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By Barbara Beltrami

In case you haven’t noticed, the ongoing theme of my recent columns has been coping with and compensating for COVID restrictions while celebrating the holidays. So here I go again. I believe that whether you’re alone or with just your immediate family (and I do hope for your sake and everyone else’s that it won’t be more than that), you should make the holiday as merry as you can. 

A great way to do that for Christmas Eve or Christmas dinner is to carry out the red and green theme in as many dishes as possible. It doesn’t have to be fancy, but it does have to be festive. I’m thinking that spinach lasagna rollups might do the trick paired with a butter lettuce and arugula salad with bell pepper confetti and a pomegranate vinaigrette. Then for dessert, how about a parfait of pistachio or mint chocolate chip ice cream with fresh raspberry sauce? These are just a few ideas. Raid your refrigerator, shop early and come up with your own red and green Christmas dishes.

Spinach Lasagna Rollups

YIELD: Makes 6 servings

INGREDIENTS: 

For the sauce:

2 tablespoons extra virgin olive oil

1 cup finely chopped onion

Salt and freshly ground pepper to taste

2 garlic cloves, minced

One 28-ounce can crushed tomatoes

1/4 cup chopped basil

Salt and pepper to taste

For the rollups:

Nonstick cooking spray

12 lasagna noodles (not no-boil)

One 16-ounce container ricotta cheese

Half a 10-ounce box frozen chopped spinach, thawed and all liquid squeezed out

3/4 cup freshly grated Parmesan cheese

1 large egg

1 handful fresh Italian flat-leaf parsley leaves, chopped

Salt and freshly ground pepper to taste

3 cups(or more) tomato sauce to taste

1 cup shredded mozzarella

DIRECTIONS: 

In a medium saucepan warm oil over medium heat; add onions, salt and pepper and cook, stirring frequently, until they become transparent, about 5 minutes. Add garlic and cook, stirring frequently, until it releases its aroma, about 30 seconds. Add tomatoes, basil, salt and pepper and a few tablespoons water and cook over medium heat, stirring frequently, until sauce is thickened and liquid is evaporated, about 15 minutes.

Preheat oven to 350 F; coat a shallow baking pan with nonstick cooking spray. Cook lasagna noodles according to package directions and drain, then lay out in baking pan.

In a medium bowl thoroughly combine the ricotta, spinach, Parmesan cheese, egg, parsley, salt and pepper. Spread a thin layer of tomato sauce on bottom of baking pan spread ricotta mixture evenly along each noodle, then top with a thin layer of tomato sauce and carefully roll up; place seam side down evenly in baking dish and spoon remaining sauce over them. Sprinkle mozzarella on top. Bake until they are heated through, sauce is bubbly and mozzarella has melted, about 20 minutes. Serve hot with arugula and butter lettuce salad.

Arugula and Butter Lettuce Salad with Pomegranate Vinaigrette

YIELD: Makes 6 servings

INGREDIENTS: 

1 large bunch arugula, washed and stems removed

1head butter lettuce or Boston lettuce

6 radishes, cleaned and cut into matchstick-size strips

1/2 cup fresh or bottled pomegranate juice

1/4 cup red wine vinegar

1 tablespoon balsamic vinegar

2 to 3 tablespoons honey

1 teaspoon prepared mustard

Salt and freshly ground black pepper to taste

Seeds from half a pomegranate

1/2 green bell pepper, seeded and finely diced

1/2 red bell pepper, seeded and finely diced

DIRECTIONS: 

In a large salad bowl, toss together the arugula, lettuce and radishes. In a small mixing bowl, whisk together the pomegranate juice, vinegars, honey, mustard, and salt and pepper. Just before serving, toss the salad with the dressing, then sprinkle with pomegranate seeds and diced peppers. Serve immediately at room temperature with lasagna rollups.

Fresh Raspberry Sauce

YIELD: Makes 1 1/2 cups

INGREDIENTS: 

3/4 pound fresh raspberries, picked over

2 tablespoons sugar or to taste

1/2 tablespoon water

1 tablespoon freshly squeezed lemon juice

DIRECTIONS: 

In a medium saucepan over medium heat, combine the berries, sugar, water and lemon juice. Stirring frequently, cook until sugar dissolves, raspberries fall apart and sauce bubbles, about 5 minutes. Remove from heat and press through a fine mesh strainer to remove seeds. Cool to room temperature, cover and refrigerate or serve warm over pistachio or mint chocolate chip ice cream accompanied by Christmas cookies.

