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November 10, 2016 — 3
TT A time to give thanks
Publishers Clifford riChner Stuart riChner Vice President of Operations Mi MiChael Bologna
he holiday season beckons. Family and friends will shortly gather around the table and enjoy fine food and fellowship. This Thanksgiving, more than ever, we welcome the opportunity to take a moment to appreciate the comforts of home and family, and reflect on the meaning of the holiday, Everyone has their own ideas about their ideal holiday, but certain traditions remain. The perfect feast can be anything you want it to be. Whether you hold true to those traditions that go back generations or do something more contemporary, incorporating new ideas to redefine the holiday, make it a cherished experience for all who come together at this special time of year.
Section Editor Karen BlooM Executive Editor SCott Brinton Vice President of Sales rhonda gliCKMan
Art & Production Supervisor BYron Stewart
FOOD
Editorial Designer and Cover Design JeffreY a. negrin
Friends, Family and Food is an advertising supplement to the Herald Community Newspapers. Copyright © 2016 Richner Communications, Inc. Published by richner Communications, inc. 2 Endo Blvd., Garden City, NY 11530 (516) 569-4000 • www.liherald.com
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November 10, 2016 — 5
Talking turkey
It’s platter season What’s your idea of the perfect Thanksgiving meal? A big family buffet, or perhaps an intimate evening with a few close friends? Thanksgiving brings us together from near and far for all sorts of fun-filled traditions that are uniquely our own. And while those traditions may vary somewhat as families grow and our lives change over time, there’s one constant at the heart of Thanksgiving entertaining — the beloved turkey platter. “Turkey platters really are the Christmas tree of Thanksgiving,” says Keith Winkler, product marketing manager at dinnerware giant Replacements, Ltd. “When you talk about Thanksgiving, I think most Americans picture that iconic Norman Rockwell painting with the mother serving the perfect turkey on a huge platter. Even though that image has been reinterpreted in so
many ways as times have changed, the platter has always remained the centerpiece of the gathering, even for those who by-pass the bird to serve another main course for their Thanksgiving meal.” Winkler notes there’s also a strong sentimental attachment to this seasonal favorite. Turkey platters often become heirloom pieces, handed down in many families, making the platter even more special. Turkey dinnerware history 101 The history behind turkey patterns and ultimately the iconic platter is literally as old as the holiday itself. When Abraham Lincoln proclaimed Thanksgiving official back in 1863, English potters seized the opportunity to target the growing American market by producing turkey-themed dinner plates and platters. These
The beloved turkey platter remains the centerpiece at Thanksgiving gatherings. ingenious designers generally took an existing design and replaced the center with a turkey motif to create those first Thanksgiving patterns. Manufacturers such as Spode, Mason’s and Wood & Sons used their colorful transferware patterns to start a new holiday tradition, which became an instant hit. In fact, Replacements’ most popular Thanksgiving pattern, His Majesty by Johnson Brothers, started as an accent plate in the company’s Friendly Village pattern. The English manufacturer received so much demand for Continued on page 8
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November 10, 2016 — 7
It’s platter season Continued from page 6
this particular motif that the company turned the proud Tom Turkey-adorned plate into its own pattern. The great platter hunt Designers say you don’t have to buy an entire set of turkey-themed dinnerware to find the perfect platter. Replacements’ Julie Robbins notes you can find platters that blend well with any pattern, from the very old to the very new. “Turkey platters aren’t necessarily bird-themed; you’ll find them in designs ranging from florals to even scenic vistas,” Robbins says. “Think who is going to be at your table, what you’re serving and find a platter that speaks to you. If you’re serving turkey, it doesn’t matter whether you’re carving your bird in the kitchen or on the table, just make sure it’s large enough to accommodate your guests. So many people make the mistake
of trying to put a large turkey on a 12-inch platter and quite frankly, that is just too small and it’s not going to work. This is a special piece, not an everyday platter.” Robbins adds she’s seen people do wonderful things with a small turkey, such as placing vegetables around the bird to fill out the larger platter and complete the look. Turkey platters aren’t only fun, many are also functional. Lenox and several other manufacturers produce turkey-shaped platters and other autumn themed serving pieces in alternative metal serveware. This is a special alloy that when heated or chilled maintains temperature to keep foods warm or cold. Gobble up this season’s tabletop trends Many dinnerware companies are producing Thanksgiving or turkeythemed accent plates and platters to mix and match with everyday
Turkey platters are a sentimental favorite, even with the family dog. dinnerware in colors and motifs to fit all tastes and lifestyles, from the very traditional to a more modern aesthetic. And if Tom Turkey isn’t the right design element for your table, Robbins says you can still create a seasonal feel, minus the bird. “You can use fall leaf or even woodland patterns to create a classic Thanksgiving table without going with a turkey motif. Even beautiful classic fruit patterns give your table that cornucopia or horn of plenty flair.”
