Holiday Dining & Entertainment - November 10, 2011

CELEBRATE THE HOLIDAYS

HOLIDAY g n i v i g s k n a h T y s a E e d a M DINING & ENTERTAINMENT

November 10, 2011

SIMPLE

HOLIDAY DESSERT IDEAS

RECIPES TO MIX AND MATCH TURKEYS STUFFINGS POTATOES SIDES

WATCHING THE WAISTLINE TASTY WAYS TO LIGHTEN UP THAT FEAST

HOLIDAY PREP TIMELINE

HERALD Holiday Helpers Amici Pasta C a ll

3 bunches of asparagas 2 -12 oz. pkgs. of mushrooms 3 to 4 pkgs. cherry tomatoes 3 to 4 cloves of garlic crushed peper 1/2 onion 1 Tbsp. olive oil 3 lbs. of penne pasta Salt, pepper to taste

For Your Holiday Catering O rder!

FREE DELIVERY

P: 516.341.0873

258 Rockaway Pkwy • Valley Stream, NY

Lobster Tail Fra Diavlo

Monday - Saturday 5:30 am - 7 pm • Sunday - 7 am - 5 pm

www.amicigourmet.com

PIZZERIA • RESTAURANT AUTHENTIC COAL OVEN PIZZA

Borelli’s East Meadow • 516-794-0190

Open for Lunch & Dinner BOOK YOUR HOLIDAY PARTIES EARLY

Albondigas Soup

Preparation: Combine ground veal, pork, (Mexican Meatball Soup) cornmeal, cream, egg, onion, Meatballs: garlic, salt, oregano, cumin, 1 pound ground veal and pepper with a large fork.

1 pound ground pork Do not overmix. Form into 1/2 cup cornmeal small meatballs about 1 inch 1/4 cup cream (or milk) 1 large egg, lightly beaten in diameter. Set aside. (The 1/2 cup minced sweet onion meatballs may be made up 1 large clove garlic, pressed to 4 hours in advance and refrigerated.)

1 teaspoon kosher salt Place beef or chicken stock, tomatoes, jalapenos, onion, oregano, 3/4 teaspoon dried oregano cumin, and hot pepper sauce in a large saucepan and bring to 1/2 teaspoon cumin seed a boil. Add rice, cover, and simmer for 10 minutes. Carefully add Freshly ground black pepper to taste meatballs to the broth and simmer an additional 10 to 15 minutes Soup: until meatballs are cooked through. Add corn and cook until heated 2 quarts beef and chicken broth through. Taste and add salt and pepper, if needed. Stir in chopped 1 can (28 ounces) crushed tomatoes cilantro leaves just before serving.

1 diced fresh tomatoes Garnish each bowl with crushed tortilla chips, a sprinkling of Mexi1 cup diced sweet onion can cheese blend, and a sprig of fresh cilantro. Serve immediately.

2 teaspoons dried oregano, crushed 1/2 teaspoon ground cumin 1/2 teaspoon Cabana homemade hot sauce ( or any hot sauce you have) 1/3 cup long-grain white rice 1 cup frozen corn kernels 1/4 chopped fresh cilantro Salt and pepper to taste For Garnish: fresh cilantro sprigs, crushed tortilla chips, shredded Mexican cheese blend

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2 PRIVATE ROOMS

www.bluemoonpizzaria.com

In large sauté pan over high heat, add olive oil, chopped garlic. Sauté for one minute.

Add butter flied lobster tails face down, cook for few minutes. Add marinara sauce and all other ingredients. Lower heat. Simmer until lobster is fully cooked. Roughly 6 - 8 minutes.

3 tbsp. olive oil 3- 4 oz lobster tails ¼ chop parsley 1 tbsp. oregano 2 cloves garlic (chopped) 2 cups marinara sauce ½ cup onion (sauté) ½ cup clam sauce ¼ Tbsp. red pepper flakes ¼ cup basil Salt & pepper to taste

Celebrate the Holidays at

516 763-4900 24-26 North Park Avenue Rockville Centre

Cook onion, garlic Saute’ asparagus, mushrooms put back in pan with cherry tomatoes.

Cook tomatoes till soft, crush Boil pasta and combine both pans.

Sprinkle Romano cheese on top with proscuitto.

Serves 6-10 people

Amici Gourmet Deli Valley Stream • 516.341.0873

F:516.341.0875

The Cabana Long Beach • 889-1345

510102

November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

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Publishers CLIFFORD RICHNER STUART RICHNER Executive Editor JOHN C. O’CONNELL Section Editor KAREN BLOOM Editorial Designer JEFFREY A. NEGRIN

Vice President of Sales RHONDA GLICKMAN Account Executives MIMMA BARONE JOAN BATTINO ROBERT CUMMINGS NANCY FRIEDMAN ELLEN FRISCH

Account Executives JILL KAPLAN VICKI KAPLAN KAREN RESNICK TRICIA SKINNER Cover Design JEFFREY A. NEGRIN

HOLIDAY DINING is an advertising supplement to the HERALD Community Newspapers. Copyright © 2011 Richner Communications, Inc. Published by Richner Communications, Inc. 2 Endo Blvd., Garden City, NY 11530 (516) 569-4000 • www.liherald.com

COUNTDOWN TO THANKSGIVING

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his year may just be the year to hone your holiday cooking and party planning skills.

Instead of relying on grocery store prepared foods or catering companies to supplement your holiday meal, consider the money that can be saved by selecting some favorite recipes with a well defined timetable of tasks. Y our food budget will be rewarded and your guests will truly savor a traditional Thanksgiving meal.

Three days ahead:

Four to three weeks ahead:

Two days ahead:

Prepare the guest list and ask everyone to RSVP at least two weeks before Thanksgiving. Find out if your guests have special dietary requirements.

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.

Two weeks ahead:

Decide on the final menu and collect all recipes. T o avoid an overloaded oven or range top, select a few recipes that taste good at room temperature.

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.

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.

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.

