Totally Excellent Chili served with Honey-Pumpkin Cornbread
By Heidi Sutton
On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. In spite of its name, chili can warm anyone up quickly.
This recipe for Totally Excellent Chili is spicy, but not too hot, and thin enough to be eaten with a spoon, but not to be mistaken for soup. The dish pairs well with Honey-Pumpkin Cornbread, a simple and somewhat sweet spin on a classic, comforting side to provide a feel-good boost on chilly evenings.
Totally Excellent Chili
Recipe courtesy of Evelyn Raab
Totally Excellent Chili
YIELD: Serves 6
INGREDIENTS:
11⁄2 pounds lean ground beef
2 medium onions, chopped
2 cloves garlic, minced or pressed
1 28-ounce can diced tomatoes
1 tablespoon Mexican chili powder
2 teaspoons ground cumin
11⁄2 teaspoon salt
1⁄2 teaspoon curry powder
1⁄2 teaspoon cayenne pepper
2 19-ounce cans red kidney or pinto beans, drained and rinsed
DIRECTIONS:
In a large saucepan or Dutch oven, combine the ground beef with the onions and garlic, and cook, stirring to break up the clumps, until the meat is no longer pink and the onions are softened — about 10 minutes. Add the tomatoes, chili powder, cumin, salt, curry powder, and cayenne or jalapeño, cover, and simmer for about 30 minutes. Add the beans and cook for another 30 minutes, stirring often.
Serve this chili sprinkled with shredded cheese and accompanied by plain rice or freshly baked corn bread. If the chili is too spicy for you, a spoonful of plain yogurt or sour cream will help cool things down.
Honey-Pumpkin Cornbread
Recipe courtesy of Family Features
Honey-Pumpkin Cornbread
YIELD: Serves 12
INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/4cups yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4teaspoon baking soda
1/2 teaspoon sea salt
1 cup canned pumpkin puree
2 large eggs, at room temperature
5 tablespoons unsalted butter, melted
4 tablespoons honey
1/3 cup buttermilk
1 tablespoon grated orange zest
DIRECTIONS:
Heat oven to 400° F. Lightly butter a 9-inch square baking pan. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.
Feta, America’s favorite Greek cheese, has been made in Greece for over 3,000 years. Although some claim the first written mention of feta appears in Homer’s Odyssey, dating to the end of the eighth century B.C.
The word feta comes from the practice of cutting the cheese into large blocks or slices (fetes) and preserving it in brine in large barrels. Before the seventeenth century, feta was just called “cheese.” The cheese’s uniqueness is attributed to the essential process of brining. Feta is known as a “pickled curd cheese” with a fresh, salty, tangy, nutty, and peppery taste due to brine soaking.
It is made with sheep’s milk, although some goat’s milk can be added. Sheep’s milk imparts a buttery richness, and goat’s milk adds acidity. The cheese has a snow white exterior and interior with small or no holes. It is brick-shaped, moist, and semisoft to firm; yet has a crumbly texture.
Feta received its PDO in 2002 and can be made in one of seven regions: specific prefectures on the mainland and on the islands of the Peloponnese, Thessalia, Epirus, Macedonia, Thrace, and Lesbos. Similar cheeses are produced in some eastern Mediterranean countries, others around the Black Sea, and the United States, with different production and aging requirements.
Interestingly, only about two percent of all feta consumed in the United States is actually made in Greece. The average Greek person consumes about 50 pounds of cheese each year, and 70 percent of the cheese eaten is feta.
Pixabay photo
Most consumers are familiar with Feta as the dry, salty, crumbly cheese, often added to a Greek salad. The majority of this cheese is U.S. made from cow’s milk and is often dyed to create the natural white color of the sheep and goat’s milk cheese.
There are many ways to enjoy Feta cheese including with cubes of watermelon, fresh mint leaves, and a balsamic glaze; a topping on pizza, focaccia, or bruschetta; with grilled baby artichokes, tomatoes, and red and green olives; and the best way— as a slab, marinated with extra-virgin olive oil, bits of black Greek olives, oregano, pepper, and salt served with pieces of crusty bread.
