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PICANTE’S MEXICAN & ITALIAN GRILL

If your in the mood for some Mexican or Italian food, then visit Picante’s Mexican and Italian Grill located in the Bellmore Village on Bedford Ave. This restaurant has the most delicious food for all the Mexican and Italian food lovers out there.

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M i Mexican & It Italian li G Grill ill Custom Catering Packages Ask about our custom catering packages. es. If you need to cater an event, let Picante’s te’s Mexican and Italian Grill satisfy your cravings with our palate-pleasing mouthwatering dishes and recipes. Ask us about our professional catering services that will surely make your occasion extra special. We provides quality catering services for weddings, holiday parties and anniversaries, among others. We offers custom catering packages that accommodate all budgets.

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Picante’s Mexican & Italian Grill 505 Bedford Ave. Bellmore Village NY 11710 (516) 308-4544 | Hours: Mon - Sun : 11:00 am - 10:00 pm 797637

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Watch the waistline

Healthy replacements for calorie-laden holiday foods

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any people count their blessings on Thanksgiving. Few, however, count their calories.

Overindulging at the dinner table is a holiday tradition, and often paves the way for a season of poor nutritional habits with long-lasting ramifications. The American Council on Exercise says that the average adult consumes 3,000 calories and 229 grams of fat at a typical Thanksgiving meal. That is well above the USDA-recommended guidelines of 2,000 calories and 65 grams of fat that most adults should consume in an entire day. With so many options available on the Thanksgiving table (and throughout the holiday season), it is easy to see how overeating is commonplace. Rather than loosening your belt and succumbing to too many fattening foods, try making some smart food substitutions that won’t compromise taste but will cut calorie intake. Fill up on lean protein. Turkey is the cornerstone of the Thanksgiving meal and is a lower-fat, lean source of filling protein. Rather than indulge in too many starchy side dishes, have turkey be the bulk of your Thanksgiving dinner. When preparing turkey, use fresh herbs and lowfat vegetable stock to keep the meat moist and flavorful, avoiding butter and oils, which just tack on extra calories. Serve steamed veggies. Rather than sweet potatoes covered in butter and marshmallows or breaded and fried vegetables that are unrecognizable, serve produce lightly steamed so it retains its nutritional value and flavor. Swap out white starches for whole grains. Stuffing is a popular side dish on Thanksgiving. But stuffing can be full of empty calories. Instead of serving white rice or

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bread stuffing, make your own using brown rice and whole grain breads. Add protein-rich nuts and dried fruits to add flavor and fiber as well. Skip double-crust pies. Twocrust pies with a bottom crust and a top layer have more calories than ones with just a crust on the bottom. Opt for low-calorie pumpkin pie or add a little gelatin to pie fruit filling and skip the top crust on traditional two-crust pies. Dessert also can be pared down to fresh fruit tarts or low-fat gelatin trifles. Cut down on courses. Having an excess of food is not only unhealthy but wasteful. Trim courses from the Thanksgiving meal to save time, money and calories. Does anyone really show up for the cheese and crackers appetizers? Focus on the main course and chances are no one will miss the extra food. Plus, their waistlines won’t miss it either. Dilute ciders and juices. Liquid calories quickly add up. Offer plenty of fresh water and keep sugary drinks to a minimum. When serving apple juice or cider, dilute it with water, which will stretch it out further and cut down on the calories. Take frequent breaks. It can take anywhere from 15 to 30 minutes for the body to register that it is full. Failure to give the stomach time to send messages to the brain that you are full could mean you eat more than is necessary. Thanksgiving is a time of family, friends and often overeating. Making a few changes to favorite foods can make the holiday just as satisfying and more healthy.

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November 12, 2015 — 3

he holiday season beckons. Family and friends will soon gather round the table and enjoy fine food and fellowship. To help you make the most of your celebrations, we’ve gathered together ideas from local chefs, along with some helpful tips on preparing the centerpiece of the season, the turkey. This Thanksgiving, more than ever, as we share our table with family and friends, it’s a time to appreciate the comforts of home and family, and reflect on the meaning of the holiday, Everyone has their own ideas about their ideal holiday, but certain traditions remain. The perfect holiday feast can be anything you want it to be. Whether it’s a traditional form that goes back to the days of our grandparents or one in which you create new holiday traditions, make it a cherished experience for all who partake in the holiday feast.

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Publishers C CLIFFORD RICHNER STUART RICHNER Vice President of Operations JO JOHN C. O’CONNELL

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Fabulous feasting

The countdown begins

t’s all about tradition. Memories and traditions remain the key ingredients for the annual holiday dinner.

