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Category: Hamptons Entertaining

The Finishing Touch

Posted on by Admin General

Choosing the perfect ending to any gathering sometimes requires thinking outside the cakebox. Having worked on numerous events, I can tell you it’s always the small details that create an occasion to remember and leave guests swooning. Crafting a signature dessert is often my favorite part of planning any occasion.

Recently, I hosted the annual fundraising gala for The American Heart Association, with nearly 500 guests in attendance. Upon arrival, guests were greeted with my signature cocktail, and when the dessert arrived everyone pulled out their phone to snap photos. I must admit I, too, uploaded a picture to Instagram, one that I snapped at the final tasting when we got it just right.

From modern towering cakes to trendy cupcake trees, the architecture of desserts can be a sight to behold and oftentimes I’m asked by newly engaged couples what considerations to take into account when choosing something sweet and sky-high for their big day.

Most importantly, partnering with the right team will mean your dessert can be a one-of-a-kind, custom work of art. From themed cakes to macaron or cupcake towers, anything is possible. Whether it’s a wedding, milestone birthday or anniversary the options are limitless, so I recommend following a few simple rules to help select the right dessert for your event: 

Decide on the budget: Depending upon the layers, size and elaborate or simple nature of the design, cakes can range widely in price, with some costing as much as $20.00 per slice. 

Research Online: This will help narrow down the choices and help you to be prepared to communicate color schemes, themes and design ideas when meeting with a baker. I love Pinterest for inspiration. Your dessert should work with your overall theme and, most importantly, be something you love—something delicious to end the evening on a memorable, sweet note. 

Choose your baker: It’s a great idea to select professionals who specialize in wedding cakes. They’ll best be able to handle delivery and set up. Ask to see photos of desserts they have created and in turn share the photos and ideas you’ve collected to communicate your vision. Talk about frosting (fondant or buttercream) or perhaps a naked cake; discuss cake flavors (chocolate, vanilla, red velvet, and so on) and filling. If you decide on a tower of French macarons or cupcakes you’ll discuss color and flavor, too. 

Ask for a tasting: To create the dessert for the Heart Ball, I had three tastings and tried seven different versions of the dessert until we got it right. Based on guest’s reactions, it was well worth it! 

Consider presentation: Will your edible work of art be displayed at your reception? Would you like it to be wheeled out to the dance floor for an added wow factor, or do you prefer to have it served already plated and set before each guest? 

I’ve shared images of just a few of my favorite and most memorable desserts. A giant cupcake-cake was designed for my daughter Gigi’s fifteenth birthday and filled with her favorite flavors: vanilla cake and buttercream layers. Next is a magical sandcastle, designed for a birthday celebration on the beach. The cake and topping paired delicously to taste just like a toasted almond ice cream pop. Then there is the “handbag” created for designer Kara Ross’s birthday and fashioned after her My PURSEonality clutches. And finally, a giant cupcake tower for my daughter Kayla’s Sweet 16! I designed this with the help of the Sugar Monkey—she used my family’s favorite vanilla cake and buttercream recipes, and her amazing chocolate ganache, all baked with the finest ingredients. We designed the tower to complement the décor—a Halloween Sweet 16! 

Photo Credit: Capehart Photography and Annie Falk

Gratitude Journal

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As we wind down from the holiday season I can’t help but reflect on the many parties I’ve hosted and the one I didn’t host. For several years my husband and I invited guests to join us for a Thanksgiving gathering of family and friends that totaled about thirty-five. We invited guests to arrive in time for cocktails and dinner on Thanksgiving Day and stay with us through Sunday. We held this gathering at our home in the Hamptons where we have plenty of room and there’s still lots to do that time of year.

Upon arrival everyone was greeted with my homemade warm spiced apple cider (rum optional), an itinerary for the weekend and their room assignment. There were lots of activities planned and guests were invited to join us or choose from options they could enjoy on their own. Mornings included yoga, SoulCycle and, weather permitting, long beach walks that concluded with steaming mugs of hot chocolate topped with homemade marshmallows. Lunches were often at local restaurants and planned around an afternoon movie or gallery exhibit. Friday night we’d all head to the local bowling alley where we’d break into teams for a few games and savor the simplicity of a hot pizza. Saturday night was always leftovers and bingo, and with this family reinventing leftovers was often a sport.  Of course the weekend kicked off with a Thanksgiving Day feast!

We haven’t hosted this gathering since my father passed away, and recently I found a copy of a note that I created for our guests at the last party. It inspired me to share it with you, and to consider bringing this party back.

