A Retro Chic Cocktail Experience: Pineapple Tumblers and Pineapple Shot Glasses

12.14.2015, Comments Off on A Retro Chic Cocktail Experience: Pineapple Tumblers and Pineapple Shot Glasses, Hampton Haute List, Luxury Cocktails, by .

The Pineapple has long been recognized as a symbol of hostility and warm welcome. Welcomes others to your home with our collection of home goods, including Pineapple Tumblers and Pineapple Shot Glasses.

Create a Retro Cocktail Experience with the 12 ounce two-piece pineapple tumbler. A unique serving piece for a well-crafted cocktail. These Pineapple Tumblers are every bit as functional as they are beautiful. The Tumblers are available in Gold, Copper, and Silver

The Pineapple Tumbler

The Pineapple Tumbler

 

If you like sipping a sweet or savory shot over light conversation, try a pair of 2 ounce pineapple shot glasses. A welcome addition to your home bar creating quite a cocktail experience.

The Pineapple Shot Glasses

The Pineapple Shot Glasses

The Hamptons Meet Italy: Southampton Home Limoncello Crafting Kit

12.05.2015, Comments Off on The Hamptons Meet Italy: Southampton Home Limoncello Crafting Kit, Company News, Hampton Haute List, by .

The Hamptons meet Italy in this premium kit which contains all the tools you need to make a small batch of limoncello quickly and easily.

Limoncello: Italian pronunciation: [limonˈtʃɛl:o]) is an Italian lemon liqueur. The 100-year-old liqueur from Southern Italy is a favorite of every true Italian. Southampton Home now brings this old world craft to America with our Limoncello Crafting Kit.

The Liqueur it is traditionally made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons.. The Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The process of making limoncello normally takes 30 to 45 days, but Our Southampton Home Limoncello Kit contains everything you need to make a small batch of delicious Limoncello in just 4 days.

Limoncello is the perfect welcome or after dinner drink in Italy. We love crafting a Small Batch at home as liqueur can be a nice ingredient in cocktails. Our kit comes with 4 lovely bottles making it easy to carry a bottle as a hostess gift to your next dinner or cocktail party.

Finely crafted Limoncello imparts a strong lemon flavor without the sourness or bitterness of pure lemon juice. The flavor is a compliment to beverage and dessert menus.

The Hamptons meet Italy in this premium kit which contains all the tools you need to make a small batch of limoncello quickly and easily. Each tool is premium quality and a welcome addition to your kitchen. The lovely box is simple but elegant and makes the a perfect gift.

This kit includes:

  • 68 Ounce Hermetic Preserving Jar
  • 12 ounce Hermetic Preserving Bottles ~ Set of 4
  • 5 inch stainless steel funnel with strainer
  • 10″ Wood Muddler
  • Serrated Lemon Peeler
  • Recipe Card to make the Perfect Limoncello and Lemonade

All glassware is made in Italy of course to bring home the authentic century old Italian lemon liqueur to your home. The premium kitchen utensils are individually wrapped creating a bouquet of gifts for the aficionado of luxury cocktails.

Our unique recipe is ready in only 4 days. Make a small batch for yourself or plan a bottle for your next dinner party. Amaze your friends with light liquor everyone will love.

Southampton Home Limoncello Kit

Southampton Home Limoncello Kit

Spice up your Kitchen with Homemade Hot Sauce

11.17.2015, Comments Off on Spice up your Kitchen with Homemade Hot Sauce, Hampton Haute List, by .

If you are a lover of hot sauce, we have the perfect gift the foodie in your life. Make your own Hot Sauce at Home with the Chili Lab Hot Sauce Kit.

The Kit allows hot sauce lovers to go beyond generic heat by providing two secret Chili Lab blends of dried peppers, each with their own distinct flavor profile.

The Forager’s Blend contains guajillo, chipotle, and pequin peppers, resulting in a red hot sauce with deep notes of red berries, wood smoke, and earth.

The Grove Blend contains piri piri, anaheim, and habanero peppers resulting in a yellow hot sauce with bright notes of citrus, green herbs and cut grass.

Kit comes with 2 Chili Lab Spice Blends, 4 Glass Hot Sauce Bottles with Corks (4 oz), 1 Stainless Steel Funnel, 1 Fine Mesh Strainer, and 1 Hot Sauce Instruction Card.

