Everyone here is very excited for the upcoming Gardiner cupcake festival, a local showcase and celebration of the fine art of cupcake making in the Hudson Valley.

Here is an abbreviated event description from the event’s website:

“The Gardiner Cupcake Festival, a popular annual event that offers a variety of fun activities for residents and visitors, will take place this year on May 18 2013 at Wright’s Farm…

“New to the festival this year is the 1st Annual Cupcake Classic. The classic will begin at 10:15 with walkers, 10:45 for the runners and 11:00 for the children’s 1 mile run. In addition to the cupcake classic there will be the ever popular amateur cupcake contest. Amateur cupcake makers from around the Hudson Valley will be judged in such categories as: Best Decorated cupcake; Best Tasting cupcake; Best Tasting Boylan Soda cupcake and Most Creative cupcake.

“The event, which was first held in 2009, is a day full of cupcakes, food, music, local vendors, wine tastings and activities for children…there will be more activities for kids [this year]including face painting, cupcake decorating, helicopter rides, pony rides, wagon rides and 5 bouncy houses. In addition to cupcakes from Wright’s Farms the festival will showcase creations from Deising’s Bakery from Kingston, Kokopelli Cookie Company from Washingtonville, Eat This Bakery from Montgomery with a wide variety of cupcakes along with her gluten free cupcake and last year’s popular Peace, Love and Cupcakes from Woodstock to name a few. Other food vendors include Brookside Farms from Gardiner with their very own grass feed hamburgers and hot dogs, Pasquale Pizza also from Gardiner and Handsome Devil from Wallkill with his fabulous BBQ.” [Emphasis added]

We are very fortunate and excited to have a special baking event such as this take place so close to us! As described above, brand new to the event this year is the 5K run, where the first 3 winners will receive money toward any of the vendors at the festival, and a portion of the proceeds will benefit a local charity. Additionally, the amateur cupcake festival has been known to get pretty competitive, and always has a high turnout, so make sure to check it out!

Make sure to check out our booth there, and we have also included a few recipes from our Buttermilk Kitchen for you to try at home And as always, we try to buy organic/local when possible!

Springtime Carrot Cupcakes

2 Cups unbleached sugar

1 1/3 Cups Canola Oil

3 Buttermilk Eggs

2 Cups unbleached AP flour

2 tsp. baking soda

1/ tsp. vanilla extract

2 tsp. kosher salt

2 tsp. freshly ground cinnamon

3 Cups carrots, peeled, grated, and sliced about ½ in. long (about 3-4 carrots)

1 Cup walnuts, chopped

1 Cup raisins

Frosting:

¾ lb. cream cheese

½ lb. butter, unsalted

1 tsp. vanilla extract

1 lb. confectioner’s sugar

1.)    Preheat oven to 400 degrees F.

2.)    In the large bowl of an electric mixer, add paddle attachment and beat in together sugar, oil, and vanilla. Then, add eggs, one at a time.

3.)    In a separate bowl, mix together salt, baking soda, cinnamon, and flour. Add approximately half of the separate dry ingredients into the wet mix, and beat together on the lowest setting.

4.)    Add the carrots, raisins, and walnuts to the dry mix, and mix well. Then, combine the remaining dry mix into the large mix, on low setting until just combined.

5.)    Line a muffin pan with paper cupcake liners. Scoop batter evenly throughout the pan leaving about ¼ in. below the edge of each muffin placer, mix should make about 24 cupcakes.

6.)    Place in oven and bake for approximately 10 minutes, and then reduce oven temperature to 350 degrees F and cook for an additional 35 minutes, until a toothpick comes out clean.

7.)    While the cupcakes are cooking, warm the cream cheese in a microwave until soft, and add the cream cheese, butter and vanilla in a mixer with the paddle still attached. Beat briefly on a low setting, until barely combined, and then add the confectioner’s sugar. Beat batter until smooth.

8.)    After removing cupcakes, let cook for approximately 45 minutes. Place frosting on top of cupcakes and serve immediately!

Buttermilk “Feel Good” Key Lime Coconut Cupcakes

3/4 Cup unsalted butter

1 Cup Granulated Sugar

2 Buttermilk Eggs

1 tsp. lime zest (more to taste)

1 tsp. vanilla extract

1 ½ Cups unbleached AP Flour

½ tsp. baking powder

¼ tsp. baking soda

¼ tsp. kosher salt

½ Cup buttermilk

1 1/3 cup coconut flakes, toasted, unsweetened

Frosting:

5 oz. white chocolate, chopped into small pieces

½ cup unsalted butter at room temperature

3 ½ Cups powdered sugar

¼ tsp. salt

½ tsp. vanilla extract

1 tbsp. fresh squeezed lime juice

¼ Cup sour cream

Any extra lime zest, for garnish

1.)    Preheat oven to 325 degrees F.

2.)    In an electric mixer with a paddle attachment, combine butter and sugar. Cream butter on high speed until evenly spread, no bumps present. Then, add eggs, one at a time, on a low setting, making sure the eggs are evenly mixed into the batter. Then, add the lime zest, vanilla and lime juice to the batter on low speed, combining well.

3.)    In a separate bowl, mix baking powder, baking soda, salt and flour. In very small increments, add the dry mix to the batter, and combine at a low speed, until each increment is mixed well. Increments should be combined into 5 or 6 parts. Then, fold the toasted caramel into the batter.

4.)    Line a muffin pan with cupcake paper liners and distribute batter evenly between the muffin areas, making about 24 cupcakes. Place cupcakes in the oven and bake for approximately 25 minutes, until a toothpick comes out clean.

5.)    While the cupcakes are baking, the frosting can be started. To melt the white chocolate, either prepare a fondue pot, and place the chocolate inside, over low-medium heat until evenly melted. Or, if you don’t have one of those, simply place a nonstick, heatproof bowl on top of a pan of simmering water. Place the chocolate inside, over medium heat, until evenly melted. Set aside and let cool slightly, until warm.

