Josh Kilmer-Purcell's Blog, page 66

5 Beautiful Things

 

 

Heirloom Desserts

My copy of the Beekman 1802 Heirloom Cookbook is living up to its name. The ‘heirloom’ function of the book, which is designed to be interactive, makes it extremely special among cookbooks. Amidst the pages are envelopes for readers to keep and collect their own cherished recipes and my copy is now stuffed with several of my mother’s handwritten family recipes for some of her most treasured (and delicious) heirloom dishes: my great grandmother’s plum pudding, my grandmother’s Christmas cake, my aunt’s cherry squares and my uncle’s tabouleh, plus many more of my own favorites gathered over the years from friends.

That so many of the recipes I’ve held on to and love are recipes for desserts is no coincidence. Desserts, for me, have the biggest impact on my childhood food memories: chocolate icing on my birthday cakes, the warm apple filling in my grandmother’s pie at Thanksgiving, and all that Christmas baking!

This is why I’m so excited about the new Beekman 1802 Heirloom Dessert Cookbook that comes out next week with some of Brent and Josh’s favourite dessert recipes, compiled with the help of food editor Sandy Gluck. As ever, the emphasis is on seasonal bounty and the book is divided accordingly into chapters by season. The photographs, by Paulette Tavormina, look as decadent as the desserts themselves: moody, rich and enticing. Below are five of Paulette’s beautiful photos from the book.

In order: peach cobbler biscuits, banana pudding with vanilla wafers, one-bowl chocolate almond cake, baked Manhattan ice-cream cake (can you imagine?!) and plum upside-down cake. Dig in!

 

 

Wedding Food Photos & Recipe

Well, it’s our final wedding post. And we saved the best for last. That is, if you consider food the best. And if you don’t, well, we’re going to have to ask you to leave.

We wanted our wedding to be a true celebration of community, so in lieu of gifts we asked our guests to bring a favorite dish that was a part of their family celebrations. We hoped that all those great vibes from celebrations past would come together to create the best meal ever. And it did.

We also asked a local student, Kobey Lawton, to take a portrait of each guest as they arrived, as well as there dish & recipe. Below is a gallery that shows all the ones that were captured. (If there is a recipe you want to try, but can’t quite read, leave a note in the comment section and hopefully the chef will step in to help.)

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Hi, Canada!

Finally! The Fabulous Beekman Boys is coming to Canada!  The brand new channel Cottage Life launches on Sept 4 and The Fabulous Beekman Boys premiers on Sept 10.  If you’re in Canada, check your local listings.


About Cottage Life:
This new HD television channel celebrates the people, places and activities closest to the heart of Canada. Entertaining, informative shows on favorite themes like DIY, food, makeovers and the Outdoors will bring the lifestyle home. Call it a cottage, cabin, lodge, camp or even your backyard. It’s all here at Cottage Life: Where everyday is the weekend.

If you’ve been a fan of The Fabulous Beekman Boys and want to welcome new viewers, leave them a message in the comments section below!

September Chatter

We’ve lobbied really hard for Garrison Keillor to give up life in Lake Wobegone and move to Sharon Springs, but thus far he has not answered our letters or returned our calls.

Sharon Springs has beautiful people and above-average children, too, so on to Plan B.

What is a small town village without a small town paper to keep track of what everyone is doing?

Town Historian, Nancy Pfau, is now editor of our own little paper.

Each month you can check back here for a new issue and follow the lives of the real village people. If you pay a real visit, you may even want to submit a story idea of your own!

You may not live in small town, but at least you can pretend.

View this document on Scribd

The Making of…

 

When creating the follow-up to the best-selling Beekman 1802 Heirloom Cookbook, we pulled together the exact same team of people (and, yes, it takes an entire team of people to put together an heirloom book!).  We think we captured the same blend of magic, romanticism, and usability in the new Beekman 1802 Heirloom Desserts Cookbook.

Take a look at this video to see how it all came together (again) and meet the team!

 

 

 

To learn more about Beekman 1802 Heirloom Desserts, click here

Gartending: Muddling Through

Klaus is feeling a bit edgy today.  No, it is not from the sun nor from his trip last week in New Orleans, but from the plethora of vegetables, suddenly ripe.  With all the rain that has been falling, the garden is in rare form.  This year there is a fine crop of both tomatoes and cucumbers just bursting with their sweet juices ready to be picked for Klaus’s favorite activity.  And what would that be Klaus?  Listening to Hawaiian music on the chaise in the backyard?  Perhaps Klaus wants to pick some nice fat cucumbers for a lovely cocktail?  Let’s not forget the chervil – just bursting with the herbal essence that screams late summer in the garden.

