'The faster we swim, the sooner we win!' The cast, from left, Stephanie Moreau, Suzie Dunn, Elizabeth Ladd, Lori Beth Belkin and Tamralynn Dorsa. Photo by Steven Uihlein/Theatre Three Productions, Inc.
A scene from 'The Sweet Delilah Swim Club' Photo by Steven Uihlein/Theatre Three Productions, Inc.
A scene from 'The Sweet Delilah Swim Club' Photo by Steven Uihlein/Theatre Three Productions, Inc.
Elizabeth Ladd and Lori Beth Belkin in a scene from the play.
Photo by Steven Uihlein/Theatre Three Productions, Inc.
A scene from 'The Sweet Delilah Swim Club' Photo by Steven Uihlein/Theatre Three Productions, Inc.
A scene from 'The Sweet Delilah Swim Club' Photo by Steven Uihlein/Theatre Three Productions, Inc.
A scene from 'The Sweet Delilah Swim Club' Photo by Steven Uihlein/Theatre Three Productions, Inc.
A scene from 'The Sweet Delilah Swim Club' Photo by Steven Uihlein/Theatre Three Productions, Inc.
The cast of 'The Sweet Delilah Swim Club' Photo by Steven Uihlein/Theatre Three Productions, Inc.
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.
‘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
INGREDIENTS:
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)
DIRECTIONS:
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
INGREDIENTS:
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
DIRECTIONS:
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
INGREDIENTS:
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
DIRECTIONS:
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.
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.
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
INGREDIENTS:
Dough
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
Glaze
1 cup confectioners’ sugar
2 tablespoons water
DIRECTIONS:
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.
Participating businesses will have this sign in their window.
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.
REVISITING HISTORY
The Whaling Museum in Cold Spring Harbor hosts two walking tours this weekend.
Ongoing
Festival of Trees
Visit the Festival of Trees, a month long extravaganza to kick off the holiday shopping season, on the second floor of the Port Jefferson Village Center, 101 E. Broadway, Port Jefferson Dec. 1 through Jan. 2, 2023 (except Dec. 25) from 9 a.m. to 9 p.m. Free. Call 473-4778.
Thursday Dec. 15
Garden of Lights
The spirit of the season has returned to Sachem Public Library, 150 Holbrook Road, Holbrook with the Garden of Lights, a community-built walk-through light show for all ages tonight and Dec. 16 from 5:30 to 8:30 p.m. Free. Call 588-5024.
Book signing in East Northport
Barnes and Noble, 4000 Jericho Turnpike, East Northport hosts a book signing with Hilary Topper, three-time author, business owner, and now endurance athlete, at 7 p.m. Topper will discuss her latest book, From Couch Potato to Endurance Athlete — A Portrait of a Non-Athletic Triathlete followed by a Q&A and book signing. Call 462-0208.
Friday Dec. 16
Garden of Lights
See Dec. 15 listing.
Holiday Light Spectacular
Brookhaven Town’s Holiday Spectacular, an indoor, walk-through holiday light show, continues tonight and Dec. 17 from 5 to 9 p.m and Dec. 18 from 5 to 8 p.m. at the Holtsville Ecology Site, 249 Buckley Road, Holtsville. Walk through the winter wonderland of lighted, festive displays, before stopping to take a photos with Santa in his workshop. Admission to this event is $10 per adult; $8 for seniors, veterans and children under 12; children 3 and under are free. Tickets must be purchased in advance at www.brookhavenny.gov. All proceeds benefit the Holtsville Ecology Site. Call 451-5330.
Winter Lantern Festival
The Smithtown Historical Society, 239 East Main St., Smithtown celebrates the holiday season with Suffolk County’s FIRST immersive Winter Lantern Festival tonight, Dec. 17 and 18 from 5:30 to 9:30 p.m. and runs on Fridays, Saturdays and Sundays through Jan. 8, 2023. The walk-through holiday light show will feature lanterns and displays in the shape of flowers, mushrooms, farm animals, dinosaurs and many more, all handmade by artisans with decades of dedication to their craft. Tickets are $22 per person, $12 ages 3 to 12. To order, visit https://www.showclix.com/tickets/suffolk-winter-lantern-festival. Call 265-6768.
Third Friday at the Reboli Center
Join the Reboli Center for Art & History, 64 Main St.. Stony Brook for an artist reception for its newest exhibit, Celebrate the Season, from 5:30 to 9 p.m. Meet the artists and enjoy light refreshments and music. Call 751-7707.
