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Heidi Sutton

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Heritage Park in Mount Sinai will host a Christmas Tree Lighting Ceremony on Dec. 4 this year. File photo by Kyle Barr/TBR News Media

By Heidi Sutton

The Shoppes at East Wind in Wading River will hold a Holiday Tree Lighting on Dec. 3.

While a few villages and towns lit their holiday trees last week, the majority of tree lightings on the North Shore will take place this weekend and next weekend with caroling, treats and a special visit from Santa Claus. 

Cold Spring Harbor

The Cold Spring Harbor Fish Hatchery, 1660 Route 25A, Cold Spring Harbor will host a tree lighting ceremony on Dec. 3 from 5 to 7 p.m. Santa Claus will light the hatchery’s Christmas Tree at 5:30 p.m. Free admission after 5 p.m. Suggested donation of $10 per family. 516- 692-6768.

Coram

The Coram Civic Association will present its 13th annual Holiday Festival and Christmas Tree Lighting at the Old Coram Firehouse, 303 Middle Country Rd, Coram on Dec. 4 at 3 p.m. with refreshments, crafts, entertainment, and songs by the Coram Elementary School singers, raffles, a visit from Santa and tours of the historic Davis Town Meeting House. 631-736-3168

Flanders – just added

The 34th annual Holiday Lighting of the Big Duck, 1012 Route 24, Flanders will be held on Dec. 1 from 7 to 9 p.m. (rescheduled from Nov. 30) The event features a visit from Quackerjack, the Long Island Ducks baseball team mascot, duck carols led by students from the Riverhead Middle School Show Choir, refreshments and the ever-anticipated arrival of Santa Claus by fire truck. 631-852-3377

Greenlawn

The Greenlawn Civic Association hosts a “Meet at the Tree” Christmas Tree Lighting on Dec. 3 from 3:30 to 5 p.m. at the Harborfields Public Library, 31 Broadway, Greenlawn. Enjoy hot cocoa, cookies, dance performances, a Christmas carol sing-along plus a special visit from Santa and Mrs. Claus on the Greenlawn Fire Dept. truck. Bring your letters to Santa for the North Pole mailbox. www.greenlawncivic.org.

Holtsville

The Town of Brookhaven’ will hold its annual Christmas Tree Lighting event at the Holtsville Ecology Site, 249 Buckley Road, Holtsville on Dec. 2 at 6 p.m. with costumed characters, musical entertainment, and a special appearance by Santa Claus, who will arrive via helicopter, and then assist with the countdown to light the tree. 631-451-9276.

Kings Park

The Kings Park Chamber of Commerce hosts a Christmas Tree Lighting Ceremony at Veterans Plaza, King Park on Dec. 3 at 4 p.m. Enjoy holiday music selections followed by invocation and welcome remarks from the chamber with hot chocolate and cookies. Held rain or shine. 631-269-7678

Lake Ronkonkoma

Join the Ronkonkoma Chamber of Commerce at Raynor Park, 174 Ronkonkoma Ave., Lake Ronkonkoma on Dec. 4 for their annual Christmas Tree Lighting from 1 to 3:30 p.m. Enjoy live entertainment by the Cherokee Street and Nokomis Elementary School Choirs and a visit from Santa. 631-963-2796

Miller Place – just added

— The Miller Place Fire Department and Aliano Real Estate will host the 14th annual Polar Express and Tree Lighting in the Aliano Shopping Center, 691 Route 25A, Miller Place on Dec. 10 at 7 p.m. with complimentary coffee, hot chocolate, donuts, soup and pizza; entertainment by Miller Place School and Dance Pointe Performing Arts Center students; and a special visit from Santa! Call 744-5000.

—The Miller Place-Mount Sinai Historical Society will hold its annual Tree Lighting and Holiday Festival at the Daniel Hawkins House, 111 North Country Road, Miller Place on Dec. 11 at 5 p.m. 631-476-5742.

Mount Sinai

Join the North Shore Youth Council and the Mount Sinai Fire Department for a Christmas Tree Lighting Ceremony at Heritage Park, 633 Mount Sinai-Coram Road, Mount Sinai on Dec. 4 at 5 p.m. Listen to carols, enjoy hot chocolate and visit with Santa. 631-509-0882

Nesconset

The Nesconset Chamber of Commerce will hold a Holiday Lighting at the Nesconset Gazebo on Smithtown Blvd., Nesconset on Dec. 4 at 3 p.m. with music, refreshments and a visit from Santa Claus. 631-724-2543

Port Jefferson – just added

The Port Jefferson Business Improvement District will host the 1st annual Christmas Tree Lighting at the intersection of Broadway and East Broadway on Dec 1 at 6 p.m. (rescheduled from Nov. 30) Watch Santa light the Christmas Tree and enjoy candy canes and hot chocolate courtesy of Port Jefferson Starbucks.  631-473-1414

