Finding Some Holiday Spirit

All Photos by David KorchinOn a chilly December afternoon we bundled ourselves up and headed out on a spirit journey.

Our first stop, Shinn Estate Vineyard where David Page carries out the dream of producing spirits as his grandfather had done back in the Prohibition era of the 1920’s. Without having to look over his shoulder, Page concocts his version of Moonshine, aptly called Shinn Shine, in their copper alembic still. This hooch packs a punch at 122 proof but has a smooth, silky texture with a subtle taste of licorice. On a cold winter’s night, it’s the perfect sipper served as an after-dinner digestive, delivered straight up. Next up – their Eau de Vie, which translates to water of life. A young Brandy, smooth and velvety with a bit of spice on the palette. Serve it neat, mixed in a cocktail or spiked in your holiday punch.

With our spirits high we dropped in at Sherwood House Vineyard to sample their Sherwood House X.O. Brandy. Teaming up with LIV Distillery in Aquebogue and using one of their award winning chardonnays, they created Long Island’s first artisan aged Brandy, smooth and velvety with hints of nuts and spices. With the flickering flames in the fireplace and the warmth of the brandy we were definitely feeling the spirit. 

On to the distillery! Not the coziest of places but hey, we’re at the source. LIV Distillery in Aquebogue is the first distillery on the island since the 1800's, and we were there to sample their newest Straight Bourbon Whiskey, Rough Rider, named after the United States First Volunteer Calvary and located only a few miles from the spot where they parted. This Whiskey is aged for several years then let to mature a second time, resulting in a complex aroma of spices, oak and toffee with notes of caramel, vanilla, dark red fruit with a dash of honey. Good for sipping and for giving off some generous heat.

All in all it was a pleasurable journey leaving us definitely warmed and a bit fuzzy.

Give Me Some Elbow Room

Photos by David Korchin and Joni RentzCliff’s Elbow Room has been grilling up their famous marinated steaks since 1958 and with a faithful following it’s no wonder there’s a need for two elbow’s, one located in Laurel and the other in Jamesport. Our favorite spot is at the bar in Jamesport where Nancy, the bartender, will gladly take your order and keep your glass filled. It's a true steak house who knows the meaning of a good steak served Black & Blue and where you can still get an order of clams casino or a shrimp cocktail. But if meat’s not your thing don’t worry, there’s a choice selection of local fish to satisfy your palate and keep you happy. Whichever Elbow you choose you’ll find a cozy retreat that'll make you feel like a local and warm your soul.

A Word or Two...

Photo by David KorchinWe’d like to hear from you! We’re creating a new section on northfrkd.com with feedback from our readers. So if we’ve inspired you or you’ve found that special beach, restaurant, farm stand, peach, clam chowder, B&B, bottle of wine, vineyard, jar of pickles, jam or whatever here on northfrkd.com, or on our Facebook page tell us about it! Or if you’ve had a customer come your way via northfrkd we’d love to hear about that, too. Comment here or drop us an email with a line or two at northfrkd@me.com.

Move Over Brussel Sprout

Photos by Joni RentzCauliflower, Brassica Oleracea Botrytis, is the new “it” vegetable making its way onto most restaurant menus this season, ranking right up there with the long favorited brussel sprout. Extremely nutritious, low in fat, low in carbohydrates, high in dietary fiber and vitamin C and it even contains sulforaphane, an anti-cancer compound that’s released when the cauliflower is chopped or chewed. Wow. And lucky for us it’s a staple, grown here on the North Fork. It even has it’s own association, The Long Island Cauliflower Association, formed by a group of Long Island farmers back in 1901, and still going strong.

‘Tis the season, so here’s a helpful primer for picking, storing and cooking the perfect cauliflower. Look for one that’s clean, creamy white and where the bud clusters are tightly packed. Find ones that are still surrounded by their thick green leaves, they’ll be the freshest. And when storing, store it up to a week with the stem side down to prevent moisture developing in the floret clusters. We like ours pickled, roasted or raw. Here are some recipes from the New York Times to get you inspired.

Let It Snow

Photo by Joni RentzWhen the snow starts falling don't fight it - join it. Here’s a list of some of our favorite hills for sledding and ice covered ponds for skating. (Always check on the ice conditions before venturing out.)

Marratooka Lake located on the Main Rd in Mattituck
Wolf Pit Lake on Wickham Ave in Mattituck with lights for night time skating
Laurel Lake Preserve for both ice skating and cross country skiing
Green Hill Cemetery on Webb St in Greenport. Most popular for sledding
Orient Point Park at Orient Point has great trails for cross country skiing
On Shelter Island the best place for sledding is Goat Hill in Shelter Island Heights