2013
SUBHED
Recipe Title HOLIDAY GUIDE
Chef Name, Restaurant Name, Town
OVER 20 RECIPES INGREDIENTS
DIRECTIONS
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Serve Up the Perfect Holiday Party
From Drab to Fab
Glam Up Your Wardrobe
IntoxiKate Holiday Guide | 1
FOODIENATION
Happy Holidays! The holidays are my favorite time of year. Friends and family gather around the table, pausing their busy schedules to sit down and share a delicious meal. Whether you’re serving up nostalgic dishes that remind you of yesteryear, or to trying out new items to wow the newbies at your table, it’s the meal that brings us together. From Turkey Day to New Year’s, the next couple of months are also bound to get a little crazy. I want you to focus on those special meals with loved ones, so I’ve scoured the county to help make this year’s holiday a little sweeter. From hosting the best party to picking out the perfect party attire, the IntoxiKate Holiday Guide is jam-packed full of expert tips. Plus, some of the best chefs in the county shared their recipes including cocktails, recipes, main courses, side dishes and (of course!) dessert. We’ve got you covered! Enjoy the holiday season!
Kate Schlientz Kate Schlientz IntoxiKate.com Founder
2 | IntoxiKate Holiday Guide
CONNECT NOW IntoxiKate: Living Life Deliciously www.intoxikate.com
AT E O N L IN E T H E IN T O X IK ED A R E D ES IG N M A G A Z IN ES ON T IVE ! C L IC K C A R E T IN E TO B KS A N D L IVE L IN S N O T T U B T HE . L EA R N M O R E O T ) E U L B (I N
DINNERISSERVED
Give Your Guests “The Bird” Tips for serving the best Thanksgiving dinner from Chef Eric Korn of Good-Life Gourmet, voted Best Caterer in Westchester. 1. You should have hired Good-Life Gourmet. 2. If you didn’t, you’re not screwed. 3. The most important thing to remember: don’t panic. It’s only food, not heart surgery. 4. Plan ahead, cook ahead. There’s no reason to do everything Thanksgiving day. Make a prep list and tackle items beforehand. 5. Thanksgiving day should be about heating and cooking the turkey, Make a plan to reheat everything, then hold it warm in either a tin foil cover or a warm oven (200 degrees).
CONNECT NOW
Cook the Best Turkey (18 lbs) • Soften 2 lbs of nice unsalted butter. Add 2 tbsp of kosher salt, plus 1 tbsp each of chopped fresh sage, parsley and thyme. • Rub the entire tukey at room temperature with the butterherb mix. • Stuff the cavity with 1 onion, cut in half, 1 lemon cut in half and extra herbs. • Cook the turkey at 350 degrees until the thermometer (stick between legs and thigh) reads 165 degrees.
108 Main St., Irvington 914-478-8080 www.good-lifegourmet.com
IntoxiKate Holiday Guide | 3
HOSTWITHTHEMOST
Top 10 Tips for Your Holiday Party ‘Tis the season for champagne toasts, holiday dinners and gathering with friends. If you’re playing host this year, don’t stress—event planner Susie Mordoh’s tips keep you (and your party) zen. CoCreate: Do what you do well & bring in others to do the rest - celebrate everyone’s strengths & differences
The Look: From the invitation through follow up - incorporate a consistent look (color, font, art) and feel from start to finish
Music: sets the tone whether you plan to dance or not - your playlist, dj or band is a big part of the ‘feel’ of the night - choose wisely
Great Food: [that’s easy to eat]- heavy appetizers, small plates & some great desserts is all you really need
Signature Drink: can add personality [but a great bartender is a must!] - pick a drink, personalize the name & tie it into the look of the night
4 | IntoxiKate Holiday Guide
Decorate: it’s about quality not quantity [unless it’s a kitschy party] - details change everything & show your guests you care
Mood: the most impactful thing you can do is to have great lighting - everything & everyone looks better with dimmed lighting & LOTS of candles
Witness: compliment those that are helping you. - it will raise them up and they will want to do better
Party Dress: take a moment & plan ahead - when you feel good in what you’re wearing you can relax & enjoy yourself
Have FUN: your guests cue off of you -if you’re not excited, why should your guests be?
Generosity: bake in some philanthropy* - think about adding a charitable element for those in need *for corporate events: ask your employees submit causes important to them vote on the charity…it builds gratitude!
FAVORITE TIP for any guests: LEAVE while you’re still having fun!- you will always remember it as a great night
greater than we reinforcing the power of collective good
914-393-6252 susie@greaterthanwe.com www.greaterthanwe.com
IntoxiKate Holiday Guide | 5
8CRAZYNIGHTS
Sanity Savers Yes, Chanukah is eight nights but that doesn’t mean you have to go nuts with your gifts or family celebrations. Here, IntoxiKate contributor Jeanne Muchnick offers tips for maintaining the festive spirit, yet also keeping your sanity.
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Get up and Dance! While you’re
cooking or cleaning up post-meal, put on some music and shake your booty. It gets your oxygen flowing, your body moving and can be a nice tension-reliever should anyone have brought up any uncomfortable subjects during dinner.
