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Cocktail meatballs. Metro photo

By Barbara Beltrami

Whether you’re watching the 56th Super Bowl or the Winter Olympics with a couple of ice cold beers or having a romantic and cozy Valentine’s Day with a couple of glasses of bubbly, cocktail meatballs with surprise centers are the perfect accompaniment. All of them are easy to make ahead of time, then refrigerate  and re-heat which leaves you lots of time for being a spectator or someone’s special Valentine.

South of the Border Meatballs

YIELD: Makes about 50 bite-size meatballs

INGREDIENTS: 

2 1/2 pounds ground beef

3/4 cup unflavored bread crumbs

1/3 cup milk

2 tablespoons chopped fresh cilantro leaves

2 tablespoons chopped fresh flat leaf parsley

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon fresh coriander

Salt and freshly ground pepper to taste

2 garlic cloves, minced

1 shallot, minced

2 eggs

1/2 pound pepper jack cheese, diced into half-inch cubes

DIRECTIONS:

Preheat oven to 425 F. Line two baking sheets with parchment paper. In a large bowl combine the beef, bread crumbs milk, cilantro, parsley, chili powder, cumin, coriander, salt and pepper, garlic, shallot, and eggs. Divide mixture into 50 to 60 equal portions, place on baking sheets, poke a piece of the cheese into the center and roll into balls; bake, gently turning once, until brown on all sides, about 10 to 15 minutes. Serve hot or warm with tortilla chips, sour cream, salsa and guacamole.

Dinah’s Cocktail Meatballs

YIELD: Makes about two dozen meatballs

INGREDIENTS: 

1 pound ground beef

1 egg

1 cup shredded Swiss cheese

1/2 cup unflavored bread crumbs

1/2 onion, grated

1 garlic clove, minced

1 tablespoon prepared mustard

1 tablespoon Worcestershire sauce

Salt and freshly ground pepper to taste

2 to 3 scallions, sliced into 1/2” pieces

1/4 cup ketchup

2 tablespoons packed brown sugar

DIRECTIONS:

Preheat oven to 425 F. Line a baking sheet with parchment paper. In a large bowl, combine beef, egg, cheese, bread crumbs, onion, garlic, two thirds of the mustard, the Worcestershire sauce, salt and pepper. Form into tiny 1 1/2” meatballs, poke, a scallion slice inside, cover and place on baking sheet.  In a small bowl, thoroughly combine the remaining third of the mustard, ketchup and brown sugar; brush on top of meatballs, then bake them until they are lightly browned and cooked through, about 15 minutes. Serve hot or warm with crudités.

Buffalo Meatballs

YIELD: Makes 16 to 20 meatballs

INGREDIENTS: 

3 tablespoons neutral oil

1 small onion, diced

2 tablespoons buttermilk

1 slice white sandwich bread, doused with warm water, then torn into bite-size pieces

2 tablespoons + 1 cup  Frank’s hot sauce

1 pound ground chicken or turkey

1/2 cup unseasoned breadcrumbs

1 large egg

2/3 cup diced celery

Salt and freshly ground pepper to taste

Nonstick cooking spray

4 ounces blue, Roquefort or gorgonzola cheese, cut into 16 cubes

6 ounces unsalted butter

2 tablespoons maple syrup

1/3 cup barbecue sauce

DIRECTIONS:

Heat oil in medium skillet over medium heat; add onions and cook, stirring occasionally, until slightly golden, about 5 or 6 minutes; set aside to cool. In a large bowl, combine the buttermilk, bread, 2 tablespoons hot sauce and whisk into a paste. Add chicken, breadcrumbs, egg, celery and salt and pepper; mix well, then cover and refrigerate 30 minutes. 

Preheat oven to 450 F; line a shallow baking pan with aluminum foil and spray with nonstick cooking spray. Roll mixture into 16 balls, poke a hole with your finger and insert a cheese cube in center, then cover with meat mixture. Place on aluminum foil and bake until brown, about 20 minutes. Meanwhile in a medium saucepan, melt butter, add maple syrup, remaining cup hot sauce and barbecue sauce, stir and cook until heated through. Place meatballs on platter or in bowl; pour sauce over them and serve hot or warm with celery and more blue cheese.