6.)    In a separate electric mixer bowl, beat the butter until evenly creamy under low speed.  Then, add the powdered sugar, lime juice, vanilla extract, sour cream, and salt until well combined, under low speed. Finally, add the melted chocolate and mix until just combined. Do NOT over mix the chocolate as the frosting will get soggy.

7.)    Once the cupcakes are cooled, add the frosting, and garnish with any extra lime zest.

Finally, here is the list of vendors which are going to be at the festival, and you should take a look at them the next time you arrive in the Hudson Valley for great cupcake treats!

Until then, happy  cupcakeing, and we’ll see you there!

from ulstercountynyrealestate.com

Nationally-renowned Woodstock, NY is located about 45 minutes Northwest of us in the Catskill region,   making it close enough for a day trip from us, and far away enough to ensure you’ll spend an entire day in Woodstock (which you can easily do, and then some). Let’s get one thing straight off the bat, however: the Woodstock Music Festival in 1969 did not take place remotely close to the town of Woodstock, instead being held about 60 miles to the southwest in Bethel, NY. However, Woodstock ’94 took place in Saugerties, located very close to Woodstock, the town, and Woodstock ’99 took place even farther away from the original, close to Rome, NY, about 200 miles away.

However, don’t let that bit of misleading information detract you from visiting the gorgeous, inspiring Catskills small town! The arts and culinary scene in Woodstock is unrivaled in the area, as are outdoor areas for hiking and scenic drives.

The village, where most of the shops and restaurants you would want to visit are located, is at the location of where three roads intersect: Tinker St, Mill Hill Rd. (which is a continuation of Rt. 212, or Tinker St.) and Rock City Rd. Route 212, which runs through the heart of Woodstock, is easily accessed from the Saugerties exit of Interstate 87.

Upon entering town you can sense that the communal, free love, counterculture spirit is still alive and well in Woodstock, which conjoins with an air of urban sophistication. A regular sight in town, especially on a warm, spring day like the ones we have been experiencing recently, is a hippie sitting under a cherry blossom tree and playing a bongo drum in the Village Green, the small park located right in the heart of town, sitting next to a sophisticated, young entrepreneur, hard at work on a laptop, sipping soup from the Bread Alone bakery, a Hudson Valley staple bakery and café. It is an interesting, one-of-a-kind mix of the old and the new, with the laid-back, chilled out vibes of the hippie generation, situated right next to the smarts and savviness of a newer, hard-working generation. As a result, you get the best of both worlds, as there is a sense of sophistication, with a mix of inner peace, tranquility, and natural beauty located throughout the town.

Some shops worth visiting during your trip here include the Woodstock Trading Post, an upscale clothing boutique with personality to spare; Modern Mythology, a trippy,

A view of downtown Woodstock. from timesunion.com

hippie peek into the town’s counterculture sensibilities; Candlestock, a candle gift store specializing in unique, handmade candles; Mirabai, specializing in New Age gifts and services; Timbuktu, which features an eclectic mix of home gifts; The Byrdcliffe Shop, a space where local artists exhibit and sell their works; and Loominus, one of the best places in the area to pick up carefully crafted, handmade scarves, jackets, and more.

The food offered in town is among some of the best you’ll find in the area, as well. As previously mentioned, Bread Alone Bakery and Café is located in town, which remains a popular destination for locals and out-of-towners alike, renowned for their amazing, fresh breads and pastries. Additionally Oriole 9, known for their catering expertise, provides stripped down, artisanal fare for breakfast and lunch, focusing on fresh, local ingredients. Finally, the Catskill Mountain Pizza Company is something of a hidden gem in the town. Most walk by assuming it’s a dime-a-dozen pizza parlor, but don’t be fooled – this restaurant is at the same time affordable, and surprisingly artisanal. The specials change daily, usually offering some sort of seafood such as steamed mussels or sustainably farmed salmon, along with a surprisingly robust wine and craft beer list. And, oh, the pizza is fantastic, too! If you’re looking for something quick, cheap, and amazingly delicious, you should definitely check out this restaurant.

On the finer end of the dining scale, you’ll find Cucina, located a little outside of the heart of town. Cucina, as you may expect, offers a fresh, Italian-skewed take on New American cuisine, with a selection of homemade pizzas and antipastos, while their Entrée selection focuses on classic American-style dishes. My favorite restaurant in town, the Bear Café, is less of a café and more of a wonderful, rustic, woodsy dining experience. The restaurant has large floor-to-ceiling glass windows, overlooking the brooks and lush vegetation around the restaurant, while the restaurant itself is housed within a log cabin-style building. The food, service, and overall experience is top-notch – this is a restaurant you certainly will not want to miss.

So, there you have a primer on visiting Woodstock, NY, a mix of both the young and old, the classic and modern. Enjoy a trip there soon!

Spring Time Recipes from the Buttermilk Kitchen!

Spring is here and in full swing – why not enjoy some of these recipes crafted straight from the Buttermilk kitchen? Here, I’ll post a three-course, light, healthy (and vegetarian!) springtime meal, focusing on local and in-season produce (and organic when possible!).

Appetizer: Avocado and Artichoke Dip

Avocadoes and Artichokes are both in season right now, meaning they’re at their freshest. The avocado isn’t a fruit native to New York, but is easy to find in the produce section of your local grocery store. Most artichokes you’ll buy in a store are grown in California, although they can technically grow almost anywhere, New York included. Be on the lookout for local artichoke!

-2 Avocadoes, peeled, seed taken out

-1 cup Artichoke hearts, drained and rinsed, if using canned

-freshly chopped cilantro, to taste

-1-2 tbsp. lemon juice (about half a lemon squeezed)

-1-2 tsp Sriracha sauce, to taste (optional)

-sea salt and cracked pepper

1.)    Place the artichoke hearts in a food processor and break them up into rough pieces, making sure that the stringy fibers detach.

2.)    Add the avocado, lemon juice, and Sriracha sauce and about 2 tbsp. of chopped cilantro. Puree until smooth. Adjust levels of Sriracha and cilantro accordingly, and add salt and pepper to taste.

