Food & Drink

One Pan Japanese Salmon

By Heidi Sutton

Whether you’re celebrating a weekend meal or simply looking for a way to eat healthier, seafood night can make dinnertime a special treat. Next time you plan to make fish the focus of your menu, try one of these delicious recipes featuring the best fish in the sea.

Grilled Salmon with Spiced Almonds

Recipe courtesy of Fisher Nuts

Grilled Salmon with Spiced Almonds

YIELD: Makes 6 servings

INGREDIENTS: 

1 cup Greek yogurt

2 teaspoons red wine vinegar

2 teaspoons chopped fresh dill

1 tablespoon chopped fresh mint

1/4 teaspoon ground cumin

1/2 teaspoon paprika

kosher salt

1 small cucumber seeded and small diced

1/2 cup almonds

1 teaspoon extra-virgin olive oil

1/4 teaspoon curry powder

1/8 teaspoon paprika

1/8 teaspoon ground cumin

6 salmon fillets 6-ounces each

kosher salt and black pepper

2 tablespoons extra-virgin olive oil

1 large lime

DIRECTIONS:

To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.

Heat oven to 350° F. Heat grill to medium. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.

Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.

To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

One-Pan Japanese Salmon

Recipe courtesy of Family Features

One Pan Japanese Salmon

YIELD: Makes 2 servings

INGREDIENTS: 

1 tablespoon sesame oil

1/4 cup tamarind sauce

1/2 tablespoon Dijon mustard

2 tablespoons sesame seeds

1 tablespoon honey

1 sweet potato cut into rounds

2 tablespoons coconut oil divided

1 tablespoon sesame seeds

sea salt

8 spears broccolini

2 salmon fillets 4 ounces each

brown rice for serving

DIRECTIONS:

Preheat oven to 400 F. Line tray with baking paper. To make marinade: In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined. Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes. Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes. Serve with brown rice.

Santa heads to the American Airpower Museum in Farmingdale on Dec. 14.

Start your holiday season with one of the following Pancake Breakfast with Santa Claus events on the North Shore!

Centereach

Centereach Fire Department Engine Co. 3, 9 South Washington Ave., Centereach presents The Original Pancake Breakfast with Santa & Friends on Sunday, Dec. 8 with seatings hourly from 8 a.m. to noon. Breakfast includes pancakes, sausage, coffee and orange juice. $10 per person. For reservations, call 631-588-0118.

East Northport

Union United Methodist Church, 1018 Pulaski Road, East Northport will host Magic Circle Nursery School’s 43rd annual Pancake Breakfast with Santa on Saturday, Dec. 7 from 8:30 a.m. to 11:30 a.m. Enjoy a holiday treat filled with fun, food and a photo with Santa Claus. Tickets are $8 adults, $4 children. 631-754-5565

Farmingdale

The American Airpower Museum, 1230 New Highway, Farmingdale will host its Annual Holiday Pancake Breakfast Fundraiser on Saturday, Dec. 14 from 9 a.m. to noon. Join them in their historic Republic Aviation Hangar decorated for the holiday season for pancakes, sausage and hot beverages and juices followed by a meet and greet with Santa for photos and take a Flight line tram ride (weather permitting). Admission is $15 adults, $10 children. For reservations, call 631-293-6398.

Medford

Medford Fire Department, 171 Oregon Ave., Medford presents their annual Breakfast with Santa on Sunday, Dec. 8 from 8:30 a.m. to 11:30 a.m. Tickets are $15 adults, $10 children, children age 2 and under are free. To RSVP, call 631-481-6184.

Mount Sinai

The North Shore Youth Council carries on the tradition of Breakfast with Santa at the Heritage Center, 633 Mount Sinai-Coram Road, Mt. Sinai on Sunday, Dec. 15 with seatings at 8 a.m., 10 a.m. and noon. Enjoy a breakfast buffet catered by Tuscany Gourmet Market and live holiday music. Admission is $25 adults, $20 children, under age 2 free. Includes a family photo with Santa and a favor for each child. Reservations are required, no walk-ins. Call 631-403-4846 or visit www.nsyc.com.

