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Fig, Orange and Almond Passover Cake. Photo from Pexels

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.

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Photo from Pexels

By Barbara Beltrami

Photo from Pexels

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.

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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.

Mint Chocolate Chip Cookies

Servings: 24-32
Ingredients:

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

Directions:

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:

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Seared Salmon with Sautéed Greens. Metro Photo

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.

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Photo from Doherty Enterprises

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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Mint Brownies

Lucky Mint Brownie Perfection

Courtesy of Family Features

How lucky you must be to come across this recipe just in time for St. Patrick’s Day! This one is a twisted combination of mint and sweet chocolate that’s sure to have almost anyone’s taste buds screaming “yum.” This dessert might just be the pot of gold at the end of your rainbow this year.

These Mint Brownies have three delicious layers. First, a supreme brownie on bottom. Then a fluffy, green mint layer that’s full of flavor and color. Last, but definitely not least, a chocolate layer on top made with chocolate chips, butter and a little whipping cream.

All of these layers create a smooth, sweet, minty, bite-sized dessert perfect for any occasion but especially St. Patrick’s Day. The green mint color really pops off the plate, giving it some extra flare and an appetizing glow.

Mint Brownies

Servings: 9-12
Ingredients:

Nonstick cooking spray

1 box supreme brownie mix with chocolate syrup pouch

3 tablespoons water

1/3 cup vegetable oil

1 egg

Filling:

3 1/2 cups powdered sugar

1/4 cup butter, softened

1/4 cup whipping cream

5 ounces cream cheese, softened

1/2 teaspoon peppermint extract

5 drops green food color

Topping:

1/2 cup whipping cream

1 bag (12 ounces) chocolate chips

1/2 cup butter

Directions:

Heat oven to 350 F.

Spray 8-by-8-inch pan with nonstick cooking spray.

In large bowl, mix brownie mix, water, oil and egg until combined. Pour into prepared baking pan. Bake 35 minutes. Cool completely, about 1 hour.

To make filling: In large bowl, beat powdered sugar, butter, whipping cream, cream cheese, peppermint extract and food coloring. Spread over cooled brownies. Refrigerate 1 hour, or until set.

To make topping: In saucepan, melt whipping cream, chocolate chips and butter until smooth. Cool until lukewarm, about 10 minutes. Pour over filling; spread to cover. Refrigerate 2 hours, or until set.

Before serving, let brownies set 10 minutes at room temperature.

Tips: Cut brownies with wet knife for cleaner cuts. Store covered in refrigerator.

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Photo from The Jazz Loft

Through March 13, The Jazz Loft, 275 Christian Ave., Stony Brook will sponsor a food collection to be donated to local food pantries. “Approximately 259,000 people on Long Island suffer from food insecurity and that includes 79,000 children. These numbers are just growing as we enter the second year of the COVID-19 pandemic. This is where you can help,” said Tom Manuel, founder of The Jazz Loft. “We may not be able to fill the Jazz Loft with people right now, but we can use the space to fill it with food!” 

Non-perishable items can be dropped off at the Jazz Loft front receptacle anytime. Items needed include canned vegetables, canned soup, fruit, tomato sauce, mac n’ cheese, cereal, peanut butter & jelly, coffee, tea,  hot cocoa, snack items (granola bars, fruit cups, fruit snacks, chips, etc.), or a $20 grocery store gift card (for fresh goods- milk, eggs, butter, fresh fruit, etc.) 

 Questions? Email [email protected].

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Photo from Pexels

By Barbara Beltrami

O.K. We New Yorkers know the value of a perfect bagel with lox and cream cheese. It’s definitely the Sunday morning default breakfast for many of us, but beyond the bagel, smoked salmon is definitely a go-to feature for an elegant brunch, lunch or cocktail party. As we’re thinking outside the box, let’s contemplate a delicate pasta doused with a cream sauce infused with smoked salmon Let’s serve up a savory pumpernickel bread pudding laced with it or easy-as-can-be smoked salmon and goat cheese rollups.

Angel Hair Pasta with Creamy Smoked Salmon Sauce

YIELD: Makes 4 servings

 INGREDIENTS:

3 tablespoons extra virgin olive oil

1 large shallot peeled and chopped

4 ounces smoked salmon torn into bite    size pieces

1 cup heavy cream

Scant 1/4 cup capers, rinsed and drained

Salt and freshly ground white pepper to taste

1 pound angel hair pasta, cooked according to package directions (reserve 1/4 cup of cooking liquid)

1/4 cup chopped fresh dill

DIRECTIONS:

In a large skillet heat the oil over medium high heat; add shallot and cook until transparent but not brown, about 5 minutes. Add salmon pieces and stirring with a wooden spoon, cook until it turns a light pink, about one more minute. Add cream and capers, then sparingly the salt and pepper as the salmon and capers lend their own saltiness. In a large bowl combine the sauce and pasta and toss to thoroughly coat. If the sauce seems a little sparse, add the reserved cooking water, a few tablespoons at a time. Toss again and sprinkle with dill. Serve with a delicate salad.

