|
 VALENTINE’S DAY
Come dine with us by our cozy fireplaces on Thursday February 14th. We’re offering a 4 course dinner for $45 per person (NOT INCLUSIVE OF TAX OR GRATUITY).
FIRST COURSE:
Three Lilly & Goat Cheese Tart with Micro Cress Salad
OR
Double Oyster Soup with Caviar Dollop
OR
Venison Loin Tartare with Campfire Toast Points
SECOND COURSE:
Lemon Thyme Champagne Sorbet
THIRD COURSE:
Proscuitto Wrapped Guinea Hen Roulade with Gnocchi & Herb Jus
OR
Shrimp Arancine over Baby Spinach with Shrimp Provencal Sauce
OR
Entrecote Beef Rib For 2 with Twice Baked Cheddar Herb Potato & Duo Bordelais-Bernaise Sauces
DESSERT:
Napoleon of Passion Fruit & Blood Orange Mousse with Grand Marnier Sauce
OR
Warm Berry Wine Soup with Fresh Mixed Berries
OR
Flourless Chocolate Tart Noir with Toasted Hazelnut Praline & Frangelico Sauce
Call 845-255-7888 & reserve your table
HUDSON VALLEY RESTAURANT WEEK
We’re participating in Restaurant Week again this year. The Valley Table magazine has orchestrated this event once again and we are very excited to be participating. The event runs from Sunday March 9TH-Friday March 21ST and is available every day except Saturday. All participating restaurants are offering a 3 course dinner for $26.09 (NOT INCLUSIVE OF TAX OR GRATUITY), reservations are recommended.
EASTER SUNDAY
Sunday, March 23rd we are serving Easter Brunch from 10:30am until 2pm. We are serving dinner beginning at 2:30pm until 6:30pm. We will be serving Easter specials throughout the two meals as well as our usual a la carte choices.
Call 845-255-7888 & reserve your table
WINE LIST
We keep adjusting and updating the wine list. We have many new arrivals for you to consider. Coming with a larger group? Then check out our new double magnums-very yummy!
Special Promotion for You our loyal guests! Mention this newsletter and receive one complimentary glass of house red or white wine with any dinner entrée.
|
|
 Here are some of our more popular winter warming recipes to beat the blustery blues and chills.
MAL ZEIT
STEAMED ARTICHOKE SALAD (Serves 4)
The Globe artichoke is considered the true artichoke and is cultivated mainly in California. It’s the bud of a large plant from the thistle family and has tough, petal-shaped leaves. Here at Locust Tree, we are serving the whole cooked artichoke. To eat the whole artichoke, break off the leaves one by one and draw the base of the leaf through your teeth to remove the soft portion, discarding the remainder of the leaf. The individual leaves are dipped into a sauce. Once the leaves have been removed, the inedible prickly choke is cut or scraped away and discarded. Then the tender artichoke heart and meaty bottom can be eaten. Buy deep green, heavy-for-their-size artichokes with a tight leaf formation.
4 Whole Artichokes-brown outer leaves pulled away and the stem trimmed to the base
1 Lemon
Water-to cover
Pinch of Salt
Place the whole artichokes into a large pan and cover with lightly salted water. Cut the lemon in half and squeeze the juice into the water and then drop in with the artichokes. Simmer the artichokes until a knife pushes easily into the base of the artichoke, approximately 25 minutes. Remove the artichokes and let them cool. Once the artichokes are cool enough to handle you can serve them with any dipping sauce you like. Traditionally artichokes are served with melted butter and lemon although any vinaigrette or even a mayonnaise sauce would work just as well. Remember to scrape out the center choke (the “hairy” center) and discard. The base or heart of the artichoke is the prized part and is often eaten alone with the leaves being bypassed altogether.
THREE LILY AND GOAT CHEESE TART (Serves 6)
Onions are related to the lily family. This underground bulb is prized around the world for the magic it makes in a multitude of dishes with its pungent flavor and odor. We use 3 types of onion in our tart; the red or Italian onion, a sweet onion like the maui or oso-sweet, and shallots. The name shallot comes from Ascalon, an ancient Palestinian city where the shallot is thought to have originated.
Filling:
2 Red Onion-peeled and sliced
2 Sweet onion-peeled and sliced
4 Shallots-peeled and sliced
2 Cups Heavy Cream
2 Eggs
Pinch of Salt, Black Pepper
1 11oz. log of fresh goat cheese
Sautee the onions together until lightly golden in color. In a bowl mix together the eggs, cream and seasonings. Spread the onion mixture on the bottom of the tart, pour the egg mixture over and crumble the goat cheese on top.
Tart Dough:
2 ½ Cup All Purpose Flour
½ # Butter (2 sticks)-cut into cubes
½ Cup Pink Peppercorns-crushed
2 Tsp. Salt
½ Tsp. sugar
1/8 Cup Cold water
1 9-10” Tart Pan
Mix together the dry ingredients and then cut the butter into the mixture. You can use a food processor and pulse the butter into the flour until you have a mixture that resembles sand. Slowly add the water until the dough just comes together. Form the dough into a ball, wrap in plastic wrap and chill in the refrigerator for ½ an hour. Roll out the dough on a floured work surface until about 1/8 inch thick. Grease you tart pan and lay the dough into the pan, pressing down to cover the inside. Let the dough lined pan chill in the refrigerator for 15 minutes and then fill with your filling and bake at 350 F until golden brown, approximately 25 minutes.
LEMON DOUBLE DECKERS
These tasty bar-cookies will definitely brighten any winter day. The word cookie comes from the Dutch Koekje, meaning “little cake”. The earliest cookie-style cakes are thought to date back to seventh-century Persia, one of the first countries to cultivate sugar. In England, cookies are called biscuits, in Spain they’re galletas, Germans call them keks, in Italy they’re biscotti and so on. No matter how you call them, I’m sure you’ll enjoy this luscious lemony confection.
1 Cup All Purpose Flour
¼ Cup Powdered Sugar
¼ Tsp. salt
¼ # Butter (1 Stick)-softened
Mix all ingredients together well and put into greased 8” square pan. Bake at 350 F for 20 minutes.
3 Tlb. fresh Lemon juice
1 Cup granulated Sugar
1 Tlb. Flour
½ Tsp. baking powder
Pinch of salt
2 Eggs-lightly beaten
Add dry ingredients to eggs. Blend in lemon juice. Pour mixture over first crust. Return to 350 F oven for 20-25 minutes. Sift some more powdered sugar over top while still warm. Cut into squares and serve.
|
|
 Our favorite artist, Frances Holmes, is back helping us out on weekends. Two of her paintings, which were gifts to me, are hanging in our newly painted hallway. Stop by and see what this talented artist can create.
Luke Roberti is submitting some recipes into the Cervena Venison of New Zealand 2008 recipe contest. The grand prize is $2500 so we are keeping our finger crossed for him to win. Stop by and try our venison loin tartare with campfire toast points. Yummy!
A creative economy is the fuel of magnificence. Ralph Waldo Emerson
SERVE IT FORTH, BARBARA
|
It’s hard to believe we’ve completed another year and I’m writing the first newsletter of 2008. I want to thank all of you who dined with us in 2007. Thanks to you, we had a successful year and we’ve been able to expand on our catering options. Let’s hope 2008 meets with even greater success for us all.