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Author: Admin General

Apollo’s Nectar

Posted on by Admin General

If there’s one thing I love more than a good book it would have to be a good book party! It’s so much fun creating invitations, cocktails and a themed décor to bring a well-told story to life. Many years ago in New York City my friends and I created a book club that met bi-monthly. We took turns hosting and were tasked with finding a restaurant that would best match the theme of the book. Members had to arrive in costume (so much fun!) and come to the table with a question for the group. Many years later I joined a similar book club in Palm Beach, and the parties were hosted at our homes. It was through our mutual passion for books and girls nights out that Daphne Nikolopoulos and I became fast friends.

It was such an honor to host a party in celebration of Daphne (writing as D.J. Niko) and her new book, The Oracle. She is a real girl’s girl, a devoted friend, mother and wife—and I often think she’s part super woman as well. Daphne collaborated with me on both Palm Beach Entertaining and Hamptons Entertaining while serving as editor in chief of Palm Beach Illustrated and acting as editorial director of the Palm Beach Media Group. On the side, she has written three thrillers and a work of historical fiction under her pen name. Did I mention that she wrote her own cookbook as well and still finds time to dress up as Captain Purplebead to read to her children’s first grade class during literacy week? Super woman.

Another interest that binds us is our passion for cooking (yes, she also blogs!). Since I hadn’t read her new book yet, I asked Daphne for a list of ingredients I might want to include in a cocktail and styles of food that would help create a sense of place for our guests as they listened to our talented friend Margaret Luce perform a reading from The Oracle. What came to mind immediately for Daphne was a name for the cocktail, Apollo’s Nectar, followed by musings on thyme and wild flower–scented Greek honey and fresh pomegranate. That’s when the party began to take shape, and here’s how the story unfolded:

Invitation: Using the create your own design feature on Paperless Post and the cover image from Daphne’s book, it was simple to craft an invitation and send it out in an environmentally responsible way via email.

Attire: Cocktail attire, jacket for men, tie optional. Of course, if this were my book club I would have requested ancient Greek–inspired clothing.

Décor surprises: Since this party is all about The Oracle, stacks of books were certainly in order, as were a few strategically placed vases in a variety of shapes, resembling stones one may have found at the Temple of Apollo at Delphi, an archaeological site in Greece where Apollo was said to have slain the dragon that guarded the area.

Flowers: Wild flowers grow throughout the mountains of Delphi and it seemed appropriate to add small bunches to each of the vessels scattered throughout the living room and powder room.

Music: I’m really having fun with Sound Cloud for my parties! It’s so easy to find a playlist and just as simple to create your own. Here’s a little Turkish Lounge Music I played while we mingled. I used an Apollo’s Nectar playlist during the book signing, then segued back to the lounge music mix.

Signature Cocktail: My recipe for Apollo’s Nectar was inspired by one of my favorite Jean-Georges cocktails, and incorporating Daphne’s preferred Greek honey made it fun and easy to come up with a delicious libation to greet my guests.

Hors d’Oeuvres: Some were passed and most were stationary so guests could still enjoy light bites during our reading. There was an assortment of items to choose from and something for every diet: cheese-stuffed dates; spanakopita triangles (a play on the theme and the final book in her trilogy); chopped Greek salad served in double old-fashioned glasses (with and without cheese); pearl couscous with lamb bites; mini falafel in pita with tzatziki sauce on the side; savory, rice-stuffed mini grape leaves; and hummus with pita chips and spiced olives.

Party Favor: Each guest went home with a signed copy of The Oracle, and a week later everyone received a photo from the evening, a note of thanks for celebrating The Oracle with us, and a prophecy, which in ancient Greece was a revelation of events to come, and in Palm Beach is simply an invitation to another gathering.

Yield: Makes 1 cocktail

Themes to Remember

Posted on by Admin General

The choice of a theme is an important part of every great dinner party. It doesn’t necessarily have to be the first step in your planning, but it is a cornerstone that will influence every other aspect, from the food to the décor. Sometimes a theme is defined by the event itself, like Thanksgiving, Halloween or Independence Day. Other times, finding a fresh approach can take a bit of brainstorming.

