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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

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Taste North Fork: Plan your Holiday Table this Weekend in Wine Country

November 6th, 2014 · No Comments · Allergies, Brunch, City Cooking, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Greenport, Holiday, Kosher, Long Island Wine, New York City, North Fork, Scallops, Seafood, Thanksgiving, The baking corner, the baking corner, Tips, Travels, Vegetarian, Wine, Winter Recipes

This weekend is the Taste North Fork Festival Weekend, the ultimate foodie event on the North Fork of Long Island.  Ride free Hampton Jitney shuttles and hop on and off buses to and from the vineyards, farms, farm stands, and restaurants, and enjoy the day buying wine for your holidays, fillings for your Thanksgiving pies, and other additions for your holiday table.

farm stand pumpkin pie

Try one of my favorite simple, quick pie crust recipes. While you are out on the North Fork this weekend, you can shop for your fillings with a glass of North Fork wine in hand!
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Post Halloween Pumpkin Scones with Cinnamon Butter

November 2nd, 2014 · No Comments · Allergies, Brunch, canning, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Holiday, Kosher, Lunch, New York City, North Fork, Preserves, Snack, Thanksgiving, the baking corner, Tips, Vegetarian, Winter Recipes

The colors of the North Fork tell me that we are in the height of the harvest season–from the various squash, piled high on the stands, to the vibrant turning of the leaves still on the trees, the reds, oranges, and yellows of the landscape all point towards the bounty of fall. All the way from Aquebogue to the Village of Greenport, the fields are dotted with all sizes and types of pumpkins. Sugars, Hubbards, Turbans, Carriages, and Delicatas, all of them provide color and texture to both the landscape and our tables. Now that Halloween is over, you can use some of your pumpkins for autumn recipes, such as these pumpkin scones, and save the remainder–if not carved, pumpkins will last you all the way to Thanksgiving and the ubiquitous pumpkin pies.

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Meatless Mondays: Vegetarian Greek Lemon Avgolemono Soup

October 19th, 2014 · No Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Fall Recipes, Gardening, Greenport, Holiday, Kosher, Low-Calorie, Lunch, New York City, North Fork, Pasta, Snack, Soups & Bisques, Spring Recipes, Tips, Travels, Vegetarian, Wine

Memories of Greece and Greek food take so many shapes in my mind. The smell of the freshly brined olives wrapped in newspaper from the tiny island markets, the big lunches with my family in la Plaka or the Greek restaurants in Chicago where my stepfather lived and dined for many years, I am always transported back when presented with a bowl of Avgolemono, or lemon-egg soup.  This is a wonderful soup with which to begin a holiday menu whether it be Easter, Yom Kippur, or just Sunday dinner served with a large Greek salad and baby lamb chops for the meat eaters.

avgolemonowithgreeksalad
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Lemon Verbena and other Herbal Tisanes

October 16th, 2014 · No Comments · Allergies, Breakfast, Brunch, Cocktail, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Fall Recipes, Gardening, Greenport, Low-Calorie, Lunch, North Fork, Snack, Spring Recipes, Summer Recipes, Tips, Vegan, Vegetarian

It is fall, but the smell of verbena lingers clearly in the air as I brush against it during my autumn garden clean-up. The scent of fresh, balmy lemon is irresistible, and so I pluck a few leaves for a fresh herbal tea, or tisane. This is the tea that I sat down to after a long day in my childhood garden. My mother followed the instructions of the Farmer’s Almanac, which said that October was the time to clean up the garden. And so, every October, we did just that; tying cuttings of thyme and lavender, wrapping the fig tree and rosemary bushes, and plucking leaves of dried mint, honeysuckle, and lemon verbena for tea.

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A lemon verbena tisane–a tisane being any kind of herbal steeping that does not include tea leaves–helps promote a relaxing and peaceful state of mind. Light and fragrant, all you need is hot water and leaves of lemon verbena and honeysuckle or jasmine. However, if you want to mix things up from time to time, many other herbs make great accompaniments such as mint, oregano, or sage.
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Meatless Mondays: Roasted Cauliflower, Pistachio, and Parmesan Pasta

October 5th, 2014 · No Comments · Allergies, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Greenport, Holiday, Italian, Long Island Wine, Low-Calorie, Lunch, North Fork, Pasta, Side Dishes, Summer Recipes, Vegan, Vegetarian, Wine, Winter Recipes

Although the last few weekends in Greenport have felt more like the throes of summer than the beginnings of fall, autumn looms in and sundown comes earlier everyday. Along with the cooler weather, a whole new crop of vegetables is starting to grace the farm stands of the North Fork–among them, one of my favorites, the cauliflower. When in season, the bright orange, purple, and white florets of the cauliflower are both beautiful and delicious, and their substance and versatility make them the perfect star of a meatless meal for a chilly evening.


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The Lighter Side of the Rosh Hashanah Table: Sopa de Prasa, Vegetarian Leek Bisque

September 25th, 2014 · No Comments · Allergies, Brunch, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, New Year's, New York City, North Fork, Queens, Side Dishes, Soups & Bisques, Thanksgiving, Tips, Vegan, Vegetarian, Wine, Winter Recipes

The chilly evenings of late September bring thoughts of the coming holidays, from Rosh Hashanah to Columbus Day and Thanksgiving. All three holidays are celebrations of new beginnings and renewals of faith in all that is to come.