Holiday concert
St. John the Baptist Church, 1488 North Country Road, Wading River hosts a holiday concert by the North Shore Community Band at 7:30 p.m. Join them for musical comfort and joy. Selections will include your Christmas and Hanukkah favorites. Admission is free and enjoyment is guaranteed. Visit www.nscbli.org.
Saturday Dec. 17
Holiday Light Spectacular
See Dec. 16 listing.
Winter Lantern Festival
See Dec. 16 listing.
Selden Craft & Gift Fair
One of the country’s longest continuously running indoor craft fairs, the 39th annual Selden Craft & Gift Fair heads to Newfield High School, 145 Marshall Drive, Selden today and Dec. 18 from 10 a.m. to 4 p.m. Over 200 exhibitors offer hand picked gift items including photography, textiles, soy candles, crafted jewelry, floral, organic soaps, country crafts and more. Free admission. Call 846-1459.
Holiday Walking Tours
The Whaling Museum, 301 Main St., Cold Spring Harbor presents Holiday Walking Tours today and Dec. 18 at 3 p.m. and 5 p.m. and Dec. 30 at 4:30 p.m. These educator-led tours through historic Cold Spring Harbor village will explore Victorian seasonal traditions in the 19th century. Participants will learn about how local homes and businesses celebrated holidays in December. Hot chocolate will be served inside the museum’s workshop at the start of the tour while participants arrive. The tour starts on the pavement outside of the museum. Tickets are $15 per person. Register at www.cshwhalingmuseum.org or call 367-3418.
Leg Lamp Lighting– just added!
Harbor House West Shore , 8 West Shore Road, Huntington invites the community to a leg lamp lighting featuring the iconic leg lamp from A Christmas Story at 5 p.m. Refreshments will be served. Attendees are asked to bring a non perishable food item which will be donated to the local pantry. Call 470-4955.
Jazz Nativity Holiday Show
The Jazz Loft, 275 Christian Ave., Stony Brook will premiere a new holiday show called Jazz Nativity at 7 p.m. This candlelight nativity service will feature the Biblical Christmas story with a jazz tentet and Metropolitan Opera soprano Susanna Phillips. This performance, based on Wynton Marsalis’ arrangements of Christmas jazz classics, will include an impressive lineup of jazz artists teamed up with guest narrators. Tickets are $35, $30 seniors; $25 students, $20 for children at www.thejazzloft.org.
St. James Winter Walk
St. James Community Association invites the community to take part in a Holiday Winter Walk along Lake Avenue from Moriches Road to Woodlawn Ave. from 3 to 9 p.m. Enjoy Chorus Line performances, Santa at Celebrate Park, carriage rides,music by the Sts Philip and James Choir and Smithtown School District and more.
Bright Lights at the Vanderbilt
The Suffolk County Vanderbilt Museum, 180 Little Neck Road, Centerport continues its third annual holiday event, Bright Lights: Celebrate the Season, tonight, Dec. 18 and Dec. 22 from 5 to 8 p.m. Thousands of warm-white lights will create holiday magic inside and outside the Mansion and illuminate trees, wreaths, garlands, guest rooms, walkways, and the Vanderbilt Library. The event will include Candlelight Tours of the decorated Vanderbilt Mansion, visits with Santa and friends in his workshop, a children’s scavenger hunt, and a 15-minute Holiday Laser show in the Reichert Planetarium. Tickets are $25 adults, $15 children ages 12 and under at www.vanderbiltmuseum.org.
Spotlight Dance Show
Fred Astaire Dance Studios will hold their annual Spotlight Dance Show at the Smithtown Performing Arts Center, 2 East Main St., Smithtown at 6 p.m. Titled “Peace Around the Earth,” the show will deliver the importance of many global topics such as justice, racism, human rights, religion, fairness, equality, respect, freedom and peace. A huge part of the show is dedicated to the bravery of The People of Ukraine during the current Russian invasion. Tickets are $50 adults, $25 children with all proceeds to be donated to support the People of Ukraine in need due to the Russian invasion. To purchase, visit www.smithtownpac.org.
Tricycle Holiday Show
First United Methodist Church, 603 Main St., Port Jefferson hosts a special holiday concert by the Tricycle Trio — Andie, Andrew and Cole Fortier — at 7:30 p.m. Join them for a night of music, love, family and friends.Presented by the Greater Port Jeff-North Brookhaven Arts Council. Tickets are $25, $10 students in advance only at www.gpjac.org.
