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.....Favorite Recipes



We get many requests for the recipes of soups, salads, entres and desserts that we serve in the restaurant or that we sell in our
"Soups-To-Go" take out service.  We are now sharing some of those recipes for each season.

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Elderberry Pond Potatoe Leek Soup

                                                     POTATO LEEK SOUP

3 Tbsp. Butter

1 small onion, chopped

2 Tbsp. finely chopped garlic

2 medium leeks, cleaned and chopped

1 qt. chicken stock

4 medium potatoes (baking or all purpose), diced

1 cup heavy cream

Salt and pepper to taste

 

1.       Sweat the onion and garlic in a saucepan until translucent. 

2.       Add the chopped leeks, continue cooking over low heat until semi-translucent.

3.       Add chicken stock and potatoes, cook until potatoes are soft, stirring occasionally to prevent sticking.

4.      Puree mixture with food processor, blender, or hand held buerre mixer.

5.       Add cream, return to low heat.

6.       Cook 10 to 15 more minutes.  Adjust seasonings.







 

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"Bright Lights" Swiss Chard

SWISS CHARD TART

 

Pastry to line one pie tin (9 inch)                                           1 cup milk

2 Tbsp. butter                                                                      2 large eggs

½ cup chopped onion                                                           ½ cup grated Parmesan cheese

1 clove garlic, minced                                                           ¼ tsp. ground black pepper

1 Tbsp. fresh thyme leaves (approximate)                             1 tsp. salt

1 bunch chard “Bright Lights” variety is best (about 1 lb.)

 

Wash chard, remove stems. You do not have to remove the ribs unless they are very thick.  Coarsely chop the chard leaves.   Preheat oven to 425 degrees F.   Melt butter in large nonstick skillet over medium heat.  Add onion, garlic and thyme.  Cook, stirring occasionally until onions are tender and lightly browned.  Add chard and continue to cook, stirring until chard is wilted, about 5 minutes.  Remove from heat.  Beat eggs and  add remaining ingredients.  Add chard and stir.  Line 9 inch pie tin with the pastry and pour in the chard mixture.   Bake tart at 425 degrees for 15 minutes.  Reduce heat to 350 and bake for about 15  minutes longer or until filling is puffed and set in center.  
                                

Serves 6

  

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A perfect match to Elderberry Pond Fresh Summer Produce
SALAD NICOISE 

1 pt. green beans, trimmed and washed                                          DRESSING
2 green peppers, cut into chunks                                        1 tsp. Dijon mustard
2 ribs celery, cut in diagonal slices                                     1 Tbsp. red wine vinegar
10 stuffed green olives                                                        ½ tsp. salt, or to taste
10 pitted ripe olives                                                            Freshly ground pepper to taste
2 medium red potatoes                                                      1 clove garlic, finely minced
2 cans (7 0z.) white tuna                                                     2 Tbsp. corn or salad oil  
     or 1 lb. grilled fresh tuna                                               2 Tbsp. olive oil
½ pt. cherry tomatoes  or                                                   1 tsp. fresh thyme leaves   
2 tomatoes, cut into quarters                                                       or ¼ tsp. dried
½ mild onion, very thinly sliced
3 Tbsp. chopped fresh basil
¼ cup chopped parsley
4 hard cooked eggs (optional) 

Mix dressing ingredients together and set aside.  Scrub potatoes, do not peel,  cook  until tender but firm.  Cool potatoes and cut into cubes, approximately 1 inch thick.  Blanch green beans in boiling water until tender but crisp, 3 to 4 minutes.  Plunge into ice water to chill for a few minutes, then drain.  Mix beans, potatoes, peppers, celery, tuna, olives and onions in a large salad bowl.  Add dressing and toss. Garnish with tomatoes and quartered eggs (optional).  Sprinkle with chopped parsley and basil. 

                                                                 
Serves 4  

MORE TO COME!  CHECK BACK

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Elderberry Pond Gift Certificates

A perfect gift for those who enjoy fresh seasonal food in

a relaxing country setting.

Just call 315.252.6025 and we will send the certificate out along

with a colorful brochure with restaurant photos, sample menus, driving directions

and more.

THE RESTAURANT
The Restaurant is open for lunch and dinner on Wednesay through Sunday
Lunch 11:30 AM to 2:30 PM
Dinner from 5 PM

OPEN THROUGH SUNDAY, DECEMBER 28TH

TO MAKE A RESERVATION. PURCHASE A GIFT CERTIFICATE OR TO PLAN AN EVENT CALL 

315.252.6025




 


Elderberry Pond Restaurant - 3712 Center Street Road, Auburn, NY 13021. Located 2 miles from Rt. 5 and Rt 20 between Skaneateles and Auburn. See "driving directions" link at the top of the page



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