Country Weekend Entertaining: Seasonal Recipes from Loaves and Fishes and the Bridgehampton Innby Anna Pump, Bridgehampton Inn, Bridgehampton Ann, Chris Meade (Photographer), Gen Leroy
At The Bridgehampton Inn, Anna Pump pampers all of her guests as if each were a personal friend, which is, no doubt, why they
Here is an irresistible collection of recipes for every meal and every season, from the proprietor of Loaves and Fishes, the distinguished catering and prepared-food establishment in Sagaponak, Long Island, and The Bridgehampton Inn.
At The Bridgehampton Inn, Anna Pump pampers all of her guests as if each were a personal friend, which is, no doubt, why they return year after year. At Loaves and Fishes, each dish seems exactly as though it had been created in a regular home kitchen.
Now, with Country Weekend Entertaining, she shares her secrets so that home cooks, too, can soothe and pamper guests with simple, elegant, and delicious meals, from breakfast through dinner, all year long. In fact, instead of waiting for company, you can treat yourself and your family like guests and enjoy dishes such as Anna's Scrambled Eggs with Cream Cheese, Fresh Chives, and Popovers; her Grilled Veal Chops with Peach and Coriander Relish; and her Crumb-Topped Coffee Cake. Impressive enough for any formal event, every dish in this treasure trove of original recipes is nevertheless simple enough to prepare at whim, without waiting for a special occasion.
Arranged by season and illustrated with beautifully evocative color photographs, the more than 175 recipes in this book are certain to become the favorites of discerning home cooks everywhere.
- Broadway Books
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- 8.38(w) x 9.42(h) x 1.20(d)
Read an Excerpt
As I headed back to Loaves and Fishes, I thought about the similarities between this marvelous village in which we had chosen to live and the farm where I was born. Flensburg is on a peninsula, with the Baltic on one side and the North Sea on the other and rolling farmlands connecting the two coastlines. Here, at the tip of Long Island, we have the Atlantic on one side, with its glistening white beaches, and the Long Island Sound on the other, and connecting the two coastlines are seven miles of splendidly arable land. It seemed right for me to want to re-create something tangible from all those marvelous memories.
I couldn't wait to get back and start the ball rolling. Sybille and I made a series of calls, and that afternoon we made an offer that, to our utter delight, was soon accepted. What followed next was a whirl of activity--planning, making list upon list. Unlocking the front door with my own key and stepping into the Inn for the first time filled me with excitement. I simply could not get the smile off my face as I moved from room to room, deciding just where and how to make the changes that would transform this gorgeous building into the Inn of my dreams.
Whoe'er had traveled Life's dull round,
Where'er his stages may have been,
May sigh to think he still has found
The warmest welcome, at an Inn.
We serve this at breakfast and mid-afternoon with a tall glass of fresh lemonade topped with mint leaves from our garden.
2 1/4 cups fresh blueberries
16 tablespoons (2 sticks) softened butter
1 1/2 cups granulated sugar
Grated zest and juice of 2lemons
3 cups flour
1 cup sour cream
1 1/2 teaspoons baking soda
2 cups confectioners' sugar
1/2 cup fresh lemon juice
Preheat the oven to 350°F. Butter a 10-inch tube pan.
Spread the blueberries in 1 layer on a sheet pan and freeze for 1 hour. This will keep the berries from sinking to the bottom of the cake.
In a mixing bowl, beat together the butter, sugar, and lemon zest at high speed until light in color. Add the lemon juice, eggs, and 1 cup of the flour. Mix at medium speed until the batter is smooth and well blended. Add the sour cream, another cup of flour, and the baking soda. Mix at low speed until no traces of flour remain.
Combine the frozen blueberries with the remaining cup of flour. Fold this mixture into the batter, which should feel very thick.
Spoon the dough into the prepared tube pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan.
To make the glaze, mix together the confectioners' sugar and lemon juice until smooth. Drizzle over the cake. Let the cake cool completely before removing it from its pan.
Yields 16 slices
Shrimp wWith Lemon and Fresh Thyme
A simple and savory dish that can be prepared a day ahead. We serve it either as a first course or as an hors d'oeuvre with a basket of freshly baked garlic toast on the side.
4 quarts water
9 sprigs fresh thyme
1/2 lemon, cut into 4 pieces
2 dozen large shrimp in their shells
4 ripe plum tomatoes, peeled, seeded, cut into 1/4-inch-wide strips
3 celery ribs, cut into 1/4-by-2-inch-wide strips
1 red onion, peeled, cut into paper-thin rings
2 lemons, cut into paper-thin slices
2 tablespoons fresh lemon juice
1/3 cup olive oil
1 tablespoon whole fresh thyme leaves
The garlic toast
1 loaf French bread
8 tablespoons (1 stick) softened butter
2 garlic cloves
1 teaspoon kosher salt
1 tablespoon finely chopped fresh parsley
In a large pot, bring the water to a boil. Add 1 sprig of fresh thyme, the lemon pieces, and the shrimp and bring to another boil. The shrimp will be done at the boiling point. Remove from the heat and drain.
When the shrimp are cool enough to handle, remove their shells. Place the shrimp in a bowl. Add the tomatoes, celery, red onion, and lemon slices. Sprinkle with the lemon juice, olive oil, and thyme leaves. Toss well to blend. Refrigerate for at least 1 hour or up to 24 hours before serving.
Preheat the oven to 400°F.
To make the garlic toast, cut 4 thick slices of French bread on the diagonal so you get long oval slices. In a bowl, mash the butter, garlic, salt, and parsley together until you have a paste. Spread the mixture on the bread and place the slices on a sheet pan. Toast the bread in the hot oven for 8 to 10 minutes, or until the slices are light brown.
To serve, divide the shrimp among 4 plates. Garnish with the remaining thyme sprigs, and serve with the garlic toast on the side.
Yields 4 servings
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