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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:

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Photo courtesy of Suffolk County Vanderbilt Museum

The Suffolk County Vanderbilt Museum, 180 Little Neck Road, Centerport has opened the Under the Stars Café in the lobby of the Charles and Helen Reichert Planetarium.

Visitors to the museum are invited to purchase an assortment of sandwiches, salads, snacks, and treats made by the popular Copenhagen Bakery in Northport and then enjoy a picnic on the grounds. 

“The Vanderbilt Estate is a very popular picnic destination,” said Elizabeth Wayland-Morgan, executive director of the Suffolk County Vanderbilt Museum. “Come for a stroll, a picnic, salt air, blooming gardens, sea birds, and spectacular views of Northport Bay. It’s a lovely spot to relax on a summer day.”

The Under the Stars Café is open on Saturday and Sunday from 11 a.m. to 5 p.m. Hours for the museum are Wednesday through Sunday from 11 a.m. to 5 p.m. For more information, call 631-854-5579.

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Legislator Anker joins Rocky Point Stop & Shop Manager Robert Evans and employees to present a proclamation for their commitment to the community as frontline workers during the COVID-19 pandemic.
Legislator Anker joins Coram Stop & Shop Manager Katherine Pastore and employees to present a proclamation for their commitment to the community as frontline workers during the COVID-19 pandemic.
Legislator Anker joins Miller Place Stop & Shop Manager Michael Donegan and employees to present a proclamation for their commitment to the community as frontline workers during the COVID-19 pandemic.

Suffolk County Legislator Sarah Anker attended three local Stop & Shop’s Employee Appreciation Day celebrations located in her legislative district, to thank the employees and present them each with certificates of appreciation for being frontline workers throughout the COVID-19 pandemic.

Grocery stores across Long Island remained open to the public following the Center for Disease Control’s COVID-19 guidance and recommendations. In an effort to keep customers safe during the pandemic, Stop & Shop made alterations to their store locations such as requiring masks, creating one-way shopping lanes and adding additional self-checkout stations. Stop & Shop also established accommodations for customers at higher risk of infection, such as seniors, through daily early morning shopping hours and curb side pick-up.

“Thank you to the 464 employees and managers of the Stop & Shops in Miller Place, Coram and Rocky Point for ensuring that your store was clean, safe and open for the community throughout the COVID-19 pandemic,” said Legislator Anker. “We know it was a difficult job, but you continued to show dedication to our community and provide essential services that were so much needed during the pandemic.”

“The COVID-19 pandemic presented a host of challenges that Stop & Shop has never before faced, but the Coram, Rocky Point and Miller Place stores remained committed to serving their communities,” said James McGinn, the District Director for Stop & Shop. “ I am so proud of these stores and their teams –  Coram, led by store manager Katherine Pastore; Rocky Point, led by store manager Bob Evans; and Miller Place, led by store manager Mike Donegan, and grateful for the recognition for all they have done throughout the pandemic.”

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Proceeds from the event will go towards the revitalization of the 18th century factory houses located off Main Street in Setauket. Photo by Robert Reuter
Proceeds from the event will go towards the revitalization of the 18th century factory houses located off Main Street in Setauket. Photo by Robert Reuter
Proceeds from the event will go towards the revitalization of the 18th century factory houses located off Main Street in Setauket. Photo by Robert Reuter

By Kimberly Brown

Come celebrate local history with music, food, art and antiques at the Three Village Community Trust’s 7th annual Chicken Hill Country Picnic and Benefit Auction on the lawn of the Factory Worker Houses, 148 Main Street in Setauket on Aug. 7.

“This will be one of the greatest experiences that the Three Village community will ever have,” said Herb Mones, President of the Three Village Community Trust. “We really want to focus on thanking our members for giving the Trust their support over the years, bringing people together in a safe way, and celebrating the history of these factory houses.”

Saved from demolition by the Trust, the three homes were a part of a group of company houses in the “Chicken Hill” area of Setauket that provided boarding for the hundreds of Eastern European and Russian immigrants who worked at the Setauket Rubber Factory, which was once Long Islands’ leading producer of domestic rubber goods in the 18th century. Each small building was essentially two rooms — one room on the first floor and one on the second floor and also housed the workers’ families. Tours of the historic buildings will be given throughout the afternoon by volunteers.

According to a press release, “these small, rustic houses are a visual reminder of the hopes, dreams, and resiliency of so many of our nation’s immigrants.” The Three Village Community Trust’s vision is to use these structures to educate future generations about the American experience.

