holiday dining & entertainment - november 10, 2011
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Holiday Dining & Entertainment - Herald Community NewspapersTRANSCRIPT
November 10, 2011
HOLIDAYHOLIDAYD I N I N G & E N T E R T A I N M E N T
CELEBRATE THE HOLIDAYS
HOLIDAYDESSERT IDEAS
TURKEYSSTUFFINGSPOTATOESSIDES
TASTY WAYS TO LIGHTEN UP THAT FEAST
T hanksgiving T hanksgiving Made EasyMade EasySIMPLE
RECIPES TO MIX ANDMATCH
HOLIDAY PREPTIMELINE
WATCHINGTHEWAISTLINE
Amici Pasta3 bunches of asparagas2 -12 oz. pkgs. of mushrooms3 to 4 pkgs. cherry tomatoes3 to 4 cloves of garliccrushed peper1/2 onion1 Tbsp. olive oil3 lbs. of penne pastaSalt, pepper to taste
Amici Gourmet Deli Valley Stream • 516.341.0873
Cook onion, garlicSaute’ asparagus, mushrooms put back in pan with cherry tomatoes.Cook tomatoes till soft, crushBoil pasta and combine both pans.Sprinkle Romano cheese on top with proscuitto.Serves 6-10 people
Holiday HelpersHERALD
HOLIDAY DINING is an advertising supplement to the HERALD Community Newspapers. Copyright © 2011 Richner Communications, Inc.Published by Richner Communications, Inc. 2 Endo Blvd., Garden City, NY 11530 (516) 569-4000 • www.liherald.com
PublishersCLIFFORD RICHNERSTUART RICHNERExecutive Editor
JOHN C. O’CONNELLSection Editor
KAREN BLOOMEditorial Designer
JEFFREY A. NEGRIN
Vice President of Sales
RHONDA GLICKMAN
Account Executives MIMMA BARONE
JOAN BATTINOROBERT CUMMINGSNANCY FRIEDMAN
ELLEN FRISCH
Account Executives JILL KAPLAN
VICKI KAPLANKAREN RESNICKTRICIA SKINNER
Cover DesignJEFFREY A. NEGRIN
Lobster Tail Fra Diavlo3 tbsp. olive oil3- 4 oz lobster tails¼ chop parsley1 tbsp. oregano2 cloves garlic (chopped)2 cups marinara sauce½ cup onion (sauté)½ cup clam sauce¼ Tbsp. red pepper fl akes¼ cup basilSalt & pepper to taste
Borelli’s East Meadow • 516-794-0190
In large sauté pan over high heat, add olive oil, chopped garlic. Sauté for one minute. Add butter fl ied lobster tails face down, cook for few min-utes. Add marinara sauce and all other ingredients. Lower heat. Simmer until lobster is fully cooked. Roughly 6 - 8 minutes.
Albondigas Soup(Mexican Meatball Soup)Meatballs:1 pound ground veal1 pound ground pork 1/2 cup cornmeal1/4 cup cream (or milk)1 large egg, lightly beaten1/2 cup minced sweet onion1 large clove garlic, pressed1 teaspoon kosher salt3/4 teaspoon dried oregano1/2 teaspoon cumin seedFreshly ground black pepper to tasteSoup:2 quarts beef and chicken broth1 can (28 ounces) crushed tomatoes1 diced fresh tomatoes1 cup diced sweet onion2 teaspoons dried oregano, crushed1/2 teaspoon ground cumin1/2 teaspoon Cabana homemade
hot sauce ( or any hot sauce you have)1/3 cup long-grain white rice1 cup frozen corn kernels1/4 chopped fresh cilantro Salt and pepper to tasteFor Garnish: fresh cilantro sprigs, crushed tortilla chips, shredded Mexican cheese blend
The Cabana Long Beach • 889-1345
Preparation:Combine ground veal, pork, cornmeal, cream, egg, onion, garlic, salt, oregano, cumin, and pepper with a large fork. Do not overmix. Form into small meatballs about 1 inch in diameter. Set aside. (The meatballs may be made up to 4 hours in advance and refrigerated.) Place beef or chicken stock, tomatoes, jalapenos, onion, oregano, cumin, and hot pepper sauce in a large saucepan and bring to a boil. Add rice, cover, and simmer for 10 minutes. Carefully add meatballs to the broth and simmer an additional 10 to 15 minutes until meatballs are cooked through. Add corn and cook until heated through. Taste and add salt and pepper, if needed. Stir in chopped cilantro leaves just before serving. Garnish each bowl with crushed tortilla chips, a sprinkling of Mexi-can cheese blend, and a sprig of fresh cilantro. Serve immediately.
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Celebrate the Holidays at
Open for Lunch & Dinner
516 763-490024-26 North Park Avenue
Rockville Centre
BOOK YOUR HOLIDAYPARTIES EARLY
2 PRIVATE ROOMS
5074
50
PIZZERIA • RESTAURANTAUTHENTIC COAL OVEN PIZZA
www.bluemoonpizzaria.com
258 Rockaway Pkwy • Valley Stream, NY
Call For Your Holiday Catering Order!FREE DELIVERY
Monday - Saturday 5:30 am - 7 pm • Sunday - 7 am - 5 pm
P: 516.341.0873 F:516.341.0875
www.amicigourmet.com
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November 10, 2011 — HOLIDAY DINING - Herald Com
munity Newspapers
T Instead of relying on grocery store prepared foods or catering companies to supplement your holiday meal, consider the money that can be saved by selecting some favorite recipes with a well defined timetable of tasks. Y our food budget will be rewarded and your guests will truly savor a traditional Thanksgiving meal.
Four to three weeks ahead: Prepare the guest list and ask everyone to RSVP at least two weeks before Thanksgiving. Find out if your guests have special dietary requirements. If extra tables, chairs, glasses or dinnerware will be needed, ask family , friends or neighbors if you might borrow the items for the day . Or find the best value with a rental company and place your order.
