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Family favorites
Preserving treasured recipes for generations By Kristen Castillo
D
o you remember grandma’s oatmeal cookie recipe so well that you have it memorized? Stop and write it down (and take a picture, too), so future generations will be able to replicate the recipe. Better yet, invite the whole family to share their favorite dishes in a cookbook. “I think it’s a great way to capture family history along with some of the best recipes from our family’s history,” says Rebecca Downing, whose mother created two family cookbooks for her kids: one representing recipes from the maternal side of the family and another with recipes from the paternal side. Downing’s mother went back four generations in each book and included family trees as well. Each chapter is about a specific family member’s life and includes five to seven recipes and memories associated with each. “It’s now up to my sister and I to add to the books,” says Downing, whose favorite family recipe is her grandmother’s rice, explaining, “whenever I eat it I am instantly satiated both emotionally and hunger wise. She always used to make double when I was there because it was my favorite!” Sensory Connections While most cookbooks are a source of new recipes and flavors, family cookbooks are all about well-known favorites. “They present what is familiar, tried-and-tested, and extremely personal,” says Nandita Godbole, CEO Curry Cravings and author of “Not For You: Family Narratives of Denial & Comfort Foods,” a cookbook featuring four generations of family recipes. She says family cookbooks are “sensory memory keepers,” such as the smell of your mother’s kitchen on weeknights or your uncle’s house for
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Be sure to include the full recipe, photos and memories associated with each dish as you craft your family cookbook. Thanksgiving. “These sensory recreations provide links and connections to events and people long after they have passed away,” says Godbole, who explains family cookbooks preserve the stories of loved ones for generations to come. Culinary Challenges Creating a family cookbook could be challenging. For example, not every family member may love all the recipes. Still choose ones that many family members enjoy. Remember that recipes can change over time. Some ingredients used years ago may not be available any longer or may not be healthy, such as recipes that use lard. Make suitable substitutions if needed. Next, don’t be surprised if there are disagreements about the ingredients or cooking instructions. “People also remember things differently,” says Godbole, noting family members may argue “about whether a dish uses a particular kind of mushroom or a particular spice.” Don’t worry if your family cookbook has a little drama. “Without it, a family cookbook becomes the equivalent of serving a dish without salt,” says Godbole, noting food and recipes can be intensely personal. FRIENDS, FAMILY AND FOOD
Don’t Procrastinate Making a family cookbook can be a lot of work but it’s worth the effort. “If your family members are still alive, sit down with them and ask them for the recipe and listen to their stories,” says Downing, noting that it’s a cherished memory-making opportunity. Melanie Potock, a pediatric speech language pathologist and feeding specialist, wrote a family cookbook, “Adventures in Veggieland.” She says holidays are a great time to work on recipe collections. Ask each family to provide a copy of a favorite recipe for all the families in attendance. “Let the kids decorate binders to hold the recipes and assemble each binder together at the table,” she says. “Each year, the family cookbook grows.” Potock suggests the children add their own recipes for a kids’ section of the binders. “Take a photo of the child holding the dish to include with the printed instructions on how to make it,” she says, “It’s fun to see how much they’ve grown each year and it fosters a child’s love for cooking.” Don’t want to craft your own books or binders? You can create recipe books digitally and have them printed for family members, as well.
November 9, 2017 — 3
TT Time to give thanks
Publishers Clifford riChner Stuart riChner Section Editor Karen Bloom
he holiday season is upon us. Family and friends will shortly gather around the table and enjoy fine food and fellowship. This Thanksgiving, more than ever, we welcome the opportunity to take a moment to appreciate the comforts of home and family, and reflect on the meaning of the holiday, Everyone has their own ideas about their ideal holiday, but certain longstanding traditions remain. The perfect feast can be anything you want it to be. Whether you hold on to traditions that go back generations or do something more contemporary that incorporates new ideas to redefine your holiday, make it a cherished experience for all.
