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Author: Admin General

The Skinny Wedge

Posted on by Admin General

If you follow my pinterest board, Krazy for Kale, or if you’ve seen the many Instagram photos of my Hamptons Gardens then you know I’m a bit of a designer salad fan. I fall for everything green from the speckled, delicate baby lettuces to Asian greens, like kokabu and tatsoi.  It’s the contrasts and textures I love most. In Southampton, Sant Ambroeuse’s Insalata di Carciofi (thinly sliced raw artichokes with arugula salad and sliced Parmesan) is the salad I crave throughout the summer, but on really hot days, when even the beach offers no relief, all I can think about is an Iceberg Wedge.

Unlike the Caesar or the Waldorf salad, the wedge is an orphan – no restaurant claims to have created it.  Back in the 1960s when no one had ever heard of arugula or radicchio, let alone kale, it was the ultimate salad for elaborate dinner parties and upscale restaurants.  The always satisfying, iconic wedge salad is crisp, refreshing and serves as the perfect foundation for the melding of delicious flavors from smoky bacon and savory blue cheese to sweet tomatoes and herb infused bread crumbs.

While it has never been touted for its nutritional value Iceberg lettuce is composed of even more water than other types of lettuce – perhaps, that’s why it is one of my late August go-to “greens.”  My European friends would argue that it is not a green at all and often refer to Iceberg as “fast-food lettuce” or the “lazy salad,” but even they look forward to it when I serve The Skinny Wedge with Yogurt and Roquefort Dressing featured in Hamptons Entertaining. I’m glad the wedge is making a comeback and I absolutely love this recipe, one my friend Marie Samuels serves often and shared with me for my book.  Her tabletop was just as creative and artistic as her menu that day. 

I’ve been known to swap the bacon out for fried shallots or homemade herb infused croutons cut into fine little cubes. Whatever you choose to top off this delicious salad the satisfying crunch and show-stopping presentation will surely be a hit!

The Skinny Wedge with Yogurt and Roquefort Dressing

Yield: Makes 8 servings

Watermelon Lemonade

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Over the winter, on an especially hot and steamy Florida morning, I visited one of my favorite farmer’s markets in Fort Lauderdale in search of the perfect watermelon; big, ripe and juicy.  My daughter’s lacrosse practice had ended early, it was just too hot to be on the field, and the thought of refreshing watermelon was enough to entice her to join me.  The plan was to spend the day indoors, where it was much cooler, testing no-cook recipes for my book, Hamptons Entertaining.

The air was thick with the fragrance of ripe fruit and tart lemons and luscious strawberries were piled high. Inspired, we decided it would be great fun to make lemonade – the perfect refreshment for a party she would be hosting the next day.  As we gathered our ingredients I shared memories of picking watermelons with my father.  It was a time of dreamy innocence, when his stories evoked images of plump cherubs feasting on hunks of juicy watermelon as they lounged on puffy pink-stained clouds. 

Soon we found two large, round melons, no flat sides or blemishes and superbly ripe with the promise of sweetness.  Under the weight of our bounty, we staggered out of the market, giggling and bumping into one another with our prize picks. The moment we bit into the first chuck of fleshy melon we knew we had chosen well.

At the party, the watermelon lemonade went fast!  As guests enjoyed themselves, I took my first sip.  It was so wonderful; this divinely plump, refreshing fruit grounded me in the present moment – A most delicious place where memories are made. 

Yield: Makes 25 to 30 servings 

What the Angels Eat

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As the great American author Mark Twain once said, “When one has tasted watermelon he knows what the angels eat.”  Amen!   It is the height of summer, and there is nothing more refreshing than watermelon. This time of year no one tires of eating great big luscious slabs of this juicy fruit, certainly the best way to enjoy it, but one does begin to imagine iterations – soups, salads, desserts and of course, cocktails.  Some even preserve the rinds in an attempt to prolong the melon’s heavenly sweetness beyond summer.

As a child, my first memories of picking watermelons go back to my dapper father.  He was the procurer of all the wonderful and deliciously healthful things that entered our home.  Finding the sweetest melon in the heap was an art.  He tapped his pick carefully, listening for the hollow thump to confirm what he knew – It was ripe and ready to be enjoyed.  His pick had no flat sides or blemishes, but a yellow spot, where the watermelon matured on the ground, was quite alright. Insisting on carrying the melon, that often weighed more than me, I would stagger under its weight wearing a grin so wide my cheeks hurt.  

My father would tell me that watermelons were made up almost entirely of water and that was the reason they were so satisfying on a hot summer day, and that they had no fat but were packed with potassium and vitamins.  I barely heard any of this, except when he said these were the reasons I could eat as much as I like so long as I spit the pits out – we wouldn’t want any melons rooting in my tummy after all.  I was dizzy with the thought of holding and devouring that first juicy slice – the one that looked like a big watermelon smile.

