Issuu

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The Original

Borrelli’s

A Long Island Family Tradition since 1955

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1580 Hempstead Turnpike • East Meadow (1/4 East of Nassau Coliseum)

www.borrellisrestaurant.com Event Planner: Courtney

Hours: Tues - Thurs & Sun 11am - 11pm• Fri - Sat 11am - Midnight

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Package Includes: Caesar Salad • Garlic Bread • Eggplant Rollatini • Rigatoni Vodka • Cannoli Choice of 2 Entrees Chicken Marsala Veal Parmigiana Chicken Parmigiana Sausage & Peppers Chicken Francese Grilled Chicken with Roasted Peppers & Mozzarella Also Includes: Soda, Plates, Napkins, Utensils, Cups & Ice Ask for Frank Borrelli

Salads

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Pastas (Choice of Two)

Stuffed Shells Stuffed Rigatoni Penne Ala Vodka Rigatoni & Meatballs Rigatoni Norcina

(Sausage, Onion in a pink cream sauce)

Tortellini Alfredo Baked Ziti (ricotta) Penne & Broccoli (Garlic & Oil) Ravioli (Cheese or Meat) Tortellini Ala Borrelli

(sauted mushrooms, broccoli, peas in a pink sauce)

Entrees (Choice of Three)

Chicken Parmigiana Chicken Marsala Chicken Francese Chicken Ala Borrelli

(Sauted w/roasted peppers, basil, mozzarella cheese)

Sausage and Peppers w/Onions Meatball Parmigiana

Fried Shrimp Fra Diavalo Fried Shrimp Parmigiana Broiled Stuffed Shrimp Eggplant Parmigiana or Eggplant Rollatini Veal Dishes (Additional Charge)

Soda, Coffee, Tea & Mini Cannolis $37.25 Includes Tax & Gratuity

Party Plan #1 $27.95 Per Person Plus Tax and Gratuity

Party Plan #2 $31.95 Per Person Plus Tax and Gratuity

First Course

FAMILY STYLE SALAD Chef Salad • Caesar Salad

FAMILY STYLE SALAD Chef Salad • Caesar Salad Second Course

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2 — November 15, 2018

HOLIDAY EATS

HERALD COMMUNITY NEWSPAPERS

Your festive table

Gather ‘round in style

etting the scene for your holiday event doesn’t have to take a lot of money or effort. All it really needs is a little imagination and some items you probably have around the house. Get started by first picking a theme. Go with something close to your heart or a theme that inspires you. For Thanksgiving, a harvest concept is one that often comes to mind and it can perfectly complement the scope of the holiday. Make a running list of items that will fit with the harvest theme: Gourds, acorns, pine cones, corn cobs, and other outdoor finds are appropriate. They can also probably be found right in your yard. Purchase a tablecloth or look for alternative materials to serve as one. An inexpensive piece of burlap cut, leaving the fraying ends can impart an earthy feel to the table. Gather thin twigs that can be attached together with cord to make inexpensive placemats. Place these items on the table and build up from there. For an eye-catching centerpiece, purchase two vases, one larger than the other so that the smaller vase can fit inside the larger one. Fill the smaller vase with water and fresh flowers that fit your color scheme. Add interesting texture by also putting in a few more twigs, berry sprigs, or pine cones attached with floral wire. Place the smaller vase inside of the larger one. Fill the void between the two vases with something small and colorful, such as coffee beans, berries, acorns,

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or dried leaves. Many hosts or hostesses fret that their table will look mismatched if they do not have enough matching china or flatware for the dinner service. Don’t worry: eclectic tablesettings are all the rage. As long as you keep to the color scheme, you can pull off just about anything. Think about visiting discount stores that sell dishes singularly and pull together a few different colors or shapes that will look cohesive together. Tie things together with the same colored napkin or another consistent element. Create unique “place cards” that can also serve as take-home favors for guests. They don’t have to actually be cards at all. Here’s an interesting idea. Gather small pumpkins and monogram them to serve as seating guides. HOLIDAY EATS

Push whole cloves into the pumpkins to spell out the initials of the guests. The setting will not only look festive, but smell good, too. Resist the temptation to over-do your tablesetting. You want the food and conversation to flow, so too many hindrances can detract rather than add to the occasion. Keep scale in mind for your centerpiece and any table adornments so that guests can easily chat with one another and pass food around the table. Tablesettings can be ornate or casual depending upon your mood. They’re also a great way to get kids involved with holiday preparations. Put them in charge of designing interesting centerpieces or seat and table accoutrements. You may be surprised at what they create. November 15, 2018 — 3