Executive Editor SCott Brinton Vice President of Sales rhonda GliCKman Sales Manager SCott evanS
Operation Manager roBert Kern Editorial Designer and Cover Design Jeffrey a. neGrin
Friends, Family and Food is an advertising supplement to the Herald Community Newspapers. Copyright © 2017 Richner Communications, Inc. Published by richner Communications, inc. 2 Endo Blvd., Garden City, NY 11530 (516) 569-4000 • www.liherald.com
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November 9, 2017 — 5
New ways to gobble
Adventurous ways to cook your turkey By Christopher Crown “If it ain’t broke, don’t fix it.” Most people abide by this saying when it comes to cooking the Thanksgiving turkey. Why stray from a family recipe you’ve perfected after years and years? As a result, we don’t often see much variation with this dish. From brining to frozen-roasting to smoking, various turkey enthusiasts weigh in on their favorite ways to get adventurous in prepping and cooking your holiday bird. One common worry — or mistake — is cooking turkey till it’s dry. In the daily online food magazine The Kitchn, contributor Emma Christensen explains how brining is the solution if you’re still developing your roasting skills. Because turkey is so lean, it often loses what little moisture it has during the slow-roasting process. A brine is a simple mixture of water and salt. Christensen, a graduate of The
Brine or smoke your holiday bird to bring new, tantalizing flavors to the table. Cambridge School for Culinary Arts, says: “Since the turkey absorbs salt along with the water, it also gets nicely seasoned from the inside out. Even better, the salt breaks down some of the turkey’s muscle proteins, which helps with the overall moisture absorption and also prevents the meat from toughing up quite so much during cooking.” Submerge the turkey in a solution of 1 cup salt to 4 quarts water. Leave it in the fridge for 12 to 24 hours,
and then roast as usual. Christensen recommends keeping a watchful eye and checking the internal temperature about one hour before the estimated end time. If the breast meat and thighs register above 165 degrees F, it’s done. And only brine turkeys that have not been pretreated in some way —- that say “kosher,” “enhanced” or “selfbasting” on the label, for example — since these already have added salt and Continued on page 8
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November 9, 2017 — 7
Adventurous ways to cook your turkey Continued from page 6
would result in an over-salted bird. Those who have perfected their roasting technique might hate the lengthy thawing process or messy cleanup. Journalist Linda Larsen endorses cooking a frozen turkey without thawing as a way to avoid all that mishap and still have a tender, perfectly browned turkey. She passes along an article written by Dr. Peter Snyder of the Hospitality Institute of Technology and Management in which he details the cooking method. To cook a 12- to 13-pound unthawed bird, set the oven temperature to 325 F about 5 1/2 hours before serving. Cover a baking pan with foil, and place a rack on the pan. Remove the plastic wrap from the turkey, and put the turkey on the rack. After two or 2 1/2 hours, begin to monitor the breast temperature with a thermometer. After 3 1/2 hours, remove the organ bag from the center and add any additional vegetables or
stuffing. Resume cooking, and ensure the bird cooks evenly for the remaining time. For those even more adventurous, woodworker Josh Vogel paired with Food & Wine magazine online to present his perfectly smoked holiday turkey. Although this recipe requires some special equipment, the tenderness of the slow-cooked turkey will not disappoint. Wood-smoked Turkey 3 gallons water 1 1/2 cups fine sea salt 3/4 cup pure maple syrup 12 thyme sprigs 5 dried bay leaves 1 head garlic, halved crosswise One 10-pound turkey, neck and giblets reserved for another use 2 pounds cherry wood chips (or other fruitwood chips), soaked in water overnight In a very large pot, combine water,
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maple syrup, sea salt, thyme, bay leaves and garlic to make a brine. Stir brine until salt is completely dissolved. Add turkey, breast side down. Top with a plate to keep it submerged, and refrigerate for 24 hours. Light a hardwood charcoal or wood fire in a smoker firebox. Heat smoker to 200 F. Scatter soaked wood chips around coals; they should smolder but not flare. Set a drip pan filled with water on the bottom of the smoke box. Remove turkey from brine, and pat dry inside and out with paper towels. Tuck the wing tips under, and tie legs together with string. Set the turkey over the drip pan. Smoke the turkey for about five hours, until a thermometer inserted in an inner thigh reads 165 F. Monitor coals throughout the smoking process, and add more coals and/or chips and water as needed to maintain temperature and smoke level. Transfer the turkey to a carving board and let rest for 20 minutes before serving.
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November 9, 2017 — 9
Know thy shelf life
Holiday baking staples in your pantry By Mary Hunt Look up the word impulsive in the dictionary and prepare to see my face. When I cleaned out the freezer in anticipation of relocating,I found five big bags of chocolate chips in my freezer. They are the ghosts of holidays past — the remains from my now-famous “gifts in a jar” marathon project. And have I mentioned the two containers of candied fruit that I picked up the year I knew I’d have all kinds of time to make fruitcake? They had to have been at least seven years old and curiously showed absolutely no sign of becoming stale, moldy or anything close to inedible. Many supermarkets put baking supplies on rock-bottom sale starting about Thanksgiving and continuing through Christmas. I still have four 5-pound bags of flour from last holiday season. Sugar is cheap during the holidays, too.
When buying ingredients for holiday recipes, know how long they will last to avoid waste and optimize pantry space. Ditto for other holiday baking ingredients, from marshmallows to sweetened condensed milk and dates to nuts. Which begs the question: How long will this stuff last in the event you decide to buy enough for the year? It all depends on the item and whether you have the storage space to keep it at its optimum.