Purchase alcohol and other beverages or delegate this activity to the non-cooking guests. Calculate that each wine bottle contains about five glasses of wine. Consider serving sparking cider or apple juice to guests who do not drink alcohol. Plan on beverages for the children. Other nonalcoholic drinks could include iced tea, soft drinks and flavored water.

Check the newspaper for holiday food coupons and grocery store bargains.

Prepare two shopping lists: one for perishables and one for nonperishables. 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 cranberries.

If you plan to deep-fry , smoke or grill the turkey , check the outdoor equipment to make sure it is in working order . Plan an alternative cooking method just in case there is inclement weather on Thanksgiving Day .

Purchase the oil, wood chips or charcoal now, before supplies are scarce.

This is a good time to toss any out-dated foods in your refrigerator . You will need to make room for the holiday ingredients, so along with cleaning out the shelves, give the refrigerator a good cleaning.

Plan the type of table centerpieces to be used – floral, fruit or candles – and determine what needs to be purchased. If necessary, wash and iron table linens and polish silver.

Find the turkey roaster and rack. Check to make sure the food thermometer is in good working order . Check your inventory for cotton kitchen twine, a turkey baster and a fat separator for making gravy .

One week ahead:

Shop for hardy vegetables such as onions, winter squash, carrots, potatoes, parsnips and turnips.

Buy heavy cream now as it may be hard to find right before Thanksgiving.

Clean the turkey platter and other serving dishes. Use post-it notes to define the foods to be placed in each serving platter and bowl.

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 to 2 days. Plan accordingly .

Start making extra ice for the beverages.

Clean the house.

If you are using fresh flowers or fruits for the table arrangements, they should be purchased today and the table arrangements assembled.

Make pumpkin pies, pumpkin cheesecake, cookies,kies, turkey rolls, and breads and cornbread or biscuits for the turkey ustard-like dressing/stuffing. Refrigerate desserts with custard-like perature before ingredients. (The desserts may be brought to room temperature before hepie piecrust crustcould couldbebe serving.) Even if you are serving apple or pecan pies, the made today with assembly and baking late tomorrow.

Prepare menu items such as cranberry sauce, soups, appetizer dips and other items that improve in flavor as they are held in the refrigerator .

Assemble casseroles (such as sweet potato or green bean); they can be stored uncooked in the refrigerator and baked on Thanksgiving Day. If you are making homemade stuffing, cut and cube bread and place it in a single layer on a baking pan to dry.

with outside cooking.

Make sure the turkey is thawed completely before you go to bed for the night.

Thanksgiving AKA “Turkey Day” First tasks of the day:

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.

If the table arrangements are based on fresh fruit, assemble the center pieces.

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 and creamy up to two hours.

Second tasks of the day:

“Sauté Wednesday” or one day ahead:

Set the tables – both the dining table and the buffet table. Arrange the chairs. When setting the table, be sure to remember the salt and pepper shakers, butter plate and all the serving utensils.

Set up a coat rack with extra hangers. If rain or snow is forecasted, be sure there is a space for umbrellas.

Buy the salad greens and perishable vegetables. W ash leafy greens, spin, dry, and store by packing in paper towels in a sealable plastic bag in the refrigerator.

Wash, trim and cut fresh vegetables. W rap in damp paper towels and place in sealable plastic bags in the refrigerator.

Prepare garnishes and wrap them in damp paper towels and place in sealable plastic bags in the refrigerator. Label the garnishes for their intended uses so a volunteer kitchen helper can help with the final plating of the foods.

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 an ice cooler.

Bake fresh sweet potatoes so they will be ready for the final recipe preparation tomorrow.

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.

Delegate some party tasks such as taking coats, serving drinks and helping

An hour before the turkey is done, begin cooking fresh vegetables and get other foods ready to go into the oven (stuffing, rolls, etc.)

Open red wines so the wine can breathe.

Put the butter on the table so it will soften.

Prepare the relish tray. Cover and return to the refrigerator.

Use a food thermometer to check the internal temperature of the turkey and dressing. A whole turkey should be cooked to a minimum internal temperature of 165°F throughout the bird. Most home cooks enjoy the dark meat at a higher internal temperature of 175°F to 180°F . Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. The stuffing should reach 165°F, whether cooked inside the bird or in a separate baking dish.

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 – including mashed potatoes, soups, casseroles and rolls.

Remove cold desserts from the refrigerator to allow them to come to room temperature.

Cook frozen vegetables.

Ask a volunteer to fill the water glasses.

Make the gravy and preheat the gravy bowl with hot water so the gravy will stay hot.

Place all the food on the table or buffet. Ask for volunteers to help with last minute preparation such as opening white wine and placing foods in warm serving bowls.

Be thankful you are surrounded by family and friends on this most American of holidays.

Courtesy of the National Turkey Federation

November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

Holiday preparation timeline and tips

FIGHT THE THANKSGIVING DAY BULGE

Enjoy the feast, but watch the waistline

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very year families and friends gather around the table to celebrate and give thanks for the bounty of the year. They also tend to consume 3,000 to 4,500 calories per person. Should giving thanks be about gluttony?

Many people are interested in lower -fat, lower-calorie options for Thanksgiving meals that don’t take away from the traditions of the holiday. It’s possible to cook and serve foods that are healthier and offer the spirit of Thanksgiving.

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That traditional meal with all the trimmings is a calorie-laden trap for those trying keep to healthy eating habits. With a little creativity, you can prepare a memorable holiday feast that still tastes delicious, but with less calories.

Let’s examine traditional fare and some alternatives that are healthier.

Traditional: Turkey and stuffing.

Alternative: Turkey that has been roasted or cooked on a rotisserie so that the excess fat drips off. Turkey itself tends to be lean. Avoid basting the turkey with butter and remove the skin upon serving. Do not stuff the turkey with bread dressing, which tends to be fat-laden. Also, from a food safety standpoint, a raw turkey could infuse salmonella or other bacteria into the stuffing during cooking.

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Traditional: Candied sweet potatoes and marshmallows.

