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Guy Reuge's Ginger Almond Tart Mirabelle

By Heidi Sutton

At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. Start with some savory appetizers, enjoy an elegant main course with an award-winning side dish, and top it off with a sweet cocktail and delectable dessert.

Holiday Mini Meatball Skewers

Recipe courtesy of Beef Loving Texans

Holiday Mini Meatball Skewers

Makes 12 servings

INGREDIENTS:

1 pound ground beef

1 cup fresh zucchini, grated

1 egg

1/2 teaspoon salt

1/4 teaspoon pepper

1 small yellow onion, diced 1/2 inch

2 red bell peppers, diced 1/2 inch

2 green bell peppers, diced 1/2 inch

12 skewers (6 inches)

1 can (16 ounces) whole berry cranberry sauce

3 tablespoons barbecue sauce

DIRECTIONS:

Preheat oven to 400 F. In medium bowl, lightly mix ground beef, zucchini, egg, salt and pepper until thoroughly combined. Shape into 24 1-inch meatballs. Alternately thread meatballs, onions, red peppers and green peppers onto skewers. Place skewers on shallow-rimmed baking sheet. Bake 22-25 minutes, or until instant-read thermometer inserted into center of meatball registers 160 F.

To make cranberry barbecue sauce: In medium saucepan, combine cranberry sauce and barbecue sauce; simmer 5 minutes, or until flavors blend. Drizzle sauce over skewers or serve as dipping sauce.

Classic Beef Wellington

Recipe courtesy of Beef Loving Texans 

Classic Beef Wellington

Makes 4 servings

INGREDIENTS:

1 teaspoon olive oil, divided

1/2 teaspoon salt

1/2 teaspoon pepper, divided

1 chateaubriand tenderloin roast

8 ounces mushrooms

1 large shallot

2 tablespoons dry red wine

2 tablespoons Dijon mustard

1/2 teaspoon dried thyme leaves

flour

1 sheet puff pastry

DIRECTIONS:

In large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of roast. Place roast in skillet; brown evenly. Remove roast from skillet. Heat oven to 425 F. In food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not overprocess. Place same skillet used for roast over medium-high heat and heat remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme and remaining pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool.

Line rimmed baking sheet with aluminum foil and place in oven. On lightly floured cutting board, unfold pastry dough. Roll pastry out to 12-by-9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edges. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. 

Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut four (2-inch) vents in top of pastry. Bake 35-50 minutes, or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium-rare or 150 F for medium. Transfer roast to carving board. Let stand 10 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium. Carve into slices and serve.

Brussels Sprouts with Bacon and Apple

Recipe courtesy of Susan McGreevy of Port Jefferson Station, who was recently awarded a blue ribbon for this side dish by Just a Pinch Recipes

Brussels Sprouts with Bacon and Apple

Makes 8 servings

“Not too many people like Brussels sprouts, but I happen to love them. I have made a believer out of them with this recipe. I always make it for special dinners.”

View the recipe here.

 

 

Espresso Martini 

Recipe courtesy of the Beverage Team at Mirabelle Restaurant in Stony Brook

Espresso Martini

Makes 1 serving

INGREDIENTS:

1.5  oz Titos Vodka

1.5 oz Black Coffee Liqueur

1 oz Fresh Espresso

1 oz Vanilla Simple Syrup

3 espresso coffee beans for garnish

DIRECTIONS:

Shake over ice and strain into martini glass.

Guy Reuge’s Ginger Almond Tart Mirabelle

Recipe courtesy of Chef Guy Reuge

Guy Reuge’s Ginger Almond Tart Mirabelle

Makes 8 servings

“This pie is part of the early history of Mirabelle. I created the recipe for our dessert list when the restaurant opened in 1983. The recipe has been printed many times, and still today my customers ask for it…so I keep it on the menu. Personally, I love it with a cup of great coffee; it just goes well together.” 

Pâte sablée (pastry dough)

INGREDIENTS:

4 ounces confectioners’ sugar

8 ½ ounces all-purpose flour

Pinch of salt

4 ½ ounces butter, chopped into small cubes

1 egg

DIRECTIONS:

In a the bowl of an electric mixer (such as a Kitchenaid) fitted with the paddle combine the confectioners’ sugar, flour, salt, butter, and egg. Form the dough into a ball and refrigerate it for at least 1 hour. Roll out the dough 1/8-inch thick to fit a 10-inch tart shell mold. Fit the dough into the tart mold and freeze it for 1 hour before baking. Bake the tart shell in a preheated 325 F. oven for 15 minutes, or until the crust is golden and reserve it.

