Sunday, July 31, 2011

A Short, Saucy Tale

Greetings, Blog Friends.

I was recently doing some cooking research online and found an interesting story about Newburg Sauce.

Now, as delicious as Newburg Sauce is, it always stings to hear its name as an old girlfriend of mine used to call me "Keith Newburg Sauce." (insert groan). Despite the memories of this light teasing, this sauce is derived from Bechamel Sauce (cream sauce), one of the master sauces in cooking.

Newburg Sauce is a Bechamel Sauce to which dry sherry, cayenne, paprika (for color), and sometimes egg yolks (for thickening) are added. It pairs well with most firmer seafood (shrimp, scallops, cod, or lobster). Excellent ideas to serve Newburg Sauce are with simple toast points (to dip in the sauce), in a puff pastry, or in light crepes. Recipes may be found online, of course. Select one, but I assure you all are easy and tasty.

Newburg Sauce was created at the famous Delmonico's Restaurant in New York City. The legend is that one of its great chefs invented it for a devote customer--a Mr. Wenburg. Well, Mr. Wenburg and the owner of the restaurant had a falling out and t he restauranteur was so angry he renamed the popular sauce by merely changing the positioning of its letters to "Newburg."

Give this interesting sauce a try some time. It is elegant, rich, and a step away from the same ole'-same ole'.

From sunny Maine,

Innkeeper Keith A. Newburg (I mean, Neubert). ;-)

Tuesday, July 26, 2011

"A Moment with Just Us"

After a few busy weekends, I asked the staff to wrap things up so that we could get some ice cream (yeahhhhhh! ice cream!!). I was glad to treat and thank the inn's wonderful staff to a relaxing time together.

Pictured above Left to Right: Me, Astra, Gail, and Francine. Donna, Matthew, and Caitlin had the afternoon off that day.

I am blessed to have a staff that cares about all the details it takes to make guests feel special, safe, and comfortable. I also hope that we could have a moment like that afternoon more often.

That's all from (a lot cooler) Maine--by beautiful Long Lake.

Keith A. Neubert


Wednesday, July 13, 2011

"A Story of Midori"

Greetings, Blog Friends.

As a student of bartending and mixology during my college years, I aspired to learn as much as I could about the fine art of making cocktails. Back at that time I was waiting tables in a family-run restaurant and service bartenders (who make drinks for the tables in the restaurant) were not on schedule. A chart by the full-service bar in the kitchen was composed by a lead waitress, telling us which glass each commonly-ordered cocktail went in, how to prepare (shake, build, blend, etc) and the proportions of each ingredient that went into making the cocktail. By age 20 (I started waiting tables at 18 years old) I had become, through my research and application, a fairly decent mixologist!

One summer I worked at a student cafeteria on the UNH campus and I asked a foreign exchange student from Japan if she had ever heard of Midori, the honeydew flavored liqueur made in her home country. Her knowledge of alcohol was small and she shook her head. The next day, however, she happily ran up to me and said: "Yesterday you asked about Midori. Yes, yes! It is made in Japan." I smiled. "Do you know what Midori means in Japanese?" she asked with a grin. I shook my head. "It means "green." (I did not know that! I then knew my first Japanese word!)

Midori is a light, melon-flavored liqueur used in many fruity libations, such as the Melon Ball (vodka, Midori, and OJ) and the Pearl Harbor (vodka or rum, Midori, and pineapple juice). Midori is also excellent with (or without rum) in a Midori Colada (a melon version of the Pina Colada). Many imitations of Midori exist, and while they are a little more syrupy and sweeter than their inspiration, they work just fine in the above cocktails.

The bottle of Midori, too, looks much like a tall Japanese temple. Like many liqueurs, it is rather low in alcohol--only 40 proof (whiskey is 80 proof). Still apply with moderation, of course!

Hoping you will try some recipes using Midori over the Summer months and trust that you are able to spend time with friends and family (or at the Inn at Long Lake, too!).

Keith A. Neubert
The Inn at Long Lake