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November 10, 2016 — 9
Gather in style
How to make your holiday table sparkle The pressure is on to make sure everything is perfect, with those preparations for holiday celebrations getting underway, especially at the table. But, what do you see when you pull out your tableware? Is your silver as shiny as you remembered? Does your crystal sparkle like new? “China, crystal and silver are made to be used regularly and, if cared for properly, these pieces can last for generations,” says china and crystal restoration expert Sara Vestal. “We see so much damage that can actually be prevented by avoiding some very common mistakes.” One of the biggest culprits Vestal sees is dishwasher damage. “The dishwasher is a huge enemy of fine dinnerware. Prongs on the racks may scratch the surface, while heat from the
drying cycle can loosen gold or platinum trim on china, causing it to wear away. That cloudy or milky look you As festive occasions approach, now is the sometimes see on crystal is caused by time to make sure your dinnerware glitters. the high heat actually baking lime, rust and other minerals from the dish water ity controlled can cause the glaze to into the pores of the crystal. Plus, the become brittle and crack. If you don’t heat can loosen the adhesive in knife use your china regularly, wash it at handles, potentially causing the handle least once each year to keep impurito separate from the blade.” ties from impregnating the finish. This She recommends washing your keeps the glaze strong. pieces by hand, even if labeled “dish Fine china can develop rust spots washer safe.” Avoid citrus-scented when washed with silver, so it is detergents — these contain acids that important to clean the two separately. may damage the finish of china and To remove rust spots from china, try silver. Also avoid detergents containing rubbing a small amount of a Soft Scrub bleach; chlorine in these products may without bleach type of cleaning prodseep into the pores of china and crystal, uct on the spot. If this doesn’t work, causing damage even after rinsing. put a small amount of rubbing com Experts advise storing china in areas pound on a paper towel and apply in a that are not temperature or humidcircular motion.
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November 10, 2016 — 11
Holiday feasting
Your personal approach to the traditional meal makes it special Everyone strives for that ing pan. Brush the turkey with Perfect Thanksgiving. It can be the oil. Season the turkey as anything you want it to be: so tradesired. Insert a meat thermometer ditional it makes you homesick, or into the thickest part of the meat, so creative and contemporary that not touching the bone. it results in new Thanksgiving Step 3 memories for everyone at your Stir the stock, lemon juice, basil table. and thyme and pepper in a large Still, certain traditions bowl. Reserve 1 3/4 cups stock remain. Especially the centerpiece mixture for the gravy. If desired, of the Thanksgiving meal: turstuff the turkey. Pour the remainkey. If there is one annual event ing stock mixture over the turkey. where the same succulent dishes are demanded by diners, it is Step 4 Thanksgiving. Roast at 325° F for 3 hours (3 What would this celebration ½ to 4 hours if stuffed) or until a be without the smell of roast turmeat thermometer inserted in the key wafting through the house? meaty part of the thigh reads 180° What would “Uncle Jim” say if F, basting occasionally with pan he could not slather cranberry drippings. Whenever the dripsauce over the top of his meat? pings evaporate, add more stock There must be gravy and mashed to moisten them. Begin checking potatoes! These are the dishes for doneness after 2 1/2 hours of that make Thanksgiving what it That day of family, turkey and football is a the roasting time (or 3 hours if is, no matter what else we add to moment to savor and reflect on your family stuffed). the holiday menu. traditions. Roast turkey is a basic Step 5 requirement. It was present at those early Thanksgivings and Remove the turkey from the pan, cover and keep it most of us still want it to grace our table on “Turkey Day.” And, of course, there’s the stuffing. Whether you cram it into warm. Let stand for at least 20 minutes before slicing. Spoon off any fat and pour off all but 1 1/2 cups of pan drippings. the turkey or serve it on the side, stuffing will leave your guests filled and happy. Step 6 Stir the reserved stock mixture and the flour in a mediClassic Herb Roast Turkey um bowl until the mixture is smooth. Add the flour mixture with Pan Gravy to the pan. Cook and stir over medium heat until the mixture 1 whole turkey (about 14 pounds) boils and thickens, scraping up the browned bits from the 1 tablespoon olive oil bottom of the pan. Season to taste. Serve the gravy with the 3 1/2 cups chicken stock turkey. 3 tablespoons lemon juice For Mushroom Pan Gravy: add 6 ounces mushrooms, 1 teaspoon dried basil leaves, crushed sliced (about 2 cups) to the 1 1/2 cups pan drippings in the 1 teaspoon dried thyme, crushed roasting pan. Cook over medium-high heat until the mush1/4 cup all-purpose flour rooms are tender, stirring occasionally. Proceed as directed 1/4 teaspoon ground black pepper above. Step 1 For Dijon Pan Gravy: stir 2 tablespoons Dijon-style mus Remove the package of giblets and neck from the turkey tard into the flour mixture before adding to the roasting pan. cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together. Note: Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing is hot. Step 2 Stuffing in the turkey should reach 165 F°. Place the turkey, breast-side up, on a rack in a roast12 — November 10, 2016
