Hampton Holiday

Corey Creek Winery

Corey Creek Winery

Halloween is here

Halloween is here

Finally returning to my blog after a lovely trip to the Hamptons, Long Island, NY where my son Chris’ girlfriend Diana invited my daughter Patricia and her boyfriend Walker and my husband Michael and me to her Easthampton home. The weather was beautiful, raining only one day and Sunday, October 4 was so warm, bright and sunny that a number of swimmers enjoyed the ocean waters.  Let me share some of the photos I took and  a few of the terrific dishes Chris and Diana made for us.

Beer Batter Bread

Beer batter bread slices

Beer batter bread slices

3 cups bread flour

1 t baking soda

3 T dried rosemary, crumbled

3 T dark brown sugar

Pinch of salt

1 bottle room temperature beer

½ cup melted butter

Mix dry ingredients.  Add beer all at once.  Mix.  Batter will be lumpy.  Put half of butter in a 9-inch cake pan with 2 inch sides.  Add batter.  Put the balance of the butter on top of mixture.  Bake at 375 degrees for 45 minutes. (For a crunchy top, sprinkle on one T raw sugar before baking.)

Diana's rosemary beer batter bread

Diana's beer batter bread

Braised Short Ribs

4 lbs. meaty short ribs

2 T olive oil

flour as needed

1 large onion, diced

2 carrots, diced

2 stalks celery, diced

8 cloves garlic, minced

2 bay leaves

1 scant t thyme

Salt and pepper to taste

2 cups dry red wine

4 cups beef stock

Beurre marnier made with 3 T butter and 3 T flour

½ cup dry sherry

Brown short ribs on all sides in olive oil in a 5-quart Dutch oven.  Remove ribs.  In the same Dutch oven, make a dark roux by adding the same amount of flour as you have fat in the pot.  Add onion, carrots, celery, garlic, bay leaves, thyme, salt and pepper. Pour in wine and beef stock.  Bring to a summer and return ribs to pot.  Simmer for 2 hours or longer.  Thicken sauce as desired with beurre marnier.  Add sherry and simmer for one minute longer.  Serve sauce over ribs.

Beet and Goat Cheese Napoleon

8 medium size beets

1 small bunch basil

¼ cup extra virgin olive oil

1 T white wine vinegar

3 cloves garlic

1 t salt

¼ t freshly ground pepper

8 oz. goat cheese

Heavy cream as needed

Roast 8 medium size beets in a 350 degree oven until they can be easily pierced with a fork (about 45 minutes).  Rub off the skins with your fingers and cut them into ¼ inch slices.  In a blender combine basil, extra virgin olive oil, vinegar, garlic, salt and pepper.  Set aside.  Mix goat cheese with heavy cream until spreadable. Spread goat cheese between three slices of beets and top with one tablespoon basil oil.  Serve as an appetizer.

Chris' braised short ribs

Chris' braised short ribs

Chris' beet, cream cheese and basil Napoleons

Chris' beet, goat cheese and basil Napoleons

Chris' pumpkin in the light

Chris' pumpkin in the light

Chris' pumpkin in the dark

Chris' pumpkin in the dark

Autumn

Indian corn

'Lunch' lobster roll restaurant

'Lunch' lobster roll restaurant

Pumpkins at farmers market

Pumpkins at farmers market

House resident Pete the praying mantis

House resident Pete the praying mantis

This is a quiz.  Guess what's pictured here.  A few photos above provide a clue.

This is a quiz. Guess what's pictured here. A few photos above provide a clue.

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