Ginger Almond Filling

INGREDIENTS:

1 pound light brown sugar

1 cup blanched sliced almonds

3 tablespoons heavy cream

1 tablespoon grated fresh gingerroot

6 ounces unsalted butter

4 large egg yolks

confectioners’ sugar for dusting the top of the tart

unsweetened whipped cream

DIRECTIONS:

In a saucepan combine the brown sugar, almonds, cream, grated gingerroot, and butter, cook the mixture over moderate heat, stirring constantly with a wooden spoon, until it is liquefied but not too hot. Rapidly stir in the egg yolks. Pour the mixture into the reserved tart shell and bake it in a preheated 240 F. oven for 45 minutes to 1 hour, or until it is semi-firm and the top looks shiny. Remove the tart and let it cool for at least 3 hours before unmolding. Sprinkle the tart with the confectioners’ sugar and slice it into 8 pieces. Serve each slice with the unsweetened whipped cream.

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Reviewed by Jeffrey Sanzel

“I love you, come for dinner! Isn’t that invitation we all want to hear? It promises an evening of good food, warm conversations, and the chance to share our lives with family and close friends.” The wonderful Ina Garten, best known as The Barefoot Contessa, opens her excellent new cookbook, Go-To Dinners (Penguin Random House/Clarkson Potter), with this call to celebration. Leading with community, she addresses the power of connection that meals bring. 

Garten’s most accessible work to date, the book offers seventy-eight detailed and plainly articulated recipes: “Make ahead, freeze ahead, prep ahead, easy, assembled.”

Go-To Dinners is just that. As with Modern Comfort Food, Garten acknowledges the desire for ease in challenging times. Specifically, she embraces the need for the occasional modest approach. “When I planned a party before the pandemic, it was always a multicourse extravaganza. But then the pandemic happened and everything seemed like so much work. I started making simple dinners for [my husband] Jeffrey and me. I often made a lighter, easier, all-in-one dinner.” 

In addition, the experiences of the last two years changed her point of view on leftovers — something she had previously disliked — repurposing one dinner into the next. “… I tried to think of new ways to be creative with what I had on hand. It became like a game to see how many different meals I could get out of the dinners I was cooking!” Throughout, she even suggests various “two-fers” (such as putting the leftover Mussels with Saffron Cream into the One-Pot Oven Risotto). 

English Cream Scones

She smartly breaks the book into six sections: drinks and apps; breakfast for dinner; light dinners (the largest chapter); family dinners; vegetables and sides; and desserts. Nothing seems overly complicated, and the directions, as always, are clear. “And just because a recipe is easy to make, it shouldn’t skimp on flavor or style.” 

There are one-pot meals (as mentioned above) and others that take fewer than a quarter of an hour to cook. Some are supplemented with store-bought items, such as a pie crust that works better for a particular recipe. In addition, she has suggestions for boards made of purchased food (shown in inviting arrangements).

Garten proposes clever insights. The trick to pulling off cocktails is to prepare them ahead of time in a large pitcher; this provides more time with guests. Often, she updates classics (as with Creamy Hummus and Easy Oysters Rockefeller). Breakfast for dinner is the perfect answer to the love for breakfast food but acknowledging that mornings present time constraints. From the relatively simple Overnight Irish Oatmeal to the more demanding English Cream Scones, there is something for every level of cook. 

Eggs in Purgatory

Garten writes with ease and frankness. She is self-revelatory that she did not grow up loving family meals, which were grim, anxious affairs. Her passion for parties and dinners came later. Now, dinnertime marks the welcome end of the day, a time to relax and engage, an opportunity to be home. She draws on a skiing metaphor, encouraging risk-taking. “… avoiding failure means we miss out on the thrill of accomplishing something new”— whether on the slopes or in the kitchen. She also is not lacking in a sense of humor: witness the aptly named Eggs in Purgatory, with the eggs floating in a red sauce. 

Of course, the proof is in the eating. My good friend, Doug, kindly made the Lemon Linguine with Zucchini and Basil, a highly recommended dish. He reported that the dish came together easily. His plans include tackling the Oven-Roasted Southern Shrimp Boil; the Summer Skillet with Clams, Sausage, and Corn;  and the Creamy Chicken Thighs with Lemon and Thyme. He also has his eye on Slow-Roasted Tomatoes with Fennel, Parmesan Polenta; and Panettone Bread Pudding.