Turkey and trimmings are found in the majority of American homes year after year. Whether you try a new recipe or continue with comforting recipes handed down from generations of Thanksgiving cooks, whether you are planning to host your first Thanksgiving or have served up countless holiday meals, preparing for this feast, can often be a daunting, stressful experience. But it needn’t be. Plan ahead, use recipes you are comfortable with, re-familiarize yourself with the turkey cooking guidelines, and try to serve side dishes that can be prepared ahead and reheated. So get your recipes organized and let this handy planning timetable guide you along the way.

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. 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.

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.

Two weeks ahead: Decide on the final menu and collect all recipes. To 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 pastrytype appetizers, pound cake or cookies. Order a fresh turkey or buy a frozen turkey and place it in the freezer. 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. 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 6 — November 12, 2015

Get set to wow your family and guests with an outstanding Thanksgiving meal everyone will savor. 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. Also, buy heavy cream now, if needed, 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. If using a frozen bird, calculate how long it will take the turkey to thaw. Plan accordingly.

Two days ahead: Make pumpkin pies, pumpkin cheesecake, cookies, rolls, and breads and cornbread or biscuits for the turkey dressing/stuffing. Refrigerate desserts

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with custard-like ingredients. (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.

“Saute Wednesday” or One Day Ahead: Set the tables — both the dining table and the buffet table. Arrange the chairs. Buy the salad greens and perishable vegetables. Wash 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. Wrap 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 a cooler. 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:

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. 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. Use a food thermometer to check the internal temperature of the turkey and dressing. 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 — 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. And finally, be thankful you are surrounded by family and friends on this most American of holidays.

Prepare stuffing for the turkey and/or the dressing TO ADVERTISE CALL 516-569-4000

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November 12, 2015 â&#x20AC;&#x201D; 9

It’s all about the bird

Add your personal twist to the traditional meal our carefully selected tabletop arrangement is certainly eyecatching. The real centerpiece of the holiday table, however, is the roast turkey. It was present at those early Thanksgivings and for most families, it still graces 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.

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Roast Citrus Turkey To help ensure the meat is exceptionally moist and tender, use a flavor injector, an ingenious tool that allows you to infuse the bird with a seasoned marinade before roasting For the ﬂavor injector mixture: 1 cup turkey stock 1 cup fresh orange juice 1 Tbs. orange zest 1 Tbs. lemon zest 1/4 cup kosher salt 2 tablespoons ﬁrmly packed light brown sugar 1 fresh turkey, 16 to 18 pounds 1 bunch fresh sage 4 tablespoons (1/2 stick) unsalted butter, melted Salt and freshly ground pepper, to taste For the gravy: 1 jar (17 ounces) turkey gravy base 1 1/2 cups milk or turkey or chicken stock To make the flavor injector mixture, in a saucepan over medium-high heat, combine the stock, orange juice, orange and lemon zests, salt and brown sugar. Bring to a boil and boil for 5 minutes, stirring to dissolve the salt and brown sugar. Transfer to a glass bowl and nestle the bowl in a larger one filled halfway with ice and water. Let cool completely. Transfer half of the mixture to a blender and blend on high speed for 1 minute. Pour through a fine-mesh sieve set over a bowl. Repeat with the remaining mixture. Set aside. Preheat an oven to 425º F. Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the turkey, breast side up, on a rack in a large roasting pan. Gently slide your fingers under the breast to loosen the skin and insert about 12 large sage leaves, spacing them evenly. Place the remaining sage sprigs in the body cavity. 10 — November 12, 2015

Truss the turkey if desired. Submerge the flavor injector needle into the stock mixture and pull the plunger upward to draw in the liquid. Insert the needle 2 to 3 inches into the meat and push the plunger. Repeat in 6 to 10 places along the breast and thighs. Brush the turkey with the melted butter and season with salt and pepper. Roast for 30 minutes, then reduce the oven temperature to 350º F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165º F and the thigh registers 175º F, about 2 1/2 hours more. If the breast begins to cook too quickly or the skin begins to get too dark, cover the turkey loosely with aluminum foil. Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 minutes before carving. Reserve 2 tablespoons of the pan drippings for the gravy. To make the gravy, pour the turkey gravy base into a saucepan. Whisk in the pan drippings and milk. Bring to a simmer over medium heat, then reduce the heat to low and keep warm until ready to serve. Carve the turkey and arrange on a warmed platter. Transfer the gravy to a warmed sauceboat and pass alongside.

Roasted Turkey with Cranberry Fruit Dressing Turkey: 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 325º F oven about 2-1/2

FRIENDS, FAMILY AND FOOD

Continued on page 14 HERALD COMMUNITY NEWSPAPERS

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Add d your personal twist to the traditional meal Continued from page 10

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 1/2 to 1-1/4 hours or until the thermometer registers 180º F in the thigh and 170º F in the breast. 10. Remove turkey from oven. Allow turkey to rest for 10-15 minutes before carving. Dressing: 3 cups herb-seasoned stuffing mix 2 cups mixed dried fruit, chopped 1 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 reducedsodium chicken bouillon Vegetable cooking spray 1. In medium-size bowl combine stuffing 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 325º F for 40 to 45 minutes or until the internal temperature reaches 165º F. 14 — November 12, 2015

Thanksgiving holds different meanings to different people. Some feel it is a day for being generous or giving thanks through unselﬁsh deeds. Others feel it is a time to sit around with family sharing stories of the year. Still many others simply look forward to the day for football. No matter how you view Thanksgiving, one thing is for sure, ﬁlling up on turkey is an integral part of the holiday. Here’s a refresher on dealing the all-important gobbler.

