Entertaining: Area chefs share
favorite holiday recipes
Baked Acorn Squash with Dijon, Honey and
Goold-Miller, Goold Orchards
1297 Brookview Station Road, Castleton, 732-7317, goold.com
6 Tbsp. unsalted butter
2 Tbsp. Goold’s apple cider
2 Tbsp. Dijon mustard
6 Tbsp. honey
black pepper (optional)
Preheat oven to 375 degrees. Cut squash in half vertically.
Scrape out the seeds and membranes. Place squash cavity side
up in roasting pan. Mix the honey, butter, mustard and cider
in a bowl. Place 2 Tbsp. of the mixture into each squash cavity.
Season with salt and pepper if desired. Bake 1 ½ hours or
until squash is very tender. Sweet and savory! Serves 6.
a la Mexicana
Bermejo, El Mariachi
289 Hamilton St., Albany, 432-7580
1 ½ lbs top sirloin, thinly sliced
6 fresh tomatoes, chopped
couple cloves of fresh garlic, chopped
1 onion, sliced
4 Tbsp. olive oil
In a large pan heat oil. Add garlic and sauté for about 2
minutes. Add sirloin steak. Let it cook for about 15-20 minutes
or until meat is tender. Add onions and sauté for about 10
minutes. Add tomatoes, cover and simmer for about 15 minutes.
El Mariachi recommends you serve with rice and tortillas.
with Fire-roasted Vegetables with Balsamic Reduction
Pouchak, Gershon’s Deli and Catering
1600 Union St., Schenectady, 393-0617
3 large red peppers, seeded cut in half
3 large green peppers, seeded cut in half
3 large green zucchini, cut off ends, sliced
3 large yellow squash, cut off ends, sliced
3 yellow onions, remove skin, cut in quarters
3 cups balsamic vinegar
2 ½ cups sugar
1 cup chopped garlic
Roast vegetables on grill until tender. (They should have
black grill marks and black on them.) Slice and chop into
bite size pieces. In small fry pan, sauté garlic until golden
brown. Combine all roasted veggies and garlic into a large
mixing bowl, let marinate, add salt and pepper to taste. Place
balsamic vinegar into a large fry pan, reduce by 1/3 on high
heat, approx. 20 minutes. Add sugar to vinegar, whisk to dissolve,
remove from heat and cool. Combine orzo, veggies and vinegar,
mix well. Taste for salt and pepper. Enjoy!
Tuoi Xao Chao
Diep, My Linh
272 Delaware Ave., Albany, 465-8899
4 stalks of Bok Choy (use only the white stock)
6 stalks of asparagus
10 mushroom caps
1 medium carrot
4 oz. of broccoli
4 oz snow peas
6 oz. fried tofu
12 oz .of Anh’s Bean Curd Sauce (can be purchased at My Linh)
Wash all the vegetables and slice with an angle cut. Steam
ingredients until color brightens. Add 12 oz. of Anh’s Bean
Curd Sauce to a stir-fry pan. Heat pan to medium temperature.
Add steamed vegetable to the pan and bring it to high heat.
Sautee quickly and serve with rice.
Cider and Cheddar Soup
Marketplace & Eatery
340 Hamilton St., Albany, 463-6240
cup finely chopped onion
1 Tbsp. butter
2 medium baking potatoes, peeled and diced
2 cups apple cider
1 tsp. snipped fresh thyme
dash cayenne pepper
1 medium cooking apple, peeled and coarsely chopped
1 cup shredded sharp cheddar cheese
fresh apple slices
In a large saucepan, cook onion in butter over medium heat
until tender. Stir in potatoes, cider, thyme, salt and cayenne
pepper. Bring to a boil and then reduce heat and simmer for
15 minutes. Add chopped apple and simmer, covered, for another
5 minutes or until potato is tender.
In a small bowl combine milk and cheese. Stir into soup and
cook until bubbly. Continue whisking until cheese is melted.
