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By Barbara Beltrami

Is it really about the turkey? I don’t think so. Personally, I think the turkey is just an excuse for the myriad side dishes that crowd the Thanksgiving plate. And whatever they are, it’s not Thanksgiving without them. Each cook prepares his or her specialty, and each guest arrives, stepping gingerly up the walk and carrying a foil-covered dish. Aunt Somebody always does the Brussels sprouts, Cousin Somebody has to bring the cranberry sauce, Uncle Somebody has whipped up his irresistible mashed potatoes and Somebody’s mother-in-law always presents her “famous” sweet potato creation with the usual flourish, fanfare and self-congratulatory prelude. They all think their recipes are classified information and inimitable, but I’ve pretty much figured them out so here they are.

Roasted Brussels Sprouts

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 pint Brussels sprouts, trimmed and sliced in half, top to bottom

1/4 cup olive oil

6 peeled garlic cloves

Coarse salt and freshly ground pepper to taste

1 tablespoon balsamic vinegar

DIRECTIONS: 

Preheat oven to 400 F. In a large cast iron skillet, heat oil over medium-high heat, then place sprouts cut side down in oil; add garlic and salt and pepper. Cook until sprouts start to brown on bottom; transfer them in the pan to oven; roast until they are evenly brown, about 15 to 20 minutes; toss with balsamic vinegar and serve hot or warm with turkey and all the trimmings.

Drunken Cranberry Sauce

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

One 12-ounce bag fresh cranberries

1 large tart apple, peeled and diced

1 cup sugar

1/2 cup orange liqueur

1/2 cup water

1/4 teaspoon cinnamon

1/4 cup bourbon

Grated zest of one orange

Grated zest of one lemon

DIRECTIONS: 

In a large saucepan combine the cranberries, apple, sugar, orange liqueur, water and cinnamon; bring to a boil over medium heat, then simmer until the berries start to pop.  Remove from heat, stir in bourbon and zests; cover and refrigerate. Serve with turkey and all the trimmings.

Golden Mashed Potatoes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

Salt

3 pounds Yukon Gold potatoes, peeled and cut into quarters

1 whole onion, peeled

1 stick unsalted butter

1/3 cup whole milk

Pinch of freshly ground white pepper

DIRECTIONS: 

Bring a large pot of salted water to a boil; add potatoes and onion and cook over medium-high heat until very tender, about 15 to 20 minutes. Drain, then return potatoes to pot without any of the water; discard onion or refrigerate and save for another use. Meanwhile in a small saucepan heat 6 tablespoons butter and milk together until butter melts and milk is hot but not boiling. Go back to potatoes and toss them around in pot over low heat for a minute or so; transfer them to mixer bowl and mash them on low speed; add the hot milk and butter gradually, then the white pepper, and increase mixer speed to medium. When fully combined and creamy, transfer to warmed serving bowl, top with dots of remaining butter and, as soon as it’s melted from the heat of the potatoes, serve with turkey and trimmings.

‘Famous’ Sweet Potatoes

YIELD: Makes 4 servings

INGREDIENTS: 

4 medium sweet potatoes, peeled

2 tablespoons unsalted butter, melted

2 tablespoons brown sugar

2 tablespoons orange juice

2 tablespoons grated orange zest

Salt and freshly ground pepper to taste

2 tablespoons finely chopped walnuts

DIRECTIONS:

Preheat oven to 425 F. Line a shallow baking pan or cookie sheet with aluminum foil. Make a series of 1/8” slices cross-wise, slicing only 2/3 of the way down on the potatoes, so the bottoms of the slices are still attached. Place potatoes, evenly spaced, on foil-lined pan. In a small bowl combine the butter, brown sugar, orange juice, orange zest, salt and pepper. With a pastry brush, coat tops of potatoes and let mixture dribble down in between slices. Bake until insides are tender and outsides are crispy, about 45 to 50 minutes. Midway through cooking time, run a fork gently along tops to fan out slices; when potatoes are almost done,  sprinkle nuts over tops and in between slices. Serve hot with turkey and trimmings.