3.)    Serve with sliced baby carrots or cucumbers! Yum!

After your guests are done with the dip, time to move on to…

1^st Course: Spring Lettuce Salad Parmigiana with Roasted Asparagus

Locally grown spring mix salad (which usually includes baby romaine, baby oak, and baby red leaf lettuce along with chard greens, spinach and arugula) isn’t too hard to find in New York, as you can usually find it at your local Farmer’s Market. Additionally, local Asparagus is just starting to sprout, so be on the lookout for that!

-1 lb. asparagus, rinsed

-1/3 Cup (plus 1 tbsp.) Extra Virgin Olive Oil

-1/2 tsp. lemon zest

-1-2 tbsp lemon juice (about half of a lemon)

-1 tbsp. Dijon mustard

-10 oz. Spring Mix Salad

-Parmigano Cheese, shaved into thin slices

-sea salt and cracked pepper

1.)    Preheat oven to 450 degrees. Place asparagus on a nonstick baking sheet, toss and coat with 1 tbsp. olive oil and lemon zest. Season with the salt and pepper. Roast the asparagus for 8-10 minutes, or until the tips start to brown.

2.)    In a small bowl, whisk together the remaining olive oil, lemon juice and mustard. Season with salt and pepper, to taste.

3.)    Remove 2 tbsp. of dressing, set aside. Add lettuce to the bowl and toss, coating the lettuce. Arrange the Roasted asparagus and cheese slices on top of the salad, and pour on the set aside 2 tbsp. of dressing over the cheese and asparagus.

And finally…

Main Course: Quinoa Spinach Bake

-Olive Oil cooking spray

-Panko Breadcrumbs

-1 lb. Spinach Leaves, rinsed

-2 tsp. Extra Virgin Olive Oil

-1 yellow Onion, peeled and diced

-2 cloves garlic, peeled and minced

-1 tbsp fresh thyme, chopped

-1 tsp. fresh rosemary, chopped

-1/4 tsp. crushed red pepper flakes

-2 Cups cooked quinoa

-1 Cup nonfat cottage cheese

-2 eggs, lightly beaten

-salt and pepper to taste

1.)    Preheat oven to 350 degrees. Generously coat the bottom and sides of an 8×8 baking dish with the olive oil spray. Then, coat with the breadcrumbs. Set the dish aside.

2.)    In a large bowl, add ice water, and set aside. Bring a medium pot of water to a boil, and add spinach. Blanch until light green, about 15 seconds. Drain the spinach into a colander and immediately transfer the spinach to the bowl filled with ice water. When the spinach is cold, about 15-20 seconds, remove from the ice water and squeeze out excess water, patting it with a dry paper towel. Finely chop spinach, and set aside.

3.)    In a medium sauté pan, heat olive oil over medium heat. Add onion, rosemary, thyme, garlic, and red pepper flakes, and sauté until fragrant, and the onion becomes translucent, about 7-8 minutes. Remove from heat, and transfer to a medium-sized bowl.

4.)    Add the spinach, cooked quinoa, eggs, and cottage cheese to the bowl, and add salt and pepper. Stir until well mixed. Transfer mixture to the 8×8 baking dish, and pour evenly throughout the dish. Bake until edges are browned, about 1 hour. Remove, and let cool about 5-8 minutes.

5.)    Slice and serve warm. This dish goes, in my opinion, particularly well with Maya Kaimal Spicy Ketchup, made locally in Woodstock and easily found in most health food stores and sections of grocery stores.

A (Very) Brief History of Henry Hudson and the Discovery of the Hudson River

Our property is a microcosm, containing the best of what the Hudson Valley has to offer: local, organic, artisanal cuisine; breathtaking, stunning views of the surrounding outdoors, and above all else, a rich, detailed history, one of which is a piece of the puzzle to piecing together the rich narrative of the Hudson Valley’s past. As we are on the edge of the river itself, perhaps going into some of the history of the river itself will help you to appreciate all of the truly remarkable events that have happened along the river – its discovery, its beginnings as a trade route, and some of the important events that have taken place here to add the river to the large tapestry of Americana which we all, as Americans, share.

Please just be aware that this is a very brief overview of the history of the river, as many books and resources have been devoted to telling its story. At the end of this article I will post links that will delve a little further than the scope of this article for more information regarding the river.

Before being discovered by Giovanni de Verrazzano in 1524, the Hudson River had a few names by the Native tribes who occupied land on and around the river. The Lenape tribe, who resided in the lower banks of the River; what is now Manhattan, northeast New Jersey and some parts of southern Westchester and Rockland counties, called it Muhheakantuck, or “the river that flows two ways,” while the Iroquois, who occupied the upper regions of the Hudson River Valley, called it Muh-he-kun-ne-tuk, or the “Great Mohegan,” named after the Mohegan tribe. While Verrazzano discovered the mouth of the river (he actually thought it was a large lake), two Spanish cartographers, Estêvão Gomes and Diego Gutiérrez have an accurate representation of the Hudson River on maps dated 1529, which they name the river Rio de San Antonio, or St. Anthony’s River.

In 1609, Henry Hudson, an English-born ship captain, aimed to set out on his third voyage across the Atlantic Ocean after two successful voyages to the west and east of England. They were attempting to discover new trade routes to Asia to compete with the Dutch, who were at the time England’s biggest competitor. Their first voyage in 1607 discovered what would come to be known as Greenland; while their second voyage, they headed east, only to turn around in the Arctic Circle, as the ice was too thick to continue on. For his third voyage, Hudson received no financial backing from the various trade companies which had previously employed him, due to what they perceived as failed voyages, as, again, they were looking for a direct route to Asia. So, Henry turned to England’s largest competitor – none other than the Netherland’s own Dutch East India Company, who funded his third voyage to discover the fabled “Northwest Passage” – a direct route west into Asia.