Spice of your life with Chili Sauce with More Flavor from your kitchen. Hot Sauce goes well with oysters, clams, eggs, pizza, a Bloody Mary, and the list goes on and on and on.

Homemade Hot Sauce

Homemade Hot Sauce

The Chili Lab Kit

The Chili Lab Kit

 

Luxury has a new address: Princeofscots.com

11.16.2015, Comments Off on Luxury has a new address: Princeofscots.com, Company News, by .

WOW them with great gifts from Prince of Scots.

WOW them with great gifts from Prince of Scots.

 

I’ll be home for Christmas (and carrying the best bag with a lifetime Guarantee)

11.16.2015, Comments Off on I’ll be home for Christmas (and carrying the best bag with a lifetime Guarantee), Hampton Haute List, by .

Are you planning a trip home for the holidays?  It pays to travel light with just a single on. Not only will you avoid paying excessive airline luggage fees, but you’ll get through airport security faster with a smartly packed and impressive Weekender Bag.  You’ll also save time by not waiting for checked luggage and you won’t risk losing a single bag. Yay!
Check out our line of great weekender bags with Fabric to Match your own personal sense of style. Plus all of our British Belt Co Bags come with a Lifetime Guarantee.

LEATHER

Our best selling bag is rugged for the outdoor type.  The Holkham features combine beautiful anitque looking leather  which is finished with hand burnished edges and copper finish hardware.

The Holkham Weekender

The Holkham Weekender

  • Burnished Antique Effect Leather
  • Antique Copper Finish Hardware
  • Heavy Stitch Detail
  • One Large Front Pocket With Mag Dot Fastening
  • Small Back Slip Pocket
  • Metal Zip Main Opening
  • One Internal Zip Pocket
  • Leather Carry Handles
  • Padded Adjustable Leather Shoulder Strap
  • Black Twill Lining
  • Dimensions: 11″ x 19.5″ x 10 1/4″
Regular $480 HOLIDAY SALE $299.99

WAXED CANVAS

If you are the preppy Hampton Type,  the Langdale Collection is made with superior wax canvas which is imported from Scotland.  The Fabric will age with time.  The Bag is extra large for extra long stay or room for two.

Based in Dundee, Scotland, Halley Stevensons are specialists in the production of waxed fabrics. This collection features their heavy 18oz waxed twill that will age over time, becoming as unique as the wearer. This substantial weekender is a must-have item for guys on the go. It is roomy, tough, water resistant and with collar stud fastenings at each side, makes it expandable for all your travel essentials.

 

The Langdale Weekender

The Langdale Weekender

 

  • This X-Large Bag is perfect for work or much needed getaways. Large enough to pack for two.
  • The fabric is Water Resistant 18 oz Waxed Cotton Canvas Fabric is made by Halley Stevensons, the oldest mill in Scotland.
  • The Fabric has natural abrasions which have become iconic of natural style, seen both in the polo fields, countryside, or city streets.
  • This bag will last you a lifetime and Guaranteed for a Lifetime by British Belt Co
  • Waxed Cotton is the original performance fabric – beginning life over 200 years ago with sailcloth cloaks created to provide protection on the worlds’ oceans. Now protect your most precious cargo.
  • Tough and durable with large outside for ease of access and inside pockets for extra storage. Collar stud fastenings at each side, makes it expandable for all your travel essentials.
  • Removable Adjustable Shoulder Strap and Firm carry handles.
  • This bag can stand up to the luggage carousel.
  • Classic British Style, The Langdale collection was featured in British GQ The Fashion Collection and is perfect to travel in style.

Regular $480 HOLIDAY SALE $329.99

Harris Tweed

The Harris Tweed Collection Inspired by the orignal classic we all love and know. Harris Tweed dates backs centuries as a cottage industry on the outer Hebrides Islands. Handmade fabric and craftmanship passed down from generations create these news modern classics.  This bag is for the Ivy League Man.

Caledonian Weekender

Caledonian Weekender

  • Green Harris Tweed with Coordinating Brown Lining
  • Antique Brass Finish Zips with Solid Brass Hardware
  • Two Front Pockets with One Internal Zip Pocket
  • Adjustable Padded Leather Shoulder Strap
  • Vintage Leather Trim for Classic British Style.
  • Dimensions: 20″ X 12″ X 9″

Regular $480  HOLIDAY SALE $299.99

LIFETIME GUARANTEE

Every product purchased from The British Belt Company is crafted by hand with care taken in every detail,
to create a leather product which if taken care of can last generations.
The British Belt Company guarantee each and every product for its lifetime. This guarantee represents our commitment to our products and their craftsmanship.