I wrote this note, rolled it up and tied it with a silky orange ribbon.  It was left atop a leather bound journal that was wrapped in paper and kitchen twine and placed on every guest’s pillow, with a little chocolate. Inside the journal I included this quote:

“Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.” — Marcel Proust

Dear Guests:

A few years ago I was encouraged to keep a “Gratitude Journal,” a diary of things for which I’m grateful. It is quite simple, really.  At the end of your day name at least five things you are thankful for and write them down.  It doesn’t have to be anything enormous it could simply be “my daughter hugged me when she came home from school,” “a friend called just to say hi,” “my husband told me how much he appreciates me,” or “I was able to carve out time to start that book I’ve been wanting to read.” Reflecting back on the day in this way helps me focus on all the wonderful, positive things in my life.

Advanced research at the Institute of HeartMath and elsewhere has provided evidence that gratitude is not simply a nice sentiment or feeling. Sustained feelings of gratitude have real benefits, including:

  • Biochemical changes – Favorable changes in the body’s biochemistry include improved hormonal balance and an increase in production of DHEA, the “anti-aging hormone.”
  • Increased positivity – Gratitude exercises, such as journaling, can bring about a greater level of positive feelings.
  • Boost to the immune system – The IgA antibody, which serves as the first line of defense against pathogens, increases in the body.
  • Emotional “compound interest” – The accumulated effect of sustained appreciation and gratitude is that these feelings are easier to recreate with continued practice. Experiencing an emotion reinforces the neural pathways of that particular emotion as it excites the brain, heart and nervous system.

Most Americans reflect upon feelings of appreciation on Thanksgiving so we felt it was the perfect day to start your journal. We ask that, between now and dinner time, you think of five things you are grateful for.  Simple things!  Share them with us at dinner and we hope you will be encouraged to start a “Gratitude Journal” and feel the delight of counting your blessings.

With Love, and much gratitude for allowing us to share this holiday with you,

– Annie, Michael, Kayla & Gigi

Pumpkin Puree

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This year my family and I celebrated Thanksgiving in the rather exotic locale of Morocco. We knew in advance that a traditional turkey dinner would not be on the menu, so we decided to have a post Thanksgiving–inspired dinner at home when we returned from our trip.

The delicious Pharsi squash that inspired my Pumpkin Granita is the same one I used for this recipe. It’s simple, yet has all the flavors of Thanksgiving and pairs deliciously with a tart cranberry sauce and turkey breast. 

Our Thanksgiving trip inspired the table setting, which began with my antique Richard Gnori plates. They are certainly Moroccan-inspired and created the perfect backdrop for this dish.

Yield: Makes 9 Cups

Pumpkin Granita

Posted on by Admin General

As the amber leaves of autumn dress the trees the air begins to cool and the ocean chills, yet there is warmth everywhere. The air is gentle against the skin and the water reflects a paler sky.

In the Hamptons, people begin to move at a slower pace, and there’s space to be more present, more connected. The bounty of autumn begins to flourish with fruits and vegetables that will carry us into the holiday season. Pumpkins have ripened after happily bloating under the summer sun. Orange, green, white and yellow pumpkins abound in whimsical shapes that made my mind reel. But on this day, I am searching for a sweet pumpkin—one destined for a terrific pie recipe shared by a friend.

The Green Thumb in Water Mill is my first stop, where I chat with Johanna Halsey, whose family has owned the farm since the mid-1600s. She points out a pumpkin she calls pharsi squash. It’s so beautiful, with a pale peach rind and distinctive stem, I am not sure if I want to display it or cook it! This particular pharsi squash evolved when Joanna’s brother returned from Nepal with seeds from the round, green pharsi squash native to that country. Once planted, the Nepalese pharsi cross-pollinated with our beloved heirloom Long Island cheese pumpkin to produce a variety that’s unique to the Halsey farm. I took one home for my pie.

The sweet flavor and creamy texture of the pharsi squash inspired me to go back the next day and pick up a few more for an early Thanksgiving celebration. One for another pie, of course, and the other to serve as both a puree to cradle leftovers and this granita, which I layered over a tart, frozen vanilla yogurt, my husband’s favorite treat!

Yield: Makes 6 cups

The Best Frozen Treats in the Hamptons

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I am blessed that all the men in my life love ice cream. Thanks to my husband, my nephew, and a few friends close enough to feel like family, I always have a partner in my endless quest for the perfect scoop. I am also fortunate that I’m very particular when it comes to ice cream: It has to be homemade and well worth the calories.