How much turkey should be purchased? Allow 1 pound of uncooked turkey per person from an 8 to 12 pound turkey. Larger birds have a larger proportion of meat to bones, so 3/4 pound per person should be sufﬁcient with leftovers for the beloved turkey sandwich or soup. By purchasing a larger turkey than needed for the holiday feast, you can transform holiday extras into timesaving meals. Freeze the extra cooked turkey and you’ll have your own “ready-to-prepare” healthy food for quick and easy post-holiday meals.

How should the turkey be thawed? Frozen turkey, like all protein foods, should be thawed in the refrigerator, never at room temperature. When foods are thawed at room temperature, surface bacteria can rapidly multiply to dangerous levels at temperatures of 40º F and above. For safety and superior quality, leave turkey in the original packaging and place in a shallow pan. Thaw, in the refrigerator, using the simple formula: whole turkeys thaw at a rate of 4 to 5 pounds per 24 hours. Example: A 15-pound frozen bird will take 3 to 4 full days to thaw in the refrigerator. Speed thawing: keep turkey in the original tightly sealed bag and place in a clean and sanitized sink or foodservice safe pan. Submerge in cold water and change the cold water every 30 minutes. The turkey will FRIENDS, FAMILY AND FOOD

take about 30 minutes per pound to thaw. Refrigerate (at 40º F or below) or cook the turkey when it is thawed. Do not refreeze uncooked, defrosted turkey.

What are the key pointers for stuffing a turkey? Stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven for roasting. If preparing the stuffing ahead-of-time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Stuff the turkey loosely, about 3/4 cup of stuffing per pound of turkey. Test the internal temperature of the stuffing as well as the turkey. The internal temperature in the center of the stuffing should register 160 to 165 F.

When is the turkey done? Since turkey is low in fat and high in protein, the meat is sensitive to extreme heat and prolonged cooking. Loosely place an aluminum foil tent over the turkey breast during the ﬁrst 1 to 1 1/2 hours of roasting, then remove to allow the turkey to brown. A turkey should be cooked just until it is done. The best way to determine the level of doneness is with a food thermometer. Use these tests to determine doneness and to keep the turkey juicy. For whole turkey, place the food thermometer in the deepest part of the thigh, but not touching the bone. The internal temperature of the turkey should measure 180º F in the thigh and 170º F in the breast. Juices should run clear and the drumsticks should be soft and move easily at the joint.

HERALD COMMUNITY NEWSPAPERS

Delicious companion Stufﬁng

Does your Thanksgiving table dress to impress? In different regions of the country, families tend to call that delicious bread-and-fruit-andspice-and-sausage side dish either dressing or stuffing. If you call it dressing, odds are you cook it separately from the turkey – and you live in the southern region of the United States. Otherwise, you’re a stuffing family, and you cook it in the turkey. Whatever you call it, most everyone agrees it’s delicious.

Double Cornbread Stuffing A tasty twist on a classic recipe. 3 tablespoons olive oil 3 cups thinly sliced sweet onions 1/3 cup butter TO ADVERTISE CALL 516-569-4000

vs.dressing

1¼ cups sliced celery 8 slices chopped turkey bacon 2½ cups canned chicken broth 12-16 ounces cornbread stuffing mix 1 can (17 ounces) whole kernel corn, well drained Preheat oven to 350° F. Heat oil in large skillet on medium-high heat. Add onions. Cook and stir 5 minutes. Reduce heat to medium-low; cover. Continue cooking 13 to 15 minutes or until onions are golden, stirring occasionally. Meanwhile, heat butter in large saucepan on mediumhigh heat. Cook and stir celery and turkey bacon 6 to 8 minutes or until celery is crisp-tender. Stir in chicken broth and stuffing mix; mix l ightly. Stir in cooked onions and corn. Pack lightly into uncooked turkey or spoon mixture into wellsprayed 2-qt. casserole dish; cover. Bake 35 to 40 minutes or until heated through.

Great Grandma’s Bread Stuffing A traditional New England stuffing. 9 cups white bread cubes 3 cups chopped celery 2 teaspoons baking powder 1/2 cup melted shortening 2 onions, chopped 3 teaspoons paprika 3 teaspoons salt 3 teaspoons poultry seasoning 2 eggs FRIENDS, FAMILY AND FOOD

Saute onions in melted shortening. Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry. Pack lightly into uncooked turkey. Makes enough stuffing for an 18 pound turkey. Roast turkey as directed.

