Toasting Tousey Wines

toussey wine

 

 

 

 

 

Over the years I’ve heard a lot of women lament the glass ceilings in the food business. When I was younger, I very clearly remember saying to a trusted female mentor, now friend, “What ceiling?” She said, “You’ll figure it out. ….”

Sure have, but I’m far more interested in celebrating women in the food and wine field who make it happen and make a difference in a tough line of work. Kimberly Tousey of Tousey Winery is an obvious example; she is a force to be reckoned with.

Kimberly astounds me with her energy, passion, and extraordinary ability to multitask. Do not even think about telling her something is “not possible.” (She’s really hard to say ‘no’ to as well!) With complete confidence in her products, incredible sales skills, and sheer energy, Kimberly wills things to happen. She manages all of this with 2, 4 and 6-year-old children, and she’s always quick to point out the very different yet complementary roles that she and her husband, Ben Peacock, play in the ever-growing New York State wine business they took over and developed from Kimberly’s father Ray nearly a decade ago.

Kimberly describes herself as the practical extrovert, sound businesswoman, and endless promoter of their edgy and modern European style wines. She describes Ben as the “rock star” who produces their products and dreams big.  Kimberly says it is Ben’s management of the vineyard and exceptional palate that results in their award-winning wines. She manages the staff, education programs, promotion and sales, and so much more. Knowing both of them, there’s a lot of gray area too–they work as a team to produce and distribute top-notch wines, and educate people from near and far about their craft and products, and special Hudson Valley foods to enjoy them with.

Together Kimberly and Ben have put together a collection of 10 wines using 85% of their own grapes (most are single vintage), the remainder from treasured vines of NYS friends and colleagues. Kimberly and Ben are busting out of their space for both grape growing and their tasting room at Blue Roof in Clermont. Last year their exceptional Rosé sold out in 6 weeks.

While they look forward to growing their business, at the same time they ask themselves the same questions that many small-to-mid-size businesses ask– how much do I want to scale up, and what will the implications be, both to the quality of my product and my life?

In late 2013, Ben was diagnosed with Burkitt’s lymphoma, a battle that has only made him and Kimberly and their winery stronger. After a year of treatment, Ben is doing well and regaining strength. During this time, Kimberly was forced to understand that even the most driven and energetic person can’t “do it all.” So together they made decisions that are still positively impacting their business today.

One was bringing Matt Spaccanelli on board as vineyard manager. They also added a trusted bookkeeper and other support staff. Kimberly clearly recognizes her many skills and these decisions better allow her  to focus on them as well her lovely family, delegating what just becomes too much.

She also credits the local community for assisting with medical bills and lifting their spirits when Ben was sick. Coming from self-sufficient European backgrounds (Kimberly Danish and Ben British), “charity” seemed awkward to accept at first. But both Kimberly and Ben express enormous gratitude for the outpouring of well wishes and contributions, including Friends Helping Friends, that helped them during one of life’s great challenges. (Friends Helping Friends is an annual community fundraiser started and sponsored by CJ’s Italian Restaurant in Rhinebeck.)

Kimberly credits many people for the growth and success of Tousey Winery. Among them are Chris Kanienberg, a Delaware-based painter and sculptor, who “got us and helped curate our brand;” and Peter Bell, a renowned winemaker and Ben’s mentor.  As they make their final bottling decisions for each of their 10 wines, it comes down to three glasses. Side by side Kimberly, Ben, and Peter taste and get in sync with the profiles and characteristics of each–from there the fun begins!

Whenever I meet a strong and driven woman like Kimberly, younger or older, I quickly suss out whether they want a spiritual partnership, industry soul-sister, so to speak, or a mentor. I’m always eager to be a part of any of these relationships that often, too, result in amazing friendships.  I KNOW, if we’d all stick together a little better, the whole landscape would be a heck of a lot easier, and tastier!

Laura Pensiero, a registered dietician, is founder and creative force behind Gigi Hudson Valley, which operates the award-winning Gigi Trattoria in Rhinebeck and a catering business. She is author of Hudson Valley Mediterranean cookbook.