Port Jefferson Station – rescheduled

Join the Port Jefferson Station-Terryville Chamber of Commerce for a Community Tree Lighting at the Chamber Car, corner of Nesconset Highway and Route 112, Port Jefferson Station on Dec. 8 (rescheduled from Dec. 3) from 6 to 8 p.m. with performances by School of Rock and BackStage Dance Studio. Hot chocolate will be served. 631-821-1313

Rocky Point

The 38th annual Rocky Point Christmas Tree Lighting will be held on Dec. 3 at 6 p.m. at the corner of Broadway and Prince Road, Rocky Point with live holiday music, hot chocolate and candy canes and a special visit from Santa. 631-729-0699

St. James

The St. James Chamber of Commerce invites the community to a Christmas Tree Lighting celebration at Deepwells Farm County Park, 2 Taylor Lane, St. James on Dec. 3 at 4 p.m. with holiday music, kids crafts, pictures with Santa, cookies and hot chocolate. 631-584-8510

Shoreham

Tesla Science Center at Wardenclyffe, 5 Randall Road, Shoreham invites the community to a Holiday Lighting on Dec. 3 from 3 to 6 p.m. Enjoy music, festive exhibits and activities for all ages with a special visit from Santa and Mrs. Claus. Register for your free tickets at www.teslasciencecenter.org.

Smithtown

— Rescheduled from Nov. 30. Smithtown Town Hall, 99 West Main St., Smithtown will hold a Tree Lighting Ceremony on Dec. 1 at 5 p.m. with live music, balloon sculpting, cookies and hot chocolate. 631-360-7512

— Smithtown Library, 1 North Country Road, Smithtown will light their holiday tree on Dec. 2 from 6 to 7:30 p.m. with refreshments and photos with Santa. 631-360-2480.

Stony Brook

The Ward Melville Heritage Organization hosts a Holiday Tree Lighting at the Stony Brook Village Center Green, 111 Main St., Stony Brook on Dec. 4 at 5:30 p.m. as part of the WMHO’s 42nd annual Holiday Festival. 631-751-2244.

Wading River

Join The Shoppes at East Wind, 5768 Route 25A, Wading River for its 6th annual Holiday Tree Lighting on Dec. 3 from 4 to 8 p.m. Stop by to put a letter in Santa’s mailbox, enjoy live DJ Entertainment with LI Sound DJ and dancing, ride Rudolph on the carousel Stop by to put a letter in Santa’s mailbox, enjoy music and dancing, and more. Santa arrives on a Fire Truck to light the tree and take free photo with families. Santa will also be at the Shoppes on Dec. 10 and 17 from noon to 5 p.m. 631-929-3500

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Split Pea Soup

By Heidi Sutton

In Seinfeld‘s infamous episode #93, “The Soup,” Jerry is gifted a brand new Armani suit by fellow comedian Kenny Bania. In return, Jerry agrees to take Kenny out for a meal. When Kenny only orders soup, the two debate whether soup actually constitutes a meal and if Jerry is now obligated to take Kenny out to dinner for a second time.

If Kenny had ordered one of the following soups (instead of  consommé), Jerry would’ve been off the hook. Hearty, delicious and perfect for this chilly weather, these recipes have remained popular in my family through the years and I’m sure your family will love them too. 

Split Pea Soup

Split Pea Soup

YIELD: Makes 8 servings

INGREDIENTS: 

1 tablespoon oil (canola or vegetable)

3 carrots, thinly sliced

2 stalks of celery, thinly sliced

1 Russet potato peeled and cubed

1 onion, diced

1 clove of garlic, minced

1 bay leaf

1 teaspoon marjoram

1 ham bone with fat cut off

1 bag of green split peas

1/2 cup cooked diced ham

4 cups reduced salt chicken broth

4 cups water

DIRECTIONS:

In a 5 quart pot, heat oil and saute carrots celery, potato and onion for 10minutes. Add garlic, saute 1 minute. Add bay leaf, marjoram, ham bone and split peas. Add chicken broth and water and simmer for 1 hour, stirring occasionally. Remove ham bone, cool, cut off meat and add to soup. Add diced ham. Serve with French bread or baked sweet potato fries.

Pasta, Sausage and Bean Soup

YIELD: Makes 8 servings

INGREDIENTS: 

2  tablespoons oil 

One pound Italian sausages, casings removed .

