Here is Grandpa’s recipe for the Bailey. I’m not crazy about gin so I use either a good, light tequila or vodka and top it off with some sparkling water, a perfect summer drink.
1/5 fresh lime juice
1/5 fresh grapefruit juice
I went to a swell party the other night. The temperature and light, the setting and night were perfect. The party was a benefit for the East Hampton Historical Society and was held at Swan Cove, a piece of property as pretty as any you’ll ever see in East Hampton.
Savory Bread Pudding
This recipe is from “What’s a Hostess To Do?” This is good for a big brunch crowd and can be assembled the night before, brought to room temperature and baked the morning of.
Serves 10 to 12.
3 Tbsp. butter, divided
1 bunch leeks, white and light green parts only, halved lengthwise, cut into 1/4-inch moons, rinsed and patted dry
5 cups packed baby spinach
8 large eggs
4 cups milk
There are three new cookery-lifestyle-entertaining books out with South Fork connections and they couldn’t be more different from one another. One is a new paperback printing of Ellen Wright’s “Hamptons Weekends,” originally published in 2000.
Let’s start with a simple French recipe that really lets the asparagus shine. I don’t use a lot of butter, but this kind of dish calls for a good one, and in a fairly generous quantity. This recipe is from Patricia Wells’s “At Home in Provence” cookbook.
Serves four to six.
3 Tbsp. unsalted butter
2 lbs. medium sized green asparagus, tough ends trimmed
Fine sea salt and freshly ground black pepper to taste
Spring is here and with it comes one of the best vegetables, asparagus. Available at farmers markets, local asparagus can be found in chopstick-thin stalks, Sharpie-pen fatties, and even some violet-tinged varieties. You can steam, boil, stir-fry, roast, grill, microwave, and pickle asparagus. Serve it hot, at room temperature, or cold. Puree it into soups. Save some tips for risottos. You can even shave it raw into salads.
Miraval Peanut Butter
Here is Miraval’s genius recipe.
Makes two cups, with three grams of fat per one-tablespoon serving size.
2 cups peeled, 1/4-inch thick sliced carrots
1 cup organic smooth or chunky peanut butter
Bring small pot of water to boil. Add carrots and simmer for 20 minutes or until tender. (I would steam them to preserve vitamins.) Drain and cool.
Nick and Toni’s
136 North Main Street
Friday and Saturday, 6-10:30 p.m.
Sunday, 5:30-9:30 p.m.
Monday and Thursday, 6-10 p.m.
The following is excerpted from Laura Donnelly's restaurant review in this week's Star. More ideas for meals on the go can be found in the Star's Restaurant Guide: easthamptonstar.com/restaurants.
It's Columbus Day weekend AND the Hamptons International Film Festival is on the East End so I know all of you ladies and gentlemen and black-clad cinephiles want to know where to eat. With movies being shown in 6 locations from Southampton to Montauk your dining options are plentiful.