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Category Archives: Shorecrest Recipes & Cooking

DIY Memorial Day Snacks

If your’e planning a get together this weekend try these recipes out! We’ve compiled three unique Memorial Day Snacks you can “wow” you friends and family with!Untitled-1

Vanilla Rice Pudding via Delicioushappenings.com please click HERE to see their original post about this yummy treat.

2 cups water

1 cup Jasmine rice

4 cups reduced fat milk

1-1/2 cup cream

3/4 cup granulated sugar

1 vanilla bean, split lengthwise and scraped

Directions:

Combine the water and rice in a rice cooker and cook until light and fluffy.  Or…combine water and rice in large pot.  Bring to a boil, then reduce heat to low.  Cover and let simmer until the rice is light and fluffy and the water is completely absorbed.

Place the milk, cream, and sugar in a large pot over medium high heat.  Scrape the vanilla seeds from the vanilla bean and add both the seeds and the bean to the milk mixture.  Add the rice and decrease the heat to medium low and cook until the mixture thickens, stirring constantly(approximately 30-35 minutes).

After the pudding has thickened, pour it into a large bowl and immediately lay plastic wrap directly on the pudding to prevent it from forming a layer of skin on top.  Refrigerate 4-6 hours.

memorial-day-recipe-1

Red, White and Blue Sangria via dietsinreview.com please click HERE to view the original blog post!

serves 4 

One bottle sweet white wine of your choice (we used Sauvignon Blanc)
1/3 container of fruit juice concentrate (we used apple cherry)
3 oz. Driscoll’s blueberries, rinsed
3 oz. Driscoll’s raspberries, rinsed
1/2 pint of Driscoll’s strawberries, de-stemmed and quartered

Pour wine into large pitcher, then add fruit concentrate and stir. While it incorporates, lightly muddle your berries in a large mixing bowl until a bit of juice forms at the bottom. Then add fruit to the wine mixture and stir. Serve chilled.

recipe

Red, White and Blue Berry Trifle via Marthastewart.com Click HERE to view the original blog post and a very helpful video directions!

1 1/2 pounds raspberries (5 cups)

3/4 cup confectioners’ sugar

1/4 cup fresh orange juice (from 1 large orange)

10 ounces mascarpone cheese (1 1/3 cups)

1 1/4 cups cold heavy cream

1/2 teaspoon pure vanilla extract

Fine salt

20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces

3/4 pound blueberries (2 1/2 cups

Directions

  1. In a medium bowl, combine raspberries with 1/4 cup confectioners’ sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners’ sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
  2. Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about
    3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.

 

The North Fork Table & Inn Restaurant, Southold

A world class restaurant in Long Island wine country.

On Main Road in Southold, opposite Old Field vineyard and due south of Shorecrest Bed and Breakfast is to be found one of the top restaurants on Long Island, and the New York area, the North Fork Table & Inn. Quite a few of my guests of late have been visiting the North Fork specifically to eat here; the restaurant has itself become a destination amongst lovers of good food. It is easy to understand why. Some friends and I took advantage of their prix fixe menu during last month’s Long Island Restaurant Week and were delighted as usual. Food, ambience and service left nothing to be desired.

And my friends, guests and I aren’t the only ones to be impressed. The Suffolk Times Review reported this week that The North Fork Table has just been given a score of 29 out of 30 in the recently published ‘Long Island Restaurant Survey’ 2011-2012 rankings. The survey included 901 restaurants reviewed by 6,217 diners.

The cuisine has been described as ‘dynamic American fare that is fully devoted to providing the highest standards in culinary excellence’. Inspired by homegrown organic produce, award winning North Fork artisanal cheeses, and the freshest of seafood (as is only possible when the fishing fleet docks less than a mile away on Southold and Peconic Bays), North Fork Table & Inn has all the attributes needed for drawing such a consistent crowd of admirers.

