Cultural Kid-Friendly Food: Top 5 Puerto Rican Recipes for National Puerto Rican Day

June 5, 2019/in Celebrate, Guide, Taste/by Shine

June 9^th marks New York City’s 62^nd annual National Puerto Rican Day Parade. An estimated 2 million are expected to attend this enormous celebration, complete with marchers in colorful costumes and decorative floats. This year’s theme is “Un Pueblo, Muchas Voces” – One Nation, Many Voices – and will feature prominent Puerto Ricans like baseball legend Edgar Martinez, musician Jose Feliciano, and pop star (and this year’s grand marshal) Ricky Martin.

The parade kicks off at 11:00 am at the southern end of Fifth Avenue, traveling north between 42^nd and 79^th streets, to the Upper East Side. The official city festivities go until 5:00 pm, but you may also enjoy cooking an ethnic dish at home with your children as part of the celebration. Cooking can help preschoolers with mathematical concepts and language development, and leads to better nutrition a decade later, so what better gift to give your children?

Arroz con Gandules

Recipe by The Freakin’ Rican

Anyone who has tasted Puerto Rican cuisine knows that rice is most assuredly NOT a “side dish.” Puerto Rican rice is one of those things you dream about at night, weeks after you’ve been to The Freakin’ Rican Restaurant in Astoria. You might have to visit the Lower East Side’s Essex Street Market to find some of the unique ingredients – like banana leaves; frozen gandules, which are also sometimes called pigeon peas; Sofrito, a powerful base sauce made of garlic, onions, different color bell peppers, tomatoes, annatto (achiote) seeds, cilantro, and Mexican oregano or parsley; and Sazon, a distinctly Spanish seasoning made of salt, black pepper, garlic powder, ground coriander, cumin, oregano, and annatto seed. There are enough ingredients in this recipe to keep the kids busy tossing items into the pot as it simmers.

Get the recipe here.

Shrimp Mofongo

Recipe by Manolo Lopez, proprietor of the MofonGO Smorgasburg stall, courtesy of NY Times Cooking

“Mofongo is the unofficial dish of the islands,” according to Old San Juan native Chef Manolo Lopez, who has earned a passionate following since offering his interpretation of the comfort food made from mashed plantains, pork rinds, and garlic. Manolo makes his own pork rinds, but you can buy yours. The plantain leaves and adobo seasoning (made from garlic powder, onion powder, oregano, salt, pepper, and dried citrus) add a distinctly Puerto Rican touch to this seafood dish. You’ll notice there is white wine in this recipe, but the alcohol cooks off, leaving behind a slight taste, without the intoxicating quality.

Get the recipe here.

Tembleque with Mango-Kumquat Relish

Recipe by Carmen Gonzalez, Courtesy of Martha Stewart

Carmen Gonzalez is a New York Restaurant School graduate who is celebrated for combining contemporary cuisine with mouth-watering flavors of her Puerto Rican homeland. This simple-yet-sumptuous creamy custard is made from coconut milk, sugar, salt, mint leaves, cornstarch, and orange blossom water. The base is good enough to eat on its own, but most people love adding a tropical relish topping featuring kumquats, mangoes, anise, cinnamon, and cloves. If you’re worried about the one cup of orange rum, you may substitute orange juice to make it a more kid-friendly topper.

Get the recipe here.

Garlicky Roasted Pernil

Recipe by Chef Jose Enrique, Courtesy of Food & Wine Magazine

Chef Jose Enrique was born in Santurce, Puerto Rico and graduated from New York’s Culinary Institute of America before opening a restaurant back home, where he gained a following for his “pared down cooking style” and “dedication to fresh, local ingredients.” After marinating a pork shoulder in orange and lime juices and seasonings, you’ll simply roast the meat in the oven four hours for a feast little foodies will love. Pair with black beans and rice for a full meal.

Get the recipe here.

Sorullitos de Maiz

Recipe Courtesy of AllRecipes

Sorullitos win kids over with their exterior crisp and interior buttery goodness. In the homeland, these Puerto Rican cornmeal fingers (similar to polenta or hushpuppies) are traditionally served as breakfast, but they can easily be converted into party appetizers or a side dish. This dish is fun to form and easy to fry up. Traditionally, they’re dipped in a mayo / ketchup / garlic salt sauce.

