Liberty Tree Tavern : Recipe's To Spice Up Your Life

Calling all patriots! The Sons and Daughters of Liberty Tree Tavern invite you to share the bounty of their daily harvest. Tavern offerings include traditional roast turkey, freshly prepared seafood, poultry, salads and sandwiches. A colonial dinner is also served, featuring carved meat and traditional accompaniments. Join the taste revolution

Amber Waves of Grain
Yield: 1 plate

Ingredients

3 oz. zucchini
3 oz. yellow squash (coin cut)
2 oz. red pepper (1"x2")
2 oz. shiitake mushrooms
2 oz. broccoli florets
1 TB olive oil
1 tsp. chopped garlic
2 oz. bulgar
2 oz. buckwheat
4 oz. white rice
1 TB herb oil
4 oz. roasted vegetable sauce (recipe below)

Method

Cook all rice, bulgar, and buckwheat as directed on box, then combine. Set aside and keep hot. Saute all vegetables in oil and garlic until tender. Season vegetables with salt and pepper. To serve, pour sauce evenly over plate, then mound rice mixture in middle. Top with vegetables.

Roasted Vegetable Sauce

NOTE: Yield 1 gallon

1 #10 can diced tomatoes
2 oz. chopped garlic
4 oz. basil pesto
1 can roasted peppers
1 TB black pepper
1 TB salt

Combine ingredients, roast in oven for 20 minutes. Puree with blender.

Cape Cod Chicken
Yield: 1 plate

Ingredients

5 oz. sliced chicken breast
1 oz. sliced shiitake mushrooms
1.5 oz. oven dried plum tomatoes
5 oz. pappardelle pasta
1 oz. arugula butter
.25 oz. salt
.25 oz. herb oil
.25 oz. fresh arugula leaves

Method

Sautè chicken halfway in herb oil. Season with salt and pepper. Add mushrooms and cook until chicken is done. Add tomatoes, pasta and finish with arugula butter (let melt thoroughly). Season to taste.

Caramel Apple Pie/Tart
Yield: 1 portion

Ingredients

6 ounces Apple Filling
3 ounces Shortbread crust (below)
4 ounces Vanilla Ice Cream
1/4 teaspoon Powdered sugar
1 ounce Caramel sauce (below)

Method:

Portion Short crust into 3oz. balls, then roll out to 1/8-inch thickness and put in small tins. Fill crust with 6 oz. apple filling, fold crust edges over apples in random a manner. Bake at 350 for 15 minutes. Keep pie warm in warmer. At time of service, plate on star plate, dust with powdered sugar, then top with caramel sauce and serve with ice cream.

Shortbread Crust

Yield: 3 pounds

1 pound Butter
6 ounces Sugar
1/4 teaspoon salt
4 ounces Eggs
1 1/2 pounds Flour

Method:

Cream butter, sugar, and salt together in mixer. Add eggs gradually until incorporated. Finally add flour to mixture and make dough. Remove dough and refrigerate.

Caramel Sauce

Yield: 1 1/2 pounds

1 pound Sugar
1/4 quart Heavy cream
1/2 ounce water

Method:

Add water and sugar to a pot and caramelize sugar to a golden brown. Add cream into caramelized sugar at lowered heat (gradually) until smooth. Cool

Lava Cake
Ingredients

8 oz. Semisweet Chocolate Chips

6 oz. Butter

1 Cup Sugar

¼ Cup Cornstarch

4 Large eggs

4 Egg yolks

non-stick spray

Preparation

Preheat oven to 375.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl.

In a large mixing bowl, combine sugar, and cornstarch. Sift these into the chocolate and mix well with mixer. Add eggs one at a time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color. Chill mixture.

Coat individual soufflé cups with pan spray well. Fill cups 3/4 full with batter. Bake 10 or 11 minutes. Outsides should be cake like and centers should be gooey.

Garnish as desired with ice cream, raspberry or caramel sauce, or fresh fruit.