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Photo from Pixabay

By Barbara Beltrami

If you haven’t wanted to go into crowded stores because of COVID-19, you’ve gotten so frustrated with the internet or items being out of stock that you’re ready to throw your computer out the window or you’re at your wits’ end trying to think of gifts that will say you’re thinking of those you can’t be with, take heart. It’s not too late to tie on your apron and make some gifts in your kitchen. Here are a few ideas and recipes for cooking some favorites, putting them in sealed,  sterilized jars and processing them in a boiling water bath. Make your own labels or have the spouse or the kids help you, wrap the jars in cellophane and tie with a pretty bow. Go ahead, do it and delight friends, neighbors or family.

Pepper Relish

YIELD: Makes about 5 half-pint jars

INGREDIENTS:

9 or 10 medium bell peppers (assorted colors)

3/4 cup apple cider vinegar

1 packet Certo liquid pectin

DIRECTIONS:

Sterilize jars and lids in boiling water or dishwasher. Cut peppers open and discard seeds, then chop very finely. Drain and press out about half the juice. Measure two cups of peppers and juice into a large saucepan; add vinegar and stir. Add pectin to peppers and mix well. Place over high heat; stir mixture till it comes to a full rolling boil. Stir in sugar immediately, then boil hard one minute, stirring constantly. Remove from heat.

With metal cooking spoon, skim off foam, then ladle quickly into jars, leaving 1/8 inch on top.  With wet paper towel wipe rims and threads of jar, place dome lids on top, then screw on lid rings, but not too tightly as heat will cause them to expand. Process in boiling water bath for 15 minutes. Upon removal or shortly thereafter you will hear lids pop which means a vacuum seal has been achieved  Sometimes a firm tap with your finger will nudge the lids that haven’t popped. (If they don’t pop and there is no slight depression in the center of the lid, they have failed to seal. Refrigerate them and use them within one to two weeks if this happens.) When cool enough to handle moderately tighten rings on all jars.Let cool, then affix labels. Suggested serving: with cold cuts,  hamburgers, cold sliced meat or meat loaf.

Peach Chutney

YIELD: Makes 6 half-pint jars

INGREDIENTS:

1 pound brown sugar

2 cups white vinegar

1/4 cup shredded fresh peeled ginger root

1 garlic clove, minced

2 teaspoons cinnamon

2 teaspoons ground cloves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup chopped onion

1 cup chopped green pepper

3 pounds peaches, washed, pitted and chopped

DIRECTIONS:

In a large pot combine the sugar, vinegar, ginger, garlic, cinnamon, cloves, salt and pepper.  Heat to a rolling boil; stir constantly. Add onions, green pepper and peaches; heat to rolling boil over high heat, then reduce heat to medium and boil gently, stirring occasionally, for 1 to 1 1/4 hours until very thick.

Meanwhile sterilize jars and lids. Ladle chutney into hot jars to within 1/2 inch of tops. With a damp paper towel wipe rims and threads of jars, then put lids and screw bands on. Tighten bands but not hard. Process in boiling water bath 5 to 10 minutes; remove and wait for lids to pop and jars to cool as in recipe above for green pepper relish. Suggested serving: with roasted meat or poultry.

Apple-Pear Jam

YIELD: Makes 4 half-pint jars

INGREDIENTS:

3 1/2 cups pared, cored mashed apples and pears

6 to 6 1/2 cups sugar

1/4 cup lemon juice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 packet Certo liquid pectin

DIRECTIONS:

Sterilize jars and lids. In a very large pot combine all the ingredients except pectin. Over high heat, bring to a full rolling boil and boil hard one minute; immediately remove from heat and stir in pectin. Stir and skim for 5 minutes. Ladle into hot jars within 1/8 inch from the top. With damp paper towel, wipe tops and threads of jars. Put lids and screw bands on jars and tighten but not hard. Process in boiling water bath for 10 to 15 minutes. Remove, wait for lids to pop and jars to cool as in recipe for pepper relish above, then affix labels. Suggested serving: with toast, croissants, English muffins or scones.

