Two Delicious Dining Options For Sundays this Summer

The Xaviar’s at Piermont

Sunday Evening Farm-to-Table Menu

This week, perfect Pomona Peaches from Conklin’s and Sweet Honey-Orange Melon from Talligerro’s in New Paltz…Dine’s Farm Eggs, Tuscan Kale, Heirloom Pork….

As the summer moves along, Chef-de-Cuisine George DeMarsico and I continue to scour and haunt our Farmer’s Markets looking for the best these sources have to offer.  We bring these finds into our larder as center-pieces, seasonings, sauces, and garnishes for our menu presentations.  We are proud to incorporate the authentic goods of our intimate region – from field, pasture and orchard to waters fresh and waters salty. We prepare a new five-course menu as inspired by the weeks offerings in our market visits.  Bon Appetit!

Sunday Evening Farm-to-Table Menu 

served in Five Courses

$55.00 per person

served from 5:00 till 8:00

Xaviar’s at Piermont

506 Piermont Avenue, Piermont, NY 10968

please call for reservations: (845) 359-7007

 

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Also Happy to offer…

Sunday Cowboy Rib-Eye Dinner for Two

at Restaurant X

Served in Three Courses

$75.00

 

Two Classic Caesar Salads

&

Grilled Cowboy Rib-Eye for Two

40oz of Aged Beef with a Cayenne & Brown Sugar Crust

[this is the steak that slayed Bobby Flay]

Creamed Spinach

Potato Gratin

Sauce Bearnaise

&

Two Classic Crème Brûlée

&

Two Glasses of one of the Hudson Valley’s Most Heralded Wines,

Millbrook Vineyards’ Pinot Noir in an exclusive Xaviar’s bottling.

This 3 Course Cowboy Rib-Eye dinner for two is $75.00

(not including tax and gratuity)

 

Please call for reservations: (845) 268-6555

Restaurant X & Bully Boy Bar

117 North Route 303, Congers, NY   10920

This dinner will be available Sunday Evening at Restaurant X only. 

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Hope to see you and Bon Appetit

Welsh Rarebit Has Nothing To Do With Bunnies!

Welsh Rarebit has nothing at all to do with bunnies.
By Vanessa Saunders (a native of Wales)

Welsh rarebit is great for an afternoon snack, but usually served for supper only when evening stretches into night and mostly, when overindulgence in alcohol has taken place. To get it just right, toast the bread on a baking sheet until each piece is evenly browned on top. Then turn the pieces over and toast them about half as much on the second side before adding the cheese.

Yield: 4 or more servings
Time: About 20 minutes, plus cooling

Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon mustard powder, or to taste
• 1/2 teaspoon cayenne, or to taste
• 3/4 cup strong dark beer, like Guinness
• 2 tablespoons Worcestershire sauce, or to taste
• 1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated
• 4 to 8 pieces lightly toasted bread

Method:

• 1. Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
• 2. When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
• 3. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

Adam’s favourite Cranberry-port wine reduction sauce

This is a great sauce for a multitude of applications to various poultry and meat. It’s easy to make and has a great citrus/spicy flavour. Enjoy.

Chicken, turkey, or pork

Flour seasoned to taste (salt, pepper, garlic powder, paprika, etc.) 1 can whole cranberry sauce (or fresh with a little sugar) 1 jar brown turkey or beef gravy (or make your own) 1 cup Ruby Port wine 1 tbs cracked black pepper corns (Slightly pound between wax paper or in a small zip-loc bag to crack)

Remove as much membrane from meat as possible, Use chicken Breast filets whole or cut turkey or pork across the grain into medallions and lightly pound dredge in flour mixture then brown in butter in a hot skillet remove meat from pan add cranberries, gravy, port wine, and peppercorns to skillet bring to boil while stirring well to mix and melt cranberry sauce add meat, turning to totally coat with sauce, and decrease heat to simmer until reduced to a nice thick sauce

This hearty meal goes well with a baked potato and a California Cabernet.

Paul’s Award Winning Marsala!

 

MARSALA

 

Here is a quick, easy meal that is as good with chicken as it is with beef.

 

Poultry or Meat

Porto Bello mushrooms…sliced

Bella white mushroom…sliced

Marsala wine

chicken broth

flour seasoned to taste

(salt, pepper, garlic powder, paprika, etc.)

 

Remove as much white membrane as possible from meat,

cut across the grain into medallions,

Lightly pound then dredge in flour (do not dip in liquid first) and set aside

Sauté sliced mushrooms in butter until light brown

remove and set aside

add more butter to same pan and sauté medallions until golden brown

add cooked mushrooms

cover with 2/3 Marsala, 1/3 chicken broth mixture

bring to boil then lower heat to a simmer

cook until liquid is reduced by half

 

Enjoy fowl with a nice mushroom risotto and crisp white wine, and beef with egg noodles and a nice merlot

PALISADES Indoor Farmers Market Open!

We couldn’t be more ready…..