The Guinness World Record for the largest salad was a Greek salad made in 2016 in Moscow, Russia that weighed almost 45,000 pounds, which included two and a half tons of feta in addition to tomatoes, cucumbers, onions, olives, olive oil, oregano, and salt.
Feta has similarities to other cheeses such as Beyaz Peynir (Turkey), Brînza (Romania), Cotija (Mexico), Domiati (Egypt), Rodopa (Bulgaria), Salamura (Turkey), Sirene (Bulgaria), and Telemea (Romania).
Feta pairs well with many wines, including (whites) Assyrtiko, Chablis, Moschofilero, Pinot Gris, Riesling, and Sauvignon Blanc. (Reds) Bardolino, Gamay, Pinot Noir, Sangiovese, Valpolicella, and Zinfandel. Other beverages are Pilsner beer, champagne and sparkling wines (dry), rosé (dry), and ouzo.
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 www.boblipinski.com OR [email protected].
Pictured from left, Right Coast Taqueria owners Richard Zoob and David Preisler, Brookhaven Town Councilmember Jonathan Kornreich and General Manager John Negrinelli. Photo courtesy of Councilmember Kornreich's office
Right Coast Taqueria ribbon cutting on Jan. 5. Photo courtesy of Councilmember Kornreich's office
Right Coast Taqueria ribbon cutting on Jan. 5. Photo courtesy of Councilmember Kornreich's office
Right Coast Taqueria celebrated the grand opening ofits newest location at 4088 Nesconset Highway in East Setauket with a ribbon cutting on Jan. 5.
Brookhaven Town Councilmember Jonathan Kornreich, members of the Three Village Chamber of Commerce and members of the Three Village Historical Society joined owners David Preisler and Richard Zoob along with General Manager John Negrinelli in the celebration.
The business now has four locations throughout Long Island, including Deer Park, Ronkonkoma and Mineola. The restaurant, which was first established in 2018 at its Deer Park location, serves Mexican food including tacos, burritos, nachos, quesadillas, fajitas and much more.
“Right Coast Taqueria had great food and a fun beach vibe, just what we needed on a cold day as we welcomed them to the community. Wishing them the best of luck, now and in the future,” said Councilmember Kornreich.
For more information, call 631-940-8300. To order online, visit www.rightcoasttaqueria.com.
If your goals for the new year include a healthier lifestyle and added nutrition, your mission is likely to start with a refreshed menu. Add a few newfound breakfast favorites to this year’s rotation like the following Mixed Berry-Lime Smoothie Bowl with banana and granola, Chai Quinoa Protein Breakfast Bowl and Strawberry Oatmeal Smoothie to power each day and propel yourself toward wellness success to make 2024 your best year yet.
Mixed Berry-Lime Smoothie Bowl
Mixed Berry-Lime Smoothie Bowl
YIELD: Makes 3 cups
INGREDIENTS:
1 banana
1/2 package (6 ounces) blackberries
1/2 lime
2 cups frozen mixed berries
1 cup plain Greek yogurt
4 fluid ounces whole milk
1/8 cup honey
1/4 teaspoon ground cinnamon
2/3 cup of your favorite granola
DIRECTIONS:
Wash and dry banana and blackberries. Peel and thinly slice banana; set aside. Zest and juice lime into blender. Add frozen mixed berries, yogurt, milk, honey and cinnamon. Blend on high speed until smooth, 1-2 minutes. To serve, divide smoothie between bowls and top with banana, blackberries and granola.
Strawberry Oatmeal Smoothie
Strawberry Oatmeal Smoothie
YIELD: Makes 1 serving
INGREDIENTS:
1/2 cup rolled oats
1 banana
14 frozen strawberries
1 cup soy milk
1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract
DIRECTIONS:
In blender, grind oats. Add banana, strawberries, soy milk, sugar and vanilla extract then blend until smooth. Pour into glass or to-go container and serve.
