Holidays

Baked Brie with Pecans and Cranberry Orange Chutney

By Heidi Sutton

At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. Start with a sweet cocktail and savory appetizer, enjoy an elegant main course with delicious side dishes, and top it off with a delectable dessert.

Pear Belle Tini

Recipe courtesy of Lessing’s Hospitality

Pear Belle Tini

YIELD: Makes 1 serving

INGREDIENTS:

½ ounce honey

½ ounce lemon juice

1¾ ounce pear vodka

1 ounce amaretto

3 dashes cardamom bitters

cinnamon sugar

DIRECTIONS:

Rim glass with cinnamon sugar. In cocktail shaker, combine honey and lemon juice and stir with a cocktail spoon. Add the pear vodka, amaretto and cardamom bitters and stir again, making sure the honey has dissolved. Add ice, cover and shake vigorously. Pour into prepared glass and serve.

Baked Brie with Pecans and Cranberry Orange Chutney

Recipe courtesy of Family Features

Baked Brie with Pecans and Cranberry Orange Chutney

YIELD: Makes 8 servings

INGREDIENTS:

1 bag (12 ounces) fresh cranberries

1/2 cup maple syrup, plus 1 teaspoon for garnish, divided

1/2 cup water

1 orange, zest and juice only

1 teaspoon freshly chopped thyme, plus additional for garnish, divided

1 teaspoon freshly chopped rosemary

1 tablespoon bourbon (optional)

1 round brie (13.4 ounces)

1/2 cup roasted pecan pieces 

crackers

toasted bread

apple slices

DIRECTIONS:

Preheat oven to 350 F. Line baking sheet with parchment paper or silicone baking mat. In medium saucepan over medium-high heat, bring cranberries (reserving some for garnish), 1/2 cup maple syrup and water to boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries pop and mixture thickens, 8-10 minutes.

Remove cranberry mixture from heat and stir in orange zest, orange juice, 1 teaspoon thyme, rosemary and bourbon, if desired.

Place brie on parchment-lined baking sheet. Bake 5-7 minutes, or until inside of cheese softens while outside remains intact.

Transfer brie to serving platter and top with chutney and toasted pecans. Drizzle remaining maple syrup over brie and garnish with remaining fresh thyme and reserved cranberries. Serve with crackers, toasted bread and apple slices.

Honey-Lemon Glazed Carrots

Recipe courtesy of Culinary.net

YIELD: Makes 4 servings

INGREDIENTS:

2/3cup honey

1/4 cup fresh-squeezed lemon juice

1/2 teaspoon sumac

1/4 teaspoon lemon zest

2 pinches kosher salt

1 pinch ground black pepper

water

1 pound baby rainbow carrots

1/3 cup olive oil

1 tablespoon unsalted butter

DIRECTIONS:

In small bowl, whisk honey, lemon juice, sumac, lemon zest, 1 pinch salt and 1 pinch pepper. Preheat oven to 425 F. Fill stockpot 2/3 full with water. Bring to boil and add 1 pinch salt. Blanch carrots in boiling water 5 minutes. Drain and shock with cold water. When cool enough to handle, halve carrots lengthwise.

In large saute pan over medium-high heat, add oil and butter. Add carrots to pan, flat sides down, and season with salt and pepper, to taste. Sear until browned, about 2 minutes. 

Flip carrots and season with salt and pepper, to taste. Add half of glaze to pan and glaze generously. Bake 3 minutes. Add remaining glaze to carrots and bake 2 minutes.

Garlic Mashed Potatoes

Recipe courtesy of Culinary.Net

YIELD: Makes 4 servings

INGREDIENTS:

2 pounds russet potatoes, medium diced, skin on

cold water

1 teaspoon kosher salt, plus 1 pinch, plus additional, to taste, divided

1/2  pound unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1/2 teaspoon ground white pepper, plus additional, to taste, divided

DIRECTIONS:

Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Turn on high heat and bring to boil 12-15 minutes, or until fork tender. Drain and place potatoes in large mixing bowl. In saucepan over medium heat, melt butter. Add garlic and simmer 5 minutes. Add heavy cream, 1 teaspoon kosher salt and 1/2 teaspoon white pepper; bring to boil. When mixture boils, reduce to simmer 3 minutes then remove from heat. Mash hot potatoes until most lumps are gone. Using hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste. Season with salt and pepper.