The Tousey Wine List

Whites:
The Queen of Clermont (white wine blend, with a hint of sweetness)
Dry Riesling
Riesling
Chardonnay
Rosé

Reds:
The Riot (A red blend with red berries on the nose and easy-going palate; ‘A  fun and riotous wine for all occasions.’)
Killer Red (A soft, dark, and silky 100% Merlot)
Cabernet Franc
Pinot Noir

Dessert:
Crème de Cassis: From a blend of 4 varieties of currants grown on the estate, along with father Ray’s honey, this lovely cassis can be added to sparkling wine or cocktails, drizzled over ice cream or gelato, blended into marinades and vinaigrettes, or simply enjoyed on its own.

Local cheeses to pair with Tousey wines:

Coach Farm:  http://www.coachfarm.com/
Sprout Creek Farm:   http://www.sproutcreekfarm.org/
Nettle Meadow:  http://nettlemeadow.com/?page_id=17
Dancing Ewe:   http://www.dancingewe.com/
Old Chatham Sheepherding:  http://www.blacksheepcheese.com/
Amazing Real Live Food Company:  http://www.chaseholmfarmcreamery.com/
Twin Maple Farms:  http://twinmaplefarm.com/

The beautiful Tousey grounds and Blue Roof Tasting Room are located on Route 9 in Clermont.

Mailing address is 1774 Rte 9 #1, Germantown, NY 12526; 518 567-5462
http://www.touseywinery.com/

Cool Kohlrabi

 

Kohlrabi

 

 

 

 

 

 
Last week’s celebration of celery has me thinking about all of those unrecognized roots vegetables out there. What exactly is a ‘root’? Well, basically plants with hard but edible roots. In the Valley this includes common vegetables like carrots, turnips, rutabaga, kohlrabi, beets, and parsnips, and some less common ones too, such as salsify and scorzonera or black salsify. MAYBE CUT? Kohlrabi is a subtlety flavored member of the ‘cabbage family’, getting its name from the German terms kohl, which means cabbage, and rabi, the word for turnip. The fact that they they’re abundantly harvested in this German and Dutch settled terroir should be no great surprise.

Ok, I’m going out on a limb and sharing a prediction, Kohlrabi will be the next kale! Kale, a media darling over the last years is abundantly found on the menus of both upscale and quick service eateries, and everywhere. Based on flavor and nutritional profile it deserves all accolades.  But make room for kohlrabi. It has vast culinary potential and truly unique super food properties.  With its odd satellite-like appearance, Kohlrabi hasn’t always lured Americans to the table, and to this day it is still more popular in Europe than here. Such a shame. Kohlrabi is delicious raw or cooked and has a sweet, mild flavor, similar to broccoli stems or the inner heart of cabbages. It’s behavior in cooking reminds me of water chestnuts – now doesn’t this open up some ideas?

So what to do with this “alien” root? Before slicing, shredding or cutting into cubes, you need to get to the tender and delicious flesh under the tough protective exterior.

The hard outer skin and the chewy fibrous layer beneath it, can easily be discarded by first using a knife to cut of the stems on both ends, as well as any protruding ‘tentacles’, then, using a vegetable peeler, peel down to the crisp and moist flesh.  It’ll take a couple of passes, but it goes quickly. Now you can prep the tuber for both raw and cooked dishes.

The tender and crisp raw kohlrabi bulb can be julienned, shaved, or grated and then used in salads and slaws. Using both the purple and green varieties of kohlrabi makes for a festive mixture. The bulb can also be cut into cubes or wedges then marinated or pickled. These crunchy little goodies can accent hors d’ouevres or appetizer plates.

Julienned or matchstick cuts of kohlrabi are perfect for a stir fry or quick sauté. A little olive oil, fresh herbs and sea salt… yum! Wedges or cubes of the bulb can be roasted or tossed into the soup or stew pot. Their edible top greens are tender and delicious, so make sure you add to the pot, or braise them with other greens like our darlin’ kale. If you have a mandoline or slicer at home, try layering slices of kohlrabi along with potatoes in your favorite gratin.  Also consider mixing kohlrabi up with shredded potatoes for crispy pancakes.

