This Christmas, my husband surprised me with a fabulously thoughtful gift, the Tavern on the Green cookbook. The story behind the cookbook relates to a recent trip we took to NYC at the beginning of the holiday season. In preparation for the visit, Scott asked me numerous times what I wanted to do while we were there. While I supplied my usual answer, “Oh anything, I would be happy doing anything”, I did follow up with specific examples, for once.
My suggestions included, a stroll down Fifth Avenue to see the beautifully decorated Christmas windows, drinks at the EssexHouse Hotel, lunch at Bergdorf Goodman, a walk through Central Park, carol sing around the Christmas Tree at Rockefeller Center, and lastly, but most importantly a visit to the recently renovated Tavern on the Green restaurant.
I was full of anticipation. In all my travels to NYC, I had yet to dine at the renowned Central Park landmark. Planning on crossing off this bucket-list item on the evening of our last day in the city, I was crushed to find the restaurant closed for a private event. I couldn’t believe it, another trip and another missed opportunity.
Just as I was about to succumb to sadness, the perfect medicine arrived on the scene. I spotted a ridiculously furry Sheepadoodle going bonkers with delight as it watched a horse and carriage pass by the restaurant on-route through Central Park. In my world, an adorable animal can fix almost anything.
So, finally, here is where the cookbook comes into play. Knowing how disappointed I was about missing the opportunity to be part of Manhattan history, Scott leveraged his online shopping skills to sequester this best-selling book.
I have quite enjoyed reading through the cookbook and re-inventing their traditional menu items into vegan beauties. Including the avocado tartar, prosciutto wrapped peaches, heirloom bruschetta, eggs benedict with blood-orange hollandaise, potato latkes with chive crème Fraiche, and warm potato salad with fresh rosemary.
Avocado Tartar in an Heirloom Tomato
including salads, pastas, tortilla dip, tacos… options are extensive
- 5 cornichons sliced
- 2 tbsp capers drained
- 1 tbsp parsley flat-leaf
- 1 tbsp chives chopped
- 1 tbsp thyme leaves chopped
- 1 cup almond milk yogurt
- 1 avocado large, chopped
- 1 tbsp lemon juice
- 6 heirloom tomatoes
- 1 tsp Salt
- 1 tsp Pepper
- In a food processor, pulse the cornichons, capers, parsley, chives and thyme leaves. Really
important to just dice the ingredients and not puree them. Side note: If you don’t feel comfy using your food processor, just try out your fine knife
skills. It is better to have slightly larger pieces, than a mushy mess.To your bowl of diced beauty, add the yogurt. Then gently fold in your diced avocado, along
with the lemon juice and salt and pepper.Cover your tartar and leave in the fridge for about an hour before serving. While the tartar is
setting, cut a nice bowl like hole in the tomato, perfect for stuffing with the avocado tartar.