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Recipes


Long before the wine growers moved out to the North Fork, farmers produced an abundance of fruits and vegetables from fertile fields. They still do so today and many of these farms are in the immediate vicinity of our Bed and Breakfast. We take advantage of this bounty and of the bounty produced by the herb and vegetable garden in our own back yard. The garden was created during the Second World War as a victory garden (Our government asked its citizens to grow thier own produce to help the war effort by reducing food shortages The gardens where this produce was grown were called vicotry gardens) Ours has been in continuous cultivation since it was created in the '40's. The recipes that were passed down in our family and that we create today rely on the local produce we relish.

Chilled Bing Cherry Soup
This is a delightfully refreshing cold soup that we sometimes serve for breakfast on hot summer days. We find it a surprising addition to the breakfast menu that gets guests off to a great start. It’s simple to create and makes an elegant presentation. It’s also a sophisticated dessert that can be served at any time of the year. With the addition of shaved dark chocolate garnish, it tastes like a frozen chocolate covered cherry.
1lb. Frozen Bing Cherries (Pitted)
1 cup Cherry Herring Liqueur
3 tablespoons confection of sugar
Whipped cream (Whip cream very stiff without sugar or vanilla)
Block of dark chocolate
Reduce Cherry Herring Liqueur on the stove for about 8 minutes. Place frozen cherries in blender. Pour hot reduced liquor over cherries, add confectioners sugar and liquefy. Pour out into individual soup bowls. Put whipped cream into plastic Ketchup/mustard/condiment container and swirl onto the top of soup. Garnish with finely shaved dark chocolate.

Peach Melba Tart
This puts fall raspberry and late peach harvests to good use. Excellent served with vanilla ice cream or whipped cream.
 Tart shell
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1 3/4 cups all-purpose flour
1/2 teaspoon vanilla extract
pinch salt
Filling
The filling is the twist to this traditional tart recipe. The point is to blend the taste of peaches and raspberries. This can be done with fresh peaches and raspberry jam or fresh raspberries and peach jam, or any combination of the four as long as you get the two flavors to intermingle.
1 quart of fresh raspberries or peaches
1 cup raspberry or peach preserve
Lemon juice

Preheat the oven to 350 degrees.
Sift together dry shell ingredients blend in butter.  When mixture gets like dough, mix thoroughly with hands. Press into a 9 or 10 inch tart pan. Butter the bottom of a piece of foil to fit the inside of the tart and place it butter side down on the pastry. Cover with a layer of beans, rice or pie weights, cook in oven for 20 minutes, remove the foil and whatever you have used to weigh it down. Bake for 20 to 25 minutes more. Cool at room temperature.
 Cover the bottom of the cooked tart crust with jam.  If using fresh peaches, peel and slice and coat with lemon juice to prevent browning.  This is not necessary if using raspberries. (If you have both fruits available the combination makes a nice presentation.) Distribute fresh fruit over jam.

Basil Pesto Salad Dressing
At the end of the season we harvest the basil. We usually grow over a half dozen different kinds, but find the traditional Italian large leaf basil makes the best pesto. 1 row produces enough basil to make gallons of pesto, more than we can eat or give away. So we started making a Basil Pesto salad dressing that we also freeze so we can enjoy the amazing aromatic flavor all year long.
This is incredible served over sliced garden tomatoes and fresh mozzarella.
2 ½ cups washed packed basil leaves
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
3 medium sized garlic cloves
¼ teaspoon salt (or to taste)
Fresh ground pepper to taste
Combine and pulverize all ingredients in blender or food processor. Multiply ingredients proportionately for greater yield.

 

Melon Trinity Sorbet
We have a summer tradition of turning whatever fruit is in season into sorbet. We use a basic sorbet recipe. It just so happens that Watermelon, Honeydew and Musk Melon (also known as Cantaloupe) come into season at the same time. Vying for space in our freezer, we found they make a delicious and attractive combination. Sorbet is one of the easiest frozen confections to make requiring only an inexpensive ice cream maker (we us the frozen turning bowl type with stationary paddle.)
2 cups sugar
2 cups water
2 cups mashed or liquefied Melon
4 teaspoons lemon juice
Combine sugar and water in a medium saucepan and bring to a boil. over medium-high heat. Reduce heat and simmer until sugar is dissolved. Stir often. Cool mixture completely in refrigerator. (We make several recipes of this sugar water, also known as simple syrup to make sure it is on hand and very cold, the key to making firm sorbet)
Mix Melon and lemon juice (lemon juice brings out the flavor of most all fruits and should be used when making sorbet in all but the most acidic of fruits) in frozen bowl  for 30 minutes or per ice cream makers manufacturers instructions. Serve together, 1 scoop of each Watermelon, Honeydew and Cantelope.