Chamber Music Concert
Suffolk County Vanderbilt Planetarium, 180 Little Neck Road, Centerport presents a chamber concert at 7:30 p.m. Enjoy a live performance by a string quartet under the stars of the Reichert Planetarium. Talented musicians from Long Island Chamber Music will play a selection of pieces composed by Bach, Ravel, Sibelius, and more. Beautiful panoramic views of the stars projected onto the 60-foot planetarium dome will complement the music. Tickets are $30 per person at www.vanderbiltmuseumm.org.
Sunday Dec. 18
Holiday Light Spectacular
See Dec. 16 listing.
Winter Lantern Festival
See Dec. 16 listing.
Selden Craft & Gift Fair
See Dec. 17 listing.
Holiday Walking Tours
See Dec. 17 listing.
Bright Lights at the Vanderbilt
See Dec. 17 listing.
Huntington Winter Farmers Market
The John J. Flanagan Center, 423 Park Ave., Huntington hosts the Huntington Winter Farmers Market every Sunday from 9 a.m. to 1 p.m. through March with over 40 vendors plus guest vendors. Visit www.longislandfarmersmarkets.com.
Winter FUNderland at the NHS
The holidays are here and the Northport Historical Museum, 215 Main St. Northport has been transformed into a Winter FUNderland starting at 1 p.m. with holiday craft stations by the Society’s Education Committee, gingerbread house crafting with SweetArts, hot cocoa and cookies provided by The Northport Chamber of Commerce, reading of the Night Before Christmas by Northport Mayor Donna Koch, photos with Santa and more! For all ages. $5 per person. Register at www.northporthistorical.org.
Northport Walking Tour
Join the Northport Historical Society, 215 Main St., Northport for its final Parading Down Main Street walking tour of the year at 1:30 p.m. Tour guide Dan Sheehan makes the past come alive during this lively and informative walking tour of Northport’s historic Main Street business district. $7 per person. Register at www.northporthistorical.org.
Stanton Street Trio in concert – just added!
Stanton Street Trio
The Long Island Music and Entertainment Hall of Fame, 97 Main St., Stony Brook welcomes the Stanton Street Trio (Stanton Anderson Band acoustic) in concert at 3 p.m. An offshoot of the legendary Stanton Anderson Band, members Larry Luby, Tom Pecoraro & Mark Fowler will be performing acoustic versions of SAB originals spanning almost 50 years.The performance is free with admission to the museum. Call 689-5888.
Greenlawn Christmas Tree Lighting
The First Presbyterian Church, 497 Pulaski Road, Greenlawn invites the community to a Christmas Tree Lighting and Carol Sing at 5 p.m. After the tree lighting, come inside and enjoy Christmas carols, cookies, hot chocolate, coffee and some surprises! Call 261-2150.
Monday Dec. 19
Chanukah Comedy Night
The Chai Center, 501 Vanderbilt Parkway, Dix Hills hosts a Comedy Night at 7 p.m. Join them to celebrate Chanukah with comedian Gary Vider (of AGT fame). Enjoy an evening out with friends including Menorah lighting, appetizers, donuts and a latke bar. $25 per person. RSVP at www.thechaicenter.com. Call 351-8672 for more info.
Tuesday Dec. 20
Travel Presentation Club – just added!
The Travel Presentation Club will meet at the Emma S. Clark Memorial Library, 120 Main St., Setauket at 7 p.m. Jason Platt will make a presentation on the Galápagos Islands. All are welcome. Please contact [email protected] for further information.
Wednesday Dec. 21
The Menorah and the Mentalist
Chabad of Mid Suffolk, 318 Veterans Highway, Commack will host an adult Chanukah Socialtitled The Menorah & the Mentalist, at 7 p.m. with a live performance by Israeli Master Mentalist Eran Biderman, Menorah Lighting 4th candle, appetizers, drinks, sushi and fine wines. $36 per person. To register, visit www.chabadmidsuffolk.com/RSVP.
Hard Luck Café Concert
Long Island-based singer-songwriters Pete Mancini, Nico Padden, Rorie Kelly, and Delaney Hafener of The Belle Curves will share the bill and swap songs during the monthly Hard Luck Café series co-presented by the Folk Music Society of Huntington and the Cinema Arts Centre, 423 Park Avenue, Huntington, in the Cinema’s Sky Room from 7 to 10 p.m. An open mic precedes the concert.Tickets are $20 at www.cinemaartscentre.org.
