Knights of Columbus Father Seyfried Council will host its annual community food drive on Saturday April 17, and Sunday, April 18 from 10 a.m. to 1 p.m. Donations will be collected at the KOC Hall located at 44 Church St. in Kings Park. Canned and packaged food such as cereal, pasta, peanut butter, jelly, soup, baby food, pancake mix and juice boxes are needed. Gift cards will also be accepted. For more information, please call 631-724-1410.
By Barbara Beltrami
Having celebrated Spring’s two major religious holidays, it’s time to honor Persephone, ancient queen of the underworld who returns to the surface of the earth each spring as the goddess of vegetation and the symbol of immortality. Like vegetation, she descends back into the underworld each autumn and returns each spring. And so goes the cycle of the seasons.
As I patrol my garden and keep a daily vigil for new sprouts of greenery, I like to think of her and the prominence she held, by one name or another, in ancient agrarian cults. To celebrate her, I am proposing a spring menu that I hope does her justice. It starts with a salad of tender young spinach and strawberries, moves on to a pasta primavera (Italian for spring) and finishes with a lovely daffodil cake.
Spinach and Strawberry Salad with Poppy Seed Dressing
YIELD: Makes 6 servings
INGREDIENTS:
10 ounces fresh baby spinach, washed and patted dry
1 quart fresh strawberries, washed, hulled and sliced
1 shallot, minced
1 tablespoon balsamic vinegar
1 tablespoon raspberry vinegar
Scant 1/4 cup extra virgin olive oil
2 teaspoons poppy seeds
1 1/2 tablespoons honey
1/2 teaspoon prepared Dijon mustard
Salt and freshly ground pepper to taste
DIRECTIONS:
In a large bowl layer the spinach and strawberries. In a small bowl whisk together the shallot, vinegars, oil, poppy seeds, honey, mustard, salt and pepper until thoroughly emulsified. Drizzle mixture over salad and toss gently. Serve immediately with bread sticks and butter.
Pasta Primavera
YIELD: Makes 6 servings
INGREDIENTS:
2 medium yellow zucchini, diced
1/2 pound fresh asparagus, trimmed and stalks halved horizontally
1 onion, thinly sliced
One 10-ounce package frozen artichoke hearts, thawed and halved
One 10-ounce package frozen sugar snap peas, thawed
1/4 cup olive oil
Freshly squeezed juice of half a lemon
Salt and white pepper to taste
18 fresh cherry or grape tomatoes, halved
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat leaf parsley
1 pound pasta cooked according to package instructions
Extra extra virgin olive oil, if desired
DIRECTIONS:
Preheat oven to 450 F. In a large bowl, toss together the zucchini, asparagus, onion, artichoke hearts, snap peas, oil and lemon juice. Spread veggies evenly on one or two cooking sheets (depending on size), sprinkle with salt and pepper and roast, turning them after 10 minutes, until they begin to brown (about 20 minutes).Remove from oven, set aside to keep warm and toss cherry tomatoes on hot baking sheet with veggies.
Drain pasta, reserve one cup cooking liquid; place pasta in large bowl and toss with veggies, tomatoes, dill and parsley. Gradually drizzle in reserved cooking liquid and continue tossing; add more extra virgin olive oil, if using. Serve hot, warm or at room temperature with a cold, crisp dry white or rose wine.
Daffodil Cake
YIELD: Makes 10 to 12 servings
INGREDIENTS:
1 1/4 cups sifted cake flour
1 cup sifted confectioners’ sugar
6 egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch of salt
1 cup granulated sugar
3/4 teaspoon baking powder
6 egg yolks
2 tablespoons freshly squeezed lemon juice
1 tablespoon ice water
Confectioner’s sugar for dusting
DIRECTIONS:
Preheat oven to 375 F. In large bowl sift together 1/2 cup cake flour and 1/2 cup confectioners’ sugar four times. In a separate large bowl, beat egg whites just until frothy, then add cream of tartar, vanilla and salt and continue beating until soft peaks form; gradually beat in 1/2 cup granulated sugar; sift and gently fold in the flour mixture, a little at a time.
