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Sweetpotato Foil Packet Tacos

A Foil Packet Meal for Sweet Fall Simplicity

(Family Features) Fall provides almost endless opportunities to gather friends and family around great food. From tailgates and family events to those precious last outdoor meals before winter sets in, the scenery of autumn is a perfect backdrop for sharing meals together.

Those favorite fall foods are often best when they’re delicious without complications. Taking the guesswork out of cool-weather classics can be as easy as these Sweetpotato Foil Packet Tacos, which are loaded with flavor and can be customized to fit everyone’s taste buds with personalized toppings.

As the key ingredient, sweetpotatoes show off their versatility as an ideal addition to simple or elevated, sweet or savory dishes. Because you can cook and prepare them multiple ways – such as baked, microwaved, grilled, slow cooked or on the stove – they’re easy to use in a wide array of recipes.

Plus, according to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. Their “sweet” flavor without the added sugar makes them a pantry staple throughout the fall.

Pro tip: Sweetpotatoes are abundant and have a long shelf-life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – but never store in the refrigerator as this can cause “chill damage,” leaving them with a hard center and unpleasant taste.

Make the most of your fall meals with family and friends by finding more recipes at ncsweetpotatoes.com.

Sweetpotato Foil Packet Tacos

Recipe courtesy of the North Carolina SweetPotato Commission

YIELD: Makes 6 servings

INGREDIENTS:

1/2 pound ground turkey

3 tablespoons taco seasoning

1/2 cup tomato sauce

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

nonstick cooking spray

2 pounds North Carolina sweetpotatoes, peeled and cut into 1/2-inch cubes 

2 tablespoons butter

3/4 teaspoon salt

1 1/2 cups fresh chopped spinach

1 1/2 cups shredded cheddar cheese

sour cream (optional)

guacamole (optional) 

DIRECTIONS:

Preheat oven to 425 F.

In skillet over medium-high heat, brown ground meat. Stir in taco seasoning, tomato sauce and beans; set aside.

Lay out six 12-inch aluminum foil pieces; spray each with nonstick cooking spray.

In center of each foil piece, place 1 cup sweetpotatoes, 1 teaspoon butter, 1/8 teaspoon salt, 1/4 cup spinach, 1/3 cup taco meat and 1/4 cup cheese.

Fold foil sides in over mixture; fold top and bottom foil ends inward and seal. 

Place packets on rimmed cookie sheet; bake until sweetpotatoes are tender, about 25 minutes.

Serve with sour cream or guacamole, if desired.

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Double-Chocolate Biscotti

By Heidi Sutton

Biscotti, the “twice baked” cookie treat from Italy, can be a perfect pairing to a cup of coffee or tea. They also make great holiday gifts — simply line a decorative holiday tin with waxed or parchment paper before filling or wrap the biscotti in cellophane and place in a holiday mug.  

Enjoy this recipe for Double-Chocolate Biscotti courtesy of Culinary.net and Almond-Orange Biscotti courtesy of Chef John Nash. To keep the cookies crisp, store them in an airtight container, preferably a tin, and they’ll will keep for up to two weeks. Do not refrigerate.

Double-Chocolate Biscotti

YIELD: Makes 40 cookies

INGREDIENTS: 

3  cups all-purpose flour

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2  cup extra light olive oil, plus 1 tablespoon for coating pans

1 cup packed light brown sugar

2 eggs, plus 1 egg yolk

1/3 cup milk

1 tablespoon balsamic vinegar

1 cup semisweet or bittersweet chocolate morsels

DIRECTIONS:

On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.

Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.

Heat oven to 325 F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.

Reduce oven temperature to 300 F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.

Almond-Orange Biscotti
Almond-Orange Biscotti

YIELD: Makes 36 cookies

INGREDIENTS: 

3 large eggs, separated

1 1⁄2 cups sugar

1⁄3 cup melted butter, cooled

1 cup lightly toasted, coarsely chopped almonds

2 tablespoons Grand Marnier or other orange flavored liqueur

1⁄8 cup chopped, candied orange peel or 3 tablespoons finely grated orange zest

3 1⁄2 cups all-purpose flour

1 1⁄2 teaspoons baking powder

DIRECTIONS:

Beat the egg yolks with 3⁄4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier, and candied orange. In a separate bowl beat the egg whites until they just begin to form peaks, and gradually beat in remaining 3⁄4 cup sugar until whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1⁄3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs approximately 11⁄2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 F oven for 20 to 25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. 

