Pumpkin Bread by Juan Romero
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
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
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
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
(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
Peter Rose Serves about 12 dozen, depending on size Ingredients 1 pound light brown sugar, sifted 1 teaspoon baking soda 1 teaspoon salt 1 egg, lightly beaten with a fork
Agnes Devareaux, Village Tea Room Yields one loaf Ingredients 1/2 pound sweet cream butter 1 tablespoon dried lavender (organic) 5 large farm eggs 1 cup sugar 1-1/2 cups plus 2
Hudson House of Nyack Serves 8 Ingredients 1/3 stick unsalted butter (plus additional butter to grease the ramekins) 1/2 cup light brown sugar 3 medium-sized pears, ripe but firm (Bartletts
Vicki Zeph, Zeph’s Ingredients 2 whole eggs 1 egg yolk 1 cup sugar 1/2 teaspoon vanilla 1-3/4 cups all purpose flour 1/2 teaspoon baking powder pinch of salt 2 cups
Nava Atlas Yields about two dozen Ingredients 1/2 cup nonhydrogenated margarine 1/2 cup light brown sugar or Sucanat 1 egg, beaten 4 graham crackers (regular, cinnamon or honey-flavored) 1-1/3 cups
(A cross between a sugar and a butter cookie) Peter Rose Ingredients 3/4 pound (3 sticks) butter 1-1/4 cups sugar 1 egg 3 cups flour 1 tablespoon pure vanilla extract
Chef Leonard Mott, Le Chambord Ingredients 5 egg whites 1 cup granulated sugar 1 1/2 cup almonds, lightly toasted, finely chopped 2 cups granulated sugar 1 cup water 10 egg
Jocelyn Beverly Yields one 8-inch cake. Ingredients 7 ounces semi- or bittersweet chocolate (good quality, such as Callebaut or Bakers) 13 tablespoons butter 7 large eggs (at room temperature, separated)
Janet Crawshaw, Valley Table Yields two dozen wedges Ingredients 4 cups all-purpose flour 2 cups sweet butter, softened 1 1/4 cups confectioners’ sugar 1 teaspoon double-acting baking powder 1/4 teaspoon
Peter Rose Ingredients 8 tablespoons butter (1 stick) 2 cups plain roasted (commercial) bread crumbs 1 cup sugar 1 16-ounce jar applesauce (or an equivalent amount of homemade applesauce) heavy
Pat Reppert, Mad for Garlic (Quixote Press, 1997) (Reprinted with permission) Ingredients 3 tablespoons softened butter 1 cup sugar 1 egg 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2
Nava Atlas Yields 1 loaf (doubles easily for 2) Ingredients 1 cup whole wheat pastry flour 1/2 cup unbleached white flour 1/2 cup amaranth or quinoa flour (if unavailable, substitute
Craig Stafford, Flatiron Serves 6 to 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 yolk,
Kathy Balis, Babette’s Kitchen Serves 8 Ingredients 1/2 cup unsalted butter, plus 2 tablespoons for the pan 1 1/2 cups granulated sugar 3/4 cup all purpose flour 1/4 cup plus
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The list of semifinalists for the 2024 James Beard Awards honoring the country’s best restaurants and chefs was released in January and we were delighted (but definitely not surprised) to
Hudson Valley Restaurant Week is back this April 8-21!