First sailing north, Hudson faced a possible mutiny from his crew, due to the harsh, brutal conditions of the Arctic climes. To prevent the brewing mutiny, he broke his contract with the Dutch, and headed south – toward the New World.

On September 3^rd, he discovered a wide bay further south, leading further inland. Assuming this passage would lead west, toward the Pacific Ocean, he continued down the river. The next day, he was greeted by Natives who offered him corn, which he named “Turkish Wheat.” The next day the crew went ashore, where the Natives traded with them tobacco for gifts of knives and beads. Believing the Natives to be friendly, Hudson sent a small crew to explore a tributary to the newfound river, only for that crew to be assaulted by two canoes of Natives, in which one crew member was killed and two others were injured.

A few days after the attack, a group of Natives, adorning some of the dress of the attacked crew, approached the Half Moon peacefully. The crew saw their intention to attack, and after a brief struggle they eventually kidnapped one as insurance from further attacks. Over the next few days he traded peacefully with the native Lenapes, slowly making his way up toward what is modern day Yonkers. During this time, Hudson remarked about how incredibly fertile the land around the valley was, with plentiful produce and fish for the crew.

On September 19^th, almost two weeks during their journey up the river, Hudson anchored the Half Moon around present-day Albany. The crew continued to trade goods with the Natives, while Hudson was disappointed to discover that the river became too narrow for the boat to sail through. The next day, he sent a crew north to “sound” for river depth, or to check how deep the water in the river was. Three days later, he was informed that the river became too narrow to continue onwards, so he made the decision to turn back around. After running aground several times and having a few tense encounters with Natives, the crew returned to the island of Mannahattes (what is present day Manhattan) on October 2^nd, almost a month after entering the river. A group of about 100 Mannahattes aggressively attacked the Half Moon, chasing the boat with canoes. Both sides fired upon each other, and about 15 Mannahattes were killed.

Two days later on October 4^th the Half Moon returned to the mouth of the Hudson, ending at equal times a beautiful, and harrowing, journey, foreshadowing what would largely be how relations between the Natives and Europeans would be in the coming centuries. While the Dutch had then suggested for Hudson to continue up northwest toward Newfoundland, to hunker down for the winter, and attempt to discover the Northwest Passage in the following months, many of his crew threatened mutiny, demanding to be brought home after their journey. They eventually landed in Dartmouth, England on November 7^th, concluding Hudson’s third, 7 ½ month long expedition. Despite the Dutch East India Trading Company’s insistence on Hudson returning to Holland, the English government kept them grounded at Dartmouth, accusing Hudson and his crew of treason. Despite this, many English seafarers often worked for other companies, so this accusation of treason probably originated from jealous British trading companies. Hudson was brought to court before King James, eventually being placed on house arrest at his home in London.

While Hudson and his crew never ended up returning to Amsterdam, the Half Moon was released from British docks, returning to Amsterdam the summer of 1610. The Dutch ended up winning the supposed trading arms race, successfully bringing Chinese teas to Europe in 1609. The Dutch also realized the potential of the Hudson River Valley for colonization, eventually sending expeditions there in 1611. Eventually, in 1624 the Dutch settled a fur trading post, as fur was an incredibly lucrative item to sell during that time. They named the post New Amsterdam (which, as you may know, eventually became New York City).

What happened to Henry Hudson and his crew? Eventually, the accusation of treason blew over, and Hudson found, this time, English financial backing for what would be his fourth, and final, expedition. Still in search of the fabled Northwest Passage, Hudson led a crew northwest across the Atlantic. Perhaps because of his recent arrest, he had lost the ability to effectively manage a crew, and the members aboard the ship, from the onset of their voyage, became unruly. Within the first few months, he almost underwent a mutiny, before even reaching the destination of his journey, which was this time an area in the Northeast region of what is now Canada, and now named the Hudson Strait, Foxe Basin, and Hudson Bay. The trip was treacherous and windy and the crew had poor living conditions. Eventually, during their travels along the bay they set up camp to endure a harsh, brutal winter, where many members of the crew had scurvy and were suffering from starvation.

When the ship was set to sail next spring, Hudson wanted to continue his exploration, a decision that would eventually cause him his death. Fights eventually broke out over food, and Hudson accused crew members of hoarding food. Eventually, the crew mutinied, setting Hudson, his son, who was taken along for the expedition and other crew members adrift on a small sloop in the bay. They were never seen or heard from again. While many of the crew died on the return trip to England, some returned and were arrested for mutiny, charges which they were cleared for later. The next spring they set sail to the Bay to search for survivors, none of which were found.

Despite Hudson’s mutiny, he is remembered as the man for whom this rich, beautiful valley is named after, due to his discovery and subsequent recordings of it. And while he is just one thread in the wide tapestry of the Valley’s historic narrative, it is an important thread, and one with which all residents and visitors share.

For more information regarding the Hudson River, and for the sources of this article, please follow the links below:

http://www.ianchadwick.com/hudson/hudson_overview.htm – This is a great overview of the life and nautical career of Sir Henry Hudson.

http://en.wikipedia.org/wiki/Portal:Hudson_Valley – The Wikipedia portal page contains a wealth of information about the Hudson River Valley, written in terse, clear language.

We took a trip to the Village Tea Room and Bake Shop on Saturday.

Nestled in a rustic building off of Main St. in New Paltz, the Village Tea Room has been a culinary staple of New Paltz since opening. They are especially a popular restaurant with our guests, so we figured we would shed some light into their menu, restaurant atmosphere and culture, as they share similar values of sustainability and the “locavore” movement. Additionally, they’re participating in Hudson Valley Restaurant Week, offering an affordable prix fixe option along with their entire menu during the two-week celebration of Hudson Valley restaurants. Deb and I were hungry, and we were looking for a way to demonstrate the appropriate greatness of Hudson Valley Restaurant Week to our fellow readers, so we thought, “hey, let’s go here and talk about their food and restaurant and tell our guests about this wonderful place and spread the word!” (Mostly, we were hungry.)