On a cutting board, cut logs crosswise on the diagonal into 1⁄2-inch widths. Arrange biscotti cut side down on baking pan and bake for 5 to 7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight.

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Darren and Sal St. George

By Tara Mae

Seasons greetings from St. George Living History Productions in conjunction with the Leo P. Ostebo Kings Park Heritage Museum! On Saturday, Nov. 19, at 11 a.m., St. George Living History Productions will present the Holly Jolly Holiday Party, at RJO Intermediate School, 99 Old Dock Road Kings Park which houses the museum. 

The two hour extravaganza, featuring a lecture, Q&A session, and luncheon, is St. George Living History Productions’ first in-person event in more than two years. It is a multifaceted celebration of holiday television specials of the past and the festive spirit of the present.  

“This is not just a lecture, it is a holiday party. There will be some games, dancing, and fun. The playlist will consist of classic holiday favorites,” said Sal St. George, co-founder of St. George Living History Productions. “People are going to have a wonderful time and it will bring back so many nostalgic memories.”

Unforgettable musical interludes include clips featuring timeless stars such as Julie Andrews, Lucille Ball, Ella Fitzgerald, Danny Kaye, Nat King Cole, Johnny Mathis, Bing Crosby, and David Bowie. Classic holiday films will also be represented with scenes from “It’s a Wonderful Life” and “White Christmas.” 

Even the lunch menu embraces the theme of holiday nostalgia, featuring recipes from The Frank Sinatra Celebrity Cookbook. “All of the food we serve are celebrities’ favorites,” said Darren St. George, creative director of St. George Living History Productions. 

Bringing history to life and honoring the past as it informs the present and inspires the future are tenets of Sal and Darren personally and St. George Productions professionally. 

The production company is a family affair. Founded over 30 years ago by Sal and his wife Mary, Darren joined his parents in the business at a young age. Now Darren’s wife Cassandra also works for the company. This mini-community formed from strong interpersonal connections is a key force behind-the-scenes, and Sal wants others to be able to create such bonds through the links of shared interests and communal warmth.  

During the start of COVID lockdown, Darren developed a plan to offer Sal’s entertainment lectures via Zoom. This then expanded into virtually touring celebrity and cinema history museums, with proceeds going to benefit those organizations. Sal still does a weekly Zoom lecture on Mondays. 

Envisioned by Sal years ago as a community building event that celebrated the merriment of televised holiday concerts and variety shows, the Holly Jolly Holiday Party strives to invoke the comfort of these viewing experiences while encouraging attendees to celebrate the company of each other. And, as with any St. George production, the underlying theme is entertainment that is both educational and ebullient.  

“This is something I have wanted to do for a long time,” Sal said. “People are going to have a wonderful time and it will bring back so many nostalgic memories. We want people to walk out of there with smiles on their faces.”

That goal is shared by Dr. Timothy Egan, superintendent of the Kings Park School District, which includes RJO Intermediate School. Sal and his wife Mary, the other co-founder of St. George Productions, originally reached out to him about a potential collaboration prior the pandemic. 

“I am looking forward to history being brought to life. I am also looking forward to hosting history-related events at RJO Intermediate School once again. The building (1928) was the original K-12 site of the Kings Park Central School District,” Egan said. 

“There are quite a few people that are by themselves and we welcome them to come and be party of the family — they should not feel funny coming by themselves…People have had such a hard time the past few years, and we want to help them put that behind them,” Sal said. 

$1 of each ticket sale goes directly to the Leo P. Ostebo Kings Park Heritage Museum, which was created in 1994 and officially established by the Kings Park Central School District’s Board of Education to preserve the history of the hamlet of Kings Park.

For individuals who prefer to virtually attend the party, it will be broadcast via Zoom. Tickets may be purchased online at www.stgeorgelivinghistory.com.

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Photo from SCF

After a two-year Covid hiatus, The Smithtown Children’s Foundation Community Table grand tasting event returns to Watermill Caterers, 711 Smithtown Bypass, Smithtown on Tuesday, Nov. 15. Proceeds will aid local families in crisis.

“We are overwhelmed by the generosity of businesses from every hamlet located within the Town of Smithtown. To date, we have over two dozen culinary businesses putting their best food forward at the Community Table event,” said Christine Fitzgerald, co-founder of the Smithtown Children’s Foundation.

