Recipes from Lake Luzerne’s UpRiver Cafe

Photograph by Daesha Harris

Photograph by Daesha Harris

UpRiver Cafe, in Lake Luzerne, is featured in the June 2016 issue of Adirondack Life. Here, chef Andy Van Bourgondien shares two recipes inspired by his travels.

Curried Lamb Shanks

Serves 10

20 Australian lamb shanks
Flour to coat
2 cups olive-oil blend
4 cups diced onions
3 cups diced celery
3 cup sliced carrots
1 cup minced garlic
Salt to taste
Pepper to taste
¼ cup dried rosemary
8 bay leaves
½ cup curry powder
2 small cans coconut milk
Brown roux as needed

Preheat oven to 300º. Coat lamb with flour. In rondeau, heat oil and sear lamb in small batches to get a nice brown color. In the same pan, sauté onion, celery carrots and garlic, adding more oil if needed. Return the lamb to the pan, tightly packed, and cover with water. Add salt, pepper, rosemary, bay leaves, curry powder and coconut milk. Bring to a boil, then cover and put into the oven. Cook until meat is falling off the bone, about 3 hours. Remove from pan. Add roux to just thicken and cook for 45 minutes. Strain sauce, return to pan and add the cooked lamb. Serve immediately.


Sweet Potato–Encrusted Red Snapper

10 8- to 10-ounce red snapper fillets
10 cups shredded sweet potato
Olive-oil blend as needed
3 pounds mesclun mix

½ cup Dijon mustard
1 cup white-wine vinegar
2 cups olive-oil blend
About 1 cup dark maple syrup
Salt and pepper to taste

For dressing: Mix mustard, adding vinegar slowly, then add oil slowly to make emulsion. Add salt, pepper and maple syrup to taste.

Coat the bottom of a large, hot sauté pan with oil. Place the sweet potatoes in the bottom and the fish, tightly packed, and sauté over medium heat. Do not cook too quickly.


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