Now, where to find Kohlrabi?  Migliorelli Farm grows both the purple and green varieties in abundance — they decorate their farm stands throughout the Hudson Valley and NY Metro areas. Hopefully with their rising popularity, along with the fact that they’re easy to store at good quality, we will see them both at farm markets and supermarkets during the autumn and winter. As far as value, these ‘cabbage turnips’ are inexpensive and provide a great yield. They’re also low in calories, and oh so deliciously versatile. This should be enough to sway you to this knobby root. If not, consider that they’re a good source of vitamin C and potassium, and they contain the same cancer protective phytonutrients that other members the Brassica (cabbage) family are so well known for.

Kohlrabi Remoulade

Makes 6 to 8 servings

2 medium, kohlrabi (about 1 ½ pounds)
1 tablespoons fresh lemon juice
Salt to season
3 tablespoons of good quality mayonnaise*
1 teaspoon Dijon mustard
1 small clove of garlic, minced
1 tablespoon salt preserved capers, rinsed
Pinch cayenne pepper
Finely shredded parsley to garnish

Directions

Working quickly, trim the ends from the kohlrabi and peel. Cut into halves and finely grate using a cheese grater or a food processor fitted with the shredding blade. Transfer to a medium bowl and immediately toss with lemon juice to prevent browning. Set aside.

In a small bowl, mix together the mayonnaise, mustard, and garlic; season with salt and cayenne. Fold the mixture into the bowl with the kohlrabi. Serve immediately or refrigerated, in a nonreactive airtight container, for 2 hours and up to 2 days.

Variations:

Add: shredded apples and/or cornichons

Underrated Celery

Garden Celery andMushroom Soup_1

 

 

 

 

 

 

I keep a short list of underrated vegetables, and celery reigns among the top two or three. How can this aromatic vegetable that provides such depth, aroma and core flavor to so many dishes be so grossly overlooked? Well, the supermarket representation certainly doesn’t help. It doesn’t look, smell, or taste like the recently harvested garden or local farm variety of celery.  I’m just now using both leaves and stalks from my garden in soups, stews, and salads. They are far darker and leafier, as well as more fragrant, than the offerings available during the rest of the year.

Chefs often use intensely flavored celery leaves in raw dishes and in cooking, but it’s far rarer among home cooks. Instead of throwing them away and only using the stalks, treat celery leaves like an herb: Toss a handful into mixed green salads, stir into a soup or stew just before serving, add to salsas and dips, and blend into smoothies and juices.

As for the stalks, along with carrots and onions, they are a key ingredient in building and layering flavor in so many cultural dishes. Along with a little fat, they are ‘sweated’, while gently tossed or stirred over moderate heat, until they become soft and scented. Then into the saucepan goes the herbs, spices, and perhaps grains and meat/s. A French mirepoix, and Italian soffritto, or a Portuguese refogada all add up the same thing: building the character of a dish. Celery is a key player in making this happens.

Cheryl Paff, Rhinebeck Farmer’s Market Manager, tells me that they’re anticipating celery in the upcoming weeks from Migliorelli Farm and Letterbox Farm Collective, a growing group of young farmers in Hudson, NY, has celery leaves and lovage, an herbaceous leafy perennial with flavor very similar to celery. She adds, “I’m glad you’re writing about it; totally agree it deserves a spotlight.”

One of my favorite combinations is celery and mushrooms, whether sautéed with into a ragu or blended into a soup, the earthiness of the mushrooms with the herbal flavor and natural saltiness of the celery truly hits high notes. If you don’t want to or don’t know where to forage mushrooms, Gary Wiltbank’s (Wiltbank Farm, Saugerties, NY) shitake and oyster mushrooms deliciously and conveniently meet the bill. Gary’s oyster mushrooms are cultivated in pasteurized, straw-filled sacks and the shitake mushrooms sprout from a sterilized sawdust blocks. Wiltbank Farm mushrooms are sold directly at local farmers markets, health food stores, and to grateful restaurant throughout the Hudson Valley.
Not only does celery does not get its due merit in the culinary arena, it is also nutritionally underestimated. Never do you here about celery being a star among the superfoods.  Not only very low in calories, celery contains well-known antioxidants like vitamin C and flavonoids, and scientists more recently identified a variety of other types of antioxidant phytonutrients as well as anti-inflammatory compounds in celery.

