Fork and Glass E-Newsletter In This Issue Order Holiday Treats From Us! Fork and Glass visits Cathryn's Grill   Visit to Cathryn's Grill On Wednesday, December 15th, Sunny of Fork and Glass Catering, mixologist and Certified Specialist in Spirits, will be visiting Cold Spring's Cathryn's Grill to showcase some delicious holiday punches in support of Cathryn's "White Wednesday" theme in her cocktail lounge. This is also part of introducing the drink menu which will become more extensive in the new year, including fresh, seasonal and local ingredients, in tune with the very popular "Eat Local" movement.  The promotion will take place from 4:30-7:30pm where samples of the punch containing white spirits will be given out while folks can become better familiar with the cocktail lounge and its many exciting drink offerings. Make sure you take some time out of your day to stop in for a visit - we promise you some tasty treats and to help bring some fun to your Wednesday! HOLIDAY TREATS FOR SALE SOUPS: (all at $15 per quart) Roast Apple and Celery Root Chipotle and Sweet Potato Butternut Squash with Mexican Chocolate COOKIES / BAKED GOODS: (all at $20/dozen) Spiced Gingersnap Bars Cappuccino Biscotti Chewy Cranberry Walnut Oatmeal Chocolate Cherry Fudge Brownie For specific requests not listed above, please contact us at info@forkandglass.com or (914) 482-1709 - we can accommodate! Place your order by December 13th for delivery by December 18th!

ROAST BUTTERNUT SQUASH PUREE 

Serves 4

 

1 Butternut Squash

Extra Virgin Olive Oil

Salt and pepper to taste

2 sprigs of rosemary

4 leaves of sage

Maple syrup to taste

Dash of cinnamon 

 

Preheat oven to 350 Degrees.  Cut butternut squash lengthwise in half.  Clean out the seeds using a large kitchen spoon. Take each half and lay them on a baking sheet, cut side up.  Sprinkle olive oil salt and pepper on the squash, stuff cavity with the fresh herbs.  Turn Squash cut side down and place into oven. Roast for 45 minutes to an hour, until Squash is soft to the touch.

Remove from oven, let cool enough to handle. Scoop flesh out of skins into a big bowl, season with salt, pepper, cinnamon and maple syrup to taste. You can either use a potato masher or a blender to turn squash into a smooth puree. Taste for seasoning and adjust accordingly.

 

BROCCOLI SURPRISE

SERVES 4

1 lb broccoli

1 carrot, peeled and grated on a box grater

1 tbsp cilantro, chopped

3 tbsp vegetable oil

1 tbsp dark sesame oil

1 tbsp soy sauce

1 orange, zested and juiced

1/4 tsp each of ground cumin and ground coriander, toasted

Combine orange juice, zest, soy sauce and spices together in a blender. Slowly add oils to emulsify mixture. 

Rinse broccoli and trim if needed.  Place a pot filled with salted water over high heat, bring to a boil, add broccoli and boil gently for 3-4 minutes or until vibrant green. 

Drain broccoli, toss with grated carrots and chopped cilantro. Add sesame-orange dressing to taste.  Season with salt and Pepper.