Frozen yogurt is never an option for me; one bite and I can taste the amalgam of chemicals. It sounds like such a healthful option, but truth be told almost all frozen yogurts contain additives like guar gum, maltodextrin, sodium citrate, cellulose gum, disodium phosphate and propylene glycol monoesters. A thickening agent called carrageenan usually makes an appearance as well and has been associated with adverse health effects. So I will continue to be particular and discerning when it comes to my frozen dessert consumption; both for the sake of my well-being and the satisfaction of my cravings. Good quality ice cream almost always wins, although I find sorbetto or granita to be especially refreshing on the warmest of days.

One of my favorite ice cream recipes was given to me by my friend Marie Samuels and appears in Hamptons Entertaining. It is egg based-custard, a rich creamy gelato redolent with the flavor of real vanilla bean. While I love Marie’s presentation, I tend to skip the decorating instructions and serve it in vintage crystal coups, topped with a little bit of chocolate sauce and crushed cocoa nibs for crunch, or I serve it alongside Marta’s Apple Pie, a recipe also featured in Hamptons Entertaining. Okay, now my mouth is watering!

When time is too short to make my own ice cream, there are a few places where I know I can find the perfect scoop—ones that will satisfy the boys in my life and live up to my standards too. The Hamptons offer several options, but these are the places that, thankfully, have a respect for the past, when good old-fashioned ingredients were still in style. When I walk into these shops, it’s like I’m a child again.

1. Sant Ambroeus – 30 Main Street, Southampton, NY

With homemade Italian gelato, sorbetto and granite, everyone can find an icy treat that will satisfy that frozen dessert craving at this Italian restaurant with a shop attached. When I’m looking for something decadent and celebratory I order the White Funny Cup, a deliciously tart lemon sorbet topped with prosecco. For dinner parties I’ll often pick up a container of vanilla and a few biscotti to serve on the side—it’s as good as homemade.

2. Sip ’n Soda – 40 Hampton Road, Southampton, NY

At this family-run establishment (which opened in 1958), the homemade ice cream recipes are a Parash family secret, passed from generation to generation. You can still get an old-fashioned egg cream soda here; one sip while seated in this classic soda fountain luncheonette will surely transport you back to simpler times. My daughters love the ice cream and we often take it home for BBQs and casual gatherings and serve it right out of the tub.

3. Bridgehampton Candy Kitchen – 2391 Montauk Highway, Bridgehampton, NY

Founded in 1925, the Candy Kitchen is the oldest ice cream purveyor on the South Fork. Decidedly non-trendy and never-changing, locals and vacationing celebrities still clamor for a seat at the counter or in a booth at this luncheonette, and the ice cream is still homemade. Flavors range from vanilla to Oreo, peach to mint chip, but maple walnut is the flavor my dad favored when he indulged. A scoop of tuna with a pickle on the side, followed by a taste of maple walnut ice cream, brings back fond memories of lunch with Dad.

An Apple-a-Day Cereal

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My dad was well known for his one-liners, riddles, and corny jokes. He especially liked rhymes. Perhaps one of the most recognizable expressions, “an apple a day helps keep the doctor away,” is one I heard often. He loved the way it rolled off the tongue and he loved apples! This sage advice was almost always followed by tales of my father’s youth during the depression, when fruit (if it wasn’t growing in your own backyard) was quite expensive and hard to find. It seems he and his friends knew where the apple sellers picked up their fruit and the routes they took via hired carts back to the city. Knowing that these gentlemen were charging prices well above the market rate, the boys positioned themselves in nearby trees and would swoop down on ropes to “swipe” a few apples, guilt free, as the carts passed.

As I’ve mentioned in previous posts, my dad was the procurer of all the wonderful and deliciously healthful things that entered our home—and that was especially true when it came to apples. Finding the sweetest apples, the tartest in the bunch, and everything in-between was an art to him. My father would tell me that apples were plentiful in pectin, and contained the fiber that reduces blood pressure and glucose levels. He talked about boron, a mineral found in apples, and its importance to bone health, and how apples are nature’s toothbrushs. Apples are low in calorie density, so you can eat big portions, as much as you like, and enjoy them in a variety of ways.

It’s no wonder I fell in love with this breakfast treat I discovered while staying at the Ashram retreat in California. It’s adapted from No Sweeter than the Ripest Cherry, a comic-book/cookbook written and illustrated by the talented raw-food chef Suzie Bohannon. Nut milks have become very popular because they are high in protein and low in sugar—and since they’re lactose-free, many people prefer them to cow’s milk. They’re also very easy to make at home, as proved by the recipe below.

Yield: Makes 1 Serving

Themes to Remember

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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! 

Buttery Cucumber Soup

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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 

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