Pecan Pumpkin Pie
Valley Table Staff
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
Desserts
Pumpkin Cheesecake
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Crepe Filled with White Chocolate Mascarpone and Figs
Valley Table Staff
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
Cornmeal-Currant Cookies
Valley Table Staff
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
Apple Macaroon
Valley Table Staff
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
Watermelon Mango Ginger Sorbet
Valley Table Staff
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
