Community members participated in a menorah lighting at the Train Car Park in Port Jefferson Station Sunday, Dec. 18. Photo by Paul Perrone
The Port Jefferson Station/Terryville Chamber of Commerce annual menorah lighting ceremony took place Sunday, Dec. 18, at sundown in the hamlet’s Train Car Park.
Rabbi Aaron Benson of North Shore Jewish Center officiated the ceremony, offering a prayer to mark the first night of Hanukkah. The event was well attended by community members and many from the North Shore Jewish Center.
Among those joining the festivities were PJSTCC vice president Paul Perrone, the chamber’s community liaison Joan Nickeson and Town of Brookhaven Councilmember Jonathan Kornreich (D-Stony Brook).
Kris Kringle and the St. John's Ophan Asylum Band from Brooklyn lead Cheese Club down Port Jefferson's Main Street toward Infant Jesus Roman Catholic Church; charitable organization; gifts for children at St. Charles
The Cheese Club was a charitable organization formed in 1915 and comprised of members of Brooklyn’s Knights of Columbus.
Considered among the leading citizens of Brooklyn, each a “big cheese,” the group’s influential founders self-mockingly referred to themselves as the Cheese Club, though other stories about the name’s origin abound.
The Cheese Club is best known in Port Jefferson for its Christmas pilgrimage to the village, which it made without interruption from 1916-58 despite stormy weather, world wars and the Great Depression.
During each annual holiday visit, the club members gave yuletide gifts to the youngsters at the Brooklyn Home for Blind, Crippled and Defective Children, known today as St. Charles Hospital, and donated money for the year-round comfort of the handicapped boys and girls and their caregivers.
The club members and their entourage typically traveled from Flatbush to Port Jefferson on a specially chartered LIRR train, the Santa Claus Express, made up of coaches and a freight car filled with Christmas presents.
After disembarking at the Port Jefferson railroad station, Kris Kringle and the St. John’s Orphan Asylum Band from Brooklyn led the group as it marched to Infant Jesus R.C. Church at Myrtle and Main to attend Mass.
Christmas postcard. Photo courtesy the Kenneth C. Brady Digital Archive Collection
Numbering 400 strong during peak years, the procession then continued to St. Charles Hospital, where the sisters of the Daughters of Wisdom, who operated the hospital and looked after its disabled charges, served a welcoming luncheon.
Following the reception, children at the hospital provided two hours of entertainment, performing as singers, dancers, musicians and actors.
When the talent show ended, Santa Claus and his helpers took the stage and gave each boy and girl a Christmas stocking stuffed with toys, candy, games, clothing and fruit.
The Daughters of Wisdom also received a check to fund various projects at the hospital and on its grounds. Over the years, the money was used to purchase radios, movie projectors and physical therapy equipment for the children, build a sun shelter, defray the costs of a memorial organ, improve the sisters’ living quarters and maintain outdoor Stations of the Cross.
Following the establishment of the Diocese of Rockville Centre in 1957 out of territory once within the Diocese of Brooklyn, the Cheese Club phased out its holiday visits to Port Jefferson and concentrated on charitable work closer to home.
The Cheese Club was a pioneer in bringing Christmas cheer to the handicapped children hospitalized in Port Jefferson and spurring other religious and nonsectarian organizations to support the disabled youngsters at St. Charles — not just at the holidays but throughout the year.
Kenneth Brady has served as the Port Jefferson Village historian and president of the Port Jefferson Conservancy, as well as on the boards of the Suffolk County Historical Society, Greater Port Jefferson Arts Council and Port Jefferson Historical Society. He is a longtime resident of the village.
Congratulations to Susan McGreevyof Port Jefferson Station who was recently awarded a Blue Ribbon by Just A Pinch Recipes for her Brussels Sprouts with Bacon and Apple recipe.
To land the award, McGreevy served up a full-flavored dish that was both tasty and easy to prepare. “Not too many people like Brussels sprouts, but I happen to love them. I have made a believer out of them with this recipe. I always make it for Thanksgiving and other special dinners,” she said.
The recipe was tested by the Just A Pinch Test Kitchen who released the following testing notes: “If someone says they don’t like Brussels sprouts, have them try this recipe. Frying the bacon and then baking them in the bacon renderings adds a nice smoky flavor to the sprouts. After they bake, the outside layer gets crispy, and the inside is soft. Adding the apples gives a hint of sweetness, while vinegar balances out the flavors with some acidity. Topping them with crumbled bacon is a perfect finale for the side dish.” Find her recipe here.
