3 Easy Party Recipes for Summer Get-Togethers in the Hudson Valley

• 1 ½ cups seasonal fruit
• 6 lemons or limes
• ½ cup St. Germain liqueur
• ¼ cup Cointreau or Triple Sec
• 1 cup vodka
• 2 cups seltzer
• Mint or basil for garnish

1. 1. Take 1½ cups of whatever fruit is in season, such as strawberries, peaches, or plums, and slice them into a pitcher. Juice lemons or limes, and pour the juice over the sliced fruit.
   2. Pour St. Germain, a French elderflower liqueur, over the fruit.
   3. Add Cointreau or Triple Sec.
   4. Add vodka.
   5. Add seltzer. If you like a sweeter drink, use 1 cup lemon/lime soda plus 1 cup seltzer.
   6. Serve in a pitcher and pour into ice-filled glasses. Garnish with a sprig of mint or basil leaves.

      

Related: 3 Berry Cocktail Recipes for the Hudson Valley’s U-Pick Season

Raspberry Champagne Dressing

Elmrock Inn
Makes 2 cups

• 1 ¼ cup extra-virgin olive oil
• 2 Tbsp honey
• ½ cup champagne vinegar
• 1 shallot
• ½ pint fresh raspberries
• ½ tsp salt
• Dash of black pepper

1. Add all the ingredients, except the oil, to the bowl of a food processor and pulse to mix. With food processor on, slowly add the oil to form thick emulsion.
2. Season to taste and store in an airtight container in the refrigerator until ready to use. Dressing lasts up to two weeks.

Sweet Corn & Chanterelle Pasta

• 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced
• 1 lb. butter
• 3 lbs. fresh pasta sheets or 2 lbs. dry pasta of choice
• 1 bunch fresh basil (about 20 leaves), sliced into thin strips
• 4 ears of fresh sweet corn, kernels removed
• Pecorino Romano cheese for serving

1. Bring a large pot of salted water to boil. Cut fresh pasta sheets into ½ inch strips.
2. In a sauté pan over medium heat, melt butter until the solids separate and butter browns. Add mushrooms and sauté for 1 minute. Add corn and sauté for 2 more minutes.
3. Add basil (reserving some for garnish) and season with salt and pepper to taste. Remove from heat.
4. Drop fresh pasta into boiling water and cook until it begins to float, about 3 minutes. Drain and top with mushroom/corn mixture.
5. Plate and garnish with fresh basil and Pecorino Romano.