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Stissing House in Pine Plains: A celery root (Credit: Caylena Cahill)

Stissing House in Pine Plains: A celery root and potato gratin dauphinois, prepared by chef/owner Michel Jean. >>See the full recipe (Nov. 15, 2012)

Hudson Valley chefs share favorite Thanksgiving recipes

The following are Thanksgiving side dishes submitted by four leading Hudson Valley restaurants. Diamond Mills Tavern in Saugerties shared their recipe for twice baked sweet potatoes; Stissing House in Pine Plains shared their recipe for celery root and potato gratin dauphinois; River City Grille in Irvington shared a cranberry citrus relish recipe; and Iron Horse Grill in Pleasantville mixed up an apple cider bender cocktail.

Twice-baked sweet potatoes with marshmallows, bourbon and vanilla,
(Credit: Xavier Mascareñas)

Twice-baked sweet potatoes with marshmallows, bourbon and vanilla, topped with a brown sugar hazelnut crust, prepared and presented by chef Giuseppe Napoli, is on the Thanksgiving menu at the Diamond Mills Hotel & Tavern in Saugerties. (Nov. 14, 2012)

The ingredients for Diamond Mills Tavern's twice baked
(Credit: Xavier Mascarenas)

The ingredients for Diamond Mills Tavern's twice baked sweet potatoes include 6 medium sweet potatoes, scrubbed and dried, salt and pepper to taste, 2 tablespoons butter, 2 tablespoons brown sugar, 2 tablespoons maple syrup, 2 tablespoons vanilla extract, 1/4 cup bourbon, 1 teaspoon cinnamon and 1 cup of mini-marshmallows. (Nov. 14, 2012)

Chef Giuseppe Napoli first baked the potatoes for
(Credit: Xavier Mascarenas)

Chef Giuseppe Napoli first baked the potatoes for 45 to 60 minutes in an oven heated to 400 degrees. He then sliced each potato in half lengthwise and, in this shot, scoops the potato flesh into a mixer. (Nov. 14, 2012)

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Using a kitchen or hand mixer, you then
(Credit: Xavier Mascarenas)

Using a kitchen or hand mixer, you then blend the sweet potato flesh with salt and pepper until smooth. After stopping the machine, you then add butter, brown sugar, maple syrup, vanilla, bourbon and cinnamon and process until potatoes are silky smooth. (Nov. 14, 2012)

Chef Giuseppe Napoli of Diamond Mills Tavern adds
(Credit: Xavier Mascarenas)

Chef Giuseppe Napoli of Diamond Mills Tavern adds the sweet potato puree back into each shell. (Nov. 14, 2012)

Chef Giuseppe Napoli then presses marshmallows into the
(Credit: Xavier Mascarenas)

Chef Giuseppe Napoli then presses marshmallows into the potatoes. If not making the crust, you then bake the potatoes in an oven heated to 400 degrees until the marshmallows melt. (Nov. 14, 2012)

Chef Giuseppe Napoli with the Thanksgiving Day spread
(Credit: Xavier Mascareñas)

Chef Giuseppe Napoli with the Thanksgiving Day spread at the Diamond Mills Hotel & Tavern in Saugerties. (Nov. 14, 2012)

Stissing House in Pine Plains: A celery root
(Credit: Caylena Cahill)

Stissing House in Pine Plains: A celery root and potato gratin dauphinois, prepared by chef/owner Michel Jean. >>See the full recipe (Nov. 15, 2012)

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The ingredients for the celery root and potato
(Credit: Caylena Cahill)

The ingredients for the celery root and potato gratin from Stissing House include 2 cups whole milk, 3/4 cup crème fraîche or heavy cream, 3 1/2 ounces grated Gruyère cheese, Salt and pepper to taste, 1 garlic clove, peeled, 1 tablespoon butter, 1 lb potatoes (Yukon or Idaho) washed, peeled, dried and sliced into 1/4-inch rounds, 1 lb celery root, washed peeled dried and sliced into 1/4-inch rounds and a large pinch of nutmeg. (Nov. 15, 2012)

The recipe includes 3 1/2 ounces of grated
(Credit: Caylena Cahill)

The recipe includes 3 1/2 ounces of grated Gruyère cheese, a key ingredient. (Nov. 15, 2012)

Chef Michel Jean at Stissing House boils the
(Credit: Caylena Cahill)

Chef Michel Jean at Stissing House boils the milk and adds the crème fraîche (or heavy cream). After whisking together these two ingredients, he'll remove the pot from the heat and add half of the Gruyère, salt, pepper and nutmeg. (Nov. 15, 2012)

