Seth Greenberg's Free Form Apple Tart
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Incomparable baker Seth Greenberg was recently a guest on Martha Stewart’s radio show where he demonstrated how to make a free-form apple tart. A Scarsdale10583 reader listened to the show but was unable to find the recipe. She got in touch with the site and we were able to contact Seth who was kind enough to share it with us. It looks like the perfect fall dessert.
If you’re a fan of Seth’s creations but prefer to buy them rather than make them yourself, visit his website where you can order homemade brownies, cookies and sticky buns. They are great to serve to your guests or bring as a gift.
Here is the recipe for the tart, courtesy of Seth Greenberg.
Seth Greenberg’s Just Desserts Free-Form Apple Tart
Yield: One Fabulous Tart
Ingredients:
Dough
- 1 1/3 Cups All Purpose Flour, sifted
- 1 Stick (8 Tablespoons) Unsalted Butter, cold, cut into small pieces
- 3 Tablespoons Ice Water
- 1/2 teaspoons Lemon Zest (1 small lemon’s worth)
- Juice of 1 small lemon (approx. 1 TBL)
Filling
- 4 Large Apples (approx 1.5 lbs) Jonagold or other baking apple
- 2 Tablespoons Sugar
- 1/2 teaspoon ground Nutmeg
- 2 Tablespoons Unsalted Butter, cold, cut into small pieces
Directions:
1) Cut cold butter into flour until mixture forms coarse meal. Add water, lemon zest and juice. Mix until dough forms. Knead just until smooth. Flatten into a disk, wrap tightly and chill for about 30 minutes.
2) Preheat oven to 425 degrees.
3) Peel, core and slice apples.
4) On lightly floured surface roll dough into rough 13 in. diameter circle. Roll onto pin and transfer to an ungreased baking sheet. Leaving the outside two inches uncovered, arrange sliced apples in concentric circles ending in the center. Sprinkle with the nutmeg and sugar. Dot with the 2 TBL cold butter pieces.
5) Fold the edge of the dough up over the apples. A few moments of time spent here to make a pattern of the folds will show very well in the final appearance.
6) Bake tart for 15 minutes, reduce oven to 375 degrees and bake for an additional 35 minutes, or until apples are tender and dough is golden brown. Remove from oven and slide onto wire rack to cool. Serve warm.
Ooh La La ... Look Who's Coming to Town
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In just a few months you won’t have to drive more than ten minutes south on the Post Road to enjoy the finest cuisine of the south of France.
Two Scarsdale residents are pleased to announce the opening a new branch of their New York restaurant group in Scarsdale. Yoram Shemesh and Ed Somekh are now in the process of renovating the former location of Smith and Hawken in the Lord and Taylor shopping center and are planning a major new destination, with seating for 135 indoors and another 50 on the terrace outside. The interiors will be similar to the photos shown here, and the spacious layout and high ceilings should provide a very comfortable setting.
Those who are familiar with Fig and Olive in the meatpacking district, on East 52nd Street and Lexington Avenue at 62nd Street will cheer the restaurant’s first foray into the suburbs. The menu is centered on artisanal extra virgin olive oils, paired with imported Mediterranean ingredients from the south of France, Italy and Spain.
The restaurant will include a 25-foot bar, a large communal table for 16 as well as regularly-sized tables where you can enjoy lunch and dinner seven days a week and a special Sunday brunch. My favorite item on the menu is the selection of crostini, which are small open-face sandwiches which come with manchego and fig spread, shrimp and avocado, and mushroom artichoke and truffle parmesan to name a few. We also enjoy the Jamon Iberico which is Iberian ham that is served with manchego cheese, olives and pan con tomate.
Among Fig and Olive’s most popular salads are the Provence Vegetable Chicken Salad, that features free-range rotisserie chicken marinated in Herbs de Provence, lemon and garlic. Also in the salad are grilled zucchini eggplant, tomato, asparagus, red onion, avocado, arugula, parmesan, and pine nuts – all tossed in a dressing of Picholine olive oil and 18 year balsamic vinegar.