Savory Smoked Salmon and Pumpernickel Bread Pudding

YIELD: Serves 6

INGREDIENTS: 

1 tablespoon unsalted butter

1 loaf pumpernickel bread, thickly sliced, cut into cubes and toasted 

3/4 pound smoked salmon, thinly sliced and torn into bite-size pieces 

1 medium onion, finely chopped

1/4 cup capers, rinsed and drained

2 cups milk

2 large eggs

1 tablespoon prepared mustard

Sea salt and freshly ground pepper to taste

 Generous handful fresh dill, chopped

1 cup grated Jarlsberg cheese 

DIRECTIONS:

Preheat oven to 350 F. Grease an 8″ x 8″ baking dish with butter. In a large bowl combine the bread, smoked salmon, onion and capers. In another medium-large bowl whisk together the milk, eggs, mustard, and salt and pepper; then stir in the dill and cheese. Pour mixture over bread mixture and toss to thoroughly coat; let sit 10 minutes so bread absorbs liquid. Pour entire mixture into prepared baking dish and bake until puffy and golden, about 45 minutes. Serve hot or warm with fresh fruit or spinach salad.

Smoked Salmon Rollups

YIELD: Makes 4 servings

 INGREDIENTS:

4 ounces chive cream cheese at room temp

4 ounces goat cheese, softened

1 tablespoon freshly squeezed lemon juice

1 to 2 tablespoons cream

2 tablespoons minced fresh chives

1 tablespoon chopped fresh dill

2 tablespoons grated English cucumber 

Salt and freshly ground pepper to taste 

8 ounces thinly sliced smoked salmon 

Fresh dill for garnish

DIRECTIONS:

In a small bowl, thoroughly combine cream cheese, goat cheese, lemon juice, cream, chives, dill, cucumber, and salt and pepper. On a sheet of waxed paper arrange the smoked salmon into a 3” x 12” rectangle. With your fingers press slices or pieces together to fill in gaps; gently spread cheese mixture over salmon, then starting at long end, roll up as tightly as possible. Wrap tightly in plastic wrap and refrigerate at least one hour. Unwrap and slice into 1/2” discs. Garnish with fresh dill. Serve with cocktails.

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Stock photo

Theatre Three Food Drive

Theatre Three, 412 Main St., Port Jefferson will hold a Theatre Three Cares food and personal care items drive to benefit the Open Cupboard food pantry at Infant Jesus Church on Saturday, March 6 from 9 a.m. to 1 p.m.

Food items needed include Mac & cheese, canned pasta, pasta sauce, tuna, peanut butter, jelly, coffee, sugar, flour, mustard, mayonnaise, ketchup, cooking oil, oatmeal, pancake mix, pancake syrup, black beans, rice, boxed milk, juice, canned fruit, healthy snacks, fresh chicken and ground beef and hot dogs.

Personal care items needed include shampoo, conditioner, soap, baby shampoo, diapers, pull-ups, baby wipes, deoderant, feminine pads, toilet paper, razors, toothbrushes and toothpaste.

Donations will be collected in the back of the theater on the south side of the building. They are also accepting donations of grocery store gift cards and cash to purchase whatever else is needed. If you prefer, you can remain in your vehicle for a contact-free drop off. For more information, call Brian at 631-938-6464.

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Photo from Councilman LaValle's office

On Feb. 24 Councilman Kevin LaValle and Suffolk County Legislator Nick Caracappa joined other community leaders in welcoming Lidl Grocery Store to Selden at their grand opening-ribbon cutting ceremony. Located in the Selden Plaza shopping center at 211 Middle Country Road in the former Best Market, the new store is the fourth Lidl location in the Town of Brookhaven, including Lake Grove, Patchogue, and Center Moriches. 

Lidl’s history dates back to 1973, when the first modern Lidl store opened in Ludwigshafen, Germany. With only three employees and about 500 products, this small store became the foundation of Lidl’s far-reaching expansion. During the 1990s, they began opening stores outside of Germany and within a few years, had stores all across Europe.

They now operate approximately 11,200 stores, are active in 32 countries, and employ more than 310,000 people globally. In June 2015, they established their U.S. headquarters in Arlington, Virginia, and now sell their award-winning products in more than 100 stores in nine states across the East Coast.

Leg. Nick Caracappa makes a statement during the grand opening of Lidl in Selden

“I welcome Lidl to Selden, as their commitment to Long Island has been steadfast. I look forward to them servicing our community as well. What makes Lidl a welcome addition to Selden is its commitment to environmental responsibility, and its effort to support groups in addressing hunger,” said Legislator Caracappa.                                                    

“I welcome the new Lidl food market to Selden and encourage people to stop by. They are well known for discount prices and for their community outreach, and I look forward to working with them in the future to benefit the Selden residents. Congratulations and good luck in the new location,” added Councilman LaValle.  

Pictured in top photo, from left, are Linda Miller, President of the Selden Civic Association; Lenore Paprocky, President of Greater Middle Country Chamber of Commerce; Robert Pepe, Lidl Selden Store Manager; Leg. Caracappa; and Councilman LaValle. 

Lidl is open seven days a week from 8 a.m. to 10 p.m. For more information, call 844-747-5435 or visit www.lidl.com/contact-us.

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