In addition to the tasty, slow-cooked “chicken dogs” that will be available for purchase, visitors can set up their lawn chairs and picnic baskets while enjoying a bluegrass concert by Buddy Merriam and Back Roads at 4 p.m. 

The event will also include an Art and Antiques auction featuring a number of paintings, photographs, illustrations, prints, and a collection of antiques, some of which will be from the factory houses. All of the items will be displayed throughout the grounds to give visitors a preview of what is available. 

“I’m really excited by the new idea of the auction and I expect it to be a great success,” said Cynthia Barnes, Corresponding Secretary of the Three Village Community Trust.

All proceeds from the fundraiser will go toward the revitalization of the factory houses. “We’re excited because some of the revenue that we’ve been able to raise so far is going to enable us in the next couple of weeks to bring electricity to the factory houses,” Mones said. 

If enough money is raised, the Trust also plans to install appropriate copper gutters and replace the siding on the factory houses. “We’ve had some issues with rainwater in the back of the houses that is coming up against the siding, and we can’t use standard aluminum white gutters; we need to get the decorative copper gutters that are more period-appropriate, but they are more expensive,” added Mones. 

The Chicken Hill Country Picnic and Benefit Auction will be held on Aug. 7 from 2 to 6 p.m. Admission is free. Bring your family, friends, lawn chairs, and a picnic basket to enjoy this fun event for an important cause. For more information, call 631-689-0225 or visit www.threevillagecommunitytrust.org. 

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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. 

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Theatre Three in Port Jefferson will hold a Theatre Three Cares Food and Personal Care Items Drive to benefit the Open Cupboard food pantry at Infant Jesus Church on Sunday, August 1. Please note new location: They will be collecting donations at the Infant Jesus Convent Building at 110 Hawkins Street (off Myrtle Avenue) in Port Jefferson from 9 a.m. to noon. Please help those in need. The following items are in low supply and greatly appreciated:

FOOD ITEMS: Juice, Mustard, Mayonnaise, Ketchup, Sugar, All Purpose Flour, Maseca Corn Flour, Cooking Oil, Mac & Cheese, Canned Pasta, Pasta Sauce, Boxed Milk, Tuna, Peanut Butter, Jelly, Coffee, Oatmeal, Pancake Mix, Pancake Syrup, Black Beans, Rice (1# and 2# bags/boxes), Canned Fruit, Healthy Snacks, Fresh Chicken, Fresh Ground Beef & Hot Dogs.

TOILETRIES: Shampoo, Conditioner, Soap, Deodorant, Toothbrushes, Toothpaste, Feminine Pads, Toilet Paper, and Razors

BABY ITEMS: Diapers Size 4 & 5, Pull Ups Size 4T-5T, Baby Shampoo, Baby Wash, Baby Wipes, Baby Powder, Desitin and Lotion

They are also accepting donations of grocery store gift cards and cash to purchase whatever else is needed. If you prefer, you can remain in your vehicle for a contact-free drop off. For more information, call Brian at 631-938-6464.

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Photo from Town of Smithtown

Town Supervisor Ed Wehrheim was joined by Town Clerk Vincent Puleo and Councilman Tom Lohmann on Thursday, to hand deliver a check to Pat Westlake at the Smithtown Food Pantry. The check for over $1600 was the result of a Battle of the Towns fundraiser organized by the Recreation Department back in March. Town employees and members of the public used the Kilter App in a 30 day fitness challenge against the Town of Riverhead. The proceeds from the event went to a cause of each Town’s choosing. The Town of Smithtown chose to donate proceeds to the Smithtown Food Pantry.

“I want to thank the Recreation Department, under the leadership of Tom McCaffery, for their unique team building and health conscious idea which not only got us in shape for the Summer, but did some genuine good in the community. This was a fantastic effort made by many Town employees and residents alike. I’m pleased to say that the money we raised for the Food Pantry will go towards major improvements which Pat Westlake has planned for this year,: said Supervisor Ed Wehrheim. “On a side note, I’d also like to commend Pat Westlake for her saintly efforts during the pandemic. Despite enormous heartbreak and the challenges which the pandemic caused for the food pantry, she made sure that families in need did not go without. Westlake went above and beyond during the holidays, and I commend her latest efforts to rebuild a better Food Pantry.”