1/2 cup chopped onions

1 tablespoon chopped garlic

1 celery stalk with leaves, sliced

1 teaspoon dried basil

1 1/2 cups sliced carrots

1/2 teaspoon dried rosemary

1/4 teaspoon crushed dried red pepper flakes (optional)

5 cups canned chicken broth

1 14 1/2 ounce can diced tomatoes

1 can kidney beans, drained and rinsed

3/4 cup elbow macaroni

Salt and pepper to taste

DIRECTIONS:

Heat oil in a 6 quart Dutch Oven. Add sausages, and saute until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, garlic, celery, basil, carrots, rosemary, and red pepper. Saute until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to a boil, reduce heat and simmer for 15 minutes. Add elbow macaroni and simmer until tender, about 15 minutes. Season to taste with salt and pepper. Serve with cheesy garlic bread.

Beef Barley Soup

Beef Barley Soup

YIELD: Makes 6 servings

INGREDIENTS: 

2 tablespoons oil

About 1 lb of beef shank cross cut

3 large carrots, sliced

3 celery stalks, sliced

1 onion, sliced

8 oz. mushrooms, sliced

1 Russet potato, cut into cubes

1/3 cup barley

1/2 teaspoon oregano

4 cups of reduced salt beef broth

1 cup hot water

1/2 package of frozen, chopped spinach

Salt to taste

DIRECTIONS:

In a 5 quart pot, heat oil, add the beef and brown well on both sides. Remove to plate and let cool. Cut meat into very small juices; save the bone. In the same pot, cook all vegetables until slightly softened. Return the meat and bone, add barley, oregano, beef broth and water. Simmer until meat is tender, about 45 minutes. Add spinach, cook 10 more minutes. Remove bone. Taste and add salt if needed. Serve with cornbread muffins.

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Ryan Hunt (The Old Man) and Ensemble in a scene from the show.
Ryan Hunt (The Old Man), Rachel Gubow (Mother), Jackson Parker Gill (Randy), Kaian Lilien (Ralphie) in a scene from the show.
Liam Polani (Schwartz), Quinn Oliver Lessing (Flick), and Ensemble in s scene from the show.
Jackson Parker Gill (Randy), Kaian Lilien (Ralphie) and Ensemble in a scene from the show.
Kaian Lilien as Ralphie in a scene from the show.
Kaian Lilien (Ralphie), Raquel Sciacca (Ensemble), Quinn Oliver Lessing (Flick), Liam Polani (Schwartz), Avery Sell (Ensemble), Sofia Jarmel (Ensemble), Lanene Charters (Miss Shields) in a scene from the show.
Jackson Parker Gill (Randy) and Rachel Gubow (Mother)

By Heidi Sutton

Many families have holiday traditions, whether it’s baking cookies, making their favorite side dishes, decorating the tree on a certain day, going to see the same show every year or wearing ugly sweaters. Among those traditions is the 24-hour marathon of A Christmas Story (1983) on TBS that began in 1997 and now also runs on TNT on Dec. 24 and 25. And if you know the name of the Lone Ranger’s nephew’s horse, then you are a true fan.

Based on semi-autobiographical stories by Jean Shepherd, who also narrates throughout, the funny holiday film follows the Parker family — 9-year-old Ralphie, his younger brother Randy, his father (the Old Man) and his mother — living in a house on Cleveland Street in fictional Hohman, Indiana and their days leading up to the Christmas of 1940.

When asked by his mother what he would like for Christmas Ralphie doesn’t say Tinker toys, a football and or a Radio Flyer. He wants a bb gun — a Red Ryder carbine-action 200 Shot Range Model air rifle with a stock and a thing that tells time, to be exact. When his mother tells him no, that he’ll “shoot his eye out,” he goes on a quest  to try to convince her otherwise. The film was selected for preservation in the United States National Film Registry by the Library of Congress for being “culturally, historically, or aesthetically significant” in 2012.

Now the classic holiday story returns to the John W. Engeman Theater in Northport through Dec. 31 and is the perfect holiday gift for the entire family.

Directed and choreographed by Mara Newberry Greer with a live orchestra conducted by Daniel Mollett, the show follows the film closely with many of the scenes we have come to love. In the role of Jean Shepherd, narrator Michael Fasciano, stepping in for Mark Aldrich last Saturday night, sits on the right side of the theater and presents the story in a series of vignettes as he remembers “Another time, another place … and a gun.”

As with everything the Engeman does, the show is bold and fresh and pushes the limits of live theater to take the audience down a joyous trip down memory lane. The Old Man’s major award, the Bumpus hounds, Ralphie’s scuffle with Scut Farkus (what a name!) while fellow toadie Grover Dill looks helplessly on; the frosty flagpole scene with Flick and Schwartz, Randy’s snowsuit, the furnace, the trip to Higbee’s Department Store with Santa and the infamous slide, the flat tire, the pink bunny costume, when Ralphie almost shoots his eye out, Christmas morning around the tree and Christmas dinner at the Chinese restaurant — all the scenes we have come to love are there in all their glory.

