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Photo from Pal-O-Mine

Pal-O-Mine Equestrian, a private, not for profit organization providing a comprehensive therapeutic equine program using horses to facilitate growth, learning and healing for children and adults with disabilities, has announced that it will holding an art show and auction on Thursday, May 4 from 5:30 to 8:30 p.m. at its facilities located at 829 Old Nichols Road in Islandia. The Stable Spirits Art Show and Auction Fundraiser will feature the artwork of local artists of all ages and art mediums and styles. In addition to the art show and auction, the event will include a selection of wines from local vineyards paired with small  bites by Sommelier Jun Xi Chen, assisted by restaurant professionals and fellow Culinary Institute of America graduate, Megan Henne. Event ticket prices are $60.

“We are very excited to give local artists an opportunity to show their work, while also helping Pal-O-Mine raise funds for our new 2,000 square foot educational center, which will expand our on-site therapy and vocational services,” said Pal-O-Mine founder and CEO Lisa Gatti. Under the guidance of Splashes of Hope artists, attendees will also participate in an interactive mural process creating art to hang in the new center.

For artists interested in participating, they can submit three to five pieces by completing a submission form and emailing images of their artwork. The deadline for all submissions is March 15. Artists will be notified of acceptance by email on March 17. Artists must agree to donate 20% of each sale made at the event to Pal-O-Mine and donate one piece of art to Pal-O-Mine for use in future fundraisers.

Accepted artists will drop off their work at Pal-O-Mine on Tuesday, May 2 between 9 a.m. and 5 p.m. Each artist will have space in one of Pal-O-Mine’s barn stalls to display their art. Tables and professional lighting will be provided for artists’ use during the event.  Artists must bring any additional display materials they require (e.g., tablecloths, easels, display boards, etc.). Each pieces should be priced between $200-$500.The art pick-up date is Friday, May 5 from 9 a.m. to noon. To access the submission form, visit: https://docs.google.com/forms/d/e/1FAIpQLSd2teQWHilkRlAq1YgV8iDzlUpN-KK8jZAGh7Btrq-edxuqzQ/viewform

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Linzer Tarts

Eagle Scout candidate Matthew Petrie, a Life Scout from Troop 204, will hold a Bake Sale fundraiser on Saturday, Feb. 11 at Tuscany Gourmet Market, 691 Route 25A, Miller Place from 9 a.m. to 2 p.m. The event will feature all kinds of baked goods for the upcoming holidays including heart-shaped linzer tarts. All proceeds will go towards improving the Setauket-Port Jefferson Station Greenway Trail in the spring.  

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Mark your calendars! A Friends of the Pantry Food and Personal Care Items Drive will  be held at the Infant Jesus Church food pantry, 110 Hawkins St. (off Myrtle Ave.) in Port Jefferson Village on Sunday, Feb. 12 from 9 a.m. to noon. 

Donations needed include juice, boxed milk, Ramen, soup, complete pancake mix, pancake syrup, peanut butter, jelly, mac & cheese, pasta sauce, condiments, Maseca corn flour, cooking oil, cereal, oatmeal, canned fruit, black beans, canned mixed vegetables, coffee, healthy snacks as well as shampoo, conditioner, deodorant, feminine products, toothbrushes, toothpaste, razors, toilet paper, baby shampoo, baby wash, baby wipes, diapers (size 5 & 6), baby powder, Desitin, Enfamil formula and lotion.

Grocery store gift cards and cash also accepted.

For more information, please call 631-938-6464.

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Cocoa-Kissed Red Velvet Pancakes

By Heidi Sutton

If the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love. 

Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.

* Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.

* For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.

* Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”

Cocoa-Kissed Red Velvet Pancakes

Recipe courtesy of Nestlè

YIELD: Servings: 10 pancakes

INGREDIENTS:

1 cup all-purpose flour

1/4 cup granulated sugar

3 tablespoons baking cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 cup reduced-fat buttermilk or low-fat milk

2 tablespoons unsalted butter, melted

1 1/2 teaspoons vanilla extract

1 teaspoon red food coloring

 heart-shaped pancake cutters or cookie cutters (optional)

butter, for garnish (optional)

powdered sugar, for garnish (optional)

maple syrup, for garnish (optional)

fresh berries, for garnish (optional)

DIRECTIONS:

In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.

In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.

Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired. 

Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.

