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HOLIDAYGUIDE AN ANTON MEDIA GROUP SPECIAL
DECEMBER 6 - 12, 2017
Anton celebrates the season of gifts, food and fun
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2B | HOLIDAY GIFT GUIDE • DECEMBER 6 ~ 12, 2017
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DESSERTS
Sweet Gifts For The Baker In Your Life BY JENNIFER FAUCI
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jfauci@antonmediagroup.com
aking sweet treats is a staple of the holiday season. Gathering around the mixer with family and friends creates delicious bites and memories that will last a lifetime. And baking-themed gifts are just as fun to give. Think about these ideas for those who love to bake and consider wrapping them up with a bow this holiday. 5-Piece Crème Brûlée Set
Apron
One must look cute when one bakes. Sure, a plain apron does the trick—prevents your clothes from getting covered in flour and powdered sugar—but there are so many options to get playful with your aprons. Cute or corny sayings, colors, patterns, festive designs and even aprons that are made to look like dresses are all perfect for the baker in your life. One can never have too many aprons. Get these aprons ranging from $19.95 to $29.95 at www.flirtyaprons.com.
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Elevate your dessert game with fire. The Oggi 5-piece crème brûlée set is all you need to make delicious gourmet desserts like Baked Alaska, S’mores brownies, Lemon Meringue pie, caramelized bread pudding and of course, crème brûlée. The torch allows for a hard, crunchy sugared top of desserts without heating the filling. Since the set already comes with mini tartlets, try your hand at the crème brûlée first. Even if you over do it, that’s the one dessert that will still taste delicious. Buy it at Bed Bath & Beyond for $19.99.
Bake Box Subscription
If you love to bake and love surprises, then My Bakers Box subscription is for you. Choose a plan that delivers boxes of goodies to your door every month, three months, six months, or enroll in an annual subscription. Visit www.mybakersbox.com to learn more. Boxes include recipes and supplies like baking cups, decorations, cookie cutters, pie tins and more. If you absolutely fell in love with some of the items in your box, you can purchase them online at the store. Created by three moms who have a passion for baking but not all the time in the world to whip up sweet creations, each recipe is either homemade or a quick and easy recipe when you’re in a pinch and don’t want store bought baked goods.
DECEMBER 6 ~ 12, 2017 • HOLIDAY GIFT GUIDE | 3B
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PRODUCT REVIEW
From Kitchen To Coffeehouse Create specialty drinks at home with Ninja Coffee Bar BY KIMBERLY DIJKSTRA
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kdijkstra@antonmediagroup.com
offee addicts beware. SharkNinja has snuck onto the coffee scene to feed your habit and then some. The company known for powerful blenders and other appliances now offers several top-of-the-line coffee makers. The Ninja Coffee Bar with Glass Carafe (Model CF092W) replaces drip machines, pod devices and espresso makers with one easy-to-use system and produces coffee that passes the test even for coffee snobs.
There are perks to brewing coffee yourself—you don’t have to leave your kitchen, you don’t have to wait on long lines and you can finetune it to your tastes to make the perfect cup every time. Out of the box, the coffee bar is simple to set up. A double-sided scooper is handily located on the side of the machine, with icons
depicting how many scoops to use per serving size. Add ground coffee directly into the permanent mesh filter, or, in the interest of fast cleanup, you can use a no. 4 paper filter. Fill the resevoir with fresh water and then select one of six sizes—9.5 oz, 11.5 oz, 14 oz, 18 oz, 25 oz or a full 50-oz pot.
Next, select the type of brew—“classic” makes a well-balanced cup of drip coffee, “rich” will have a more intense flavor and stand up well to milk and cream, and “over ice” will make iced coffee that’s not watered down. You can also go for the “specialty” setting, which creates a super-rich concentrated brew, much
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like espresso, or “cafe forte,” which is ideal for coffee served black. Ninja’s technology is designed to extract the full flavor of the coffee beans and can pull out subtle notes and varietal characteristics. In addition to all of the flavor options, what makes a Ninja Coffee Bar so special is the built-in milk frother
located on the side. With the push of a button, the little whisk will transform hot or cold milk into silky foam— the key to creating specialty coffeehouse style drinks. Twenty recipes are included. The “stay warm” button is perhaps the best feature. Hot coffee that’s gone cold is the worst. You’ll never have to endure such disappointment again if you use the programmable warming plate. It can keep the carafe warm for up to four hours. The Ninja Coffee Bar lives up to the hype and makes an excellent gift this holiday season. Purchase it for $199 (with free shipping) online at www.ninjakitchen.com or at local retailers. For a more detailed product review, visit www. longislandweekly.com/ coffee-assassin.