Two weeks ahead: Decide on the final menu and collect all recipes. T o avoid an overloaded oven or range top, select a few recipes that taste good at room temperature.If it is the custom in your family , ask your guests if they would like to bring an appetizer, side dish or dessert. Assign cooking projects to family members who offer to help. If you are preparing most of the food yourself, consider a few foods that freeze well such as pastry-type appetizers, pound cake or cookies. Order a fresh turkey or buy a frozen turkey and place it in the freezer . If buying a whole turkey , plan on one pound per person. If purchasing a bone-in turkey breast, plan on 3/4 pound per person. For a boneless turkey breast, calculate 1/2 pound per person. These formulas allow plenty of leftovers to enjoy sandwiches, soups, stews and other family favorites. Purchase alcohol and other beverages or delegate this activity to the non-cooking guests. Calculate that each wine bottle contains about five glasses of wine. Consider serving sparking cider or apple juice to guests who do not drink alcohol. Plan on beverages for the children. Other non-alcoholic drinks could include iced tea, soft drinks and flavored water. Check the newspaper for holiday food coupons and grocery store bargains. Prepare two shopping lists: one for perishables and one for non-perishables. Check the ingredients you have on-hand and verify the shelf life for dried herbs and spices are not expired. Shop for non-perishable products. Ingredients for desserts and side dishes can be purchased before the holiday rush. Purchase such non-perishable products as flour , sugars, corn syrup, dried herbs and spices, canned pumpkin, packaged stuffing and cornbread mixes, rice, and fresh or frozen cranberries. If you plan to deep-fry , smoke or grill the turkey , check the outdoor equipment to make sure it is in working order . Plan an alternative cooking method just in case there is inclement weather on Thanksgiving Day . Purchase the oil, wood chips or charcoal now, before supplies are scarce. This is a good time to toss any out-dated foods in your refrigerator . You will need to make room for the holiday ingredients, so along with cleaning out the shelves, give the refrigerator a good cleaning. Plan the type of table centerpieces to be used – floral, fruit or candles – and determine what needs to be purchased. If necessary, wash and iron table linens and polish silver. Find the turkey roaster and rack. Check to make sure the food thermometer is in good working order . Check your inventory for cotton kitchen twine, a turkey baster and a fat separator for making gravy .
One week ahead: Shop for hardy vegetables such as onions, winter squash, carrots, potatoes, parsnips and turnips. Buy heavy cream now as it may be hard to find right before Thanksgiving. Clean the turkey platter and other serving dishes. Use post-it notes to define the foods to be placed in each serving platter and bowl. Calculate how long it will take the turkey to thaw . This is the easy formula: for each 4-1/2 pounds of frozen turkey , plan on a 24-hour refrigerator thaw time. For example, if the turkey weighs 16 pounds, the refrigerated thaw time will be 3-1/2 days. Place the frozen turkey , in the original wrapper, in a 2-inch deep roasting pan. Thaw the turkey , with the breast side down so the juices will flow into the breast. A thawed turkey may remain in the refrigerator for 1 to 2 days. Plan accordingly . Start making extra ice for the beverages.
Three days ahead: Clean the house. If you are using fresh flowers or fruits for the table arrangements, they should be purchased today and the table arrangements assembled.
Two days ahead: Make pumpkin pies, pumpkin cheesecake, cookies, rolls, and breads and cornbread or biscuits for the turkey dressing/stuffing. Refrigerate desserts with custard-likeingredients. (The desserts may be brought to room temperature before serving.) Even if you are serving apple or pecan pies, the pie crust could be made today with assembly and baking late tomorrow. Prepare menu items such as cranberry sauce, soups, appetizer dips and other items that improve in flavor as they are held in the refrigerator . Assemble casseroles (such as sweet potato or green bean); they can be stored uncooked in the refrigerator and baked on Thanksgiving Day. If you are making homemade stuffing, cut and cube bread and place it in a single layer on a baking pan to dry.
“Sauté Wednesday” or one day ahead: Set the tables – both the dining table and the buffet table. Arrange the chairs. When setting the table, be sure to remember the salt and pepper shakers, butter plate and all the serving utensils. Set up a coat rack with extra hangers. If rain or snow is forecasted, be sure there is a space for umbrellas. Buy the salad greens and perishable vegetables. W ash leafy greens, spin, dry, and store by packing in paper towels in a sealable plastic bag in the refrigerator. Wash, trim and cut fresh vegetables. W rap in damp paper towels and place in sealable plastic bags in the refrigerator. Prepare garnishes and wrap them in damp paper towels and place in sealable plastic bags in the refrigerator. Label the garnishes for their intended uses so a volunteer kitchen helper can help with the final plating of the foods. If you ordered a fresh turkey, pick it up from the store. Cook the turkey broth with the turkey giblets and wing tips. The broth will be a great flavor enhancer with the stuffing/dressing and gravy . Set up the beverage bar with the necessary napkins and glasses. Chill beverages. If the refrigerator space is limited, chill the beverages in an ice cooler. Bake fresh sweet potatoes so they will be ready for the final recipe preparation tomorrow. Complete any remaining baking, such as apple or pecan pies. Cover and store fruit pies at room temperature. Calculate the cooking time and temperatures (plus cooking order) for tomorrow. Delegate some party tasks such as taking coats, serving drinks and helping
with outside cooking. Make sure the turkey is thawed completely before you go to bed for the night.
Thanksgiving AKA “Turkey Day”First tasks of the day: Prepare stuffing for the turkey and/or the dressing to cook in a baking dish. If you choose to stuff the turkey , stuff loosely, allowing about 3/4 cup of stuffing per pound of turkey. As soon as the turkey is stuffed, place it in a preheated 325°F oven. Prepare the beverage garnishes (lime wedges, lemon twists and olives) cover and refrigerate. If the table arrangements are based on fresh fruit, assemble the center pieces. Prepare the cleaned vegetables for cooking – peel and chop. Cover the ready-to-cook vegetables and put them in the refrigerator. Boil and mash potatoes; they can be reheated just before serving. Consider holding the warm mashed potatoes in a slow cooker . They will stay warm and creamy up to two hours.
Second tasks of the day: An hour before the turkey is done, begin cooking fresh vegetables and get other foods ready to go into the
oven (stuffing, rolls, etc.) Open red wines so the wine can breathe. Put the butter on the table so it will soften. Prepare the relish tray. Cover and return to the refrigerator. Use a food thermometer to check the internal temperature of the turkey and dressing. A whole turkey should be cooked to a minimum internal temperature of 165°F throughout the bird. Most home cooks enjoy the dark meat at a higher internal temperature of 175°F to 180°F . Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. The stuffing should reach 165°F, whether cooked inside the bird or in a separate baking dish.
While the cooked turkey is resting: Put a foil tent over the turkey and allow the turkey to rest for 20-25 minutes before carving begins. Bake casserole dishes of stuffing/dressing in the preheated oven.Warm other foods – including mashed potatoes, soups, casseroles and rolls. Remove cold desserts from the refrigerator to allow them to come to room temperature. Cook frozen vegetables. Ask a volunteer to fill the water glasses. Make the gravy and preheat the gravy bowl with hot water so the gravy will stay hot. Place all the food on the table or buffet. Ask for volunteers to help with last minute preparation such as opening white wine and placing foods in warm serving bowls. Be thankful you are surrounded by family and friends on this most American of holidays. Courtesy of the National Turkey Federation
This year may just be the year to hone your holiday cooking and party planning skills.