McGreevy is one of millions of other home cooks from across the country and worldwide sharing their recipes on www.justapinch.com. Founded in 2010, the site allows users to post their own “family tested and approved” recipes and try recipes submitted by others, use a menu calendar and grocery list, create custom cookbooks, print hundreds of grocery coupons, enter recipe contests and join discussion groups.
Located at the corner of Hollow Road and Christian Avenue in Stony Brook, this merry display is the Wilder Family’s gift to the community this holiday season, from their gnome to yours.
Potato pancakes are traditionally served during Chanukah celebrations. This dish is often referred to as “latkes,” a Yiddish word that loosely translates to “little oily thing.” Potato pancakes are not exclusive to Jewish celebrations and cuisine. Germans have their own variation called “kartoffelpuffer” that can be served with sour cream, applesauce or smoked salmon. The Irish have “boxty,” which may be made with a combination of shredded potato and mashed potato before being fried. Many potato pancake recipes are quite similar. They involve only a few ingredients and fry up in a flash. Some chefs recommend draining the shredded potato prior to cooking so that the pancakes will fry up crispy and not be soggy or break apart.
Enjoy this recipe for Latkes, courtesy of AllRecipes.com
Latkes
YIELD: Serves 12
INGREDIENTS:
3 large potatoes, peeled and shredded
1 small onion, shredded
3 large eggs
1 teaspoon salt
2 tablespoons all-purpose flour, or as needed
1/2 cup vegetable oil
DIRECTIONS:
1. Place the potatoes and onion into a bowl, and stir in eggs, salt and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
3. Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.
Merry Christmas, Happy Hanukkah and Happy Kwanzaa! The entire staff at TBR News Media wishes our readers a wonderful holiday! Please note the office will be closed Dec. 23 to Jan. 3, 2023.
Photo courtesy of Gurwin Jewish ~ Fay J. Lindner Residences
Residents at Gurwin Jewish~Fay J. Lindner Residences assisted living community in Commack recently celebrated the cooking traditions of Hanukkah with an interactive latke cooking demonstration.
“Our Assisted Living residents always enjoy our live cooking demonstrations, especially during the holidays,” said Stuart B. Almer, President and CEO of Gurwin Healthcare System. “It is a wonderful time for residents to reminisce about their own holiday memories and traditions and share them with each other and our staff.”
Gurwin Chef Salvatore Zingalis conducted the demonstration live in a temporary teaching kitchen in the residence’s dining room. Residents shared stories of their own latke recipes as they watched the chef go through his recipe step-by-step and were able to enjoy a sampling of what was prepared.
Latkes are traditionally served with either applesauce or sour cream, depending on whether the meal is meat or dairy; both were available for residents to enjoy.
“As a Jewish family, we love getting together for the holidays, the bigger the crowd, the better,” saidCarol Sussman, a resident at the assisted living community, thoroughly enjoyed the demonstration and complimented the chef on his technique. “I used to cook latkes for Hanukkah, but now my daughter has taken over that job. I taught her everything I know!”
It’s been a while since I wrote, and I know you have a lot of last-minute requests at this time of year, so I’ll keep this short.
Kids around the world look to you as a role model for kindness and generosity. That must feel pretty good.
They also marvel at your round belly, claiming that it shakes when you laugh like a bowl full of jelly. Then, they literally feed that belly by setting out cookies and other sweets for you on Christmas Eve.
I have nothing against your round belly, but I’m concerned about the message it sends. We’re currently facing an epidemic of overweight kids and an ever-increasing number of children with type 2 diabetes. According to the CDC, the percentage of children in the U.S. between ages 10 and 19 with type 2 diabetes nearly doubled from 2001 to 2017. You, Santa, with your influence, can help reverse this trend.
Obesity has a much higher risk of shortening a person’s life span, not to mention affecting their quality of life. The most dangerous type of obesity is visceral adipose tissue, which means central belly fat. An easy way to tell if someone is too rotund is if their waistline, measured from the navel, is 40 inches or more for a man and 35 inches or more for a woman. Risks for pancreatic cancer, breast cancer, liver cancer and heart disease increase dramatically with this increased fat.
Santa, here is your opportunity to lead by example (and, maybe by summer, to fit into those skinny jeans you hide in the back of your closet).
Think of the personal advantages of being trimmer. Your joints won’t ache with the winter cold, and you will have more energy. Plus, studies show that, with a diet that emphasizes fruits, vegetables and whole grains, you can reverse clogged arteries and avoid strokes, heart attacks and peripheral vascular disease. With a simple change, like eating a handful of raw nuts a day, you can reduce your heart disease risk significantly.
Losing weight will also change your center of gravity, which will make it easier for you to keep your balance on those steep, icy rooftops.
