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Recipe courtesy of Family Features

It’s your lucky day because you don’t have to search for the pot of gold under the rainbow for this winning recipe. Throw out the old Irish classics and sweeten things up this year with some mint chocolate chip fun.  If you’re in a crunch for St. Patrick’s Day and need something glowing with green, here is a dessert that is sure to have everyone coming back for seconds (and more).

These Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.

To start the recipe, whisk together flour, baking soda and salt in a large mixing bowl. In a separate bowl, add butter, sugar, eggs, green food coloring and peppermint extract for that crisp mint flavor. Beat with a hand mixture and combine the ingredients in both bowls together.

Add chocolate chips to the mixed cookie batter. Scoop onto a baking sheet and bake at 375 F for 11-24 minutes until the edges of the cookies are light brown. Cool on a wire rack before devouring.

With so much mixing and scooping to be done, this is a great recipe for kids to get involved in the kitchen, too. One of the  best parts is the eye-catching color. Watch children’s smiling little faces as the batter turns from light brown to dark green for a priceless reaction.

After being perfectly baked, these cookies are bright, fun and will be the hit of any celebration. Soft in the middle, a little crisp on the edges and as green as can be. You can’t ask for much more on St. Patrick’s Day.

Find more recipes, celebration ideas and dessert favorites for every occasion at Culinary.net.

Mint Chocolate Chip Cookies

Servings: 24-32
Ingredients:

2 1/2    cups flour

1          teaspoon baking soda

1/2       teaspoon salt

1          cup butter, softened

1 1/4    cups sugar

2          eggs

30        drops green food coloring

1          teaspoon peppermint extract

1          package (12 ounces) chocolate chips

Directions:

Heat oven to 375 F. In large bowl, mix flour, baking soda and salt until blended. Set aside. In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined. Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet. Bake 11-14 minutes, or until edges are lightly browned. Cool on wire racks.

See the video here:

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Seared Salmon with Sautéed Greens. Metro Photo

By Barbara Beltrami

I know it’s somewhat of a thematic stretch between the wearin’ of the green and the cookin’ and eatin’ of the green, but frankly, I’ve run out of things to say about corned beef and cabbage. So please bear with me as I share with you some of my favorite greens dishes that are chock full of goodness and that important color for St. Patrick’s Day. When I think of greens, I think mostly of leafy green veggies … things like spinach and collard greens, broccoli and escarole, and Swiss chard that lend exciting taste dimensions and texture. And … they are also nice accompaniments to left-over corned beef.

Sautéed Greens 

YIELD: Makes 4 to 6 servings

INGREDIENTS:

2 pounds thoroughly washed spinach, kale, Swiss chard or escarole

4 quarts water

Salt to taste

1/4 cup extra virgin olive oil

3 to 4 garlic cloves, chopped

Dried hot red pepper flakes to taste

Freshly squeezed lemon juice to taste

DIRECTIONS:

In large pot bring water to a boil; add salt, then drop greens into water and boil until tender, but bright green, about 5 minutes. Drain but reserve 1/3 cup of cooking water. Press or squeeze all excess moisture out of greens. Drizzle half the oil into a large skillet over medium-high heat; add garlic and hot pepper and stir until garlic releases its aroma, about one minute. Immediately add greens and reserved cooking water; stir-fry just long enough to combine flavors and heat through; toss with remaining oil and lemon juice. Serve with corned beef or any meat, poultry or fish.

Not Quite Caesar Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 garlic clove, minced

1/3 cup mayonnaise

1 tablespoon white wine vinegar

1 tablespoon Worcestershire sauce

1 tablespoon minced fresh chives

6 anchovy fillets, finely chopped

Freshly ground black pepper to taste

1 tablespoon chopped flat leaf parsley

1 head romaine lettuce, leaves separated and torn into bite-size pieces

1 head Boston or butter lettuce, leaves separated and torn into bite-size pieces

DIRECTIONS:

In a large salad bowl whisk together the garlic, mayonnaise, vinegar, Worcestershire sauce, chives, anchovies, pepper and parsley; let stand at room temperature at least an hour. Just before serving add the lettuces and toss thoroughly to combine. Serve immediately at room temperature with cold sliced corned beef, turkey or chicken.