THE LIFETIME GUARANTEE COVERS:
– CRAFTSMANSHIP FAILURE
– MATERIAL FAILURE
– MANUFACTURING DEFECTS

The guarantee covers all The British Belt Company products purchased directly from The British Belt Company, and those purchased through authorised retailers.

The guarantee does not cover general wear and damages caused by accident. Including mishandling by an airline or third party shipping.  Excluding alterations to the original product and disregard to product care instructions. It does not cover neglect or the natural patina process within the  leather. Please be aware each leather product can vary in its natural finish due to the processes and treatments used.

Please note: Each product will be individually assessed for its repair or replacement in review of its concern. The original proof of purchase will be required with every product returned.You are responsible for the cost of returning the product to The British Belt Company. However we will return the item to you free of charge.

British Belt Co Lifetime Guarantee

British Belt Co Lifetime Guarantee

Holiday Trend Watch! Harris Tweed Black Watch Plaid

11.15.2015, Comments Off on Holiday Trend Watch! Harris Tweed Black Watch Plaid, Company News, Hampton Haute List, by .

PRINCE OF SCOTS IS MAD FOR BLACK WATCH PLAID.

This classic tartan of The Black Watch or Royal Highland Regiment, our Collection of Black Watch features a complete list of must have items which will become favorites for giving.

Our Black Watch briefcase, weekender, and wallet are constructed with Harris Tweed to make these selections truly iconic and lifetime keepsakes.

Black Watch Must Haves

Black Watch Must Haves

1. Black Watch Flask $50 SALE $39.99

Black Watch Flask

Black Watch Flask

2. Black Watch Wool Blanket $99 SALE $69

Black watch Throw

Black watch Throw

3. Black Watch Lambswool Scarf $49.50 SALE $39.99

Black Watch Scarf

Black Watch Scarf

4. Black Watch Wallet $49.50 SALE $39.99

Black Watch Wallet

Black Watch Wallet made with Harris Tweed

5. Black Watch Briefcase $225

Black Watch Briefcase

Black Watch Briefcase Made with Harris Tweed

6. Black Watch Weekender $245

Black Watch Weekender

Black Watch Weekender made with Harris Tweed

The Perfect Gift for that special someone on your list. A nice addition to your wardrobe or signature travel pieces.

Shop for A Cause: Help Stop Hunger in America

11.14.2015, Comments Off on Shop for A Cause: Help Stop Hunger in America, Company News, Hampton Haute List, by .

In The United States, 1 in 6 people struggles with hunger. Over 46 million Americans can’t afford to pay for three meals a day.

1 Mug = 10 Meals

1 Mug = 10 Meals

Prince of Scots is making a difference. We will donate a portion of our sales to Feeding America. Every mug purchased will provide 10 Meals for families in need.

The Feeding America network is the nation’s largest domestic hunger-relief organization. The nationwide network of food banks provides more than 3.3 billion meals to virtually every community in the United States through food pantries and meal programs.

Hunger and poverty often go hand in hand, but poverty is not the ultimate determinant of food insecurity. People living above the poverty line are often at risk of hunger as well. Research demonstrates that unemployment, rather than poverty, is a better predictor of food insecurity among people living in the United States.

USA TODAY took note and highlighted one of the facts that always shocks many Americans. Hunger is not just a problem in poor communities but we encounter those fighting hunger every day.

“Loudoun County in Virginia is made up of one of the wealthiest communities in the USA. But it’s also where Barbara Diaz, a nanny, struggles to feed her family of eight.

While the median income in the county stands at $122,000 a year, Diaz, 55, makes about $21,600 a year as a nanny. With her salary, she has to feed her family and pay rent, car insurance and utilities. Often, she doesn’t have enough at the end of the month for food, so she turns regularly to her local food pantry for help.

Diaz and her family are among the 46 million Americans who have a meal gap, in which they can’t afford to pay for three meals a day, according to a new report titled “Map the Meal Gap” by Feeding America, a network of 200 food banks nationwide. The food banks provide food to pantries.”

For more on how you may help Fight Hunger in America Visit Feeding America

 

Our mission is to feed America’s hungry through a nationwide network of member food banks and engage our country in the fight to end hunger. As the nation’s leading domestic hunger-relief charity, our network members supply food to more than 37 million Americans each year, including 14 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks support 61,000 agencies that address hunger in all of its forms.