The Kilter 30-day virtual fitness fundraising event was a competition between the Town of Riverhead and Town of Smithtown, New York. Town employees and Smithtown community members who registered for the event logged daily fitness routines from March 21st through April 19th, 2021. Healthy activities such as running, spinning, swimming, meditating, and even social activities like volunteering and advocacy were logged virtually, using the Kilter Fitness App each day. Points are earned every day for both personal and team scores. The Kilter Fitness App can be used for fundraising events like this or for personal health goals.

Due to NYS restrictions, residents mailed monetary donations and gift cards to Smithtown Emergency Food Pantry (Post Office Box 1663, Smithtown, NY 11787) in lieu of dropping off supplies and goods, during the pandemic. Under the leadership of Pat Westlake, the Food Pantry was able to deliver hundreds of grocery store gift cards on a regular basis to local families in need, giving them the independence of food shopping on their own. Westlake plans to keep this popular method alive by creating a shopping experience at the Food Pantry. Enspire Design Group (St. James, NY) Principal Architect & Founder Michael Morbillo has begun design plans to take the Smithtown Food Pantry into a phenomenal new era.

Community members who wish to help contribute to the renovations or donate to families in need can do so by mailing checks to Smithtown Food Pantry, 90 Edgewater Avenue, Smithtown, NY 11787 or via Post Office Box at PO Box 1663, Smithtown, NY 11787. For more information visit SmithtownFoodPantry.org.

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Oh-So-Berry Cobbler

A Cobbler Full of Summer Flavors

(Culinary.net) This summer, get a little wild in the kitchen and make something different. It’s alright to mix up the seasonal menu now and again by creating dishes out of the ordinary as a change up from the usual warm-weather favorites.

It’s true for many fruits that the summer months are their ideal season. However, eating fruit plain can be boring and bland on a hot day.

This summer, when heading to an event like a family reunion, picnic or just a day at home, try making this Oh-So-Berry Cobbler.

It’s served warm and is a perfect sweet treat when berries are at their freshest. Full of summer goodness, it’s a treat for everyone to enjoy with strawberries, blackberries, blueberries and a splash of lemon juice served with ice cream. 

Next time you’re thinking about grabbing a fruit tray from the supermarket for an upcoming gathering, think again. This cobbler is the perfect addition to any party menu or special occasion.

Find more summer recipes at Culinary.net.

Oh-So-Berry Cobbler

YIELD: Servings: 8

INGREDIENTS:

2 cups strawberries, sliced

2 cups blackberries

2 cups blueberries

2 tablespoons lemon juice

3 tablespoons cornstarch

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup butter, softened

1 1/2 cups brown sugar

2 teaspoons vanilla extract

nonstick cooking spray

ice cream

DIRECTIONS:

Heat oven to 350 F.

In large bowl, mix strawberries, blackberries and blueberries then add lemon juice and cornstarch; mix to combine. Refrigerate 20 minutes.

In medium bowl, whisk flour, baking powder and salt. Set aside.

In bowl of stand mixer, beat butter, brown sugar and vanilla extract on medium speed until blended. Gradually add flour mixture until crumbles form.

Spray 9-by-13-inch baking dish with nonstick cooking spray.

Pour berries into bottom of dish. Top berries with crumbles.

Bake 30-40 minutes, or until lightly browned.

Serve with ice cream.

See video here:

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Chicken Kabob. Pixabay photo

By Barbara Beltrami

This is the third in a series of columns about easy summer dinners, and because it’s about meat and poultry, it’s mostly about grilling. One of the great things about these recipes is that they make tasty leftovers which pay forward for less time in the kitchen. Slice or chop them up for salads or sandwiches, but on second thought, they’re all so good that I doubt you’ll have any leftovers.

Saffron Chicken Kabobs

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/2 teaspoon saffron threads

1/2 cup boiling chicken stock

1/2 cup dry white wine

2 tablespoons olive oil

1/2 teaspoon ground cardamom

Salt and freshly ground pepper to taste

2 pounds boneless chicken breasts, cut into 1 1/2” cubes

DIRECTIONS:

In a large bowl stir together the saffron and chicken stock and let steep for half an hour. Add the wine, oil, cardamom, salt and pepper; add chicken; toss to combine, cover, and stirring occasionally, refrigerate for 3 hours. Prepare grill: oil grill rack with an oil saturated crumpled paper towel and place rack 4 to 6” above fire. Remove chicken from marinade but reserve the liquid; pat the chicken dry with paper towels, then thread it onto skewers and arrange them on the rack. Grill, turning frequently and brushing with reserved marinade, until cooked through, about 10 minutes. Serve with rice pilaf and sliced tomatoes with olive oil and fresh herbs.