Enhancing Go-To Dinners are dozens of vivid and elegant photos from the sure and artistic eye of Quentin Bacon (who also provided the visuals for Modern Comfort Food). 

“Restaurant food is wonderful but there is something soul-satisfying about making and eating a real home-cooked dinner right at your own kitchen table.” Ultimately, Ina Garten’s Go-To Dinners is an exploration of stress-free cooking with dozens of creative, tasty options to be easily prepared, shared, and enjoyed.

Go-To Dinners is available at www.penguinrandomhouse.com, www.amazon.com and www.barnesand noble.com.

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METRO photo

By Heidi Sutton

Tradition plays a big role during the holiday season. Food is at the center of many families’ traditions, which may include big family dinners and Sunday brunches together. 

Holiday baking sessions also hold a sacred spot in many households. Such sessions are a great opportunity for adults and children to have some fun in the kitchen and create some tasty treats the whole family can enjoy. 

Baked goods devotees may find it hard to imagine the holidays without gingerbread, and this recipe for “Soft Glazed Gingerbread” from Elisabeth M. Prueitt and Chad Robertson’s Tartine cookbook (Chronicle Books) can ensure the whole family enjoys this holiday season staple.

Soft Glazed Gingerbread

YIELD: Makes 12 to 20 cookies

INGREDIENTS:

Dough

3 3⁄4 cups all-purpose flour

1 tablespoon cocoa powder

4 teaspoons ground ginger

11⁄2 teaspoons ground cloves

2 teaspoons ground cinnamon

1⁄2 teaspoon baking soda

1 teaspoon salt

11⁄4 teaspoon freshly ground black pepper

1 cup unsalted butter, at room temperature

3⁄4 cup plus 2 tablespoons granulated sugar

1 large egg

1⁄2 cup dark molasses

2 tablespoons light corn syrup

Glaze

1 cup confectioners’ sugar

2 tablespoons water

DIRECTIONS:

To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Add the egg and mix well.

Add the molasses and corn syrup and beat until incorporated. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.

Preheat the oven to 350 F. Line a baking sheet with parchment paper on a nonstick liner. Unwrap the dough and place on a floured work surface. Roll out the dough 1⁄3-inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. 

Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.

While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and water until smooth. 

When the cookies are ready, remove from the oven and let cool in the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. The cookies will keep in an airtight container in a cool place for about 2 weeks. Do not freeze.

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Vanilla Holiday Cupcakes

By Heidi Sutton

Whether you’re baking for an upcoming holiday party, or you’re trying to plan an entire holiday dinner menu for your family and friends, it’s never a bad idea to whip up a batch of cupcakes. Often overlooked in favor of all those cookies and pies, cupcakes are just as easy to eat while also being so much fun to decorate with the kids. Try these Vanilla Holiday Cupcakes if you’re looking for a new recipe that will wow your guests during your holiday festivities. They’re easy, delicious and even double as holiday décor!

Vanilla Holiday Cupcakes 

YIELD: Makes 24 cupcakes

INGREDIENTS:

Cupcakes:

 3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup sugar

1 stick unsalted butter (room temperature)

3/4 cup milk

1 1/2 teaspoons pure vanilla extract

Frosting:

1 cup unsalted butter, softened

16 ounces regular cream cheese, softened

2 teaspoons vanilla extract

8 cups powdered sugar

1/2 teaspoon salt

For Decorating:

SNOW GLOBE:  Ornaments and gingerbread cookies

SNOWMAN: Marshmallows, pretzel sticks and peanut butter cups

TREES: Pretzel sticks and green frosting

DIRECTIONS:

Cupcakes:

Preheat oven to 350°F. Sift flour and baking powder and set aside. In a mixer, cream butter and sugar until light and fluffy while adding eggs one at a time, add in vanilla extract.  Gradually add flour mixture and milk to mixer until well incorporated. Divide batter evenly on cupcake liners. Bake for about 18-20 minutes. Let cool on a wire rack before decorating.

Decorating/Frosting: 

In a bowl, add the butter and cream cheese and whisk well until lump-free. Add the vanilla extract and salt and mix some more. Mix in the powdered sugar until combined. Using a regular icing tip, pipe the frosting onto the cupcake. Decorate with optional toppings as pictured in image.

