Food & Wine

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    Blue Ribbon Jumbles

    BY:Josh and Brent

    We were so honored to be asked to judge the Chocolate Jumbles competition at the county fair this year. Jumbles–a spicy cookie made with molasses, nutmeg and clove–were common in Europe as early as the 17th century and were prepared by twisting the thick dough into shapes and then boiling. The jumble made its way […]

    Read More Posted In: Dessert / Featured / Food & Wine
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    Gartending: Dropping Shucks

    BY:Warren

    Klaus just returned from Tales of the Cocktail in New Orleans. He made quite a splash down at the cocktail lounge named Cure. Located in the newly renovated UPTOWN section of town, this vibrant cocktail bar has recently been called by influential publication named Foodista the Best Cocktail bar in America. Klaus was a popular […]

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    Beekman 1802 Iced Tea

    BY:Josh and Brent

    We’ve tried many times to capture “summertime” in a glass, but nothing comes closer than a refreshing iced tea on a hot, sunny day.  Josh’s mom was a purist—ice, tea, and some lemon juice.  From the south, Brent’s family made tea that was syrupy sweet. When two world’s collided at Beekman Farm, the result was […]

    Read More Posted In: Food & Wine / General / Non-Alcoholic Bev
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    Roasted Garlic

    BY:Josh and Brent

    Bring on the flavor! Roasting garlic is one of the simplest, yet most flavorful methods to prepare this potent bulb. Click on the photos above to learn how we roast ours. Most of the produce we grow in the Beekman 1802 Heirloom Vegetable Garden are varieties that William Beekman would have grown himself. But there’s […]

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    Gartending: Davy Jones’ Locker

    BY:Warren

    It’s true that thunderstorms do one of two things to the wise gardener-gnome. Klaus looks upon a summer thunderstorm as a welcome relief from the heat and humidity, but also as part of one of his sports- slug collecting. We all know Klaus as the “soused-gnome” but did you know that Klaus was a world-class […]

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  • Red Currant Jelly

    BY:Josh and Brent

    What does the color red taste like? For centuries, most Westerners would have probably answered “red currant jelly.” While red currants might be difficult to find in your local grocery store today, they were once a staple fruit in their native origin, Western Europe. Their relative ease of cultivation, and resistance to disease and pests […]

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    Beekman Blaak Cheese

    BY:Josh and Brent

      Beekman 1802 Blaak is the world-famous artisanal cheese produced from the goats at Beekman Farm. Blaak is an Italian-style semi-hard cheese made from a 60:40 mix of raw goat and cow milk giving the cheese a mild but distinctive flavor. In keeping with traditional cheesemaking practices, this rare cheese is aged for 3 months […]

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    Sunshine Egg Salad

    BY:Josh and Brent

      One of the thrills of owning a farm (or even a sizable backyard) is the joy of walking out and plucking fresh chicken eggs right from the roost.  At Beekman 1802, the eggshells come in the palest shade of blue to a rich leather brown, and the yolks are as bright orange as a […]

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    Gartending: Bug-B-Gone

    BY:Warren

    For the Spring and Summer growing season, we bring you a new feature at Beekman 1802, the Soused Gnome.  He’ll teach  you how to “gartend”–create perfect seasonal cocktails using fresh ingredients from the garden.   Klaus is thirsty. No, not just thirsty of a cool drink on a sizzling hot day, but thirsty for an […]

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    Wild Rice, Watermelon & Beet Salad

    BY:Josh and Brent

    We first fell in love with the combination of watermelon and beets in a NYC restaurant several years ago, and I quickly set about to recreate a version of this salad for ourselves. We made several changes and additions, and now this has become one of our favorite late summer salads. It combines the nutty […]

    Read More Posted In: Featured / Food & Wine / Side Dishes & Salads / Vegetarian