Exercise will help as well. Maybe this Christmas Eve, you could walk or jog alongside the sleigh for the first continent or so. As you continue to exercise during the “offseason,” you’ll start to tighten your abs and slowly see fat disappear from your midsection.
This might make it easier to steal a base or two during the North Pole Athletic League’s Softball season. The elves don’t even bother holding you on base anymore, do they?
Of course, the cookies don’t help. You might let slip that the modern Santa enjoys fruits, especially berries, and veggies, with an emphasis on cruciferous veggies like broccoli florets dipped in humus, which have substantial antioxidant qualities and can help reverse disease. And, of course, skip putting candy in the stockings. No one needs more sugar, and I’m sure that, over the long night, it’s hard to resist sneaking a few pieces, yourself.
As for your loyal fans, you could place active games under the tree. You and your elves could create an app with workout videos for those of us who need them, and we could follow along as you showed us “12 Days of Workouts with Santa and Friends.” Who knows, you might become the next Shaun T!
You could gift athletic equipment, such as baseball gloves, footballs and basketballs, instead of video games. Or wearable devices that track step counts and bike routes. Or stuff gift certificates for dance lessons into people’s stockings.
As you become more active, you’ll find that you have more energy all year round, not just on Christmas Eve. If you start soon, Santa, maybe by next year, you’ll be able to park the sleigh farther away and skip from chimney to chimney.
The benefits of a healthier Santa will ripple across the world. Your reindeer won’t have to work so hard. You might fit extra presents in your sleigh. And Santa, you will be sending kids and adults the world over the right message about taking control of their health through nutrition and exercise. That’s the best gift you could give!
Wishing you good health in the coming year,
David
P.S. If you have a little extra room in your sleigh, I could use a new pair of batting gloves. I hear the Yankees need help, and I’ve been practicing, just in case.
Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com.
Whether it’s been a banner year or a tough one, having some fun to celebrate the new year is never a bad idea. If you’re looking for a unique way to spend New Year’s Eve, then consider grabbing your friends or family and heading over to one of several lighthearted comedy events in the area.
Theatre Three in Port Jefferson is hosting two comedy performances for their New Year’s Laughin’ Eve celebration: an early bird show at 6 p.m. and a prime time show at 8 p.m.
Now in its 14th year, the event is hosted by Paul Anthony of the Long Island Comedy Festival. “This night of comedy is something that people look forward to every year,” said Douglas Quattrock, artistic associate and director of development for Theatre Three. “We always make an effort to mix up the comedians that we feature so it’s always fresh for our audiences.”
This year’s national headliners include Rich Walker, Eric Tartaglione, and John Ziegler.
Beer, wine, soda and snacks will be available for purchase and are welcome in the theater during the show. Early bird tickets are $55 per person, while tickets to the prime show are $65 per person available for purchase at www.theatrethree.com or by calling 631-928-9100.
Over on the South Shore, the Argyle Theatre in Babylon Village will also team up with the Long Island Comedy Festival to offer two comedy shows at6 p.m. and 8 p.m. Featuring Bryan McKenna, Maria Walsh and a headline performance by Chris Roach, the Argyle shows promise to heat things up while having fun. Purchase tickets for $50 to $60 per person by visiting www.argyletheatre.com or call 631-230-3500.
Later that night, the Smithtown Performing Arts Center (SPAC) is hosting their own night of comedy in partnership with Governor’s Comedy Clubs starting at 10 p.m. Comedy has been a mainstay at SPAC on New Year’s Eve for more than 10 years now, with 2022 marking the end of a two-year hiatus during the pandemic.
“Everyone is just excited to get together and be entertained again, and we’re thrilled to provide the opportunity for some laughter,” said SPAC managing director Kelly Mucciolo. “We began working with Governor’s this past summer and it’s been a lot of fun for all of us.”
Headlining the SPAC show is Chris Monty of CBS’ “Kevin Can Wait,” along with featured act Tony Landolfi, guest performer Debbie D’Amore and emcee Mary Capone.
Tickets are $70 for SPAC members and $75 for general admission. The show includeshors d’oeuvres, an open bar of beer and wine, and a champagne toast at midnight. To purchase tickets visit www.smithtownpac.org.
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 some savory appetizers, enjoy an elegant main course with an award-winning side dish, and top it off with a sweet cocktail and delectable dessert.