If an event isn’t tied to a specific holiday, I always look to my surroundings and the season for inspiration. The right flowers and color scheme can combine for an elegant and simple concept. A few years ago, we had an enormous hydrangea bush in full bloom outside my home in the Hamptons. I was so inspired by the color of the deep, dark, royal purple flowers that I centered a dinner party menu and tabletop design around it. My guests were delighted and everyone went home with a bouquet.

Sometimes, collaborating with a chef, or playing around with menu options, can bring about a common thread that will serve as your motif. For example, if a menu circles around foods from the French countryside, a blue and yellow tabletop with ceramic roosters and rustic flowers feels natural and authentic.

When planning a large gala or an elaborate birthday party, a multi-layered theme that’s innovative and fun will help guests get in the mood. The “Groovy Sixties” of the Austin Powers films is one of my favorites and I’ve used this theme many times for gatherings large and small. The 1960s are renowned for psychedelic colors, go-go dancers, and Twiggy-inspired clothing, giving friends lots of easy costume opportunities—and scattering the tables with sets of false teeth just like Austin’s lets everyone join in for fun photo ops! Look to other famous films—or the classic books that have inspired them (like The Great Gatsby or The Wizard of Oz) for themes that everyone will enjoy taking part in.

With a great theme there are endless ways to get your guests in the party mood. And don’t be afraid to recycle a theme—just be sure the same guests aren’t in attendance! 

Spring into Healthy Habits with these Five Tips

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March is National Nutrition Month, a great time to get motivated and re-focus on those New Year’s resolutions. Here are five tips to help you stay on track.

 1. Eat What You Love.

All foods can fit into a healthy diet, so long as you use the common-sense principles of BMA: Balance, Moderation, and Assortment.

Balance eating for enjoyment with eating for nourishment. For this reason, I have a smoothie almost every morning for breakfast. It insures I start my day well-nourished and satisfied.

Moderation is key. While my smoothies are absolutely delicious and I’m tempted to drink the entire blender-full, I keep my eye on portion control. Too much of even a good thing is simply too much.

Assortment is what keeps me on track. I alternate between my favorite smoothies during the week (chocolate chia, pear avocado, coconut cranberry, and blueberry), and I try at least one new recipe every week; or I’ll make the Apple-a-Day cereal that my family loves. Sundays are my fun days! Knowing I’ve done well all week, I can enjoy two small apple cider donuts at the greenmarket with my cordatido, have the delicious blueberry bars featured in Hamptons Entertaining, or indulge in my favorite brunch dish—spicy grits and shrimp—at The Colony Hotel

2. Practice Kaizen.

Kaizen is the Japanese word for “improvement” and is often used to describe the process of continuous improvement. I first heard the word at a lecture given by renowned life coach Annharriet Buck. She explained the practice of Kaizen as taking baby steps, constantly moving toward your goals, and suggested that changes made slowly and mindfully stick! From small dietary tweaks to actually taking real steps, begin slowly and continuously. Improvement will happen naturally. I recently purchased the UP2 Jawbone and started tracking my steps. After the New Year, I began with a goal of 5,000 steps per day and now I’m up to 10,000! It just happened. Physical activity is a very important part of becoming a healthier you.

3. Get Your “Numbers” Checked Regularly.

Recently, I had my cholesterol and sugar levels checked on a Sunday. I then spent the entire week eating a whole-food, plant-based diet. (It’s wonderful from a healthful, environmental, and ethical standpoint, but admittedly takes a lot of focus!) I upped my daily movement substantially, too. Yes, I felt great, but on the following Sunday when I had my “numbers” checked again I was astounded! My total cholesterol went down by 11 points and my glucose levels dropped by 13! Keeping a close eye on your “numbers” helps make sure you’re not at risk of or suffering from any chronic conditions and it can be a motivator to stay the course.

4. Sleep Well.

Getting a good night’s sleep is a must. Studies have shown that sleep deprivation can lead to overeating and we all know that it can play havoc on our moods. Better sleep may mean less yet better eating and putting good habits in place before bedtime can help you get there. No mindlessly flipping through Instagram, answering email, or even watching Netflix an hour before sleep. Screen time can play havoc with your body’s production of melatonin. Getting to bed the same time every night is a challenge for me, so with my new UP2 I set a sleep alarm for an hour before bedtime. It prompts me to start shutting down my devices and begin my bedtime routine. After nearly three months of practice (kaizen!), I begin winding down almost immediately when my alarm buzzes.

