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Appetizers

Asparagus Bruschetta Extravaganza

By Chef Pamela Resch, Pamela’s on the Hudson, Newburgh Makes 2 dozen bruschetta Ingredients 1 lb thin asparagus 1 dozen cremini mushrooms, chopped 1 tbsp fresh lemon juice 2 cloves

Beet Hummus

Catskills Provisions, Callicoon Ingredients 8 cloves garlic, peeled (for the confit) Extra-virgin olive oil 2 beets 2 15-oz cans chickpeas, drained 4 cloves garlic, minced 2 lemons, zested and juiced

Fried Delicata Squash Rings with Herb Dipping Sauce

Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge Ingredients • 1 delicata squash • 1/4 cup maple syrup  • 8 sage leaves  • 2 tablespoons olive oil  • 1 cup aioli or mayonnaise  • 1 tablespoon