Plum, Peach and Blueberry Pie
Valley Table Staff
By Erica Hauser Ingredients Crust 4 ounces (1 stick) unsalted cold butter, cut in small pieces 1 1/4 cup flour 2 tablespoons sugar ice water lemon juice Filling 4 to
Desserts
S’Mores Banana Boats
Valley Table Staff
Ingredients Bananas Chocolate chips or slices Peanut butter chips Miniature marshmallows Graham cracker crumbs Cinnamon Foil Method 1. Slice the bananas down the center, keeping the peel intact. Place onto
Pie On the Grill
Valley Table Staff
The Valley Table Ingredients Crescent roll dough or rolled out pie dough Fruit of choice (fresh, frozen or canned pie filling) Sugar for sprinkling, if desired 2 aluminum pie pans
Candied Quince Squares
Valley Table Staff
By Peter Rose Candied quince is a delicious confection that will keep in a cool, dark and dry place all winter long. Ingredients 4 quinces, well scrubbed sugar Method Place
Pear Tart
Valley Table Staff
By Peter Rose Ingredients Crust 2 cups all-purpose flour 1/3 cup packed light brown sugar 11 tablespoons (1 stick plus 3 tablespoons) cold, lightly salted butter, cut into pats 2
Honey Ice Cream
Valley Table Staff
By Marissa Sertich Ingredients 2 cups heavy cream 2 cups whole milk 1 cup honey 12 egg yolks pinch salt makes 1 quart Method In a medium size mixing bowl,
Crème Fraiche Ice Cream
Valley Table Staff
Marissa Sertich Velie Ingredients 3/4 cup whole milk 1/2 cup sugar 1/4 teaspoon salt 4 egg yolks 2 cups crème fraiche 1/4 tsp vanilla extract Method In a small saucepot,
Apple Macaroon
Valley Table Staff
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 to 8 Ingredients
Bienenstich Cake (Bee Sting Cake)
Valley Table Staff
Sour Kraut A classic German cake is a tender and buttery dough layered with a rich vanilla pastry crème and topped with sticky, sweet sliced almonds. Ingredients Topping 7 tablespoons
Good Holiday Cake
Valley Table Staff
Peter Rose Ingredients 1 tablespoon baking powder 3 cups flour 3/4 cup light brown sugar, packed 8 tablespoons (1 stick) butter (and more for greasing the pan) 3/4 cup currants
Spice cookies (Speculaas broken)
Valley Table Staff
Peter Rose Yields 36 cookies Ingredients 1 tablespoon milk 1/3 cup firmly package dark brown sugar 3/4 stick (6 tablespoons) unsalted butter, cut into bits 1 cup all-purpose flour 1/4
Gajar (Carrot) Halwa
Valley Table Staff
By Mallika Rao Serves 12 Ingredients 3 pounds carrots, rinsed, peeled and grated (by hand or in a food processor) 6 tablespoons ghee (clarified butter) 1 teaspoon cardamom powder (available
Cranberry Sorbet
Valley Table Staff
Siena Wright, Baker, Duo Bistro Makes about 1 quart Ingredients 12 ounces fresh or fresh/frozen cranberries 2 cups water 2 cups granulated sugar 1/2 teaspoon salt Method Place all ingredients
Boozy Double Apple Cake
Valley Table Staff
Agnes Devereux, The Village Tea Room Restaurant & Bake Shop Ingredients Apple cake 1 cup golden raisins 1/3 cup Hudson Valley Baby Bourbon 1 cup dried apple rings cut in
Pumpkin Bread by Juan Romero
Valley Table Staff
Juan Romero, Duo Bistro Yields 1 load Ingredients 1 1/4 cup pumpkin puree (from your very own roasted pumpkin) 1/4 cup honey 3/4 cup brown sugar, packed 1/4 cup vegetable
Pumpkin Bread
Valley Table Staff
Chef Mark Suszczynski, Harvest Cafe Yields 3 large loaves Ingredients 8 eggs 2 1/4 cups oil 5 cups sugar 5 cups flour 5 teaspoons nutmeg 5 teaspoons cinnamon 1 tablespoon baking soda 1
Norwegian Honey Coriander Cookies
Valley Table Staff
Roger Gabrielsen Yields about 4 dozen cookies Ingredients 1 cup butter, softened 2/3 cup brown sugar, packed 1/3 cup honey 1 egg, beaten 2 cups all purpose flour 1 teaspoon
Olie-koecken
Valley Table Staff
(Deep Fried Apple-Nut Cakes) Peter Rose When feeding a crowd it is better to cut the olie-koecken in half or quarters rather than to make them smaller because it is
