Tags Posts tagged with "Heidi Sutton"

Heidi Sutton

Cheesy Asparagus Tart

By Heidi Sutton

You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles, tarts and omelets to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie. 

Two spring dishes that are sure to impress for brunch are a Cheesy Asparagus Tart and Herbed Spanish Omelet. The tart has melted cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection while the omelet features potatoes, fresh spring herbs and red onions. 

Cheesy Asparagus Tart

Cheesy Asparagus Tart

YIELD:Serves 8


5 cups water

1 pound asparagus

ice water

2 teaspoons vegetable oil

1/4 teaspoon salt, plus additional, to taste, divided

1/4 teaspoon pepper, plus additional, to taste, divided

flour, for dusting

1 sheet frozen puff pastry, thawed

1 cup grated fontina cheese

1 cup grated gruyere cheese

1 tablespoon shallot, minced

2 egg yolks

3 tablespoons milk

1/4 teaspoon nutmeg

1 lemon, zest only


Heat oven to 400 F. In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green. Drain asparagus and soak in ice water. In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined. Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.

In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture. Bake 5 minutes, or until cheese has melted. Sprinkle lemon zest over tart and serve.

Herbed Spanish Omelet

Herbed Spanish Omelet

YIELD: Makes 4 servings


1 pound potatoes, peeled and diced


2 tablespoons extra-virgin olive oil

1/2 cup diced red onion

2 cloves garlic, minced

4 large whole eggs, lightly beaten

2 egg whites, lightly beaten

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh chives

salt, to taste (optional)


Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well. In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden. If desired, brown top under toaster oven. 

By Heidi Sutton

Fans of the classic movie The Wizard of Oz will fall in love with Theatre Three’s current children’s production, Dorothy’s Adventures in Oz. Adapted from the stories of L. Frank Baum, the show, written by Jeffrey Sanzel and Douglas J. Quattrock, features an original score, a clever script, and wonderful cast — Samantha Fierro, Danielle Pafundi, Steven Uihlein, Sean Amato, C.J. Russo, Louisa Bikowski, Stephanie Moreau, Liam Marsigliano and Kaitlyn Jehle with a special appearance by Shay Francis Feldman — who bring this magical story to life. 

Dorothy Gale, chief editor of her high school newspaper, the Baum Bugle, is busy putting the paper to bed when a fierce storm blows in and knocks her to the ground. When she wakes up, she finds herself in Munchkinland.  Her news stand has landed on the Wicked Witch of the East causing her demise, much to the delight of the Munchkins. 

When the scary Wicked Witch of the West shows up, Dorothy is protected by Glinda the Good Witch who gives her those famous ruby slippers and sends her down the Yellow Brick Road to the Emerald City to find the Wizard of Oz who can help her get home. Along her journey, Dorothy meets a Scarecrow who wants a brain, a Tinman who yearns for a heart, and a Lion who longs for courage. The three join her on her quest and the adventure begins.

Directed by Jeffrey Sanzel, all of the iconic scenes are here, from the talking apple trees, the enchanted poppies, to meeting the Wizard in the Emerald City, the flying monkeys, the Witch’s castle, the Winkies and the melting scene (what a world!). A nice touch is the flawless scene changes — each time Dorothy meets a new friend, they walk through the aisles of the theater (the yellow brick road) as the next scene is set up. The costumes by Jason Allyn are just perfect and the special effects are top notch. And did I mention there is a special surprise with four legs and a tail? 

In the end, the show reminds us to be true to our hearts and that there truly is no place like home. Don’t miss this one. Stop by the lobby on your way out for a group photo with the cast.

Theatre Three, 412 Main St., Port Jefferson presents Dorothy’s Adventures in Oz through March 18. Running time is 1 hour and 20 minutes with one intermission. Children’s theater continues with The Adventures of Peter Rabbit from April 5 to 29 and Cinderella from May 27 to June 17. All seats are $10. To order, call 631-928-9100 or visit www.theatrethree.com.

By Heidi Sutton

Each time I go to review a children’s show at Theatre Three I am amazed at what I witness; from the performance of an original musical, to the audience reaction, to the lessons that are learned, to meeting the cast at the end of the show. Last Saturday’s production of The House That Jack Built was no exception. 

Written by Jeffrey Sanzel and Douglas J. Quattrock, the play features seven stories inspired by the Brothers Grimm and Aesop’s Fables. It originally opened in 2007 but has been revamped with a brand new score and dazzling lighting design. The end result is pure entertainment. 

Directed by Jeffrey Sanzel, and starring Sean Amato, Samantha Fierro, Jason Furnari, Kaitlyn Jehle, Danielle Pafundi and Steven Uihlein, the show opens where six friends are hanging out in a beach cottage on a rainy day. Bored, they decide to have some fun and after reciting the timeless nursery rhyme, The House That Jack Built, they invite the audience to visit “some special places to see some special faces.” They proceed to act out The Lion and the Mouse That Returned a Favor, The Fisherman and His Wife, The Town Mouse and Country Mouse, Henny Penny, Stubborn as a Mule, The Tortoise and the Hare and The Bremen Town Musicians. 