Barbecued Beef Brisket

YIELD: Makes 8 to 10 servings

INGREDIENTS:

One 4 – 5 pound brisket

4 garlic cloves, cut into slivers

1/4 cup vegetable oil

Salt and freshly ground pepper to taste

1 1/2 tablespoons fresh thyme leaves

1 teaspoon paprika

1 teaspoon cayenne pepper

1 onion, diced

3 garlic cloves, finely chopped

3/4 cup ketchup

3/4 cup tomato sauce

1/2 cup red wine vinegar

1/4 cup Worcestershire sauce

1/3 cup brown sugar

1 tablespoon chili powder

1/2 teaspoon hot sauce

DIRECTIONS:

Make slits all over surface of meat and poke garlic slivers in them; rub brisket with two tablespoons of the oil. In a small bowl combine salt and pepper, thyme, paprika and cayenne and smear over meat; let sit at room temperature 15 to 20 minutes. 

Meanwhile make the barbecue sauce: In a medium saucepan over moderate heat warm the remaining two tablespoons oil, then add the onion and chopped garlic and heat, stirring frequently, until onion starts to turn golden, about 5 minutes; add ketchup, tomato sauce, vinegar, Worcestershire sauce, sugar, chili powder and hot sauce; stir to combine, then reduce heat to simmer and cover partially; cook until sauce thickens, about 15 to 25 minutes. 

Prepare fire for indirect heat cooking and position an oiled rack 4 to 6 inches above fire; place brisket so it is not directly over heat, cover grill and cook for one hour; brush meat with about a third of the sauce and cook another hour, turning occasionally and brushing sparingly with more sauce. Remove from grill and let sit for 10 to 15 minutes. Slice across the grain and serve with coleslaw and fresh corn on the cob.

Spicy Pork Chops

YIELD: Makes 6 servings

INGREDIENTS:

1/3 cup grainy Dijon mustard

2 tablespoons orange juice

2 tablespoons orange zest

2 tablespoons whiskey

2 tablespoons Worcestershire sauce

1 tablespoon chopped fresh sage

Freshly ground pepper to taste

Six 6-8 ounce boneless 3/4” pork chops

DIRECTIONS:

In a small bowl combine mustard, orange juice , orange zest, whiskey, Worcestershire sauce, sage and pepper. Smear over both sides of pork chops and let sit for 30 minutes at room temperature. Oil grill rack and heat grill to medium-high. Cook, turning once, until chops are barely pink inside, 4 to 5 minutes. Serve with sweet potato fries and salad.

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The Perfect Summertime Pie

(Culinary.net) Summer is the time to relax, refresh and indulge in sweet and heavenly treats. While you’re lounging poolside and watching the kids play, enjoy a cool, creamy and absolutely divine dessert that’s perfect on a hot day.

This luscious Coconut Key Lime Cream Pie has a smooth texture with toasted shredded coconut on top. It’s sweet, but not too sweet, and will leave your taste buds wanting more as soon as you take your first bite.

Fresh out of the refrigerator, it’s ideal for everyone to share on those days when it’s just too warm outside to not have a chilled snack.

Also topped with lime zest and maraschino cherries, visually this pie is a winner with fun pops of color that will leave your mouth watering.

It’s the perfect pie to enjoy whether you’re outside enjoying some sunshine or inside, taking a break from the summer fun. After being chilled, all of the flavors combine to leave you with a delicious, one of a kind treat.

Find more summer recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Coconut Key Lime Cream Pie

YIELD: Servings: 6-8

INGREDIENTS:

1 package (11 ounces) vanilla wafers

1/3 cup butter, melted

2 cups heavy whipping cream

1/4 cup confectioners’ sugar

1/2 cup Key lime juice, divided

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1 teaspoon coconut extract

1 cup shredded coconut

1/4 cup toasted shredded coconut

lime zest

maraschino cherries

DIRECTIONS:

In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.

In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.

In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.

Refrigerate 4 hours.

Before serving, garnish with toasted coconut, lime zest and maraschino cherries.

See video here:

*This recipe originally appeared in TBR News Media’s Prime Times supplement on July 15, 2021.

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