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Preparing Thanksgiving dinner for a houseful of close friends and relatives can be a tad overwhelming. Thanksgiving is a food- and tradition-centric holiday, and all eyes will are typically on the dinner table. Pulling off a feast of this magnitude — multiple courses, side dishes and desserts — takes considerable effort. These tips, tricks and timesavers can be a Thanksgiving host’s saving grace.

Pick the menu early

Don’t leave menu planning and shopping to the last minute. Decide what you’ll be cooking in addition to turkey several weeks before the big day. Select two or three side dishes, preferably items that can be prepared in advance and then reheated on Thanksgiving. These can include a baked macaroni-and-cheese casserole, mashed potatoes, roasted vegetables, and a cornbread stuffing.

Brine your bird

Turkey is the centerpiece of the feast, so give it every opportunity to shine. No one wants a dry turkey, but unfortunately this lean poultry can dry out easily. Meats typically lose about 30 percent of their weight during cooking. However, by soaking the turkey in a brine prior to cooking it, you can reduce this moisture loss to as little as 15 percent, according to Dr. Estes Reynolds, a brining expert at the University of Georgia. Brining the fowl for a day or more can infuse flavor and moisture. Food Network personality Alton Brown has a fan-favorite roast turkey recipe with an aromatic brine that has garnered five stars and was featured on his show “Good Eats” (www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271). A simple salted water soak also can work.

Start prep work a few days before Thanksgiving

Take some stress out of Thanksgiving by cutting all vegetables and/or preparing some dishes a few days early. Label and organize prepared ingredients by recipe and store in the refrigerator. Make extra room in the fridge by removing nonessential items and placing them in a cooler with ice and cleaning out any old food or condiments. Plan your table settings and label which bowls and other serving dishes will be used for which items. This will make it much easier to set the table on Thanksgiving.

Serve batched cocktails

It can be challenging and expensive to have a full bar for guests. Mulled wine, hot cider and punches are ideal ways to service a crowd looking for delicious spirited drinks.

Create simple centerpieces

Use seasonal sights for your centerpieces or place settings. These can include small squashes, gourds, citrus fruits, nuts, or acorns. A hollowed-out pumpkin filled with fresh flowers also can be eye-catching. Thanksgiving is a time to celebrate bounty. Treat guests to a great experience by learning some hosting tips to make the holiday easier to manage.

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Let’s give thanks and help those in need. Bryant Funeral Home in East Setauket is hosting their annual Thanksgiving Food Drive now through Nov. 20.  Please bring non-perishable food to the funeral home located at 411 Old Town Road, E. Setauket, from 9 a.m. to 5 p.m. All food collected will be donated to the local food pantries located at St. James RC Church in Setauket, Infant Jesus RC Church in Port Jefferson and St. Gerard Majella Church in Port Jefferson Station. Please call 631-473-0082 for further information.

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A farm stand along Sound Avenue in Riverhead with many edible varieties of pumpkins for sale. Photo by Heidi Sutton

By Barbara Beltrami

As far as I can tell it’s the pumpkin pie filling that everyone craves. Since it’s really nothing more than a pudding or custard, why not forget about the crust and go straight to the filling with pumpkin rice pudding, pumpkin-peanut parfait or pumpkin custard? The farm stands still have pumpkins galore and one I stopped at had a sign that said that all pumpkins are edible. So there’s no need to wait till Thanksgiving for your pumpkin fix; grab one or two modest sized ones or pick up a can of pumpkin puree at the supermarket to treat your family or guests to a smooth and creamy pumpkin dessert. 

