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Food & Drink

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Island Harvest Food Bank and the National Association of Letter Carriers urges residents to leave a bag of non-perishable food near their mailbox on Saturday, May 13, to help Long Islanders struggling with hunger and food insecurity. Photo courtesy of the National Association of Letter Carriers.

Island Harvest Food Bank, the National Association of Letter Carriers (NALC), and the United States Postal Service (USPS) are pleased to announce the return of the annual Stamp Out Hunger®, the nation’s most extensive one-day food collection campaign. This year’s Stamp Out Hunger food drive is on Saturday. May 13 and all food collected in Nassau and Suffolk counties will benefit Island Harvest in providing much-needed supplemental food support to more than 300,000 Long Islanders who face hunger and food insecurity, including nearly one-third who are children.

“Participating in Stamp Out Hunger is easy,” says Randi Shubin Dresner, president and CEO of Island Harvest. “Generous Long Islanders are encouraged to leave non-perishable food items in a bag next to their mailbox before the regularly scheduled mail delivery on Saturday, May 13. Then, your USPS letter carrier will do the rest to help make sure that no one on Long Island goes hungry.”

Non-perishable food items to be donated include canned goods, cereal, pasta, rice, boxed juices and shelf-stable milk (please, no food or juices in glass containers). In addition, personal care items such as toothpaste, soap, shampoo, deodorant, and disposable diapers are accepted. All goods donated on Long Island will help replenish Island Harvest’s network of food pantries, soup kitchens and other emergency feeding programs in communities throughout Long Island.

“Every donation, no matter how small, helps our neighbors who are in the unenviable position of choosing between paying for such things as housing, transportation, and medicine or putting food on the table,” said Ms. Shubin Dresner. “I am confident that the past generosity displayed by our Long Island neighbors will help make this year’s Stamp Out Hunger food drive one of the most successful.”

Due to the pandemic, the Stamp Out Hunger food collection was temporarily discontinued in 2020.

Since its inception in 1993, Stamp Out Hunger has collected more than 1.75 billion pounds of food in all 50 states plus the District of Columbia, Puerto Rico, Guam and the U.S. Virgin Islands to help address the issue of hunger in America. On Long Island, Stamp Out Hunger brought in over 519,000 pounds of food in 2019 before the event was temporarily suspended from 2020 through 2022 due to the pandemic.

“The National Association of Letter Carriers and the men and women we represent on Long Island are pleased to once again partner with Island Harvest in this year’s Stamp Out Hunger food collection,” said Tom Siesto, 1st Vice President, NALC Branch 6000. “Our carriers often see firsthand the pervasive issue of hunger as part of their daily rounds, and they are eager to help give back to the community and assist in helping Island Harvest Food Bank tackle this important issue.”

This year’s major sponsoring partners with Island Harvest on the NALC Stamp Out Hunger collection campaign include National Grid, JP Morgan Chase & Co., Amazon, Allstate, Bethpage Federal Credit Union, Catholic Health, Nonna’s Garden, Long Island Federation of Labor, MCN Distributors, Dime Community Bank and New York Community Bank. All donations to Stamp Out Hunger are tax-deductible because all the food collected benefits Island Harvest, a registered 501(c)(3) nonprofit organization.

About Island Harvest Food Bank

Island Harvest Food Bank is a leading human services organization whose mission is to end hunger and reduce food waste on Long Island. We accomplish this through innovative programs and services aimed at enhanced hunger awareness, short-term case management, nutrition education, outreach and advocacy initiatives, our Healthy Harvest Farm, a Workforce Skills Development Institute, and efficient food collection and distribution. Our work directly supports children, families, seniors, and veterans who turn to us in times of crisis and supports a network of community-based nonprofit organizations. Island Harvest Food Bank is a member of Feeding America®, a nationwide network of food banks leading the effort to solve hunger in the U.S. To learn more, visit www.islandharvest.org.

 

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Photo from Whaling Museum

The Whaling Museum & Education Center, 301 Main St., Cold Spring Harbor will host its annual craft brew tasting event, Whales, Ales and Salty Tales on June 3 from 2 to 5 p.m. with a special VIP hour from 1 to 2 p.m.

