Best Saratoga Recipes

BAKED BUTTERFISH SARATOGA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, cream together the butter, chopped parsley, and chives.
• Arrange the butterfish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with about 2 tablespoons of the butter mixture.
• Bake 5 minutes in the preheated oven, until the butter is melted. Turn fillets, brush with remaining butter mixture, and continue baking 10 minutes, or until fish is easily flaked with a fork. Garnish with parsley sprigs and lemon wedges to serve.

SARATOGA POTATOES

Steps:

• Slice the potatoes 1/8-inch thick (or thinner); use a mandoline if you have one. Soak the potato slices in cold water until ready to fry, then drain and dry them thoroughly on a towel.
• Fill a large sauté pan with ½ inch olive oil. Place over medium-high heat; the oil is ready when it browns a breadcrumb in 30 seconds (or try this this cold oil method). Drop a few potato slices at a time into the oil and fry until the edges begin to brown, 3 to 4 minutes, then turn the slices and brown the other side, 1 to 2 minutes. Drain on a baking sheet lined with paper towels. Keep warm in a 175-degree oven while you fry the rest of the potatoes.
• Just before serving, pile the potatoes into a bowl and season with salt, tossing to disperse the seasoning.

BAKED TROUT SARATOGA

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
• In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
• Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.

SARATOGA HOLIDAY COCKTAIL

Steps:

• Add brandied dried fruit, rye, brandy, sweet vermouth and bitters to a cocktail shaker. Stir for 20 to 30 seconds to incorporate the fruit. Add ice and stir again for 20 to 30 seconds or until sufficiently chilled.
• Using a cocktail strainer, strain the cocktail into a coupe glass and garnish with a twist of orange or a fresh grating of nutmeg.

SARATOGA CHIPS

Steps:

• Pare potatoes and slice thinly and evenly (a mandolin works well for this).
• Submerge potatoes in ice water and allow to sit for about 30 minutes, separating slices so the starch on each is rinsed.
• Heat oil in a large kettle or fryer to 375°F.
• Drain potatoes from the water and pat dry using paper toweling, making sure they are completely dry.
• Fry potatoes in small batches, until golden.
• Drain potatoes and place on clean brown paper, and season to your liking.
• Keep potatoes in oven on low temperature to keep warm while finishing other potatoes, if necessary.
• Serve chips with smoky barbecue sauce.

SARATOGA POTATO CHIPS

Steps:

• 1. TO MAKE THE DIP: Line a jelly roll pan with crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. If you have a frying basket to fit the Dutch oven, place the shallots in the basket. Deep-fry the shallots until golden brown, about 1 minute. Remove from the shortening (if you aren't using a basket, use a wire-mesh skimmer) and transfer to paper towels to drain until cool. (You may use the same shortening to fry the potato chips, but if there are small pieces of shallots floating in it, remove them. If necessary, carefully strain the shortening through a wire strainer into another pan, then return it to the Dutch oven.) 2. In a small bowl, combine the shallots, sour cream, chives, salt, and pepper. Cover and refrigerate for at least 1 hour to blend the flavors. 3. TO MAKE THE CHIPS: Using a mandoline, cut the potatoes into paper-thin rounds. As they are cut, place them in a bowl of cold water and let stand while heating the shortening. 4. Place a large wire cake rack over a jelly roll pan. Fill a roasting pan with crumpled paper towels for draining the fried chips. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. 5. Drain the potatoes well. Line a work surface with paper towels and spread with 1 layer of potatoes. Separate each new layer of potatoes with more paper towels and pat the potatoes completely dry. 6. In separate batches, without crowding, deep-fry the potatoes, stirring often with a wire-mesh strainer to separate the chips, until the chips are golden brown, 2 to 3 minutes. Using the skimmer, transfer the chips to the wire rack to drain briefly, then move them to the paper towels to remove excess oil. Separate each new layer of chips with more paper towels. The potato chips will crisp as they cool, and are best served at room temperature within 6 hours of frying. Just before serving, sprinkle with salt. Serve with the shallot dip. NOTE: Don't salt deep-fried foods until just before serving, or the salt will make the food soggy.

CURRIED SARATOGA LAMB CHOPS

Steps:

• Drain apricots, reserve syrup; set apricots and syrup aside.
• In a frying pan or skillet, brown chops in hot shortening; season with salt and pepper.
• Drain excess fat from pan.
• Add lemon juice, onion and curry to reserved syrup, mix well and pour over chops.
• Cover pan and simmer for 40-45 minutes.
• Remove chops from pan, and keep warm.
• Mix cornstarch with 1 Tablespoon cold water, sir into sauce.
• Cook and stir sauce until thick and bubbly.
• Add apricots, and heat through.
• Serve chops with sauce on a bed of rice.

SARATOGA'S FAMOUS MELON AND PROSCUITTO

Steps:

• Layout on the edge of a plate, 3 or 4 baby lettuce leaves. Over the lettuce lay out 2 thin wedges of cantaloupe and drape 2 to 3 slices of proscuitto over the melon. Garnish with berry syrup.
• Combine the berries and the red wine in a non-reactive saucepan and bring to a simmer. Let cook for about twenty minutes and adjust the flavor with sugar if necessary to achieve a balanced flavor. Combine some arrowroot with a little cold water and stir into the sauce to give it a nice shine and a little body. Let cool.

SEEDED SARATOGA TORTE

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment. Trace an 8-inch circle on top with a pencil; turn marked-side down.
• Spread sesame, pumpkin, and sunflower seeds in a single layer on a rimmed baking sheet. Toast, stirring once, until golden, about 12 minutes. Let cool completely. Finely grind baked seeds in a spice grinder or food processor; transfer to a bowl. Stir in poppy seeds.
• In a large bowl, with an electric mixer, whisk egg whites on medium-high until soft peaks form. Slowly add 3/4 cup sugar, whisking until stiff, glossy peaks form. Whisk in vanilla and salt. Fold in graham-cracker crumbs and 3/4 cup seed mixture. Dab meringue under corners of parchment to secure to baking sheet. Using an offset spatula, spread meringue within marked circle. Bake, rotating sheet halfway through, until top is crisp and brown, about 25 minutes. Transfer sheet to wire rack and let torte cool completely.
• Spread preserves on top of meringue. In another bowl, whisk cream with remaining 1 tablespoon sugar until soft peaks form. Dollop on top of preserves and sprinkle with some of remaining seed mixture. Cut into wedges with a sharp knife, wiping between slices, and serve. (Torte is best the day it's made.)

SARATOGA UPSIDE DOWN APPLE PIE

Steps:

• 1.Coat bottom of 10 inch pie plate thickly with butter. 2.Combine 4 tblsp melted butter, brown sugar, nuts; mix, then press into bottom of pie pan. 3.Place one pie crust in pie pan on top of nut mix and press firmly on bottom and sides. 4.Combine granulated sugar, flour, cinnamon, mix well, add to apples and spoon into pie plate, sprinkling the 2 tblsp butter cut in small chunks over the apples. 5.Place 2nd pie crust over apples. Trim, seal and flute. Cut 4 slits in top. 6.Bake for ~1 1/4 hours, till crust is golden. Remove from oven. 7.While still hot (I do this right away), invert pie pan onto a serving plate. 8.Allow to cool.

SARATOGA

Steps:

• Put lemon juice, sugar and bitters in a tall glass with ice cubes, stir to mix and fill with ginger ale.

SARATOGA

Steps:

• Stir ingredients over ice and strain into a chilled cocktail glass. Garnish with twist of lemon.