The Friends of St. Patrick held the 71st annual Miller Place-Rocky Point St. Patrick’s Day Parade on Sunday, March 12.
In a grand spectacle, marchers walked along the parade route of Route 25A from Miller Place to Rocky Point. The event featured countless community organizations, business groups and performers.
— Photos by Greg Catalano
By Heidi Sutton
The luck of the Irish and all things green are celebrated on St. Patrick’s Day, which is on March 17 every year. Initially a day to honor St. Patrick, the patron saint of Ireland, over time the holiday has evolved into a rejoicing of Irish heritage and culture. Of course, no celebration would be complete without delicious food.
Corned Beef and Cabbage
Recipe courtesy of New York City Food cookbook by Arthur Schwartz
YIELD: Serves 6 to 8
INGREDIENTS:
1 4- to 5-pound corned beef brisket
1 teaspoon pickling spices
1 head cabbage
2 pounds boiling potatoes
6 to 8 small carrots (optional)
Parsnips (optional)
Turnips (optional)
DIRECTIONS:
Place the corned beef in a pot that holds at least 5 quarts of water. Cover completely with cold water. Place over high heat and bring to a simmer. As soon as bubbles start to break on the surface of the water, adjust the heat so the water simmers very, very gently. With a slotted spoon, skim off the residue that accumulates on the surface.
When the residue stops coming to the surface, add the pickling spices. Continue to cook, with bubbles just gently breaking on the surface, for 3 to 4 hours, until fork tender. The meat can be safely held in its water for about 2 hours; reheat gently. Cook the vegetables until fork tender in separate pots of boiling fresh water or, especially for the cabbage, use some of the water in which the corned beef was cooked.
Slice the corned beef and serve with mustard and/or horseradish on a platter, surrounded with some of the vegetables or with vegetables in a separate bowl.
Grandma Freeley’s Irish Soda Bread
Recipe courtesy of Mark T. Freeley, Esq.
YIELD: Makes 1 bread
INGREDIENTS:
2 cups bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup sugar
1 teaspoon salt
1 tablespoon caraway seeds
2 tablespoons butter
1 cup raisins
1 egg
1 cup buttermilk
DIRECTIONS:
Preheat oven to 375 degrees. Sift flour, baking soda, baking powder, sugar and salt in a bowl. Stir in the caraway seeds, cut in the butter with a knife until the mix looks like coarse ground grain and stir in the raisins. Beat the egg into the buttermilk, pour into center of bowl, mix in the dry ingredients and turn dough onto a lightly floured board. Knead lightly into a ball and place into a round casserole. Slash the ball with an X. Brush bread with an egg beaten with 1 tablespoon water. Bake for one hour. Test with a toothpick for doneness. Let set for 10 minutes and remove from casserole onto a wire rack to cool.
This event has been postponed from March 11 to March 18 due to the weather
The Smithtown Historical Society will hold its annual Irish Luck on the Farm event at the Roseneath Cottage, 239 Middle Country Road, Smithtown on Saturday, March 18 from noon to 3 p.m. Experience fun for all ages with a walk-through petting zoo, traditional Irish step dancing performances, and other celebrations of Irish heritage. Entry fee is $5 per person. Questions? Call 631-265-6768.
Although spring and Easter are still a few weeks away, registration for these popular annual events is now underway:
Spring Festival and Egg Hunt at Sweetbriar
Sweetbriar Nature Center, 62 Eckernkamp Drive, Smithtown hosts its annual Spring Festival and Egg Hunt on March 26 from noon to 4 p.m. Join them for a day filled with events, fun, and many wonderful animals. There will be games, animal presentations, crafts, face painting, and more. Egg hunts will be held throughout the day with prizes and a separate egg hunt for 2-4-year-olds to do with their parents. A special long-eared guest will be available for photo opportunities and refreshments will be available for purchase. Bring a basket. Tickets are $20 per child, $5 adults. To reserve your spot, visit www.sweetbriarnc.org. For more information, call 631-979-6344.