Add a wine list highlighted by many acclaimed and awarded Long Island wines, dining at the North Fork Table is an experience any restaurant patron and food aficionado is sure to enjoy as their reviews attest:

“A world-class gem on the North Fork. Food is exceptional: creative, local, beautifully presented. Service is outstanding: quiet, professional, unobtrusive, extremely knowledgeable. Ambiance is what you expect with food and service of this quality: simple, beautiful space, casual elegance, serene. And, in keeping with the setting and the ambiance, our birthday celebration was acknowledged without disturbing other diners. A truly beautiful experience.”

“Best food experience in my life. Excellent service!”

There are a variety of menu plans to choose from depending on what time of the day you are visiting the restaurant and  based on seasonal options. Some current menu choices are a $68 3-Course Prix Fixe menu and the Chef’s Tasting menu for about $30 more including wine paired with your dishes.

Menu options and opening hours

      Lunch is available in the restaurant on Saturdays and Sundays from noon until 2:30pm. You can check out the 2011

lunch service menu

      and

lunch tasting menu

      here.

Dinner is served from 5:00pm until 10:00pm Friday and Saturday evenings and from 5:00pm until 9:00pm Sunday, Monday, and Thursday. These links will take you to a sample dinner menu and sample dinner tasting menu.  Children 12 and under can enjoy a 2-Course Prix Fixe meal for $28.

Visitors should plan ahead as reservations are commonly taken one month in advance during high season. I can usually find my guests a table however if I have a few days notice. The restaurant  is closed on Tuesdays and Wednesdays, as well as Thanksgiving, Christmas Eve and Christmas Day.

Lunch Truck Service

Only the North Fork Table could come up with such gourmet food served from a truck. The best fast food stop I’ve ever come across, the lunch truck is open for service from 11:30 to 3:30 7 days a week. The ‘sublime stylings of Chefs Fleming and Hayden meet astounding, quick lunch convenience, head on’ with their lunch service menu.
If you don’t have time to come in and sit, but must eat on the move, this is a great option.
The North Fork Table is one of my top recommendations to guests when they ask for dining suggestions and I am delighted to have such a splendid culinary attraction as a neighbor; just remember to save room for breakfast!

I look forward to welcoming you to the Shorecrest Bed and Breakfast and to enjoy the epicurean delights of beautiful Southold soon!

And my guests aren’t the only ones to be impressed. The Suffolk Times Review reported this week that The North Fork Table has just been given a score of 29 out of 30 in the recently published ‘Long Island Restaurant Survey’ 2011-2012 rankings. The survey included 901 restaurants reviewed by 6,217 diners.

The North Fork Table & Inn Restaurant, Southold

A world class restaurant in Long Island wine country.

On Main Road in Southold, opposite Old Field vineyard and due south of Shorecrest Bed and Breakfast is to be found one of the top restaurants on Long Island, and the New York area, the North Fork Table & Inn. Quite a few of my guests of late have been visiting the North Fork specifically to eat here; the restaurant has itself become a destination amongst lovers of good food. It is easy to understand why. Some friends and I took advantage of their prix fixe menu during last month’s Long Island Restaurant Week and were delighted as usual. Food, ambience and service left nothing to be desired.

And my friends, guests and I aren’t the only ones to be impressed. The Suffolk Times Review reported this week that The North Fork Table has just been given a score of 29 out of 30 in the recently published ‘Long Island Restaurant Survey’ 2011-2012 rankings. The survey included 901 restaurants reviewed by 6,217 diners.

The cuisine has been described as ‘dynamic American fare that is fully devoted to providing the highest standards in culinary excellence’. Inspired by homegrown organic produce, award winning North Fork artisanal cheeses, and the freshest of seafood (as is only possible when the fishing fleet docks less than a mile away on Southold and Peconic Bays), North Fork Table & Inn has all the attributes needed for drawing such a consistent crowd of admirers.

