Easter Menu Ideas, Traditions & Revisions

Growing up, Easter brunch was always:

• Ham/Kielbasa
• Hard-boiled eggs of every color
• Homemade bread (with raisins but never referred to as raisin bread)
• Pierogies
• Fruit salad

My mom cooked. My grandparents came over. My sister and I dipped into our Easter baskets before and after the meal and a fun time was had by most. 

As an adult, my mother continued to host Easter brunch, and once I had a family of my own, we divided our time on holidays. First, we would visit my mother and then my in-laws. 

Now, my children are adults and we are proud grandparents. My mother has passed the torch to me on this one mostly due to space and the ability to accommodate 6 - 8 more people than those earlier, smaller gatherings.

I am building on our traditional Easter menu and it's only slightly modified:

• Spiral ham with a sweet glaze
• Kielbasa from a nearby Polish deli - likely grilled
• Fresh pineapple - also grilled
• Scallion pancakes
• Hard-boiled eggs personalized and dyed in every color
• Homemade bread (with raisins but never referred to as raisin bread)
• Pierogies
• Cucumber salad with dill
• Carrots - roasted with a bit of honey, salt and pepper
• Fruit salad
• A dessert table that always includes the good carrot cake – the one with pineapple juice in the cream cheese frosting

Grilled pineapple really adds that extra something and although this article in the New York Times recommends only fresh, canned pineapple is fabulously yummy!

What's on your holiday table? Is it a tradition through the generations or something you've created and personalized? 

We're looking forward to a festive family brunch that will likely include some fun activities, a few bites of sweet treats, and leave us feeling Fed Well!

The Bruynswick Inn Oyster & Clam Bar - The Experience

My husband and I had a wonderful time as guests at The Bruynswick Inn Oyster & Clam Bar opening preview and celebration. But this post is about our dining experience as customers just a few days later.

First, I invite you to remember the last restaurant you dined at in the Hudson Valley. Was it a chain? Was it fine dining? Was it a pub? Hold those thoughts.

Were you warmly greeted at the door with a smile and made to feel welcome? Or did someone cut straight to business and pointedly ask you, "Do you have a reservation?"

Once you were seated, in addition to asking you what you would like to drink, were you given insightful and detailed information about the selections available from the raw bar? Were you thoughtfully informed of the differences between various shellfish in terms of brininess/saltiness and size, the geographic location of their origin, followed by an informative overview of the specials? 

Did you get the feeling at the last restaurant you visited that you were about to have a dining experience, or were you the people at Table 11?

Were you made aware of the locally sourced wines?

 

If you answered no to one or more of these questions, guess what, that restaurant and The Bruynswick Inn Oyster & Clam Bar are not the same. 

As a result, making comparisons may not be the right thing to do. Kind of like the differences among various vehicles and car companies. Some manufacture reliable inexpensive transportation, while others are built for speed and may only have room for two. Luxury models aim to deliver comfort with a long list of options to enhance the driving experience. Some try to pick and choose a combination of benefits that seem appealing to the masses.

Back to food and restaurants. 

Here's what it was like for us to dine at The Bruynswick Inn Oyster & Clam Bar this past Friday, officially Day 2 of being open.

We were meeting friends who were already at the bar. The hostess immediately conveyed a sense of welcome when she led us from the bar with a warm smile from the bar to our table and gave us our server's name.

Seasonal Pear Shandy

All the servers were dressed neatly in long aprons with crisp white shirts. Zoë introduced herself with a smile and told us about the raw bar and dinner specials as well as the seasonal soup. 

I know, I know–you want to know what we ate and how it tasted. So, here it is...

The appetizers we had were:

Steamers with toasted bread

Oysters Rockefeller

The crab cakes

(2 per order and comes with a delicious side salad)

PLUS

New England Clam Chowder

Our main courses included: 

Cesar Salad with Chicken

The Seafood Pot Pie*

(The Seafood Pot Pie is presented with the puffed pastry neatly on top. It was removed for the photo to show contents.)

For dessert:  

Housemade Baked Apple Goodie with Whipped Cream

Personally, I had the Oysters Rockefeller (my favorite) which was delicious! A combination of luscious goodness, spinach, and oysters. This appetizer is available topped with crispy bacon for a minimal upcharge. 

I also had one of the crab cakes which was a generous portion of crabmeat to binder ratio as well as tasty and dressed with a flavorful remoulade.