Alternative: Forget the butter, brown sugar and marshmallow topping on sliced sweet potatoes. Instead, serve sweet potatoes in their natural glory, baked and sprinkled with a little cinnamon and nutmeg for extra flavor.

A HOLIDAY GALA

Traditional: Gravy made from pan drippings.

Alternative: Gravy made from a low-fat broth. Why douse turkey

{CELEBRATE WITH YOUR OFFICE, FOR LESS!}

Traditional: Cheese and buttery crackers platter.

Alternative: Fresh vegetables and a light dip. The recommended

and fixings with extra calories? A light au jus will provide flavor and a little extra moisture to the bird.

ON THE LAKE

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November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

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daily serving of cheese is one ounce. People tend to graze on Thanksgiving, eating much more than an ounce of cheese. Plus, they’re pairing the cheese with fattening crackers. Instead, offer sliced fresh vegetables and a dip made of low-fat sour cream. If crackers are served, choose whole grain varieties.

Traditional: Bread stuffing.

Alternative: Fruit stuffing. Whip up a batch of stuffing that is much Holiday ce parties all the trimmings, a DJ dancing!

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Farfalle & Wild Mushroom Salad

Penne, Creamy Seafood Sauce 70 Milburn Baldwin • www.CoralHouse.com • 516-223-6500 Franks inAvenue, Pastry Blanket

LATIN STATION Ropa Viejo

more about fruit than the bread and butter. Use cubed whole-wheat bread and slices of apples, pears, cranberries, raisins, and any other in-season fruits. Wet with a low-calorie broth and bake until browned. For even more flair, bake in individual muffin cups so that portions are clearly identified.

Traditional: Fruit pies, such as pumpkin and apple.

Alternative: A buttery, flaky crust is certainly delicious, but it can

pack even more calories on the end of a meal. Serve cobblers that are much more fresh fruit and much less crust and extra calories. Better yet, simply serve a platter of refreshing fruit slices.

STUFFING GETS A STARRING ROLE

urkey may be the star of the holiday table, but for many people, the stuffing is what they really can’t wait to eat. This year, satisfy those cravings with some delicious new stuffing recipes that make enough for some equally tasty leftovers.

Perfect for holiday celebrations and any special occasion.

Private room... or the entire restaurant for weekend afternoon parties.

Sausage and Apple Bread Stuffing 1 pound sweet Italian turkey sausage (or other sausage of your choice), squeezed from casings 1 small onion, diced fine 3 Granny Smith apples, peeled and diced 2 (10-ounce) boxes stuffing mix 3 cups turkey broth or low-sodium chicken broth 1/2 cup unsalted butter, melted 1/4 teaspoon freshly ground black pepper 1. Preheat oven to 375o F. 2. Heat a nonstick skillet over medium heat. Place sausage into skillet and break up sausage into small pieces with a wooden spoon. Cook until sausage pieces are brown and no pink color remains. Remove from skillet. Spoon sausage into a bowl, crumbling any remaining large sausage pieces.

3. Add onions and apples to the skillet and cook until lightly browned.

Combine apples and onions with the stuffing mix and prepare according to package instructions (using broth and melted butter).

4. Blend in cooked sausage and black pepper; mix well.

5. Place in a buttered 13x9x2-inch casserole dish and bake in preheated oven until golden brown, crisp and the internal temperature of the dressing registers 165o F. Note: The recipe may also be used to stuff a whole turkey. Turkeys should be stuffed loosely, with about 3/4 cup stuffing per pound of turkey. Lightly spoon stuffing into the neck and body cavities, allowing for expansion during roasting. When testing the turkey for doneness, also check the internal temperature of the stuffing and continue to cook until the stuffing temperature registers 165o F.

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“LIGHT, FRESH & WONDERFUL” ITALIAN DISHES

9-10 cups. stale, hard bread, shredded into 1” chunks 3/4 cups. unsalted butter, melted 12 ounces. crimini or button mushrooms, cleaned and chopped 2 medium yellow onions, coarsely chopped 3 stalks of celery, coarsely chopped 6 cloves of garlic, minced or pressed 2 large eggs, beaten 3/4 cups chopped walnuts 1 teaspooon salt (or to taste) 1 teaspooon freshly ground black pepper 2 teaspooon dried rubbed sage 1 1/2 teaspooon dried thyme 1 teaspooon dried rosemary 1 tablespoon poultry seasoning 1/4 cup chopped freshly parsley 5 cups chicken broth, or as needed

1. In a large skillet, melt butter. Add onions and celery and cook about 5 minutes.

2. Add mushrooms and garlic and cook until mushrooms are barely tender, about 3 minutes longer.

3. Place mushroom mixture in a large mixing bowl.

4. Add salt, pepper, and other herbs and spices. Stir to combine.

5. Stir in nuts. Stir in bread pieces. Stir in beaten eggs and 1 cup. chicken broth.

6. Add additional broth until this bread stuffing recipe reaches your desired level of moistness, at least 2 additional cups. You can add up to 4 additional cups for very moist stuffing.

7. Pour herb stuffing mixture into a large, buttered casserole dish.

8. Covered with buttered foil. Bake in a preheated 350o F oven 45 minutes, or until hot throughout.

9. Uncover and bake 15 minutes more, until top is crisp.

Note: This recipe may also be used to stuff a whole turkey.

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Traditional Stuffing

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19 s. park avenue • rockville centre • 516-280-4704

November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

It’s not a feast without the turkey’s special sidekick

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HERALD Holiday Helpers St Peters Fish Oreganata 10 oz. filet of tilapia ½ cup white wine ¼ stick of butter ¼ cup chicken stock Juice of half a lemon ¼ cup bread crumbs Dash paprika, salt & pepper to taste

Oreo Balls

Add all ingredients except for bread crumbs and bake at 400o for 10 minutes. Remove fish and sprinkle top with bread crumbs to taste, put back into oven for 2 minutes or until golden brown.