COUNTDOWN TO THANKSGIVINGHoliday preparation timeline and tips
kies, turkey
ustard-likeperature before he pie crust could be
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FIGHT THE THANKSGIVING DAY BULGEEnjoy the feast, but watch the waistline
very year families and friends gather around the table to celebrate and give thanks for the bounty of the year. They also tend to consume 3,000 to 4,500 calories per person. Should giving thanks be about gluttony? Many people are interested in lower -fat, lower-calorie options for Thanksgiving meals that don’t take away from the traditions of the holiday. It’s possible to cook and serve foods that are healthier and offer the spirit of Thanksgiving.
Let’s examine traditional fare and some alternatives that are healthier.
Traditional: Turkey and stuffing.Alternative: Turkey that has been roasted or cooked on a rotisserie so that the excess fat drips off. Turkey itself tends to be lean. Avoid basting the turkey with butter and remove the skin upon serving. Do not stuff the turkey with bread dressing, which tends to be fat-laden. Also, from a food safety standpoint, a raw turkey could infuse salmonella or other bacteria into the stuffing during cooking.
Traditional: Candied sweet potatoes and marshmallows.Alternative: Forget the butter, brown sugar and marshmallow topping on sliced sweet potatoes. Instead, serve sweet potatoes in their natural glory, baked and sprinkled with a little cinnamon and nutmeg for extra flavor.
Traditional: Gravy made from pan drippings.Alternative: Gravy made from a low-fat broth. Why douse turkey and fixings with extra calories? A light au jus will provide flavor and a little extra moisture to the bird.
Traditional: Cheese and buttery crackers platter.Alternative: Fresh vegetables and a light dip. The recommended daily serving of cheese is one ounce. People tend to graze on Thanksgiving, eating much more than an ounce of cheese. Plus, they’re pairing the cheese with fattening crackers. Instead, offer sliced fresh vegetables and a dip made of low-fat sour cream. If crackers are served, choose whole grain varieties.
Traditional: Bread stuffing.Alternative: Fruit stuffing. Whip up a batch of stuffing that is much more about fruit than the bread and butter. Use cubed whole-wheat bread and slices of apples, pears, cranberries, raisins, and any other in-season fruits. Wet with a low-calorie broth and bake until browned. For even more flair, bake in individual muffin cups so that portions are clearly identified.
Traditional: Fruit pies, such as pumpkin and apple.Alternative: A buttery, flaky crust is certainly delicious, but it can pack even more calories on the end of a meal. Serve cobblers that are much more fresh fruit and much less crust and extra calories. Better yet, simply serve a platter of refreshing fruit slices.
That traditional meal with all the trimmings is a calorie-laden trap for those trying keep to healthy eating habits. With a little creativity, you can prepare a memorable holiday feast that still tastes delicious, but with less calories.
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A HOLIDAY GALAON THE LAKE
{CELEBRATE WITH YOUR OFFICE, FOR LESS!}
HORS D’OUERVESBacon Wrapped Sea ScallopsFranks in Pastry BlanketSmoked Salmon on Potato LatkeMexican Shrimp ShotsT d i Chi k K b b
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LATIN STATIONRopa Viejo
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T
STUFFING GETS A STARRING ROLEIt’s not a feast without the turkey’s special sidekick
Sausage and Apple Bread Stuffi ng1 pound sweet Italian turkey sausage
(or other sausage of your choice),squeezed from casings
1 small onion, diced fi ne 3 Granny Smith apples, peeled and diced 2 (10-ounce) boxes stuffi ng mix 3 cups turkey broth or low-sodium chicken broth1/2 cup unsalted butter, melted 1/4 teaspoon freshly ground black pepper
1. Preheat oven to 375o F. 2. Heat a nonstick skillet over medium heat. Place sausage into skillet and break up sau-
sage into small pieces with a wooden spoon. Cook until sausage pieces are brown and no pink color remains. Remove from skillet. Spoon sausage into a bowl, crumbling any remaining large sausage pieces.
3. Add onions and apples to the skillet and cook until lightly browned.Combine apples and onions with the stuffi ng mix and prepare according to package instructions (using broth and melted butter).
4. Blend in cooked sausage and black pepper; mix well. 5. Place in a buttered 13x9x2-inch casserole dish and bake in preheated oven until golden
brown, crisp and the internal temperature of the dressing registers 165o F. Note: The recipe may also be used to stuff a whole turkey. Turkeys should be stuffed loosely, with about 3/4 cup stuffi ng per pound of turkey. Lightly spoon stuffi ng into the neck and body cavities, allowing for expansion during roasting. When testing the turkey for doneness, also check the internal temperature of the stuffi ng and continue to cook until the stuffi ng temperature registers 165o F.
Traditional Stuffi ng9-10 cups. stale, hard bread,
shredded into 1” chunks3/4 cups. unsalted butter, melted12 ounces. crimini or button mushrooms,
cleaned and chopped2 medium yellow onions, coarsely chopped3 stalks of celery, coarsely chopped6 cloves of garlic, minced or pressed2 large eggs, beaten3/4 cups chopped walnuts1 teaspooon salt (or to taste)1 teaspooon freshly ground black pepper2 teaspooon dried rubbed sage1 1/2 teaspooon dried thyme1 teaspooon dried rosemary1 tablespoon poultry seasoning1/4 cup chopped freshly parsley5 cups chicken broth, or as needed
1. In a large skillet, melt butter. Add onions and celery and cook about 5 minutes. 2. Add mushrooms and garlic and cook until mushrooms are barely tender, about 3 minutes longer. 3. Place mushroom mixture in a large mixing bowl. 4. Add salt, pepper, and other herbs and spices. Stir to combine. 5. Stir in nuts. Stir in bread pieces. Stir in beaten eggs and 1 cup. chicken broth. 6. Add additional broth until this bread stuffi ng recipe reaches your desired level of moistness, at least 2 additional cups. You can add up to 4 additional cups for very moist stuffi ng. 7. Pour herb stuffi ng mixture into a large, buttered casserole dish. 8. Covered with buttered foil. Bake in a preheated 350o F oven 45 minutes, or until hot throughout. 9. Uncover and bake 15 minutes more, until top is crisp.Note: This recipe may also be used to stuff a whole turkey.
urkey may be the star of the holiday table, but for many people, the stuffing is what they really can’t wait to eat. This year, satisfy those cravings with some delicious new stuffing recipes that make enough for some equally tasty leftovers.