Inspired by tradition

Celebrate Thanksgiving with foods from the first feast

he first Thanksgiving feast is now looked upon as legendary. This is, after all, what began the Thanksgiving tradition. Try changing your holiday up this year by hosting a truly traditional feast that mimics the first Thanksgiving menu. Expand your culinary horizons by borrowing from the other foods believed to have been shared among the Plymouth Colony Pilgrims and Wampanoag natives during the 1621 feast that inspired Thanksgiving. This historically inspired Thanksgiving party will be a festive way to celebrate the holidays. You might think that this feast would be the same as what we now eat at Thanksgiving. Our modernday meal is modeled after the first Thanksgiving meal, after all. It may be surprising to learn that the first Thanksgiving foods were actually not the same as those we eat at Thanksgiving today. It may come as a surprise that the main dishes served at the first Thanksgiving feast were not the same as the dishes we eat now. Their menu depended upon what was seasonally available. At the time, popular meats were waterfowl and venison as well as seafood such as lobster and clams. We don’t usually think of Thanksgiving as a time to eat seafood, but for an authentic Thanksgiving menu, be sure to include a seafood portion. Waterfowl Wild turkey were available in abundance in the New World, but historians believe that, during the first Thanksgiving meal, participants likely feasted on waterfowl instead of turkey. In fact, turkey wasn’t common Thanksgiving fare until after 1800. This included ducks, mallards and geese. Consider making duck the centerpiece of your meals this year. 4 — November 15, 2018

Chances are lobster and other seafood made an appearance when pilgrims and Native Americans broke bread together in 1621.

Seafood Plymouth, Mass. is located where Cape Cod Bay and the Atlantic Ocean meet. As a result, indigenous people and the pilgrims likely relied on the bounties afforded by the ocean for their sustenance. Documentation of the first Thanksgiving by pilgrim chronicler Edward Winslow indicates lobster, fish and clams were likely served. Embrace seafood by adding it to your menu. Fruits and vegetables Fruits native to the region where the first Thanksgiving took place included blueberries, plums, grapes, gooseberries, raspberries, and cranberries. Cranberry sauce was an unlikely menu option because sugar that traveled over on the Mayflower was probably depleted by November 1621, according to historians. Also, cooks didn’t begin boiling cranberries with sugar until about 50 years later. Your recreation of the first Thanksgiving can include raw fruit as a tasty dessert, much healthier, of course, than sugar-laden sauces. HOLIDAY EATS

Vegetables to enjoy include onions, beans, spinach, cabbage, carrots, and corn. Corn was likely turned into cornmeal and pounded into a thick corn porridge. Experimenting with a cornmeal recipe can liven up this year’s festivities. Plant roots found in 1621 included parsnips and turnips, and not the popular potatoes that often accompany turkey at modern Thanksgiving gatherings. The potato was not yet popular enough among the English to warrant space on the Mayflower as it made its way to present-day North America. Purées of parsnips and turnips can be delectable on their own or used as a basis for a Thanksgiving soup. Although pumpkins and other gourds were available in the New World, baking was not yet popularized because of the lack of wheat flour. Instead, it is possible pilgrims would hollow out gourds, add spices with milk and honey, and then roll the gourds in hot flames to form a sort of custard. Home cooks can replicate a pumpkin custard and serve it in lieu of pumpkin pie. HERALD COMMUNITY NEWSPAPERS

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November 15, 2018 â€” 5

Best-by buys How to understand food product dating By Simone Slykhous Bungee jumping. Cliff-diving. Bull riding. Using expired milk. Each of these requires a fearlessness few possess. As Jerry Seinfeld said: “You ever have milk the day after the day? Scares the hell out of you, doesn’t it?” According to a U.S. Department of Agriculture report, 54 percent of consumers believe that eating food after its stamped date is a health risk. But just how stringent are these timestamps? And what’s the difference between “sell-by,” “best-by” and “use-by” dates? With the holidays approaching rapidly, this information might be handy as you stare into your cupboard at those old cans of pumpkin and condensed milk you bought two (or was it four?) years ago. The Food and Drug Administration only requires dates and codes for infant formula and baby food; however, most food manufacturers voluntarily follow suit, and 20 states require some foods to be dated. And generally, most food processors follow the FDA’s suggested guidelines. In almost all cases, food dating is for quality rather than safety. So it’s time to stop thinking, “When in doubt, throw it out.” According to the Environmental Protection Agency, more than 20 percent of landfill space is filled with wasted food, and that rotting food gives off methane gas — a greenhouse gas. If the environmental impact wasn’t enough, consider your wallet. A survey by the American Chemistry Council found that households throw out more than $640 worth of food each year. Other studies, such as an Publisher Stuart richner Section Editor Karen Bloom Executive Editor Scott Brinton

Are you brave enough to eat canned food after the “best before” date?