Get Baked Rockville Centre • 280-4704 Chicken Valdastano

Blue Moon Rockville Centre • 763-4900 Calamari Alla Luciano 1 lb. calamari ½ cup white wine 1 cup cherry tomatoes (sliced in half) ½ cup chopped fresh basil ½ cup bread crumbs Juice of 1 lemon

Chef Daniel Ambruso Ingredients 2 large chicken breasts (butterflied not split) 4 slices of mozzarella cheese 6 slices of prosciutto 1 large red pepper (roasted) 8 basil leaves 4 Tbsp. of butter 3 ounces of chopped shallots 4 ounces of port wine 4 ounces of beef stock 4 ounces of brown gravy

In a large sauté pan, combine calamari, tomatoes, basil, lemon juice and white wine.

Saute over medium heat for 7 minutes. Remove and add bread crumbs over the top of calamari. Finish in the oven for 3 minutes or until golden brown. (Feeds 4)

Ingredients: 4 lbs. squash, cut into cubes 3 cups water ¼ cup brown sugar 2 Tbsp. butter Pecans Coconut Maple syrup

Kasey’s Kitchen & Cocktails Rockville Centre • 766-5049

Directions: Preheat oven to 350 degrees.

Mix squash with water and brown sugar. Dot with butter and bake for 45 minutes, until fork tender. Drain and divide into 4 oven proof dishes. Top with pecans and coconut and broil for 1 minute until top is brown. Finish with maple syrup.

Enjoy!

Spiced Basmati Rice

Frank’s Steaks Rockville Centre • 536-1500

K ITCHEN & W INE B AR “Deliciously Affordable Dining”

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Method: Tenderize split breasts, separate mozzarella, prosciutto, basil and roasted red pepper evenly and fold onto one side of butterflied breast. Now fold other side of chicken over to form a pocket. Refrigerate for six hours (in order to firm up). Flour egg and bread the stuffed breast. Pan fry in oil until brown on both sides. Remove to baking sheet. Put in 350 degree oven and bake for 12-15 minutes.

Sauce: In a separate pan use 2 Tbsp. of butter and shallots and sauté for 2 minutes, add a pinch of salt and pepper. Deglaze pan with wine, add stock and brown gravy, bring to a simmer and add the rest of the butter and reduce for two minutes to finished product.

Remove from oven, pour sauce over top and serve with your favorite potato and vegetable.

Dodici Rockville Centre • 764-3000 Butternut Squash

Mix the cookie crumbs and cream cheese together – roll into walnut-size balls. Freeze in a single layer for 30 minutes.

Melt chocolate and dip frozen balls. Refrigerate until hard.

Makes approximately 120 pieces.

2 lbs. Oreo cookies – crushed in food processor 2-1/3 bars (8-ounce bars) Philadelphia Cream Cheese

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Turf $19.95 Choose from our marinated hangar steak or king cut 12 oz. prime rib with your choice of market green or caesar salad and served with oven roasted potatoes & mixed vegetables.

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November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

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2 tablespoons butter 1/2 cup cashews 1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon 1/4 teaspoon McCormick® Gourmet Collection Cardamom, ground 1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind 1/8 teaspoon McCormick® Gourmet Collection Allspice, ground 1-1/2 cups basmati rice 2-1/4 cups water 1-1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt 1/2 cup raisins 1/3 cup thinly sliced green onions 1 ripe mango, peeled, pitted and diced (1 cup)

Melt butter in medium saucepan on medium heat. Add cashews; cook and stir until golden brown. Remove cashews with slotted spoon. Set aside. Add ground spices to saucepan; cook and stir about 30 seconds or until aromatic.

Stir rice into saucepan. Add water and sea salt; bring to boil. Reduce heat to low; cover and simmer 15 minutes. Remove from heat.

Stir in cashews, raisins and mango. Cover and let stand 5 minutes. Stir in green onions.

Tarragon Herb Butter 1/2 cup (1 stick) butter, softened 1/2 teaspoon McCormick® Gourmet Collection Parsley Flakes 1/2 teaspoon McCormick® Gourmet Collection Tarragon Leaves

Mix all ingredients in small bowl.

Spoon onto plastic wrap. Roll into a log, 1-inch in diameter. Refrigerate up to 1 week or freeze up to 1 month. Add a pat to boiled potatoes, grilled or broiled meat or seafood, or steamed vegetables.

Herald Community Newspapers

2 cups sliced mushrooms 1/2 cup sliced Roma tomatoes 8 cloves sliced garlic 1 cp tomato sauce 1/4 cup brandy 2 cups heavy cream

Green Olive Bistro Steak Fitzer Shell steak 12 – 16 oz. ½ onion sliced 6 mushrooms sliced ¼ shot whiskey 4 oz. heavy cream Salt and pepper to taste

Lynbrook • 516-881-7333

Pan fry steak to desired temperature, remove from pan.

Saute onions and mushrooms in same pan with a little oil.

Deglaze onions and mushrooms with whiskey (be careful, whiskey will ignite). When flame dies add heavy cream, reduce until thick and pour over steak. Enjoy.

Herald Community Newspapers Our Famous Pumpkin Pie (available only for Thanksgiving)

0.25 cup of butter 4 stalks leek 2 whole carrots 2 medium Macoun apples (or substitute best avail. apple) 10 cups of water 1 teaspoon cinnamon 1.25 cup apple cider 3 medium sweet potatoes, peeled 1/2 cup light cream

PRESS 195 Rockville Centre • 536-1950 White Clam Sauce 1/2 cup olive oil 1/3 cup chopped garlic 1 Tbsp. diced shallots 3 doz. Cherrystone Clams (steamed open & diced) Pinch of oregano Pinch of red pepper flakes 1 quart clam stock 1 tsp. whole butter Chopped parsley for garnish

The Fishery Pre-order your pumpkin pie, pick it up fresh on Thanksgiving.

Bring it home and put it in fridge.

Remove from fridge an hour before serving.

Right before serving put a dollop of whipped cream and sprinkle with cinnamon.