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From left, Town Clerk Andrew P. Raia; Councilman Ed Smyth; Supervisor Chad A. Lupinacci; Lona Graepel; Receiver of Taxes Jillian Guthman; and Councilman Eugene Cook. Photo from Town of Huntington

Supervisor Chad A. Lupinacci and Town officials Councilman Eugene Cook, Councilman Ed Smyth, Town Clerk Andrew P. Raia and Receiver of Taxes Jillian Guthman joined Lona Graepel from Long Island Farmers Markets for a ribbon cutting at the opening of the Huntington Winter Farmers Market in the Town’s John J. Flanagan Center in Huntington on Dec. 5.

“Who doesn’t love a farmer’s market?! Thanks to Lona Graepel from Long Island Farmers Markets for keeping the ‘shop local’ tradition going through the cold weather months!” said Sup. Lupinacci. 

“It was my pleasure to join my colleagues at the Winter Farmer’s Market on Saturday.  I would recommend to everyone to find some time on Saturdays to explore the Winter Farmer’s Market with their family, as there are many wonderful vendors there, with something for everyone,” said Councilman Cook.  “Please remember to mask up and social distance while enjoying the market.” 

“The Farmers Market is a year-round reminder to shop as locally as possible,” said Councilman Smyth. 

“It’s exciting to be a part of the Grand Opening for the Winter Farmers Market here in Huntington. A major part of our local economy is shopping for fresh, local goods and Lona Graepel, Market Manager at Long Island Farmers Market, is doing this by keeping our residents thriving for fresh foods,” said Raia. “This year, I have the pleasure of displaying a “Farming in Huntington” Exhibit in the Town of Huntington Jo-Ann Raia Archives, which features farmers present and past. Farming has always played a strong role in the development of Huntington, and it is important to continue eating fresh foods while supporting our local farmers.” 

“What a treat to purchase a uniquely made item from a member of our community.  You can find everything from micro-greens to designer cutting boards and doggie treats and more all while supporting our local economy,” said Guthman. 

The Huntington Winter Farmers Market runs every Saturday from 9 a.m. to 1 p.m.  through March 27, 2021 at the John J. Flanagan Center, 423 Park Avenue, Huntington (behind the Cinema Arts Centre). Shop for local gourmet foods and beverages, sweet and healthy treats, organic bath and body products, in an “all under one roof” Farmer’s Market setup while enjoying live music. Masks are mandatory. Call 631-944-2661 for more information.

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Duff Goldman

By Melissa Arnold

Pastry chef Duff Goldman has risen to become one of the titans of the baking world over the past 20 years. His bakery, Charm City Cakes, has crafted incredible sweets for anything from a child’s first birthday to a presidential inauguration, and he’s a fixture on the Food Network. Since 2014, Goldman has judged the network’s Kids Baking Championship, gently encouraging the eager contestants with pro tips and a sense of humor.

This year, he released Super Good Baking for Kids (HarperCollins), an easy-to-read cookbook covering kitchen basics and unique, whimsical recipes for bakers of any skill level. Kids are encouraged to experiment and have fun in the kitchen as they whip up dessert pizzas and tacos, unicorn cupcakes, Boston creme donuts and much more. The book is also full of helpful photos and interesting facts — a great addition to any kid’s (or adult’s!) holiday haul.

Goldman took some time to chat with TBR News Media recently about the book, his early food memories, and how parents can support their kids’ culinary adventures.

Lately, you’ve been working with kids a lot. Did your own interest in baking begin as a child?

Definitely, the interest began with cooking in general. My mom is a really good cook, my grandmother was a really good cook, and my great-grandmother was a baker. So I was always around it, and some of my earliest memories are food-related. Good food is really important to our family as a “thing,” not just as something that keeps you going. It’s a part of who we are.

Why did you decide to write this book?

Well, I read cookbooks all the time, and I’ve been reading a lot of kids’ cookbooks recently. I found myself thinking, “You know, these are okay, but if I were 9 or 10 years old I probably wouldn’t be that satisfied.” So I wanted to write a book that I thought I would enjoy [at that age]. When I think about the things I like in a cookbook, I’m looking for lots of details and things to discover. A good cookbook for kids is about a lot more than using bubble letters and crazy colors. Kids love facts, lists, pictures. And that’s what I wanted to give them.

