Fall is the perfect time to visit many of our properties, including the historic Gideon Putnam Resort & Spa. Saratoga Spa State Park is the perfect place to experience all that fall has to offer in New York State. Whether it’s a spa treatment, a round of tennis or golf, or a jaunt along a nature trail, visitors are sure to not only get lost in the grandeur, but work up an appetite when doing so. Putnam’s offers full service dining at the resort featuring an array of seasonally inspired dishes and locally harvested produce on their fall menu.
In case you cannot make the trip out to Saratoga Springs this fall, make your own Putnam’s-Inspired Fall Feast! Pair the following Butternut Squash Bisque with a side salad of fresh, local greens for a lighter meal or make it a full spread with the addition of the Pan Roasted Duck Breast. The following recipes are courtesy of the culinary team at the Gideon Putnam Resort.
Pan Roasted Maple Leaf Duck, Hudson Valley Bourbon Glaze
1 cup of Hudson Valley Bourbon reduced to ¼ cup
3 Tbs orange marmalade
1 cup demi glace
Mix, reduce to ¼ cup.
2 Duck Breasts cleaned and the fat scored
Season the breast with salt and pepper
Place the duck skin side down in a cold sauté pan over mid to low heat
Render the fat down to a golden brown crisp
Turn over only to sear the meat side quickly to achieve a quick sear.
Rest for 2 min.
Slice and Serve.
Butternut Squash Bisque
5 lbs.Butternut Squash (Peeled & Med. Dice)
½ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Cayenne Pepper
Salt & Pepper To Taste
1.5 Gallons Chicken or Vegetable Stock
½ lb. Butter
½ Quart Heavy Cream
¼ Cup Pure Maple Syrup
1. Sweat Squash with Butter
2. Add Nutmeg & Cayenne
3. Add Chicken Stock. Cook till very tender!
4. Puree with Stick Blender then Strain through Mesh Strainer
5. Add Heavy Cream
6. Add Maple Syrup (To desired Sweetness)
7. Season to taste with salt and pepper.
Garnish: Roasted Pumpkin Seeds or Cinnamon Maple Croutons