My last pitch for celery is this: check out one of your favorite cookbooks, I would wager that celery appears in at least 20% of the recipes. There’s a very good reason.

Garden Celery & Mushroom Soup

When fresh from the garden or farm, celery leaves can lend amazing flavor to soups, stews and salads. Also consider frying these aromatic leaves into ‘chips’… a very tasty garnish.

Makes 6 to 8 servings (about 10 cups)

2 tablespoons butter
2 tablespoons olive oil
4 celery stalks, thinly sliced
2 leeks, cleaned and thinly sliced
1 cup loosely packed celery leaves + 18 leaves for frying (optional garnish)
leaves from 3 fresh thyme sprigs
leaves from 2 fresh tarragon sprigs
1 ½ pound Wiltbank Farm oyster and shitake mushrooms, brushed clean, stems chopped, caps sliced
Salt and freshly ground white pepper
¼ cup dry white wine
9 cups water
½ cup heavy cream (optional)

In a medium, heavy duty casserole, over medium heat, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter. Add the celery stalks and leeks, and saute over medium heat, stirring often, until soft and fragrant, about 5 minutes. Stack the celery leaves and cut into thin ribbons. Add half of them to the vegetables along with the thyme and tarragon. Cook, stirring frequently, another 2 to 3 minutes, then add the remaining olive oil and butter. Increase the heat to medium-high and stir in the mushrooms. Cook, stirring here and there, until the mushrooms have softened and just begining to brown, 5 to 8 minutes. Season with salt and pepper, and pour in the white wine; stir, and cook until mostly evaporated. Add the water, bring to a boil, then reduce heat and simmer for 30 minutes. During the last few minutes of cooking, add the remaining sliced celery leaves. Let cool slightly then carefully puree, in batches, in a blender or with a food processor. Clean the cooking pot and return the puree back to it. Bring the pureed soup to a low boil, add the cream (if using), and season to taste with salt and pepper.

Garnish: Heat ¼ cup of olive oil in a medium skillet over medium-high heat. When almost smoking, add the intact 18 celery leaves. Fry until they ‘pop’ and darken in color. Transfer to a paper towel lined plate and season with salt.

End of Season Abundance!

butternut, white bean, poblano and sausage stew

 

 

 

 

 

 

 

Anyone who enjoys gardening, cooking, or just enjoying plain ol’ straight from the farm  seasonal Hudson Valley eating has a fall 2014 dilemma,  the dizzying local harvest! The shift from summer into fall typically has an overlap, but this year it is especially profound.  After a punishing winter, we were gifted with a lovely, slow, gradual summer. The rains came, and they were torrential, the sun graced us more days than not, but the heat never fully turned on.

Finally tomatoes and peppers and in full swing, but so are harvest squash, onions, dark leafy braising greens, and cruciferous or “cabbage family”, vegetables (bok choy, broccoli, broccoli rabe, cauliflower, Brussels sprouts, cabbage)! All are among the natural superstars of New York’s Hudson Valley harvest. The delectable combinations that present are, without question, different from year to year. As I prepare catering menus weeks, if not months, in advance, and the Gigi Trattoria Team and I shift from summer to fall menus, I’m always thinking about what will really be at peak on a particular date in the future. A huge advantage about moving into fall harvest and related cooking decisions is that the tea leaves can be read by the season that passed. Being flexible in your ingredient selections and cooking techniques can help you adapt to the gifts of never ending variables in working with the local/seasonal harvest.

Olivia Kirby, co-manager of the Farm at Locust on Hudson, tells me that the summer’s heavy down pours mixed with drier cooler sunny days has led to a mix mash of harvests.  Too much water all at once has shortened the tomato harvest –  they’ll be pulling the last in the upcoming weeks to prevent rot. Megan Reynolds, a Woodstock ‘Green Girl’ and committee member of the Woodstock Farmer’s Market adds, “The slow season has resulted in shorter spans to enjoy fruits like local cherries, which came and left in a blink, but some harvest fruit more typical of August  is trailing into fall.” Think about combining peaches and plums with the apples, pears, and Concord grapes that just now hitting harvest.