Local donations for prizing at the SCF Community Table include a diamond ring donated by Markar Jewelers in Smithtown retailing at $3,850. Smithtown residents Vincenzo Saulle and Rich Albano contributed a wine-making session at Wine U Design (Hicksville) and an overnight stay at Smithtown’s historic Mansion at Ebo Hill, respectively and the Scotto Brothers presented an overnight stay at The Inn at Fox Hollow in Woodbury.  

The Community Table will have over 60 baskets donated by local businesses including LaVida Massage of Smithtown, Uncle Giuseppe’s Marketplace of Smithtown, Mannino’s Italian Kitchen and Lounge of Commack, Maia Salon Spa & Wellness, Husk and Vine Kitchen and Cocktails, Legends Bar and Grill, Up In Smoke BBQ, Maureen’s Kitchen, Touch of Class Car Wash, Villa Sorrento Restaurant, Florie’s Finales and many more.

The featured silent auction includes several travel packages:  3 to 5 day/ 2 to 4 night stays in Palm Harbor, FL; Palmetto Bluff, SC; Savannah, GA; Pebble Beach, Sonoma, and Los Cabos, CA;  Scottsdale, AZ; Boston, MA; and NYC. Also sports memorabilia will be available for bidding.

“One of our goals this year is to help every business lending a hand in making the Community Table grand tasting a success. This year a significant effort is driven by SCF to build awareness of those businesses through promotion and introducing them to Smithtown high school’s Industry Advisory Board for potential internship and hiring needs. It’s a win for the entire community!” said Nancy Vallarella, SCF board member and event coordinator. 

Tastings will be provided by Osteria Umbra, Nosh, Blue Beans Café, Maria’s Mexican & Latin Cuisine, Big Belly Que, Mema’s Little Italian Kitchen, Pace’s Steak House, The Fresh Market, The Trattoria, Legends Bar & Grill, Kick’n Chicken, Q Sushi & Hibachi, Florie’s Finales, Elegant Eating, Athenian Greek Taverna, Duck Donuts, Felene Vodka, Alpine Bakery, O Sole Mio, Mickey’s Ice Cream, The Whisk Bakery, Husk and Vine, Smiling Chef Catering and Watermill Caterers. Musicology will provide the entertainment along with In the Mood DJ Productions.

Tickets are available online until midnight Saturday,  Nov. 12, for $100 per person. After that, availability will continue online until midnight on Nov. 14 and at the door for $125 per person. Discounts are available for tables of ten. 

To order tickets, please visit https://www.smithtownchildrensfoundation.com/events.

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Amaretti Cheesecake

By Heidi Sutton

Delicious desserts certainly are the cornerstones of the holiday season. This is a time of year to indulge a little more, with cookies in break rooms at places of employment and cakes on the tables at family gatherings. 

Decadent and mouth-watering, cheesecake is a dessert table staple. Everyone has a favorite cheesecake variety, and bakeries fill their display cases with plain or fruit-topped cheesecake offerings. Although making a cheesecake is a labor of love, the results often are well worth the effort.

The recipe for Amaretti Cheesecake from “Cooking Light: Dinner’s Ready” (Oxmoor House) utilizes a slow cooker to help make this cheesecake perfection while the recipe for Marled Chocolate Cheesecake Brownies from “Chocolate” (Love Food) mixes cheesecake with brownies to make a delicious creation the kids will love.

Amaretti Cheesecake

Amaretti Cheesecake

YIELD: Makes 10 servings

INGREDIENTS: 

     For the crust:

2⁄3 cup amaretti cookie crumbs (about 16 cookies)

2 tablespoons butter, melted

1 tablespoon sugar

Cooking spray

     For the filling:

2 (8-ounce) blocks fat-free cream cheese, softened and divided

1 (8-ounce) block 1⁄3-less-fat cream cheese, softened

2⁄3 cup sugar

1 tablespoon all-purpose flour

2 large eggs

3⁄4 teaspoon almond extract

Raspberries, optional

DIRECTIONS:

To prepare crust, combine the first three ingredients, tossing with a fork until moist and crumbly. Gently press mixture into the bottom of a 7-inch springform pan coating with cooking spray.

To prepare filling, beat 1 block fat-free cream cheese and 1⁄3-less-fat cream cheese with a mixer at medium speed until smooth. Add remaining 1 block fat-free cream cheese; beat until blended. Add 2⁄3 cup sugar and flour; beat well. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Pour batter over crust in pan.

