Joanna Adduci is a Northport resident, currently working as a Marketing & Social Media Specialist. She has a B.S. in Journalism from St. John’s University and is active within her community as a writer and mentor. She enjoys cooking, traveling and singing in her Long Island-based cover band, Next Generation. Joanna can be reached by email at LISAVORYEATS@gmail.com.

Thanksgiving holds a special place in my heart. It’s a celebration that’s largely centered around food and spending time with family and friends. I could eat Thanksgiving food year-round – turkey, stuffing, cranberry sauce, sweet potato pie – there’s a reason they call these comfort foods. There’s something truly nostalgic about a plate filled with these hearty delicacies. I have cooked Thanksgiving more than once, and I know the amount of work that goes into it. It kicks off days before with grocery shopping, ensuring your turkey order is in, preparing your table setting and menus, cocktails – the list goes on. So, what is the key to preparing the “perfect Thanksgiving”? Let’s break it down.
The menu is imperative. How many guests are attending? This year, my socially distanced Thanksgiving dinner will look different than years past, with only my immediate family attending. Knowing I’ll be cooking for eight people, I can appropriately choose my turkey (a family of carnivores means I won’t need to source vegetarian options). Next is appetizers. My go-to is a fall-inspired charcuterie board, a batch of homemade spiced pumpkin seeds, and some deviled eggs. For the mains, we’ll have a locally sourced turkey (with gravy), and pot roast or ham. Sides are usually roasted bacon brussel sprouts, sweet potato pie, sausage and apple stuffing, green bean casserole, homemade cranberry sauce, and homemade mashed truffle potatoes. (Yes, I know this is an absurd amount of food for eight people, but leftovers are one of the greatest aspects of Thanksgiving!) I’ll also ensure we have ample wine and local craft beer for the day (this year I’m thinking homemade mulled wine with cloves and cinnamon).
Now that I have finalized my menu, I can grocery shop and have a few menus printed for place settings. My table generally consists of a festive tablecloth, my mom’s nicer china, personalized menus wrapped in twine, and finished with fresh herbs like rosemary and/or tarragon. Candlesticks are set throughout the table, and the familiar scent of mulled wine fills the house with holiday spirit. (Fun fact: you can still enjoy a seasonal mulled wine if you don’t consume alcohol; my mom doesn’t partake, and we’ll make hers with a non-alcoholic variety!)
Some tips for Thanksgiving day (and the night before): enlist helpers, prep your veggies and sides the day before with your favorite music and a piping hot cup of coffee (or tea), make sure you set an oven schedule (for day of), stack dishes in the order they need to be prepared, and most importantly – have fun! After all, the holidays are the best time of year.
Lastly, never underestimate the power (or deliciousness) of a post-Thanksgiving turkey, stuffing, and cranberry sandwich. This may be the best meal I eat all year!

*For recipes and more tips, feel free to email me at lisavoryeats@gmail.com, or follow me at itzyourgirljojo on Instagram.

Lisa Basini Recipe Developer, Food Stylist and Owner of the Baking Coach, Inc. The Baking Coach® is a baking instruction company located in Huntington, NY. We teach to people of all ages and abilities! Phone (631) 543-8608
www.bakingcoach.com

Here is what you need:
12 slices of stale bread – white or potato bread, cut into 1/2″ cubes
4 large eggs
3 egg yolks from large eggs
3 cups half and half, or 1 ½ cups heavy cream and 1 ½ cups milk
¾ cup solid canned pumpkin puree
1 cup granulated sugar
1 ½ tsp. vanilla extract
1 ½ tsp. cinnamon
1/4 tsp. nutmeg
¼ tsp. ground ginger
¼ tsp. salt
A pinch of ground cloves
4 tbsp. butter-cold, cut into tiny pieces, plus extra for greasing the pan

Here is how you do it:
Preheat oven to 350 degrees.  Spread butter to coat a 13x9x2-inch baking pan. Arrange bread cubes in pan.
In a large mixing bowl, whisk together all remaining ingredients, except butter. Pour mixture evenly over bread cubes, and push down slightly with the back of a large spoon, so that the bread absorbs the liquid.
Top with butter pieces and bake 45 to 50 minutes. Pudding should be set in center and slightly golden brown on top. Remove from oven and let sit for 10 minutes.  Serve warm.

Observation:   
When baking, the pudding edges will puff up higher on the sides, but will flatten once removed from the oven (this is normal).  As it cools, it will reduce down and level out.
To store:  Place pumpkin bread pudding in the refrigerator uncovered (until it reaches refrigerator temperature of 41 degrees or lower). Cover with plastic wrap for up to 5 days. Reheat just before serving.

Lisa Basini Recipe Developer, Food Stylist and Owner of the Baking Coach, Inc. The Baking Coach® is a baking instruction company located in Huntington, NY. We teach to people of all ages and abilities! Phone (631) 543-8608 www.bakingcoach.com

“Bake what you love and love what you bake.” ~ Established 2005 

Dutch Apple Pie Pop Tarts
Prep Time: 1 hr. Resting time 1-hour Servings: 9 Pop Tarts
Here’s What You Need:

Pie Dough:
2 2/3 cup all-purpose flour
1 teaspoon salt
2 tablespoon sugar
1 cup (2 sticks) cold unsalted butter or ½ cup unsalted butter + ½ cup vegetable shortening, chilled
6 – 8 tablespoons ice cold water or orange juice (up to 8, depending on weather)
1 3” x 4” rectangle template (made of parchment or wax paper)
2 cookie sheets, line with parchment paper

Filling:
1 large apple peeled, cored and chopped into tiny pieces
1 teaspoon lemon juice
¼ cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold unsalted butter, cut into ½ inch pieces
½ teaspoon ground cinnamon (if you like cinnamon make it a teaspoon)

