{"id":18454,"date":"2015-12-09T22:27:47","date_gmt":"2015-12-10T03:27:47","guid":{"rendered":"https:\/\/www.glensfalls.com\/glensfallsbusinessjournal\/2015\/12\/area-chefs-offer-recipes-for-people-to-try-at-holiday-dinners-and-parties-in-coming-weeks.html"},"modified":"2017-11-08T11:03:03","modified_gmt":"2017-11-08T16:03:03","slug":"area-chefs-offer-recipes-for-people-to-try-at-holiday-dinners-and-parties-in-coming-weeks","status":"publish","type":"post","link":"https:\/\/www.glensfalls.com\/glensfallsbusinessjournal\/2015\/12\/area-chefs-offer-recipes-for-people-to-try-at-holiday-dinners-and-parties-in-coming-weeks\/","title":{"rendered":"Area Chefs Offer Recipes For People To Try At Holiday Dinners And Parties In Coming Weeks"},"content":{"rendered":"
\n
\n\"recipes\n<\/div>\n
\n

Rebecca Newell-Butters and her husband Stephen Butters own and cook at Morgan & Co. Restaurant
\nat 185 Glen Street in Glens Falls. The restaurant has been open a little over a year.\n<\/p><\/div>\n<\/div>\n

BY MAUREEN WERTHER<\/p>\n

Whether people will be home for the
\nholidays preparing a feast for company, or
\nplanning to bring a dish to a holiday gathering,
\nthere is always an interesting holiday
\nrecipe to share.<\/p>\n

Rebecca Newell-Butters, executive chef
\nof Morgan & Company<\/strong>, “a new American
\nrestaurant in downtown Glens Falls,” loves
\nthe holidays and one of her favorite snacks
\nwhen she is entertaining is cheese and pat\u00c3\u00a9.<\/p>\n

“We make our own pat\u00c3\u00a9 at Morgan &
\nCompany … This will make the house smell
\ndelicious for days,” she said.
\nRebecca Newell-Butters’s recipe calls for:<\/strong><\/p>\n

2 cups chicken livers<\/p>\n

2 oz. whole butter<\/p>\n

2 shallots, diced small<\/p>\n

2 6-oz. duck breasts<\/p>\n

12 oz. ground pork<\/p>\n

1 cup panko bread crumbs<\/p>\n

1 cup heavy cream<\/p>\n

1\/2 cup toasted crushed walnuts<\/p>\n

2 tablespoons green peppercorns<\/p>\n

2 large eggs<\/p>\n

1 cup cognac or brandy<\/p>\n

10 strips of bacon, preferably smoked<\/p>\n

1\/2 cup dried cherries<\/p>\n

1 teaspoon dried tarragon<\/p>\n

1 teaspoon thyme<\/p>\n

1 teaspoon allspice<\/p>\n

Pre-heat oven to 375 degrees.<\/p>\n

“Season the duck breasts with salt and
\npepper and place them in a medium pan,” she
\nsaid. Crisp up the skin until golden brown
\nand place in the oven. Cook until the internal
\ntemperature reaches 125 degrees. Remove
\nfrom the oven and cool.”<\/p>\n

She said in the same pan, add butter and
\nshallots. Add chicken livers and allspice.
\nCook for three minutes stirring constantly.
\nSeason with salt and pepper. Add cognac and
\ncherries. Simmer for one minute. Turn off the
\npan and place in a bowl to cool.<\/p>\n

Using a large cutting board, chop up the
\nduck breasts as small as possible using a large
\nchef knife. Chop up the liver mixture as well
\nand add the rest of the ingredients, except
\nfor the bacon. Spray a small 8-inch loaf pan
\nand line with plastic wrap.<\/p>\n

Next, line the loaf pan with bacon in a
\n‘book fold’ pattern and spoon in liver filling.
\nWrap with bacon And Saran Wrap. Bake at
\n375 for 50 minutes or until internal temperature
\nreaches 160. Cool overnight. Remove
\nfrom pan and serve with spicy mustard,
\ncornichon, grilled baguette.<\/p>\n

Chef\/owner Francis Willis Jr. of Gourmet<\/p>\n

\n
\n\"recipes\n<\/div>\n
\n

Chef\/owner Francis Willis Jr. of Gourmet Caf\u00c3\u00a9<\/strong> in Glens Falls, offered a soup recipe for holiday gatherings.
\nThe restaurant provides creative cuisine in a relaxed atmosphere.\n<\/div>\n<\/div>\n