Recipe Tips: 

— For the frosting, make sure to remove the butter and cream cheese from the fridge so that it will be easier to mix and make the frosting.

— If making the snowman, use icing to hold the pieces together.

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Baking ingredients. METRO photo

Baking during the holidays is a great way to bring family and friends together. Whether you’re trying out a new recipe or following old traditions, there are plenty of ways to elevate your holiday baking! Registered Dietitian and Nutritionist Dalina Soto shares some better baking tips below that every host needs to know this holiday season.

1. Keep Your Workspace Clean and Organized

Before you begin baking your holiday creations, make sure to clean your workspace to avoid any cross-contamination. Having an organized workspace can also shorten your time spent baking, from prep to plating. By arranging all ingredients before you begin baking, everything will be within reach right when you need it.

2. Test Baking Soda and Baking Powder

Believe it or not, your baking powder and baking soda do have a shelf life! If they are expired, you won’t get the typical rise and lift on your baked goods. To test for freshness, pour a teaspoon of baking powder into a cup of hot water and a quarter teaspoon of baking soda into two tablespoons of vinegar. If both mixtures bubble, let the baking commence!

3. Reduce Oil Measurements

Oil is a common ingredient in baking as it ensures your baked goods will be moist, soft and delicious! However, there are ways to reduce the fat content without taking away from the integrity of your recipe. Soto recommends using plain yogurt or fruit purees such as applesauce and mashed bananas as a replacement. Making this simple change can lessen the amount of saturated fat in your recipes and will be just as delicious!

4. Practice a Healthy Balance

During the holidays, there’s an abundance of sweet treats and delicious foods. While you should enjoy these foods with friends and family, try to maintain balance by drinking enough water to stay hydrated and incorporate fiber and nutrition with fruits, vegetables and healthy fats.

5. Use High-Quality Ingredients

To elevate your holiday baking creations even more, Soto stresses the importance of using high-quality ingredients, like Eggland’s Best eggs, to ensure your meals are delicious and nutritious. Eggland’s Best eggs contain 25% less saturated fat compared to ordinary eggs, which helps to support a balanced diet even during the holidays. They also contain more than double the Vitamin B12 compared to ordinary eggs, to keep you feeling energized and satisfied throughout all your seasonal activities.

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Cowboy Cookies

By Heidi Sutton

In honor of National Cookie Day on Dec. 4, here are two recipes courtesy of Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion (Rock Point) by Danielle Rye that will bring sweetness to any event.

Thick Chocolate Chunk Cookies

Thick Chocolate Chunk Cookies

YIELD: Makes 14 large cookies

INGREDIENTS:

3 cups all-purpose flour, spooned and leveled

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) cold, unsalted butter, cubed into small pieces

1 cup packed light brown sugar

1⁄3 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 bag semisweet chocolate chunks

DIRECTIONS:

Line two large baking sheets with parchment paper or silicone baking mats and set aside. In a large mixing bowl, whisk together the flour, baking soda and salt until well combined. Set aside. In the bowl of a stand mixer, fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cubed cold butter, brown sugar, and granulated sugar together for 2 to 3 minutes, or until well combined.

Mix in the eggs, one at a time, then mix in the vanilla extract, making sure to stop and scrape down the sides of the bowl as needed. Mix the dry ingredients until just combined, then mix in the chocolate chunks on low speed until fully incorporated.

Using a 1⁄3-cup measuring cup, measure out the balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Cover the cookie dough balls tightly with plastic wrap and refrigerate for at least 2 hours.

Preheat the oven to 350 F. Remove the baking sheets from the refrigerator and bake the cookies for 15 to 18 minutes, or until the tops are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 15 minutes, then carefully transfer the cookies to a wire rack to cool completely. 

Cowboy Cookies

Cowboy Cookies

 

YIELD: Makes 50 to 52 cookies

INGREDIENTS:

2 cups all-purpose flour, spooned and leveled

1 teaspoon baking soda

1 teaspoon ground cinnamon

1⁄2 teaspoon salt

2 cups old-fashioned rolled oats

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

2⁄3 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

11⁄2 cups semisweet chocolate chips

3⁄4 cup sweetened shredded coconut

1 cup chopped pecans 

DIRECTIONS:

In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined. Stir in the old-fashioned rolled oats and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar and granulated sugar together for 1 to 2 minutes, or until well combined.