Baking powder. Store in a tightly lidded container; 18 months unopened, six months opened. Baking soda. Store in an airtight container in a cool, dry place; good for two years unopened, six months opened. Brown sugar. Store in freezer, and use within six months, opened or unopened. Butter. Comes two ways: salted and unsalted. Salt is added for flavor and as a preservative so it will have a longer shelf life. Salted lasts up to five months refrigerated; unsalted has a short shelf life of about three months in the fridge. If you do not plan to use unsalted butter right away, freeze it. When properly wrapped so it won’t pick up any odors, butter can be frozen for around six months. It’s best to defrost butter overnight in the refrigerator. Canned evaporated milk. Store Continued on page 14
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November 9, 2017 — 11
Hostess with the most-est
Planning guide for a stress-free holiday
W
hether it’s your first time hosting or you’re a seasoned pro, it’s hard to keep everything in order when prepping for Thanksgiving. Check out this timeline to not only make sure you’ve got everything taken care of, but you’ve done so with time to spare. Two Weeks Before Two weeks out is a good time to order some fresh flowers and/or create non-perishable centerpieces. If extra tables, chairs, glasses or dinnerware will be needed, ask family, friends or neighbors if you might borrow the items for the day. Or find the best value with a rental company and place your order. If you are preparing most of the food yourself, consider a few foods that freeze well such as pastry-type appetizers, pound cake or cookies. If it is the custom in your family, ask your guests if they would like to bring an appetizer, side dish or dessert. Assign cooking projects to family members who offer to help. Order a fresh turkey or buy a frozen turkey and place it in the freezer. If buying a whole turkey, plan on one pound per person. If purchasing a bone-in turkey breast, plan on 3/4 pound per person. For a boneless turkey breast, calculate 1/2 pound per person. These formulas allow plenty of leftovers to enjoy sandwiches, soups, stews and other family favorites. Prepare two shopping lists: one for perishables and one for non-perishables. Check the ingredients you have on-hand and verify the shelf life for dried herbs and spices are not expired. Shop for non-perishable products. Ingredients for desserts and side dishes can be purchased before the holiday rush. Purchase such non-perishable products as flour, sugars, corn syrup, dried herbs and spices, canned pumpkin, packaged stuffing and cornbread mixes, rice, and fresh or frozen cran12 — November 9, 2017
Pros suggest using a calendar and write in what you are going to do when. It makes it easier to stay on task. berries. to 2 days. Plan accordingly. One Week Before To cover all your bases, remind guests of what to bring (if anything). If family and friends are bringing food, think about your oven space. Let guests know if they’ll be able to reheat dishes at your place or if they should bring them ready to serve. Purchase alcohol and other beverages or delegate this activity to the noncooking guests. Calculate that each wine bottle contains about five glasses of wine. Consider serving cider, even a sparkling version, to guests who do not drink alcohol. Shop for hardy vegetables such as onions, winter squash, carrots, potatoes, parsnips and turnips. Also, buy heavy cream now, if needed, as it may be hard to find right before Thanksgiving. If using a frozen bird, calculate how long it will take the turkey to thaw. This is the easy formula: for each 4-1/2 pounds of frozen turkey, plan on a 24-hour refrigerator thaw time. For example, if the turkey weighs 16 pounds, the refrigerated thaw time will be 3-1/2 days. Place the frozen turkey, in the original wrapper, in a 2-inch deep roasting pan. Thaw the turkey, with the breast side down so the juices will flow into the breast. A thawed turkey may remain in the refrigerator for 1 FRIENDS, FAMILY AND FOOD
Thanksgiving Week √ Clean out your fridge to make room for ingredients (and inevitable leftovers). Start making extra ice for the beverages. √ Begin thawing turkey if using frozen. √ Iron tablecloths. √ ºClean the turkey platter and other serving dishes. Use post-it notes to define the foods to be placed in each serving platter and bowl. √ Wipe down all kitchen and dining surfaces. Two Days Before √ Clean up the house. √ Transfer cakes, quick breads and pies to the fridge for thawing. √ Shop for fresh items like produce and bread. √ Prepare menu items such as cranberry sauce, soups, appetizer dips and other items that improve in flavor as they are held in the refrigerator. √ If you are making homemade stuffing, cut and cube bread and place it in a single layer on a baking pan to dry. Day Before √ Buy the salad greens and perishable vegetables. Wash leafy greens, spin, dry, and store by packing in paper towels in a sealable plastic bag in the
Continued on page 13
HERALD COMMUNITY NEWSPAPERS
Planning guide for a stress-free holiday
To pull off that perfect — or close to perfect — feast you need to be organized. Continued from page 12
