Recipes
Cinnamon biscuits with strawberries and cream
Set oven to preheat at 375
melt 3 tablespoons butter and set aside
Place parchment paper on 1 – full or 2 – 1/2 sheet pans
in a large mixing bowl combine the following with a whisk:
- 3 1/2 cups a-p flour
- 1 1/2 cups cake flour
- 1/2 cup coconut sugar
- 3 teaspoons kosher salt
- 3 tablespoons baking powder
- 2 cups cold unsalted butter (cut to small cubes)
Sift flours then combine all with a potato masher until the butter and flour make small balls (3 min)
Add:
- 2 cups buttermilk
Group Show in our restaurant !
6 Artists on view at Estia’s Little Kitchen from May 5 – July 9.
Anthony Allison
Adriana Barone
Kristen Benfield
Denise Gale
John Haubrich
Christa Maiwald
Join us for an OPEN AIR GALLERY RECEPTION on June 9, from 4 – 6 PM.
Estia’s LK on the radio | Spring 2024
Come to Estia’s LK on Friday and Saturday nights for dinner! We offer our price fix for $32.95 from 5-6pm. Bring your ticket from the Sag Harbor Movie Theater and we will extend the pice fix until we close our kitchen at 7:45pm.
Join us for our delicious cocktails !!
Estia’s Little Kitchen on the Radio | 2024 Winter Offerings
Join us for our Price fix dinner Friday and Saturday nights from 5-6pm for $32.95
Casita Salad / choice of Entreé / Dessert
We feature local all year long.
Get a taste of summer during the winter! We use local Sag Harbor honey in our recipes.
Estia’s Little Kitchen on the Radio in September 2023
We offer take-out – guac and chips as a snack, turtle rolls for the beach, burritos for lunch in the office, and much more.
Stop by every day but Tuesday and come join our counter culture. Sit at our original old-school, straight-out-of Brooklyn soda counter. We’ve been serving the community since 1998. Come enjoy our Breakfast, lunch or dinner.
We are located just in the Middle – between Sag Harbor and Bridgehampton!
Parchment Roasted Pork Loin with Milk Pail Peaches & Peach Salsa
Serves 8
Ingredients:
- 6 lb pork loin (with a fat cap)
- 3 cups apple cider vinegar
- 2 cups apple cider
- 6 garlic cloves chopped
- 6 bay leaves
- 4 tablespoons sea salt
- 2 tablespoons black pepper corn
- 1 – 2 gallon zip lock bag
Cut pork loin into two pieces. Combine the above ingredients into the zip lock bag. Set in brine for 4-5 hours.
Preheat oven to 350°F.
Lay a large piece of heavy duty foil on a sheet pan then top with 2 large pieces of parchment.
Florence Fabricant is interviewing Colin Ambrose | A fundraiser at Estia’s Little Kitchen
In this interview that Florence Fabricant is holding with Colin Ambrose he is sharing the story of Estia’s first 30 years.
Watermelon Mezcalita
Try Estia’s Campante
Watermelon Mezcalita Recipe:
16oz drink served in a jam jar
Combine on ice in a shaker:
- 3oz Campante Mezcal2oz fresh lime juice
- 3oz watermelon juice/ purée
- shake vigorously
Strain into a 16oz jam jar filled w ice, add splash of seltzer to fill.
Garnish with lime wedge.
Farmers Market Hash: Mother’s Day Brunch
Mother’s Day 2023, our 29th Mother’s Day as a family. Today we celebrate Jessica (Mom) in Nashville at Mansell & Henry’s house in Hillsboro village. Yesterdays trip to the Sylvan Park farmers market provided spring flair to the Mothers day hash.
At the market we came across a unique variety of garlic scape with soft, straight, verdant green stems. We also found Tennessee ghee, fresh eggs, kale, sweet potatoes, and a variety of lettuces and radishes for the salad. The plan for our celebration brunch came together easily in a light rain on the lawn across from Henry’s new gastropub Streetcar.
serves a family of 6
Read More »Shiitake & Tofu Ranchero
serves 8
Ingredients for ranchero:
- 2 blocks extra firm tofu
- 4 cups chopped shiitake mushrooms
- 4 cups salsa (tomato, red onion, jalapeño, cilantro)
- 8 cloves garlic, diced fine
- 2 tablespoons dried oregano
- ¼ cup vegetable oil
- 3 teaspoons salt
- 1 quart water
Brining the tofu will give it a good flavor boost. This recipe works best served fresh out of the oven.
Start by soaking the tofu in salted water for 30 minutes, then set on a cutting
board wrapped in paper towels, place another board on top, and weigh down
with 3 plates. Squeeze for 30 minutes to dry the tofu.