And there's more...
For entrees, they offer thyme chicken paillard, grilled branzino, rosemary lamb chops and the Fig and Olive Mediterranean Tasting which includes grilled chicken, lamb and shrimp skewers and too many other ingredients to list. You’ll also find a Penne Funghi Tartufo, which is pasta with truffle oil.
Desserts are all made in house by the Fig and Olive Pastry Chef whose specialties include warm caramelized apple tart, chocolat pot de crème and dessert crostini.
The owners are extending a special welcome to readers of Scarsdale10583 and invite you to be on the list for one of their opening parties in January. To add your name to the guest list, email scarsdale@figandolive.com -- and if you can’t wait to try Fig and Olive here, visit one of their locations in New York in the interim. Check them out at www.figandolive.com.
Vega Hits The Spot
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Now that Vega has had a few months to settle in and we’ve had the chance to have lunch and dinner there several more times, we have to say we love it. The waterwall, bare tree branches, funky chandeliers and bright orange and purple décor make us feel like we’ve left Hartsdale -- and the drinks, the food and the reasonable prices are all reasons to visit often.
Though there’s usually a crowd inside, we have always gotten a warm greeting and waited no more than five minutes to be seated. Following in the footsteps of Rui from Oporto, Vega offers delicious white wine sangria, a sweet fruity and powerful mix. For 
appetizers I recently ordered the chicken tortilla soup which was a flavorful tomato-based soup chock full of chicken, avocado and crisp tortillas. We also tried the hot and spicy Shrimp Al Ajillo, which were jumbo shrimp sautéed in garlic olive oil and crushed red peppers. All I can say about the shrimp, is that if you share the dish, you’ll probably start to fight over it.
The guacamole, produced at a cart at your table is also a good bet and will fill you up before your main course arrives. The tortilla chips are made on the premises and they are crisp, slightly salty and fairly addictive.
For entrees, Vega offers traditional Mexican fare such as tacos, fajitas, enchiladas, 
quesadillas and burritos as well as a full menu of more sophisticated plates. Choose from lemon chipotle chicken, chile rellenos, steak tequilla, chili rubbed pork chops or shrimp veracruz, to name a few. I ordered the steak quesadilla with onions, tomatoes and chihuahua cheese and my companion tried the burrito shown here which was tasty but too much to finish. On another night we had the tinga de pollo, a tasty plate of shredded chicken, chipolte peppers and salsa rojo. Portions are all very generous and it’s good to go with a group so you can sample several items.
Vega is also open for a very-reasonably priced lunch. There are burgers, veggie burgers, a steak sandwich, a Cuban pressed sandwich, chicken fajita sandwich, a taco salad, quesadillas and more, all priced from $8-$11. The flexible kitchen also permitted us to order from the dinner menu so you can have it your way. For kids there’s Mexican pizza, chicken fingers, and French fries.
Vega has hit its stride and now it’s up to us to support them and eat local. If you don’t want to go to them, they’ll even deliver to you.
Vega Mexican Cuisine
187-189 Hartsdale Avenue
Hartsdale, New York
914-723-0010
vegamexican.com
A Sea Change in Scarsdale
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New restaurants are popping up almost weekly in our area. We’ll soon have some well-recognized Manhattan brands here -- while local eateries are expanding or opening additional sites.
On Garth Road, construction of the Asian Fusion restaurant Tengda seems to be moving slowly, but further down the street, Southeast Chinese has been converted to SEA Scarsdale, a sleek new Japanese and Thai, pan-Asian restaurant. They have built a beautiful sushi bar where two professional sushi chefs were producing creative special rolls including the volcano, dragon, dynamite and kiss of fire. We tried the Scarsdale roll, pictured here, and as you can see the dish was illuminated with a bright light perched artfully in a 
wine glass. The tuna and salmon were fresh and tasty. We also ordered the mu shu pork, a large portion that was served with four pancakes and was enough for dinner for several evenings. At a neighboring table, a diner was sipping from a family-size bowl of wonton soup with chicken and shrimp. The menu appears to span the entire Asian continent and also includes shumai, dumplings, and a long list of hot curries, chicken and fish dishes and noodles. With Kirari, SEA and Tengda there will be three Asian options on Garth Raod. SEA Scarsdale is open seven days a week and they will deliver for free. Check them out at 72 Garth Road or call 914-723-8898/8895 to order in.