Rocky Point

Rocky Point Fire Department Engine Co. #1, 1 Hallock Landing Road, Rocky Point hosts its 25th annual Breakfast with Saanta on Sunday, Dec. 8 from 8 a.m. to noon. All you can eat pancakes, sausage, eggs, hash browns, orange juice, apple juice, coffee and tea. Meet Santa in front of an antique fire engine. Admission is $10 adults, $5 seniors and children ages 5 to 12, under the age of 5 are free. RSVP at 631-744-2231.

— Compiled by Heidi Sutton

 

Baked Ham with Pomegranate Glaze

Are you planning your menu for an upcoming holiday dinner? There are so many recipes to choose from when deciding on the main dish, sides and desserts.

This year, make your holiday dinner pop by adding pomegranates to your holiday menu. These ruby-like seeds are eye-catching and add a juicy sweetness to any dish.

Why pomegranates?

California-grown pomegranates are harvested from October to January. The season may be short, but it’s oh-so-sweet, just like the fruit. Because the pomegranate season is perfectly aligned with the holidays, there’s no shortage of festive ideas to make snack time and recipes pop with color, flavor and nutrition.

Best of all? Pomegranates are high in vitamin C and potassium, a great source of fiber and low in calories. If you have wellness goals this holiday season, eating pomegranates can help! Pomegranates are chock full of vitamin C, polyphenols, potassium and other necessary nutrients.

How to incorporate pomegranates into holiday meals

So, how can you incorporate pomegranates into your holiday meals? The possibilities are practically endless.

“From a gorgeous cheese platter to a holiday ham, the pomegranate’s bright, juicy, red arils elevate any dish. Not to mention, they make a fabulous centerpiece!” said Tara “Teaspoon” Bench. Tara served as the former food editor of Martha Stewart Living, and knows a thing or two about creating show-stopping holiday meals.

To celebrate the season, Bench has partnered with the Pomegranate Council to help you create a holiday dish that will have your friends and family asking for seconds. Check out her recipe for baked ham with pomegranate glaze that features these stunning ruby red fruits.

Baked Ham with Pomegranate Glaze

Garnish your holiday ham with a burst of freshness using vibrant pomegranate arils! Whether it’s Thanksgiving, Christmas, New Year’s or Sunday dinner, this ham is sure to impress with a sweet pomegranate glaze.

Yield: 12-16 servings

Ingredients:

1 (7-pound) bone-in, spiral-cut smoked ham

1/2 cup low-sodium chicken broth

2 cups 100% pomegranate juice (divided)

2/3 cup light brown sugar

2 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1/2 teaspoon ground ginger

1 cup pomegranate arils

Herbs for garnish (if desired)

Instructions:

1. Preheat oven to 325°F. Place ham in a large roasting pan and pour in chicken broth along with 1/2 cup of pomegranate juice.

2. In a medium saucepan, bring remaining 1 1/2 cups of pomegranate juice, brown sugar and lemon juice to boil over medium-high heat. Lower heat and let mixture simmer until it slightly thickens, about 10 minutes.

3. Stir in mustard and ginger and continue simmering until sauce reduces to about 1 cup, approximately 5 more minutes.

4. Pour half of glaze over ham, cover with foil and roast for 1 1/2 hours, basting occasionally. Internal temperature should reach 125°F in thickest part of ham.

5. Remove foil, brush ham with remaining glaze and roast uncovered for another 30 minutes until top is lightly caramelized.

6. Transfer ham to cutting board and carve it off the bone. Arrange slices on a platter, garnish with fresh herbs and sprinkle with pomegranate arils.

7. If desired, pour pan juices into a bowl to serve alongside ham. Leftover ham can be kept in an airtight container in the refrigerator for up to one week.

Want to know more about pomegranates and how to incorporate them into your holiday meals? Visit www.Pomegranates.org or www.TaraTeaspoon.com. (BrandPoint)

Candy Cane Pretzel Bark Cookie

When we think about the holidays, a lot of the special moments we remember most fondly from years past involve sharing food with loved ones — from festive cookie exchanges to the scents and smells of family-favorite dishes and desserts, to warm beverages on cold nights.

That’s why McCormick is dishing up these cooking tips for creating special moments:

• Incorporate seasonal herbs, spices and seasonings like sage, pumpkin pie spice, cinnamon and nutmeg into your cooking and baking to provide long-lasting fresh flavors, vibrant colors and appetizing aromas.

