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

Hot Apple butter for an Autumn or holiday treat

November 14th, 2013 · No Comments · Allergies, Breakfast, Brunch, Christmas, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Entertaining, Events, Fall Recipes, Greenport, Hanukkah, Holiday, Kosher, Long Island Wine, New York City, North Fork, Preserves, Snack, Thanksgiving, Tips, Travels, Vegetarian, Wine, Winter Recipes, canning, the baking corner

With the holidays around the corner, many of us will have overnight guests and will have to provide breakfast and snacks.

Last week I made Apple latkes on our terrace at The Greenporter Hotel. The apple latkes are like potato pancakes but instead of grated potato, I use grated apple. The flour and eggs are just a binder for the apple so that the apple flavor really comes through. I served these latkes with a hot apple butter last week for our Taste North Fork event and here is the recipe that you can use on a regular pancakes, french toast or even ice cream for dessert.

Recipe and ingredients
2 cups of fresh grated or cubed apples (I just used the leftover grated apple from Woodside Orchards from the apple latkes)
1 cup of pure maple syrup
1 stick of salted butter

Add Maple syrup to a saucepan, add the grated apple and heat. Add stick of butter and melt. Pour into a thermos to serve hot. This also makes a great holiday gift when poured into mason jars for canning and tied with ribbons.

Serve this with hot apple cider, hard Apple Cider or Apple Wine from Wolffer Estate Vineyards. Perfect for Chanukah, Thanksgiving or Christmas brunch.

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Year-round herbed potato gnocchi

November 6th, 2013 · No Comments · Allergies, Christmas, City Cooking, Columbus Day, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Greenport, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Side Dishes, Tips, Vegetarian, Wine, Winter Recipes, canning

Although our Greenport Farmers’ Market (GFM) is closed for the season, many of our North Fork farm stands are still open and most of our farmers still have plenty of potatoes on storage. Not only are potatoes versatile but they have a considerable shelf life long after you pick them up from the farm stand. One of the many wonderful things about our farmers’ market in Greenport is that they have a kid’s cooking class which involves children of all ages.

Not only do they provide a platform for some of our smaller farms but they are also home to the Southold School Garden that sells their produce to fund their program. During one of the last Saturdays of the Farmers’ Market I hosted a gnocchi-making demo with kids of all ages and have included the recipe and video footage of it below. Thank you to the GFM and to everyone who turned out for it and see you next season!

Cooking demo youtube link Video footage by Kim Rosen

Ingredients and recipe
- 2 lbs (about 4) of baking potatoes like Russets or Yukon from Deep Roots Farm
- 1 ½ cups of all purpose flour
- ½ teaspoon of baking powder
- Pinch of nutmeg
- 1 tablespoon of fresh chopped herbs
- 1 egg white

1) Stir together ingredients and add flour until forming a wet dough
2) Shape dough into logs on well floured surface and cut crosswise into 1 inch pieces and roll, placing on a lightly floured baking sheet (great way to freeze them, then store in baggies)
4) Cook gnocchi in 2 batches (4 mins or till floating), drain and set
5) Cook sautéed seasonal farmers’ market veggies in skillet over medium-low heat, about 5 mins, then toss in the gnocchi and serve. We used Deep roots spicy greens for sauteeing along with mushrooms from Long Island Mushroom Co.

This dish pairs beautifully with a glass of Chardonnay from Coffee Pot Cellars. Pick up a bottle when you visit their new tasting room in Cutchogue.

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Apple Buttermilk Pancakes

November 3rd, 2013 · No Comments · Breakfast, Brunch, Christmas, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Greenport, Holiday, Kosher, Long Island Wine, Low-Calorie, North Fork, Passover, Preserves, Tips, Travels, Vegetarian, canning, the baking corner

There is a great variety of apples on the North Fork of Long Island and one of our favorite apple orchards is Woodside Orchards with locations in Aquebogue and Jamesport. Not only do they offer any number of apples from Fuji to Irareds but they also produce a delicious hard cider which they sell at their Jamesport stand as well as traditional cider at both loactions. On Veteran’s Day Sunday at 11 a.m. you can join us for a free cooking demo of apple pancakes using delicious Idared apples from Woodside and savor a free sample. Mimosas, Bloody Marys and hot cider for sale as well.

2 eggs, well beaten
1 1/2 cups of buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated
1 teaspoon of vanilla
1/4 teaspoon of cinnamon
coconut oil, for frying

1. Mix the eggs with the buttermilk in a large bowl
2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together
3. Combine the wet and the dry ingredients and stir in the apples and vanilla
4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter in pan and even out (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
5. Plate immediately, or keep on a tray in a warmed oven until you are ready to serve them.
6. Serve with choice of garnishes of apple compote, honey butter or maple syrup.

