I like to use small, not-too-ripe Seckel pears for this dessert but any pear will do. Italian plums, rhubarb or raspberries work well, too. The light custard binds together the ripe fruit. INGREDIENTS 3 eggs 3 tablespoons any weight of cream, sour cream or yogurt 3 tablespoons melted butter 3/4 cup sugar 3 tablespoons flour […]
We now have a few local corn whiskies in the Hudson Valley, N.Y., that really warm you up from the inside. This recipe is adapted from local star chef, Peter Kelly, chef-owner of X20 Xaviars on the Hudson, Restaurant X and Xaviars, located in the Hudson Valley. INGREDIENTS 1 ounce corn whiskey 1 ounce apple […]
These are just like German-style potato pancakes and can be served as a side dish for roast chicken or pork tenderloin or as a vegetarian main course with rich dairy accompaniments or Asian-style condiments. Any winter squash can be substituted for the pumpkin. INGREDIENTS 2 cups raw pumpkin or winter squash (acorn, butternut), coarsely grated […]
Pumpkins will cook at different rates and will have variable sweetness. Any winter squash will work well in this dish, which can be amplified with cheese and bacon. INGREDIENTS 2 small pumpkins 1/3 cup walnuts, chopped but not finely 3 to 4 tablespoons sage, chopped 1/4 cup thin-sliced shallots, lightly browned, optional 3/4 cup grated […]