The entire cast is phenomenal. 

As the Old Man, Ryan M. Hunt brings the house down with “A Major Award” where he dances with multiple leg lamps. Rachel Gubow, stepping in for Jennifer Evans last Saturday night, was wonderful in the role of the mother, keeping calm in the household.  Her rendition of “What a Mother Does” was heartfelt. Jackson Parker Gill is perfectly cast as Randy and even sounds like him, especially during the snowsuit scene.

Drawing the most laughs is Lanene Charters as Ralphie’s teacher Miss Shields. Obsessed with margins, Charters is hilarious in the big Speak Easy number “You’ll Shoot Your Eye Out” as she mercilessly mocks Ralphie in this terrific tap dance number.

However it is the amazingly talented Kaian Lilien in the role of Ralphie who commands the stage. His incredible performance in the opening number, “It All Comes Down to Christmas” is only topped by his rendition of “Ralphie to the Rescue!,” in one of the best scenes in the show. 

The period costumes by Dustin Cross perfectly set the scene and the set, designed by Kyle Dixon, is impressive as well. Two rooms featuring an authentic 1940s kitchen and living room (the heart of the home) slide front and back on the stage to accommodate other scenes including Ralphie’s classroom and the alleyway, among others. The boys’ bunk bed slides out from the side. Beautifully executed! 

Make this show part of your family’s holiday tradition. I triple dog dare you. 

The John W. Engeman Theater, 250 Main St., Northport presents A Christmas Story through Dec. 31. Main stage theater continues with Dirty Rotten Scoundrels from Jan. 19 to March 5, 2023 and The Scarlet Pimpernel from March 16 to April 30, 2023. Tickets range from $80 to $85 with free valet parking. To order, call 631-261-2900 or visit www.engemantheater.com.

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Photo by Heidi Sutton

SPREADING JOY

We think it’s safe to say that Scrooge doesn’t live here! This house on the corner of Barnum Avenue and Oakes Street in the Village of Port Jefferson definately makes the Nice List as it spreads holiday cheer to all who pass it with a 15-foot tall Rudolph, Frosty and even Santa Claus (hiding behind Frosty) with giant ornaments hanging over the porch. See it for yourself this Sunday before the Santa Parade heads down Main Street at 3 p.m. with the real Santa Claus! Photo by Heidi Sutton

Send your Photo of the Week to [email protected]

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Thanksgiving Turkey. METRO photo

By Heidi Sutton

While there are no laws governing which dishes must appear on Thanksgiving dinner tables, for many the fourth Thursday of November simply would not be complete without turkey. Turkey can be cooked in various ways, but roasting might be the most popular method used by Thanksgiving celebrants. This recipe for “Herb-Roasted Turkey” from Yolanda Banks’ “Cooking for Your Man” (Broadway Books) produces a mouth-watering bird that’s sure to make a lasting impression this Thanksgiving.

Herb-Roasted Turkey

YIELD:  Serves 10

INGREDIENTS: 

12 tablespoons (11⁄2 sticks) unsalted butter, softened

1⁄4 cup packed fresh flat-leaf parsley leaves, chopped, plus 4 whole sprigs

1 large sprig fresh rosemary, leaves chopped, plus 2 whole sprigs

1 tablespoon chopped fresh thyme, plus 4 whole sprigs

15 leaves fresh sage, chopped, plus 3 whole leaves

3⁄4 teaspoon kosher salt, plus more for the turkey

1⁄2 teaspoon freshly ground black pepper, plus more for the turkey

1 15-pound turkey

1 lemon, quartered

8 shallots, peeled and halved

1 head garlic, cloves separated and peeled

4 cups low-sodium chicken broth or stock

2⁄3 cup dry white wine

3 tablespoons all-purpose flour

DIRECTIONS:

In a small bowl, combine the butter, chopped parsley, chopped rosemary, chopped thyme, chopped sage, salt, and pepper, and mix well.

Position a rack in the bottom third of the oven and preheat the oven to 450 F. Sprinkle the main cavity of the turkey with salt and pepper. Place the whole sprigs of parsley, rosemary and thyme and the sage leaves into the cavity. Add the lemon, 4 shallot halves and half of the garlic cloves.

Starting at the neck end, carefully slide a hand between the skin and the breast meat to loosen the skin. Spread 3 tablespoons of the herb butter over the breast meat under the skin. Tuck the wing tips under the skin, and tie the legs together to hold the shape. Season the turkey generously all over with salt and pepper.