Glaze:
1 cup powdered sugar
1 ½ – 2 tablespoons water
½ teaspoon vanilla extract

Egg Wash:
1 egg
1 teaspoon water

Here is How You Do It:
In a medium bowl, combine the first four ingredients. Using your hands (fingertips only), crumble the ingredients together until the mixture turns slightly pale yellow and still has some larger chunks of butter/vegetable shortening. Make a well in the center of the flour/butter mixture and add 6 tablespoons of ice water or orange juice. Now gently mix (using fingertips only). Continue to add water, one tablespoon at a time, until a soft (but not sticky) dough is formed. Now using both hands work dough until smooth. Divide dough equally and roll it into 2 balls. Flatten balls into disks and wrap each in plastic wrap. Place in the refrigerator for at least an hour. This an excellent time to make the filling and glaze!
Filling: In a small bowl, toss apple pieces in lemon juice. This will prevent apples from turning brown. Remove excess liquid. In a medium bowl, combine flour, brown sugar, cold butter and cinnamon. Mix (using fingertips only) into a crumb mixture. Add chopped apples and stir to combine. Place in fridge until you are ready to fill your pop tarts.
Glaze: In a small bowl combine, powdered sugar, water and extract. Cover and set aside.

Preheat oven to 400 degrees.
Cut a 3” x 4” rectangle template using a piece of parchment or wax paper.
Remove one disk from the fridge. On a lightly-floured flat surface, roll out dough to a large rectangle about 1/8 inch thick. Using template, cut dough into 9 rectangles. Place all 9 pieces, 1 inch apart on prepared cookie sheet. Place 2 tablespoons of filling into the center of each crust. Make sure to leave at least ½ inch around the edges to seal your tarts. Remove the remaining disk from the fridge. Roll out and cut as before. Once all 9 rectangles have been cut out, set aside. Make egg wash.
Brush each non-filled rectangle with egg wash, and place egg side down on top of the dough with filling. Using your finger, press edges together and finish gently with the tines of the fork. Repeat this process for the remaining pop tarts. Brush the tops with remaining egg wash, fork the top of pop tart 3 times with a fork to make vent holes, and bake in the oven for 22- 25 minutes.
Cool completely and drizzle glaze with a fork over the top of your pop tart. Let dry and enjoy.
Store in an air-tight container in the fridge for up to 7 days.

Joanna Adduci is a Northport resident, currently working as a Marketing & Social Media Specialist. She has a B.S. in Journalism from St. John’s University and is active within her community as a writer and mentor. She enjoys cooking, traveling and singing in her Long Island-based cover band, Next Generation. Joanna can be reached by email at LISAVORYEATS@gmail.com.

Fall is here, and I’ve never been happier. October is one of my favorite months for many reasons: fall foliage, cooler temps, Halloween, and last but not least: Oktoberfest. Although this year will certainly look a little different when it comes to celebration, we can still seek out an authentic meal, and quality experience.
My brother-in-law, Kyle, lives for Oktoberfest. Fluent in German and all things German culture, he opts for biergartens 12 months a year, but especially in October. Having spent some time in Germany, he is always excited to share cultural and traditional tips with us and point out the true German restaurants, entrées, and beers. His go-to local picks are The Village Lanterne in Lindenhurst, Das Biergarten in the Long Beach area, and Zum Stammtisch in Glendale.
The Village Lanterne provides an unparalleled ambiance. Traditional exterior, complete with renovated biergarten, and a cozy and thoughtfully decorated interior. It’s somewhere you must visit if you’re interested in the German dining (and/or drinking) experience. Their menu lists all the traditional cravings you’d expect, from Schnitzel and Bratwurst to Sauerbraten. They have “Specialties of the House” listed throughout, and my personal pick is the “Best of the Wurst”: a plate of German sausages, with a side of red cabbage and sauerkraut. If you’re dining out with someone who isn’t interested in trying a new cuisine (let’s be honest, we all know someone) don’t fret: they have familiar menu items including salmon, burgers, steak, and oven-roasted chicken.
Das Biergarten is a no-frills beer garden with quality food and authentic beers on tap. You can have your 3-liter beer boot, and Bratwurst, all in one place. They also, take the time to delve into the culture and experience with their “German Food 101” guide – which breaks down Bavarian cuisine, and dishes such as Spätzle and Bier Cheese soup. My go-to group order here would include the Das Pretzel (complete with haus made mustard and bier cheese), Das Best Wurst Platter (selection of delectable German Sausages with Kraut, apple red cabbage, pretzel bites basket, haus made mustard and bier cheese sauce), Schweinshaxe (braised pork shank with crispy skin, so tender it falls off the bone. Served with haus made potato dumplings and apple red cabbage), and Zwiebelrostbraten (prime tenderized NY strip steak with a mountain of crisped onions over a warm German potato salad). I’m also a fan of the Curry-Spiced Wurst – a German “fast food” favorite! Smoked-bier sausages, sliced and topped with spicy & sweet red curry sauce.
Last but certainly not least, if we’re lucky enough to be visiting Zum Stammtisch in Glendale, we opt for the German Herring Salad, Knockwurst (mild, finely ground beef and pork sausage), Krainerwurst (coarser pork sausage smoked with hickory), and Braunschweiger Liverwurst. This place is authentic and traditional, plus they offer daily specials, and killer desserts. (Black Forest Cake anyone?) Zum Stammtisch was founded in November of 1972. Owners, Hans and Werner, also expanded the Stammtisch name by opening up a German pork store right next to the restaurant. Stammtisch Pork Store & Imports offers authentic German meats and delicacies that you can take home and use to create your own Oktoberfest celebration.