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Swiss Chard and Ricotta Quiche

Gluten Free Recipe Carley Hughes, Ella’s Bellas / Photo by Meredith Heuer Ingredients All-Purpose Pie Dough 1 cup sorghum flour 1/2 cup minus 1 tablespoon cornstarch 1/2 cup amaranth flour

Apple Cider Sorbet & Oysters

Glenn Vogt, RiverMarket Bar & Kitchen / Photos by Simon Feldmanman Serves 1 or 2 Ingredients 1 quart Thompson’s Cider Mill apple cider juice from 2 freshly squeezed lemons 1/4 cinnamon

Potato Pancake (Frisco)

Chef Raul Rivas, Le Baron Restaurant Ingredients 1 pound starchy potatoes, such as Yukon Gold or Carola 1 pound yucca 8 ounces yellow or Spanish onion, minced 2 ounces Parmesan

Russian Potato Salad with Pickles

Reprinted from Mastering the Art of Soviet Cooking: A Memoir of Food and Longing Serves 6 Ingredients For salad: 3 large boiling potatoes, peeled, cooked and diced 2 medium carrots,

Fried Oysters

Don Clark, Frogmore Tavern / Photos by Jerry Novesky Serves 1 or 2 Ingredients Apple-Bacon Chutney 1 quart Thompson’s Cider Mill apple cider 1 pound bacon, small dice 2 tablespoons

Fresh Mushrooms in Phyllo Cups

Pamela R. Resch, Pamela’s Traveling Feast Serving: about (4) dozen, depending on s Ingredients Phyllo Cups 4 cups fresh, clean chopped mushrooms (Crimini, oyster, baby Bellos, etc. If local mushrooms

Mushroom Dumplings

Adapted from Classic Russian Cooking: A Gift to Young Housewives Makes about 3 dozen Ingredients For dough: 1 1/2 cups flour 2 eggs 1/2 cup melted butter For mushroom stuffing:

Chicken Liver Toast

Chef Kevin Katz, The Red Onion Ingredients 1 pound chicken livers 2 medium onions, diced fine 2 bunches sage 2 ounces dry sherry 2 ounces dry white wine 2 ounces

Fresh Mushroom Soup

Adapted from Classic Russian Cooking: A Gift to Young Housewives Ingredients 3 pounds beef root vegetables (leeks, turnips, etc,) for the stock 1/4 pound fresh mushrooms 6 to 9 medium

Honey Chunk Trail Mix

By Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 10 servings Ingredients Cooking spray 2 cups rolled oats 3 tablespoons vegetable oil 1/4 cup wheat germ 1 1/2

Chicken, Kale & White Bean Stew

Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 6 servings, about 1 2/3 cups each Ingredients 1 tablespoon extra-virgin olive oil 1 pound chicken, trimmed, cut into 1-inch

Beets Three Ways

Erik Johansen, Iron Forge Inn Ingredients Pickled Beets (quick pickle method) 1 cup water 1 cup cider vinegar 1/4 cup sugar 1 tablespoon mustard seeds 1 tablespoon salt 2 large

Oysters Rockefeller

Hektor Dajo, Blu Pointe / Photos by Ann Stratton Makes 16 1-ounce servings Ingredients For Riesling Migonette 1 1/2 cups Brotherhood Riesling 1 cup Champagne vinegar 1/2 cup sliced shallots

Fettuccine with Quail

Rifo Murtovic, Café Amarcord Serves 4 Ingredients 2 roasted quail, meat removed and shredded 2 carrots, fine chop 2 celery stalks, fine chop 1/2 large onion, fine chop 2 bay

Soft Polenta and Mushroom Fricassee

Rifo Murtovic, Café Amarcord Serves 4 Ingredients 6 tablespoons extra-virgin olive oil 4 shallots, halved, sliced lengthwise salt, to taste 4 cups wild mushrooms, cut into bite-size pieces 2 sprigs

Applejack Old Fashioned

Paul Maloney, Stockade Tavern / Photo by Timothy Buzinski Ingredients 2 ounces Black Dirt Distillery Apple Jack 1/2 ounce Demerara sugar syrup (1:1 sugar and water, simmer to dissolve) 1

Applejack Julep

Josh Rosenmeier, Stockade Tavern / Photo by Timothy Buzinski Ingredients 2 3/4 ounces Harvest Spirits Cornelius Applejack 1/2 ounce honey syrup (1:1 honey and water, warm to dissolve) 2 sprigs

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