Put time aside for “adventures” with your family, rather than just chores. It can be as simple as a
Let go of perfectionism. Give
up the ideal of having a spotless house or the perfect family photo. This is a neverending series of battles you will keep losing. Families by their very nature create chaos; just accept what you can’t change and “be.”
Give up hoping to have a body that leaps straight off the pages of a fashion magazine. Unless you’ve
Saturday morning walk where you pretend you’re cowgirls forging your way across trails in California, or on a secret mission for an errand that only those with your superpowers can do.
inherited amazing genes or do yourself the disservice of eating too little, you will likely find yourself consumed by a very demanding part-time job of losing weight. Your scale, bathroom mirror, and smallest jeans should not become the arbiters of your happiness.
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Set aside “me, myself and I” time. Just thirty minutes a day should
be “your” time -- even if it’s just watching your favorite show, giving yourself a manicure, or reading.
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Surround yourself with energized friends. Find people with whom you
feel refreshed and inspired, and who make you laugh. Not sure who that might be? Invite someone new to lunch or coffee and find out.
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Count fingers and toes. Remember how
you counted every toe and finger the minute your child was born? Take that idea further and take inventory of the things that are going right in your family’s life. Stop obsessing on what you think is missing and look for the healthy parts.
CONNECT NOW www.thedinnermom.com
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Break out the dice and play Trouble or another classic game with your family. Or go to the playground (ALONE!) and get on the swing and see how high you can go. Buy a coloring book and crayons (or dig into your kids’ stash) and color outside the lines. It sounds simple, but it’s freeing – and a great stress reducer.
IntoxiKate Holiday Guide | 7
HOLIDAYFASHION
Get Your Glam On This time of year, the holiday lights aren’t the only thing that should be sparkling... Go from glam to fab all season long with these tips from the Louisa McTurner of Weezie D Boutique, located in Bronxville and Rye. Try... ● Layering. It is key! ● Ditching the little black dress Try to incorporate the season’s popular jewel tones, neons, or acid brights help you get into the holiday spirit! ● Wearing statement outerwear, chic coat is a must have. You can make your overcoat stand out by embellishing it with a broach or cinching it with a belt ● Forgetting those leggings! You have 11 other months to don your skinny jeans, so temporarily store them until the party circuit is over. Instead of denim, try some tapered black trousers or a pair of pants in a fun, festive color. You don’t want to look too casual!
8 | IntoxiKate Holiday Guide
● Sequins, glitter, and metalics. whether it be a sequined skirt, a metallic blazer, or a cute, crystalembellished pair of shoes.
● Embracing all interesting textures— fur, embroidery, tweed, lace, velvet, embellishments etc. ● Rocking some fun winter knits (scarves/ sweaters) ● Tuxedo-inspired styles ● Gigantic bib necklace bold gold accessories. Don’t be afraid to make a statement with your jewelry, just try to keep the rest of your look simple.
CONNECT NOW 15 Park Pl., Bronxville, 914-337-1008 22 Purchase St., Rye, 914-930-7355 www.weezied.com
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WORK&PLAY
Plan The Perfect Corporate Holiday Party ...With the Dos and Don’ts from Meryl Lefkowitz, Founder & President of M Boutique Group, LLC:
ACTIVITIES DO Have some fun and festive activities like a photo booth with holiday props or maybe karaoke for your staffers to have fun with and enjoy!
DON’T Center the party solely on a specific activity. While bowling, skating and go-kart racing are definitely fun ideas and are great locations for a party, make sure your venue offers a few different types of activities as well as a nice area for those who are not the competitive type and might just want to sit back and relax and enjoy the party!
10 | IntoxiKate Holiday Guide
CONNECT NOW www.mboutiquegroup.com
FOOD & DRINKS
GIFTS
DO Coordinate a seasonal menu for
DO Give your employees a little something
food and drinks to compliment your festive theme. Have an array of dishes for the guests to enjoy and weave
to remember the party and the year by. Who doesn’t like to walk away from a party with a little parting gift, something that represents
different seasonal signature cocktails in to compliment the food. Create a specialty holiday dessert and/or candy bar! Everyone feels like a kid around the holidays and what better way to indulge than with some fun sweets!
an accomplishment of the past year or a goal for the upcoming year could be a great idea. Sometimes a little token goes a long way!
DON’T be daring with your menu! The company holiday party is not the time to experiment with a menu of different or exotic foods, go with familiar comforting foods that are reminiscent of the season!
DON’T Overdo the gifts! This time of year and especially in this type of economy, your employees would much rather see a few extra dollars in their paycheck than an expensive trinket in their hand. Spend your money wisely, but remember without these people your business would be lost!
DÉCOR
LOCATION
DO Use seasonal winter themed décor
DO Find a fun and festive location that will
and music. Insert some holiday elements where appropriate. The goal is for everyone to feel the holiday spirit and be included in the celebration!
be appropriate for everyone in your company. A location maybe the “in” spot to go, but might not be right for your company party.