• Use ready-to-make dry recipe mixes, such as turkey or brown gravy, to easily create perfectly blended flavors for sauces that elevate your holiday meals.

• Rely on extracts like pure vanilla and peppermint to enhance the flavors and aromas of holiday treats.

This holiday season, the McCormick brand is also going on a virtual quest for the best holiday cookie recipe through the McCormick Cookie Quest contest. If you have a winning cookie recipe, consider joining in the fun. Official Rules and entry instructions can be found by visiting: mccormick.com/cookie-quest-terms-and-conditions. [NO PURCHASE NECESSARY. Starts 11/19/24; ends 12/8/24. Sponsor: McCormick & Company.]

In the spirit of the virtual cookie recipe exchange, McCormick is partnering with famed bakery Milk Bar and its rule-breaking, award-winning founder and CEO, Christina Tosi, to create and share Milk Bar x McCormick Candy Cane Pretzel Bark Cookies.

On Dec. 4, which is National Cookie Day, select Milk Bar locations in New York City, Los Angeles and Washington, D.C. will give away these scrumptious cookies to the first 100 customers, while supplies last. The limited-time cookie will also be on sale at select locations starting on National Cookie Day through December 31. And as part of the collaboration, McCormick and Milk Bar are also sharing the recipe, so you can make these delectable cookies at home!

Milk Bar x McCormick Candy Cane Pretzel Bark Cookie

Ingredients:

• 2 sticks (1 cup) unsalted butter, softened

• 3/4 cup granulated sugar

• 1/2 cup light brown sugar

• 1 large egg

• 1 teaspoon McCormick Pure Peppermint Extract

• 1/2 teaspoon McCormick Pure Vanilla Extract

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 2 cups white chocolate chips

• 1/4 cup plus 3 tablespoons McCormick Candy Cane Sugar, divided

• 1 1/2 cups mini pretzels

Directions:

1. Preheat oven to 350 degrees F. Spray two half-sheet pans with no-stick cooking spray or line with parchment or silicone baking mats. Mix butter and sugars in large bowl with heavy spatula for about 2 minutes until well blended. Add egg and extracts, stirring until combined and fluffy, about 1 minute.

2. Mix flour, salt, baking powder and baking soda in medium bowl. Add dry ingredients to butter and sugar mixture, stirring just until combined. Stir in white chocolate chips, 3 tablespoons of the Candy Cane Sugar and mini pretzels, mixing until evenly blended.

3. Place remaining 1/4 cup Candy Cane Sugar in medium bowl. Use a 1/3-cup measuring cup or 2 3/4-ounce cookie scoop to portion dough into balls. Toss dough balls in Candy Cane Sugar to coat and place 2 to 3 inches apart on prepared baking pans.

4. Bake 8 to 10 minutes, until edges are golden brown. Cool completely before serving.

Tip: Can’t get your hands on McCormick Candy Cane Sugar? Increase McCormick Peppermint Extract to 1 1/2 teaspoons, stir in 2 tablespoons of red colored sugar along with the chocolate chips, then use 1/4 cup red colored sugar to roll cookies before baking.

“The holiday season is all about sharing. That’s why we’re so excited to share one of our favorite holiday cookie recipes and encourage creative bakers all around the country to do the same,” says Giovanna DiLegge, vice president of Marketing, North American Consumer at McCormick. (StatePoint)

Martha: The Cookbook

Reviewed by Jeffrey Sanzel

Martha Stewart is one of the most recognizable personalities in the world. Noted for her media empire (Martha Stewart Living Omnimedia), the home and hospitality guru attained the highest level of celebrity. She published her first book, Entertaining, in 1982.

Martha: The Cookbook marks her one-hundredth cookbook. Subtitled “100 Favorite Recipes, with Lessons and Stories from My Kitchen,” the book reflects her culinary work and her family life. The introduction and the facing photographs indicate this will be an intimate tome. In addition to the hundreds of photos accompanying the recipes, she shares dozens of personal photos, ranging from family members to Julia Child.

Stewart divides the book into seven chapters: Breakfast & Brunch; Soups & Salads; Cocktails; Hors d’Oeuvres; Dinner; Garden Sides; and Desserts. An appendix follows them: My Basic Pantry explains beef, chicken, vegetable, and turkey stocks, the ideal pastry crust, etc. She outlines her favorite kitchen tools, from the rolling pin to a sesame seed roaster.