They offer traditional, hearty-yet-healthy food, focusing on sourcing their ingredients from the numerous local farms in the area (hey, that sounds familiar…). They purport to be a member of the “slow food” movement, which is an international movement towards providing healthy, unprocessed foods at the local, regional level, as opposed to providing mass produced, processed, and ecologically unsustainable foods. Additionally, they are notable for their wide and varied assortment of delicious teas (hence their name), and an assortment of original, delicious, fresh baked goods, from cakes to muffins to other pastries. Their Honey Bee cake in particular is a popular item, adorned with a honey butter cream frosting arranged into hexagonal shapes, resembling a honeycomb, and adorned with chocolate truffle “bees” with almond wings. Yum!

As we are a week long into two-week long Hudson Valley Restaurant Week (which is a fairly misleading, not to mention confusing name), which the Tearoom is participating in, we thought we’d delve into their Restaurant Week lunch menu.

Cheese Plate

We started with a Hudson Valley local cheese platter (compliments of the chef!), consisting of locally made brie and soft goat cheese, which was adorned with a delicious dill sauce. Complimenting the plate was an assortment of apples, grapes, figs, nuts and bread, and was a delectable, fresh start to our lunch. The goat cheese was creamy, salty and luscious, complemented extremely well by the dill, and the brie was perfectly runny and nutty, as it should be.

Cheddar and Bass Soup

And on to our first course, I had a mesclun green salad with slightly sweet, slightly tart shallot vinaigrette, while Deb had a rich, hearty Cheddar and Bass Ale soup, served with chicken stock. It was an outstanding soup, as the sharp, rich cheddar flavor was deepened by the presence of the ale, cutting through it while not deadening the flavors. Served with the wheat bread, it was a fantastic addition to the restaurant week menu.

Turkey Pot Pie

And finally, their entrée option was the warm, rich, hearty Turkey Pot Pie, which, while it wasn’t much of a pie, was brimming with an arrangement of complex flavors and a nice, thick gravy, which really would’ve been too much if they put an entire crust on top of the dish. The cute herb biscuit adorning the dish was the right amount of bread. The turkey was cooked to perfection, which is fairly notorious for drying out in a pot pie, while the assortment of root vegetables and spices added an earthy and slightly sweet presence to the thick gravy.

We almost didn’t have room for dessert, but we absolutely had to try the Sticky Chocolate Toffee pudding, which came with a house made toffee sauce and whipped cream from local Ronnybrook Farms. Super rich, thick and moist, the pudding was an excellent way to top off our already superb lunch.

We certainly enjoyed our time at the Tearoom and we hope you do the next time you come and stay with us!

Henry’s Beer Tasting Dinner: A Newbie’s Guide to Craft Beers

Craft beer might seem a small and inconsequential corner of the food industry, as a quick trip down the beer aisle in a local supermarket would demonstrate so as mass produced, fizzy yellow beer stretches from corner to corner. But, that notion couldn’t be farther from the truth – as beer sales overall throughout the country decreased, craft beer sales have been on the rise, by as much as 12% in the first half of 2012. There are over 2100 craft breweries throughout the country and counting, which is more than the amount of breweries since before prohibition. It’s transforming from the dark horse movement it was not even a decade ago, relegated mostly to extreme enthusiasts, and entering the mainstream, to the point where even Duane Reade stores throughout New York City are selling growlers of the stuff for 10 bucks a pop. New York State has a smattering of great breweries, and the number of breweries in the state, from “brewpubs” (restaurants that create their own beer, and typically don’t sell it outside of their restaurant) to larger-scale breweries such as Brooklyn or the Matt Brewing Company (which is known for their “Saranac” line of beers) number in the hundreds. Our dinner this Sunday will feature six beers from throughout the state, so we figured a guide to the craft beer neophytes among you will help you to better appreciate what we’ll be serving!

Here are a few quick terms to understand when reading beer guides/reviews: first of all, I’ll include the Beer Advocate score of each beer, which is an online community for craft beer enthusiasts to discuss and rate craft beers. The review score is an aggregate compiled from a number of community-submitted reviews to give you the idea of the relative quality of the beer, compared to other beers of the same. Remember, there are literally dozens upon dozens of separate beer styles, so the score only reflects how the beer compares to others of the same, specific style. Next, you’ll see the ABV, or Alcohol by Volume. This will give you an idea of how much alcohol the beer contains. A normal, mass-produced beer usually contains about 4-5% ABV, while wine typically contains about 12.5-14.5%, and liquors normally start at 25-30%. A flagship beer indicates a beer made by a craft or microbrewery that they make a lot of, as opposed to rarer, limited-run or seasonal beers, although some seasonal beers can be a flagship beer, if made enough. Generally, a flagship beer is what you’ll see a lot of from that company throughout the year. For example, Sierra Nevada’s flagship beer is their Pale Ale, which is the one you’ll see a lot more of in stores than their other ones.

Finally, some other terms you’ll see include hops, which are plants introduced to beer to give bitter, floral notes (and there are literally hundreds of hops to choose from, each giving a different, specific characteristic to the beer), and malts, which again are a wide range of various grains to color the beer, both in taste and, well, actual color. The taste that is introduced through the use of malts differs greatly, but generally they add a toasty, caramel, or roasted flavor. Typically, the malts are barley, although a wide range of grains are used in the brewing process, depending on the type of beer. In regards to how the beer tastes, you’ll see a number of terms thrown around, including head (the foam that sits on top of the beer when it is poured in the glass), mouthfeel (literally, how the beer feels in your mouth – is it fizzy? smooth? harsh? etc.), smell, and appearance (how it looks in the glass), among others. Okay, without further ado:

Captain Lawrence Liquid Gold Ale

Captain Lawrence Brewing Co. – Elmsford, NY

Style: Belgian Pale Ale

Beer Advocate Aggregated Score: 88/100

ABV: 6%

Captain Lawrence flagship beers: Liquid Gold, Captain’s Kolsch, Captain’s Reserve Imperial IPA, Smoked Porter

From Beer Advocate: “Belgian Pales…differ from other regional Pale Ale varieties, by traditionally being less bitter, using aged hops for a delicate hop finish, and boasting sweetish to toasty malt overtones. They should be decanted properly, leaving the yeast in the bottle. This will showcase their brilliant color range from pale straw yellow to amber hues. Most will be crowned with thick, clinging, rocky white heads. Flavors and aromas will vary. Some have natural spice characters from yeast and hops, while others are spiced.” This beer is one of Captain Lawrence’s flagship beers, and with good reason: the clean, delicate, floral notes complement the simple fruit and yeasty notes. It pairs well with cheeses, light salads, and other mild foods.