DON’T Over do it! Everyone loves
people are at the party to socialize – they want to be able hear one another. A good compromise is to choose a location that has a spot for music and dancing and also a more quiet lounge area where people can relax and chat!
to celebrate the holiday season but not everyone celebrates the same holiday. Be considerate of everyone, it’s a joyous event and you want all to feel the warmth and celebration of the season!
DON’T Choose an overly loud venue,
IntoxiKate Holiday Guide | 11
12 | IntoxiKate Holiday Guide
APPETIZER
Smoked Gouda & Spinach Dip Cellar 49, Tarrytown INGREDIENTS ❏ 2# Smoked Gouda, cut into ½” chinks ❏ 2 qt. Heavy Cream ❏ 1 cup White Wine ❏ ¾# Cream Cheese ❏ 8 oz. Fresh Baby Spinach ❏ 2 tsp. Chili Flakes ❏ Salt and Pepper to taste
DIRECTIONS 1. Combine White Wine, Heavy Cream, cream cheese in a pot. Bring to a boil. Add gouda cheese and stir to melt in. Remove from heat and strain through a fine strainer. 2. Add the spinach and chili flakes, Season with Salt and pepper. 3. Serve warm with assorted breads, crackers and tortilla chips
CONNECT NOW 49 E Sunnyside Ln, Tarrytown 914-591-3183 www.tarrytownhouseestate.com
IntoxiKate Holiday Guide | 13
PERFECT FOR A SEVEN DISHES DINNER!
14 | IntoxiKate Holiday Guide
APPETIZER
Smoked Trout Salad
With Fingerling Potatoes, Beets and Horseradish Crème Fraiche Dressing Haymount House, Briarcliff Manor INGREDIENTS
DIRECTIONS
❏ 1 egg yolk ❏ 1 teaspoon Dijon mustard ❏ 2 teaspoons rice wine vinegar ❏½ cup canola oil ❏ 4 tablespoons crème fraiche ❏ 1 /3 cup grated fresh horseradish or drained prepared horseradish ❏ 1 teaspoon lemon juice ❏½ pound fingerling potatoes, cooked and sliced into rounds ❏½ pound smoked trout, flaked ❏ 1 medium cooked beet, grated ❏ 2 cups mixed mesclun greens
1. Make the dressing. Put the egg yolk in a food processer with the mustard. With the motor running, slowly add the canola oil in a steady stream. Add the crème fraiche, horseradish, lemon juice and pulse to mix. Season to taste with salt and pepper. 2. Put the potatoes in a small salad bowl, add 4 tablespoons of the dressing, season with salt and pepper. 3. Place equal amounts of salad on 4 plates. Divide the potato salad among the plates, top with the trout, 4. some grated beets and drizzle a little dressing over each salad and serve immediately.
CONNECT NOW 25 Studio Hill Rd, Briarcliff Manor 914-502-0080 www.haymounthouseny.com
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16 | IntoxiKate Holiday Guide
APPETIZER
Holiday Papaya-Mango Salsa Infusion American Tapas & Music Lounge, Pelham INGREDIENTS
DIRECTIONS
❏ 2 ripe papaya, diced ❏ 1 ripe mangos, diced ❏ 2 red peppers, julienne ❏ 2 red onions, julienne ❏ 1 /2 cup cilantro ❏ 3 cloves garlic, minced ❏ 1 /2 cup pineapple juice ❏ 3 /4 cup fresh lime juice ❏ 2 jalapenos, minced ❏ s alt and pepper ❏ 1 can red beans, drained
1. Combine and toss together all ingredients. Add beans. Serve with chips.
CONNECT NOW 600 5th Ave, Village of Pelham 914-235-3700 www.infusionny.com
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APPETIZER
Salted Baked Beets Village Social Kitchen + Bar, Mount Kisco INGREDIENTS
DIRECTIONS
❏ 1 qt of salt for roasting (you can re use this for one more time) ❏ 4 medium beets (washed) ❏ 1 pint ricotta cheese (preferably local Hudson Valley made product) ❏ 4 tbl buttermilk ❏ sea salt to season
1. Trim the beet top, use a medium size pan that can 2. accommodate 4 beets 3. Pour 1 qt of salt over the pan, place the beets on salt and cover with clean film and roast for 40min to 1 hr until tender 4. Mix ricotta cheese and buttermilk and whip until fluffy season with sea salt, keep it in the refrigerator 5. Mix pistachio and the rest of ingredients whisk it very well and set it aside 6. After the beets are baked, let them cool down a bit, and use kitchen towel to rub against the beets to peel the skin off (you may want to do this while they are warm so its easy to peel) cut into quarters 7. Place 2tbl of ricotta cheese on the plate and place the sliced beets over the ricotta 8. Garnish with orange and arugula and finish with pistachio vinaigrette 9. Enjoy!!