Chai Quinoa Protein Breakfast Bowl
Chai Quinoa Protein Breakfast Bowl
YIELD: Makes 1 serving
INGREDIENTS:
1 cup pre-rinsed uncooked quinoa
2 cups milk
1 egg white
1 1/2 tablespoons brown sugar
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
2 dashes ground cloves
shredded or flaked coconut for garnish
almond slivers for garnish
DIRECTIONS:
Bring 2 cups of milk to a full simmer in a small saucepan. Add quinoa, return to a simmer and reduce heat to low. Cover, leaving a tiny crack for steam to escape, and simmer until about two-thirds of the milk has been absorbed, about 15 minutes. Remove from heat and stir in egg white, brown sugar, vanilla and spices. Return pan to stove, covering again with a tiny crack for steam to escape, and continue to cook on low until almost all the milk has been absorbed, about 5 minutes.
Garnish with coconut flakes and almond slivers if desired.
Tickets are on sale now for the Resurrection Byzantine Catholic Church’s annual Spaghetti Dinner fundraiser at the Church’s Social Hall, 38 Mayflower Ave., Smithtown on Sunday, Feb. 4 from 1 to 5 p.m.Enjoy a delicious meal of spaghetti and meatballs, salad, dessert and coffee. Sit down or take out. $25 per adult, $15 children. For reservations, please call 631-332-1449 by January 21.
Photo by Abigail Choi/ Councilmember Kornreich's office
The delicious aroma of fresh coffee filled the air as Emma S. Clark Memorial Library in Setauket held a ribbon cutting for its new Level Up Kitchen Library Café on Jan. 7.
Library board members and staff, Level Up Kitchen Library Café owner Chelsea Gomez, Town of Brookhaven Councilmember Jonathan Kornreich, architect John Cunniffe, and Thomas Pirraglia of Urban Village Contracting, Inc., were all in attendance.
Library Director Ted Gutmann thanked everyone involved in the entire three-part construction project.”We stayed open the whole time [during construction]. We didn’t have to close…[the cafe] has been open now a few weeks, and it’s been very popular with our patrons.”
“Seeing the library evolve and meeting the changing needs of the community is very heartening, and this place continues to be very relevant and continues to be the absolute heart of this area,” said Councilmember Kornreich.
Library patrons will be able to grab a quick snack on-the-go, or stay for a bite to eat and enjoy a more leisurely experience at the library in the new, indoor seating area adjacent to the historic 1892 reading room. Café customers will also have access to the outdoor seating terrace, which opened in August 2022 and looks out over the library’s beautifully landscaped grounds and the historic Setauket Village Green.
The extensive menu features soup of the day, wraps, grilled cheese, frittatas, bagels, croissants, and rolls as well as scones, cookies, brownies and cakes. Drinks include hot and iced coffee, hot and iced tea, hot cocoa and more with many nut-free, gluten-free, vegetarian and vegan options.
Pictured at the ribbon cutting, from left, are Joan Kahnhauser (Head Adult Services Librarian), Councilmember Jonathan Kornreich, Chelsea Gomez (Level Up Kitchen Library Café owner), Angeline Yeo-Judex (Library Board Member), Ted Gutmann (Library Director), Anthony M. Parlatore (Library Board Member), Suzanne Shane (Library Board Secretary), Linda Josephs (Library Board Member), John Cunniffe (Architect), Linda Pirraglia, Thomas Pirraglia (Urban Village Contracting), and Lisa DeVerna (Library Marketing & Communications Manager).
Operating hours for the café are MondaystoFridays from 9:30 a.m. to 8:30 p.m.; Saturdays from 9 a.m. to 4:30 p.m. and Sundays from 10 a.m. to 4:30 p.m. For more information, please call 631-941-4080 or visit www.emmaclark.org/cafe/.