Oyster Dressing A southern favorite. 8 cups plain bread cubes or 8 cups cornbread cubes 1 1/2 cups celery, chopped 3/4 cup onion, chopped 2 (8 ounce) cans oysters, with liquid 1/2 cup butter, melted 2 teaspoons salt 1 teaspoon pepper 1 teaspoon ground sage 1 teaspoon poultry seasoning 1/2 teaspoon thyme 1/2 cup evaporated milk Heat milk, butter, and oyster liquid in small pan. Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.). Add liquid and stir. Pack lightly into uncooked turkey or place in greased foil lined baking dish. Bake 350º for 1 hour, or until poultry is done. Note: If stuffing a whole turkey, stuff loosely, with about 3/4 cup stuffing per pound of turkey. Lightly spoon stuffing into the neck and body cavities, allowing for expansion during roasting. When testing the turkey for doneness, also check the internal temperature of the stuffing and continue to cook until the stuffing temperature registers 165º F. November 12, 2015 — 15

Aim for stress-free Thanksgiving

If memories of last year’s Thanksgiving include stacks of buffet plates, last-minute jaunts to the store for fresh rosemary or that burnt pumpkin pie, you may want to think about trying to de-stress your holiday this year. There are plenty of small steps you can take, from making lists to shopping early, of course, that will make things go much smoother. Most importantly, don’t forget to take the time to enjoy your family.

Arm yourself with a plan: Sit down and make a guest list. From the number of guests, plan your menu. Then you can create a complete shopping list and decide if you’re doing all of the cooking or if others will be bringing dishes. Take inventory at least two weeks out of your dinnerware, kitchen tools and gadgets, spices and other staples in your pantry and don’t forget to count chairs! Shop early: Grocery stores get more packed the longer you wait, plus you run the risk of some of your needs being sold out. Try to do your shopping early morning or late evening at least one week before the big day. Make-ahead magic: Plenty of side dishes, desserts and breads can be made ahead of time. This frees up your counter space and your to-do list. If you do have to make several dishes on Thanksgiving, try to distribute them evenly between the stovetop, the oven and the microwave. Perform a test flight: If you’re making a side dish for the first time or using ingredients that you aren’t familiar with, try them out beforehand so you’ll be prepared for success on Thanksgiving Day. Ditto if you’re serving a new wine or using new equipment, like a brand new oven.

Manage the little ones: Keeping the kids occupied takes time 16 — November 12, 2015

as well. Having a group of kid-friendly DVDs on hand is a no-brainer, but don’t stop there. Kids can help in the kitchen with cookie decorating or in the dining room with setting the table. Shrink the menu: With the size of the feast on most of our tables, it really isn’t necessary to load your guests up on dips, snacks or appetizers. A platter of cut fresh vegetables should do the trick. Turkey duty: As the place where all eyes are focused, preparing a perfect Thanksgiving turkey carries a huge amount of stress. The most important thing: don’t forget to defrost the bird. In the refrigerator is the best method, but will take longer. You can also submerge the turkey in cold water to speed thawing. Keep the bird basted as it cooks and let it stand for at least 30 minutes after it comes out of the oven to keep it moist. Think quick fixes: Purchasing store-bought desserts and adding your own flair is a great timesaver. Defrost a frozen pumpkin pie, top with streusel and bake. Or simmer cranberries in orange juice and a little sugar just until they pop and spoon over purchased pound cake.

Plan an after-dinner activity: Instead of sitting around and passing around plate after plate of leftovers, plan something for the family to do after dinner. Pre-purchase movie tickets for the opening blockbuster and fold them in your napkins. Have your yard staked out for a game of flag football. Your guests will love having the planning done for them. Don’t sweat it: The true secret to being a gracious host or hostess (and keeping your own sanity) is to not let small problems ruin the day. If one of your side dishes burns, simply toss it out and enjoy the bounty you do have. If the turkey burns, order take-out. And don’t forget to laugh. FRIENDS, FAMILY AND FOOD

If you have a meal crisis Thanksgiving morning or simply need to talk turkey as you begin your holiday prep, hotlines are available to ease the home cooks through potential debacles. 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 to turkey questions. The line is open Monday through Friday from 8 a.m.-8 p.m. through Dec. 28. And the best part of all: it’s open Thanksgiving day, starting at 6 a.m., CST. 800-288-8372 or www.butterball.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 10 a.m.-4 p.m. Special hours of operation on Thanksgiving are 8 a.m- 2 p.m. 888-674-6854 Empire Kosher The consumer line is open year round, Monday through Thursday, 8 a.m.4:30 p.m.; Friday, 8 a.m.-3 p.m. The line is closed on holidays. 717-436-7055 Libby Consumer Hot Line Need help with your pumpkin pie? Get tips and advice, plus recipes using canned pumpkin. The line is open Monday through Friday from 8 a.m.8 p.m. all year round. 800-854-0374 Ocean Spray Consumer Helpline Find out everything you need to know about the holiday berry, including ideas for that leftover cranberry sauce. The hotline is open Monday through Friday, 9 a.m.-4 p.m., year round, including Thanksgiving. 800-662-3263 HERALD COMMUNITY NEWSPAPERS

