Cider Glazed Apple and Sage Stuffed Pork Tenderloin

Stuffed Pork TenderloinToday I prepared one of the dishes that I have been preparing each fall/winter season since we opened back in 2006.  I love the comfort food aspect of it and the fact that it incorporates so many ingredients that can still be found locally/regionally like NY state apples and cider, pork, brussel sprouts, butternut squash, onions,  sage from our garden and bread from our local bakery.  This dish is Cider Glazed Apple and Sage Stuffed Pork Tenderloin with spiced butternut squash puree and house made bacon sauteed brussel sprouts.

Bon Appetite!  Chef Brian

1844 House Cheese Plate

Each season we create a new cheese plate.

For the late fall/early winter season we are making fresh farmers cheese and pairing it with Niles Apiary honey comb, Spanish marcona almonds, autumn harvest raspberry coulis, mint leaves and freshly baked crackers.

This is a perfect appetizer or dessert and pairs well with many of the wines from our award winning wine list.  Bon Appetite!  Chef Brian

Ham Au Gratin Potatoes

Au Gratin Mise Place

Au Gratin before bakingAu Gratin BakedWe received a box of different cuts of pork the other day from Pat & Aprils Pork in Fort Covington. The first thing that came to mind when I saw this tasty ham steak was going to the church dinners at the Nicholville UMC with Jenny when we were first dating.  What could be better than a fall harvest potluck dinner at your church?  There were usually 3 or 4 different versions of macaroni and cheese, au gratin potatoes, baked beans, and pies, don’t forget the incredible pies.

So here is my homage to all the grandmothers out there who take their wonderful family recipes to the pot luck dinners at church….Thank You!

My version includes russet potatoes, Gruyere and Parmesan cheese, julienne ham, sweet cream, nutmeg, and bread crumbs with butter and fresh herbs.  Serve this with a side of fresh greens tossed in Champagne vinaigrette and you have a very comforting meal.

Bon Appétit! Chef Brian

Autumn Soup

Creamy Cabbage and Kale SoupThis is one of those soups that just makes you feel good.  What could be better on a cool fall evening than a hearty soup?  For our Creamy Cabbage and Kale Soup  my Sous Chef Arthur picked up some beautiful green cabbage and organic kale from the Canton Farmers Market.  I started the soup with chicken stock made from Smith Farm chickens and utilized the fresh ingredients from the market along with some sweet cream.  To finish the soup, I added some diced bratwurst sausage and rye bread croutons.

I hope you find yourself at your local farmers market soon; and create your own delicious pot of soup….Bon Appétit!

Chef Brian