Spiral Sliced Ham with Bourbon, Honey and Orange Glaze

Recipe courtesy of Family Features

Spiral Sliced Ham with Bourbon, Honey and Orange Glaze

INGREDIENTS:

1 hickory smoked spiral sliced ham

1/2 cup bourbon

1/2 cup honey

1 1/2cups fresh orange juice

1/2cup brown sugar

1/2 teaspoon ground clove

1 teaspoon ground cinnamon

1 tablespoon ground ginger

DIRECTIONS:

Preheat oven to 325 F. Remove packaging from ham and place face down in large roasting pan. Heat ham, uncovered, 12 to 14 minutes per pound, or until internal temperature reaches 120 F. Heating time will vary by weight. When about 30 minutes of cook time remains, in small saucepan over medium-high heat, whisk bourbon, honey, orange juice, brown sugar, clove, cinnamon and ginger; bring to boil. Pour glaze over ham. Continue baking ham, basting frequently. For final 10 minutes of cook time, turn oven up to 425 F, continuing to baste with glaze. When ham is heated through, remove from oven, drain liquid in bottom of baking dish and reserve to serve on side of hot ham.

Peppermint Truffle Cookies

Recipe courtesy of Culinary.net

Peppermint Truffle Cookies

YIELD: Makes 36 servings

INGREDIENTS:

8 ounces bittersweet baking chocolate

1/2 cup (1 stick) butter

1 cup sugar, divided

1 egg

1/2 teaspoon pure peppermint extract

2 cups flour

36 chocolate kiss-shaped candies, unwrapped

DIRECTIONS:

Heat oven to 350° F. In large, microwavable bowl, heat chocolate and butter on high 1 to 2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed. Shape dough into 1-inch balls. Press chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets. Bake 9 to 11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

Gingerbread Cookies

By Heidi Sutton

A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.

These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.

Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.

Gingerbread Cookies

Recipe courtesy of Bernice Baran
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 24 cookies

Ingredients:

  • 1/2  cup (1 stick) unsalted butter, softened
  • 1/2  cup C&H® Dark Brown Sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • royal icing

Directions:

In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.

In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.

Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.

Preheat oven to 350 F and line baking sheets with parchment paper.

Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.

Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.

Decorate cookies with royal icing.

By Raymond Janis

Public officials, faith leaders and residents gathered at Smithtown Town Hall Monday night, Dec. 11, braving low temperatures and frequent gusts of wind for a menorah lighting ceremony.

Town Supervisor Ed Wehrheim (R) tied this year’s annual Hanukkah service to the ongoing geopolitical turmoil abroad and rising antisemitism in the United States.

“This year’s celebration is a commitment to our family, friends and neighbors,” he said. “It is a promise as we stand side by side to extinguish antisemitism as we light the night sky tonight, and we hope for peace both abroad and here at home.”

Rabbi Mendel Teldon of Chabad of Mid Suffolk presided over the prayer service. He thanked the strong show of community support during the ceremony, reflecting upon the example of the Maccabees in the face of religious persecution in Israel and America.

“In Smithtown, we are asked to step up to the plate,” the rabbi said. “Even when there’s opposition, even when there are values that oppose our own and people that will shout us down, a Macabee steps up to the plate.”

Following a blessing from the rabbi and a ceremonial lighting of the menorah, the attendees were greeted with latkes and donuts in the parking lot.

Red Velvet Crinkle Cookies

By Heidi Sutton

The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these Almond Gingerbread Cookies featuring classic gingerbread with a crunch of toasted almonds and festive Red Velvet Crinkle Cookies with a rich cocoa flavor, a deep red color and a cracked top that perfectly catches a light dusting of powdered sugar.