The Whaling Museum invites adults age 21+ to join them for craft beer tastings provided by Long Island breweries including Blind Bat Brewery (Centerport), Destination Unknown Beer Company (Bayshore),Ghost Brewing Company (Bayshore), Great South Bay Brewery (Bayshore), Jones Beach Brewing Company (Long Island Location TBD), Long Beach Brewing Company (Oceanside), Secatogue Brewing Company (West Islip), and Take Two Brewery (Bayshore), with more to come.

“Whales & Ales is one of our signature events. We are delighted to get very positive feedback from the community every year. The historic spin on enjoying local brews makes our program unique from other similar events, ” said Nomi Dayan, Executive Director of The Whaling Museum & Education Center.

In addition to tastings from new brewers, this indoor/outdoor event will include a brand-new activity for attendees to partake in. Each ticket includes the chance to try your hand at the signature craft of whalers, scrimshaw. With the help of museum educators, attendees can design their own scrimshaw-style keychain to take home after viewing some of the museum’s impressive scrimshaw collection throughout the museum.

“We are excited to welcome back breweries that attended last year and to announce some new breweries participating for the very first time! We are honored to have them showcase their finest brews with us. New this year we are offering our scrimshaw craft for attendees to design and take home their own scrimshaw-style keychain. We hope it will be a special memento for supporting a good cause while having a great time with friends and enjoying brews!” said Gina Van Bell, Assistant Director, The Whaling Museum & Education Center.

Attendees will be immersed in the who, what, and why of whaling in the 19th century during our Whaleboat Chats presented by museum educators twice throughout the event. These talks will take place around our 19th century whaleboat, the star of the museum’s permanent collection and the only fully equipped whaleboat in New York State with all its original gear.

Brewers will host chats in our workshop twice throughout the event during “Ale Tales”. This gives attendees an opportunity to hear about the brewing process firsthand.

Also included in the day’s activities are live acoustic music with The Other Two, Acoustic Duoperforming classics from the 60s, 70s, and 80s sponsored by Evolution Piping, Steamfitters of NY and the option to stop by our food truck for the day, All American Wontons, offering delicious handheld wontons in a variety of flavors.

Advanced registrants will receive a commemorative tasting cup sponsored by Mercedes of Huntington. Tickets purchased at the door will also receive a cup while supplies last.

General admission tickets are $40, museum members pay $30 and designated drivers can purchase tickets for $15. VIP admission tickets are $70 and include 1pm entry time and a 2023 event t-shirt. Museum members can purchase VIP tickets for $60. Advance tickets are limited, and tickets purchased at the door are $5 more per ticket. The 2023 event t-shirts are sponsored by H&M Powles Marina. Purchase tickets here.

This event supports the museum’s community education programming and helps the museum raise important funds to continue offering innovative and creative programming throughout the year.

This is a 21 and over event, photo ID will be checked at the door. There are still more opportunities for local businesses to get involved. Interested companies can contact Gina Van Bell at 631-367-3418 ext. 12 or [email protected].

# # #

About The Whaling Museum & Education Center

The Whaling Museum & Education Center is the only museum in the world open year-round which explores the whaling history of the Long Island region. The Museum engages the community in exploring the diversity of our whaling heritage and its impacts to enrich and inform our lives. The museum is located at 301 Main Street, Cold Spring Harbor, NY 11724. Visit cshwhalingmuseum.org and follow The Whaling Museum on Facebook, Instagram, and Twitter@cshwhalingmuseum

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Asparagus, Bacon and Egg Salad. Photo courtesy of Culinary.net

By Heidi Sutton

Whether it’s Asparagus, Bacon and Egg Salad with a Dijon vinaigrette for lunch or Asparagus Fries paired with a bright, lemony aioli for dipping as a snack, these tender, green spears makes for a great springtime treat.

Asparagus, Bacon and Egg Salad

YIELD: Serves 2

INGREDIENTS:

6 bacon slices

1 pound fresh Michigan asparagus, ends trimmed

1/3 cup olive oil

2 tablespoons champagne vinegar

1tablespoon honey

1tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon black pepper

4 hard-boiled eggs, peeled and quartered

2/3 cup halved cherry tomatoes

1/4 cup sliced green onion

DIRECTIONS:

In skillet, cook bacon until crisp. Remove from pan. Set aside. Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus. While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside. Chop bacon. Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.