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November 10, 2011 — HOLIDAY DINING - Herald Com
munity Newspapers
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gelatosorbetto
snowballsmilkshakesespresso
cappuccinopies, cheesecake, and other baked
goods can be custom ordered.
ANY $15 PURCHASE
ANY $25 PURCHASE
$3OFF $5OFFCoupons Cannot Be Combined w/ Other Offers.
Expires 12/23/11Coupons Cannot Be Combined w/ Other Offers.
Expires 12/23/11
19 s. park avenue • rockville centre • 516-280-4704
gourmet cupcakes
5074
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Perfect for holiday celebrations and any special occasion.Private room... or the entire restaurant
for weekend afternoon parties.
OPEN FOR LUNCH & DINNER
12 NORTH PARK AVENUE • ROCKVILLE CENTRE516 764-3000 • www.dodicirestaurant.com
“LIGHT, FRESH & WONDERFUL”
ITALIAN DISHESVERY GOOD-EXCELLENT
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54 Lincoln Avenue Rockville Centre(516) 536-1500
4 Jericho Tpke.Jericho
(516) 338-4595
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53 COURSE
SUNSET MENUMon-Sat • 4-6pm
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PRIVATE PARTY ROOM AVAILABLE FOR 10-150 GUESTS
St Peters Fish Oreganata10 oz. fi let of tilapia½ cup white wine¼ stick of butter¼ cup chicken stockJuice of half a lemon¼ cup bread crumbsDash paprika, salt & pepper to taste
Blue Moon Rockville Centre • 763-4900
Add all ingredients except for bread crumbs and bake at 400o for 10 minutes. Remove fi sh and sprinkle top with bread crumbs to taste, put back into oven for 2 minutes or until golden brown.
Holiday HelpersHERALD
Calamari Alla Luciano1 lb. calamari½ cup white wine1 cup cherry tomatoes (sliced in half)½ cup chopped fresh basil½ cup bread crumbsJuice of 1 lemon
Dodici Rockville Centre • 764-3000
In a large sauté pan, combine calamari, tomatoes, basil, lemon juice and white wine. Saute over medium heat for 7 minutes. Remove and add bread crumbs over the top of calamari. Finish in the oven for 3 minutes or until golden brown. (Feeds 4)
ButternutSquashIngredients:4 lbs. squash, cut into cubes3 cups water¼ cup brown sugar2 Tbsp. butterPecansCoconutMaple syrup
Frank’s Steaks Rockville Centre • 536-1500
Directions:Preheat oven to 350 degrees. Mix squash with water and brown sugar. Dot with butter and bake for 45 minutes, until fork tender. Drain and divide into 4 oven proof dishes. Top with pecans and coconut and broil for 1 minute until top is brown. Finish with maple syrup. Enjoy!
Oreo Balls2 lbs. Oreo cookies – crushed in
food processor2-1/3 bars (8-ounce bars)
Philadelphia Cream Cheese
Get Baked Rockville Centre • 280-4704
Mix the cookie crumbs and cream cheese together – roll into walnut-size balls. Freeze in a single layer for 30 minutes. Melt chocolate and dip frozen balls. Refrigerate until hard. Makes approximately 120 pieces.
Chicken ValdastanoChef Daniel Ambruso
Ingredients2 large chicken breasts (butterfl ied not split)4 slices of mozzarella cheese6 slices of prosciutto1 large red pepper (roasted)8 basil leaves4 Tbsp. of butter3 ounces of chopped shallots4 ounces of port wine4 ounces of beef stock4 ounces of brown gravy
Kasey’s Kitchen & Cocktails Rockville Centre • 766-5049
Method:Tenderize split breasts, separate mozzarella, prosciutto, basil and roasted red pepper evenly and fold onto one side of butterfl ied breast. Now fold other side of chicken over to form a pocket. Refrigerate for six hours (in order to fi rm up). Flour egg and bread the stuffed breast. Pan fry in oil until brown on both sides. Remove to baking sheet. Put in 350 degree oven and bake for 12-15 minutes.
Sauce:In a separate pan use 2 Tbsp. of butter and shallots and sauté for 2 minutes, add a pinch of salt and pepper. Deglaze pan with wine, add stock and brown gravy, bring to a simmer and add the rest of the butter and reduce for two minutes to fi nished product.Remove from oven, pour sauce over top and serve with your favorite potato and vegetable.
Spiced Basmati Rice2 tablespoons butter1/2 cup cashews1/2 teaspoon McCormick® Gourmet
Collection Cinnamon, Saigon1/4 teaspoon McCormick® Gourmet
Collection Cardamom, ground1/4 teaspoon McCormick® Gourmet
Collection Black Pepper, Coarse Grind
1/8 teaspoon McCormick® Gourmet Collection Allspice, ground
1-1/2 cups basmati rice2-1/4 cups water1-1/2 teaspoons McCormick®
Gourmet Collection Sicilian Sea Salt
1/2 cup raisins1/3 cup thinly sliced green onions1 ripe mango, peeled, pitted and
diced (1 cup)
Herald Community Newspapers
Melt butter in medium sauce-pan on medium heat. Add cashews; cook and stir until golden brown. Remove ca-shews with slotted spoon. Set aside. Add ground spices to saucepan; cook and stir about 30 seconds or until aromatic.Stir rice into saucepan. Add water and sea salt; bring to boil. Reduce heat to low; cover and simmer 15 minutes. Remove from heat.Stir in cashews, raisins and mango. Cover and let stand 5 minutes. Stir in green onions.
TarragonHerb Butter1/2 cup (1 stick) butter, softened1/2 teaspoon McCormick®
Gourmet Collection Parsley Flakes1/2 teaspoon McCormick®
Gourmet Collection Tarragon Leaves
Mix all ingredients in small bowl. Spoon onto plastic wrap. Roll into a log, 1-inch in diameter. Refrigerate up to 1 week or freeze up to 1 month. Add a pat to boiled potatoes, grilled or broiled meat or seafood, or steamed vegetables.