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Mulled Beer & Cheddar Soup 2 medium leeks 2 medium carrots 2 celery ribs 2 cardamom pods 1 Bay leaf 1/2 Tbsp fresh ginger 1/2 stick unsalted butter 1/3 cup all-purpose ﬂour 2 cups whole milk

1 3/4 cups chicken broth 1 Bottle Brown Ale 2 cinnamon sticks 4 whole cloves 1 teaspoon salt 1/4 teaspoon black pepper 1 Ib Farmhouse Cheddar, grated 1 orange zested Toasted almond slivers

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander. In sauce pot combine beer, cinnamon, cardamom, clove, orange zest, and ginger; cook until alcohol evaporates than discard the spices Cook leeks, carrots, celery and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften. Reduce heat to moderately low and sprinkle ﬂour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Season with salt and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf. Serve garnished with toasted almonds.

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18 — November 12, 2015

1 cup mayo 1 Tbsp black ground pepper Splash of hot sauce to taste

Mix all ingredients in a large bowl until combined and lobster meat is coated. Refrigerate 2 hours to completely chill. Serve on a toasted hot dog bun with lettuce and tomato. *ORDAN ,OBSTER S -AINE ,OBSTER 2OLLxVOTED BEST ON ,ONG )SLAND two years in a row.

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1/2 cup of Romano grated cheese 1/4 cup granulated garlic 1/4 cup black pepper 3 cups heavy cream 1 tablespoon roux 3/4 cup fresh pureed tomatoes 1/4 cup oregano 1/4 cup fresh ďŹ nely chopped basil 1/4 cup parsley

After cutlet is fried to a light golden brown consistency, place a smear (a smear is the male twin brother of the dollop with a little more panache, same weight, it just covers a little more ground) of chopped crimini mushrooms blended into seasoned (sprinkle in lightly some grated Romano cheese, granulated garlic and a dash of black pepper) ricotta on top of your breasts (chicken cutlet breasts, stay focused) then lightly cover the smears with shredded Grande mozzarella cheese. Bake in oven at 400 degrees Fahrenheit for about 8-10 minutes until cheese melts evenly and ricotta is nice and hot. While the chicken bakes we will prepare the sauce. Pour the heavy cream, diced mushrooms, roux (a 50-50 split of congealed ďŹ&#x201A;our and butter), pureed fresh tomatoes, oregano, basil and parsley into your saute pan. Stir intermittently. Serve with the sauce poured over the ďŹ nished chicken. Chefâ&#x20AC;&#x2122;s Note: Starting with the traditional ďŹ rst home cooked meal mastered, a basic breaded and fried chicken cutlet, this dish combines old school familiarity with a unique blend of comfort ingredients. For Atkins and South Beach fans, grilled chicken breasts may be substituted.

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Our Famous Pumpkin Pie (available only for Thanksgiving) 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. Rememberâ&#x20AC;Ś.Lynbrook Bagels is home for the holidays!

Lynbrook Bagels s ,YNBROOK s

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HERALD COMMUNITY NEWSPAPERS

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November 12, 2015 â&#x20AC;&#x201D; 21

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Russo’s on the Bay Elegant Thanksgiving Dinner $239.00 (PLUS TAX) SERVING 12 -15 PEOPLE UÊ7 iÊ£ÈÊ Ê£nÊ* Õ `Ê ÕÌÌiÀL> Ê/ÕÀ iÞÊ, >ÃÌi`ÊÌ Ê*iÀviVÌ ÊÜ Ì Ê ÀiÃ Ê iÀLÃÊ> `Ê-i>Ã }Ã UÊ " iÊ+Õ>ÀÌÊ/ÕÀ iÞÊ À>ÛÞ UÊ£ÉÓÊ/À>ÞÊ6i}iÌ>L iÊ> `Ê Ài>`Ê-ÌÕvw } UÊ£ÉÓÊ/À>ÞÊ7 ««i`Ê-ÜiiÌÊ* Ì>Ì iÃÊÜ Ì Ê >ÀÃ > ÜÃ UÊ£ÉÓÊ/À>ÞÊ->ÕÌii`Ê-ÌÀ }Ê i> ÃÊ> `Ê" ÃÊ",Ê À VV Ê"Ài}> >Ìi UÊ£ÉÓÊ/À>ÞÊ*i iÊ6 ` >Ê->ÕViÊ",Ê*i iÊ>Ê >Ê >À >À>Ê->ÕVi UÊ£ÉÓÊ/À>ÞÊ,ÕÃÃ ½ÃÊ ÕÃiÊ-> >`ÊÜ Ì Ê > Ã> VÊ6 > }ÀiÌÌi UÊ i >`iÊ À> LiÀÀÞÊ->ÕVi UÊ i >`iÊ* iÊvÀ Ê,ÕÃÃ ½ÃÊ Ü>À`Ê7 }Ê > iÀÞÊ Ê HÊ ViÊ vÊ «« iÊ ÀÊ*Õ « Additional Items Available A La Carte