In a third large bowl sift together four times the remaining 3/4 cup cake flower with baking powder four times. In another large bowl beat together the egg yolks, lemon juice and water, till mixture becomes thick, about 6 minutes; gradually beat in remaining 1/2 cup granulated sugar. Alternately drop large dollops of white and yellow batter into 9 or 10” tube or bundt pan, but do not mix them together.
Bake until cake tester inserted in center of ring comes out clean, about 35 to 40 minutes. Remove cake from oven, invert and let cool. Unmold and turn cake right side up, dust with confectioners’ sugar and serve warm or at room temperature with raspberry or pineapple sorbet.
By Barbara Beltrami
What’s a holiday dinner without a roast of some kind as the piece de resistance? For Easter it’s usually ham or lamb, but I remember many an Easter dinner where turkey made a spring comeback or pork, roast beef and once even a “gourmet” meatloaf took center stage. If you don’t have traditional family recipes for Easter, maybe the following ones will help you.
Peach and Mustard-Glazed Baked Ham
YIELD: Makes10 to 12 servings.
INGREDIENTS:
One 8 to 10 pound smoked fully cooked bone-in half ham
1 cup firmly packed brown sugar
1 cup peach jam
1/2 cup country-style Dijon mustard
1 teaspoon cayenne pepper
DIRECTIONS:
Preheat oven to 300 F. Place ham cut side down in roasting pan. With sharp knife score tough skin top to bottom in several places; cover with foil and bake 1 1/2 hours. In medium bowl vigorously whisk together the sugar, jam, mustard and cayenne pepper; reserve one cup of mixture, cover and set aside. Brush remaining mixture all over ham; bake approximately another hour, until glaze is nice and brown. Brush reserved glaze over ham and bake 20 to 30 minutes, until second glaze turns brown and a thermometer reads an internal temperature of 140 F. Let sit 20 minutes before carving.
Roast Lamb with Rosemary and Garlic
YIELD: Makes 8 servings.
INGREDIENTS:
8 garlic cloves, peeled and chopped
3 tablespoons chopped fresh rosemary leaves
1/3 cup olive oil
1 cup red wine
Finely grated zest of 2 lemons
2/3 cup freshly squeezed lemon juice
1 tablespoon prepared Dijon mustard
5 to 6 pounds bone-in leg of lamb
Coarse salt and freshly ground pepper to taste
DIRECTIONS:
In a large nonreactive flat dish, whisk together the garlic, rosemary, oil, wine, lemon zest and juice and mustard. Add lamb and turn well to coat; cover tightly and refrigerate at least 8 hours. Preheat oven to 375 F. Remove lamb from marinade, place on a rack in a shallow roasting pan and with the tip of a sharp knife pierce slits in several places over the outside.
Strain garlic, rosemary and zest from marinade and with a small spoon poke them into the slits; rub remaining liquid all over lamb and poke some into slits as well. Sprinkle with salt and pepper. Roast uncovered in a 375 F oven, turning once to crisp on all sides, 1 1/2 hours. Serve with roasted potatoes and fresh asparagus.
Roast Prime Rib of Beef
YIELD: Makes 6 to 8 servings.
INGREDIENTS:
One bone-in 6 to 7 pound prime rib, at room temperature
1 large shallot, cut into 8 wedges
Coarse salt and freshly ground black pepper to taste
2 cups red wine
4 cups beef stock or broth
2 tablespoons chopped fresh flat leaf parsley
DIRECTIONS:
Preheat oven to 350 F. With a sharp paring knife make 8 slits all over the top fatty side of the roast and press a shallot wedge into each one. Season with salt and pepper; place roast on a rack in a shallow roasting pan. Roast two hours for rare, 5 to 10 minutes more for other increments of doneness; an instant read meat thermometer should read 125 to 135 F for rare.