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DECEMBER 6 ~ 12, 2017 • HOLIDAY GIFT GUIDE | 5B
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GADGETS
Fresh Gift For Veggie Lovers BY JENNIFER FAUCI
jfauci@antonmediagroup.com
W
hen shopping for the perfect gift, it’s important to not only be budget conscious, but thoughtful as well. Depending on who you are looking for, sometimes the most specific people make for the most well-suited gifts. Take vegetarians for example. They are the types of people who don’t expect anything special, but are elated when they receive a gift that is catered to their personal lifestyle preference. Here are some ideas that will win you major points with your root-loving friends. Cutting Board
Any vegetarian worth their salt should be an ace when it comes to produce. So why not make sure your green beans and carrots are sliced to perfection on a quality cutting board? While basic wood and even some bamboo boards can splinter and plastic can melt to a curvy warp in the dishwasher, sturdy cutting boards can be hard to come by. Give butcher block a try. The ultimate chef’s tool, this John Boos Maple End Grain Butcher Block is hand made from Northern Hard Rock Maple, with an end grain construction that ensures the knife blade cuts with, instead of across the wood grain. It is recommended that butcher block boards are always well-oiled for longevity with a food safe mineral oil. Available for $176.95 at www. cuttingboards.com.
Casserole Carrier
The token vegetarian in the family is usually great with whipping up magical vegetable creations, so it’s no surprise when they are the ones asked to make a casserole. Whether you’re tasked with bringing the corn, green bean casserole, lasagna or all three (enough for Uncle Ned to take home this holiday), you’ll need a vessel that can transport your dishes safely. Available in eight different colors, Rachael Ray’s Expandable Lasagna Lugger is your best bet. Featuring two separate compartments, the Lasagna Lugger expands to hold two 9-inch x 13-inch baking dishes (not included). Triple-Tek insulation and Temperfoil lining keep food hot or cold for hours and the leak-proof, easy clean lining eliminates messy, hard to clean spills. A must-have transportation device to holiday dinners, family gatherings or picnics, this item is available for $26.99 at Amazon. 6B | HOLIDAY GIFT GUIDE • DECEMBER 6 ~ 12, 2017
Spiralizer
Make no mistake, vegetarians love their carbs. But when pasta becomes too much, a healthier alternative and look alike is a spiralized vegetable, like zucchini. Spiralizers make it possible to create veggie noodles that are fast favorites of herbivores alike. Give zucchini, yellow squash, sweet potatoes, carrots, butternut squash and even beets a twirl in the spiralizer. The OXO Spiralizer is a good one for those who want to turn by hand. Available for $39.95 at Williams Sonoma.
Cookbooks
The gift of a book is always the perfect gift to give. Not only is it thoughtful to the person you are giving it to, it is informative and allows the reader to embark on an imaginative and creative journey, especially in the world of food. For the plant eaters in your life, consider these cookbooks. Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients (2017) by Sarah Britton, which simplifies cooking for weeknights with 100 inspired vegetarian recipes; The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons (2017) by Laura Wright, in which the author shares more than 125 seasonal, plant-based, and healthy recipes in her debut cookbook; PLANTLAB (2017) by world-renowned vegan chef Matthew Kenney, who serves up a unique and visually stunning cookbook that emphasizes the art of plant-based cuisine and an oldie but a goodie, How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (2007) by Mark Bittman, who made vegetarian cooking accessible to everyone.
Vegetarian Society Annual Membership
Everyone loves gifts that are prepaid, especially memberships. For the vegetarians in your life, give the gift of annual membership to The Vegetarian Society. Members receive a welcome pack filled with personalized information and goodies, a quarterly magazine, hundreds of veggie-friendly discounts exclusive to members, and mentoring and volunteering options. If they choose to continue the membership after that’s up to them, but if not, you introduced them to a network of like-minded veggie lovers.
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Gift-Giving Etiquette This Holiday Season
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THE ULTIMATE GIFT!
TABLE MANNERS
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t is hard to believe that the holiday season is here. Many of us head to the stores as soon as we see the sales and commercials, hoping to take advantage of the best bargains. Our focus seems to have drifted from the real reason for the season. Christmas, Hanukkah and Kwanzaa become secondary and shopping becomes primary. Sometimes we even spend more money on ourselves than gifts for others, which should not be the case.
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®
BY LINDA WILLIAMS
editorial@antonmediagroup.com
The above holidays all focus, to some extent, on love and family. We give gifts to those to whom we are close to or who have helped us throughout the year. The rules of etiquette are about the way we treat others not how we are treated. The same can be said of holiday gift-giving. As we try to return to the real meaning of the upcoming holidays, I wanted to offer a brief explanation that I believe can help us as we shop. Hanukkah is celebrated Dec. 12 through Dec. 20 this year. It commemorates the rededication during the second century B.C. of the Second Temple in Jerusalem. According to legend, the Jews had risen up against their Greek-Syrian oppressors in the Maccabean Revolt. The festival of Hanukkah was instituted to celebrate this eight-day event. Traditionally gifts were not given but that was added later. Gifts are given on each of the eight days with a different significance. Christmas is celebrated on Dec. 25 each year. This day commemorates the birth of Jesus Christ who, in the Christian faith, is the Savior and the Son of God. On the day that Christ was born, the Wise Men traveled to His birthplace bringing gifts of Frankincense, gold and Myrrh. These meaningful gifts signified that people would worship Jesus. Today, we give gifts in remembrance of the original gifts given. It is also a reminder for Christians of God’s gift. It is a birthday celebration for Jesus for which meaningful gifts should still be given. Kwanzaa is celebrated Dec. 26, 2017 through Jan. 8, 2018. It is a celebration of “first fruits,” which is Swahili translation. Although each family celebrates differently, it often includes song, dance, storytelling
and a large traditional meal. There are seven days of celebration and gifts are given on the seventh day. Meaningful gifts to encourage growth, self-determination, achievement and success are given. Gifts for children promote or reward accomplishments. Traditionally, handmade and creative gifts are given to avoid the demands of shopping. Whether you celebrate the holidays or not, you will probably buy gifts to show your love and appreciation for others during this season of giving. As we search for the perfect gifts, I share the following tips to make your shopping more joyful and less stressful:
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Appreciation gifts
Make sure your list includes your postman, hairdresser, sanitation workers and others who provide services to you throughout the year. This is the time to let them know how much you appreciate them.