Divide evenly among serving dishes and top with apple slices
and peppercorns. Serves 4.
Robert Cardona, Cardona’s Market
340 Delaware Ave., Albany, 434-4838
4 cups Cream Cheese
1 ½ cups sugar
oz. corn starch
3 egg yolks
3 oz. heavy cream
1.5 oz. milk
8 oz. pumpkin puree
1/8 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cloves
8 oz. graham cracker crumbs
4 oz. sugar
4 oz. butter
Preheat oven to 350 degrees. Combine graham cracker and sugar
in mixing bowl. Melt butter and add to crumbs. Mix well until
combined together. Spay 10-inch spring form pan with non-starch
spray. Press crumbs into bottom and sided of pan. Bake crust
for 8-10 minutes or until crust starts to brown. Take out
of oven and cool completely before adding filling.
In a mixing bowl, using paddle attachment, cream the cheese
until soft. Add sugar, salt, and cornstarch. Add eggs one
at a time until combined. Add heavy cream and milk. Stir in
pumpkin puree and spices. Pour into graham cracker shell and
bake in a water bath for 1 hour. Cool on wire rack and refrigerate.
Makes one 10-inch cake.
Tom Simmons, Elbo Room
170 Delaware Ave., Albany, 257-7300
1 ½ cups all purpose flour
tsp. baking powder
1/8 tsp. salt
2/3 cup powdered sugar
2 squares (1oz each) semisweet chocolate
36 candy kisses (unwrapped)
Preheat oven to 350 degrees. Lightly grease a cookie sheet.
Mix together flour, baking powder and salt. Mix butter and
powdered sugar until well-blended. Add egg and vanilla, blend
thoroughly than stir in chocolate. Add flour mix gradually.
Blend completely. Make 36 dough balls. Place them about 2
inches apart on sheet tray. Flatten balls until ¼-inch thick.
Press kiss into the center. Bake 6-8 minutes. Let cool and
& Pear Cobbler
Brian Bowden, Gingerman
234 Western Ave., Albany 427-5963 Albanygingerman.com
2 lbs. apples, peeled, cored, diced to 1 inch
2 lbs. pears, peeled, cored, diced to 1 inch
1 cup brown sugar
2 ½ Tbsp.flour
1 tsp. fresh lemon juice
2 Tbsp. unsalted butter
2 cups flour
cup brown sugar
1 Tbsp. baking powder
6 Tbsp. cold unsalted butter
Filling: Preheat oven to 450 degrees. Combine all ingredients
except butter in a large bowl. Transfer to 8½x11-inch baking
dish. Dot top with butter. Bake until bubbling, approx. 15
Topping: Sift flour, brown sugar, baking powder, and nutmeg
together. Cut in cold butter until mix resembles cornmeal.
Workings quickly drop batter by tablespoons atop hot apple-pear
mixture. Covering surface completely return to oven and bake
10 minutes. Reduce heat to 365 degrees and continue baking
until topping is golden brown, about 20 minutes. Remove from
oven and serve hot. Top with vanilla ice cream.
Down Pineapple Cake Martini
Matt Baumgartner, Bombers Burrito Bar
258 Lark St., Albany, 463-9636
2 oz. Stoli Vanil Vodka
2 oz. Pineapple Juice
Add all the ingredients to a shaker filled with ice, shake
sharply, and strain into a frosted martini glass. Garnish
with fresh pineapple.
& Roasted Garlic Shrimp over Polenta
Josh Banks, El Loco Mexican Café
465 Madison Ave., Albany 436-1855
2 chipotle chilies in adobo (seeded)
4 cloves roasted garlic
4 cups crushed tomatoes
1 cup white wine
salt and pepper to taste
2 cups water
2 cups fine cornmeal
8 scallions chopped
1 cup Monterey Jack cheese
1 cup scallions
Polenta: Boil water, remove from heat and quickly stir scallions,
cheese and cornmeal. Mix well. Transfer to a 12x17-inch baking
sheet. Smooth mixture into the corners. Refrigerate. When
cooled slightly, cut into 9 squares, and cut each square in
half, making 18 triangles. Arrange in a casserole dish and
keep in warm oven.