I am still thinking about the silkiness of the New England Clam Chowder. This chowder was savory, fresh, and packed with clams and potatoes. I don't think I participated in any conversation while eating my soup as I enjoyed every spoonful.

Let's talk about the Seafood Pot Pie! I followed my friend's lead and removed the puffed pastry and dug right into the mussels, shrimp, and lobster meat making sure I had fennel, peas, and pernod (anise or licorice flavor) cream in every magical bite! As I worked my way through the dish, I would occasionally dip the pastry down in the cream sauce (highly recommend).

Finally, the housemade dessert includes freshly whipped cream. Let's hear a little commotion for this detail because honestly, it just tastes better than the stuff whooshed out of a can. The generous dollop meant I had enough cream for every, single bite of the flavorful and tender Apple Goodie. 

Thank you to the entire team for ensuring our dining experience was stellar from start to finish. We all felt like well-cared for guests and all of our dishes tasted exceptional. We will be back!

The Oyster & Clam Bar at the New Bruynswick Inn is open Thursday - Monday from 3 - 9 p.m. located at 2162 Bruynswick Road in Wallkill, NY 12589. Reservations are recommended by calling (845) 524-4757 with the last reservation time being 8:30 p.m.

From Cold Cut Platter to Salami Roses–The Evolution of Holiday Appetizers

 

Welcome to holiday menu planning season! As I sit and prepare, my mind wanders off to holidays past. And do you know one thing I remember? That the food was good!

As I grew up a bit and started attending holidays at other people's homes, including my husband's family, the appetizer(s) were the early stages of the modern-day charcuterie board. My Italian mother-in-law always had a killer antipasto course. I tried many foods, like anchovies (yummy, salty goodness), crispy giardiniera (pickled vegetables), and a variety of cured meats– some sliced so thin you could almost see through it, and others cut into chewy chunks, hard and soft cheeses. 

I also learned about my husband's timeless passion for marinated mushrooms. They are perfect to serve on any holiday or special occasion.

I can see my children, nieces and nephews, running in and out of the room, loading a small disposable plate with goodies, then heading to the children's table. A little loud. A bit boisterous. Rosy cheeks. Damp foreheads. Excited to be together and engage in the wild fun that is childhood.

Fast forwarding through time, I think about the Thanksgiving meals I've hosted and prepared with some form of those early antipasto courses included. Now, I make salami roses like they are standard fare by layering slices of salami around the rim of a small/medium-sized glass, turn it over onto the serving board or platter, and presto–a rose.

And one of the great things about a charcuterie board or antipasto course is the ability to please all palates, allergies, dietary restrictions, and guests of all ages. PLUS, you can use whatever ingredients you like in whatever quantity you prefer or can afford. 

For example, the price of prosciutto has always been significantly higher than salami or ham, so I often use less of it. Have half a jar of olives? Put them in a smaller dish. Not a huge pickle fan? Buy a smaller container. Want to try a new ingredient? Serve less and see how it is received. Use more fresh produce like sliced cucumber, tomato, and fresh fruits for vegetarians, and consider plating them separately from the meats if possible.

If adding crispy crackers or toasted slices of bread– consider including a gluten-free option and identifying it. Someone is sure to love you for the effort.

Every once in a while, I consider cutting out the antipasto-like appetizers. The feeling lasts for just a second then I think about what I might add or eliminate from this year's version. I wonder what my grandchildren are already starting to crave at these gatherings? 

My not-quite-two-year-old granddaughter recently pointed to the chair at the head of our dining room table and said, "Papa's chair." Made me stop and think about what she is noticing, experiencing, and looking forward to.

Who knows what holiday memories are being created for the next generation and how much they look forward to these special treats? The proof of their love for these foods is in the lack of leftovers. 

Check out these past posts I've written for holiday appetizer ideas:

Thanksgiving Appetizers

Charcuterie Ideas

Cheese for Charcuterie

More about Salami Roses

Holiday Appetizers to Celebrate at Home

Party Planning Tips: At Home Party Planning (Series)

 

Backyard entertaining – whether a large party (all the way up to wedding size) or a small, intimate gathering can be a wonderful way to entertain but does require a bit of planning for the highest rate of success and the checklist is the same regardless of the size of the guest list.

Here are the first five steps to planning an amazing outdoor celebration. Future posts will help finalize the details.

1.    Determine the guest list/head count

It’s great that you are going to host a celebration at home and think, ‘well we will just invite our close family and friends, it should be about 50 people,’ but – write a list. Writing out exactly who you will invite may surprise you by the time you tally it up and the total is 20 more than you originally estimated. For those who feel so inclined, keep your list in a digital spreadsheet to help keep things organized and streamlined as the party details continue to grow or write it all out longhand on paper or Google event planning apps but beware some are for professional event planners.

