Hudson House of Nyack Serves 8 Ingredients 1/3 stick unsalted butter (plus additional butter to grease the ramekins) 1/2 cup light brown sugar 3 medium-sized pears, ripe but firm (Bartletts
Vicki Zeph, Zeph’s Ingredients 2 whole eggs 1 egg yolk 1 cup sugar 1/2 teaspoon vanilla 1-3/4 cups all purpose flour 1/2 teaspoon baking powder pinch of salt 2 cups
Nava Atlas Yields about two dozen Ingredients 1/2 cup nonhydrogenated margarine 1/2 cup light brown sugar or Sucanat 1 egg, beaten 4 graham crackers (regular, cinnamon or honey-flavored) 1-1/3 cups
Chef Leonard Mott, Le Chambord Ingredients 5 egg whites 1 cup granulated sugar 1 1/2 cup almonds, lightly toasted, finely chopped 2 cups granulated sugar 1 cup water 10 egg
Jocelyn Beverly Yields one 8-inch cake. Ingredients 7 ounces semi- or bittersweet chocolate (good quality, such as Callebaut or Bakers) 13 tablespoons butter 7 large eggs (at room temperature, separated)
Janet Crawshaw, Valley Table Yields two dozen wedges Ingredients 4 cups all-purpose flour 2 cups sweet butter, softened 1 1/4 cups confectioners’ sugar 1 teaspoon double-acting baking powder 1/4 teaspoon
Peter Rose Ingredients 8 tablespoons butter (1 stick) 2 cups plain roasted (commercial) bread crumbs 1 cup sugar 1 16-ounce jar applesauce (or an equivalent amount of homemade applesauce) heavy
Michael Pardus (12) 12-ounce bottles Ingredients 1 gallon water 1 1/2 cups white sugar (adjust to taste) 2 tablespoons root beer extract (adjust to taste) 1/4 teaspoon dry active yeast
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
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
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
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
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
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,
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
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
Agnes Devereux, The Village Tea Room Ingredients Cake 1 cup Guinness stout 1 stick (1/4 pound) plus 2 tablespoons unsalted butter 3/4 cup unsweetened cocoa 2 cups sugar 3/4 cup
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
Hudson Valley Restaurant Week is back this October 28 to November 10!