Remove from oven, tent with aluminum foil and let sit on carving board. Place roasting pan on cooktop over high heat; add wine and stir, scraping bottom of pan with a wooden spoon; add broth and parsley and continue cooking until liquid is reduced by half. Slice roast, arrange on large platter and pour liquid over slices. Serve with sautéed shallots and mushrooms and Yorkshire pudding.
By Melissa Arnold
Aside from a five-year stint in Suffolk County, Long Island, I’ve spent all my life in the shadow of Philadelphia, on the Jersey side. South Jersey is full of delightful perks — sprawling farmland that earned us the Garden State nickname; the Shore; Wawa convenience stores; and a melding of diverse cultures.
My Italian-American family has been here for several generations now, long enough to have lost our immigrant relatives and their knowledge of the language. Two things do remain: our family recipes, and the mashed-up, incomprehensible names we have for Italian foods. (Perhaps the most well-known is “gabagool,” our word for capicola made famous in The Sopranos.)
Each year on Palm Sunday weekend, my grandfather, whom I called Poppy, would visit with football-sized parcels wrapped in aluminum foil under each arm. Inside were stromboli-like breads stuffed with Italian meats and cheeses and rolled up like a jelly roll. Poppy called it gozzadiel. His wife, Eleanor, made them annually for everyone they knew.
It’s been more than a decade since Poppy passed away and the gozzadiel deliveries halted. I could never get the recipe out of Eleanor because she never had one — like most Italian women, she baked with her senses, not measurements. “Just make a pizza dough and put the salami, ham and cheese on it,” she told me good-naturedly. That was all I got, and then eventually she passed, too.
A few weeks ago, as Palm Sunday approached, my late-night thoughts wandered to the upcoming Easter traditions and to the gozzadiel we mention wistfully each spring. I began to Google intensely from my bed, grasping at straws: “Italian meat bread.” “Rolled Easter bread.” “Gozzadiel in English.” I got lots of recipes, but none of them were right. Google doesn’t speak our broken Italian.
Finally, I landed on a Neapolitan rolled bread called casatiello. Using my rudimentary Italian skills from high school, I spoke the word aloud into the dark. “Ca-sa-ti-ello … Ga-za-diel.” Close enough! But a proper casatiello features chunks of meat, and whole hard-boiled eggs affixed to the top with crosses of dough. Eleanor’s bread had layers of meat, not chunks. And there were no eggs atop ours. But it was a start. And this year, so help me, I was going to make it.
Mind you, I am not one of those crazy people that made a sourdough starter in the heat of last year’s lockdown. I love to cook, but I’m no social media influencer. I know how to follow directions and call my mother. Mostly, I just improvise.
So I did what Eleanor told me — I went to ShopRite and bought a refrigerated pizza dough, nervously plopped it into a bowl with olive oil, covered it up and said a prayer. A few hours later, my husband and I stared at the puffy, risen mound as if it were an infant. “Let’s do this,” he said.
Using a pepperoni bread recipe as a guide, we rolled out the dough in a rectangle as thin as we could, then covered it with my mom’s recommendations of Di Lusso Genoa salami, BelGioioso provolone, and imported ham. More cheese. More prayers. A careful, tight rolling and an eggwash, and finally, the trip to the oven. I read that the inside should reach 160 degrees, which took some trial and error — it needed 30 minutes at 400 degrees, and another 10 minutes covered with foil at 350 degrees (I was nervous).
The result was a perfectly golden behemoth. The next day, we gathered around my parents’ table as my father made the first cut to reveal a beautiful spiral and, miraculously, the exact flavor of our beloved gozzadiel. My dad raised his eyebrows and declared, “This could raise them from the grave. You nailed it!”
I was unprepared for the visceral flood of nostalgia that washed in with those first bites and transported me to another time. This was a true food memory, the kind that happens at tables like mine all over the world to bind families, friends, and communities. And it was glorious.
