|
|
 |
|
|
|
|
GREETINGS, SALUT, GRÜSSE:
WHAT'S NEWS
|
 The holiday season is here! If the restaurant looks different that’s because we’ve packed up the patio furniture and winterized the pavilion. It looks great! We can now extend the season for hosting your larger party venues. We’ve also gotten out our merry band of nutcrackers. Tis the season…Come and See!
It’s still early but don’t forget to book your holiday parties soon. We’ve been hosting more events this year and dates are beginning to fill.
FISH TALES! We were prominently featured in the November issue of Hudson Valley Magazine with a lovely article by Rachel Ellner discussing sardines. A number of my sardine recipes were highlighted in the article. Of course, I’m featuring sardines on our current menu, so come on in and give them a try, if you haven’t already. For those of you who missed the issue, I’ve repeated the recipes for you in our recipe section or review the article at www.hvmag.com. Bon Appetit!
WINNERS WELCOME AT LOCUST TREE!
We are very happy to have won the Wine Enthusiast Magazine award as one of the nation’s most wine-friendly restaurants. We received the Award of Distinction for 2007. We will be featured in their February issue. For more information on commendations we’ve received check out our web site www.locusttree.com or drop by and see what’s up.
JAMMIN! Our Sunday brunch regulars have been exclaiming over our home made jams and jellies for the past four years. So, in our efforts to listen to your requests, we’ve been making a large variety of jams and jellies. We have them for sale so you can take them home with you or give them to your friends and family as gifts. We’d be happy to make up a gift basket of your favorite items, including cakes, pies and holiday cookies. Drop by and see what other home made items we have available.
HOURS OF OPERATION: Locust Tree Restaurant serves dinner Wednesday through Sunday beginning at 5PM and Sunday brunch from 11-3PM. We’re closed Monday and Tuesday. We will serve lunch to anyone who books a group of 15 people or more.
Reminder for Everyone; we accept American Express credit cards, Personal Checks or Cash.
|
|
UPCOMING EVENTS
|
|
|
|
HOLIDAY PARTIES
Hold your next personal or corporate holiday lunch or dinner in one of our private dining rooms. We’ve designed an extravagant menu selection at $30 per person for 4 Courses; 1st Course Choice of Plated Soup, 2nd Course Choice of Platter Style Salad, 3rd Course Buffet Entrees & Sides, 4th Course Choice of Dessert, Book Your Party Today! Remember to talk to Robert about our award-winning wine list. Just give us a call 845-255-7888.
TAKE AWAY
NOT ENOUGH TIME TO MAKE EVERYTHING FOR YOUR HOLIDAY TABLE! LET LOCUST TREE HELP YOU CREATE YOUR SPECIAL HOLIDAY MEAL. WE WILL PREPARE YOUR MENU IN CONTAINERS READY FOR REHEATING, WITH INSTRUCTIONS FOR YOU.
ENTREES
ROAST ORGANIC GOOSE
SWEET & SOUR HATFIELD HAM
SALMON WELLINGTON
ROAST ALL NATURAL TURKEY
BRAISED BEEF BRISKET |
SIDE DISHES
WILD RICE & PIGNOLI STUFFING
CREAMED SPINACH
MAPLE GLAZED YAMS
BROCCOLI RABE
YUKON MASHED POTATOES
TRADITIONAL GRAVY
QUINOA & ROASTED VEGETABLE SALAD
BRUSSEL SPROUTS & CHESTNUT SALAD
BABY GREENS SALAD WITH LEMON DRESSING
|
DESSERTS
APPLE TART, MIXED FRUIT STRUDEL, CHOCOLATE MOCHA CAKE, PUMPKIN PIE, PECAN BOURBON PIE, TWO CARROT CAKE, APPLE SAUCE POUND CAKE, PINEAPPLE UPSIDE DOWN CAKE
|
FOR MORE INFORMATION
CALL 845-255-7888 /EMAIL: mail@locusttree.com
CHRISTMAS
EVE, Monday December 24th, we are CLOSED.
DAY, Tuesday December 25th, we’ll be serving a Buffet dinner from 1-6PM. On the menu will be: Pumpkin & Squash Soup, Quinoa Salad with Roasted Root Vegetables, Gravlax Salmon with Lemon Cream, Duck Galantine & Assorted Pates with Olives & Kumquat Conserves, Roasted Brussels Sprouts & Chestnut Salad with Shaved Parmigiano, Sweet & Sour Hatfield Ham Salmon Wellington with Leeks and Mushroom Duxelle, Oven Roasted Organic Goose with Traditional Gravy
Mashed Potatoes, Wild Rice & Pignoli Stuffing, Creamed Spinach, Broccoli Rabe, Maple Glazed Yams and Pastry Chef’s selection of assorted cakes, pies and holiday cookies; Including our new Chocolate fountain. Price is $35 per person, Children under 12 are ½ price. To make a reservation call us 845-255-7888
NEW YEARS EVE
For New Years Eve we’re offering a 5 course Prix-fixe meal with music, dancing and champagne toast at midnight. We’ll include a few favorite menu items as well as some new dishes. During the first seating from 4-6PM, we’ll be serving our a la carte menu with some special dishes from the second menu. The second seating begins at 7:30PM. The cost is $75 per person plus tax and gratuity. Come and dance the night away and ring in the New Year with a champagne toast at midnight. We look forward to celebrating with you; call 845-255-7888 to reserve your table.