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A rainbow in your glass: Harvest Sangria

October 10th, 2013 · No Comments · Cocktail, Cuvee at The Greenporter Hotel, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Greenport, Kosher, Long Island Wine, Low-Calorie, New York City, North Fork, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Wine

Autumn is a great time on the North Fork for tree fruit. During the early Fall, some farm stands will still have Peaches and apricots or plums and nectarines. Toward the end of the Fall the orchards are heavy with pears and apples of all types. I love the various shades of golden flesh floating in a white sangria and it always seems that when I serve it, a party ensues.

I started making this white sangria many years ago in the restaurant at the request of the mother of our longtime friend and bartender at The Greenporter Hotel, Libby Koch. You can make it with any white wine but I like to make it peach wine from Vineyard 48 in the spirit of the harvest.

Last weekend Libby got married at the charming Orient Yacht club in the middle of the Peconic Bay as would be appropriate for a young captain. She was a radiant maiden in her heirloom gown and her golden tresses peering through the clouds, like a glass of white harvest sangria.

1 bottle of fruity white wine or Vineyard 48 Peach Wine
All fruit pitted and chopped except for grapes
1 peach
2 apricots or nectarines or plums or all
1 very ripe pear
1 very ripe apple
A handful of white grapes
one whole lemon, sliced in half moons
Equal amount of club soda to wine
1/4 of white rum
1/4 of Patron Citronge
Pour into a glass with plenty of ice and add a dance floor!

Next time you want to start a party, try a batch of Harvest White Sangria and your guests will forever love you. Here’s to you, Greenport’s own, Libby Koch!

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Town or Country: Exploring new neighborhoods and exploring ourselves

October 3rd, 2013 · No Comments · Brunch, Dinner, Easter, Grilling, Long Island Wine, New York City, Travels, Wine

New Yorkers pride themselves on being adventurous and progressive. We seek excitement in different parts of the city during the work week and during the weekends we seek peace and quiet at the beach or in the country but in the end we often settle in and stop exploring. Many of us eat at the same neighborhood restaurants, rarely venturing 10 blocks from home and on the weekends, we cook on our grills and spend time with our friends. I am guilty of this myself but am revived every time I go to a new neighborhood or explore the vineyards of the North Fork in my own backyard.

This week my country life and city life converged when I got into a taxi with a group of friends and colleagues and headed to the Red Rooster in Harlem for a wine dinner with Bedell Cellars. Being in Harlem was exciting for many reasons but being able to dine in Marcus Samuelsson’s (Owner/Chef and author of Yes Chef) flagship restaurant in a vibrant neighborhood with North Fork wines was plenty of incentive. This wine dinner with Bedell Cellars was the first in a series of wine dinners that will be held at The Red Rooster so stay tuned.

As we walked into the private dining room we were greeted by Molly Deegan, SVP and Director of Bedell’s wine club and The Red Rooster’s GM, Philip Montante. After a round of Red Rooster cocktails we started off on a journey through four courses beginning with Bedell’s 2012 Sparkling Rose followed by the 2012 Chardonnay, the 2012 Taste White, 2010 Taste Red and my favorite of the night, the 2011 Cabernet Franc. One of Samuelson’s chefs lead us through the dishes and Bedell’s CEO, Trent Preszler co-lead the talk with his eloquent and succinct descriptions of the wines and method of making.

Sitting there with my guests, who all live on the North Fork, we all commented on how we need to spend more time exploring our own vineyards and supporting restaurants who support our region. North Fork wines have come so far and that night’s tasting of delicious wines was proof that there is much to celebrate.

The Red Rooster has a playful menu that straddles American soul food dotted with tributes to Samuelsson’s African heritage and a nod to his Swedish upbringing with Helga’s Meatballs. Downstairs in “Ginnys”, the décor is 1920′s elegant and supper-club-like without being stuffy and the staff is attractive and friendly without being invasive. Upstairs is lively and more casual and reminded me a bit of the feel of DBGB but uptown.

The evening was an inspiration to continue exploring the great vineyards and farms of the North Fork and all the wonderful restaurants that support them. Next time you are in Manhattan, get yourself to Harlem to visit the Red Rooster and next time you are on the North Fork, stop by Bedell Cellars for a glass of wine and a whole lot of sunshine.