Russo’s on the Bay Thanksgiving Package $99.00 (+ TAX) UÊ7 iÊ£È £nÊ* Õ `Ê/ÕÀ iÞÊ, >ÃÌi`ÊÌ Ê*iÀviVÌ Ê Ê Ü Ì Ê ÀiÃ Ê iÀLÃÊ> `Ê-i>Ã }Ã UÊ-iÀÛi`ÊÜ Ì Ê i >`iÊ/ÕÀ iÞÊ À>ÛÞ

Orders must be placed by 12:00 pm November 22rd TO ADVERTISE CALL 516-569-4000

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November 12, 2015 — 23

Table settings can be ornate or casual depending upon your mood. Resist the temptation to overdo your table setting.

Talking turkey for the holiday table turkey-themed accent plates to mix and match with their everyday dinnerware,” says Robin Long, vice-president of product marketing for tableware giant Replacements, Ltd. “You’ll find colors and motifs to fit all tastes and lifestyles, from the very traditional to a more modern aesthetic. If someone wants more than just an accent plate, there are so many fantastic collections that include all piece types, from plates to bowls to platters.” In fact, Replacements’ most popular Thanksgiving pattern, His Majesty by Johnson Brothers, started as an accent plate. Demand proved so great for this particular motif, the English manufacturer turned the proud Tom Turkey-adorned plate into its own pattern.

key platter. These large platters are not only highly collectible, they’re becoming the entertaining centerpiece for seasonal gatherings. “You can find a turkey platter that will blend well with any china pattern, from the very old to the very new,” says designer Julie Robbins. “Turkey platters aren’t necessarily bird-themed; you’ll find them in designs ranging from florals to even scenic vistas. I suggest starting a wonderful family tradition of dedicating a special platter for your Thanksgiving turkey and making it the centerpiece of your holiday gathering.” Turkey platters aren’t only fun, some are also functional. Lenox and several other manufacturers produce turkey-shaped platters and other autumn-themed serving pieces in alternative metal serveware. This is a special alloy that maintains a constant temperature to keep foods warm or cold when heated or chilled.

Gobble up serveware

Tabletop trends for turkey day

Perhaps just as popular as the turkey pattern this season is the tur-

Whether you’re planning a huge buffet or an intimate dinner with

Setting the scene ithout a doubt the iconic American bird, the turkey, majorly influences all things Thanksgiving, right down to our tabletop decor. It’s a colorful history, nearly as old as the holiday itself. When Abraham Lincoln proclaimed Thanksgiving an official holiday back in 1863, English potters seized the opportunity to target the growing American market by producing turkey-themed dinner plates and platters. These ingenious designers generally took an existing design and replaced the center with a turkey motif to create those first Thanksgiving patterns. Manufacturers such as Spode, Mason’s and Wood & Sons used their colorful transferware patterns to start a new holiday tradition. “Even today manufacturers are creating design options for consumers by producing Thanksgiving or

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24 — November 12, 2015

FRIENDS, FAMILY AND FOOD

HERALD COMMUNITY NEWSPAPERS

Sparkling place settings

Is your dinnerware ready for entertaining?

close family and friends, Robbins says the color trends for Thanksgiving entertaining remain a bright version of fall: strong oranges, sages and brilliant turquoises. Both individual candles and groupings of candles are popular for the Thanksgiving tabletop. Burlap is also a hot trend for table runners or place settings. And if Tom Turkey isn’t the right design element for your table, Robbins says you can still create a seasonal feel, minus the bird. “You can use fall leaf or even woodland patterns to create a classic Thanksgiving table without going with a turkey motif. Beautiful classic fruit patterns give your table that horn of plenty flair.” Robbins suggests tying this look together by combining whole spices such as cinnamon and nutmeg with natural elements like nuts, small pumpkins, fall fruits and colorful leaves to create a cornucopia-type centerpiece.