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• $20.11 PRE FIXE: 3 Course Dinner including appetizer, soup or salad and entree. Served Sun. Tues. - Thurs. 4-7 pm Fri. & Sat. 4-6pm• TUESDAYS: Surf & Turf Night Surf $21.95 New England Clam Bake Whole lobster, clams, mussels, corn on the cob and oven roasted potatoes. Turf $19.95 Choose from our marinated hangar steak or king cut 12 oz. prime rib with your choice of market green or caesar salad and served with oven roasted potatoes & mixed vegetables.• WEDNESDAYS: Wine Night $29.95 Complete 3 course wine dinner includes: your choice of appetizer, any soup or salad, main entree & we will pour 3 exceptional wines for you at No Charge.• THURSDAYS: “Girl’s Night Out” $15 dinner menu, $15 bottles of wine, $15 pitchers of sangria, and $5 “tini” martinis plus $5 Sophia Champagne at the bar 8pm - 10pm. Card readings by Marilyn.• FRIDAYS & SATURDAYS: The Perfect Place To Take That Special Someone• SUNDAYS: Brunch 11:30am - 3:30pm Easy as 1-2-3 - $1 Mimosas, $2 Sangrias, $3 Screwdrivers & Bloody Marys 12-3:30 with Brunch Entree• Delicious Brunch and Lunch Entrees• 25 Wines by the glass/martini and wine fl ights. 50
7496
“Deliciously Affordable Dining”K I T C H E N & W I N E B A R
“Deliciously Affordable dining”
Linguini Nicolino2 cups sliced mushrooms1/2 cup sliced Roma tomatoes8 cloves sliced garlic1 cp tomato sauce1/4 cup brandy2 cups heavy cream
Green Olive Bistro Lynbrook • 516-881-7333
In heavy skillet, soften garlic in butter. Add mushrooms, tomatoes, brandy, cook slighly, Add cream, stir about 3 minutes. Add tomato sauce, stir and toss over pasta. Salt and pepper to taste. (Makes 4 servings)
Holiday HelpersHERALD
Steak FitzerShell steak 12 – 16 oz.½ onion sliced6 mushrooms sliced¼ shot whiskey4 oz. heavy creamSalt and pepper to taste
Herald Community Newspapers
Pan fry steak to desired temperature, remove from pan. Saute onions and mushrooms in same pan with a little oil. Deglaze onions and mush-rooms with whiskey (be careful, whiskey will ignite). When fl ame dies add heavy cream, reduce until thick and pour over steak. Enjoy.
Our Famous Pumpkin Pie(available only for Thanksgiving)
Lynbrook Bagels Lynbrook • 569-0917
Pre-order your pumpkin pie, pick it up fresh on Thanksgiving.Bring it home and put it in fridge.Remove from fridge an hour before serving.Right before serving put a dollop of whipped cream and sprinkle with cinnamon.Remember….Lynbrook Bagels is home for the holidays!
Sweet Potato, Apple andLeek Soup0.25 cup of butter 4 stalks leek 2 whole carrots 2 medium Macoun apples (or substitute best avail. apple)10 cups of water 1 teaspoon cinnamon1.25 cup apple cider 3 medium sweet potatoes, peeled1/2 cup light cream
PRESS 195 Rockville Centre • 536-1950
Prepare leeks by carefully washing and dicing fi nely.Dice apple, carrots and sweet potato fi nely.Melt butter and sautee leeks.Add carrot, potato, apple, water and cinnamon.Bring to a boil and allow all to get soft.Once soft, puree.Once smooth, re-cook for 30 minutes with apple juice and light cream. DO NOT BOIL!Add salt and pepper to taste.
Turkey ChiliIngredients:2 lbs. ground turkey 20 oz. can crushed tomatoes16 oz. can tomato sauce 10 oz. dark red kidney beans1 stalk celery diced 1/8 “ 1 large carrot, peeled and diced 1/8”1 yellow pepper, diced ½” 1 large yellow onion, diced ½”2 cloves garlic, minced 1 jalapeno pepper, seeded and minced5 oz. canned diced green chillis 1 bay leaf½ bunch chopped cilantro 1 Tbsp. dried oregano2 tsp. dark chili powder1 Tbsp. cumin½ tsp. ground cayenne pepper (optional)Pinch of red pepper fl akes (crushed) 1 Tbsp. Canola or vegetable oil½ cup of vegetable or chicken broth 2 slices raw baconSalt and pepper to taste
Minnesotas Long Beach • 432-4080
In a large stock pot, cook bacon slices to render fat. Remove bacon and add ground turkey, season with 1 Tbsp. cumin, 1 Tbsp. chili powder and 1 Tbsp. oregano; cook until browned. Once browned, remove turkey and set aside. In same pot add 1 Tbsp. oil and heat. Add diced onion, celery, carrot, jalapeno, yellow pepper, garlic, green chiles, and ½ of the cilantro. Sauté 3 to 5 minutes until translucent and cooked through. Mix in ½ of all seasonings, (chili powder, cayenne, red pepper fl akes). Cook 1 minute. Add browned turkey and mix with vegetables. Cook 2 minutes. Add crushed tomatoes, tomato sauce and broth. Bring to a boil, stirring occasionally. Add dark red kidney beans and check seasoning (add salt/pepper). Reduce to low. Simmer, stirring occasionally for 1 to 1 ½ hours. Serve.
White Clam Sauce1/2 cup olive oil1/3 cup chopped garlic1 Tbsp. diced shallots3 doz. Cherrystone Clams (steamed open & diced)Pinch of oreganoPinch of red pepper fl akes1 quart clam stock1 tsp. whole butterChopped parsley for garnish
The Fishery East Rockaway • 256-7117
In a large saucepan add olive oil. When hot, add garlic and shallots and simmer – do not brown garlic. Add chopped clams and simmer 3 minutes. Add stock and remaining ingredients and simmer for 10 minutes. Serve over pasta or toss your pasta in sauce and then serve. Enjoy! (Serves 2) Usually served over linguine or angel hair pasta.
Hot Apple Cider4 cups apple cider8 Tbsp. red hot candy
Herald Community Newspapers
Pour 4 cups apple cider into small saucepan and heat to boiling point. Pour hot cider into cups or mugs. Add 2 tablespoons red hots to each cup of hot liquid and stir until candies are melted. This is a great treat for Christmas parties.
7
November 10, 2011 — HOLIDAY DINING - Herald Com
munity Newspapers
Est. 1994
5088
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Holiday Party
With Us!
