Cooking

A Fruity, Frosted Dessert

(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite. Find more dessert recipes at Culinary.net.

Frosted Banana Cake

INGREDIENTS:

2  medium ripe bananas

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1  cup sour cream

1/4  teaspoon vanilla extract

2  cups flour

1  teaspoon baking soda

1/4  teaspoon salt

Nonstick cooking spray

Frosting:

1  package (8 ounces) cream cheese, softened

1/2  cup butter, softened

2  teaspoons vanilla extract

3  cups powdered sugar

DIRECTIONS:

Heat oven to 350 F.

Peel, slice and mash ripened bananas; set aside.

In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.

Prepare 9×13 baking pan with nonstick cooking spray. Pour batter into baking pan. Bake 20-25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.

To make frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined.

Frost cake. Store in refrigerator until ready to serve.

See video here.

The Three Village Chamber of Commerce hosted a ribbon cutting and grand reopening celebration for Mario’s Restaurant in East Setauket on Aug. 18. The community welcomed back brothers Jack and Gary Tiply, along with partner Billie Phillips, for a classic reboot of one of the oldest and most notable Italian restaurants on the North Shore.  

The special event was attended by Suffolk County Legislator Kara Hahn, Brookhaven Town Councilmember Jonathan Kornreich, members of the chamber, family and friends.

The Tipleys owned Mario’s for 28 years before selling the restaurant in 2007. They reclaimed ownership in 2019 after a fire damaged the restaurant’s kitchen. Renovations have been completed and the restaurant has put pizza back on the menu.

“Mario’s Restaurant is a community treasure as are the owners. Everyone in the community can tell a story about being there for a reunion of friends or classmates, a special life event or family gathering. So many people in the area also met their spouse here. Congratulations to Gary, Jack and Billie on the new Mario’s,” said Leg. Hahn.

Pictured in first photo from left, Councilmember Jonathan Kornreich, Three Village Chamber President Jane Taylor;  chamber members Carmine Inserra, Colette Frey-Bitzas, Rob Taylor; Legislator Kara Hahn; owners Gary and Jack Tipley; and chamber members Charles Lefkowitz, and Michael Ardolino.  

Located at 212 Main St., East Setauket, the restaurant is open from 11:30 a.m. to midnight Tuesday to Sunday for indoor dining and takeout. For more information, call 631-751-8840 or visit www.mariossetauket.com.

S. Prestano Bakery

A beloved Italian bakery in Selden has closed its doors. In business for 4 decades, Santo and Laura Prestano, the owners of S. Prestano Bakery at 806 Middle Country Road, made their last Italian-American breads, cookies, pastries, cakes, doughnuts and specialty cakes on Aug. 22. The announcement was made on their Facebook page.

“After 40 years in the bakery business we’ve made the decision to retire to North Carolina. The decision is bittersweet but is one that has to be made. Thank you everyone for all the years of your loyal patronage! We are blessed and grateful to have been able to serve this community for all these years,” they said. 

Customers immediately took to social media to express their sadness and to wish the owners well in their retirement.

Stock photo

By Barbara Beltrami

Stock photo

Whether it’s on the village green or in a local park, at a band shell or the beach, reggae or rock, classical or country, an outdoor concert accompanied by an elegant picnic is as good as it gets. One especially savory main dish cooked ahead, then served at room temperature or chilled, accompanied by a salad, some crusty bread and a bottle of good wine works well, and bringing along some nice dishes, table linens and even some candles makes it really special. Dessert can be cheese and fruit to nibble while you’re listening or something incredibly sinful if you prefer. A paella is especially good as is a tomato and goat cheese tart or poached salmon with dill mayonnaise.

Paella

YIELD: Makes 6 servings

INGREDIENTS:

1/4 cup olive oil

1 pound boneless chicken thighs, cut up into large pieces

1 Vidalia onion, chopped

1 large bell pepper, (any color) diced

Coarse salt and freshly ground black pepper to taste

2 cups long grain rice, (not instant)

Pinch saffron, dissolved in a little hot broth

3 1/2 to 4 cups broth, white wine, water or a combination

1 pound seafood (mussels, clams, shrimp, lobster, squid)

1 pound cut up fresh tomatoes

DIRECTIONS: 

In a large skillet heat oil over medium-high heat. Add chicken, onion, bell pepper, salt and pepper and cook, turning chicken until nicely browned on both sides (about 3 to 4 minutes each side) and stirring onion and pepper until a little soft, about 5 minutes. Add rice and saffron, stir, then add liquid and stir again; add seafood and stir once more. Cook over medium heat, but do not stir any more because a good paella forms a nice crust on the bottom. Continue to cook, adding a little more liquid if the rice still seems hard after all the liquid has been absorbed. Ten minutes before serving sprinkle tomatoes on top. Serve warm or at room temperature in pan with a sangria or chilled fruity white wine.

