Ryan Hunt (The Old Man) and Ensemble in a scene from the show.
Ryan Hunt (The Old Man), Rachel Gubow (Mother), Jackson Parker Gill (Randy), Kaian Lilien (Ralphie) in a scene from the show.
Liam Polani (Schwartz), Quinn Oliver Lessing (Flick), and Ensemble in s scene from the show.
Jackson Parker Gill (Randy), Kaian Lilien (Ralphie) and Ensemble in a scene from the show.
Kaian Lilien as Ralphie in a scene from the show.
Kaian Lilien (Ralphie), Raquel Sciacca (Ensemble), Quinn Oliver Lessing (Flick), Liam Polani (Schwartz), Avery Sell (Ensemble), Sofia Jarmel (Ensemble), Lanene Charters (Miss Shields) in a scene from the show.
Jackson Parker Gill (Randy) and Rachel Gubow (Mother)
By Heidi Sutton
Many families have holiday traditions, whether it’s baking cookies, making their favorite side dishes, decorating the tree on a certain day, going to see the same show every year or wearing ugly sweaters. Among those traditions is the 24-hour marathon of A Christmas Story (1983) on TBS that began in 1997 and now also runs on TNT on Dec. 24 and 25. And if you know the name of the Lone Ranger’s nephew’s horse, then you are a true fan.
Based on semi-autobiographical stories by Jean Shepherd, who also narrates throughout, the funny holiday film follows the Parker family — 9-year-old Ralphie, his younger brother Randy, his father (the Old Man) and his mother — living in a house on Cleveland Street in fictional Hohman, Indiana and their days leading up to the Christmas of 1940.
When asked by his mother what he would like for Christmas Ralphie doesn’t say Tinker toys, a football and or a Radio Flyer. He wants a bb gun — a Red Ryder carbine-action 200 Shot Range Model air rifle with a stock and a thing that tells time, to be exact. When his mother tells him no, that he’ll “shoot his eye out,” he goes on a questto try to convince her otherwise. The film was selected for preservation in the United States National Film Registry by the Library of Congress for being “culturally, historically, or aesthetically significant” in 2012.
Now the classic holiday story returns to the John W. Engeman Theater in Northport through Dec. 31 and is the perfect holiday gift for the entire family.
Directed and choreographed by Mara Newberry Greer with a live orchestra conducted by Daniel Mollett, the show follows the film closely with many of the scenes we have come to love. In the role of Jean Shepherd, narrator Michael Fasciano, stepping in for Mark Aldrich last Saturday night, sits on the right side of the theater and presents the story in a series of vignettes as he remembers “Another time, another place … and a gun.”
As with everything the Engeman does, the show is bold and fresh and pushes the limits of live theater to take the audience down a joyous trip down memory lane. The Old Man’s major award, the Bumpus hounds, Ralphie’s scuffle with Scut Farkus (what a name!) while fellow toadie Grover Dill looks helplessly on; the frosty flagpole scene with Flick and Schwartz, Randy’s snowsuit, the furnace, the trip to Higbee’s Department Store with Santa and the infamous slide, the flat tire, the pink bunny costume, when Ralphie almost shoots his eye out, Christmas morning around the tree and Christmas dinner at the Chinese restaurant — all the scenes we have come to love are there in all their glory.
The entire cast is phenomenal.
As the Old Man, Ryan M. Hunt brings the house down with “A Major Award” where he dances with multiple leg lamps. Rachel Gubow, stepping in for Jennifer Evans last Saturday night, was wonderful in the role of the mother, keeping calm in the household.Her rendition of “What a Mother Does” was heartfelt. Jackson Parker Gill is perfectly cast as Randy and even sounds like him, especially during the snowsuit scene.
Drawing the most laughs is Lanene Charters as Ralphie’s teacher Miss Shields. Obsessed with margins, Charters is hilarious in the big Speak Easy number “You’ll Shoot Your Eye Out” as she mercilessly mocks Ralphie in this terrific tap dance number.
However it is the amazingly talented Kaian Lilien in the role of Ralphie who commands the stage. His incredible performance in the opening number, “It All Comes Down to Christmas” is only topped by his rendition of “Ralphie to the Rescue!,” in one of the best scenes in the show.