Collard Greens with Corned Beef

YIELD: Makes 6 servings

INGREDIENTS:

1 tablespoon corn or vegetable oil

4 slices bacon

1 large onion, chopped

2 to 3 cups chopped cooked corned beef

2 garlic cloves, chopped

1 pound collard greens, trimmed and cut into bite-size pieces

3 cups chicken broth

Salt and freshly ground pepper to taste

Generous dash Tabasco sauce

DIRECTIONS:

Heat oil in a large pot over medium-high heat; add bacon and fry until crisp, then remove, crumble and set aside. Add onion and cook till it starts to brown, about 5 to 7 minutes. Add corned beef and garlic and cook, stirring constantly, until garlic releases its aroma, about one minute. Add greens and cook, stirring frequently, until they start to wilt. Add broth and salt and pepper, bring to a boil, then lower heat and simmer until greens are tender, about 40 to 50 minutes; splash with Tabasco sauce, toss and serve with mashed potatoes.

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METRO photo

Part of what makes celebrating St. Patrick’s Day so enjoyable is the scores of traditions surrounding the holiday. The month of March ushers in parades, festive foods, lively music, and as much green attire as a person can handle.

As ubiquitous as it is each March, green attire has not always been symbolic of St. Patrick’s Day or Ireland. In fact, earlier depictions of St. Patrick had him royally clothed in a rich shade of blue. Some ancient Irish flags even sported the color blue. According to National Geographic, the color green became associated with St. Patrick’s Day in the 18th century, when the shamrock became a national symbol of Ireland. The color of the shamrock and Ireland’s natural landscape forever linked green to St. Patrick’s Day celebrations and the Emerald Isle.

There are reasons for donning green clothing on St. Patrick’s Day. If a person isn’t in green, he or she just may get pinched. According to Irish folklore, leprechauns wore green, and if anyone else wore the color that individual would be invisible to leprechauns. Leprechauns are ornery sorts who like to pinch anyone they can see. Therefore, by wearing green clothing, a person is sure to avoid a painful tweak. It’s not only the leprechauns who might do the pinching. Celebrants are inclined to pinch people who don’t wear green as a reminder that leprechauns might sneak up on them at any time.

Beyond shamrocks and leprechauns, other people are inclined to wear green on St. Patrick’s Day as a symbol of good luck and to honor their Irish ancestry. According to Brian Witt, the cultural exhibits coordinator for Milwaukee Irish fest, Irish Americans would wear green as a reminder that they are nationalists first and foremost. The Irish flag colors are green, white and orange. The green symbolizes Irish nationalism, the orange represents the “Orangemen” of Northern Ireland, which is an Irish Protestant political society, and the white symbolizes peace. 

Green is an integral color during St. Patrick’s Day celebrations and it is tied to many different traditions.

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Mint Brownies

Lucky Mint Brownie Perfection

Courtesy of Family Features

How lucky you must be to come across this recipe just in time for St. Patrick’s Day! This one is a twisted combination of mint and sweet chocolate that’s sure to have almost anyone’s taste buds screaming “yum.” This dessert might just be the pot of gold at the end of your rainbow this year.

These Mint Brownies have three delicious layers. First, a supreme brownie on bottom. Then a fluffy, green mint layer that’s full of flavor and color. Last, but definitely not least, a chocolate layer on top made with chocolate chips, butter and a little whipping cream.

All of these layers create a smooth, sweet, minty, bite-sized dessert perfect for any occasion but especially St. Patrick’s Day. The green mint color really pops off the plate, giving it some extra flare and an appetizing glow.

Mint Brownies

Servings: 9-12
Ingredients:

Nonstick cooking spray

1 box supreme brownie mix with chocolate syrup pouch

3 tablespoons water

1/3 cup vegetable oil

1 egg

Filling:

3 1/2 cups powdered sugar

1/4 cup butter, softened

1/4 cup whipping cream

5 ounces cream cheese, softened

1/2 teaspoon peppermint extract

5 drops green food color

Topping:

1/2 cup whipping cream

1 bag (12 ounces) chocolate chips

1/2 cup butter

Directions:

Heat oven to 350 F.

Spray 8-by-8-inch pan with nonstick cooking spray.