5. Meditate.

Begin a practice that works for you and fits into your schedule. It is so hard to resist reaching for that glowing iPhone the second my eyes open in the morning, so I’ve trained myself to mediate first, hydrate next, and then start my day. When I begin my morning this way, I’m calmer and feel more in control of everything. There are many ways to meditate and all have been shown to help with everything from stress levels to insomnia and boosting overall happiness. Meditation can also help with food cravings.

These simple tips can put you on the path to better health and well-being—one step at a time.

Irish Mule Cocktails & Green Tables in Celebration of St. Patrick

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The annual celebration of Ireland and its patron saint arrives each year on March 17th. For me, this brings back fond memories of attending the St. Patrick’s Day Parade in New York City with my family, wearing green bows in my hair and having brunch at the Metropolitan Club, where we would later climb out onto the window sills to catch the last few moments of the parade. It was the one day of the year that we feasted on corned beef and cabbage, potatoes in a dizzying array of presentations and lots of dessert. The buffet was endless and the food coloring would turn our lips and tongues green, transforming us all into magical leprechauns. 

Since living in Palm Beach I haven’t gotten back to see the parade in many years, and the Metropolitan Club, sadly, no longer offers brunch in its beautiful west lounge, a ballroom out of the Gilded Age. Instead, I’ve hosted many gatherings—in school and at our home—for my daughters and their friends. Now that the girls are both away at college, I’m thinking of hosting a small dinner—not because I love green clover–covered crafts or recipes with green dye; those things don’t inspire me much. My motivation is that some dear friends, who happen to be Irish, have just moved quite close to us and this will be their first St. Patrick’s Day in Florida. For me, that’s a great reason to go green.

As Carolyn Roehm says, inspiration comes from anywhere and everywhere. In addition to wanting to host our friends, I recently found these wonderful plates at a local Tuesday Morning shop, and they encouraged me to revisit an old post on Carolyn’s blog, where she features a table set in various shades of green on a striped tablecloth. It’s as lovely as I recall. I adore the tablecloth and will certainly go to my local remnant shop for a similar (and less expensive) version. I’m dreaming of the perfect floral arrangement: white calla lilies, long stalks of bells of Ireland, and hydrangeas—a combination that will be a beautiful ode to Ireland with a little Hamptons Entertaining thrown in.

There will be no shamrocks or leprechauns on this table: the effect will be something festive yet sophisticated. I’ll welcome guests with an Irish mule recipe I discovered at the Hard Rock Cafe, have some Celtic music playing in the background, and serve a creative, healthful take on few popular Irish dishes—I’m all set! To add a touch of whimsy to the evening, I pulled out some boas and beads left over from a Mardi Gras party I hosted, and I willbutton my guest as they arrive with a “Kiss Me I’m Irish” pin—it’s like mistletoe at Christmas and all in good fun.

Buttery Cucumber Soup

Posted on by Admin General

Over the summer, when my vegetable garden delivered an overabundance of cucumbers, we enjoyed them in myriad ways. We included them in our salads, of course, and added slices to our water pitcher: the pale green cucumbers floating in the pitcher looked so inviting and the flavor was really refreshing on a hot summer’s day. I had fun creating cucumber cups for all kinds of hors d’oeuvres, stuffing them with fish roe, salmon and crème fraiche, and the Hamptons Cucumber Cups with Crab Meat featured in Hamptons Entertaining. Cucumber juice made its way into a few cocktails and smoothies, and I pickled quite a few cukes in salt water (for our Polish Pickle Soup). Finally, we enjoyed this buttery cucumber soup that gets its creamy texture from avocados.  

Here in Florida, avocado season ended later than usual this year. Perhaps it was the unseasonably warm weather. So when a friend dropped off a basketful of locally grown, rich, buttery avocados, I happily pulled this recipe out! Low fat, vegetarian (when you leave off the yogurt garnish) and delicious hot or cold, it is the perfect soup for post-holiday eating.