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PROBOSCIS PROFICIENCY: John Condzella of Condzella's Farm (center) with event organizers Tom Nielsen, Research & Development Manager at Sierra Nevada Brewing Company, and Tiffany Pitra, Sensory Manager of Yakima Chief Hops.

They came, they saw, they sniffed.

At the end one thing was clear: John Condzella’s nose knows. His olfactory prowess came out victorious at the recent “Hop Matrix” hop sensory competition among approximately 100 industry peers at the 67th annual American Hop Convention in Santa Rosa, CA, January 25-27. 

Entry fees raised funds for hops research conducted around the nation by the Hops Research Council.

John Condzella with his award.

“I’m thrilled and honored to be presented with this industry award. ‘The Nose’ trophy has made it safely back to New York! Out of over 100 of my hop growing and brewing peers I was pleased to be recognized in a very competitive national field,” said Condzella, a fourth generation farmer currently working with his father (also known as John) at Condzella’s Farm at 6233 North Country Road in Wading River.

“Entrants walked into a room and encountered a table with eight different  trays of hops. The organizers provided you with a list of 15 different hops they could be. We rubbed our hands together with the hops to release the oil to sense the aromas,” Condzella explained.  

“It was almost like a blind wine tasting. We had to identify each group of hops correctly. One other person, a hop farmer in Washington State, also got five correct. We then moved to a sudden death playoff. Another tray was put in front of the two of us, and the first to tap the tray and correctly identify the type of hops, was the winner.”

The significance of the award was not lost on Condzella. “To be honored this way by an esteemed group of peers is very honorable, and definitely unexpected, due to the caliber of the other competitors,” he said. 

Condzella is familiar to area residents at the Port Jefferson and Sayville Farmers Markets from May to October. He first started growing hops on the farm 13 years ago. In the summer, the 20-acre family farm in Wading River operates a farm stand for asparagus, strawberries and other vegetables.“The hops I’ve grown since 2010 have helped me refine my nose,” he said.

Condzella remarked that the recognition represented a return to state glory of sorts for hop growing. “100 years ago New York State grew 100% of the hops in the country. After some period of dormancy, the industry in New York is rebounding.”

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Traditional Carrot Cake

By Heidi Sutton

In honor of National Carrot Cake Day, Feb. 3, here is a traditional take on the timeless treat using everyday ingredients. This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. Then try this cream cheese bar recipe that combines the spiced sweetness of traditional carrot cake with creamy, smooth cheesecake for an irresistible dessert.

Traditional Carrot Cake

Traditional Carrot Cake

YIELD: Makes 10 to 12 servings

INGREDIENTS:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1 cup vegetable oil

1 1/4 cups sugar

3 eggs

1 1/2 cups carrots, shredded

1 cup crushed pineapple with juice

2/3 cup walnuts

Frosting:

2 packages (8 ounces each) cream cheese

3/4 cup butter, softened

1 teaspoon vanilla extract

5 1/2 cups powdered sugar

DIRECTIONS:

Heat oven to 350 F. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.

Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.

To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

Carrot Cake Swirled Cream Cheese Bars

Carrot Cake Swirled Cream Cheese Bars

YIELD: Makes 24 bars

INGREDIENTS:

1 cup plus 2 tablespoons flour, divided

2 cups sugar, divided

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon salt

2/3 cup vegetable oil

4 eggs, divided

2 teaspoons vanilla extract

1 1/2 cups finely grated carrots

3 packages (8 ounces each) cream cheese, softened

1/4 cup milk

1 teaspoon lemon extract

DIRECTIONS:

Preheat oven to 325°F. Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13×9-inch baking pan. Reserve remaining batter. Set aside.

Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.

Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan. Cut through several times with knife for marble effect.

Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

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Vegetable soup and flaxseed bread

By Heidi Sutton

Homemade soup and home-baked bread are the most basic cold-weather comfort foods. Life doesn’t get any better and lunch/dinner doesn’t get any easier with the following delicious tried and true healthy vegan and gluten-free recipes to start the New Year on the right foot.

Vegetable Soup

YIELD: Makes 6 servings

INGREDIENTS:

2  stalks celery,

2 carrots, sliced.