Place the turkey on a wire rack set in a large roasting pan. Rub 4 tablespoons of the herb butter over the turkey. Roast about 30 minutes, until golden brown, and reduce the heat to 350 F. Baste the turkey with 1⁄2 cup of the broth. Cover only the breast area with a sheet of heavy-duty aluminum foil. Scatter the remaining shallots and garlic cloves in the pan around the turkey.

Continue to roast the turkey for about 11⁄2 hours, basting with 1⁄2 cup of broth every 30 minutes. Remove the foil from the turkey breast. Continue to roast the turkey, basting with pan juices every 20 minutes, about 1 hour longer, until it’s golden brown and a thermometer inserted into the thickest part of the thigh registers 165 F. Transfer the turkey to a platter and brush with 1 tablespoon of the herb butter. Tent it loosely with foil and let it rest for 20 minutes before carving.

Using a slotted spoon, transfer the shallots and garlic from the roasting pan to a plate. Transfer the pan juices to a medium bowl, then skim off and discard the fat. Set the pan over two burners on medium-high heat. Deglaze the pan with the wine and 1 cup of chicken broth, scraping up any browned bits. Bring the sauce to a boil, reduce the heat to medium, and cook until it’s reduced by half, about 4 minutes. Pour the sauce into a large measuring glass. Add the degreased pan juices, and broth, if necessary, to equal 3 cups of liquid.

Blend the flour into the remaining herb butter until combined. Pour the broth mixture into a medium saucepan and bring to a boil. Gradually whisk in the herb-butter mixture. Add any accumulated juices from the turkey platter and boil until the gravy thickens enough to coat a spoon, whisking occasionally, about 6 minutes. Add the remaining shallots and garlic to the gravy and simmer for 1 minute. Taste and adjust the seasonings, if necessary. Serve the turkey with the gravy.

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Scott Hofer and Jeffrey Sanzel in a scene from 'A Christmas Carol. Photo by Ana McCasland
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
Catch one of the final performances of Theatre Three's 'A Christmas Carol'. The show closes on Dec. 30.
A scene from 'A Christmas Carol'
Jeffrey Sanzel reprises his role as Scrooge in 'A Christmas Carol'
A scene from 'A Christmas Carol'
A scene from 'A Christmas Carol'
The 2022 cast of 'A Christmas Carol'

By Heidi Sutton

“Marley was dead: to begin with. There is no doubt whatever about that.” And so begins one of the most popular, most-adapted and most relevant holiday tales ever written, Charles Dickens’ novella, A Christmas Carol. Published on Dec. 19, 1843, the initial print run of 6,000 copies sold out by Christmas Eve. More than 178 years later, it lives on as a story of redemption and hope and serves as a reminder to keep the spirit of Christmas in our hearts all year round. 

In the book’s foreword, Dickens writes:

I have endeavoured in this Ghostly little book, to raise the Ghost of an Idea, which shall not put my readers out of humour with themselves, with each other, with the season, or with me. May it haunt their houses pleasantly, and no one wish to lay it.

Now the pages of the Dickensian story come to life once again as Theatre Three in Port Jefferson presents its 38th annual production of A Christmas Carol. The curtain went up this past Saturday to a full house.

While preparations are still underway to transform the seaport village back to the Victorian era for its 26th annual Charles Dickens Festival on Dec 3 and 4, Theatre Three is already dressed head to toe for the holidays and carolers entertain theatergoers before the show, setting the  tone for what is to come.

Adapted for the stage by Executive Artistic Director Jeffrey Sanzel, A Christmas Carol tells the tale of Ebenezer Scrooge (played by Sanzel), a successful business man who has chosen money over everything else and has become bitter, lonely and stingy over the years, especially around the holidays. “I have devoted my life to the cultivation of business,” he explains.

We first meet the miserly curmudgeon on Christmas Eve, exactly seven years after the death of his business partner Jacob Marley (Stephen T. Wangner). Caught in a particulary bad mood, we witness him chase carolers from his office, turn away the needy and a pair of charity workers. He snaps at his underappreciated and underpaid clerk Bob Cratchit (Douglas J. Quattrock) and his chipper nephew Fred Halliwell (Sean Amato) the sole child of Scrooge’s deceased sister, Fan, who has dropped by to invite him for dinner. “Keep Christmas in your own way and I will keep it in mine,” he warns his nephew before kicking him out.

That evening Scrooge is visited by Marley’s tormented ghost who offers him one last chance at redemption. Draped in the chains he has forged in life, Marley tells Scrooge he will be visited by three spirits — the ghosts of Christmas past, present and future.