In the first chapter, Breakfast & Brunch, Stewart launches with a basic offering: steamed eggs. This is simply a more effective approach to boiled eggs, with instructions anyone can handle. Knowing that her audience will have various skills, she offers a classic hollandaise sauce and an easy hollandaise sauce for artichokes with poached eggs and salmon. She includes her green juice formula, “an invaluable part of my [her] quest for aging gracefully.”

Stewart reflects her Polish heritage with her beet soup and potato and buttermilk soup. On the other end of the spectrum, she sometimes suggests elevating basic fare with truffles or caviar. Drinks include Martha-tinis, Martha-ritas, and a citrus alternative to the Bloody Mary, Mary’s Knees. Hors d’oeuvres range from deviled eggs and potato pancakes to oysters two ways (Rockefeller and Casino). A memory of crabbing with her father on New Jersey’s Shrewsbury River segues into her crabcake recipe. A tantalizing smashed baked potatoes section explains how and, intriguingly, why they should be smashed. 

The two largest sections of the book are Dinners (twenty-one recipes) and Desserts (twenty-two recipes). These sections contain some of the most challenging pieces. The time-intensive potato pierogi and paella recipes are ambitious but clearly worth the effort. Stewart follows the one ingredient dessert—orange granita—with the complex Cipriani classic meringue cake. 

When possible, vegetables come from her gardens and fruit from her trees; she raises chickens for their variety of eggs. She cites two specific residences: a farm in Bedford—where her greenhouses allow growth year-round—and a home on Maine’s Mount Desert Island. Using the best materials from the best sources is a major theme in Stewart’s cookery.  

The contents of the book represent a lifetime of travel. Whether in Ibiza, in the Spanish Balearics, or a café/bakery in Boston, she spent her career gathering the best gastronomic experiences to share with her followers, whether on television or through her magazine and books. 

The personal sections, woven throughout, are titled “Remembering.” Stewart’s memory for detail is extraordinary. Photos of her runway work accompany her days of modeling in Paris during her early college years. She describes her apartment on 101st St. and Riverside Drive in Manhattan, when she worked as a Wall Street stockbroker. In a handful of sentences, she paints a picture of the joys of marriage, pregnancy, and cooking every recipe in Mastering the Art of French Cooking, Volume One, by Julia Child, Simone Beck, and Louisette Bertholle. 

A major highlight is Dana Gallagher’s exquisite photos. Most take an entire page or even a two-page spread. They are bright, vivid, and truly elegant, but this is no surprise. Reflecting on a 1993 soufflés photo shoot, Stewart states, “My editors and I learned a lot on this photo shoot. We learned that we have to treat all food with great respect. No detail is too small.” 

Martha: The Cookbook arrives in time for the holidays. A self-described traditionalist, she presents turkey and ham preparations, ideal for Thanksgiving and Christmas. Pumpkin pie with phyllo crust shows a willingness for a twist on a popular dish. 

While she mentions many famous people and trendsetters, this outing comes down to celebrating family. She often mentions her mother, Big Martha, and her daughter, Alexa (both represented by recipes). She now teaches her granddaughter, Jude, as she taught Alexa. 

In her final words in the Introduction, Stewart sums up her goal: “Please enjoy the recipes we have featured and treat yourself, your family, and your friends to a little taste of my favorites—and do not forget to start compiling your own list of favorites to hand down to your loved ones.”

Leftover Holiday Biscuit Pot Pie

By Heidi Sutton

Once your holiday feast comes to pass, you’re almost certain to find your refrigerator stuffed with leftovers. However, that doesn’t mean you want to eat the same meal again and again in the days that follow. 

Gone are the days of simply reheating turkey and stuffing or making a turkey sandwich. Instead, reinvent your holiday extras through fresh takes on classic dishes like this comforting Leftover Holiday Biscuit Pot Pie.

