From left, Store Manager Emely Acosta, 7th Precinct Inspector William Doherty, Legislator Sarah Anker, and District Manager Rachel Gregory at the ribbon cutting ceremony. Photo courtesy of Leg. Anker's office
On July 27th, Suffolk County Legislator Sarah Anker attended the ALDI grand opening and ribbon cutting ceremony for their new location in Rocky Point in the Crossroads Plaza East at 75 Route 25A.
“The Rocky Point ALDI will be a tremendous addition to our community,” said Legislator Anker. “Their commitment to fresh produce and affordable pricing means that we will have more options for local, healthy food choices.”
Legislator Anker greeted the crowd before the grand opening, thanking them for attending and coming out for the ceremony. She also assisted the Store Manager Emely Acosta with the ribbon cutting. After, Legislator Anker and her Chief of Staff Dorothy Cavalier greeted patrons in the store and spoke with District Manager Rachel Gregory about the company’s commitment to sustainability and affordability. This is the 13th ALDI store on Long Island.
“ALDI-exclusive brands make up 90% of what we offer, many of them being award winners! We removed certified synthetic colors from all of our exclusive brand food products opting to use plant-based color ingredients, such as beet juice, paprika and turmeric,” said Chris Daniels, Division Vice President. “These reformulated products are the exact same high-quality and taste shoppers expect from ALDI-exclusive brands. We look forward to providing Rocky Point shoppers with unmatched value on all of our quality food and products.”
When your garden gives you a bounty of tomatoes, try this recipe for Ribeye Steak, Grape Tomato and Mushroom Kebabs on the grill or whip up this new summer tomato salad from Mirabelle Restaurant in Stony Brook topped with burrata, an artisan Italian cheese made of mozzarella and cream.
Ribeye Steak, Grape Tomato and Mushroom Kebabs
Recipe courtesy of Albertsons
Ribeye Steak, Grape Tomato and Mushroom Kebabs
INGREDIENTS:
2 cloves garlic
1/2 small bunch Italian (flat-leaf) parsley
1/4extra-virgin olive oil
1/8 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4pound ribeye steak
1/2 pint grape tomatoes
1/4 pound white mushrooms
green pepper, sliced
1/2 medium red onion
6 skewers
DIRECTIONS:
Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.
In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper. Cut steak into cubes; transfer to marinade bowl and toss to coat. Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated. Heat grill pan, outdoor grill or skillet to medium-high heat. Thread steak and vegetables onto six skewers.
Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs. Sprinkle with remaining minced parsley and serve.
Burrata & Heirloom Tomato Salad
Recipe courtesy of Mirabelle Restaurant
Burrata & Heirloom Tomato Salad
YIELD: Makes 1 serving
INGREDIENTS:
1 large heirloom tomato
1/2 cup seedless cucumber
1/2 cup red onion
fresh basil
Salt to taste
1/4 cup white balsamic vinaigrette
One 2.5 ounce round fresh burrata cheese
olive oil
black pepper
DIRECTIONS:
Slice tomato into medium sized half-moons. De-seed cucumber, cut into crescent moons. Julianne red onion. Pick 5 basil leaves from stem, leave whole. Combine above ingredients in a large bowl, season with salt and drizzle with white balsamic vinaigrette. Toss to combine ingredients. Plate coated veggie mixture in a salad bowl. Top with burrata and garnish with olive oil drizzle and black pepper.
The Port Jefferson Rotary Club and “Call Brian” Senior Services will sponsor a Friends of the Pantry Food, Personal Care Items & Back to School Drive for the Open Cupboard Pantry at Infant Jesus Church, 110 Hawkins St., Port Jefferson on Sunday, August 6 from 9 a.m. to noon.
Currently the pantry is in extreme need of juice, pancake mix (complete), pancake syrup, macaroni & cheese, pasta, pasta sauce, canned tuna, canned chicken, ketchup, mayonnaise, mustard, Maseca flour, cooking oil, Chef Boyardee canned meals, cereal, jelly, hot chocolate, evaporated milk, almond milk, canned mixed vegetables, coffee and healthy snacks.
They are also in need of personal care items such as shampoo, conditioner and size 6 diapers and back to school items including mechanical pencils, blue and black pens, post-it notes, dry erase markers and lined 3×5 index cards. Grocery store gift cards and cash also accepted.
Please help them help those in need during these difficult times. For more information, call 631-938-6464.
Rich, creamy and decadent, cheesecake is made with cream cheese, eggs, sugar, and vanilla. Add a crumbly graham cracker crust and a fruit topping for the ultimate cheesecake experience! In celebration of National Cheesecake Day on July 30, serve up a delicious Cherry, Lemon or Raspberry Swirl Cheesecake.