While all of the stories are wonderful, one of the best is The Fisherman and His Wife where the fisherman (Jason Furnari) catches a magical fish (played to the hilt by Steven Uihlein) who agrees to grant him a wish if he is released back into the ocean. After wishing for a beautiful home, his wife (Danielle Pafundi) gets greedy and sends the fisherman back to ask for a castle, to be king and then to become the Lord of the Sun and the Moon. But it all ends with one too many wishes.

The Town Mouse and the Country Mouse is almost too adorable for words. The Town Mouse (Steven Uihlein with a Brooklyn accent) visits his cousin (Samantha Fierro in a Southern accent) in the country but finds it very boring. Before leaving, he invites her to visit him in the city. Shortly after arriving, the Country Mouse is bombarded with sensory overload and dangers lurking at every turn. Oh, did I mention this story is acted out entirely in rhyme? 

But the audience favorite hands down is the hilarious rendition of The Tortoise and the Hare. Bullied by the Hare (Sean Amato) “You have two speeds; slow and stop,” the Tortoise (Jason Furnari) challenges the Hare to a race. Sprinting through the theater, the Hare decides to take a nap in one of the seats. As much as they try, the audience cannot wake him and the tortoise, cheered on by the kids, meanders through the aisles and back on stage with a big grin to cross the finish line in slow motion. Great stuff.

The actors take turns narrating the stories while the remaining cast quickly changes costumes and act out the parts. A nice touch is the audience participation — helping to be waves in the ocean in A Fisherman and His Wife, and raising their index finger every time the actors say ‘I have an idea’ in The Bremen Town Musicians — which keep the young audience captivated at the edge of their seats.

Utilizing the mainstage set of The Sweet Delilah Swim Club, superb lighting design by Steven Uihlein, original rap songs arranged by Ryan Alvarado, expert piano accompaniment by Douglas J. Quattrock and the cute costumes by Jason Allyn tie everything together. 

Funny, clever , brilliant and beautifully executed, The House That Jack Built is not to be missed. Your children are guaranteed to love it.

Theatre Three, 412 Main St. Port Jefferson presents The House That Jack Built through Feb. 4. Running time is one hour and 20 minutes with one 15 minute intermission. Children’s theater continues with Dorothy’s Adventures in Oz from Feb. 22 to March 18, The Adventures of Peter Rabbit from April 5 to 29 and the classic fairytale Cinderella from May 27 to June 17. All seats are $10. To order, call 928-9100 or visit www.theatrethree.com.

Flourless chocolate cookies

By Heidi Sutton

Sometimes when your inner chocolate lover comes out, it’s time for a chocolate cookie. The following recipe for “Flourless Chocolate Cookies” from Danielle Rye’s “Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion” (Rock Point) offers the added benefit of being flourless. That means that even those with gluten allergies or intolerances can indulge.

What if you could replicate the taste of hot chocolate in a cookie? That’s just what happens with the next recipe for “Hot Chocolate Cookies” courtesy of creator Rachel Perry and American Lifestyle magazine. Enjoy them on their own, or paired with a mug of hot cocoa. 

Flourless Chocolate Cookies

Flourless chocolate cookies

YIELD: Makes 24 to 36 cookies


3 cups powdered sugar

3⁄4 natural unsweetened cocoa powder

1⁄2 teaspoon espresso powder (optional)

1⁄4 teaspoon salt

2 large egg whites, at room temperature

1 large egg, at room temperature

11⁄2 teaspoons pure vanilla extract


Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl, sift the powdered sugar and unsweetened cocoa powder together, then whisk in the instant espresso powder (if using) and salt until well combined. Set aside. 

In a separate mixing bowl, whisk together the egg whites, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients, and stir until the mixture is fully combined and smooth.

Using a 1-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake for 11 to 14 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool completely on the baking sheets. Store the cookies in an airtight container at room temperature for up to 5 days. 

Hot Chocolate Cookies

Hot Chocolate Cookies

YIELD: Makes 24 cookies


1⁄2 cup butter

1 12-ounce bag semisweet chocolate chips

11⁄4 cup light brown sugar

3 large eggs

2 teaspoons vanilla extract

1⁄4 cup unsweetened cocoa powder

11⁄2 cups all-purpose flour

11⁄2 teaspoons baking powder

1⁄4 teaspoon salt

8 ounces semisweet baking chocolate, cut into 1-inch pieces

12 large marshmallows, sliced in half


Place the butter and chocolate chips in a microwave-safe bowl, and heat on high for 1 minute. Stir, and then heat for 30 seconds; repeat until chocolate is melted. Beat the brown sugar, eggs, and vanilla extract together on medium speed, and then blend in the chocolate mixture. Add the cocoa powder, flour, baking powder, and salt, and mix on low until combined. Cover bowl with plastic wrap, and refrigerate for 2 hours.