The period costumes by Dustin Cross perfectly set the scene and the set, designed by Kyle Dixon, is impressive as well. Two rooms featuring an authentic 1940s kitchen and living room (the heart of the home) slide front and back on the stage to accommodate other scenes including Ralphie’s classroom and the alleyway, among others. The boys’ bunk bed slides out from the side. Beautifully executed!
Make this show part of your family’s holiday tradition. I triple dog dare you.
The John W. Engeman Theater, 250 Main St., Northport presents A Christmas Story through Dec. 31. Main stage theater continues with Dirty Rotten Scoundrels from Jan. 19 to March 5, 2023 and The Scarlet Pimpernel from March 16 to April 30, 2023. Tickets range from $80 to $85 with free valet parking. To order, call 631-261-2900 or visit www.engemantheater.com.
We think it’s safe to say that Scrooge doesn’t live here! This house on the corner of Barnum Avenue and Oakes Street in the Village of Port Jefferson definately makes the Nice List as it spreads holiday cheer to all who pass it with a 15-foot tall Rudolph, Frosty and even Santa Claus (hiding behind Frosty) with giant ornaments hanging over the porch. See it for yourself this Sunday before the Santa Parade heads down Main Street at 3 p.m. with the real Santa Claus! 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.
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.
Scott Hofer and Jeffrey Sanzel in a scene from 'A Christmas Carol. Photo by Ana McCasland
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
Catch one of the final performances of Theatre Three's 'A Christmas Carol'. The show closes on Dec. 30.
A scene from 'A Christmas Carol'
Jeffrey Sanzel reprises his role as Scrooge in 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
The 2022 cast of 'A Christmas Carol'
By Heidi Sutton
“Marley was dead: to begin with. There is no doubt whatever about that.” And so begins one of the most popular, most-adapted and most relevant holiday tales ever written, Charles Dickens’ novella, A Christmas Carol. Published on Dec. 19, 1843, the initial print run of 6,000 copies sold out by Christmas Eve. More than 178 years later, it lives on as a story of redemption and hope and serves as a reminder to keep the spirit of Christmas in our hearts all year round.
In the book’s foreword, Dickens writes:
I have endeavoured in this Ghostly little book, to raise the Ghost of an Idea, which shall not put my readers out of humour with themselves, with each other, with the season, or with me. May it haunt their houses pleasantly, and no one wish to lay it.
Now the pages of the Dickensian story come to life once again as Theatre Three in Port Jefferson presents its 38th annual production of A Christmas Carol. The curtain went up this past Saturday to a full house.
While preparations are still underway to transform the seaport village back to the Victorian era for its 26th annual Charles Dickens Festival on Dec 3 and 4, Theatre Three is already dressed head to toe for the holidays and carolers entertain theatergoers before the show, setting thetone for what is to come.
Adapted for the stage by Executive Artistic Director Jeffrey Sanzel, A Christmas Carol tells the tale of Ebenezer Scrooge (played by Sanzel), a successful business man who has chosen money over everything else and has become bitter, lonely and stingy over the years, especially around the holidays. “I have devoted my life to the cultivation of business,” he explains.
We first meet the miserly curmudgeon on Christmas Eve, exactly seven years after the death of his business partner Jacob Marley (Stephen T. Wangner). Caught in a particulary bad mood, we witness him chase carolers from his office, turn away the needy and a pair of charity workers. He snaps at his underappreciated and underpaid clerk Bob Cratchit (Douglas J. Quattrock) and his chipper nephew Fred Halliwell (Sean Amato) the sole child of Scrooge’s deceased sister, Fan, who has dropped by to invite him for dinner. “Keep Christmas in your own way and I will keep it in mine,” he warns his nephew before kicking him out.
That evening Scrooge is visited by Marley’s tormented ghost who offers him one last chance at redemption. Draped in the chains he has forged in life, Marley tells Scrooge he will be visited by three spirits — the ghosts of Christmas past, present and future.
The Ghost of Christmas Past (Danielle Pafundi) appears soon after, all aglow in a white dress, and takes Scrooge to Wellington House, the boarding school he attended as a young boy alone; we meet his adored sister Fan and his apprenticeship at Fezziwig’s (played by Scott Hofer), where the audience is introduced to Scrooge’s one and only love, Belle. This is also where he meets Marley for the first time and where his choices take him down a dark path.
