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Gramercy Tavern Fresh Strawberry Pie



FRESH STRAWBERRY PIE
Gramercy Tavern Restaurant Recipe

3/4 cup plus 1 tablespoon sugar
1/4 cup cornstarch
1/8 teaspoon salt
3 cups hulled and quartered strawberries, plus 4 1/2 cups (cut very large berries into eighths and leave very small ones whole, about 3 pounds of berries total)
1 1/8 cups finely ground graham crackers (about 9 crackers)
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup heavy cream, lightly whipped

In a medium saucepan,  whisk together 3/4  cup of sugar,  the cornstarch, and the salt, then whisk in 3/4  cup of cold water.  Add 3 cups of the strawberries and roughly mash the fruit with the end of the whisk. (Depending on the firmness of the berries, it may be easier to use a potato masher or large fork.)  Bring the mixture to a boil over medium heat, whisking constantly and further mashing the strawberries until they are broken down (clumps of berries are okay).  Boil for a full minute, whisking constantly.  Transfer the strawberry mixture to a large bowl and let cool to room temperature.

Meanwhile, make the crust. In a large bowl, stir together the graham crackers, the remaining 1 tablespoon of sugar, and the melted butter until the crumbs are evenly moistened.  Very lightly press the crumbs into your mold,  starting with the sides and then covering the bottom.

When strawberry mixture is at room temperature, gently stir in the remaining 4 1/2 cup of strawberries, then spoon the filling into the graham cracker crust. Refrigerate for at least 2 hours or up to 2 days. Serve with whipped cream.




Gramercy Tavern Meatballs with Braised Onions and Mashed Potatoes



MEATBALLS WITH BRAISED ONIONS AND MASHED POTATOES
Gramercy Tavern Restaurant Recipe

4 tablespoons (1/2 stick) unsalted butter
1 cup minced onion
1/2 tablespoon very finely chopped rosemary
1 tablespoon dried oregano
1 teaspoon paprika
1/2 teaspoon Aleppo pepper
1/4 teaspoon cayenne pepper
2 tablespoons salt
1 teaspoon finely ground pepper
1 1/2 pounds freshly ground beef (ask your butcher for meat with a 25% fat content)
1 cup freshly grated Parmigiano cheese
2/3 cup panko or dried bread crumbs
1/4 cup finely chopped flat-leaf parsley
2 large eggs
3 tablespoons Garlic Puree
8 thin slices Fontina cheese
Braised Onions ( recipe below)
Mashed Potatoes
1 tablespoon finely chopped chives

Preheat the oven to 325 degrees.
In a medium skillet, melt the butter over medium-low heat. Add the onion and rosemary and stir for about 30 seconds, then add the oregano, paprika, Aleppo pepper, and cayenne. Stir for 30 seconds more, then add the salt and pepper and cook, stirring often, until the onions are soft, about 10 minutes. Transfer the onion mixture to a large bowl and refrigerate until cold.

Add the beef, Parmigiano, panko, parsley, eggs, and garlic puree to the chilled onions and mix well by hand. Divide the meat into four 1 cup portions (you’re making big meatballs.). Moisten your hands with cold water and gently shape the meat into smooth balls, rewetting your hands as needed. Put the meatballs in a small baking dish. Bake until cooked through, about 40 minutes.

Preheat the broiler. Transfer the meatballs to a cutting board, cut them in half, and top each half with a slice of Fontina cheese. Spoon off and discard excess fat from the baking dish, then return the meatballs to the dish and melt the cheese under the broiler. Serve with the braised onions and mashed potatoes, and top with the chives. Serves 4.

Braised Onions:
2 tablespoons olive oil
2 large onions, halved and thinly sliced
1 teaspoon minced garlic
salt and pepper
2 tablespoons red wine vinegar, plus a drop for serving
2 cups red wine
1 tablespoon extra-virgin olive oil

In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and a pinch each of salt and pepper and cook, stirring often, until the onions are softened, about 9 minutes. Add the vinegar and cook until it’s almost gone. Pour in the wine and 1 cup water, bring to a simmer, and cook, stirring occasionally, until the liquid is almost gone, about 20 minutes Remove from the heat and season the onions with salt, pepper, another drop of vinegar, and the extra-virgin olive oil.

Mashed Potatoes:
2 pounds Yukon Gold potatoes, peeled and cut into large chunks
1 garlic clove
1 bay leaf
salt
3/4 cup whole milk
8 tablespoons (1 stick) unsalted butter
pepper

In a medium saucepan, combine the potatoes, garlic, bay leaf, and a large pinch of salt. Add enough water to cover the potatoes by an inch or so, bring to a simmer, and cook until the potatoes are just tender, about 15 minutes.