Add a wine list highlighted by many acclaimed and awarded Long Island wines, dining at the North Fork Table is an experience any restaurant patron and food aficionado is sure to enjoy as their reviews attest:

“A world-class gem on the North Fork. Food is exceptional: creative, local, beautifully presented. Service is outstanding: quiet, professional, unobtrusive, extremely knowledgeable. Ambiance is what you expect with food and service of this quality: simple, beautiful space, casual elegance, serene. And, in keeping with the setting and the ambiance, our birthday celebration was acknowledged without disturbing other diners. A truly beautiful experience.”

“Best food experience in my life. Excellent service!”

There are a variety of menu plans to choose from depending on what time of the day you are visiting the restaurant and  based on seasonal options. Some current menu choices are a $68 3-Course Prix Fixe menu and the Chef’s Tasting menu for about $30 more including wine paired with your dishes.

Menu options and opening hours

      Lunch is available in the restaurant on Saturdays and Sundays from noon until 2:30pm. You can check out the 2011

lunch service menu

      and

lunch tasting menu

      here.

Dinner is served from 5:00pm until 10:00pm Friday and Saturday evenings and from 5:00pm until 9:00pm Sunday, Monday, and Thursday. These links will take you to a sample dinner menu and sample dinner tasting menu.  Children 12 and under can enjoy a 2-Course Prix Fixe meal for $28.

Visitors should plan ahead as reservations are commonly taken one month in advance during high season. I can usually find my guests a table however if I have a few days notice. The restaurant  is closed on Tuesdays and Wednesdays, as well as Thanksgiving, Christmas Eve and Christmas Day.

Lunch Truck Service

Only the North Fork Table could come up with such gourmet food served from a truck. The best fast food stop I’ve ever come across, the lunch truck is open for service from 11:30 to 3:30 7 days a week. The ‘sublime stylings of Chefs Fleming and Hayden meet astounding, quick lunch convenience, head on’ with their lunch service menu.
If you don’t have time to come in and sit, but must eat on the move, this is a great option.
The North Fork Table is one of my top recommendations to guests when they ask for dining suggestions and I am delighted to have such a splendid culinary attraction as a neighbor; just remember to save room for breakfast!

I look forward to welcoming you to the Shorecrest Bed and Breakfast and to enjoy the epicurean delights of beautiful Southold soon!

And my guests aren’t the only ones to be impressed. The Suffolk Times Review reported this week that The North Fork Table has just been given a score of 29 out of 30 in the recently published ‘Long Island Restaurant Survey’ 2011-2012 rankings. The survey included 901 restaurants reviewed by 6,217 diners.

A Lure Oyster House & Oysteria in Southold

A ride along Route 25 through Southold takes visitors past the Port of Egypt Marina where a new restaurant is about to open in one of the best water front locations on Long Island, formerly home to the renowned Seafood Barge.  Named A Lure, the specialty will be ‘impeccably fresh fish’, which is always available from the Southold fishing fleet that has its base here. The restaurant is owned by three of the most well known and successful restaurateurs in New York; Tom Shaudel, Adam Lovett, and Jeff Uguill who also operate another very popular  local establishment, aMano, an Italian eatery, Oysteria and Wine bar in Mattituck.

Chef Jeff Uguil, who has served at Patagonia West in Westhampton Beach, Vespa in Manhattan, and Tequila Jack’s on Fire Island, will be moving from aMano to A Lure to help create the platform for displaying his culinary expertise. This elegant self-described “Chowder house and Clam Bar”, is certain to also have a relaxed and comfortable ‘down-home’ feel, catering to the boaters and sailors that dock here, as well as locals and tourists.

Waterside Elegance

Surrounded by the pristine waters and open skies of Southold Bay, this waterside eatery will feature a thirty foot bar as well as a wrap-around deck, providing visitors with a uniquely aesthetic experience with all the amenities of fine dining. Breathtaking views from floor to ceiling windows and al fresco options during warm weather offers seating for up to one-hundred diners on the deck. On cooler days the 85 seat wood lined indoor dining room with double sided fireplace is a welcome addition to the original building.

