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Thanksgiving Turkey. METRO photo

By Heidi Sutton

While there are no laws governing which dishes must appear on Thanksgiving dinner tables, for many the fourth Thursday of November simply would not be complete without turkey. Turkey can be cooked in various ways, but roasting might be the most popular method used by Thanksgiving celebrants. This recipe for “Herb-Roasted Turkey” from Yolanda Banks’ “Cooking for Your Man” (Broadway Books) produces a mouth-watering bird that’s sure to make a lasting impression this Thanksgiving.

Herb-Roasted Turkey

YIELD:  Serves 10

INGREDIENTS: 

12 tablespoons (11⁄2 sticks) unsalted butter, softened

1⁄4 cup packed fresh flat-leaf parsley leaves, chopped, plus 4 whole sprigs

1 large sprig fresh rosemary, leaves chopped, plus 2 whole sprigs

1 tablespoon chopped fresh thyme, plus 4 whole sprigs

15 leaves fresh sage, chopped, plus 3 whole leaves

3⁄4 teaspoon kosher salt, plus more for the turkey

1⁄2 teaspoon freshly ground black pepper, plus more for the turkey

1 15-pound turkey

1 lemon, quartered

8 shallots, peeled and halved

1 head garlic, cloves separated and peeled

4 cups low-sodium chicken broth or stock

2⁄3 cup dry white wine

3 tablespoons all-purpose flour

DIRECTIONS:

In a small bowl, combine the butter, chopped parsley, chopped rosemary, chopped thyme, chopped sage, salt, and pepper, and mix well.

Position a rack in the bottom third of the oven and preheat the oven to 450 F. Sprinkle the main cavity of the turkey with salt and pepper. Place the whole sprigs of parsley, rosemary and thyme and the sage leaves into the cavity. Add the lemon, 4 shallot halves and half of the garlic cloves.

Starting at the neck end, carefully slide a hand between the skin and the breast meat to loosen the skin. Spread 3 tablespoons of the herb butter over the breast meat under the skin. Tuck the wing tips under the skin, and tie the legs together to hold the shape. Season the turkey generously all over with salt and pepper.

Place the turkey on a wire rack set in a large roasting pan. Rub 4 tablespoons of the herb butter over the turkey. Roast about 30 minutes, until golden brown, and reduce the heat to 350 F. Baste the turkey with 1⁄2 cup of the broth. Cover only the breast area with a sheet of heavy-duty aluminum foil. Scatter the remaining shallots and garlic cloves in the pan around the turkey.

Continue to roast the turkey for about 11⁄2 hours, basting with 1⁄2 cup of broth every 30 minutes. Remove the foil from the turkey breast. Continue to roast the turkey, basting with pan juices every 20 minutes, about 1 hour longer, until it’s golden brown and a thermometer inserted into the thickest part of the thigh registers 165 F. Transfer the turkey to a platter and brush with 1 tablespoon of the herb butter. Tent it loosely with foil and let it rest for 20 minutes before carving.

Using a slotted spoon, transfer the shallots and garlic from the roasting pan to a plate. Transfer the pan juices to a medium bowl, then skim off and discard the fat. Set the pan over two burners on medium-high heat. Deglaze the pan with the wine and 1 cup of chicken broth, scraping up any browned bits. Bring the sauce to a boil, reduce the heat to medium, and cook until it’s reduced by half, about 4 minutes. Pour the sauce into a large measuring glass. Add the degreased pan juices, and broth, if necessary, to equal 3 cups of liquid.

Blend the flour into the remaining herb butter until combined. Pour the broth mixture into a medium saucepan and bring to a boil. Gradually whisk in the herb-butter mixture. Add any accumulated juices from the turkey platter and boil until the gravy thickens enough to coat a spoon, whisking occasionally, about 6 minutes. Add the remaining shallots and garlic to the gravy and simmer for 1 minute. Taste and adjust the seasonings, if necessary. Serve the turkey with the gravy.

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Three Village fourth-grade student Mia Goldin used what she learned during the district’s Summer Enrichment Program to prepare French toast for Cooking for Long Island Veterans. Photo from Three Village Central School District

By Serena Carpino

[email protected]

For the past few years, Stony Brook resident Rena Sylvester has helped veterans throughout Suffolk County through her organization Cooking For Long Island Veterans.

