Recipes | Edible Finger Lakes

Our Recipes

What could be better in winter than tender potatoes that have taken a nice long bath in some butter and melted pork fat?

Monica’s Grape Pie

Monica Schenk makes some of the most delicious pies in the region. Her recipes are usually kept super secret so we’re excited to share this home cook’s version of her delicious grape pie. It’s a Finger Lakes delicacy if there ever was one.

Roasted Boneless Pork Loin with Apples, Cider and Mustard

PAIR WITH EVE’S CIDERY AUTUMN’S GOLD This recipe originally appeared in the Fall 2012 issue of Edible Finger Lakes.

Duchess Root Vegetables

A twist on classic Duchess Potatoes, these piped orange-and-gold swirls of mashed root vegetables make a beautiful addition to an autumn spread. If you prefer not to pipe them, the puree can simply be baked in a buttered ceramic dish and served as you would traditional mashed potatoes.

Sunchoke Skillet Gratin

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Goat Cheesecake with Strawberry Rhubarb Compote

The rhubarb is ready and abundant, according to our farmer friends. And with all this good mix of rain and sunshine, the strawberries are sure to follow. We thought we’d share this really scrumptious recipe from our very first issue for you now, so you can be ready when those amazing red berries are ripe.

Red Wine and Ginger Poached Pears

This sweet and flavorful recipe features fresh ginger, a cinnamon stick, and ripe pears.

A Kale of Many Callings

Call it what you will−Lacinato kale, Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, cavolo nero, black kale, flat back

Curried Egg Salad and Apple Tartines

A tartine is a French open-faced sandwich, usually spread with something flavorful such as this curried egg salad.

Salt Potatoes

No picnic in the Finger Lakes is complete without a bowl of steaming hot salt spuds, slathered in butter. New potatoes with thin skins but creamy texture are perfect with ribs, fresh corn on the cob and green salad. Cooking the potatoes in a pot of boiling water with tons of salt seals the skins and keeps them from being water logged like most boiled potatoes.