Klaus has been known to weave cocktailian marvels from the simplest of ingredients.  A few days ago Klaus received some marvelously aromatic tequila from his friend Pep Katcher.  Klaus met Pep down in New Orleans during Tales of the Cocktail.  Pep was showing his new and highly expressive Tequilas to the news media and Klaus was invited to taste some.  An hour turned into several as Pep and Klaus exchanged stories of their family and the foods they like to eat.   Klaus is still talking about the Tequila.  Cruz Tequila is up there on the shelf in a growing collection of highly expressive, made with love- organic Tequilas.  Klaus never imagined himself.  A German Drinking Gnome to enjoy Tequila, but he does!

Cruz Tequila is made exclusively from Blue Weber Agave plants in the highlands of the Los Altos region of Jalisco in Mexico.   It is Norma Oficiale Mexicana or NOM certified for the origin of the product and purity of the production.  Klaus usually is not concerned with such information, but he is interested in the products that he pours into his little terracotta belly from his even smaller terracotta flask.  He is healthy that way and has been enjoying organic and small producer liquors since his “birth” in the 1800’s.

Klaus loves the Blanco Tequila from Cruz, perhaps because of the light character of the distillate.  It doesn’t burn his little terracotta throat like some of the cheaper (read: nastier) versions of Tequila.  In keeping with the garden and Klaus’s desire to be not only a drinking gnome, but also the SOUSED gnome at that, Klaus has picked some lovely, fat cucumbers.  Klaus doesn’t have thumbs so he required me to slice the thick skin off the sides of the cucumbers.  You see, Klaus told me in his broken English that these cucumbers will be muddled.  Muddled?  What is that?  Well you first need to peel the tough skin off the sides of the cucumbers so the sweet flesh hiding patiently below will be revealed to the new moon.  Oh Klaus, you are so metaphysical with your Biodynamic talk of the new moon and seeing it over your shoulder?  You muddle the cucumbers by cutting them (peeled of course) into thick coins about ½ inch in thickness.  Then you add them to a mixing container where you mash them up with a muddling stick.  This stick can be made of wood or even stainless steel.  Whatever the stick you choose, make sure you groove with it because you are going to be mashing up all kinds of things in your glass with it!

Why don’t you write Klaus and tell him what you think of his cocktails, especially this one with chervil and cucumbers picked fresh from the garden… They are mashed together with a bit of fresh lime juice… Oh, wait Klaus what do you have in mind for us?  Tequila?  So, now do you see the progression?  Klaus is truly the soused gnome for a reason.  The Cruz Tequila in a cocktail with freshly squeezed lime juice, muddled cucumbers and chervil?  What about a touch of Millicent’s Lime Mint Simple Syrup from my friends at Wilks & Wilson in Indianapolis to finish this highly inspirational cocktail?   I think so, rabbit.  I think so.

 

 

When Klaus was in New Orleans last week, he made his way over to his new love.  Bar Tonique.  It was here at the bar that Klaus was finally held, carefully by his new friend and imbibing companion, Chris Mac.   You see, the back story is- one night I heard some sounds coming from the computer room.  It was Klaus, poking the keys in Twitter where Chris has something like 42,000 fans.  Klaus is famous mind you, but not that famous.  When Klaus knew he was coming back down to New Orleans for a post Tales trip, he contacted Chris and asked him for a photo opportunity!  Of course Chris said yes, but that’s another story.  How did Klaus use the keyboard without thumbs or even fingers?  That my friends we will never know.  But the proof is in the putting.  And sitting at Bar Tonique, during the afternoon in New Orleans was none other than Chris Mac, with Klaus in his arms.  Listening to the sound of Klaus’s German voice, telling Chris all his secrets.  How all the pretty girls want to kiss him and all the men hold him pensively. (What is that gnome doing in my hands???)  Ah Klaus.

You hold many secrets within your little terracotta heart.

Chris was such a good sport.

In honor of Chris’s kindness to Klaus and his willing to be photographed with the little guy- and for having such a good sense of humor- I’ll be naming this drink after you, Chris.  Thank you for being my (and Klaus’s) friend.

 

 

The Chris Mac Fizz

(to be served at Bar Tonique with their marvelous soda fountain!)

 

Ingredients for one cocktail offering certain mind-expanding characteristics if the one cocktail rule is exceeded!