Great Horned Owl, “Tiger Lily,” displays her prowess. Photo by Cayla Rosenhagen
Join Sweetbriar Nature Center for a Rock N’ Raptors fundraiser at the Bates House, 1 Bates Road, Setauket on Saturday, Jan. 27 from 2 to 6 p.m. Enjoy live music, raptor presentations, raffles, games, food, and more. Bring your whole family or rock out with your friends. All the funds from this event and raffles help Sweetbriar take care of all the wildlife that comes through their doors and educate all the children that will be stewards of our planet. Held rain or shine. Tickets are $25 per adult, kids under age 12 are free. To order, visit www.sweetbriarnc.org.
Baked Brie with Pecans and Cranberry Orange Chutney
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 a sweet cocktail and savory appetizer, enjoy an elegant main course with delicious side dishes, and top it off with a delectable dessert.
Pear Belle Tini
Recipe courtesy of Lessing’s Hospitality
Pear Belle Tini
YIELD: Makes 1 serving
INGREDIENTS:
½ ounce honey
½ ounce lemon juice
1¾ ounce pear vodka
1 ounce amaretto
3 dashes cardamom bitters
cinnamon sugar
DIRECTIONS:
Rim glass with cinnamon sugar. In cocktail shaker, combine honey and lemon juice and stir with a cocktail spoon. Add the pear vodka, amaretto and cardamom bitters and stir again, making sure the honey has dissolved. Add ice, cover and shake vigorously. Pour into prepared glass and serve.
Baked Brie with Pecans and Cranberry Orange Chutney
Recipe courtesy of Family Features
Baked Brie with Pecans and Cranberry Orange Chutney
YIELD: Makes 8 servings
INGREDIENTS:
1 bag (12 ounces) fresh cranberries
1/2 cup maple syrup, plus 1 teaspoon for garnish, divided
1/2 cup water
1 orange, zest and juice only
1 teaspoon freshly chopped thyme, plus additional for garnish, divided
1 teaspoon freshly chopped rosemary
1 tablespoon bourbon (optional)
1 round brie (13.4 ounces)
1/2 cup roasted pecan pieces
crackers
toasted bread
apple slices
DIRECTIONS:
Preheat oven to 350 F. Line baking sheet with parchment paper or silicone baking mat. In medium saucepan over medium-high heat, bring cranberries (reserving some for garnish), 1/2 cup maple syrup and water to boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries pop and mixture thickens, 8-10 minutes.
Remove cranberry mixture from heat and stir in orange zest, orange juice, 1 teaspoon thyme, rosemary and bourbon, if desired.
Place brie on parchment-lined baking sheet. Bake 5-7 minutes, or until inside of cheese softens while outside remains intact.
Transfer brie to serving platter and top with chutney and toasted pecans. Drizzle remaining maple syrup over brie and garnish with remaining fresh thyme and reserved cranberries. Serve with crackers, toasted bread and apple slices.
Honey-Lemon Glazed Carrots
Recipe courtesy of Culinary.net
YIELD: Makes 4 servings
INGREDIENTS:
2/3cup honey
1/4 cup fresh-squeezed lemon juice
1/2 teaspoon sumac
1/4 teaspoon lemon zest
2 pinches kosher salt
1 pinch ground black pepper
water
1 pound baby rainbow carrots
1/3 cup olive oil
1 tablespoon unsalted butter
DIRECTIONS:
In small bowl, whisk honey, lemon juice, sumac, lemon zest, 1 pinch salt and 1 pinch pepper. Preheat oven to 425 F. Fill stockpot 2/3 full with water. Bring to boil and add 1 pinch salt. Blanch carrots in boiling water 5 minutes. Drain and shock with cold water. When cool enough to handle, halve carrots lengthwise.
In large saute pan over medium-high heat, add oil and butter. Add carrots to pan, flat sides down, and season with salt and pepper, to taste. Sear until browned, about 2 minutes.
Flip carrots and season with salt and pepper, to taste. Add half of glaze to pan and glaze generously. Bake 3 minutes. Add remaining glaze to carrots and bake 2 minutes.