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Organic Krush, an organic eatery with locations in Connecticut, New York and Virginia, has announced a partnership with Stony Brook University Athletics which includes a unique opportunity to fuel the athletes within the athletic arena, giving them direct access to healthy organic meals pre-and post workout. 

Krush worked directly with George Greene, Associate Athletic Director of High Performance and Competitive Success at SBU, to create the program, working together to select dishes based on macro-micro nutritional value, satiety and calories as well as variety, ultimately providing the athletes fueling options that reduce their body burden and allow then to train efficiently.

“Healthy clean eating is the wave of the future for athletes” said Michelle Walrath and Fran Paniccia, co-founders of Organic Krush. “As moms and parents of college athletes, we know the importance of food as fuel. Access to great tasting organic and plant based food can be difficult for college athletes. We started Organic Krush to make healthy food accessible to all. Our partnership with SBU Athletics gives us the opportunity to showcase the benefit of healthy eating to young athletes!”

“Organic Krush is the perfect partner for our athletes” said Greene. “Our goal is to keep our athletes healthy and strong on the field, court, track, and pool. Giving our athletes healthy balanced meals and uniting the passionate fans of SBU with the power of Organic Krush is a slam dunk for us! We are excited to welcome a partner that shares our commitment to improving the lives of our student-athletes as well as in the local community.”

Krush recently opened its 10th store around the corner from the Stony Brook University campus at 1111 Route 25A.

The partnership will kick off with a “Fuel Up with Krush” campaign echoing the importance of eating well for performance. Digital activations and event integrations spotlighting Organic Krush during games and events as well as a community-based summer fun run are planned.

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Red Velvet Heart Pancakes

The Perfect Pancake for Your Valentine

(Culinary.net) Finding something unique and special to do on Valentine’s Day for your significant other can be a challenge. Every year, the day to celebrate love rolls around and every year it may seem like you’re out of ideas. Many people feel the same way. However, with just a couple bowls, a cookie cutter and a skillet, your Valentine’s Day could start off a lot sweeter.

Try these Red Velvet Heart Pancakes, which are one of a kind and a delicious way to spend your morning with your loved one. Celebrating the day of love has never been easier.

Add your favorite pancake toppings like butter, syrup, powdered sugar or raspberries. In the end, you will have yourself a scrumptious breakfast, made with love and as sweet as can be.

Kids also love the fun shape and color of this breakfast. It’s a neat way to have them help in the kitchen and make a meal for the whole family.

Valentine’s Day is a big reason to celebrate. You don’t have to stick to the same flowers and chocolates as last year. Mix it up with this delectable recipe meant to spread some love on a significant day.

Find more breakfast recipes and sweet treat ideas at Culinary.net.

Red Velvet Heart Pancakes

Yield: Serves 8 to 10

Ingredients:

1 cup flour

1/4 cup sugar

3 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup buttermilk

2 tablespoons unsalted butter, melted, plus additional for garnish

1 1/2 teaspoons vanilla extract

30-40 drops red food coloring

nonstick cooking spray

syrup, for garnish

powdered sugar, for garnish

raspberries, for garnish

Directions:

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

In medium bowl, whisk egg. Add buttermilk, 2 tablespoons butter, vanilla extract and food coloring; whisk until combined.

Add wet ingredients to dry ingredients and stir to combine.

Spray heart-shaped cookie cutter with nonstick cooking spray and place in skillet. Add enough batter to fill heart. Cook 2 minutes. Remove heart cutter. Flip pancake and cook 1 minute.

Serve with butter, syrup, powdered sugar and raspberries.

Note: If mixture is too thick, add water until desired consistency is reached.

See video here.

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Metro photo

Theatre Three in Port Jefferson will host a food and personal care items drive to benefit the Open Cupboard Pantry at Infant Jesus Church on Sunday, Feb. 13 from 9 a.m. to noon. Items will be collected at the Infant Jesus convent building at 110 Hawkins St. (off Myrtle Ave) in Port Jefferson.