Sauce: Add sauce ingredients to a saucepan and simmer slowly
for 20-25 minutes. Allow to cool slightly. Blend to a smooth
paste. Add shrimp and sear on both sides. Add chipotle-tomato
sauce to pan. Cook for 2-3 minutes.
To serve, spoon shrimp over polenta triangles, and garnish
with shredded cheese and slivered scallions.
Daniel Smith, Nicole’s Bistro at the Quackenbush House
Quackenbush Square, Albany, 465-1111
are a very light fish dumpling made by poaching spoon shaped
dollops of fish mousse in a fragrant broth and typically served
with a very rich cream sauce made from lobster, crayfish or
2 large eggs
1 ½ lbs. pike, halibut, sole, cod, or haddock filet
3 egg whites
1 cup heavy cream
salt and pepper
pinch of nutmeg
1-1 ½ lbs of lobster or 8 large shrimp
cup onion finely chopped
cup carrot finely chopped
1 tsp. of butter
2 tsp. cognac
cup white wine
1 bouquet garni (cheesecloth satchel filled with peppercorns,
bay leave, thyme leave, and parsley stems)
2 Tbsp. tomato paste
2 cups heavy cream or crème’ fraiche
the choux paste by boiling the water with the butter and salt,
stirring in the flour. Cook for one more minute. Remove from
the heat and beat in the 2 eggs.
In a food processor, puree the fish filet with egg whites.
Remove the puree and in a bowl set over an ice bath, beat
in the heavy cream and then the choux paste. Season with salt,
pepper, and nutmeg
the onions and carrots in the butter for 1 minute until soft.
Add in the shrimp or lobster, flame with cognac and then add
wine and the bouquet garni. Simmer for 5 minutes to cook shellfish.
Remove shellfish to cool, then remove meat from the shell.
Meanwhile, add the heavy cream and tomato paste to the cooking
liquid and vegetables. Chop the shellfish meat into large
chunks and add back until the sauce is slightly thickened.
Season to taste and ladle over warm quenelles. Garnish with
fresh chopped herbs, and the shelled lobster tail. Serve and
Klauber, Debbie’s Kitchen
456 Madison Ave., Albany, 463-3829
2 10-inch all-vegetable pie shells
4 ½ cups pumpkin puree
1 ½ cups coconut milk
1 ½ cups heavy cream
1 cup white sugar
1 cup light brown sugar
cup toasted coconut
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger powder
1 Tbsp. vanilla
1 Tbsp. almond extract
Set your oven to 425 degrees. In a large mixing bowl, add
all of your ingredients and mix. So far, easy as pie, right?
Pour your mixture into each pie shell. Bake for the first
10-12 minutes in a 425-degree oven then turn the temperature
down to 350-degrees and continue baking for about 30-40 minutes.
Take your pies out and cool to room temperature before serving.
Enjoy and think of me! Serves up to 16, Makes 2 10-inch pies.
O’Brien, O’Brien’s at the Garden Grill
276 Second Ave., Albany, 462-0571
1 pint of oysters (fresh, shucked if available)
4 tablespoons of butter
1 teaspoon black pepper
dash of Frank’s RedHot sauce
1 pint of milk
1 pint of light cream
4 teaspoons of butter
4 sprigs of parsley
Drain oysters; reserve oyster liquor. Melt 2 tsp. of butter
in a heavy sauce pan. Add pepper, salt and Frank’s RedHot.
Add reserved liquor to pan; stir to blend well. Add oysters;
cook only until edges begin to curl (approx. 3-5 minutes).