Benner’s Farm Easter Egg Hunts
Benner’s Farm, 56 Gnarled Hollow Road, East Setauket invites the community to their annual Easter Egg Hunt Weekend on April 8 and 9 from 11 a.m. to 3 p.m. There will be craft vendors, baby bunnies and chicks to hold, baby goats and sheep to see and pet, many other barnyard animals to visit with and feed, an egg hunt in the fields every half hour from 11:30 a.m. to 2:30 p.m. (book your time slot online), pictures with the Spring Bunny and more! This is a ticketed event only. Tickets are $12 per person and are sold only online at https://www.eventcreate.com/e/easteregghuntsatbennersfarm. No tickets will be sold at the door. Questions? Call 631-689-8172.
Egg Hunts at the Hatchery
Cold Spring Harbor Fish Hatchery, 1660 Route 25A, Cold Spring Harbor will host egg hunts on March 18, 19, 25, 26, April 1, 2, 6, 7 and 8 in 20 minute sessions from 10 a.m. to 5 p.m. for children up to the age of 6 years old. Tickets are $12 per participating child, $5 “helper siblings” ages 7 to 12, $6 seniors, and $7 adults. To register, visit www.cshfishhatchery.org. For further details, call 516-692-6768.
By Heidi Sutton
Whether or not your ancestors hail from the Emerald Isle, everyone is guaranteed to enjoy a family-friendly (and dog-friendly) St. Patrick’s Day Parade. Here are the ones on the North Shore this year over the next few weeks. And don’t forget to wear green!
Farmingdale
Farmingdale’s 9th Annual St. Patrick’s Day Parade steps off on Sunday, March 12 at 1 p.m. sharp at Northside School. The parade then proceeds down Main Street to the Village Green. This year’s Grand Marshal is Monsignor Mark P. Rowan, Pastor at St. Kilian Parish. Call 516-286-7800 for more information.
Huntington
The Ancient Order of Hibernians (AOH) invites the community to its 89th annual St. Patrick’s Day Parade in Huntington on Sunday, March 12 from 2 to 3 p.m. p.m. Grand Marshal Greg Kennedy will lead the procession down New York Avenue to Main Street. Long Island’s oldest and largest, the parade will feature dozens of pipe bands. For more information, visit www.huntingtonhibernian.com.
Kings Park
Grand Marshal Michael Lacey will lead the annual St. Patrick’s Day Parade in Kings Park on Saturday, March 4 with a kickoff at the corner of Pulaski Road and Lou Avenue at noon. The parade, featuring numerous bagpipe bands, floats and hundreds of marching community organizations, will continue down Main Street, turns onto Church Street, ending down Old Dock Road at the William T. Rogers Middle School. Visit www.kpstpat.com for more info.
Miller Place-Rocky Point
The Friends of St. Patrick will host the 71st annual Miller Place-Rocky Point St. Patrick’s Day Parade on Sunday, March 12 starting at 1 p.m. sharp. The 2.8-mile parade starts at Harrison Avenue and Route 25A in Miller Place and then finishes at Broadway in Rocky Point. This year’s Grand Marshal is Rocky Point Stop and Shop manager Bob Evans. For further information, visit www.friendsofstpatrick.com or call 631-473-5100.
Ronkonkoma
The 33rd annual Ronkonkoma St. Patrick’s Day Parade will be held on Sunday, March 26 at 2 p.m. Grand Marshal John McNamara will lead the parade from Hawkins Avenue at School Street, south down Hawkins Ave ending at Thorne Street. Call 631-304-6303 or visit www.ronkonkomaparade.org.
St. James
The 39th annual St. James St. Patrick’s Day Parade will be held on Saturday, March 11 from 1 to 2 p.m. The parade will step off along Lake Avenue from Woodlawn Avenue to the viewing stand in front of the gazebo ending just before St James Elementary School, rain or shine. Featuring scouts, dance troupes, pipe bands, school bands, floats, fire trucks and antique cars. The grand marshal will be Smithtown Town Supervisor Ed Wehrheim. For more information, call 631-584-8510.