Caf\u00c3\u00a9 in Glens Falls offered a recipe for soup.
\nSpiced pumpkin bisque is a favorite of his.<\/p>\n

Francis Willis Jr.’s recipe calls for:<\/strong><\/p>\n

\u00c2\u00bc cup extra virgin olive oil<\/p>\n

2 tablespoons chopped garlic<\/p>\n

2 cups onion (finely diced)<\/p>\n

2 cups carrot (finely diced)<\/p>\n

2 cups celery (finely diced)<\/p>\n

1 1\/2 tablespoon Chinese five spice powder<\/p>\n

8 oz. brown sugar<\/p>\n

1 \u00c2\u00bd cups cider vinegar<\/p>\n

Juice from one orange<\/p>\n

6 cups pureed cooked pumpkin<\/p>\n

8 cups vegetable or chicken stock<\/p>\n

1 quart heavy cream<\/p>\n

salt and pepper<\/p>\n

Cinnamon spiced croutons<\/p>\n

Willis said saut\u00c3\u00a9 the chopped garlic in the
\nolive oil in a heavy soup pot until translucent.
\nAdd carrots, onions and celery and cook
\nuntil soft and vegetables are beginning to
\ncaramelize on the bottom of the pan. Add
\nChinese five spice, stir well and then deglaze
\npan with cider vinegar and the juice of one
\norange. Reduce cider vinegar by half and stir
\nin the cooked pumpkin puree. Add stock and
\nbring to a simmer for 30 minutes.<\/p>\n

Add heavy cream and return to a simmer
\nfor 30 minutes. Season with salt and pepper
\nand serve with a handful of cinnamon spiced
\ncroutons.<\/p>\n

To make the cinnamon spiced croutons,
\nWillis said take three cups diced bread
\nsquares, a half cup butter (melted), a quarter
\ncup of sugar, a tablespoon cinnamon and
\na teaspoon Chinese five spice powder. Mix
\ntogether sugar, cinnamon and Chinese five
\nspice powder. Toss bread cubes with melted
\nbutter until evenly coated. Toss with sugar.
\nPlace on a cookie pan and bake at 350 degrees
\nuntil golden brown. Set aside to cool.<\/p>\n

\n
\n\"recipes\n<\/div>\n
\n

Chef Rod Russo of the Log Jam Restaurant in Lake George offered a recipe for an entre he calls “tournedos
\ngreque.” Russo has been preparing fine food at Log Jam since 1989.\n<\/p><\/div>\n<\/div>\n

Chef Rod Russo of Log Jam Restaurant<\/strong> in
\nLake George offered a recipe for the entree he
\ncalls “tournedos greque,” twin filets seasoned
\nand char-broiled. The amounts in this recipe
\ndepend upon the number of people being
\nserved, he said.<\/p>\n

First, season the filets with salt, pepper,
\nand extra virgin olive oil. Then, char-broil
\nuntil they are cooked to the desired degree
\nand, when done, place them atop grilled
\ngarlic bread. While the filets are cooking,
\nsaute jumbo shrimps in a pan with a splash
\nof white wine, garlic butter, diced tomatoes,
\nand fresh oregano. Add feta cheese and toss.<\/p>\n

Spoon shrimp mixture on top of filets
\nand serve.<\/p>\n

Russo has been preparing fine food at Log
\nJam since 1989.<\/p>\n","protected":false},"excerpt":{"rendered":"

Rebecca Newell-Butters and her husband Stephen Butters own and cook at Morgan & Co. Restaurant at 185 Glen Street in Glens Falls. The restaurant has been open a little over a year. BY MAUREEN WERTHER Whether people will be…<\/p>\n","protected":false},"author":86,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[66,77],"class_list":["post-18454","post","type-post","status-publish","format-standard","hentry","category-business-news","tag-business-news","tag-dining"],"yoast_head":"\r\nArea Chefs Offer Recipes For People To Try At Holiday Dinners And Parties In Coming Weeks - Glens Falls Business Journal<\/title>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.glensfalls.com\/glensfallsbusinessjournal\/2015\/12\/area-chefs-offer-recipes-for-people-to-try-at-holiday-dinners-and-parties-in-coming-weeks\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_US\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Area Chefs Offer Recipes For People To Try At Holiday Dinners And Parties In Coming Weeks - Glens Falls Business Journal\" \/>\r\n<meta property=\"og:description\" content=\"Rebecca Newell-Butters and her husband Stephen Butters own and cook at Morgan & Co. 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Restaurant at 185 Glen Street in Glens Falls. The restaurant has been open a little over a year. 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