Yield: Makes 8 cups 

Garth’s Fishook

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The Turks & Caicos islands are a little bit of paradise in the Caribbean and the Grace Bay Club is one of the loveliest resorts to be found there. Each year for the past few years, the resort has created pop-up dining experiences for their guests—unique restaurant concepts that last one season only. Kone is this season’s pop-up, following the success of Biere et Boules, and its predecessors Jar on Grace Bay and the original Stix on Grace Bay. All have been imaginatively curated by Wolfgang von Wieser, Group Director of Food & Beverage for Grace Bay Resorts, to deliver a unique perspective on contemporary Caribbean cuisine, serving exciting combinations of fresh fish, local flavors and traditional island comfort foods, along with some really creative cocktails.

At Kone, I enjoyed an authentic Turks & Caicos lobster with green beans and an avocado chicken salad updated with a peppered ricotta. Another memorable dish was the Greek salad, deconstructed and delicious. But I was really missing the farro falafel they once served at Biere et Boules, and a most unforgettable cocktail called Garth’s Fish Hook, which I first enjoyed after two hours of paddle boarding—battling the winds to get back to shore. The flavors were so simple, uncomplicated, and purely refreshing.

The bartender, a talented intern named Charles Grontier, was kind enough to give me the recipe, one created by Garth Brown and no longer on the menu, which inspired me to share it here. While I love the pop-ups and their ongoing creativity, some things are worth preserving!

Yield: Makes 1 cocktail

Valentine’s Ideas

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Valentine’s Day comes in varying hues of red—from the pinkish blush of rosé Champagne to the lush burgundy of chocolate, and of course the vermillion-red of the official flower of romance, the rose. It’s a holiday that conjures dreams of an enchanting and leisurely candle-lit dinner that leads to the clinking of glasses, slow dances, and long kisses. There are actually seven shades of red, and at least as many ways to celebrate your love.

On this special day, I take a pass on the expected. No restaurants for me on this holiday—ever! Reservations at the best restaurants are booked within the hour they become available, and then tables are added for loyal customers and super VIP guests that call last minute. (Yes, I’ve been that person, too, begging for a last-minute reservation). It’s a recipe for stress: a crowded restaurant with staff that will certainly be overwhelmed. More times than not, I’ve been disappointed with the meal and service, as well as the premium holiday prices, on Valentine’s Day. Of course, they do their best to make you happy but it still pays to be smart and know when to go—and when to stay away. Leave the three-star dining experience for your anniversary.

Here are just a few ways I’ve celebrated in the past—perhaps you’ll find some inspiration and feel less guilty about not having made reservations or cancelling the ones you have.

  1. Plan a Candle-Lit Dinner at Home.
    There’s nothing more romantic than a home-cooked meal. It’s the ultimate declaration of love. I’ve done dinner for two and as many as eight. Add a beautiful table setting, candles, and a lush soundtrack for a memorable evening. On the table, include a photo for every year you’ve been together (or every month if it’s a new romance), and do the same for any couples that may be joining you. It’s a great way to reminisce.
  2. Schedule a Couple’s Massage
    Such a wonderful treat for you both! Many spas are happy to arrange little bubbly, light bites, and chocolates post massage. It’s such a decadent feeling to be lounging in your robes, totally relaxed. Make your appointment late in the day so you can enjoy the sunset together, cuddle up, make a toast and share some chocolate-covered strawberries.
  3. Create a Picnic by the Fire.
    Lay out a cozy blanket by the fire to create an indoor picnic. A lovely platter of cheese, fruit, nuts and chocolates paired with the right wine, a few candles and great music is all you need. The Wine Enthusiast has a fun wine and cheese pairings guide.
  4. Set Up a Romantic Movie Night.
    There’s a great gourmet popcorn recipe in Hamptons Entertaining and I love to serve it with a crisp white wine and chocolate-covered raisins. A cozy blanket and a romantic movie complete the night. Love is best expressed without an audience.
  5. Have a Game Night.
    Choose games that are fun rather than competitive. I love Twister, especially after a glass of champagne! If your romance is new, choose get-to-know you trivia games like “Would You Rather.
  6. Be Spontaneous.
    It’s always memorable when you experience something for the first time and when that memory is shared with someone you love it only brings you closer. Have you ever wanted to go to the dog track? How about roller blading? Taking a dance class together is always good for a few laughs. Choose something you’ve always thought about doing, but never had the time for.
  7. Support a Great Cause.
    This year my family and I will be celebrating Valentine’s Day at the American Heart Association’s annual gala in Palm Beach. Held in the Versailles ballroom at the iconic Breakers Hotel, where the staff is accustomed to serving 500 guests, I know it will be a beautiful evening. A romantic setting, a lovely dinner that will certainly close with a gorgeous and descendant chocolate dessert, lots of dancing, and I get to wear an evening gown. The best part? The price of a ticket or a table helps spread the love on this special day.

