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Ginger Beer

Mary Young & Evelyne Richardson Ingredients 1 cup minced fresh ginger 1 quart boiling water Juice of 2 lemons 3 1/2 cups pineapple juice generous dash of freshly ground nutmeg

Crown Maple Mack & Jack

Justin Montgomery, Harper’s Ingredients 2 ounces Tuthilltown Spirits Hudson Four Grain Bourbon 1 ounce sage-maple syrup (Crown Maple syrup steeped with fresh sage and orange zest) Method Prepare the steeped

Spiced Red Wine (Bisscopswijn)

Peter Rose, Valley Table Ingredients 1 bottle full-bodied wine (Shiraz or Merlot) 10 cloves 1 orange, very well scrubbed 3 cinnamon sticks 1 blade whole mace, or 1/4 teaspoon ground

Crunchy Apple Garlic Cake

Pat Reppert, Mad for Garlic (Quixote Press, 1997) (Reprinted with permission) Ingredients 3 tablespoons softened butter 1 cup sugar 1 egg 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2

Cranberry-Pecan Bread

Nava Atlas Yields 1 loaf (doubles easily for 2) Ingredients 1 cup whole wheat pastry flour 1/2 cup unbleached white flour 1/2 cup amaranth or quinoa flour (if unavailable, substitute

Cornmeal Currant Cookies

Craig Stafford, Flatiron Serves 6 to 8 Ingredients 3 1/2 ounces dry currants 1/4 cup dark rum 7 ounces sugar 7 ounces unsalted butter, room temp. 1 large egg yolk,

Cornmeal Upside-Down Cake

Kathy Balis, Babette’s Kitchen Serves 8 Ingredients 1/2 cup unsalted butter, plus 2 tablespoons for the pan 1 1/2 cups granulated sugar 3/4 cup all purpose flour 1/4 cup plus

Manhattan Clam Chowder

Arsenio Flores, Eastchester Fish Gourmet Serves 16 Ingredients 40 cherrystone clams 1 thick slice of bacon 1 small onion, diced 1/8 teaspoon minced garlic 1 carrot, diced 5 tablespoons dried

Thai Tomato Cocktail

Amy Goldman, “The Heirloom Tomato” Serves 8 Ingredients 4 pounds yellow or orange tomatoes, coarsely chopped 1 tablespoon salt 2 teaspoons sugar 4 strips lime zest, 2 to 3 inches

Spicy Tomato Ketchup

Adapted from Early 20th-Century Recipes Makes about 8 pints Ingredients 12 pounds tomatoes, cored and roughly chopped 1 yellow onion, chopped 2 cups white vinegar 1 cup sugar or molasses

Caraway Cookies

Peter Rose Yields about four dozen Ingredients 1/2 cup butter 1 cup sugar 2 eggs 2 cups flour 1 tablespoon caraway seed, lightly crushed Method Cream the butter with the

Bubbie’s Poppyseed Cookies

Linda Pack Butler Yields about four dozen 2-inch cookies Ingredients 3 eggs 1/2 cups canola oil 1/2 cup sugar 1 teaspoon vanilla 1/3 cup unsoaked poppy seeds 1 teaspoon salt

Molasses Cookies (Brunkager)

Peter Rose Yields about 10 dozen Ingredients 1 pound butter 1 cup dark brown sugar 1-1/4 cup white sugar 1 cup molasses 1/2 cup pure maple syrup 3 to 4

Bittersweet Chocolate Souffle

Dan Budd, Taste Budd’s Chocolate Dreams Yields 5 to 6 8-ounce souffles Ingredients For molds 4 ounces softened butter 8 ounces granulated sugar Pastry cream base 16 ounces (2 cups)

Biscuits de Chocolat

Barbara Ketcham Wheaton Ingredients 2 one-ounce tablets of semisweet chocolate, grated 1 cup sugar 4 egg yolks 8 egg whites, stiffly beaten 1/2 cup cake flour 2 tablespoons confectioner’s sugar

Berry Flag Cake

Agnes Devereux, Village Tea Room Makes 1 three-layer cake Ingredients Sponge Cake 6 egg yolks 6 egg whites 7 1/2 ounces sugar 1 1/2 teaspoons vanilla bean paste 6 ounces

Alsatian Cheesecake

Anibal Romero, Crabtree’s Kittle House Ingredients 1 1/2 pounds unsalted butter, softened 1 1/2 pounds cream cheese, softened 6 ounces superfine sugar 1 quart heavy cream Sabayon 3 ounces Muscat

Hudson Valley Restaurant Week is back this October 28 to November 10!