y a d i l o H EATS
W
663 East Park Ave., Long Beach (516) 431-5515 email: kf1698@keyfoods.com
Celebrate this Holiday Season with an Exclusive Thanksgiving Package Hosted by
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Russo’s on the Bay Elegant Thanksgiving Dinner Serves 12 -15 People $239 (+ Tax)
• Whole 16 - 18 Pound Butterball Turkey Roasted to Perfection with Fresh Herbs and Seasonings • One Quart Turkey Gravy • 1/2 Tray Vegetable and Bread Stuffing • 1/2 Tray Whipped Sweet Potatoes with Marshmallows • 1/2 Tray Sauteed String Beans and Onions OR Broccoli Oreganate • 1/2 Tray Baked Ziti • 1/2 Tray Russo’s Salad • Homemade Cranberry Sauce • Homemade Pie from Russo’s Award Winning Bakery ~ Choice of Apple or Pumpkin Additional Items Available A La Carte
Just The Bird
Russo’s on the Bay Thanksgiving Package $99.00 (+ t ax) • Whole 16-18 Pound Turkey Roasted to Perfection with Fresh Herbs and Seasonings • Served with Homemade Turkey Gravy
999051
MUST PRE-ORDER Limited Quantities! Will Sell Out! See Deli Manager for Details Order by Phone or Email Before 12 Noon Sunday November 18th No Cancellations after 12 Noon Monday November 19th
2 — November 15, 2018
HOLIDAY EATS
HERALD COMMUNITY NEWSPAPERS
Your festive table
Gather ‘round in style
S
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, TO ADVERTISE CALL 516-569-4000
The table commands attention during this feasting time of year. Make sure yours stands out.
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
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
4 — November 15, 2018
HOLIDAY EATS
HERALD COMMUNITY NEWSPAPERS
EXPIRES 12/23/18
EXPIRES 12/23/18
EXPIRES 12/23/18
1002643
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HOLIDAY EATS
November 15, 2018 — 5
Turkey talk
Basics of cooking the holiday bird By DiAnne Crown Tradition and memories are key ingredients to the annual holiday dinner. The sterling silver is polished, the fine china used to set the table, and the table centerpiece made to reflect the special occasion. The aromas drifting from the kitchen bring back memories of the days of celebrations with family and friends. Our senses are awakened by these holiday dinners that feature the fragrances of roasted turkey and other holiday foods. Turkey and all the trimmings are the traditional choices for Thanksgiving in the majority of American homes. Whether you try a new recipe or use a traditional turkey recipe, the questions frequently asked are, “How should I roast the turkey?” “Should the turkey be covered with foil?” “What is the correct temperature to roast a turkey?” “Should I use a cooking bag?” The National Turkey Federation recommends turkey be roasted by the open pan method in a preheated 325 F oven until the internal temperature, as registered on a meat thermometer, reaches 180 F in the thigh or 170 F in the breast. Roasting Guidelines A shallow roasting pan should be used so oven air can flow completely around the turkey. Pans with sides higher than 1 inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier clean-up, add 1/2 cup of water to the bottom of the pan. If you stuff the bird, stuff it immediately before you place it in the oven. The center of the stuffing must register 165 F. If the turkey is done before the stuffing, remove the turkey from the oven and finishing cooking it outside the turkey until it reaches the required temperature. If you do not stuff the turkey, the addition of 2 cups of coarsely chopped celery, onion and carrots to the cavity will enhance the fragrance and add to the flavor of the 6 — November 15, 2018
Heritage? Organic? Fresh? Frozen? There are lots of choices out there. If you’d prefer a traditional fresh or frozen bird, pick the healthiest-looking one in the weight range you need, and make sure it looks well fed for its size.
