July 14, 2011
Berry Peach Fruit Tart
1/2 cup whole wheat white flour
1/2 cup raw turbinado sugar
2 tbsp. ground flax seed
3/4 tsp. baking powder
1 dash salt
1/4 cup almond milk
1 tsp. almond extract
2 tbsp. butter
2 to 3 cups frozen blackberries, peaches or blueberries
1 dash sugar or Stevia, if desired
Preheat oven to 350 degrees. Thaw and drain fruit and sweeten with sugar or Stevia, if desired, and set aside. Mix flour, sugar, ground flax seed, baking powder and salt. Add almond milk and stir by hand to combine. Brush the interior of an 11-inch tart pan with melted butter and place tart pan on a cookie sheet. Pour prepared batter into buttered tart pan, spreading evenly to cover bottom. Add fruit to the pan, leaving a slight half-inch border. Place cookie sheet with tart pan in center of oven and bake for 25 to 30 minutes or until batter has developed a golden crust. Allow to cool for 20 minutes before serving.
For more healthy recipes by Keri Glassman, visit nutritiouslife.com
—KERI GLASSMAN, MS, RD, CDN
July 12, 2011
reCrib.com founders Danny and Michelle Lehmann with their children
When entrepreneurs Michelle and Danny Lehmann found themselves saddled with baby furniture that their kids had outgrown, they created reCrib.com—an online marketplace offering chic parents gently used baby and kid gear by top brands. The extensive selection—find high chairs, toys, cribs, strollers and furniture from labels like Netto Collection, Bugaboo, Stokke, Graco and Peg Perego—is definitely worth a perusal.
July 08, 2011
There’s no better late-night snack than a glass of wine and a bite of cheese. However, sorting through the sea of cheeses in the grocery aisles can be as exciting or tedious as combing the beach for sharks teeth. Thankfully, our neck of the woods is rife with expert cheese mongers artisan farms. Tote this list on your next cheese shop visit and be sure to pick up some apples and cucumbers to enjoy alongside. Keep in mind that a small piece goes a long way.
Cheese Mongers We Love
Offers a large, carefully chosen selection of artisan and farmstead cheeses that are all made in America. 80 N. Main St., East Hampton; lucyswhey.com
Village Gourmet Cheese Shop
Whether you are looking to buy great cheese or specialty foods, this is your stop. 11 Main St., Southampton
Northeast Cheeses to Try
Bijou Goat Cheese
Made by the Vermont Butter & Cheese Creamery, this petite, French-style goat cheese is slightly sweet, creamy and leaves traces of fresh flowers, citrus and hazelnut on the palate.
Hudson Valley Camembert
This intensely buttery and rich cheese is made from sheep’s milk and hormone-free cow’s milk in Chatham, New York at the Old Chatham Sheepherding Company.
Classic Blue Log
An award-winning goat cheese made by the Westfield Farm in Massachusetts, this fluffy, semisoft blue bears a Roquefort rind and has a bright and tangy flavor.
Another award-winning cheese made in molds imported from France and aged at least five months. This organic, firm cow’s milk cheese is made by Thistle Hill Farm in Vermont and is caramel in color, silken in texture and bold and earthy in flavor.
For healthy tips and recipes by Keri Glassman, visit nutritiouslife.com
—KERI GLASSMAN, MS, RD, CDN
July 07, 2011
Roy Lichtenstein: A Portrait of Pop, by Ceravolo
A favorite among eclectic art collectors like Elton John and Hugh Hefner, Southampton-based artist Ceravolo’s larger than life portraits are a must-see at this weekend’s ArtHamptons International Fine Art Fair. Don’t miss the unveiling of his latest oil and aluminum works on canvas, which portray inspirational subjects like Roy Lichtenstein and the Mona Lisa in an abstract, sometimes 3-D light with loads of texture and a bit of '80s flair. Sayre Park, 154 Snake Hollow Road, Bridgehampton
July 07, 2011
Wine and cheese go hand in hand like summer and a golden tan. But not just any pairing will do—there is an art to it. East Hampton cheesemonger Lucy Kazickas of Lucy’s Whey says that white wines generally go better with most cheeses, while many full-bodied reds can overwhelm milder choices. Kunik, from New York’s Nettle Meadow Farm, is a luscious triple crème made with goat's milk and Jersey cream. “I love this with Champagne or prosecco,” says Kazickas. “The acidity in the wine, along with the bubbles, cleanses the mouth of the cream, while the fruit in the wine brings out the subtle flavors of the cheese.” “I love a goat's milk cheese, such as Coupole from Vermont Butter & Cheese Creamery, with a crisp sauvignon blanc,” she continues.
Go with a fruity chardonnay for harder cheeses, such as the buttery cow's milk Pawlet from Consider Bardwell Farm in Vermont, or Pleasant Ridge Reserve, a nutty Alpine-style cow's milk cheese from Wisconsin. Also from Wisconsin: Dante and Mona, two wonderful dry, aged sheep’s milk cheeses, which pair well with lighter-bodied, fruity wines like a Beaujolais or merlot. A cabernet or burgundy will complement strong cheeses that have sweet finishes, like Marieke gouda or aged Parmesan.
“For after dinner I adore Bayley Hazen Blue from Cellars at Jasper Hill," says Kazickas. "Its earthy blue flavor and chocolate undertones go well with a velvety sauterne or port." All cheeses are available at Lucy’s Whey, 80 N. Main St., East Hampton, 324-4428
PHOTOGRAPH COURTESY OF LUCY'S WHEY