Stir in milk and cream, bring to boil, but do not boil. Spoon
soup into hot bowls. Dot each serving with butter. Garnish
with a healthy dash of paprika and sprig of parsley. Serve
with oyster crackers or French bread garlic toast.
496 Albany Shaker Road, Loudonville, 12211
2 lbs. whole ricotta
1 yellow Duncan Hines cake mix
1 cup sugar
5 lemons seeded and ground
cup vegetable oil
1 cup cool water
In a large mixing bowl mix ricotta, cake mix, sugar, oil,
lemon eggs and beat in water until creamy. In a half size
steam pan butter pan add mix. Oven at 350 degrees; for 1.5
hours. Let cool and refrigerate overnight. Let sit one day
and cut into small squares and serve. Delicious! Serves 20.
Toscana with Grilled Vegetable Neapolitan
Schepici, Tosca Grill
200 Broadway, Troy, 273-3013
4 6 oz. portions very thick halibut filets
tsp. Kosher salt
tsp. fresh ground black pepper
1/8 cup of olive oil
6 oz. dry white wine
8 oz. canned imported whole tomatoes in juice
1 cup carrots sliced ¼ inch thick
1 cup leeks split down middle cut into ½ inch rings
1 cup fresh fennel, medium dice
1 Tbsp. butter
8 each basil whole torn leaves
1 bay leaf
1 pinch saffron
1 Tbsp. extra virgin good quality olive oil
6 slices zucchini
1 red bell pepper sliced
12 oz. spinach
1 portabella mushroom
1/8 cup olive oil
Fish: In large skillet, season fish with salt and pepper and
place top facing down in hot olive oil. Flip fish and brown
both sides. Add carrots, leeks and fennel. Cook for 4 minutes.
Add white wine, tomatoes, and ¼ tsp. of fresh minced garlic.
Simmer for 5-8 minutes, depending on thickness of fish. Add
basil, bay leaf, saffron and scallions. Finish with good quantity
extra virgin olive oil. Adjust salt and pepper.
For Vegetable Neapolitan: Slice eggplant, zucchini and red
onion about ¼ inch thick. Brush with olive oil and grill on
both sides. Set aside.
Cut red bell pepper into two-inch wide strips. Remove stem
from portabella and scrape out gills on backside. Carefully
slice portabella lengthwise so you have two thin slices of
mushroom. Season with salt and pepper. Sauté portabellas and
red peppers in olive oil until tender. In a separate pan,
add olive oil, garlic and spinach. Cook until spinach is wilted
and then set aside.
To assemble, start off with largest part of portabella as
your base. Add ½ the amount of spinach, alternating layers
as you choose. After assembling portabellas, bake in a 350-degree
oven for 5 minutes. Cut portabellas into quarters and garnish
on your halibut. Serves 4.
301 Lark St., Albany, 436-7008
9 medium sweet potatoes (about 4 lbs.)
1 cup (2 sticks) butter, softened
cup granulated sugar
cup firmly packed brown sugar
1/4 teaspoon nutmeg
3 eggs, well beaten
2 cups milk
1 Tbsp. vanilla
1 1/3 cups all-purpose flour
cup Crisco shortening
3 Tbsp. cold water
To make crust: combine flour and salt in bowl. cut in Crisco
until flour is blended into pea-size chunks. Sprinkle with
water one tablespoon at a time. Toss lightly until dough forms
a ball. Roll out with flour, place in pie tins. Flute edges
For Filling: Boil sweet potatoes until tender. Peel and mash.
Heat oven to 350 degrees Combine butter, sugar, brown sugar,
salt and nutmeg in large bowl. Beat at medium speed with electric
mixer until well mixed. Beat in eggs. Beat in milk and vanilla
slowly. Spoon into three unbaked pie shells, using about four
cups of filling per shell. Bake at 350 degrees for 50-60 minutes
or until set. Cool to room temperature before serving. Store
in refrigerator. Makes three nine inch pies.