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Issue 79, 2017

Wood-Fire Oven Seared Hudson Valley Foie Gras

By Andrew Chase / The Flammerie Serves 1 Ingredients 2 ounces sliced Hudson Valley foie gras (very cold) Salt and freshly ground pepper 1 ounce clarified butter 1 medium shallot

Cutting Boards for Charity

After crafting countless pieces of furniture, toys, jewelry boxes and cutting boards for family and friends over the years, local teacher, woodworker and Valley Table contributor John Roccanova was looking

Pumpkin Carving Made Easy

Whether you take hours carving intricate spooky scenes into your Halloween pumpkin or go for the classic, toothless jack-o-lantern look, there are two factors that will almost totally determine the

Farmhouse Salad

By Fishkill Farms Serves 1 Ingredients Lettuce Arugula 1 apple, Gold Rush preferred Goat cheese Salt Pepper Garlic powder Sesame seed oil Apple cider vinegar Method Toss lettuce and arugula

Apple Vinegar Marinade for Chicken

By Derek Grout / Harvest Spirits Ingredients 2/3 cup white wine 1/3 cup olive oil 3 teaspoons apple cider vinegar 1 teaspoon lemon zest 3 teaspoons chopped parsley 2 teaspoons

Pumpkin-Apple-Pear Chutney

By Brother Victor-Antoine d’Avila-Latourrette / Monastic Vinegars Makes 10 Pints Ingredients 10 tart apples, peeled and chopped 4 pears, peeled and chopped 1 small pumpkin, peeled, seeded, cut in chunks,

Hudson Valley Apple Cider Vinegars

THINK HUDSON VALLEY AND YOUR NEXT thought might naturally be apples; from there it’s only a few milliseconds to apple cider, cider donuts, apple pie and all the other dreamy

Mom’s Pumpkin Pie

Jessica Beim / The Valley Table Ingredients 9 inch unbaked pie crust ¾ cup sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 1 can (15 oz) pumpkin, plain

Vegan Sweet Potato Casserole

By Kristen Warfield / The Valley Table Ingredients 5 pounds sweet potatoes 3 tablespoons vegan butter ¼ cup maple syrup, more if desired 1 teaspoon vanilla extract 1 teaspoon cinnamon

Nanny’s Citrus Walnut Cranberry Sauce

By Nicole Tagliaferro / The Valley Table Ingredients 12 oz of cranberries 1/2 apple, chopped 1 tsp orange zest 1/4 tsp salt ⅔ cup sugar 1/2 cup orange juice 1/4

Joseph McKeon’s Collard Greens

Kara Widmer / The Valley Table Serves 12 Ingredients 3 bunches of collard greens 3 smoked ham hocks 1 pack (approximately ½ pound) bacon ends 1 1/2 large white onions,

Sagaponack Corn Pudding

By Meghan Merry / The Valley Table Recipe adapted from Inta Garden archives. Ingredients 1/4 pound unsalted butter 5 cups fresh corn kernels cut off the cob (6 to 8

Italian Stuffing with Sausage

By Jennifer Bannan / The Valley Table “This is a recipe that was passed down from my grandfather and father – both of whom preferred to use rough measurements (a

Locally Grown: Deer Defense

IN ANY SOCIAL GATHERING WITH PEOPLE I know who don’t make a living growing vegetables, I’m invariably hit with a few gardening questions: What’s causing the dark spots on the

Porchetta

By Shawn Burnette / Heritage Food+Drink Serves 1 Ingredients double-thick pork loin chop 6 whole garlic cloves (to taste), peeled olive oil fresh parsley kosher salt Method In a small

The State of Distilling: 10 Years After

THE FARM DISTILLERY ACT, which became law in 2007, was the fuse that lit an explosion in craft distilling in New York State and, in turn, around the country. What

Hudson Valley Restaurant Week is back this April 8-21!