Thursday Dec. 22
Bright Lights at the Vanderbilt
See Dec. 17 listing.
Live Nativity
One night only! Caroline Church of Brookhaven, One Dyke Road, Setauket will host a live nativity with animals at the Carriage Shed from 5 to 8 p.m.with hot beverages and Christmas carols. Free. All ages welcome. Call 941-4245 or visit www.carolinechurch.net.
Native American Drumming
All Souls Parish House, 10 Mill Pond Road, Stony Brook will host an evening of Native American Drumming Meditation from 7 to 8:45 p.m Led by elder drummer, Ric Statler, drumming meditation seeks to integrate the physical, mental, emotional, and spiritual parts of the human self, creating a state of well-being. Call 655-7798.
Film
‘A Christmas Carol’
Join the Northport Historical Society, 215 Main St., Northport for a Movie at the Museum special screening of the classic holiday tale, A Christmas Carol, (1951) starring Alastair Sim on Dec. 15 at 7 p.m. Refreshments and light fare will be served. Ages 21 and over only. $8 per person. Registration required by visiting www.northporthistorical.org.
‘Meet Me in St. Louis’
The Cinema Arts Centre, 423 Park Ave., Huntington continues its Best of the Big Screen series with a screening of Meet Me in St. Louis on Dec. 20 at 7 p.m. in honor of the 100th anniversary of the birth of legendary star Judy Garland. Beginning in the summer of 1903 and ending in the following spring, the film chronicles a very busy year in the lives of the Smith family amidst the excitement leading up to the 1904 World’s Fair. Tickets are $15. Visit www.cinemaartscentre.org.
Theater
‘A Christmas Carol’
“I will honor Christmas in my heart…” Join Theatre Three, 412 Main St., Port Jefferson for its 38th annual production of A Christmas Carol in all of its thrills, music, joy, and spirit.from Nov. 12 to Dec. 30. Follow the miser Ebenezer Scrooge on a journey that teaches him the true meaning of Christmas — past, present and future. Tickets are $35 adults, $28 seniors and students, $20 children ages 5 to 12. To order, call 928-9100 or visit www.theatrethree.com.
‘Nutcracker’
A perennial favorite, Seiskaya Ballet’s Nutcracker returns to Stony Brook University’s Staller Center for the Arts Main Stage, 100 Nicolls Road, Stony Brook for five performances from Dec. 17 to 19.The cast will be led by guest artist, Max Lippman (Cavalier) and Seiskaya Ballet’s award winning principal dancers Maya Butkevich, Vivian Ye and Madeleine Martufi plus returning principal dancers Brianna Jimenez, Diana Atoian and Eva Pyrros. Ticketsrange from $34 to $40. To order, call 632-2787 or visit www.stallercenter.com.
‘A Christmas Story’
The John W. Engeman Theater presents A Christmas Story, The Musical from Nov. 17 to Dec. 31. Nine-year-old Ralphie Parker only wants one thing for Christmas an Official Red Ryder carbine-action 200-shot Range Model air rifle. Rebuffed at every turn, Ralphie plots numerous schemes to achieve his desperate desire for the coveted BB gun. Based on the beloved movie, A Christmas Story, The Musical is the perfect holiday gift for the entire family! Tickets range from $80 to $85. To order, call 261-2900 or visit www.engemantheater.com.
‘Northport Nutcracker Ballet’
Northport Middle School, 11 Middleville Road Northport hosts the Posey Dance Company’s production of the Northport Nutcracker Ballet on Dec 17 at 2 p.m. and 7 p.m. and Dec. 18 at 2 p.m. For ticket information, call 757-2700 or visit www.poseyschoolofdance.com.
All phone number are in (631) area code unless otherwise noted.
Welcome to the 12th edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home!
Herman and Lily
Meet Herman and Lily
Influential and successful in their own right, meet Little Shelter’s newest power couple, Herman and Lily! This five year old Yorkie mix and this eight year old Lhasa apso complement each other perfectly, making the case for why a double adoption is an excellent idea! Doing everything in sync, whether a walk, enjoying a pet or sharing secrets, these two are always seen side by side; their bond unmistakable. Herman is considerate and protective of his best friend, while Lily usually allows him to have control of the TV remote! Ready to enlarge their circle and welcome in a family, they are looking forward to meeting you…we suggest that you don’t keep them waiting! Call 631-368-8770.