Today, I delight in watching my own daughters enjoy this divine treat.  There is nothing more joyful than seeing the childlike amusement on their faces as they take that first bite of summer sweetness.  I’ll share some of our favorite watermelon recipes in future posts, but for now, enjoying this fruit out of hand is most heavenly.

Chocolate Almond Cake

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Summer is here and we are all looking for entertaining tips and hints for effortless, stress-free hosting. With an easy make-ahead menu, refreshing drinks and simple, sophisticated table setting ideas any hostess can feel relaxed, enjoy the great weather and the company of good friends.

For inspiration, check out Victoria Amory’s menu, below. Recipes are featured in Palm Beach Entertaining: Creating Occasions to Remember and I’ve included one of my favorites here, along with a few tips on hosting a relaxed gathering.

Menu for Eight:

Champagne and Pink Grapefruit Cocktail

Blue Cheese and Caramelized Onion Tarts

Turkish Eggplant and Yogurt Salad

Parsley and Walnut Salad

Orange and Red Onion Salad

Shrimp Skewers with Cumin & Honey

Chocolate Almond Cake

Hostess Tips

  • Mix and Match

Summer entertaining is all about being relaxed.  Shop your closets and use items from your home to set an interesting, casual, yet elegant table.  Victoria has been known to repurpose golf trophies as silver mugs and her potted annuals add a casual elegance to “Lunch with the Ladies,” featured in Palm Beach Entertaining.   Using objects you already have makes the table original and personal.

  • Prepare ahead

Almost everything on Victoria’s menu can be prepared the evening before your party and finished just before guests arrive!  This allows for a stress free gathering the hostess can enjoy.

  • Save Time

Using store-bought frozen puff pastry for the Blue Cheese and Caramelized Onion Tarts will save you the trouble of making dough and rolling it out. These tarts are so delicious no one will ever know.

  • Serve in Style

Layer the Turkish Eggplant and Yogurt Salad in a shallow glass bowl and show off your layering skills!  An easy way to elevate your table decor is to also layer your serving plates, so place the glass bowl on an attractive platter sprinkled with a few flowers from the garden.

Orange and Red Onion Salad – A colorful and healthful addition to any quick and easy menu.
Champagne and Pink Grapefruit Cocktail; Blue Cheese and Caramelized Onion Tarts – Delightful and refreshing!

Yield: Serves 8

Smoked Salmon Dip

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Salmon is always a party favorite. It is a versatile fish that can be presented in many ways, and most recipes can be done in advance.  Two of my make-ahead favorites are Gravlaks on Toast Points (Norwegian Salmon Canapés that can also be served as an appetizer) and Whole Poached Salmon, decorated with cucumber slices. Both recipes are featured in Palm Beach Entertaining: Creating Occasions to Remember.

Some hor d’ouvres can simply be assembled to taste, no recipe required. With a bit of cream, fresh herbs and creativity this luxurious fish can be taken straight from the pack in slices. Guests can’t resist slices of smoked salmon over cucumber rounds with a dollop of crème fraiche and caviar; or toast rounds topped with cream cheese, smoked salmon and fresh dill.

An easy salmon recipe that disappears quickly at every party is one I collected from Beth Rudin De Woody: Smoked Salmon Dip. It’s perfect for kicking off any event and can be made quickly.

Smoked Salmon in Cucumber Cups
Gravlaks on Toast Points recipe in Palm Beach Entertaining
Whole Poached Salmon Covered with Cucumber Slices. Recipe in Palm Beach Entertaining
Salmon on Toast Rounds

Yield: Makes 2 cups

Bring Your Dinner Party to the Next Level

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It’s the little things that count; the smallest details can make a world of difference. Presentation can truly elevate the everyday. My friend Noreen Roth added handmade, crochet doilies to her place settings. The doilies were unique treasures brought back from a visit to Hungry, which prompted delightful conversation.

Taking your party up a notch – five quick tips:

  1. Plan your guest list carefully. Focus on seating arrangements. Aim for a crowd that will get along and interject new friends others may not know.
  2. Greet your guests with a signature cocktail.
  3. Serve a healthful dinner, with the exception of a decadent dessert. Guests are more likely to indulge and guiltlessly enjoy the sweet ending.
  4. Use recipes you trust and know are crowd pleasers. Good quality, simple foods are best. Try to avoid recipes that are overly complicated.
  5. Make it original. When designing your table add a personal touch by using items around your house or, as Noreen did, treasures from a recent trip. Objects that have stories behind them are great conversation starters.