Donations needed include juice, mustard, mayonnaise, ketchup, sugar, Maseca corn flour, cooking oil, coffee, pancake mix (complete), pancake syrup, healthy snacks as well as shampoo, conditioner, soap, deodorant, toothbrushes, toothpaste, razors, toilet paper, baby shampoo, baby wash, baby wipes, baby powder, Desitin and lotion. Grocery store gift cards and cash also accepted. For more information, call 631-938-6464.

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METRO photo

By Bob Lipinski

Bob Lipinski

Scotch whisky is a distinctive product of Scotland, made in compliance with the 1909 laws of Great Britain and the Scotch Whisky Act of 2009. The whisky can legally be called Scotch if it is distilled and matured in Scotland and made from water and malted barley (other whole grains may be added) and fermented by adding yeast.

Scotch whisky Regions

There are five classic regions in Scotland. They are the Highlands (which includes the isles of Arran, Mull, Jura, Orkney, and Skye), Lowlands, Speyside, Islay, and Campbeltown. The Highlands are further defined into Central Highlands, Eastern Highlands, Northern Highlands, and Western Highlands.

Aging of Scotch

All Scotch whisky must be produced in Scotland, distilled twice (or more), and aged for at least three years in oak barrels.

Age statement

When there is an age stated on the label of a Scotch whisky (12-, 15-, 21-Year-Old), it identifies the youngest whisky in the blend.

Blended Scotch whisky

A blend of single malt whiskies with grain whiskies. There are no fixed percentages of each, and a distiller can use as little as 1 percent malt whisky in a “Blended Scotch Whisky.” The general proportions are from about 30 to 70 percent grain whisky, with the remainder being malt whisky. Blended Scotch whisky constitutes over 90 percent of the whisky produced in Scotland. 

Single malt Scotch whisky

A Scotch whisky distilled in one or more batches in pot stills, at a single distillery from only water and malted barley without adding other cereals. These whiskies are then blended: barrel-to-barrel, to create a consistent signature flavor profile that represents the distillery’s style.

Unique smoky bouquet and flavor

Scotch’s unique flavor and character come from the water used in its production and the type and amount of malt whisky used. Its distinctive smoky taste generally comes from the peat fires over which the barley is dried.

Label terminology

Glen: A Valley (Glenlivet, Glenfarclas, Glen Garioch, and so forth)

Livet: The name of a river.

Spey: The name of a river as in Speyside.

Loch: a lake as in the place where the Loch Ness Monster supposedly lives.

The taste of blended Scotch whisky

It has flavors of black pepper, caramel, dried fruit, heather honey, nuts, pears, and toffee, with hints of spices, herbs, wood, and smoke.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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George Eldi of Wines by Nature

Just like the perfectly aged cheeses at the Cheese & Spice Market and matured wines at Wines by Nature, these local businesses have evolved since opening, and in fact have developed a character of distinctness, uniqueness and quality that their customers have come to expect and love.

Located at the Shoppes at East Wind in Wading River, 5768 Route 25A, Wading River, these privately owned businesses are situated near each other and create a perfect pairing for customers. Customers frequently go from one shop to the other seeking recommendations on cheese and wine pairings. Both stores proudly feature local products from Long Island and New York State. 

The Cheese & Spice Market

The Cheese & Spice Market opened for business in October 2016, and since then owner Patty Kaczmarczyk has greatly expanded the selection of cheese, meats, spices, teas and other gourmet products, focusing on customer requests and expectations. “I love finding new cheeses and other products to bring into the store,” said Patty. “It’s fun introducing our customers to things they may never have tried before.”

Wines by Nature opened in July 2017 and has an outstanding selection of wines and spirits from small family run wineries and distilleries.  “The key to our inventory selection is research and tasting,” said owner George Eldi. “The first criteria is always taste; it has to taste delicious! Then the other factors are added in, with value as it’s centerpiece, which is inherent with small, family run wineries.”

Kaczmarczyk and Eldi have over 70 years of combined experience in the food and wine business and were friends prior to opening their shops. They have a love for food, wine and cooking, and they are passionate about their businesses. Everything from the design and natural decor of their shops, the products they select, and customer service they provide is reflective of their knowledge and desire to make customers happy.  In addition to describing selections and providing recommendations and samples, they work with customers to make custom cheese platters, gift baskets, and make local deliveries to demonstrate their commitment to their customers.

