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Amazon Fresh held a ribbon cutting for its East Setauket store on Oct. 24. Photo from Long Island Cares
Amazon Fresh presented a check in the amount of $10,000 to Long Island Cares/Island Harvest during the Oct. 24 grand opening/ribbon cutting. Pictured from left, Ginger Belesi, Office of Assembly Member Ed Flood; Omar Ventura, Amazon Fresh Store Manager, East Setauket; and Paule Pachter, CEO, Long Island Cares. Photo courtesy of Amazon Fresh
Amazon Fresh presented a check in the amount of $10,000 to Long Island Cares/Island Harvest during the Oct. 24 grand opening/ribbon cutting. Pictured from left, Ginger Belesi, Office of Assembly Member Ed Flood; Omar Ventura, Amazon Fresh Store Manager, East Setauket; and Paule Pachter, CEO, Long Island Cares. Photo courtesy of Amazon Fresh
The Dash Cart at Amazon Fresh
Amazon Fresh
Amazon Fresh
Amazon Fresh
Amazon Fresh
Amazon Fresh

By Heidi Sutton

The day has finally arrived. After remaining vacant for nearly two years, Amazon Fresh officially opened in East Setauket in the former Waldbaum’s location on Thursday, Oct. 24. The 42,900-square-foot store in Suffolk Plaza at 4054 Nesconset Highway is the first of its kind in Suffolk County. 

The community was invited to celebrate the momentous occasion at a ribbon cutting ceremony at 8 a.m. featuring music, samples, games, the chance to win $500 toward groceries, and a $5 off $25 coupon. The first 100 customers in line received an Amazon.com gift card and all customers received a free tote while supplies lasted. 

The East Setauket store is one of a handful of new Fresh locations that Amazon has launched in recent months after making some improvements to its business format. The biggest change was the discontinuation of the much touted Just Walk Out cashier-less checkout technology which has been replaced with computerized Dash Carts — smart shopping carts equipped with scanners that track items as customers place them inside —  along with Amazon One, a palm-based payment device, for a more seamless checkout experience.

Shoppers will find a wide selection of popular national and local brands along with Amazon’s private-label products, such as Aplenty, Fresh Brand and 365 by Whole Foods Market, which was acquired by Amazon in 2017. The store also offers prepared foods made fresh daily, as well as produce, meat, and seafood.

Amazon Prime members can save up to 50 percent off on eight to 15 grocery items that rotate each week, according to a company statement and can earn 5% back when they use their Prime Visa card.

The store also offers same day grocery delivery or free grocery pickup and serves as a drop-off location for Amazon return packages. All surplus food will be donated to Long Island Cares.

“We offer great prices on quality items every day at Amazon Fresh, ensuring grocery shopping is convenient and affordable for all our customers,” said Claire Peters, worldwide VP, Amazon Fresh in a statement. “Increasing our weekly deals across thousands of items and expanding the reach of Prime savings at Amazon Fresh is just one way that we’re continuing to invest in competitive pricing and savings for all of our customers — both in-store and online.”

Store hours will be from 8 a.m. to 10 p.m. seven days a week. 

The success of the East Setauket store will be watched closely as the company continues to expand in Suffolk County.

Another Amazon Fresh at 3017 North Ocean Ave. in Farmingville was completed last year but remains empty.

“We remain committed to grocery, and will selectively open new Amazon Fresh stores as we see positive customer feedback on the new format,” read a statement from the Seattle-based company. For more information, call 1-800-250-0668.

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Scare Up a Sweet, Thrilling Treat

For a frighteningly fun time in the kitchen this Halloween, gather your family around the cauldron to create a sweet, spooky dessert. Tricks and treats may provide thrills, but a homemade concoction can be the star of your hauntingly happy evening.

This Ghostly Graveyard Cake takes imagination and creativity from everyone with tombstones, skulls and spooky icing daring all to try a bite. With looks this chilling, it’s a perfect treat to enjoy while watching everyone’s favorite scary movie.

Find more deliciously devious desserts at Culinary.net.

Ghostly Graveyard Cake

Ghostly Graveyard Cake

Ingredients:

1 box chocolate cake mix

10 chocolate creme cookies

1 cup black melting chips

1 cup red melting chips

1 cup heavy whipping cream

3 cans buttercream icing

1 purple food coloring

1 black food coloring 

skull sprinkles

tombstones and bones candies

Directions:

Prepare cake mix according to package instructions in three 6-inch baking pans. Once baked, allow to completely cool outside of pans.