pan juices. The roasting times shown on the chart reflect the shorter cooking times of the turkeys produced by today’s turkey industry. Turkeys today take less time to cook than in the past because new turkey breeds produce a higher proportion of white meat. Since white meat cooks faster than dark meat, care should be taken to follow these guidelines to ensure a moist turkey. Use roasting times as a planning guide only; use a thermometer to determine actual doneness. There are many factors that affect the roasting time, including how your oven cooks the bird. Some ovens may heat unevenly and many ovens have “hot HOLIDAY EATS
spots.”. The roasting pan should be turned to prevent one area of the turkey from cooking too quickly. The rack position can have an affect on even cooking and heat circulation. Place the turkey on a lower rack so the top of the turkey is in the middle of the oven. Roasting Timetable Cooking Time Size of Turkey 8 to 12 lbs 12 to 14 lbs 14 to 18 lbs 18 to 20 lbs 20 to 24 lbs
Unstuffed Hours to Prepare 2 3/4 to 3 hrs 3 to 3 3/4 hrs 3 3/4 to 4 1/4 hrs 4 1/4 to 4 1/2 hrs 4 1/2 to 5 hrs
Stuffed Hours to Prepare 3 to 3 1/2 hrs 3 1/2 to 4 hrs 4 to 4 1/4 hrs 4 1/4 to 4 3/4 hrs 4 3/4 to 5 1/4 hrs
Continued on page 8 HERALD COMMUNITY NEWSPAPERS
Happy Hostess R E S T A U R A N T
We use a slow-turning
Featured on the
allowing our turkeys to retain their natural juices!
Rotisserie Turkey with Giblet Gravy Rotisserie Chicken Stuffed Cornish Hen Rotisserie Duck in Orange Sauce Rotisserie Capon Brisket with Gravy Sweet Potato Pudding Potato Pudding Noodle Pudding Carrot Pudding Corn Pudding Candied Yams String Beans Almondine IndIvIdual Turkeys & dInners avaIlable
DINNER FOR TEN $249.98 + Tax
*14-16 lb. Rotisserie Turkey (raw weight) plus 1 qt. Giblet Gravy CHOICE OF TWO: Corn Pudding • Carrot Pudding • Sweet Potato Pudding Candied Yams • Mashed Potatoes • Roasted Potatoes Grilled Brussel Sprouts • String Beans Almondine Creamed Spinach • Grilled Vegetables INCLUDES: 2 lbs. Cranberry Compote or Large Jello Fruit Mold *Carved on frame or sliced in a tin, $25 additional • Glazed Spiral Ham may be substituted for Turkey
DINNER FOR FIFTEEN $315.98 + Tax
*18-20 lb. Rotisserie Turkey (raw weight) plus 1 qt. Giblet Gravy CHOICE OF TWO: Corn Pudding • Carrot Pudding • Sweet Potato Pudding Candied Yams • Mashed Potatoes • Roasted Potatoes Grilled Brussel Sprouts • String Beans Almondine Creamed Spinach • Grilled Vegetables INCLUDES: 3 lbs. Cranberry Compote or Large Jello Fruit Mold *Carved on frame or sliced in a tin, $25 additional • Glazed Spiral Ham may be substituted for Turkey
DINNER FOR SIX AVAILABLE
NORMAL BUSINESS HOURS ON THANKSGIVING 318A Sunrise Hwy., Rockville Centre 516-766-1046 www.happyhosttess.com • Open 7 days a week Visit our site to learn how to carve a turkey!