Get the recipe here.

Whether your family simply enjoys learning about different cultures, or your kids are chefs-in-the-making, Shine has a program for you! Contact us to inquire about our monthly workshops (which may include cooking) and about our partnerships with local youth culinary schools.

Dark Chocolate Raspberry Popsicles

April 21, 2019/in Fun, Guide, Learn, Make, Taste/by Shine

Inviting kids into the kitchen can be a fun, family-friendly experience where kids explore new foods and learn about nutrition and healthy food choices.

Start with simple recipes like these Dark Chocolate Raspberry Popsicles made with fresh fruit, coconut palm sugar, and dairy-free chocolate chips. A simple and delicious recipe the entire family can enjoy.

Dark Chocolate Raspberry Popsicles

Ingredients

½ can full fat coconut milk

1 cup frozen raspberries

½ banana

3 tablespoons coconut palm sugar

Dairy-free chocolate chips

Instructions

Add coconut milk, raspberries, banana, and coconut palm sugar into a blender and blend on high until smooth
Evenly distribute chocolate chips into the bottom of each popsicle mold
Pour raspberry mixture into each mold filling it to the top
Insert popsicle sticks and freeze, 4 hours or until solid
Gently remove frozen popsicles from mold, serve and enjoy.

By Karla Salinari for Shine

Join us on Saturday, May 11 from 10:00 am – 12:00 pm for our next “Second Saturday” workshop at the Children’s Museum of the East End where we’ll be celebrating moms with our special guest Karla Salinari of FlipBox. We will be baking healthy treats for mom and creating some food-inspired art. To register or for more info, contact info@shinenyc.net or call 212.414.5427.

After the birth of her daughter, Carolina, Karla learned the importance of good nutrition. From a family of Miami-based and Puerto Rican food lovers, Karla began to “flip” recipes, replacing unhealthy ingredients with gluten-free, organic, and higher-quality ones.

Now based in Brooklyn, her weekly blog helps others do the same. One blog was so successful that Karla launched Flipbox, an organic, gluten-free, dye-free and healthier version of a cake-in-a-box. Each kit comes with an apron, mini spatula, and the dry ingredients needed to create a cake and frosting, but more importantly to spend quality time with your kids, enjoying healthy food.

Karla also runs baking parties and participates in Pop-Up events. When she’s not flipping recipes, Karla helps lead an Annual Woman’s Summit that promotes woman empowerment and networking. Karla also enjoys running, traveling with her daughter and husband, Joe, and exploring neighborhood restaurants.

Cultural Kid-Friendly Food: Top 5 Eastern Orthodox Recipes For Easter

April 20, 2019/in Celebrate, Fun, Guide, Taste/by Shine

Eastern Orthodox churches base their Easter on the Julian calendar, which differs by the Gregorian calendar used in Western countries. Therefore, Christians who attend mass at Orthodox churches will end up celebrating “the miracle of Jesus Christ’s resurrection” on April 28^thinstead of April 21^stin 2019. Countries that observe Orthodox Easter include: Bulgaria, Cyprus, Greece, Lebanon, Macedonia, Romania, Russia, and Ukraine. Whether you are part of New York City’s orthodox community or you like to educate your children about different religious and cultural observations, cooking authentic holiday feasts is a meaningful way to share all that life has to offer with your children.

Russian Kulich with Paskha

Recipe Courtesy of the NY Times

Russian Easter coffee cake is a lightly sweetened, egg-glazed mix between challah and brioche, baked in a coffee cylinder for height. Though it’s time-consuming to make, the kulich sits prominently in the center of the family Easter basket, amid meats, cheeses, butter, and eggs. Any time after 4:00 am, the family matriarch may slice up the kulich, spreading the slices generously with unsalted butter or with creamy paskha made of vanilla bean, cream, butter, sugar, egg yolks, and large-curd pot cheese. Candied cherries and ground almonds are optional, but most kids love it. The kulich may also be served as a dessert.

Get the recipe here.

