Josh Kilmer-Purcell's Blog, page 121

D.I.Y Week 4 Recap

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In the true nature of Beekman 1802, where we believe in doing it yourself and in sharing, we like the fans of the shows to do the recaps.

Can you re-cap tonight's episode in 6 words?

Leave your recap for this week's episode in the comments section below.

Remember that your goal is not only to fill people in on what happened but also to inspire newcomers to tune in.  Can you do it?

A Christmas Family Tree

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A long walk on the right path is faster than a shortcut to nowhere.

Much has been made during this season of "The Fabulous Beekman Boys" about Brent's relationship with his family. Tonight you saw that we can now call them "our" family.

Yes, it took awhile for me to meet some of Brent's relatives. And that wasn't really Brent's choice, nor his family's choice, nor my choice. It was all of ours and none of ours. If there's anything I've learned about life on a farm, it's that everything has its own season. And that everything happens pretty much exactly on the schedule it's supposed to. There's no rushing God. You can plant seeds as early as you want, but you won't harvest a thing if He sends a frost.

So the same was true with meeting Brent's extended family. Some people have written to say we should've handled things differently over the course of the last 11 years. Perhaps that's true. But we didn't. And because our family is as respectful as we are loving, we chose to take things as they came. I've said it before, and I'll repeat it here: the people who raised Brent to be who he is must have very good instincts. I certainly would never challenge them.

During the phone call you saw on the show tonight, Brent's grandmother invited us down to share in their traditional Christmas celebration. So last December Brent and I quietly escaped down to North Carolina to spend an early holiday with his family. We all had a great time, a lot of laughs, and too much delicious food.  And we can't wait to do it again.

Below are a few pictures from the trip we thought you might like to see. Click on the first one to begin the slideshow.

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Week 4 Sipping Game

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A Very Refined Sipping Game

To enhance your viewing pleasure and to make each and every episode of The Fabulous Beekman Boys as fabulous as possible, we're going to encourage the playing of a nice parlor game.

Each week, we'll post a new Beekman 1802 elixir recipe for you to use and give you a new reason to "raise your glass"—to your mouth that is.

This week the beverage of choice is The SugarBush Martini (click here for the recipe).   It's a little bit of the country in a big city setting.

During tonight's episode, raise your glass every time you hear us say "milkshake"

If you are in NYC tonight and want to meet world-famous mixologist Eben Klemm, stop by our celebration at Henri Bendel on Fifth Avenue.

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The Sugar Bush Margarita

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In the hills around the farm, the maple tree is nicknamed the Sugar Bush because of the delicious sap that rises every spring.  You can bring the country to the city with this witty and delicious cocktail

 

The SugarBush Martini

Ingredients

1 ounce El Mayor Reposado Tequila

1/2 ounce Ilegal Reposado Mezcal

1/2 ounce Pure Maple Syrup

1/4 ounce Cointreau

1/2 ounce Fresh Lime Juice

1/4 ounce Fresh Lemon Juice

 

Instructions

(For ease in cocktail party situations, the non-alcoholic ingredients ought to be combined together beforehand)

Combine all ingredients in a shaker, add ice, and shake hard 20X.

Moisten 1/4 of a rim of a martini or coupe glass and dip in smoked sea salt.  Strain and serve up.

Nothing to me says upstate New York in the spring like maple syrup.  It was one of my family's cash crop; certainly my favorite chore.  The sweet rewards of a long day boiling more than made up for the frostbitten fingers.

I really like the pairing of maple syrup with the liquor of the New World's other great native sugar, agave.  With tequila the woods and sugars and smokes meld together in an amazing way.  To underscore this harmony, I've added a bit of Tequila's brutal older brother, Mezcal.  Mezcal can be expensive and intense by itself, but if used judiciously it can add an enjoyable, food friendly (think ribs) complexity to this cocktail.  If you cannot locate a good brand use just tequila.

Smoked sea salt is available at gourmet food stores; if you have a stovetop smoker do a box of kosher salt for fifteen minutes.  It'll last a lifetime.

Eben Klemm is the Senior Manager of Wines & Spirits of BR Guest Hospitality, a group of Restaurants, Bars and Hotels.  In that capacity he creates all the specialty cocktails served there.  He grew up on a small family farm in Sharon, five miles from the Beekman Mansion and is proud to say that the first cocktails he ever consumed were rejected from his body, at very high speed, not far from its shadow.  His book "The Cocktail Primer: All You Need to Know to Make the Perfect Drink" was published in 2009 by Andrews McNeel.