Jack
Meet Jack
Jack is a senior Jack Russell Terrier at Brookhaven Animal Shelter in need of a hospice home. He is probably about 14 years old, is good with dogs and cats and is full of spunk. This poor sweetheart has chronic kidney disease and is on a special diet. He needs a home that will give him the extra TLC he deserves, maybe some nice home cooking too! If you are interested, please submit a matchmaker application, www.brookhavenny.gov/animalshelter. For more information, call 631-451-6950.
Linx
Meet Linx
Linx was taken to Smithtown Animal Shelter as a stray and was never claimed. This young boy is around 3 to 4 years old. He is well mannered and housebroken. Linx is beyond a typical German Shepherd and needs a GSD experienced owner. He is ball and stick obsessed and loves to play. Linx is a good natured dog that needs a strong Alpha leader to follow. He requires a very active home that will meet his mental and physical stimulation needs. Linx does not want to snuggle, he only wants to play. If you would like to meet this beautiful boy, please schedule an appointment by calling 631-360-7575.
Sebastian Miguel
Meet Sebastian Miguel – ADOPTED! HAPPY LIFE SWEET BOY!
Though only ten months old, this young charmer at Little Shelter already has the suave, debonair thing down pat! Meet Chihuahua mix and certified heart throb, Sebastian Miguel! Full of excitement and zest for life, this Passage to Freedom traveler has passed inspection with flying colors and is ready to be adopted into his forever home, eager to become part of a real family. Fun loving and busy, Chihuahuas like nothing more than being with their people and make wonderful go-everywhere companions. Stop by Little Shelter soon to meet the “man” of your dreams. Call 631-368-8770.
Krispy Kreme
Meet Krispy Kreme
This is Krispy Kreme, a handsome orange tabby available for adoption at Little Shelter in Huntington. Krispy Kreme is a young adult male who has been a very good boy this year. Heloves to play, be picked up, and all he wants is to be someone’s buddy for the holidays. Will that be you? Call 631-368-8770.
Home for the Holidays
The Town of Brookhaven Animal Shelter and Adoption Center is celebrating the holiday season with its “Home for the Holidays” promotion, featuring free pet adoptions now through the month of December. Each adoption includes free neuter or spay, vaccinations, microchip, heartworm test, flea and other tests. The normal adoption fees are $137 for a dog and $140 for a cat. All adoptable pets are looking for a forever home this holiday season. If you are interested in adopting a dog or cat, visit the Brookhaven Animal Shelter and Adoption Center located at 300 Horseblock Road in Brookhaven. Hours are Monday through Friday from 9:30 am to 3:30 pm, Saturday from 10 a.m. to 3:30 p.m. and Sunday from 11 a.m. to 3:30 p.m.. For more information, visit www.BrookhavenNY.gov or call 631-451-6950.
Check out the next Paw Prints inthe issue of Jan. 12, 2023
Paw Prints is generously sponsored by Mark T. Freeley, Esq.
Whether you’re baking for an upcoming holiday party, or you’re trying to plan an entire holiday dinner menu for your family and friends, it’s never a bad idea to whip up a batch of cupcakes. Often overlooked in favor of all those cookies and pies, cupcakes are just as easy to eat while also being so much fun to decorate with the kids. Try these Vanilla Holiday Cupcakes if you’re looking for a new recipe that will wow your guests during your holiday festivities. They’re easy, delicious and even double as holiday décor!
Vanilla Holiday Cupcakes
YIELD: Makes 24 cupcakes
INGREDIENTS:
Cupcakes:
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1 stick unsalted butter (room temperature)
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
Frosting:
1 cup unsalted butter, softened
16 ounces regular cream cheese, softened
2 teaspoons vanilla extract
8 cups powdered sugar
1/2 teaspoon salt
For Decorating:
SNOW GLOBE:Ornaments and gingerbread cookies
SNOWMAN:Marshmallows, pretzel sticks and peanut butter cups
TREES: Pretzel sticks and green frosting
DIRECTIONS:
Cupcakes:
Preheat oven to 350°F. Sift flour and baking powder and set aside. In a mixer, cream butter and sugar until light and fluffy while adding eggs one at a time, add in vanilla extract.Gradually add flour mixture and milk to mixer until well incorporated. Divide batter evenly on cupcake liners. Bake for about 18-20 minutes. Let cool on a wire rack before decorating.