Pour 1 cup hot water into bottom of a 5-quart slow cooker. Place a rack in slow cooker (rack should be taller than water level). Place pan on rack. Place several layers of paper towels over slow cooker insert. Cover and cook on high for 2 hours, or until center of cheesecake barely moves when pan is touched. Remove lid from slow cooker; turn off heat, and run a knife around outside edge. Let cheesecake stand in slow cooker 1 hour. remove cheesecake from slow cooker. Cool to room temperature in pan on a wire rack. Cover and chill at least 6 hours. Cut into wedges. Garnish with raspberries, if desired.

Marled Chocolate Cheesecake Brownies

Marled Chocolate Cheesecake Brownies

YIELD: Makes 12 servings

INGREDIENTS: 

3⁄4 cup unsalted butter, plus extra for greasing

3 tablespoons unsweetened cocoa

1 cup superfine sugar

2 eggs, beaten

1 cup all-purpose flour

Cheesecake mix

1cup ricotta cheese

3 tablespoons superfine sugar

1 egg beaten

DIRECTIONS:

Preheat the oven to 350 F. Grease an 11 x 7-inch cake pan and line with parchment paper. Melt the butter in a medium saucepan, remove from the heat, and stir in the unsweetened cocoa and the sugar. Beat in the eggs, then add the flour, and stir to mix evenly. Pour into the prepared pan.

For the cheesecake mix, beat together the ricotta, sugar and egg, then drop teaspoonfuls of the mixture over the chocolate mixture. Use a metal spatula to swirl the two mixtures tightly together.

Bake for 40 to 45 minutes, until just firm to the touch. Cool in the pan, then cut into bars or squares.

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Look Book Luncheons

Foodies and shopaholics unite for a three-part series of luncheon fashion shows in Stony Brook Village. Each part of the series will take place from 12:30 p.m. to 2 p.m. at a different restaurant and each will feature different fall styles from Mint, Chico’s, Loft and Madison’s Niche.

As guests enjoy their lunch, models will stroll through the restaurants, sharing information about the fall fashion they are wearing. The three-part series will take place on Nov. 3 at the Country House Restaurant; on Nov. 10 at Luca Modern Italian Restaurant; and Nov. 17 at Mirabelle Restaurant and Tavern at the Three Village Inn. Tickets are $35 per person at each restaurant for a prix fix lunch. 

To make your reservation, contact the restaurant directly. The Country House Restaurant’s phone number is 631-751-3332 and is located at 1175 North Country Road in Stony Brook. Luca Modern Italian Restaurant’s phone number is 631-675-0435 and is located at 93 Main Street in Stony Brook Village. Mirabelle Restaurant can be contacted at 631-751-0555 and is located in the historic Three Village Inn, at 150 Main Street in Stony Brook Village. 

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Alex Sutton died of a heroin/fentanyl overdose on April 8, 2018. That year he was one of nearly 600 people on Long Island whose death was caused by a fatal overdose. This year statistics are no better, in fact Suffolk County has the MOST O.D. deaths of any county in New York State, with more than 500 deaths so far.

Alex’s mother, Carole Trottere, is hosting an event to mark what would have been his 35th birthday by giving out a FREE slice of pizza and a drink at her son’s favorite pizza place, Station Pizza, located at 1099 N. Country Road in Stony Brook on Saturday, Oct. 29 from noon to 5 p.m. The offer is for the first 100 customers. The Suffolk County Police Department will also be present to give out Narcan, with training instruction. Trottere hopes this will help raise awareness of the fentanyl epidemic. And help save lives.

“Every death from overdose affects so many people…parents, grandparents, siblings, friends, and colleagues. It’s like a spider web of grief for those left behind,” said Trottere. “Fentanyl is the deadliest drug to ever hit the streets and is responsible for nearly 70% of nationwide drug deaths. I want to plead with anyone thinking about it to not spin that Roulette wheel. Don’t take a chance. It may sound silly to say that death is permanent, but it’s the truth. There’s no do-over.” For more information call 631-275-5277.

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Metro photo

With Thanksgiving right around the corner, Theatre Three will host a holiday food drive on Sunday, Oct. 30 from 9 a.m. to noon. Please help those in need during these difficult times. Items will be collected at the Infant Jesus Church food pantry, 110 Hawkins St. (off Myrtle Ave.) in Port Jefferson Village. 

While all non-perishable items are gladly accepted, the pantry is in special need of turkey or grocery store gift cards/vouchers, turkey gravy, stuffing, yams, canned fruit and vegetables, cranberry sauce, juice, coffee, tea, shelf stable milk and butter. Other food and personal care items in short supply include cereal, complete pancake mix, pancake syrup, oil, Maseca corn flour, healthy snacks, shampoo, conditioner and baby wipes. Cash is also gratefully accepted.