Southern Tier IPA

Southern Tier Brewing Company – Lakewood, NY

Style: American-Style India Pale Ale (IPA)

Beer Advocate Aggregated Score: 88/100

ABV: 7.3%

Southern Tier Flagship Beers: IPA, Phin & Matt’s Extraordinary Ale, Porter, 2XIPA, 2XStout

From Beer Advocate: “The American IPA is a different soul from the reincarnated IPA style. More flavorful than the withering English IPA, color can range from very pale golden to reddish amber. Hops are typically American with a big herbal and / or citric character, bitterness is high as well. Moderate to medium bodied with a balancing malt backbone.” Generally, American IPA’s are renowned for their intense, sharp bitterness, and the floral notes that accompany the heavy use of hops. While not as strong or intense as their 2XIPA, this beer is no slouch, weighing in at 7.3% ABV, making it decidedly more alcoholic than some other American IPA’s. American IPA’s typically pair well with very strong, thick-tasting foods such as BBQ Pork or Beef, and a really good beer to drink any season.

Wagner Valley Dockside Amber Lager

Wagner Valley Brewery – Lodi, NY

Style: Viennese Lager

Beer Advocate Aggregated Score: 77/100

ABV: 5.1%

Wagner Valley Flagship Beers: Grace House Honey Wheat, Dockside Amber Lager, Wagner IPA

From Beer Advocate: “…a traditional Vienna lager is brewed using a three step decoction boiling process. Munich, Pilsner, Vienna toasted and dextrin malts are used, as well wheat in some cases. Subtle hops, crisp, with residual sweetness.” Authentic Viennese lagers are hard to come by in the states, but a few breweries are keeping the style alive, including this microbrewery located close to the banks of Seneca Lake. Generally, they are known for being somewhat thick and hearty, compared to a standard amber lager, but with a delicate yeasty, bready sweetness. Viennese lagers pair well with a great number of dishes, especially sweet soups and stews.

Ommegang Hennepin

Brewery Ommegang – Cooperstown, NY

Style: Saison

Beer Advocate Aggregated Score: 93/100

ABV: 7.7%

Ommegang Flagship Beers: Hennepin, Abbey Ale, Rare Vos, Three Philosophers

From Beer Advocate: “Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months. Not so long ago it was close to being an endangered style, but over recent years there’s been a massive revival; especially in the US. This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness.” Ommegang may not technically be a microbrewery, as their parent company is Duvel, the largest beer company in the beer-rich nation of Belgium, but don’t let that confuse you with a low-quality brewery, as Ommegang releases consistently high-quality Belgian influenced beers. The Hennepin is one of their flagship beers, and one of their most popular in terms of sales. The Hennepin is on the drier side, with note of rye, yeast, and a barely-there sweetness. It pairs especially well with spicy foods such as Thai and Indian curries, along with any assortment of nutty or earthy cheeses.

Blue Point Sour Cherry Imperial Stout

Blue Point Brewery – Patchogue, NY

Style: Imperial Stout

Beer Advocate Aggregated Score: 86/100

ABV: 9.2%

Blue Point Flagship Beers: Toasted Lager, Hoptical Illusion, Summer Ale, Winter Ale, Blueberry Ale

From Beer Advocate, an imperial stout boasts “high alcohol by volumes and plenty of malt character. Low to moderate levels of carbonation with huge roasted, chocolate and burnt malt flavours. Often dry. Suggestions of dark fruit and flavors of higher alcohols are quite evident. Hop character can vary from none, to balanced to aggressive.” Generally, imperial stouts are stouts taken to the extreme, in terms of taste and alcohol content. This imperial stout made by Long Island’s Blue Point Brewery is towards the heavier end, at 9.2% ABV and has very sweet notes of chocolate, coffee, and, well, cherries, seeing as how the beer is partially brewed with cherries. It’s none too sour, and is a perfect dessert beer, either by itself or with a luscious, velvety chocolate treat.

Hopefully that was a good intro to the world of craft beer and the beers you’ll be having with our six-course prix fixe, this Sunday at 6:30 PM! If you haven’t already, make sure to call in to make reservations as we have many spots filled already! See you then, and stay tuned for a food blog (flog? foog? eh …never mind) of the dinner next week!

St. Patrick’s Day Dinner Party!

Ireland may be a land famous for scenic, dramatic rolling hills and vistas, the four-leaf clover, bagpipes and U2, but something it is not particularly renowned for is its quality food, or rather, it is famous for its lack thereof. Some of us who work here are of Irish descent, and we would like to buck that trend of bad cuisine by  plunging the depths of our collection of homemade recipes, and providing for you a fun, three-course Irish meal to serve around St. Patrick’s Day, but with a focus on fresh, local, and organic (when possible) ingredients.

For this meal, we’ll start with a recipe for homemade Irish Soda Bread, to serve with an assortment of Irish cheeses and Irish Marmalade. Then, we’ll move on to A Whiskey-Glazed Corned Beef recipe with Roasted Root vegetables, and finally top it off with Irish “Potato” cookies. Make sure to start the corned beef at the beginning of the day, as the roast will take several hours to cook. Enjoy, and Tá fáilte romhat!

