• Thursday, November 23, 2017

Glenmere Supper Room in the Hudson Valley

A Glenmere Feast
By , Chef at Glenmere
October 9, 2013

One of this season’s best new French restaurants isn’t in Manhattan. Or the Hamptons. It’s in the Hudson Valley, at the Glenmere. The arrival of Chef Geoffroy Deconinck has put Glenmere on the culinary map, with a French tasting menu that rivals the finest in Paris. Our Galavante menu is courtesy of Chef Deconinck, who shares his recipes so you can recreate a taste of the Glenmere at home – and ensure immediate responses to your dinner party invites.

Seared Hudson Valley Foie Gras and Green Apple Mustard

Ingredients

8 oz Hudson Valley foie gras grade A
4 golden apples, peeled and minced
micro salad
1 small watermelon radish, peeled and shaved
toasted dices of gingerbread
1 pint of Riesling
1/2 pint of red wine (Cabernet Sauvignon)
1/2 pint of port
1/2 pint of duck jus
1 tbsp cider vinegar (5% acidity)

Directions

Serves: 2

Mix the red wine and port together. Bring to a boil, cook half of the apples in until soft and blend. Sauté the rest of the apples and deglaze with the Riesling. Cook until tender and puréed. Sear the foie and deglaze with cider vinegar and duck jus. Plate the foie and top it with the micro salad.

Seared Sea Scallops, Heirloom Cauliflowers, Blood Orange, and Cranberry Marmalade

Ingredients

8 pieces of scallops
1 white cauliflower
1 quart of heavy cream
small bouquets of heirloom cauliflowers
segments of blood oranges
10 Capers
1 tbsp cranberry marmalade
fried Brussels sprouts leaves

Directions

Serves: 2

Cook the white cauliflower in the heavy cream and purée. Sauté the heirloom cauliflower florets. Sear the sea scallops and deglaze the pan with blood orange juice. Add the capers and segments in the pan and heat them up. Plate the cauliflower purée and alternate cauliflowers, scallops, and citrus segments.

Seared Monkfish, Broccoli Purée, Rutabaga, Fleishnacka, and Meat Jus

Ingredients

1 lb cleaned monkfish loin
1 broccoli head cut into small florets
1/2 pint of heavy cream
1 rutabaga diced
1 bunch breakfast radish
8 pieces of Fleischnacka (pasta filled with braised meat)
1 cup of chicken jus
1 tsp sherry vinegar

Directions

Serves: 2

Blanch the broccoli florets and purée with the heavy cream until smooth. Sear the rutabaga and cook the radishes (sweat in foamy butter and cover with chicken stock or water). Sear the monkfish and finish with fresh butter and aromatics (thyme sprigs and crushed garlic). Sear the fleischnacka and deglaze with the meat jus and vinegar. Plate the purée, top with the fish, and alternate the pasta and vegetables. Sauce with the chicken jus.

Seared Long Island Duck Breast, Beluga Lentils, Peach Marmalade, and Roasted Endive

Ingredients

2 Long Island duck breasts
8 oz beluga lentils
Brunoise of celery (1/4 cup), rutabaga (1/4 cup), butternut squash (1/4 cup), celery root (1/4 cup)
4 yellow peaches, blanched, peeled, and deseeded
juice of 1 lemon
1 tbsp granulated sugar
1 white endive
4 oz duck jus

Directions

Cover the lentils with water and bring to simmer. Cook until al dente and season with salt and pepper. Cook the whole endive in lemon water. Slice in half and sear both sides. Sauté the vegetables and add to the lentils. Cut the peaches in large dices and cook them with a tablespoon of sugar and the juice of one lemon. Sear and cook the breasts on the scored skins until desired temperature. Plate the duck on the lentils and alternate the rest of the garnish. If available, top the duck with upland cress. 

Seared Beef Rib Eye, Braised Red Cabbage, and Butternut Squash

Ingredients

1 small red cabbage (6 cups)
2 portions of beef rib eye (16 oz)
1 lb Brussels sprouts, blanched and seared
1 lb butternut squash, diced and sautéed
1 quart Cabernet Sauvignon
2 cups Port
juice of one orange
1 cup chopped onion
1 tbsp light brown sugar
2 quart chicken stock
sachet of 10 crushed juniper, 10 black peppercorns, 2 sprigs thyme, 2 bay leaves, 1 tbsp toasted caraway seeds
2 tbsp duck fat or butter
2 tbsp minced chives

Directions

Serves: 2

Reduce wine and port by half. Mince the cabbage and onion. Sweat the onion and cabbage in duck fat or butter. Deglaze with orange juice and add the sachet. Cook for 5 minutes. Season with sugar, salt, and pepper. Add the wine/port reduction and the stock. Bring to a boil, simmer, and cover. Cook in the oven (at 300˚F) until tender (about 1 hour). Sear the meat and cook to desired temperature. Plate by alternating the different garnish. Add the chives to the braised cabbage.

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