Cherry Cheesecake
Cherry Cheesecake
YIELD: Makes 8 servings
INGREDIENTS:
3/4 cups graham cracker crumbs
1/4 cup butter, melted
1/2 cups sugar, divided
1-1/2 pkg. (8 oz. each) Philadelphia cream cheese, softened
1/2 cup sour cream
1 tsp. vanilla
1-1/2 eggs
1/2 can (21 oz.) cherry pie filling
DIRECTIONS:
Heat oven to 350°F. Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with pie filling before serving.
Lemon Cheesecake with Fruit
Lemon Cheesecake with Fruit
YIELD: Makes 6 to 8 servings
INGREDIENTS:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3 eggs
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 orange, peeled and separated
8 raspberries
3 mint leaves, for garnish
DIRECTIONS:
Preheat oven to 350 F. In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined. Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed. Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves.
Raspberry Swirl Cheesecake
Raspberry Swirl Cheesecake
YIELD: Makes 6 to 8 servings
INGREDIENTS:
2 pkg. (8 oz. each) Philadelphia cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
3 Tbsp. red raspberry preserves
whipped cream
1 cup fresh raspberries
DIRECTIONS:
Heat oven to 350°F. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Pour into crust. Dot top of batter with preserves; swirl gently with knife. Bake 40 min. or until center is almost set. Cool completely. Refrigerate several hours. Serve topped with whipped cream and raspberries.
Aldi in Rocky Point will have a soft opening on July 26 and a grand opening on July 27. Photo by Heidi Sutton/TBR News Media
By Heidi Sutton
It’s official! The new Aldi supermarket coming to Rocky Point has set an opening date: The store will open its doors on Wednesday, July 26 for a “sneak peak” and a grand opening will be held on Thursday, July 27 with a ribbon cutting scheduled at 8:30 a.m. The first 100 customers at the grand opening will receive a golden ticket that could be worth up to $100. In addition, free tote bags will be distributed while supplies last and shoppers can also enter a contest for a chance to win a $500 gift card from July 27 to 30. Residents in Rocky Point and Miller Place received a flyer in the mail last week with a $5 coupon off a minimum $30 purchase.
Located at 75 Route 25A, the German-owned discount supermarket will join Dollar Tree, Mattress Firm, Music Haus and Dime Savings Bank in the Crossroads Plaza East shopping center in an approximately 22,000-square-foot space previously occupied by Modell’s Sporting Goods, which closed its doors in 2020, and Mattress Firm which relocated to another part of the shopping center. The store will be open daily from 9 a.m. to 8 p.m.
Known for its budget-friendly prices, Aldi offers weekly specials, fresh produce deliveries daily, online shopping, curbside pickup, home delivery and avoids “hidden costs” by selling 90% exclusive, private-label items instead of big brands. Customers are encouraged to bring their own tote bags, must bag their own groceries and pay a quarter to rent a shopping cart.
The Rocky Point location is Aldi’s 13th store on Long Island with stores planned in Medford at 2799 Route 112 in the Medford Crossings shopping center, East Northport at 4000 Jericho Turnpike in the Huntington Square shopping center and Central Islip on the corner of Carleton Avenue and South Research Place.
Other locations in Suffolk County include Bohemia, Lake Grove, Selden, Lindenhurst, North Babylon, Patchogue, Riverhead, and Shirley. By the end of the year, Aldi plans to have more than 2,400 stores nationwide.
In a press release, Aldi said the new stores come in response to customer demand in the wake of grocery store inflation.
“Our growth is led by our customers, and they continue to want more Aldi locations coast-to-coast,” Aldi U.S. CEO Jason Hart said in a statement. “While inflation is undoubtedly driving unprecedented demand for affordable groceries, we know that once customers experience the Aldi difference, they keep shopping with us, even when the economy improves.”
For more information, call 844-473-1013 or visit stores.aldi.us
La Buena Vida Restaurant, 714 Montauk Highway, Moriches will host the 6th annual Pig Roast fundraiser to benefit Hope House Ministries in Port Jefferson on Wednesday, July 26 from 6 to 8:30 p.m. $30 donation per person includes dinner and soft drinks with a special musical performance by Damaged Goods. Reservations suggested by calling 631-909-1985.
What’s more delicious than crème brûlée? Two crème brûlées! With a rich and creamy custard filling topped with a hard sugary crust, these individual-sized decadent desserts, also known as burnt cream or Trinity crème, can provide a perfect ending to nearly any get-together. In honor of National Crème Brûlée Day on July 27, try these recipes courtesy of Culinary.net.