Pumpkin – Ginger Snap Rice Pudding

YIELD: Makes 8 servings

INGREDIENTS: 

2 cups water

1 cup arborio rice

3 cups milk

1 cup pumpkin puree

3/4 cup honey

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch of salt

1 1/2 cups crumbled ginger snaps

8 whole ginger snaps

1/2 pint whipped cream

DIRECTIONS: 

Preheat oven to 375 F. In a large ovenproof saucepan bring the water to a boil; stir in rice, cover and simmer until most of the water has been absorbed, about 20 minutes. In a large bowl whisk together the milk, puree, honey, vanilla, cinnamon, ginger, nutmeg and salt. Immediately add pumpkin mixture to hot rice; stir well; cover and place saucepan in oven. Bake until liquid is reduced by one third and mixture is bubbly and foamy, about 45 minutes. Remove from oven, stir well, transfer to large bowl and refrigerate for at least 8 hours. When ready to serve, spoon mixture and crumbled ginger snaps in alternating layers into wine glasses or stemmed dessert dishes; top with whipped cream and garnish with whole gingersnaps. Serve with hot apple cider.

Pumpkin-Peanut Parfait

YIELD: Makes 6 servings

INGREDIENTS: 

4 cups milk

1 1/2 cups pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1 1/4 cups sugar

1/3 cup cornstarch

1/2 teaspoon salt

5 egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 1/3 cups chopped salted peanuts

DIRECTIONS: 

In a medium saucepan combine 3 cups of the milk, puree, cinnamon, allspice, cloves and ginger; whisk to combine then cook  to a simmer over medium-low heat. In a large bowl whisk together sugar, cornstarch, salt, egg yolks and remaining cup milk. Whisk half the hot milk-pumpkin mixture into the egg mixture, then transfer back to saucepan and whisk to combine with remaining hot milk mixture. Continue to cook, stirring constantly, over medium heat until mixture boils; continue to cook, still whisking constantly, until mixture thickens, about 4 minutes. Remove from heat and stir in vanilla and butter. Layering alternately with peanuts, transfer to stemmed glasses, then refrigerate covered, at least two hours.  Serve with whipped cream.

Pumpkin Custard

YIELD: Makes 4 servings

INGREDIENTS: 

3/4 cup pumpkin puree

2 large eggs

12 ounces evaporated skim milk

1 teaspoon vanilla

1/2 cup brown sugar

2 teaspoons cornstarch

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

Pinch salt

DIRECTIONS: 

Preheat oven to 350 F. In a large bowl whisk together the pumpkin puree, eggs, milk and vanilla. In another large bowl combine the sugar, cornstarch, cinnamon, ginger and salt. Sift sugar mixture into pumpkin mixture; stir until dry ingredients are completely absorbed; pour into 3/4-cup custard dishes. Place custard dishes in 9” x 13” oven dish and fill it with enough hot water to reach halfway up dishes. Bake 45 to 50 minutes, until custard is set and top is nicely browned. Transfer custard to wire racks to cool. Serve with crème fraîche.

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It’s the season of giving! Theatre Three and the Knights of Columbus Joan of Arc Council 1992 are teaming up this year to host a Thanksgiving Food Drive for the food pantry at Infant Jesus Church in Port Jefferson on Sunday, Nov. 14 from 9 a.m. to noon.  

Please help those who are less fortunate enjoy a wonderful Thanksgiving holiday with their loved ones. 

The pantry is in need of stuffing, gravy, yams, cranberry sauce, certificates for turkeys, pies, sugar, Maseca corn flour, cooking oil, peanut butter, ketchup, mayonnaise, coffee, hot chocolate, rice (1# and 2# bags/boxes) canned fruit and healthy snacks.

Baby items are needed including diapers size 6, baby shampoo, baby wipes, baby powder, Desitin and lotion. Toiletries are also in low supply including shampoo, conditioner, soap, deodorant, toothbrushes, toothpaste, feminine pads and toilet paper. 

Donations of grocery gift cards and cash to purchase whatever else is needed will also be accepted. 