Remember….Lynbrook Bagels is home for the holidays!

Lynbrook Bagels Lynbrook • 569-0917 Turkey Chili Ingredients: 2 lbs. ground turkey 20 oz. can crushed tomatoes 16 oz. can tomato sauce 10 oz. dark red kidney beans 1 stalk celery diced 1/8 “ 1 large carrot, peeled and diced 1/8” 1 yellow pepper, diced ½” 1 large yellow onion, diced ½” 2 cloves garlic, minced 1 jalapeno pepper, seeded and minced 5 oz. canned diced green chillis 1 bay leaf ½ bunch chopped cilantro 1 Tbsp. dried oregano 2 tsp. dark chili powder 1 Tbsp. cumin ½ tsp. ground cayenne pepper (optional) Pinch of red pepper flakes (crushed) 1 Tbsp. Canola or vegetable oil ½ cup of vegetable or chicken broth 2 slices raw bacon Salt and pepper to taste

In a large stock pot, cook bacon slices to render fat. Remove bacon and add ground turkey, season with 1 Tbsp. cumin, 1 Tbsp. chili powder and 1 Tbsp. oregano; cook until browned. Once browned, remove turkey and set aside.

In same pot add 1 Tbsp. oil and heat. Add diced onion, celery, carrot, jalapeno, yellow pepper, garlic, green chiles, and ½ of the cilantro. Sauté 3 to 5 minutes until translucent and cooked through. Mix in ½ of all seasonings, (chili powder, cayenne, red pepper flakes).

Cook 1 minute. Add browned turkey and mix with vegetables. Cook 2 minutes. Add crushed tomatoes, tomato sauce and broth. Bring to a boil, stirring occasionally. Add dark red kidney beans and check seasoning (add salt/pepper). Reduce to low. Simmer, stirring occasionally for 1 to 1 ½ hours. Serve.

Minnesotas Long Beach • 432-4080

Hot Apple Cider 4 cups apple cider 8 Tbsp. red hot candy

In a large saucepan add olive oil. When hot, add garlic and shallots and simmer – do not brown garlic. Add chopped clams and simmer 3 minutes.

Add stock and remaining ingredients and simmer for 10 minutes. Serve over pasta or toss your pasta in sauce and then serve. Enjoy! (Serves 2) Usually served over linguine or angel hair pasta.

East Rockaway • 256-7117

Pour 4 cups apple cider into small saucepan and heat to boiling point. Pour hot cider into cups or mugs. Add 2 tablespoons red hots to each cup of hot liquid and stir until candies are melted. This is a great treat for Christmas parties.

Herald Community Newspapers

MINNESOTAS Est. 1994

our Book Y arty P Holiday s!

U With

Happy Thanksgiving Thanksgiving Dinner Celebration Thursday, November 24th Extravagant Thanksgiving Menu With All The Fixins Call for Reservations

959 W. Beech Street • Long Beach 516-432-4080 – www.minnesotaslb.com

508804

Linguini Nicolino

In heavy skillet, soften garlic in butter. Add mushrooms, tomatoes, brandy, cook slighly, Add cream, stir about 3 minutes. Add tomato sauce, stir and toss over pasta. Salt and pepper to taste. (Makes 4 servings)

November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

HERALD Holiday Helpers

Sweet Potato, Apple and Leek Soup

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Prepare leeks by carefully washing and dicing finely.

Dice apple, carrots and sweet potato finely.

Melt butter and sautee leeks.

Add carrot, potato, apple, water and cinnamon.

Bring to a boil and allow all to get soft.

Once soft, puree.

Once smooth, re-cook for 30 minutes with apple juice and light cream.

DO NOT BOIL! Add salt and pepper to taste.

It’s Time to Celebrate!

HERALD Holiday Helpers Classic Chicken Pot Pie

Book Your Holiday Parties Now! On/Off Premises Catering

1/2 tsp. yellow food coloring 4 Tbsp. Oil 2 lbs. chicken cutlets (cut up) 2 medium onions Stalks celery 8 oz. bag frozen peas 4 medium peeled carrots 4 chicken bouillon cubes 2 quarts water ½ lbs. butter 1 cup flour 1 cup heavy cream Puff pastry shells

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Pumpkin Martini

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507480

23 NORTH PARK AVENUE ROCKVILLE CENTRE NY 11570 516.766.5049 kaseysrvc.com

B

3

Lynbrook Bagels

In a shaker tin with ice, add

2 parts Absolut Vanilla Vodka 1 part Pumpkin Spice liquor 1 part Baileys Irish Cream Shake and strain into a martini glass and garnish with a sprinkle of cinnamon on top.

Then sit back and enjoy a slice of your delicious carrot cake with a refreshing pumpkin martini

Lola’s Long Beach • 442-1090

5 1 6 - 5 9 6 - 0 9 1 7

WE’RE PUMPKIN OBSESSED! PUMPKIN cream cheese,PUMPKIN pumpkin SPICE spice bagels, PUMPKIN CREAM CHEESE, BAGELS, PUMPKIN CHIPOTLE SOUP, PUMPKIN BAGELS, PUMPKIN PIE, PUMPKIN CHIPOTLE SOUP, PUMPKIN BAGELS, PUMPKIN PIE PUMPKIN LATTE, PUMPKIN COFFEE MON-FRI

Cream Cheese Frosting 8 oz. cream cheese ½ stick butter ¾ cup confectioner’s sugar Juice of 1 lemon ½ teaspoon of vanilla extract Whip all ingredients till smooth. Spread the cream cheese frosting on top of one of the 9’’ cakes.

Position the second 9” cake on top of this one.

Continue to frost the entire cake top & sides.

Garnish the frosting on the entire cake with chopped walnuts (top & sides).

1 cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ¼ teaspoon salt 1 ½ cups finely grated carrots ½ cup roasted walnuts, chopped ¼ cup dry cranberries 1 cup sugar 2 large eggs ½ cup canola oil Blend all ingredients till smooth.

Pour ingredients into 2-9” greased baking pans.