Vanilla Crème Brûlée
YIELD: Makes 6 servings
INGREDIENTS:
4 cups heavy cream
2 teaspoons vanilla extract
2 teaspoons ground cardamom
1/2 cup granulated sugar
6 egg yolks
vanilla sugar
DIRECTIONS:
Heat oven to 300° F. In a medium saucepan, bring the heavy cream and vanilla extract to a simmer, whisking occasionally. Do not boil. Remove pan from heat and let rest 10 minutes. In large bowl, whisk together sugar and egg yolks. Slowly whisk warm cream into egg mixture until smooth. Set 8 ramekins into baking dish with sides. Pour mixture into ramekins so that they are approximately 3/4 full. Pour boiling water into baking dish about half way up sides of ramekins. Bake 40-45 minutes, or until custard is firm. Chill 1 hour. Before serving, evenly sprinkle vanilla sugar on top. Use a kitchen torch to caramelize vanilla sugar. Don’t have a kitchen torch? Place it on the top rack of your oven under the broiler set to low, watching carefully. Top with fresh fruit, and a sprig of mint if desired.
Lemon Crème Brûlée
YIELD: Makes 4 servings
INGREDIENTS:
2 cups heavy cream
6 tablespoons granulated sugar, divided
4 large egg yolks
Zest of 2 lemons
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar
Fresh berries, for garnish (optional)
DIRECTIONS:
Preheat oven to 300 degrees F. heat large kettle of water to boiling. Place four 6-ounce ramekins in roasting pan. In small saucepan, heat cream and 3 tablespoons sugar over medium heat 6 to 7 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil).
Meanwhile, in large bowl, whisk egg yolks, lemon zest, vanilla, salt and remaining 3 tablespoons sugar until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk remaining cream mixture into egg mixture. Strain mixture through fine mesh strainer into large liquid measuring cup.
Divide mixture between ramekins; place roasting pan in oven. Carefully pour enough boiling water from kettle around ramekins until it comes halfway up sides of ramekins, being careful to not get water in ramekins. Bake 35 to 40 minutes or until custards are just set. Use tongs to carefully transfer ramekins to cooling rack; let stand at room temperature 30 minutes. Cover with plastic wrap and chill at least 4 hours or up to 2 days before serving.
To serve, sprinkle 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Top with berries and a sprig of lemon thyme before serving.
Looking for a scrumptious raspberry dessert? From a Pecan-Topped Raspberry Cake, to a Raspberry Whole-Fruit Sorbet and my daughter’s absolute favorite, Swedish Raspberry Almond Bars, these fruity desserts are guaranteed to fit the bill. And with these recipes, you’ll enjoy the flavor of summer all year-round!
Pecan-Topped Raspberry Cake
YIELD: Makes 8 servings
INGREDIENTS:
3/4 cup granulated sugar, plus 1 tablespoon, divided
1/2 cup unsalted butter, softened
2 eggs
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon vanilla
1 bag (12 ounces) frozen raspberries
1/2 cup chopped pecans
1 tablespoon lemon juice
1 teaspoon cinnamon
whipped cream
DIRECTIONS:
Heat oven to 350 F. In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well. Pour batter evenly into 9- or 10-inch prepared pan. Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon. Bake about 1 hour. Remove from oven and let cool. Serve with whipped cream.
Raspberry Whole-Fruit Sorbet
YIELD: Makes 8 servings
INGREDIENTS:
4 tablespoons powdered sugar
18 ounces frozen raspberries
1 egg white, pasteurized
DIRECTIONS:
In a blender, blend sugar and frozen raspberries until smooth. Add egg white and blend 30 seconds. Serve immediately or place in container, cover and store in freezer.
Swedish Raspberry Almond Bars
YIELD: Makes 8 servings
INGREDIENTS:
3/4 cup unsalted butter, softened
3/4 cup confectioners sugar
1 1/2 cup flour
3/4 cup red raspberry jam
3 egg whites
6 tablespoons sugar
1/2 cup coconut
1 cup sliced almonds, divided
DIRECTIONS:
Cream butter and confectioners sugar with hand mixer until light and fluffy. Add flour, mix well. Press unto bottom of 13” by 9” pan. Bake at 350 degrees for 18 to 20 minutes, until lightly browned. Let cool. Spread jam over crust. Beat egg whites, gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Carefully fold in coconut and 1/2 cup of almonds. Spread over jam. Sprinkle with remaining 1/2 cup of almonds. Bake at 350 degrees for 20 minutes, until golden brown.
When asked about Riesling, the average wine drinker often says, “I don’t drink Riesling because it’s too sweet. I like dry wines.” While it’s true that some Riesling wines are sweet, many more are dry or off-dry.