Volunteers will be set up in front of Infant Jesus Church, 110 Myrtle Ave., the convent building behind the church at 110 Hawkins Street, and Infant Jesus Chapel at St. Charles Hospital, 200 Belle Terre Road. For more information, call Brian at 631-938-6464.

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Photo from Statepoint

If your casual baking hobby has turned into an obsession, you’re in good company. Baking swept the nation as a way to pass the time in 2020, with an overwhelming 84% of respondents identifying as bakers in an end-of-year Packaged Facts survey of Americans.

However, there’s a difference between good and great baking, and it all starts with what’s in your pantry. According to the Baking at Home experts, here are seven must-have items you need to take your at-home recipes for breads, cobblers, cakes and more to the next level, as well as tips for using these pantry essentials to their fullest potential.

1. A flour-based baking spray: As every home baker knows, one of the trickiest steps of any recipe is the final one – releasing your treat from the pan without damaging it. If you’ve had a few failed attempts, you may have seen your creations go from masterpieces to flops in just a few short, heartbreaking seconds. To stick the landing every time, (and never see your efforts go to waste again) try using a flour-based baking spray like Baker’s Joy for an easy release from the pan, and faster, more successful baking overall.

2. Shortening: While many view shortening and butter as interchangeable, they’re not the same. Be sure to reach for shortening any time you want your recipe to rise high and retain its shape or to attain that perfect flaky pastry or crust. Making plant-based swaps? An all-vegetable shortening like Crisco can be successfully used in place of butter for an all-vegetable twist on classic recipes.

3. Baking powder: The workhorse of many recipes, one can’t overstate the importance of a dependable, double-acting baking powder. To that end, stick with tried-and-true brands like Clabber Girl, which has been making pastry perfection for over 100 years. Pro tip: quickly test baking powder’s efficacy by mixing a teaspoon with hot water. No fizzing reaction? Time to toss it.

4. Baking soda: Baking soda is the wild and more potent cousin of baking powder, so it’s important not to get them mixed up, especially as baking soda is often specifically called for in recipes containing an acid (think buttermilk and citrus.) While there are many liberties you can take in the kitchen, guessing how much baking soda to use is not one of them. Always measure the exact amount listed to avoid a bitter taste in your finished product.

5. Premium spices, seasonings and herbs: Any serious baker worth their salt will have a “go big or go home” mentality when it comes to spices. Give dishes extra depth by culling your collection to include only high-quality selections that pack a punch, like Spice Islands. Remember, keeping spices dry prolongs flavor, so place your rack in a cool, dry place away from oven heat.

6. Molasses: When mixed with white sugar, molasses can make a great substitute for brown sugar, but that’s just one of its many uses. A pantry staple and American tradition, it’s vital in dishes where moist consistency and depth of flavor are essential, such as pecan pie or gingerbread. Molasses from iconic brands like Grandma’s Molasses can also be the oohs-and-aahs-provoking secret ingredient that has friends and family reaching for seconds.

7. Vanilla extract: Whether you’re cutting back on added sugars or you’re simply low on the sweet stuff, you can use vanilla extract as a flavorful, better-for-you sugar substitute.

With a well-stocked pantry and a good understanding of your ingredients, your creations will come out just the way you want them, every time.

For more baking tips, as well as recipe ideas and tutorials, visit bakingathome.com.

 

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Chili

By Barbara Beltrami

The campfire has gone super suburban and morphed into a new phenomenon, the fire pit. Here in the burbs, most likely prompted by COVID and the need and desire for outdoor dining, it’s become a popular entertaining and dinner venue.

Fire pits range from built-in masonic works of art to portable little round metal versions available at hardware and home improvement stores. Plain or fancy, the great thing about them is that aside from providing warmth for autumn chilled bodies, they also offer a wonderful excuse for gathering round them and sipping and slurping tummy warming comfort foods.