Pistachio vinaigrette ❏ 1/2 pint toasted pistachio, crushed lightly ❏ 1 pint pistachio oil (you can sub with regular olive oil) ❏ 4 tbl orange juice ❏ 4 tbl sherry vinegar ❏ 2 tbl honey (adjust more/ less if needed) ❏ Garnish with orange slice and arugula
CONNECT NOW
251 E Main St, Mt Kisco 914-241-6260 www.villagesocialkb.com
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SOUP
Butternut Squash Soup NoMa Social, New Rochelle INGREDIENTS ❏ 4 butternut squash (peeled, seeded and cut into 2 inch chunks) ❏ 2 spanish onions 9 rough diced) ❏ 5 pc. celery ( rough diced) ❏ 1 1.5 inch pc. ginger (peeled) ❏ 1/2 pound butter ❏ chicken stock to just cover ❏ 1 cup brown sugar ❏ 1/4 cup granulated sugar or more or less to taste ❏ salt and pepper to taste
DIRECTIONS 1. Place all ingredients into a large stock pot except sugars and salt and pepper. 2. Bring to a boil and reduce to a simmer, cook until vegetables are soft, remove from heat and puree in a blender until smooth (use caution as soup is hot, cover lid to blender with a hand towel and only fill blender slightly higher than half way full) once finished blending pour into another pot, once finished blending soup add sugars and adjust seasonings. 3. Garnish with fresh cranberry sauce and crushed ginger snap cookies.
CONNECT NOW 1 Radisson Plaza, New Rochelle 914-576-4141 www.nomasocial.com
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COCKTAIL
Passion Fruit Mojito Capriccio Latino, New Rochelle INGREDIENTS ❏ 2 tbsp Sugar ❏ 5 Mint Leaves ❏½ Fresh Lime cut into 4 wedges ❏ 1 ½ ounce shot Passion Fruit Nectar ❏ 1 ½ ounce shot of Bacardi Rum ❏ 1 Splash of Club Soda ❏ 1 Cup of Ice
DIRECTIONS 1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. 2. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. 3. Fill the glass almost to the top with ice. Pour the rum and passion fruit nectar, club soda over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. 4. Garnish with the remaining lime wedge.
CONNECT NOW 414 Pelham Rd., New Rochelle 914-636-1229 www.capricciolatinony.com
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24 | IntoxiKate Holiday Guide
COCKTAILS
Holiday Cocktail Infusion American Tapas & Music Lounge, Pelham INGREDIENTS
DIRECTIONS
❏ 2 parts Fresh Organic Apple Cider ❏ 1 part Captain Morgans Spiced Rum ❏ 1 Cinnamon Stick ❏C innamon powder combined with sugar, optional
1. Heat the cider. Add rum and cinnamon stick. If desired, wet the rim of each glass; turn glass upside down in the cinnamon-sugar mixture to coat the rim. Serve.
CONNECT NOW 600 5th Ave, Village of Pelham 914-235-3700 www.infusionny.com
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SIDEDISH
Cornbread Great American BBQ, White Plains INGREDIENTS ❏ 1 qt corn muffin batter ❏ 1 pt cheddar cheese, shredded ❏ 1 /2 pt heavy cream ❏ 1 jalepeno, seeded and minced ❏ 8 oz. fresh chopped cilantro ❏ 2 tsp poppyseed
DIRECTIONS 1. Mix all of the ingredients together. 2. Spray small corn molds, or your favorite pan, with butter spray. 3. Bake at 350 degrees for 25 minutes.
CONNECT NOW 52 Gedney Way, White Plains 914-686-2277 www.thegreatamericanbbq.com
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SEE CHEF MOGAN’S TAKE ON USING FARM FRESH INGREDIENT S AS HE VISIT S HILLT OP HANOVER FARM
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SIDEDISH
Roasted Cauliflower Village Social Kitchen + Bar, Mount Kisco INGREDIENTS ❏ 1 head of cauliflower sliced ¼ inch thick ❏ 1 tbl fennel seeds ❏ 1 tbl caraway seeds ❏ ¼ tsp lavender ❏ 4 tbl olive oil Buttermilk Dressing ❏ 1 cup buttermilk ❏ ¼ cup heavy cream ❏ 2 tbl yogurt ❏ 1 tbl lemon juice ❏ Sea salt to taste ❏ Garnish with chopped mint
DIRECTIONS 1. For cauliflower: mix all ingredients and season with salt and pepper and roast in the oven at 350 degrees for 30 to 40 min until tender. 2. For Buttermilk Dressing: Combine all ingredients and whisk until smooth. 3. Finishing: Once cauliflower is tender, finish with dressing and chopped mint 4. Enjoy!!
CONNECT NOW 251 E Main St, Mt Kisco 914-241-6260 www.villagesocialkb.com
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SIDEDISH
Microwave-Ready Microwaved Mashed Potatoes Jeanne Muchnick, IntoxiKate Contributor INGREDIENTS ❏ 1 ¼ pounds russet potatoes ❏ ½ cup each: nonfat plain yogurt and fatfree milk ❏ ¼ tsp. sea salt ❏ 1 tablespoon butter (or butter substitute0 ❏ Freshly ground pepper ❏ Optional: dash of garlic
JEANNE ADAPT ED T HIS RECIPE FROM T HE UNIT ED STAT E POTAT O BOARD (SHE’S ALL ABOUT EASY WAYS T O GET HEALT HY MEALS ON T HE TABLE.)