Have the kids ever taught you something new?

Oh, yeah! One of the girls on Kids Baking Championship made a cupcake that had a graham cracker crust on the bottom, which I had never heard of before. I thought it was genius. So I decided to make a cookies-and-creme cupcake for this book that uses an Oreo crust because of what she taught me. There’s also a recipe in there for rainbow brownies — my wife and I took a big road trip for our honeymoon, and we visited some of her family. I asked one of her cousins who was 8 or 9 years old what recipe she would want in a cookbook, and she immediately said she wanted rainbow brownies. I told her, “You can’t have rainbow brownies — brownies are brown!” She told me to figure it out! So I did.

How do you go about deciding which recipes go into a cookbook?

We made a list of things that I’ve made in the past that people really tend to like, or recipes that get a lot of questions. There are certain things people are always asking how to make, so a lot of the process was about answering those questions people wonder about.

Some of the recipes I’ve included because I see them as a bit aspirational — something they can work toward and tackle as they get better. For example, the Boston creme donut recipe in there is the exact donut recipe I use in my own kitchen. There’s nothing different about it — nothing is made easier or safer, and they’re still being deep-fried in oil.

But watching kids on Kids Baking Championship shows you a lot about what kids can do. They can make fried stuff. They can use yeast. They can do it, as long as someone is there to help and make sure they work safely. The same can be said for working with knives when it’s appropriate — you can teach them that a knife is not a toy, that it’s sharp and it can hurt you.

Cooking can be dangerous, but it’s important to learn that you can do it safely if you treat it with respect. I wanted to include some of those lessons in the book as well and that we didn’t shy away from it, because I think sometimes people are excessively afraid. Just because there’s a risk involved doesn’t mean it should necessarily be avoided. I’m a big believer in giving kids a sense of accomplishment — it affects them in so many positive ways.

What are a couple of your favorite recipes in the book?

The brown butter blondies that are in there are one of my favorite things to eat, and they’re great to make for others because they’re so good. The dessert pizza recipe was actually suggested by my editor — I don’t really like them; I always thought it was a dumb idea. But I was challenged to make a dessert pizza I would enjoy, so I asked myself what it would be like — brownie stuffed crust! Red velvet sauce!

Dessert imposters [desserts that are made to resemble other foods] are a really big thing on Kids Baking Championship. The kids really look forward to it, so I wanted to make sure I included that as well. I love tacos, so I gave a lot of thought to what ingredients you could use in a dessert that looks like a taco but is still delicious.

What would you say to a kid who wants to become a baker?

The first thing to know is that it takes practice. The first chocolate cake you ever bake might not come out so good. And that’s okay. But as you keep baking, you’ll get better and better. It’s a new experience every time — sometimes it works out great, and sometimes things come out terrible. Even for me, when I make things today there’s always this feeling of excitement, like, “Oh boy, is this going to work out? I don’t know! Let’s see!”

What advice would you give a parent who is reluctant or nervous about letting their child cook or bake?

Honestly, truly ­— get over the fear! Seriously. I’m not saying that you should just let your kid go alone into the kitchen and deep fry some donuts. Go and be a part of it, do it with them! Read the directions, Google some safety tips, talk about it together. It doesn’t have to be scary. Some recipes or techniques can look intimidating just because you’ve never tried it before, and then you do it, and boom, you’ve gained a skill.

What age group is this book best for?

We’ve seen 9-year-olds come on Kids Baking Championship and totally school the other kids. So I don’t want to set an age requirement. And these recipes are legit — these aren’t little kid recipes where everything is a variation of a sugar cookie. You’re making donuts, puff pastry, pâte à choux — it’s all real pastry technique. I think the book is appropriate for any person, kid or adult, who shows interest and is willing to learn.

Super Good Baking for Kids is available at Book Revue in Huntington, Amazon.com and BarnesandNoble.com.

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Fans of White Castle’s iconic Original Sliders have a cause for celebration as the long-awaited renovation of the hamburger restaurant in Centereach is complete. Brookhaven Town Councilmen Kevin LaValle and Neil Foley attended the grand reopening and ribbon cutting ceremony at the 2201 Middle Country Road eatery on Dec. 3.