Asparagus Fries with Citrus Aioli

Asparagus Fries with Citrus Aioli. Photo courtesy of Michigan Asparagus

 

YIELD: Serves 2

INGREDIENTS:

1 lb fresh asparagus, ends trimmed

1/2 cup flour

2 eggs, beaten

1 1/4 cups toasted breadcrumbs

1 tsp fresh lemon zest

1/2 teaspoon salt

1/2 teaspoon black pepper

For citrus aioli:

1/2 cup mayonnaise

1 tsp olive oil

1 tsp lemon zest

1 tsp fresh lemon juice

DIRECTIONS:

Pre-heat oven to 425°F. Line a baking sheet with parchment paper and set aside.  Place three plates in the work area. One one place mix flour, salt, and pepper. One second plate, add the eggs. 

On the third plate, add breadcrumbs and lemon zest. Place a piece of asparagus in the egg wash, next dip it in the flour, next dip it back in the egg wash, and finally roll to coat the asparagus in the breadcrumbs.  

Place asparagus on the baking sheet. Complete process with remaining asparagus. Place asparagus in the oven and bake for 13-15 minutes. The coating will be light brown and crispy. 

While the asparagus cooks, make the sauce by combining all ingredients and stir. Remove asparagus from the oven and serve with the citrus aioli.

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A scene from the 2020 Harry Chapin documentary

By Melissa Arnold

Throughout the 1970s, singer-songwriter Harry Chapin built a high-profile music career that included more than a dozen hit singles, 11 albums and a host of awards, including two Grammys. Despite his sudden death in 1981 at only 38 years old, Chapin left behind a massive legacy through both his music and a profoundly generous spirit.

Most people know Harry Chapin for his prolific contributions to the world of folk and rock music, but the “Cat’s in the Cradle” singer was also involved in a variety of charity efforts. He was especially passionate about ending hunger around the world. In 1975, he co-founded Why Hunger, a non-profit that supports grassroots organizations in 35 countries. He was also committed to making a difference in his backyard on Long Island, and in 1980, he founded Long Island Cares, which runs food pantries throughout the area.

The documentary Harry Chapin: When in Doubt, Do Something will be screened on Saturday, May 6.

On Saturday, May 6, the Long Island Music and Entertainment Hall of Fame (LIMEHOF) in Stony Brook will host a charity food drive and film screening of Harry Chapin: When in Doubt, Do Something.

“Like many people, my earliest memory of Harry Chapin is when my dad would have our family listen carefully to ‘Cat’s in the Cradle’ on the AM radio in our family station wagon,” said Tom Needham, LIMEHOF’s vice chairman and host of the Sounds of Film radio show on 90.1 WUSB-FM. “Harry wrote songs about everyday people and their struggles, and he had a way of connecting with his audience on a personal level. His life and career serve as a testament to the ability of music and advocacy to bring about positive change in the world.”

The documentary, released in 2020, follows Chapin from a young boy in the shadows of his jazz musician father to finding his own success. When in Doubt, Do Something paints a new picture of the singer-songwriter who used his fame as a launching point to help others and influence politics. It also features testimonials from Chapin’s family, along with fellow musicians including Billy Joel, Bruce Springsteen, Kenny Rogers, Pat Benatar and many more.

“I always believed that at some time in our history that there would be a documentary film made about Harry’s life and dedication towards ending hunger,” said Paule Pachter, CEO of Long Island Cares. “Half of his annual concert [revenue] was used to raise funds to address food insecurity, and many schools reference Harry when discussing hunger, poverty, and social justice. I was honored to be a part of the film to discuss the founding of Long Island Cares and how we work to continue his legacy.”

According to Long Island Cares media relations specialist Peter Crescenti, there are 230,000 food-insecure individuals on Long Island today, including 68,000 children. The organization’s food pantries have seen significant increases in visitors over the past several years, a trend they anticipate will continue. But Crescenti said they are continuing to expand their reach and programs to meet the growing need.