And hail to Kale! It’s just one of the delights of early autumn that can be thrown into the stew pot. Yes, you hear me, turn of the grill and turn on the stove top! It’s time to sauté, steam, braise, stew, and roast! So what to do with the crossover harvest? It’s not yet time to fully embrace winter cookery – heavier dishes that pair well with substantial red wines. Contemplate a mixture of late summer peppers, end of season tomatoes, harvest squash and garden herbs…

Some pantry staples can help enhance the flavor, texture, and nutritional profile of this unique season of cooking. Delicate braising beans, local meats, including sausage from Towne & Country in Hudson, NY, and no-nitrate bacon from Mountain Smokehouse in Lagrangeville, NY, as well as savory herbs like the sage and rosemary help layer the flavors. The nutritional profile of cooking in this season is well rounded, too. Here are the highlights: the vibrant golds and oranges of harvest squash provide huge levels of beta-carotene as well as innumerable other carotenoid antioxidants, deep dark leafy greens are nutritional powerhouses filled with vitamins, minerals and phytonutrients, peppers lend enormous quantities of vitamin C with every bite, and the cabbage family vegetables serve up substantial amounts of fiber, vitamin C, folate, as well as isothiocynates and glucosinolates, natural compounds, that tamp down inflammation, serve as antimicrobials, and offer up cancer fighting properties.

Late Summer Butternut, Poblano and Sausage Stew

I’ve been cooking this stew from onions, peppers, butternut squash, and herbs from my garden. The sausage is optional – this can easily become a vegetarian, or even vegan, dish. Add the last bit of butternut squash towards the end of cooking for great color and texture. The earlier addition will have ‘melted’ and added creamy flavor to the stew.

2 tablespoons olive oil
2 small onions, chopped
4 poblano peppers, cored, seeded, and chopped
1 pound Towne & Country Merguez sausage, removed from casing, crumbled
1 small butternut squash, peeled, seeded and cut into approximately 1-2 inch cubes
½ pound cannellini or navy beans (dried)
2 to 3 fresh rosemary springs
2 tablespoons chopped fresh sage
7 cups chicken broth, vegetable broth or water
2 ounces shavings of Parmigiano Reggiano or Grana Padano cheese

In a medium-large saucepan, heat the olive oil over medium-high heat. Add the onions and peppers, and cook, stirring often, until soft and fragrant, about 5 minutes. Add the sausage and cook, stirring frequently, for another 2 to 4 minutes, or until fat is released, juiced reduced, and the sausage begins to brown, about 5 minutes. Add three quarters of the butternut squash, the beans and herbs, and cook another 3 to 4 minutes. Add the white wine and cook until most liquid is reduced/evaporated. Add the broth or water, bring to a boil, then reduce heat to simmer until the beans are tender and the stew is thick, about 1 ½ hours. If necessary add a bit more liquid, ½ cup at a time, to continue cooking and keep stew moist until beans are fully cooked. During the last 20 minutes of cooking add the remaining butternut squash. Remove the rosemary stems and serve topped with shaving of Parmesan if desired.

Tomatoes!

 

Tomato Gratin_4

 

 

 

 

 

 

 

To visualize a tomato in your dreams is said to symbolize domestic happiness and life harmony. If you’re so lucky to actually eat a tomato in your dreams, this bliss might be complemented with a forecast for good health and wealth! Very logical interpretations, if you ask me. On the first thought, how much happier can one get than when plucking, sniffing, eating, and even dreaming about a fragrant and juicy tomato? With respect to health, it’s all documented in the science!  More about this later.

The scale of how obscenely delicious, or dreadful, a tomato can be runs from an ‘off the chart’ 10 to a quick zero. Without question, tomato nirvana is tightly framed within the short window that that they’re harvested. For very good reason, many won’t go near a raw tomato ‘off season’.