Leftover Holiday Biscuit Pot Pie

Recipe courtesy of Culinary.net

Leftover Holiday Biscuit Pot Pie

YIELD: Makes 8 servings

INGREDIENTS: 

Biscuits:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

2 1/2 teaspoons sugar

1/4 teaspoon salt

2 teaspoons cream of tartar

1/2 cup cold unsalted butter

2/3 cup buttermilk

1 tablespoon butter melted

Turkey Pot Pie Filling:

1/2 cup turkey fat

1 1/2 cups diced onion

1 1/2 cups diced carrots

1 1/2 cups diced celery

1 bay leaf

1 tablespoon minced garlic

1 tablespoon chopped thyme

1 tablespoon diamond crystal coarse salt

1 tablespoon coarse black pepper

1 cup all-purpose flour divided

8 cups cold turkey stock

6 cups leftover cooked turkey chopped

DIRECTIONS:

To make biscuits: In mixing bowl, combine flour, baking powder, sugar, salt and cream of tartar. Grate butter and mix with dry ingredients. Carefully add buttermilk and mix until incorporated. Fold over 5-6 times, roll out and cut into 10-12 rounds. Place cut biscuits on floured surface. Refrigerate 30 minutes.

To make turkey pot pie filling: Preheat oven to 375 F. Heat large pot over high heat and add turkey fat. Add onions, carrots, celery, bay leaf, garlic, thyme, salt and pepper; gently sweat. Add 1/2 cup flour and cook 2-3 minutes. Add turkey stock 2 cups at a time, allowing to thicken before adding more. In bowl, mix remaining flour with turkey. Add turkey pot, bring to simmer until thickened. 

Add pot pie filling to casserole dish and gently place biscuits closely together on top. Brush biscuits with melted butter and bake 25-30 minutes. Remove from oven and cool 10-15 minutes before serving.

By Jennifer Donatelli

While many people enjoy a day off work or school to celebrate Thanksgiving with family and friends, others are struggling just to put food on the table each day. With the aid of Helping Hands Rescue Mission, a nonprofit organization based in Huntington Station, hundreds of families will have a lot to be thankful for this holiday season.

The mission introduced a program called Fill a Box, Feed a Family in 2021 that collects food donations for Thanksgiving. Donors pick up a box at the outreach center, fill it with all the fixings for a Thanksgiving meal and return the box by Nov. 22 to Huntington Assembly of God in Huntington Station. Some people fill one box, others fill multiple boxes.

With a mission rooted in compassion and community support, Helping Hands Rescue Mission seeks to alleviate some of the burdens faced by the underprivileged, offering both immediate relief and long-term hope. Through the generosity of donors and the tireless efforts of 125 volunteers, they work to ensure no one goes without the essentials for survival and dignity.

The mission was founded in 1965 by newlyweds Rev. J.A. Gaines, his wife, Rev. Rose Marie Gaines and her mother Florence E. Meringola, after witnessing local poverty firsthand. The couple returned from their honeymoon and used their wedding money to start the mission with the viewpoint that if they could help even one person, it was worth the investment.

The foundation’s work continues 59 years later under the direction of their daughter, Rev. Kim Gaines-Gambino, who functions as the president and pastor of the nonprofit. “My parents were the best ambassadors of what it means to love, serve and give,” said Gaines-Gambino. “Those were the core values of their mission, and we continue to do that today.”

When asked about what it means to run the mission on a daily basis, Gaines-Gambino said it means so much to her because she grew up with the mission and doesn’t know what life is like without it. “Serving the community has always been a part of my life,” she said.

Working with Food Rescue U.S., a nonprofit that transfers fresh food from restaurants, grocers and other food industry sources, the mission is able to provide prepared meals for the more than 250 people they serve each week.

One of the oldest members of the organization is Huntington resident Kay Jahn, who, at 90 has been volunteering since the mission first opened. She described her work as “a gift from God.”

Mary Reid of East Northport has been volunteering in the food pantry for seven years. This week was special because her grandsons, Nicholas and Robert Parisi, ages 9 and 7, visited from South Carolina during their school break to work with her in the food pantry. “We get to help people, and it feels good when you can see people be happy for one day,” said Nicholas.

Gaines-Gambino explained the town has been very generous to them over the years. “Whole Foods in South Huntington gave us a $10,000 donation and delivers food to us three times a week,” she said. The mission also receives donations from Trader Joe’s, Starbucks and Lidl, to name a few.

In addition to the outreach program, Helping Hands Rescue Mission introduced a monthly program in 2017 they call Baby Blessings. “We were running out of diapers in different sizes for the moms who came to the outreach,” Gaines-Gambino said, “so we set aside one special day a month where we can do outreach just for moms and their babies.”