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Wine lover’s Harvest stop on the North Fork: Paumanok Vineyards

September 27th, 2013 · No Comments · Christmas, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Grilling, Holiday, Kosher, Long Island Wine, Lunch, North Fork, Side Dishes, Soups & Bisques, Thanksgiving, Tips, Travels, Vegetarian, Wine, Winter Recipes, the baking corner

Harvest time on the North Fork is replete with a selection of produce from the farm stands and wine from the vineyards. While driving along routes 25 or 48, from Aquebogue to Greenport, you see the fruits of the harvest with the rows of pumpkins and mums adorning farm stands, signaling the beginning of Autumn.

Another sign of Fall is the demand for red wine at Cuvee at The Greenporter Hotel to accompany warm dishes on chilly nights so I ventured out last week to find a few new ones for our wine list. I had the pleasure of meeting with Paumanok’s winemaker, Kareem Massoud, last week during a rare spare harvest moment while he was waiting for a load of grapes to come in from the fields. Kareem tasted us through several of his robust reds and even a hearty semi-sweet Rose which should be noted at a definite “buy” this year for Thanksgiving dinner. I also settled on the 2011 Cabernet Sauvignon which is light-bodied with a wonderful balance of fruit and tannins making it a perfect accompaniment for poultry.

Make sure a stop at Paumanok Vineyards is on your list this Fall as you shop for the holidays and congratulate them as they celebrate their 30th anniversary as a North Fork Vineyard.

Recipe recommendations for Paumanok Cabernet Sauvignon: Chestnut bisque, sage-roasted root vegetables, zucchini tart, roasted turkey, chicken or duck
Recipe recommendations for Paumanok Semi Sweet Rose: Oyster stuffing with roasted turkey, turkey-stuffed cabbage rolls, pumpkin pie

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The All-American potato salad all dressed up

August 9th, 2013 · No Comments · City Cooking, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Fish, Gardening, Gone fishing, Greenport, Grilling, Kosher, Lobster, Long Island Wine, New York City, North Fork, Preserves, Seafood, Side Dishes, Snack, Summer, Summer Recipes, Tips, Vegetarian

Summer is time for outdoor dining. Picnics, clambakes, cookouts, garden parties and poolside knoshing with cocktails.

One of the most versatile summer side dishes is potato salad and it can be particularly delicious when using local potatoes, garden celery and fresh herbs. Adding these aromatics along with a drizzle of olive oil allows you to use less mayo making for a lighter potato salad.

4 medium to large russet potatoes (do not peel). Boiled and cut in large cubes. Allow to cool.
3 stalks of chopped garden celery
2 tablespoons of olive oil mayo
2 tablespoons of EVOO
1 tablespoon of dijon mustard
1/4 cup of apple cider vinager
1/2 teaspoon of celery salt
1 teaspoon of chopped fresh parsley
1 teaspoon of fresh chopped chives or scallions
1 large hard boiled egg

Scrub potatoes and chop in large cubes so that you may boil till soft but firm (to serve them with the skin on). Allow to cool.
Chop celery
Chop herbs
Chop the egg

Toss with condiments until consistency is creamy and add more olive oil or mayo until you reach the desired creaminess. Then serve in large decorative bowl with a generous sprinkle of fresh chopped parsley.

We serve this salad as part of our clam bake, as well as our poolside BBQ. Even people who don’t like potato salad love this one. It is elegant enough to be served along side lobster for a more formal event like a rehearsal dinner or dressed down for a back yard graduation party or picnic. We most recently served it for a romantic lobster bake at Cuvee where the bride, Melissa wore a beautiful purple floor length dress. Here’s to you Melissa and John and we hope the rest of you will try this.

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Ode to egg salad and neighbors lost

July 1st, 2013 · No Comments · City Cooking, Cocktail, Cuvee at The Greenporter Hotel, Dessert, Dinner, Easter, Entertaining, Gardening, Greenport, Kosher, Lunch, Mojito, New York City, North Fork, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegetarian

I was in the city today and went by my last neighborhood bodega to pick up a pound of my favorite egg salad only to see that they were closing for good. I said goodbye to the owner, Donna, who has been there for 30 years and we both tried not to cry. Her store is part of a disappearing New York that was once dotted with tiny convenient stores that sold anything from cold cuts to packs of vitamins and cut flowers. I miss the New York that I came to 25 years ago with bodegas and grit. I will miss this family owned store along with the smiling faces of those owners embracing the American Dream.

So this summer when I am out on the Island and craving Donna’s egg salad for tea sandwiches, I will think of her as I will attempt to do it justice with with this recipe. This is for you Donna. Thank you for all your hard work and for making New York what it is.