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HERALD COMMUNITY NEWSPAPERS
The flavors of Thanksgiving
A time to share food and fellowship Thanksgiving, that American holiday classic, is seemingly untouched by time. While we may not go “over the river and through the woods to Grandma’s house,” Thanksgiving is still the occasion to gather with family and friends to give thanks for our freedoms and the bounty of American life. We have been reminded that the ideals of democracy and freedom celebrated at the first Thanksgiving feast are the basis of a strong and enduring foundation for our great country. Since that first American Thanksgiving, pilgrims gathered for a feast celebrated with turkey and it has been a centerpiece of the Thanksgiving celebrations ever since. When you serve turkey at Thanksgiving, you are sustaining an American tradition passed on through the ages. By preparing a traditional Thanksgiving feast, you preserve the holiday tradition for future generations. Get ready to wow everyone at your If you are an experienced protable with an outstanding meal that all fessional at preparing the classic will savor. Thanksgiving feast, you know it is surprisingly easy for the wonderful results. transform holiday extras into timesavThe meal preparation requires advance ing meals. Freeze the extra cooked turplanning and organization. To an inexkey and you’ll have your own “readyperienced cook, the thought of being in to-prepare” healthy food for quick and charge of the entire Thanksgiving meal easy post-holiday meals. can be intimidating. Younger home chefs may not have had the opportuniHow should the turkey be thawed? ty to perfect their cooking skills. While Frozen turkey, like all protein preparing the meal may seem dauntfoods, should be thawed in the refrigering, it needn’t be. Once you master the ator, never at room temperature. When basics, it will all fall into place. foods are thawed at room temperature, surface bacteria can rapidly multiply to How much turkey should be dangerous levels at temperatures of 40° purchased? F and above. Allow 1 pound of uncooked tur For safety and superior quality, key per person from an 8 to 12 pound leave turkey in the original packaging turkey. Larger birds have a larger proand place in a shallow pan. Thaw, in portion of meat to bones, so 3/4 pound the refrigerator, using the simple forper person should be sufficient with mula: whole turkeys thaw at a rate of 4 leftovers for the beloved turkey sandto 5 pounds per 24 hours. Example: A wich or soup. 15-pound frozen bird will take 3 to 4 By purchasing a larger turkey than full days to thaw in the refrigerator. needed for the holiday feast, you can Speed thawing: keep turkey in the TO ADVERTISE CALL 516-569-4000
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original tightly sealed bag and place in a clean and sanitized sink or foodservice safe pan. Submerge in cold water and change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw. Refrigerate (at 40° F or below) or cook the turkey when it is thawed. Do not refreeze uncooked, defrosted turkey. What are the key pointers for stuffing a turkey? Stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven for roasting. If preparing the stuffing ahead-oftime, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Stuff the turkey loosely, about 3/4 cup of stuffing per pound of turkey. Test the internal temperature of the stuffing as well as the turkey. The internal temperature in the center of the stuffing should register 160 to 165° F. When is the turkey done? Since turkey is low in fat and high in protein, the meat is sensitive to extreme heat and prolonged cooking. Loosely place an aluminum foil tent over the turkey breast during the first 1 to 1 1/2 hours of roasting, then remove to allow the turkey to brown. A turkey should be cooked just until it is done. The best way to determine the level of doneness is with a food thermometer. Use these tests to determine doneness and to keep the turkey juicy. For whole turkey, place the food thermometer in the deepest part of the thigh, but not touching the bone. The internal temperature of the turkey should measure 180° F in the thigh and 170° F in the breast. Juices should run clear and the drumsticks should be soft and move easily at the joint.