The Ghost of Christmas Past (Danielle Pafundi) appears soon after, all aglow in a white dress, and takes Scrooge to Wellington House, the boarding school he attended as a young boy alone; we meet his adored sister Fan and his apprenticeship at Fezziwig’s (played by Scott Hofer), where the audience is introduced to Scrooge’s one and only love, Belle. This is also where he meets Marley for the first time and where his choices take him down a dark path.

The Ghost of Christmas Present (Scott Hofer) takes Scrooge to meet Bob Cratchit’s family where he learns about Tiny Tim’s failing health and to a dinner party hosted by his nephew where guests play a fun game of Yes or No. 

In one of the most anticipated and frightful scenes, a towering Ghost of Christmas Future (operated by Sean Amato) shows Scrooge the shadows of what is yet to come, including  at trip to the cemetery to see his headstone, and how the people in his life are affected after his death, including a disturbing scene where Scrooge’s housekeeper Mrs. Dilber (Ginger Dalton) attempts to profit from his demise. It is just what Scrooge needs to shake him to the core. In the end, he learns that “life is not about facts and figures. It’s about joy and family and Christmas.”

Directed by Sanzel, the entire production is flawless and the talented cast (playing multiple roles) is excellent. As Scrooge, Sanzel is at his finest in a role he has played almost 1500 times. This is most evident when the Ghost of Christmas Past takes his character to one of Fezziwig’s famous holiday parties. While otherwise slightly hunched over with a slow walk, Sanzel suddenly jumps into the role of a younger Scrooge and  takes part in a Wassail dance (choreographed by Sari Feldman) with boundless energy.

Although in its 38th year, the show is always evolving, remaining fresh and exciting while maintaining its timelessness and important message. The Victorian set, costumes and creative lighting tie it all together to create a magical evening at the theater.

Get your ticket to see this wonderful production “before you dot another ‘i'” and make it part of your holiday traditions. It will make your heart full.

Stay after the show for a photo keepsake with Scrooge. The $5 fee goes to support the theater’s scholarship fund.

The Cast: Sean Amato, Ava Andrejko, Ginger Dalton, Ellie Dunn, Alexa Eichinger, Samantha Fierro, Griffin Fleming, Julie Friedman, Skye Greenberg, Kathleen Han, Scott Hofer, Patrick Hutchinson, Linda May, Brooke Morrison, Danielle Pafundi, Douglas J. Quattrock, Michaela Reis, Dylan Paige Rumble, Vivian Leigh Rumble, Jeffrey Sanzel, Jennifer Salvia, Steven Uihlein,  Addyson Urso, Hannah Waller, Stephen T. Wangner and Cassidy Worrell.

Theatre Three, 412 Main St., Port Jefferson presents Charles Dicken’s A Christmas Carol through Dec. 30. Tickets are $20 per person in November, and $35 adults, $28 seniors and students, and $20 children ages 5 and up in December. To order, call 631-928-9100 or visit www.theatrethree.com.

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By Heidi Sutton

Welcome to the 11th edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home! 

Boo

Meet Boo

Look who’s waiting for you at the Smithtown Animal Shelter! This stunning and giant boy is as beautiful on the inside as he is on the outside. Boo loves to get attention and pets. He can be a little dominant with other cats, so he would likely do best as the only pet in the home or with very quiet/low key pets. He is a very large cat, not full Main Coon, but it is in the genetic mix somewhere. Call 631-360-7575 to set up a meet and greet.

Meet Selma & Patricia

Looking for a home together, meet ten-year-old Shih-tzu mixes Selma and Patricia at Little Shelter in Huntington. Like two peas in a pod, this petite pair fit perfectly together, complementing each other’s personalities. Always on the same page, they wholeheartedly agree that they deserve to be the center of attention in most situations, graciously accepting your adoration! “Sisters” at heart, they prefer to do everything in sync, from stirring up some “good” trouble to sharing a cozy spot during nap time. Stop by Little Shelter today and increase your chance at happiness when you double down with Selma and Patricia. Call 631-368-8770.

Meet Milo

At 79 pounds, this hunk is a happy, outgoing and playful guy who is looking for a love connection. Picked up as a stray by a Good Samaritan, he is now at the Brookhaven Animal Shelter  hoping to find a new family to call his own very soon. Estimated to be 5 to 8 years young, Milo walks well on leash, is sweet and bouncy, loves attention and would make a great companion and best friend. He has the sweetest eyes and will melt your heart. He will do best in a home with no cats and with kids over the age of 14. Call 631-451-6950.