 

3 oz. Cruz Blanco Tequila

6 coins (about ½ inch rounds, each) of peeled cucumber (to be muddled, make sure it is well peeled, no skin)

½ oz. Freshly Squeezed Lime Juice

1 oz. Lime/Mint Simple Syrup from Wilks & Wilson-

You can also make your own 2:1 ratio-sugar to water w/lime and mint added for one day prior

1 oz. Freshly made seltzer water or Perrier Sparkling Natural Mineral Water

1 teaspoon Chervil (well washed and torn, not chopped)

 

Preparation:

 

To a cocktail shaker, muddle the freshly squeezed lime juice, lime-mint simple syrup, Cruz Tequila, and cucumber coins with the Chervil to make a nice slushy mix

Fill the shaker ¾ with ice

Put top on the shaker and shake for 15 seconds or so

 

Double strain into a coupe glass and top with an ounce or so of the seltzer water and garnish with a sprig of chervil

 

Klaus approves and he had two.  Klaus!!!!!!!

 

 

 

 

 

 

 

5 Beautiful Things

 

From Paper to Petal

To look at a two-dimensional object and see its three-dimensional possibilities is an art in itself. That is just the sort of brilliance that led Rebecca Thuss to create these whimsical (and long-lasting!) flowers out of paper for her new book, Paper to Petal, which came out yesterday. The book’s images were photographed by her husband, Patrick Farrell who has worked with Rebecca daily since 1991 as part of their design business, Thuss + Farrell. Rebecca was once an editor and style director at Martha Stewart Living, leading the design team at both the Weddings and Blueprint magazines. Martha Stewart writes the foreword to this book, which contains instructions and how-to information about to make these gorgeous creations! Below are five images from its pages.

Click here to order a copy of Paper to Petal.

 

Harvest Festival, Sept 21 & 22, 2013

Do what you can, with what you have, where you are.–T. Roosevelt

 

When we started the Sharon Springs Harvest Festival 5 years ago, we dreamed it to be an occasion to celebrate the harvest from our local farmers and a day to bring the community together.   The first  year we were thrilled when 500 people showed up to the one day event.  Last year, imagine our surprise when over 8000 people over two days came to visit our little village.  Why?  No other reason than it’s a weekend to acknowledge what is good about small town America.  We want you to come by and say ‘hi’ to everyone.

You can check back to this page as we add details about this year’s event.  If you are interested in becoming a vendor at this year’s festival, visit enjoysharonsprings.com to submit a vendor application.  For questions call Joe Todd Campbell:  518.284.2884

Check back here frequently as new events will be added right up until the last minute!

 

Friday, Sept 20

6:00pm-10:00pm–Harvest Feast featuring all locally sourced ingredients.  Contact the American Hotel at (518) 284-2105 to see if tickets are available. Hosted by Barbara Melera, the CEO of Landreth Seed, the oldest seed house in America!

 

At the Farmer’s Market

Harvest Festival was started to honor the rich agricultural history of our area of upstate NY and the Sharon Springs Farmer’s Market, right on Main Street next to the old Roseboro Hotel.  Pet the animals and talk to the farmers throughout the weekend and get to meet a very special pig!

At the Mercantile

Brent and Josh will be at the Mercantile from 10-6 on Saturday and Sunday to sign copies of the new Beekman 1802 Heirloom Desserts Cookbook as it makes it world debut!

 

 

 

Saturday, Sept 21

9:00-5:00pm–Harvest Festival in the Village of Sharon Springs. With over 130 craftsmen, farmers, artisanal food and displays and the village’s participating galleries, shops and businesses will be featuring exhibitions, sales and demonstrations.

10:00-4:00pm–Tour of Beekman Farm (SOLD OUT).  To eliminate issues with parking, there is a shuttle to and from the farm that picks up and drops off at the steps of The Mercantile.

11:30 am–special lecture and book signing from Margaret Roach.  Ask and learn anything you ever wanted to know about gardening.  Click here for ticket information.  The lecture is $5 and all proceeds go towards the project to restore Chalybeate Park in the heart of the village

 

ABOUT MARGARET ROACH:   Margaret is the a world-famous garden writer and founder of the popular website, A Way To Garden.   She is the author of several books and the former Editor-in-Chief of Martha Stewart Living magazine

2:00pm–Walking architectural tours of Historic Sharon Springs led by a member our town’s historical society.  Suggested donation of $10.  Meet on the steps of the Mercantile to begin the tour.

4:00-7:00pm–a fund-raising dinner for ALS “Doing it for Dodi”–spaghetti (and all the good will you can eat) for only $8 for adults and $5 for kids.  At the firehouse

6:00pm-10:00pm–Harvest Feast featuring all locally sourced ingredients. Contact the American Hotel at (518) 284-2105 to see if tickets are available. Hosted by Barbara Melera, the CEO of Landreth Seed, the oldest seed house in America!