Serafina, a favorite pizza and pasta chain in the city will be taking over the location of 
Via Quadronno at 199 Main Street in White Plains. They are slated to open in November and will serve thin crust pizza, fresh pastas, grilled fish and meats. Watch for their bright yellow awning.
Another New York City star, Benjamin Steakhouse is scheduled to open this month in the former location of Mighty Joe Young’s on Hartsdale Avenue. The chef hails from Peter Lugar’s so the steak ought to be first rate.
Eclisse has opened on East Post Road in White Plains in the former home of Laguna. Many assume that Eclisse is a sister of the restaurant with the same name in Rye Brooke, but it is actually unrelated and serves Mediterranean and Persian cuisine. On the menu are a full range of appetizers including rice meatballs, spicy octopus and calamari and baked spinach with onion, garlic, herbs and yogurt. There are pastas, kabobs, and stews including lamb osso bucco and veal stew with parsley, scallions, dried lemon and herbs. Check out their website and whet your appetite at: http://www.eclissewp.com/
Pizzaria Frankie and Fanucci’s in Hartsdale is expanding into the space next door, formerly occupied by the bakery Enricos, that is now in larger quarters down the street. They are also building a new Fand F in Mamaroneck where they’ll compete with the famous Sal’s pizzaria. The new restaurant is currently under construction at 301 Mamaroneck Avenue, near the movie theatre and CVS.
Even though Indian favorite Bengal Tiger burned to the ground this summer, Ambadi, their takeout establishment across the street at 141 East Post Road in White Plains is still open for business. They have expanded their menu, accept credit cards and have added a few tables so you can eat in, pick up your dinner or call for delivery with a minimum order of $25. There are samosas chicken tikka masala, chicken tandoori, saag paneer and they even threw in some hot Naan, even though it's not shown on the menu. The only thing missing is the gentleman with the red turban who always greeted us with a chilled glass of King Fisher beer. Find the menu at www.ambadi-usa.com or call 914-686-2014 or 914-686-1746 to order.
Last Ban Zai Hibachi is looming large on Central Avenue on the building site where Carvel once stood. The new restaurant has been in the works for many months and we’re eager to learn more about it.
Masseria to Open at the Heathcote Five Corners
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Signs have been posted on the Tavern Building at the Heathcote Five Corners announcing the opening of an Italian restaurant in the late Fall. Though the lease for the driveway to the parking lot has not yet been signed, it appears that owners Fish and Oder have leased the space and are confident that the village will agree to a lease renewal. A resolution to lease the driveway and a portion of the parking lot to the tavern owners was on the agenda for the September 14 Scarsdale Board of Trustees meeting but was held over pending an environmental impact study.
The web page for the new restaurant is up and here is what it says:
Masseria (pronounced Mas sir e a) will be a 200 seat restaurant and wine bar located at 2 Weaver Street in the Village of Scarsdale, New York featuring coastal Italian cuisine influenced by the region of Puglia, Italy. The restaurant will be overseen by Francesco and Pasquale Coli, an experienced father/son team currently operating the highly rated La Villetta, an Italian restaurant located at 7 Madison Avenue in Larchmont, New York since 2000.
A masseria is a farm house on a country estate found in the region of Puglia where Francesco and Pasquale are from. The design and atmosphere will be inspired by the many masserie that are found near the coast between Bari and Brindisi in what is often times referred to as the masseria coast. Masserie date back to the 16th century and now are bed and breakfasts with restaurants serving typical dishes of Puglia.