TO ADVERTISE CALL 516-569-4000

The pressure is on to make sure everything is perfect. But what do you see when you pull out your tableware? Is your silver as shiny as you remember? Does your crystal sparkle like new? With the holiday season and other festive gatherings approaching, now is the time to make sure your dinnerware glitters. “China, crystal and silver are made to be used regularly and, if cared for properly, these pieces can last for generations,” says china/crystal restoration manager Sara Vestal, of Replacements. “What’s unfortunate is the fact we see so much damage that can actually be prevented by avoiding some very common mistakes.” One of the biggest culprits Vestal sees is dishwasher damage. “The dishwasher is a huge enemy of fine dinnerware. Prongs on the racks may scratch the surface, while heat from the drying cycle can loosen gold or platinum trim on china, causing it to wear away. That cloudy or milky look you sometimes see on crystal is caused by the high heat actually baking lime, rust and other minerals from the dish water into the pores of the crystal. Plus, the heat can loosen the adhesive in knife handles, potentially causing the handle to separate from the blade.” Replacements’ experts recommend washing your pieces by hand, even if labeled “dishwasher safe.” Avoid citrus-scented detergents — these contain acids that may damage the finish of china and silver. Also avoid detergents containing bleach; chlorine in these products may seep into the pores of china and crystal, causing damage even after rinsing. Out of sight is not out of mind. Storing china in areas that are not temperature or humidity controlled can cause the glaze to become brittle and crack. If you don’t use your china regularly, wash it at least once each year to keep impurities from FRIENDS, FAMILY AND FOOD

impregnating the finish. This keeps the glaze strong. Storage is extremely important when protecting your china. Put a cushioned layer such as a coffee filter, napkin or flannel square between pieces to prevent scratching. Avoid setting heavier bowls on plates and do not stack handled pieces, such as cups. Stacking weight can create tiny stress fractures which, over time, may cause plates to crack or handles to break off cups. Don’t forget your crystal. Wash with care. Wash crystal in lukewarm water and remember to remove jewelry that might scratch the delicate surface. One insider’s tip — add a small amount of vinegar to the rinse water to help prevent water spots. Dry quickly. Immediately dry your crystal with a lint-free cloth. Avoid twisting glasses from the base; this motion may create enough torque to break the stem.To remove the milky tint caused by dishwasher cleaning, use a small amount of CLR cleaner to each piece of cloudy crystal. Let this stand for several hours and rinse by hand. (This treatment is not recommended for pieces with gold or platinum trim, as the cleanser may remove the metal gild). Adequate storage piece will protect your crystal’s lifespan. Store crystal pieces with the base down to protect the delicate rim. Remember to leave plenty of space between pieces. Glass expands in hot temperatures, so you want to make there’s enough breathing room so crystal items don’t touch. November 12, 2015 — 25

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HERALD COMMUNITY NEWSPAPERS

Family style Italian restaurant Individual entrĂŠes also available

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November 12, 2015 â&#x20AC;&#x201D; 27

Gobble, gobble

Thanksgiving Day

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d. Thursday 3. Pilgrims from Europe associated with Thanksgiving are purported to have sailed across the Atlantic to reach North American on which ship? a. Daisy b. Mayflower c. Santa Maria d. Roseflower 4. Which tribe of Native Americans taught Pilgrims how to cultivate the land, contributing to the first Thanksgiving? a. Algonquin b. Lenape c. Shoshone d. Wampanoag 5. Fossil evidence shows that turkeys roamed the Americas how long ago? a. 10 million years ago b. 15 million years ago c. 20 million years ago d. 25 million years ago

6. Three different deboned types of poultry go into this Thanksgiving meal alternative? a. Orange duck b. Turducken c. Turkey chowmein d. Chixturck 7. In what year did Congress make Thanksgiving an official national holiday in the United States? a. 1932 b. 1939 c. 1941 d. 1946 8. Twenty percent of the overall consumption of this type of fruit is done on Thanksgiving? a. apples b. cranberries c. cherries d. grapes Answers: 1. c 2. a 3. b 4. d 5. a 6. b 7. c 8. b

etâ&#x20AC;&#x2122;s talk turkey, stuffing and all of the trimmings. Thanksgiving is celebrated in both Canada and the U.S. with similar parades and fanfare. Although we celebrate Thanksgiving each and every year, many of us may not be aware of some of its interesting history. Test your knowledge of gobblers and general trivia with this quiz. 1. Despite competing historical claims, the story most people associate with the first American Thanksgiving took place in a colony in this modern-day state? a. Pennsylvania b. New Jersey c. Massachusetts d. Delaware 2. Thanksgiving Day is celebrated on which day of the week in Canada? a. Monday b. Tuesday c. Wednesday

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HERALD COMMUNITY NEWSPAPERS

FOOD ENJOY THIS RECIPE COURTESY OF

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2ICHARD (

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Peruvian Mixed Vegetable Salad Recipe This salad can be served cold or at room temperature.