November 10, 2016 — 13
Keep the traditions without adding on the pounds
Watch the waistline throughout the holiday season
Grand Opening
Whether your favorite is savory √ Identify what dishes are most stuffing or creamy pumpkin pie, clasproblematic. sic Thanksgiving dishes are hard to √ Plan healthier options Rockville Centre’s Newest Hot Spot! resist. But the calories in these classics √ Keep a sensible attitude add up fast. A typical Thanksgiving “It’s fine to indulge sometimes,” meal can pack up to 4,000 to 5,000 she says. “Just don’t get carried away.” calories — all in just one afternoon. To make sure we don’t, Everett That’s about double the recommended points out four common nutritional amount of calories adults should conchallenges and creative ways to oversume in an entire day. come them. With meals like this, and the treats Challenge #1: Menus full of xxxxxx that tempt us throughout the holiday starchy, carb-heavy foods. season, odds are you’ll see the dial on Thanksgiving foods like stuffing, sweet appetizer, like a vegetable platter or the scale tick up several pounds by potato pie, mashed potatoes and rolls fruit with cheese and whole grain New Year’s. Not a great way to start the are starch and carb-heavy. Piling on crackers. Keep the platters on the dinyear, especially if you’re already batextras, like whipped cream, butter ner table throughout the meal so guests tling weight issues. and gravy, adds even more fat and always have a healthy option. Serving only the freshest and most authentic Italian So how can you feast while still unhealthy calories.food generous Also, if you just can’t part with the WINE LIST in town. We offer a flavorful, selection Taste the different flavors of Italy. We have a of home-made pastas, fresh seafood, lean prime staying fit? Sotiria Everett, registered Healthy alternative: Keep carbs in traditional dishes, keep them on the wide selection of wines and spirits that go well meats, and world-class wine at very reasonable prices. dietitian, recommends a few key with our meals. the kitchen and veggies on the table. kitchen counter rather than the dinner Our lunch & dinner menus features a wide array CATERING MENU strategies: Everett suggests preparing a healthy of both classic and contemporary Italian dishes Continued on page 15 From birthday parties to wedding celebrations,
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Keep the traditions without adding on the pounds Continued from page 14
table. That way, guests have to get up and move around a bit before indulging. Challenge #2: Dredging vegetables in calorie-rich ingredients. While some Thanksgiving classics include vegetables, they are often swimming in unhealthy ingredients. Think sweet potatoes baked into a pie laden with sugar and butter or green beans soaked in heavy creams or saucy casseroles. The excuse “but there’s vegetables in it” won’t fly once you’re facing a scale that won’t lie. Healthy alternative: Baking and roasting your vegetables. Instead, Everett advises baking or roasting your vegetables in a bit of olive oil. Green beans, cauliflower, sweet potatoes and brussels sprouts are great options. While a ¾ cup serving of mashed potatoes with gravy is at least 150-200 calories, a serving of brussels sprouts roasted with olive oil is a tasty alternative that comes in under 100 calories. Challenge #3: Taking seconds (and
xxxxxx more) when you’re already full. Sitting around a table for hours with family and friends makes it easy to grab another helping … and another … and another. Those extra helpings can pack on the pounds – especially if they are high calorie dishes. Healthy alternative: Make veggies your second helping. Everett says: “Ask yourself how you’re feeling before going for seconds and thirds — are you really still hungry?” If you do decide to take
seconds, pile your plate with vegetables and salads rather than mashed potatoes or pie. Challenge #4: You splurge once, so you give up. The easiest response to a splurge on holiday treats is “I’ll diet after the New Year.” Healthy alternative: Indulge mindfully. Everett cautions against an “all-ornothing mindset.” If you overdo it on Thanksgiving, don’t give up on eating healthy for the whole holiday season. Instead, try to “indulge mindfully,” which means indulging in things besides food. “You can indulge in conversation and in spending time with your friends and family,” she says. Try losing yourself in a board game with loved ones or on a long walk with friends, instead of in another slice of pie. Everett’s bottom line advice: “Get yourself in a healthy mindset and don’t compromise your health goals just because it’s a certain holiday.”
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November 10, 2016 — 15
Giving thanks for a healthy Thanksgiving
Count your blessings — and those calories Thanksgiving is all about abundance — or, often, overabundance. Everyone wants to bring their favorite dish, or needs to have both pumpkin and apple pie (with whipped cream on top, please). With all the rich, heavy choices, there’s a distinct chance that Thanksgiving will turn out to be about overindulgence. You’ll be staggering away from the table, barely able to move. While eating often takes center stage during the holidays, that doesn’t we have to give up on good health.. With reasonable portion sizes and healthier dishes that don’t sacrifice flavor, your holiday dinner can still be joyful, delicious and healthy. Go easy on appetizers. Appetizers are great, but save precious room for plenty of turkey! Turkey is packed with
Macy’s Thanksgiving Day Parade doesn’t air all day. Get away from the TV and try to fit in some fitness in (the more the merrier!). A post-meal walk is a good place to start. protein, low in fat, and a great source of vitamins and minerals. Can’t go wrong with that! A great way to avoid
the temptation for appetizers is to walk around and catch up with family and friends. Stay hydrated. Drink plenty of water throughout the day. Water has many health benefits, but it also makes you feel fuller for a longer amount of time. Not drinking enough water could spark hunger pains, even though it may actually just be thirst! Keep track of what you’re eating. Keep yourself accountable. Go to dinner with a plan and know your limits. Ways to do this may be to use a smaller plate, eat slower, and skip the seconds. Also make sure to watch out for those danger foods. Green bean casserole and sweet potato casserole may sound healthy, but those sneaky ingredients in it that make it delicious are also full of fat and sugar.
Make Your Holiday Reservations Now! Wishing Everyone Happy Holidays!