I often like to explore the lighter side of holiday meals and feature selections from the farm stand that are symbolic for the occasion. With so many traditions surrounding the foods eaten during Autumn celebrations, the choices abound. Apples and honey are eaten for Rosh Hashanah to start off a “sweet new year”, along with pomegranates and other harvest fruit, which I include in my holiday menu. Your guests will begin their dinner with a delicious soup called Sopa de Prasa, a creamy leek bisque in roast chicken or garden stock, pureed to a silky finish with a pinch of salt and nutmeg. I hope you will enjoy this flavorful, low calorie, low-carb, dairy-free holiday dinner.


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Orange and Honey-glazed chicken with fresh cilantro

September 24th, 2014 · No Comments · Allergies, City Cooking, Dinner, Entertaining, Fall Recipes, Gardening, Greenport, Holiday, Long Island Wine, Low-Calorie, New York City, North Fork, Thanksgiving, Tips, Wine, Winter Recipes

Adapted from Mark Bittman’s recipe for Roasted chicken with orange, honey and Cumin

Ingredients
½ cup freshly squeezed orange juice
½ cup honey
1/2 cup of rough chopped cilantro leaves (1/4 for roasting and 1/4 for garnish)
Salt and freshly ground black pepper
1 3-pound chicken, giblets and excess fat removed

Preparation
1. Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cilantro, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
2. Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
3. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.

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North Fork “Stuffies”: Stuffed Clams Gratinee for the Maritime Festival!

September 21st, 2014 · No Comments · Brunch, Cocktail, Cuvee at The Greenporter Hotel, Dinner, Drinks & Cocktails, Entertaining, Events, Greenport, Holiday, Long Island Wine, Lunch, Mojito, North Fork, pescatarian, Seafood, Snack, Soups & Bisques, Summer, Summer Recipes, Tips, Travels, Wine

In many parts of the Northeast, summer comes to an end with the passing of Labor Day. In Greenport, however, we hang on to summer far into September with the Maritime Festival.  This festival brings visitors from all over the state of New York, as well as New England, across the Long Island Sound via the Cross Sound Ferry. A mermaid parade, live music, snapper fishing competition, oyster shucking, arts and crafts, food court, and Maritime exhibits honor the Maritime history of a Village born out of a thriving whaling industry and rum running.

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Turkey & Apple Sausage Patties

September 14th, 2014 · No Comments · Allergies, Breakfast, Brunch, Christmas, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Greenport, Holiday, Italian, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Passover, Thanksgiving, Tips, Wine, Winter Recipes

I have to admit, I like sausage, but try to avoid it when eating out. However, when I make my own homemade sausages, I find that I can avoid any guilt by adding fruit–just like vegetables, they’re great for reducing calories and adding flavor in any meal. I make these homemade sausage patties for bridal brunches and other brunch events at the hotel, and they are an absolute favorite. You can also freeze and reheat them without defrosting them, making them a quick and perfect Sunday breakfast. The North Fork is the perfect day trip for getting some fresh local turkey, picking your own apples, and stocking up on cider and wine for Thanksgiving!

Ingredients
2 tsp. coconut oil
1 onion, finely chopped
2 grated tart apples, such as the Granny Smith from Woodside Orchards
1 pound ground turkey from Miloski’s Farm (buy some turkey breasts and grind your own for your ideal texture, if you wish.)
1 cup fresh breadcrumbs, (see below for my tips on fresh breadcrumbs!)
2 large egg whites
1 tsp. fresh, finely chopped sage
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
1/4 cup caraway seeds

Preheat your oven to 450°F. Coat a baking sheet with cooking spray, or line it with parchment paper. Heat the oil in a nonstick skillet over medium heat, and add the onion. Sauté until softened, about 3 minutes. Add the apples and sauté until the apples are tender, 3 to 5 minutes longer. Transfer to a large bowl and let cool completely. Add the turkey, breadcrumbs, egg whites, sage, salt, pepper, nutmeg, and caraway seeds, and mix well. Divide the sausage mixture into 16 portions and form into 3/4-inch-thick patties. Place the patties on the prepared baking sheet and bake until the outside is golden brown and the interior is no longer pink, about 10 minutes.

Make Ahead Tip: Prepare the recipe through making the patties, and freeze, well-wrapped, for up to 3 months. Place frozen patties on a baking sheet coated with cooking spray, or lined with parchment paper and bake at 450°F until golden brown and no longer pink in the middle, about 20 minutes.

Tip: To make fresh breadcrumbs, save the ends of baguettes, or crusts from sandwich bread, or even whole slices of stale bread. Leave out overnight without wrapping to harden. When dried, process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

You can serve this for breakfast with hot apple cider from Woodside Orchards, or with some apple wine from Wolffer Estate Vineyards if you want something with a bit more bite!

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Healthy Stuffed Zucchini for the Harvest Table

September 13th, 2014 · No Comments · Allergies, City Cooking, Dietary Restrictions, Dinner, Fall Recipes, Gardening, Greenport, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Pasta, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Summer is the time for barbecues and outdoor parties, with the celebrations abound and the sultry warm weather abundant–racks of ribs and sides of pork and burgers by the dozen, gatherings of people fed by meat off an open flame. Now that the leaves have turned their cloaks, though, and the thermometers have dropped, many of us are thinking more along the lines of the autumnal bouquets of squashes and Indian corn that adorn the farm stands, welcoming the beginning of a new season. This recipe for baked-stuffed zucchini is one way to start your seasonal squash consumptions, and is fully customizable to the carnivore, locavore, vegetarian, or vegan. Feel free to add your favorite toppings.


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