ABC News report, cite numbers as high as $2,200! That’s a lot of dough you could save by learning which foods are safe to eat after these dates. Phrases such as “best by” or “better if used by” are usually found on foods like snacks, cereals, cookies and some canned goods, and they signify that the product will likely diminish in quality after this date, though the product is still safe to consume. These demarcations are the most arbitrary, and it’s usually worth the gamble. Trust your nose and your taste buds. For canned goods, the acidity of the product impacts longevity. Low-acid foods such as pumpkin, beans and vegetables will keep for up to five years. And high-acid foods such as tomatoes, cranberries and other fruits start to lose their quality after 12 to 18 months. “Sell-by” dates are typically found on meat, milk and breads, and this date code is helpful for grocery stores to know when to take these highly perishable foods off their shelves. However, the products will be fine to eat after this date. The Institute for Food Safety and Health at Illinois Institute of Technology says, “One-third of a product’s shelf life remains after the sell-by date.” Milk should last for another

Vice President of Sales rhonda GlicKman Sales Manager Scott evanS Inside Sales Manager ellen reynoldS

week, though some meat products should be either eaten or frozen within a day or so. Enter the refrigerated aisle, and you’ll see the phrases “use by,” “use before” or “expires by.” This date denotes peak quality, and it is more stringent as it’s typically on eggs, yogurt and creams. If you are waffling on using a refrigerated product after this date, toss it, especially if you’re using the product for holiday meals. No one wants a holiday pumpkin pie remembered for anything other than being delicious. Sometimes it’s unclear whether you’re looking at an expiration date, a packing code or a secret encryption out of a Dan Brown novel. These codes allow manufacturers to track goods across state lines. They’re also used to track products that need recalling. For best results, buy smaller amounts of fresh produce and foods. And take some time to explore the food label for the marked date. In most grocery stores, the freshest products will be stocked underneath foods that expire earlier or at the back of the shelf.

Operation Manager roBert Kern Editorial Designer and Cover Design Jeffrey a. neGrin

Holiday Eats is an advertising supplement to the Herald Community Newspapers. Copyright © 2018 Richner Communications, Inc. Published by richner communications, inc. 2 Endo Blvd., Garden City, NY 11530 (516) 569-4000 • www.liherald.com

6 — November 15, 2018

HOLIDAY EATS

HERALD COMMUNITY NEWSPAPERS

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November 15, 2018 — 7

Thanksgiving countdown

Planning guide for a stress-free holiday

hether you are hosting Thanksgiving dinner for the first time or are a seasoned entertainer, a Thanksgiving checklist can help ensure you don’t forget a single detail this year. 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.

Three Weeks in Advance With Halloween behind you, now is the time to finalize your Thanksgiving plan. First, Make sure you have your guest list in order and send your invitations if you haven’t already. Next, start planning your menu, including the specific recipes you plan on making. Consider the dietary restrictions of your guests so that there is a little something for everyone. Depending on the number of guests and where they are traveling from, you may also want to make it a potluck Thanksgiving. If so, make sure you assign the dishes or ask for volunteers. Since you now have your guest list, figure out what size bird you’ll need to purchase. If you are planning on roasting a fresh turkey, this also the time you should place your order. This is also a great time to take a peep inside your freezer and see what you should eat, give away or throw away. You’ll want it as empty as possible for your frozen baked goods or turkey in the next few weeks. Tips: When picking your recipes, make sure they all don’t have to happen in the last hour before the meal. Otherwise, you’ll have countertop and oven space competition. Try thinking outside the box — could you make one of your side dishes in the slow cooker? Thinking ahead can cut down on turkey day stress.

away — no need to panic. This is a good time to run an inventory of your supplies. Are you be using your best china or will you be using paper plates? Either way, making sure you have enough serving sets to feed all of your guests is important. Take inventory on the number of storage containers you have as well; you may want to send leftover home with your guests. It’s time to make your shopping list and to stock up on pantry staples like flour, butter and sugar. You can also purchase any of your non-perishables now. If you are planning on using an electric knife or another appliance that doesn’t get much use, make sure to test them and see if they are still in working order. Check the batteries on your instant-read thermometer or purchase one if you don’t have one yet. You can also start making your freezable baked goods now. Pie crust, rolls and bread can all be made in advance and stored in the freezer. Take them out right before you start cooking to make sure they are ready for the meal.

Two Weeks in Advance Thanksgiving is still two weeks

One Week in Advance Thanksgiving is right around the

8 — November 15, 2018

To pull off that perfect — or close to perfect — feast you need to be organized.