In zip-top bag, using rolling pin, crush chocolate creme cookies; set aside.

In separate small bowls, add black melting chips and red melting chips.

In microwave, heat heavy whipping cream 1 1/2 minutes. Pour half the mixture into one bowl of chips and other half into other bowl of chips. Stir until chips are completely melted; set aside.

After cakes cool, on cake board, add small amount of buttercream icing so cake sticks. Using bread knife, level cakes.

Place one cake on cake board and add thin layer of icing on top. Place second layer of cake on top and add thin layer of icing on top. Place final layer of cake on top and add thin layer of icing on top. Add thin layer of icing to entire cake. Freeze 15 minutes.

In small bowl, mix two parts purple food coloring to one part black food coloring. Ice cake with deep purple icing. Using grooved scraper, scrape along sides of cake. Using angled spatula, smooth top of cake.

Add skull sprinkles around edges of cake. Using piping bag with small opening at tip, drip black drip mixture around top edges of cake. Repeat using red drip mixture.

Add chocolate creme cookie crumbs to top of cake. Add tombstones and bone sprinkles to top of cake.

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Don’t throw out your seeds after this year’s pumpkin carving. This healthy snack is easy to make at home and a fun project to get the kids involved.

Plus, this versatile Roasted Pumpkin Seeds recipe can be modified with any of your favorite seasonings or spices.

Visit Culinary.net to find more quick, simple snacks.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients:

Water
1 1/2 cups raw pumpkin seeds
2 teaspoons sea salt, plus additional for seasoning (optional)
2 teaspoons salted butter, melted
1 teaspoon garlic powder
1 teaspoon paprika

Directions:

In pot over high heat, bring water to boil. Add pumpkin seeds and 2 teaspoons salt; boil 15 minutes. Drain water and spread seeds evenly on paper towels to dry.

Preheat oven to 350 F. Line baking sheet with foil or parchment paper.

In medium bowl, toss seeds and butter until coated well. Sprinkle with garlic powder, paprika and additional salt, if desired. Spread seeds evenly on baking sheet.

Bake 25-30 minutes, or until golden brown and lightly toasted. Stir every 10 minutes.

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Pumpkin Pie Spice Popcorn

By Heidi Sutton

Pumpkin pie spice has gone from an occasional ingredient used primarily in Thanksgiving pies to becoming the unofficial flavor of autumn. While you can buy the pre-made stuff from the grocery store, it’s super easy—and more cost-effective—to whisk up a batch of pumpkin pie spice at home. Then try these recipes for delicious Pumpkin Swirl Brownies or a Pumpkin Coffee Cake to celebrate the bountiful fall harvest, courtesy of Sarah Bates of The Chef Next Door or some Pumpkin Pie Spice Popcorn for your next movie night, courtesy of Popcorn.org.

Pumpkin Pie Spice Blend

INGREDIENTS:

3 tbsp. ground cinnamon

2 tsp. ground ginger

2 tsp. nutmeg

1 1/2 tsp. ground allspice

1 1/2 tsp. ground cloves

DIRECTIONS:

Whisk together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar.

Pumpkin Swirl Brownies

Pumpkin Swirl Brownie

YIELD: Makes 12 servings

INGREDIENTS: 

For the Brownies

2 sticks butter, unsalted, room temperature

1 1/4 cups sugar

3 eggs

1 teaspoon vanilla

2 cups flour

1/2 cup cocoa powder

1/4 teaspoon salt

For the Pumpkin Swirl

4 ounces cream cheese, room temperature

1/4 cup sugar

1/2 cup pumpkin puree

1 egg

1 teaspoon pumpkin pie spice

DIRECTIONS:

Preheat the oven to 350° F. Spray a 9 x 13 baking pan with cooking spray and set aside.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla. In a small bowl whisk together the flour, cocoa powder and salt. Add the dry ingredients to the mixer in a few additions, until just combined. Spread the batter evenly into the prepared pan.

In a medium bowl beat the cream cheese and sugar together until smooth. Add the pumpkin puree, egg, and pumpkin pie spice and mix until well combined. Drop spoonfuls of the pumpkin batter onto the brownie batter in the pan. Use a knife to gently swirl the pumpkin batter into the brownie batter using a figure-eight pattern.

Bake the brownies for 30 to 40 minutes, or until a cake tester or toothpick inserted into the center of the brownies comes out clean. Allow the brownies to cool completely before cutting. Store any leftovers in an airtight container.