FROZEN O DINNERS S

INGREDIENTS 3/4 cup mayonnaise, 1/4 cup ketchup, 1 clove garlic minced, 1/2 tablespoon lime juice, 1/8 teaspoon cumin powder 1/8 teaspoon black pepper, 1 cup corn (frozen), 1 cup green beans, cut on the diagonal 3/4-inch pieces, 1 cup peas, 1/2 cup diced carrots, 1 cup diced beets, 5 potatoes, cut in 1/2-inch pieces, Salt, to taste PREPARATION Combine mayonnaise, ketchup, garlic, lime juice, cumin, and black pepper in a bowl. Let dressing stand for 1 hour. Blanch corn, green beans, peas, carrots, beets and potatoes so they remain firm or al dente. Cook separately, as they each have different cooking times. Let cool for about 1 hour. Mix together all cooked vegetables, except for diced beets. Add the dressing, a little at a time, to achieve the consistency you desire. Season with salt, to taste. To serve, plate the mixed vegetables and top with the beets.

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Ingredients: 1. Jar of Bertolli’s Alfredo Sauce 2. 1 head of cauliflower cut into florets 3. 1 lb of fettucine Begin by putting Alfredo into small saucepan and heat slowly While pasta is cooking, just 2 minutes before it’s done, throw in cauliflower florets Cook pasta al dente. Strain pasta but do not rinse Add alfredo sauce and toss Now: in large skillet, put some olive oil (about 3 tablespoons) and 3 pats of butter. Let it get hot, then toss in pasta. Cook over high heat until pasta gets ever so slightly browned on bottom. Toss around until everything is blended together. Add cracked black pepper. Serve and be the best cook ever!!

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FRIENDS, FAMILY AND FOOD

November 12, 2015 — 29

Happy endings

Sweet ideas for holiday desserts his holiday season, think beyond pie plate. Certainly, pie is a favorite dessert, especially for Thanksgiving, but considering supplementing that pumpkin pie with other sweet treats this time around. Figs, for example, are a perfect ingredient to star in your holiday recipes, for Thanksgiving, along with Hanukkah and Christmas. Sliced and simmered with fresh lemon and honey and spooned over cheesecake or chopped and combined with a little hazelnut liqueur and caramel for a luscious bottom layer, figs add a stunning fruit accent to popular cheesecake desserts. No matter what you are celebrating, your family will love these “figgy” recipes.

T T

Fig, Lemon and Honey Cheesecake Crust: 1 cup graham cracker crumbs 2 tablespoons granulated sugar 3 tablespoons butter, melted 1 cup chopped, stemmed figs Cheesecake: 1 1/2 pounds (three 8-ounce packages) cream cheese, softened 3/4 cup granulated sugar 1/4 cup sour cream 2 teaspoons grated lemon zest 1 1/2 teaspoons vanilla extract 3 large eggs 1 lemon, thinly sliced (for garnish) Sauce: 1/2 cup water 1/2 cup honey 1/3 cup fresh lemon juice 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water 1 cup sliced, stemmed figs Adjust oven rack to middle position and preheat oven to 325º F. For crust, mix graham cracker crumbs and sugar; stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8-10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs. For cheesecake, beat cream cheese with electric mixer on medi30 — November 12, 2015

um-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45-55 minutes, until almost set in center. Cool. Chill 4 hours or overnight. For sauce, in small saucepan, combine water, honey and lemon juice. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired. Makes 12 servings.

Caramel Fig Mini-Cheesecakes 1/2 cup graham cracker crumbs 1/3 cup finely chopped hazelnuts or pecans 2 tablespoons butter, melted 1 1/2 cups finely chopped, stemmed figs 1/4 cup caramel ice cream topping 3 tablespoons hazelnut liqueur or orange juice 1 pound (two 8-ounce packages) cream cheese, softened 1/3 cup granulated sugar 1 teaspoon lemon juice 1 teaspoon vanilla extract 2 large eggs FRIENDS, FAMILY AND FOOD

Thinly sliced figs 1/4 cup caramel ice cream topping 1 tablespoon hazelnut liqueur or orange juice Preheat oven to 325º F. Line 12 (2 3/4-inch) muffin cups with paper liners. Combine graham cracker crumbs, nuts and melted butter. Press firmly into bottoms of cups. Bake in middle of oven for 5 minutes, till fragrant. Remove from oven and reserve. In small saucepan, combine figs, caramel topping and liqueur. Bring to a simmer over medium heat, stirring constantly, and cook for 1 minute or until most of liquid is absorbed. Spoon figs over crusts and press firmly with back of spoon to even layer. In bowl with electric mixer, beat cream cheese on medium-low speed until creamy, scraping bowl frequently. Beat in sugar, lemon juice and vanilla. On low speed, beat in eggs, one at a time. Spoon cheese mixture into cups over fig mixture. Return to middle of oven for 18-20 minutes, till set. Remove from oven and cool in pan on wire rack. Chill in pan for 3 hours. To serve, carefully remove cheesecakes from pan and paper cups to serving plates. For topping, fan fig slices on top of cheesecakes. Combine caramel topping and liqueur; drizzle over cakes. Makes 12 servings. HERALD COMMUNITY NEWSPAPERS

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