refrigerator. √ Wash, trim and cut fresh vegetables. Wrap in damp paper towels and place in sealable plastic bags in the refrigerator. √ If you ordered a fresh turkey, pick it up from the store. √ Cook the turkey broth with the turkey giblets and wing tips. The broth will be a great flavor enhancer with the stuffing/dressing and gravy. √ Set up the beverage bar with the necessary napkins and glasses. √ Chill beverages. If the refrigerator space is limited, chill the beverages in a cooler. √ Assemble side dishes like stuffing and casseroles, and then cover and refrigerate until ready to bake the next day. (Be sure to add 3-5 minutes to the bake time of preassembled, refrigerated dishes.) √ Complete any remaining baking, such as apple or pecan pies. Cover and store fruit pies at room temperature. √ Calculate the cooking time and temperatures (plus cooking order) for tomorrow. TO ADVERTISE CALL 516-569-4000
√ Prepare butter plates, fill salt and pepper shakers and make sure you have plenty of ice. √ Set the table. Thanksgiving Day The big day is here! All your preparation will show when your guests have a seat at your immaculate table for a feast. √ Prepare stuffing for the turkey and/or the dressing to cook in a baking dish. If you choose to stuff the turkey, stuff loosely, allowing about 3/4 cup of stuffing per pound of turkey. As soon as the turkey is stuffed, place it in a preheated 325°F oven. √ Prepare the beverage garnishes (lime wedges, lemon twists and olives) cover and refrigerate. √ Prepare the cleaned vegetables for cooking — peel and chop. Cover the ready-to-cook vegetables and put them in the refrigerator. √ Boil and mash potatoes; they can be reheated just before serving. Consider holding the warm mashed potatoes in a slow cooker. They will stay warm FRIENDS, FAMILY AND FOOD
and creamy up to two hours. √ Whip cream for pies. √ Program coffee maker to turn on as guests are seated for dinner. √ n hour before the turkey is done, begin cooking fresh vegetables and get other foods ready to go into the oven (stuffing, rolls, etc.) √ Make gravy and preheat the gravy bowl with hot water so the gravy will stay hot. While the cooked turkey is resting: √ Put a foil tent over the turkey and allow the turkey to rest for 20-25 minutes before carving begins. √ Bake casserole dishes of stuffing/ dressing in the preheated oven. √ Warm other foods — mashed potatoes, soups, casseroles, and rolls. Most importantly, since you saved so much time doing everything ahead, you can sit back and enjoy a memorable meal with the ones you love. Finally, be thankful you are surrounded by family and friends on this most American of holidays. November 9, 2017 — 13
Holiday baking staples in your pantry Continued from page 10
unopened on the pantry shelf for up to six months. Check the “use by” date. After this time, it will not turn sour, but it will turn yellow and lose its flavor. Chocolate chips. Store in cupboard at room temperature; 18-24 months unopened, one year if opened. I can attest to the fact that chocolate chips will last for what seems like forever in the freezer. They may get a white haze, but this will not affect the taste used in baking. Cooking oils. Store on pantry shelves at room temperature; good for up to a year. Check if still good with the smell test. Oils can become rancid. Extracts. Expect these to last up to three or four years when kept at room temperature. Flour. Store in freezer. Unopened flour lasts for up to a year; opened, six to eight months. Whole-wheat flour is good for up to a year unopened, but use within six months if opened so the oil
doesn’t dry out. Granulated sugar. Store in cool, dry place; good for two years unopened; use within six months if opened. Marshmallow crème. Store at room temperature for four months unopened; store in refrigerator once opened and use within two months. Marshmallows. Keep in an airtight container on the pantry shelf; good for shelfthree months. Molasses. Store unopened in a cool, dark place for one year; store opened for six months in a cool, dry place or in the refrigerator. Powdered sugar. Store in a cool, dry place (not the refrigerator); good for eighteen months unopened. Pure vanilla extract. Store at room temperature; as long as it is pure, it has an indefinite shelf life. In fact, it even gets better with age. Raisins. Last up to three years stored on pantry shelf at temperatures up to 80 F. Can be refrigerated.
Shortening. Store on shelf at room temperature. Unopened, shortening lasts up to a year; opened, only three to four months until it turns rancid. Spices, ground. Store in a cool, dry place for two to three years. Here’s a tip to extend the shelf life: Don’t measure or sprinkle spices over a boiling pot. The steam from the pot will hasten the loss of flavor for what spice remains in the bottle. Measure spices into a bowl beforehand and then add them to the pot. Note: Paprika and cayenne pepper should be refrigerated. Spices, whole. Whole and ground spices don’t spoil, they just lose their strength. Store in a cool, dry place for two to four years. Sweetened condensensed milk. Store in a dry, clean and cool place; good for one year unopened; invert can every two months. Carnation does not recommend using sweetened condensed milk past its “best before date” for quality reasons.
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ANTIPASTI Crab Cappuccino Bisque w/ foam top 8 Pot of Mussels Nduja, garlic, white wine, basil, chili pepper flakes 10 Fried Calamari Basil aioli, marinara 12 “Bag of Donuts” Shrimp and crab zeppole, lemon caper aioli 12 Burrata Sun dried tomato oil, basil oil, grilled eggplant, roasted peppers, crispy prosciutto 13 Little Neck Clams Al Forno Oreganata crumbs, pinot grigio sauce 1 dz. 16 Arancini Rice Balls Artichoke hearts, red peppers, herb ricotta 10 Eggplant Meatballs Pomodoro, ricotta salata 9 Smoked Salmon Toasted crostini, arugula, red onion, goat cheese, lemon vinaigrette, balsamic drizzle 12