Preheat oven to 325 F. Line two cookie sheets with parchment paper. Scoop 12 tablespoons of dough onto each cookie sheet. Bake for 12 minutes, remove from oven, and top each cookie with 1 piece of chocolate and 1 piece of marshmallow. Bake for another 4 minutes, and let cool for 5 minutes before placing on wire racks to cool completely.

By Heidi Sutton

Theatre Three continues its 52nd season with a lovely production of The Sweet Delilah Swim Club. The show opened last Saturday and runs through Feb 4.

Written by Jesse Jones, Nicholas Hope, and Jamie Wooten, the play features five very different Southern women who begin a friendship on their college swim team and make a pact to get together one weekend in August every year to catch up on their lives. For over 50 years, they meet at the same oceanfront beach cottage, the “Sweet Delilah,” on North Carolina’s Outer Banks for conversation, drinks, dinner and a dip in the ocean. 

The audience is treated to four of these reunions — the first is 22 years after their college graduation, the second and third 5 years apart, and a final visit to the cottage before it is to be demolished 23 years later. 

Expertly directed by Linda May and armed with a cleverly written script, the cast is superb and put on a beautiful show. 

Tamralynn Dorsa is perfect as Sheree Hollinger, the perennial team captain who is always governing the group, from serving healthy mung bean appetizers that the others quickly dispose of in a houseplant, to distributing a written itinerary for the week and even packing her friends’ suitcases. 

Stephanie Moreau is incredible as event planner Lexie Richards, the four-time divorcee who has her plastic surgeon on speed dial and is always on the lookout for the next cute guy to come along (think Samantha Jones from Sex in the City).

Lori Beth Belkin plays workaholic (and perhaps alcoholic) Dinah Grayson who has put her successful career as an attorney before her personal life and now has regrets. Armed with a dry martini, her character delivers some of the funniest lines in the show.

We see the most change in Elizabeth Ladd’s character, Jeri Neal McFeeley, aka Sister Mary Esther, who goes from being a nun to a single mother at age 44 and then finds the man of her dreams to spend the rest of her life with.

Suzie Dunn is outstanding as school teacher Vernadette Simms. Bad luck seems to follow her everywhere and she appears in each scene with a different cast. She also shares tales of her dysfunctional family, from an abusive husband to a jailbird son. Her appearance in the last scene suffering from dementia is one of the most poignant in the show.

The set, a cozy beach cottage designed by Randall Parsons; period costumes and wigs by Jason Allyn; and sound effects by Tim Haggerty tie everything together nicely. Grab the girlfriends, a box of tissues, and catch a performance of this hilarious and touching show before it’s gone. 

Theatre Three, 412 Main St., Port Jefferson presents The Sweet Delilah Swim Club on the Mainstage through Feb. 4. The season continues with Side By Side By Sondheim from Feb. 18 to March 18, Pride @ Prejudice from April 7 to May 6, and Something Rotten! from May 20 to June 24. Tickets are$35 adults, $28 seniors and students, $20 children ages 5 to 12. To order, call 631-928-9100 or visit www.theatrethree.com.

See trailer here:

Belgium-style waffles

By Heidi Sutton

‘Tis the season for frost and snow, which means coming downstairs in the morning to a chilly home. One way to rally the troops out of bed when it’s cold and snowy is to reward them with a sweet breakfast. Classic crepes, Belgian-style waffles or homemade muffins can be just what’s needed on blustery days.

Classic Crepes

Classic Crepes


YIELD: Makes 10 crepes


3 large eggs

1 1/2 cups milk

3 tablespoons vegetable oil

1 cup all purpose flour

2 tablespoons sugar

1⁄4 teaspoon fine salt

Confectioner’s sugar(optional)


Combine first six ingredients in a large bowl. Heat an 8-inch (or larger) nonstick pan over medium heat. Add 1⁄2 teaspoon butter to coat the bottom of the pan. Pour 1⁄3 cup batter into the center of the pan and swirl to spread evenly. Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Repeat with the remaining batter, adding 1⁄2 teaspoon of butter/oil for every crepe. If the batter thickens over time, add a little milk. You can keep the ready ones warm on a plate in the oven at low temperature. Spread each crepe with jam (or filling of your choice) and roll it from one side to the other. Dust with confectioner’s sugar before serving if desired.

