A Hudson Valley Green Christmas Feast

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Heirloom Pork Roast with Fresh Sage

SERVINGS
8

INGREDIENTS
4 garlic cloves, peeled and finely chopped
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh sage
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
1 heirloom pork loin roast (4 pounds), trimmed
1/3 cup dry white wine
2/3 cup chicken or vegetable broth

PREPARATION
1. Preheat oven to 450 degrees F. Combine garlic, parsley, sage, thyme, salt, pepper, and oil to make a paste. Place roast in a small roasting pan (13-inch by 9-inch) and rub herb paste on outside of pork. Roast pork for 45 minutes. Turn oven down to 350 degrees F, cover meat loosely with foil, and roast until meat thermometer inserted in thickest part of roast reaches 155 degrees F, about 45 minutes longer. Internal temperature of meat will rise to 160 degrees F upon standing. When roast is done, let stand 15 minutes to set juices for easier carving.

2. Add wine to the roasting pan and heat to boiling, stirring until browned bits are loosened from bottom of pan. Add broth and bring to a boil. Remove from heat; skim and discard fat.

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Oyster Chowder

SERVINGS
Makes 4 appetizer servings

INGREDIENTS
36 each medium size oysters
2 tablespoons sweet butter
4 strips smoked bacon, small dice
1 each Spanish onion, peeled, small dice
2 celery stalks, small dice
2 each leeks, white part only, small dice
1 tablespoon unbleached all- purpose flour
1/2 cup Vermouth
2 cups oyster liquor
3 cups heavy cream
2 each medium size Idaho potato, peeled, small dice
sea salt, to taste
freshly ground black pepper, to taste
Tabasco sauce, to taste
1/4 bunch flat leaf parsley, rough chopped

PREPARATION
1. Shuck the oysters and reserve the liquor.

2. In a medium, soup pot over medium flame, add the butter and bacon and saute until the bacon is cooked but without color.

3. Add the onions, celery and leeks, and saute gently without color until the vegetables are soft.

4. Add the flour and cook for 2 minutes.

5. Add the Vermouth, bring to boil, cook for 1 minute.

6. Add reserved oyster liquor, bring to a boil and simmer for 5 minutes.

7. Add the heavy cream and potatoes, bring to a boil, simmer until potatoes are tender.

8. Add the shucked oysters and remove from the stove.

9. Season with the salt, fresh ground black pepper and Tabasco sauce.Sprinkle with parsley before serving.

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Baked Acorn Squash with Red Quinoa and Pumpkin Seed Stuffing

SERVINGS
8

INGREDIENTS
2 cups quinoa
4 tablespoons unsalted butter
1 1/2 cups diced onion
sea salt or Kosher salt
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced fresh ginger
1 tablespoon chopped fresh sage
1/2 cup dried cranberries
1/3 cup dried apricots, chopped the size of raisins
1/4 cup dried currants
1/3 cup toasted pumpkin seeds
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
freshly ground black pepper
4 medium acorn squash, halved lengthwise, seeds and membranes removed
olive oil, for brushing

PREPARATION
1. Adjust a rack to the middle shelf of the oven and preheat to 350 degrees F.

2. Simmer the quinoa in 4 cups of water until fluffy, 15 to 20 minutes.

3. While the quinoa cooks, melt the butter in a saucepan over medium heat. Add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, ginger, and sage.

4. Cover the pan and simmer until the vegetables are tender, 5 to 7 minutes

5. In a large bowl, toss together the quinoa and vegetables. Stir in the dried fruit, pumpkin seeds, nutmeg, and cinnamon, season with salt and pepper.

6. Brush the skin of the squash lightly with oil. Place the squash, cut side down, in a baking pan large enough to hold them in a snug single layer.

7. Pour 1/2-inch of boiling water into the pan and bake for 20 minutes. Transfer the squash to a plate and let rest until cool enough to handle.

8. Stuff the squash halves with the quinoa mixture, return them, stuffing-up, to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife, about 20 to 30 minutes.

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Roasted Brussels Sprouts with Chestnuts and Prunes

SERVINGS
8

INGREDIENTS
sea salt or Kosher salt
2 pounds Brussels sprouts, trimmed and scored with an X through the stem bottom
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 teaspoon lightly crushed fennel seeds
freshly ground black pepper
1 cup chestnuts from a jar
1 cup soft pitted prunes, halved

PREPARATION
1. Preheat the oven to 450 degrees F.

2. Bring a large pot of salted water to a boil and add the sprouts. Boil the sprouts, uncovered, until tender, 4 to 5 minutes. Drain well and transfer to a 9-inch by 13-inch baking pan or 2-quart baking dish in which they will fit in a single layer.

3. Drizzle with vinegar, maple syrup, and oil, dot with butter, and sprinkle with the fennel seeds. Season lightly with salt and pepper.

4. Roast for 20 minutes. Stir in the chestnuts and roast 10 to 15 minutes or until the sprouts are crispy.

5. Stir in the prunes and bake 3 minutes to heat through. Serve hot. Season with salt before serving.

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Apple Cranberry Crumble

SERVINGS
8

INGREDIENTS
3 pounds apples such as Golden Delicious, Gala, or Winesap, peeled, cored and cut into 1/2-inch chunks
1/2 cup maple syrup
1/3 cup cranberries
1 tablespoon arrowroot powder or corn starch
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon

For the Topping:
1 1/2 cup unbleached flour
3/4 cup sliced almonds
1/2 cup natural brown sugar
1/2 teaspoon baking powder
1 pinch salt
8 tablespoons melted unsalted butter or vegetable oil

PREPARATION
1. In a large bowl, add the apples, maple syrup, cranberries, arrowroot, lemon zest, and cinnamon and toss well. Transfer to 1 or 2 pie dishes.

2. To make the topping: Combine the flour, almonds, brown sugar, baking powder, and salt and mix well with a whisk. Add the butter and toss with your fingertips to form a crumbly topping. Spread over the apples and cover with foil.

3. Bake for 30 minutes then remove the foil and bake another 20-30 minutes until the apples are bubbling and the topping is nicely browned. Remove the crumble from the oven and allow it to cool for 20 minutes before serving.