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Appetizers

Oysters with Cucumbers and Osetra Caviar

Peter Kelly, Xaviar’s Restaurant Group Ingredients Serving Platter 3 tablespoon peppercorns 10 dry bay leaves 3 tablespoons star anise 3 tablespoons coriander seeds 2 tablespoons dried Thai chili peppers rock

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

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

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

Baked Goat Cheese in Puff Pastry

Chef Paul Parker, Chez Sophie These are pretty on the plate, flaky on the outside and warm and satisfying on the inside. 8 Servings Ingredients 1 sheet all-butter puff pastry

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