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VISIT OUR NEW CUBAN RESTAURANT • NOW OPEN • Catering Available • Private Party Room Happy Hour Monday - Friday 3-6 pm Close Proximity to Hotel
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November 10, 2016 — 17
Holiday hostess with the most-est
The day needn’t been intimidating Cook Ahead of Time While some parts of the meal have to be made on Thanksgiving day, other parts can be prepared the week before to save you time. Create a master schedule for the week before the holiday, with specific tasks relegated to each day. For example, you could make desserts or homemade bread Prioritize What’s Important ahead of time. When the cranberry Do you really need to make seven sauce is already waiting in the fridge side dishes, or would three be just as on Thanksgiving Day, you’ll have a few satisfying? Are two kinds of bread necless things to remember. essary, or could you stick to one? When With the right preparation and While you won’t want to cook refining your menu, ask yourself which assistance, you can host the perfect certain recipes, such as the turkey, until Thanksgiving dinner, even if your name the day of, you can cook other items in items matter most. Then, instead of isn’t Martha Stewart. tasking yourself with more than you advance. Make and refrigerate gravy, many items are your responsibility, need to do, you can focus on what’s a dressings, soups, dips, and spreads make your shopping list. When making up to one week before Thanksgiving. priority. your list, be as detailed and specific as Reserve the day before Thanksgiving possible, and then stick to your list at Make a Shopping List for making the desserts and prepping Based on how many people you’re the store. Stick to the mantra, “If it’s not ingredients for the following day. hosting, what’s on the menu, and how on the list, it won’t go in my cart.”
As much as we love a day dedicated to giving thanks and spending time with family, Thanksgiving can be the most hectic holiday of the year. Whether you’re hosting for four or 14, your first time hosting the holiday meal or not, there are plenty of ways to make it an easier process.
Mia’s
Fine Italian-American Restaurant Tue –Thu: 12 – 10pm • Fri: 12 – 11pm Sat: 3 – 11pm • Sun: 12 – 9pm
Now Accepting Holiday Parties Check Out Our Party Packages Starting At $2795
For Lunch We Serve Soup, Salad, Pasta, Lunch Specials, Panini, Burger, Slider, Pizza.
Prix Fixe Menu $ 95 Lots of Entertainment throughout the year!
Weekly SpecialS Tuesday: 1 Pizza & 1 Glass of Sangria for $14.95 Wednesday: Pasta Night/ 20% Off On All Pasta Dishes Thursday: Ladies Night/ Ladies Can Enjoy Any Cocktails At 1/2 Price Friday: Live Music With Angela Sunday: Free Dessert With Any Meal
Thursdays - Karaoke Fridays - Lite Music Saturdays - Call for any scheduled events or check our website or APP search for Our specials may vary according to the seasons favorites. Please call for updates. Mia’s - Valley streaM 31 Rockaway Ave, 11580 Valley Stream, NY
516.825.2117
For More Information Check Our Website: Mia’s Valley www.miasofvalleystream.com Stream
18 — November 10, 2016
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14
HERALD COMMUNITY NEWSPAPERS
Knife know-how
Carve a turkey like a pro Roasted turkey is the centerpiece of many holiday feasts — and deservedly so. Many holiday chefs have received compliments on the appearance of a freshly prepared turkey sitting on the holiday serving platter. But those same chefs may not know how to properly carve up their masterpieces after the grand presentation has been made. 1. Place the turkey on a large, sturdy cutting board. Do not cut the turkey in the pan you used to cook it. Remove the string that may be tying the legs together. Turn the board so that the back of the turkey is facing you. 2. Choose a sharp knife to carve the turkey. A long, narrow knife may work best. Serrated knives may tear the turkey meat, so it may be better to use a flat knife. Some people prefer the ease of an electric knife. This is
entirely your choice. 3. Cut through the skin on a leg and gently bend the leg as you slice through to expose the joint. Cut through and remove the entire leg. Then separate the drumstick from the thigh. Repeat on the other side. 4. Cut the thigh meat parallel to the thigh bone and place on your serving platter. 5. To slice the breast meat, insert your knife in the center of the breast bone and cut down until you reach the ribs. Then slice the breast meat in toward your initial cut so you are cutting across the grain of the meat. This will keep the meat tender. Another idea is to remove one side of the breast and slice across it to produce smaller pieces for serving. 6. Find the wish bone and place it on the side to dry. Kids typically like to break the wish bone.
While a whole roasted turkey is an impressive sight, so is a well-arranged platter of sliced meat — and carving the bird before placing it on the table will make serving easier. 7. Find the joint of the wings and remove them in a similar fashion as you did for the legs. They are small enough that they should not require extra slicing and can be placed whole on the serving platter. 8. Drizzle the sliced meat with any reserved cooking juices to keep the turkey moist and flavorful.
Happy Holidays!
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Book your holiday party with us. Now accepting reservations for our traditional Christmas Eve Dinner and New Year’s Eve Celebration.