By Bob Lipinski
Over the years there have been many myths and misconceptions about alcoholic beverages that have been carried from one generation to the next. Some are based on fiction, or false or mistaken beliefs that have never been debunked.
Some popular myths are:
Myth: Prohibition (1920-1933) “prohibited” drinking alcoholic beverages.
Fact: Prohibition forbid the manufacture, sale, transportation, importation, and exportation of alcoholic beverages. It did not prohibit drinking alcoholic beverages.
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Myth: “London Dry Gin” is a dry gin made in London, England.
Fact: It is a generic name for gin lacking sweetness first made in the early 1830s. London dry gins, originally produced only in or near London, are now produced all over the world with the term having little meaning.
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Myth: Tequila is made from cactus.
Fact: Tequila is made from agave, a plant having stiff, often-spiny leaves, and prickly, needle-like thorns, resembling cactus.
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Myth: Tequila has a worm in the bottle.
Fact: The worm is not found in bottles of tequila, only in some bottles of mezcal; a marketing gimmick dating to the 1940s.
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Myth: All the whiskey in a bottle of 12-year-old Scotch whisky is 12 years old.
Fact: The age stated on the label of a bottle of Scotch whisky identifies the age of the youngest Scotch in the blend.
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Myth: The longer a whiskey ages in a bottle, the better or smoother it becomes.
Fact: Aging only takes place in wooden barrels; when removed, the product ceases to age or improve. A bottle of 15-year-old Scotch whisky purchased 10 years ago, is still 15 years old.
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Myth: The quality of whiskey can be determined by its color. The darker the color, the richer tasting the spirit.
Fact: Some whiskies are light amber or brown colored, while others have a rich mahogany color because of aging or by adding caramel coloring.
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Myth: Sour mash is a type of whiskey from Tennessee.
Fact: It is a distillers’ term for a fermentation process used to make Bourbon and Tennessee Whiskey and not a type of whiskey. Whiskies made by this process are not sour.
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Myth: Bourbon whiskey can only be made in Kentucky.
Fact: Bourbon can be made anywhere in the United States and its territories.
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Myth: Martinis should be stirred, not shaken, which will bruise the vodka.
Fact: Vodka is a very stable distilled spirit and shaking it will not “bruise” it.
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 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].
By Barbara Beltrami
Because Passover excludes the use of leavening, eggs play a major role in many dishes. And because with all those eggs the cholesterol police are going to get after you anyway, you might as well use them in some scrumptious Passover desserts. Many are easier than you would imagine and tantalizing to your sweet tooth. So take your pick from the following recipes and enjoy every bite.
Fig, Orange and Almond Passover Cake
YIELD: Makes one cake
INGREDIENTS:
10 eggs separated
1 cup sugar
1 1/2 cups matzo cake meal
1 teaspoon ground cinnamon
Zest of 1 medium orange
1/3 cup orange juice
1/2 teaspoon allspice
1 cup chopped almonds
12 dried figs, chopped
DIRECTIONS:
Preheat oven to 350 F. Grease a 10” tube or bundt pan with vegetable oil. In medium or large bowl beat egg yolks with sugar until lemon-colored; add cake meal, cinnamon, zest, orange juice, allspice and almonds. In large bowl beat egg whites till peaks are stiff; fold into batter, then fold in figs. Pour batter into prepared pan and bake 50 minutes. Unmold cake and let it cool. Serve with coffee, tea or sweet wine.
Chocolate-Hazelnut Passover Torte
YIELD: Makes one torte
INGREDIENTS:
5 large eggs, separated
3/4 cup sugar
8 ounces high quality bittersweet chocolate
8 ounces unsalted butter, melted and cooled,
1 cup skinned hazelnuts, very finely chopped
DIRECTIONS:
Preheat oven to 375 F. Line bottom and side of greased 9” spring form pan with aluminum foil. Place pan of water on bottom shelf of oven. In large bowl beat egg yolks with sugar until they turn pale yellow; add chocolate, butter and hazelnuts and mix well. In large bowl beat egg whites until stiff, then fold into chocolate mixture. Pour batter into pan. Bake 45 to 50 minutes; remove from oven and let sit a few minutes in pan, then unmold, invert onto a plate and peel off foil. Sprinkle with powdered sugar if desired and serve with fresh berries.