Recently, CFLIV has expanded the number of events it offers to raise funds to cover expenses and possible future expansion. One of those events was held Oct. 9, as more than 50 runners and walkers took part in a 5K at Blydenburgh County Park in Smithtown. 

Though it began as a school club, CFLIV is now a nonprofit food pantry dedicated to helping homebound veterans on Long Island. Every week veterans receive three breakfasts, three lunches, three dinners and lots of snacks. The meals are provided by restaurants and volunteers who cook in certified kitchens.

One of the volunteers is Karen Fazio, president of the Setauket Fire Department Auxiliary. She said she is always looking for the auxiliary to do something for the community. She saw CFLIV on Facebook and mentioned it to the auxiliary members, a couple of whom decided to volunteer with her.

Fazio said during her time volunteering she has done a bit of everything from cooking, packing up meals and delivering them to the veterans.

“It’s very rewarding no matter which job you do,” she said.

The volunteer said when she drops off meals sometimes she’ll have time to stay and talk a while with the veterans. She said some don’t have families so the work the nonprofit does is an important one.

At a recent 5K event at Blydenburgh County Park, runners came out to raise funds for Cooking for Long Island Veterans. Photo by Rita J. Egan

Sylvester, a retired home economics teacher who comes from a military family, said she started CFLIV “by accident.” During her career at East Islip school district, she created a club that mailed care packages to deployed members of the military. Sylvester and her students sent packages to many local soldiers, including those belonging to the 106th Rescue Wing in Westhampton and the 1st Marine Corps District in Garden City. In the beginning, they would prepare very simple meals. However, in later years the club started receiving food from restaurants, including the Rolling Pin bakery in East Setauket. This allowed Sylvester to prepare more inviting meals. 

In February of 2019, the organization began to expand.

“I was going on vacation, and there was a Korean War veteran that was complaining about the meals he was getting [from another organization],” Sylvester said. “So, I brought him a couple of meals.”

Soon, the pandemic hit and many people were concerned about food provision for veterans. At the time, “I had just stopped working at a homeless shelter for veterans, so I knew veterans in need. So, it kind of blossomed out of that,” she said.

Currently, CFLIV feeds 45 veterans around Long Island. Veterans in need have been recommended to the nonprofit by social workers from the VA.

Along with the increased numbers of veterans served, CFLIV receives help from local restaurants, such as Bliss, Elegant Eating and Panico’s Community Market. In addition, the VFW posts in Rocky Point, Lake Ronkonkoma and Patchogue allow volunteers to use their kitchens.

In addition to the recent 5K run, the nonprofit has organized other fundraisers to raise much-needed money. Earlier this year, CFLIV held a bourbon night, which Sylvester described as “a smashing success.”

A car show was held in October, also      a cigar night with a raw seafood bar. In November to date, there has been a murder mystery dinner, while the organization has also participated in the 247th Marine Corps Birthday Ball. 

It is still difficult to raise enough money to cover expenses. “We pay a cleaning woman, we pay two insurance policies, we have to buy certain things, we have utilities … it’s mostly donations,” Sylvester said.

To help pay bills, CFLIV asks veterans above a certain income level to pay a weekly donation of $10 to $20. In comparison, Sylvester explained, other organizations charge a few dollars per day. However, veterans sometimes find it difficult to pay. The nonprofit will still provide meals to them.

Other problems include lack of driver volunteers, breakfast foods and containers. Sylvester said they are always looking for help, whether it’s buying supplies, picking up food or delivering to veterans. 

In spite of these challenges, Sylvester is continuing to hold events and increase volunteer involvement in CFLIV.

“One of the reasons we’re having the fundraisers is because we are going to be working with either the town [Brookhaven] or county officials,” she said. To increase operations, “we’re interested in getting an abandoned building, but nobody’s going to give us a pristine abandoned building.” 

Sylvester’s goal is to raise $100,000 before they begin to look for a building. 

“We’re going to need staff, we’re going to need insurance, we’re going to have some serious bills,” she said.

So far, all the work by CFLIV volunteers has paid off, and the organization has received help from other food donation organizations on Long Island. Recently, CFLIV became a member of Feeding America and food rescue program Island Harvest. 

CFLIV is also a food rescue program. “As much as feeding veterans is important, rescue food is a very, very close second,” Sylvester said. “I love when volunteers take food. I love when we can give stuff to the VFW. Sometimes I do go to the Marine Corps League, and when I do I bring them all this stuff and they go home with a loaf of bread and they love it.”

