The Horned Dorset Inn is the quintessential destination for memorable fine dining and lodging in Central New York State. Classical and contemporary French cuisine and gracious Victorian accommodations are the hallmarks of this countryside hostelry.
In recent years, Chef Aaron Wratten (having worked at several prestigious restaurants in New York City including “Aureole” under Charlie Palmer and “Restaurant Daniel” under Daniel Boulud) and his wife, Maddalena Molli (having grown up in the Architecture and Design Industry between Europe and New YorkCity) have created “At Home” -- prepared foods with weekly seasonal menus delivered fresh to various locations around Central New York.
Chef Aaron and Maddalena are now proud to collaborate with Artisanal Premium Cheese, sharing a common passion for high standards of quality and level of service. Artisanal’s expertise is unsurpassed in imported and domestic cheese and charcuterie. Together, they offer the following recipes for you to enjoy -- “At Home”.
Artisanal is known for aging cheese to peak ripeness and perfection and offers incredible French and French style triple cream cheeses that are just perfect right now to enjoy with family and friends. Use Promo Code – HORNEDDORSET to receive free shipping. Just scroll down to see the cheeses we most recommend.
Mushroom Risotto with Brie de Nangis
4 cups of broth (mushroom, vegetable or chicken)
2 tablespoons olive oil
1 onion, in small dice
8 oz of mixed mushrooms, sliced
1 cup of Arborio rice
1/2 cup of white wine
4 oz of Brie de Nangis, cut in ¼ inch cubes
1/4 cup of grated parmesan cheese
2 tablespoons of butter
Salt and pepper, to taste
Fresh chives or parsley (optional)
1. Bring the broth to a simmer and keep warm.
2. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until they beginning to soften, then add the mushrooms and continue to cook until all the water from the mushrooms has evaporated, about 5 minutes.
3. Add the rice and stir to coat with oil. Cook for 1-2 minutes, or until the rice is translucent.
4. Pour in the white wine and stir until it is fully absorbed.
5. Begin adding the hot broth, one ladleful at a time, stirring constantly and waiting for the liquid to be nearly absorbed before adding the next ladleful.
6. Continue adding the broth until the rice is cooked through but still al dente. The whole process should take about 20-25 minutes.
7. Remove from heat and stir in the parmesan cheese and butter. Season with salt and pepper to taste. Finally, add the Brie de Nangis, stirring to incorporate but leaving some pieces intact.
8. Serve the risotto in bowls and garnish with fresh herbs, if desired.
Brie Tartlets with Sweet Potato, Prosciutto and Fig Preserves
1 small sweet potato peeled, cut in ¼ inch dice, about 1 cup
1 tablespoon olive oil
nutmeg, to taste
1 sheet (8 oz) of puff pastry, thawed
1 egg, beaten
12 oz of Ripe Brie de Nangis (about 1/3 of a 1kg wheel)
6 thin slices of prosciutto, about 3 oz
1/4 cup of fig preserves, or 6 fresh figs cut in quarters.
Salt and pepper, to taste
1 cup Arugula
Makes two tarts (for 6-12 people as an appetizer)
1. Preheat the oven to 400°F (200°C).
2. In a nonstick pan, saute the sweet potato in the olive oil over medium heat with a pinch of salt, a few grinds of pepper and a grating of nutmeg. Toss frequently until lightly browned and tender, about 6 minutes.
3. Roll out one sheet of puff pastry into a lightly floured board. Lightly flatten with a rolling pin or your hands. Cut in half to make two rectangles. Fold over the long edges about 1/4” and crimp down with a fork. Poke the center part with the fork every ¼ inch.
4. Place pastries on a lightly greased sheet tray and brush them with a well beaten egg, center and edges (there will be extra).
5. Bake for 12-14 minutes until golden brown.
6. If pastries puff excessively during cooking, push the center down with a spatula when it comes out of the oven just to make them concave again.
7. Top with the sweet potato. Cut ½ inch slabs of Brie to fit the width of the tart and lay side by side to cover the tart. The recipe can be done several hours in advance to this point, finishing just before serving.
8. Return to the oven just until the cheese begins to melt around the edges, about 2 minutes.
9. Lay prosciutto over the warm tarts, and place dollops of fig preserves atop or fresh fig quarters if using. Garnish with arugula and serve while still warm.