Garlic Mashed Potatoes
Recipe courtesy of Culinary.Net
YIELD: Makes 4 servings
INGREDIENTS:
2 pounds russet potatoes, medium diced, skin on
cold water
1 teaspoon kosher salt, plus 1 pinch, plus additional, to taste, divided
1/2pound unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 teaspoon ground white pepper, plus additional, to taste, divided
DIRECTIONS:
Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Turn on high heat and bring to boil 12-15 minutes, or until fork tender. Drain and place potatoes in large mixing bowl. In saucepan over medium heat, melt butter. Add garlic and simmer 5 minutes. Add heavy cream, 1 teaspoon kosher salt and 1/2 teaspoon white pepper; bring to boil. When mixture boils, reduce to simmer 3 minutes then remove from heat. Mash hot potatoes until most lumps are gone. Using hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste. Season with salt and pepper.
Spiral Sliced Ham with Bourbon, Honey and Orange Glaze
Recipe courtesy of Family Features
Spiral Sliced Ham with Bourbon, Honey and Orange Glaze
INGREDIENTS:
1 hickory smoked spiral sliced ham
1/2 cup bourbon
1/2 cup honey
1 1/2cups fresh orange juice
1/2cup brown sugar
1/2 teaspoon ground clove
1 teaspoon ground cinnamon
1 tablespoon ground ginger
DIRECTIONS:
Preheat oven to 325 F. Remove packaging from ham and place face down in large roasting pan. Heat ham, uncovered, 12 to 14 minutes per pound, or until internal temperature reaches 120 F. Heating time will vary by weight. When about 30 minutes of cook time remains, in small saucepan over medium-high heat, whisk bourbon, honey, orange juice, brown sugar, clove, cinnamon and ginger; bring to boil. Pour glaze over ham. Continue baking ham, basting frequently. For final 10 minutes of cook time, turn oven up to 425 F, continuing to baste with glaze. When ham is heated through, remove from oven, drain liquid in bottom of baking dish and reserve to serve on side of hot ham.
Peppermint Truffle Cookies
Recipe courtesy of Culinary.net
Peppermint Truffle Cookies
YIELD: Makes 36 servings
INGREDIENTS:
8 ounces bittersweet baking chocolate
1/2 cup (1 stick) butter
1 cup sugar, divided
1 egg
1/2 teaspoon pure peppermint extract
2 cups flour
36 chocolate kiss-shaped candies, unwrapped
DIRECTIONS:
Heat oven to 350° F. In large, microwavable bowl, heat chocolate and butter on high 1 to 2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed. Shape dough into 1-inch balls. Press chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets. Bake 9 to 11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.
These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.
Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.
Gingerbread Cookies
Recipe courtesy of Bernice Baran
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 24 cookies
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup C&H® Dark Brown Sugar
1 large egg
1/4 cup molasses
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
royal icing
Directions:
In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.
In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.
Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.
Preheat oven to 350 F and line baking sheets with parchment paper.
Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.
Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.
The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.
Turn things up a notch and swap classic sugar cookies for these Almond Gingerbread Cookies featuring classic gingerbread with a crunch of toasted almonds and festive Red Velvet Crinkle Cookies with a rich cocoa flavor, a deep red color and a cracked top that perfectly catches a light dusting of powdered sugar.
Almond Gingerbread Cookies
Almond Gingerbread Cookies
YIELD: Makes 30 cookies
INGREDIENTS:
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon pure vanilla extract
1 1/3 cups sliced almonds
DIRECTIONS:
In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed.
Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight.
Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.
Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies
YIELD: Makes 24 cookies
INGREDIENTS:
1 2/3 cups flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4teaspoon salt
1/2cup (1 stick) butter, softened
3/4 cup granulated sugar
2eggs
1 1/2 teaspoons red food color
1 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar
nonstick cooking spray
DIRECTIONS:
In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 to 4 hours. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
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