Almond Gingerbread Cookies

Almond Gingerbread Cookies

YIELD: Makes 30 cookies

INGREDIENTS:

3 cups flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4  teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1 teaspoon pure vanilla extract

1 1/3 cups sliced almonds

DIRECTIONS:

In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. 

Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight. 

Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. 

Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

YIELD: Makes 24 cookies

INGREDIENTS: 

1 2/3 cups flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4  teaspoon salt

1/2  cup (1 stick) butter, softened

3/4 cup granulated sugar

2  eggs

1 1/2 teaspoons red food color

1 teaspoon pure vanilla extract

1/2 cup confectioners’ sugar

nonstick cooking spray

DIRECTIONS:

In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 to 4 hours. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

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Rabbi Aaron Benson, of the North Shore Jewish Center, presides over a prayer service Thursday, Dec. 7, during a menorah lighting ceremony at the Train Car Park in Port Jefferson Station. Photo by Raymond Janis

Faith and business leaders, public officials and community members from Port Jefferson Station/Terryville marked the beginning of Hanukkah Thursday, Dec. 7, with a community gathering and menorah lighting service.

The PJS/T Chamber of Commerce hosted the event at the Train Car Park in Port Jefferson Station. Rabbi Aaron Benson, of the Port Jeff Station-based North Shore Jewish Center, presided over the prayer service.

“In times when we need hope and times when we are struggling in the darkness, the hope, inspiration and strength that we get will come not as some raging fire but a tiny little point of light — just like the menorah here,” he said. Following these remarks, Benson delivered a series of blessings sung aloud by those in attendance.

Chamber president Jen Dzvonar emphasized the importance of this annual event for the chamber and the greater community.

“We believe it is so important to bring all of our community together, especially at this time,” she said. “We are so grateful for Rabbi Benson to always be a part of the chamber and to always do the blessings for us on this day and every year.”

Town of Brookhaven Councilmember Jonathan Kornreich (D-Stony Brook) also attended the event. During his remarks, he tied the Hanukkah service to the perseverance of the Jewish people throughout history.

“This holiday was celebrated after a Jewish victory against people that tried to destroy them,” the councilmember said. “I think it speaks to the unbreakable spirit of the Jewish people, and it speaks to the feeling of optimism and hope.”

The crowd cheered in delight as Kornreich lit the menorah’s first candle.

The Three Village Community Trust, the Three Village Civic Association, the North Suffolk Garden Club, the Three Village Chamber of Commerce and students and faculty at the Stony Brook School, and the Three Village Historical Society are partners in a Beautification Project at the Stony Brook Train Station.  Over the past year, significant progress has been made removing debris, weeds, and invasive plants from the landscaped beds. And a wide variety of Long Island native plants have been added to the landscaped beds.

As part of their ongoing efforts, the Stony Brook Train Station Beautification Committee invited local artist Michael Rosengard to create a unique art installation at the Station titled ‘All Aboard – Home For The Holiday.’ This outdoor work of art, located outside the front entrance of the historic Stony Brook Station House, creates a sense of wonder and whimsy to those walking or driving past the Station, highlights the history and importance of the Long Island Rail Road, celebrates the accomplishments of the Beautification Project, and helps kicks of the Holiday Season.

The community celebrated the opening of the exhibit on Monday, December 4th!

The popular holiday show has been extended to Jan. 7.

By Julianne Mosher

Frosty the snowman is a fairytale, they say. He was made of snow but the children know how he came to life one day. This long-time holiday favorite is now playing at the Engeman Theater in Northport and it’s certainly one you need to bring the kids to.

This modern take on the classic tale brings the holiday musical to life with catchy sing-a-longs and plenty of audience participation. Directed by Andrew McCluskey with stage manager and choreographer Jillian Sharpe, Frosty is not only wholesome, but shares important messages of friendship.