Show your support with a purchase from our new copper collection at Prince of Scots.

 

Hampton Farm to Table Thanksgiving Dinner

11.01.2015, Comments Off on Hampton Farm to Table Thanksgiving Dinner, Living in the Hamptons, by .

Start a new family tradition the entire family can enjoy.  Plan a Farm to Table Thanksgiving with fresh ingredients from your local farm produce stands and poultry farms.  The Pilgrims were the fist to introduce us to true feast from the local landscape.  The fall harvest abounds with potatoes, cauliflower, parsnips, carrots, chestnuts, cranberries, apples,  and pumpkins.

Start your Thanksgiving week by taking a drive to the country side with the family and search out the local delights. A Saturday or Sunday family road trip is just want to doctor ordered to be the family together and spark of nostalgia  of the past with great memories for the future gatherings.   Let the farm stand inspire your menu but selecting the premium produce available on your trip.  A trip to the poultry farm can also provide a new experience in selecting a freshly trimmed bird.

Let the feast begin.  Once you have your harvest bounty being to plan your recipes for your annual celebration.  John Ross and family have been sharing this tradition for over 25 years and is New York’s Expert on the best Long Island has to offer.  John has shared his 2013 Menu.  Cheers to a Happy Thanksgiving!

 

Hampton Farm to Table Thanksgiving

Hampton Farm to Table Thanksgiving

JOHN ROSS Founder of New York’s Farm to Table Tradition  2013 THANKSGIVING MENU

Roast turkey with gravy

Stuffed Jack-Be-Little pumpkins

Roasted beet and orange salad

Sage and chestnut stuffing

Sliced and sauteed Brussels sprouts

Roasted cauliflower

Roasted parsnips, carrots and turnips

Mashed potatoes and rutabaga

Cranberry chutney

Pumpkin chiffon pies

_____

ROAST TURKEY

2 quarts store-bought vegetable broth

3/4 cup kosher salt

1/2 cup packed light brown sugar

1 tablespoon black peppercorns

1 tablespoon allspice berries

1 tablespoon chopped candied ginger

2 quarts cold water

4 cups ice cubes

1 (12- to 15-pound) fresh turkey

1 apple, sliced

1/2 onion, peeled and sliced, plus 2 cups chopped onion, divided

4 sprigs rosemary

6 sage leaves

1 cinnamon stick

Twine (for tying the turkey legs)

Canola oil

1 cup chopped celery

1 cup chopped carrots

1. The night before serving: Combine vegetable broth, salt, sugar, peppercorns, allspice berries and ginger in large pot. Bring to a boil and remove from heat. Add water and ice cubes to cool down mixture.

2. Remove giblets and neck of turkey. Rinse turkey under cold running water and place in a deep stockpot. Pour brine over turkey and refrigerate overnight.

3. Preheat oven to 450 degrees, remove turkey from brine and pat dry with paper towels. Place apple, sliced onion, rosemary, sage and cinnamon stick in cavity of turkey. Place turkey on a poultry rack, breast side up, and place rack in a large roasting pan. Cut off the wing tips and secure the legs together with twine.

4. Brush the outside of the turkey with canola oil and roast for 20 minutes. Turn the heat down to 300 degrees and add the 2 cups chopped onion, chopped celery and chopped carrot to pan. Continue to roast, basting occasionally, until internal temperature registers 165 degrees in the thigh on an instant-read thermometer, about 3 hours. Makes 8 to 10 servings.

_____

STUFFED JACK-BE-LITTLE PUMPKINS

8 Jack-Be-Little Pumpkins

2 medium spaghetti squash

2 tablespoons olive oil

1 Spanish onion, diced

4 cloves garlic, minced

4 cups peeled and seeded cheese (cooking) pumpkin cut into 1/2-inch dice

1/2 green pepper, diced

1/2 red pepper, diced

1 (15-ounce) can chickpeas, rinsed and drained

1 medium head kale, stems removed, rinsed, cut into 2-inch pieces

2 tablespoons mild cHarissa spice blend (see note)

1 tablespoon sea salt

1 tablespoon ground black pepper

Juice and grated zest of 1 lemon

1/4 cup chopped cilantro, for garnish

1. Preheat the oven to 375 degrees. Scrub the Jack-Be-Little pumpkins, cut off the tops, and scoop out the seeds. Place the pumpkins, with their lids on, on a foil-lined baking sheet.