In our neck of the woods, the tomato Gods can gifts us from mid-late July to end of September. This year a very wet spring and early summer got tomatoes off to a late start, but a dizzying array of shapes, sizes, and colors still grace our gardens and farmer’s market.

Thad Simerly and Kimberly Hart are just completing their second full season owning/operating Starling Yards, a family-operated, sustainable farm at  Echo Valley Farm in Red Hook, NY. They grow up to 150 varieties of 70 different crops, many of them succulent tomatoes. Kimberly tells me that last season they planted three times the amount of tomatoes and far more varieties. This year Thad and Kimberly focused on the “market darlings” plus a few others that especially spoke to them. Kim tells me that, “The Japanese Trifele Black tops my favorites. These pear shaped beauties are sweet and meaty and not too seedy.”  Everyone has a preference, and there are certainly there uses for all. The big beefy style tomatoes, like Beefsteak, Brandy Wine, or Celebrity can grace a Caprese salad or be nicely slipped between two slices of fresh bread. The plum-like tomatoes, such as Roma or the celebrated San Marzano, are our best hope for enjoying tomato flavors throughout the winter. They cook down into deep sauces and ‘jams’ or can be slow roasted with herbs and then stored covered in a flavorful olive oil.

This combination of a cooked tomato and oil is at the very root of one of their immense nutritional highlights. Lycopene, the potent antioxidant that lends their vibrant red color, is best absorbed when the cell walls have been disrupted by cooking and in the presence of fat. Viva la pizza Margherita and pasta al pomodoro! Tomatoes also offer up lutein, another carotenoid (and antioxidant) shown to protect eye heart health. As for the more ’straight up’ nutrients, tomatoes are rich source of vitamins A and C, and also a good source of folic acid. One medium tomato (4 to 5 ounces) offers so much sweet goodness for only about 25 calories and 3 grams of sugar! Seems impossible!

*Starling Yards coordinates pickups  to their CSA Shareholders at Rokeby (845 River Road, Barrytown, NY), from 4 to 7 pm on Tuesdays and Starling Yards (81 Echo Valley Rd, Red Hook) from 5 to 7pm on Fridays. They also sell to select restaurants and the Milan and Red Hook Village Outdoor Farmer’s Markets.
646.831.8311 www.starlingyards.com

Tomato–Goat Cheese Gratin

Adapted from Hudson Valley Mediterranean: The Gigi Good Food Cookbook (HarperCollins/Pensiero 2009)

It’s that time of year that we begin to turn on the oven, yet we can still make great use of the end of summer tomatoes. This delicious dish takes less than 15 minutes of preparation time. Great for everyday or entertaining!

Makes 4 servings

2 tablespoons extra-virgin olive oil
1 ¼ cups coarse bread crumbs from crusty bread (substitute unseasoned breadcrumbs)
1½ pounds large tomatoes (about 3), sliced 1/- inch thick
Salt and freshly ground black pepper

1 cup (4 ounces) crumbled Coach Farm goat cheese
3 tablespoons chopped chives
2 tablespoons grated Parmesan

Preheat the oven to 450°F.

In a small bowl, combine the olive oil and bread crumbs. Set aside.

Arrange ⅓ of the tomato slices, slightly overlapping, in an oiled 9-inch square or oval gratin dish or casserole. Season with salt and pepper and sprinkle with ⅓ each of the goat cheese, bread crumb mixture, and chives. Repeat with two more layers of tomatoes, toppings, and salt and pepper seasoning. Sprinkle the gratin with the Parmesan.

Bake in the middle of the oven until bubbly and the crumbs are golden, 15 to 20 minutes.

Variations:

* Add pitted olives and or good quality tuna.
* Substitute 4 ounces of your favorite shredded or crumbled cheese. Fresh mozzarella works great.

Otto’s Market and Gigi Hudson Valley = A Tasty ‘Partnership’

Laura and OttoWe are thrilled to announce that you can now find Gigi Hudson Valley prepared foods in the deli case and along the shelves of Otto’s Market in Germantown. Otto and Laura have long discussed a collaboration that would extend Gigi brand delicacies to Otto shoppers and are thrilled to announce that the time has arrived.