The show starts off with narrator Candy Kane Carolyn (Caroline Meyers) who gives the lay of the land in Chillsville — a little town with a population of about 500 that’s always covered in snow. It’s the townspeople’s favorite thing. She introduces us to Jenny (Natalie Seus), the mayor’s daughter, who loves to play outside, but usually by herself. She doesn’t have many friends. 

With the help of her father (Terrence Bryce Sheldon), they build a snowman in the park and name him Frosty. The mayor gives Jenny his scarf that she eventually puts onto the snowman, and because there was so much love in that piece of fabric, Frosty (played by Patrick McCowen) comes to life. 

We’re introduced to Ebenezer Pierpot (played last weekend by swing actor Christina Cotignola, but typically Jae Hughes), the president of Pierpot Enterprises — a manufacturer of snow shovels, snowblowers, and ice scrapers — who want to build a bigger factory in the park but can’t do that with all the snow. During a meeting at town hall, Pierpot tricks the mayor into signing a contract to build a machine that will melt all the snow in the town, putting Frosty’s life in jeopardy. They describe it as a giant outdoor dehumidifier. 

As the weather gets warmer, Jenny must come up with a plan to save the town and make sure her new friend Frosty doesn’t melt away.

Frosty is full of fun surprises, but the best part of all is seeing the enthusiasm on the children in the audience’s faces. What is so special is that as soon as you sit down, the actors on stage start to interact with the kids, asking them questions, making them sing along and even asking for advice. They call on them to tell the rest of the audience what ideas they have throughout the show which could help Frosty and his friend.

Being included in the conversations on stage definitely make the children sitting in the seats below feel validated and important, like they are part of the show as well.

Meet the cast in the lobby after the show for pictures and autographs. An autograph page is conveniently located at the back of the program. 

The John W. Engeman Theater, 250 Main St., Northport presents Frosty, which has been extended through Jan. 7. Running time is 90 minutes with a 15-minute intermission. 

Children’s theater continues with Disney’s Frozen Jr. from Jan. 27 to March 3, and Alice in Wonderland will follow on March 26 to April 28. All seats are $20. For more information or to order, call 631-261-2900 or visit www.engemantheater.com.

A scene from a previous production of ‘The Nutcracker.’ Photo from Dimitri Papadakos

The Seiskaya Ballet’s Nutcracker, a perennial holiday favorite on Long Island, returns to Stony Brook University’s Staller Center for the Arts Main Stage, 100 Nicolls Road, Stony Brook for a five-performance run from Dec. 15 to 17. This classical ballet rendition has earned praise from critics and audiences alike. 

Seiskaya Ballet principal dancer Madeleine Martufi

The cast will be led by guest artist David Wright, dancing the dual roles of Cavalier/Nutcracker, a featured artist with the Dance Theater of Harlem. Seiskaya Ballet’s award winning principal dancers Vivian Ye, Madeleine Martufi, Nina Zhang and Kaede Urso plus returning principal dancers Brianna Jimenez, Eva Pyrros, Diana Atoian and Lara Caraiani.

Seiskaya Ballet’s Nutcracker is truly an international collaboration beginning with Pyotr Tchaikovsky’s most famous score.  Sets and several costumes were designed by Poland’s Margaret Piotrowska whose highly respected work in Polish television and stage productions has garnered wide praise. Directed by founder Joseph Forbes, scenery was executed by Scenic Art Studios which has been credited with painting over 300 Broadway shows.  The imaginative and unusual sculptures utilized in the Seiskaya Ballet’s production were the brainchild of creative artist Matt Targon. Choreographed by celebrated Russian-born Valia Seiskaya, this acclaimed production is imbued with bravura dancing, energy and endearing charisma.

Performances will be held on Friday, Dec. 15 at 7 p.m., Saturday, Dec. 16 at 2 p.m. and 7 p.m.; and Sunday, Dec. 17 at 1 p.m. and 6 p.m. Tickets are $45 for adults, $38 children and seniors. To order, call 631-632-ARTS (2787) or visit www.nutcrackerballet.com.