ESTD 2018

Braised Collard Greens

Tiramisu

Roasted Mushrooms

Rustic Mashed Potatoes

Free Range Chicken & Dumplings

Curry Spiced White Beans

parmigiano reggiano, anchovies, garlic breadcrumbs

Kale & Arugula Salad

apple butter, smoked blue cheese, spiced pine

Golden Beets

Tuna Tartare

SHRIMP, LITTLENECK CLAMS & OYSTERS red wine mignonette, cocktail sauce

New England Raw Bar

Steak & Potato Skewers

Grilled Chicken Skewers

Shrimp Cocktail Skewers

Pulled Pork

Deviled Eggs

Stuffed Endive

Stuffed Figs

Fried Olives

SPARKLING CIDER

Whipped Ricotta Toast

SAUVIGNON BLANC

natural tangerine peel & warm baking spices

ORANGE

UNIONKITCHENCT.COM ROTATING SELECTION

Start by brewing 2 cups of your favorite coffee. Use a coffee maker or a French press for optimal flavor.

Brew the Coffee

In a large mug, combine the freshly brewed coffee, milk, and vanilla syrup. Stir well until all ingredients are fully blended.

Mix Ingredients

Top the coffee mixture with 1 cup of whipped cream, swirling it on top for a beautiful presentation.

Add Whipped Cream

Finish by sprinkling 2 tablespoons of chocolate shavings and 1 teaspoon of ground cinnamon over the whipped cream.

Sprinkle Toppings

Fresh Brewed Coffee

Milk

Vanilla Syrup

Whipped Cream

Chocolate Shavings

Ground Cinnamon

Thoroughly wash the collard greens under running water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces.

Wash and Cut Collard Greens

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Sauté Onion and Garlic

Add the chopped collard greens to the pot. Stir well to coat the greens with the oil and sauté for another 3-4 minutes until they start to wilt.

Add Collard Greens

Pour in the vegetable broth, apple cider vinegar, salt, black pepper, and red pepper flakes. Stir to combine all the ingredients.

Add Seasoning and Broth

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the collard greens braise for 30-40 minutes, stirring occasionally, until they are tender and flavorful.

Braise the Greens

If desired, serve the braised collard greens topped with crumbled bacon and lemon wedges on the side for added flavor.

Optional Garnish

Collard greens

Olive oil

Onion, chopped

Garlic, minced

Vegetable broth

Apple cider vinegar

Salt

Black pepper

Red pepper flakes

Bacon, cooked and crumbled

Lemon wedges

Brew 1 cup of espresso coffee and let it cool to room temperature. If you prefer a sweeter taste, stir in 1 tablespoon of granulated sugar until dissolved.

Prepare the Espresso

In a large mixing bowl, add 1 cup of heavy cream and 1 teaspoon of vanilla extract. Using an electric mixer, whip the cream until stiff peaks form. This will take about 3-5 minutes.

Whip the Cream

In another bowl, add 1 cup of mascarpone cheese. Gently fold in the whipped cream into the mascarpone until well combined, being careful not to deflate the whipped cream.

Combine Mascarpone

Quickly dip each ladyfinger cookie into the cooled espresso for about 1-2 seconds on each side. Do not soak them as they will become too soggy.

Prepare the Ladyfingers

In a rectangular dish, lay half of the dipped ladyfingers to form the first layer. Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly.

Layer the Tiramisu

Add another layer of dipped ladyfingers on top of the mascarpone mixture, then spread the remaining mascarpone mixture over the second layer of ladyfingers.

Repeat Layers

Cover the dish with plastic wrap and refrigerate the tiramisu for at least 4 hours, or overnight if possible, to allow the flavors to meld.

Chill

Before serving, dust the top of the tiramisu with 2 tablespoons of cocoa powder for an added touch of flavor and presentation.

Serve

Ladyfinger cookies

Espresso coffee

Granulated sugar

Mascarpone cheese

Heavy cream

Vanilla extract

Cocoa powder

Preheat the Oven

Rinse the button mushrooms under cold water to remove any dirt. Pat them dry with a clean kitchen towel.

Clean the Mushrooms

Prepare the Garlic

In a large bowl, combine the cleaned mushrooms, olive oil, chopped garlic, fresh thyme leaves, salt, and black pepper. Toss everything together until the mushrooms are evenly coated.

Spread the coated mushrooms in a single layer on a baking sheet lined with parchment paper.

Arrange on Baking Sheet

Roast the mushrooms in the preheated oven for 20-25 minutes, or until they are golden brown and tender. Stir halfway through cooking for even roasting.

Roast the Mushrooms

Remove the mushrooms from the oven and let them cool slightly before serving. Enjoy as a side dish or topping for salads, pasta, or pizza.

Button mushrooms

Garlic cloves

Fresh thyme leaves

Peel the Russet potatoes and cut them into evenly sized chunks, about 1-2 inches. This helps them cook evenly.

Prepare the potatoes

Peel the garlic cloves. You can choose to leave them whole or mince them for a stronger flavor.

