Pear Bellini

November 22, 2011

There’s something magical about bubbles – they always bring a smile to your face and lift your spirit. They’re enchanting even when mixed in cocktails.

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Food and Style - Peach jam with lemon balm and Marc de BourgogneEvery week, I drive up to our local orchards to stock up on fruits. The Orchards of Concklin, a family-run farm since 1712, is only a short, scenic drive from my home and only one hour north of Manhattan.

I come home loaded with peaches, nectarines, apricots, cherries, little sweet sugarplums, blueberries, gooseberries, red currants, and even gorgeous heirloom tomatoes. I set my loot in large bowls on one of my counters and it all looks so abundant that I could easily open my own stand!

It seems that my eyes are always much bigger than my stomach, though, and invariably, within a few days, some fruits are too ripe to eat on their own. That’s when I pull out my pots and start making jam.

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