The Cheese & Spice Market (631-886-1521) and Wines by Nature (631-886-2800) look forward to the day that they can host tasting events in their shops, as they did before the pandemic. Be sure to “Like” and “Follow” them on Facebook and Instagram to get the latest updates and information about new products they bring into the store.

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Photo from Engeman Theater

On Feb. 8 co-owners of the John W. Engeman Theater Richard T. Dolce and Kevin J. O’Neill presented a check to the Ecumenical Lay Council Food Pantry of Northport at the First Presbyterian Church of Northport with money raised in support of the Food Pantry .

Following each performance of White Christmas, cast members collected donations for the Food Pantry. In total, $35,000 was collected during the run of the 2021 holiday production.

Co-Owner and Managing Director Kevin O’Neill stated that this fundraising effort represents an ongoing commitment to give back to the communities of Northport and greater Long Island. This is the eighth year that the Engeman Theater has raised funds for the Food Pantry and the First Presbyterian Church of Northport, which hosts the Food Pantry. To date, the Theater has donated over $214,000 to the First Presbyterian Church & the Ecumenical Lay Council Food Pantry.

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Island Federal Credit Union (Island Federal) has joined forces with Sal DiBenedetto, the well-known digital media producer also known as “The Grubfather,” to support a special effort to fight hunger on Long Island. Together they launched “Spread the Love February Grub Drive” in support of Long Island Cares. The campaign will run throughout the month of February 2022.

From left, Chris Murray and Sal DiBenedetto. Photo from Island Federal

“For more than a decade, Island Federal has supported Long Island Cares in its mission to combat hunger on Long Island. Now, working in partnership with the hugely popular Grubfather Sal DiBenedetto, we are expecting a tremendous response,” said Chris Murray, VP/Marketing, Island Federal. “Our goal is to raise $5,000 this month, but I do believe we can far exceed that.”

Sal DiBenedetto responds, “I’m extremely proud to work with Island Federal on projects that enhance the life of Long Islanders. As fans know, I feature great meals on my Grubfather digital media. What we often forget is that, despite the abundance of great food on Long Island, there are more than 259,000 Long Islanders who remain food insecure, nearly a third of whom are children. That’s why we decided to do this joint fundraiser for Long Island Cares.”

Murray continues, “February is the perfect month to show the love to our fellow Long Islanders. And we’ve made is especially easy to donate from your computer or phone in minutes. Our Island team worked with Long Island Cares to develop a secure website to let you make a cash donation in minutes and see the amount of food it will purchase.”

The “Spread the Love February Grub Drive,” which will run through Feb. 28, will be 100% virtual. To donate, visit islandfcu.com/grubdrive or the TheGrubfather Instagram page now through end of the month.

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Annette Sciacchitano, Office Manager of Hendel Wealth Management Group
Krista Svedberg, Director of Marketing and Morgan Weil, CFP®, Financial Advisor, RJFS of Hendel Wealth Management Group

The team of Hendel Wealth Management Group of Smithtown recently provided home-cooked meals to more than twenty families residing at the Ronald McDonald House in New Hyde Park. Steps away from the hospital and their children’s bedsides, the 42-bedroom Ronald McDonald House in New Hyde Park provides the comforts of a home and compassionate care that meet the unique needs of families with sick children. With access to top hospitals and doctors, families can stay nearby and involved in their children’s care.

“We were honored to be welcomed at the Ronald McDonald House,” said Morgan Weil, Financial Advisor, Hendel Wealth Management Group, Raymond James Financial Services. “The circumstances that bring these families together are incredibly difficult and challenging, so the comforts of a home-cooked meal can make a difference in their day. We were proud to be part of that effort.”

“We are so grateful for the generosity shown by our friends at Hendel Wealth Management Group,” stated Matt Campo, CEO, Ronald McDonald House Charities New York Metro. “After a long day at the hospital, a home-cooked meal is so very appreciated by our resident families,”

To learn more about Hendel Wealth Management Group and its commitment to community outreach, please visit www.hendelwmg.com.