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FRIENDS, FAMILY and FOOD
November 10, 2016 — 19
Stuffed full of stuffing
Partnering the turkey with that tasty sidekick Stuffing, sometimes called dressing, is one of the most popular holiday dishes around. For a lot of us, 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. Stuffing With Mushrooms, Chestnuts, and Swiss Chard Give your stuffing a seasonal, earthy
spin with tender mushrooms, chopped chestnuts, and wilted greens. 10 ounces button mushrooms, thinly sliced Kosher salt and black pepper 2 tablespoons canola oil 3/4 cup jarred chestnuts, coarsely chopped 1 bunch Swiss chard (about 1 pound), stems discarded and leaves chopped 1 12- to 16-ounce package stuffing mix, prepared according to the package directions (but not baked) Heat the oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook until the mushrooms are tender, 3 to 4 minutes. Add the chestnuts and chard and cook until the chard is wilted, 2 to 3
minutes more. Fold mushrooms, chestnuts, and chard into the stuffing mix and bake according to the package directions, or stuff in turkey. Stuffing With Dried Apricots, Cherries, and Pecans Sweet dried fruit and crunchy pecans perk up a basic stuffing. 3/4 cup dried apricots, chopped 1/2 cup dried cherries 1/2 cup toasted pecans, chopped 1 12- to 16-oun 2- to 16-ounce package stuffing mix, prepared according to the package directions (but not baked) Fold the apricots, cherries, and pecns into the stuffing mix. Bake according to the package directions, or stuff in turkey.
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20 — November 10, 2016
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Happy Holidays
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Perfectly pumpkin
Jazzed-up pumpkin pie recipes By Kristen Castillo Nothing says holiday dessert like pumpkin pie, but even this traditional ending can get a little, well, boring. So jazz up this seasonal sweet with flavors raging from cream cheese to bourbon. These recipes are so tasty you may make more than one! Pumpkin Pie Layered Cheesecake Take your standard pumpkin pie and combine it with cream cheese for a delicious twist! Graham cracker crust: 1 1/2 cups graham cracker crumbs 1/3 cup butter, melted 2 tablespoons sugar 2 teaspoons pumpkin pie spice Cheesecake filling: 3 packages (8 ounces each) cream
cheese, softened 1 cup sugar 4 eggs 1 cup sour cream 1 can (15 ounces) pumpkin 1/4 cup flour 1 tablespoon pumpkin pie spice 2 teaspoons vanilla extract Preheat oven to 325° F. For the crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan. For the filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing on low after each until blended. Add sour cream; mix well. Remove 1-cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour half of the vanilla
batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter. Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven. Refrigerate four hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator. Pumped-Up Pumpkin Pie Bites This recipe from author and celebrity chef, Devin Alexander combines whole-grain cereal with maple syrup, cinnamon, agave nectar and other ingredients for a bite-size holiday treat. Butter-flavored cooking spray 3/4 cup whole grain, crunchy, highfiber, low-sugar cereal Continued on page 28
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22 — November 10, 2016
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FRIENDS, FAMILY and FOOD
November 10, 2016 — 23
Think outside the sandwich
Serve great leftovers
By Diane Schlindwein
For many people, the best thing about the holiday meal is looking forward to all the delicious leftovers that keep everyone coming back to the kitchen for several days. You may feel like you are buying way too much for one day, but the key to serving great turkey leftovers begins with your preholiday shopping trip. Think ahead and purchase extra potatoes, mixed vegetables and even frozen piecrusts before the big day and you’ll have ingredients for some simple yet delicious post-holiday get-togethers. Most people enjoy grabbing a cold turkey sandwich for lunch, but chilly autumn and winter evenings call for hot comfort food at dinner. For example, making turkey pot pie from holiday leftovers is a no-brainer, says Whitney Cornish, a culinary instructor and restaurant manager. “You probably already have cooked vegetables and gravy in your refrigerator,” she says. “If you think ahead, you can even save a few cooked potatoes out from those you mash for the big meal — just stash them in the fridge with all the rest of the food.” If you don’t plan ahead, you can cheat and throw in some previously sliced or diced canned potatoes. For turkey pot pie, simply fill up a pie crust with about 2 cups of shredded roasted turkey, add leftover mixed vegetables, potatoes and at least 1/2 cup of gravy — more if you want it extra moist — and add salt and pepper to taste. Cover with another pie crust, pierce the crust in a few spots and bake at 425 for 30 minutes or until golden brown; let it sit five minutes and serve with leftover holiday rolls and honey butter. Another warm and traditional dinner is even easier. Fill an oiled cooking dish with leftover dressing, cover with shredded turkey and top with a little gravy. Warm it up in a 300-degree oven and serve it up with leftover cranberry relish and warmed-over mashed potatoes and gravy, along with some of 24 — November 10, 2016
Make new dishes out of your leftover turkey, mashed potatoes, stuffing, and cranberry sauce. Transform leftovers into delicious soups, casseroles and side dishes. your other delicious Thanksgiving side dishes. A third post-holiday dish might require a quick trip to the grocery store, but it definitely worth it, says Cornish. “My mother makes a great chicken spaghetti that can be made with turkey, too. It might even make you forget that you are eating turkey again!” Here’s the recipe: Cook 12 ounces of spaghetti according to box directions. Mix together two cans of cream of chicken soup, 16 ounces of sour cream, a stick of softened butter, 1/2 cup grated parmesan cheese and season with 1 teaspoon of Italian seasoning and salt and pepper. Add a few cups of cut-up roasted turkey (or chicken!) and mix well with the cooked spaghetti in an oiled baking casserole dish. Cover with 1 1/2 cups of shredded cheddar cheese and bake for 45 to 60 minutes in a 350-degree oven. “The best thing about this spaghetti is that it tastes better the second day — and it freezes well,” Cornish says. Serve it with Italian bread sticks and a lettuce salad and you have an easy dinner. Remember that leftover turkey should be kept refrigerated and should be used or frozen within three or four days — and turkey gravy only keeps FRIENDS, FAMILY and FOOD
for about 48 hours in the refrigerator. “You know, we waste a great deal of food in this country and Americans spend a lot of cash on big holiday meals,” Cornish says. “I was raised in a big family, with four brothers, and learned from my mother. We are all for creatively using up everything by preparing simple and delicious dishes from those leftovers.”