DIRECTIONS 1. Place whole potatoes (do not poke) into microwavesafe dish. Cover dish (if covering dish with plastic wrap, poke small hole in plastic). 2. Microwave on HIGH for 10 to 12 minute depending on strength of microwave. 3. Remove dish (be careful: will be hot!); remove cover and mash well. 4. Stir in yogurt, milk, butter and any other seasonings you want. Cook for a minute or more. Serves 4.
CONNECT NOW www.thedinnermom.com
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32 | IntoxiKate Holiday Guide
SIDEDISH
Gingered Cinnamon Honey Glazed Carrots Chef Gwynn Galvin, Swirls of Flavor INGREDIENTS ❏ 1 lb. baby carrots ❏ 2 /3 cup water ❏ 1 /3 cup honey ❏ 2 Tbs. butter ❏ 2 tsp. minced crystallized ginger ❏ 1 /2 tsp. ground cinnamon ❏ 1 /2 tsp. kosher salt ❏ 1 /4 tsp. pepper
DIRECTIONS 1. In large non-stick skillet combine carrots, water, honey, butter, ginger, cinnamon, kosher salt and pepper. Bring to a boil over medium-high heat. 2. Reduce heat to medium and simmer 25 minutes or until carrots are tender and liquid has reduced to form a glaze. Makes 4 servings.
CONNECT NOW Swirls of Flavor www.swirlsofflavor.com
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SIDEDISH
Roasted Cranberry Orange Brussel Sprouts Chef Gwynn Galvin, Swirls of Flavor INGREDIENTS ❏ 1 (10 oz.) pkg. Brussel Sprouts, trimmed, quartered, 4 cups ❏ 1 /3 cup sliced natural almonds ❏ 5 Tbs. olive oil, divided ❏ 3 Tbs. orange marmalade ❏ 2 Tbs. apple cider vinegar ❏ 1 tsp. orange zest ❏ 1/2 tsp. kosher salt ❏ 1/4 tsp. pepper ❏ 1 (11 oz.) can mandarin oranges, drained ❏ 1 /2 cup dried cranberries, such as Craisins
DIRECTIONS 1. Preheat oven to 425F 2. Toss Brussel sprouts and almonds in 1 Tb. olive oil. 3. Roast in single layer on baking sheet until sprouts are tender and almonds are lightly toasted, 20-25 minutes. 4. Meanwhile, in serving bowl, whisk remaining olive oil, marmalade, vinegar, zest, salt and pepper until blended. 5. Add Brussel sprout mixture, oranges and cranberries . Toss until evenly coated. Yield: 4 cups *Recipe can be doubled.
CONNECT NOW Swirls of Flavor www.swirlsofflavor.com
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SIDEDISH
Cornbread Stuffing Moderne Barn, Armonk INGREDIENTS ❏ 8 cups Cornbread (small cubes, dried in oven) ❏ 1 medium Onion, diced ❏ 2 Carrots, diced ❏6 -8 stalks Celery, diced ❏½ pound Bacon, diced ❏¼ cup Oil ❏ 1 cup Chestnuts, roasted, shelled, chopped ❏ 1 cup Dried Cranberries ❏ 1 quart Chicken Stock ❏ 1 cup Herbs (Parsley, Sage, Rosemary, Thyme), chopped ❏6 large Eggs ❏S alt to taste ❏F reshly Ground White Pepper to taste
DIRECTIONS 1. In a heavy bottom pot, render Bacon and cook Vegetables in Oil until tender. 2. Place Bacon and Vegetable mixture into mixing bowl to cool a few minutes. 3. Add all remaining ingredients except Cranberries and Chestnuts. 4. Mix together and then fold in Chestnuts and rehydrated Cranberries. 5. Place stuffing inside Turkey to cook, or cook separately in buttered baking dish until internal temperature is 165oF.
CONNECT NOW 430 Bedford Rd, Armonk 914-730-0001 www.modernebarn.com
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MAINCOURSE
Cemita Veal “Milanese”, Avocado, Chipotle
with Queso Fresco Chipotle Sauce 42 The Restaurant, White Plains
CONNECT NOW 1 Renaissance Square, White Plains 914-761-4242 www.42therestaurant.com
38 | IntoxiKate Holiday Guide
INGREDIENTS ❏ 1 600 gr canned tomato ❏ 3 00 gr grilled red onion ❏ 5 0 gr caramelized garlic ❏ 1 pint water ❏ 1 5 gr salt ❏ 3 80 gr dried Chipotle (rehydrated in water and pureed with 1 Tbsp red wine vinegar and 100 gr tomato paste)
DIRECTIONS ❏P uree all in food processor. ❏L emon Aioli ❏ 1 44 gr egg yolk ❏ 7 80 gr canola oil ❏ 4 .6 gr salt ❏ 1 00 gr lime juice
1. Put egg yolk, salt and lime juice in food processor – slowly add oil.Use Veal Shoulder. Cut 8 oz meat and pound to about 1/8” thick. Bread meat using flour, egg wash, and seasoned bread crumbs (in that order). 2. In a sauté pan heat ½ cup canola oil. Pan fry breaded veal until nice color – golden brown. Remove from oil and finish in oven about 3-5 minutes. 3. Using washed mustard greens, assemble on plate with light lemon juice. Spread lemon aioli on top of breaded veal. Cut queso fresco into small cubes and melt on top of veal. 4. Cut fresh avocado into small cubes and assemble on top of veal with melted cheese and aioli. 5. Finish with drizzled chipotle sauce.