If you don’t already have some, invest in some soup mugs or bowls with handles. Simmer a pot of stew or chili or soup, toast your family and friends with a hearty wine, serve up a fire pit meal and get into the mellow mode.

Chicken Stew

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/4 cup olive oil

2 celery ribs, sliced into 1” pieces

1 carrot, peeled and sliced diagonally into 1” pieces

1 medium onion, chopped

Salt and freshly ground black pepper to taste

One 14 1/2 ounce can diced tomatoes with their juice

2 cups chicken broth or stock

Chopped basil leaves from one medium sprig

1/2 tablespoon fresh thyme leaves

1 tablespoon tomato paste

1 1/2 pounds boneless chicken breasts

2 large potatoes, peeled and diced

One 14-ounce can navy or great northern beans, rinsed and drained

DIRECTIONS: 

In a heavy 6 quart saucepan heat the oil over medium heat, add celery, carrot and onion and cook, stirring frequently, until onions are translucent, about 5 minutes; season with salt and pepper, add tomatoes, broth, basil, thyme, tomato paste, chicken and potatoes; press chicken down into pot to completely submerge. Over low heat, bring liquid to a simmer and cook uncovered, for 30 minutes, stirring occasionally and turning the chicken once; add beans, stir and continue to cook until liquid is reduced and thickened, about 15 minutes. Remove chicken, shred or cut into bite size pieces, return them to pot, adjust seasoning and bring back to a simmer.  Ladle into bowls and serve with crusty bread and a hearty ripe cheese.

Carla’s Chili

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 tablespoons olive oil

1 large Italian frying pepper, chopped

1 jalapeno pepper, minced

1 large onion, chopped

1 pound ground beef

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 teaspoon crushed hot red pepper 

1 tablespoon tomato paste

One 28-ounce can diced tomatoes with their juice 

One 14-ounce can large red kidney beans, rinsed and drained

Salt to taste

1/2 teaspoon cayenne

1 cup beef broth

DIRECTIONS: 

In a large skillet heat oil on medium-high heat; add pepper, jalapeno and onion; stirring often, cook until they start to soften. Add beef and breaking it up into little pieces with a wooden spoon, cook until it’s brown, about 3 to 5 minutes; add chili powder, cumin, hot pepper, and tomato paste; cook and stir about one minute. Add tomatoes, beans, salt, cayenne  and broth, bring to a boil, then simmer 20 to 30 minutes. Serve piping hot with chopped scallions, sour cream, shredded manchego cheese and tortilla chips.

Bean and Escarole Soup

YIELD: Makes 6 servings.

INGREDIENTS: 

1/4 cup olive oil

2 garlic cloves, chopped

1 head escarole, trimmed, washed and chopped

4 to 5 cups chicken broth

One 14-ounce can cannellini beans, rinsed and drained

Salt and freshly ground pepper to taste

Freshly grated Parmigiano-Reggiano cheese

Extra virgin olive oil

DIRECTIONS: 

In large heavy pot, heat 1/4 cup olive oil over medium heat; add garlic and continue to cook until it releases its fragrance, 15 to 30 seconds. Immediately add escarole and cook until it wilts, about 2 minutes; add broth, beans and salt and pepper, cover and simmer until mixture is heated through, 5 to 10 minutes. Serve with grated cheese, extra virgin olive oil and crusty Italian bread.

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Mirabelle Restaurant features two new igloos.
Chef Guy Reuge in one of the new igloos.
Mirabelle Restaurant features two new igloos.
Mirabelle Restaurant features two new igloos.
Mirabelle Restaurant features two new igloos.
Mirabelle Restaurant features two new igloos.

Mirabelle Restaurant and Tavern at the Three Village Inn, 150 Main Street, Stony Brook has launched two exclusive igloos for private outdoor experiences for the fall/winter season. The heated igloos, Guy-Gloo and Noir, each feature their own theme and are decorated with twinkling lights, cozy seating and seasonal décor.

