
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
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
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
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
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
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
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
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
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:
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
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
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
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
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
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
By Ed Kowalski / Lola’s Ingredients Crepe 1 cup all-purpose flour 1 cup milk 2 eggs pinch of salt Mascarpone 12 ounces white chocolate chips 1 tablespoon vegetable oil 1
Craig Stafford / Flatiron Serves 6 – 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
By Gar Wang This is an easy, healthful recipe with very little fat. White whole wheat is a whole-grain flour made from a white wheat berry. Serves 6 – 8
By Chef Steven Astorin / ZoraDora’s Servings: 4 Cups Ingredients 4 cups of watermelon, diced, rind and seeds discarded 1 cup of fresh, peeled mango, diced 1 cup sugar 2
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My thoughts are squarely on spring—much warmer days, the return of farmers markets and a greater variety of local produce, and of course, Hudson Valley Restaurant Week!