Drain the potatoes, discard the garlic and bay leaf, and toss the potatoes in the pan for about a minute to dry them out. Remove from the heat. In a small saucepan, combine the milk and butter and heat over medium heat until the butter is melted.

Meanwhile, transfer the potatoes to a ricer or food mill and process them back into the warm saucepan. Gently stir in the hot milk mixture, mix well, and season with salt and pepper. Serves 4.

Gramercy Tavern Smoked Tomato Soup


SMOKED TOMATO SOUP
Gramercy Tavern Restaurant Recipe

4 1/2 pounds beefsteak tomatoes (about 7), cored and quartered
1/4 cup olive oil, plus more for seasoning
salt and pepper
1 1/2 cups thinly sliced fennel
1 cup thinly sliced onion
1 cup thinly sliced shallots
4 garlic cloves, smashed
1 scant teaspoon pimenton
2 tablespoons sherry vinegar
2 tablespoons white balsamic vinegar
1/4 cup white wine
1 sprig thyme
1 sprig rosemary
2 tablespoons unsalted butter
3 sprigs basil, plus 20 small leaves
1/3 cup diced pickled Swiss chard stems
1 cup applewood chips

Prepare a stovetop smoker or an outdoor grill for smoking with the applewood chips; maintain a temperature of about 140 degrees. In a large bowl, season the tomatoes with oil, salt, and pepper. When the wood chips are mostly gray, put the tomatoes skin side down on the grate (over indirect heat if using an outdoor grill) and smoke for 10 minutes. Transfer the tomatoes to a platter.

In a large pot, heat the 1/4 cup oil over medium heat. Add the fennel, onion, shallots, and garlic and cook, stirring often, until softened, about 10 minutes. Add the pimentón and stir for a few seconds, then add the sherry and balsamic vinegars and simmer until they are almost gone. Add the wine and simmer until it is almost gone. Add the smoked tomatoes, with their juices, the thyme, rosemary, and butter, cover the pot, and simmer, stirring often and breaking up the tomatoes with a wooden spoon, until the tomatoes are cooked down and the vegetables are completely soft, about 30 minutes. Add the basil sprigs and simmer for 5 minutes more. Discard the thyme, rosemary, and basil. Process the soup in a blender in batches until smooth, then pass through a fine-mesh strainer. Season with salt and pepper. Serve the soup topped with the pickled Swiss chard stems and basil leaves. Serves 6.


Gramercy Tavern Fried Oyster and Spinach Salad



FRIED OYSTER AND SPINACH SALAD
Gramercy Tavern Restaurant Recipe

1 1/2 cups julienned carrots
1 1/2 cups peeled and julienned daikon radish
3/4 cup rice vinegar
2 tablespoons sugar
salt
grapeseed or peanut oil for frying
1/4 cup all-purpose flour
1 egg
3/4 cup panko or dried bread crumbs
2 handfuls of baby spinach
1 radish, sliced paper thin
1 small shallot, thinly sliced
1/4 cup torn mint leaves
extra-virgin olive oil
fresh lemon juice
aleppo pepper
pepper
16 shucked oysters, drained

In a medium bowl, combine the carrots, daikon, vinegar, 3/4 cup water, the sugar, and 2 teaspoons salt and toss well. Cover and refrigerate for at least 1 hour, and up to 3 days.

When the pickles are ready, in a deep saucepan, heat 2 inches of grapeseed oil to about 375 degrees. Put the flour, egg, and panko in three separate small bowls. Whisk the egg with a little water to loosen it.

Thoroughly drain the pickled carrots and daikon and put a small handful in the center of each plate. In a medium bowl, combine the spinach, radish, shallot, and mint. Season with extra-virgin olive oil, lemon juice, Aleppo pepper, salt, and pepper just before serving.

Dredge each oyster in the flour, then the eggs, and finally the panko and put on a plate. Fry the oysters in the hot oil in batches, turning once, until golden brown, about a minute. Drain on paper towels and salt well. Arrange the oysters on top of the pickled daikon and carrot and top with the spinach salad.