BRUSCHETTA $4 per piece 3 for $11 *24 hour tomato, fresh mozzarella, prosciutto, basil, liquid gold *Caponata, goat cheese, pignole, chive oil *Melted pepper, smoked mozzarella, pancetta, balsamic drizzle
INSALATA
PARMIGIANA
Meta .....................................................10
Chicken 18//Veal 21// Eggplant 17 served with linguini pomodoro
chopped lettuce, cucumber, tomato, fresh mozzarella, string bean, house vinaigrette
Caesar ................................................. 11 shredded romaine, croutons, asiago cup, grissini, classic caesar dressing
PIATTO UNICO
Watermelon .......................................10
Veal Chop Solé ...........28
Brulèed Pear .....................................10
Braciole .......................22
spicy capicola, arugula, tomato, watermelon, red onion, candied walnuts, gorgonzola, white balsamic honey vinaigrette
baby greens, goat cheese, candied cashews, prosciutto, grape tomato, champagne vinaigrette add chicken $7 add shrimp $9
PANUOZZO "Neapolitan Pressed Sandwich" 14 all served with crispy polenta tots and roasted red pepper dip
Pork Tenderloin Cutlet – broccoli rabe, roasted peppers, pepperoncino cheese Chicken Cutlet – caramelized onion, arugula, goat cheese, basil aioli & chipotle aioli Famous Nana’s Meatballs – tomato sauce, melted mozzarella
PASTA Vegetable Mafaldine ........................ 17 zucchini ribbons, chopped tomato, wild mushrooms, fresh basil, garlic & oil
Linguini Clams & Shrimp ...................20 little necks, shrimp, white wine, garlic, oil, touch of tomato
Pop Pops Pasta...................................19 shell pasta, raisin and pine nut meatballs, broccoli rabe, red peppers, garlic & oil, toasted bread crumbs
Chicken Parmigiana Ravioli ............18 hand crafted chicken parmigiana pillows, light pink prosciutto sauce, focaccia crumbs
Penne & Chicken ................................18 sautéed chicken, broccoli, wild mushroom, sundried tomato, garlic & oil, tossed with primasole cheese Capellini Shrimp pomodoro sauce, mild or spicy .21
thin crisp chop, melted mozzarella, truffle mashed, escarole, pinot grigio sauce
mozzarella, prosciutto & spinach, fettucini, tomato ragu
Chicken Panzanella .. 18 braised chicken legs & thighs, warm croutons, red onion, fresh mozzarella, tomato, haricot vert, red wine vinaigrette
Roasted Rockfish....... 21
lemon pepper crab crust, lemon zest risotto cake, lemon garlic sauce
Shrimp Limoncello .....22 basil risotto, spinach
Spice Rubbed Pork Tenderloin...................20
roasted potato, cherry pepper, onion, mushroom & red pepper sauté, apple compote
Duck ..............................26 crisp half duck, caramelized onion risotto, fruit glaze
Pan Seared Salmon ....22 cauliflower-roasted vegetable risotto, apple lime vinaigrette
Half Roasted Chicken......................... 18 garlic mashed potato, broccoli rabe, sage demiglace
Chianti Braised Short Ribs ....................23 white polenta, seared spinach
Peroni Battered Shrimp ...........................22 spinach, sun dried tomato, lemon, garlic
Nana’s Ragu........................................20
Angela’s Garlic Chicken ........... 18
Gnocchi Sorrentino .........................16
St. Peters Fish ............ 21
slow simmered meatballs, sweet & spicy sausage, rigatoni, herb ricotta
crispy oven roasted chicken cutlet, garlic, locatelli cheese, vegetable orzo
handmade ricotta dumplings, light tomato sauce, fresh mozzarella
Sun dried tomato crust, lemon zest rissotto cake, lemon garlic sauce
Rigatoni alla Vodka .........................16 prosciutto tomato cream sauce
add chicken 18 add shrimp 21
Fresh Parpadelle .............................18
with slow braised pork bolognese, shaved pecoriono
Entree Splitting Fee $5 all substitutions will be additional charge
Meta Restaurant In Oceanside Is The Supreme Long Island Dining Experience «If You Liked Sole, You’ll Love Meta!” 2752 Oceanside Road, Oceanside
(516) 764-3218 • WWW.METALINY.COM Take Out | Dinner | Catering
TO ADVERTISE CALL 516-569-4000
FRIENDS, FAMILY AND FOOD
940460
November 9, 2017 — 15
Your festive table
Tablescaping sets the scene, from formal to casual A beautifully set Thanksgiving table sets the stage long before the turkey appears. Set yours early so you’re not in a rush when guests arrive — then bask in the compliments. The basics for setting an inviting table are simple: each guest needs a plate, fork, knife and spoon, water glass, wine glass and napkin. From there, the tone of your Thanksgiving table depends entirely on the type of gathering. Formal is always in style Thanksgiving is the time to use your finest. Pull out the bone china dinnerware, use your fine flatware for a full five-piece place setting, and remember your crystal wine goblets and stemmed water glasses. White linens are a classic choice for formal meals (the light
The table commands attention during holiday feasting. Make sure yours stands out. color puts the focus on the food), but You can also get a formal look with any neutral-hued solid cloths will all-white porcelain dishes and serveset the mood perfectly. Beautifully ware. The appearance of a matched folded cloth napkins —either to the left set will make your tablescape more beneath the fork or positioned atop the refined. For a touch of glamour, add dinner plate within an elegant ring — gold-rimmed dessert or salad plates. Continued on page 18 are a must.
941049
Sonny’s Canal House is Baldwin’s Only Waterfront Bar & Grill. We host parties for all occasions, and offer excellent packages for your group of up to 75+ guests. Join us for live music every weekend, and Happy Hour from 11am-7pm every weekday!