1medium onion, diced

1 teaspoon salt

2 cloves garlic, minced

4 cups vegetable broth

1 15-ounce can diced tomatoes, undrained

1/2 cup farro

1 cup frozen mixed vegetables

1 15-ounce can chili beans , undrained

1 15-ounce can cannellini beans, drained and rinsed

DIRECTIONS:

Heat 2 tablespoons vegetable or canola oil in a 5-quart pot. Add celery, carrots, onions and salt. Saute for 10 minutes. Add garlic. Combine vegetable broth, tomatoes and enough water to make 6 to 7 cups. Add liquid to pot. Stir in farro and simmer, covered, for 20 minutes. Add mixed vegetables and beans, and cook, uncovered for 15 minutes. Serve with flaxseed bread.

Note: This soup freezes well.

Flaxseed Bread

YIELD: Makes 1 loaf

INGREDIENTS:

1 package rapid rise yeast

2 1/2 cups flour

1/2 cup ground flaxseeds

1/3 cup old fashioned oats

1/3 cup toasted sunflower seed kernels ( to toast, put on cookie sheet and bake for 7 minutes at 350 degrees)

1 teaspoon salt

1 cup lukewarm water, about 110 degrees

1/4 cup vegetable oil

2 tablespoons honey

DIRECTIONS: 

Let yeast bloom in warm water in a small bowl. Combine dry ingredients in stand mixer bowl. Add all liquids. Mix with dough hook to make soft, slightly sticky dough. Do NOT add more flour.

Put dough in a greased bowl. Cover with plastic wrap. Let rise until doubled.

Punch dough down. Roll into a 9” by 14” rectangle. Roll up tightly from 9” end. Put roll into a greased 9” by 5” loaf pan, smooth side up. Cover with towel or plastic wrap. Let rise until dough is 3/4” above the pan.

Preheat oven to 350° F. Bake bread for 33 minutes. Turn out unto a rack immediately. If desired, rub a pat of vegan butter over the hot bread to make crust shiny.

Note: Flax seed is high in Omega-3 and-6, and is know to reduce risk of heart disease, cancer, stroke, and diabetes.◆

These recipes were originally published in TBR News Media’s Prime Times supplement on Jan. 26.

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Leg. Nick Caracappa (in blue) with new Caffe Amici owner Joseph Pullara on left and former owner Salvatore Cacciato on right at Saturday's event. Photo from Leg. Caracappa's office

Caffe Amici, 353 Middle Country Road, Selden celebrated its 30th anniversary with a ribbon cutting ceremony. one dollar slices, a DJ and giveaways on Jan. 19.  

The event was attended by Suffolk County Legislator Nick Caracappa, restaurant staff, customers, family and friends.

Founded in 1992, the current owner, Joseph Pullara, started as a busboy and eventually bought the local restaurant from Salvatore Cacciato. 

Caffe Amici has been a vital asset to so many as they are tremendous community supporters, from their annual scholarships for high school graduates, to feeding those in need, as well as supplying meals for large community fundraisers, NYSMAA, local Fire Departments as well as a multitude of other memorable events. 

“The owner, Joseph Pullara, and the entire staff, it is because of their continued commitment to their quality dining experience, that they are truly a gem in the heart of our community,” said Legislator Caracappa.    

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Pixabay photo

By Bob Lipinski

Bob Lipinski

It was over 30 years ago that the Dean of Italian Wine Writers, Burton Anderson, when writing about world-class grape varieties, decreed that France has Cabernet Sauvignon, Chardonnay, and Pinot Noir, and Germany has Riesling, but Italy, has three that the others do not: Aglianico, Nebbiolo, and Sangiovese. Let’s take a look at them.

Aglianico: A thick-skinned, high acid red grape variety, which according to legend was brought to Italy by ancient Greek settlers around 800 B.C. However, there is no evidence to support that hypothesis. The Aglianico grape is grown in southern Italy: Apulia, Calabria, and Molise, but flourishes in Basilicata and Campania. Aglianico is used in more than a dozen DOC wines and three DOCG wines, Aglianico del Taburno, Aglianico del Vulture, and Taurasi.

Sensory characteristics of Aglianico include: Intense ruby-red color, distinctive complex fragrance, and flavor of berries (blackberry, cranberry, raspberry), black currants, cherries, red licorice, and plums, with nuances of bitter chocolate, black pepper, leather, truffles, violets, and earth.

