Rye Tavern – Top Pick for Autumn Dining

October 09, 2013     Village Green

If you haven’t been to Rye Tavern yet, now is a beautiful time of year to plan a visit. There’s just something about this 200 (plus) year old tavern that makes you feel cozy and warm on a crisp autumn evening. Off the beaten (historic) path at the intersection of Old Sandwich Road and Old Tavern Trail, Rye Tavern is serving up some of the best food in the area. And speaking of historic – you’ll want to stop in and not only taste their special fall cocktail – “The Bog” – which is a concoction of bourbon and cranberry shrub, but also learn all about “shrub” which was a popular “mixer” back in the day. Ask for Chumley when you get to the Tavern and he’ll tell you all about it. Or, just order it and enjoy.

Not only can you get a great meal at Rye Tavern – everything from Crispy Brussels Sprouts to Chicken Under a Brick (we’ll get to dessert) but Rye Tavern is also home to some great events - the Rye Tavern 3rd Annual Pig Roast on October 20 and the kickoff of their beer and wine dinners on October 28. Beer and wine dinners happen every other Monday and showcase a taste of local flavor including:

  • Mayflower Brewery sampling (10/23)
  • 90+ Wine Dinner (11/11)
  • Belgium Beer and Food night (11/25)
  • Taste of Nantucket (12/9)

Be sure to check in with Rye Tavern for all their upcoming events.

Now back to dessert – Goat Cheese Cake! Like a cheesecake but made with goat cheese! It’s on the menu but the folks at Rye Tavern were kind enough to share the recipe with us!

Rye Tavern Goat Cheese Cake

1 pound Goat Cheese
2 Cups Heavy Cream
8 Egg Yolks
½ Teaspoon of Salt
Zest and Juice of ½ lemon
½ Teaspoon vanilla extract
1 Cup of Sugar

Process the egg yolks and heavy cream in a food processor. Add goat cheese in small pieces and process. Continue to process adding salt, lemon juice, zest, vanilla and sugar.

Portion into 4 oz. ramekins that have been sprayed with cooking spray.

Place ramekins in a baking pan with a warm water bath filled halfway on the ramekins.

Bake on 350 for 12 – 18 minutes. Not on the top shelf.

Remove cheesecakes from ramekin and serve with a slash of chocolate sauce and a graham cracker crumble.


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