Held on the third Tuesday of each month at the Huntington Assembly of God in Huntington Station, Baby Blessings provides more than 160 underprivileged families in the community with diapers, baby clothes, baby supplies, toys and a warm breakfast and coffee donated by Starbucks. Shoppers can also take home formula, baby food, strollers, car seats and bassinets.

Registration is necessary to participate in the program, and all moms must be residents of Huntington, with some referrals accepted.

Claudia Gaffoor, a referral from Flushing, experienced poverty firsthand when she was laid off from her job as a crossing guard and couldn’t afford to pay her rent or buy food for her family. A single mom of two boys, Gaffoor has been coming to Baby Blessings since her 3-year-old was born. “I fell on some hard times,” Gaffoor said. “I can’t afford to buy my son clothes.”

Through a partnership with the Allied Foundation, a nonprofit comprised of pediatricians from Long Island, Baby Blessings is able to meet their diaper needs each month.

Liz Sturm from Commack, a retired doctor and longtime volunteer, comes every Monday to unload the truck. “My parents came from Poland after the war. We didn’t have anything like this to help us,” Sturm said. “So I like to help others as much as I can.”

Baby Blessings, run by Donna Fortmeyer of Hauppauge along with a team of volunteers, sorts, folds and pre-packs bags of donated clothes by size, making sure each bag has matching outfits along with pajamas, sweaters, pants and shoes. “It’s a great feeling knowing how many families we can help and how happy we can make them,” said Fortmeyer.

Ann Macchia, from Huntington, volunteers each week and even takes clothes home with her to fold and sort. “It gives me a great feeling to help other people and see the smiles on their faces,” she said. “At the end of the day, this is what it’s all about.”

Through fundraising and generous donations from the community, the mission is in its final stages of building a house they call The Community Kitchen — a homelike space that will provide fresh, nutritious meals to food-insecure families, veterans and the homeless on a daily basis.

The mission opens its outreach center to the Huntington community every Tuesday through Friday from 11 a.m. to 1 p.m. People can come to the pantry once every 15 days to get household items, clothing and food.

“Every person is deserving of love and compassion, regardless of their circumstances,” Gaines-Gambino said. “By offering a helping hand to those in need, we hope to spread the message of God’s unconditional love.” For more information visit www.helpinghandsrescuemission.org.

Pixabay photo

By Bob Lipinski

Bob Lipinski

During the holiday season, I usually have a list of wines that I prefer to drink, but this year, I have discovered some new ones that I will definitely include. Sales (and consumption) of red wine (as well as champagne and fortified wines) rise during wintry weather, and I stock up for the holidays with plenty. Although I enjoy medium to full-bodied red wines, I rarely say no to a glass or bottle of a chilled red wine, served as an apéritif or to accompany a first course.

These wines are sure to enhance your holiday festivities. The first two wines, light-bodied, young, and fruity, are best enjoyed chilled, with or without food.

2022 Te Mata “Gamay Noir,” Hawke’s Bay, New Zealand. (100% Gamay grapes. The winery brought the Gamay Noir à Jus Blanc, the technical name of Gamay, to New Zealand in 1995.) Candy-apple red color, with an inviting, very fruity aroma and flavor of raspberry, black cherry, rhubarb, watermelon, and tart cranberry. Hints of strawberry, anise, blueberry pie, clove, and fennel. Perfect for pork satay with spicy peanut sauce.

2023 Souleil Vin de Bronté, “Le Rouge,” Languedoc, France. Blend of organically farmed Syrah and Grenache grapes. Fermented and aged in stainless steel containers. Bright cherry color with fruity flavors of raspberry, cherry, and green plums. Easy to drink with hints of wild strawberry, thyme, and leather. Serve it lightly chilled with honey-glazed ham.

2021 Château Angélus “Tempo d’Angélus,” Saint-Émilion, Bordeaux, France. Blend of Merlot and Cabernet Franc grapes. Light ruby color with flavors of blackberry, black plums, and tea with hints of wet cedar, black currants, and toasted hazelnuts. Light-bodied; pairs well with grilled lamb brushed with mint and olive oil.