Herb-Poached Salmon with Dill Mayonnaise

YIELD: Makes 6 servings

INGREDIENTS:

Poached Salmon

3 cups vegetable or chicken broth

1 cup dry white wine

2 sprigs fresh thyme

2 sprigs fresh dill

2 sprigs fresh flat leaf parsley

1 large shallot, coarsely chopped

1 tablespoon freshly squeezed lemon juice

Salt to taste

1 teaspoon black or white peppercorns

2 pounds fresh salmon, cut into 6 even pieces

Dill Mayonnaise

3/4 cup good quality mayonnaise

1/4 cup sour cream

2 tablespoons cream

1/2 cup finely chopped fresh dill

1/3 cup snipped fresh chives

1 tablespoon freshly squeezed lemon juice

1 teaspoon prepared Dijon mustard

Salt and freshly ground pepper to taste

6 fresh dill sprigs

6 fresh lemon slices

DIRECTIONS: 

In a wide deep skillet combine the broth, wine, thyme, dill, parsley, shallot, lemon juice, salt and peppercorns. Bring to a simmer; gently add salmon (if liquid doesn’t completely cover fish, add boiling water just to cover); partially cover skillet and simmer until salmon is cooked through, about 8 to 10 minutes. With a slotted spatula, gently remove salmon to platter, let sit 10 minutes, then cover with plastic wrap and chill. Meanwhile, in a medium bowl whisk together the mayonnaise, sour cream, cream, chopped dill, chives, lemon juice, mustard, salt and pepper. Cover and chill. Serve cold or at room temperature; garnish with dill sprigs and lemon slices and serve with dill mayonnaise and sliced cucumbers.

Tomato and Goat Cheese Tart

YIELD: Makes 6 servings

INGREDIENTS:

Nonstick olive oil cooking spray

One 10-inch pastry crust

3 level tablespoons prepared mustard

1 1/2 pounds garden tomatoes, sliced

Salt and freshly ground black pepper

1 tablespoon chopped fresh flat leaf parsley

1 tablespoon fresh thyme leaves

1 tablespoon chopped fresh basil

2 large eggs

5 ounces goat cheese, crumbled

2 tablespoons extra virgin olive oil

DIRECTIONS: 

Preheat oven to 350 F. Spray a tart pan with nonstick cooking spray, then line bottom and sides with pastry crust; run a rolling pin over the top edges to even out the crust; refrigerate for 30 minutes. Spread mustard evenly over bottom of crust, then arrange tomatoes in overlapping pattern over mustard; sprinkle with salt, pepper and herbs. While crust is chilling, in a medium bowl whisk or beat together the eggs and goat cheese, pour over tomatoes and drizzle with olive oil. Place in oven and bake 30 to 40 minutes until top is dark golden. Remove from oven, let cool 10 minutes. Serve warm or at room temperature with a crisp arugula and Belgian endive salad.

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Sometimes food can be presented so beautifully, it’s hard to take that first bite. However, once you dig your spoon into the bowl, there is no going back.

Imagine a bite that is chilled, sweet and creamy all at the same time. It’s luscious, fruity and absolutely divine. It’s a summertime ice cream recipe you’ll cherish and make again and again throughout the season.

This delicious Very Berry and Creamy Coconut Ice Cream was created with summertime relaxation in mind. It’s melt-in-your-mouth delicious, especially when it’s made with fresh ingredients right at home for a perfect addition to nearly any poolside event.

This ice cream features the rich tartness of frozen fruit and a sweet creaminess from the coconut milk. The two flavors of ice cream create a unique combination that’s out-of-this-world delicious.

Enjoy a delightful treat with your loved ones as you make memories that will last a lifetime. Out in the heat or indoors cooling off, it’s a spoonful of summertime that’s hard to skip.

Find more sweet treats for summer at Culinary.net.