Some rules to keep in mind about headcount:

According to The Knot and personal experience, about 10% of guests will decline the invite.

·      Include an RSVP date when you do create your invitations to help make a best guesstimate of headcount. Keep in mind, not everyone will respond and some could still show up.

·      Decide if the invite is for a family, a plus one, or the person invited only AND let the guest know exactly who is included in their invitation.

·      The reason the headcount number (or as close as possible) is critical is not only to ensure you have the right amount of food and beverages, but tables, chairs, parking, are also part of the planning process.

 

2.   Define the space

For those fortunate enough to have front, back and side yards, decks or porches, terraces, firepit areas or some combination of all of these outdoor spaces, consider designating different areas for one unique aspect of the party. Specifically, decide where each of the following can be placed:

·      Food – appetizer, buffet, dessert/cake. Also, can these be in the same area and cleared after use. Try to include small signs (handwritten is fine) that identifies what foods are and if it is not obvious you can always state if it is dairy free, gluten free, or vegan friendly.

·      Beverages – whether alcoholic or not, drinks can be in a very different space than the food to avoid overcrowding in one area. Coolers can be labeled with their contents. A bar can simply be a  large pitcher of ice water (with or without fruit), and any other cold drinks of choice, all on a simple table.

·      Gifts. If gifts are part of the celebration, try to designate an area or have an extra table for gifts.

·      A place for guests to sit. Tables and chairs can be in whatever configuration works best but please do include enough sits for all guests.

 

3.   Cater or cook

Who is making the food? Whether you decide to have a potluck, do all of the cooking yourself, cook some dishes and have some store bought or restaurant take out of have the entire shindig fully catered, once the headcount is determined, a menu can be decided. Working within a budget can guide the process. Other questions to answer include:

Do I have any guests with allergies? If so, do I have something they can eat?

Can I afford to hire someone to help set-up, serve, and break down the food area?

Can I realistically take care of it all myself?

If anyone asks how they can help, ask how they would like to help.

4.   Decide about drinks

Take a little time and really make a plan about drinks. Some options are:

·      No alcohol

·      Water, Beer and Wine

·      Water, Beer, Wine and a specialty cocktail that can be served by the pitcher like sangria or mimosas.

·      Water, Beer, Wine, and a few mixers with vodka, rum, whiskey or whatever 3 main forms of alcohol you like.

·      Full bar

Consider what works best for you, the time of day for the event, will guests be self-serving, can you monitor everyone’s safety, and of course, budget. Also think about keeping alcohol in a separate area from non-alcoholic drinks to allow for the safe monitoring of underage guests.

5.   Tent or open space

Renting or using a tent to protect guests from sun, rain, or any weather condition is a popular option. However, some prefer the simple open sky, with shade from lush trees. Either set up can be absolutely perfect but making the plan is part of the party process.

 

More tips to come about planning your at-home party for the best Fed Well success!

Fried Chicken and Life Lessons

 
My great grandmother invited my family for a visit when I was elementary school age. We lived in a rural small town and she lived in the biggest building I had ever been inside in a far away place with a funny name. Yonkers.

Remember, I said great grandmother. I estimate she was in or near her 70’s. Think pantyhose with a low heeled shoe, sort of like Queen Elizabeth, but topped with an apron. Hair perfectly done. Stout, with a stern looking face at first, that always broke into a broad smile.

One afternoon, we all got in the car and started the trip. Rest stops and rest areas were a popular thing – not just for using the rest room but for grabbing a quick bite to eat. It felt like a magical outing for sure since we stopped! Wow.

My dad never seemed to drive straight to her apartment building. We were often given a bit of a tour, “See that, that’s where I went to the park,” or, “That’s the house where my aunt lived.” What I would give to be able to relive those moments now. I had no idea how fast time would pass and how very fragile a single life is or that not everyone gets to grow old.

Between you and me, I think he also meandered around for a few minutes to get his bearings. And then, to find parking. In time, we went in the small elevator and were on our way to see Nana!

As soon as she opened the door -  I smelled it. I saw the beautifully golden brown fried chicken stacked on a platter and I could hardly contain myself. This was a treat!

But, I wasn’t hungry. We just ate at the iconic Red Apple Rest and I immediately felt the need to share this information with my Nana.