Mix in the eggs, one at a time, then mix in the vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Mix in the dry ingredients until just combined, then mix in the chocolate chips, shredded coconut and chopped pecans on low speed until fully incorporated. Cover tightly and refrigerate for at least 1 hour.

Preheat the oven to 350 F. Line large baking sheets with parchment paper or silicone baking mats and set aside. Using a 1 1⁄2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each ball of cookie dough down to slightly flatten it. 

Bake for 10 to 13 minutes, or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely. 

For both recipes, store the cookies in an airtight container at room temperature for up to one week.

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Split Pea Soup

By Heidi Sutton

In Seinfeld‘s infamous episode #93, “The Soup,” Jerry is gifted a brand new Armani suit by fellow comedian Kenny Bania. In return, Jerry agrees to take Kenny out for a meal. When Kenny only orders soup, the two debate whether soup actually constitutes a meal and if Jerry is now obligated to take Kenny out to dinner for a second time.

If Kenny had ordered one of the following soups (instead of  consommé), Jerry would’ve been off the hook. Hearty, delicious and perfect for this chilly weather, these recipes have remained popular in my family through the years and I’m sure your family will love them too. 

Split Pea Soup

Split Pea Soup

YIELD: Makes 8 servings

INGREDIENTS: 

1 tablespoon oil (canola or vegetable)

3 carrots, thinly sliced

2 stalks of celery, thinly sliced

1 Russet potato peeled and cubed

1 onion, diced

1 clove of garlic, minced

1 bay leaf

1 teaspoon marjoram

1 ham bone with fat cut off

1 bag of green split peas

1/2 cup cooked diced ham

4 cups reduced salt chicken broth

4 cups water

DIRECTIONS:

In a 5 quart pot, heat oil and saute carrots celery, potato and onion for 10minutes. Add garlic, saute 1 minute. Add bay leaf, marjoram, ham bone and split peas. Add chicken broth and water and simmer for 1 hour, stirring occasionally. Remove ham bone, cool, cut off meat and add to soup. Add diced ham. Serve with French bread or baked sweet potato fries.

Pasta, Sausage and Bean Soup

YIELD: Makes 8 servings

INGREDIENTS: 

2  tablespoons oil 

One pound Italian sausages, casings removed .

1/2 cup chopped onions

1 tablespoon chopped garlic

1 celery stalk with leaves, sliced

1 teaspoon dried basil

1 1/2 cups sliced carrots

1/2 teaspoon dried rosemary

1/4 teaspoon crushed dried red pepper flakes (optional)

5 cups canned chicken broth

1 14 1/2 ounce can diced tomatoes

1 can kidney beans, drained and rinsed

3/4 cup elbow macaroni

Salt and pepper to taste

DIRECTIONS:

Heat oil in a 6 quart Dutch Oven. Add sausages, and saute until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, garlic, celery, basil, carrots, rosemary, and red pepper. Saute until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to a boil, reduce heat and simmer for 15 minutes. Add elbow macaroni and simmer until tender, about 15 minutes. Season to taste with salt and pepper. Serve with cheesy garlic bread.

Beef Barley Soup

Beef Barley Soup

YIELD: Makes 6 servings

INGREDIENTS: 

2 tablespoons oil

About 1 lb of beef shank cross cut

3 large carrots, sliced

3 celery stalks, sliced

1 onion, sliced

8 oz. mushrooms, sliced

1 Russet potato, cut into cubes

1/3 cup barley

1/2 teaspoon oregano

4 cups of reduced salt beef broth

1 cup hot water

1/2 package of frozen, chopped spinach

Salt to taste

DIRECTIONS:

In a 5 quart pot, heat oil, add the beef and brown well on both sides. Remove to plate and let cool. Cut meat into very small juices; save the bone. In the same pot, cook all vegetables until slightly softened. Return the meat and bone, add barley, oregano, beef broth and water. Simmer until meat is tender, about 45 minutes. Add spinach, cook 10 more minutes. Remove bone. Taste and add salt if needed. Serve with cornbread muffins.

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International Club students create a meal. Photo courtesy PJSD

The students in the Port Jefferson School District’s International Club took a recipe including garlic, onions, carrots, chopped meat and pasta, then sprinkled heaps of kindness into the mix. 

The finished meal was delivered to the residents of Hope House in Port Jefferson. The students and advisers, Kristin Britt and Jennifer Walling, will continue to provide a meal each month to Hope House.