Passover Sponge Cake with Strawberries
YIELD: Makes one cake
INGREDIENTS:
Matzo flour
8 large eggs, separated
1 1/2 cups sugar
1 cup sifted matzo cake meal
Dash salt
Grated zest and juice of 1/2 lemon
3 cups heavy cream
2 quarts fresh strawberries, washed and hulled
DIRECTIONS:
Preheat oven to 350 F. Grease two 9” cake pans and dust with matzo flour. In large bowl beat egg yolks until pale yellow; add sugar and beat again. Stir in matzo cake meal, salt, lemon zest and juice. In large bowl beat egg whites until stiff, fold into batter and distribute evenly between two prepared cake pans. Bake 45 minutes, set on a rack to cool, then remove from pan. While cake is cooling, whip cream, then coarsely chop one quart of the strawberries and mix them into half the cream. Spread mixture over one of the cake layers; top with second cake layer and use remaining cream to frost top and sides of cake. Halve remaining strawberries and use to decorate top of cake. Serve with hot tea or coffee.
Passover Pistachio Macaroons
YIELD: Makes two dozen
INGREDIENTS:
3 cups shelled unsalted pistachios
1 cup sugar
3 egg whites
DIRECTIONS:
Preheat oven to 325 F. Line two cookie sheets with parchment. In a food processor grind the nuts but don’t puree them. In a medium bowl combine the ground nuts and sugar; fold in the egg whites; refrigerate about 10 minutes. Leaving an inch or so in between, drop batter by the tablespoonfuls onto cookie sheets. Bake 11 to 14 minutes or until macaroons start turning golden brown. Serve with fresh fruit or sweet wine.
By Barbara Beltrami
I was walking out of the supermarket the other day, and there it was! A metal kiosk of seed packets, for me the first harbinger of spring, the first palpable beckoning to my garden. As I spun the rack and ogled the brightly colored envelopes, I knew what I was looking for … peas! They’re always the first seeds I plant and because I don’t have a huge space in which to grow them, I usually get a rather spare harvest, but one generous enough to give me a nice trio of dishes to use the peas in. And while frozen peas are one of the better substitutes for a fresh vegetable, they can’t compare with fresh ones. That’s why I like to cook them with as little adulteration as possible.
Fresh Peas with Butter, Mint, and Chives
YIELD: Makes 2 servings
INGREDIENTS:
1 cup shelled fresh peas
1/2 tablespoon unsalted butter
3 mint leaves, minced
2 tablespoons snipped fresh chives
Coarse salt and freshly ground white pepper to taste
DIRECTIONS:
Cook peas in boiling salted water until tender, about two minutes; drain and place in a medium bowl; toss with butter, mint and chives; add salt and pepper and serve hot or warm with poached salmon or grilled lamb chops.
Fresh Pea and Spring Vegetable Salad
YIELD: Makes 4 servings
INGREDIENTS:
2 cups freshly shelled peas
8 baby potatoes, peeled
8 fresh asparagus stalks, trimmed
1/4 cup snipped fresh chives
1 small shallot minced
1/2 celery rib, minced
1 carrot, peeled and shredded
4 radishes, scrubbed and thinly sliced
1/4 cup extra virgin olive oil
2 to 3 tablespoons white wine vinegar
1/2 teaspoon prepared mustard
1 tablespoon mayonnaise
Salt and pepper to taste
DIRECTIONS:
Cook peas in boiling salted water until tender, about two minutes; drain and place in large bowl. Dice potatoes and cook in boiling salted water until tender, about 5 minutes; drain and place in bowl with peas. Steam asparagus stalks until tender but still bright green, about 5 to 7 minutes. When cool enough to handle, trim off tips, then cut stalks into half-inch pieces; put tips and stalk pieces in bowl with peas and potatoes, then add chives, shallot, celery, carrot and radish slices. In small bowl vigorously whisk together oil, vinegar, mustard, mayonnaise and salt and pepper; when emulsified pour over pea mixture and toss to combine thoroughly. Serve warm or at room temperature with fish, poultry or meat.
