Sad news from Bridge Kitchenware


Sad message from our favorite kitchen supply store...Bridge Kitchenware.

April 9, 2017
UPDATE on Bridge Kitchenware
After 71 years of operating a retail store, Bridge Kitchenware is transitioning to a Website only operation on April 9, 2017. 98% of the items found on the website will be shipped directly by the manufacturer, and are not available in the East Hanover location.

I have partnered with several manufacturers and am looking for more unique and quality products for you. I will still be working out of the East Hanover location by Appointment only. Appointments are available on Thursday's and Sunday's and must be made at least 24 hours in advance by emailing

I still want to offer the best quality merchandise at a fair price and keep my family business open. This was a tough decision to arrive at, but having a retail store and juggling the needs of my family has been challenging. As of tomorrow April 10, I will start working at Paul Miller Audi in Parsippany, NJ as a Audi Brand Specialist.

I will no longer be available during the day to answer customer calls, but please leave a message and let me know when would be a good time to get back to you. Email will be the best way to get in touch with me going forward.

The BridgeVintageChina ETSY operation will continue out of its East Hanover location, orders will be shipped on Thursdaymornings. Orders must be received by Wednesday mornings to be included in Thursday shipments.

I appreciate all of my customers, and want to continue the best in customer service that you have been accustomed to over the past 71 years. I also need to support my family as well. This decision wasn't an easy one, but I am trying to make it a Win-Win for everyone involved."

Best regards,
Steven Bridge
Bridge Kitchenware
198 Mt. Pleasant Avenue, East Hanover, NJ 07936
Phone: 973-884-9000

Betty Hosts A Brunch

Brunch or breakfast seems to be one of the more difficult meals to prepare for guests. Perhaps because the ingredients need such precise timing.
We recently had friends over for brunch and with some pre-planning, everything got on the table perfectly cooked.

The menu consisted of Eggs Benedict, with a crab cake in place of the usual Canadian bacon, spinach salad, a choice of juices, coffee and cake.

To pull this off, I started the day before.

1. Set the table and arrange flowers.
2. Poach eggs. Yes, you can do these a day ahead. Simply drop them in a bowl of ice water the minute they are cooked and refrigerate.
3. Prepare and cook crab cakes. I broiled them on a sheet pan, cooled and covered them and refrigerated.
4. Slice English muffins.
5. Separate egg yolks for Hollandaise sauce. (Freeze whites for another use.)
6. Squeeze lemon juice, add water, cover and refrigerate.
7. Clean and stem spinach.
8. Slice mushrooms.
9. Prepare salad dressing.
10. Take a nap!

The morning of the brunch, it was a simple matter to make coffee, toast the muffins, reheat the crab cakes and eggs, toss the salad, pour juice, and make the Hollandaise just before our guests were expected.
Dessert was easy - my sister brought it!

Recipes for the crab cakes, spinach salad, and Hollandaise are all here on the website together with how to perfectly poach eggs.

Meet Nina (a/k/a Molly)

In honor of our dear Annie- we have rescued young Nina (to be renamed Molly). She was living in a home nearby where life changes made it difficult for her to receive the love and attention she deserves. Meet Nina (Molly):

Tortellini with a Twist

This is a recipe I found on a website called The Smitten Kitchen.  I was looking for something special for our daughter and son-in-law when they returned from a trip to Paris. 

It's always a slight challenge to prepare a single meal to satisfy everyone when one is a vegetarian!  This fills the bill.  Along with that, it takes only about 20 minutes to prepare!

3-4 thin slices prosciutto
2 tablespoons olive oil
1 10-14 oz. package cheese tortellini
1/2 cup frozen peas
1/3 cup water
6 oz. creme fraiche
Freshly grated parmigiana
Few drops fresh lemon juice

View the video:

Betty's Hibachi Birthday!

Late January,  we celebrated my birthday with a hibachi lunch at a wonderful local Japanese restaurant: Domo 7 in Chester, New Jersey. 

Attending... was our group of ten who celebrate individual birthdays together...the birthday 'boy or girl' pays! 