HERALD COMMUNITY NEWSPAPERS
ENJOY FRESH SEASONAL
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Come in today to experience the Bonefish Way with fresh seasonal fish, hand-crafted martinis and our personalized chef coat service. 340 SUNRISE HWY • ROCKVILLE CENTRE, NY • 516.766.1238
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3275 Byron Street, Wantagh • 516.783.6484 Wantagh Pkwy. South Exit 6E, 2nd light turn right on Atlantic Blvd., go to end & right on Byron TO ADVERTISE CALL 516-569-4000
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November 10, 2016 — 25
The Original
A Long Island Family Tradition since 1955
Borrelli’s
516-794-0190
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
Private Party Room Available for Up to 80 People Buffet Party Plan Tax and Gratuity $28.95 Per Person Plus(Minimum 65 people)
Let Us Cater Your Next Home Or Office Party Off Our Price Fixed Menu To Fit Your Budget (10 or More People)
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Salads
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
Chef Salad • Caesar Salad
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Stuffed Shells Stuffed Rigatoni Penne Ala Vodka Rigatoni & Meatballs Rigatoni Norcina
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(Sauted w/roasted peppers, basil, mozzarella cheese)
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Fried Shrimp Fra Diavalo Fried Shrimp Parmigiana Broiled Stuffed Shrimp Eggplant Parmigiana or Eggplant Rollatini Veal Dishes (Additional Charge)
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Cannot be combined with any other offers. Expires 12/31/16 November 10, 2016 — 27
Jazzed-up pumpkin pie recipes Continued from page 22
2 tablespoons 100 percent pure maple syrup 1/4 teaspoon ground cinnamon 8 large egg whites 1 can (15 ounces) solid pumpkin puree 3/4 cup agave nectar 2 tablespoons whole-wheat pastry flour 2 1/2 teaspoons vanilla extract 1 1/4 teaspoons pumpkin pie spice 1/2 teaspoon baking powder 1/4 teaspoon salt 2/3 cup “Cut the crap” whipped topping (recipe follows) Preheat the oven to 350° F. Lightly mist an 11-by-7-inch glass or ceramic baking dish with spray. Add the cereal to food processor fitted with chopping blade. Process for 15 to 20 seconds or until the cereal is crushed. Transfer to a small mixing bowl and add the maple syrup and cinnamon. Mix them until well-combined. Spoon the mixture into the prepared baking dish. Gently press down on the cereal mixture, spreading
Join Us for Breakfast with Santa!
per Lane
“Cut the crap” whipped topping 3/4 cup light agave nectar 3 large egg whites, room temperature 1/2 teaspoon cream of tartar
it evenly across the bottom of the dish. Bake for 7 to 9 minutes, or until slightly browned. Set aside. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave and flour until well-combined. Stir in the vanilla, pumpkin pie spice, baking powder and salt and continue mixing until well-combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out dry. Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin bites. Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Makes 16 servings.
Saturday, December 17th, 10 AM to Noon 2 Hours of Glow-Bowling with Holiday Music! Bagels w/ cream cheese, munchkins, apple/orange juice & coffee, fun games & prizes all day! Reservations Are Needed!
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Add water to a medium saucepan until about 1/4 full. Bring the water to a boil over high heat. Off the heat, combine the agave, egg whites and cream of tartar in a large metal or heavy-duty glass mixing bowl (that fits atop your saucepan). Beat on medium-high with an electric mixer fitted with beaters until wellblended. Place the bowl over the pot of boiling water. (Wear an oven mitt while holding the bowl over the heat, as it will get very hot). Beat for about 7 minutes, occasionally running the beaters around the sides of the bowl, until stiff peaks form. Remove bowl from water and continue beating for 5 to 7 minutes more, rotating bowl and scraping down the sides with the beaters, or until the mixture is thick, fluffy and has very stiff peaks. Makes about 6 cups.