Happy Valentine’s Day! And, remember Oscar Wild’s words of wisdom; “Never love someone who treats you like you’re ordinary.” 

Polish Pickle Soup (Zupa Ogórkowa)

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A home-cooked meal is a labor of love: The seemingly effortless transformation of simple, honest food presented with a personal touch. A good home cook is a fount of culinary knowledge and many seem to be naturally gracious hosts as well. We sometimes need to be reminded that the best chefs aren’t always found in Michelin-starred restaurants. In fact, some of the most delicious and authentic meals I’ve had have been prepared by home cooks who make everything from scratch from family recipes handed down from generation to generation.

One of the best ways to learn someone’s native cuisine is to actually step into their kitchen or invite them into yours to create a dish working side by side. It’s rare that we have the opportunity to cook at a grandmother’s elbow while sharing a worn recipe card or peering into a cookbook with food-stained pages. Ingredients, instructions, or maybe a tip or two scribbled in the margin, and comments spoken quietly in the kitchen can be invaluable. Oftentimes, the most critical ingredient is not flour, liquid or fat, but nostalgia, which is easily evoked by the right aroma, flavor or presentation. Personal stories and authentic, unguarded memories are offered spontaneously when cooking elbow to elbow.

I was taking an online recipe-writing course with Gotham Writers when one of my classmates submitted a recipe for pickle soup. I knew immediately it was a dish my family and I would enjoy. My youngest daughter loves sour flavors and I grew up in New York City at a time when sandwiches were always served with a sour dill pickle on the side (the best part!). The recipe looked amazing and I couldn’t believe I had never encountered a pickle soup before.

When I showed the recipe to our Polish cook, she said she had a better one from her grandmother. I asked her to collect all the right ingredients from her favorite shops and together we made her family recipe for pickle soup—and now it’s one of my family’s favorites!

I was fascinated by the memories she shared of making pickles with her family. Cucumbers and other vegetables were preserved in brine to be enjoyed throughout the winter. Oftentimes, dozens of jars were stored in the basement, buried in the dirt floor. In the winter her grandmother would create new and imaginative recipes to make use of the pickled vegetables and that’s how this soup was born. I learned that most recipes for pickle soup call for dill pickles, and too often cooks reach for cucumbers pickled in vinegar. For just the right flavors, the way her grandma intended them, be sure to use cucumbers in brine (a salt-water solution with no vinegar), and be sure to strain and grate them.

If you ever have the opportunity to learn ethnic cuisine from an experienced immigrant cook, don’t miss it! I will be posting more ethnic recipes in the future, but the next time you are in New York and craving something different, check out the the League of Kitchens workshop series. In the meantime, let me know how you like this pickle soup.

I have found the ingredients for this recipe in the international section of most grocery stores, but there’s also a great Polish store in the Palm Beaches called A Taste of Europe Delicatessen and in the Hamptons look for Wisla Polish Deli in Riverhead.

Yield: Makes 6 quarts

Salsa de Maracuyá

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A friend in Austria recently introduced me to a local version of Planter’s Punch, the classic rum cocktail. To my surprise, the recipe substituted passion fruit for the traditional grenadine syrup and, even more unusual, referred to it as maracuyá in the ingredients, rather than passionsfrucht. Maracuyá is one of my favorite tropical fruit delights—its juice can be drunk on its own or used in ceviche marinades as well as in cocktails, including the Maracuyá Sour, a variation of the Pisco Sour (a popular and potent drink served in Peru). This fruit is particularly wonderful in desserts, especially when paired with butter and sweet cream, as in Victoria’s Coconut Passion Fruit Raspberry Layer Cake, featured in Hamptons Entertaining.  