2. Split the spaghetti squash in half lengthwise with a large chef’s knife. Remove the seeds with a spoon and place the squash, cut sides down, on the lined baking sheet with the pumpkins. Place the baking sheet in the oven and roast the pumpkins and squash for 25 minutes. Remove the pumpkins and continue to roast the spaghetti squash until you can scrape out its flesh with a dinner fork, another 40 minutes. Set aside to cool.

3. Heat a large saute pan over medium heat and add the olive oil. When hot, saute the diced onion and garlic for 2 minutes before adding the diced cheese pumpkin and the green and red peppers. Continue cooking, stirring with a wooden spoon, until pumpkin is tender, about 10 minutes. Add the chickpeas and the kale and continue to cook 5 minutes longer. Season with the cHarissa, salt and pepper. Remove from heat, stir in lemon juice and set aside.

4. Holding the squash halves with a towel, scrape out the flesh with a dinner fork. It should come out easily and resemble strands of spaghetti. Place the spaghetti squash strands in a large, shallow casserole, filling the bottom with it. Put the Jack pumpkins on top of the squash and form the squash into nests surrounding the pumpkins. Remove the tops of the jack pumpkins and fill them with the cheese pumpkin filling. Place any remaining filling in a separate casserole. Reheat the pumpkins and squash in a 400-degree oven for 10 minutes, arrange them on 8 individual plates and garnish with chopped cilantro and lemon zest. Makes 8 servings.

Note: cHarissa, a blend of Moroccan spices, is available at A Taste of the North Fork in Southhold and Braun’s Seafood in Cutchogue. You can substitute a homemade blend of 1 teaspoon each cumin, ginger, salt and black pepper, 1/2 teaspoon each of ground cinnamon, coriander, cayenne and allspice, and 1/4 teaspoon ground cloves.

_____

ROASTED BEET AND ORANGE SALAD

4 medium beets, trimmed and rinsed

1/2 cup plus 1 tablespoon canola oil, divided

3 navel oranges

1 ripe avocado

1 teaspoon lemon juice

1 tablespoon sesame seeds, toasted

1 tablespoon red wine vinegar

2 shallots, minced

1 tablespoon honey

1 teaspoon grated ginger

1 teaspoon sea salt

4 ounces baby arugula, washed and dried

1/2 small red onion, peeled and thinly sliced

1 cup merlot-roasted walnuts (see note)

14 ounces goat cheese, crumbled

1. Preheat oven to 400 degrees. Place beets on a sheet of heavy-duty aluminum foil and sprinkle with 1 tablespoon canola oil. Loosely wrap beets in foil, place foil packet on a baking sheet, and roast until tender, about 1 hour. Remove from foil, cool, peel and cut into bite-size wedges. Cover and refrigerate.

2. Peel 2 of the oranges and section into wedges, removing membrane and seeds. Squeeze the juice from the third orange and reserve.

3. Cut the avocado in half lengthwise, remove the pit and scoop out the flesh with a tablespoon. Cut the halves into wedges, toss with lemon juice and set aside.

4. Combine toasted sesame seeds, remaining 1/2 cup canola oil, orange juice, vinegar, shallots, honey, ginger and salt in a jar or airtight container, cover and shake vigorously.

5. To assemble salads, lay out 8 salad plates. Toss 1/4 cup of the dressing with the arugula in a bowl and divide among the plates. Arrange the beets, oranges, avocado and onions over the arugula and sprinkle more dressing on top. Garnish with the merlot-roasted walnuts and goat cheese. Makes 8 servings.

Note: To make the merlot-roasted nuts, reduce 1 cup of merlot wine to 1/4 cup in a small pot on top of the stove. Combine the merlot syrup with 1 cup walnuts, 2teaspoons sugar, 1/2 teaspoon salt and a dash of red pepper flakes. Place the nuts on a foil-lined baking sheet and roast for 10 minutes at 400 degrees. Cool completely before using.

_____

TURKEY GRAVY

1 tablespoon canola oil

Turkey neck

Turkey wing tips

Turkey giblets

1 quart low-sodium canned chicken broth

1 leek, washed and trimmed

8 sprigs parsley

3 sprigs thyme

1 bay leaf

Turkey drippings and vegetables from roasting pan

4 tablespoons unsalted butter

1/2 cup flour

Salt

Ground black pepper

1. While turkey is cooking, heat a saute pan over medium heat and add canola oil. Add turkey neck, wing tips and giblets. Cook until rich brown but not burnt. Add them to a large saucepan and cover with cold water.