Farfalle with Fresh Peas, Prosciutto and Scallions
YIELD: Makes 4 to 6 servings
INGREDIENTS:
1 pound farfalle pasta (bow ties)
1 1/2 pounds peas in pods
8 ounces unsalted butter
1/2 pound thinly sliced prosciutto, torn into bite-size pieces
4 scallions, trimmed and thinly sliced
1 cup freshly grated Parmesan cheese
Coarse salt and freshly ground white pepper
DIRECTIONS:
Cook pasta according to package directions, but about 2 minutes before it’s done add peas to the water. When pasta is al dente and peas are tender, after about two minutes, drain them but reserve 1 1/2 cups cooking water. In large heavy pot over medium heat melt butter until it is foamy. Add prosciutto pieces and scallions to pot and, stirring frequently, cook until prosciutto starts to get crispy and scallions are wilted, about 3 to 4 minutes. Add cooked pasta, peas, cheese, and one cup of reserved pasta water to pot with prosciutto; cook over medium heat, tossing vigorously and adding more pasta water if necessary, until creamy, about half a minute; season with salt and pepper. Serve hot with a baby arugula salad.
Recipe courtesy of Family Features
It’s your lucky day because you don’t have to search for the pot of gold under the rainbow for this winning recipe. Throw out the old Irish classics and sweeten things up this year with some mint chocolate chip fun. If you’re in a crunch for St. Patrick’s Day and need something glowing with green, here is a dessert that is sure to have everyone coming back for seconds (and more).
These Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.
To start the recipe, whisk together flour, baking soda and salt in a large mixing bowl. In a separate bowl, add butter, sugar, eggs, green food coloring and peppermint extract for that crisp mint flavor. Beat with a hand mixture and combine the ingredients in both bowls together.
Add chocolate chips to the mixed cookie batter. Scoop onto a baking sheet and bake at 375 F for 11-24 minutes until the edges of the cookies are light brown. Cool on a wire rack before devouring.
With so much mixing and scooping to be done, this is a great recipe for kids to get involved in the kitchen, too. One of the best parts is the eye-catching color. Watch children’s smiling little faces as the batter turns from light brown to dark green for a priceless reaction.
After being perfectly baked, these cookies are bright, fun and will be the hit of any celebration. Soft in the middle, a little crisp on the edges and as green as can be. You can’t ask for much more on St. Patrick’s Day.
Find more recipes, celebration ideas and dessert favorites for every occasion at Culinary.net.
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
2 eggs
30 drops green food coloring
1 teaspoon peppermint extract
1 package (12 ounces) chocolate chips
Heat oven to 375 F. In large bowl, mix flour, baking soda and salt until blended. Set aside. In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined. Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet. Bake 11-14 minutes, or until edges are lightly browned. Cool on wire racks.
See the video here:
By Barbara Beltrami
I know it’s somewhat of a thematic stretch between the wearin’ of the green and the cookin’ and eatin’ of the green, but frankly, I’ve run out of things to say about corned beef and cabbage. So please bear with me as I share with you some of my favorite greens dishes that are chock full of goodness and that important color for St. Patrick’s Day. When I think of greens, I think mostly of leafy green veggies … things like spinach and collard greens, broccoli and escarole, and Swiss chard that lend exciting taste dimensions and texture. And … they are also nice accompaniments to left-over corned beef.
