(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite. Find more dessert recipes at Culinary.net.
Frosted Banana Cake
INGREDIENTS:
2 medium ripe bananas
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1/4 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Nonstick cooking spray
Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3 cups powdered sugar
DIRECTIONS:
Heat oven to 350 F.
Peel, slice and mash ripened bananas; set aside.
In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.
Prepare 9×13 baking pan with nonstick cooking spray. Pour batter into baking pan. Bake 20-25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.
To make frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined.
Frost cake. Store in refrigerator until ready to serve.
The Three Village Chamber of Commerce hosted a ribbon cutting and grand reopening celebration for Mario’s Restaurant in East Setauket on Aug. 18. The community welcomed back brothers Jack and Gary Tiply, along with partner Billie Phillips, for a classic reboot of one of the oldest and most notable Italian restaurants on the North Shore.
The special event was attended by Suffolk County Legislator Kara Hahn, Brookhaven Town Councilmember Jonathan Kornreich,members of the chamber, family and friends.
The Tipleys owned Mario’s for 28 years before selling the restaurant in 2007. They reclaimed ownership in 2019 after a fire damaged the restaurant’s kitchen. Renovations have been completed and the restaurant has put pizza back on the menu.
“Mario’s Restaurant is a community treasure as are the owners. Everyone in the community can tell a story about being there for a reunion of friends or classmates, a special life event or family gathering. So many people in the area also met their spouse here. Congratulations to Gary, Jack and Billie on the new Mario’s,” said Leg. Hahn.
Pictured in first photo from left, Councilmember Jonathan Kornreich, Three Village Chamber President Jane Taylor;chamber members Carmine Inserra, Colette Frey-Bitzas, Rob Taylor; Legislator Kara Hahn; owners Gary and Jack Tipley; and chamber members Charles Lefkowitz, and Michael Ardolino.
Located at 212 Main St., East Setauket, the restaurant is open from 11:30 a.m. to midnight Tuesday to Sunday for indoor dining and takeout. For more information, call 631-751-8840 or visit www.mariossetauket.com.
A beloved Italian bakery in Selden has closed its doors. In business for 4 decades, Santo and Laura Prestano, the owners of S. Prestano Bakery at 806 Middle Country Road, made their last Italian-American breads, cookies, pastries, cakes, doughnuts and specialty cakes on Aug. 22. The announcement was made on their Facebook page.
“After 40 years in the bakery business we’ve made the decision to retire to North Carolina. The decision is bittersweet but is one that has to be made. Thank you everyone for all the years of your loyal patronage! We are blessed and grateful to have been able to serve this community for all these years,” they said.
Customers immediately took to social media to express their sadness and to wish the owners well in their retirement.
Pictured at the St. Vincent de Paul Food Pantry in Kings Park are volunteer Annette DeFino and Legislator Rob Trotta.
Suffolk County Legislator Rob Trotta is hosting a summer drive to collect non-perishable items for school lunches, snacks and personal care products for the St. Vincent de Paul Food Pantry, located at St. Joseph’s Church, 59 Church Street, Kings Park. The pantry is open on Monday and Thursday form 1pm until 4pm. To speak with someone at the pantry, please call 631-269-6635.
Specific items that they are seeking include snack size cookies, chips, pretzels, juice boxes, small bottled water, and salsa and chips. They also need such staples as small bottles of cooking oil, sugar, flour, mustard, mayonnaise, jarred sauce, breadcrumbs, Hamburger Helper, pickles, canned fruit, boxed milk, Pop Tarts and sandwich bags. Personal care items requested are shaving cream, razors, tissues, small hand sanitizers, and laundry detergent.
“During this difficult time, especially after the pandemic, it is important to help our fellow neighbors so donations of the aforementioned items may be dropped off at my office at 59 Landing Avenue, Suite 1 A, Smithtown, from now until September 10, between the hours of 9 a.m. and 4:30 p.m.,” said Suffolk County Legislator Rob Trotta. For more information, please call Legislator Trotta’s office at 631-854-3900.