Bosses and coworkers
Sometimes companies purchase group gifts for bosses or have grab bag gifts for employees. If you purchase
individual gifts, make sure they are not too extravagant and not too personal. A gift card works well in these situations.
Make the gift meaningful
Think about each person individually. Their favorite color, store, clothing sizes, etc., will all make your job easier. A modest gift that the person will use is appreciated more than an extravagant gift that will be placed in a closet.
Make the gift appropriate
Gifts should be age appropriate and in good taste. When buying gifts for children, check with their parents for guidelines and ideas.
Gift receipts
Make sure to enclose gift receipts for all purchases. This way, if the gift does not fit or the recipient wants to exchange it for any reason, they will have a receipt. Without the gift receipt, most stores will give store credit, which may be a lower retail price after Christmas.
Don’t break the bank
Nothing is more depressing than debt after the holidays. Again, a small meaningful gift is usually appreciated more that an expensive, useless gift. While shopping this year, do all that you can to make it fun. Enjoy this time of searching for the perfect gift for those you care about as it should be a time that fills your heart with joy. The best part is the look on someone’s face when they open their perfect gift that you found for them. Happy shopping! Linda J. Williams, M.Ed. is a certified etiquette consultant.
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Make a list
Take the time before shopping to make a comprehensive list including every person/organization you want to buy a gift for. This will save time and help you to concentrate on your task.
DECEMBER 6 ~ 12, 2017 • HOLIDAY GIFT GUIDE | 9B
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RECIPE
Dining At The Hanukkah Table Spanakit, Racha’s Spinach Salad with Walnuts and Cilantro
BY STEVE MOSCO
H
smosco@antonmediagroup.com
Yield: 6 to 8 servings
anukkah is the festival of lights and a time for celebration—and there is no better way to celebrate by noshing on delicious cuisine. Following is a recipe from famed author and chef Joan Nathan.
2 lbs (907 grams) spinach or 1 lb (453 grams) kale 2 bunches cilantro, most of the stems included 1 ½ cups (150 grams) walnuts 3 cloves garlic, peeled 2 to 3 Tbsp red wine vinegar ½ tsp hot pepper or pepper flakes, or to taste Salt and freshly ground black pepper to taste This is my favorite spinach salad ever. It is a very old recipe, with origins in Persia (its name comes from the word aspanakh, meaning “spinach”). There is something delectable about the juxtaposition of ground nuts and ground spinach, and the recipe has seemed to follow my travels. I first tasted it many years ago when I went to Georgia (then part of the Soviet Union), in the late 1980s, then again years later in Brighton Beach, Brooklyn, at the restaurants along the boardwalk. Most recently, I tasted it at Racha, a Georgian restaurant in
downtown Jerusalem. Today, most of the Jews from Georgia have immigrated to Israel; others have moved to the United States. Two of them who came to Israel as children in the 1970s were Lily Ben Shalom, who became a post office employee, and her brother Israel Shahar, an electrical engineer. They had a dream of opening a restaurant, so they saved their money and family mementos of the distant colony of Racha, the western province of Georgia, whose Jewish community dates back 2,600 years. A few years ago, they opened a charming restaurant in a stone British Mandate–era office building, right across from the office of the original Jerusalem Post. They scavenged an aunt’s cupboards to fill the restaurant with family pictures on the walls, white lace curtains on the windows, Georgian music, and recipes passed down through generations in the kitchen, ultimately re-creating the ambiance of the country they left behind. “We cook how they cooked at home,” said Israel, the chef. “We don’t have any cookbooks. The recipes come from the head and the hand.” 1. If using kale, massage with olive oil. If using spinach, bring a large pot of water to a boil and add the spinach. Blanch for about 30 seconds,
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HolidayEvents COE HALL/PLANTING FIELDS ARBORETUM THURS, DEC 7, 2017
BROADWAY HOLIDAY AT COE HALL
7:00pm I Members $40 Non-Members $50 Reserve your seats early! Coe Hall will come alive with the sounds of the holidays as sung by some of the greatest stars from Broadway's biggest shows! Broadway credited performers include Rob Gallagher (Les Miserables, South Pacific), Marie Danvers (Phantom of the Opera, West Side Story, the Fantasticks), Kathy Voytko, and Lisa Howard. Performers will be accompanied by pianist Jack Kohl. Join us before the show for wine and cheese reception. FRI, DEC 8, 2017
12TH ANNUAL TREE LIGHTING AND VISIT FROM SANTA
5:00pm - 8:00pm Tree lighting at 6:00pm sharp! FREE Admission! FREE Activities! No Parking Fee! Delight in all kinds of holiday fun at Planting Fields including caroling by the Barber Shop Quartet. Coe Hall decorated for the season will be open for self-guided visits. Visit with Santa until 7:30pm in the Hay Barn.
just to wilt, then put in a bowl of ice water to retain the bright green color. Remove from the water, squeeze, and dry well. 2. Put the spinach or kale, cilantro, walnuts, and garlic in a food processor with a steel blade and pulse almost to a paste but still leaving some crunch. Remove to a bowl. 3. Stir in the vinegar, hot pepper or pepper flakes, and salt and pepper to taste. Serve at room temperature.