Cooper's Hawk Winery Lobster & Crab Bisque



LOBSTER & CRAB BISQUE
Cooper's Hawk Winery Restaurant Recipe

Soup:
1 whole lobster
1 lobster tail
1.75 snow crab
1 yellow onion unpeeled, quartered
2 carrots unpeeled cut into chunks
1 garlic clove unpeeled
1/2 cup white dry wine
1 handful parsley
1 bay leaf
4 ounces butter
5 tablespoons butter
3/4 cup all purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon paprika
4 cups heavy whipping cream
1 1/2 cups milk
1/4 cup white wine
3 tablespoons minced onion
3 tablespoons shredded carrots
2 teaspoons sherry
2/3 cup freshly grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Cajun Spice
4 tablespoons butter

Cajun Spice:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Place all ingredients in an airtight container.

Make the Cajun Spice and set aside 1/2 teaspoon. Place the rest in an airtight container for another time. You want to make your bisque the day before. The bisque has to sit in the refrigerator after it is made so the flavors can blend.

To make the shellfish stock: Get out your lobster and lobster tail and crab and steam for about 10 minutes till they are done. Set aside until cool. Keep the water that steamed your lobster etc. Once your lobster and crab are cool- you want to remove all the meat from the lobsters and crab. Save your shells and place in medium size baking pan. Place all your crab, and lobster meat in another bowl.  Preheat your oven to 450. Place your baking pan with the shells and roast for 5-8 minutes till they are golden. Once your shells are golden- remove them from the oven. Place them in a big stockpot and add water from your cooked lobster from earlier that you reserved but not all of it. You want to add enough water no more than 1/2 inch above the level of the shells. Now add your quartered onion; your unpeeled carrots; and garlic; parsley; bay leaf. Place a lid on your pot and cook your stock for one hour, and add your 1/2 cup dry wine. Continue to cook another 30 minutes. Drain your stock- and discard the rest. Set your stock aside.

In a large pot over medium heat add your 4 ounces of butter; 5 tablespoons of butter;smoked and regular paprika and heat till melted. Stir in your Flour. This makes the roux. Slowly whisk in the heavy cream, 2 1/2 cups shellfish stock that you made earlier; 1/4 cup white wine; and stir till smooth and thickened.

In another saucepan heat 4 tablespoons of butter and saute your shredded carrots and minced onion till tender. Add your carrot mixture to your milk mixture once it is sauteed and tender. Add your 2 teaspoons of sherry; 1/2 teaspoon old bay seasoning; 1/2 teaspoon of the creole seasoning that you made earlier; your 2/3 cup grated parmesan cheese; and your milk;salt;pepper. Stir all of this well. After this Bisque has cooked for about 25 minutes and simmered on the stove. You want to remove it and add your cooked lobster and cooked crab. Stir well and place in the refrigerator till tomorrow.
When you are ready to serve- you want to get out a large or medium pot and place it on the stove- depending on how many you are serving. Heat your soup on medium till it is heated through. You want to continue to stir this as it is heating. Serve in bowls. You can top with more fresh grated Parmesan as a garnish.

Cooper’s Hawk Winery Maple Mustard Pretzel Crusted Pork



MAPLE MUSTARD PRETZEL CRUSTED PORK
Cooper’s Hawk Winery Restaurant Recipe

Pork:
8 (3 oz.) pork tenderloin medallions
2 tablespoons unsalted butter, melted
kosher salt & fresh cracked black pepper to season

Maple Mustard Glaze:
6 tablespoons whole grain mustard
1 tablespoon Dijon mustard
3 tablespoons maple syrup

Mix all the ingredients well to combine and set aside.

Pretzel Crust:
8 ounces unsalted butter, softened
1 tablespoon whole grain mustard
1 1/2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
4 teaspoons maple syrup
2 ounces Panko bread crumbs
2 ounces salted pretzels, crushed into a medium/fine crumb mixture

Place the softened butter in a kitchen aid mixer with the paddle attachment. Mix the butter on speed 2 for 5 minutes until the butter is soft, fluffy and smooth. Add the mustards through maple syrup and mix until fully incorporated, about 2 minutes.

Add the bread crumbs and pretzels and mix at speed 1 for about 1 minute until crumbs are fully incorporated.  Wrap the crust in plastic wrap in a 2 inch diameter tube and refrigerate until firm. When firm, slice 8  (1/4 inch) slices and keep cold.

To Finish Pork: Preheat grill to medium high and a broiler to medium high.  Brush pork medallions with melted butter and liberally season with kosher salt and fresh cracked black pepper.

Begin grilling the pork medallions.  About half way through the cooking process, brush the maple mustard glaze on the top and sides and continue cooking until they are medium, about 145 degrees with a thermometer.

Move the pork medallions onto a sheet pan and top them with the pretzel crust and place under a broiler until they are golden brown. Serve with your favorite vegetable and potato dish. Serves  3-4.