For more information, visit the website cooking4livets.com.

Additional reporting by Rita J. Egan.

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Sweetpotato Foil Packet Tacos

A Foil Packet Meal for Sweet Fall Simplicity

(Family Features) Fall provides almost endless opportunities to gather friends and family around great food. From tailgates and family events to those precious last outdoor meals before winter sets in, the scenery of autumn is a perfect backdrop for sharing meals together.

Those favorite fall foods are often best when they’re delicious without complications. Taking the guesswork out of cool-weather classics can be as easy as these Sweetpotato Foil Packet Tacos, which are loaded with flavor and can be customized to fit everyone’s taste buds with personalized toppings.

As the key ingredient, sweetpotatoes show off their versatility as an ideal addition to simple or elevated, sweet or savory dishes. Because you can cook and prepare them multiple ways – such as baked, microwaved, grilled, slow cooked or on the stove – they’re easy to use in a wide array of recipes.

Plus, according to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. Their “sweet” flavor without the added sugar makes them a pantry staple throughout the fall.

Pro tip: Sweetpotatoes are abundant and have a long shelf-life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – but never store in the refrigerator as this can cause “chill damage,” leaving them with a hard center and unpleasant taste.

Make the most of your fall meals with family and friends by finding more recipes at ncsweetpotatoes.com.

Sweetpotato Foil Packet Tacos

Recipe courtesy of the North Carolina SweetPotato Commission

YIELD: Makes 6 servings

INGREDIENTS:

1/2 pound ground turkey

3 tablespoons taco seasoning

1/2 cup tomato sauce

1 can (15 ounces) black beans, rinsed and drained

nonstick cooking spray

2 pounds North Carolina sweetpotatoes, peeled and cut into 1/2-inch cubes 

2 tablespoons butter

3/4 teaspoon salt

1 1/2 cups fresh chopped spinach

1 1/2 cups shredded cheddar cheese

sour cream (optional)

guacamole (optional) 

DIRECTIONS:

Preheat oven to 425 F.

In skillet over medium-high heat, brown ground meat. Stir in taco seasoning, tomato sauce and beans; set aside.

Lay out six 12-inch aluminum foil pieces; spray each with nonstick cooking spray.

In center of each foil piece, place 1 cup sweetpotatoes, 1 teaspoon butter, 1/8 teaspoon salt, 1/4 cup spinach, 1/3 cup taco meat and 1/4 cup cheese.

Fold foil sides in over mixture; fold top and bottom foil ends inward and seal. 

Place packets on rimmed cookie sheet; bake until sweetpotatoes are tender, about 25 minutes.

Serve with sour cream or guacamole, if desired.

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Double-Chocolate Biscotti

By Heidi Sutton

Biscotti, the “twice baked” cookie treat from Italy, can be a perfect pairing to a cup of coffee or tea. They also make great holiday gifts — simply line a decorative holiday tin with waxed or parchment paper before filling or wrap the biscotti in cellophane and place in a holiday mug.  

Enjoy this recipe for Double-Chocolate Biscotti courtesy of Culinary.net and Almond-Orange Biscotti courtesy of Chef John Nash. To keep the cookies crisp, store them in an airtight container, preferably a tin, and they’ll will keep for up to two weeks. Do not refrigerate.

Double-Chocolate Biscotti

YIELD: Makes 40 cookies

INGREDIENTS: 

3  cups all-purpose flour

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2  cup extra light olive oil, plus 1 tablespoon for coating pans

1 cup packed light brown sugar

2 eggs, plus 1 egg yolk

1/3 cup milk

1 tablespoon balsamic vinegar

1 cup semisweet or bittersweet chocolate morsels

DIRECTIONS:

On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.

Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.

Heat oven to 325 F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.

Reduce oven temperature to 300 F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.

Almond-Orange Biscotti
Almond-Orange Biscotti

YIELD: Makes 36 cookies

INGREDIENTS: 

3 large eggs, separated

1 1⁄2 cups sugar

1⁄3 cup melted butter, cooled

1 cup lightly toasted, coarsely chopped almonds

2 tablespoons Grand Marnier or other orange flavored liqueur

1⁄8 cup chopped, candied orange peel or 3 tablespoons finely grated orange zest

3 1⁄2 cups all-purpose flour

1 1⁄2 teaspoons baking powder

DIRECTIONS:

Beat the egg yolks with 3⁄4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier, and candied orange. In a separate bowl beat the egg whites until they just begin to form peaks, and gradually beat in remaining 3⁄4 cup sugar until whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1⁄3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs approximately 11⁄2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 F oven for 20 to 25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. 