The fish JUST came off the boat this morning

The milk is chilled… as is the wine,

The mushrooms and peppers are in a pickle,  

The organic nuts are just plain nutty,

The chicken and beef are waiting for spicy chutney condiment,

Goat and sheep and cow cheese, oh my,

The Red Velvet cupcakes are fresh out of the oven,

and the quiches are ready for you to put in your oven,

The apples are crisp and so are the potatoes, carrots and shallots,  

And the Pan au Chocolate is screaming for a cup of hot fair-trade coffee in a Jane Herold mug.

 

 

All we need is you!

675 Oak Tree Road    Palisades, NY

Pass it on!!!

 

(Please park across the street in the school parking lot)

Team GLINT wins Cook Off!

Recently people from New Jersey, New York and elsewhere, packed La Promenade in Tenafly, New Jersey, for a fun and festive charity event, hosted by the Post 21 Club. The competition was for 15 teams, to prepare a food dish, to be judged by a panel of experts based upon Presentation, Taste and Theme (each event has a theme, this year’s theme was GREEN).

The huge kitchen with at least 6 full functional works stations was in full swing.  Two heats compete, meaning the first half of the afternoon consists of half the teams entering the Cook Off, and two hours later, the last half take of the teams take over the kitchen….Sharply at 6:00pm, all work is stopped and the judges huddle until they pick a 5^th place winner, 4^th, 3^rd, 2^nd and finally First Prize…….

The drama built during the announcements of each winner with a discussion of their prepared dishes (each tray consisted of five plated masterpieces, which was presented and served to the judges) While the crowds enjoyed tasting all the dishes as well, each team prepared for an army of hungry guests.  Mr. Leeds (Harvey Leeds of Live Nation) is both co-host and moderator who provided the guests with a full array of wines, beer and soda/water refreshments, to also include a table of delicious appetizers and salads…

As the drama built, I was struck by the intro speech, as Mr. Leeds told the story of a close friend of his, two years ago, suggested he meet “this kid, who had a band” – something Harvey hears all the time.  After a year of pleading and calling by the bands manager, finally Harvey drove to their studio for a quick listen, after all, he couldn’t any longer duck these persistent calls. As the story goes, he sat down in the studio and the band played.   As Harvey says, “the band blew his socks off” and the rest is history in the making, as a coincidence, the first place winner was Team GLINT (the name of the band) and the manager of Glint that made all those phone calls, is now partners with Harvey in the future of Glint and the proud winner the first place winner in the cook off………Adam Blankfort, with his team of Caroline Walker and Tom McArdle, who this time, blew everybody’s socks off with a awesome presentation of baby lamb chops, over mashed potatoes and edamame with asparagus sticking straight up like a forest.

Restyled French Toast

Not all French toast is the same, nor is it strictly a breakfast food.  Mine is surely a wonderful adventure for almost any meal, so give this a try; serve it with coffee or pair it with wine:  Take day old baguette  (or equivilant) and slice in nice round cuts, less than 1/2 inch thick (two loaves work, if any escape the first meal, you can refrigerate the rest for the next meal or snack).  Place all these slices in a huge bowl.  Next comes the batter:  In a huge bowl, (the amounts will vary according to the amount of French toast we are making – so use your own judgement – ) drop in 6 eggs, 1/4 cup of half n half, a big splash of vanilla, 1/4 + + cup on orange juice, many shakes of cinnimum and less shakes of nutmeg.  Now the essence of the frying:  Using a large skillet, get it very hot adding a tiny amount of olive oil, having already added a small tab of butter.  Spread this evenly around the pan.  Drop a very FEW slices into the batter and immediately remove and drain on the edge of the bowl, removing all excess batter, then fill up the pan with as many as you can, without overcrowding. After a moment or two, press each down firmly in the pan with a flat spatula.  Peek, is the down side brown yet?  Just before flipping, squirt a small amount of honey on each and a quick sprinkle of cinnimum, then flip.  Same procedure.  Press, squirt, sprinkle.  When both sides are nicely browned and slightly crisp, place on a cookie sheet in the oven so they stay warm.  Before the next batch, always stir up the batter.  This should be a constant step so that it stays mixed throughout the drenching. The serving:  With a pile filling up the cookie sheet, gather your plates, etc.  Place at least 6/8 slices on the plate and serve with two over easy eggs on top.  Forward all your thank you(s) to this station!

Robin’s Amazing Oatmeal Macaroons!

You won’t mind the pre-cook preparation for these amazing macaroons! As a healthier alternative to cookies, you can indulge in these sweet treats without the feeling of guilt! Although it has a two day prep to finish period, it is definitely worth the wait! Robin brought these into the office and everyone was extremely pleased with the deliciously sweet flavor.

Day before baking:

Ingredients – 4 cups oatmeal, 2 cups brown sugar, 1 cup vegetable oil

Preparation: Mix together and let stand overnight.

