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Roasted Eggplant with Cheese, Herbs and Hot Honey
INGREDIENTS Serves 4
2 pounds eggplant, any variety
4-8 oz of a soft cheese like goat or
feta from Hoofprint Cheese Company (Millbrook) or Chaseholm Farm (Pine Plains)
1 bunch scallions
1⁄4 cup olive oil from The Blue Olive (Pawling)
2 cups packed soft herbs, parsley and basil
1 clove garlic
1⁄2 cup honey from Hummingbird Ranch (Salt Point)
1 tablespoon crushed chili flakes or other dried chili
1⁄2 cup walnuts, toasted (optional) Salt
Originally submitted by Harlem Valley Homestead in Wingdale and modified to celebrate the bounty of Dutchess’ agricultural community. Many of these products can be found at farmers markets and specialty stores throughout out the county.
DIRECTIONS
1. Heat the grill or turn on the broiler.
2. Slice eggplant into rounds or lengthwise. Aim to have all pieces the same thickness so they cook at the same rate. For each piece, cut lengthwise, score a crosshatch onto the cut side so they cook more quickly. Brush with olive oil and season with salt. Place under the broiler until they are browned. If pieces are thicker, you may need to flip them and place back under the broiler until cooked through.
3. Chop scallions and toss with a couple tablespoons of olive oil. Grill or put under the broiler until charred.
4. For garlic and herbs, chop finely by hand or in a food processor. Mix with oil and season with salt.
5. In a small saucepan, toast chili flakes over low heat until fragrant. Then add honey and heat gently for a few minutes. Then turn off heat and allow chili to infuse the honey.
6. To assemble, layer all components of the dish. Place a portion of the eggplant on a platter and top with scallions, herb sauce, honey and cheese. Continue to layer until all ingredients are used. Top with toasted walnuts (optional).
Family Fun on Farms
Spring: Learn about the maple syrup-making process at Bowdoin Park in Wappingers Falls through sugarhouse tours, demonstrations, family-friendly activities, tastings and more during Maple Weekends in March. Head to Clover Brooke Farm or Lilymoore Farm for alpaca and llama treks.
Summer: Plan a pick-your-own experience at a local farm for the sweetest, juiciest berries and stone fruit. You’ll find the freshest vegetables, from summer squash to vine-ripe tomatoes, at Fishkill Farms in Fishkill and the most vibrant sunflowers at Hudson Valley Cold Pressed Oils in Pleasant Valley in August. Fall: At Mead Orchards in Tivoli, take a hayride, roam the apple orchards and pumpkin patches, set up a picnic and make your way through the corn maze. Find a selection of 13 varieties of apples from Fuji to Sweet Zinger.
Winter: Visit a tree farm and start a family holiday tradition. Walk through rows of Blue Spruce and Balsam
Fir at Battenfeld’s Christmas Tree Farm in Red Hook to find the perfect tree to
cut and display in your home.
Must-See Foodie Destination
Culinary legends and celebrity chefs like Anthony Bourdain, Grant Achatz, David Chang and Charlie Palmer are all alumni of The Culinary Institute of America in Hyde Park. Visitors can take The CIA Experience—Taste, Learn, Tour and get a behind-the- scenes look at one of the world’s premier culinary colleges. The tour includes a Q&A session with CIA students and an interactive demo exploring the science of taste, followed by a student-led tour of Roth Hall. Dine at one of the on-campus restaurants— American Bounty Restaurant, The Bocuse Restaurant, Ristorante Caterina de’ Medici and Apple Pie Bakery Café—which serve as a real-world, live-action classroom. Enroll in one of the CIA’s food enthusiast classes or boot camps and receive hands-on cooking instruction from culinary experts. From Plant-Powered Baking to Pastry Boot Camp, learn beginner basics or hone your kitchen skills.
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