Meet Tori

Tori is seeking a new foster or forever home! Available through Kent Animal Shelter in Calverton, Tori is a wonderfully sweet and affectionate dog who is just not built for the shelter life. A two and a half year old lab mix, she was originally rescued from a high kill shelter in Texas, and just when she thought she was out of the woods in a forever home she was attacked by another dog. We can’t blame her for not being happy in a shelter after all of the trouble she has been through in her short life so far.  She is currently so happy in her foster home, however it’s not the perfect forever fit and both her foster mom and Kent agree she deserves the best of the best. Tori is looking for a home with no cats (this playful pup likes to chase), moderate activity (too many new people coming and going can be scary), and lots of love to give. For more information, call 631-727-5731, Ext. 1.

Meet Diamond

A Diamond is associated with strength, love and invincibility, a befitting description for this fourteen-year-old Terrier mix, currently up for adoption at Little Shelter in Huntington. Though blind due to mature cataracts, he nevertheless sees the world with flawless clarity, recognizing and basking in the love that surrounds him. Adept at navigating on three legs, he is a testament to not letting anything get in the way of enjoying a full, satisfying life, emphasizing the importance of counting your blessings. With a happy, outgoing demeanor, this Silver Paw Connection senior knows the value of remaining young at heart, knowing that a positive attitude makes all the difference. Warm, affectionate and the perfect carat weight, this true gem is just waiting to be discovered. Remember that a Diamond is forever. Call 631-368-8770.

Check out the next Paw Prints in the issue of Dec. 8.

Paw Prints is generously sponsored by Mark T. Freeley, Esq.

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Double-Chocolate Biscotti

By Heidi Sutton

Biscotti, the “twice baked” cookie treat from Italy, can be a perfect pairing to a cup of coffee or tea. They also make great holiday gifts — simply line a decorative holiday tin with waxed or parchment paper before filling or wrap the biscotti in cellophane and place in a holiday mug.  

Enjoy this recipe for Double-Chocolate Biscotti courtesy of Culinary.net and Almond-Orange Biscotti courtesy of Chef John Nash. To keep the cookies crisp, store them in an airtight container, preferably a tin, and they’ll will keep for up to two weeks. Do not refrigerate.

Double-Chocolate Biscotti

YIELD: Makes 40 cookies

INGREDIENTS: 

3  cups all-purpose flour

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2  cup extra light olive oil, plus 1 tablespoon for coating pans

1 cup packed light brown sugar

2 eggs, plus 1 egg yolk

1/3 cup milk

1 tablespoon balsamic vinegar

1 cup semisweet or bittersweet chocolate morsels

DIRECTIONS:

On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.

Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.

Heat oven to 325 F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.

Reduce oven temperature to 300 F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.

Almond-Orange Biscotti
Almond-Orange Biscotti

YIELD: Makes 36 cookies

INGREDIENTS: 

3 large eggs, separated

1 1⁄2 cups sugar

1⁄3 cup melted butter, cooled

1 cup lightly toasted, coarsely chopped almonds

2 tablespoons Grand Marnier or other orange flavored liqueur

1⁄8 cup chopped, candied orange peel or 3 tablespoons finely grated orange zest

3 1⁄2 cups all-purpose flour

1 1⁄2 teaspoons baking powder

DIRECTIONS:

Beat the egg yolks with 3⁄4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier, and candied orange. In a separate bowl beat the egg whites until they just begin to form peaks, and gradually beat in remaining 3⁄4 cup sugar until whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1⁄3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs approximately 11⁄2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 F oven for 20 to 25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. 

On a cutting board, cut logs crosswise on the diagonal into 1⁄2-inch widths. Arrange biscotti cut side down on baking pan and bake for 5 to 7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight.

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Amaretti Cheesecake

By Heidi Sutton

Delicious desserts certainly are the cornerstones of the holiday season. This is a time of year to indulge a little more, with cookies in break rooms at places of employment and cakes on the tables at family gatherings. 

Decadent and mouth-watering, cheesecake is a dessert table staple. Everyone has a favorite cheesecake variety, and bakeries fill their display cases with plain or fruit-topped cheesecake offerings. Although making a cheesecake is a labor of love, the results often are well worth the effort.

The recipe for Amaretti Cheesecake from “Cooking Light: Dinner’s Ready” (Oxmoor House) utilizes a slow cooker to help make this cheesecake perfection while the recipe for Marled Chocolate Cheesecake Brownies from “Chocolate” (Love Food) mixes cheesecake with brownies to make a delicious creation the kids will love.

Amaretti Cheesecake

Amaretti Cheesecake

YIELD: Makes 10 servings

INGREDIENTS: 

     For the crust:

2⁄3 cup amaretti cookie crumbs (about 16 cookies)

2 tablespoons butter, melted

1 tablespoon sugar

Cooking spray

     For the filling:

2 (8-ounce) blocks fat-free cream cheese, softened and divided

1 (8-ounce) block 1⁄3-less-fat cream cheese, softened

2⁄3 cup sugar

1 tablespoon all-purpose flour

2 large eggs

3⁄4 teaspoon almond extract

Raspberries, optional

DIRECTIONS:

To prepare crust, combine the first three ingredients, tossing with a fork until moist and crumbly. Gently press mixture into the bottom of a 7-inch springform pan coating with cooking spray.