The Ghost of Christmas Present (Scott Hofer) takes Scrooge to meet Bob Cratchit’s family where he learns about Tiny Tim’s failing health and to a dinner party hosted by his nephew where guests play a fun game of Yes or No.
In one of the most anticipated and frightful scenes, a towering Ghost of Christmas Future (operated by Sean Amato) shows Scrooge the shadows of what is yet to come, includingat trip to the cemetery to see his headstone, and how the people in his life are affected after his death, including a disturbing scene where Scrooge’s housekeeper Mrs. Dilber (Ginger Dalton) attempts to profit from his demise. It is just what Scrooge needs to shake him to the core. In the end, he learns that “life is not about facts and figures. It’s about joy and family and Christmas.”
Directed by Sanzel, the entire production is flawless and the talented cast (playing multiple roles) is excellent. As Scrooge, Sanzel is at his finest in a role he has played almost 1500 times. This is most evident when the Ghost of Christmas Past takes his character to one of Fezziwig’s famous holiday parties. While otherwise slightly hunched over with a slow walk, Sanzel suddenly jumps into the role of a younger Scrooge andtakes part in a Wassail dance (choreographed by Sari Feldman) with boundless energy.
Although in its 38th year, the show is always evolving, remaining fresh and exciting while maintaining its timelessness and important message. The Victorian set, costumes and creative lighting tie it all together to create a magical evening at the theater.
Get your ticket to see this wonderful production “before you dot another ‘i'” and make it part of your holiday traditions. It will make your heart full.
Stay after the show for a photo keepsake with Scrooge. The $5 fee goes to support the theater’s scholarship fund.
The Cast:Sean Amato, Ava Andrejko, Ginger Dalton, Ellie Dunn, Alexa Eichinger, Samantha Fierro, Griffin Fleming, Julie Friedman, Skye Greenberg, Kathleen Han, Scott Hofer, Patrick Hutchinson, Linda May, Brooke Morrison, Danielle Pafundi, Douglas J. Quattrock, Michaela Reis, Dylan Paige Rumble, Vivian Leigh Rumble, Jeffrey Sanzel, Jennifer Salvia, Steven Uihlein,Addyson Urso, Hannah Waller, Stephen T. Wangner and Cassidy Worrell.
Theatre Three, 412 Main St., Port Jefferson presents Charles Dicken’s A Christmas Carol through Dec. 30. Tickets are $20 per person in November, and $35 adults, $28 seniors and students, and $20 children ages 5 and up in December. To order, call 631-928-9100 or visit www.theatrethree.com.
Welcome to the 11th edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home!
Boo
Meet Boo
Look who’s waiting for you at the Smithtown Animal Shelter! This stunning and giant boy is as beautiful on the inside as he is on the outside. Boo loves to get attention and pets. He can be a little dominant with other cats, so he would likely do best as the only pet in the home or with very quiet/low key pets. He is a very large cat, not full Main Coon, but it is in the genetic mix somewhere. Call 631-360-7575 to set up a meet and greet.
Meet Selma & Patricia
Looking for a home together, meet ten-year-old Shih-tzu mixes Selma and Patricia at Little Shelter in Huntington. Like two peas in a pod, this petite pair fit perfectly together, complementing each other’s personalities. Always on the same page, they wholeheartedly agree that they deserve to be the center of attention in most situations, graciously accepting your adoration! “Sisters” at heart, they prefer to do everything in sync, from stirring up some “good” trouble to sharing a cozy spot during nap time. Stop by Little Shelter today and increase your chance at happiness when you double down with Selma and Patricia. Call 631-368-8770.
Meet Milo
At 79 pounds, this hunk is a happy, outgoing and playful guy who is looking for a love connection. Picked up as a stray by a Good Samaritan, he is now at the Brookhaven Animal Shelterhoping to find a new family to call his own very soon. Estimated to be 5 to 8 years young, Milo walks well on leash, is sweet and bouncy, loves attention and would make a great companion and best friend. He has the sweetest eyes and will melt your heart. He will do best in a home with no cats and with kids over the age of 14. Call 631-451-6950.