Coq au Vin with mashed potatoes for Jessica’s birthday party
In October I visited the Hiawatha National Forest in Michigan’s Upper Peninsula and spent a weekend at The Milkweed Inn, a unique bed & dinner run by Iliana Reagan and her wife Anna. At breakfast on Sunday morning, Iliana gave me an advance copy of her new book “Fieldwork”. As Iliana shares the story of growing up in her parents home on a farm in central Indiana, tales of her Grandmothers restaurant and the recipes she was raised on shine through.
I was inspired by several references to a duck soup, Czarnina. The idea of using duck blood to thicken a stock made an impression on me and I applied the technique in this dish.
Last night we celebrated my wife Jessica’s 63rd birthday. All 3 of our daughters were home, along with 50 close friends. Special occasions require extra effort. Coq au Vin was the answer.
Estia’s on the Radio
Also enjoy our few special cocktails.
Polenta Apple Cake
Ingredients:
- 2 cups polenta
- 2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 3 cups brown sugar
- 10 eggs (separate 5 for whipped egg whites)
- 1 pound unsalted butter (soft)
- 1 teaspoon vanilla extract
- 1 pint ricotta cheese
- 1 cup buttermilk
- 12 crisp, tart apples
- 2 cups apple cider
- 1/2 cup apple cider vinegar
- 3 cups brown sugar
- 1 cup brown sugar
- 1 cup unsalted butter
Roasted garlic seed & nasturtium flower compound butter
Ingredients:
- Garlic flowers
- Nasturtium flowers
- Zucchini flowers
- Olive Oil
- 4 lbs. unsalted butter
Tres Leches Cake with Raspberry Mousse
serves 24
Ingredients for Cake:
- 15 eggs (separated)
- 1 1/2 cups AP flour
- 1 1/2 cups granulated sugar
- pinch of salt
- 1/4 teaspoon baking powder
- unsalted butter to grease 9″x14″ baking pan
- 1 1/2 cup coconut milk
- 1 1/2 cup. 1/2 & 1/2
- 1 1/2 cup whole milk
Ingredients for Raspberry Mousse:
- 16oz heavy cream
- 1.5 cup powdered sugar
- 16oz frozen raspberry
- 1/4 cup orange juice
- 1 packet gelatin
- 1/4 cup water(room temperature)
- 4oz Mascarpone
- 2 tablespoons lime juice
- pinch salt
For Frosting:
- 16oz heavy cream
- 1 tablespoon vanilla
- 1 1/2 cups powdered sugar
Whisk to peaks.
Read More »The Great Lakes Rivers Tour
Estia’s Little Kitchen proudly presents: Great Lakes Rivers Tour 2021!
Join us as Colin sets out to fish the Great Lakes Rivers with friends and experienced guides. They travel from the Peshtigo, to the Escanaba River, the Big Two-hearted, and finally the Manistee River. A lot of cooking over open fire is happening and new recipes are explored.
Colin Ambrose – Executive Producer
Jeff Wilder – Cameraman
Editing – Jensen Gore | Smash Studios
Tim Shultz – Guide
Up North River Service – Guide Service
Jeff Topp – Guide
Mangled Fly Outfitters – Guide Service
Gavin Marquart – Guide
Tight Lines Fly Fishing – Guide Service
Nancy Atlas Project – Music: Feels Like Home, Lost Highway, Boots
Chicken Stuffed Pumpkin Paella
Sunset Place, Nashville, Tennessee
October 24, 2021
Dinner with Mansell & the Beveridge family
Henry’s sister Glory was married at noon yesterday. It was a first class southern family celebration. Proud father, gorgeous bride, beaming groom, 16 bridesmaids, of which Mansell was one, and a parade of groomsmen. The reception featured deviled eggs, fried chicken and waffles and a glorious white almond wedding cake (I had 2 pieces).
This morning we attended a brunch at Henry’s family home, his parents Mark & Nancy Beveridge hosted family and friends from out of town. I enjoyed hot coffee, mini quiches, mini biscuits with ham and cheesy grits. Each room in the Beveridge home tells a story, new and old.
We felt comfortable, everyone was friendly and happy, proud to share stories about Mansell and the light she shares with them.
Tonight was our turn to host the Beveridge’s at Henry and Mansell’s house. This dish took center stage on the service table. I was concerned that the rice might not cook through, but it did. While still firm and a bit nutty it cooked through.
Read More »Flame Braised Goat | Chivo Tacos with Colorado Sauce
Ingredients and preparation:
- 1 30lb goat, butcher into large pieces, legs, ribs, back portions, bones in.
Season heavily with salt & black pepper and sear over high heat 10 min per side
Combine in a 50 gallon pot:
- 4 Spanish onions, chopped
- 1 head of celery, chopped
- 2 cups garlic cloves, chopped
- 4 limes, peeled and cut in half
- 12 arbol chili’s
- 18 guajillo chili’s, chopped
- 1 cup vegetable oil
- 2 tablespoons sea salt
- 1 tablespoon ground cumin
- 6 sticks of cinnamon
- 1 cup Mexican oregano (dry)
Stir on stove top over medium heat until soft. Add all seared goat & move pot to the fire.