16 — November 9, 2017
FRIENDS, FAMILY AND FOOD
HERALD COMMUNITY NEWSPAPERS
We Make Your Special Occasions Memorable 1st Course:
1st Course:
*Family Style
*Family Style
Vongole Ala Forno/Baked Clams Calamari Fritti | Caprese
Vongole Ala Forno/Baked Clams Calamari Fritti | Caprese Mussels
2nd Course:
2nd Course:
*Family Style
*Family Style
Insalata Mista | Caesar Salad
Insalata Mista | Insalata Tre colori Caesar Salad
3rd Course:
3rd Course:
*choice of one
*choice of one
Sole - Franchese, Oreganta, Livornese Chicken - Franchese, Marsala, Parmigiana Veal - Franchese, Marsala, Parmigiana Penne - alla Vodka, Bolognese, Primavera Main course served with vegetables and pasta family style
Sole - Franchese, Oreganta, Livornese Chicken - Franchese, Marsala, Parmigiana Veal - Franchese, Marsala, Parmigiana, Shrimp - Scampi Penne - alla Vodka, Bolognese, Primavera Main course served with vegetables and pasta family style
4th Course:
4th Course:
soda | coffee cappuccino | espresso | tea
soda | coffee cappuccino | espresso | tea
Dessert:
Dessert:
Homemade Cheesecake and Tiramisu
Homemade Cheesecake and Tiramisu
Per Person: $35
Per Person: $40
Add $10 per person for unlimited wine and beer
Seating for 75 people for private parties Lunch/Dinner | Take-Out Catering Tax: 8.625%, Gratuity: 20% Deposit/non-refundable Note: Minimum of 30 adults for private party
SuNdAY - ThurSdAY 12 - 10 • FridAY & SATurdAY 12 - 11 TO ADVERTISE CALL 516-569-4000
FRIENDS, FAMILY AND FOOD
939071
2520 Merrick rd. BellMore NY 11710 516.900.1270 moltobenebellmore.com
826224
Molto Bene November 9, 2017 — 17
Tablescaping sets the scene, from formal to casual Continued from page 16
even on a formally attired table. Tie place cards to the stems and use a calligraphy pen to write guest names. For a very formal touch, consider using titles and last names, such as Dr. Jones or Ms. Smith. Use these place cards throughout the meal — ask guests to write down what they’re thankful for on the back. With ribbon and a hole punch, hang the cards from an arrangement of birch branches for everyone to read.
Try casual for a more relaxed approach Have fun with your Thanksgiving table decor: choose bold fall colors for your table linens, mix and match your dinnerware, use whimsical napkin rings, have stemless wine glasses stand in for water glasses, etc. Stick to one or two colors or patterns for an overall cohesive look. Rather than serving each guest or making room for all the courses on your table, consider creating a buffet. Set the dishes on the sideboard and simply let your guests serve themselves. If you choose a buffet-style dinner, remember to place forks, knives and spoons at the end of the buffet table. This way, your guests can fill their plates without juggling utensils
Set a kids’ table Even if your main table is formal, this isn’t the place for your fine dishes. Melamine dinnerware and paper napkins are just fine for the younger set. Don’t forget to include your littlest guests with their own place cards, and add a small centerpiece for a seamless look. Stack individual boxes of crayons on their table, and provide layers of paper placemats or coloring books to give them fun activities and keep kids entertained throughout the meal.
market — branches, leaves, flowers and gourds in yellow, red and orange are perfect. Gather natural elements of your choice in a classic cornucopia or in rustic, textured vases. Mix in candles to cast a glow over your spread — just make sure they’re unscented so your turkey’s aroma prevails. Whatever decor you choose, add elements in different sizes and heights for visual interest and dimension. Craft a seasonal centerpiece Get creative with your seating chart Let autumn’s bounty guide your Thanksgiving table decor. Find supplies Mini pumpkins with tags tied to the in your backyard or at the local farmer’s stem make great place card holders,
We D e
liver
WINE & SPIRITS 156 North Village Avenue, Rockville Centre (HomeGoods Shopping Center)
www.villagefinewine.com
516-766-0050
Not valid sale items. Not to be combined w/any other offer. Exp. 1/31/18
18 — November 9, 2017
%
Any Bottle of Liquor
Any Bottle of Wine
Not valid sale items. Not to be combined w/any other offer. Exp. 1/31/18
FRIENDS, FAMILY AND FOOD
941015
10OFF 15 OFF %
HERALD COMMUNITY NEWSPAPERS
Lunch | Dinner cocktaiLs DaiLy speciaLs catering private parties Margaritascafe.com
happy hour FriDays 4:00 - 7:00 pm
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Merrick
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139B Merrick Ave. 516 280.4021
1868 Front St. 516 745.0033
329 Woodbury Rd. 516 931.1694
753 Wantagh Ave. 516 595.7278
581 Smithtown Bypass 516 257.5999
445 S. Main St. 516 623.2980
VISIT OUR NEW CUBAN RESTAURANT • NOW OPEN • Catering Available • Private Party Room Happy Hour Monday - Friday 3-6 pm Close Proximity to Hotel