2. Deglaze the saute pan with 1 cup water and add the liquid and browned bits to the pot with the turkey parts. Add another cup of water and the chicken broth to the pot. Tie up the leek, parsley, thyme and bay leaf with kitchen twine and add to pot. Bring to a simmer and cook, uncovered, over low heat, simmering, while turkey is cooking, about 2 hours.

3. When turkey is cooked, remove it from the oven and place on a clean sheet pan, tenting with foil to keep warm. Pour pan drippings and cooked vegetables into pot with turkey parts. Deglaze roasting pan with 1 cup water, adding it to pot. Continue to simmer while making gravy.

4. Melt the butter in a small saucepan and stir in flour. Cook, stirring, for 3 minutes. Whisk into broth and bring to a boil. Strain gravy through a sieve. Skim fat from surface and season with salt and pepper to taste. Makes 8 to 10 servings.

_____

SAGE AND CHESTNUT STUFFING

2 cups low-sodium canned chicken broth or homemade chicken stock

1 loaf French bread, cut into cubes

2 tablespoons unsalted butter

12 sage leaves

1 onion, chopped

2 cups chopped celery

1/2 cup chopped fresh parsley

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

8 ounces cooked and peeled chestnuts, chopped

1 teaspoon ground black pepper

Salt

1. Preheat oven to 350 degrees. Heat broth to a simmer. Place bread in a large bowl and pour warm broth over bread.

2. Melt butter in a large saute pan. Add sage leaves and cook. As they turn crisp, remove them to a paper towel-lined plate.

3. When sage leaves are cooked, add onion, celery, parsley, thyme and chestnuts to pan and stir. Scrape into bowl with bread. Season with pepper and salt to taste.

4. Place mixture in a casserole dish and bake, uncovered, until heated through and crisp on top, about 45 minutes. Scatter sage leaves over stuffing and serve. Makes 8 to 10 servings.

_____

SLICED AND SAUTEED BRUSSELS SPROUTS

2 tablespoons pure maple syrup

2 tablespoons red wine vinegar

3 tablespoons balsamic vinegar

1 teaspoon minced garlic

1/2 teaspoon Dijon mustard

2 tablespoons olive oil

1 pound Brussels sprouts, thinly sliced

Salt

Ground black pepper

1. Whisk together maple syrup, red wine vinegar, balsamic vinegar, garlic and mustard.

2. Heat a large skillet over medium-high heat and add olive oil. Add Brussels sprouts and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes.

3. Transfer to a bowl, toss with dressing, add salt and pepper to taste and serve. Makes 8 to 10 servings.

_____

ROASTED CAULIFLOWER

You can use one large head of cauliflower or substitute smaller heads in different colors. Purple, red and yellow are a pretty mix.

1 large head cauliflower, cut into fairly large florets

2 tablespoons unsalted butter, melted

Salt

Ground black pepper

1. Preheat oven to 400 degrees. Line a baking sheet with heavy-duty aluminum foil.

2. Toss cauliflower with butter and salt and pepper on sheet. Roast until soft, about 25 minutes. Makes 8 to 10 servings.

_____

ROASTED PARSNIPS, CARROTS AND TURNIPS

4 carrots, peeled and cut into 3-inch sticks

4 parsnips, peeled and cut into 3-inch sticks

1 medium turnip, peeled and cut into lengthwise quarters

2 tablespoons unsalted butter

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

Salt

Ground black pepper

1. Preheat oven to 400 degrees. Line a baking sheet with heavy-duty aluminum foil.

2. Toss carrots, parsnips, turnips, butter, parsley, sage, rosemary, thyme, salt and pepper on sheet. Roast until soft, about 25 minutes. Makes 8 to 10 servings.

_____

MASHED POTATOES AND RUTABAGAS

4 medium Yukon Gold potatoes, peeled and cut into large chunks

1 medium rutabaga, peeled and cut into 1-inch cubes

2 tablespoons unsalted butter

1/4 cup whole milk

1/2 teaspoon ground nutmeg

Salt

Ground black pepper

1. Combine potatoes and rutabaga in a large pot; cover with water and bring to a boil. Lower heat and simmer until tender, about 30 minutes.