“White Castle has been a staple in Centereach and has continued to give back to the community for nearly 40 years. Congratulations and best of luck on your reopening,” said Councilman LaValle before presenting the store manager with a Certificate of Congratulations.

The Ohio-based company has more than 370 restaurants in 13 states. Like most of the chain’s other restaurants, the Centereach location offers a drive thru and is open 24 hours a day, seven days a week, satisfying the crave of White Castle fans morning, noon and night. While the restaurant does not deliver, they work with delivery partners  Uber, Door Dash, Grub hub.

For more information, call 631-467-3147 or visit www.whitecastle.com.

Photos courtesy of Councilman LaValle’s office

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Photo by Julianne Mosher

The Port Jefferson Chamber of Commerce hosts a special Cookieland event, an afternoon of cookie decorating, at the Port Jefferson Village Center’s Harbor Cove Room, 3rd floor, 101 E. Broadway, Port Jefferson on Dec. 12 and 19 from 1 to 4 p.m. The cookie kit, from La Bonne Boulangerie Bakery, includes 2 large sugar cookies with all the trimmings, icing and decorations. Masks will be required. Participants will be socially spaced with additional clear barriers at tables. $15 per person. Preregister by visiting www.portjeffchamber.com.

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Linda May and Jeffrey Sanzel sort through donated items at Theatre Three's food drive in July.
Brian Hoerger, far right, an volunteers from Theatre Three drop off donated items to Infant Jesus Parish in July.
Donated items wait to be transported to the Infant Jesus Parish in July.
This month's food drive will be held from 9 a.m. to 1 p.m.

By Melissa Arnold

As the holiday season settles in, many people include giving to others in need as part of their annual traditions. Whether it’s food for a family struggling to make ends meet or toys for kids that might not get any gifts, sharing what we have is a big part of spreading holiday joy.

This year, more Long Islanders are facing financial difficulties than ever before thanks to the COVID-19 pandemic. Among the generous people stepping up to help is Brian Hoerger, a board member and Facilities Manager at Theatre Three in Port Jefferson.

Not long after the pandemic began, Hoerger, who was born and raised in the community, felt compelled to do whatever he could for his neighbors. He learned that local hospitals were searching for iPads and other devices to help connect patients with their family members who couldn’t be at their bedside.

“I donated an old one that I had at home, and then I thought it would be a good idea to see if I could raise a little extra money to donate a second one,” he said. “So I put something up on my  Facebook and that first night I had $2000 come in.”

Ultimately, Hoerger’s friends helped him donate 15 iPads to St. Charles and Mather hospitals. He later called Stony Brook University Hospital to ask how he could help them, too. Their answer: Food.

“They told me that some of the staff members were really struggling and needed help getting food on the table. They were already doing their own food drives, but they encouraged me to have one of my own,” he explained. “I put a table out in my driveway on my birthday, and people came by with all sorts of donations. It was a great way to celebrate, probably one of my best birthdays. Everyone was so into it.”

At the urging of his friends, he held a second drive a few weeks later. The response was even greater than the first.

Theatre Three’s Executive Director Jeffrey Sanzel regularly brought bags of donations to Hoerger’s food drives, and it wasn’t long before the wheels started turning again. What if the food drives were run by the theater directly? “We certainly have more space and a large audience to draw on [at the theater],” Hoerger said. “And people could just drive up and drop off their donations in a safe, contactless way. It checked all the boxes.”

Sanzel jumped at the proposal. The theater has hosted five food drives since June with the last one of the year planned this Saturday.

“We thought it was a wonderful idea, especially given the times we’re in,” he said. “We’ve had volunteers from the Theatre Three family help set up and run the drives and have had many show up with donations.  We plan on continuing for as long as we can, even after we reopen.”

In addition to helping out the hospitals, Hoerger has been donating food to Infant Jesus Parish in Port Jefferson, whose Open Cupboard Food Pantry provides food and other emergency supplies to people in the area.

In the early days of the pandemic, Infant Jesus social ministry coordinator Vicki Rybak was working curbside, doing her best to meet the needs of pantry visitors without the usual volunteer support.