On a cutting board, cut logs crosswise on the diagonal into 1⁄2-inch widths. Arrange biscotti cut side down on baking pan and bake for 5 to 7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight.

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Amaretti Cheesecake

By Heidi Sutton

Delicious desserts certainly are the cornerstones of the holiday season. This is a time of year to indulge a little more, with cookies in break rooms at places of employment and cakes on the tables at family gatherings. 

Decadent and mouth-watering, cheesecake is a dessert table staple. Everyone has a favorite cheesecake variety, and bakeries fill their display cases with plain or fruit-topped cheesecake offerings. Although making a cheesecake is a labor of love, the results often are well worth the effort.

The recipe for Amaretti Cheesecake from “Cooking Light: Dinner’s Ready” (Oxmoor House) utilizes a slow cooker to help make this cheesecake perfection while the recipe for Marled Chocolate Cheesecake Brownies from “Chocolate” (Love Food) mixes cheesecake with brownies to make a delicious creation the kids will love.

Amaretti Cheesecake

Amaretti Cheesecake

YIELD: Makes 10 servings

INGREDIENTS: 

     For the crust:

2⁄3 cup amaretti cookie crumbs (about 16 cookies)

2 tablespoons butter, melted

1 tablespoon sugar

Cooking spray

     For the filling:

2 (8-ounce) blocks fat-free cream cheese, softened and divided

1 (8-ounce) block 1⁄3-less-fat cream cheese, softened

2⁄3 cup sugar

1 tablespoon all-purpose flour

2 large eggs

3⁄4 teaspoon almond extract

Raspberries, optional

DIRECTIONS:

To prepare crust, combine the first three ingredients, tossing with a fork until moist and crumbly. Gently press mixture into the bottom of a 7-inch springform pan coating with cooking spray.

To prepare filling, beat 1 block fat-free cream cheese and 1⁄3-less-fat cream cheese with a mixer at medium speed until smooth. Add remaining 1 block fat-free cream cheese; beat until blended. Add 2⁄3 cup sugar and flour; beat well. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Pour batter over crust in pan.

Pour 1 cup hot water into bottom of a 5-quart slow cooker. Place a rack in slow cooker (rack should be taller than water level). Place pan on rack. Place several layers of paper towels over slow cooker insert. Cover and cook on high for 2 hours, or until center of cheesecake barely moves when pan is touched. Remove lid from slow cooker; turn off heat, and run a knife around outside edge. Let cheesecake stand in slow cooker 1 hour. remove cheesecake from slow cooker. Cool to room temperature in pan on a wire rack. Cover and chill at least 6 hours. Cut into wedges. Garnish with raspberries, if desired.

Marled Chocolate Cheesecake Brownies

Marled Chocolate Cheesecake Brownies

YIELD: Makes 12 servings

INGREDIENTS: 

3⁄4 cup unsalted butter, plus extra for greasing

3 tablespoons unsweetened cocoa

1 cup superfine sugar

2 eggs, beaten

1 cup all-purpose flour

Cheesecake mix

1cup ricotta cheese

3 tablespoons superfine sugar

1 egg beaten

DIRECTIONS:

Preheat the oven to 350 F. Grease an 11 x 7-inch cake pan and line with parchment paper. Melt the butter in a medium saucepan, remove from the heat, and stir in the unsweetened cocoa and the sugar. Beat in the eggs, then add the flour, and stir to mix evenly. Pour into the prepared pan.

For the cheesecake mix, beat together the ricotta, sugar and egg, then drop teaspoonfuls of the mixture over the chocolate mixture. Use a metal spatula to swirl the two mixtures tightly together.

Bake for 40 to 45 minutes, until just firm to the touch. Cool in the pan, then cut into bars or squares.

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Halloween treats take center stage in October. And what can be better this time of year than a fresh autumn apple coated in a sweet candy shell?

Candied Apples

INGREDIENTS:

15 apples

2 cups white sugar

1 cup light corn syrup 1 1/2 cups water

8 drops red food coloring

DIRECTIONS:

Lightly grease cookie sheets and insert craft sticks into whole, stemmed apples. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 F, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring. Holding the apple by its stick, dip in the syrup and turn to coat evenly. Place on prepared sheets to harden.