GIFT CERTIFICATES
Not sure what to give your friend or relative who seems to have everything. Why not treat them to a memorable meal. During the holiday season, if you would like to donate to a worthy cause, then we will add $5 to your gift certificate purchase and all money collected will be donated to the Hudson Valley Food Bank. We’ll mark your gift certificate and when your guests redeem their certificate we’ll give them a complimentary glass of port as our thank you for supporting this local charity. You buy a gift and “pay it forward” to a worthy cause.
|
|
RECIPES
|
|
|
|
 For those of you who’d like to try this wonderful seafood at home, I’ve begun this season’s recipe collection with the recipes I gave to Hudson Valley Magazine. I’ve finished with a seasonal holiday favorite of mine, the Norwegian glogg. Serve it at home or stop by and let us make it for you.
MAL ZEIT
OPEN-FACED SARDINE “SANDWICH” Serves 6
18 fresh sardines-filleted and with skin on
Olive oil
½ Cup fresh bread crumbs
Zest of 2 lemons
¼ tsp. dried red chili flakes
1 bunch fresh parsley-chopped
Coarse sea salt and black pepper
3 lemons- thickly sliced
Brush a baking sheet with olive oil and lay three of the fillets, skin side down, next to each other. Sprinkle with some of the bread crumbs, lemon zest, pine nuts, dried chili flakes, parsley, slat and pepper. Then lay another three fillets directly over the top, skin side up. Repeat sprinkling the bread crumbs and herbs. This is one protion. Repeat process until you have six “sandwiches.”
Drizzle the sandwiches lightly with olive oil and bake in a preheated 400 degree oven for 6-8 minutes. Serve with lemon slices.
CURED SARDINES Serves 6
1 ½ lbs. fresh sardine fillets-skin on
2 ½ Cups white wine vinegar (plus as needed)
Zest of 2 lemons
4 cloves garlic-minced
2 Tlbs. Fresh thyme leaves-chopped
Kosher Salt
Salt & Pepper to taste
5 Cups extra virgin olive oil (plus as needed)
Spread the salt in a 1/8 inch layer on a sheet pan. Arrange the sardines in a single layer skin side up, and cover with another layer of salt. Let cure for 10 minutes. Gently brush the salt off the fillets and rinse in cold running water. (The skin is very fragile and will tear with too much handling). Remove the salt from the sheet pan and line with parchment paper. Arrange the fillets in a single layer skin side up and cover with the vinegar. Cure for 20 minutes.
Gently rinse fillets in a large bowl of cold water. Drain them in a single layer on several layers of paper towels, skin side up. Mix together the lemon zest, garlic, and herbs. Sprinkle some of the garlic mixture into a two quart container, and season with salt and pepper. Arrange a single layer of sardines on top of the mixture; season with salt and pepper. Add enough olive oil to cover and top with a piece of parchment (this makes it easier to remove the sardines from the container). Repeat layering until done. Refrigerate fro 48 hours before serving. Serve with baguette or bruschetta and salad; drizzle with a bit of lemon juice to finish.
NORWEGIAN GLOGG Makes about 1 ½ quarts
This drink is especially popular during Advent-the 4 weeks leading up to Christmas. This Scandinavian spiced-wine punch gets it punch from the addition of aquavit or brandy. Many families also like to serve glogg after the evening meal, when everyone is sitting around the fire-a plate of cookies makes a great accompaniment. To take the chill off cold winter nights, it’s served hot in cups with raisins added to each serving.
1 750ml bottle dry red wine
1 cup port or Madeira
½ cup vodka
1 cup sugar
½ cup raisin
1 Tlb. vanilla extract
2 cinnamon sticks
1 tsp. cardamom pods
1 small piece ginger-peeled
Zest of ½ orange
6 whole cloves
Optional-1/2 cup blanched whole almonds
Crush the cinnamon and cardamom using a mortar and pestle (or put them on a cutting board and crush them with the bottom of a heavy pot.) Put them iin a small glass jar and add the ginger, orange zest, cloves and vodka. Let stand for 24 hours.
Strain the vodka through a fine sieve into a large saucepan; discard the spices. Add the red wine, port or Madeira, sugar, vanilla, raisins (almonds) and heat over medium heat just until bubbles start to form around the edges. Serve the glogg hot in mugs with a few raisins (and almonds) in each one; keep any remaining glogg warm over very low heat until ready to serve (do not let boil).
|
|
FAMILY HIGHLIGHTS
|
|
|
|
 Luke Roberti has been promoted to sous-chef. He’s already dazzling us with inspired additions to our menu as well as venturing into the unknown realm of cider making. We’re waiting anxiously for our first batch of Bogart-Roberti scrumpy cider! Yummies.
Mike Christie-of Sauce Christie fame- has gone to California to “pan for gold” in San Francisco. We wish him the all the best.
Brian Grobleski our CIA extern has been experimenting with pastry recipes. He’s already brought us his grandmother’s plum pierogi with cinnamon brown butter. We can’t wait to see what else he concocts.
Mark Poirier, executive chef of Main Street Bistro, has been moonlighting with us on the weekends. We are all very happy to welcome him aboard the Locust Tree.
They eat, they drink, and in communion sweet quaff immortality and joy.—John Milton
HAPPY HOLIDAYS
BARBARA
|
|
|
© Copyright 2007 Locust Tree - 215 Huguenot St. New Paltz , NY 12561
Hours: Wed-Sun for Dinner 5pm. Sunday Brunch 11:00am-3:00pm. Closed Monday & Tuesday
Please Call for Reservations: 845-255-7888 | Fax: 845-255-8999 | Email Locust Tree
|