“Prior to the pandemic, I would see much less than 30 families in a typical week,” said Rybak, who has spent 17 years serving the community. “Back in the spring, when things were really bad, I was seeing 60 to 65 families a week. Everyone was just trying to get by. They weren’t working, assistance was running out, and bills still needed to be paid.”

While the pantry had the funds to help, purchasing limits at grocery stores made it difficult to stay stocked. Hoerger used his connections to keep the donations coming.

As for what they need most right now, Rybak said that toiletries are always deeply appreciated by visitors.

“It’s about dignity — imagine what it would be like to go two weeks without washing your hair or not being able to brush your teeth with toothpaste, especially for kids and teens,” she added.

Rybak also hopes that volunteers might step up to help transport fresh produce and other products from farms whose excess inventory is sitting in storage, she said. “Fresh produce and dairy are like gold to us. It would be incredible if people could drive to the farms so that we can offer those items more frequently. Imagine what we could do if we had a few trucks delivering produce!”

This month, Theatre Three is also collecting unwrapped toys and gifts for ages 1 to 16. The toys will be given to children visiting the pantry.

This month’s Theatre Three Cares Holiday Food and Toy drive will run from 9 a.m. to 1 p.m. on Saturday, Dec. 12 (rain date Dec. 13) at Theatre Three, 412 Main Street, Port Jefferson. Donations will be collected behind the theater, on the building’s south side. Donors are welcome to remain in their vehicle if they’d like to make a contactless donation. For questions, call 631-938-6464.

The Infant Jesus Open Cupboard food pantry is open Tuesdays and Thursdays from 10 a.m. to noon at 220 Hawkins St., Port Jefferson, behind the church. For information, please call 631-928-0447.

Photos by Brian Hoerger

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By Barbara Beltrami

What better time than the holidays to bake? Usually we’re pressed for time, but this year because so many of us are homebound anyway, it’s a great opportunity to try some new recipes with traditional ingredients. I wish I had room here to give you eight recipes for each of the eight nights of Hanukkah, but I’m afraid it will have to be only four. Instead of the Hanukkah jelly donuts called sufganiyot, how about an old-fashioned jelly roll? In keeping with holiday flavors, there’s a recipe here for honey-orange cake, one for a walnut torte and still another for a chocolate upside down cake. They’re all keepers.

Old-Fashioned Jelly Roll

YIELD: Makes 6 servings

INGREDIENTS:

Butter or Crisco for greasing

1 cup sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

3 eggs

1/4 cup cold water

1 cup sugar

1 teaspoon vanilla

confectioners’ sugar

1 cup raspberry jelly or jam

DIRECTIONS:

Preheat oven to 425 F. Line a 10″ x 15″ sheet cake pan with waxed paper and grease. Sift together flour, baking powder and salt. Beat eggs until thick and lemon-colored. Beating well, add cold water and sugar. Gradually sift in dry ingredients; add vanilla and stir. Turn batter onto prepared pan; bake 12 to 15 minutes, until tester inserted in center comes out clean. Place a clean linen towel on work surface and cover with waxed paper; sprinkle with confectioners’ sugar. Turn hot cake onto waxed paper and spread with jelly. Holding towel and waxed paper firmly with forefinger and thumb, lift and roll short end to opposite short end. Let cool, then unwrap and re-roll. Serve with hot tea, coffee, or hot chocolate.

Orange-Honey Cake

YIELD: Makes 16 small squares or 8 large squares

INGREDIENTS:

Ingredients for the cake:

1/2 cup solid shortening

1/2 cup sugar

1/2 cup honey

1 egg

1/2 cup grated orange zest

2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup orange juice

1 teaspoon finely grated  lemon zest

Ingredients for the sauce:

1/2 cup orange juice

1/3 cup honey

DIRECTIONS:

Preheat oven to 350 F. Generously grease a 9″ square cake pan. Cream shortening and sugar gradually until light and fluffy; add honey and beat until smooth; beat in egg and orange zest. Sift the dry ingredients together three times. Combine orange juice and lemon zest, then add dry ingredient mixture alternately with orange juice and lemon zest to creamed mixture, beginning and ending with dry mixture. Spread batter evenly in prepared pan; bake 45 minutes to one hour until a cake tester inserted in center comes out clean. Let stand 5 to 10 minutes before removing from pan. Meanwhile make the sauce by blending the half cup orange juice with the third cup honey. Serve cake hot or warm with the sauce.