Very Berry and Creamy Coconut Ice Cream

Yield: 11 cups

Ingredients:

Berry Ice Cream:

  • 2 pounds frozen berries (such as raspberries, blueberries, strawberries and blackberries)
  • 1/2 cup sweetened condensed milk
  • 1 tablespoon honey
  • 1/2 teaspoon salt

Coconut Ice Cream:

  • 2 cups heavy whipping cream
  • 1/2 cup sweetened condensed milk
  • 1/2 cup coconut milk
  • 1/2 teaspoon salt
  • mint leaves, for garnish (optional)

DIRECTIONS:

  1. To make berry ice cream: In blender, pulse frozen berries, sweetened condensed milk, honey and salt until smooth, scraping down sides.
  2. Pour mixture into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.
  3. To make coconut ice cream: In large mixing bowl, beat whipping cream until stiff peaks form.
  4. In medium bowl, whisk sweetened condensed milk, coconut milk, salt and 1 cup whipped cream until combined. Add remaining whipped cream and whisk until combined.
  5. Pour into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.
  6. Scoop desired amount of each ice cream into bowls to serve. Garnish with mint leaves, if desired.

See video of recipe here.

Grilled Pizza Margherita METRO photo

By Barbara Beltrami

Don’t bother sending out for pizza because you’re going to make your own pizza … right on the grill. Actually, first, it’s all about the crust. Then once you’ve got the crust nice and charred and bubbly, it’s all about the topping, and the trick is to not load the pizza with too much topping or it will get soggy.

Grilled Pizza Margherita

YIELD: Makes two 12 to 14″ pizzas

INGREDIENTS:
• 2 2/3 to 3 cups flour
• One 1-ounce package rapid-rise yeast

• 1 teaspoon coarse salt

• 1/2 teaspoon freshly ground black pepper

• 1 cup warm (105 to 115 F) water
• 1 tablespoon olive oil
• Nonstick cooking spray

• 1/4 cup corn meal
• Extra flour for coating
• Extra olive oil for preparing grill and coating dough
• 1/3 cup tomato sauce
• Shredded mozzarella as desired

• Fresh basil leaves

DIRECTIONS:

In the bowl of a food processor, pulse together the flour, yeast, salt and pepper; add the water and oil and process until dough pulls together into a ball. Spray a large bowl with nonstick cooking spray and place the ball of dough in it; cover bowl with a damp linen towel or plastic wrap and let it sit in a warm place for at least 1 1/2 hours, preferably several hours to rise.

When dough has doubled in size, remove from bowl, invert onto a wooden board and divide in half; shape each half into a disc and lightly coat with flour and/or cornmeal. Press down on disc with the heel of your hand and fingertips to gently stretch and pull the dough outward until it has reached the desired size; place on baking sheet or pizza peel that has also been lightly dusted with flour and cornmeal.

Prepare a hot grill. Dip a wadded paper towel in olive oil and with long tongs wipe hot grill racks with it. Next to the grill have ready a bowl of olive oil and a long handled basting brush. Gently slide pizza dough onto hot grill, close lid and vents and cook for two minutes. Lift the lid

and, with the tongs, gently lift the pizza crust to see if it is evenly browning; if not, rotate it; the top should be bubbly; keep a close watch to see that it doesn’t burn (it’s ok if it’s a little charred in some parts). When the crust is evenly browned, use tongs or a long spatula to remove it and slide it back onto the peel or baking sheet.

Close lid. Being sure that there is enough flour and cornmeal on the peel, gently flip the crust so that the uncooked side is on the bottom and brush top sparingly with olive oil. Smear the crust with tomato sauce and sprinkle with mozzarella; reduce heat to medium-high and slide pizza back on grill; close lid and cook 2 to 3 more minutes or until cheese is melted. (If crust starts to get too dark, remove the pizza to a cooler part of the grill, but keep lid closed.)

Remove from grill, place on cutting board and top with basil leaves, then slice. Serve with ice cold beer and a crisp green salad.

Baked Lemon Donuts

A Lemon Delight for Any Occasion

(Culinary.net) Sweets with enhanced fruit flavors are often among the best of the best when it comes to family treats. Fruit can add levels of sweet, tart or even citrus flavor to all kinds of recipes.

From grapefruit to berries and lemons, there are a variety of fruits that can take your delightful desserts to the next level of flavor.

For example, these Baked Lemon Donuts are a unique dessert that can double as a sweet, fruity breakfast. Delicious and packed with lemon zest, they are coated in a lemon-sugar topping for a burst of lemon in every bite.

The end result is fluffy little donuts that are filled with light and scrumptious lemon flavor and covered with lemon sugar for a hard-to-resist lemony treat.

Late night or early morning, these donuts can leave you – as well as anyone you choose to share them with – craving “just one more.”

Find more unique recipes at Culinary.net.