She shot my father a look and said, “You ate? Didn’t you think I would feed you? Of course I would feed you.”

She was INSULTED.

“Nana, we don’t want you to go through all of this work for our visit,” (or something like that) was what he assured her.

He was able to charm her back and we did all gather at her table to enjoy the crispy fried goodness of that delicious chicken.

The memory blurs from there but I remembered the rules of hosting I was starting to learn. Always have good food on hand for your family, friends, or guests. Make it your best. Make sure you have plenty.

We left feeling Fed Well and hopefully she didn’t stay angry or disappointed or have hurt feelings for long. I remembered feeling guilty for blurting out that we ate but in self-defense, I did not want to be forced to sit and eat when I was not hungry. Funny how we find the room to eat when presented with truly mouth watering food.

Nana lived to see the birth of my first son, her great-great-grandson. Amazing.

 

Add a little bit of...spice (A few spices you should have in your kitchen)

 I confess, I watch Tik Tok videos and yes, it is kind of like Sesame Street for grown-ups. Quick one minute video clips, often set to music, that entertain, educate, or offer like hacks are the ones I gravitate toward. If you know Tik Tok then you have likely heard this little sound byte about, Add a little bit of spice. I had to include it here on the blog for fellow Tik Tok viewers.

Spices. Dried seasonings we add to foods to dial up flavor and add a bit of personality to dishes. They can be mild, pungent, bitter, peppery, sweet, grassy or earthy, or woody (to name a few).

Asked to create a short list of essential spices for Zulily, I compiled this blog post (Click Here) with 12 must haves for your kitchen.

PLUS, I include a recipe for making your own seasoning mixtures like Adobo and a popular steak blend.

Remember, dried spices are a bit more potent in flavor then their fresh version. When cooking, it's best to make adjustments if the recipe calls for dried oregano and you have fresh or vice versa.

Mixing up your seasonings is a bit like interior decorating. Learn which flavors can compliment each other (like having prints and florals in a room), experiment with taste combinations to create new twists on favorites, and when in doubt, leave it out - too much can sometimes just be well, too much.

During the winter months, I like to make a chicken stew with carrots. I also enjoy alternating the spices to bring different flavors forward. And, one of my surprise additions is ginger! The warmth is comforting without being overpowering. Ginger really doesn't get enough love and in addition to adding a flavor punch offers a bunch of health benefits (relieves nausea, can help with weight loss, can reduce joint pain and stiffness, and more). Yes, you can make a tea, but blend it with other seasonings for salad dressing, chicken, and beef. So, if you are thinking of a quick way to change a flavor profile while adding some potential healthful benefits - add some ginger!

I hope you are feeling Fed Well and find new ways to incorporate more spices in your cooking!

Cooking with Hot Sauce - thoughts and recipe ideas

 

I have a confession to make. I am not a hot sauce person. It's awful, I know. So many people love spicy food but I am not one of them. Never was.

For me, it starts as a warmth, that quickly accelerates, spreads and blows out all taste sensation, replacing it with the hot sensation that is 100% distracting from the flavor. And, more simply, I just don't enjoy it. But I know I am in the minority. 

Plus, once in awhile, I still try things because well, you never know - I might like this level of heat, this time.

I also know Buffalo anything is wildly popular at get togethers and since we are starting to socialize again this dip may be a hit at your next party:

CREAMY BUFFALO CHICKEN DIP 

Ingredients

• 2 cups of cooked, shredded chicken 
• 1 – 8 ounce package of softened cream cheese
• ½ cup of ranch style dressing 
• ½ cup of hot sauce 

Directions

1. Heat the oven to 350°F. 
2. Mix all the ingredients in a large bowl then transfer to a shallow baking dish. 
3. Bake for 20 minutes, stir to make sure the dip is hot all the way through. 
4. Serve with crackers, tortilla chips, or vegetables. 

Click here for more hot sauce inspired recipes!

Recently, one of my nephews thought this was a dish I had already made and requested it but it was actually part of a pot luck style gathering at my house. Now, I am prepared to make it at a future party! 

In fact, he is graduating high school this year - quite a milestone. The graduation ceremony will likely be much smaller with only his parents and perhaps brother in attendance, it doesn't mean we won't celebrate it with the same enthusiasm after he receives his diploma. I can't wait. And, I can't believe he is old enough to graduate high school. He can age while I am on pause since I remember quite vividly when he was born! We have spent his 18 years together at many celebrations and life events and have been Fed Well.

CG - I wish you all the best on your future chapters!