 

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French Onion Soup. METRO photo

By Barbara Beltrami

When we think of onions, we usually think of them as something to add flavor to other foods. But they can also be dishes in their own right. When cooked properly they offer all sorts of flavor and texture dimensions from their sweetness when caramelized as they slowly release their sugars, to their sweet and sour crunchiness when pickled … and lots in between. 

I’ve had big Vidalia onions, stuffed and baked, onion tarts, French onion soup with its crown of melted cheese, pickled cipolle (small Italian onions), creamed pearl onions, and big thick slices of herb-marinated, grilled onions and so many more preparations and have yet to find a version I didn’t like.

French Onion Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 stick unsalted butter

4 to 5 large onions, sliced thin

2 garlic cloves, chopped

1 large bay leaf

1 large fresh thyme sprig

Salt and freshly ground black pepper      to taste

1 cup dry white wine

2 heaping tablespoons flour

2 quarts beef stock

1 baguette, diagonally sliced and toasted

8 ounces Emmenthaler or Gruyere cheese, grated

DIRECTIONS:

In a large pot over medium heat melt the butter; add the onions, garlic, bay leaf, thyme and salt and pepper. Cook, stirring now and then, until onions are caramelized and take on a deep golden color (don’t rush this process), about 30 to 45 minutes. Add the wine, bring to a boil, then simmer until wine is evaporated, about 5 minutes. 

Remove bay leaf and thyme sprigs and discard; add flour and stir to incorporate; reduce heat to low and, stirring frequently, cook about 10 minutes, then add stock and simmer a good 15 minutes. Meanwhile preheat broiler. When ready to serve, ladle soup into ovenproof ramekins, float toasted bread on top and cover with cheese; place under broiler and monitor carefully, then remove when cheese is melted and bubbly.  Serve immediately with a crisp green salad.

Onion Tart

YIELD: Makes 6 servings

INGREDIENTS: 

1 pie crust, rolled out to 1/4” thickness

1 pound onions

2 tablespoons unsalted butter

1 egg

1/2 cup heavy cream

Salt and freshly ground pepper to taste

Freshly ground nutmeg

DIRECTIONS:

Preheat oven to 375 F. Place dough in 10” round fluted false-bottom tart pan; drape over edges and move rolling pin over top to even out edges; press dough against inner edges and prick bottom with fork tines. Place pie weights or dry beans on crust and bake for 25 minutes. Remove weights; remove from oven and place pan on baking sheet. 

Meanwhile peel and cut onions in thin slices from sprout to root end. In a large skillet melt butter over medium-low heat, add onions and cook, stirring from time to time until they are caramelized, about 30 minutes (don’t rush this process). Set aside to cool. In a medium bowl beat egg and cream together, stir in onions, salt and pepper and nutmeg, then pour into tart shell and bake 25 to 30 minutes; let sit 10 to 15 minutes, then remove shell. Serve hot with a mixed salad.

Baked Stuffed Onions

YIELD: Makes 6 servings

INGREDIENTS: 

6 large onions, peeled

1/4 cup olive oil

6 leeks, washed and finely chopped

1 cup minced fennel or celery

1 tablespoon minced fresh sage

Salt and freshly ground pepper to taste

1/2 cup unseasoned bread crumbs

1/4 cup freshly grated parmesan cheese

3 cups warm chicken broth

DIRECTIONS:

Take a thin slice off top and bottom of each onion; discard. Using a sharp spoon scoop out insides of onions from sprout end, but leave a few outside layers; finely chop scooped insides. In a large skillet, heat all but one tablespoon of oil over medium heat; add chopped onions, leeks, fennel, sage, and salt and pepper; cook, stirring occasionally, until vegetables have softened, about 10 minutes.  

In a medium bowl combine onion mixture with bread crumbs and cheese, then stuff centers of onions, leaving a little on top.  Paint outsides of onions with remaining tablespoon oil; place them in a shallow baking dish and surround them with broth. Basting occasionally with broth, bake them 1 1/2 hours. Discard any remaining broth or save for another use. Serve hot or warm with poultry or meat.

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