2. Drain potatoes and rutabaga, return to pot and use a potato masher to mash with butter, milk, nutmeg, and salt and pepper to taste. Makes 8 to 10 servings.

_____

CRANBERRY CHUTNEY

3 cups fresh cranberries

1 cup dried cranberries

1 1/2 cups sugar

1 tablespoon ground cinnamon

1 teaspoon ground cloves

1/4 cup chopped shallots

1 tart apple, peeled, cored and chopped

1/2 cup chopped celery

1/2 cup chopped walnuts

1. Combine fresh cranberries, dried cranberries, sugar, cinnamon, cloves in 1/2 cup of water in a saucepan. Bring to a boil and cook, stirring, about 10 minutes, or until berries begin to pop.

2. Stir in the shallots, apple, celery and walnuts. Simmer another 10 minutes and remove from heat. Serve warm or refrigerate for up to 1 week and serve cold. Makes 8 to 10 servings.

_____

PUMPKIN CHIFFON PIES

4 cups peeled and cubed fresh cheese pumpkin

2 tablespoons unflavored gelatin

1 1/3 cups packed light brown sugar

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1 teaspoon salt

6 large eggs, separated

1 cup whole milk

1/4 teaspoon ground ginger

3/4 cup granulated sugar

2 cups heavy cream, plus more if desired

2 single-crust pie shells with high fluted edges, prebaked until golden brown

1. Place pumpkin in a steamer basket and steam over boiling water until tender, about 15 minutes. Transfer to a bowl and mash thoroughly with a potato masher.

2. In a saucepan, combine the gelatin, brown sugar, nutmeg, cinnamon and salt. Add the mashed pumpkin to pan. Whisk in egg yolks, milk and ginger. Bring to a simmer, stirring constantly. Remove from the heat, transfer to a bowl, cover, and refrigerate until chilled.

3. Beat the egg whites with an electric mixer until they hold soft peaks. With the mixer turned on, pour the granulated sugar into the bowl in a slow, steady stream, beating until the whites hold stiff peaks.

4. In a separate bowl, whip the heavy cream until it holds stiff peaks. Chill for 30 to 45 minutes.

5. Fold the egg whites and whipped cream into the cooled pumpkin mixture and chill for 30 to 45 minutes. Scrape filling into baked pie shells. Chill until firm, slice and serve with more whipped cream, if desired. Makes 2 pies.

_____

SINGLE-CRUST PIE SHELLS

2 cups flour

1 teaspoon salt

1 cup shortening, cut into bits and chilled

1/2 cup ice water

1. Preheat oven to 400 degrees. Combine flour, salt and shortening in a large mixing bowl. Use a pastry blender to cut shortening into flour until mixture resembles coarse meal.

2. Sprinkle water over flour mixture and stir with a fork until dough just comes together. Divide into 2 portions, flatten each portion into a disk, wrap in plastic and refrigerate for 30 minutes.

3. Roll out dough disks, one at a time, on a lightly floured countertop. Transfer to pie plate, trim and crimp edges. Prick dough all over with a fork and bake until golden, about 20 minutes. Let cool completely before filling. Makes 2 pie shells.

The Baker House – 1650 – East Hampton

10.25.2015, Comments Off on The Baker House – 1650 – East Hampton, Living in the Hamptons, by .

The Baker House was originally constructed in 1648 by sea captain, Daniel Howe. Not too long afterwards, Howe sold the building to Thomas Baker, one of East Hampton’s founders. Baker turned the building into a Tavern. It also served as town meeting hall. The house grew and changed with the community. In 1899 it was purchase by James Harper Poor. Under Poor’s ownership the building underwent the transformation that is the basis for the beautiful atmosphere which exists today. 

In 1917, with the assistance of architect Joseph Greenleaf Thorp who also designed Grey Gardens, James Harper Poor completed the magnificent transformation of the original shingled house into a stucco wrapped English manor with arts and crafts Anglo-refinements.
The carved figure heads above the entrance drew me in as I was walking along Main Street. I had passed this building hundreds of times, but never gone inside.
Inside, a gracious atmosphere steeped in 300+ years of local history.
A beautiful staircase, on the wall going up to the second floor a portrait.
Mildred Harper Poor Garnett
Daughter of James Harper Poor
Married in this house on June 12, 1915
to Dr. A. Y. P.  Garnett
Portrait on loan from granddaughter,
Sarah Garnett Newi
I asked if I could see a room.
Cozy and well appointed.
This is a very special bed and breakfast.
Breakfast room
 The back terrace must be amazing in summer.
I’ll have to visit again to get the story of the entrance carvings.
The Baker House is on historic Main Street across from Mulford Farm. They are an easy walk to Guild Hall, downtown shops and restaurants. The beach is a bike ride away.