Local Fare with Creative Originality

The concept behind this North Fork waterfront restaurant is to provide their diners with homegrown produce from nearby farms and fresh caught local seafood. Menu items will include a raw bar as well pastas, lobster, and a limited selection of steaks. Live entertainment will soon make A Lure a local night scene that is hard to top.

A Lure is promoting its commitment to ‘eat local’ by promising to be one of the few restaurants in the area that will feature only Long Island wines. Specialty cocktails based on local farm grown fresh fruits will also be a regular feature of the A Lure bar.

The restaurant is set to open in late May, so keep checking in to our blog page for updates. Shorecrest Bed and Breakfast will be offering special mid week package stays featuring this and some of our other fine, and favorite, North Fork restaurants during high season.

We welcome your comments, reviews and news you might like to post here regarding happenings on the North Fork, and look forward to welcoming you to Shorecrest Bed and Breakfast soon!

Recipes: Shorecrest’s best breakfast secrets revealed!

Guests enjoying breakfast at the Shorecrest dining table

Number one for some on our top ten list: Shorecrest Bed and Breakfast ‘Apple Baked French toast.’

After many requests I am finally posting the recipes for my most popular breakfast dishes. This French toast dish is amongst the top ten in close competition with stuffed pancakescoming soon! All recipes are also posted on the recipe page of the blog.

Ingredients

A Challah loaf or Panatone bread, round or oblong. Choose a pan according to the shape of your loaf. I use a round cast iron non stick or a rectangular silicone flexible.

Apple baked French toast with slivered almonds

4 – 5 Granny Smith apples

Sugar and cinnamon

Butter

7 eggs

1.5 cups of milk

.5 cup of maple syrup

Slivered almonds

Cranberries

Cream cheese

2-3 drops of orange extract

Preparation

Core, peel and thinly slice apples

Melt butter in large pan and add apples, sugar to taste and sprinkle with cinnamon

Cook until caramelized being careful not to overcook.

While this is cooking:

Remove  top and bottom crusts from bread and cut in half horizontally

Spread bottom layer with cream cheese and set in pre-sprayed  baking pan just slightly larger than the loaf.

Sprinkle with almonds and cranberries and layer half apples to cover

Place upper half of loaf on top and layer with rest of apples

In a bowl mix together eggs, milk, orange extract and maple syrup (use less maple syrup with Panatone)

Pour carefully over bread and apples in pan. The bread might float – that’s OK.

Refrigerate over night

Cooking method

Set oven to 375 degrees f.

Place pan in oven and cook approx 45 minutes or until a knife comes out clean

Remove from oven and allow to cool 5 minutes

Place a flat dish over the top of the pan the bread was baked in and flip over; shake slightly and baked french toast should pop out upside down.

Place your serving dish on exposed bottom of French toast and flip again

Allow to cool another 5-10 minutes and cut into slices as desired ( 10-12); loaf shapes I slice like bread, round shapes like a cake.

Sprinkle with slivered almonds and powdered sugar and decorate the plate with nasturtium flowers and leaves if available to serve

Enjoy!

Foodies on the North Fork of Long Island

I went to see the movie ‘Julie and Julia’ last night and was inspired to eat, cook, and Blog!  So first things first, I went straight from the movie theatre to the Love Lane Kitchen in Mattituck and it was fabulous.  I enjoyed Lamb chops with charred eggplant and tomatoes which was perfectly cooked, and ordered a glass of Primitivo, an Italian red wine.  Just divine!  Their menu changes weekly, but you are sure to always enjoy it.

Upon returning home, I immediately started to prepare breakfast for the next morning.  Being inspired, the first savory entree was a custardy egg, cheese, and Canadian bacon concoction that Julia would have been proud of!  My sweet entrée which I prepared was oven baked French toast with caramelized apples.  Both recipes have to be refrigerated overnight before baking the next morning.  Delicious and convenient when you are a busy Innkeeper!

Breakfast recipes and gardening pages will soon be on the Blog, so stay tuned.

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