Party Food of The Hamptons

By Aaron Welsh Jun 04, 2012

The first season of Revenge had its fair share of parties. From birthdays to charitable galas, each affair was one to remember. One of the best things about parties is the food. Are you itching to throw your own Hamptons inspired party? We've compiled some food and drink recipes that will be delightful to share with your guests. Enjoy!




Just because you poured a cheap pilsner into a pint glass doesn’t make it a fancy drink. Leave the cheap beer at home and treat your guests to a properly made cocktail before dinner starts because it just doesn’t feel like a proper party without a fancy drink in your hand.

1. Clinton Kelly's Sazerac

Ingredients
•1 cube sugar
•1 1/2 oz rye whiskey or bourbon
•1/4 oz absinthe
•3 dashes Peychaud's bitters
•Lemon peel (for garnish)

Instructions
Step 1: Add absinthe to a chilled glass. Swirl the glass until the liquid coats the inside, then discard the remaining absinthe.
Step 2: Add sugar cube to glass. Add the Peychaud's Bitter to it, then crush the sugar cube.
Step 3: Add the rye whiskey or bourbon to the glass. Garnish with lemon peel and enjoy.

For more recipes to inspire your next party visit ABC's The Chew

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Did we already have a cocktail? Well, a second one won't hurt while your guests are patiently waiting for the first food course.

2.Clinton Kelly's Stinton

Ingredients
• 2 fl oz Bourbon
• 1/2 fl oz Sweet Vermouth
• 2 dashes Angostura Bitters
• Splash Seltzer
• Maraschino Cherry (for garnish)

Instructions
Step 1: Combine the bourbon, vermouth, and bitters in a cocktail shaker. Shake well, strain into a old fashioned glass, and top with a splash of seltzer. Garnish with a maraschino cherry.

For more recipes to inspire your next party visit ABC's The Chew

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Sometimes the hardest part is matching up the food with the type of party you are throwing. You wouldn't want to put out some cheap frozen pizza at a charity fundraiser or serve pâté at a super bowl party. Although, some dishes are made to be used in almost occasion. From the elegant gala to the intimate garden party, the Waldorf salad with chicken will be your go to dish for almost any occasion!

3. Clinton Kelly's Waldorf Salad with Chicken 

Ingredients
• 1 rotisserie chicken breast
• 1 sweet red skinned apple (cored and chopped)
• 1/2 cup toasted walnuts (chopped)
• 1/2 cup celery (thinly sliced)
• 1/2 cup red seedless grapes (halved)
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• Salt & pepper
• 36 pre-made mini tart shells

Instructions
Step 1:In a medium sized bowl, whisk together the mayonnaise and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Add the chicken breast, apple, celery, grapes, and walnuts, and then mix thoroughly. For appetizer portions, top a mini pastry cup with about 1 tablespoon of the mixture.
Step 2: Salad can also be served buffet style on a bed of bibb lettuce.

For more recipes to inspire your next party visit ABC's The Chew

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When you're hobnobbing with the best of them, it's pretty hard to get a satisfying snack. There's only so much caviar, crackers, and smelly cheese one person can eat. Your guests will not complain when you serve them this elegant, yet crowd-pleasing hors d'oeuvre.

4. Flank Steak Crostini with Horseradish Crème

Ingredients
• 1 lb. Flank Steak
• 1 Loaf French Bread
• 1 Bunch Chiveschopped
• 1/4 Horseradish Crème
• 2 tablespoons Prepared Horseradish
• 1 Cup Sour Cream
• Dash Worcestershire
• Dash Hot Sauce
• Juice of 1/2 Lemon
• Coarse salt
• Pepper
• Olive oil

Instructions
Step 1: Preheat the grill or broiler for 15 to 20 minutes.
Step 2: Sprinkle the steak with salt and pepper, then grill or broil it to rare or medium-rare, depending on your preference.
Step 3: Let the steak rest for an hour or so, to get the juices back into the meat.
Step 4: While the meat is cooling, you can make your crostini. Slice the French bread diagonally into ½ inch pieces. Brush with olive oil and sprinkle with coarse salt.
Step 5: Put the bread on a cookie sheet, and place under the broiler until golden brown.
Step 6: Whisk together the ingredients for the horseradish creme in a small bowl.
Step 7: Spread a little horseradish crème on each crostini, and top with a thin slice of sirloin and a few chopped chives.

For more recipes to inspire your next party visit ABC's The Chew

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Looks like it is time for another cocktail. Serve this cocktail to your guests to buy yourself some time while the main course is finishing up.

5. Clinton Kelly's Gin Fizz

Ingredients
• 3 oz gin
• 2 oz fresh lemon juice
• 1 oz simple syrup
• 5 oz soda water

Instructions
Step 1: Shake gin, lemon juice, and simple syrup with ice and strain into a highball glass over two ice cubes.
Step 2: Fill with carbonated water, stir, and serve.

For more recipes to inspire your next party visit ABC's The Chew 

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From blue collar to the upper class, the clam bake is a staple of the New England party scene. While the Jack Porters of Montauk might enjoy sitting down to a flannel draped table and eating family style, the Graysons of The Hamptons sit down to an elegantly dressed table while servers dish up their food on fine china. No matter how you serve it, your guests will be talking about this dish for some time. 