Pumpkin Coffee Cake

Pumpkin Coffee Cake

YIELD: Makes 12 servings

INGREDIENTS: 

For the topping:

4 tablespoons butter, unsalted – melted

1/3 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/4 teaspoon salt

3/4 cup all-purpose flour

For the cake:

3/4 cup canned pumpkin

1/2 cup granulated sugar

1/2 cup vegetable oil

1/2 cup yogurt, plain Greek

2 eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

DIRECTIONS:

Preheat the oven to 350° F. Spray an 8-inch square pan with non-stick cooking spray.

To make the topping, whisk together the butter, brown sugar, vanilla and salt until smooth. Stir in the flour and set aside.

To make the cake, in a large bowl, whisk together the pumpkin, sugar, oil, yogurt and eggs. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Stir the flour mixture into the pumpkin mixture until just combined.

Spread the batter in the prepared pan. Sprinkle the topping evenly over the batter. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. 

Let the cake cool completely on a wire rack before cutting and serving

Pumpkin Pie Spice Popcorn

Pumpkin Pie Spice Popcorn

YIELD: Makes 12 servings

INGREDIENTS: 

12 cups unsalted, unbuttered popped popcorn

3 cups chopped white chocolate or white chocolate chips

1 tablespoon light olive oil

2 teaspoons pumpkin pie spice

1/2 cup toffee bits

1 teaspoon flaked sea salt, crushed

DIRECTIONS:

Line large, rimmed baking sheet with parchment paper or wax paper. Place popcorn in large mixing bowl.

In microwave-safe bowl, combine white chocolate, olive oil and pumpkin pie spice; microwave on medium 2-3 minutes, or until melted and smooth, stirring after each minute. 

Pour melted white chocolate mixture over popcorn; add toffee bits and toss to combine. Transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top. 

Let cool; refrigerate 1-2 hours, or until set. Break into chunks for serving.

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Pumpkin Macaroni and Cheese

By Heidi Sutton

As the weather gets cooler, it’s a great opportunity to add pumpkin to your favorite comfort dishes. Not only is pumpkin delicious, it is also rich in beta-carotene, fiber and potassium. 

Hearty and made with comfort in mind, this mac and cheese contains whole wheat pasta shells, cheddar and reduced-fat cream cheese for a wholesome take on a dinnertime classic. Great for snacking or sharing at your fall festivities, pair this pumpkin spice Greek yogurt dip with apples, graham crackers or whatever you wish to dip. 

Pumpkin Macaroni and Cheese

Recipe by Rachel Gurk of Rachel Cooks

Pumpkin Macaroni and Cheese

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 cups milk, whole

1 (15-ounce) can plain pumpkin puree

12 ounces beer, IPA recommended

1 cup chicken stock or chicken broth

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon cayenne powder

1 pound whole wheat pasta shells

8 ounces cheese, grated sharp Cheddar

4 ounces cream cheese, reduced-fat

DIRECTIONS:

In a large pot over medium-high heat, bring milk, pumpkin, beer, chicken stock, pepper, nutmeg, and cayenne to a good simmer (do not boil).

Reduce heat to medium and add pasta. Cook, stirring frequently, for 12 to 14 minutes or until al dente. Make sure to stir frequently so pasta cooks evenly and does not burn.

Reduce heat to low and add Cheddar cheese and cream cheese. Serve immediately.

Pumpkin Spice Greek Yogurt Dip

Recipe by Liz Della Croce of The Lemon Bowl

Pumpkin Spice Greek Yogurt Dip

YIELD: Makes 4 servings

INGREDIENTS: 

2 cups yogurt, nonfat or whole vanilla Greek

1 cup pure pumpkin

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

Apple slices and graham crackers, optional for dipping

DIRECTIONS:

Place all ingredients in a food processor or blender and pulse until smooth. Pour into a bowl and serve with sliced fruit, graham crackers or anything else you desire, to dip.

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Island Heart Food Pantry Co-Director Janice Flaiz with grocery bags of full meals given out at last year's Thanksgiving along with a turkey. Photo courtesy of Island Heart Food Pantry
Island Heart Food Pantry
Volunteer Connie Simas unpacks food for the pantry. Photo courtesy of Island Heart Food Pantry
Island Heart Food Pantry

By Julianne Mosher

A local food pantry is seeking out volunteers to prevent closing its doors.

For more than 40 years, the Island Heart Food Pantry in Middle Island — a mission of the Mt. Sinai Congregational Church — has served thousands of people across Long Island. However, since the COVID-19 pandemic hit the world in 2020, the pantry has not been able to fully recover after a significant loss of volunteers — all while still needing to help feed the food insecure.