Romanian Easter Lamb Soup

Recipe Courtesy of Patty Inglish at Delishibly.com

Since lamb is the main course of choice, it makes practical sense to use the leftover bits into soup. The Greeks have their own version called magiritsa, but this particular Romanian version is a bit more kid-friendly because you can use leg of lamb if you don’t want to throw the whole head in. Soups are always a labor of love, taking up to two hours in the kitchen, so this recipe may work best with your little big kids who are in prime helping mode. With amaranth, kale, and dock greens, combined with garlic, scallions, parsley, and lovage, the recipe author likens this dish to “gyro meat in a soup.”

Get the recipe here.

Greek Arni Sto Fourno

Recipe by Michael Psilakis, Courtesy of Delish

Michael Psilakis is the Greek-American NYC restaurateur behind Ecco, Onera, Anthos, Kefi, Mia Donna, MP Taverna, and Allora Italian Kitchen and Bar. You may have seen him on “Iron Chef,” “Ultimate Recipe Showdown,” or “The Best Thing I Ever Ate.” You don’t need an “animal roasting temple” in your backyard to roast a good lamb like Psilakis’ family did. You can bake a tasty leg of lamb in your oven in just a few hours with vegetables like carrots, fennel, and potatoes, along with oregano, rosemary, thyme, and sage.

Get the recipe here.

Lebanese Maamoul Cookies

Recipe Courtesy of “Julie Taboulie”

Making maamoul is a multi-generational Easter tradition amongst Lebanese mothers, grandmothers, and granddaughters. The unique aroma of orange blossom water conjures memories of this springtime holiday like no other. After months of giving up dairy, sugar, and meat, this decadent dessert is a must for the post-Lenten feast. Maamoul is also served with chocolate and Arabic coffee during Eid. You’ll need a special mold for this melt-in-your-mouth butter cookie recipe (which you can buy online). Every family has their own secret recipe, but we liked this one from Julie Ann Sageer, a cookbook chef hailing from Marietta, New York because she gives you three different fillings – pistachio, date, and walnut.

Get the recipe here.

Romanian Cheesecake

Recipe Courtesy of Simply Romanesco

Tired of American cheesecakes with too much cream cheese and not enough crust? “Grandma Vicki’s” Romanian version couldn’t be more perfect with the perfect balance of smooth ricotta cheese custard layered between two rows of sweet doughy crust. Cream of wheat adds a slightly dense texture to the filling. Lemon juice provides a punch of tartness, while the shower of confectioner’s sugar delivers the sweets.

Get the recipe here.

Don’t forget to dye your Easter eggs red to symbolize the blood and sacrifice of Christ. You might enjoy a traditional Greek Easter game known as tsougrisma, which involves tapping the dyed eggs to see which ones crack.

If you like these recipes and your child enjoys cooking, CONTACT US to inquire about our monthly workshops (which can include cooking).

Cultural Kid-Friendly Food: 5 Cajun/Creole Recipes For Mardi Gras

March 1, 2019/in Celebrate, Fun, Party, Taste/by Shine

For foodies, Mardi Gras (which translates to “Fat Tuesday”) is an opportunity to indulge in fatty foods like meat, cheese, milk, and lard. Festivals this time of year are nothing new, dating back to springtime Saturnalia and Lupercalia celebrations of the ancient Romans. The Mardi Gras we know today is largely based on the Christian holiday calendar, falling the Tuesday before Lenten fasting begins. This year, Mardi Gras falls on March 5^th. While other parts of the world like Brazil and Venice celebrate with Carnival, the first American Mardi Gras took place on March 3, 1699 when French explorers first landed in New Orleans, Louisiana. There is no bigger modern-day celebration than the masquerades, street parties, and parades of NOLA.

Even if your roots do not stretch back to Acadia or the Mississippi Delta, Mardi Gras represents an excellent opportunity to introduce your kids to a new culture and culinary palette. If you don’t want to battle the crowds at Great Jones Café in The East Village, The Boil in the Lower East Side, or Bourbon Street in Hell’s Kitchen, you can whip up homemade Cajun/Creole cuisine with your aspiring chefs. While it’s true many dishes happen to be spicy, there are plenty of kid-friendly Cajun and Creole recipes for the whole family to love.

