Iron Horse Grill News

Holiday Season 2011

Thanksgiving, Black Friday, Cyber Monday, what's next? Our Holiday Season has morphed into a non-stop month of celebrations. The nutcrackers are guarding the dining rooms and the poinsettias and wreaths in place. We hope that we can be part of your plans as you get together with family, friends and colleagues during this great time of year. On Christmas Eve we will offer our regular menu as well as traditionally inspired specials like Sicilian Seven Seafood Salad, Wild Salmon Wellington, Tender Loin of Venison with Roasted Chestnuts and Baked Alaska with Eggnog Ice Cream.

New Years Eve is two nights in one. In the first part of the evening we offer our regular menu for those who want to have an early dinner and ring in the New Year elsewhere and later on a gala five course feast with chilled Iron Horse Brut, silly hats and noise makers and auld lang syne at the stroke of midnight.

We hope that we see you during this festive time at the Iron Horse Grill to wish you well in person but if you can't make it have a great holiday season and a healthy and happy 2012!

Eggplant Recipe

Eggplants of all shapes, sizes and varieties are all over the green markets and if you visit the Pleasantville market on Saturday mornings you can find the award winning goat cheeses from Rainbeau Ridge Farm in Bedford Hills, New York.

EGGPLANT-RAINBEAU RIDGE CHEVRE TAGINE

Serves 4

4 tbs. olive oil

One med. Eggplant, peeled and diced into 1/2 in. cubes

One med. Onion peeled and diced

2 cloves Garlic minced

1/4 tsp ground cardamom

1/4 tsp crushed red pepper

1/4 tsp allspice

Pinch ground clove

1/2 tsp turmeric

Salt and fresh pepper to taste

Oil for sauteing

4 oz. diced tomato

4 oz Rainbeau Ridge Goat Cheese crumbled

2 tsp chopped fresh mint

Heat the oil in a pan large enough to hold all the ingredients over medium heat. Add the onion and cook until lightly browned. Add the eggplant and cook about two minutes or until it begins to give off some liquid. Add all of the spices and the garlic and cook about two more minutes. Lower the heat, add the tomato, cover and cook until tender, about ten minutes. Remove from heat, cool slightly and stir in the goat cheese and mint. Adjust the seasonings and serve.