Farm-To-Table Recipes From Upstate
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Food & Drink
Farm-To-Table Recipes From Upstate
July 19, 2024
Dreaming of recreating your own Upstate escape at home? You’re in luck: we’re sharing the custom recipes we developed for the Jenni Kayne Farmhouse & Oak Essentials Wellness Club, all of which are drawn from our Hudson Valley locale. From our fan-favorite, farm-to-table Farmhouse Spritz to the Thyme Honey Butter that accompanies a fresh loaf of bread upon arrival, these recipes are meant to inspire your own getaway state-of-mind. Enjoy!
Farm-To-Table Recipes From Upstate
An Inspiring Locale
As a hospitality destination designed for luxury living (and plenty of self-care), it was only fitting that we create custom recipes for guests to enjoy during their stays. Inspired by the sights, scenes, and flavors of the Hudson Valley, we focused on creating an array of recipes that highlighted the farm-to-table elements of our surroundings.
Whether you’re looking to add some flavor to your Friday night dinner or want to host friends in a way that speaks to our Farmhouse essence, we’re sharing the recipes so you can experience one of the best elements of our Upstate escape.
The Recipe Rundown
Cherry Tomato & Basil Summer Spritz—The drink of the summer, inspired by the ripe tomatoes down the road from the farm and the basil grown in our garden. You’ll love this when sitting poolside.
Heirloom Tomato and Melon Salad—Our take on the light summer salad is filled with fresh produce for a summer medley of flavor.
Thyme Honey Butter—When we say we serve this with everything, we mean it. With fresh sourdough in the morning, on a grazing board in the afternoon, or with any main dish come dinnertime—you’ll love this recipe.
Raspberry & Cardamom Jam—Now serving: Farmhouse Jam. This berry-filled jam is one of our favorite morning indulgences. It’s bright and flavorful, making it your dream addition.
Sourdough French Toast with Honey Butter—Do brunch the right way with our Farmhouse Sourdough French Toast. Topped with our delicious Honey Butter, this celebratory recipe is our favorite way to start the day.
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Instructions to Prepare
1. Combine Ingredients: In a mixing bowl, combine the softened butter, honey, thyme, and salt.
2. Beat the mixture with a hand mixer or whisk until smooth and fluffy.
3. Transfer the thyme honey butter to a serving dish. It can be used immediately or refrigerated for later use.
Instructions to Prepare
1. Prepare the Batter: In a large mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until well combined.
2. Heat a skillet or griddle over medium heat and add a knob of butter. Dip each slice of sourdough bread into the egg mixture, allowing it to soak for a few seconds on each side.
3. Place the soaked bread slices on the hot skillet. Cook until golden brown on each side, about 2-3 minutes per side.
4. Transfer the cooked French toast to a plate. Top with a pat of butter and drizzle generously with local honey. Add optional toppings like fresh berries or a dusting of powdered sugar if desired.
Instructions to Prepare
1. Prepare the Fruit: Place the raspberries in a large pot.
2. Add Sugar and Lemon Juice: Add an equal amount of sugar to the raspberries and a splash of lemon juice to help set the jam and enhance the flavor.
3. Add Cardamom: Sprinkle in ground cardamom to taste. Typically, a teaspoon is enough for a subtle flavor.
4. Heat the mixture over medium heat, stirring frequently until the sugar dissolves. Bring it to a boil and let it cook until it reaches the desired thickness. This usually takes about 10-15 minutes.
5. Pour the hot jam into sterilized jars, seal, and let cool. Store in the refrigerator for up to a month or process in a water bath for a longer shelf life.
Instructions to Prepare
1. Prepare the Ingredients: Slice the heirloom tomatoes and cube the cantaloupe. Rinse the pickled capers and pat them dry. Wash the nasturtium leaves and flowers.
2. In a large salad bowl, gently combine the heirloom tomatoes, cantaloupe cubes, pickled capers, and nasturtiums.
3. Dress the Salad: Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste.
4. Add torn basil leaves and gently toss to combine.
Instructions to Prepare
1. Muddle Cherry Tomatoes and Basil: In a cocktail shaker, muddle the halved cherry tomatoes and a few fresh basil leaves to release their juices and flavors.
2. Add the Aperol, fresh lemon juice, and warmed honey to the shaker.
3. Fill the shaker with ice and shake well until the mixture is chilled.
4. Strain the mixture into a glass filled with ice.
5. Top off with Prosecco or a splash of club soda.
6. Garnish with fresh basil leaves.
Photos by Jenna Saraco
