Dan’s Papers April 22, 2011 FOOD & DINING danshamptons.com Page 56
Silvia
Savor It! You’ve pre-ordered your copy of Silvia Lehrer’s new cookbook, Savoring the Hamptons, Discovering the Food and Wine of Long Island’s East End. You’ve stocked the larder in preparation. You’ve cleared your schedule and you’re eagerly awaiting your new favorite cookbook’s arrival. Wait no more! Now you can get a copy and support local charities: at the same time at the Spring Spree Boutique Sale and Cocktail Event at the Water Mill Bridge Club, 1040 Montauk Highway. On Saturday, April 30, 6:30 to 9:30 p.m. and Sunday, May 1, 10 a.m. to 3 p.m., this event will feature an advance book sale and signing of Savoring The Hamptons. Shop, drink, gaze, gather and enjoy the music and live auction. The Hampton Coffee Company will be on hand Sunday, with a host of other vendors featuring fashion, costume jewelry, home goods, vintage finds and more. The Retreat and With Care are hosting this benefit. Tickets are $40. For information call Heather at 631-329-4308. Enjoy your cookbook for two weeks and then let a French chef prepare a meal from its pages for you. Join in the celebration of Silvia Lehrer’s Savoring the Hamptons on Sunday, May 15. At 5 p.m. cocktails will be served, followed by a prix fixe dinner prepared by chef Chris Mir at Stone Creek Inn, East Quogue. Sponsored by Books & Books, Westhampton and Dan’s A Taste of Two Forks. 631-653-6770. Stonecreekinn.com.
(continued from previous page)
bowl of cold water for 15 or 20 minutes, then drain and squeeze dry in a clean kitchen towel. Combine onion with tomato and basil. 3. To prepare the dressing, whisk together the mustard, vinegar, salt and pepper. Slowly whisk olive oil into the mixture until homogenous. 4. Arrange greens on a serving platter and spoon the tomato mixture over the greens. Spoon half the dressing over the salad mixture. Arrange medallions of lamb over the salad and pour over remaining dressing. Garnish the lamb with sprigs of basil, if desired. LEMON CURD PARFAIT Place creamy lemon curd in a martini or wine glass, top with crushed Graham cracker crumbs and fresh berries. Serves 6 For the lemon curd 6 tablespoons unsalted butter Grated rind of 1 lemon Pinch salt 4 tablespoons fresh lemon juice 2/3 cup sugar 4 eggs 2 egg yolks To finish Crushed Graham cracker crumbs Fresh berries 1. Melt butter in a small saucepan. Add rind, salt, lemon juice and sugar. Stir to mix. 2. In a mixing bowl, whisk the yolks and whites
together until combined. Gradually pour into the lemon mixture whisking vigorously over very low heat. Then, with a wooden spoon, stir the mixture constantly until thick and the curd coats the spoon, about 6-7 minutes. 3. Prepare lemon curd up to a week ahead and refrigerate in a suitable container. When ready to serve, spoon into serving glass, sprinkle over Graham cracker crumbs and top with fresh berries of your choice.
ORIGINAL
helangelo c i M
Est. 1980
Open Mon - Fri at 4pm Now Open Sat & Sun at 1pm
587
Where Dining is an Art
Offered
WINERY & BISTRO The only Long Island vineyard with a restaurant.
Catering On & Off Premises Reservations Welcomed
2567
FOR
Visit Our Newly Renovated Restaurant
MOMS ON MOTHER’S DAY, MAY 8TH OPEN WED. & THURS. FOR DINNER SAT. & SUN. FOR LUNCH
Available for Private Parties 12pm to 4pm
02)8 &)8% ,5.#( s 02)8 &)8% $)..%2 7%$ !.$ 4(523
t.631.325.0363 f.631.325.0764
WEDNESDAY EVE
www.danshamptons.com
BUY ONE GLASS OF WINE GET ONE FREE -!). 2/!$ !15%"/'5% s 777 #/-4%33%4(%2%3% #/-
2372
Eastport W King Kullen Shopping Center Montauk Hwy. & Eastport Manor Rd. 2575
FREE BOX OF CHOCOLATE TRUFFLES