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Posts Tagged ‘Recipe’

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

This summery salad from chef Ori Menashe will become your go-to this season. It’s sweet and savory, tart, crisp and creamy, rich and refreshing, all in perfect balance.

Preparation: 30 Minutes            Total Time: 1 Hour 45 Minutes               Yield: Serves 4

How to Make It

Step 1    Make the pickled pepper

Place the pepper rings in a small heatproof bowl. In a small saucepan, boil the vinegar and salt, stirring, until the salt dissolves; pour over the pepper rings. Let stand at room temperature for 90 minutes. Drain.

Step 2    Meanwhile, make the dressing

In a small bowl, combine the vinegar and shallot and let stand for 30 minutes. Slowly whisk in both oils until incorporated. Season with salt and pepper.

Step 3    Make the salad

In a food processor, puree 1 ball of burrata until smooth and spreadable. Spread the burrata puree in shallow bowls. In a medium bowl, toss the mint, pea tendrils, purslane and pickled pepper rings with the dressing. Season with salt and pepper and toss to coat. Mound the salad in the bowls. Tear the remaining burrata into small pieces and arrange in the salads along with the peach wedges.

Make Ahead

The drained pickled pepper rings can be refrigerated for 1 week.

Suggested Pairing

Pair this salad with a minerally, strawberry-scented rosé.
Written By: Ori Menashe

Recipe courtesy of Paula Deen.

OldFashioned Holiday Glazed Ham


Total Time: 2 Hours
Prep: 1 hour and 30 minutes
Cook: 30 minutes
Yield: 12 servings
Level: Easy

1 spiral-sliced half ham (Paula prefers Smithfield)
1 20 -ounce can pineapple slices, juice reserved
15 to 20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard

Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.

Photograph by Yunhee Kim

Recipe courtesy of Paula Deen for Food Network Magazine

FullSizeRender(21)By Susie Gall

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Classic Caramel Apples
Young or old – everyone’s most-loved fall treat. Juicy, tart apples smothered in melted caramel then dipped in favorite toppings.

Author: Susie Gall
Recipe type: Dessert, Fall Treat
Serves: 4

4 Granny Smith Apples, room temperature
4 cookie or wooden craft sticks
1 (11 oz) bag Kraft Caramels (Caramel Melts can be substituted)
1-2 tablespoon water
1 teaspoon vanilla
Toppings: Nut topping, crushed peanuts, M&Ms, crushed Oreos, crushed pretzels, Sea salt flakes. Drizzle
with chocolate, if desired.


1. Cover a metal tray with sprayed wax 1. paper or sprayed parchment.
2. Apples should be room-temperature.
3. Wash & dry apples. Push a craft stick ¾ through top of apple.
4. In a small saucepan, heat caramel & water over low heat until caramel is melted, stirring continuously.
5. Remove from heat and add vanilla, stir well.
6. Tip saucepan slightly to make a deeper caramel pocket and dip apple in caramel, spinning it around twice
to cover completely in caramel and let excess drip back into pan.
7. Set apple in topping and press topping in slightly.
8. Place apple onto greased waxed paper or parchment.
9. Repeat with all apples.
10. Place tray with apples in fridge 30 minutes to set.
11. Remove from fridge 10-15 minutes before serving.
12. *If not serving immediately, cover apples in plastic wrap or cellophane and keep refrigerated until ready
to serve.
13. Enjoy!




The Legacy of Jacqueline Bouvier Kennedy

Throughout her life, Jacqueline Kennedy sought to preserve and protect America’s cultural heritage. The results of her work are still visible in Lafayette Square, across from the White House in Washington, D.C. While she was first lady, she helped to stop the destruction of historic buildings along the square, including the Renwick Building, now part of the Smithsonian Institution. In New York City, she led a campaign to save and renovate Grand Central Station. Today, more than 500,000 people pass through each day and enjoy its restored beauty, thanks to her efforts.

Jacqueline Kennedy captivated the nation and the rest of the world with her intelligence, beauty, and grace. With a deep sense of devotion to her family and country, she dedicated herself to raising her children and to making the world a better place through art, literature, and a respect for history and public service….she was a wonderful cook and below is a favorite recipe.

Jacqueline Kennedy Onassis photo


Baked Beans Recipe


Jacqueline Kennedy Onassis’ Baked Beans
4 cups dry navy beans
1 small onion, chopped
1/4 pound salt pork, diced
3/4 cup brown sugar or molasses
1/2 cup catsup
1 teaspoon dry mustard
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 cup boiling water
1/4 pound salt pork, cut into strips

Cover beans with water in a saucepan. Bring slowly to a boil or soak overnight.

Drain beans. Cover with fresh water and simmer slowly. When skins of beans start to burst, the beans are sufficiently cooked. Drain and add onion, salt pork, sugar, catsup, mustard, salt, Worcestershire and boiling water.

Place in greased casserole and top with salt pork strips. Bake covered in a 200 degree F oven for 6 to 8 hours. Uncover for last hour of cooking. Add additional water or stock, if beans become dry.