If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

The Hampton Classic and a new Cookie Classic: Blueberry and Cream

Nobody does it better than the Bridgehampton Florists, Michael and Jim
Nobody bakes better than Andrew
        The Hampton Classic Horseshow brackets the summer season here.  It’s the last big blast that signals the end of summer.  We love to go for the horses, the hats, the spectacle and the scene.  And we feel very fortunate that our friends Michael and Jim, who own the Bridgehampton Florist (2400 Main St. Bridgehampton NY (631 537 7766), have invited us to join them year after year.   Since they’re responsible for so much of the décor on the magnificent tables that are set up for lunch, they have a table themselves which is inevitably one of the most  beautiful there.
        This year, they outdid themselves with a riot of roses and pink hydrangeas, orange glass plates complemented by hot pink and orange cutlery and a tablecloth called “Hampton’s Toile” which is covered with local scenery.  Everything from Polo players to the East Hampton train station is pictured on this fun fabric.  Michael joked that he wished he’d gotten shorts made out of it for all his guests: One of the requests that comes with their invitation is for us to dress to match the décor.  And we all do, much to the amusement of everyone who parades up and down the tents before, during and after the Jumping. 
        The lunch itself came from Loaves and Fishes, whose wonderful owner, Anna Pump, is a cookbook author extraordinaire.  Her eponymous cookbook is a must-have and her latest “Summer on a Plate” is every bit as popular. Our lunch of four salads, corn, beef, lobster and orzo was a delight in both color and taste.  (Sorry, I am missing a shot of it!).  Andrew, of course, provides the dessert course, usually in such quantity that not only our table but everyone who stops by gets to sample his incredible baking.  And since Michael and Jim are so well-known, a lot of bold-faced names eat a lot of Andrew’s cookies.   This year is was the Baked Team’s Brownies, David Leibowitz’s Salted Chocolate Chip cookies and, ripped from the pages of this month’s Bon Appetit magazine, Blueberry and Cream cookies.  Today, we’ll share that recipe with you.  And for the first time, you can vote in the comments section for the recipe you’d like to see next: Brownies or Salted Chocolate Chip, you decide!
        Blueberry and Cream cookies are quite a production.  They’re the invention of Christina Tosi, the pastry chef at the helm of Momofuku Milk Bar, David Chang’s ode to all things sweet.  There’s one at the head of the stairs of his new midtown restaurant “Ma Peche” (15 West 56th Street in the Chambers Hotel).  It’s well worth a visit.  Just as this recipe is well worth a try.  
The recipe says the prep time is 55 minutes.  However, right after that is the total time involved.  It is 27 hours.  No joke.  There’s a lot of chilling, baking and cooling time involved.  However, if you want to wow anyone with a enormous 4 inch disc of a cookie, laden with dried blueberries and ‘Milk Crumbs’, you’ll find every minute worthwhile.  Here’s the recipe:
 


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