6. Michael Symon's Cleveland Style Clam Bake

Ingredients
• 1 pound smoked kielbasa sliced in half-inch disks
• 3 1/2 pounds littleneck clams
• 2 ears corn cut into 8 pieces
• 1 pound shell-on medium (16-to20-count) shrimp deveined
• 2 tablespoons coriander seeds toasted
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 1 medium onion thinly sliced
• 4 large cloves garlic peeled and thinly sliced
• 2 Fresno chilies thinly sliced into rings
• 1 750-ml bottle dry white wine
• 1 tablespoon crushed red pepper flakes
• 1 bay leaf
• 1 lemon cut in quarters

Instructions
Step 1: Toast the coriander and cumin seeds.
Step 2: Thinly slice the onion, garlic and chilies. Cut the kielbasa into rings. Cut the lemon into thirds.
Step 3: In a large pot with a lid, add the food in layers, sausage first followed by corn, clams and then shrimp. Distribute the remaining ingredients, except for the cilantro over the top. Cover and cook over high heat until the clams open, about 20-25 minutes. Discard the bay leaf and any clams that do not open. Sprinkle with cilantro before serving.

For more recipes to inspire your next party visit ABC's The Chew

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What kind of meal would it be without a decadent dessert?

7. Amy Green's Fresh Fruit Tart 

Ingredients

For the Opera Cream:
• 2 c low fat milk
• pinch of kosher salt
• 5 T cornstarch
• 3 large eggs, beaten
• 1 1/2 t vanilla extract
• 1 1/2 T unsalted butter, cubed
• 3 T agave nectar as needed
• 1 c heavy cream
• 1/8 t powdered white stevia

For the pecan pie crust:
• 2 c pecans
• 3 large pitted Medjool dates
• 2 T unsalted butter, melted
• pinch of salt

For the fresh fruit tart:
• 4 c Opera Cream
• 1 (8 inch) pecan pie crust baked in a tart pan and cooled completely
• 2 T no-sugar added apricot or apple preserves
• 2 T water-assorted fresh fruit such as berries, grapes, kiwi, fruit, and oranges

Instructions
Step 1: For the pecan pie crust: Preheat the oven to 350 degrees F.
Step 2: Spray and 8 or 9 inch tart pan or pie pan with cooking spray.
Step 3: In the bowl of a food processor, pulse the pecans and dates until finely chopped. Add the melted butter and process until a dough forms. Press the dough into the prepared pan.
Step 4: Bake for 10 to 15 minutes until light golden brown. The crust will puff slightly. Let the crust cool completely before filling. Quick Tip: This can be made a day ahead of time, cooled, wrapped, and refrigerated overnight.
Step 5: For the Opera Cream: Prepare an ice bath to cool down the pastry cream by putting some ice in a bowl large enough to surround the bowl you'll use to store your final product. Cover the ice with water, but don't add so much that it will overflow when the bowl of pastry cream is added.
Step 6: In a saucepan, bring 1 1/2 cups of milk and salt to a boil, stirring with the spatula. The milk will start to foam up, so watch it carefully. If you don't way attention, you'll have a mess on your hands.
Step 7: While it's coming to a boil, whisk the cornstarch into the remaining 1/2 c milk in a medium bowl. Add the eggs and vanilla to the milk and cornstarch mixture and whisk until combined.
Step 8: Once the milk comes to a boil, temper the egg and milk mixture by pouring about one-third of the boiling milk directly into the egg mixture, whisking constantly. Don't stop whisking or your eggs will curdle.
Step 9: Then pour the whole tempered egg mixture into the saucepan with the milk, whisking constantly. As it comes to a boil, it will start to look like scrambled eggs. Don't stop whisking or eggs will really scramble.
Step 10: Once the mixture thickens and comes to a boil, take it off the heat and immediately add the butter while still whisking. Don't stop whisking until all the butter is melted into your pastry cream.
Step 11: Add the agave. Taste the cream, if you want it a littler sweeter, go ahead and add more agave, but do it quickly.
Step 12: Turn the hot pastry cream into a cream bowl and put plastic wrap directly on the cream. This will keep it from forming a skin. Wrap the bowl with plastic wrap to protect it from absorbing any odors while in your refrigerator.
Step 13: Place the pastry cream in the ice bath, then put it, surrounded by the ice bath, in the refrigerator to cool completely.
Step 14: Once cooled completely combine 1 cup heavy cream with 1/8 tsp powdered white stevia and beat to stiff peaks. Step 15: In a large bowl, whisk 2 cups pastry cream to break it up so it's smooth. Stir 1/4 cup whipped cream directly into the pastry cream.
Step 16: Fold in the rest in 2 additions. This opera cream is the consistency of a light mousse. Total heaven.
Step 17: For the fresh fruit tart: Spread the opera cream evenly in the baked pecan pie crust.
Step 18: Combine the preserves and water in a small saucepan and bring to a simmer to melt. Strain if necessary to remove any pieces of fruit.
Step 19: Slice the berries and grapes in half lengthwise. Peel the kiwi, cut them in half, and slice thinly. Peel the oranges and remove the membrane. Lay the slices on paper towels with the cut-sides down to absorb any juices that would otherwise mar the top of your tart.
Step 20: Create an attractive pattern with the fruit with melted preserves to give the tart a professional, finished look. Chill before serving. Quick Tips: When cutting this tart, use a good-quality, sharp serrated knife and let the knife do the cutting. If you press down into the tart, you'll smash the gorgeous crust.
 
For more recipes to inspire your next party visit ABC's The Chew