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Author: Admin General

An Austrian Dinner Party in New York for WITS

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It’s not entirely a myth that many New Yorkers use their ovens to store shoes! In a city with so many fabulous restaurants and gourmet shops, our tiny kitchens are hardly ever used for actual cooking—and entertaining in small spaces can be just as challenging.  Upon winning an Austrian Dinner Party in NYC at a charity auction, I panicked! “Keep your event plans in line with the space available,” is advice I’ve often whispered to many a nervous hostess, and it became my mantra for planning this dinner. 

Heritage cook and Austrian wine guru, Monika Caha, donated the dinner to benefit Wellness in the Schools. We met at my NY Pied-à-terre and immediately bonded over our shared interests.  Monika smiled widely as I recited a long list of my favorite Austrian dishes, from Liver Dumpling Soup to Germknödel—a dessert typically served in a warm bath of vanilla sauce.  It’s a fluffy yeast dough dumpling, filled with warm plum jam, finished with melted butter, poppy seeds, and dusted with powdered sugar. Together, we could talk Bavarian food, recipes and wine all day long.

We agreed upon a few menu ideas for our dinner, then we finally stepped into the kitchen and Monika could barely conceal her surprise at its size, and asked “how can I make this menu here?” She checked out my cookware, and as she peeked into the oven I was filled with pride—no shoes in there, just some well-worn pots and pans.

In my mind, I repeated my mantra several times, took a deep breath and suggested we simplify the menu and develop a plan that would allow Monika to prep in her kitchen. She was determined to cook a spectacular Austrian feast with little compromise. She did suggest a delicious flourless poppyseed cake in place of the labor-intensive Germknödel. The cake recipe was one she learned from her mother and it sounded delightful! This flourless cake could be made ahead of time, and would certainly be lighter than the Germknödel, and its gluten free!  

Here’s a peek at the menu we created, along with the wine pairings Monika chose:

Inspired by the theme of the evening, I invited guests to dress up. Costumes are an amusing way to create a festive atmosphere. Inviting guests to dress up and express their own creativity takes a lot of pressure off the hostess.  When friends and family arrive in Lederhosen and Dirndl’s it’s hard to be caught up with ideas of perfection. As guests arrive, they are immediately at ease, laughing and snapping photos. 

Setting the table is always an exercise in artistry. Pulling out old favorites and combining them in new ways to match a theme sets the tone for the evening.  Adding found treasures from travel and flowers give a finishing touch that creates a warm and welcoming atmosphere.  For this dinner, I envisioned Alpine Wildflowers running down the center of the table to evoke memories of springtime walks along the scenic trails in the Alps. Their mild aromas would not compete with the wonderful dinner Monika was making, nor with her beautiful wines.

Perhaps the most satisfying part of planning the evening was creating the right balance of entertainment and mission.  This dinner benefitted WITS, and it seemed fitting that we celebrated the wonderful bounty before us as we supported the bounty of healthful meals WITS offers children every day in five states. Guests would be delighted to hear about Monika’s passion for Austrian food and wine, and our shared enthusiasm for child advocacy, especially when it comes to healthful food. 

In the words of poet Clarissa Pinkola Estés: 

“Ours is not the task of fixing the entire world at once, but of stretching out to mend the part of the world that is within our reach.”

Playing favorites!

Florist: Very Special Flowers in the West Village created my Alpine Wildflower centerpiece 

Cook: Monika Caha describes herself as a heritage cook, all she learned about Austrian cooking was taught to her by her mother and grandmother.  Her namesake company, Monika Caha Selections, specializes in Austrian wine.

Dinnerware brand (or source): For this tablescape the napkins, napkin rings, and cutlery are all by Kim Seybert.  The dishware was a combination of vintages finds from Chairish, and serving pieces from Pottery Barn.

Glassware/stemware brand (or source): I tend to favor vintage glassware from 1st dibs, Dixie Highway, and Etsy which worked perfectly for cocktails.  For the table I opted for stemware from one of my favorite tabletop designers, Michael Wainwright

Powder room Scent: Fresh wildflowers from VSP.

Powder room soap: Pre de Provence’s Verbena pure vegetable soap.

Entertainment: A traditional Austrian accordion player, dressed in Lederhosen, booked through Astarte Creative

Party Favor:  At the end of the evening, while guests were enjoying digestifs, the floral arrangement was broken up into small bouquets, wrapped with twine and left in a basket at the front door so guests could help themselves.

