Our Chef’s Garden is really beginning to produce some wonderful vegetables. This afternoon, my girls went out and picked a peck of snow peas. They are tender, sweet and delicious; and they make a great amuse bouche. I piped some fresh tarragon mousse on top and finished each one with some shaved breakfast radishes. Simple. Elegant. Delicious.
The bush blueberries are in high season and we have some deliciously sweet ones from Lazy River Farm. One of my favorite flavor combinations is blueberries and lemon, so my daughter Savannah and I made these simple and wonderful tarts.
Lemon-Blueberry Tart Lazy River Farm blueberries, tart lemon curd, flaky shortbread crust, lavender infused honey drizzle.
Summer is moving along and we are beginning to harvest some delicious fruits of our labor. The Walker girls (Savannah, Summer, and Ella) harvested our garlic today. It is now hanging in the barn drying out. Barry was busy working in the vineyard and harvesting these snow peas. The tomatoes are just beginning to ripen; and we cant wait for them to be ready. Come on in and taste the freshness in our Farm to Table cuisine.
Like many berry patches around the North Country, the black raspberries in the Chefs’ garden are ripening at an overwhelming rate. We pick several quarts a day and flash freeze many of them so that we can utilize them in specialty cocktails, sorbets, ice creams, sangria, etc. But we also love to eat them fresh in salads, desserts, cheese boards, and simply as a great snack.
Today my daughters went out and picked 4 quarts of berries. We froze two and turned the other two into these amazing summer time desserts. The only thing sweeter than these tarts, was sharing the process of making them with my daughters in my kitchen.
Black Raspberry Tarts
A sweet pastry crust filled with vanilla bean pastry cream, organic black raspberries and a dollop of fresh whipped cream.
Simple, elegant, delicious.
Summer is here and the local farmer’s markets are beginning to have a real bounty. Additionally, Tri-Town meat packing is once again USDA inspected. We now have some great options for local meat. Our new summer menu is full of wonderful options for enjoying farm fresh food. Whether you are vegetarian, gluten free, or just enjoy great healthy food; we have you covered.
Our new 1844 House Cobb Salad is a great example of fresh ingredients from many different farms coming together. We have smoked chicken from Smith Farm in Massena, made our signature bacon and ham with pork from Pat & April’s Farm in Ft. Covington, fresh eggs from M&M Eggs in Massena and Gulf Creek Farm in Canton, aged cheddar from Meier’s Artisan Cheese in Ft. Covington, organic lettuce from BirdsFoot Farm and fresh herbs from our own gardens.
After 10 years of seasonal menus we inevitably end up with so many guest favorites that we cannot fit them all on each menu. So we love to offer these as “features” throughout each season. This is one of those guest favorites. It is a simple and delicious appetizer that is sure to wake up those taste buds and get you ready for a great meal. It also makes a great snack at the bar paired with a nice glass of Bell’s Oberon summer wheat ale.
If you have not visited our website in awhile, check out our new “6til6” menu. It includes all of our menu appetizers for $6 until 6 p.m. each day in our bar or on our front porch. There are also cocktail, wine, and beer specials each night to complement our delicious appetizers. Its a great way to enjoy a light meal with a craft beer, signature cocktail or a glass of wine from our award winning wine list.
Bon Appetite! Chef Brian
1844 House – Fine Dining Restaurant and Guest House B&B