With closing the Gigi retail space in Red Hook we have been able to shift the focus towards continuing the success of the flagship restaurant and expanding the flourishing farm to table catering business. This transition and re-focus has extended great advancements, while leaving many customers longing for the scrumptious Gigi offerings available in our former depot.  No longer  — Gigi dishes will be showcased in Otto’s deli and select grocery products will be a staple at Otto’s Market!

Gigi Hudson Valley at Otto's MarketAlong with all the delicious food that Sybille and Ken of Otto’s are already providing, the Gigi offerings will add a decidedly Mediterranean accent to a great menu, and include side dishes, fresh salads, and entrees like Gigi’s terrific lasagna and signature Skizzas™.

Gigi Balsamic Vinegar

 

In addition, Gigi has some amazing products that will be available in the grocery selections: olive oil and balsamic vinegar, salad dressings, plus delicious sauces ready to pour over pasta.  Laura’s cookbook, “Hudson Valley Mediterranean”, a resource to create perfect healthy and seasonal meals will now be found on Otto’s shelves.

Gigi offers catering big and small; from coordinating celebrations for 200 or more, to providing the dishes to compose small household gatherings, the Gigi team is eager to help with any size event. Otto’s market will carry Gigi’s catering menu and be help refer clients to the Gigi catering service that is right for them.

Everyone at Gigi Hudson Valley is excited and privileged to participate in this exciting collaboration with Otto’s Market.  We look forward to seeing you there!

Grilled Chicken with Blueberry-Maple BBQ Sauce Recipe

Gigi Grilled Chicken with Blueberry-Maple BBQ Sauce

Gigi Grilled Chicken with Blueberry-Maple BBQ Sauce.

Chef’s note: This blueberry maple version of Gigi Market’s barbecue sauce has a smoky, spicy kick to contrast the sweetness. We’re serving it on our specials with grilled chicken, pork and lamb at Gigi Trattoria in Rhinebeck and providing it retail at Gigi Market and Café in Red Hook throughout blueberry season.

Blueberry-Maple BBQ sauce – Makes 3 cups

INGREDIENTS:

  • 2 Large Shallots, Minced
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Smoked Paprika
  • ½ Teaspoon Cayenne Pepper
  • 2 Pints Fresh Blueberries
  • 1/3 Cup Pure Maple Syrup
  • 1 Cup Ketchup
  • 1/3 Cup Rice Wine or Sherry Vinegar
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Butter
  • 1 Teaspoon Salt

INSTRUCTIONS:

In a medium saucepan, cook the shallots over medium heat, stirring, until softened, two to three minutes. Add the spices and cook another 30 seconds. Turn the heat up to medium-high and stir in the blueberries. Partially cover to prevent splattering when the berries burst and continue cooking, stirring occasionally until they soften. Add the remaining ingredients and simmer, uncovered, until sauce is velvety and slightly thickened, about 12 to 15 minutes. Stir in butter and remove from heat.

 

Grilled Chicken

INGREDIENTS:

  • 1 (4- to 5-pound) Broiler Fryer Chicken, Cut Into Quarters or Eighths
  • Olive Oil to Drizzle
  • Salt and Freshly-Ground Pepper
  • Note: If using a charcoal grill, evenly distribute the hot charcoal to one side of the grill. If using a gas grill, turn one side to medium-high setting.

INSTRUCTIONS:

Lightly coat the chicken with olive oil and season with salt and pepper. Arrange the chicken pieces skin side down on the grill grate. Turn the chicken pieces a quarter turn every two to three minutes. Adjust the heat, if necessary, to prevent charring. Once the chicken is nicely grill-marked, move it to the cool side of the grill. The chicken, at this point, should roast in the high heat and not have direct contact with flame or hottest portion of grill. After about 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees Fahrenheit.

Now slather the chicken with the Blueberry-Maple BBQ Sauce and return to the heated portion of the grill to crisp. Do not leave over flame for too long, the sugar from the blueberries and syrup will caramelize quickly and could burn. Serve immediately with a side of extra sauce for slathering.