Recipes

Several restaurants on the South Fork are serving Easter dinner and brunches, including Baron’s Cove in Sag Harbor, Nick and Toni’s, the 1770 House, and Highway Restaurant and Bar in East Hampton. Highway's Chef also offered a recipe to try at home.
When Everyone Is Irish
Craving Esoterica
Lazy Texas Brisket This is one of my favorite recipes for a crowd. Double the sauce recipe so you have extra. Serves 10 to 12.  1 large clove garlic, minced 1 4-5 lb. beef brisket 1 Tbsp. chili powder 1 tsp. each paprika and salt
The Presidential Palate
Papa Doble (the Wild Daquiri, circa 1947) Let’s start with one of Ernest Hemingway’s favorite cocktails, the daquiri. This version is from Philip Greene’s book “To Have and Have Another: A Hemingway Cocktail Companion....
Estia’s Little Kitchen’s Chili and Coffee Rubbed Ribeye
Chocolate Sponge Cake This recipe for sponge cake comes from Real Simple magazine. You need a 9-by-13-inch jellyroll pan and some parchment paper. Butter for the pan 1/3 cup flour 1/3 cup unsweetened cocoa powder 1/4 tsp. salt 4 large eggs,...
I found this recipe for smoked herring salad on a website called chocolateandzucchini.com. The New York Times also has one, but it is more froufrou.
Variations on the Theme
I am not including a pumpkin pie recipe because they are a dime a dozen. Just follow your favorite recipe and try it this time with real Long Island cheese pumpkin instead of that canned stuff. I would suggest roasting or microwaving rather than boiling, because you need to control the moisture content. You don’t want it too watery.
Here is the recipe for broccoli and Cheetos from chef Craig Koketsu of Park Avenue restaurant in Manhattan.
Applesauce Let’s start with the simplest recipe, applesauce. You can leave out the butter, but it does give it a nice, rich consistency.  Serves eight. 2 lbs. tart apples, such as Granny Smith, peeled, cored, and chopped 1/4 cup or more...