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SUBHED
40 | IntoxiKate Holiday Guide
MAINCOURSE
Bruschetta Pork Chops Chef Gwynn Galvin, Swirls of Flavor INGREDIENTS ❏ 3 Tbs. butter ❏ 4 boneless center cut pork chops ❏ 1 /2 tsp. dried basil ❏ 1 /2 tsp. kosher salt ❏ 1 /4 tsp. pepper ❏ 2 plum tomatoes, chopped ❏ 1 cup 2 cloves garlic, minced ❏ 2 Tbs. chopped red onion ❏ 1 tsp. white balsamic vinegar ❏ 1 /4 cup chopped fresh basil
DIRECTIONS 1. Melt butter in large non-stick skillet over medium-high heat. 2. Season pork chops with kosher salt and pepper. 3. Cook pork chops until cooked through or meat thermometer reads 145F-160F, turning once; transfer to serving platter. 4. In same skillet, with pan juices, cook tomatoes, garlic, onion and vinegar until just heated through, 1-2 minutes. Remove from heat. Stir in basil. 5. Arrange bruschetta topping over cooked pork chops. Makes 4 servings.
CONNECT NOW Swirls of Flavor www.swirlsofflavor.com
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MAINCOURSE
Salmon Piccata Capriccio Latino, New Rochelle INGREDIENTS ❏ ( 2) 8oz salmon filet or steak ❏ 4 tbsp Olive Oil ❏ 3 or 4 cloves of Garlic chopped ❏ 1 large lemon ❏ 2 pinches chopped Italian parsley ❏ 1 cup White wine ❏ 1 cup Chicken Broth ❏ Salt/pepper ❏ 2 tbsp Capers
DIRECTIONS 1. In a large skillet over medium high heat pour your olive oil and wait for oil to sizzle, lightly sautée salmon with the chopped garlic add white wine and after the lemon. 2. About 2 minutes on each side. Add chicken broth, capers, chopped parsley, salt, black pepper to taste. 3. Cook for 5 more minutes on a low flame. Serve!!! 2 servings
CONNECT NOW 414 Pelham Rd., New Rochelle 914-636-1229 www.capricciolatinony.com
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MAINCOURSE
Cavatelli al Zucca Via Vanti!, Mount Kisco INGREDIENTS ❏ 1 portion (you may want to adjust up for 4 servings) ❏ 4 oz of cavatelli ❏ 2 tbs of cubed roasted butternut squash 1/4 inch cubes ❏ 2 tbs sliced shiitake mushrooms ❏ 3 tbs of fresh julienne sliced radicchio ❏p inch of thyme and springs for garnish ❏ 1/2 teaspoon of shallots ❏ s alt and red pepper to taste
DIRECTIONS 1. Cube and roast butternut squash -- salt, pepper, touch of cinnamon -- 10 minutes at 325 - 350 2. Par cook cavatelli (7 minutes; 2-3 of fresh) 3. In a saute pan add 4 tbs EVO: add shallots and shiitake, then butternut squash 4. Toss with cavatelli 5. Add in fresh radicchio and thyme at finish, pinch of red pepper 6. Garnish with springs of fresh thyme
CONNECT NOW 2 Kirby Plaza, Mt Kisco 914-666-6400 www.viavanti.com
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CONNECT NOW 30 E. Main Street, Mt. Kisco 914-218-3334 www.mtktavern.com
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SPICY ENOUGH T O WARM UP ANY CHILLY DAY
MAINCOURSE
Jerk Spiced Chicken MTK Tavern, Mount Kisco INGREDIENTS ❏ 2 Organic chicken leg/ thighs bone-in ❏ 2-4 Tablespoons JerkSpice Seasoning (intensity of spice will vary so season to taste) ❏ 2 Tablespoons Canola or Olive Oil ❏ 2 Cups chicken broth ❏ 1/2 Cup white wine ❏ 1 Cup roasted butternut squash ❏ 2 Cups Organic spinach washed and sauteed. ❏ Scallions
DIRECTIONS 1. Preheat oven to 325degrees 2. In a large saute pan add one tablespoon of oil 3. In a bowl, season chicken with 2-3 tablespoons of the jerk spice. Salt/pepper rub on well. 4. Place seasoned chicken in saute pan, put in the oven for 45-55mins depending on size. Brown well and evenly. 5. Remove pan from oven. Drain excess oil. 6. Carefully add white wine and chicken broth. the liquid should cover the bottom of the pan and come to the top of the chicken. Bring to a simmer on stove top, reducing liquid in half. 7. Add the roasted squash, cover and return to oven approximately 15mins. until almost all the liquid is absorbed and chicken is fully cooked. Remove and rest 10mins. 8. Add spinach to pan to wilt and season with remaining spice. 9. Plate the chicken over the squash and spinach 10. Garnish with chopped scallions (Yields 2 servings)