Prepare the garlic

Chop the chives

Place the chopped potatoes and garlic in a large pot and cover with cold water. Add 1 tsp of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes or until the potatoes are fork-tender.

Boil the potatoes

Once the potatoes are cooked, drain them in a colander. Return them to the pot and add butter and heavy cream. Mash until smooth and creamy. If you prefer a rustic texture, leave some lumps.

Drain and mash

Add the chopped chives, black pepper, and additional salt to taste. Stir until well combined.

Season the mash

Russet potatoes

Chives

Butter

In a large pot, add the whole free-range chicken and cover it with 8 cups of water. Bring to a boil over medium-high heat.

Prepare the Chicken

Once boiling, add minced garlic, grated ginger, diced carrots, diced celery, chopped green onions, soy sauce, sesame oil, salt, and black pepper. Stir well.

Add Aromatics

Reduce heat to low and cover the pot. Let it simmer for about 1 to 1.5 hours until the chicken is cooked through and tender.

Simmer the Broth

Carefully remove the chicken from the pot and allow it to cool slightly. Shred the meat, discarding the skin and bones.

Remove Chicken

Return the shredded chicken back to the pot. Dissolve the red miso paste in a ladle of hot broth and add it back into the pot. Stir to combine and adjust seasoning if necessary.

Incorporate Miso

In a mixing bowl, combine all-purpose flour, baking powder, and salt. Mix well. In a separate bowl, whisk together milk and the egg. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in chopped parsley.

Make the Dumpling Dough

Once the broth is simmering, drop spoonfuls of the dumpling dough into the broth. Cover the pot and cook for about 15 minutes without lifting the lid.

Drop Dumplings into Broth

After the dumplings are cooked through, ladle the chicken and dumplings into bowls, ensuring each serving has a good amount of broth and dumplings. Enjoy your Free Range Chicken & Dumplings!

Free range chicken

Red miso paste

Water

Garlic cloves, minced

Ginger, grated

Green onions, chopped

Carrots, diced

Celery stalks, diced

Soy sauce

Sesame oil

All-purpose flour

Baking powder

Chopped fresh parsley

In a medium skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté the Aromatics

Stir in the curry powder, salt, and black pepper, cooking for an additional 30 seconds to bloom the spices.

Add Spices

Add the canned white beans (drained and rinsed) to the skillet, stirring to coat them in the spices. Cook for about 5 minutes, stirring occasionally, until heated through.

Incorporate Beans

In a separate saucepan, combine the halved cherry tomatoes, sugar, balsamic vinegar, and salt over medium heat. Cook until the tomatoes soften and the mixture thickens, about 10 minutes.

Cook the Tomatoes

Once the mixture has thickened, stir in the chopped fresh basil and remove from heat.

Finish the Sauce

Spoon the curry spiced white beans onto a plate and top with the tomato agro dolce sauce. Serve warm.

Canned white beans

Curry powder

Cherry tomatoes, halved

Sugar

Balsamic vinegar

Fresh basil, chopped

Wash the kale and arugula thoroughly under cold water. Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place both greens in a large salad bowl.

Prepare the Greens

Chop the anchovy filets into small pieces and set aside.

Prepare the Anchovies

In a skillet over medium heat, add 2 tablespoons of olive oil. Mince the garlic cloves and sauté them in the oil until fragrant, about 30 seconds. Add the breadcrumbs and cook, stirring frequently, until they are golden brown and crispy, about 3-5 minutes. Remove from heat and set aside.

Make Garlic Breadcrumbs

To the bowl with kale and arugula, add the chopped anchovies, crispy garlic breadcrumbs, and grated Parmigiano Reggiano. Drizzle the remaining tablespoon of olive oil over the top.

Assemble the Salad

Season the salad with salt and pepper to taste. Toss everything together gently until the greens are well coated with the dressing and toppings.

Season and Toss

Kale

Arugula

Parmigiano Reggiano

Anchovies

Garlic

Breadcrumbs

Olive Oil

Pepper

Preheat Oven

Wash the golden beets thoroughly to remove any dirt. Trim the tops and tails.

Prepare Beets

Place the beets on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.

Season Beets

Wrap each beet individually in aluminum foil and place them on the baking sheet. Roast in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.

Roast Beets

While the beets are roasting, heat a small skillet over medium heat. Add the pine nuts.

Toast Pine Nuts

Toast the pine nuts for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them.

Complete Toasting

Once toasted, remove from heat and sprinkle with cayenne pepper and salt. Toss to combine.

Season Pine Nuts

Once the beets are roasted, unwrap them and let them cool slightly. Peel the skins off using your hands or a paper towel.

Peel Beets

Cut the beets into wedges or slices and arrange them on a serving platter.

Arrange Beets

Drizzle the apple butter over the beets generously.

Add Apple Butter

Crumble smoked blue cheese over the top of the beets and apple butter.

Top with Cheese

Finally, sprinkle the toasted spiced pine nuts over the dish for added crunch.

Estd 2018