“To be able to do this for a local organization that helps people with compassion and care is so worthwhile for our students to be involved with,” Walling said. “Helping those right in our community gives us all hope for a more thoughtful future.”

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Students from Comsewogue High School’s Triple C Club during the sale. Photo courtesy Andrew Harris
By Camila Perez Solis

For the past two weeks, students from Comsewogue High School’s Triple C Club brainstormed ways they could raise awareness of healthy alternatives to typical snacks and baked goods. 

Healthy foods on display during the Strong Bake Sale at CHS. Photo courtesy Andrew Harris

They decided to hold the Strong Bake Sale, with healthier options like a banana power bar. All sales were conducted from the high school’s rotunda, with profits supporting student scholarships and positive activities around the school and Greater Comsewogue community. 

“It is important to educate students at our school on how they can eat healthier and offer them alternatives,” said Andrew Harris, club adviser.

The organizers of the sale sought to raise awareness that what we eat as foods can be both nourishing and delicious. Oftentimes, people avoid eating healthy because they worry these options won’t taste as good. 

Sofia Castro, one of the star bakers in this sale, offered a different perspective. “The double chocolate protein muffins were truly a big hit,” she said. “They provide a good source of protein, but are still so tasty.” 

Along with Alexa Kallmeyer, Castro also made pumpkin and banana muffins. “It is relaxing for us to bake, so we didn’t mind spending the weekend doing it,” she said.

‘Life is all about choices, and it’s important for people to have options that are better for our health.’ 

­— Michael Mosca

Michael Mosca, CHS principal, gave us his opinion on this initiative. “I love the idea of the bake sale,” he said. “There is definitely a common misconception that healthy foods do not taste good, but there are so many delicious foods that can make for great snacks.” The principal added, “Life is all about choices, and it’s important for people to have options that are better for our health.” 

These baked goods were all homemade, using healthier ingredients such as sweet potatoes, almond flour, unsweetened applesauce and dates. Of course each treat also included lots of love from the bottom of the Triple C volunteer bakers hearts. 

Comsewogue is proud to report that the sale satisfied two objectives by raising over $200, and building awareness and momentum for healthier eating choices in the district. Next month, the club will continue its work, offering fresh organic fruits to students, with plans for another bake sale sometime soon.

Camila Perez Solis is a foreign-exchange student from Ecuador and a junior at Comsewogue High School.

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METRO photo

Holiday hosts toil for hours to create lavish meals everyone will enjoy. It’s not uncommon for Thanksgiving tables to be covered with more food than guests can conceivably (and comfortably) consume. Leftovers are the norm, but without a plan for what to do with leftovers, food can spoil or end up in the trash. Here are some delicious and waste-conscious ways to put Thanksgiving or other holiday meal leftovers to use.

Wrap it up promptly

Even though you may want to sit around and chat with guests when the meal is finished, leaving food out at room temperature for too long can create a breeding ground for microbes that may lead to food spoilage and sickness. With a few helping hands, all foods can be packaged away in no time, ensuring that drumsticks or stuffing can safely be served another day.

Collect containers

Be sure to have reusable food storage containers, zip-top bags, foil, and plastic wrap at the ready. Before all of the food is put away, encourage guests to make their own doggie bags.

Plan with other meals in mind

Shop for and prepare holiday fare with a nod toward what can be used in subsequent meals. Turkey is a versatile ingredient that can be made into everything from breakfast burritos to casseroles. Turn potatoes and sausage stuffing into latke patties that can be whipped up for breakfast or lunch. Sweet potatoes, squash and pumpkin can be mashed and reworked into batters for quick breads, pancakes and even doughnuts. Spoon leftover cranberry sauce over hot oatmeal in the morning or use it as a substitute for grape jelly in PB&J sandwiches. Try grinding up stale biscuits to make a breading for turkey slices and turn them into fried cutlets.

Take care of the needy

Find out which organizations accept food donations. Even if you cannot donate previously prepared foods, if you have surplus packaged, boxed or canned items, you can bring them to food pantries and soup kitchens to help others.

Organize a post-holiday pot luck

Turn leftovers into an opportunity to fraternize with friends or relatives who couldn’t make it to Thanksgiving dinner. Pool your leftover resources and enjoy the fruits of everyone’s labor. A pot luck can be a great place to gather after shopping Plaid Friday sales in the community. Thanksgiving leftovers can provide a few extra delicious meals when hosts plan ahead.

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