HOLIDAY EATS

corner so grab your shopping list and get going! If you are using a frozen turkey, now is the time to make that purchase. Make sure you purchase the right size bird for your guest list. If you have guests staying overnight, don’t forget about breakfast foods for Friday morning! Weekend Before Thanksgiving Shop and store. Buy vegetables that store well: onions, garlic, potatoes, sweet potatoes, root vegetables, and winter squash. Cook and freeze. There’s no reason to leave all the cooking to Thursday. Much of it can be done in advance. Prepare and freeze any soups you might have on the menu. Most soups actually taste better made in advance, when their flavors have had a chance to meld. Three to Four Days Ahead Depending on the size of your turkey, this is probably a good time to take it out of the freezer and pop it in the fridge to thaw. A good rule to follow is to give every five pounds of turkey a 24 hour period to thaw. Continued on page 9 HERALD COMMUNITY NEWSPAPERS

Continued from page 8

Make sure to use safe food habits when doing this. If you are using a fresh turkey, go ahead and pick it up from the store. You can also prepare your cranberry dish or relish. One to Two Days Ahead If you’re planning to brine your bird, now’s the time to start (try a dry brine for an extra-tasty turkey). Prep sides and stuffings. Get a head start on gravy abd all those sides. If you didn’t make and freeze gravy, remove the turkey giblets and neck and make your gravy stock now. If you’re making homemade stuffing, set the bread out to stale. Make any dips, relishes, and salad dressings, as well as cranberry sauce. Refrigerate until Thursday. Move any frozen pie dough to the refrigerator to defrost. If you don’t already have pie dough in the freezer, make it now, placing wrapped disks of dough in the refrigerator. Cook any casseroles using sweet potatoes or squash or reheatable dishes. Refrigerate until Thanksgiving. Purchase, wash, and store your greens and delicate vegetables like green beans and asparagus. Take out your tablecloth and napkins and run a quick iron over them. Take out all your platters and serving dishes and polish the silver until it shines. Make a timetable chart for your dishes so you know what time everything needs to move in and out of the oven or appliance you are using to make it. If you’ve frozen your piecrust, move it from the freezer to the refrigerator now. One Day Ahead Finish as much cooking as possible the day before Thanksgiving. This minimizes stress and frees up your oven for the main event. It’s pie time! Go ahead and get baking. This is also a great time to do all your chopping — celery, onions and vegetables can all be done in advance. You can also saute your vegetables for the stuffing. Ovenbaked stuffing can be assembled ahead of time, put in a casserole dish, and refrigerated until it’s ready to be TO ADVERTISE CALL 516-569-4000

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baked. Blanch and shock any of the following vegetables for a quick final cooking: asparagus, broccoli, Brussels sprouts, carrots, cauliflower, green beans, snap peas, and/or snow peas. If you are having a salad with Thanksgiving dinner, you can go ahead and prepare it, just be sure not to dress it until right before the meal. Peel and store potatoes, covered in cold water, in the refrigerator. Since your linens are ready, you can set the table now too in anticipation of the arrival of your guests. If you are serving guests buffet style, put out the dishes they’ll be served in and label them so that you don’t accidentally use them during preparations tomorrow. Chill your wine and drinks and set up a coffee and drink station so that people can serve themselves when they arrive. Thanksgiving Day It’s go time! Execute your timetable for cooking. Stuff your turkey or place the stuffing in an ovenproof HOLIDAY EATS

bowl to reheat later. You can also transfer it to your slow cooker crock to keep it warm while the turkey rests and you bake your bread and rolls. Roast and rest. Follow your recipe for specifics, but as a general guideline, expect to roast your unstuffed bird anywhere from two to four hours. Check for doneness with an instantread thermometer: The thickest part of the breast should register 165 degrees and the thickest part of the thigh 170-175 degrees. Once the bird is at temperature, plan on a 30-40 minute resting period to allow its juices to redistribute. Skip this step and you’ll end up with a dry bird. Finish cooking. Now is the time to finish cooking all the dishes you’ve prepped. Bake the pies you prepped and froze. Prepare any quick stovetop side dishes while the turkey’s finishing cooking or resting. Also remember your oven will be available as your bird is resting. Planning ahead will have really paid off. Relax, have a glass of wine and enjoy time with your family and friends. November 15, 2018 — 9

Feel-good foods Festive dining that’s both hearty and healthy By DiAnne Crown If your picture-perfect holiday meal is a turkey with all the trimmings, a roast or even a hearty, creamy stroganoff and a side of mushroom soup-fortified green bean casserole, and a “healthful” plate looks like a few pieces of curly kale sprinkled lightly with lemon juice and olive oil, think again. Here’s how to make your holiday season hearty and healthful. Your holiday meals can be both hearty and healthy!