Old-Fashioned Caramel Apples

INGREDIENTS:

12 medium apples

2 cups granulates sugar

1 cup packed light brown sugar

2⁄3 cup light corn syrup

1⁄2 cup butter or margarine

1 cup half-and-half (10%) cream or evaporated milk

1 teaspoon salt

2 teaspoons vanilla extract

2 cups chopped pecans, 11⁄2 cups sweetened flaked coconut or 2 cups crisp rice cereal (optional)

DIRECTIONS:

Wash and dry the apples. Remove the stems. Insert a popsicle stick into the stem end of each apple, using a twist-like motion so that the apple will not split. Cover a large countertop area or a large baking sheet with waxed paper. In a large heavy kettle over medium-low heat, bring the granulated and brown sugars, corn syrup, butter, half-and-half and salt to a boil, stirring until the sugars dissolve and the mixture begins to boil. Cook, gently stirring to prevent scorching, to the firm ball stage (246 F). Stir in the vanilla. Remove from the heat. Cool until the mixture thickens slightly. 

Hold each apple by the wooden skewer and quickly twirl into the caramel, tilting the pan to cover the apple with caramel. Remove the apple from the caramel, allow the excess caramel to drip into the pan and then twirl the apple again to spread the caramel smoothly over the apple. Use a spoon to coat any part of the apple not covered with caramel. If desired, roll the coated apples in the toppings before the caramel sets. Place on the waxed paper until the coating is firm. Store in a cool place.

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Pumpkin Loaf

By Heidi Sutton

Pumpkins are a quintessential Halloween ingredient, but these recipes for breakfast, dinner and dessert are so good, you may be tempted to have them year round.

Pumpkin Pancakes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 1/2 cups flour

1/4 cup sugar

1 tablespoon baking powder

2 teaspoons ground cinnamon 

1 teaspoon salt

3/4 teaspoon ground cloves 

3/4 teaspoon ground ginger 

1/4 teaspoon ground allspice 

2 cups milk

3 large eggs

1 15-ounce can pumpkin puree

DIRECTIONS:

Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. In another bowl, whisk the milk, eggs and pumpkin puree. Add the wet ingredients to the dry and stir until the ingredients are just mixed. Let rest for five minutes. Heat a griddle or nonstick skillet over medium heat. Ladle a 1⁄2 cup of batter onto the skillet and cook until the pancakes are golden on the bottom and bubbly on top, about 2 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through. Serve with maple syrup.

Pumpkin Chili

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 tablespoons olive oil

1 medium onion, chopped

1 medium yellow bell pepper, chopped

3 garlic cloves, minced

2 15-ounce cans black beans, rinsed , drained

1 15-ounce can solid-pack pumpkin

1 14.5-ounce can diced tomatoes, undrained

3 cups chicken broth

2 1/2 cups cubed cooked turkey (optional)

2 teaspoons dried parsley flakes 

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano 

1/2 teaspoon salt

DIRECTIONS:

In a large skillet over medium-high heat, heat the oil. Add the onion and pepper and cook until tender. Add the garlic and cook one minute longer. Transfer to a five-quart slow cooker and stir in the next 10 ingredients. Cook on low for 4-5 hours. Serve hot.

Pumpkin Loaf

YIELD: Makes 1 loaf plus 12 muffins

INGREDIENTS: 

Nonstick cooking spray

4 eggs

3 1/2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 sticks butter

1 cup sugar

1 can (15 ounces) pumpkin puree

1 cup chocolate chips

1 cup walnuts, chopped

DIRECTIONS:

Heat oven to 350 F. Prepare loaf and muffin pans with nonstick cooking spray. In bowl, whisk eggs. Set aside. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside. 

In another bowl, cream butter and sugar. Add whisked eggs and mix until blended. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts. Pour batter into loaf and muffin pans. Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pans.

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Black Magic Cake. Photo from METR)

Sweet treats are on display come Halloween. People hosting Halloween parties or bringing items over to others’ homes for the holiday may need to scare up some new ideas for dessert.

Chocolate never goes out of style and is right at home on Halloween. This recipe for “Black Magic Cake,” courtesy of The Food Network, is decadently rich. Don’t let all that chocolate frighten you. Drizzle as much melted marshmallow as necessary to brighten up the flavor. Turn into a mummy face or transform the top of the cake into a spiderweb instead.