Thanksgiving Dinner CelebrationThursday, November 24th
Extravagant Thanksgiving Menu With All The FixinsCall for Reservations
959 W. Beech Street • Long Beach516-432-4080 – www.minnesotaslb.com
Happy Thanksgiving
MINNESOTAS
Classic Chicken Pot Pie1/2 tsp. yellow food coloring4 Tbsp. Oil2 lbs. chicken cutlets (cut up)2 medium onionsStalks celery8 oz. bag frozen peas4 medium peeled carrots4 chicken bouillon cubes2 quarts water½ lbs. butter1 cup fl our1 cup heavy creamPuff pastry shells
Connolly Station Malverne • 887-5160
Chop onions, celery and carrots. Boil chicken cutlets until tender in heavy pot. Add oil, veg-etables and sauté until clear – add bouillon, water, cream, bring to a boil – simmer – add chicken. Melt butter and blend in fl our to a roux – add mixture until thick (simmer 3-5 minutes). Cut out pastry sheets and put on baking pan. Cook at 400 degrees until it rises and browns. Put mixture in serving dishes and top with cooked pastry shell.
Holiday HelpersHERALD
Chef David’s Carrot Cake 1 cup all purpose fl our1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon¼ teaspoon salt1 ½ cups fi nely grated carrots½ cup roasted walnuts, chopped¼ cup dry cranberries1 cup sugar2 large eggs½ cup canola oilBlend all ingredients till smooth.Pour ingredients into 2-9” greased baking pans.Bake both at 325o for 45 minutes.Remove and let cool (approximately 2 hours).
Lola’s Long Beach • 442-1090
Cream Cheese Frosting8 oz. cream cheese½ stick butter¾ cup confectioner’s sugarJuice of 1 lemon½ teaspoon of vanilla extractWhip all ingredients till smooth. Spread the cream cheese frosting on top of one of the 9’’ cakes.Position the second 9” cake on top of this one.Continue to frost the entire cake top & sides.Garnish the frosting on the entire cake with chopped walnuts (top & sides).
Pumpkin MartiniIn a shaker tin with ice, add
2 parts Absolut Vanilla Vodka1 part Pumpkin Spice liquor1 part Baileys Irish CreamShake and strain into a martini glass andgarnish with a sprinkle of cinnamon on top.Then sit back and enjoy a slice of your delicious carrot cake with a refreshing pumpkin martini
Classic Apple Pie1 package (15 ounces) refrigerated
pie crusts1 cup sugar1/4 cup fl our1- 1/2 teaspoons McCormick®
Apple Pie Spice8 cups thinly sliced peeled Granny
Smith apples1 tablespoon butter
Herald Community Newspapers
Preheat oven to 400°F. Prepare pie crusts as directed on pack-age for two-crust pie using 9-inch pie plate. Mix sugar, fl our and apple pie spice in small bowl. Sprinkle over apples in large bowl; toss to coat well. Spoon into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and fl ute edge. Cut small slits in top crust. Brush crust with beaten egg and sprinkle with additional sugar, if desired. Bake 45 to 50 minutes or until crust is golden brown and fi lling is bubbly. Cool on wire rack.
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Catering is Available for 30-300 Guests... Your Home or Ours.Private Party Rooms • Menus for All Budgets
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It’s Time to Celebrate!
Book Your Holiday Parties Now!On/Off Premises Catering
Open Christmas Eve Till 8 PMOpen New Years Eve & New Years Day
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FABULOUS FEASTINGAdd your personaltwist to the traditional meal
veryone strives for the “Perfect Thanksgiving.” It can be anything you want it to be: so traditional it makes you homesick, or so creative and nouvelle that it results in special new Thanksgiving memories for all who attend. Still, certain traditions remain. Especially the centerpiece of the Thanksgiving meal: turkey. If there is one annual event where the same
succulent dishes are demanded by diners, it is Thanksgiving. What would this celebra-tion be without the smell of roast turkey wafting through the house? What would
“Uncle Jim” say if he could not slather cranberry sauce over the top of the brown meat? There must be gravy and mashed potatoes! These are the dishes that make Thanksgiving a memorable feast. Roast turkey is a basic requirement. It was present at those early Thanksgivings and it should grace your table this “Turkey Day.” Then there’s the stuffing. Whether you cram it into the turkey or serve it on the side, stuffing will leave your guests filled and happy.
Roasted Turkey with Cranberry FruitDressingTurkey:14-16 pound whole turkey, fresh or frozen (thawed) Salt and freshly ground black pepper, as needed 2 tablespoons unsalted butter 2 medium onions, chopped 16 ounces jellied cranberry sauce 1/3 cup light brown sugar
1. Remove giblet (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Season inside and outside of turkey with salt and pepper. 3. Tie drumsticks together and twist wing tips behind the back. 4. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick
cooking spray) in shallow pan. Cover loosely with foil. 5. Roast turkey in a preheated 325 degree F oven about 2-1/2 hours, basting
with pan juices. 6. Meanwhile, in a saucepan, melt butter over medium heat and cook onions
with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.)
7. Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
8. Remove foil and pour glaze over bird. 9. Continue to roast ½ to 1-¼ hours or until the thermometer registers 180
degrees F in the thigh and 170 degrees F in the breast. 10. Remove turkey from oven. Allow turkey to rest for 10-15 minutes before
carving.
Dressing:3 cups herb-seasoned stuffi ng mix 2 cups mixed dried fruit, chopped1 cup celery, chopped 2/3 cup onion, chopped 1 cup whole cranberry sauce 1/2 teaspoon ground sage 1/2 teaspoon thyme 1-1/2 cups turkey broth or reduced-sodium chicken bouillon Vegetable cooking spray 1. In medium-size bowl combine stuffi ng mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth. 2. Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered at 325 degrees F for 40 to 45 minutes or until the internal temperature reaches 165 degrees F.
Got questions? Find help with that holiday meal
If you have a meal crisis Thanksgiving morning or simply need to talk turkey, hotlines are available to ease home cooks through the holiday meal preparations.
National Turkey Federation❚ The folks at the National Turkey Federation
can have answers to every turkey question imaginable, along with tips and plenty of recipes on their helpful website, www.eatturkey.com.
Butterball Turkey Info Line❚ The Turkey Talk-Line from the folks at
Butterball is a great place for answers toturkey questions. The line is open Monday through Friday from 8 a.m.-8 p.m., nowuntil December. And the best part of all: it’s open Thanksgiving day, starting at 6 a.m.800-288-8372 or www.butterball.com
Reynolds Turkey Line❚ This hotline is open 24 hours a day.