In large bowl, mix brownie mix, water, oil and egg until combined. Pour into prepared baking pan. Bake 35 minutes. Cool completely, about 1 hour.

To make filling: In large bowl, beat powdered sugar, butter, whipping cream, cream cheese, peppermint extract and food coloring. Spread over cooled brownies. Refrigerate 1 hour, or until set.

To make topping: In saucepan, melt whipping cream, chocolate chips and butter until smooth. Cool until lukewarm, about 10 minutes. Pour over filling; spread to cover. Refrigerate 2 hours, or until set.

Before serving, let brownies set 10 minutes at room temperature.

Tips: Cut brownies with wet knife for cleaner cuts. Store covered in refrigerator.

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A scene from 'Bagpipes Are Calling!' Image from CAC
Photo from CAC

In anticipation of St. Patrick’s Day, the Cinema Arts Centre in Huntington will present a virtual screening of “Bagpipes Calling!” on Thursday, March 4 at 7 p.m. Less than a year ago, the cinema hosted the world premiere of the short music documentary celebrating the Celtic spirit as it lives on through the members of a Long Island cultural institution, the Northport Pipe and Drum Band. They are now partnering with filmmaker Andrea Wozny and the Northport Pipe and Drum Band once again for this special live screening and a post-film discussion with director, cast, and crew!

Watch host Andrea Wozny and the Northport Pipe & Drum Band as they celebrate St. Patrick’s Day at their favorite pub in Bayport-Bluepoint, Long Island – the legendary Grey Horse Tavern. Weaving together music, history and culture, the film captures a behind the scenes experience of life in the band during this festive piping season.
Featuring the extraordinary talents of Luke Powers on the Uilleann pipes and the Great Highland Bagpipes, Tom Falco on guitar, Long Island’s own Northport Pipe & Drum Band, and Linda Ringhouse, beloved owner of the Grey Horse Tavern.
The post-film Q&A will feature panelists Andrea Wozny, Luke Powers, Tom Falco, Linda Ringhouse, and Kate Best.
Fee is $12, $10 members. To register, visit www.cinemaartscentre.org. For further information, email [email protected].

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Photo from LIM
Come in from the cold during this week’s school break and let the Long Island Museum’s Educators entertain the family with a free fun, interactive and informative program on Thursday, February 18 at 2 p.m.

Join them virtually as they explore sleighs in the Carriage Museum, read a story perfect for the season, and make some yummy treats together.

Tune in to this special family fun program on LIM’s YouTube channel here.

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METRO photo

What would Valentine’s Day be without images of a golden-tressed boy armed with bow and arrows? The arrows represent feelings of love and desire, and they are aimed and cast at various individuals, causing them to fall deeply in love — or fall out of it.

In Roman mythology, the boy is known as Cupid and is the son of Venus, the goddess of love. Portrayed as a cherubic and mischievous toddler, this magical boy was purported to be the matchmaker of gods and mortals alike.

For students of Greek mythology, Cupid represents Eros, the Greek word for “desire.” He was the son of Aphrodite, Venus’ Hellenistic counterpart, and would play with the hearts of mortals and gods, sometimes leaving mayhem in his wake. In Greek mythology, Eros was more teenager than bubbly baby, and capitalized on his status as a heartthrob rather than the cherubic status of Roman mythology, according to Richard Martin, a Stanford University professor. While Cupid may have been an adorable imp, some historians say Eros had a darker side, going so far as to describe him as calculating and sinister — forcing the wrong people into lovelorn matches.

According to Museum Hack, while Cupid could make people fall in and out of love, he also was once in love himself. In this telling, Cupid is a young man when Venus learns that a mortal girl is born with such great beauty that others start to forget to worship Venus, adoring this girl instead. Upset about the misdirected adoration toward this mortal, Venus asks Cupid to have the girl, Psyche, fall in love with a monster. Cupid agrees, but once he sees Psyche he “accidentally” hits himself with one of his own golden arrows and falls in love with Psyche. The resulting match does not prove easy, and through a series of unfortunate events, Psyche must prove her love to Cupid and accomplish various tasks to win back his heart. Eventually, Psyche does and achieves goddess status.

