2017-11-01 / Business

Restaurants share some local favorite recipes

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By Victoria Levy

It’s that time of year again when “old cookbooks” come off the shelves with traditional family recipes. With holidays on the way, kids back in school, and cooler temperatures approaching, heartier fare and comfort foods are back in season.

The Catskills is home to some of the best cuisine and local restaurants are sharing with the News recipes in both food and beverage.

Local favorite recipes include restaurants such as Peekamoose, Woodnotes Grille, Ate- O-Ate and Catskill Seasons.

Peekamoose Recipes

Peekamoose Restaurant and Tap Room located in Big Indian is known for their farm to table movement using 100% locally sourced food and beverage. Peekamoose has provided the News with drink recipes using local ingredients.

Delaware County Sazerac is made entirely out of ingredients from Delaware County. The following ingredients are needed; 2 oz. Delaware Phoenix Distillery rye whiskey, ¼ oz. Delaware Phoenix Walton Waters absinthe, 3 dashes of Birch Creek apple bitters, 1 raw sugar cube and a lemon peel. To prepare, put the raw sugar cube in a mixing glass with just enough water to moisten it. Use the back of a bar spoon to crush the cube. Add the rye, bitters, and ice and stir until chilled, about 30 seconds. Add the absinthe to a chilled Old-Fashioned glass. Turn the glass to coat the sides with the absinthe, then pour out the excess. Twist and squeeze the lemon peel over the glass. Rub the rim of the glass with the peel, drop it into the cocktail, and serve.

Another Peekamoose favorite is their Tattooed Genius. The following ingredients are needed; 2 oz. Catskill Distilling Company Most Righteous bourbon, 1 oz. Luxardo Apricot Liqueur, ½ oz. lemon juice, ¾ oz. Carpano Antica sweet vermouth, 2 dashes Fee Brothers lemon bitters, and a lemon peel. To prepare, stir ingredients over ice until chilled, about 30 seconds. Strain into a chilled coupe glass. Garnish with a lemon twist.

Woodnotes Recipes

The Woodnotes Grille located at Emerson Resort & Spa in Mount Tremper has a variety of food and beverage to choose from and with the cooler temperatures among us, the menu will be including more heartier fare and comfort foods. Their drink menu uses items in their fully stocked bar that are unique and custom to all tastes making custom drinks as well as classics. The Woodnotes Grille has provided the News with some recipe favorites.

Charlie Brown, Get Down Get Down: ingredients include; 2 oz Union Grove Vodka, 1 oz. Tuthilltown Cacao Liquor,1/4 oz heavy cream, 1/2 Creme de Pasttille, 1 egg white and 2 dashes of chocolate bitters. To prepare, combine all ingredients in a tin, dry shake to combine. Add ice and shake again, double strain into a large coupe glass.

Another recipe favorite from Woodnotes is their Duck Schnitzel which is made with whole grain mustard, spatzel, and apple fennel kraut. First one will need to have the following ingredients; For 1 portion - 1 duck breast sliced against the grain in one inch portions. Pound out each piece. Dredge in flour. Set aside egg and bread crumbs.

To make their Mustard Spatzel the following ingredients will be needed; 15 oz flour, 7 eggs, 1/4 cup milk, 2 tablespoons of whole grain mustard, and salt, pepper and nutmeg. To prepare; combine dry ingredients and wet ingredients separately. Add wet to dry mix until smooth and let rest. Bring water to a boil. Force mix through a perforated hotel pan into boiling water. Remove and cool in an oiled pan. Pan fry schnitzels until golden brown in oil.

Serve with either sauerkraut or braised red cabbage.

Ate-O-Ate Recipes

Ate O Ate catering and gourmet food truck located in Roxbury and beyond offers full service wedding and special events catering in and around the Catskill Mountains.

One recipe they provided the News is their Dijon Champagne Maple Vinaigrette Salad Dressing. To prepare; finely chop 2 cloves of garlic and a handful of fresh parsley. Whisk in 1c of EV Olive oil, 2 tablespoons of champagne vinegar, 2 tablespoons of Dijon mustard and 2 tablespoons of maple syrup. Add salt and pepper. Mix well. Shake before using.

Catskill Seasons Inn Recipes

Catskill Seasons Inn located in Shandaken has been a mainstay for half a century and has recently been acquired by new owners. They’ve kept classic favorites as well as adding new items to the menu. Their food is “American food with a southern flare.” The full bar offers drink specials and specialized drinks and martinis.

Catskill Seasons provided the News with some of their favorite recipes. Catskill Seasons Inn (Pebble) Dipping Sauce, also known, as Pebre Sauce is the recipe of the sauce Catskill Seasons serves with warm bread. It’s different than typical olive oil dips and it’s great to serve at a party or as a pasta topping. To create the following ingredients are needed; 1 large onion diced small, 3 cloves of minced garlic, 2-3 tablespoons of finely minced fresh chile peppers green or red, 1 tablespoon of red wine, 2 tablespoons of olive oil, juice of ½ lime, 1 tablespoon of frank’s hot sauce, ½ cup of cilantro leaves, two tomatoes chopped and salt and pepper, to taste.

To prepare; peel and finely chop the onion and place in a bowl. Mince the garlic and add the onion. Finely chop the cilantro and add to the bowl. Stir the red chili pepper paste into onion and garlic mixture. Add the olive oil and red wine (or red wine vinegar) to taste.

Season mixture with salt and pepper and add lime juice to taste. Store Pebre in the refrigerator for up to one week. It will taste spicier the day after it’s made.

Another Catskill Seasons favorite is their Route 42 Mudslide. This beverage is prepared with equal parts of vodka, Bailey’s, Chocolate Godiva Liqueur, Kahlua and milk topped with chocolate syrup and whipped (fresh) cream.

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