HOLIDAY FESTIVAL AT COE HALL
11:00am - 4:00pm, both weekends I $10 Admission Fee FREE for members and children under 12 See Santa, children's face painting, decorate a holiday cookie, listen to the live music throughout the day by Jack Kohl (pianist), Alan & Hugo (flamenco guitarists) and the House of the Red Hart singers. HOLIDAY POINSETTIA & CYCLAMEN DISPLAY IN THE MAIN GREENHOUSE 10:00am - 4:00pm daily FRI, DEC 15TH, 2017
MUSIC AT THE MANSION CONCERT SERIES - THE BROOKLYN
SUGAR STOMPERS 7:00pm at Coe Hall I $30 NonMembers I $20 Members Hot Jazz and Blues from the Prohibition Era 1920's "Jazz Age" throughout the "Swing Era" of the 1930's. The vocalist and bandleader, Miss Cara (Dineen), often portrays a flapper from a bygone era, instilling new life into dusty old tunes that were pressed onto old vinyl.
TICKETS FOR PERFORMANCES CAN BE PURCHASED ONLINE, WWW.PLANTINGFIELDS.ORG/EVENTS For more information about events, contact Jennifer Lavella at jlavella@plantingfields.org or Max Fogel at education@plantingfields.org
JOIN, RENEW 0R GIVE THE GIFT OF MEMBERSHIP! Members receive free and discounted admission to many of our programs and events, exclusive invitations, and discounts at the garden gift shop and local garden centers. Contact Lilly McGurk 516-922-8676 today!
by permission of Alfred A. Knopf, a division of Random House LLC. All f rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
PLANTING FIELDS ARBORETUM STATE HISTORIC PARK 1395 PLANTING FIELDS RD., OYSTER BAY, NY 11771 5 1 6 - 9 2 2 - 8 6 7 8 . W W W. P L A N T I N G F I E L D S . O R G PLANTING FIELDS FOUNDATION
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Joan Nathan is a frequent contributor to the New York Times and other publications. She is the author of 11 books, including Jewish Cooking in America and The New American Cooking, both of which won both James Beard Awards and IACP Awards. Excerpted from King Solomon’s Table by Joan Nathan. Copyright © 2017 by Random House. Excerpted
SAT & SUN, DEC 9 & 10, 2017 SAT & SUN, DEC 16 & 17, 2017
DECEMBER 6 ~ 12, 2017 • HOLIDAY GIFT GUIDE | 11B
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14
READING
2017 Holiday Gift Guide: Books BY DAVE GIL DE RUBIO
dgilderubio@antonmediagroup.com
Federal Donuts: The (Partially) True Spectacular Story by Michael Solomonov, Steven Cook, Tom Henneman, Bob Logue and Felica D’Ambrosio (Hougton Mifflin Harcourt) Solomonov and Cook, two James Beard Award-winners, share their story of taking their dream of opening up a donut mini-empire and eventually turning Philadelphia into a destination for their quirky approach to one of America’s favorite dessert foods. While sharing stories about some of their more exotic concoctions that include guava, pomegranate and Middle Eastern flavors, the authors also include tips for making donuts at home. America The Great Cookbook by Joe Yonan (Weldon Owen) As the two-time James Beard Awardwinning Food and Dining editor of The Washington Post, Yonan uses his
Samuelsson are among the chefs who share their favorite dishes and how they came up with them.
extensive dining knowledge to edit and curate this tome that features a mix of scrumptious recipes and profiles of some of the country’s most respected culinary figures. Mario Batali, Ruth Reichl and Marcus
War Against All Puerto Ricans: Revolution and Terror in America’s Colony by Nelson Denis (Hachette Book Group) While Puerto Rico continues to grapple with the fall-out of natural disasters and the ineptitude of the federal government, Denis takes readers on a chronological trip starting with this island nation being part of the spoils that came out of the Spanish-American War up through 1950. Through declassified FBI documents, personal interviews, congressional testimony, and eyewitness accounts, the award-winning journalist shines a light on a shameful chapter of American foreign policy that continues to inform current repercussions faced by Puerto Ricans today.
