A Palm Beach neighbor often served a version of this cake, and generously passed her recipe along to a cook who assisted me when I was testing recipes for Hamptons Entertaining. She made it in a variety of ways – changing up the nuts, and the type and size of the chocolates — and presented it to my family on many special occasions. We enjoyed it so much we had to ask her to stop making it! This is truly one of those devilish and delicous desserts that ‘s irresistible at any time of day or night, be it breakfast with a cup of coffee, for dessert after a casual dinner, or in the evening alongside a cup of tea.
It’s also a cake that freezes surprisingly well, so I just couldn’t resist reviving it this time of year. It’s the perfect recipe for using up the the incredible, delicious heap of apples in my garden and the bushels we’ve picked locally, and I can stack a few in the freezer for the upcoming holiday season. It’s a treat that’s readyto serve to unexpected guests or to bring to any party as a hostess gift.
It’s been said that the ancient Romans believed beets and their juice promoted amorous feelings and that Aphrodite, the goddess of love, ate beets to enhance her appeal. Considered an aphrodisiac in ancient cultures it’s fascinating that the modern day beet contains tryptophan and betaine, both substances that promote a feeling of well-being. So, perhaps that’s why this delicious beet soup is so desireable as the weather cools and we bid farewell to summer. It’s time for warmth, cuddling and cozying up by the fire.
The deep purple roots of beetroot are delicious boiled, scrumptious when roasted and add a sweet crunch when served raw. Their gorgeous color and sweet, earthy taste have made them popular among chefs and home cooks alike. But, don’t throw away the stalks and those hearty green leaves that top your fresh beets. They have a flavor similar to Kale and an even higher nutritional value than the roots, especially in calcium, iron, vitamin A and C; all the more reason to include them. The stalks add crunch and color, giving this soup the texture and flavor that makes it a family favorite. We love topping our soup with sour cream, yogurt or an extra sprinkling of marjoram just before serving.
Beets are available all year long, but are at their best from June through October.
Three of my favorite stops for apple picking, pumpkin picking, fresh fall treats and more:
If your house if full of children this fall, Hank’s is a terrific place to take the family for apple and pumpkin picking; and there’s a market full of fresh vegetables, fruits, pies and lots of homemade treats and decorations to bring home. You’ll find gourds in every shape and color to decorate your holiday table, mums and oversized pumpkins for indoors or out. While you’re shopping you can enjoy fresh, sweet, roasted corn. There are hayrides, playsets and mazes for an afternoon of family fun. Hanks Pumpkin Town 240 Montauk Highway Watermill, NY (631) 726-4997 www.hankspumpkintown.com
With more than 20 varieties of apples to choose from The Milk Pail is a wonderful place to pick your own apples for any fall recipe. The easy-to-reach dwarf apple trees make for easy pickin’s and the pumpkin patch is a delight. The market includes fresh fruit, vegetables and flowers – all grown on site. Arguable, the best cider in the Hamptons is sold here. Great for young adults and gourmands. The Milk Pail 50 Horsemill Lane Water Mill, NY (631) 537-2565 www.milk-pail.com
A corn maze, u-pick pumpkin patch, corn cannon and a variety of fresh produce makes Fairview another terrific destination to spend the day with children of any age. They also offer terrific gift baskets – perfect for a hostess gift! You choose from a variety of fresh, local ingredients and they do the rest. Fairview Farm 69 Horsemill Lane Bridgehampton, NY (631) 537-6154 www.fairviewfarmatmecox.com
When one thinks of autumn, pumpkins always come to mind. They are quintessential symbols of the season and using them in interesting ways can add the right ambiance to any autumnal celebration. Their versatility ranges from décor to crafts to menu options. Here are five ways to enjoy pumpkins this fall.
Roasted pumpkin seeds: a treat that everyone loves. It’s fun to create new variations on this seasonal favorite such as Creole, jerk, pumpkin-pie and Hamptons sea salt – all of which my family loves! Simply toss clean, dry seeds with olive oil and your favorite spices. Spread the seeds in a single layer on a baking sheet and bake for 40 minutes or until golden brown, in a preheated oven (300 degrees F., 150 C.).
Potato-Crusted Halibut with Squash Two Ways and Arugula Pesto: this is my absolute favorite squash recipe by chef Gabriel Kennedy featured in Hamptons Entertaining. Roasted squash and squash puree make the best of autumn’s bounty. When I prepare this, I opt for cod instead of Halibut and when in season, roast pumpkin instead of squash; the results are delicious every time.
Pumpkin-Spiced Crème Brulée: one of my all-time favorite pumpkin desserts, it’s truly autumn in every bite! Try Judith Giulian’s recipe, featured in Hamptons Entertaining.
Place Cards: Create a unique place card by perching a mini pumpkin at each place setting; and with a silk ribbon, attach a tag to each stem and write your guests’ name on the tag.
Scooped out pumpkins: To repurpose pumpkins, the Giuliani’s used small, scooped out pumpkins as soup bowls. What a special way to elevate the everyday. For table decoration, I like to add a glass vase into a medium sized scooped out pumpkin and fill it with fresh flowers.
As fall breezes into town and it is time to go pumpkin picking, keep in mind that they can be used for more than just carving!
When a dear friend of mine announced he would celebrate his 55th birthday, his gorgeous wife immediately arranged to mark the occasion in a most memorable way, inspired by F. Scott Fitzgerald’s classic novel The Great Gatsby. She created an unforgettable party just as Jay Gatsby would have: with music made for dancing, decadent food, and champagne that flowed all night long. While the bubbly is essential for any Gatsby party, it was the vintage cocktails and guests’ costumes that really set the scene.
Gorgeous flappers in strappy sandals and synchronized swimmers entertained the guests and, as the Jazz Age dance music played in the background, it was easy to think you had stepped back in time. Ever since the most recent film adaptation was released, the Roaring Twenties have made a comeback in everything from fashion to design to event planning. After this birthday bash I was motivated to create a small vintage-inspired cocktail party of my own.
For more inspiration I turned to Palm Beach Entertaining, where the design team known as Badgley Mischka invited us in to a vintage Hollywood-themed party they were hosting. Mark Badgley and James Mischka don’t need an excuse to celebrate; sometimes they host parties “just because.” Their affairs are as glittering and elaborate as the dresses they design. Their recipes were perfect for my cocktail party and included a cold tomato soup, gravlax, raw oysters with cocktail sauce and steak tartare. My absolute favorite recipes are the vintage cocktails: the Side Car and Moscow Mule.
I decided to serve the Moscow Mule at my gathering, poured into silver mugs. It was an unseasonably warm evening and the silver added a nice chill in the hand. Copper is the more traditional presentation for this drink, and will impart warmth and richness to any autumnal celebration.
My guests of honor loved the Moscow Mule! It is glamorous, easy to make, and all about the presentation. Using high-quality vodka and a spicy ginger beer makes this classic taste as good as it looks.
Raw Oysters served with chilled Vodka. Steak Tartar Fred Tanne, the birthday boy who inspired my gathering Michael Lawrence presents the birthday cake Laura Moore and Fred Tanne greeting guests JoAnna Myers, Annie Falk, Michael Falk & Stephen E. Myers The birthday boy with his synchronized swimmers