Director of the pantry Kathy Lahey said that in 2023, Island Heart served 24,000 people and, prior to the pandemic, they had roughly 40 volunteers on site. They were open several days a week, which allowed those struggling to stop in and “shop” its shelves filled with fresh produce, dairy, groceries and hygiene products. However, during the pandemic, they needed to change their model to a drive-up service where volunteers would package a box of goods depending on a family’s size and bring it out to their cars outside of the building. That model still applies today, but due to the lessened number of help, they are only able to stay open one day a week. 

As of now, they are only open on Wednesdays from 1 to 4 p.m. But despite being open for just three hours, in September the pantry served 354 families — 1,604 individuals in total.

“During COVID, we were getting a lot of help from donors and it was great,” Lahey said. “But once COVID ended, the number of people in need hasn’t gone down, but the donations and volunteers have.”

Lahey said that many of the volunteers moved away, have aged out or simply decided not to come back and since then, they’ve had a hard time staffing the pantry, operating solely on a skeleton crew.

“We’re one of the biggest pantries in Suffolk County,” she added. “We’re very active and a much-needed resource so we really need people to step up and help.”

Part of the volunteer search includes the crucial role of finding someone who has a large truck or vehicle. Lahey said they are in dire need of individuals who are able to pick up food from the Long Island Cares food pantry in Hauppauge as well as donations from Trader Joe’s in Lake Grove to bring back to the pantry, unload and stock the shelves on a weekly basis. 

“I’ve reached out to colleges, high schools, but we need people involved who want to stay with us,” she added. “It takes a village. It’s not just the church — we need the community at large to come in and help their neighbors in need.”

According to Long Island Cares, 234,000 Long Islanders are food insecure with 65,000 estimated to be children. Approximately 40 percent of these households are above the poverty level, but do not make enough to keep up with the high cost of living in Nassau and Suffolk Counties. 

Paule Pachter, president and CEO of Long Island Cares, said that their food bank offers nonperishable and perishable foods focusing on 19 staples including rice, eggs, pasta, soup, peanut butter and other groceries that provide a complete and healthy meal. The organization provides food and funding to 336 agencies consisting of nearly 300 local, community-based emergency food pantries in both Nassau and Suffolk Counties.

“Most of our food pantries operate on a client-choice model that allows families to select the food they want. As Long Island’s regional food bank, we provide food that is ordered from our online menu, and many of our agencies recommend the foods we should purchase,” Pachter said. “Since many people struggling with food insecurity also have medical issues, such as diabetes, obesity and heart problems, it’s crucial that the food we provide is nutritious, low-fat, low-sugar, protein-rich and more.”

Lahey said that the local food banks and the donations from Trader Joe’s “have been amazing to work with.”

So, as the cooler weather approaches and the holiday season starts to creep in, donating time (or food!) is welcomed at Island Heart Food Pantry. 

“The guests are super nice and super grateful … You get to know them and their families and you feel good about yourself,” Lahey said. “You’re definitely making a difference whether it be for an hour, two or three. Whatever you can give, you’ll feel good about it at the end. Plus, it’s a lot of fun.”

Island Heart Food Pantry is located at 643 Middle Country Rd, Middle Island. Volunteers are needed to assist with their weekly food pick-up from Long Island Cares at 10 Davids Drive, Hauppauge, to the pantry in Middle Island on either Tuesday or Wednesday. A large vehicle/truck is needed. They are also in need of a Wednesday morning pick-up/delivery person around 10 a.m. from Trader Joe’s near Smith Haven Mall to the pantry in Middle Island. Both positions can be on a weekly or an intermittent basis. 

For more information, please call 631-473-1582.

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Orange Cranberry Scones

By Heidi Sutton

Wake up the family with the delicious smell of scones baking in the oven.

Blueberry-Pecan Scones

YIELD: Makes 10 scones

INGREDIENTS: 

1/2 cup 2% reduced-fat milk

1/4 cup sugar

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 large egg

2 cups all-purpose

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons chilled butter, cut into small pieces

1 cup fresh or frozen blueberries

1/4 cup finely chopped pecans, toasted

Cooking spray

1 large egg white, lightly beaten

2 tablespoons sugar

DIRECTIONS:

Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.

Orange-Cranberry Scones

Orange Cranberry Scones

YIELD: Makes 6 scones

INGREDIENTS: 

Scones:

2 1/4 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons cold butter

2 large eggs

1/2 cup cold heavy cream

1/2 cup dried cranberries

1 tablespoon grated orange peel

For the Glaze:

1 cup powdered sugar

2 tablespoons freshly squeezed orange juice

DIRECTIONS:

To prepare scones: Heat oven to 425° F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.

Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.

For glaze: In small bowl, combine confectioners’ sugar and orange juice. Drizzle slightly cooled scones with glaze.

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Resurrection Byzantine Catholic Church, 38 Mayflower Ave., Smithtown presents a Traditional Byzantine Ethnic Luncheon fundraiser on Sunday, Oct. 27 with two seatings: 12:30 to 2:30 p.m and 3 to 5 p.m. Luncheon platter includes stuffed cabbage, kielbasa and pierogi, cucumber salad, rye bread, traditional cookie dessert, coffee and tea. Takeout is also available. $25 per person. Reservations deadline is Oct. 14. To reserve your spot or to order takeout, call  Joanne at 631-332-1449.

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Photo courtesy of Town of Brookhaven

Brookhaven Town Supervisor Dan Panico (second from right) was on-hand for the grand opening ribbon cutting of Daisy’s Nashville Lounge, located at 275 Route 25A, Suite 33, Miller Place in North Country Plaza on Sept. 28.

This is the second location of the popular nightspot, with the first Daisy’s Nashville Lounge established in Patchogue in 2020. Daisy’s offers authentic Nashville fare with an ambience that will make you feel like you’re on the Nashville Strip with the best in country music on Long Island. Dinner reservations are recommended. 

For more information, call Daisy’s Nashville Lounge at 631-403-2900, visit the website at www.daisysli.com or Facebook at Daisy’s Nashville Lounge.

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METRO photo

By Bob Lipinski

The changing colors reflect the season of autumn, the activity of harvesting grapes to make wine. Large gondolas are filled to the brim as workers fastidiously cut the sugar-laden grape clusters from the vine. Then they are loaded onto trucks to the winery, which signals the beginning of making wine.

Although I’m not making wine this year, I decided to host a “Harvest Wine Dinner” with some friends. We started with appetizers and went through several courses, ending with cheese. Two food offerings were paired with each wine.

Appetizers

Bruschetta with pesto

Green olive tapenade toasts

2022 Stag’s Leap Wine Cellars “AVETA” Sauvignon Blanc, Napa Valley, California. Blend of Sauvignon Blanc, Sauvignon Musqué, Sémillon, and Muscat Canelli. (Aged 6 months in stainless steel and older French oak.) Lively fruity aroma and taste of tropical fruit, lychee, lemongrass, and orange peel. Additional flavors of Meyer lemon, green apple, and wet stone.

First Course

Penne all’arrabbiata

Wild mushroom risotto with zucchini strips

2021 Ancient Peaks Renegade “Red Blend” Paso Robles, California. Blend of Syrah, Petit Verdot, and Malbec. (Aged 20 months in French and American oak.) Bold aromas and flavors of blueberry, roasted coffee, black plum, boysenberry, and toasted oak. Hints of cedar, tobacco, and cola. Outstanding balance and aftertaste.

2019 Brassfield “Perspective” Syrah, Lake County, California. Aged 30 months in new oak. Dark colored with an intense bouquet and flavor of cassis, black coffee, figs, prunes, and mint. Cola-like with jam, black peppercorns, smoked bacon and plums. Round and warming in the mouth with hints of toffee.

Main Course

New York strip steak brushed with extra-virgin olive oil and served with grilled asparagus

Blackened filet mignon served with charred broccoli rabe

2021 Stag’s Leap Wine Cellars “Artemis” Cabernet Sauvignon, Napa Valley, California. Aged 15 months in French oak. Powerful, yet gentle tasting with flavors of boysenberry, dark plum, baking spices, chocolate-cherry, and anise. The aftertaste is elegant, with hints of cocoa.

2020 Oyster Ridge “Red Blend” Paso Robles, California. Blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, and Malbec. (Aged 23 months in French oak.) Huge bouquet of dark fruit, espresso, and mint. Flavors of cassis, black olives, boysenberry, and spicy oak. Powerful aftertaste!

Cheese Course

Bra (cow’s milk cheese from Piedmont)

Aged Gorgonzola: tangy, superbly rich, pungent, salty, spicy-peppery flavor with large blue-green veins

2020 Burlotto “Verduno Pelaverga,” Cuneo, Piedmont, Italy. A bouquet and flavor of raspberry, black pepper, red currants, and spices. Quite smooth with an aftertaste of bay leaf and cherry.

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

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