Call to get the best tips about cooking using Reynolds products.800-745-4000 or www.reynoldskitchens.com
USDA Meat and Poultry Hotline❚ If you have questions about food safety,
including storage, handling and preparation of the Thanksgiving turkey, call the USDA hotline, weekdays from 10 a.m.-4 p.m.888-674-6854
9
November 10, 2011 — HOLIDAY DINING - Herald Com
munity Newspapers
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T For many, it’s hard to top the traditional Libby’ s Famous Pumpkin Pie recipe, which has been on the label since 1950. This pumpkin custard has the perfect creamy taste created by the blend of pumpkin and evaporated milk
and allows the time-honored spice blend to come through. For a delicious twist on tradition, Walnut Crunch Pumpkin Pie is an elegant version of the traditional holiday dessert. Sort of a Pumpkin Pie Brûlée for the pilgrim set! Make your holiday table its festive best with some top pie tips, from
Jenny Harper, consumer test kitchen project manager for Nestlé Test Kitchens:• Plan to make your crust ahead of time. Before rolling
out, wrap in plastic and refrigerate for several hours or overnight. Remove dough from your refrigerator when you start to make pie filling.
• Practice “mise en place” – measure everything for your pies and have them at hand before starting to bake.
• If you’re a seasoned pie baker , start a sweet tradition by baking pumpkin pies with younger family members. They’ll treasure your baking tips and ensure the family’s pie heritage.
• Pies generally serve eight. But do as Harper does – make and serve more than one kind of pie, and you’ll find everyone wants a sliver of each! So you can “stretch” a pie further that way.
T hanksgiving is just not complete without a pumpkin pie – it’ s the most treasured tradition on most holiday tables. Amidstthe fl urry of activity on Thanksgiving morning, pumpkinpies are make-ahead easy, desserts just waiting to delight us.
HAPPY ENDINGSPicture-perfect pumpkin pie
Libby’s FamousPumpkin Pie3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 teaspoon salt½ teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs1 can (15 ounces) Libby’s 100% Pure Pumpkin1 can (12 fl uid ounces) evaporated milk1 unbaked 9-inch (4-cup volume) deep-dish pie shellWhipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.Pour into pie shell.Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.Tip: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; how-ever, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the fi lling. Makes 8 servings.
Walnut CrunchPumpkin Pie1 1/4 cups coarsely chopped walnuts3/4 cup packed brown sugar1 can (15 oz.) Libby’s 100% Pure Pumpkin1 can (12 fl . oz.) evaporated milk3/4 cup granulated sugar2 large eggs, lightly beaten1 1/2 teaspoons pumpkin pie spice1/4 teaspoon salt3 tablespoons butter, melted1 9-inch deep-dish pie shell, unbaked
Preheat oven to 425° F.Combine walnuts and brown sugar in small bowl. Place 3/4 cup nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.Combine butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving. Makes 8 servings.
Easy Pie Crust1 cup all-purpose fl our1/2 teaspoon salt1/3 cup vegetable shortening2 tablespoons cold water*
Combine fl our and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.Shape dough into ball; place on lightly fl oured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.Note: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
*Add 1 additional tablespoon water as needed.
Mashed Sweet Potatoes5 lbs. peeled sweet potatoes1/4 lb butter1 pint orange juice1/4 lb. brown sugar1 pinch cinnamon1 pinch salt1 pinch ground ginger1 pinch allspice
Ivaronne Brothers Wantagh • 781-6400
Procedure - begin by boiling potatos in water. boil for about 15 minutes to tender. Then take out and drain water.then in a large bowl, add the remainder of ingredients and whip with a hand mixer for about 20 seconds.
Holiday HelpersHERALD
Cornbread Apple Stuffi ng2 large onions, diced fi nely2 cup fi nely chopped celery1 cup shredded carrots1/4 stick butter1 quart apple sauce1 1/2 cups chicken stock5 cups Uncle Ben’s cornbread stuffi ng1 bunch fresh sage1 touch cumin (spice)1 touch black pepper1/4 lb. brown sugar
Begin by sauteeing carrots, celery and onions in butter, about 5 minutes. Then add chicken stock,and apple sauce.Let this all come to a boil, adding sage, brown sugar cumin, black pepper and Uncle Ben’s Cornbread Stuffi ng mix. Let it come back to boil and done.
Cherry PieFor pastry2 1/2 cups all-purpose fl our1 1/2 sticks cold unsalted butter, cut
into 1/2-inch cubes1/4 cup cold vegetable shortening (preferably trans-fat-free)1/2 teaspoon salt5 to 7 tablespoons ice water1 tablespoon sugar
For fi lling3 tablespoons quick-cooking tapioca1 vanilla bean or 1 1/2 teaspoons
pure vanilla extract2 tablespoons cornstarch1/2 teaspoon cinnamon1/4 teaspoon salt1 1/4 cups sugar6 cups fresh or frozen (not thawed)
pitted sour cherries (2 pound)Whole milk for brushing
Make dough:Blend together fl our, butter, shortening, and salt in a bowl with your fi ngertips or a pastry blender (or pulse in a food processor); just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.Squeeze a small handful of dough: If it doesn’t hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork, or pastry will be tough.Turn dough out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough to-gether with pastry scraper. Divide dough with one half slightly larger, then form each piece into a ball and fl atten each into a disk. Wrap each disk in plastic wrap and chill until fi rm, at least 1 hour, and up to 2 days.Make fi lling and bake pie:Preheat oven to 425°F, with rack in middle and put a large baking sheet on rack.Finely grind tapioca in grinder.Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife. (If using extract, add with fruit.) Whisk in ground tapioca, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well. Let stand 30 minutes.Roll out larger piece of dough (keep remaining piece chilled) on a lightly fl oured surface with a lightly fl oured rolling pin into a 14-inch round. Fit into a 9-inch pie plate. Trim any excess dough to leave a 1/2-inch overhang. Chill shell while rolling out top crust.
Roll out remaining dough on a lightly fl oured surface with a lightly fl oured rolling pin into a 12-inch round.Toss cherries well again, then add to shell and cover with top crust. Press edges of crust together, then trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with milk. Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon).Bake pie on preheated baking sheet 30 minutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and fi lling is bubbling in center, 50 minutes to 1 hour more. Transfer pie to a rack to cool completely, 3 to 4 hours.
Herald Community Newspapers
11
November 10, 2011 — HOLIDAY DINING - Herald Com
munity Newspapers
ThanksgivingDinner 2011
7929 Jericho Turnpike (& South Woods Rd.)Woodbury
WantaghNew Hyde Park
Maspeth
GIFT BASKETS & SPECIALTY FOODS SHIPPEDANYWHERE. GIFT CARDS AVAILABLE ONLINE.