Bake both at 325o for 45 minutes.

Remove and let cool (approximately 2 hours).

This season, continue to enjoy the exceptional service and delicious food from our rooftop restaurant, inside Kasey's.

ROOF TOP 32

Chop onions, celery and carrots.

Boil chicken cutlets until tender in heavy pot. Add oil, vegetables and sauté until clear – add bouillon, water, cream, bring to a boil – simmer – add chicken. Melt butter and blend in flour to a roux – add mixture until thick (simmer 3-5 minutes). Cut out pastry sheets and put on baking pan. Cook at 400 degrees until it rises and browns. Put mixture in serving dishes and top with cooked pastry shell.

Connolly Station Malverne • 887-5160 Chef David’s Carrot Cake

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November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

8

26 ATLANTIC AVE (NEXT TO MUR-LEE’S) • 596-0917 • WWW.LYNBROOKBAGELS.COM

Classic Apple Pie

1 package (15 ounces) refrigerated pie crusts 1 cup sugar 1/4 cup flour 1-1/2 teaspoons McCormick® Apple Pie Spice 8 cups thinly sliced peeled Granny Smith apples 1 tablespoon butter

Preheat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie plate.

Mix sugar, flour and apple pie spice in small bowl. Sprinkle over apples in large bowl; toss to coat well. Spoon into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge.

Cut small slits in top crust. Brush crust with beaten egg and sprinkle with additional sugar, if desired.

Bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.

Herald Community Newspapers

FABULOUS FEASTING

E

veryone strives for the “Perfect Thanksgiving.” It can be anything you want it to be: so traditional it makes you homesick, or so creative and nouvelle that it results in special new Thanksgiving memories for all who attend.

Still, certain traditions remain. Especially the centerpiece of the Thanksgiving meal: turkey. If there is one annual event where the same succulent dishes are demanded by diners, it is Thanksgiving. What would this celebration be without the smell of roast turkey wafting through the house? What would

“Uncle Jim” say if he could not slather cranberry sauce over the top of the brown meat? There must be gravy and mashed potatoes! These are the dishes that make Thanksgiving a memorable feast.

Roast turkey is a basic requirement. It was present at those early Thanksgivings and it should grace your table this “Turkey Day.” Then there’s the stuffing. Whether you cram it into the turkey or serve it on the side, stuffing will leave your guests filled and happy.

Got questions? Find help with that holiday meal

If you have a meal crisis Thanksgiving morning or simply need to talk turkey, hotlines are available to ease home cooks through the holiday meal preparations.

National Turkey Federation ❚ The folks at the National Turkey Federation can have answers to every turkey question imaginable, along with tips and plenty of recipes on their helpful website, www.eatturkey.com.

Roasted Turkey with Cranberry Fruit Dressing

Butterball Turkey Info Line

Turkey: 14-16 pound whole turkey, fresh or frozen (thawed) Salt and freshly ground black pepper, as needed 2 tablespoons unsalted butter 2 medium onions, chopped 16 ounces jellied cranberry sauce 1/3 cup light brown sugar

❚ The Turkey Talk-Line from the folks at Butterball is a great place for answers to turkey questions. The line is open Monday through Friday from 8 a.m.-8 p.m., now until December. And the best part of all: it’s open Thanksgiving day, starting at 6 a.m.

800-288-8372 or www.butterball.com

1. Remove giblet (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

2. Season inside and outside of turkey with salt and pepper.

3. Tie drumsticks together and twist wing tips behind the back.

4. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow pan. Cover loosely with foil.

5. Roast turkey in a preheated 325 degree F oven about 2-1/2 hours, basting with pan juices.

6. Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.)

7. Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes.

8. Remove foil and pour glaze over bird.

9. Continue to roast ½ to 1-¼ hours or until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast.

10. Remove turkey from oven. Allow turkey to rest for 10-15 minutes before carving.

Dressing: 3 cups herb-seasoned stuffing mix 2 cups mixed dried fruit, chopped 1 cup celery, chopped 2/3 cup onion, chopped 1 cup whole cranberry sauce 1/2 teaspoon ground sage 1/2 teaspoon thyme 1-1/2 cups turkey broth or reduced-sodium chicken bouillon Vegetable cooking spray 1. In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth.

2. Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray.

Spoon dressing in dish and bake uncovered at 325 degrees F for 40 to 45 minutes or until the internal temperature reaches 165 degrees F.

Reynolds Turkey Line

❚ This hotline is open 24 hours a day.

Call to get the best tips about cooking using Reynolds products.

800-745-4000 or www.reynoldskitchens.com

USDA Meat and Poultry Hotline

❚ If you have questions about food safety, including storage, handling and preparation of the Thanksgiving turkey, call the USDA hotline, weekdays from 10 a.m.-4 p.m.

888-674-6854

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November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

TALKING TURKEY

Add your personal twist to the traditional meal

9

November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

10

HAPPY ENDINGS

Picture-perfect pumpkin pie

T T

Jenny Harper, consumer test kitchen project manager for Nestlé Test Kitchens: • Plan to make your crust ahead of time. Before rolling out, wrap in plastic and refrigerate for several hours or overnight. Remove dough from your refrigerator when you start to make pie filling.

• Practice “mise en place” – measure everything for your pies and have them at hand before starting to bake.

• If you’re a seasoned pie baker , start a sweet tradition by baking pumpkin pies with younger family members. They’ll treasure your baking tips and ensure the family’s pie heritage.

• Pies generally serve eight. But do as Harper does – make and serve more than one kind of pie, and you’ll find everyone wants a sliver of each! So you can “stretch” a pie further that way.

hanksgiving is just not complete without a pumpkin pie – it’ s the most treasured tradition on most holiday tables. Amidst the flurry of activity on Thanksgiving morning, pumpkin pies are make-ahead easy, desserts just waiting to delight us.