Clam Chowder
Yield: 3/4 gallon

Ingredients

1/2 cup salad oil
1/2 cup celery (1/4" dice)
1/2 cup onion (1/4" dice)
1 cup all purpose flour
1 qt. clam juice
1 qt. milk
1 cup potatoes (peeled, diced, and cooked)
1 1/2 cups chopped clams
1/2 tsp. salt
pinch white pepper
1/4 tsp. ground thyme

Method

In a sauce pot over medium heat, saute the celery and onions in oil. Add flour to make the roux. In a separate pot, heat clam juice and milk together until they simmer. Combine roux and hot liquid slowly to prevent lumps. Add clams, potatoes and seasonings to soup. Simmer for 20 minutes and serve. Soup can be made up to three days in advance

Colony House Salad with
Honey-Shallot Vinaigrette
Yield: 1 Plate

Ingredients

7 oz. Mixed Greens
6 oz. Rotisserie Chicken Meat
3 oz. Diced Gala Apples
1.5 oz. Smoked Cheddar
3 oz. Honey-Shallot Dressing (recipe below)
1 oz. Candied Pecans
.25 oz. Chives

Method

Toss greens, chicken and dressing in bowl. Arrange mounded on plate and top with apples, pecans, and cheddar. Garnish with chives.

House Seasoning

Ingredients

1/2 cup salt
1 TB white pepper

Mix thoroughly and store.

Honey-Shallot Vinaigrette

Ingredients

1/2 cup shallots
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 TB Dijon mustard
Dash House Seasoning, or to taste (recipe above)

Method

Saute chopped shallots in pan until dark and caramelized. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor until emulsified. Refrigerate

Crab Cakes
Yield 1 pound

2 TB mayonnaise
2 TB mustard
2 TB sour cream
1 tsp. celery
1 tsp. onion
1/2 tsp. white wine Worcestershire sauce
1/4 oz. Tabasco
1 tsp. Old Bay Seasoning
1 tsp. fresh lemon juice

Mix all the ingredients above together and store in a cambro.

8 oz. crab meat, picked over for shells
1 oz. fresh bread crumbs

Take first mixture and combine with the bread crumbs, then gently add in the crab meat. Shape into 4 oz. portions and fry.

Pot Roast
Yield: 6 portions

Ingredients

4 oz. butter
1/2 oz. garlic
1/2 lb. carrots
3/4 lb. onions
1/2 oz. fresh thyme
3 lbs. shoulder beef
4 oz. flour
6 TB beef base
1/2 lb. celery
2 diced tomatoes
1 cup burgundy wine

Method

Sear meat in stockpot in butter.

Add flour and wine, beef base and tomatoes. Dice carrots, celery, onion and add fresh thyme.

Simmer for 40 minutes to an hour, or until desired doneness.

Once cooked, remove meat and let cool before slicing.

Pour gravy through sieve to remove all the vegetables, saving gravy to use with meat.

Once meat has cooled, slice and place in a pan. Add gravy, wrap pan and reheat in oven to 165 degrees.

Sally Lunn Rolls
INGREDIENTS

1 cup milk
1/2 cup vegetable shortening
1/4 cup water
4 cups all purpose flour, sifted
1/3 cup sugar
2 teaspoons salt
2 packages active yeast
3 eggs

METHOD

1. Preheat oven to 350 degrees.

2. Butter two 9 1/4 by 5 1/4 by 2 3/4 inch loaf pans.

3. Heat milk, shortening, and water until very warm; about 120 degrees. The shortening doesn't need to melt.

4. Combine 1 1/3 cups of flour and the sugar, salt and yeast in a large mixing bowl.

5. Add the warm liquids to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes.

6. Gradually add 2/3 cups of flour and the eggs. Beat at high speed for 2 minutes.

7. Add 2 cups of flour. Mix well. The batter will be thick but not stiff.

8. Cover the dough and let rise in a warm, draft free place (85 degrees) until it doubles in bulk, about 1 1/4 hours.

9. Punch the dough down and divide it between the prepared pans. Cover and let rise in a warm, draft-free place until it has increased in bulk from 1/3 to 1/2.

10. Bake at 350 degrees for 40-50 minutes. Remove from oven and cool on racks.

William Penn Pasta

12 oz. rigatoni pasta
32 oz. Pink Sauce (recipe below)
2 oz fresh spinach
4 oz. smoked bacon (diced)
4 to 6 oz. chicken breast

Render bacon in saute pan. Add pasta, pink sauce and spinach to pan. Toss and place in pasta bowl. Grill chicken and place on top of the pasta.

William Penn Chicken Marinade

4 to 6 oz. Chicken Breast
1 ounce Basil
1/2 ounce Thyme
1/2 cup Canola oil
Kosher salt and pepper to taste

Mix together until the chicken is evenly coated with herbs and oil.

Pink Sauce

1 qt. Tomato Sauce
2 qt. Heavy Cream
3 oz. Fresh Garlic (chopped)
To Taste Kosher Salt & Pepper

Put tomato sauce in pot. Add garlic and heat up. When marinara sauce comes to a boil add heavy cream, salt and pepper.