ISSUE 3: FEBRUARY-APRIL 99
Cover:
The Dinner Horn (Winslow Homer)
Contents:
An oenophile by any other name. by Jennifer Iannolo
Deja vu: Dutch New Year’s customs in the Hudson Valley. by Peter Rose
Technique: Chef Todd Albertson’s stuffed baby chicken. by Gretchen R. Bruce
Smokin’ salmon: Catskill Artisan’s Smokehouse. by Charlotte Adamis
Tastemaker: Jean-Claude Sanchez of Jean-Claude’s Patisserie. a Valley Table interview
Locally grown: Buy it at the farmers’ market. by Keith Stewart
By the glass: Good life. Good taste. Good valve. by Steven Kolpan
At the market: Fiddleheads; Maple syrup. by Gretchen R. Bruce
Another view: You’re gonna eat what? by Gary Allen
Recipes:
Calf’s liver with prosciutto, red onions and mushrooms (Frank Nola / The Inn at Osborne Hill)
Mrs. Lefferts’ New Year’s cakes (Peter Rose)
Stuffed baby chicken (Todd Albertson / The Brickhouse)
Heart-shaped orange sablees (Jean-Claude Sanchez / Jean-Claude’s Patisserie & Dessert Cafe)
When the Dutch settlers came to New Netherland in the seventeenth century, they brought with them not only seeds, tree stock and cattle, but also well established foodways and customs. Donuts, pretzels, coleslaw, pancakes,
Peter Rose Serves about 12 dozen, depending on size Ingredients 1 pound light brown sugar, sifted 1 teaspoon baking soda 1 teaspoon salt 1 egg, lightly beaten with a fork