Walnut Torte

YIELD: Makes 10 servings

INGREDIENTS:

8 eggs, separated

1 cup sugar

1 cup sifted cake flour

1/2 teaspoon cream of tartar

Pinch salt

1 teaspoon vanilla extract

3/4 cup ground walnuts

DIRECTIONS:

Preheat oven to 325 F. Beat egg yolks until thick and lemon-colored; gradually add sugar and continue beating. Add flour by sifting a small amount at a time and folding in until well blended. In a separate bowl, beat egg whites until foamy; sift cream of tartar and salt over them and beat at high speed of mixer until stiff peaks form; add vanilla extract. Fold egg white mixture into egg yolk mixture. Fold in walnuts, then turn batter into a 10-inch tube pan which has been rinsed with cold water. Bake for about an hour and a half, until cake tester inserted in between inside and outside of ring comes out clean. Invert cake for one hour before removing from pan. Serve with whipped cream or chocolate sauce.

Chocolate Upside Down Cake

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 cup sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

6 tablespoons cocoa

2 tablespoons shortening

1/2 cup milk

1 teaspoon vanilla

1/2 cup chopped almonds

3/4 cup brown sugar

1 3/4 cups hot water

DIRECTIONS:

Preheat oven to 350 F; grease a 9″ layer cake pan. Sift together flour, baking powder, salt, sugar, and 2 tablespoons of the cocoa. Cut in shortening until mixture resembles coarse crumbs; stir in milk, vanilla and nuts. Mix remaining cocoa with brown sugar and sprinkle over surface of cake. Pour hot water carefully over surface of batter; bake 40 minutes. Serve warm or at room temperature with milk, hot tea or coffee.

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Za'atar

By Barbara Beltrami

I’ve recently started using za’atar a lot. A Middle Eastern blend of equal amounts of dried culinary herbs, thyme, cumin, coriander, sesame seeds and sumac with a perhaps a little salt or crushed hot red pepper added, za’atar gives an interesting and savory dimension to both ordinary and exotic dishes. Like so many ethnic combinations, it varies from cook to cook and region to region with other additions or substitutions such as fennel or marjoram, for instance.

Moreover, I’ve found that recipes in which it is used often call for additional amounts of one of its elements. Make your own blend or buy it at specialty grocers, then add it to salad dressings, spreads, dips, veggies, meat, poultry or fish, and a whole lot more. Its flavor is subtle; it doesn’t sock it to you, make your eyes water, clear your sinuses or send you sputtering and sprinting for a glass of water. It’s just a nice flavor kick.

Basic Za’atar

YIELD: Makes generous 1/4 cup.

INGREDIENTS:

1 tablespoon crushed dried thyme leaves

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon toasted sesame seeds

1 tablespoon sumac

Generous pinch coarse salt

Generous pinch crushed dried red pepper flakes

DIRECTIONS:

In a small bowl thoroughly combine ingredients. Store in air tight container or zip top bag.

Cucumber, Tomato and Feta Salad with Za’atar

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

1/4 cup extra virgin olive oil

2 garlic cloves, bruised

1 tablespoon za’atar

Coarse salt and freshly ground black pepper to taste

2 tablespoons freshly squeezed lemon juice

1 small English hothouse cucumber, peeled and diced

1 cup grape or cherry tomatoes, halved

1 cup crumbled feta cheese

DIRECTIONS:

In a small skillet over medium high heat, warm oil; add garlic, reduce heat to low and cook until garlic releases its aroma and starts to turn golden, about 5 minutes. Add za’atar, stir and remove from heat. Discard garlic, let cool to lukewarm, add salt and pepper and lemon juice. In a salad bowl toss cucumber and tomatoes with warm dressing, then sprinkle feta on top. Serve with toasted pita bread and hummus.