For many, it’s hard to top the traditional Libby’ s Famous Pumpkin Pie recipe, which has been on the label since 1950. This pumpkin custard has the perfect creamy taste created by the blend of pumpkin and evaporated milk

and allows the time-honored spice blend to come through. For a delicious twist on tradition, Walnut Crunch Pumpkin Pie is an elegant version of the traditional holiday dessert. Sort of a Pumpkin Pie Brûlée for the pilgrim set!

Make your holiday table its festive best with some top pie tips, from

Libby’s Famous Pumpkin Pie 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt ½ teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) Libby’s 100% Pure Pumpkin 1 can (12 fluid ounces) evaporated milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Tip: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling. Makes 8 servings.

Walnut Crunch Pumpkin Pie 1 1/4 cups coarsely chopped walnuts 3/4 cup packed brown sugar 1 can (15 oz.) Libby’s 100% Pure Pumpkin 1 can (12 fl. oz.) evaporated milk 3/4 cup granulated sugar 2 large eggs, lightly beaten 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon salt 3 tablespoons butter, melted 1 9-inch deep-dish pie shell, unbaked Preheat oven to 425° F. Combine walnuts and brown sugar in small bowl. Place 3/4 cup nut-sugar mixture on bottom of pie shell.

Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Combine butter and remaining nut-sugar mixture; stir until moistened.

Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

Makes 8 servings.

Easy Pie Crust 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup vegetable shortening 2 tablespoons cold water* Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.

Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.

Note: To make two crusts, double all ingredients, follow procedure above, and divide dough in half. *Add 1 additional tablespoon water as needed.

HERALD Holiday Helpers

11

November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

Sit Back & Give Thanks... with Iavarone Bros. Catering!

Mashed Sweet Potatoes 5 lbs. peeled sweet potatoes 1/4 lb butter 1 pint orange juice 1/4 lb. brown sugar 1 pinch cinnamon 1 pinch salt 1 pinch ground ginger 1 pinch allspice

Cornbread Apple StufďŹ ng 2 large onions, diced ďŹ nely 2 cup ďŹ nely chopped celery 1 cup shredded carrots 1/4 stick butter 1 quart apple sauce 1 1/2 cups chicken stock 5 cups Uncle Ben’s cornbread stufďŹ ng 1 bunch fresh sage 1 touch cumin (spice) 1 touch black pepper 1/4 lb. brown sugar

Procedure - begin by boiling potatos in water. boil for about 15 minutes to tender. Then take out and drain water.then in a large bowl, add the remainder of ingredients and whip with a hand mixer for about 20 seconds.

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Thanksgiving Dinner 2011

“Feast Package� Ser ves 10-14 People $279,00+tax For Fo F or St Star Starters, arte ters rs Ch Choi Choice oice ce o of... f

Begin by sauteeing carrots, celery and onions in butter, about 5 minutes. Then add chicken stock,and apple sauce.

Let this all come to a boil, adding sage, brown sugar cumin, black pepper and Uncle Ben’s Cornbread StufďŹ ng mix.

Let it come back to boil and done.

Ivaronne Brothers Wantagh • 781-6400

Autumn Lasagna with sausage & butternut squash Traditional Meat & Cheese Lasagna s Turkey ConsommĂŠ with pumpkin tortellini

Choice of Green Salad...

Arugula & Radicchio with goat cheese, toasted almonds & sliced dried apricots Gorgonzola & Walnut Salad with dried cranberries Tossed Salad with carrots, cucumbers, peppers & tomatoes

The Main Course, Choice of...* 18 lb. All-Natural Antibiotic Free Roasted Turkey (carved on request, additional $10.00) 10 lb. Boneless All-Natural Antibiotic Free Turkey Breast w/orange sauce *(An added option this year! You can select an oven-ready turkey to cook at home!

We will salt, wash, season and tray your bird and give you precise cooking instructions)

Choice of Stuffing‌ Corn Bread & Honey Crisp Apple StufďŹ ng Roasted Chestnut, Crispy Pancetta, Sage & Rustica Bread StufďŹ ng Sausage & Wild Rice StufďŹ ng w/toasted almonds & cranberries

Choice of Two Trimmings‌ Tender Green Beans Almondine s Spinach & Artichoke Casserole Cauliower Oreganata s Stuffed Mushrooms w/roasted vegetable stufďŹ ng

Choice of Potato‌ Make dough: Blend together our, butter, shortening, and salt in a bowl For pastry with your ďŹ ngertips or a pastry 2 1/2 cups all-purpose our blender (or pulse in a food 1 1/2 sticks cold unsalted butter, cut processor); just until mixture into 1/2-inch cubes resembles coarse meal with 1/4 cup cold vegetable shortening some roughly pea-size butter (preferably trans-fat-free) lumps. Drizzle 5 tablespoons 1/2 teaspoon salt ice water evenly over mixture 5 to 7 tablespoons ice water and gently stir with a fork (or 1 tablespoon sugar pulse) until incorporated.

Squeeze a small handful of dough: If it doesn’t hold together, For ďŹ lling add more ice water, 1 tablespoon at a time, stirring (or pulsing) 3 tablespoons quick-cooking tapioca until incorporated. Do not overwork, or pastry will be tough.

Turn dough out onto a work surface and divide into 8 portions.

1 vanilla bean or 1 1/2 teaspoons With heel of your hand, smear each portion once or twice in pure vanilla extract a forward motion to help distribute fat. Gather all dough to2 tablespoons cornstarch gether with pastry scraper. Divide dough with one half slightly 1/2 teaspoon cinnamon larger, then form each piece into a ball and atten each into a 1/4 teaspoon salt disk. Wrap each disk in plastic wrap and chill until ďŹ rm, at least 1 1/4 cups sugar 1 hour, and up to 2 days.

6 cups fresh or frozen (not thawed) Make ďŹ lling and bake pie: pitted sour cherries (2 pound) Preheat oven to 425°F, with rack in middle and put a large Whole milk for brushing baking sheet on rack.

Finely grind tapioca in grinder.

Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife. (If using extract, add with fruit.) Whisk in ground tapioca, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well. Let stand 30 minutes.