Nebbiolo: A thin-skinned, high acid red grape variety grown principally in Piedmont. Nebbiolo produces wines that are usually rough and tannic when young but with age evolve into wines of extraordinary power, depth, and complexity. The Nebbiolo grape doesn’t provide a lot of color to the wine, which accounts for the sometimes orange or brick color. Nebbiolo is used to produce Barolo, Barbaresco, Gattinara, Ghemme, Roero, and many other wines.

Pixabay photo

Sensory characteristics of Nebbiolo include: Ruby-garnet color that mellows into orange. An intense bouquet and flavor of berries (blackberry, cranberry, mulberry), cherry, jam, and dried fruit, along with almonds, black pepper, black tea, cedar, cinnamon, coffee, licorice, mint, mushrooms, nutmeg, plum, spices, and an earthy bouquet of forest leaves, truffles, and violets.

Sangiovese: A thin-skinned, high acid red grape variety grown in most of Italy’s 20 wine-producing regions. It is grown principally in Tuscany where it produces Chianti, Brunello di Montalcino, Morellino di Scansano, Vino Nobile di Montepulciano, Carmignano, and many other wines. Its name is believed to come from Sanguis Jovis, Latin for Jupiter’s Blood. Sangiovese is also known as Brunello, Morellino, and Prugnolo Gentile.

Sensory characteristics of Sangiovese include: Aromas and flavors of berries (blackberry, blueberry, cranberry, mulberry, raspberry, strawberry), black pepper, black tea, chestnut, jam, fennel, licorice, mint, mushroom, nuts (almond, hazelnut), plums, red currants, and sour cherry, with a bitter-almond aftertaste. Hints of balsam, cinnamon, lavender, leather, sage, and violets.

There are many world-class grape varieties … you just need to know where to look!

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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Flourless chocolate cookies

By Heidi Sutton

Sometimes when your inner chocolate lover comes out, it’s time for a chocolate cookie. The following recipe for “Flourless Chocolate Cookies” from Danielle Rye’s “Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion” (Rock Point) offers the added benefit of being flourless. That means that even those with gluten allergies or intolerances can indulge.

What if you could replicate the taste of hot chocolate in a cookie? That’s just what happens with the next recipe for “Hot Chocolate Cookies” courtesy of creator Rachel Perry and American Lifestyle magazine. Enjoy them on their own, or paired with a mug of hot cocoa. 

Flourless Chocolate Cookies

Flourless chocolate cookies

YIELD: Makes 24 to 36 cookies

INGREDIENTS:

3 cups powdered sugar

3⁄4 natural unsweetened cocoa powder

1⁄2 teaspoon espresso powder (optional)

1⁄4 teaspoon salt

2 large egg whites, at room temperature

1 large egg, at room temperature

11⁄2 teaspoons pure vanilla extract

DIRECTIONS:

Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl, sift the powdered sugar and unsweetened cocoa powder together, then whisk in the instant espresso powder (if using) and salt until well combined. Set aside. 

In a separate mixing bowl, whisk together the egg whites, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients, and stir until the mixture is fully combined and smooth.

Using a 1-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake for 11 to 14 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool completely on the baking sheets. Store the cookies in an airtight container at room temperature for up to 5 days. 

Hot Chocolate Cookies

Hot Chocolate Cookies

YIELD: Makes 24 cookies

INGREDIENTS:

1⁄2 cup butter

1 12-ounce bag semisweet chocolate chips

11⁄4 cup light brown sugar

3 large eggs

2 teaspoons vanilla extract

1⁄4 cup unsweetened cocoa powder

11⁄2 cups all-purpose flour

11⁄2 teaspoons baking powder

1⁄4 teaspoon salt

8 ounces semisweet baking chocolate, cut into 1-inch pieces

12 large marshmallows, sliced in half

DIRECTIONS:

Place the butter and chocolate chips in a microwave-safe bowl, and heat on high for 1 minute. Stir, and then heat for 30 seconds; repeat until chocolate is melted. Beat the brown sugar, eggs, and vanilla extract together on medium speed, and then blend in the chocolate mixture. Add the cocoa powder, flour, baking powder, and salt, and mix on low until combined. Cover bowl with plastic wrap, and refrigerate for 2 hours.

Preheat oven to 325 F. Line two cookie sheets with parchment paper. Scoop 12 tablespoons of dough onto each cookie sheet. Bake for 12 minutes, remove from oven, and top each cookie with 1 piece of chocolate and 1 piece of marshmallow. Bake for another 4 minutes, and let cool for 5 minutes before placing on wire racks to cool completely.

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