Spinach Casserole Grilled Brussel Sprouts Steamed and/or Grilled Vegetables Roasted Potatoes Mashed Potatoes Cranberry Compote Jello (small / large) Apple Pie Pumpkin Pie Fresh Fruit Salad and Trays Fresh Baked Bread and Rolls Fresh Baked Cakes, Apple Strudel and Rugelach a la CarTe Menu avaIlable
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HOLIDAY EATS
November 15, 2018 — 7
Turkey talk Continued from page 6
The roasting times shown on the chart reflect the shorter cooking times of the turkeys produced by today’s turkey industry. Roasted Turkey With Fresh Herbs Here’s a perfect basic roast turkey recipe that yields wonderfully flavorful results. Ingredients: 1 fresh or frozen whole turkey 6 -8 whole fresh sage leaves 2 teaspoons fresh thyme leaves 1 -2 teaspoons poultry seasoning 1 1/2 teaspoons salt 1/2 teaspoon coarsely ground black pepper 1 1/2 cup poultry stock
1 medium onion, thickly sliced 1 medium celery rib, thickly sliced 1. Remove giblets and neck from 1/2 teaspoon salt turkey, reserve for gravy. Rinse turkey 3 tablespoons fat from poultry drippings with cold running water and drain well. 3 tablespoons all-purpose flour Blot dry with paper towels. Poultry stock, warmed
2. Gently loosen skin from the turkey breast without totally detaching skin and carefully place fresh herbs under the skin. Replace skin. (photo below shows lifting skin). Stuff turkey of desired. 3. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2” deep) roasting pan. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper and poultry seasoning. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Pour poultry stock into bottom of pan. 4. Roast turkey in a preheated, 325° F. oven. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F. in the breast. 5. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Use juices to make pan gravy. Basic Turkey Gravy 1 medium carrot, thickly sliced 8 — November 15, 2018
1. To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a 4-cup measuring cup. 2. Add 1 cup stock to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/ broth into the 4-cup measure. Let the mixture stand a few minutes until the fat rises to the top. 3. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2 quart or larger saucepan. Whisk flour and salt into heated fat and continue to cook and stir until the flour turns golden. 4. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3 1/2 cups. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir until gravy boils and is slightly thick. Makes about 4 cups. Guiltless Low Fat Turkey Gravy Love gravy but hate the fat? Try HOLIDAY EATS
this light alternative, courtesy of the National Turkey Federation. Ingredients: 1/4 cup cornstarch 1/4 cup water 4 cups turkey stock and defattted pan juices (whatever you lack in pan juices, make up for in stock) salt and pepper to taste Optional Ingredients: Coarsely chopped cooked turkey giblets 1/3 cup sherry 1/2 pound sautéd thinly sliced mushrooms
1. In a large saucepan, over medium heat, bring stock and pan juices to a boil. 2. Meanwhile, blend the cornstarch and water until smooth. 3. Whisking constantly, slowly add the cornstarch mixture to the boiling pan juices, continue to stir until gravy has thickened. Season to taste with salt and pepper. Note: For some variations stir in one or more of the following to your cooked gravy: coarsely chopped cooked turkey giblets, 1/3 cup sherry, 1/2 pound sautéed thinly sliced mushroom. Makes about 4 cups. Courtesy of the National Turkey Federation
HERALD COMMUNITY NEWSPAPERS
ANTIPASTI Crab Cappuccino Bisque w/ foam top 9 Pot of Mussels Nduja, garlic, white wine, basil, chili pepper flakes 11 Fried Calamari Basil aioli, marinara 13 “Bag of Donuts” Shrimp and crab zeppole, lemon caper aioli 13 Burrata Sun dried tomato oil, basil oil, grilled eggplant, roasted peppers, crispy prosciutto 14 Little Neck Clams Al Forno Oreganata crumbs, pinot grigio sauce 1 dz. 16 Arancini Rice Balls Artichoke hearts, red peppers, herb ricotta 11 Eggplant Meatballs Pomodoro, ricotta salata 10 Smoked Salmon Toasted crostini, arugula, red onion, goat cheese, lemon vinaigrette, balsamic drizzle 13
BRUSCHETTA $4.50 per piece 3 for $12 *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 ..................................................... 11