ment n i a t r e t n E Live ights N . t a S & Fri. AUTHENTIC CUBAN CUISINE
987 Stewart Avenue • Garden City 516.222.0925 • 516.722.1421 • Fax 516.222.1339 www.thecubanny.com TO ADVERTISE CALL 516-569-4000
FRIENDS, FAMILY AND FOOD
THE CUBAN
20% Off Entire Check of $30 or More
938928
G COMIN O SOON TREET T MAIN S OGUE PATCH
Dine In Only. Dinner Only. Maximum Discount $30. Monday Thru Thursday Only! With Coupon Only
November 9, 2017 — 19
Stuffed full of stuffing
Partnering the turkey with that tasty sidekick
S
tuffing, sometimes called dressing, is one of the most popular holiday dishes around. For a lot of people, it’s the best part of a holiday meal. And it seems that everyone has their preferred way of making it. Most stuffings start with a base of dried bread crumbs or cubes. Corn bread stuffings have a slightly sweeter flavor and grittier texture than stuffings made from wheat bread. The traditional basic stuffing is simple and satisfying — a little celery and onion, seasonings and moisture from broth. But creative cooks have added delicious twists to make stuffing anything but basic. Bacon Stuffing Bacon is always welcome, even during the Thanksgiving feast. 1 pound bacon, cut into 1/2-inch pieces 1/2 cup butter 1 cup finely chopped onion 1 cup chopped celery 2 tablespoons poultry seasoning (such as Bell’s) 2 loaves day-old white bread, torn into small pieces 2 eggs, beaten Preheat oven to 400 F. Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet. Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture. Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups or stuff inside the bird. If using muffin cups, bake in the preheated oven until tops are crispy, about 20 — November 9, 2017
and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, Whether you call it stuffing or dressing, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. most everyone agrees it’s delicious. Pour sausage mixture over bread in 25 minutes. bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle Sausage, Apple and Cranberry with turkey stock and melted butter, Stuffing and mix lightly. Allow stuffing to cool For those that like a little sweetness completely before loosely stuffing in their stuffing, this is the one for you. the turkey. Makes enough to stuff a 10-pound turkey. 1 1/2 cups cubed whole wheat bread 3 3/4 cups cubed white bread Southwestern Jalapeno Cornbread 1 pound ground turkey sausage Dressing 1 cup chopped onion This zesty version will spice up the 3/4 cup chopped celery festival meal. 2 1/2 teaspoons dried sage 1 1/2 teaspoons dried rosemary 4 cups cornbread, crumbled 1/2 teaspoon dried thyme 10 slices dried bread, cubed 1 Golden Delicious apple, cored and 1 lb Italian turkey sausage chopped 1-1/2 cups celery, chopped 3/4 cup dried cranberries 1 cup onion, chopped 1/3 cup minced fresh parsley 1-1/2 tsp salt 1 cooked turkey liver, finely 1 tsp poultry seasoning chopped 1/4 cup jalapeno peppers, seeded 3/4 cup turkey stock and chopped 4 tablespoons unsalted butter, melted 2 eggs, slightly beaten 1 cup turkey broth Preheat oven to 350 F. Spread the white In large bowl combine cornbread and bread cubes. The National Turkey Federation In large skillet, over medium-high recommends that stuffing be heat, saute sausage, celery and onion prepared and stuffed into the until sausage is no longer pink and turkey immediately before it’s vegetables are tender. Cook slightly placed in the oven for cooking. and combine with cornbread mixture. When making stuffing ahead of Add salt, poultry seasoning, jalapeno time, wet and dry ingredients peppers, beaten eggs and turkey broth. should be refrigerated separately Spoon dressing into lightly greased and combined right before stuffing 3-quart casserole dish. Bake, covered, the turkey. Turkeys should be at 325° F for 45 to 50 minutes or until stuffed loosely, with about 3/4 cup the center of the dressing registers of stuffing per pound of turkey. 165 F. FRIENDS, FAMILY AND FOOD
HERALD COMMUNITY NEWSPAPERS
Gobble up some turkey trivia
There Are No Strangers Here.... Only Friends We Haven’t Met!
Bite on some facts about the tasty bird
At The Station Restaurant & Pub Game Day Specials
B.L.T. with cheese . . . . . . . . . . . . . Ham & Cheese on rye . . . . . . . . . . Tuna Melt . . . . . . . . . . . . . . . . . . . Hot Open Roast Beef w/ potatoes Hot Open Turkey w/ potatoes . . . . Hot Corned Beef w/ potatoes . . . .
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Cheeseburger Deluxe w/fries . . . . $6.95 Chicken Deluxew/fries . . . . . . . . . $6.95 Steak Tips on Garlic Bread . . . . . $9.00
PLUS MUCH MORE TO CHOOSE FROM!
*Prices subject to change
Children's Menu Available
GAME DAY DRiNk SPECiALS!!!
Book Your Party Now! Open For The Holidays!