Whether it’s on the village green or in a local park, at a band shell or the beach, reggae or rock, classical or country, an outdoor concert accompanied by an elegant picnic is as good as it gets. One especially savory main dish cooked ahead, then served at room temperature or chilled, accompanied by a salad, some crusty bread and a bottle of good wine works well, and bringing along some nice dishes, table linens and even some candles makes it really special. Dessert can be cheese and fruit to nibble while you’re listening or something incredibly sinful if you prefer. A paella is especially good as is a tomato and goat cheese tart or poached salmon with dill mayonnaise.
Paella
YIELD: Makes 6 servings
INGREDIENTS:
1/4 cup olive oil
1 pound boneless chicken thighs, cut up into large pieces
1 Vidalia onion, chopped
1 large bell pepper, (any color) diced
Coarse salt and freshly ground black pepper to taste
2 cups long grain rice, (not instant)
Pinch saffron, dissolved in a little hot broth
3 1/2 to 4 cups broth, white wine, water or a combination
In a large skillet heat oil over medium-high heat. Add chicken, onion, bell pepper, salt and pepper and cook, turning chicken until nicely browned on both sides (about 3 to 4 minutes each side) and stirring onion and pepper until a little soft, about 5 minutes. Add rice and saffron, stir, then add liquid and stir again; add seafood and stir once more. Cook over medium heat, but do not stir any more because a good paella forms a nice crust on the bottom. Continue to cook, adding a little more liquid if the rice still seems hard after all the liquid has been absorbed. Ten minutes before serving sprinkle tomatoes on top. Serve warm or at room temperature in pan with a sangria or chilled fruity white wine.
Herb-Poached Salmon withDill Mayonnaise
YIELD: Makes 6 servings
INGREDIENTS:
Poached Salmon
3 cups vegetable or chicken broth
1 cup dry white wine
2 sprigs fresh thyme
2 sprigs fresh dill
2 sprigs fresh flat leaf parsley
1 large shallot, coarsely chopped
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon black or white peppercorns
2 pounds fresh salmon, cut into 6 even pieces
Dill Mayonnaise
3/4 cup good quality mayonnaise
1/4 cup sour cream
2 tablespoons cream
1/2 cup finely chopped fresh dill
1/3 cup snipped fresh chives
1 tablespoon freshly squeezed lemon juice
1 teaspoon prepared Dijon mustard
Salt and freshly ground pepper to taste
6 fresh dill sprigs
6 fresh lemon slices
DIRECTIONS:
In a wide deep skillet combine the broth, wine, thyme, dill, parsley, shallot, lemon juice, salt and peppercorns. Bring to a simmer; gently add salmon (if liquid doesn’t completely cover fish, add boiling water just to cover); partially cover skillet and simmer until salmon is cooked through, about 8 to 10 minutes. With a slotted spatula, gently remove salmon to platter, let sit 10 minutes, then cover with plastic wrap and chill. Meanwhile, in a medium bowl whisk together the mayonnaise, sour cream, cream, chopped dill, chives, lemon juice, mustard, salt and pepper. Cover and chill. Serve cold or at room temperature; garnish with dill sprigs and lemon slices and serve with dill mayonnaise and sliced cucumbers.
Tomato and Goat Cheese Tart
YIELD: Makes 6 servings
INGREDIENTS:
Nonstick olive oil cooking spray
One 10-inch pastry crust
3 level tablespoons prepared mustard
1 1/2 pounds garden tomatoes, sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh flat leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh basil
2 large eggs
5 ounces goat cheese, crumbled
2 tablespoons extra virgin olive oil
DIRECTIONS:
Preheat oven to 350 F. Spray a tart pan with nonstick cooking spray, then line bottom and sides with pastry crust; run a rolling pin over the top edges to even out the crust; refrigerate for 30 minutes. Spread mustard evenly over bottom of crust, then arrange tomatoes in overlapping pattern over mustard; sprinkle with salt, pepper and herbs. While crust is chilling, in a medium bowl whisk or beat together the eggs and goat cheese, pour over tomatoes and drizzle with olive oil. Place in oven and bake 30 to 40 minutes until top is dark golden. Remove from oven, let cool 10 minutes. Serve warm or at room temperature with a crisp arugula and Belgian endive salad.
