Page 30 - The Valley Table - January/February 2021

FIND A FARM
BUCK HILL FARM
Jefferson; buckhillfarm.com
COREY’S SUGAR SHACK
Highland; coreysfarm.com
CRONIN’S MAPLE FARM
East Fishkill; croninsmaplefarm.com
CROWN MAPLE
Dover Plains; crownmaple.com
FINDING HOME FARMS
Middletown; findinghomefarms.com
GROTTOLI’S MAPLE
Middle Granville; grottolismaple.com
HIGH POINT MOUNTAIN MAPLE SYRUP
West Shokan
LYONSVILLE SUGARHOUSE
Accord
MAPLE GLEN FARM
East Jewett
MAPLE HILL FARMS
Prattsville
MAPLE LEAF SUGARING
Ghent; mapleleafsugaring.com
NIESE’S MAPLE FARM
Putnam Valley; find them on Facebook
PLATTE CREEK MAPLE FARM
Saugerties; platte-creek-maple-farm.myshopify.com
SOUKUP FARMS
Dover Plains; soukupfarms.com
SUGAR BROOK MAPLE FARM
Kerhonkson; find them on Facebook
TREE JUICE MAPLE SYRUP
Arkville; treejuicemaplesyrup.com
WHITE OAK FARM
Yorktown Heights; whiteoakfarm1.com
PAN-SEARED MAPLE BRUSSELS SPROUTS
COURTESY OF CHEF MAGGIE LLOYD LIBERTY STREET BISTRO, NEWBURGH
Ingredients
1⁄4 cup maple syrup
2 tablespoons apple cider vinegar
11⁄2 teaspoons Dijon mustard
3⁄4 teaspoon salt (or to taste), plus more for seasoning water 1 cup canola oil, plus more for searing
2 pounds Brussels sprouts, trimmed and quartered
3⁄4 cup hazelnuts, toasted and chopped
3⁄4 cup dried cherries
1⁄4 cup white wine
2 tablespoons pomegranate molasses (or balsamic vinegar) 11⁄2 cups radicchio, thinly sliced
Method
1. Bring a medium-large pot of salted water to a boil.
2. While waiting for the water to boil, make the maple vinaigrette. In the
pitcher of a blender, combine the maple syrup, cider vinegar, Dijon mustard, and salt. Blend on high for 15 seconds. With the blender still running, slowly drizzle in the canola oil to emulsify the vinaigrette. (This can be a little messy so keep the opening of the blender top slightly covered with a towel while you are adding the oil.) Turn the blender off immediately after you have added the oil. The vinaigrette should be thick. Add a little water to thin it out, if you wish.
3. When the water is boiling, blanche the Brussels sprouts for 45 seconds, or until the sprouts are just cooked through but still crunchy in the center. Drain the Brussels sprouts and place directly into an ice bath or run under cold water to stop the cooking. Spread the Brussels on a clean kitchen towel or paper towels to remove any excess water.
4. Heat a large sauté pan over medium-high heat. Add 1-2 tablespoons of canola oil (enough to coat the bottom of the pan). When the oil is hot, place Brussels in the pan, cut side down, and cook until nicely caramelized, about 2 minutes.
5. Add the hazelnuts, dried cherries, wine, and pomegranate molasses
to the pan. Shake the pan or use a spatula to loosen the Brussels
sprouts. Cook for another 2-3 minutes, tossing occasionally. When most of the liquid has evaporated, add 1⁄4 cup of the maple vinaigrette. Toss the Brussels with the vinaigrette, adding more if you want it to be sweeter, and season with salt to taste.
6. Removepanfromtheheat,andstirintheslicedradicchio.Drizzlewith more maple vinaigrette before serving.
28 THE VALLEY TABLE JAN – FEB 2021 PHOTOS (LEFT TO RIGHT) COURTESY OF LIBERTY STREET BISTRO, BY JESSICA GONZALEZ, COURTESY OF PIECONIC