Tag Archives: Corey Heyer

Honey Lavender Ice Cream (with Super-local Honey)

Where I live in Central Jersey, honey doesn’t get any more close-to-home (nor more raw, pure, and natural) than that of Bamboo Hollow. Jars are labeled “Princeton,” “Hillsborough,” or “Hopewell.” The outfit’s “New Jersey” honey is only slightly less localized: it combines honey from hives in Somerset, Mercer, and Hunterdon counties.

Bernards Inn Beard House Menu

I will use my ultra-local honey this weekend to make honey lavender ice cream, a recipe courtesy of Corey Heyer, executive chef of the Bernards Inn. Earlier this week Heyer presented a terrific Garden State seafood dinner at the James Beard House, and for dessert served the ice cream over individual warm peach tartes Tatin that made the most of this year’s exceptional Jersey peach crop.

When I tackle the ice cream recipe this weekend, I’ll wind up with the most local ice cream I’ve ever made. I’ll use Bamboo Hollow Princeton honey, lavender from my own garden, eggs from Lima Family Farms in Hillsborough, and milk from Halo Farm (a Trenton dairy that sources from small and local dairies). I bet you could do the same for where you live.

Corey Heyer, The Bernards Inn

2 cups whole milk
1-1/2 cups heavy cream
1/3 cup honey (preferably local and/or preferably wild flower)
2 sprigs fresh lavender
3 large egg yolks
1/2 cup sugar
Pinch of salt

In a saucepan, bring milk, heavy cream, honey, and lavender up to a boil. In a mixing bowl combine the egg yolks, sugar, and salt and whisk to combine. While whisking the egg yolks, slowly add some of the hot cream in a steady stream. When all the cream has been incorporated, return the mix back to the pan and cook over low heat, stirring continuously with a wooden spoon until it thickens enough to coat the back of a spoon.

Strain the mixture through a fine mesh strainer and cool completely. Follow the manufacturer’s direction of your ice cream machine and spin the ice cream.
Makes 1 quart.

Restaurants Galore: Brian’s Review, Bernards Inn, Nicholas, Ryland Inn; Plus Win a Trip to Portugal

My 3-star review of Brian’s – chef/owner Brian Held‘s French/Italian bistro in Lambertville that opened earlier this year in the space on Kline’s Court that had been No. 9 – is in the August issue of New Jersey Monthly. Check out the online version here.

NJ Seafood is Having Its Moment


seafood (Photo credit: kiszka king)

I don’t know if it’s just coincidence or what, but this summer the state’s top-tier chefs are showcasing fish and seafood from local waters like never before. Just a few of the most exciting examples:

The Bernards Inn: For the Garden State Bounty dinner he’ll be cooking at the Beard House on August 9, executive chef Corey Heyer will combine NJ seafood with ingredients from the Inn’s own garden. In a nutshell (or perhaps sea shell):

Hors d’oeuvre of smoked blue fish, Cape May salt oysters, clams (in the form of a shooter), blue crab, and lobster (in the form of a summer roll).

Four courses featuring fluke, Barnegat Inlet scallops, skate, and striped bass.

Dessert is fish-less, and rightly so: Jersey peach tart Tatin with local honey and lavender ice cream.

Bernards Inn wine director Terri Baldwin has selected wines for each course. For the full menu and to make reservations for the Beard House ($130 -$170) click here.

Nicholas: On August 23, Nicholas Harary will feature a one-night-only Tastes of the Sea menu at his top-rated Red Bank restaurant. Cape May salts, NJ Canyon bluefin tuna, Jersey blue crab (joined by sea urchin – not a NJ creature, but oh my!), Barnegat Light scallops, and lobster. $125, or $175 with wine pairings. For the full menu, details, and reservations, click here.

Ryland Inn: No, Ryland 2.0 in Whitehouse is not open yet, but I hear tell it will be soon. Meanwhile, I had a chance to preview the kinds of things executive chef Anthony Bucco has up his chef-jacket sleeve when he guest cheffed at the Stone House in Warren one evening in June. NJ seafood starred in several courses of a memorable meal, among them a perfectly nuanced crudo of yellowfin and yellowtail with baby herbs and Jersey strawberries, and steamed black bass with hen-of-the-woods mushrooms and a puree of English peas and mint that was the embodiment of spring in a bowl.

btw: If you haven’t read Tammy La Gorce’s excellent story in the August issue of  NJ Monthly about the Ryland’s new owners, Jeanne & Frank Cretella of Landmark Hospitality, read it here.

Win a Trip to Portugal!

Portuguese wine center of Oporto along the Dou...

Portuguese wine center of Oporto along the Douro river. (Photo credit: Wikipedia)

The trade association ViniPortugal has launched a U.S. Facebook contest with a grand prize of a five-day trip to Portugal.  The contest runs between now and September 25th, with the winner announced on September 28. I have to admit I haven’t read the rules, but you might want to. Just click here.