Don’t bother sending out for pizza because you’re going to make your own pizza … right on the grill. Actually, first, it’s all about the crust. Then once you’ve got the crust nice and charred and bubbly, it’s all about the topping, and the trick is to not load the pizza with too much topping or it will get soggy.
Grilled Pizza Margherita
YIELD: Makes two 12 to 14″ pizzas
INGREDIENTS:
• 2 2/3 to 3 cups flour
• One 1-ounce package rapid-rise yeast
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup warm (105 to 115 F) water
• 1 tablespoon olive oil
• Nonstick cooking spray
• 1/4 cup corn meal
• Extra flour for coating
• Extra olive oil for preparing grill and coating dough
• 1/3 cup tomato sauce
• Shredded mozzarella as desired
• Fresh basil leaves
DIRECTIONS:
In the bowl of a food processor, pulse together the flour, yeast, salt and pepper; add the water and oil and process until dough pulls together into a ball. Spray a large bowl with nonstick cooking spray and place the ball of dough in it; cover bowl with a damp linen towel or plastic wrap and let it sit in a warm place for at least 1 1/2 hours, preferably several hours to rise.
When dough has doubled in size, remove from bowl, invert onto a wooden board and divide in half; shape each half into a disc and lightly coat with flour and/or cornmeal. Press down on disc with the heel of your hand and fingertips to gently stretch and pull the dough outward until it has reached the desired size; place on baking sheet or pizza peel that has also been lightly dusted with flour and cornmeal.
Prepare a hot grill. Dip a wadded paper towel in olive oil and with long tongs wipe hot grill racks with it. Next to the grill have ready a bowl of olive oil and a long handled basting brush. Gently slide pizza dough onto hot grill, close lid and vents and cook for two minutes. Lift the lid
and, with the tongs, gently lift the pizza crust to see if it is evenly browning; if not, rotate it; the top should be bubbly; keep a close watch to see that it doesn’t burn (it’s ok if it’s a little charred in some parts). When the crust is evenly browned, use tongs or a long spatula to remove it and slide it back onto the peel or baking sheet.
Close lid. Being sure that there is enough flour and cornmeal on the peel, gently flip the crust so that the uncooked side is on the bottom and brush top sparingly with olive oil. Smear the crust with tomato sauce and sprinkle with mozzarella; reduce heat to medium-high and slide pizza back on grill; close lid and cook 2 to 3 more minutes or until cheese is melted. (If crust starts to get too dark, remove the pizza to a cooler part of the grill, but keep lid closed.)
Remove from grill, place on cutting board and top with basil leaves, then slice. Serve with ice cold beer and a crisp green salad.
(Culinary.net) Sweets with enhanced fruit flavors are often among the best of the best when it comes to family treats. Fruit can add levels of sweet, tart or even citrus flavor to all kinds of recipes.
From grapefruit to berries and lemons, there are a variety of fruits that can take your delightful desserts to the next level of flavor.
For example, these Baked Lemon Donuts are a unique dessert that can double as a sweet, fruity breakfast. Delicious and packed with lemon zest, they are coated in a lemon-sugar topping for a burst of lemon in every bite.
The end result is fluffy little donuts that are filled with light and scrumptious lemon flavor and covered with lemon sugar for a hard-to-resist lemony treat.
Late night or early morning, these donuts can leave you – as well as anyone you choose to share them with – craving “just one more.”