Roll out larger piece of dough (keep remaining piece chilled) on a lightly oured surface with a lightly oured rolling pin into a 14-inch round. Fit into a 9-inch pie plate. Trim any excess dough to leave a 1/2-inch overhang. Chill shell while rolling out top crust.

Roll out remaining dough on a lightly oured surface with a lightly oured rolling pin into a 12-inch round.

Toss cherries well again, then add to shell and cover with top crust. Press edges of crust together, then trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with milk. Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon).

Bake pie on preheated baking sheet 30 minutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and ďŹ lling is bubbling in center, 50 minutes to 1 hour more. Transfer pie to a rack to cool completely, 3 to 4 hours.

Herald Community Newspapers

and One Quart of Each‌ Fresh Cognac Pecan Cranberry Sauce -and- Fresh Turkey Gravy

For Dessert, Choice of one of our‌ Fresh Baked Pies (pumpkin, apple, apple crumb or coconut custard)

“Gobbler Package� Ser ves 10-12 People $189,00+tax The Main Course...*

18 lb. All-Natural Antibiotic Free Roasted Turkey (carved on request, additional $10.00) *(An added option this year! You can select an oven-ready turkey to cook at home!

We will salt, wash, season and tray your bird and give you precise cooking instructions)

Choice of Stuffing‌ Corn Bread & Honey Crisp Apple StufďŹ ng Roasted Chestnut, Crispy Pancetta, Sage & Rustica Bread StufďŹ ng Sausage & Wild Rice StufďŹ ng w/toasted almonds & cranberries

Choice of Potato‌ Creamy Garlic Mashed Potatoes Smashed Sweet Potatoes w/candied pecan & marshmallow streusel Roasted Baby Red Potatoes with fresh rosemary

and One Quart of Each‌ Fresh Cognac Pecan Cranberry Sauce -and- Fresh Turkey Gravy

For Dessert, Choice of one of our‌ Fresh Baked Pies (pumpkin, apple, apple crumb or coconut custard) All Packages and A La Carte Orders will be picked up/delivered cold on Thanksgiving. Kosher Turkeys available on request for an added surcharge.

VISIT US ONLINE FOR OUR COMPLETE THANKSGIVING GUIDE

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Cherry Pie

Creamy Garlic Mashed Potatoes Smashed Sweet Potatoes w/candied pecan & marshmallow streusel Roasted Baby Red Potatoes with fresh rosemary

24

HERALD Holiday Helpers Roast Sliced Breast of Long Island Free Range Duck with Leg Confit Ingredients: 3 each - Breast, boneless duck, LI free range 12 fl. oz. Cabernet Franc w/Tart Cherries Sauce 6 each Sautéed Vegetable Medley ½ cup Sweet Potato Puree 6 each Duck Leg Confit

509136

November 10, 2011 — HOLIDAY DINING - Herald Community Newspapers

12

Score the skin of the breast diagonal to the backbone crosswise in both directions at 2mm intervals.

Make incisions deep enough to penetrate the fat ¾ of the way without cutting into the breast meat.

Season the breast with salt and pepper and place in a cold sauté pan skin side down.

Turn heat up to medium high and cook until skin is well browned, pouring off the fat a minimum of four times and as many as seven times depending on the fat content of the individual bird.

When the skin is nicely browned turn the breast, placing the thick part toward the center of the pan, and turn off the heat to finish cooking. Cook for about 2 minutes for medium rare, long for more well done.

Remove pan from oven and allow the breast to rest for 5 minutes. Meanwhile sauté the duck leg confit until well browned on both sides.

Plate vegetable medley and sweet potato puree, slice and fan the duck breast on the plate with the duck leg confit and top with sauce.

Chestnut Stuffing

with Biscotti

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Ingredients: 8 cloves garlic finely sliced 2 beads garlic split crosswise 6 each diced Spanish onion 8 each diced jumbo organic carrots 6 stalks diced celery 2 lbs. raw Italian chestnuts 2 Tbsp. soy, whole harvest oil 1 cup superfine sugar 1 ½ slices crumbled organic challah bread ½ cup kosher salt ½ cup herbs d’Provence w/lavender 1 leg Turkey ½ cup fine herbs

With a sharp pairing knife score each chestnut crisscross on the flat side side, not the rounded side.

Layer about two deep into an oven roasting pan. Cover with approximately one inch of water.

Cook for about one hour, stirring occasionaly until corners of scored ends are well curled back.

Remove remaining water and turn oven up to 425 degrees.

Cook for an additional 10 to 15 minutes, constantly shaking pan until inside skin starts to peel back.

Remove from oven, cool, set aside, and slightly crush between fingers.

In a smoking hot pan add two tbl. canola oil.

Add chestnuts strirring constantly until golden brown.

Add one cup of superfine sugar stirring constantly until sugar carmelizes. Remove chestnuts from heat and set aside.

Stuffing: Take 1/4 cup turkey fat and sweat onions until translucent. Season well with salt. Add sliced garlice and continue to cook until golden. Add carrots and cook for 10 min. Add celery and cook for an additional 5 min. Stir in chestnuts, confit and staled bread crumbs. Add additional turkey fat to taste and 1/2 cup fines herbs.

Cabernet Franc with Tart Cherries Ingredients: 4 oz. dried, sour pitted cherries 1 ½ oz. superfine sugar 1 ½ oz. white wine vinegar 1 fl oz. cherry brandy 2 fl oz. cab franc, wolffer wine 6 fl oz. reduced Duck Stock, 24 cups reduced 50%

Note: If you do not have duck stock you may substitute with demi glaze.

Bring sugar and vinegar to a rolling boil over medium/high heat.

When the mixture is caramelized add the brandy and Flambé (carefully).

When flame subsides add the Cabernet and reduce.

Add half the cherries and stock and simmer until thickened slightly.

Puree with large hand blender and strain through chinois Add remaining cherries, chill, and cover or put in steam table for service.

Allegria Hotel Long Beach • 889-1300