Sautéed Greens
YIELD: Makes 4 to 6 servings
INGREDIENTS:
2 pounds thoroughly washed spinach, kale, Swiss chard or escarole
4 quarts water
Salt to taste
1/4 cup extra virgin olive oil
3 to 4 garlic cloves, chopped
Dried hot red pepper flakes to taste
Freshly squeezed lemon juice to taste
DIRECTIONS:
In large pot bring water to a boil; add salt, then drop greens into water and boil until tender, but bright green, about 5 minutes. Drain but reserve 1/3 cup of cooking water. Press or squeeze all excess moisture out of greens. Drizzle half the oil into a large skillet over medium-high heat; add garlic and hot pepper and stir until garlic releases its aroma, about one minute. Immediately add greens and reserved cooking water; stir-fry just long enough to combine flavors and heat through; toss with remaining oil and lemon juice. Serve with corned beef or any meat, poultry or fish.
Not Quite Caesar Salad
YIELD: Makes 4 to 6 servings
INGREDIENTS:
1 garlic clove, minced
1/3 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh chives
6 anchovy fillets, finely chopped
Freshly ground black pepper to taste
1 tablespoon chopped flat leaf parsley
1 head romaine lettuce, leaves separated and torn into bite-size pieces
1 head Boston or butter lettuce, leaves separated and torn into bite-size pieces
DIRECTIONS:
In a large salad bowl whisk together the garlic, mayonnaise, vinegar, Worcestershire sauce, chives, anchovies, pepper and parsley; let stand at room temperature at least an hour. Just before serving add the lettuces and toss thoroughly to combine. Serve immediately at room temperature with cold sliced corned beef, turkey or chicken.
Collard Greens with Corned Beef
YIELD: Makes 6 servings
INGREDIENTS:
1 tablespoon corn or vegetable oil
4 slices bacon
1 large onion, chopped
2 to 3 cups chopped cooked corned beef
2 garlic cloves, chopped
1 pound collard greens, trimmed and cut into bite-size pieces
3 cups chicken broth
Salt and freshly ground pepper to taste
Generous dash Tabasco sauce
DIRECTIONS:
Heat oil in a large pot over medium-high heat; add bacon and fry until crisp, then remove, crumble and set aside. Add onion and cook till it starts to brown, about 5 to 7 minutes. Add corned beef and garlic and cook, stirring constantly, until garlic releases its aroma, about one minute. Add greens and cook, stirring frequently, until they start to wilt. Add broth and salt and pepper, bring to a boil, then lower heat and simmer until greens are tender, about 40 to 50 minutes; splash with Tabasco sauce, toss and serve with mashed potatoes.
Applebee’s Neighborhood Grill & Bar representatives presented a check for $12,091 to Toys for Tots on Feb. 24. The funds were raised during Applebee’s Neighborhood Grill & Bar’s 22nd annual fundraising campaign in support of the Marine Corps Reserve Toys for Tots program, which distributes new toys to as many underprivileged children as possible to provide a tangible sign of hope during the Christmas season.
This year, Applebee’s also introduced its own “Tots for Tots” program, offering guests an additional way to donate by adding tater tots to any order for just $3, with each sale going directly to the organization. Since its inception, Applebee’s locations owned and operated by Doherty Enterprises have raised $4.9 million through its Toys for Tots fundraising campaign to benefit local communities in Florida, Georgia, Long Island and New Jersey. In just 2020 alone, Toys for Tots distributed 20.2 million toys to 7.4 million children.
Owned and operated by Doherty Enterprises, participating Suffolk County Applebee’s locations included Bohemia, Brentwood, Commack, East Farmingdale, East Islip, Farmingville, Huntington, Lake Grove, Lindenhurst, Miller Place, Patchogue, Riverhead and Shirley.
Pictured from left, John Antosiewicz, area director, Applebee’s New Jersey; Meredith Free, general manager, Applebee’s; David Fox, sergeant, United States Marine Corps Reserve; and Nick D’Andrea, chief warrant officer 4, Toys for Tots Coordinator.
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