Egg Salad for tea sandwiches Serves 4

4 hard boiled eggs, cooled and peeled (boil for 5 minutes and leave covered for 10 more minutes for a perfect yellow yolk) You can buy great eggs at the Greenport Farmers’ Market from Browder’s Birds
1/2 cup of real Mayo (you may need a bit more depending on the size of eggs)
2 tablespoons of olive oil
1/8 tablespoon of mustard
2 teaspoons of finely minced celery
1 teaspoon of finely minced white onion
Celery salt
Kosher salt

Tea Sandwiches: egg salad and more

Rough chop the eggs and stir with mayo, mustard and olive oil
add the minced celery and onion
Add salt , celery salt and pepper to taste

By the best pan de mie or white or wheat Pepperidge Farm sandwich bread
Add a scoop of egg salad on to a slice and cover with another slice, push down
Trim the crusts and cut in triangles or into fingers or serve open faced.

Place on your favorite tray alongside other finger sandwiches, a basket with fresh berries and a plate of cookies or scones. Add some small bouquets of herbs in tea cups and serve tea, iced tea with Cuvee lavender syrup or some mojitos and call it a garden party.

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Fresh Lavender from Garden to glass, year round

June 20th, 2013 · No Comments · Allergies, Brunch, Cocktail, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Gardening, Greenport, Long Island Wine, North Fork, Preserves, Tips, Travels, Vegan, Vegetarian

I have been gardening most of my life but am the most fond of my herbs and tomatoes as well as the many orchids I have kept over the years. If you don’t have a lot of time for gardening or if you don’t have the best soil, an herb plant that will thrive despite less than perfect conditions and cold weather is lavandula officinalis or lavender. Or if you don’t garden, you can buy some at Lavender by the Bay in the town of East Marion. They have the most extensive and beautiful lavender gardens west of Bordeaux.

I prize the penetrating scent and taste of this herb and love it so much that I planted a bed of it at the entrance of the hotel. On dewey evenings, it’s seductive scent lingers in the air and on your skin and finds its way to many uses for at the hotel. Lavender is said to help reduce anxiety and to enhance the quality of sleep and is also a great bug repellent and antiseptic.

We harvest lavender buds for a relaxing tea and for our own blend of herbs de Provence as well as lemonade. The biggest harvest goes into our simple syrup that we use in cocktails and for mocktails and desserts.

This syrup is very versitile and is a favorite of many of our regulars. Recently one of our customers requested the recipe for lavender syrup after she came in with her mother and ordered one of our alcohol-free “Aromatherapy Spritzer” made with lavender syrup. This is for you Penny!

1 cup honey
1/2 cup sugar
1 cup water
1 Tbsp lavender flowers
Bring water and lavender to a boil in a saucepan.
Add sugar and honey and stir constantly until sugar is completely dissolved.
Reduce heat and simmer for 5 minutes.
Remove from heat, allow to cool, strain and bottle.

Note: Unless you are having an event, this should be made in small batches as it does not retain its flavor or properties for more than a week.

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Mattituck Strawberry Festival: Strawberries for breakfast, lunch and dinner

June 14th, 2013 · No Comments · Allergies, Cocktail, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Gardening, Greenport, Holiday, Kosher, Low-Calorie, Lunch, North Fork, Side Dishes, Snack, Summer, Summer Recipes, Tips, Travels, Vegan, Vegetarian

Spring rain and sunshine leads us into summer and here on the North Fork, our summer begins with the annual Strawberry Festival in Mattituck from Thursday, June 13th through Sunday, the 16th.

The Strawberry festival is for “kids” of all ages whether you enjoy the amusement rides and strawberry shortcake with the family or a few margaritas and people watching with friends. There is a great selection for those who just want to pass through and pick up a few pints of strawberry for a fruit salad or to make strawberry butter. However you enjoy the Strawberry Festival, you will experience a slice of Americana on the North Fork.

Afterwards join us in for dinner at The Greenporter Hotel for our Father’s Day prix fixe “Beef and Beer” dinner which includes three courses plus three different craft beers from the Greenport Harbor Brewing Company to accompany your dinner for $40 per person. For the vegetarians in the group there are garden-inspired options like the Strawberry-Arugula Salad with fresh basil and lemon dressing and a signature cocktail in honor of the Strawberry Festival, the strawberry-jalapeno margarita.

Strawberry butter
1/2 cup of fresh North Fork strawberries
2 sticks of softened butter
1 teaspoon of local honey

Pulse soften butter in the food processor with ripe strawberries and honey. Taste for sweetness and add more honey if you desire. Spread on whole grain toast, pancakes or waffles. Wrap and keep chilled for up to 2 weeks in the refrigerator.

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