Holiday Mini Meatball Skewers
Recipe courtesy of Beef Loving Texans
Holiday Mini Meatball Skewers
Makes 12 servings
INGREDIENTS:
1 pound ground beef
1 cup fresh zucchini, grated
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 small yellow onion, diced 1/2 inch
2 red bell peppers, diced 1/2 inch
2 green bell peppers, diced 1/2 inch
12 skewers (6 inches)
1 can (16 ounces) whole berry cranberry sauce
3 tablespoons barbecue sauce
DIRECTIONS:
Preheat oven to 400 F. In medium bowl, lightly mix ground beef, zucchini, egg, salt and pepper until thoroughly combined. Shape into 24 1-inch meatballs. Alternately thread meatballs, onions, red peppers and green peppers onto skewers. Place skewers on shallow-rimmed baking sheet. Bake 22-25 minutes, or until instant-read thermometer inserted into center of meatball registers 160 F.
To make cranberry barbecue sauce: In medium saucepan, combine cranberry sauce and barbecue sauce; simmer 5 minutes, or until flavors blend. Drizzle sauce over skewers or serve as dipping sauce.
Classic Beef Wellington
Recipe courtesy of Beef Loving Texans
Classic Beef Wellington
Makes 4 servings
INGREDIENTS:
1 teaspoon olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 chateaubriand tenderloin roast
8 ounces mushrooms
1 large shallot
2 tablespoons dry red wine
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme leaves
flour
1 sheet puff pastry
DIRECTIONS:
In large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of roast. Place roast in skillet; brown evenly. Remove roast from skillet. Heat oven to 425 F. In food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not overprocess. Place same skillet used for roast over medium-high heat and heat remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme and remaining pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool.
Line rimmed baking sheet with aluminum foil and place in oven. On lightly floured cutting board, unfold pastry dough. Roll pastry out to 12-by-9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edges. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges.
Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut four (2-inch) vents in top of pastry. Bake 35-50 minutes, or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium-rare or 150 F for medium. Transfer roast to carving board. Let stand 10 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium. Carve into slices and serve.
Brussels Sprouts with Bacon and Apple
Recipe courtesy of Susan McGreevy of Port Jefferson Station, who was recently awarded a blue ribbon for this side dish by Just a Pinch Recipes
Brussels Sprouts with Bacon and Apple
Makes 8 servings
“Not too many people like Brussels sprouts, but I happen to love them. I have made a believer out of them with this recipe. I always make it for special dinners.”
Recipe courtesy of the Beverage Team at Mirabelle Restaurant in Stony Brook
Espresso Martini
Makes 1 serving
INGREDIENTS:
1.5oz Titos Vodka
1.5 oz Black Coffee Liqueur
1 oz Fresh Espresso
1 oz Vanilla Simple Syrup
3 espresso coffee beans for garnish
DIRECTIONS:
Shake over ice and strain into martini glass.
Guy Reuge’s Ginger AlmondTart Mirabelle
Recipe courtesy of Chef Guy Reuge
Guy Reuge’s Ginger Almond Tart Mirabelle
Makes 8 servings
“This pie is part of the early history of Mirabelle. I created the recipe for our dessert list when the restaurant opened in 1983. The recipe has been printed many times, and still today my customers ask for it…so I keep it on the menu. Personally, I love it with a cup of great coffee; it just goes well together.”
Pâte sablée (pastry dough)
INGREDIENTS:
4 ounces confectioners’ sugar
8 ½ ounces all-purpose flour
Pinch of salt
4 ½ ounces butter, chopped into small cubes
1 egg
DIRECTIONS:
In a the bowl of an electric mixer (such as a Kitchenaid) fitted with the paddle combine the confectioners’ sugar, flour, salt, butter, and egg. Form the dough into a ball and refrigerate it for at least 1 hour. Roll out the dough 1/8-inch thick to fit a 10-inch tart shell mold. Fit the dough into the tart mold and freeze it for 1 hour before baking. Bake the tart shell in a preheated 325 F. oven for 15 minutes, or until the crust is golden and reserve it.
Ginger Almond Filling
INGREDIENTS:
1 pound light brown sugar
1 cup blanched sliced almonds
3 tablespoons heavy cream
1 tablespoon grated fresh gingerroot
6 ounces unsalted butter
4 large egg yolks
confectioners’ sugar for dusting the top of the tart
unsweetened whipped cream
DIRECTIONS:
In a saucepan combine the brown sugar, almonds, cream, grated gingerroot, and butter, cook the mixture over moderate heat, stirring constantly with a wooden spoon, until it is liquefied but not too hot. Rapidly stir in the egg yolks. Pour the mixture into the reserved tart shell and bake it in a preheated 240 F. oven for 45 minutes to 1 hour, or until it is semi-firm and the top looks shiny. Remove the tart and let it cool for at least 3 hours before unmolding. Sprinkle the tart with the confectioners’ sugar and slice it into 8 pieces. Serve each slice with the unsweetened whipped cream.
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