Baked Lemon Donuts

YIELD: Serves 12

INGREDIENTS:

2 cups flour

3/4  cup sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup buttermilk

2 eggs

2 tablespoons butter, melted

2 teaspoons lemon juice

1/2   teaspoon vanilla extract

1 teaspoon lemon zest

Lemon Sugar Topping:

1/2 cup sugar

1 teaspoon lemon zest

1/2 cup butter, melted

DIRECTIONS:

Heat oven to 350 F.

In large bowl, whisk flour, sugar, baking powder and salt.

Add buttermilk, eggs, butter, lemon juice, vanilla extract and lemon zest. Stir until combined.

Pipe batter into donut pan.

Bake 9 minutes. Cool on wire rack.

To make topping: In bowl, combine sugar with lemon zest. In separate bowl, place melted butter.

Place donut face down in melted butter then face down in lemon sugar topping. Repeat with all donuts.

Watch video here:

Cilantro. Photo from Unsplash

By Barbara Beltrami

The world is divided into two groups of people: those who love cilantro aka coriander and use it in all sorts of dishes and those who cannot abide it and say it tastes like soap. If you belong to the first group read on. Cilantro lends its distinct flavor to salsa, marinades, sauces, pestos, salads and even coolers and cocktails.

Pico de Gallo

YIELD: Makes 2 1/2 cups

INGREDIENTS:

4 tomatoes, diced

1/2 onion, minced

1 serrano chile, minced

2 tablespoons freshly squeezed lime juice

2 heaping tablespoons freshly chopped cilantro leaves

Salt and freshly ground pepper to taste

DIRECTIONS:

In medium bowl toss all ingredients together and let sit at room temperature for one hour or cover and refrigerate overnight, then bring to room temperature before serving. Serve with tacos, chili or grilled meat or poultry.

Cilantro Marinated Chicken or Pork

YIELD: Makes 4 servings

INGREDIENTS:

2 jalapeno peppers, seeded

4 garlic cloves, chopped

1/2 cup fresh cilantro leaves and stems

2 tablespoons Asian fish sauce

1 tablespoon vegetable oil

1 teaspoon sesame oil

Salt and crushed red pepper flakes to taste

4 boneless chicken breasts or 4 pork chops

DIRECTIONS:

In a blender puree the jalapeño peppers, garlic, cilantro, fish sauce, vegetable oil, sesame oil, salt and pepper flakes. Place meat in a shallow dish and coat it with cilantro puree. Cover and refrigerate for one to three hours. Bring back to room temperature.  Grill or broil meat for 5 minutes each side until no longer pink in center. Serve with rice and stir-fried veggies.

Cilantro-Pistachio Pesto

YIELD: Makes about one cup

INGREDIENTS:

2 garlic cloves

3 serrano chiles, seeded and charred

2 tightly packed cups fresh flat leaf parsley

2 cups fresh cilantro

2/3 cup shelled pistachio nuts

1/2 cup extra virgin olive oil

Salt and freshly ground pepper to taste

DIRECTIONS:

Peel the garlic cloves; coarsely chop the chiles. Transfer garlic, chiles, parsley, cilantro, pistachios, oil and salt and pepper to bowl of electric food processor or jar of blender. Puree until fairly smooth; transfer to small glass bowl, cover with plastic wrap and refrigerate for up to one month. When ready to serve bring to room temperature.  Serve with pasta, scrambled eggs, grilled veggies, meat, fowl or fish.

Cilantro-Lime Sauce

YIELD: Makes 1 to 1 1/2 cups

INGREDIENTS:

1 cup sour cream

1/2 cup milk or cream

1/4 cup chopped cilantro

2 tablespoons lime juice

Salt and freshly ground pepper to taste

DIRECTIONS:

In a small bowl vigorously whisk together all the ingredients. Cover and refrigerate up to 4 hours until ready to use. Serve with tacos, chili or grilled beef.

Cilantro Margarita Spritz

YIELD: Makes 3 to 4 cocktails

INGREDIENTS:

4 ounces Triple Sec

6 ounces tequila

6 ounces prosecco

15 cilantro leaves

1 1/2 cups pureed peeled and seeded cucumber

2 ounces freshly squeezed lime juice

2 ounces simple syrup

3 ounces chilled sparkling water

3 cilantro sprigs for garnish

DIRECTIONS:

In a cocktail shaker, vigorously shake all ingredients except sparkling water. Fill tall chilled glasses one-quarter up with crushed ice. Pour mix over ice into glasses, then add sparkling water and give a stir. Garnish with cilantro sprigs. Serve with cocktail nuts.