Highbrow, Lowbrow, Brilliant, Despicable: Fifty Years Of New York Magazine (Simon & Schuster) With 2018 serving as its 50th anniversary, New York Magazine gets its due in this enormous coffee table book that traces the history of this storied publication that was founded by Clay Felker and Milton Glaser in 1968. In addition to helping introduce the world to future stories talents including Tom Wolfe, Jimmy Breslin, Nora Ephron and Gloria Steinem, New York took readers into various corners of Big Apple-centric scenes that included Wall Street culture, Brooklyn discotheques and other trends and people that helped define New York City as the center of the media universe. Never Let Me Go by Kazuo Ishiguro (Vintage) Recognized as the 2017 Nobel Laureate in Literature, Ishiguro is
Ohman’s New York Dance Theatre Presents
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14B | HOLIDAY GIFT GUIDE • DECEMBER 6 ~ 12, 2017
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best-known for his 1989 novel The Remains of The Day. This 2005 outing is a dystopian science fiction novel set at an elite boarding school in the English countryside. With the students taking place in what amounts to genetic engineering, restricted personal freedoms and sacrifice are touched on in this book that hearkens Aldous Huxley’s Brave New World.
beyond the hardwoood. While hoops fans will gobble up anecdotes of the Brooklyn native going head to head with the likes of Dr. J and Larry Bird, King’s complexity as an individual comes across when he touches on his hardscrabble background and the struggles he went through to attain a level of greatness both on and off the court.
Game Face: A Lifetime of HardEarned Lessons On and Off the Court by Bernard King with Jerome Preisler (Da Capo Press) If you’ve had the chance to catch the ESPN 30 for 30 documentary Bernie & Ernie, about King and his college/ NBA teammate Ernie Grunfeld, you’ll know that the depth of this Basketball Hall of Fame power forward goes far
Calling the Shots: Ups, Downs and Rebounds—My Life In the Great Game of Hockey (Harper Collins) by Kelly Hrudey with Kirstie McLellan Day Hrudey spent 15-years as an NHL goalie who played between the pipes for the New York Islanders, Los Angeles Kings and San Jose Sharks. He was a beloved player who parlayed
his love of the game into a job as a respected analyst and color commentator. Hrudey’s memoir is chock full of anecdotes about vicious rivalries, his opinion that goalies were the weak links on 1980s hockey teams and a brutal and refreshing honesty about the game that gave him so much. Smithsonian Rock And Roll : Live And Unseen by Bill Bentley (Smithsonian Books) What started out as a request from rock and roll lovers from around the globe for photos and stories of their favorite moments in music turned into this stunning coffee table book. Respected music industry insider Bill Bentley was tasked with riding herd of this staggering project that features 142 artists spanning six decades of
music history that juxtapose seminal shots with the unique insight that only a veteran presence like Bentley could bring to the table. The Vietnam War: An Intimate History by Geoffrey C. Ward and Ken Burns (Knopf) The companion book to Burns’ excellent PBS documentary, it vividly encapsulates myriad aspects of what is one of the more controversial conflicts in American history. Burns and Ward do yeoman’s work in capturing viewpoints from all different sides, while coming away with a solid overview that will serve the needs of people who lived through it and those for whom the Vietnam War or those too young to have experienced it first-hand.
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SUCCULENT & SAVORY
Season’s Meatings All the beasts fit to roast BY STEVE MOSCO
S
smosco@antonmediagroup.com
ome say the holidays are all about the spirit of giving. While others say ‘tis the season of spending time with loved ones. Both are fine sentiments, but in actuality, the holiday season is all about big hunks of meat. Seasoned, roasted, sliced hunks of meat. It says a lot about the human species that the first prehistoric person to stick meat into fire was probably the very same individual who first discovered said fire seconds prior. The aroma of roasted succulence must have been comforting for our ancestors surrounded by predators in primeval Earth—just as it’s comforting when we are surrounded by rabid family members on Christmas Eve. The list of roast beasts best fit for the holiday table includes classic preparations, as well as more modern interpretations of oven-bound animals—bone-in and bone-out. But rather than wait for Christmas Eve or your Hanukkah gathering to find out what will be on the menu, be proactive and give your host the gift of meat. Go beyond the meat section at your local grocery store and locate a reliable butcher, the more old fashioned the better. There are plenty on Long Island, including The Butcher Place in Carle Place, Center Cuts in Roslyn Heights, Andy’s New Hyde
Park Meats, Farmingdale Meat Market, Fork & Clever in Malverne, Forest Pork Store in Huntington, A & S Italian Pork Store in Massapequa and Franklin Square, Steve’s Prime Meats in Freeport—the list goes on. There are many reasons to opt for a butcher shop over a grocery store meat section—supporting small business is one reason, but mainly because butcher shops tend to boast cuts of meat that are far better quality, if a bit more expensive. Topping the list of quintessential holiday meats is undoubtedly the glorious ham, which is equally desirable as a fresh ham or the honey-glazed, cured variety. Even those tin-can hams have a place at the table this time of year, with the iconic Dak Premium Ham 16-ounce ham-shaped can making a wonderful stocking-stuffer. But if your pork preference is the unadulterated version, go with a fresh ham, which is basically roasted pork—the same cut used in cured ham, only without the cure. This version of ham is usually sold with
Racks of lamb or pork are a mouthwatering centerpiece to any holiday spread.