Cupid has been portrayed both as a young man and child through Renaissance art and beyond. When Valentine’s Day became popular in the 18th and 19th centuries, Cupid was linked to Valentine’s Day celebrations due to his matchmaking abilities. His popularity only continued in the early 20th century, when Hallmark began to manufacture Valentine’s Day cards featuring Cupid.

Cupid helped push people together in ancient mythology, and he can even be the catalyst for modern day matchmaking as well.

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Cherry Coffee Cake

The month of February has a few important events to celebrate. One such event is Presidents’ Day, which this year will be observed on February 15. Presidents’ Day honors both George Washington and Abraham Lincoln, two influential presidents who were born in February. 

Some may recall a legend about George Washington and a cherry tree, as it’s one of the most popular tales tied to the nation’s first president. The original story has a young George receiving a hatchet as a gift when he is six years old. Young George ends up using it to cut into his father’s cherry tree. After discovering the damage, George’s father confronts him. Rather than lie, George admits to his wrongdoing. George’s father commends him for his honesty, indicating that honesty has more value than a cherry tree.

While no one is suggesting to cut down a cherry tree in February in honor of George Washington, the value of this tale and lesson can be celebrated symbolically with these two tasty recipes, a Cherry Coffee Cake and Martha Washington’s Cherry and Butter Bread Pudding.

Cherry Coffee Cake

Add some sweetness to your breakfast routine with this delicious and easy-to-make morning snack.

YIELD: Makes 6 to 8 servings

INGREDIENTS:

Nonstick cooking spray

1 can (12.4 ounces) refrigerated cinnamon rolls with icing

1 1/2 cups (21-ounce can) cherry pie filling

1/2 cup slivered almonds or pecans (optional)

DIRECTIONS:

Heat oven to 375 F. Spray 9-inch round cake pan with nonstick cooking spray. 

Separate cinnamon roll dough into eight rolls; cut each roll into quarters. Place dough rounded-side down in pan. Spoon pie filling over rolls. Sprinkle almond slivers or pecans over cherry filling, if desired. Bake 25 to 35 minutes, or until golden brown. Invert onto plate or cutting board. Invert again onto serving plate. Remove lid from icing. Microwave 3 to 10 seconds. Stir icing and drizzle over warm coffee cake before serving.

Martha Washington’s Cherry and Butter Bread Pudding

This recipe is rumored to be our first First Lady’s favorite dessert to make. A firm bread like Pepperidge Farm or Arnold is recommended, and while cherry preserves are used for this recipe, any type of fruit preserve may be substituted. 

YIELD: Makes 6 servings

INGREDIENTS:

12 slices white bread

Butter or margarine

Cinnamon

10-oz. cherry preserves

4 eggs

2 and 2/3 cups milk

2 tablespoons of sugar

DIRECTIONS:

Preheat oven to 325 degrees F. Butter an 8 by 8 inch baking dish. Cut crusts from 12 slices white bread. Spread butter on one side of each slice. Arrange 4 slices bread in bottom of dish and sprinkle each lightly with cinnamon. Spread a spoonful of cherry preserves on each slice. Repeat, making two more layers. Beat eggs in a medium mixing bowl. Add milk and sugar and stir until well mixed. Pour over bread and bake for 60 to 70 minutes, or until top is golden brown and the custard is set. Serve warm from the oven. 

This article first appeared in TBR News Media’s Prime Times supplement on Jan. 28, 2021 under Recipe Corner.

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METRO photo

Hearts abound on February 14, and few symbols (and gifts) are more widely associated with a holiday than heart-shaped boxes of chocolate are with Valentine’s Day.

Chocolates became trendy in the mid-19th century when the first chocolate bar was made by British company J.S. Fry & Sons by combining cacao powder with sugar and cacao butter to make a rich, melt-in-your-mouth treat that was markedly different than the gritty and greasy drinking chocolate that was losing popularity in Europe. Within a few years, competitor Cadbury introduced the first box of chocolates. It was called the “Fancy Box” and it didn’t take long to become wildly popular.

The marriage of chocolate and heart-shaped boxes seemed a natural progression, but the National Valentine Collectors Association says that heart-shaped boxes actually predate chocolate boxes. Various heart-shaped vessels, including “betrothal pendants” and silver boxes in the shape of hearts, were popularized a century earlier. There even were heart-shaped porcelain boxes as well as ones for sewing.