The confusion lies in the smell of fruit versus that of sugar in wine. Humans cannot smell sugar but can smell the fruit from the grape. So, what is often “perceived” as sugar or “sweetness” in a glass of Riesling or other wines is exceptionally pronounced fruity or floral aromas; that of tropical fruits such as mango, papaya, and pineapple, which we would assume to be very sweet.
Unfortunately, consumers have a hard time predicting how sweet a Riesling will be just by looking at the label, unless there is some type of indication as to the sugar level on the front or rear label. Terms such as late-harvest, spätlese, auslese, beerenauslese, and eiswein indicate a semisweet to sweet wine.
In 2007, a global organization called the “International Riesling Foundation (IRF)” was founded. Its members included wineries from Australia, Austria, Canada, France, Germany, New Zealand, South Africa, and U.S.A. Its goal was to inform consumers how dry or sweet the Riesling wines were by using a sliding scale, depicted on the rear label. Unfortunately, it was not embraced by many wineries and as of this writing, it appears the organization is defunct.
Riesling is a thick-skinned, high acid white grape variety; the predominant grape in Germany. Riesling also flourishes in France (Alsace), Australia, Austria, and the United States, as well as other parts of the world. Riesling was probably derived from a wild grapevine, Vitis vinifera silvestris, in the 1400s. It first appeared in a written document dated March 13, 1435, by Count John IV of Rüsselsheim, which reported it growing near Hochheim in the Rheingau.
The countries from the highest to the lowest acreage of Riesling grapes are Germany, the United States (Washington State, New York State, California), Australia, France, and Austria.
Riesling produces dry, semidry, sweet, and even sparkling wines and has a naturally high level of acidity, which often needs some residual sugar for balance.
Some characteristic aromas and flavors of Riesling are green apple, citrus (lemon, lime, tangerine), ginger, grapefruit, honeysuckle, lychee, mango, orange, papaya, peach, pear, pineapple, and tropical fruits.
Riesling is a great accompaniment to many foods, especially spicy hot, fried, cream and butter sauces, charcuterie, smoked meats and cheeses, sweet and sour sauces, and dishes containing ginger, soy sauce, and fish sauce.
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]
PSEG Long Island will host a food drive at Stop & Shop supermarket, 291 West Main St., Smithtown on Friday, July 14 from 8 a.m. to 3 p.m. The event is one of six Power to Feed Long Island summer food collection events to benefit Long Islanders facing hunger. The food and supplies will be collected by Island Harvest Food Bank and distributed to Long Islanders through local agencies and their food programs.
Hundreds of thousands of Long Island families struggle with hunger throughout the year. During the summer months, there is a significant reduction in food donations to local food banks, pantries and programs. Compounding the issue, children are not in school where they can receive free and reduced-cost breakfast and lunch. In addition, the pandemic and the increased inflation rate have further strained local food pantries and emergency feeding programs served by Island Harvest. Long Islanders are being encouraged to remember their neighbors who are struggling to feed themselves and their families every day.
PSEG Long Island is providing the venue for Long Islanders to donate to their neighbors in need. The initiative aims to collect the equivalent of 50,000 meals from the first day of summer 2023 to the last. In the past two years, thanks to the generosity of Long Islanders, the equivalent of more than 60,000 meals was collected.
Food collection bins and a drive-thru option will be set up in the parking lot of the supermarket where the public can donate nonperishable items and household essentials for community members facing food insecurity.
Island Harvest requests the following:
Nonperishable food (no glass jars please): Healthy varieties of canned foods, such as low-sodium beans, vegetables, soups, pasta sauces and tomato varieties, tuna and chicken, along with rice, pasta, popcorn kernels, nut butters, olive and canola oil, spices and pet food
Household essentials: Toilet paper, paper towels, hand sanitizer, laundry detergent and dish soap
Personal care items: Toothpaste, toothbrushes, deodorant, soap, shampoo, conditioner, feminine care products and shaving products, antibacterial wipes and washcloths
Baby care items: Diapers, wipes, formula, creams, ointments and baby wash
The schedule of remaining collection events is:
July 28, 8 a.m. – 3 p.m. at Stop & Shop – 95 Old Country Road, Carle Place
Aug. 11, 8 a.m. – 3 p.m. at ShopRite – 3901 Hempstead Tpke., Bethpage
Sept. 1, 8 a.m. – 3 p.m. at Stop & Shop – 3126 Jericho Turnpike, East Northport
Sept. 15, 8 a.m. – 3 p.m. at Stop & Shop – 575 West Montauk Highway, West Babylon
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