Day of Baking:

Ingredients – 2 eggs (well-beaten), ½ tsp salt, 1 cup chopped walnuts, 1 tsp almond extract

Preparation: Add to the mixture from the day before, and mix them all together. Pre-heat oven to 350 degrees. Drop on greased cookie sheet. Bake for about 17-18 minutes or until medium brown. Let cool and enjoy!!

Enjoy These Christmas Recipe Ideas!

Christmas Recipe Ideas for all courses!

DRINK: Eggnog

 

 

Ingredients:  

• 2 Egg Yolks
• ¼ Cup white sugar
• 1 Pinch Salt
• 2 Cups Milk
• 2 Tablespoons Rum
• ½ Cup Heavy Whipping Cream
• 1 Pinch Ground Nutmeg

Directions:

In the top of a double boiler, whisk together the egg yolks, sugar, and salt. Add milk and mix well.

Stir frequently and cook over hot water until mixture thickens to coat a metal spoon.

Mix in rum and chill

Beat whipping cream until stiff peaks form fold into chilled egg mixture, pour into glasses and top with freshly grated nutmeg

APPETIZER: Chocolate Chip Cheese Ball

 

 

Ingredients:

• 1 (8oz) Package cream cheese, softened
• ½ Cup butter, softened
• ¾ Cup confectioners’ sugar
• 2 tbs. brown sugar
• ¼ tsp. vanilla extract
• ¾ cup miniature semi-sweet chocolate chips
• ¾ cup finely chopped pecans

Directions:

In medium bowl beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap with plastic and chill in the refrigerator for 1 hour.

Roll the cheese ball in finely chopped pecans before serving.

MAIN DISH: Apricot Brown Sugar Ham

 

 

Ingredients:

• 1 (10lb) fully-cooked spiral cut ham
• 2/3 Cup brown sugar
•  1/3 Cup apricot jam
•  1 tsp. dry mustard powder

Directions:

Pre-heat the oven to 275 degrees.

Place the ham cut side down onto a sheet of aluminum foil. Mix together brown sugar, apricot ham and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.

Roast for 2 hours the oven. Apply remaining glaze 20 minutes before the ham is done.

DESSERT: Santa’s Favorite Cake

 

 

Ingredients:

• 1 (18.25oz) package white cake mix
• 3 egg whites
• 1 1/3 cups buttermilk
• 2 tablespoons vegetable oil
• 1 (9oz) package yellow cake mix
• ½ cup buttermilk
• 1 egg
• 1 ½ tbs. unsweetened cocoa powder
• 2 tbs. red food coloring
• 1 tsp. cider vinegar
• 1 (8oz) package cream cheese, softened
• 1 cup margarine, softened
• 2 (16oz) confectioners’ sugar
• 2 tsp. Peppermint extract

Directions:

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans.

In a large bowl combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tbs. vegetable oil. Mix with electric mixer for 2 minutes on high. In a separate bowl combine yellow cake mix, ½ cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Beat with electric mixer 2 minutes on high.

Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with knife.

Bake in oven for 22-25 minutes. Let cool.

In large bowl, beat cream cheese and margarine until smooth. Gradually blend sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers and top the sides of the cake.

 

*All recipes on list are from allrecipes.com. Enjoy!*

We Need A Little X-Mas Now!!

Peter Kelly, executive chef owner of the Xaviar’s Restaurant Group Proudly presents once again his highly acclaimed Christmas Cabaret Show at X2O!!

Starring:  Brothers Ned Kelly, Paul Kelly and Mary Lou Shriber

Musical Director and Pianist:  Paul Trueblood

Director/Choreographer:  Angelique Ilo  (Associate Broker- Baer & McIntosh Real Estate)

Please read on for details and make your reservations NOW!!

These famous lyrics from the Jerry Herman Broadway musical Mame! are our inspiration for celebrating this holiday season.
For more than 20 years we have shared a tradition of celebrating the holidays together with splendid fare, joyful song and hearty laughter. The tradition will continue this year and whether you’re joining us for the 1st time or its your 20th year with us, there is no better spot to celebrate the holiday season than at our beautiful
X2O Xaviars on the Hudson.

The evenings will begin at 7:00pm with passed hors d’oeuvres, eggnog and cocktails followed by a four course sit down dinner. After dinner, guests will be entertained by Ned Kelly who will present a Holiday Cabaret performance “We Need a Little Christmas… Now!” The evening’s entertainment will be completed with the traditional, spirited, and rousing 12 Days of Christmas performed by all the guests. Once again, Ned will be joined by Mary Lou Shriber and his brother Paul Kelly, and at the piano, Paul Trueblood.

The evening’s dinner with entertainment, four course menu, wines with dinner and open bar is one hundred and fifty dollars per person. A special Sunday Matinee with dinner served at 1:00 is priced at one hundred dollars per person.

Friday December 11th & Friday December 18th at 7:00 pm
Saturday December 12th & Saturday 19th at 7:00 pm
Sunday, December 13th and Sunday 20th at 7:00 pm
Sunday December 13th & 20th Matinee at 1:00

For reservations please call X2O Xaviars on the Hudson
at 914 965-1111.

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