Decorating/Frosting:
In a bowl, add the butter and cream cheese and whisk well until lump-free. Add the vanilla extract and salt and mix some more. Mix in the powdered sugar until combined. Using a regular icing tip, pipe the frosting onto the cupcake. Decorate with optional toppings as pictured in image.
Recipe Tips:
— For the frosting, make sure to remove the butter and cream cheese from the fridge so that it will be easier to mix and make the frosting.
— If making the snowman, use icing to hold the pieces together.
From left, Jeffrey Sanzel, Andy Markowitz, Vivian Koutrakos and Douglas Quattrock at Theatre Three on Dec. 2.
Photo by Heidi Sutton/TBR News Media
By Heidi Sutton
As the curtain came down at last Friday’s performance of A Christmas Carol at Theatre Three in Port Jefferson, Executive Artistic Director Jeffrey Sanzel stepped out of his role as Ebenezer Scrooge to be honored for his 1500th performance as the miserly curmudgeon.
Addressing a packed house, the President of Theatre Three’s board of directors Andy Markowitz said, “Tonight is a very special night. We figured it out and [Sanzel] has played this role to close to a half a million people.”
Turning to Sanzel, Markowitz said, “Even though it’s the 1500th performance, and you’ve said this to me before, it might be the first performance to someone in the audience and that is why you always keep it fresh and you always bring your A-game. Throughout your performances you have shown how kindness and love to someone can change the world and change people’s lives forever.”
Markowitz, Managing Director Vivian Koutrakos, and Artistic Associate and fellow actor Douglas Quattrock then presented Sanzel with a special anniversary pin, a photo collage of the cast to commemorate the night and last, but not least, anew cane for Mr. Scrooge to help him get to the next 1500 performances.
“On behalf of the cast and everyone here tonight, we want to thank you for taking us on this journey with you,” said Quattrock, who portrays Bob Cratchit in the play.
“To all the people who have been a part of this production, both onstage, backstage and in the audience for over 30 years, and I want to mention two people who are not with us but are always with us, Brent Erlanson and Ellen Michelmore, thank you all very much,” said Sanzel.
Theatre Three, 412 Main St., Port Jefferson presents A Christmas Carol through Dec. 30. For tickets, call 631-928-9100 or visit www.theatrethree.com.
In honor of National Cookie Day on Dec. 4, here are two recipes courtesy of Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion (Rock Point) by Danielle Rye that will bring sweetness to any event.
Thick Chocolate Chunk Cookies
Thick Chocolate Chunk Cookies
YIELD: Makes 14 large cookies
INGREDIENTS:
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) cold, unsalted butter, cubed into small pieces
1 cup packed light brown sugar
1⁄3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag semisweet chocolate chunks
DIRECTIONS:
Line two large baking sheets with parchment paper or silicone baking mats and set aside. In a large mixing bowl, whisk together the flour, baking soda and salt until well combined. Set aside. In the bowl of a stand mixer, fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cubed cold butter, brown sugar, and granulated sugar together for 2 to 3 minutes, or until well combined.
Mix in the eggs, one at a time, then mix in the vanilla extract, making sure to stop and scrape down the sides of the bowl as needed. Mix the dry ingredients until just combined, then mix in the chocolate chunks on low speed until fully incorporated.
Using a 1⁄3-cup measuring cup, measure out the balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Cover the cookie dough balls tightly with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350 F. Remove the baking sheets from the refrigerator and bake the cookies for 15 to 18 minutes, or until the tops are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 15 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Cowboy Cookies
Cowboy Cookies
YIELD:Makes 50 to 52 cookies
INGREDIENTS:
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
2 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2⁄3 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
11⁄2 cups semisweet chocolate chips
3⁄4 cup sweetened shredded coconut
1 cup chopped pecans
DIRECTIONS:
In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined. Stir in the old-fashioned rolled oats and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar and granulated sugar together for 1 to 2 minutes, or until well combined.
Mix in the eggs, one at a time, then mix in the vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Mix in the dry ingredients until just combined, then mix in the chocolate chips, shredded coconut and chopped pecans on low speed until fully incorporated. Cover tightly and refrigerate for at least 1 hour.
Preheat the oven to 350 F. Line large baking sheets with parchment paper or silicone baking mats and set aside. Using a 1 1⁄2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each ball of cookie dough down to slightly flatten it.
Bake for 10 to 13 minutes, or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
For both recipes, store the cookies in an airtight container at room temperature for up to one week.
Welcome to the 12th edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home!
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