2019 Cos d’Estournel “G d’Estournel,” Saint-Estèphe, France. Blend of Merlot, Cabernet Sauvignon, and Cabernet Franc grapes. Deeply colored with flavors of anise, blueberry, blackberry, and mint, with hints of thyme, rosemary, fig, black pepper, and spices. Pair it with braised short ribs and a side of roasted sweet potatoes.

2001 Gérard Bertrand “Château de l’Hospitalet” La Clape, Languedoc, France. Blend of Syrah, Grenache, Carignan, Cinsaut, and Mourvèdre grapes. Located on the coast, Château de l’Hospitalet overlooks the Mediterranean in an area noted for its garrigue scrublands (Mediterranean vegetation with a smell of rosemary, thyme, lavender and other herbs). Intense ruby color with flavors of blackberry, black cherry, plums, and spices with hints of currants, rosemary, smoky oak, and black pepper. I enjoyed this wine with grilled hot sausage and broccoli rabe.

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]

By Jennifer Donatelli

Calling all Vikings! Whether attendees were Norwegian, Swedish, Danish or simply fans of the Viking spirit, visitors found a warm welcome at the Sons of Norway Loyal Lodge 252’s annual Scandinavian Bazaar. Held Saturday, Nov. 16, at St. James Lutheran Church in St. James, the event ran from 10 a.m. to 4 p.m., drawing crowds eager to immerse themselves in the Nordic culture.

The bazaar, a vibrant mix of heritage and community, featured handcrafted Norwegian items, including intricately designed textile

The day’s culinary offerings were a major highlight. The dining room buzzed with the aroma of fresh waffles, served with lingonberries, while volunteers Reidun Rasmussen and Centoral Stevens enjoyed sharing the simple yet satisfying dish of potatoes, carrots and onions, in broth. “It’s an easy meal and feeds a lot of people,” Stevens said.

Adding to the festive spirit was live accordion music performed by Ellen “The Swedish Meatball” from Bay Ridge, whose cheerful tunes and motto of “good music, good liquor, good friends and good times,” brought smiles to attendees.

Hundreds of attendees from across Long Island gathered for the event, which has been a cornerstone of the lodge’s activities for more than 50 years. While no one could pinpoint the exact start date, members fondly recalled attending as children alongside their parents.

“This event is part of our history,” said incoming lodge president Ben Johnson, who first joined the Sons of Norway in the 1950s as a child.

“It provides me with a connection to my heritage and insight into the culture and history of Scandinavia and my ancestors, who came over through Ellis Island three generations ago,” he continued. 

Stacey Johnson, Ben’s daughter, reminisced about growing up with the lodge’s event. “It’s like one big family. To see all these people come and enjoy the day gives me complete joy,” she said.

Joan Hildebrand of Northport attended after falling in love with Scandinavian culture during a trip to the region, and was drawn to the event because of “the people, the scenery and the [Nordic] style — it’s what brought me here today,” she said.

Proceeds from the bazaar will support the Sons of Norway Loyal Lodge 252, an organization founded in 1924 by 30 immigrants. For nearly 100 years, the lodge has celebrated Norwegian-American heritage through cultural events and programs.

For more information about the Sons of Norway Loyal Lodge 252 or membership opportunities visit their website at loyallodge.org.

Pumpkin Pie

By Heidi Sutton

Continuing the theme of classic holiday pies from last week, no Thanksgiving would be complete without pumpkin pie or its close cousin, sweet potato pie. Can’t decide? Whip up both and watch them be devoured. Happy holidays!

Pumpkin Pie

Recipe courtesy of Libby’s

Pumpkin Pie

YIELD: Makes 8 servings

INGREDIENTS: 

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can 15 ounces Libby’s 100% Pure Pumpkin

1 can 12 fluid ounces Nestlé Carnation Evaporated Milk

1 unbaked 9-inch 4-cup volume deep-dish pie shell

Whipped cream

DIRECTIONS:

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Sweet Potato Pie

Recipe courtesy of Eagle Brand

Sweet Potato Pie

YIELD: Makes 8 servings

INGREDIENTS: 

1 pound sweet potatoes, cooked and peeled

1/4 cup butter

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 teaspoon grated orange peel

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

1 (9-inch) unbaked pie crust

DIRECTIONS:

Heat oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust. Bake for 40 minutes or until golden brown. Cool. Top with mini marshmallows or whipped cream before serving.

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