Belgian-Style Waffles

Belgian-style waffles

YIELD: Makes 8 waffles


8 waffles

2 1/4 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups milk

1 cup butter, melted

3 large eggs, slightly beaten

1 tablespoon vanilla extract


Combine flour, sugar baking powder and salt in bowl; mix well. Combine milk, melted butter, eggs and vanilla in another bowl; mix well. Stir wet ingredients into dry ingredients. Cook batter in Belgian waffle maker according to manufacturer’s directions. Serve warm with butter and maple syrup, or desired toppings.

Triple Chocolate Muffins

Triple Chocolate Muffins

YIELD: Makes 12 muffins


1 3⁄4 cups all-purpose flour

1⁄3 cup unsweetened cocoa powder

2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 cup semisweet chocolate chips

1⁄2 cup white chocolate chips

2 large eggs beaten

1 1⁄4 cup sour cream

6 tablespoons packed brown sugar

6 tablespoons unsalted butter, melted


Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners. Sift the flour, cocoa, baking powder, and baking soda into a large bowl. Add the semisweet and white chocolate chips, and stir. Place the eggs, sour cream, sugar, and melted butter in a separate mixing bowl, and mix well. Add the wet ingredients to the dry ingredients, and stir gently until just combined. 

Using two spoons, divide the batter evenly among the paper liners and bake in the preheated oven for 20 minutes, or until well risen and firm to the touch. Remove from the oven and serve warm, or place on a cooling rack and let cool.

Guy Reuge's Ginger Almond Tart Mirabelle

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 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


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


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


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


1 sheet puff pastry


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.”

View the recipe here.



Espresso Martini 

Recipe courtesy of the Beverage Team at Mirabelle Restaurant in Stony Brook

Espresso Martini

Makes 1 serving


1.5  oz Titos Vodka

1.5 oz Black Coffee Liqueur

1 oz Fresh Espresso

1 oz Vanilla Simple Syrup

3 espresso coffee beans for garnish


Shake over ice and strain into martini glass.

Guy Reuge’s Ginger Almond Tart 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)


4 ounces confectioners’ sugar

8 ½ ounces all-purpose flour

Pinch of salt

4 ½ ounces butter, chopped into small cubes

1 egg


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


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


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.

METRO photo

By Heidi Sutton

Tradition plays a big role during the holiday season. Food is at the center of many families’ traditions, which may include big family dinners and Sunday brunches together. 

Holiday baking sessions also hold a sacred spot in many households. Such sessions are a great opportunity for adults and children to have some fun in the kitchen and create some tasty treats the whole family can enjoy. 

Baked goods devotees may find it hard to imagine the holidays without gingerbread, and this recipe for “Soft Glazed Gingerbread” from Elisabeth M. Prueitt and Chad Robertson’s Tartine cookbook (Chronicle Books) can ensure the whole family enjoys this holiday season staple.

Soft Glazed Gingerbread

YIELD: Makes 12 to 20 cookies



3 3⁄4 cups all-purpose flour

1 tablespoon cocoa powder

4 teaspoons ground ginger

11⁄2 teaspoons ground cloves

2 teaspoons ground cinnamon

1⁄2 teaspoon baking soda

1 teaspoon salt

11⁄4 teaspoon freshly ground black pepper

1 cup unsalted butter, at room temperature

3⁄4 cup plus 2 tablespoons granulated sugar

1 large egg

1⁄2 cup dark molasses

2 tablespoons light corn syrup


1 cup confectioners’ sugar

2 tablespoons water


To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Add the egg and mix well.

Add the molasses and corn syrup and beat until incorporated. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.

Preheat the oven to 350 F. Line a baking sheet with parchment paper on a nonstick liner. Unwrap the dough and place on a floured work surface. Roll out the dough 1⁄3-inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. 

Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.

While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and water until smooth. 

When the cookies are ready, remove from the oven and let cool in the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. The cookies will keep in an airtight container in a cool place for about 2 weeks. Do not freeze.

By Heidi Sutton

Creativity is in full display in the Village of Port Jefferson as more than 20 businesses take part in a Holiday Window Decorating Contest. Shoppers can vote for their favorite window display at any of the participating businesses or by scanning the QR code on the flyer located outside the store.

Participating businesses include The Amazing Olive, Breathe, Century 21 Icon, Curry Club Saghar, Fedora Lounge, Fetch Doggy Boutique, Fame and Rebel, Lavender and Co., Organically Connected Dispensary and Kombucha Tap Bar, Luna Nova, Pattern Finders, Port Jeff Salt Cave, Pasta Pasta, Pattern Finders, The Spice and Tea Exchange, SkinMed Spa, The SoapBox, Sue La La Couture, Tabu Boutique, Torte Jeff Pie Co., The East End Shirt Company, The Smokin’ Gentleman and WILD Plant Shop. Winners will be announced in the first week of January, 2023.

The festive event is sponsored by the Greater Port Jefferson Chamber of Commerce. For more information, call 631-473-1414.

Photos by Heidi Sutton