After rubbing the garlic clove over a 9X11
(Credit: Caylena Cahill)

After rubbing the garlic clove over a 9X11 Pyrex or ovenproof dish and then smearing it with the butter, chef Michel Jean arranges the potatoes and celery root in alternating layers. (Nov. 15, 2012)

In between layers of potatoes and celery root,
(Credit: Caylena Cahill)

In between layers of potatoes and celery root, chef Michel Jean adds a bit of the cream mixture, saving enough for the top. (Nov. 15, 2012)

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The remaining gruyère is sprinkled over the top
(Credit: Caylena Cahill)

The remaining gruyère is sprinkled over the top of the dish before baking. (Nov. 15, 2012)

The dish needs to be baked at 350
(Credit: Caylena Cahill)

The dish needs to be baked at 350 degrees for 1 1/2 hours. Chef Michel Jean removes it from the oven. It should sit for 10 minutes before being served. (Nov. 15, 2012)

Chef Michel Jean poses with his dish, celery
(Credit: Caylena Cahill)

Chef Michel Jean poses with his dish, celery root and potato gratin dauphinois, which is served here with short ribs and mixed green vegetables, at Stissing House in Pine Plains. (Nov. 15, 2012)

River City Grille in Irvington: Cranberry citrus relish,
(Credit: Faye Murman)

River City Grille in Irvington: Cranberry citrus relish, prepared and presented by chef/owner Bobby Manzi. >>See the full recipe (Nov. 12, 2012)

Ingredients in the cranberry citrus relish from River
(Credit: Faye Murman)

Ingredients in the cranberry citrus relish from River City Grille include 1 juice orange with the skin on, chopped roughly, 1/4 skinned pineapple, chopped roughly, 1 cup sugar, 1 bag whole raw cranberries and 1 cup of pineapple juice. (Nov. 12, 2012)

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When picking the raw cranberries for the cranberry
(Credit: Faye Murman)

When picking the raw cranberries for the cranberry citrus relish, be sure to discard the soft ones. (Nov. 12, 2012)

Chef Bobby Manzi of River City Grille in
(Credit: Faye Murman)

Chef Bobby Manzi of River City Grille in Irvington pours the sugar over the other ingredients for a cranberry citrus relish. (Nov. 12, 2012)

To make the cranberry citrus relish, combine all
(Credit: Faye Murman)

To make the cranberry citrus relish, combine all ingredients in a food processor and pulse 5 to 10 times. Do not process to smooth. Serve relish chunky. (Nov. 12, 2012)

The cranberry citrus relish blended and still in
(Credit: Faye Murman)

The cranberry citrus relish blended and still in the food processor. (Nov. 12, 2012)

River City Grille chef/owner Bobby Manzi with his
(Credit: Faye Murman)

River City Grille chef/owner Bobby Manzi with his Thanksgiving side dish, a cranberry citrus relish. (Nov. 12, 2012)

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Iron Horse Grill in Pleasantville: Thompson's apple cider
(Credit: Elizabeth Daza)

Iron Horse Grill in Pleasantville: Thompson's apple cider bender cocktail, prepared and presented by chef/owner Philip McGrath. >>Read the full recipe (Nov. 14, 2012)

As a patriotic gesture, three of the cocktail's
(Credit: Elizabeth Daza)

As a patriotic gesture, three of the cocktail's ingredients are made in the Hudson Valley, including Comb vodka, which is distilled in Port Chester (use 1 1/2 ounce) and Thompson's apple cider (use 1 1/2 ounce, too). (Nov. 14, 2012)

Other ingredients in the Thompson's apple cider bender
(Credit: Elizabeth Daza)

Other ingredients in the Thompson's apple cider bender include limes (use juice from one wedge), Killer Bee Honey (1/2 teaspoon) and apples (1 thin slice). (Nov. 14, 2012)

To make the cocktail, fill a shaker (or
(Credit: Elizabeth Daza)

To make the cocktail, fill a shaker (or a large glass) with ice. Add the vodka, cider, honey and lime. Shake well. Strain into a chilled martini glass, as chef Philip McGrath of Iron Horse Grill demonstrates here. (Nov. 14, 2012)

Garnish the cocktail with the apple slice and
(Credit: Elizabeth Daza)

Garnish the cocktail with the apple slice and cinnamon stick, as chef Philip McGrath of Iron Horse Grill demonstrates here, and your Thanksgiving drink is complete. (Nov. 14, 2012)

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The completed Thompson's apple cider bender (with ingredients)
(Credit: Elizabeth Daza)

The completed Thompson's apple cider bender (with ingredients) from Iron Horse Grill in Pleasantville. (Nov. 14, 2012)

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