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48 | IntoxiKate Holiday Guide
MAINCOURSE
Adele Muchnick’s Brisket Jeanne Muchnick, IntoxiKate Contributor INGREDIENTS ❏ 4 -5 pounds brisket ❏ 1 large onion ❏ 4 large carrots (or use to your discretion) ❏G arlic salt ❏C oca cola
DIRECTIONS 1. Cut onions and carrots and place them in the bottom of a big broiler pan (I also arrange on sides and the top). 2. Place meat in dish. Sprinkle with garlic salt (I like a lot of garlic so I also use cut up fresh garlic that I place in folds in the meat). 3. Pour ½ cup Coca cola on top. Cover with tin foil. 4. Bake at 350 for 4-5 hours or until tender. Serves 4-6
CONNECT NOW www.thedinnermom.com
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VIA VANT I! WAS VOT ED “BEST GELAT O SHOP IN NEW YORK”
50 | IntoxiKate Holiday Guide
DESSERT
Gelato Sliders Via Vanti!, Mount Kisco INGREDIENTS â??Y our favorite chocolate chip mix or recipe â??Y our favorite gelato
DIRECTIONS 1. Use your favorite chocolate chip cookie recipe -- but be sure to use mini chips -- or try oatmeal chocolate chip for a change of pace 2. Cookies should be approx 1 1/2 inches in diameter (use a .75 oz scooper or melon baller when placing the dough in a baking sheet) 3. Use a mini scooper / melon baller (.75 oz scoop) and select from a variety of mini scoops of colorful, seasonal Via Vanti! gelati
CONNECT NOW 2 Kirby Plaza, Mt Kisco 914-666-6400 www.viavanti.com
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CONNECT NOW 579 Warburton Ave Hastings-on-Hudson 914-693-7737
DESSERT
Apple Tarte Tatin French Press Café, Hastings-on-Hudson INGREDIENTS
❏ 1 1/2 lbs. Firm Gala Apples ❏ 2 /3 cup Granulated Sugar ❏ 3 oz. Butter (room temperature)
❏B utter for baking dish ❏A little Lemon Juice
DIRECTIONS 1. Preheat oven to 400°F 2. Peel apples and lightly coat with lemon juice, so that they don’t brown. 3. Put sugar and 3 tbsp. water in a pot and let caramelize. Let sugar melt into water on a very low flame. Once melted, turn up the flame a bit, please don’t stir, but tilt the pot and move it around from time to time. Once the syrup has an amber color, you can stop, it’s caramelized. Be careful not to let the syrup get too dark as it will be bitter in taste. 4. Add butter to caramel and stir until it melts. Take off heat and pour caramel into a buttered pie dish. 5. Cut apples into halves. Place apples in pie dish, so that they are squeezed tightly together. You want to do this step as quickly as possible since the caramel will harden quickly. Just be careful to check
6.
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caramel, so that it doesn’t burn. Bake for 40 - 45 minutes or until a knife can easily come out of the apples. While the tarte is cooking you can start preparing the crust (Use your favorite crust recipes. Roll out your dough so that it is larger than your pie dish, and refrigerate it for 30 minutes. Take tarte tatin out of oven, and let apples cool off a bit. Once cooled, place crust on top, tuck the edges into the dish, and bake for 30 minutes or until crust has browned. Remove from oven and let cool. Then, place a serving dish on top of the tarte tatin and carefully flip over, so that the apples are facing up. Serve warm, with whipped cream or vanilla ice cream on the side.