Lemony Za’atar Chicken, Potatoes and Onions

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

1/2 cup olive oil

1/4 cup freshly squeezed lemon juice

3 tablespoons za’atar

1 garlic bulb, cloves separated and peeled

1/2 cup dry white wine

Coarse salt and freshly ground black pepper to taste

1 broiler-fryer chicken, cut into 8 pieces

1 1/2 pounds baby potatoes, scrubbed and halved

1 large onion, peeled and cut into small wedges

DIRECTIONS:

In a small bowl, whisk together the oil, lemon juice, za’atar, garlic, wine, salt and pepper. Transfer to gallon zip top bag, add chicken, seal bag and turn it to be sure chicken is evenly coated. Refrigerate for two hours. Remove chicken from bag, but reserve bag of marinade; place chicken in bowl, cover with plastic wrap and refrigerate. In the bag of reserved liquid place the potatoes and onions; seal bag and tilt to coat them evenly; refrigerate for one hour. Preheat oven to 400 F, place chicken, garlic, potatoes and onions with the marinade in a shallow baking pan. Bake, basting occasionally, until chicken is cooked through and veggies are tender, about 40 to 50 minutes. Serve hot with a tossed salad.

Za’atar Red Snapper with Israeli Couscous

YIELD: Makes 4 servings.

INGREDIENTS:

1 cup Israeli couscous

Four 6-ounce red snapper fillets, skin on

1/4 cup olive oil

Coarse salt and freshly ground pepper to taste

3 tablespoons za’atar

DIRECTIONS:

Cook couscous according to package directions. Meanwhile coat the fish fillets on both sides with olive oil, season with salt and pepper and rub each side of the fillets evenly with the za’atar. Heat the remaining oil in a large nonstick skillet over medium-high heat; add the fish fillets, skin side down, and cook until skin is golden and crisp, about 5 minutes. Carefully turn fish over and cook until flesh is opaque and fish flakes easily. Divide couscous onto 4 plates and top with fish. Serve hot with sautéed greens.

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‘Beaujolais wines are deliciously fresh to the palate. They charm you with their delicacy, tenderness, and lightness.’

— Curnonsky {Maurice Edmond Sailland} French writer, 1872-1956

By Bob Lipinski

Bob Lipinski

Beaujolais Nouveau (known as Beaujolais Primeur in France) is the “new” Beaujolais wine that has been fermented to capture the ultimate in lightness and freshness besides its intense grapy aromas and flavors.

Beaujolais is a grape-growing district below the southern part of Burgundy, between Lyon and Mâcon. It is about 35 miles long and between seven and nine miles wide. Beaujolais is both the name of the place and the wine made there and was named after the village of Beaujeu. Beaujolais is made from grapes coming from the appellations of Beaujolais and Beaujolais-Villages within the district.

Beaujolais is made from a red grape called Gamay, which produces light, fresh and fruity wines wherever it grows in the world. The wine owes its easy drinkability to a winemaking process called carbonic maceration (called whole berry fermentation). This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape.

Beginning in 1951, the official release date of Beaujolais Nouveau was November 15. However, in 1985 the release date was changed to the third Thursday in November regardless of the specific date.

This youthful wine has limited aging potential; therefore, it is enjoyed within a short time after fermentation. Nouveau is at its best when it first appears on the market. After one year it is tired and with few exceptions should be forgotten.

Beaujolais are fresh, fruity, uncomplicated, light-bodied wines. They are excellent wines for warm weather when fuller-bodied red wines may overpower. For best results serve Beaujolais Nouveau chilled at about 55 degrees Fahrenheit.

Beaujolais Nouveau should have the fresh, full, fruity bouquet and flavor of blackberries, candy-apple, cherries, plums, raspberries, red lollipops, strawberries, spices, violets, and an overwhelming freshness. On the palate, Beaujolais should be young, lively, and joyous.

Some cheeses to enjoy with this particular wine are Beaufort, Bel Paese, Camembert, Charolais, Cheshire, Feta, Fontina, Raclette, Tomme de Savoie, and Triple-Crèmes. Beaujolais Nouveau pairs well with salads, fried chicken, light chicken and turkey dishes, pork, artichokes, ratatouille, eggs, ham, salmon, swordfish, tuna, hamburgers (cheeseburgers), pizza, hot dogs, chestnuts, salami, picnic foods, and chocolate.

Brands of Beaujolais Nouveau worth searching for include Georges Duboeuf, Louis Jadot, Jean-Paul Thevenet, Louis Tete, Mommessin, Domaine Dupeuble, and Jean Foillard.

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].

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