16B | HOLIDAY GIFT GUIDE • DECEMBER 6 ~ 12, 2017
Whether it’s duck (above), prime rib roast (near left) or a fresh ham (bottom near left), meat is king at the holiday table.
skin on, which offers the double gift of pork cracklings to go with the juicy, roasted cut. The classic rosemary, garlic and lemon application suits this ham well, though it might be more fun to go the sticky route with a recipe featuring either a maple-mustard or a soy sauce glaze. Fresh ham tends to go for about $3 per pound and while most butchers have fresh ham on hand, it’s best to place your order about a week ahead of your party. Lamb is another holiday regular in the roaster, with multiple cuts led to the slaughter as the celebratory roast on the holiday table. Whether it’s the leg or the more eye-pleasing crown roast, lamb tastes of the earth—with the gaminess of a beast that spends most of its time with its snout to the ground. The price-per-pound for a leg of lamb fluctuates wildly, according to local butchers, with the price currently hovering at about $6 per pound. As for the crown roast, which is lamb racks tied together end-to-end into the shape of a crown, many butchers will do the work of assembly for you. Either a
leg or a rack, thyme, rosemary and even some coriander make perfect barn-mates. For those who don’t eat pork and can’t stomach lamb, beef is a beautiful, classic fall back option. London broil, which gets unwarranted flak for its perceived lack of flavor, stands up well to any preparation and can be sliced in a way that really stretches out it’s approximately $10 per-pound price tag for the sirloin cut. But this is the holidays—the time of year when meat is more than food, it’s an event. With this in mind, order a bone-in standing prime rib roast—an expensive cut at about $20 per pound from a butcher, gifting this cut to your host will send all the right meat messages. For a fancier preparation, try your hand at mastering beef Wellington, which sees a beef tenderloin coated with pâté and duxelles—a finely chopped mix of mushrooms and herbs—before it’s wrapped in puff pastry. And finally, when chicken gets boring and turkey’s been done, go for the dark and fatty option with a whole roasted duck. At about $2 or $3 per pound, these water fowls can be specially ordered from a butcher or from a farm specializing in duck. There are various methods of prep with duck, including orange or blueberry, but perhaps most fitting this holiday season is the more uncommon and singular raspberry duck. With a hint of cinnamon and a tangy raspberry sauce, this particular preparation is powerful enough to make everyone forget that you neglected to bring any gifts other than various cuts of meat.
17
GADGETS
Meat Your Maker
Meat Grinder
BY STEVE MOSCO
smosco@antonmediagroup.com
W
hile simply slapping meat onto a pan and sticking it into fire is most satisfying to our primal urges, taking the time to properly prep, inject with flavor and cook to a controlled temperature can lead to a better meal, no matter the time of year. And with the holidays upon the table, here are some great gift ideas for the carnivore in your life.
Cast Iron Skillet
The LEM Products stainless steel electric meat grinder is pound-for-pound the best grinder on the market. This professional grade, heavy duty behemoth takes up lots of space, but there is no better choice for a little weekend meat grinding or keeping the family sated with home-ground meat. This reliable monster is the Cadillac of grinders, standing up to all meats, bones and sinew—and will quickly become a family heirloom that ends up paying for itself for years to come. Normally a hefty price tag of $450, Amazon.com is currently running a special for $380.
Sure, you can purchase a 12-inch cast iron skillet for about $20 at Target and sear meat to your heart’s content, but why do that when you can get extra fancy with skillets from Finex ranging in price from $125 to $270. A good cast iron skillet is the most versatile pan you will ever own, so buy one that will remain useful through generations long after you’re gone. Buy from the manufacturer at www.finexusa.com.
Knives
In the world of meat, you aren’t going to get very far without a knife. Wüsthof Gourmet threepiece starter knife set includes the most essential knives in any kitchen—a 4 ½-inch paring knife, an 8-inch chef’s knife and an 8-inch bread knife. Made in Germany from a family of knife-makers dating back to 1814, the stamped blades are made of high-carbon stainless steel for durability with an exceedingly sharp edge, while the handles are triple-riveted for a secure grip. Available for $129.95 at Williams-Sonoma.
Microplane Meat Tenderizer
Make your cuts of meat beg for mercy without waking up your neighbors or scaring the family dog. This gadget rocks back and forth across the meat to improve taste and texture with sharp, etched blades to break down and soften the fibers of the toughest, most stubborn pieces of meat. Buy at www.us.microplane.com for $14.99.
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18
BEER
Happy Holidays To All
Frosted Window Panes And Beer Glasses BY JOSEPH CATRONE
jcatrone@antonmediagroup.com
W
ho says beer is the ultimate summer drink? As we reach this time of the year, seasonal winter brews are popping up all over, offering enthusiasts and neophytes alike a welcome respite from the same old choices. Like unwrapping a present, each new beer uncapped is a surprise, and there are loads to try. It’s enough to make you hope for a long winter. Samuel Adams White Christmas: There’s a reason people yearn for snow on Christmas. It’s traditional, special and what everyone has come to know and love. This aptly named brew delivers on that promise—though it may be lacking in the surprise department, its smooth, crisp finish proves more than satisfying. A few seasonal spices add a slight kick, but otherwise, White Christmas brew is a mild, lighthearted seasonal drink, as natural as catching a snow flake on one’s tongue.
Bell’s Christmas Ale: When people think winter brews, this is more than likely what they’d have in mind—a brew that effortlessly captures the spirit of the season without being unabashedly gimmicky. Dark and sweet, with moderate touches of caramel, Bell’s Christmas ale is classified as a scotch ale/wee heavy, strong and bold but not overwhelmingly so. It would serve as a nice complement for holiday gatherings, striking the difficult balance between relaxed and assertive, lively yet composed.