Meet Tori
Tori is seeking a new foster or forever home! Available through Kent Animal Shelter in Calverton, Tori is a wonderfully sweet and affectionate dog who is just not built for the shelter life.A two and a half year old lab mix, she was originally rescued from a high kill shelter in Texas, and just when she thought she was out of the woods in a forever home she was attacked by another dog. We can’t blame her for not being happy in a shelter after all of the trouble she has been through in her short life so far.She is currently so happy in her foster home, however it’s not the perfect forever fit and both her foster mom and Kent agree she deserves the best of the best. Tori is looking for a home with no cats (this playful pup likes to chase), moderate activity (too many new people coming and going can be scary), and lots of love to give. For more information, call 631-727-5731, Ext. 1.
Meet Diamond
A Diamond is associated with strength, love and invincibility, a befitting description for this fourteen-year-old Terrier mix, currently up for adoption at Little Shelter in Huntington. Though blind due to mature cataracts, he nevertheless sees the world with flawless clarity, recognizing and basking in the love that surrounds him. Adept at navigating on three legs, he is a testament to not letting anything get in the way of enjoying a full, satisfying life, emphasizing the importance of counting your blessings. With a happy, outgoing demeanor, this Silver Paw Connection senior knows the value of remaining young at heart, knowing that a positive attitude makes all the difference. Warm, affectionate and the perfect carat weight, this true gem is just waiting to be discovered. Remember that a Diamond is forever. Call 631-368-8770.
Check out the next Paw Prints inthe issue of Dec. 8.
Paw Prints is generously sponsored by Mark T. Freeley, Esq.
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:
3cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2cup 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.
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
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.
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.
Halloween is such a fun time of year and celebrations have come early, with many fun and spooky events happening this weekend in addition to next weekend. Here are 31 Halloween events on the North Shore to enjoy.
Centerport
Storytime Under the Stars
See your favorite Halloween storybooks come to life during Storytime Under the Stars at the Suffolk County Vanderbilt Planetarium, 180 Little Neck Road, Centerport on Oct. 30 from 6 to 7 p.m. Children are invited to wear their Halloween costumes and bring their favorite stuffed animal. $8 per person. www.vanderbiltmuseum.org.
Spooky Science Lab
The Vanderbilt Museum Education Department, 180 Little Neck Road, Centerport will offer Mr. Vanderbilt’s Spooky Science Lab, a program for children in grades 2 to 5 on Oct. 21 from 4 to 6 p.m. Take part in a scavenger hunt in the collections galleries and then create jars that can be used in any spooky Halloween display. Cost is $20 per child. Register at www.vanderbiltmuseum.org. 631-854-5552.
Cold Spring Harbor
Harbor Haunts Walking Tour
Explore Cold Spring Harbor’s ghostly side with fascinating tales of mishaps and historic hauntings on Main Street, courtesy of the Whaling Museum, 301 Main St., Cold Spring Harbor, on Oct. 21 and 28 at 6 p.m., Oct. 22 and 29 at 4:30 and 6 p.m. and Oct. 23 at 4:30 p.m. Recommended for ages 8 and older. Held rain or shine. Tickets are $12 adults, $8 children. 631-367-3418, www.cshwhalingmuseum.org.
Haunted Hatchery
Calling all ghosts and goblins, spiders and bones … Cold Spring Harbor Fish Hatchery, 1660 Route 25A, Cold Spring Harbor will host a Halloween event on Oct. 29 from 2 to 5 p.m. Families are welcome to join them for a not-so-scary Haunted Hatchery. Trick-or-Treat your way through their outdoor grounds. Admission fee is $7 adults, $6 seniors, $5 children ages 3 to 12. 516-692-6768, www.cshfishhatchery.org
Haunted Boo-Museum Festival
Join the Whaling Museum, 301 Main St., Cold Spring Harbor for its spookiest event of the year, with fun activities for all ages, on Oct. 30 from 11 a.m. to 4 p.m. Go on a spooky-not-scary walk through as museum exhibit coming to life; have your fortune read; listen to ghost stories; and visit Dr. Gellerman’s Spooktacular Zoo with live native spooky wildlife found on Long Island. Enjoy tons of Halloween crafts and activities in the workshop including mixing up your own potion, creating a spider hat, wrapping a mummy whale, designing a mask, and candle-dipping to create a homemade candle and see what’s sticky and gooey at a Spooky Touch Table. Tickets in advance are $10 children, $5 adults; $15 children, $10 adults at the door. 631-367-3418, www.cshwhalingmuseum.org
Farmingville
Trick or Treat Trail
Join the Farmingville Historical Society on Oct. 29 for a Trick or Treat Trail at Farmingville Hills County Park, 503 Horseblock Road, Farmingville from noon to 3 p.m. Come in costume and trick or treat along a trail while learning about the history of candy. Fill your bag with real, full-size candy treats. The entry fee is $12 per trick or treater. Parents are welcome to escort their children without paying. Please note this is not a haunted trail. Rain date is Oct. 30. All Trick or Treaters must pre-register at www.farmingvillehistoricalsociety.org.