Photo courtesy of Rocky Point Sound Beach Chamber of Commerce
Photo courtesy of Rocky Point Sound Beach Chamber of Commerce
Photo courtesy of Rocky Point Sound Beach Chamber of Commerce
Photo courtesy of Rocky Point Sound Beach Chamber of Commerce
Photo courtesy of Rocky Point Sound Beach Chamber of Commerce
Photo courtesy of Rocky Point Sound Beach Chamber of Commerce
Photo courtesy of Rocky Point Sound Beach Chamber of Commerce
Photo courtesy of Rocky Point Sound Beach Chamber of Commerce
Photo courtesy of Rocky Point Sound Beach Chamber of Commerce
Photo courtesy of Rocky Point Sound Beach Chamber of Commerce
The Rocky Point Sound Beach Chamber of Commerce held a ribbon cutting ceremony for the grand opening of Long Island Lending a Helping Hand, Inc. at 341 Route 25A in Rocky Point on August 2.
Guests who attended included Assemblywoman Jodi Giglio, Councilwoman Jane Bonner, Chamber President Gary Pollakusky and the RPSB Chamber board, the Girl Scouts, volunteers, local media and residents.
Long Island Lending a Helping Hand is a food pantry and resource center that helps provide assistance for families in need. They offer families and individuals school supplies, food, diapers, formula, clothing, furniture as well as other resources and support around the holidays.
Founder, Dawn Lang, said “In 2014, I realized that there was a real need in my local community. Many people “in need” have jobs, sometimes more than one, and are still struggling to get by sometimes having to make a difficult decision of whether to pay a bill or buy food / diapers. Some have family and friends to lean on but many others do not. That’s why I created…Long Island Lending a Helping Hand…we do our best to fill in the gap and help people who are in need.”
“We are so appreciative of founder Dawn Lang and Donna McCauley’s commitment to our community. It is with great pride that the chamber formally welcomes this brick & mortar Food Pantry and Resource Center to the community,” added Gary Pollakusky.
Operating hours are Sunday from 11 a.m. to 2 p.m, Wednesday and Thursday from 11 a.m. to 2 p.m. and 7 to 9 p.m., Friday and Saturday from 11 a.m. to 2 p.m., closed Monday and Tuesday. For more information regarding Long Island Lending a Helping Hand, please visit www.lilahh.com.
Summer is upon us in full force. The surf and sun beckon while lazy days lounging poolside or swinging in a hammock entice us away from daily chores. Seeking relief from those hot summer days can indeed be a tedious, tiresome task. Chilled wines not only add enjoyment and lift to your step but are refreshing as well.
Now, while grilling steaks or rings of sausage, I’m looking for plenty of water or beer to quench my thirst. Although there’s nothing like a chilled glass of wine, it’s best when it’s dry with little or no oak. The rule of “drinking red wine at room temperature” may work inside a cave, but not when it’s 90-plus degrees outside and around 500 degrees next to my grill. That sure isn’t room temperature to me! At those times I sometimes quench my thirst with red wine served over ice with chilled seltzer. Sacrilegious, heresy you say!
Now, forget Bordeaux, California Cabernet Sauvignon, and Italian Barolo… they’re best for cooler outdoor weather. Young, fresh, light-bodied red wines (see below) taste better when chilled, no matter whether it’s summer or winter. So, take a large glass and fill with ice, then fill three-quarters with one of those fruity reds, add seltzer, and an optional twist of lemon or lime.
Here are some of my hot weather favorites:
2018 Château de la Maltroye “Chassagne-Montrachet,” Burgundy, France. Straw yellow with a fruity bouquet and flavor of citrus, apples, pineapple, and smoky oak. Dry and clean tasting with a minerally finish. Pair with crab cakes dusted with some Old Bay.
2020 Ron Rubin “Pam’s Unoaked” Chardonnay, California. It’s a screwcap with a handwritten label. Aroma and flavor of coconut, pears, and apples. Easy to drink with just a hint of sweetness. Served well chilled with roasted chicken stuffed with plenty of fresh herbs.