“In addition to providing millions of pounds of food a year to more than 325 food pantries, soup kitchens and shelters, we also run a pantry for pet supplies and a variety of programs for young people, veterans, the homeless and others seeking support,” he said. “We are dedicated to being the voice of those who have no voice, and addressing why poverty, immigration status, racial discrimination and other root causes of hunger still exist.”

Following the film screening, Tom Needham will lead a Q&A session with members of Harry Chapin’s family and staff from LI Cares.

The event will be held at 2 p.m. May 6 at the LIMEHOF Museum, 97 Main Street, Stony Brook. Tickets are $19.50 for adults, with discounts available for seniors, veterans and children at www.limusichalloffame.org. Each ticket also includes admission to the museum. Food donations are strongly encouraged.

LIMEHOF is a not-for-profit organization — ticket sales support scholarships for high schoolers and music programs in local places of need, including hospitals and senior centers. For more information and upcoming events, visit www.limusichalloffame.org/museum. To learn more about LI Cares and how to support their mission, visit www.licares.org.

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Pecan Toffee Oatmeal Cookies

By Heidi Sutton

Oatmeal is a versatile ingredient found in desserts, breakfast foods, savory dishes, and so much more. While it is enjoyed in many different dishes, for cookie lovers, oatmeal shines brightest in cookie recipes. Homemade oatmeal cookies not only fill the kitchen with delicious aromas, they are a comfort food prepared and enjoyed with others. Many recipes are even passed down among generations. 

The first recorded oatmeal cookie recipe was written by Fannie Merritt Farmer in 1896. The cookies were billed as “health food,” and by the early 1900s a recipe appeared on every container of Quaker Oats. 

In honor of National Oatmeal Cookie Day on April 30, bake up a batch of “Pecan Toffee Oatmeal Cookies” from Laurie McNamara’s Simply Scratch: 120 Wholesome Homemade Recipes Made Easy (Avery).  They could easily become a family favorite in no time.

Pecan Toffee Oatmeal Cookies

YIELD: Makes 3 dozen cookies

INGREDIENTS:

11⁄2 cups unbleached all-purpose flour

1 teaspoon baking soda

3⁄4 teaspoon ground cinnamon

3⁄4 teaspoon kosher salt

1 cup unsalted butter

1 cup packed dark brown sugar

1⁄2 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

3 cups old-fashioned oats

3⁄4 cup chopped pecans, toasted

1 cup toffee pieces

DIRECTIONS:

Preheat the oven to 350 F. Line two rimmed baking sheets with parchment paper or silicone liners. In a medium bowl, combine the flour, baking soda, cinnamon, and salt and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 2 minutes. Add the vanilla. Add the eggs one at a time, mixing and scraping down the sides of the bowl after adding each egg. Gradually add the flour mixture until just combined.  With the mixer on low, stir in the oats, pecans and toffee bits.

Using a 2-tablespoon scoop, measure out the cookie dough onto the prepared baking sheets, spacing them 1⁄2 inch apart. 

Bake for 10 to 12 minutes, rotating the baking sheets halfway during bake time for even baking. Let cool on the baking sheets for 5 minutes before using a spatula to transfer to a wire rack. Repeat with the remaining dough. These cookies are extra delicious when served warm.

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Martini

By Bob Lipinski

Bob Lipinski

The vodka martini was popularized by James Bond movies in which the super spy requested his “vodka martini” be served to him “shaken, not stirred.”

The martini, like many other cocktails’ origins, is shrouded in mystery. One theory suggests that Martinez was the original name of this popular drink, first introduced in 1860 by Professor Jerry Thomas, a bartender in San Francisco’s Occidental Hotel. It was named after nearby Martinez, a local tourist stop for travelers. 

The local citizens of Martinez were so convinced that their town was the birthplace of the Martini, they installed a brass plaque to lay claim to that fact. The plaque reads in part, “On this site in 1874, Julio Richelieu, bartender, served up the first martini when a miner came into his saloon with a fistful of nuggets and asked for something special. He was served a Martinez Special.” The drink consisted of 2/3 gin, 1/3 vermouth, a dash of orange bitters, poured over crushed ice and served with an olive.

