Bridgehampton Weekends: Easy Menus for Casual Entertaining

Bridgehampton Weekends: Easy Menus for Casual Entertaining

5.0 3
by Ellen Wright

Beautiful entertaining is made easy in this wonderfully photographed full-color book, where anyone can spend the four seasons cooking and entertaining with Ellen Wright. The essence of Bridgehampton—the ocean, old wooden barns, blossoming fields of flowers, and local fruit stands—is captured on each and every page. Having spent many weekends and summers on…  See more details below


Beautiful entertaining is made easy in this wonderfully photographed full-color book, where anyone can spend the four seasons cooking and entertaining with Ellen Wright. The essence of Bridgehampton—the ocean, old wooden barns, blossoming fields of flowers, and local fruit stands—is captured on each and every page. Having spent many weekends and summers on the South Fork of Long Island, Wright shares a wealth of recipes and insights to make entertaining as simple, elegant, and delightful as possible. Complete meals for every occasion are carefully planned for ease of preparation. Here are inimate winter dinners by the fireplace, outdoor spring lunches under the crabapple tree, festive meals after long days at the beach, and warm gatherings with family and friends.

About the Authors:

Ellen Wright is a well-known cook, artist, interior deisgner, and hostess. She worked extensively as an assistant to James Beard. She currently lives in New York City and Bridgehampton, NY. Tom Eckerle has been a professional photographer for 15 years. He has worked on more than 40 books, including Bobby Flay's Boy Meets Grill and Recipes 1-2-3 Menu Cookbook. He lives in New York City.

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Editorial Reviews

Hamptons Magazine
Bridgehampton Weekends brings a taste of the East End to the table year-round and entertaining tips to ensure hostess-with-the mostest status. From succulent summer salmons to hearty soups and stews, Wright has taken the guesswork out of organizing fabulous summer get-togethers.
Vernon Jordan
Ellen has made cooking an art. She makes wonderful food that is simple and exquisite.
Library Journal - Library Journal
Lavishly illustrated with color photographs of gardens, bucolic country scenes, and serene winter landscapes, and featuring menus for such occasions as "First Spring Dinner on the Screened-In Porch" and "Outdoor Lunch under the Crabapple Tree," this book portrays the charmed life in one of Long Island's Hamptons. Wright, an interior decorator, loves to entertain, and she offers some good basic tips along with her menu suggestions. Some of the recipes are on the old-fashioned side (Tomato Aspic and Iceberg Wedges with Blue Cheese Dressing), and Wright's style will not appeal to everyone, but for those looking for a "casual elegant" approach to entertaining should fine it useful. For larger collections. Copyright 2000 Cahners Business Information.\

Product Details

HarperCollins Publishers
Publication date:
Edition description:
Product dimensions:
8.65(w) x 11.05(h) x 0.85(d)

Read an Excerpt

Tomato Aspic With Pineapple Sauce

This recipe is absolutely unique. It comes from Ann Wright, who was a good cook. She never told me if she invented this recipe or where she got it. What sets it apart is the pineapple sauce. You wouldn't think that tomatoes and pineapple would go together, but they do. I like to have a plate of this with crisp lettuce, topped with sauce, and some of my Cheese Straws (see recipe below) or Puff Pastry Sticks for lunch.


For the Aspic
one 3-ounce package lemon Jell-O
1 cup boiling water
3/4 cup stewed tomatoes or canned plum tomatoes, broken up
1/2 small onion, grated or finely minced to yield
1 tablespoon pulp (see Ellen's Tips)
1/4 cup tomato puree
1/4 cup tomato juice
oil for greasing the mold

For the Sauce
1 tablespoon freshly squeezed lemon juice
1/2 cup mayonnaise
1 tablespoon pineapple juice
1/2 cup crushed pineapple (canned is best), drained


1. In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.

2. To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with theaspic.

"Briefly" means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience.

Ellen's Tips

One method for making onion pulp is to scrape the cut end of the halved onion with the sharp side of a knife. This will harvest some watery onion pulp, which acts as a taste flavoring. Another method is to grate the onion on the fine side of a grater.

Or you can chop the onion very finely and add it you mix the aspic. This adds a bit of crunch.

Cheese Straws

Makes 24 Straws

This is a very rich dough of Cheddar cheese, butter, flour, and egg that bakes up into absolutely incredible sticks or cookie shapes. You can bake them in advance and then when they are completely cool, freeze them. You should reheat them before serving. They are really good served with drinks, as in this menu, or with soup, a salad, or as a snack. They also make a lovely gift at Thanksgiving or Christmas.


1/2 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
pinch of Colman's dry mustard
1/4 cup (1/2 stick) butter
1/3 cup grated sharp yellow Cheddar cheese
1 large egg, lightly beaten
2 tablespoons sweet paprika


1. Preheat the oven to 350 degrees F.

2. In a large mixing bowl, sift the flour, baking powder, salt, and dry mustard together. Place the dry ingredients with the butter and cheese into the bowl of a food processor and pulse to make a coarse meal. Add the beaten egg, pulsing until a thick paste forms.

3. Roll out the dough on a lightly floured surface 1/4 inch thick and cut into 5-inch-long strips. Sprinkle lightly with the paprika and place them 1 inch apart on a greased cookie sheet. You can twist the strips and press down the ends to make them more interesting. Bake until golden brown, 15 to 20 minutes.

Ellen's Tips

Make these cheese straws when you have time and cool them completely before you freeze them. Cover well with plastic wrap and store them in a tin with a tightly fitting lid, up to 6 weeks.

Instead of strips, you can use a cookie cutter and make hearts, moons, or any other shape for fun.

Bridgehampton Weekends. Copyright � by Ellen Wright. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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Bridgehampton Weekends 5 out of 5 based on 0 ratings. 3 reviews.
Guest More than 1 year ago
I was not aware of Ellen until I saw her on TV the other day saying that I should not be afraid of entertaining and not fret for days before my guests arive. Thats exactly what I do! So I bought two of her books, followed her menus and kind of see whats shes talking about. Shes makes both fancy and simple food prep easy and seems to encourage the simple most of the time, even for special occasions.I tried that idea and my guests actually thanked me! Surprise! Ellen's got a good kitchen philosophy going here.
Guest More than 1 year ago
Bridgehampton Weekends was given to me by a dear friend who knows I love to entertain in a casual but special way. Because of the need to make my meals special, I usually have a caterer. The author changed my mind. Her menus, and her 'trouble tips', encourage one to serve delightful meals in the kitchen and make your guests part of the preparation. What a great idea,and I really wasn't concerned about mistakes. My guests love this. Finally, I like the menus for all four seasons and the pictures of the Hamptons are to die over. I would love to meet Ellen some day but highly recommend the book for now.
Guest More than 1 year ago
I love this book. It is so down to earth and easy to follow. Mrs. Wright really knows her stuf