2018 Ron Rubin Pinot Noir “Russian River Valley,” Sonoma, California. Cherry colored with flavors of cranberries, spices, vanilla, and plums. Good finish and long aftertaste. A dish of lasagna with sun-dried tomatoes would pair well.
2019 Melini “Chianti” Borghi d’Elsa, Tuscany, Italy. Dry and full-flavored with an elegant taste of blackberries, hazelnuts, plums, and licorice. Grilled spicy sausage with bitter greens works for me.
Other recommended wines are (white) Albariño, Arneis, Chenin Blanc, Gewürztraminer, Moschofilero, Pinot Grigio, Riesling, Torrontés, Vermentino, and Viognier. (Reds) Bardolino, Beaujolais, Côtes du Rhône, Shiraz, and Montepulciano d’Abruzzo.
Just remember … don’t overchill the wine or it will become “numb” in taste. Keep an ice-bucket filled with ice and water for a quick chill.
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].
The world is divided into two groups of people: those who love cilantro aka coriander and use it in all sorts of dishes and those who cannot abide it and say it tastes like soap. If you belong to the first group read on. Cilantro lends its distinct flavor to salsa, marinades, sauces, pestos, salads and even coolers and cocktails.
In medium bowl toss all ingredients together and let sit at room temperature for one hour or cover and refrigerate overnight, then bring to room temperature before serving. Serve with tacos, chili or grilled meat or poultry.
Cilantro Marinated Chicken or Pork
YIELD: Makes 4 servings
INGREDIENTS:
2 jalapeno peppers, seeded
4 garlic cloves, chopped
1/2 cup fresh cilantro leaves and stems
2 tablespoons Asian fish sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
Salt and crushed red pepper flakes to taste
4 boneless chicken breasts or 4 pork chops
DIRECTIONS:
In a blender puree the jalapeño peppers, garlic, cilantro, fish sauce, vegetable oil, sesame oil, salt and pepper flakes. Place meat in a shallow dish and coat it with cilantro puree. Cover and refrigerate for one to three hours. Bring back to room temperature.Grill or broil meat for 5 minutes each side until no longer pink in center. Serve with rice and stir-fried veggies.
Cilantro-Pistachio Pesto
YIELD: Makes about one cup
INGREDIENTS:
2 garlic cloves
3 serrano chiles, seeded and charred
2 tightly packed cups fresh flat leaf parsley
2 cups fresh cilantro
2/3 cup shelled pistachio nuts
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste
DIRECTIONS:
Peel the garlic cloves; coarsely chop the chiles. Transfer garlic, chiles, parsley, cilantro, pistachios, oil and salt and pepper to bowl of electric food processor or jar of blender. Puree until fairly smooth; transfer to small glass bowl, cover with plastic wrap and refrigerate for up to one month. When ready to serve bring to room temperature.Serve with pasta, scrambled eggs, grilled veggies, meat, fowl or fish.
Cilantro-Lime Sauce
YIELD: Makes 1 to 1 1/2 cups
INGREDIENTS:
1 cup sour cream
1/2 cup milk or cream
1/4 cup chopped cilantro
2 tablespoons lime juice
Salt and freshly ground pepper to taste
DIRECTIONS:
In a small bowl vigorously whisk together all the ingredients. Cover and refrigerate up to 4 hours until ready to use. Serve with tacos, chili or grilled beef.
Cilantro Margarita Spritz
YIELD: Makes 3 to 4 cocktails
INGREDIENTS:
4 ounces Triple Sec
6 ounces tequila
6 ounces prosecco
15 cilantro leaves
1 1/2 cups pureed peeled and seeded cucumber
2 ounces freshly squeezed lime juice
2 ounces simple syrup
3 ounces chilled sparkling water
3 cilantro sprigs for garnish
DIRECTIONS:
In a cocktail shaker, vigorously shake all ingredients except sparkling water. Fill tall chilled glasses one-quarter up with crushed ice. Pour mix over ice into glasses, then add sparkling water and give a stir. Garnish with cilantro sprigs. Serve with cocktail nuts.
See video here.
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