Local FarmOn! Foundation Greek Salad
Courtesy of Jason Saunders, Executive Chef Prime at Saratoga National, Saratoga, NY
www.golfsaratoga.com/dine
Ingredients
2 medium-sized vine-ripened beef steak tomatoes
1/2 c. peeled and sliced cucumbers
1/4 c. red onion
2 oz. MapleBrook farm feta
2 Tbls. fresh picked oregano
1 oz. red wine vinegar
1/2 c. sliced old world farm green bell pepper
1 Tbls. fresh lemon juice
1/4 c. kalamata olives
salt and pepper to taste
dash of olive oil
Pumpkin Mole
Courtesy of Rob Handel, Executive Chef Heather Ridge Farm/Bees Knees Café, Preston Hollow, NY
heather-ridge-farm.com/bees-knees-cafe
Ingredients
2 oz. dried ancho chilis
1 tsp. chipotle powder, or half a canned chipotle pepper
1 small onion, peeled and cut into rounds
2 cloves of garlic
1 c. hot water
2 c. pumpkin, freshly roasted
1 c. water
1/2 tsp. cinnamon
1/2 tsp. powdered ginger
1/2 tsp. coriander
1/4 tsp. allspice pinch ground cloves
2 tart apples, cored and quartered
1 pears, cored and quartered
1/2 c. pecans, toasted
2 Tbls. maple syrup
1/4 c. water
2 tsps. salt
• Remove the seeds from the dried ancho chilis and toast in a 350˚ oven until fragrant, 5-10 minutes.
• Add to a bowl and add the hot water to cover. Allow to rehydrate for at least 20 minutes.
• In a dry skillet over medium heat char the onion rounds until lightly blackened and soft, 6-8 minutes.
• Roast the garlic in the same pan by placing unpeeled cloves in the pan until skin starts to darken, turning frequently.
• Combine chilis, water, onion, garlic, and chipotles in blender, and blend until smooth.
• Transfer to a large pot and start to cook over low heat, until reduced by half.
• In the meantime, puree pumpkin, water, and spices in the blender, and set aside.
• When the chili mixture has reduced by half add the pumpkin puree, and continue to reduce.
• During this time cook the apples and pears in the same pan as the onions and garlic, adding a small amount of water if necessary, until they’re soft. Puree them as well, and set aside.
• Add the apple and pear mixture once the sauce in the pan has reduced by half, then puree the remaining ingredients.
• Once again, add once sauce in pot is reduced by half. After adding the nut mixture, reduce by half or until desired consistency is reached.
• Taste and add more salt if necessary, then blend the finished sauce one more time to ensure it’s smooth.
• This sauce is very adaptable and can be served with chicken, pork, lamb, beef, eggs, folded into mac and cheese (a favorite at The Bees Knees Café), or with rice.
Apple Chili Chutney
Courtesy of Chef Eric Bolton The Century House, Latham, NY
www.thecenturyhouse.com
Ingredients
6 apples cut in 8ths (cored of course)
1 large red onion julienned
3 c. apple cider vinegar
1 and ½ c. brown sugar
4 c. dried cherries
1 bay leaf
3 tsps. oil
3 tsps. cumin
1 tsp. allspice
2 tsps. each cardamom, cinnamon, smoked paprika
• Combine vinegar and sugar in large sauce pot.
• Stir on medium heat until simmering.
• Add cherries and simmer for 10 more minutes.
Truffle Cauliflower Soup
Ingredients
2 heads cauliflower rough chop
2 shallots diced
1 clove garlic minced
1 tsp. fresh thyme
1 pt. water
1 qt. heavy cream
Truffle oil, salt and pepper
2 tsps. olive oil
• Put olive oil, shallots, garlic and cauliflower in pot, sauté until soften shallots and get color on cauliflower.
• Add water, thyme and cream simmer for about 1 hour or until the cauliflower is soft. •
Add truffle oil to taste, puree with a stick blender until smooth.
• Season with salt and pepper and enjoy!
