5 Great Things We’re Eating and Drinking in December
Our food editor reveals what to order in the Hudson Valley this month.
Egg in the Nest at Farmers & Chefs
40 Albany St, Poughkeepsie, 845.337.4949
Chef John Lekic turns a lazy cook’s weekend breakfast into a work of edible elegance. A paprika-crusted poached egg oozes over a nest of crispy potatoes, all of which sit atop a tomato puree. Garnished with microgreens, shaved Peruvian potatoes, and edible flowers, this colorful creation pops on the plate and the palate.
Potato Latkes at Black-Eyed Suzie’s Upstate
230 Partition St, Saugerties, 845.247.3069
Latkes are part of Black-Eyed Suzie’s Hanukkah catering menu, which is stocked with tantalizing options. Yet we’d place an order for these fried favorites alone. Served with sour cream and house made applesauce, Black-Eyed Suzie’s latkes pack a satisfying crunch. Last chance to order is December 4, so place orders early.
Celery Root Remoulade at Le Perche
230 Warren St, Hudson, 518.822.1850
Celery root, a.k.a celeriac, is all the rage lately, and Le Perche has hopped on the trend train. With a taste somewhere between celery and parsley, this root vegetable adds complexity to any dish. Le Perche’s remoulade flavors flaky crab and is complemented by brown butter and seaweed. It’s a combination of unusual flavors, and we give the eatery points for rejuvenating winter ingredients.
Ronnybrook Eggnog at Blackhorse Farm (and other locations)
10094 U.S. Route 9W, Athens, 518.943.9324
For many folks, Thanksgiving ushers in the official start of the holiday season, and with the holidays comes eggnog. Who does this beverage better than our very own Ronnybrook Farm Dairy? Their nog is rich, creamy, and fresh as it gets. Pick it up at Blackhorse Farm market or at any of the other distributors in the area.
Red Curry Brownie at Clock Tower Grill
512 Clock Tower Dr, Brewster, 845.582.0574
We know, we know — it sounds a bit out there: a red curry brownie? But this dessert blends sweet and savory in the best way possible. Surrounded by dots of guava gel and yellow curry crème anglaise, this gluten-free pastry is topped off with cardamom gelato. We’ll take two, thanks.