Stone Xocoveza: Feeling Festive? Xocoveza is a sweet and spicy extravaganza, paying homage to Mexican hot chocolate and stimulating the senses with a barrage of flavors. Whereas the sweetness of the cocoa, nutmeg and coffee flavors provides tranquility from the cold, the heat of the pepper flavor could melt the frostbite straightaway. Be thankful, then, that the hint of cinnamon provides a steady compromise between the two disparate sensations. No individual spice comes on too strong, making for a truly excellent blend.
Ommegang Lovely, Dark and Deep Oatmeal Stout: Some purists are quick to balk at the more eclectic beer flavors available, but there’s no denying that these charming oddities are good for a change of pace. If you’re looking for something way out there, this stout has all the graininess of real oatmeal, yet is deceptively rich. If the first sip is off-putting, don’t be alarmed—before long its taste begins to gel, and eventually, the premise of oatmeal beer seems less and less crazy. Much like the food it pays tribute to, it’s ideal for a warmup drink, an
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Blue Point Winter Ale (Photos by Joseph Catrone)
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Harpoon Winter Warmer: It’s all too easy to suffer from holiday overload, particularly when every other food and drink item seems to reflect all of the most obvious fads of the season, from peppermint to gingerbread. At a glance, Harpoon Winter Warmer may seem to fit that bill, but its taste suggests a way out of the December madness. It’s a beer that feels standard, timeless, even a little on the safe side, until you notice the
Omnegang Lovely, Dark and Deep
Harpoon Winter Warmer
hint of cinnamon and nutmeg emanating beneath the surface. It’s recommended for those who like their seasonal cheer served with a little subtlety. Blue Point Winter Ale: The label on the bottle proudly boasts of its hearty, robust flavor, and to be sure, this is a beer that startles the taste buds at first. Yet it eventually mellows into a pleasant aftertaste, transitioning seamlessly from bold to subdued. Don’t plan on rushing anywhere—this is an ideal sipping beer, perfect for mulling over your plans for the weekend.
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auspicious beginning to a perhaps grander selection of brews. Just don’t have it for breakfast.
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20
DESSERTS
Celebrate the Season With Us!
Cookies For The Holidays BY LYN DOBRIN
D
editorial@antonmediagroup.com
o people still bake for the holidays? Years ago, I would move into gear right after Thanksgiving, buying a new cookie cookbook (this was before I could research online) and selecting new recipes. Out came the KitchenAid mixer and pounds of butter softening on the counter. I tried to bake at least one batch a day, sometimes two. Friends came over for a cookie tasting and we selected our favorites. Well, things change and these days cookies get baked only for special occasions.
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20B | HOLIDAY GIFT GUIDE • DECEMBER 6 ~ 12, 2017
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So when the Adelphi NY Statewide Breast Cancer Hotline & Support Program (where I have been doing PR for 37 years) decided to have a cookie exchange, I pulled out the old recipes and made my choice— Kathleen’s Bake Shop Cookbook’s Blondies, which was the number one choice in my 1998 cookie tasting. Kathleen King of Southampton went on to open Tate’s Bake Shop and you can buy her baked good in most supermarkets. Hotline volunteer Genevieve Picone of Lynbrook also chose a recipe from a Long Island chef…Ina Garner. “I got her English Chocolate Crisps off the TV years ago,” said Picone. “She made it sound so easy and it was. I knew it wouldn’t be a holiday without chocolate. Everyone likes chocolate.” Yes, indeed. Chocolate makes its way into many of the cookies contributed for the cookie exchange. In addition to my Blondies and Genevieve’s Chocolate Crisps, the chocolate cookies that will make their appearance include Chocolate Bliss, Coconut Chocolate Chip Oatmeal, Toll House Chocolate Chip, Flourless Chocolate Almond and Coconut, and just simply “Chocolate Cookies.” Chewy Chocolate Nuggets from Westbury’s Susan Shulman contain a very generous amount of chocolate in ratio to the other ingredients. Shulman is the unofficial volunteer captain of the Adelphi team that fund raises for the breast cancer program through the LI2Day Walk held every spring.