The first Martinez recipe known in print is the 1884’s “Modern Bartender’s Guide,” by O.H. Byron, which states “same as Manhattan, only you substitute gin for whisky.” In addition, Jerry Thomas’ 1887 “Bartender’s Guide: How to Mix Drinks,” lists a recipe for the Martinez as “one dash bitters, two dashes Maraschino, one pony of Old Tom gin, one wineglass of vermouth,” shaken, strained, and garnished with a lemon slice.

At the Knickerbocker Hotel in Manhattan, in 1912, bartender Martini di Arma di Taggia reportedly served a cocktail he referred to a martini, made of equal parts of gin and dry white vermouth, to John D. Rockefeller.

Other origins of the martini cocktail include the Italian version, which assumes the name comes from Martini & Rossi Vermouth, an indisputable ingredient. The British claim the name originates with the Martini & Henry rifle (used between 1871 and 1891), known for its strong kick.

How and when the name changed from Martinez to Martini remains unclear.

Classic Martini Cocktail

INGREDIENTS:

2 ounces gin or vodka

Dash of dry white vermouth

Garnish: Lemon peel or green olives

DIRECTIONS:

Use a large stainless-steel cocktail shaker. Add plenty of ice cubes, then add the gin or vodka and a dash of vermouth. Either strain the martini into a cocktail glass or pour over ice in an old fashioned glass. Garnish with lemon peel or green olives.

Note: If a pearl cocktail onion is substituted for the lemon peel or green olives, the drink then becomes a “Gibson.”

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].

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Pineapple Upside Down Cake

By Heidi Sutton

Imagine an old-fashioned dessert that is reminiscent of a simpler time … an airy, buttery vanilla cake with a beautiful caramelized brown sugar topping sweetened with pineapple rings and maraschino cherries. Of course I’m referring to the classic Pineapple Upside Down Cake, the bright flavored spring and summer dessert perfect for casual family dinners and special occasions.

The cake became popular in the United States in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes and received over 2,500 submissions. The winner was a Pineapple Upside-Down Cake recipe submitted by Mrs. Robert Davis from Norfolk, Virginia. Dole published the recipe in an advertisement, which increased the cake’s popularity.

In honor of National Pineapple Upside Down Cake Day on April 20, here is a recipe for the retro classic dessert that is as delicious today as it was decades ago. The directions call for a large cast-iron skillet. However, you can use any non-stick baking round pan. The cake can be served warm or cold.

Pineapple Upside Down Cake

YIELD: Makes 8 servings

INGREDIENTS:

2/3 cup margarine, divided

2/3 cup packed brown sugar, divided

1 can (20 ounces) Dole Pineapple Slices

10 maraschino cherries

3/4 cup granulated sugar, divided

2 eggs, separated

1 teaspoon grated lemon peel

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sour cream

DIRECTIONS:

Heat oven to 350° F. In 10-inch cast-iron skillet, melt 1/3 cup margarine. Remove from heat. Add brown sugar and stir until blended.

Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.

Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.

Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.

Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes, then invert onto serving plate.

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Sweet Potato Power Salad

By Heidi Sutton

Bright, beautiful spring days often call for fresh, delicious meals that give you energy to enjoy the great outdoors. Whether you’re hitting the pavement for a run, powering up for an afternoon at the office or picnicking with loved ones, nutrition and flavor can go hand in hand with an easy-to-make salad.

For your next springtime meal, lean on a versatile ingredient like sweet potatoes as a key ingredient in this Sweet Potato Power Salad, a light yet filling solution that can feed the whole family. Easy to add to a variety of recipes to enhance flavor and nutrition content, sweet potatoes can be used in sweet, savory, simple or elevated recipes. Plus, they can be prepared on the stove, baked, microwaved, grilled or slow cooked to fit your favorite dishes as a natural sweetener without added sugar.

According to the American Diabetes Association, sweet potatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. They are also an ideal option for athletes before and after exercising with complex carbohydrates that provide sustained energy.

