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Gratitude Journal

Posted on by Admin General

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

Turmeric Wellness Shot

Posted on by Admin General

I have a lot of “happy places” around the world, but the newest one on my list and perhaps the resort I’m most obsessed with at the moment is the One&Only Palmilla in Los Cabos, Mexico. It is situated at the edge of the Baja Peninsula, overlooking the most breathtaking turquoise waters, and the service and cuisine are unparalleled. It was there, on Global Wellness Day, that I found myself doing shots with big wave surfer Laird Hamilton. No, not the mind-numbing tequila kind! After a day of paddling with Laird and a killer XPT workout with his beautiful wife, Gabrielle Reece, we shared some delicious and healthful shots of turmeric.

Turmeric, a rhizome similar to ginger, has been used for centuries in Ayurvedic medicine, most often in its dried and powdered form. Recent studies show that one of this golden spice’s active ingredients, curcumin, is a powerful anti-inflammatory, making it the perfect remedy for everything from cranky knees to eczema. It’s an especially welcome elixir after a very active morning. Some physicians believe turmeric may help in detoxify carcinogens and that the benefits of consuming this golden powder may extend to mental health.

A sprinkle of black pepper can enhance the body’s absorption of curcumin by as much as 2000 percent, while consuming it with healthy fats (like those in coconuts) helps curcumin be absorbed directly by the bloodstream.

My friends at Pamilla shared their ingredient list and here’s my take on the wellness shot, one I’m going to enjoy on especially active days. 

Yield: Makes 8 (2-ounce) shots

Pumpkin Puree

Posted on by Admin General

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

Annie’s Smokey Turkey Chili

Posted on by Admin General

Chili tastes are highly personal, and this recipe is one I developed for my family.  We don’t eat red meat often, but we certainly do appreciate the overall depth of flavor pork and beef can add to a dish. What gives this Turkey Chili its distinct flavor and aroma is an infusion of Lapsang souchong, sometimes referred to as smoked tea. Its leaves are smoke-dried over pinewood and its distinctive flavor creates a smoky chili that is usually only achieved with beef, pork or ham hocks. It’s a leaner, more healthful chili, an amalgam of styles, with tea for complexity, spices for kick and lots of beans. Some chili aficionados will say the flavor of a good chili is all about cumin levels, others believe it’s all about the heat.  In our home, the success of this one pot meal hinges on the tea and its beguiling smoky aroma. 

Lapsang Souchong Tea

Yield: Makes 12 cups

The Best Frozen Treats in the Hamptons

Posted on by Admin General

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.

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! 

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

Posted on by Admin General

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