For the 1^st course:

Buttermilk Irish Soda Bread

-2 ½ Cups AP unbleached flour

-1 tsp. baking powder

-1/2 tsp. baking soda

-1/2 tsp. sea salt

-8 tbsp. (1 stick) unsalted organic butter

-2 tbsp. organic sugar

-1 tbsp. caraway seeds

-1 Cup organic raisins

-3/4 Cup buttermilk

-1 millstone farm egg (or any local egg will do!)

Preheat the oven to 375 degrees and grease a baking sheet. In a large bowl, mix together flour, baking soda, baking powder and salt. Slowly churn in the butter, until the mix resembles fine crumbs. Then, stir in the raisins, sugar, and seeds. In a separate bowl, mix together the milk and egg, and then combine to dry mixture, stirring slowly until batter begins to form clumps. Gently knead the mixture with floured hands until dough is uniform and soft. Roll mixture into a ball, and place on baking sheet, flattening it slightly. Cut a cross ¼ in. deep on the top of the loaf, and bake 50 minutes.

Once the bread is cooled, after about 10 minutes, serve with Irish butter, cheeses, and marmalade (and a few pints of Guinness wouldn’t hurt, either). We like Dubliner cheese, as the complex nuttiness and butter notes go well with the bread, although an assortment of any of the Kerrygold cheddar cheeses go well, too. Additionally, Old Time Irish coarse marmalade goes well with the bread, as it’s the closest facsimile to honest-to-goodness Irish orange marmalade you’ll likely find in the states. Usually, it’s easily found in the UK or Irish section of the International aisle of your supermarket and goes for about $5.

On to the main course:

Corned Beef with a Whiskey Glaze

-1 4-5 lb. slab of spiced corned beef

-2 tbsp. organic brown sugar

-1/4 Cup organic Apple Cider Vinegar

-2 tbsp. soy sauce

-1/4 cup Irish whiskey

-1/3 Cup organic ketchup

-1 tsp. brown mustard

-Cooking spray

In a large crock pot, place the slab of corned beef fat side up. Cover the corned beef with water, cover and simmer, for about 4 hours, until you can begin to pull the beef apart easily with a fork. In your oven, prepare the cooking rack by covering with tin foil and spraying with cooking spray. Transfer the corned beef from the crock pot to the rack, again fat side up, and remove the fat with a sharp knife. Meanwhile, in a small saucepan, combine the brown sugar, vinegar, soy sauce, whiskey, ketchup and mustard, and bring to a boil over medium-high heat. Continue to boil the mixture until it has reduced slightly, about 10 minutes. Evenly spoon the glaze over the corned beef, and then place the rack under the broiler (the top 1/3 of your oven) and turn the broiler on. Watch the beef carefully and wait for the glaze to start to caramelize, about 5-6 minutes, but do not burn it. After the glaze caramelizes, remove and let sit for 15 minutes before slicing.

Meanwhile, while the beef is simmering, let’s move on to…

Millstone Farm Roasted Root Vegetables

-8 small organic red potatoes, scrubbed and quartered

-2 organic parsnips, peeled and cut into 1-1 ½ in. slices

-1 large organic beet, peeled and cut into large slices

-1 organic celery, scrubbed and cut into ½ in. pieces

-1 organic garlic head, cloves separated, unpeeled

-8 organic pearl onions, peeled

-8 organic carrots, peeled and cut into ½ in. slices

-8 organic baby turnips, peeled

-1-2 sprigs each of rosemary, sage and thyme

-Extra virgin olive oil

-Sea salt and freshly cracked pepper

Preheat oven to 400 degrees F. On a Silpat or other silicone baking mat on a baking sheet, place the prepared vegetables and sprigs, and coat evenly with salt, pepper, and olive oil. Stir generously to make sure all the vegetables are covered. Place in the oven and cook for about 45 minutes, until tender and golden brown.

And, on to the 3^rd course, dessert!

No Bake Irish “Potato” cookies

-1/4 Cup softened butter

-1/2 package cream cheese

-1 tsp. vanilla extract

-4 cups confectioner’s sugar

-2 ½ Cups flaked coconut

-1 tbsp. cocoa powder (more if necessary)

-1/2 tsp. cinnamon sugar (more if necessary)

In a medium bowl, beat the butter and cream cheese until smooth. Add the vanilla and confectioner’s sugar, beat until smooth. Then, mix in the coconut. On a flat surface, mix the cocoa powder and cinnamon sugar together. Roll into oblong balls (potatoes!), and coat evenly with the cocoa powder-cinnamon sugar mix. Let sit in refrigerator and cool for about 35 minutes.  Serve with Irish coffee – coffee with Bailey’s mixed in (or, brown sugar and Jameson)!

Hudson Valley Restaurant Week Commences!

Restaurant week is a rather misleading title. It is actually two glorious weeks of all of the finest restaurants in the area offering, at the very least, a three-course prix fixe dinner at $29.95, and most restaurants a three-course prix fixe lunch at $20.95. Spanning several counties and hundreds of restaurants, Hudson Valley Restaurant Week is an exciting opportunity to explore all of the culinary delights of the region affordably. It runs from March 11^th-24^th, so make sure to follow this link (http://www.hudsonvalleyrestaurantweek.com/restaurants_2013.php) for a full list of participating restaurants. That number may seem a little daunting, so we’ll provide the names of some restaurants close to us that we like to ease the decision for you!