Cedar Island Lighthouse

10.17.2015, Comments Off on Cedar Island Lighthouse, Living in the Hamptons, by .

Since seeing Hubbard Latham Fordham’s still life of shell fish with view of Sag Harbor painted at Cedar Island Lighthouse, I’ve been wanting to visit said lighthouse. The lighthouse is not easily seen unless you are aboard ship cruising into Sag Harbor port from Gardiner’s Bay.
Cedar Island Lighthouse was built in 1839 to guide whaling and merchant ships into the busy international port of Sag Harbor. The original wooden lighthouse was replaced by the current granite structure in 1868. The great hurricane of 1938 brought in the walkable strip of sand that now connects Cedar Point Park to the lighthouse. 
I got out my trusty local maps and set a course for Cedar Point County Park. We took the Sag Harbor Turnpike (route 114) to Swamp Road. Swamp road weaves its way through a thin, low lying, shrub oak forest. Vehicular traffic was light and it appears to be a popular peloton pathway. It was so deserted that Hugh commented, “I hope we don’t get a flat in here.” After Swamp Road we followed the Cedar Point signs along Old Northwest Road to the park.
The park is a nature lovers paradise. A beautiful spot for bird watching, hiking, camping and water sports.
The lighthouse is in solitary splendor at the end of Cedar Point.
The beach is littered with still life subjects.
I was thinking of Fordham with his still life subject set up on a table near the window. Based on how brightly the sun shone upon the Sag Harbor facing windows the afternoon of our visit, I think he must have painted with the morning sun. Fordham did two stints as lighthouse keeper. The first was 1849-1853 immediately following Moses Bears, the father of Fordham’s painting colleague, Orlando Hand Bears. This would have been in the old wooden lighthouse. The second stint was 1862-1869. The current granite lighthouse was built during 1868. Fordham would have been keeper during its construction period. 
Portrait of Shellfish:
A View from Cedar Island Lighthouse Looking Toward Sag Harbor 1866
Hubbard Latham Fordham (1794-1872)
oil on canvas
loan from Joy Lewis to the Parrish Art Museum
The drawing below by William Tooker dated in 1869 depicts the new lighthouse on the left surrounded by scaffolding with the old wooden lighthouse on the right.
Cedar Lighthouse, 1869 drawing by William Wallace Tooker
collection of Nancy Carlson
Long Island Historical Journal, Vol. 19, Nos. 1-2, pp. 143
Fordham was struck by lightning one summer morning while out sailing during his first stint as keeper. In 1851 he would have been 57.
A campaign to restore the lighthouse is currently under way.
Cedar Island Lighthouse by Terry Elkins
this print available here
Head Keepers: 
Frederick King (1839 – 1841), Sineus Conkling (1841 – 1845), Moses Bears (1845 – 1849), Hubbard L. Fordham (1849 – 1853), Benjamin Crowell (1853), Lyman G. Sherman (1853 – 1861), Nathaniel Edwards (1861 – 1862), Mary Edwards (1862), Hubbard L. Fordham (1862 – 1869), Walter W. Seaman (1869 – 1880), George S. Tooker (1880 – 1889), William P. Gibbs (1889 – 1893), Robert Ebbitts (1893 – 1896), Robert A. Bishop (1896 – 1897), Charles I. Mulford (1897 – 1906), Adolf Nordstrom (1906 – 1912), John F. Anderson (1912 – 1917), William Henry Follett (1917 – 1934).
Noted filmmaker, Richard Altomonte, has produced a historical prospective of the lighthouse.
The lantern has recently been restored and is standing in front of the Sag Harbor Whaling and Historical Museum.
I could have easily spent the day in Cedar Point Park.
Cedar Point County Park information here
Camping information here
Cedar Island Lighthouse information here
More about the lighthouse at Lighthouse Friends here
My map doesn’t count the sand from the 1938 hurricane as ‘land’.
You never know when weather will intervene again.
I hope that we are able to restore this building to its former glory.
Imagine, it may become a bed and breakfast.