Sweet Potato Power Salad

Recipe courtesy of Carol Brown on behalf of the North Carolina Sweetpotato Commission

YIELD: Makes 6 servings

 INGREDIENTS: 

4 to 6 sweet potatoes, peeled and diced

2 teaspoons, plus 1 tablespoon, olive oil, divided

3/4 teaspoon salt, divided

1/4 teaspoon pepper

1 1/2 bunches curly kale, rinsed and chopped (7-8 cups)

1/2 large lemon, juice only

1 can (15 ounces) garbanzo beans, rinsed and drained

1 large avocado, pitted and diced

1/2 cup cranberries

1/2 cup coarsely chopped almonds

1/4 cup red onion, chopped

1/2 to 3/4 cup feta or goat cheese

Dressing:

2 tablespoons pure maple syrup

2 tablespoons olive oil

1/4 cup balsamic or white vinegar 

DIRECTIONS:

Preheat oven to 375 F. Place sweet potatoes in large bowl. In small bowl, lightly whisk 2 teaspoons olive oil, 1/2 teaspoon salt and pepper. Toss on sweet potatoes and place potatoes on large sheet pan. Bake 35 to 40 minutes until tender, flipping once during baking. 

Place chopped kale in large bowl. In small bowl, lightly whisk remaining olive oil, remaining salt and lemon juice. Pour over kale and mix for about 1 minute.

To make dressing: In bowl, whisk syrup, olive oil and vinegar.

In bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweet potatoes and cheese. Toss with salad dressing and serve. 

Note: Sweet potatoes can be baked and refrigerated 1 day in advance.

See video here.

 

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Baby Chick Cupcakes
Baby Chick Cupcakes

YIELD: Makes 24 cupcakes

INGREDIENTS:

1 package (12 ounces) white confectionary coating wafers

1 cup (2 sticks) butter, softened

2 teaspoons McCormick Pure Vanilla Extract

1 box (16 ounces) confectioners’ sugar

1 jar (7 ounces) marshmallow creme

1 teaspoon Sunflower color from McCormick Color from Nature Food Colors

2 tablespoons milk, plus additional (optional)

48 unfrosted mini yellow cupcakes, baked in white paper liners

sprinkles (optional)

additional McCormick Color from Nature Food Colors (optional)

DIRECTIONS:

To make broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small, irregular pieces. Set aside.

In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners’ sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. In small bowl, stir food color into milk until dissolved. Add colored milk to frosting; beat until light and fluffy. Stir in additional milk, as needed, to reach desired consistency.

To decorate cupcakes: spoon frosting into large pastry bag fitted with large round tip. Pipe two dollops of frosting on top of each other to form baby chick. If desired, insert sprinkles into face for eyes and beak. Or tint any remaining frosting with food colors to pipe out eyes and beak.

Place coating wafer pieces around bottom of baby chick to resemble broken egg shell.

For more recipes and tips, check out McCormick.com

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Carrot-Shaped Waffles

Carrot-Shaped Waffles

YIELD: Serves 6
INGREDIENTS:

  • Nonstick cooking spray
  • 2 cups all-purpose waffle and baking mix
  • 1 1/3 cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3 teaspoons McCormick Pure Vanilla Extract, divided
  • 1 1/4 teaspoons Sunflower color from McCormick Color from Nature Food Colors, divided
  • 1 teaspoon Berry color from McCormick Color from Nature Food Colors
  • 1/2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar

DIRECTIONS:

Heat round waffle iron. Spray with nonstick cooking spray. In medium bowl, mix together waffle mix, milk, egg, oil, 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended. Let batter stand 5 minutes to allow color to fully develop.

Pour about 1/3 cup batter onto center of waffle iron. Close lid. Cook about 3 minutes, or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. Cut each waffle into 8 triangles. Set aside.

In another medium bowl, stir sky blue color and remaining sunflower color into cream. Add confectioners’ sugar and remaining vanilla; beat with electric mixer on high speed until stiff peaks form. Spoon into re-sealable plastic bag. Cut piece off one bottom corner.

To decorate and serve waffles, place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops.

For more recipes and tips, check out McCormick.com

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