Black Magic Cake

YIELD: 8 to 10 servings

INGREDIENTS:

2⁄3 cup vegetable oil, plus more for greasing the baking pans

1 cup Dutch-process cocoa powder (or any cocoa powder if on hand)

1 cup boiling water

2 cups granulated sugar

1 3⁄4 cups all-purpose flour (see cook’s note)

2  teaspoons baking powder

1   teaspoon fine salt

1  cup whole milk

2   large eggs

1  tablespoon pure vanilla extract

Filling and Frosting:

1 1⁄2  cups heavy cream

3⁄4  cup Dutch-process cocoa powder, sifted

8  ounces semisweet chocolate, chopped

1 teaspoon espresso powder

1 teaspoon pure vanilla extract

Pinch fine salt

2  tablespoons unsalted butter

1⁄3  cup confectioners’ sugar, sifted

Decoration:

2  cups mini marshmallows (about 4 ounces)

Cooking spray

1   or more candy spiders or two candy eyes for decorating

DIRECTIONS:

For the cake: Position an oven rack in the center of the oven and preheat to 350 F. Line the bottom of two 9-inch round cake pans with parchment and crease the parchment and the sides of the pans with oil.

Stir together the cocoa powder and boiling water in a small bowl and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake).

Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs, and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture and stir until smooth (the batter will be thin). Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack.

For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam. Whisk in the cocoa powder, chocolate, espresso powder, vanilla, and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners’ sugar until incorporated. Let the frosting cool completely.

To assemble: Put one cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting.

For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they swell and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch. Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions. Continue until you have what looks like a spiderweb. For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy’s eyes to peak out. Garnish with a candy spider or several candy spiders for the web cake or candy eyes for the mummy cake.

Cook’s note: The candy directions are a nice touch, but the cake will be fun and delicious without them as well. When measuring flour, spoon it into a dry measuring cup and level off the excess.

Semi-homemade tip: Purchase a premade chocolate cake and use the decoration to make the mummy or spiderweb only.

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Apple Blondie Cupcakes Photo from Family Features

By Heidi Sutton

One of my favorite things to do in the fall is to pack the camera and take a drive out east to visit the many farm stands before the colder weather sets in. This always includes a visit to May’s Farm in Wading River for pumpkins and mums and a stop at Windy Acres in Calverton for their large variety of apples, including the Mutsu apple. Also known as Crispin apples, they originated from the Mutsu Province of Japan in the 1940s and are a cross between the Golden Delicious and the Indo apple. Large in size with a yellowish-green skin, they are sweet and juicy with a crisp texture, perfect for following recipes. 

Apple Blondie Cupcakes

Apple Blondie Cupcakes
Photo from Family Features

YIELD:  Serves 12

INGREDIENTS: 

1 1/4  cups all-purpose flour

1/2  teaspoon baking powder

1/2  teaspoon kosher salt

1/2  teaspoon cinnamon

1/4  teaspoon nutmeg

1/2  cup unsalted butter (1 stick), melted    and cooled 

1 cup light brown sugar, packed

1 teaspoon vanilla extract

1 large egg, at room temperature

2 large apples peeled, cored and diced 

DIRECTIONS:

Preheat oven to 350 F. Line a 12-count muffin pan with cupcake liners and set aside. In medium bowl, whisk flour, baking powder, salt, cinnamon and nutmeg. In a large bowl, whisk butter and brown sugar 2 minutes, or until well combined. Add vanilla and egg; whisk until incorporated. Add flour mixture to large bowl of wet ingredients. Stir until just combined; be careful to not overmix. Fold in diced apples. Spoon batter evenly into cupcake liners. Bake 18 to 22 minutes, or until toothpick inserted into center of cupcake comes out clean. Let cool before serving.

Apple Crisp(in)

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

4 cups apples, pared and sliced

1/4 cup orange juice

1/4 cup sugar

3/4 cup flour

1/2 teaspoon cinnamon

1/3 cup butter

DIRECTIONS:

Preheat over to 375 F. Mound apples in a buttered pie plate and pour orange juice over them. In a separate bowl, combine sugar, flour, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle mixture over apples. Bake for 45 minutes or until apples are tender and topping is crisp. Top with vanilla ice cream and serve.