Maracuyá is a word I first heard in Peru, and then again in Paraguay where it described the fruit as used in mousse, cheesecake, and ice cream. In Mexico, I learned to eat maracuyá by loosening the seeds from the shell, adding a little chili powder and lime juice, and then slurping it out of its shell. It’s a method that delivers an addictive burst of hot, sour, and sweet flavors all at once and, when served chilled, is quite refreshing. You really can’t have just one! In Thailand, maracuyá is served au naturel, split in half and simply eaten out of its skin with a spoon.

Several years ago, our Columbian cook introduced my family and me to her favorite restaurant in Fort Lauderdale, Las Orquideas, where we shared an authentically wonderful Pollo a la Plancha en Salsa de Maracuyá (Grilled Chicken in Passion Fruit Sauce). The entire family fell in love with this dish and while traveling in South America, Puerto Rico, and the Dominican Republic we requested it often but were always met with a look of dismay. That is why we decided to learn to make it at home—and we do so often!  

I was so excited to hear my Austrian friends refer to this flavorful fruit as we do—maracuyá—and I learned that this little round berry (yes, I was surprised, too!) is called chinola in the Dominican Republic and known as parcha in Puerto Rico. Call it what you will (as Shakespeare said, “a rose by any other name would smell as sweet”), I’m sure you will enjoy our version of Salsa de Maracuyá as much as we do. We like it poured over boneless, pounded grilled chicken breasts paired with a simple green vegetable. I also serve a garlic-infused rice or jalapeño bread alongside; after all you need something to soak up all that delicious sauce once the chicken is gone! 

Plates by Richard Ginori; glasses by Diane von Furstenberg; placemats and napkins by Windy Hill; napkin rings by Kim Seybert.

Yield: Makes 2/3 cup

New Years in Austria

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People the world over have been celebrating the start of each new year for at least four millennia. Festivities begin on December 31st, the last day of the Gregorian calendar, and generally continue into the wee hours of the next morning. Wherever you ring in the New Year, it seems many traditions remain the same: parties, feasting, fireworks, kisses, and the clinking of glasses as the clock strikes midnight. And then it’s time to make resolutions for the year to come.

In Austria, New Year’s Eve is known as Sylvesterabend, the Eve of Saint Sylvester, as the date coincides with his feast day. It is a roaring good party that continues from the evening through the end of the following day. This is where my family and I have been celebrating for many years. We welcome the new year with a dinner of traditional local delights and our table is decorated minimally with potted four-leaf clovers, figurines of chimney sweeps and marzipan pigs. Pigs represent progress and prosperity in Austria, and they appear on the table, at the buffet, and nestled into our desserts. An Austrian friend remembers tales from his grandmother of the chimney sweeps in town being celebrated on New Year’s Day by having the honor of carrying a pig through the town. It was considered good luck to shake his hand as he passed. Pigs and chimney sweeps are often linked together in tradition as good luck charms.  

Our dinner ends just in time to head outdoors into the snow where we join friends and family to light fireworks and fill our glasses with champagne. Midnight brings kisses, hugs, laughter, toasts, and champagne sprays! We soon run back inside to warm up, dry off, and dance to live music, a mix of American and Austrian tunes. It’s a spectacular party that winds down with a buffet of oysters and vodka at two in the morning. A nap is in order for me, followed by a fabulous brunch, a bit more sleep, and then on to the next town over where the party begins again with the most spectacular acoustic firework display and lots of glühwein (mulled red wine). The firework effects are uniquely choreographed and synched perfectly with the music. For me, this show is one of the best firework displays on the planet (and I grew up with Fireworks by Grucci)!

When the party’s over, the only thing left to do is get started on those resolutions. I’ve always wondered where the practice began and I’m told it started with the Babylonians (it’s all beginning to make sense now). They made promises to earn the favor of the gods and start the year off on the right foot. It is a time of rebirth, the chance to start anew and, after the indulgences of the holiday season, we all seem to start the year off with the same intentions: losing weight, seeing family more often, or learning something new.

Too often our ideas of what we should change are too broad and never seem to happen. Several years ago my friend Michael Reiter was quoted in the Palm Beach Post as saying if anything is so important to change, why wait for the new year to do it? I’ve taken his advice and started my resolutions early this year, set with small, achievable goals. So for this New Year’s my only vow is that I resolve to rush more slowly through life, hopefully allowing time to enjoy the practices I felt were important enough to put in place before the new year. Cheers!