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

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Halloween treats take center stage in October. And what can be better this time of year than a fresh autumn apple coated in a sweet candy shell?

Candied Apples

INGREDIENTS:

15 apples

2 cups white sugar

1 cup light corn syrup 1 1/2 cups water

8 drops red food coloring

DIRECTIONS:

Lightly grease cookie sheets and insert craft sticks into whole, stemmed apples. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 F, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring. Holding the apple by its stick, dip in the syrup and turn to coat evenly. Place on prepared sheets to harden.

Old-Fashioned Caramel Apples

INGREDIENTS:

12 medium apples

2 cups granulates sugar

1 cup packed light brown sugar

2⁄3 cup light corn syrup

1⁄2 cup butter or margarine

1 cup half-and-half (10%) cream or evaporated milk

1 teaspoon salt

2 teaspoons vanilla extract

2 cups chopped pecans, 11⁄2 cups sweetened flaked coconut or 2 cups crisp rice cereal (optional)

DIRECTIONS:

Wash and dry the apples. Remove the stems. Insert a popsicle stick into the stem end of each apple, using a twist-like motion so that the apple will not split. Cover a large countertop area or a large baking sheet with waxed paper. In a large heavy kettle over medium-low heat, bring the granulated and brown sugars, corn syrup, butter, half-and-half and salt to a boil, stirring until the sugars dissolve and the mixture begins to boil. Cook, gently stirring to prevent scorching, to the firm ball stage (246 F). Stir in the vanilla. Remove from the heat. Cool until the mixture thickens slightly. 

Hold each apple by the wooden skewer and quickly twirl into the caramel, tilting the pan to cover the apple with caramel. Remove the apple from the caramel, allow the excess caramel to drip into the pan and then twirl the apple again to spread the caramel smoothly over the apple. Use a spoon to coat any part of the apple not covered with caramel. If desired, roll the coated apples in the toppings before the caramel sets. Place on the waxed paper until the coating is firm. Store in a cool place.

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Pumpkin Loaf

By Heidi Sutton

Pumpkins are a quintessential Halloween ingredient, but these recipes for breakfast, dinner and dessert are so good, you may be tempted to have them year round.

Pumpkin Pancakes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 1/2 cups flour

1/4 cup sugar

1 tablespoon baking powder

2 teaspoons ground cinnamon 

1 teaspoon salt

3/4 teaspoon ground cloves 

3/4 teaspoon ground ginger 

1/4 teaspoon ground allspice 

2 cups milk

3 large eggs

1 15-ounce can pumpkin puree

DIRECTIONS:

Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. In another bowl, whisk the milk, eggs and pumpkin puree. Add the wet ingredients to the dry and stir until the ingredients are just mixed. Let rest for five minutes. Heat a griddle or nonstick skillet over medium heat. Ladle a 1⁄2 cup of batter onto the skillet and cook until the pancakes are golden on the bottom and bubbly on top, about 2 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through. Serve with maple syrup.

Pumpkin Chili

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 tablespoons olive oil

1 medium onion, chopped

1 medium yellow bell pepper, chopped

3 garlic cloves, minced

2 15-ounce cans black beans, rinsed , drained

1 15-ounce can solid-pack pumpkin

1 14.5-ounce can diced tomatoes, undrained

3 cups chicken broth

2 1/2 cups cubed cooked turkey (optional)

2 teaspoons dried parsley flakes 

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano 

1/2 teaspoon salt

DIRECTIONS:

In a large skillet over medium-high heat, heat the oil. Add the onion and pepper and cook until tender. Add the garlic and cook one minute longer. Transfer to a five-quart slow cooker and stir in the next 10 ingredients. Cook on low for 4-5 hours. Serve hot.

Pumpkin Loaf

YIELD: Makes 1 loaf plus 12 muffins

INGREDIENTS: 

Nonstick cooking spray

4 eggs

3 1/2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 sticks butter

1 cup sugar

1 can (15 ounces) pumpkin puree

1 cup chocolate chips

1 cup walnuts, chopped

DIRECTIONS:

Heat oven to 350 F. Prepare loaf and muffin pans with nonstick cooking spray. In bowl, whisk eggs. Set aside. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside. 

In another bowl, cream butter and sugar. Add whisked eggs and mix until blended. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts. Pour batter into loaf and muffin pans. Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pans.

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