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CLICK HERE T O SEE T HE INT OXIKAT E HOLIDAY PINT EREST BOARD 54 | IntoxiKate Holiday Guide
DESSERT
Coconut Milk and Brioche Bread Pudding Haymount House, Briarcliff Manor INGREDIENTS
DIRECTIONS
❏ 2 quarts diced brioche bread with crust removed ( from 1 large loaf) ❏6 whole eggs ❏ 1 ¼ cups sugar ❏ 2 cups heavy cream ❏ 1 can (13 ounces sweetened coconut milk ❏ 2 tablespoons unsalted butter
1. Set oven to 325 degrees. Put bread on a cookie sheet and toast until golden brown. 2. Whisk the eggs and the sugar until light colored. Boil the cream, slowly add to the egg mix. Add the coconut milk and pour over the bread in a large bowl. Let sit covered for 1 hour. 3. Butter a 9 ½ X 11 inch pyrex dish. Add the bread mix and bake for 25 minutes. Turn the pan and bake for another 25 minutes. Pudding is ready when a knife inserted in the middle is hot and it comes out clean. Serves 8 as a dessert
CONNECT NOW 25 Studio Hill Rd, Briarcliff Manor 914-502-0080 www.haymounthouseny.com
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CONNECT NOW 211 Mamaroneck Ave, Mamaroneck 914-899-3130 www.mollyspillanespub.com 56 | IntoxiKate Holiday Guide
DESSERT
Pumpkin Crème Brûlée Molly Spillane’s, Mamaroneck INGREDIENTS ❏ 4 cups heavy cream ❏ ¼ cup light brown sugar ❏ 1 tbs vanilla extract ❏ 10 egg yolks ❏ ½ tsp ground cinnamon ❏ ¼ tsp ground ginger ❏ ¼ tsp ground nutmeg ❏ Pinch of kosher salt ❏ 1.5 cups pumpkin puree from can or freshly boiled
DIRECTIONS 1. Preheat oven to 325˚. In a sauce pan combine heavy cream, sugar, vanilla extract, cinnamon, ginger, nutmeg and salt. Bring to a boil, remove from heat and set aside 2. In a mixing bowl whisk the egg yolks for 2 to 3 minutes, add pumpkin, and then slowly add the hot liquid one cup at a time while whisking. 3. Bake the Custard: Place 6 ramekin into a shallow pan put about 8 oz. of liquid into each dish, put hot water in the pan until it comes up to cover the dishes half way, place the pan in the oven and bake for 30 to 35 minutes until the custard is set. Remove from the oven and let sit for 45 minutes without cover at room temperature. Then cover and refrigerate for 2 to 3 hours before serving. 4. Serve the Pumpkin Crème Brûlée: Place 1 tbs of fine granulated sugar on top of the custard, with a torch on approach sugar but not too close move your hand in a circular movement until sugar is golden brown, serve immediately. Best paired with Spiced Pumpkin Martini a la Molly’s. Crop Organic Spiced Pumpkin Vodka, Michter’s US #1 Sour Mash Whiskey, Vermont Ice Apple Crème Liqueur shaken over ice and strained into chilled Martini glass. Yield 6 serving
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CONNECT NOW 3 Renaissance Square, White Plains 914-946-5500 www.ritzcarlton.com
58 | IntoxiKate Holiday Guide
DESSERT
French Apple Tart Procedure Ritz Carlton, White Plains INGREDIENTS
DIRECTIONS
❏ Puff Pastry defrosted in the walk in
1. With the desired size ring cutter, cut out the number of needed circles of puff pastry.
❏ Apples, peeled, cored, quartered and sliced ❏ Frangipane ❏ Cinnamon-sugar
2. 3. 4. 5. 6. 7. 8. 9.
Place the circles on a parchment lined sheet pan. Dock each circle with a fork or the tip of a pairing knife. Spread a bit of frangipane in the center of each circle. Arrange the apple slices over the frangipane in a decorative pattern. Sprinkle cinnamon sugar on top of the apple slices. Repeat on all puff pastry circles. Freeze until ready to bake. When ready to bake, bake at 360-375 for about 20-25 minutes until puffed and golden brown.
Frangipane ❏ 1# Almond paste 1. Gather all the equipment and ingredients. ❏ 1 ½ oz Granulated 2. In a mixer fitted with the paddle attachment, bear the Sugar almond paste, sugar and butter until creamy. ❏ 8 oz Butter, softened 3. Scrape down well, making sure there are no almond ❏ 8 oz Eggs paste lumps. ❏ 1 ½ oz Cake Flour 4. Add the eggs one at a time. Scrape down well. Add the ❏ 1 T Almond Extract almond extract. 5. Add the cake flour.
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60 | IntoxiKate Holiday Guide
DESSERT
Gluten Free Raspberry Oat Bar Three Dogs Bakery, Briarcliff Manor INGREDIENTS
DIRECTIONS
Crust: ❏ 5.5 ounces of butter ❏ 5 ounces of light brown sugar
1. Preheat oven to 350 degrees. Grease 9x13 pan. 2. Mix flours, whey powder, xanthan gum, baking powder, salt and baking soda and set aside.
❏ 2 eggs ❏ 2.5 ounces of white rice flour ❏ 1.75 ounces of tapioca starch ❏ 1.75 ounces of soy flour ❏ 1 ounce of whey powder ❏ 1 teaspoon of xanthan gum ❏ 1/2 teaspoon of baking powder ❏ 1/2 teaspoon of salt ❏ 1/4 teaspoon of baking soda Raspberry Filling: ❏ 2 cups raspberry jam ❏ 1 cup of frozen raspberries Crumb Topping: ❏ 2/3 cup dark brown sugar ❏ 1/3 cup granulated sugar ❏ 1 2/3 cup white rice flour ❏ 1 cup butter softened ❏ 1/3 cup rolled oats
3. Mix jam and raspberries and set aside. 4. Mix crumb topping ingredients using hands and set aside. 5. In mixer bowl, cream butter and sugar on high until light. Scrape down bowl. 6. Add eggs and scrape down bowl. 7. Slowly add dry ingredients until incorporated. 8. Using greased hands, spread dough into bottom of pan. 9. Spread raspberry mixture evenly over dough. 10. Spread crumble topping over raspberry layer. Squeeze crumb in hands and then break it apart to get larger clumps. 11. Bake for about 25 minutes or until golden brown.
CONNECT NOW 510 North State Rd., Briarcliff Manor 914-762-2121 www.threedogsgfbakery.com
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62 | IntoxiKate Holiday Guide