Levittown Lanes 56 Tanners Lane, Levittown, NY 11756 516-731-5700 levittownbowling@aol.com www.levittownbowling.com email, call us or stop by to reserve your lane!
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28 — November 10, 2016
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Lunch | Dinner cocktaiLs DaiLy speciaLs catering private rivate parties arties Margaritascafe.com
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oW ea st M ea D
thurs, Fri, sat & sun Margarita’s cafe Spend $30 or more and receive
% off 20 entire check
Dine In Only • Max Discounts $30
Merric
Not valid Saturdays and Holidays. With coupon. Cannot be combined with any other offer.
h Wa ntag
k
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hicksviLLe
Wantagh
sMithtoWn
139B Merrick Ave. 516 280.4021
1868 Front St. 516 745.0033
329 Woodbury Rd. 516 931.1694
753 Wantagh Ave. 516 595.7278
581 Smithtown Bypass 516 257.5999
VISIT OUR NEW CUBAN RESTAURANT • NOW OPEN • Catering Available • Private Party Room Happy Hour Monday - Friday 3-6 pm Close Proximity to Hotel
AUTHENTIC CUBAN CUISINE
987 Stewart Avenue • Garden City 516.222.0925 • 516.722.1421 • Fax 516.222.1339 www.thecubanny.com TO ADVERTISE CALL 516-569-4000
FRIENDS, FAMILY and FOOD
THE CUBAN
20% Off Entire Check of $30 or More
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inment a t r e t n E e v Li ights N . t a S & . i Fr
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November 10, 2016 — 29
To turkey or not to turkey?
The ultimate Thanksgiving Here’s a fun quiz that addresses some of the common mistakes people make when cooking turkey dinner for Thanksgiving, put together by The Ohio State University. Pick the best answer to each question. 1. The turkey in your freezer has been there since last Thanksgiving. What should you do with it? a. Throw it out! b. Feed it to your in-laws. c. Go ahead and use it on Thanksgiving. d. Leave it in there and buy another one for Thanksgiving. 2. Your turkey is frozen solid. How do you thaw it? a. Put it in the dryer with lots of towels. b. Run it through a cycle in the dishwasher. c. Put in a cooler in the garage. d. Find a spot in the refrigerator.
3. It’s the day before Thanksgiving and your turkey is still frozen. What can you do? a. Cancel the holiday dinner. b. Let the turkey sit in the laundry tub overnight. c. Cook the frozen turkey. d. Put the turkey under running water for 10 hours. 4. Your family loves stuffing/dressing that’s baked inside the turkey. You know that isn’t recommended, but you’re going to do it anyway. What’s the best way to proceed? a. Mix and prepare the stuffing just before you put into the turkey. Stuff it lightly just before it goes into the oven and use a thermometer to make sure it reaches 165 degrees before serving. b. Since they like it so much, put as much stuffing into the turkey as you can fit, just before you put it in the oven. You might need to lace it
closed with twine to hold all that stuffing inside. c. Stuff the turkey the night before and have it ready to go into the oven in the morning. d. Get the stuffing ready to go the day before and stuff the turkey in the morning, this will help you get it in the oven quickly. 5. The turkey’s been in the oven for several hours. How do you know if it’s done? a. The pop-up thermometer has popped. It’s done. b. A thermometer reads at least 165 degrees in several spots on the bird. c. You calculated the time vs. pounds on the instructions, and that time has come and gone. Plus, it’s brown all over. It’s done. d. The juices are running clear and the drumstick wiggles. Answers: 1. C., 2. D., 3. C., 4. A., 5. B.
By Charlyn Fargo
Not sure what to do with the leftover turkey? Try this turkey and wild rice soup recipe from Eating Well magazine Cream of Turkey and Wild Rice Soup 1 tablespoon extra-virgin olive oil 2 cups sliced mushrooms, about 4 ounces 3/4 cup chopped celery 3/4 cup chopped carrots 1/4 cup chopped shallots 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 4 cups reduced-sodium chicken broth 1 cup quick-cooking or instant wild rice 3 cups shredded cooked turkey (or chicken),12 ounces 1/2 cup reduced-fat sour cream 2 tablespoons chopped fresh parsley Heat oil in a large saucepan over 30 — November 10, 2016
Use your left-over turkey to make a surprisingly elegant, healthy soup full of tender wild rice and turkey, simmered in a rich broth. FRIENDS, FAMILY and FOOD
medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more. Makes 4 servings, about 1 3/4 cups each. Per serving: 354 calories, 36 grams protein, 27 grams carbohydrates, 9 grams fat, 3 grams fiber, 378 milligrams sodium. HERALD COMMUNITY NEWSPAPERS
thanksgiving dinner 2016
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November 10, 2016 — 31
on the Beach This holiday season, enjoy all of your holiday favorite dishes—in your home! Take It To Go!
Feeds Approximately 12–15 People • 20 lb. Roast Turkey with Gravy • Roasted Butternut Squash Soup with Toasted Pecans and Créme Fraîche • Mixed Vegetables
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