Chicken 18//Veal 21// Eggplant 17 served with linguini pomodoro
chopped lettuce, cucumber, tomato, fresh mozzarella, string bean, house vinaigrette
Caesar .................................................12 shredded romaine, croutons, asiago cup, grissini, classic caesar dressing
PIATTO UNICO
Watermelon ....................................... 11
Veal Chop ....................32
Brulèed Pear ..................................... 11
Braciole .......................23
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 $8 add shrimp $10
PANUOZZO "Neapolitan Pressed Sandwich" 15 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........................18 zucchini ribbons, chopped tomato, wild mushrooms, fresh basil, garlic & oil
Linguini Clams & Shrimp ...................22 little necks, shrimp, white wine, garlic, oil, touch of tomato
Pop Pops Pasta...................................20
thin crisp chop, melted mozzarella, truffle mashed, escarole, pinot grigio sauce
mozzarella, prosciutto & spinach, fettucini, tomato ragu
Chicken Panzanella .. 19 braised chicken legs & thighs, warm croutons, red onion, fresh mozzarella, tomato, haricot vert, red wine vinaigrette
Roasted Rockfish.......22
lemon pepper crab crust, lemon zest risotto cake, lemon garlic sauce
Shrimp Limoncello .....24 basil risotto, spinach
Spice Rubbed Pork Tenderloin................... 21
roasted potato, cherry pepper, onion, mushroom & red pepper sauté, apple compote
Duck ..............................30 crisp half duck, caramelized onion risotto, fruit glaze
Pan Seared Salmon ....23 cauliflower-roasted vegetable risotto, apple lime vinaigrette
Roasted Half Chicken.........................19
shell pasta, raisin and pine nut meatballs, broccoli rabe, red peppers, garlic & oil, toasted bread crumbs
garlic mashed potato, broccoli rabe, sage demiglace
hand crafted chicken parmigiana pillows, light pink prosciutto sauce, focaccia crumbs
white polenta, seared spinach
Chicken Parmigiana Ravioli ............19 Penne & Chicken ................................19 sautéed chicken, broccoli, wild mushroom, sundried tomato, garlic & oil, tossed with primasole cheese Capellini Shrimp pomodoro sauce, mild or spicy 23
Chianti Braised Short Ribs ....................24 Peroni Battered Shrimp ...........................24 spinach, sun dried tomato, lemon, garlic
Nana’s Ragu........................................21
Angela’s Garlic Chicken ...........19
Gnocchi Sorrentino .........................17
St. Peters Fish ............22
slow simmered meatballs, sweet & spicy sausage, rigatoni, herb ricotta handmade ricotta dumplings, light tomato sauce, fresh mozzarella
Rigatoni alla Vodka .........................17 prosciutto tomato cream sauce
add chicken 19 add shrimp 23
Fresh Parpadelle .............................19 with slow braised pork bolognese, shaved pecoriono
crispy oven roasted chicken cutlet, garlic, locatelli cheese, vegetable orzo
Sun dried tomato crust, lemon zest rissotto cake, lemon garlic sauce
Entree Splitting Fee $5 all substitutions will be additional charge prices subject to change
Meta Restaurant In Oceanside Is The Supreme Long Island Dining Experience
(516) 764-3218 • www.metaliny.com Take Out | Dinner | Catering
TO ADVERTISE CALL 516-569-4000
HOLIDAY EATS
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If You Liked Sole, You’ll Love Meta! 2752 Oceanside Road, Oceanside
November 15, 2018 — 9
FuLL TuRKeY dINNeR $ 34.95 3 COuRSe MeAL - PeR PeRSON
homemade Soup or Salad Turkey, Stuffing, Mashed Potatoes, Vegetables & Cranberry Sauce. homemade dessert, Coffee or Cappuccino
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lotS of entertainment throughout the year!
Weekly SpecialS
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search for Mia’s - Valley streaM
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31 Rockaway Ave, 11580 Valley Stream, NY
516.825.2117
Mon-Thurs. 12-10pm • Fri. 12-11pm • Sat. 3-11pm • Sun 12-9pm For More Information Check Our Website: www.miasofvalleystream.com
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Mia’s Valley Stream
OPEN For Lunch & Dinner
The Best Greek Cuisine In the Heart of Rockville Centre !