Having already introduced a chocolate box, Richard Cadbury marketed the first Valentine’s Day box in 1861. It was filled with delicious chocolates, and later could be saved as a keepsake to store special notes or other mementos, according to the North American Packaging Association. Furthermore, the gift fit with Victorian sensibilities in that it was demurely suggestive, NPR reports. Its introduction coincided perfectly with Valentine’s Day, which also soared in popularity around the same time.

Giving chocolate on Valentine’s Day also proved popular in North America. The American chocolate company Hershey’s introduced its Hershey’s Kisses in 1907, and in 1912 the Whitman’s Sampler arrived. In the 1920s, Russell Stover unveiled their own heart-shaped boxes, which today still include the “Red Foil Heart” and the “Secret Lace Heart.” Russell Stover has since become the No. 1 boxed chocolate brand in the United States. Today, more than 36 million heart-shaped boxes holding 58 million pounds of chocolate are sold each year and they have become a quintessential symbol of Valentine’s Day celebrations.

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Glen and Tara Grippe
Patrice and Jimmy Perreca, Sound Beach
Patrice and Jimmy Perreca

It was Thanksgiving weekend 1995. I was recently divorced and a teacher colleague and I decided that we should go out that Friday night. We decided on the Unitarian Church in Stony Brook, where they held gatherings for singles. Chairs forming circles of ten were throughout the room. A moderator posed questions we each had a minute to answer. We moved to different circles and at the end of the night, I found myself sitting next to a guy who had been in the first group! His name was Jim and he told me later at the diner where we went for coffee that he had planned that! We were married in 1997 and still celebrate Nov. 24th as a special anniversary!

Sue and Dave Rosner, East Setauket
Dave and Sue Rosner

What a love story!  When romance starts again at age 57, the second time around can be the best!

Sue and Dave met on Match.com 10 years ago. He said it was her smile that attracted him to her profile picture, and she said it was his blue eyes. As it turned out, they both had easy going personalities, enjoyed outside activities, music and adventure. Similarly, together they had 3 daughters who became instant friends once they met. Their first date was at “Sweet Mamma’s” in Northport for brunch. Dave brought along their Zodiac Signs, which matched them as well!  Now married for 8 years, they truly are each other’s soul mate!

Robin and Cliff Lemkin, East Setauket
Cliff and Robin Lemkin

It was a lovely fall day in 1983. I was strolling around the Smith Haven Mall when I realized it was time for an eye exam. Off I went to Sterling Optical.

As I was settling into the exam chair, this very handsome, adorable and very single Optometrist entered the room. The examination began. Dr. Lemkin looked into my beautiful green eyes. He proceeded to tell me that I had the most Captivating Corneas, the most Ravishing Retinas and the most Iridescent Irises that he had ever seen!

Shortly after we went on our first date. We were married on May 25th, l986 at the North Shore Jewish Center. Cliff and I were the first guests to stay in the honeymoon suite at the newly opened Danfords Hotel.

Kate and Larry Passaretti, Setauket
Kate and Larry Passaretti

Larry and I met in an evening business course at Nassau Community College in 1978.  We’re  blessed with two children … a wonderful son-in-law and grandson and a sweet future daughter-in-law!

Life is good and we feel fortunate to maintain good health so we can enjoy all that is to be. As my dear Dad used to always say to be happy in life you need three things:

“… someone to love … something to do … and something to look forward to …”

… we look forward to our son’s wedding this summer!!

Glen & Tara Grippe, Setauket

We met in 11th grade in the hallways of Ward Melville High School. We were high school sweethearts and even attended the 1990 Ward Melville Senior Prom together. We recently celebrated 25 years of marriage in November of 2020 and have two children, Connor and Emily who are both college students.

 

 

 

And a post from TBR News Media’s Instagram …

Our Moms were pregnant at the same time. He was born three weeks after me and we played together in my sandbox as toddlers. So, pretty much known each other forever. Reconnected on FB after 25 years without speaking.

— Kristen Memoli, Huntington

Thank you to all who participated in TBR News Media’s How I Met My Mate contest! Congratulations to Patrice and Jimmy Perreca of Sound Beach! They win dinner for two at Bliss Restaurant in East Setauket with a choice of dining in or takeout. Happy Valentine’s Day!

 

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