It’s easy to get caught up in the magnitude of some parties so try not to over think it!  Everyone is there to have a good time. You should too!

Let Your Table Tell a Story: Personal Collections & Tablescapes

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While each party is different and unique in its own way, every time you entertain is a reflection of you and your style—and the tabletop is a wonderful showcase for your talents. I love everything about entertaining, but staging the tabletop has to be one of my favorite aspects of planning a party.

I love using unexpected things from around my home to create the tablescape. It not only makes for a display that comments on my personal style, it’s also a great way to spark conversation among my guests. One of my collections saved the day when an event was unexpectedly moved to my house, leaving me with two days to plan!

I have been collecting teapots for 25 years. As a child, my Irish nanny and I shared tea every afternoon. I started the collection after she passed away, in part as a way to remember her and keep her close at heart. Today, I have about 100 teapots.

The Mad Hatter’s Tea Party held in Palm Beach is part of a formula for a fund-raising event I created more than 10 years ago to benefit the Armory Art Center. The ceramics artists at the center created teapots for our silent auction and they helped us with tabletop decorations. Many of the teapots in my collection are from the auction, some are thrift shop finds, and several are found treasures from our travels

When I became the last-minute hostess of a gathering for the donors and supporters of this annual event, I loved putting favorite teapots from my collection on the table and repurposing them as flowerpots. The teacups hanging from the pergola were found at a thrift shop and each guest went home with a cellophane-wrapped cupcake in a teacup (those I purchased at an odd-lot store). The colorfully “mad” hats placed high above highlight the whimsical and varied collection of teapots, and guests were given equally fanciful hats to wear. The whole arrangement was as entertaining and engaging as Alice’s trip to Wonderland.

Here’s my best advice to keep in mind when planning your next party’s tabletop:

  • From the menu to the mood, the décor of your table should be cohesive with the rest of the event. Use flowers, intricate objects, and collections that correspond with your event’s theme.
  • Give every guest something lovely to look at. I like to place small items around the table, whether it’s votive candles, single stems in petite vessels, or baskets of candy, so everyone can enjoy the tableau.
  • Height is an often forgotten yet important element to consider when creating a tablescape. Keep flowers, candles, and other decorative elements below eye level or be sure they are thin and don’t block your guests view. You want your guests to be able to see across the table and converse freely.
  • If you are using a big centerpiece, make sure that there are other opportunities to visually involve your guests, like detailed place cards, napkin rings, or intricate chargers.
  • Always remember, unless you’re having Emily Post over, it doesn’t have to be perfect. The tabletop is just another way to channel your creativity, it can be as simple or complex as you’d like.

Ladies Locavore Lunch

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Last Saturday at my home in the Hamptons, Sara Gore and I hosted an impromptu Ladies Lunch. It was such an enjoyable way to kick off the season. As we prepared for our guests’ arrival we talked about three key elements of creating an occasion to remember: great food, a fun welcome drink. and my favorite part – designing the tablescape.

Tablecloths, runners, and placemats are brilliant ways to lend color and texture to the table. Using a trick I learned from my friend Kara Ross, I created a runner from fabric remnants. Cost effective, unique and totally unexpected. A theme really ties an affair together so I added a few whimsical elements inspired by the fabric’s color palette – hydrangea blue. And, since summer is the season for beautiful blooms the design included some handpicked beauties from my garden punctuated by lanterns and candles.

Together, we garnished the hors d’oeuvres, prepared a welcome drink, set the table and got ready to share a taste of the Hamptons with our girlfriends. The menu featured the mouthwatering dish pictured here, as our main course: Seared scallops with watermelon and papaya served over crisp salad greens and drizzled with a balsamic reduction.

Inspired by fresh, local produce and a few garden herbs, here’s a peek at the complete menu. Be sure to tune in to Sara’s show Open House on NBC to see the tabletop and join the fun! Our segment is set to air the weekend of 6/13-6/14. In NYC area: 6/14, 8:30am on NBC 4; In Miami: 6/14, 6am on WTVJ; In LA: 6/13, 7pm on KNBC;Check local listings for other cities.

On the Menu

Pama Lemonade, Whispering Angel Rosé and Watermelon Lemonade

Lobster Salad on Buttery Crostini & Truffled White Bean Dip with Crudité

Green Gazpacho soup with Homemade Croutons

Seared Scallops with Watermelon & Papaya

Blueberry Buckle & Hydrangea Cupcakes

For recipes from this lovely locavore’s ladies lunch check out Hamptons Entertaining: Creating Occasions to Remember. And, be sure to tune in to Open House for tips on setting a Hamptons inspired table.