Dark Night Halloween World
Long Island Community Hospital Amphitheater, 1 Ski Run Lane, Farmingville hosts the 2nd annual Dark Night Halloween World, an outdoor extravaganza combining moderate scares with comedy that at the same time celebrates the nostalgia of vintage haunted trails through a post-modern twist on inspired characters from pop culture and horror movies of the 1990s, on Oct. 21, 22, 23, 27 to 31 from 7 to 10 p.m. Tickets are $25 per person, $10 children 12 and under, $35 VIP front of the line. www.DarkNightLI.com
Huntington
All Hallows Tour
Huntington Town Hall, 100 Main St., Huntington hosts an All Hallows tour at the Town Clerk’s archives October 24 to 28 from 1 to 4 p.m. The Halloween event will featurea guided tour exploring Huntington’s haunted history with live interpretations of stories taken out of the archives vault. Free. 631-351-3035.
Trick or Treat at the Heckscher
Families are invited to celebrate Halloween at the Heckscher Museum of Art, 2 Prime Ave., Huntington on Oct. 27 to Oct. 30 from noon to 5 p.m. Create a spooktacular art activity, make a haunted Digital Action painting, and take home a festive treat! 631-380-3230, www.heckscher.org
Halloween Costume Parade
The annual Downtown “Hauntington” Village Halloween Costume Parade returns to the Town of Huntington on Oct. 31 at 4 p.m. Sponsored by Town of Huntington, Councilwoman Joan Cergol, Dr. Dave Bennardo, and the Huntington Village BID. Line-up at the Huntington Post Office, 55 Gerard St., Huntington for a parade through Huntington followed by trick or treating at designated village merchants. Call 631-351-3173 or 631-351-3085.
Lake Grove
Halloween at Smith Haven Mall
Join the Smith Haven Mall, Moriches Road, Lake Grove for a spooktacular, fun trick-or-treating for all the little ghouls and goblins on Oct. 31 from 11 a.m. to 4 p.m. (while supplies last*) If you want to know what retailers and restaurants may have tricks or treats for the little ones on Halloween, keep and eye out for the pumpkin in their windows. 631-724-1433
Miller Place
Spooky Lantern Walking Tour
The Miller Place Mount Sinai Historical Society presents its annual Spooky Lantern Tour, a not-too-scary walking tour of the haunted history of Miller Place, onOct. 21, 22, 28 & 29 at 5:30 p.m., 6:15 p.m. and 7 p.m. Walk the Miller Place Historic District with a guide from the MPMS Historical Society who will regale you with all the spooky stories surrounding this pre-Revolutionary War town. Bring a lantern or flashlight and wear comfortable shoes. For ages 10 and up. Tickets are $15 per person. www.mpmshistoricalsociety.eventbrite.com.
Mount Sinai
Heritage Halloween Fest
The North Shore Youth Council presents a Halloween Fest at the Heritage Center, 633 Mount Sinai Coram Road, Mt. Sinai on Oct. 29 from noon to 3 p.m. Enjoy pumpkin picking and decorating, a spooky walk scavenger hunt, costume parade, a goodie bag, dance party and more! Registration is $15 per child 12 and under. Parents and guardians are not required to register. Advance registration only at www.eventbrite.com.
Nesconset
Halloween Pet Parade
The Nesconset Chamber of Commerce and Jennifer O’Brien of State Farm hosts a Halloween Pet Parade fundraiser for the Smithtown Children’s Foundation at the Nesconset Gazebo, across from Nesconset Plaza, 127 Smithtown Boulevard, Nesconset on Oct.29 at 11 a.m. Come in costume and trick-or-treat, enjoy ice cream, raffles, music, pet costume contest, vendors and more. 631-724-2543, www.nesconsetchamber.com.
