy of Gemma D’Entrone, A&P Bar in Woodstock Ingredients 1.5 oz Tequila Blanco 1 oz Heavy Cream 1 oz Baileys 1 oz White Cocoa Fresh, ground clove Cinnamon stick to garnish
Courtesy of Gemma D’Entrone, A&P Bar in Woodstock Ingredients 1.5 oz Tequila Blanco 1 oz Heavy Cream 1 oz Baileys 1 oz White Cocoa Fresh, ground clove Cinnamon stick to garnish
Courtesy of Pieconic, Chatham Ingredients • ½ cup butter • ½ cup maple syrup • 1 cup granulated sugar • 3 eggs, at room temperature • ¼ cup heavy cream • 2 teaspoons vanilla extract
Courtesy of Jessica Gonzalez, beverage consultant, Wonderbar, Beacon Says Gonzalez, “Maple and cherry are a classic pairing for desserts, which often inspire my cocktails…If you missed the Kraken or Peychaud’s,
Courtesy of Chef Maggie Lloyd Liberty Street Bistro, Newburgh Ingredients • ¼ cup maple syrup • 2 tablespoons apple cider vinegar • 1½ teaspoons Dijon mustard • ¾ teaspoon salt (or to taste),
Courtesy of Chef Jesse Frederick Butterfield, Stone Ridge Traditionally, guylas, or Hungarian sheepherders, would put mutton in a large pot in the morning, spice it with paprika, and let it
Drinks Courtesy of Roosevelt Bar at Hudson Valley Food Hall / Photo by Carlos Reyes Ingredients 2 oz Black Dirt Bourbon .5 oz Cinnamon Syrup 3 Dash Angostura Bitters 2
Courtesy of Angry Orchard Ingredients 1 bottle Angry Orchard Crisp Apple 2 oz Jamaican Rum 2 oz Horchata Con Rum (we used RumChata)  8 oz Eggnog Grated Nutmeg Method 1. Add
Courtesy of Maple Hill Creamery Co-Founder Julia Meck My mom, Jane, would make these muffins every year to serve with Thanksgiving dinner. When I was nine, she showed me how to make
Courtesy of Pawling Bread Co. Ingredients Nasi Lemak: 1 cup jasmine rice 2 cups coconut milk, unsweetened Salt to taste Ginger (optional) Rice cooker Sliced European cucumbers Fried peanuts Hard
Courtesy of Chef Zach Wade at Restaurant Kinsley in Kingston Leaving the skin on helps to keep the squash intact and adds a wonderful texture when roasted. Seeds can be
This recipe include several comforting and warming fall flavors that combine to make a perfect dessert. Any variety of apple can be used, but a darker maple syrup is recommended
Courtesy of Dan Sabia, Wood Fire Food Ingredients • 1 cup honey • ¼ cup chopped vinegar peppers • ¼ cup cider vinegar, plus more for seasoning • 1 acorn squash, cut lengthwise
Courtesy of Blooming Hill Farm, Monroe Ingredients • 2 butternut squash, halved and seeded • 1/4 cup olive oil • 4 oz goat cheese • ¼ cup pumpkin seeds, toasted • 2 tablespoons honey
Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge Ingredients • 1 delicata squash • 1/4 cup maple syrup • 8 sage leaves • 2 tablespoons olive oil • 1 cup aioli or mayonnaise • 1 tablespoon
Whiskey River, Peekskill Ingredients 3 fresh strawberries 1/2 teaspoon of granulated sugar or granulated sugar substitute 5 Thai basil leaves (or 3 regular basil leaves) 2 oz Ketel One Vodka
Mariana Leung / Wicked Finch Farm, Pawling The crust recipe makes enough for six 4-inch tart shells, and a bit leftover to bake into cookies that you can snack on
Alleyway Ice Cream, Saugerties Summer is here, and while things are looking different this year, there is comfort to be found in familiar flavors. Berries add tartness to desserts and
Recipe by Angry Orchard Ingredients 5 oz Angry Orchard Rosé Cider 1 oz White rum 0.75 oz Lime juice 4 Strawberries 2 Cups ice Method Add all ingredients to a
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Those of you who are regular readers of Valley Table know that these pages are devoted to celebrating Hudson Valley food, farms, and chefs.
Hudson Valley Restaurant Week is back this October 28 to November 10!