Video: Created by Gino Orlandini, video producer and video director of holllywoodlife.com

Spiced Apple Cake

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While at the Golden Door for my annual reset, I often attend the weekly cooking class for a little inspiration and always walk away with a few new tricks and a couple of treats. It’s traditional at the Door for chef to include at least one dessert in the demonstration; it helps lure in those of us who have been on a disciplined meal plan all week. Its amazing how excited a group of women can get over the promise of something sweet.

When Chef Greg Frey, Jr. pulled out a Spiced Pear Cake recipe, I started dreaming of the lush orchards at home in the Hamptons. Come Fall, there’s an abundance of pears and a variety of apples for the picking; juicy, sun-ripened on the branch, and full of flavor. Chef then showed off his newest tag sale treasure—a lovely, well-seasoned, vintage Le Creuset pan that was perfect for baking this cake. Finding vintage cast iron pots and pans is so exciting for a serious cook. It’s the preferred pan of choice in my home, too. It’s a healthier way to cook and yields the best results. 

Recently, a dear friend spent the weekend at my home and gifted me a beautiful blue Le Creuset pan—the very same one chef used in his demonstration. I couldn’t wait to pull out the Golden Door recipe now that I had the perfect pan, and it arrived just in time for both apple-picking season and Thanksgiving.    

Local apples and pecans are the ingredients inspiring me most at the moment, and a found jar of my homemade vanilla sugar. During summer we make a lot of vanilla ice cream in our home, the recipe featured in Hamptons Entertaining is a favorite, and I always reserve the empty bean pods by dropping them in an airtight container filled with sugar. The sugar is perfect for sweetening pies and cookies in the Fall and especially at Thanksgiving. I have also used The Clever Carrot’s method for making vanilla sugar, which adds a deeper vanilla flavor to everything. For this recipe, I added my homemade vanilla sugar, but you can certainly use unflavored organic sugar, just add 1 teaspoon of vanilla extract for flavor.  

After nearly 25 visits, I have quite the collection of deliciously healthful Golden Door recipes, and all their cookbooks. I love personalizing the recipes with local, seasonal ingredients. The Door’s philosophy of eating has informed my family’s mealtime habits and palates for years, so it was no surprise that this cake was a big hit! Moist with a crisp outside, and a bit crumbly like a coffee cake, this delicious cake even made it to the breakfast table! I also love that it’s perfect for gluten free guests. 

Chef won’t let you leave class without a few tricks, and he reminded us all how easy it is to grease a pan in a more healthful way—forego the chemical-ridden aerosol cooking sprays. Choose a healthful oil with a high heat point, like grapeseed oil, and pour it into a small spray bottle, creating your own cooking spray. It really is easy to do, easy to use, and it is certainly better for you, your family, and the environment.  

Yield: Serves 12

Prep Time: 30 minutes

Cook Time: 35-40 minutes

Aunt Marion’s Apple Dressing

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Food is an important ingredient in every family’s history, and revisiting recipes is an enjoyable way to discover lost traditions. Among my favorite food memories are the weekly luncheons I shared with my elegant aunt Marion. The daughter of Sicilian immigrants who came to American in the late 1800’s, Marion’s food was simple and delicious. Like other immigrants, her mother brought recipes, raw ingredients, even seeds from her homeland, and Marion learned to blend those precious gifts with their new American way of life.

I looked forward to her honest cooking, the delightful aromas that welcomed you as you entered her home, and the details of Marion’s perfectly set table—beautifully arranged, layered with fabric, and heirloom china, artfully mixed with something decidedly kitschy. Her gorgeous, but mischievous Siamese cats stood sentry in the entrance hall—they’d mark their territory by maneuvering in and out of a guests’ legs, and when they succeeded at tripping one, they’d dart away, with smiles on their rascally feline faces.

It is said that a family recipe can tell the story of who we are and where we’ve been. Perhaps that’s why I’m eager to collect my family recipes, and this one arrived just in time for Thanksgiving. In my aunt’s original recipe, she used Pepperidge Farm bread cubes and roasted chestnuts—a nod to the confluence of factors influencing the culinary world at that time, a rise in the number supermarkets and pre-packaged foods combined with a renewed fascination with classical European cooking.

You are welcome to use packaged bread cubes, but my preference is to make them from scratch using good-quality breads and seasonings that create an unmistakable Thanksgiving aroma—one that was most uniquely Marion’s. I also swapped out the butter for Ghee. On Marion’s lovely hand-written recipe, she labeled this recipe Apple Stuffing.  It’s just too good, too delicious to put inside a bird, and clearly intended to be dressing—with melted cheese overtop and slightly browned bread cubes, this is an aromatic side dish meant to soak up every bit of turkey gravy. My uncles were big meat eaters and so Marion had a note on the back of her recipe “sausage is optional.” She suggests removing the casing from one package of frozen Jones sausage, browning the meat, and draining it well before adding it to the dressing mixture. 