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FREE MINIPUMPKIN PIEWITH ANY $30 PURCHASE
All Packages and A La Carte Orders will be picked up/delivered cold on Thanksgiving. Kosher Turkeys available on request for an added surcharge.
For Starters, Choice of...Autumn Lasagna with sausage & butternut squash
Traditional Meat & Cheese Lasagna Turkey Consommé with pumpkin tortellini
Choice of Green Salad...Arugula & Radicchio with goat cheese, toasted almonds & sliced dried apricots
Gorgonzola & Walnut Salad with dried cranberriesTossed Salad with carrots, cucumbers, peppers & tomatoes
The Main Course, Choice of...*18 lb. All-Natural Antibiotic Free Roasted Turkey (carved on request, additional $10.00)
10 lb. Boneless All-Natural Antibiotic Free Turkey Breast w/orange sauce*(An added option this year! You can select an oven-ready turkey to cook at home!
We will salt, wash, season and tray your bird and give you precise cooking instructions)
Choice of Stuffing…Corn Bread & Honey Crisp Apple Stuffing
Roasted Chestnut, Crispy Pancetta, Sage & Rustica Bread StuffingSausage & Wild Rice Stuffing w/toasted almonds & cranberries
Choice of Two Trimmings…Tender Green Beans Almondine Spinach & Artichoke Casserole
Cauliflower Oreganata Stuffed Mushrooms w/roasted vegetable stuffing
Choice of Potato…Creamy Garlic Mashed Potatoes
Smashed Sweet Potatoes w/candied pecan & marshmallow streuselRoasted Baby Red Potatoes with fresh rosemary
and One Quart of Each…Fresh Cognac Pecan Cranberry Sauce -and- Fresh Turkey Gravy
For Dessert, Choice of one of our…Fresh Baked Pies (pumpkin, apple, apple crumb or coconut custard)
FooF rr StStarartetersrs ChChoioicece ooofff
“Feast Package” Serves 10-14 People $279,00+tax
“Gobbler Package” Serves 10-12 PeopleThe Main Course...*
18 lb. All-Natural Antibiotic Free Roasted Turkey (carved on request, additional $10.00)*(An added option this year! You can select an oven-ready turkey to cook at home!
We will salt, wash, season and tray your bird and give you precise cooking instructions)
Choice of Stuffing…Corn Bread & Honey Crisp Apple Stuffing
Roasted Chestnut, Crispy Pancetta, Sage & Rustica Bread StuffingSausage & Wild Rice Stuffing w/toasted almonds & cranberries
Choice of Potato…Creamy Garlic Mashed Potatoes
Smashed Sweet Potatoes w/candied pecan & marshmallow streuselRoasted Baby Red Potatoes with fresh rosemary
and One Quart of Each…Fresh Cognac Pecan Cranberry Sauce -and- Fresh Turkey Gravy
For Dessert, Choice of one of our…Fresh Baked Pies (pumpkin, apple, apple crumb or coconut custard)
$189,00+tax
1-877-IBFOODS
VISIT US ONLINE FOR OUR COMPLETE THANKSGIVING GUIDE 5096
29
Roast Sliced Breast of Long Island Free Range Duck with Leg Confi tIngredients:3 each - Breast, boneless duck,
LI free range12 fl . oz. Cabernet Franc
w/Tart Cherries Sauce 6 each Sautéed Vegetable Medley½ cup Sweet Potato Puree 6 each Duck Leg Confi t
Score the skin of the breast diagonal to the backbone crosswise in both directions at 2mm intervals.Make incisions deep enough to penetrate the fat ¾ of the way without cutting into the breast meat.Season the breast with salt and pepper and place in a cold sauté pan skin side down.
Holiday HelpersHERALD
Cabernet Franc with Tart CherriesIngredients:4 oz. dried, sour pitted cherries1 ½ oz. superfi ne sugar1 ½ oz. white wine vinegar1 fl oz. cherry brandy2 fl oz. cab franc, wolffer wine6 fl oz. reduced Duck Stock,
24 cups reduced 50%
Note: If you do not have duck stock you may substitute with demi glaze. Bring sugar and vinegar to a rolling boil over medium/high heat.When the mixture is caramelized add the brandy and Flambé (carefully).When fl ame subsides add the Cabernet and reduce.Add half the cherries and stock and simmer untilthickened slightly.Puree with large hand blender and strain through chinoisAdd remaining cherries, chill, and cover or put in steam table for service.
Chestnut Stuffi ngIngredients:8 cloves garlic fi nely sliced2 beads garlic split crosswise6 each diced Spanish onion8 each diced jumbo organic carrots6 stalks diced celery2 lbs. raw Italian chestnuts2 Tbsp. soy, whole harvest oil1 cup superfi ne sugar1 ½ slices crumbled organic
challah bread½ cup kosher salt½ cup herbs d’Provence w/lavender1 leg Turkey½ cup fi ne herbs
With a sharp pairing knife score each chestnut crisscross on the fl at side side, not the rounded side.Layer about two deep into an oven roasting pan. Cover with approximately one inch of water.Cook for about one hour, stirring occasionaly until corners of scored ends are well curled back.Remove remaining water and turn oven up to 425 degrees.Cook for an additional 10 to 15 minutes, constantly shaking pan until inside skin starts to peel back.Remove from oven, cool, set aside, and slightly crush between fi ngers.In a smoking hot pan add two tbl. canola oil.Add chestnuts strirring constantly until golden brown.Add one cup of superfi ne sugar stirring constantly until sugar carmelizes. Remove chestnuts from heat and set aside.
Allegria Hotel Long Beach • 889-1300
Stuffi ng:Take 1/4 cup turkey fat and sweat onions until translucent. Season well with salt. Add sliced garlice and continue to cook until golden. Add carrots and cook for 10 min. Add celery and cook for an additional 5 min. Stir in chestnuts, confi t and staled bread crumbs. Add additional turkey fat to taste and 1/2 cup fi nes herbs.
Turn heat up to medium high and cook until skin is well browned, pouring off the fat a minimum of four times and as many as seven times depending on the fat content of the individual bird.When the skin is nicely browned turn the breast, placing the thick part toward the center of the pan, and turn off the heat to fi nish cooking. Cook for about 2 minutes for medium rare, long for more well done.Remove pan from oven and allow the breast to rest for 5 minutes. Meanwhile sauté the duck leg confi t until well browned on both sides.Plate vegetable medley and sweet potato puree, slice and fan the duck breast on the plate with the duck leg confi t and top with sauce.
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