The Sugar Bush Martini

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In the hills around the farm, the maple tree is nicknamed the Sugar Bush because of the delicious sap that rises every spring.  You can bring the country to the city with this witty and delicious cocktail

 

The SugarBush Martini

Ingredients

1 ounce El Mayor Reposado Tequila

1/2 ounce Ilegal Reposado Mezcal

1/2 ounce Pure Maple Syrup

1/4 ounce Cointreau

1/2 ounce Fresh Lime Juice

1/4 ounce Fresh Lemon Juice

 

Instructions

(For ease in cocktail party situations, the non-alcoholic ingredients ought to be combined together beforehand)

Combine all ingredients in a shaker, add ice, and shake hard 20X.

Moisten 1/4 of a rim of a martini or coupe glass and dip in smoked sea salt.  Strain and serve up.

Nothing to me says upstate New York in the spring like maple syrup.  It was one of my family's cash crop; certainly my favorite chore.  The sweet rewards of a long day boiling more than made up for the frostbitten fingers.

I really like the pairing of maple syrup with the liquor of the New World's other great native sugar, agave.  With tequila the woods and sugars and smokes meld together in an amazing way.  To underscore this harmony, I've added a bit of Tequila's brutal older brother, Mezcal.  Mezcal can be expensive and intense by itself, but if used judiciously it can add an enjoyable, food friendly (think ribs) complexity to this cocktail.  If you cannot locate a good brand use just tequila.

Smoked sea salt is available at gourmet food stores; if you have a stovetop smoker do a box of kosher salt for fifteen minutes.  It'll last a lifetime.

Eben Klemm is the Senior Manager of Wines & Spirits of BR Guest Hospitality, a group of Restaurants, Bars and Hotels.  In that capacity he creates all the specialty cocktails served there.  He grew up on a small family farm in Sharon, five miles from the Beekman Mansion and is proud to say that the first cocktails he ever consumed were rejected from his body, at very high speed, not far from its shadow.  His book "The Cocktail Primer: All You Need to Know to Make the Perfect Drink" was published in 2009 by Andrews McNeel.

PolkaSpotted!

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There are  so many things about llamas (and women) that are beatitfull, but the most common beauty question I get asked is 'How'd you get those llashes?'

Because I llove you allll, I willll share my secrets

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Benefit Magic Ink Lliquid Eyelliner: A jet-bllack, lliquid eyelliner with maximum staying power.

 

It's llike magic.  I say, 'Voilla!'

 

 

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Becca Mascara: This advanced, water-resistant, micro-tubing mascara formulla llengthens and thickens the llashes while a conicall shaped brush curlls, llifts and separates in one easy coat.

Tellll everyone you know.  Llonger = Better.  *wink

 

 

 

PolkaSpot is serving a month-long internship as a BendelGirl for the legendary Henri Bendel.  Check back here for all of the majorly important things she's Spotted this week.

And stop by Henri Bendel on April 12 at 7:00pm to honor all things beautiful and all things PolkaSpot

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Firefly Candles

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One of the delirious memories of childhood summer evenings was capturing fireflies.  Of course, we had no idea how inhumane it was to put them in a jar and watch them slowly suffocate on our bedside table.  Such is the innocence of children.

Warm weather will bring thousands of lightening bugs to the fields of the farm.

These days we just sit on the porch and admire them from afar but their glowing signals of romance and our childhood memories inspired this idea for Firefly Candles.

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Using votive and tealight candles, a collection of glass canning jars, and some fishing wire, we created these hanging candles.   Suspended from the branches of a tree or an outdoor umbrella, their flickering and swaying mimic the appearance of fireflies in the night sky.

The trick is to cut the fishing wire into varying links and drape the string over the branch first.  You can also twist floral wire around the branch to fashion a hook.  Then bring each end of the string over the outside rim of the jar.  Tightly screwing on the metal rim that accompanies the jar will hold the string in place. (The ends of the string should protrude from the bottom edges of the metal rim.)

You can also use all-natural citronella tea lights and votives.  The scents will keep bugs away from the dinner table or entertaining area.  Beautiful and practical.