Yield: Serves 16

Annie’s Homemade Bread Cubes

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Easy, homemade bread cubes add texture and flavor to stuffing and dressing recipes.  They are perfect for breakfast casseroles, and add a delightful crunch when tossed with salads or served atop a hot bowl of soup. This recipe was inspired by my Aunt Marion’s Apple Dressing recipe, and included a Rye Hearth Bread and Spent Grain Hearth Bread both from Whole Foods, but you can work with any bread you like, including what you may already have in your freezer.

Store extra bread cubes in an airtight container for up to a week, or in the freezer for three months.

Yield: Makes 10 Cups

A Note of Thanks

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Practicing thankfulness can be particularly powerful when it’s expressed to others. Sending a note of thanks is not just good etiquette, it’s good for you.  Many of us are aware of the benefits of gratitude and a note of thanks is simply that, an expression of gratitude.

This time of year, I’m reminded that good manners mean more than simply fulfilling social obligations. Being grateful is an opportunity to connect with friends and family in a more meaningful way.

As Thanksgiving nears and holiday gifts begin to arrive, it’s a great time to organize your favorite stationary and those special cards collected during travels. Schedule time each week to practice my version of a Buddhist exercise called Naikan. By reflecting on the question, “What have I received this week?” and looking back at your calendar, recollect a special gathering you attended, a gift received or a simple act of kindness, and resolve to write a thank-you.  This simple act alone can increase your sense of contentment and in turn, increase feelings of joy and happiness. Before putting your pen to paper you’ll be filled with optimism and energy.  

In an increasingly informal digital world, I certainly welcome a note of gratitude however it arrives, but there is something about a handwritten thank-you. Opening it is like unwrapping a gift, and the subtle message is that the sender greatly appreciated the effort you made on their behalf.

Oftentimes I’ll save a beautifully written card or heartfelt note, propping it up on my desk for a while—it makes me cheerful and encourages me to reach out to the person who sent it. When I receive a note of thanks from a new acquaintance I know I’m appreciated and valued, and that deepens our relationship immediately.

Practicing gratitude is something we should do regularly, over time, and sending a note of thanks is certainly good etiquette.  Take time this week to write a note of thanks acknowledging those who touched your life in a meaningful way, and enhance your own feelings of well-being in the process. It’s a great way to kick off the holiday season.

A Celestial Celebration

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A throng of guests swirled up the stairs with flutes of champagne in hand, alighting on the balcony atop the tower where violin music played. The world seemed to be floating in the blue skies above the Mediterranean Sea as kisses were exchanged—one cheek, two cheeks and three kisses, as each guests’ custom required—friends had arrived from Italy, Spain, Argentina, Austria and America to celebrate.  Hors d’oeuvres included bite-sized olive macarons with artisanal Majorcan sobrasada, and diminutive bowls of cherry gazpacho, all expertly prepared by Fosh Catering. 

As the sun disappeared behind the dramatic cliffs of the Mallorca coast, the full moon illuminated the darkening sky, and guest Fede Dorcaz joined violinist Jitka Lackova to serenade me and our guest of honor, Ludovica Purini Rossi.  The final chord played on the violin invited guests to round the spiral staircase and make their way down three levels to the grand balcony of Villa Kerida. They arrived at an exquisite panorama set on the La Mola peninsula; round tables perched poolside, just above the sea, covered with local wildflowers, tablecloths billowing in the gentle breeze as the reflection of the moon bounced off the crystalline waters and danced around the balcony. As guests were seated there was a moment of silence and awe, punctuated by the gently breaking waves of the Mediterranean Sea echoing through the secluded cove.  It even gave pause to the birthday girl, Ludo, who threw her arms in the air and exclaimed “Wow! Wow,” as her smile broadened and warmed our hearts. 

This Celestial birthday celebration included many special guests, and the scene was the essence of entertaining in Mallorca, which shares the same relaxed and effortlessly glamorous esthetic as our beloved Hamptons. Truly a celebration in the embrace of nature as the evening marked several celestial events—a rare ‘supermoon,’ powerful, full, and glowing blood red; the longest lunar eclipse of the century, that lasted nearly two hours; and Mars in opposition to earth.  Some astrologists believe the energy of an eclipse symbolizes important women and foreshadows change, including a shift in consciousness causing one to mix with people who operate on a similar frequency—making this the perfect evening to celebrate a special friend.  Ludo’s spirit of generosity and ability to live life fully touches and teaches all who know her, so I was delighted when a guest told me this was also the day of Guru Purinima a divine day to offer gratitude to all we learn from.   