To prepare filling, beat 1 block fat-free cream cheese and 1⁄3-less-fat cream cheese with a mixer at medium speed until smooth. Add remaining 1 block fat-free cream cheese; beat until blended. Add 2⁄3 cup sugar and flour; beat well. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Pour batter over crust in pan.

Pour 1 cup hot water into bottom of a 5-quart slow cooker. Place a rack in slow cooker (rack should be taller than water level). Place pan on rack. Place several layers of paper towels over slow cooker insert. Cover and cook on high for 2 hours, or until center of cheesecake barely moves when pan is touched. Remove lid from slow cooker; turn off heat, and run a knife around outside edge. Let cheesecake stand in slow cooker 1 hour. remove cheesecake from slow cooker. Cool to room temperature in pan on a wire rack. Cover and chill at least 6 hours. Cut into wedges. Garnish with raspberries, if desired.

Marled Chocolate Cheesecake Brownies

Marled Chocolate Cheesecake Brownies

YIELD: Makes 12 servings

INGREDIENTS: 

3⁄4 cup unsalted butter, plus extra for greasing

3 tablespoons unsweetened cocoa

1 cup superfine sugar

2 eggs, beaten

1 cup all-purpose flour

Cheesecake mix

1cup ricotta cheese

3 tablespoons superfine sugar

1 egg beaten

DIRECTIONS:

Preheat the oven to 350 F. Grease an 11 x 7-inch cake pan and line with parchment paper. Melt the butter in a medium saucepan, remove from the heat, and stir in the unsweetened cocoa and the sugar. Beat in the eggs, then add the flour, and stir to mix evenly. Pour into the prepared pan.

For the cheesecake mix, beat together the ricotta, sugar and egg, then drop teaspoonfuls of the mixture over the chocolate mixture. Use a metal spatula to swirl the two mixtures tightly together.

Bake for 40 to 45 minutes, until just firm to the touch. Cool in the pan, then cut into bars or squares.

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Pumpkin Loaf

By Heidi Sutton

Pumpkins are a quintessential Halloween ingredient, but these recipes for breakfast, dinner and dessert are so good, you may be tempted to have them year round.

Pumpkin Pancakes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 1/2 cups flour

1/4 cup sugar

1 tablespoon baking powder

2 teaspoons ground cinnamon 

1 teaspoon salt

3/4 teaspoon ground cloves 

3/4 teaspoon ground ginger 

1/4 teaspoon ground allspice 

2 cups milk

3 large eggs

1 15-ounce can pumpkin puree

DIRECTIONS:

Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. In another bowl, whisk the milk, eggs and pumpkin puree. Add the wet ingredients to the dry and stir until the ingredients are just mixed. Let rest for five minutes. Heat a griddle or nonstick skillet over medium heat. Ladle a 1⁄2 cup of batter onto the skillet and cook until the pancakes are golden on the bottom and bubbly on top, about 2 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through. Serve with maple syrup.

Pumpkin Chili

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 tablespoons olive oil

1 medium onion, chopped

1 medium yellow bell pepper, chopped

3 garlic cloves, minced

2 15-ounce cans black beans, rinsed , drained

1 15-ounce can solid-pack pumpkin

1 14.5-ounce can diced tomatoes, undrained

3 cups chicken broth

2 1/2 cups cubed cooked turkey (optional)

2 teaspoons dried parsley flakes 

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano 

1/2 teaspoon salt

DIRECTIONS:

In a large skillet over medium-high heat, heat the oil. Add the onion and pepper and cook until tender. Add the garlic and cook one minute longer. Transfer to a five-quart slow cooker and stir in the next 10 ingredients. Cook on low for 4-5 hours. Serve hot.

Pumpkin Loaf

YIELD: Makes 1 loaf plus 12 muffins

INGREDIENTS: 

Nonstick cooking spray

4 eggs

3 1/2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 sticks butter

1 cup sugar

1 can (15 ounces) pumpkin puree

1 cup chocolate chips

1 cup walnuts, chopped

DIRECTIONS:

Heat oven to 350 F. Prepare loaf and muffin pans with nonstick cooking spray. In bowl, whisk eggs. Set aside. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside. 

In another bowl, cream butter and sugar. Add whisked eggs and mix until blended. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts. Pour batter into loaf and muffin pans. Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pans.

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