Other cookies such as Buckeyes, baked by administrative assistant Michelle Lamberson of Valley Stream, don’t reveal that chocolate is an ingredient until you read the recipe. Some of the cookies are from family recipes. Volunteer Narges Rothermel was taught by her motherin-law to cook and bake. “Russian tea balls, also called Nut Balls, was one of her recipes that was easy to follow,” said the Levittown resident. “I am grateful for what I learned from her.” Westbury’s Christina Demosthenous is baking Melomakarona, using her mother’s recipe. “During the holidays, if you walk into a Greek bakery, or if you are in Greece, I swear the environment smells like these cookies,” she said. The wonderful aroma probably comes from the orange peel, cinnamon and cloves in the cookies. Volunteer Diane Ventimiglia, a Farmingdale resident, finds baking Anginetti a way to recreate special memories of the past. Anginetti is an Italian cookie-biscuit from the Naples region with hints of anise, lemon and vanilla. “Waking up on Christmas morning was not complete without a cup of coffee and an Anginetti,” she said. For Hanukkah, there are several recipes to choose from. Hotline volunteer Randee Adan of Woodmere says she was always a bit jealous of her non-Jewish friends who baked
21
Narges Rothermel’s Nut Balls
¾ cup sugar
¼ cup of honey
¾ cup vegetable oil
1 cup butter or Canola oil
2 eggs, beaten
2 cups flour
1 tsp vanilla
2 tsp vanilla
2 cups plus 2 teaspoons flour
½ tsp of salt
1 tsp baking powder
2 cups chopped walnut
Pinch of salt
Confectioners sugar 1. Preheat oven to 350 degrees F. 2. Cream the butter (or use oil). Add honey and beat until it is fluffy. Blend in vanilla. Add flour, salt and walnuts. Mix well. 3. Make small balls and put them on a greased baking sheet. Bake for 15-20 minutes at 350 degree preheated oven. Let cool just a few minutes, then, while the balls are still warm, roll them in confectioned sugar and let cool. for weeks prior to Christmas. Her offering is Mandel Bread, a cookie much like biscotti. There is also a shared Mandel Bread recipe from program director Hillary Rutter of Plainview and hotline volunteer Barbara Bornstein of Freeport. It was Bornstein’s recipe first and Rutter adopted it as a favorite. Volunteer Debbie Langendorff of East Rockaway included a macaroon recipe for the cookies she makes for
Randee Adan’s Mandel Bread
her family for Passover. And for cuteness, try assistant director Reyna Machado’s Peanut Butter Reindeer Cookies. This Garden City resident shapes her dough into triangles, pressing pretzels into the top to make antlers and uses M&Ms or Red Hots to make a nose and eyes. All these recipes and more can be found online at breast-cancer. adelphi.edu. Happy baking!
-½ cup sugar ⅓ mixed with 1 tsp cinnamon mixture 1 small bag of semi sweet chocolate chips ½ cup chopped walnuts (optional but they add flavor) 1. Preheat oven to 350 degrees F 2. Mix sugar, oil, eggs and vanilla. In a separate bowl combine flour, baking powder and salt. Stir in the egg mixture. Add the chips and nuts. The dough will be very soft. 3. Make 2 loaves (long and thin, they barely rise during baking) and place on a cookie sheet. Sprinkle the cinnamon/sugar mixture on top. 4. Bake for 30 minutes. Cool slightly and slice. Turn pieces on side and sprinkle with the cinnamon/sugar mixture. Bake 5-10 additional minutes. Turn the slices over, sprinkle with cinnamon/sugar and bake an additional 5 minutes. Note: The chocolate chips/walnuts may be substituted with white chips and craisins or any combo you desire.
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22
WINE
Grown Up Stocking Stuffers BY JENNIFER FAUCI
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jfauci@antonmediagroup.com
or stockings hung by the chimney with care, sugarplums and candy canes might work well for children, but for adults, it’s something a little stronger that they want to pull out of their holiday sock. Sturdy and small, Woodbridge By Robert Mondavi’s Go Glasses are the perfect stocking stuffers for wine lovers and Krug Grande Cuvée is perfect for those who need a little more than coffee on Christmas morning. Packaged in a shatterproof, ready to pour cup, these single servings are lovely little gifts to give or receive. Your secret Santa will love them, or you can enjoy one while basking in the beauty of winter’s snow on a holiday vacation or from your cozy couch. These adorable stacked singles are available in Cabernet Sauvignon, Chardonnay, Pinot Grigio and Red Blend, and retail for $2.50 each at your local wine and liquor store. Everyone looks forward to the turkey, abundant fresh vegetable side dishes and exquisite pies and cookies on the holiday table. But what beverage to pair with your delicious dinner and dessert menu? How about champagne?
Not your average sparkly toasting drink, Krug Grande Cuvée blends 120 wines from 10 or more different vintages and three grape varietals, giving the champagne its unique fullness of aromas. This year, Krug’s unique holiday sharing set, a must for any champagne lover, includes 1 bottle of Krug Grande Cuvée and 2 Joseph glasses, perfect for raising a glass to the holiday season. If you know someone who appreciates the finer things in life, gift them a special set of champagne. Even more unique, each individual bottle of champagne has its own story, which you can read by entering the six digit number on the back label on the Krug app or Krug.com.
Ben’s Is Hanukkah Headquarters! Hanukkah Family Dinner for 6 ... $129.99 2 qts. Chicken Noodle Soup 6 Matzo Balls 1 qt. Side Salad (Choose 1) Cole Slaw • Health • Cucumber 1 lb. Rye Bread Main Dish (Choose 1) 3 Whole Chickens with Stuffing 2½ lbs. Brisket (add $10) 2 dozen Mini Latkes with Applesauce Small Relish Tray
Lotsa Latkes… Lotsa Flavors… GET 1 DOZEN FREE!! Buy 3 Dozen Latkes, Get 1 Dozen FREE!! …and 25% OFF on each additional dozen, too!
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Catering Hotline: 1-800-344-BENS • Delivery Arranged
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Send an eGift Card! Fast delivery. ORDER ONLINE.
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Discount offer available December 8-24, 2017. **Flavored pancakes available December 12-20, 2017 or by advance order at other times.
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**Spinach • Sweet Potato • Zucchini • Plain Potato Mix and match flavors! Treat family and friends! Applesauce included!
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Give the gift of wine this holiday season. (Photos courtesy of LaForce)
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DECEMBER 6 ~ 12, 2017 • HOLIDAY GIFT GUIDE | 23B
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