Life in Mallorca centers around family, friends and nature. The powerful presence of the mountains and sea cannot go unnoticed, creating a sense of peace and connection. That sensibility informed much of our lifestyle from swimming, cycling and hiking to entertaining. The flowers, created by Anna, a combination of clippings from the property and the island, and the food—local, inspired by the bounty of Mallorca with a nod to history and respect for its vulnerability.  All these concepts came to life, where the menu echoed our philosophy of eating organic, seasonal, sustainable, and locally procured fare.  From the Fresh Boquerones to the Grilled vegetables marinated with Soller oranges and lemons, and the Salt-Baked Seabass, everything was as fresh as nature intended.  

After a magical dinner under the most breathtaking lunar eclipse, guests were invited to the dance floor for one last toast and the presentation of the birthday cake—a delightful tower of chocolate sponge cake, filled with vanilla mousse and crunchy chocolate crumble that I designed just for Ludo, and created with Kathi’s Cakes. The blue ribbons echoed the color of the sea, and the miniature tennis balls dotting the towers were a nod to Ludo’s favorite sport. The dancing was in full swing when Ludo jumped in the pool, fully clothed.  There was tremendous laughter and a wave of happiness—this is Ludo! I ran for towels and smiled with gratitude for these perfect summer memories.  

The blood red moon, just before the eclipse
Getting the flowers ready
Preparing the tables
The Cake
Each napkin is adorned with flowers from the garden
Every powder room is filled with flowers and eucalyptus to naturally scent the room

Baked Artichokes and Fennel with Spring Peas and Fava Beans

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As summer glides into full swing, you may stumble upon the last of the season’s fava beans. Like peas, favas are harvested when they are young, sweet, tender and have a distinct earthy pea-like flavor. So wonderful this time of year!

Early in their growing season, when the pods are no thicker than your pinky finger, you can cook them as you would green beans. Later, when the pods are the size of your thumb, it’s best to shell them out of their downy casings.

Americans typically shuck the beans out of their shells and pop them out of their delicate skins—which infuriates most Europeans, excluding the French.  I learned to cook in Mougins, France and was taught to leave the shells on in early spring when they are soft and sweet, and to remove them when the beans are large and the skins tough, generally in late spring—also the time when their earthy flavor shifts toward the taste of bitter wild greens. Toward the end of their season I remove both shells and skins, and pair these creamy beans with sweet peas to create an interesting balance of flavors.

As a child I loved pressing the beans gently between my fingertips until they popped out! Sweet like peas or wild and bitter, the flavors bring back fond memories of the Italian recipes my aunt Tina would create for Sunday dinners in the springtime. She usually served her beans with lamb. Like most legumes, favas pair deliciously with savory roasts, grilled lamb and spicy sausages.

This recipe was inspired by a basket full of favas I found in Southampton this past weekend, and by one of Ottolenghi’s spring recipes. It is a wonderful starter, and can also be served alongside grilled fish. If you are an aspiring vegan like me, you’ll love this version where savory fennel takes the place of meat, and crushed pistachio nuts add just the right crunch. It’s a celebration of spring!

Yield: Serves 4

A Venetian Masquerade Ball

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It seems we never tire of mimicking the infamous parties of 18th century Europe.  When the famous Ritz in Pariscompleted its most recent renovation Marie Antoinette-inspired images appeared in Vogue, Town and Country, and the New York Times.  It informed fashion, design and event planning; inspiring hostesses all over the globe to adopt the theme. I have dressed up as a lady of the court on many occasions, hosted a few salons at my home, and especially enjoyed dressing up at the Bal Poudre in Palm Beach, but I don’t dream of lying in bed wearing courtier couture while eating cake.  I’d prefer to dance the night away at a masquerade ball in Venice, where I’d arrive by gondola and enter a secret door that leads to a hidden castle.  Carnival activities, dancing, and yes, maybe even a little cake. It’s been a lifelong dream to attend one of these elaborate parties which were imagined long ago and held as early as the 15th century.  

An invitation to a friend’s birthday celebration brought me to Tuscany for a weekend of festivities, and it just happened to coincide with another magnificent party I had been invited to.  The celebration was being arranged by renowned event planner, Carolina Santarelli, in partnership with Antonia Sautter.  This is an irresistible duo. Antonia famously created the Il Ballo del Doge, an international gala event of the Venice Carnival, described by Vanity Fair as “the most sumptuous and exclusive, famous and coveted social event in the world.”  