An Unforgettable Fruity Flavor

(Culinary.net) Fresh fruit is finally in season. When the sun is out and kids are hitting the pool, it’s also time to indulge in some sweet fruit flavors. Watermelon, berries, bananas and more can all be found near perfect ripeness at grocery stores or farmer’s markets during the warm summer months.

On a hot day, there is almost nothing better than trying something new that sounds delicious. Throw your apron on, prepare your kitchen and get baking.

If you’re craving something sweet with no ideas where to start, try this sweet Lemon Cheesecake with Fresh Fruit. It’s tangy and rich, and allows you to escape to the summer oasis of your dreams, at least for a few minutes.

It has the smooth, creamy texture of cheesecake mixed with a hint of tart lemon juice. Topped with raspberries, mint and oranges, the burst of fresh fruit enhances the cheesecake flavor. It’s the perfect sweet treat for summer for people of all ages with its bright colors and varying flavors.

The outcome is a fluffy cheesecake with a small hint of lemon topped with your favorite fresh fruits. It’s a delightful, sweet and satisfying recipe your family can make again and again to enjoy during those warm summer months.

Find more recipes perfect for summer at Culinary.net.

Lemon Cheesecake with Fresh Fruit

Servings: 6-8

Ingredients:

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3 eggs

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 orange, peeled and separated

8 raspberries

3 mint leaves, for garnish

Directions:

Heat oven to 350 F.

In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined.

Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.

Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves.

See recipe video here:

Blueberry-Pecan Bread. Photo from Unsplash

By Barbara Beltrami

Blueberries! Blueberry pie, blueberry fool, blueberry buckle, blueberry crisp, blueberry crumble, blueberry muffins, blueberry pancakes, blueberry tarts and cakes, smoothies, coolers, and just plain blueberries that leave stains on your teeth and fingers. What recipes shall I choose? I can’t decide! So I’m going to share with you some spin-offs on a few of them and hope you like them as much as the traditional ones.

Blueberry-Pecan Bread

YIELD: Makes one loaf

INGREDIENTS:

2 cups flour

1/4 teaspoon salt

1 tablespoon baking powder

1 cup sugar

1 cup blueberries

1/2 cup chopped pecans

2 eggs well-beaten

1 cup milk

3 tablespoons vegetable oil

DIRECTIONS:

Preheat oven to 350 F. Line a 9 x 5 x 3” loaf pan with waxed paper. In a large bowl, sift together the flour, salt, baking powder and sugar; add berries and nuts and stir to combine. In a medium bowl, whisk together the eggs, milk and oil; add to dry mixture and stir just enough to moisten; pour into prepared loaf pan and let sit about 20 minutes. Bake one hour or until cake tester inserted in center comes out clean.  Serve with iced coffee or iced tea.

Blueberry Skillet Pancake

YIELD: Makes 4 servings

INGREDIENTS:

1 cup flour

1 tablespoon + 1 teaspoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

3/4 cup half and half

1 large egg at room temperature

3 tablespoons unsalted butter, melted

1/2 pint blueberries

Confectioners sugar

DIRECTIONS:

Place oven rack in upper third of oven; preheat oven to 375 F. Place 10” cast iron skillet in oven. In large bowl combine flour, 3 tablespoons of the sugar, the baking powder and salt. In a medium bowl whisk together the half and half, egg and two tablespoons of the butter. Stir wet mixture into dry mixture until just moistened. With a potholder carefully remove skillet from oven; swirl remaining tablespoon of butter to coat bottom and sides of pan; pour batter in pan and smooth top; sprinkle evenly with blueberries and remaining teaspoon sugar. Bake 20 to 30 minutes until cooked through and golden on top; sprinkle with confectioners’ sugar. Serve with blueberry syrup, fresh blueberries and whipped cream.

Blueberry Custard Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS:

4 large eggs, well beaten

2/3 cup sugar

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 2/3 cups milk

1 teaspoon vanilla extract

1 unbaked 9” pie shell

1 cup blueberries

2 tablespoons orange juice

3 tablespoons confectioners’ sugar

DIRECTIONS:

Preheat oven to 425 F. In a medium bowl combine eggs, sugar, salt, milk, nutmeg and vanilla; stir until smooth; pour mixture into pie shell and bake 15 minutes, then reduce temperature to 350 F and bake 30 minutes more, until knife inserted about one inch from edge of pastry shell comes out clean. Remove from oven and let cool; refrigerate if not serving immediately. In a medium bowl toss the blueberries, orange juice and confectioners’ sugar; spoon over cream filling just before serving.