On January 29, the Asian American Association of Greater Stony Brook (AAAGSB), in collaboration with the Asian American, Native Hawaiian, Pacific Islander Advisory Board (AANHPI), hosted an event to celebrate the Lunar New Year at Brookhaven Town Hall which included a Lunar New Year and the Year of the Rabbit-themed art show. During the event, the artists were presented with Certificates of Congratulations those whose artwork received special recognition.
The event was attended by Brookhaven Town Supervisor Ed Romaine, Councilmember Jonathan Kornreich, Councilman Neil Foley and Town Clerk Kevin LaValle.
“The Town of Brookhaven was happy to host a Lunar New Year Celebration for the year of the rabbit. I want to thank the Asian American, Native Hawaiian, Pacific Islander Advisory Board (AANHPI) for their hard work in putting this celebration together. Brookhaven Town is a mosaic of many ethnic and cultural groups and the AANHPI is one of the fastest growing in Brookhaven Town that adds to our diversity. We look forward to having this celebration every year,” said Supervisor Ed Romaine.
“It was very meaningful to host this exciting event at Town Hall. The rabbit is often associated with growth and creativity, and it reminds me of how our local Asian community has grown in size and in creative confidence along with this event. We started the Lunar New Year event two years ago online, and it has grown and moved each year since then into bigger and better venues. I especially want to encourage our artists to keep up their important work in moving people’s hearts and minds in ways that the printed or spoken words cannot do. I would also like to thank the Asian American Association of Greater Stony Brook (AAAGSB,) the Asian American, Native Hawaiian, Pacific Islander Advisory Board (AANHPI) as well as my staff for working so hard to pull this event together,” said Councilmember Kornreich.
Councilmember Foley said, “The Asian-American and Pacific Islander community is one of the fastest growing in the region and the Lunar New Year exhibit at Town Hall was a great example of their contribution to our local art and culture. Brookhaven Town is a great melting pot, and everybody plays a role in making it a better place to live. I congratulate and thank the Asian American Association of Greater Stony Brook, and the Asian American, Native Hawaiian Pacific Islander Advisory Board for bringing this exhibit to Town Hall.
“This Lunar New Year celebration was one of the first events I had the opportunity to attend as the Brookhaven Town Clerk. I was impressed by the creativity and passion that the artists showed through their artwork, and I was glad to see it displayed here in Brookhaven Town Hall. Congratulations to all of the award recipients and thank you to the Asian American Association of Greater Stony Brook, the Asian American, Native Hawaiian, Pacific Islander Advisory Board, and my colleague, Councilmember Kornreich, for hosting this event,” added Town Clerk Kevin LaValle.
In anticipation of the Miller Place-Rocky Point St. Patrick’s Day Parade on Sunday, March 12 at 1 p.m., the Friends of St. Patrick will be honoring this year’s Grand Marshal, Bob Evans, manager of the Rocky Point Stop & Shop, with a dinner/dance at East Wind, 5720 Route 25A, Wading River on Friday, March 3 from 7 to 10 p.m. Tickets are $70 and include dinner and dancing, a Bag Pipe appearance and cash bar. For more information, call Brian Baisley at 631-790-9061 or Mike Tatilian at 631-484-6322.
By Heidi Sutton
The month of February has a few important events to celebrate. In the United States, one such event is Presidents’ Day, which this year will be observed on Monday, February 20. Presidents’ Day honors both George Washington and Abraham Lincoln, two influential presidents who were born in February.
Some may recall a legend about George Washington and a cherry tree, as it’s one of the most popular tales tied to the nation’s first president.