C at e r i n g f o r A l l O c c a s i o n s 90 north village avenue • rockville Centre • 516.678.4550
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Authentic Greek cuisine since 1996
www.greektownrvc.net OPen 7 days
10 — November 15, 2018
HOLIDAY EATS
HERALD COMMUNITY NEWSPAPERS
H O L I D AY C AT E R I N G a fine dining experience
S P E C I A L PA C K A G E Complete Package Including Pizza, Appetizer, Pasta, Salad, Entree & Vegetable & Bread
$239.00 plus tax
(Choose one from each Category)
APPETIZERS
Mussels Marinara (Impepate) Eggplant Rollatini Fried Calamari Baccala Salad Grilled Calamari & Potato Antipasto Freddo
Polpette di Zucchini Rice Balls Mozzarella in Carozza Mozzarella & Tomato Insalata di Rinforzo Baked Clams
PA S TA
Spaghetti w/Shrimp Puttanesca Rigatoni Norma Linguini Vongole Spaghetti Pomodorino Penne Bisanzio Rigatoni al Filetto di Pomodoro Lasagna Gnocchi Sorrentino Cavatelli Broccoli Rabe & Sausage Calamarata w/ Calamari Fradiavolo
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Chicken Rustica Sausage & Broccoli Rabe Chicken Sfizioso Boneless Pork Chop Pomo Chicken alla Brace Eggplant Parmigiana Chicken Rollatini
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HOLIDAY EATS
November 15, 2018 — 11
Thanksgiving countdown
Planning guide for a stress-free holiday
W
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
12 — 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 13 HERALD COMMUNITY NEWSPAPERS
Continued from page 12
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
Pros suggest using a calendar and write in what you are going to do when. It makes it easier to stay on task.
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 — 13
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November 15, 2018 — 15
Inspired by tradition
Celebrate Thanksgiving with foods from the first feast
T
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. 16 — 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 — 17
Stuffed full of stuffing
Turkey’s tasty sidekick takes on a starring role
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. Traditional Stuffing
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
In a large skillet, melt butter. Add onions and celery and cook about 5 minutes. Add mushrooms and garlic and cook until mushrooms are barely tender, about 3 minutes longer. Place mushroom mixture in a large mixing bowl. Add salt, pepper, and other herbs and spices. Stir to combine. 18 — November 15, 2018
The National Turkey Federation recommends that stuffing be prepared and stuffed into the turkey immediately before it’s placed in the oven for cooking. When making stuffing ahead of time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Turkeys should be stuffed loosely, with about 3/4 cup of stuffing per pound of turkey.
Whether you know it as stuffing or dressing, most everyone agrees it’s delicious.
Stir in nuts. Stir in bread pieces. Stir in beaten eggs and 1 cup chicken broth. 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. Stuff loosely in turkey. Or pour stuffing mixture into a large, buttered casserole dish. Covered with buttered foil. Bake in a preheated 350° F oven 45 minutes, or until hot throughout. Uncover and bake 15 minutes more, until top is crisp. Sausage-Pecan Stuffing
9 cups soft bread crumbs 1 pound bulk pork sausage 2 cups chopped onion 1/4 cup butter, cubed 3 unpeeled tart apples, coarsely chopped 1 cup chopped pecans 1/2 cup minced fresh parsley 1-1/2 teaspoons dried thyme 1 teaspoon rubbed sage 1/4 teaspoon salt HOLIDAY EATS
1/4 teaspoon pepper 1/4 cup apple juice Chicken broth
Place bread crumbs in a large bowl; set aside. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender; do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper; stir in apple juice and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on rack in a roasting pan. Makes enough for a 14-16 pound turkey. Editor’s Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 12 cups. Southern Cornbread Dressing
1/4 cup margarine 1 cup celery, chopped 3/4 cup onion, chopped 4 cups cornbread, crumbled 8 slices dried bread, cubed 1 3/4 cups turkey broth 1 cup turkey giblets, cooked and chopped 3/4 teaspoon salt 1/2 teaspoon poultry seasoning 1/4 teaspoon pepper 1 large egg, slightly beaten
In medium-size skillet, over medium-high heat, heat margarine. Saute celery and onion in margarine until slightly tender. In large bowl combine celery mixture, cornbread, bread cubes, turkey broth, giblets, salt, poultry seasoning, pepper and egg. Mix gently until all ingredients are well combined. Spoon dressing into lightly greased 2-quart casserole dish. Bake, uncovered, at 325° F for 40+ minutes or until the internal temperature registers 165° F. HERALD COMMUNITY NEWSPAPERS
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November 15, 2018 — 19
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. 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 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, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve mini pies with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Pumpkin Cheesecake
Crust 1 3/4 cups graham cracker crumbs (about
20 — November 15, 2018
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 HOLIDAY EATS
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 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 poked with a knife or fork. Drain. Continued on page 22 HERALD COMMUNITY NEWSPAPERS
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November 15, 2018 — 21
Happy endings Continued from page 20
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
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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
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