Preparations to attend the party were full of excitement and great anticipation. Several days before the event, guests were invited in for costume fittings.  As I entered a palatial room, overflowing with racks and racks of lavishly designed costumes my heart began to pound.  A long buffet table at the center of the room was draped in feathers, sparkling masks, jewelry and vintage hand mirrors.  I was greeted by a fitter, handed a glass of champagne and whisked into a dressing room filled with the dreamiest gowns, corsets and every manner of undergarment.  As friends arrived the champagne flowed freely, and we all became a bit more daring with our costume choices.  Even those who are normally shy found refuge and freedom behind their masks.  This was a day full of enchantment, fantasy and imagination. Choosing a costume, says Antonia, “…allows you to travel towards other realities, showing you a secret trait in your personality, often hidden in your daily life.”  

On the eve of the big gala my husband and I dressed (with the help of our fitters), and we did something we rarely do, we popped open a lovely bottle of champagne, turned up the music and danced around our room.  If this was our secret trait I wished we’d unveiled it sooner. We were escorted to our gondola and serenaded as we floated down canals, past ancient buildings, and under ornate bridges. We headed toward a secret destination that only our gondolier knew.  The stars were brilliant, the air crisp and I couldn’t help but wonder if I was dreaming. Upon arrival we were greeted by musicians, acrobats, more champagne and an abundance of hors d’oeuvres. Revelers frolicked in the entryway, greeting one another, and ascended the magnificent marble staircase to a lavish cocktail reception. Acrobats, jugglers and stilt-walkers dressed in courtier couture enchanted guests until dinner was served.  The tabelscapes were as glamorous as the costumes, sumptuous and inviting. Guests were seated at three long tables facing a center stage where the entertainment continued through dessert.  After a four-course dinner a confetti canon burst into the air, a DJ floated up from beneath the stage, tables disappeared and we danced the night away at a masquerade ball in Venice. 

Our Gondola is about to arrive
An array of feathers is set out by our hostess to compliment costumes
Dancing the night away!
The confetti bomb enthralls guests

Vegan Chocolate Brownie Cookies

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After an extended summer stay in the Hamptons filled with parties and lots of houseguests, I found myself in need of a little self-care at summer’s end.  Not the Instagram inspired face-mask-selfie kind of care, but more of an everyday healthy ritual – something to jumpstart a routine that would keep my mind and body in balance. 

The timing was perfect when I opened an invitation from my friends at Haute Yoga to join them in Costa Rica for their annual ladies’ retreat. I immediately accepted! The Haute Yoga tribe is quite a special and unique group. The women are genuinely encouraging of one another, and being with them is empowering in a very nurturing way.  Owner and founder, Holly Miller Weston, lives life authentically, and she inspires everyone around her to do the same.  Instructor Katherine Wilder’s joyful, playful approach to teaching and living is absolutely liberating and quite infectious. These ladies truly take their yoga off the mat and into their lives.

The Bohdi Tree is a little sanctuary in the jungle of Costa Rica where we shared nutritious, local food, daily yoga classes, meditation, a bit of surfing, and lots of belly laughs.  Being ensconced in nature and living a little closer to the Earth where I could be a bit more in touch with myself was exactly what the doctor ordered. 

The meals we shared at Bohdi Tree were delicious, and dinning alfresco added to the charm of our gatherings. The focus on fresh ingredients is something I embrace at home, but the emphasis on vegan options was particularly inspiring to me.  Some of us newbies fell in love with the scrumptious vegan chocolate brownie cookies that appeared on the buffet at breakfast, lunch and dinner!  The ladies who had been here before admitted to taking bagsful of cookies home.  I took both the cookies and the recipe back with me.

My Cosa Rican jumpstart worked! I’m now practicing yoga regularly, meditating as often as possible, and more than seventy-five percent of my meals in any given week are vegan.  But, I also reconnected with an idea I’ve often espoused – celebrate life often!  Sometimes that means belly laughs with your girlfriends and sometimes it just means a hot cup of tea and a scrumptious chocolate brownie cookie, vegan of course! 

Yield: Makes 35 cookies

Guacamole Dip

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An avocado-based dip or salad, guacamole was first created by the Aztecs in what is now Mexico.  In American cuisine we have mostly thought of guacamole as a dip, and in recent years it has gained popularity as a spread, served over warm, crusty bread and appearing in a variety of iterations; everyone has their favorite “avocado toast.”

This recipe is the most delicious, creamy avocado dip you will ever make and it’s super simple. It is bright and lemony with a little heat.  The recipe was given to me by Laura Campos Quintero who serves her Guacamole as a dip, side dish, a layer in any number of her wonderful taco recipes, and also tosses it with lettuce greens, water and olive oil to create a delightful salad.

Yield: Makes 4 ½ cups