The original story has a young George receiving a hatchet as a gift when he is six years old. Young George ends up using it to cut into his father’s cherry tree. After discovering the damage, George’s father confronts him. Rather than lie, George admits to his wrongdoing. George’s father commends him for his honesty, indicating that honesty has more value than a cherry tree.
While no one is suggesting to cut down a cherry tree this month in honor of George Washington, the value of this tale and lesson can be celebrated symbolically with this tasty recipe for “Fresh Bing Cherry Upside-Down Cake” courtesy of The California Cherry Board.
Fresh Bing Cherry Upside-Down Cake
YIELD: Serves 8
INGREDIENTS:
Fruit Layer:
4 tablespoons unsalted butter
3⁄4 cup firmly packed light brown sugar
2 tablespoons pineapple juice
1⁄2 pound (about 2 cups) Bing cherries, rinsed, pitted and halved
1⁄4 fresh pineapple, peeled, cored and cut into 1/2-inch chunks (you will need 8-10)
Cake:
1⁄2 cup (1 cube) unsalted butter, softened
3⁄4 cup sugar
2 eggs
2 teaspoons vanilla
11⁄2 cups flour
2 teaspoons baking powder
1⁄4 teaspoon salt
2⁄3 cup whole milk
Whipped cream topping (optional)
DIRECTIONS:
Preheat oven to 350 F. Lightly butter or spray with non-stick spray, a 9-inch standard round cake pan.
For the fruit layer, melt the butter in a wide skillet, add the sugar, and stir until it is melted and begins to bubble. Whisk in the pineapple juice, stirring until smooth. Pour this mixture into the bottom of the prepared pan.
In the bottom of the prepared cake pan, arrange the cherries cut side down in a circle, pressing down lightly to adhere. Add a second circle of cherries inside of the first ring. Place pineapple chunks in a circle inside of the cherry rings and another circle of pineapple chunks, if there is room. Place a cherry half (or halves) to fill in the center of the cake.
For the cake, beat the butter with the sugar until fluffy. Beat in the eggs, one at a time, and the vanilla until smooth. Mix the flour with the baking powder and salt. Add the flour alternately with the milk, mixing until just combined. Pour batter over fruit and spread evenly.
Bake for 40 to 45 minutes until golden brown, and a toothpick inserted in the center comes out clean. Let stand 5 minutes and invert onto a sheet pan. Drizzle any lingering caramel over top. Cut into slices and serve topped with whipped cream, if desired.
Valentine’s Day is not solely about romantic love; it can also be about spreading love for the community, and in particular, for those in need. In honor of Valentine’s Day and the season of love, Emma Clark Library, 120 Main St., Setauket will hold a Little Valentines: Baby Supplies Drive now through Feb. 26. The Library will be collecting new store-bought and hand-made baby clothes, as well as diapers, wipes, pacifiers, toys and other baby-related items for local organizations that help babies and their families. Diapers are one of the most requested items from homeless shelters and organizations, and they are a basic need for caregivers.
A table for the donated items will be located in the Library lobby to the left of the Circulation Desk, and all are welcome to donate (residents or nonresidents) during Library hours.
Teen volunteers will be picking up the items and distributing them to various local organizations in need. These junior high and high school students earn community service credit for doing so. If you live in Three Village, are in grades 7 to 12, and would like to apply to become a Volunteer Teen Transporter, please visit teen.emmaclark.org/teen-transporters or call 631-941-4080.
By Heidi Sutton
If the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love.
Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.
* Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.
* For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.
* Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”
Cocoa-Kissed Red Velvet Pancakes
Recipe courtesy of Nestlè
YIELD: Servings: 10 pancakes
INGREDIENTS:
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup reduced-fat buttermilk or low-fat milk
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 teaspoon red food coloring
heart-shaped pancake cutters or cookie cutters (optional)
butter, for garnish (optional)
powdered sugar, for garnish (optional)
maple syrup, for garnish (optional)
fresh berries, for garnish (optional)
DIRECTIONS:
In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.
In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.
Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired.
Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.
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