Easy Apple Turnovers

 

Easy Apple Turnovers
Photo from METRO

YIELD: Makes 4 servings

INGREDIENTS: 

1 1⁄2 cups thinly sliced, peeled apples

1⁄4 cup packed brown sugar

2 tablespoons water

1 teaspoon lemon juice

1 tablespoon all-purpose flour

1 tablespoon granulated sugar

1⁄4 teaspoon salt

1 tablespoon butter or margarine

1⁄2 teaspoon vanilla

1 box Pillsbury™ refrigerated pie crusts

1 egg

DIRECTIONS:

In a 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender. In a small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.

Meanwhile, heat oven to 350 F. Let pie crust pouch stand at room temperature for 15 minutes. Unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1⁄2 inch of edge.

In a small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.

Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool. Drizzle with icing, if desired.

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Setauket Clam Chowder. METRO photo

By Barbara Beltrami

Dear Reader, I’m sorry to say that this is my last Cooking Cove column. Sharing my recipes and anecdotes with you and getting your enthusiastic positive feedback has made these past six years a labor of love. I will be continuing to write a cooking column independently and hope that you will join me by sending your name and email address to me at [email protected] so we can keep cooking together.  Meanwhile it’s only fitting and proper that I share my recipes for a few of my favorite things for a farewell dinner.

Champagne Cocktail

YIELD: Makes 2 cocktails

INGREDIENTS: 

12 ounces Champagne or Prosecco

2 sugar cubes

10 dashes Angostura bitters

2 long thin curly lemon peels

DIRECTIONS:

Chill the champagne or Prosecco thoroughly. Place sugar cubes in glasses, add the bitters to the sugar cubes, drop in the lemon peel, then pour champagne. Serve immediately with fresh oysters, smoked salmon or caviar.

Setauket Clam Chowder

YIELD: Makes 8 to 10 servings

INGREDIENTS: 

2 dozen cherrystone clams, scrubbed, purged

4 ounces unsalted butter

1 leek, light green and white part only, washed and thinly sliced

3 potatoes, peeled and sliced thin

1/2 cup dry white wine

Large sprig fresh thyme

1 bay leaf

2 cups half and half

Freshly ground black pepper to taste

1/3 cup chopped Italian flat leaf parsley

DIRECTIONS:

Place clams in a large pot and add one quart water. Cover and cook over medium-high heat about 10 to 15 minutes, until clams open. Discard any that don’t open after 15 minutes. Remove clams from liquid and set aside to cool. Strain broth through a sieve or strainer lined with paper towels or cheesecloth; set that aside too. Rinse out pot, dry, then over medium heat melt butter, add leeks and, stirring frequently, cook until they are softened but not browned, 5 to 10 minutes. 

Stir in potatoes and wine and continue cooking until potatoes start to soften and wine is evaporated, 5 to 10 minutes. Add enough clam broth to cover potatoes, plus thyme and bay leaf; partially cover and simmer until potatoes are tender, about 10 to 12 minutes. Meanwhile, remove clams from shells and dice; add them along with the half and half and ground pepper to the pot, bring back to a simmer but do not boil. Stir in parsley, ladle into bowls and serve hot with oyster crackers and corn on the cob.

Sage-Stuffed Roast Chicken

YIELD: Makes 8 servings

INGREDIENTS: 

One 5-pound organic roasting chicken

Coarse salt and freshly ground pepper to taste

1 large bunch sage

1 lemon, halved and seeded

1 head garlic, halved horizontally

1/4 cup unsalted butter

2 large onions, coarsely chopped

4-6 carrots, sliced diagonally into chunks

15-18 small sprigs sage

1/4 cup olive oil

DIRECTIONS:

Preheat oven to 425 F. Remove giblets, neck and excess fat from chicken; rinse inside and outside under cold water and pat dry. Generously salt and pepper chicken cavity, then stuff cavity with large sprig of sage, lemon and garlic. Tie legs together with kitchen twine and tuck wing tips under the chicken. 

In a large bowl toss the onions and carrots with the small sage sprigs and olive oil and salt and pepper. Spread mixture on bottom of shallow roasting pan, then place chicken over them. Roast for an hour and a half, until a cut between thigh and leg yields clear juices; remove from oven and let rest about 15 minutes, then slice and serve with onions and carrots any liquid from pan spooned on top. Serve warm with roasted potatoes and a green vegetable such as Brussels sprouts or broccoli.

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