To read more about fireflies at Beekman Farm, click here

Mary and Caramel

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Mary Beekman is a four-year-old ghost who resides in The Beekman Mansion, and considers Brent and Josh her "imaginary friends." Follow Mary Beekman's Diary each week to learn what it's like to be a young child in early 19th century America

Mother said we were going to make a special sweet today.  It will require a great deal of time and patience.  Josh and I are not very patient people.   But Brent was very excited.  He likes to do things properly so he will be patient.  I hope he will like it when it is completed.  Brent likes everything that is sweet.  Josh is going to watch us.  No one can see Brent or Josh so I know it will be safe to have them near Mother and Sister.  We don't often make these types of sweets as Mother prefers to use our cone of sugar with fruit.  Father likes to have a special treat now and then and Mother enjoys surprising him.  We are all eager to begin.

Mother cooks the sugar until it turns brown.  She calls it caramelized sugar then.   It is boiled until casse.  It has to be very sticky before it turns the right color.  Mother will not let me near the kettle.  Sister told me if any should splatter on my skin it would burn because it would not run off easily.  I do not think I would like that.  I am not allowed to even help pour the mixture.  It smells good and the color is a brown with gold.  Sister has hair that is that color.  She is always rinsing it in vinegar water because she thinks it catches the color of the sunlight.  She is not THAT tall.

It would be good if this mixture would not turn hard.  I would like to taste the flavor of it on other things.  Perhaps cake, or ice cream.  Brent explained to me that this would be a good "sauce".  Sauce is not made to eat by itself.  It is used to make something else taste better.   Josh  agreed.   He must also be familiar with "sauce." I think that is a very good idea.  Brent told me that he thinks milk added to this confection would make it even better.  I do not know.  I like this hard boiled sugar very much but perhaps he has a new recipe that Mother has not tried yet…………….

*Barley Sugar – Boil some clarified loaf sugar to the crack or caramel degree, using a little acid to prevent its graining: pour it out on a marble slab, which has been previously oiled or buttered.  Four pieces of iron, or small square bars, are usually employed to form a sort of bay to prevent the sugar running off the stone, which is necessary in large casts.  When the edges get a little set, remove the bars, and turn them over into the centre. This is occasionally flavored with lemons. When it is required, pour a few drops of the essential oil of lemons in the centre, before the edges are folded over, then cut it into narrow strips with a large pair of scissors or sheep-shears.  When nearly cold, twist them, put them into gasses or tin boxes, and keep them closed to prevent the access of air.  It is seldom boiled higher than the crack, and saffron is used to make it the color of caramel.

*The Complete Confectioner, Pastry Cook and Baker

PS: Jill Zarin

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PolkaSpot is serving a month-long internship as a BendelGirl for the legendary Henri Bendel.  Check back here for all of the majorly important things she's Spotted this week.

PolkaSpot's iPhone is full of fabulous people who know a thing or two about a thing or two.  They've all asked her for beauty tips in the past and now she's making them return the favor to YOU.  She's generous that way.*

 

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This is Ms. Jill Zarin

Jill is one of the stars of The Real Housewives of New York on Bravo.  She is also a best-selling author of Secrets of a Jewish Mother and the founder of Jill Zarin Enterprises.  And lest you forget, she runs with a FABULOUS circle of people!

 

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PS: What was the most important beauty llesson your mother taught you?

JZ: My mother taught me to moisturize every day and night.

PS:  What is the one thing you've done in the name of beauty in the past that you willll NEVER do again?

JZ: I had some filler injected beneath my eyelids and it drooped and created a bump so I will never do that again!

PS: What is the one product that you use every singlle day and why?

JZ: ReVive Moisturizing Renewal Cream, it is my favorite moisturizer!

PS: What is the beauty secret you willll pass allong to your daughter?

JZ: I encourage Ally to feel confident and happy with herself because happy and confident people always have a natural and beautiful glow.

PS: Which cellebrity do you think is the most beautifull/who is your girll crush?

JZ: I think Oprah Winfrey is the most beautiful celebrity because she is confident, successful, honest and beautiful at any size. Oprah is proof that you don't have to fit into the supermodel stereotype to be fabulous.  Just ask Polkie!

PolkaSpotted!

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Lllamas llove to kiss, but no matter how pretty the girll, no one wants to be kissed by someone with dry llips.   LLearned that llesson the hard way from one Mr. George Cllooney (the one that got away *sigh*)

 

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You don't have to have your heart broken, too.  Llook what I've spotted this week!

 

Chanel Rouge Coco Shine Boy: one of the new colors in Chanel's new line of shiny, hydrating lipsticks.

 

Pucker up!!!

 

PolkaSpot is serving a month-long internship as a BendelGirl for the legendary Henri Bendel.  Check back here for all of the majorly important things she's Spotted this week.