939922
159 So. Franklin Ave. Valley Stream 825-4344 (across from the Valley Stream RR Station)
Roughly 45 million turkeys are sold and cooked for Thanksgiving meals every year in the United States. As families dig into that delicious meal, some may wonder more about the delicious bird before them. Here are some known and lesser-known facts about Tom Turkey. • The taste of turkeys has to do with their age. An older male is preferable to a younger male, because the young “tom” is stringy. Conversely, younger female hens are preferred to older ones. • A turkey less than 16 weeks old is called a fryer. An older turkey between 5 and 7 months of age is known as a roaster. • Turkeys are a type of pheasant. They are the only breed of poultry native to the Western Hemisphere. • Wild turkeys are able to fly for short durations and up to 55 mph. However, domesticated turkeys raised on farms for food are bred to be fat and meaty, which prevents their ability to get airborne. • The turkey is no exception to other birds. Sometimes it likes to spend the night in trees. • Benjamin Franklin was one person who argued vehemently on behalf of the turkey being the national symbol of America. However, as most know, the bald eagle won out.
PIZZERIA • ItAlIAn KItchEn • coAl FIREd PIZZA
Book Your Holiday Party With Us 2 Party Rooms Available for Your Catered Affair
Happy Holidays! Book your holiday party with us. Now accepting reservations for Thanksgiving, Christmas Eve and New Year’s Eve.
RestauRant - PizzeRia • PRivate PaRty Room
TO ADVERTISE CALL 516-569-4000
FRIENDS, FAMILY AND FOOD
516-763-4900
www.bluemoonpizzeria.com
940743
26 North Park Avenue • Rockville Centre, NY 940758
12 North Park Avenue, Rockville Centre, NY (516) 764-3000 www.dodicirestaurant.com
November 9, 2017 — 21
Happy endings
Sweeten the moment with the flavors of the season
N
o matter how stuffed your guests are after the main meal, everyone will make room for a fabulous dessert. Do Thanksgiving right with stunning sweets that finish off the feast just right. Perfect Pumpkin Pie 1 (15 ounce) can pumpkin (about 2 cups) 1 (14 ounce) can sweetened condensed milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9-inch) unbaked prepared pie crust
Prepare pie crust (recipe follows). Preheat oven to 425 F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. 2. Bake 15 minutes. Reduce oven temperature to 350 F. bake an additional 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Classic Single Pie Crust 1 1/2 cups unbleached all-purpose flour or pastry flour blend 1/2 teaspoon salt 4 tablespoons shortening 5 tablespoons unsalted butter 3 to 5 tablespoons ice water Whisk together the flour and salt. Add the shortening, working it in until the mixture is evenly crumbly. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones. Add 2 tablespoons of water, and toss to combine. Toss with enough additional water to make a chunky mixture. It should 22 — November 9, 2017
prepare your filling. Fill and bake as directed in your recipe. Yield: one crust for a single-crust pie.
barely hold together when you squeeze a handful, though the remainder may look quite dry. Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water. Using the parchment or waxed paper, fold the dough over on itself — first from one side, then from the other. You’ll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds. Shape the dough into a disk about 1” thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out. When you’re “ready to roll,” remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. Roll the dough to the size needed (about 12” for a 9” pie). Place it in a pie pan, and refrigerate it while you FRIENDS, FAMILY AND FOOD
Topping Options Sour Cream: Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 F, spread evenly over top. Bake 10 minutes. Streusel: Combine 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350 F, sprinkle evenly over top. Bake an additional 10 minutes. Chocolate Glaze: Melt 1/2 cup semisweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie. Mini Pumpkin Cheesecakes 18 paper baking cups (2 1/2 inch diameter) 18 gingersnap cookies 12 ounces cream cheese, softened 3/4 cup sugar 1 tablespoon corn starch 1 teaspoon pumpkin pie spice 2 eggs 1 cup canned pumpkin 1/3 cup light corn syrup Heat oven to 325 F. Line muffin tin with paper baking cups. Place 1 cookie in each cup. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute. Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set. Chill 1 hour. HERALD COMMUNITY NEWSPAPERS
- BEST B
LS AGE
RO
UN
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We ! Deliver
516-442-3837
Catering For All Occasions 516-442-3837
6 Bagels ½ lb CReaM CHeese ½ lb Tuna • ¼ lb lox
Buy any WRap oR sandWiCH geT 2nd one 1/2 off
With coupon only. Not combinable with other offers. Expires 12/31/17.
With coupon only. Not combinable with other offers. Expires 9/15/17.
$1999
516-442-3837
516-442-3837
10% off
Mon-THuRs BakeRs dozen Bagels
Any CAtering order And
$699
Free SmAll Fruit PlAtter ($100 or more)
(excludes Holidays)
With coupon only. Not combinable with other offers. Expires 12/31/17.
With coupon only. Not combinable with other offers. Expires 9/15/17.
516-442-3837 Fax: 516-442-3838 191 n. long Beach Road Rockville Centre, ny 11570 open 7 days: Monday-Friday • 5a.m. - 5p.m. Saturday • 5a.m. - 4p.m. | Sunday • 5a.m. - 3p.m. TO ADVERTISE CALL 516-569-4000
FRIENDS, FAMILY AND FOOD
939997
www.rockvillebagel.com
November 9, 2017 — 23
940372
24 — November 9, 2017
FRIENDS, FAMILY AND FOOD
HERALD COMMUNITY NEWSPAPERS