Empire Apple Crêpes

Empire Apple Crêpes Serves 4     2 ½      cups AP flour, sifted 2          cups milk 8          eggs, separated ½         cup cream ¼         sugar ¼         cup melted unsalted butter 1          tsp. vanilla extract 4          Empire apples, peeled and cut into eights 2          TBS light brown sugar 1          TBS. unsalted butter 2          TBS. apple schnapps  … Read more »

Squash Solutions

Banana Squash Napoleon with Acorn Squash Risotto   Slice raw banana squash cut into three inch squares that are ½ inch thick. Season, oil lightly and roast until tender.  These are for the layers. Make standard risotto. When it is 2/3 finished, add acorn squash purée and parmesan cheese. To assemble, place small amount of… Read more »

Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots

Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots Serves 6 Lamb 2 8 bone racks of lamb, “Frenched” 1 TBS. Roast garlic paste 1 TBS. fresh thyme leaves, chopped 1 TBS. black pepper, or to taste 1. Preheat oven to 350 degrees. 2. Quickly sear lamb rack in sauté pan. Remove from heat… Read more »

Seared Nantucket Bay Scallops with Shallots, Herbs and White Wine

Seared Nantucket Bay Scallops with Shallots, Herbs and White Wine Serves 4       1          lb. Nantucket Bay scallops 2          tsp. flour 2          TBS. minced fresh shallots 1          tsp. chopped fresh thyme leaves 4          TBS. olive oil 1          cup chardonnay or champagne ½         lemon, juiced 4          TBS. unsalted butter 2          TBS. chopped tomato, seeded… Read more »

Asparagus with Lemon Sabayon Recipe

Asparagus Salad with Lemon Vinaigrette Serves 4   20        asparagus spears, lightly peeled 2          Belgian endive 2          tangerines, in peeled sections 2          TBS. fresh mint leaves, chopped ¼         cup lemon vinaigrette 1          cup mâche lettuce   Blanch asparagus in boiling salted water until just tender. Rinse in cold water to stop cooking.  Julienne the endive… Read more »

At the “Farm” with Chef James Laird

Local and Organic, Why We Should Dine Responsibly Chef James Laird has been farming organically at his home “farm” since the early nineties. It’s been his goal to provide locally grown, organic foods for the guests at Restaurant Serenade since its conception in 1997. “My mother and grandmother were both smokers.  They also ate a… Read more »

Rose’s Replacement, Lime Sizzurp Recipe

It’s soooo much better than Rose’s lime, take your Gimlet to the next level! Lime Sizzurp   Yields: 0.75 Quarts   Zest of 16 Limes 250 g.    Granulated Sugar 300 g.    Warm Water 20 g.      Citric Acid   Muddle lime zest. Add sugar. Allow to rest overnight. Rinse the zest and… Read more »

Strawberry Lemonade Cocktail Recipe

Strawberry Lemonade   Glass: Cohito Ingredients: 1 ½        oz. Grey Goose Limón 1              oz. Strawberry Purée* 1              oz. Sour Mix Lemon Wedge   Method: Combine all ingredients over plenty of ice in weighted shaking tins. Shake Well. Pour contents into a cohito glass. Garnish with a lemon wedge. *To prepare strawberry puree: core and… Read more »

Salt Bae Cocktail Recipe

A Salty dog with house made tonic syrup: Salt Bae   Glass: Rocks 2             oz. Tree City NJ Corn Vodka ½           oz. Summer Tonic Syrup 1              oz. Grapefruit Juice Kosher Salt   Rim half of the glass with kosher salt. Combine vodka, tonic syrup, and grapefruit in weighted shaking tins. Shake well, strain into… Read more »

Tomato Martini

  Tomato Martini Yields: 1 Cocktail Glass: Martini Coupe Ingredients: 1 ½ oz.                Vodka 1 oz.                      Tomato Water ½ oz.                    Sour Mix 6 Drops              Sriracha Sauce 1 Sungold Tomato for Garnish.   Combine all ingredients in a cocktail shaker over ice. Shake well & strain. Garnish with a… Read more »