Here is the video Rick produced:

Coconut Shortbread Cookies -Valentine Special

Mom, sister Ruth , Me (light dress) Gran
The first thing I learned to bake was Scottish shortbread - not surprising since I grew up in Scotland!  My mother's recipe was 1 lb. flour, 1/2 lb. butter, 1/4 lb. sugar.  We made it entirely by hand, having no mixers or food processors in those days.

Because it seemed that the shortbread was different in every household, it was said that it was the temperature of the baker's hands that caused the difference.  It more likely had to do with the fact that people experimented!

I've been adding lots of things to my basic recipe - ground nuts, orange zest, espresso powder, so when I discovered coconut flour at our remodeled supermarket it immediately said "Shortbread" to me.  Some toasted coconut would add more flavor and texture, and a little chocolate couldn't hurt!

And that is the genesis of this recipe. Enjoy!

1/2 lb. butter
1/2 cup sugar
1 cup flaked coconut, lightly toasted
2 cups all-purpose flour
2/3 cup coconut flour

View the video:


Here is my daughter Lauren's terrific recipe for shrimp cakes:


2 slices bacon, chopped 2 lb. shrimp
2 slices sandwich bread
1/4 c. milk
1 c. chopped scallions
2 T. chopped fresh cilantro ( optional)
1 5 oz. can water chestnuts
4 t. cornstarch
1/2t. salt
1/2 t. black pepper
2 c. panko, more as needed
Dipping sauce:

 3/4 cup mayonnaise
 1 1/2 t. soy sauce
 1/2 t. finely grated lemon zest
 1 t. lemon juice

Stir together dipping sauce ingredients in a small bowl and chill. Pulse bacon in processor until finely chopped. Pat shrimp dry, then add to bacon and pulse until shrimp is coarsely chopped (make sure not to puree). 

Soak bread in milk until very soft. Squeeze out excess mil and add wet bread to processor and pulse until just combined. 

Transfer shrimp mixture to large bowl and stir in scallions, cilantro, cornstarch, salt, sugar, pepper until well combined. Spread crumbs in a pie plate. 

Using a tablespoon measure or small ice cream scoop drop a mound of shrimp mixture on crumbs. Coat well, and saute.

Lauren and Betty

Christmas Pudding Truffles (Chocolate

2 oz. butter
1/4 teaspoon almond extract
1/4 cup sugar
3 oz. finely ground almonds, or almond flour
2 tablespoons cocoa, sifted
1 tablespoon rum extract
1 10-12 oz. pound cake, crumbed
6 oz. marzipan shaped into small balls
10 oz. bittersweet chocolate for dipping
2 oz. white chocolate for decorating
1/2 cup confectioners' sugar mixed with a few drops milk to make a very stiff frosting.
Few drops green and red food coloring.

1. Cream butter and sugar until fluffy.
2. Add almond extract, almonds and cocoa. Mix well.
3. Add cake crumbs and rum extract and mix well.
4. Shape into small balls and press marzipan into center.
5. Dip into chocolate. Place on waxed paper until set.
6. Decorate with white chocolate and a few drops of red and green frosting to resemble holly.
Makes about 4 dozen truffles.

Venetians Tri-color cookies



8 ounces almond paste, grated
8 ounces marzipan
1 1/2 cups butter
1 cup granulated sugar
4 eggs, separated
1 teaspoon almond extract
2 cups flour
1/4 teaspoon salt
10 drops green food coloring
8 drops red fool coloring
1 12 ounce jar apricot preserves
2 ounces bittersweet chocolate

1. Grease three 9 x 13" pans; line with waxed paper, grease again.

2. Break up almond paste in a large bowl with a fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light a fluffy - about 5 minutes.
3. Beat in flour and salt.

4. Beat egg whites until stiff peaks form. Fold into almond mixture.

5. Remove 1 1/2 cups batter, spread evenly into prepared pan. Remove another 1 1/2 cups and add the green food coloring; spread evenly into second prepared pan. Add red food coloring to remaining 1 1/2 cups batter and spread into remaining pan.

6. Bake at 350° for 12 to 15 minutes, or just until edges are golden brown. (Note: Cakes will be 1/4" thick.)