Prep Time: 10 to 15 minutes | Cook Time: 14 hours | Special Equipment: Slow cooker (crockpot) | Preheated Oven: 275F degrees Ingredients 16 cups cored and thinly sliced apples (about 16 medium apples from Rose Hill Farm) 4 cups apple cider 2-1/2 cups Sugar in the Raw® 2 teaspoons ground cinnamon 2 teaspoons freshly…
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When I think of classic fall ingredients, I think of pumpkin. And what better way to cook them then roast them and pair them with mushrooms foraged from the woods of the Hudson Valley? Now, you may be asking, “What is farrotto?” Farrotto is simply risotto made with an ancient grain called farro that hails…
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Duck and apples were meant to be together. They’re like Bonnie and Clyde, Simon and Garfunkel, Batman and Robin…well, you get it. They’re a great team. This recipe plays into the Hudson Valley’s strengths during the autumn harvest. Apples, ducks, tater tots. Okay, maybe tater tots aren’t a traditional Hudson Valley ingredient, but who doesn’t…
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Salt-baking vegetables, like celery root (often called celeriac), is a sneaky way to retain all the moisture inside a vegetable. It traps the juices, creating a seal so the vegetable “steam bakes” in its own juices. Once the celery root is salt baked, it is then tossed with a brown butter vinaigrette to drive home…
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Every now and then, I love cooking vegetables the same way I would cook a large roast of meat. Whole-roasting cauliflower is a great statement roast and a nice change of pace from your classic Sunday roast. The star of this dish is the salsa macha. Salsa macha is unlike other salsas that might come…
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Anyone that’s familiar with the deliciousness of merguez (North African lamb sausage) will quickly notice a similarity to these lamb ribs rubbed in black garlic harissa. Merguez is traditionally flavored with harissa, a spicy chili paste. Our recipe is a large-scale version of merguez using lamb ribs that you can share with friends and family.…
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Cherries signal that summer is officially in full swing! I try to use cherries as much as possible before cherry season ends. One way of preserving cherries is to turn them into a glaze. The traditional method of glazing cherries is called a gastrique, which is a sweet and sour sauce. I’ve been a sucker…
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Being Sicilian, I naturally love the flavors of a traditional sweet and sour eggplant stew combined with tomatoes, onion, capers, olives, pine nuts and raisins. In this recipe, I wanted to take that idea, spruce it up a bit, refresh its appearance…and quite frankly, spend less time cooking. This dish is a quintessential combination of…
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This dish screams spring, from the zesty lime and cilantro to the beautiful bright colors of the radish and peas. One thing I like to do as soon as spring hits is bring more lightness to my meals since the weather is warmer. I also like to play with the idea of a dish being…
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Crème fraîche is a more refined version of sour cream. The beautiful thing about crème fraîche is its versatility. I even use it in desserts to cut sweetness. It’s super easy to make and pretty hands off in terms of prep. Prep Time: 5 minutes, plus 36 to 48 hours resting time for thickening Special…
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