-CIA – American Bounty, Hyde Park, NY. (http://www.ciarestaurants.com/diningatthecia/american-bounty-restaurant/)

-The Artist’s Palate, Poughkeepsie, NY. (http://theartistspalate.biz/artistspalate/introduction.html)

-Brasserie 292, Poughkeepsie, NY. (http://brasserie292.com/)

-Brother’s Trattoria, Beacon, NY. (http://www.hudsonvalleyrestaurantweek.com/menus/Brother’s%20Trattoria.pdf)

-Café Amarcord, Beacon, NY. (http://www.hudsonvalleyrestaurantweek.com/menus/Cafe%20Amarcord.pdf)

-Crave, Poughkeepsie, NY. (http://www.hudsonvalleyrestaurantweek.com/menus/Crave.pdf)

-Gigi’s Trattoria, Rhinebeck, NY. (http://gigihudsonvalley.com/)

-CIA – Caterina De Medici, Hyde Park, NY. (http://www.ciarestaurants.com/diningatthecia/caterina/)

-Terrapin, Rhinebeck, NY. (http://www.hudsonvalleyrestaurantweek.com/menus/Terrapin.pdf)

-Cena 2000, Newburgh, NY. (http://www.hudsonvalleyrestaurantweek.com/menus/Cena%202000.pdf)

-Il Cenacolo, Newburgh, NY. (http://www.hudsonvalleyrestaurantweek.com/menus/Il%20Cenacolo.pdf)

-A Tavola, New Paltz, NY. (http://atavolany.com/)

-The Ship Lantern Inn, Milton, NY. (Right down the road from us!) (http://www.hudsonvalleyrestaurantweek.com/menus/Ship%20Lantern%20Inn.pdf)

-The Village Tearoom, New Paltz, NY. (http://www.hudsonvalleyrestaurantweek.com/menus/Village%20Tea%20Room.pdf)

-The Would, Highland, NY. (http://www.hudsonvalleyrestaurantweek.com/menus/Would.pdf

St. Patrick’s Day in the Hudson Valley!

Here are a few things going on around us locally to get you in the mood for St. Patrick’s Day!

Shamrock Run and Parade – March 10^th, Kingston NY (http://www.shamrockrunners.org/)

The Shamrock Run is a St. Patrick’s Day parade and run, consisting of about 5000 runners. Sponsored by the Kingston AOH, The run will start at 12:50, and benefits a local food pantry. After the run, the AOH will sponsor a parade and host a Post-race Party at 1:30 PM. For more information, follow the link above!

Celtic Heels – March 9^th, Rhinebeck, NY (http://www.centerforperformingarts.org/shows-and-auditions/item/celtic-heels-irish-dance-2)

Traditional Irish dancing is accompanied by bagpipes in this Irish spectacle! The event is family friendly and a fun way to spend an afternoon in Rhinebeck to celebrate Irish heritage.

Solas An Lae: American Irish Dance – March 22^nd-24^th, Rhinebeck, NY (http://www.centerforperformingarts.org/whats-playing/item/solas-an-lae-2?category_id=47)

Solas An Lae is a modern take on traditional Irish dance, incorporating a number of newer, untraditional moves to the standard Irish dance routine. It will incorporate and introduce different mediums to fully explore a modernist, and inherently American, approach to Irish dance.

Mahoney’s Pub Live Irish Music Series and St. Patrick’s Day Events – Every Sunday, and March 15^th-17^th, Poughkeepsie, NY (http://www.mahoneysirishpub.com/userfiles/images/Mahoney’s/St%20Patrick’s%20Celebration%202013(1).jpg) (http://www.mahoneysirishpub.com/index.php?content=calendar) In a region filled to the brim with Irish pubs, Mahoney’s is probably the biggest and the best. It’s located right next to the train station in Poughkeepsie, so if you’ve taken the train to us, you’ve probably passed by it. Every Sunday from 4-7 PM, Mahoney’s offers traditional Irish music, with an accompaniment of a perfectly-poured Guinness. So, crack open your copy of Ulysses and enjoy some traditional Irish music along with your Guinness and corned beef! Additionally, right around St. Patty’s Day, Mahoney’s will be featuring Irish artists, as well as DJ’s spinning the latest tracks all night. Check the link for more information!

Movie theatres in the Hudson Valley!

The Oscar race has come and gone. Argo may have come in to sweep the award for best picture, while a few other quality Hollywood movies swept other categories (Life of Pi, Django Unchained, Les Mis), now is the perfect time to be a moviegoer, as many of these movies are returning to the big screen for a second run to capitalize on their Oscar winnings. (And to check out the new Die Hard flick, if you’re into that sort of thing.) Here are a list of theatres we’re close to:

New Paltz Cinema – New Paltz, NY. About 15 minutes away.

New Paltz has its very own movie theater, albeit one with three theatres and a smaller run of movies. Despite the limited selection, tickets are generally cheaper, running as little as $5 per ticket for a matinee. A smaller selection of movies also means less garbage – you’ll generally only see high quality or very popular movies playing, with less ads playing in the beginning. Currently, they’re re-running Life of Pi in 3D, as well as Zero Dark Thirty, another Oscar nom picture.

Regal Cinemas – Poughkeepsie, NY. About 15 minutes away.

The largest theater in the area, Regal is, well, a Regal theatre, more or less what you’d expect if you’ve ever been to a multiplex type cinema. It’s also attached to the largest shopping mall in the area, so you can get some shopping done if making a combined shopping/movie trip. Pretty convenient! Currently, they’re re-running Argo, and playing Silver Linings Playbook, Zero Dark Thirty, and a slew of other recent releases.

Silver Cinemas – Poughkeepsie, NY. About 15 minutes away.

Silver cinemas is a second-run movie theater, meaning they play movies for cheaper that recently ended runs at cinemas playing newer movies. Generally, if you missed the chance to check out a movie you wanted to see, it might end up here a month or two after its premiere – and for cheaper!  This theatre is also located almost right next door to the Regal Cinema in Poughkeepsie. Currently, they’re playing Oscar nom family movie Wreck It Ralph, along with Les Mis and Skyfall, both Oscar nominated movies.

Hyde Park Drive In Theatre – Hyde Park, NY. About 20 minutes away.

While currently closed for the winter, the Hyde Park drive in is the only drive in in the area, and is a lot of throwback fun. They generally run 2-3 movies at a time, so make sure to save the most popular movies for an experience at this drive-in theatre!

Upstate Films – Rhinebeck, NY. About 35 minutes away.

Upstate Films is generally an arthouse theatre, focusing on small, independent and/or foreign releases, although they will often feature large-run features that contain some artistic merit. While downer Oscar nom Amour left recently, they are currently featuring UK movie Quartet, German thriller Barbara, and upcoming Italian charmer We Have A Pope.