 

At the Beer Tent

All weekend long find your way to the Beer Tent and taste a full selection of locally crafted draft beers from our neighbors at Brewery Ommegang.   Grab a bite to eat from one of the surrounding vendors and have yourself a picnic while listening to local musicians.

LIVE MUSIC THROUGHOUT THE VILLAGE SPONSORED BY THE SHARON SPRINGS CITIZEN COUNCIL OF THE ARTS

 

Sunday, Sept 22

10:00am:  Please join us in Chalybeate Park for a Native American thanksgiving address.  The Mohawk tribe once populated this valley.  The blessing of the harvest, Ohen:ten Kariwehtehkwen,  means “the words that come before all else.” Simply put, this is recognition of the importance of all things on Earth.

9:00-5:00pm–Harvest Festival in the Village of Sharon Springs. With over 130 craftsmen, farmers, artisanal food and displays and the village’s participating galleries, shops and businesses will be featuring exhibitions, sales and demonstrations.

10:00-4:00pm–Tour of Beekman Farm (SOLD OUT).  To eliminate issues with parking, there is a shuttle to and from the farm that picks up and drops off at the steps of The Mercantile.

6:00pm-10:00pm–Harvest Feast featuring all locally sourced ingredients.  Call The American Hotel to see if tickets are available at (518) 284-2105

 

 All this PLUS special deals from local merchants throughout the village!

 

We welcome dogs to enjoy the day with their owners, and the New York House will host a special respite station for dogs and their owners.  Look for the signs pointing the way in the lower village.

 

A rotating shuttle bus will operate continuously on both days between parking lots and festival destinations on Main Street.  Free parking available at the Sharon Springs Central School at the intersection of Route 20 and Route 10

 

Other things to do in Sharon Springs during  your visit

Visit Howe Caverns, one of the most magnificent cavern systems in the world just 12 miles from Sharon Springs.

Take a tour of Brewery Ommegang and see how some of the best Belgium-style beer in the world is made right here in upstate NY. Click here for more info.  And while there check out the nearby The Farmer’s Museum, The Fenimore Art Museum, and The Baseball Hall of Fame

Visit the world-class Arkell Art Museum in Canajoharie and stop by to see the waterfalls in Wintergreen Park

 

Check back soon for a map and itinerary that you can print and carry with you to the festival!

KuneKune

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We always send out the welcome wagon for new residents of Sharon Springs, even the four-legged ones.  We couldn’t resist paying a visit to some of our new neighbors.  Kate Miller of Weathertop Farm is now only the third farmer in New York State to start raising this special breed of pig that originated in New Zealand.  The popularity of this rare breed has been increasing in tandem with the interest in the Slow Food movement.

 

From the American Kunekune association:

 

“Kunekunes make great pasture pigs being unique in their ability to graze and to do well on grass alone.  There is no need to “supplement” them with commercial pig chow if they are on pasture enough to sustain them meeting their nutritional requirements.  Pasture need not be of the highest quality and can consist solely of natural grasses, legumes and weeds.  The typical short, up-turned snout speaks to their ability to graze and the fact that they are not prone to root. While kunes are known for their great meat quality and taste, the pigs have many additional uses within the sustainable systems of small farms, hobby farms, and for folks who keep other livestock on their acreages.  Kunes can be used for weeding vineyards and orchards.  They will clean up fallen fruit.  The small size and gentle nature of the breed would make them great pigs for finding truffles.  Being exceptionally laid back and unaffected by strangers or new experiences, the pigs have been used as therapy animals, members of petting zoos, participants in events such as “kiss the pig” contests, and for their educational value.  Of course, Kunekune Pigs make fabulous pets for those whose priority is not to own the smallest pig available.

Most notable is the attribute of the Kunekune Pig’s temperament being very docile, brave, and extremely friendly.  There is no other breed of swine that can compare to the Kune in this area.  Never needing to be tamed or socialized, Kunekune piglets are curious and love the attention of people and the companionship of other species of animals.  Only second to their drive for food, the love of a belly rub or a scratch reigns supreme.  Kunes are easy on fencing and do not tend to roam.”

 

You can see Kate every Saturday during the summers at our Sharon Springs Farmer’s Market right in the village.

 

 

 

 

 

The Honeymooners

Neither of us had ever been to Nantucket, the historic whaling island off of the cape of Massachusetts. Invited by the Nantucket Preservation Trust to give a lecture shortly after our wedding, we decided to make this a honeymoon trip as well.

Here’s our honeymoon as captured by Brent’s new found love of Instagram and our friend Paulette Tavormina (whom many of you know as the photographer of our cookbooks)

Thanks for tagging along.

We’re “bam”–over the moon.

 

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