Igloos maybe be reserved for 2 hours for 6 people maximum for $150. The cost includes a chilled bottle of prosecco and an exclusive server for the 2 hour duration. The full Mirabelle menu is available for purchase in the igloo which are are sanitized every two hours after each party exits.

Igloos are available Wednesday to Sunday starting Nov. 10 and reservations may be made now by calling 631-751-0555.

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Bethel AME Church, 33 Christian Ave., E. Setauket presents its world famous Harvest Home Dinner on Saturday, Nov. 13 from 4 to 7 p.m. PICK UP ONLY. Menu includes fried turkey, roast beef, collard greens, string beans, mac & cheese, mashed potatoes, candied yams, stuffing, gravy, cranberry sauce, corn bread, roll and dessert.

Donation of $20 adult, $10 child. Pre-orders only by visiting https://bit.ly/HarvestHomeDinner by Nov. 8. For more information, call 631-751-4140.

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By Bob Lipinski

Bob Lipinski

Most people enjoy rum in tropical drinks during warm weather while lounging poolside with a bowl of tortilla chips, salsa, and guacamole.

I enjoy “sipping rums,” those dark (mostly), limited production rums, often aged many years in oak barrels. These rums are often the premium, “top-of-the-line” products a distillery makes. Like a well-aged Scotch or Cognac, they are often served in a brandy glass, lightly chilled after dinner. 

These rums are generally not used in cocktails because of their complex and full flavors, high price, and limited availability. Sipping rums may or may not have an age statement on the label.

Below are some of my favorite sipping rums, which hopefully will become your favorites too!

Appleton Reserve Blend, Jamaica: Amber-colored; bouquet of molasses, nuts, oil of bergamot, and burnt butter; quite dry with some burnt bitterness present; nuts, clove, allspice, and mace.

Bacardi “Reserva Limitada,” Puerto Rico: Aged in used Bourbon barrels. Amber-colored; bouquet of tobacco, citrus, honey, vanilla, and maple. In the mouth there is a certain sweetness, full sugar and medium-bodied, with a lingering aftertaste.

Brugal “Extra Viejo” Dominican Republic: Aged in used Bourbon barrels. Amber colored; muted nose with hints of citrus and molasses. Flavors of lime, grass, cinnamon, and molasses. It has a certain brandy taste: a very complex rum.

Diplomatico 12-Year-Old Exclusiva Reserve, Venezuela: Aged in used PX sherry barrels. Amber-colored; nose of citrus, toast, prunes, toffee, orange zest, and nuts; rich flavors of jasmine, toffee, and orange.

Don Q “Gran Añejo” Puerto Rico: Aged in used Sherry barrels. Amber color; closed nose with suggestions of citrus and grass; flavors of toast, vanilla, burnt sugar, cinnamon, banana, and butterscotch.

El Dorado “8” Demerara, Guyana: Amber-colored; nose of allspice, other spices, black pepper, caramel, and toasted marshmallow; the rum explodes in the mouth with nuts, sugarcane, and oranges; medium-body with additional flavors of dates and prunes.

Pyrat XO Reserve, Anguilla: Amber-colored; considerable orange peel, lemon, and lime peel; smells like an orange liqueur; syrupy in the mouth with hints of nutmeg and burnt orange peel.

Ron Abuelo 12 Year, Panama: Amber-colored; complex nose of caramel, molasses, nuts, and toasted oak; quite fruity in the mouth with hints of tobacco, toasted nuts, orange, honey, molasses, and dark cherries.

Ron Zacapa 23 Centenario, Guatemala: Dark mahogany, vanilla, almond, butterscotch, chocolate, and toasted wood with hints of spice.

Vizcaya VXOP “Cask 21” Dominican Republic: Spicy nose (cinnamon, nutmeg, mace, ginger) with flavors of honey, caramel, nuts, and vanilla.

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].

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