Dairy substitutions will work in other creamy dishes, and you may find it’s possible to replace all the sour cream with a whole or two percent yogurt and not miss it if you add just a little extra salt, Beau Monde seasoning or few aromatic herbs. Transform fat-filled, sodium-laden

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Transform your favorite recipes Consider your options before you go grocery shopping to keep the flavor and cut the fat. Let’s start with that stroganoff. The typical main ingredients are beef, onions, mushrooms, noodles, sour cream, Dijon mustard and butter. Replace beef with cubed chicken, half the sour cream with plain low-fat yogurt, and the butter with olive oil.

green bean casserole by sauteeing fresh or frozen petite whole green beans with diced bell peppers and onions. If that’s too far away from the real deal, toast a few canned French fried onions for a garnish. For the time-honored cornbread casserole, make the same substitution for sour cream, omit the cheese, and add an extra egg or two to stretch the dish with extra protein.

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November 15, 2018 — 11

Happy endings

Sweeten the moment with the flavors of the season

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. Mini Pumpkin Pies

1 package (14.1 ounces) refrigerated piecrusts, 2 crusts 1 can (15 ounces) pumpkin 1 can (14 ounces) sweetened condensed milk 2 eggs 1 tablespoon pumpkin pie spice 1 teaspoon vanilla extract Vanilla whipped cream (recipe follows) Vanilla Whipped Cream 1 cup heavy cream

1/4 cup confectioners’ sugar 1 teaspoon vanilla extract

Preheat oven to 375° F. Unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside. Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top. Bake 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack. Meanwhile, for the vanilla whipped cream, beat cream, confec-

tioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve mini pies with whipped cream and Continued on page 14

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HERALD COMMUNITY NEWSPAPERS

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Happy endings Continued from page 12

sprinkle with additional pumpkin pie spice, if desired. Pumpkin Cheesecake

Crust 1 3/4 cups graham cracker crumbs (about 24 squares) 2 tablespoons granulated sugar 1/2 cup butter or margarine, melted Filling 1/4 cup all-purpose flour 2 teaspoons pumpkin pie spice 2 tablespoons brandy, if desired 1 can (15 ounces pumpkin (not pumpkin pie mix) 4 packages (8 ounces each) cream cheese, softened 1 cup packed brown sugar 2/3 cup granulated sugar 5 eggs

Heat oven to 325° F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled. Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire 14 — November 15, 2018

rack 30 minutes. Refrigerate at least 6 hours or overnight before serving. To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator. Sweet Potato Pie with Pecan Topping

1 ½ pounds sweet potatoes, peeled and cut into 2 inch pieces 2 large eggs 1/3 cup plus another 1/2 cup packed brown sugar 3 tablespoon maple syrup 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup plus 1 tablespoon heavy cream 1 pre-baked piecrust, your favorite recipe or pre-made 3 tablespoons butter 1 cup of pecans, half of them lightly chopped, the other half whole

Make the piecrust. If you use a store-bought frozen crust, you do not need to pre-bake it, just defrost it 10 minutes and prick the bottom all over with a fork before using. Make the sweet potato purée. In a large saucepan, cover the sweet potato pieces with water and bring to a boil. Simmer for 15 minutes or until the sweet potato pieces are soft when HOLIDAY EATS

poked with a knife or fork. Drain. Purée in a food processor until smooth. You may need to add back a little liquid (a tablespoon or two of water) to get a smooth consistency. Let cool completely before using. Prepare the pie. Preheat the oven to 375° F. Place rack at bottom of oven. In a large bowl, whisk together the eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add the sweet potato purée, salt, cinnamon, nutmeg, and 3/4 cup of cream. Mix until completely smooth. Pour into cooled crust. Bake the pie. Bake on lowest rack for 50 minutes, until filling has set. You may want to tent the edges of the pie with aluminum foil or a pie crust protector to prevent the pie crust edges from burning. Cool on rack for one hour. Then transfer to refrigerator and chill completely. Make the pecan topping. Melt the butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, about 3 minutes. Add 1 tablespoon cream, and mix in. Add the pecans, mix to coat the pecans with the sugar mixture. Let cool for 1 minute. Pour mixture over cooled pie. Use a rubber spatula to spread topping over the top of the pie. Cool until topping has hardened, about 30 minutes. HERALD COMMUNITY NEWSPAPERS

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Holiday Favorites

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November 15, 2018 — 15

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16 â€” November 15, 2018

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