Northport
Halloween Hayride
The Village of Northport will host its annual Halloween Hayride in Northport Village Park on Oct. 30 from noon to 4 p.m. with hayrides, pumpkin patch, pumpkin painting, live music, petting zoo, costume contest & refreshments. Fun for the whole family! $5 per person. Call 631-754-3905.
Halloween Magic Show
Join the Northport Historical Society, 215 Main St., Northport for a dazzling Halloween Magic Show for all ages with magician Todd Harris on Oct. 30 from 5 to 6 p.m. Cost is $5 per person. Register at www.northporthistorical.org.
Port Jefferson
FADE TO BLACK Catch the final performance of Theatre Three’s ‘A Kooky Spooky Halloween’ on Oct. 22. Photo by Peter Lanscombe/Theatre Three Productions, Inc.
‘A Kooky Spooky Halloween’
Theatre Three, 412 Main St., Port Jefferson presents A Kooky Spooky Halloween, a merry musical about a ghost who’s afraid of the dark, on Oct. 22 at 11 a.m. Recently graduated spirit Abner Perkins is assigned to the Aberdeen Boarding House — known for its spectral sightings and terrific toast. Here, Abner finds himself cast into a company of its wacky residents. When his secret is revealed, he is forced to leave his haunted home and set-off on a quest with his newly found friends. All tickets are $10. To order, call 928-9100 or visit www.theatrethree.com.
Harvest Fest
The Village of Port Jefferson hosts its annual Harvest Fest throughout the village on Oct. 22 from noon to 5 p.m. with live music, children’s activities, costumed dog parade, pumpkin carving, chowder crawl (fee) and much more. Rain date is Oct. 23. 631-473-4724, portjeff.com
Port Jefferson Station
Halloween Spooktacular
In coordination with The School of Rock, the Port Jefferson Station-Terryville Chamber of Commerce hosts a Halloween Spooktacular event at the chamber train car, corner of Nesconset Highway and Route 112, Port Jefferson Station on Oct. 22 from 5 to 8 p.m. (Enter on Rose Ave off Canal Road). Enjoy live music, trick or treating, pumpkin painting, vendors and a game of cornhole. Free. 631-821-1313
St. James
Deepwells Haunted Mansion
Just in time for Halloween, the Deepwells Farm Historical Society transforms the historic Deepwells Mansion, 2 Taylor Lane, St. James into Deepwells Sanitarium, Home for the Criminally Insane on Oct. 21, 22, 28 and 29 from 7 to 10 p.m. Featuring 16 rooms of horror, wooded trail of terror, food vendors, photo-ops and more. Advance tickets are $20 per person, $30 at the door. 631-862-2808, www.deepwellshauntedmansion.com
Setauket
Spirits Cemetery Tour
Join the Three Village Historical Society for its annual Spirits Cemetery Tour at the Setauket Presbyterian and Caroline of Brookhaven churches on Oct. 22 from 5 to 8 p.m. Tours, which last 1 1/2 hours, leave from the Setauket Presbyterian Church, 5 Caroline Ave., Setauket every 15 minutes. Guests will visit 10 locations to walk-in on conversations between Spies of the American Revolution, Known and Unknown. Rain date is Oct. 29. Call for prices. 631-751-3730, www.tvhs.org
Smithtown
Tails, Trails and Treats – This event has been postponed to Oct. 30.
Celebrate Halloween at Sweetbriar Nature Center, 62 Eckernkamp Drive, Smithtown withTales, Trails, and Treats on Oct. 23 from 1 to 3 p.m. and from 3 to 5 p.m. Kids can enjoy close encounters with animals, a ghostly garden, games, and a special puppet enchanted trail. For families wtih children ages 2 to 7 years old. $15 per child,$5 adults. www.sweetbriarnc.org, 631-974-6344
Ghosts and Goblins event
Ghosts and goblins will invade Smithtown all in the name of good fun when the Smithtown Recreation Department hosts its annual Ghosts and Goblins event on Oct. 22 at Browns Road Park, 72 Browns Road, Nesconset from 10 a.m. to noon. Enjoy games and prizes, pony rides, a balloon artist, and more. Free. Call 631-360-7644.
