It is hard to believe that it’s January 2016 … the past year has flown by with such elegance and grace. Looking back at 2015, it’s very clear that it was the best year to date for Nick’s Cove. For example … the multitude of seriously happy guests who were quite generous with their kind words was plentiful (and oh-so-appreciated); a few exciting awards for our restaurant and cocktail program; the introduction of new and exciting offerings for our guests (sailing and tug boat); watching the Croft grow (literally and figuratively) and then reaping our rewards as guests enjoyed eating what they just saw growing in the garden; watching and experiencing the creativity and cohesiveness of our management team; and while, yes, I did feel a twinge of guilt for enjoying all the gloriously sunny days we had during the winter, the weather was insanely indulgent!

We are all blessed to work at such a fantastic property, where the backdrop of our “office” is the amazingly, unspoiled Tomales Bay and the surrounding Point Reyes National Seashore. I really don’t think it gets much better than this. If you have yet to experience the natural beauty and serenity of Tomales Bay and Nick’s Cove, please take a drive and visit us … you will be glad you did!
Cheers and Happy New Year!

Did you know that the California red-legged frog was declared the state amphibian this year?  The California red-legged frog is an IUCN vulnerable species and this decision highlights the importance that California places on the frog’s preservation.  This frog has lost much of its original range but remains common along the coast, including here at Nick’s Cove. We place a lot of care and importance on our little buddies and protecting their habitat. They can be seen in the creek that runs through our property and enjoying shady spots up in The Croft. To learn more about our new state amphibian please visit: http://www.fws.gov/arcata/es/amphibians/crlf/crlf.html

A shrub is a fruit-flavored vinegar that can be enjoyed in cocktails and adds a refreshing, tart dimension with every sip. It can also be enjoyed by stirring some into soda water for a sweet and sour thirst quencher. 

Americans first used shrubs in the 18th century as a way of preserving fruit; today, they’re used in cocktails, dressings, or to flavor your soda or mineral water. Made correctly, a shrub is the right balance of vinegar, fruit and sweeteners. Shrubs last for up to six months, so it is a great idea to turn passing fruits into shrubs. Here is a recipe for you to try at home. Remember, you can always substitute different types of fruit, vinegar, and sweeteners.

QUINCE SHRUB

1 cup peeled, chopped quince
½ vanilla bean
1 cup apple cider vinegar
1 cup granulated sugar

Sterilize a 1-quart jar by submerging it in a pot of boiling water for 5 minutes.  Place the quince and vanilla in the jar. Heat the vinegar just to a boil and pour it into the jar. Cap the jar tightly. Store the jar in a cool dark place, for at least 4 days, shaking it daily. The longer it sits, the stronger the flavors will be. Strain the vinegar through a strainer, cheesecloth, or coffee filter. Combine the vinegar and sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat and let cool. Pour into the original, re-sterilized jar or another sterilized jar or bottle.

Store the shrub in the refrigerator for up to 6 months.

Cheers!

We are lucky enough to have an on-site farm at Nick’s Cove called The Croft. Again, luckily, one of the things that seems to grow year round in West Marin are green, leafy vegetables such as kale and chard.  The following recipe is for a very versatile salad using chard and duck confit. It is a warm and hearty addition to any meal or as a power-lunch on its own.  The beauty is that the bones of the dish are the same year-round; however, seasonally different fruits or vegetables can be added to mix it up! Add delicata squash in the fall, strawberries in the summer, dried fruit any other time and voila!

The Croft Warm Chard Salad

1 cup duck confit, recipe to follow (bacon, pancetta, and ham are all good substitutes) 2 qt. julienned rainbow chard 1 lb. sliced strawberries 2 leeks, julienned 1 pint toasted cashews

For the vinaigrette: Combine 1 cup sherry vinegar with 1 ½ cups good, extra virgin olive oil.  Add one teaspoon kosher salt, 1 teaspoon chopped thyme leaves, ½ teaspoon Dijon mustard, and freshly cracked black pepper.  Whisk vigorously until emulsified.  Set aside.

In a sauté pan, add duck confit to 2 T hot vegetable or olive oil.  Crisp shredded confit evenly on all sides.  Add the leeks and cashews, warm briefly, about 30 seconds.  Add ½ cup sherry vinaigrette.  In a small bowl combine the chard and strawberries.  Pour the hot vinaigrette-duck mixture over the chard and strawberries and toss thoroughly until all of the chard is evenly coated.  Serve immediately.

To make duck confit;

Season (5 lbs.) duck legs liberally with:

3 bay leaves 1 bunch thyme 3 cloves chopped garlic ½ teaspoon pink curing salt ¼ cup kosher salt 1 T black peppercorn 1 tsp coriander 1 tsp fennel seed

Let cure overnight.  Rinse the cure off the legs and pat dry with paper towels.  Cover in a metal baking pan with rendered duck fat.  Cook 2.5 hours.  Remove from the fat and shred

Cheers,