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Desserts

Vegan Fruit Tart

This Vegan Fruit Tart Is a Must for Summer Parties

Fern Bartlett has been whipping up plant-based and gluten-free baked goods since graduating from the Culinary Institute of America in 2018. You can follow Fern’s baking journey on Instagram @thebartlettbaker—and

Pecan Pumpkin Pie

Tim Lajqi of Peter Pratt’s Inn / Yorktown Heights 6–8 servings Ingredients 2 large eggs 15 ounces canned pumpkin purée ½ cup plus 1 tablespoon pure maple syrup ¼ cup

Pumpkin Cheesecake

Chef Gregg Boyd of Moderne / Armonk Two 9-inch cheesecakes Ingredients Crust 3 cups graham cracker crumbs ¼ cup brown sugar 1 teaspoon ground cinnamon ½ pound butter, melted 1

Pippi’s Brown Butter Maple Chess Pie

Courtesy of Pieconic, Chatham  Ingredients • ½ cup butter  • ½ cup maple syrup • 1 cup granulated sugar • 3 eggs, at room temperature  • ¼ cup heavy cream • 2 teaspoons vanilla extract

Julia and Jane’s Thanksgiving Maple Muffins

Courtesy of Maple Hill Creamery Co-Founder Julia Meck My mom, Jane, would make these muffins every year to serve with Thanksgiving dinner. When I was nine, she showed me how to make

Bourbon Maple Apple Cake

This recipe include several comforting and warming fall flavors that combine to make a perfect dessert. Any variety of apple can be used, but a darker maple syrup is recommended

Dual Chocolate Blackberry Tarts

Mariana Leung / Wicked Finch Farm, Pawling The crust recipe makes enough for six 4-inch tart shells, and a bit leftover to bake into cookies that you can snack on

Blueberry Sour Cream Ice Cream

Alleyway Ice Cream, Saugerties Summer is here, and while things are looking different this year, there is comfort to be found in familiar flavors.  Berries add tartness to desserts and

Cinnamon Toast Crunch Ice Cream

Recipe by Julian Hom Ingredients Ingredients 2 cups heavy cream 1 cup whole milk 2⁄3 cup sugar 6 large egg yolks A handful of Cinnamon Toast Crunch cereal Method Method:

Fresh Sour Cherry Pie

By Judy Clarke / Prospect Hill Orchards Use your favorite pie crust recipe for this pie. makes 1 9-inch pie Ingredients 4 cups fresh cherries, washed, drained, pitted 1/4 teaspoons

Sour Cherries & Dumplings

By Judy Clarke / Prospect Hill Orchards serves 6 to 8 Ingredients 4 cups whole sour cherries, washed, drained, pitted 1 1/2 cups sugar 1/2 teaspoon almond extract 2 cups

Pots de Créme

The Culinary Institute of America Baking Boot Camp Cookbook Serves 6 Ingredients 1 cup whole milk 1 cup heavy cream 3/4 cup sugar (3 separate 1/4 cup portions) 3 ounces

Stacked Ginger Cookies

By Alice Gabriel Ingredients 1 box Anna’s Swedish Ginger Thins 2 cups heavy cream 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1 teaspoon candied ginger, fine chop 1 teaspoon

Chocolate Whipped Cream

By Hudson Valley Fresh Ingredients 1 cup heavy cream (or whipping cream) 2 tablespoons cocoa powder 2 tablespoons confectioners’ sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract Method Stir

Mom’s Pumpkin Pie

Jessica Beim / The Valley Table Ingredients 9 inch unbaked pie crust ¾ cup sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 1 can (15 oz) pumpkin, plain

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