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Orange

The Hail Mary

Collin Bringman, Reckless Remedies / Photo by Colleen Stewart Ingredients 1 ounce Cranberry Puree 1 ounce freshly squeezed orange juice 1/2 ounce Walnut Puree 1 1/2 ounces 1857 Vodka Orange zest,

Roman Punch

Peter Rose Serves 5 Ingredients 1 pint lemon sorbet 1/2 cup each: orange juice, rum, seltzer Method Combine in a blender, mix thoroughly. Serve immediately or keep in the freezer.

Spiced Wine

Peter G. Rose Ingredients 1 orange stuck with 10 cloves 1/4 teaspoon ground mace 3-inch cinnamon stick 4 cups water 1 bottle burgundy wine Sugar to taste (about 1/2 to

Watercress and Blood Orange Salad

Vincent Mocarski, Valley Restaurant / Photos by Ethan Harrison Serves 2 Ingredients 1 bunch watercress, washed and dried 2 blood oranges, peeled and sectioned 2 ounces fresh blood orange juice

The O.C.C. (Orange County Cocktail)

The Valley Table Staff Ingredients 6 oz Charbay Blood Orange Vodka 1 tsp Wood’s Boiled Cider Juice of 1 temple orange, or other juice orange Juice of 1 lime Method

Rhubarb and Pomegranate Refresher

Yamuna Devi, The Art of Indian Vegetarian Cooking (Dutton, 1987) Pomegranate juice is a popular repast in India, this combination of rhubarb and pomegranate is brilliant in color. Both fruits

Spiced Red Wine (Bisscopswijn)

Peter Rose, Valley Table Ingredients 1 bottle full-bodied wine (Shiraz or Merlot) 10 cloves 1 orange, very well scrubbed 3 cinnamon sticks 1 blade whole mace, or 1/4 teaspoon ground

Roasted Beet Salad

Vincent Ricciardelli, Harvest / Photos by Margaret Rizzuto Serves 4-6 Ingredients Roasted Beets 3 cups kosher salt 5 to 6 medium sized beets 1/4 cup canola oil White Balsamic Vinaigrette

Panuchos

Chef Arlen Gargagliano, Mambo 64 Serves 12 Ingredients Panuchos 2 tablespoons vegetable oil 2 red onions, thinly sliced into rounds 2 oranges 1 teaspoon apple cider vinegar 1 teaspoon dark

Hudson Valley Restaurant Week is back this October 28 to November 10!