Stony Brook
Halloween Family Fun Day
Family Fun Day is back at the Long Island Museum, 1200 Route 25A, Stony Brook just in time for Halloween! Join them on Oct. 30 from 1 to 4 p.m. forpumpkin painting, trick-or-treating, crafts and more. Wear your Halloween costume if you wish. Free admission. 631-751-0066, www.longislandmuseum.org
Secrets and Spirits Walking Tour
Ward Melville Heritage Organization hosts a Secrets and Spirits of Stony Brook Village walking tours on Oct. 30 at 11 a.m., 12:30 p.m. and 2 p.m. Participants of the tour will hear new stories of local hauntings along Stony Brook’s coastal community including the story of the Long Island witch trials, the apparitions of Annette Williamson at the Country House Restaurant (c.1710), the mysterious woman in white seen at the Stony Brook Grist Mill, William Sidney Mount and Spirit Photography; the ghost ships of shipbuilder Jonas Smith, and the role women mediums played in the Suffrage Movement.$12 per person. To reserve your spot, call 631-751-2244.
Halloween Festival
The Ward Melville Heritage Organization hosts its 32nd annual Halloween Festival at the Stony Brook Village Center, 111 Main St., Stony Brook on Oct. 31 from 2 to 5 p.m. with music from WALK 97.5, trick-or-treating throughout Stony Brook Village Center, dancing and games for children, Scarecrow Competition announcements at 4 p.m. and a Halloween parade, led by Monster Merlin! Free. 631-751-2244, www.wmho.org
Yaphank
Haunted History
The Suffolk County Farm, 350 Yaphank Ave., Yaphank presents Haunted History: Night at the Farm on Oct. 28 at 7 p.m., 7:30 p.m. and 8 p.m. What’s the farm like after dark? Learn all about the haunted history of the farm’s 150+ year old barn. Hear a spooky story and then take a wagon ride to the corn maze. Hopefully, you can find your way out before the headless horseman finds you! Bring a flashlight. $15 per person. Recommended for ages 8+. Call 631-852-4600 or visit www.ccesuffolk.org for further information
Commack
Commack United Methodist Church, 486 Townline Road, Commack presents its 5th annualTrunk-N-Treat event on Oct. 29 from 2 to 4 p.m. Children can trick or treat for candy at festively decorated car trunks and truck beds and enjoy games, crafts and activities. Free. 631-499-7310, www.commack-umc.org
Hauppauge
Hauppauge Public Library, 1373 Veterans Memorial Highway, Hauppauge invites the community to trick or treat in their parking lot on Oct. 28 from 5 to 6:30 p.m. Community members will be decorating their trunks in fun and spooky themes and will pass out candy to trick or treaters. The library will also have snacks, games, crafts, and other activities. This event is free and open to all. 631-979-1600.
Riverhead
Join Hallockville Museum Farm, 6038 Sound Ave., Riverhead dressed in costume for a festive Trunk or Treat on Oct. 29 from 3 to 6 p.m. The event will feature Mike the Silly Magician, a fabulous silent auction and raffle, pumpkin decorating and other Halloween crafts, games on the lawn, a costume parade and contest, all culminating in an amazing Trunk or Treat! Admission is $15 per person, $50 family of 4. 631-298-5292, www.hallockville.org
Rocky Point
The North Shore Youth Council and the Rocky Point PTA present a Trunk Or Treat! event at the Joseph A. Edgar School, 525 Route 25A, Rocky Point on Oct. 30 from 2 to 5 p.m. with decorated cars and trunks, candy and non-edible treats, face painting, crafts and photo prop. Costumes encouraged. Join them for a scary good time! Register for this free event at www.eventbrite.com.
Yaphank
Suffolk County Farm, 350 Yaphank Ave., Yaphank hosts a Truck or Treat event on Oct. 29from 11 a.m. to 6 p.m. Enjoy truck or treating, trick or treating around the farm, crafts, wagon rides, games, farm animal visits, corn maze and more. Costumes encouraged. $15 children ages 1 to 17, $5 adults. Register at www.eventbrite.com. 631-852-4600.
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.
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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Commack
YIELD: Makes 4 to 6 servings
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