Beef Po Boys

Adapted by the NY Times from Benjamin Wicks, proprietor of Mahony’s Po-Boy Shop in New Orleans

Po Boys are scrappy sandwiches made of “leftover” meat – often seafood like crawfish, shrimp, oysters, crab, or fish – but they can also be made of hearty roast beef (which is preferable for many small palettes). A crusty French baguette is also a must for this recipe. Dressings may vary widely based on availability, but this particular version marries celery, onion, peppers, carrots, and garlic roasted in a Dutch oven and smothered in gravy with traditional toppings – mayonnaise, lettuce, tomato, and pickles. The NY Times recommends adding fries and cheese “for added pow.”

Get the recipe here.

Red Beans and Rice

From Saveur Magazine

Beans and rice are eaten in various cultures around the world, but what makes this recipe distinctly “Big Easy” are the savory smells of garlic, oregano, and thyme that are bound to get little tummies rumbling, in addition to the depth of smoky ham hocks that are intriguing enough for adult taste buds. Red beans and rice were traditionally served on Monday, “Laundry Day,” because they could be left to simmer on the stove while attending to other work. This is a simple recipe you can set and forget for two hours, but don’t forget to soak your dried beans overnight.

Get the recipe here.

Nanny’s Seafood Gumbo

By Adam Lathan, Executive Chef of The Gumbo Bros. in Brooklyn

Gumbo is the perfect example of the melting pot that is Louisiana cuisine. The French and West Africans both place claim on its origins, but either way, gumbo is a thick stew. You can make it Creole style made with a roux (flour and butter) base or Cajun-style with a tomato base. Everyone’s grandmother has their own variation, but each pot has something for everyone. There’s no wrong answer in the world of gumbo. Brooklyn Chef Adam Lathan’s nanny uses crab and shrimp with a roux base and backed by celery, bell pepper, and okra. You can use the Cajun seasoning if your kids are old enough to tolerate a pinch of cayenne and red pepper flakes. Otherwise, you may substitute your own seasoning blend of salt, garlic powder, paprika, onion powder, oregano, and thyme. Or you might opt for a smaller “kid’s pot” that simply omits the Cajun seasoning. There’s also a version with chicken and andouille sausage if you prefer.

Get the recipe here.

Blackened Redfish

By the late “Superstar” Chef Paul Prudhomme, owner of K-Paul’s Louisiana Kitchen on Broadway

New Yorkers who lived here in the 80s are old enough to remember when his K-Paul’s Louisiana Kitchen outpost inspired lines around the block. Blackened Redfish was Chef Paul Prudhomme’s signature dish. “Redfish” includes four different species – the Red Snapper, Red Drum, Rose Fish, and Acadian Redfish. Some of these species can be difficult to come by, but Dorian’s Fish Market carries the Red Snapper, as well as two acceptable substitutes: Pompano and Tilefish. This recipe is best cooked in cast iron if you can. Serve with Chef Prudhomme’s Shrimp and Sausage Stuffed Mushrooms to enjoy a feast fit for a king!

Get the recipe here.

Beignets

By Jean-Paul Bourgeois, Native Louisianan and Executive Chef of Blue Smoke Restaurant in NYC

Last, but not least, we’ve got the ultimate, mouth-watering Mardi Gras dessert. French-inspired Beignets are every bit as “New Orleans” as po’ boys and gumbo. These square dough fritters are comprised of yeast, bread flour, water, milk, eggs, butter, and salt – then deep-fried in clean vegetable oil, and topped with a mountain of powdered sugar. Chef Bourgeois describes NOLA’s favorite sweet as “deep-fried, sugary goodness,” and “the perfect vehicle for chicory coffee and breakfast in the morning.”

Get the recipe here.

After your kids sample the new dish, teach them to say “Ca c’est bon” (SAH-say-bohn), which is the Cajun way of saying “That’s good!”

If you’re looking for more novel ways to spice up your kids’ lives with cultural enrichment, contact us to learn about our workshops, parties, and classes. If your child loves to cook, be sure to inquire about our “Kitchen Stars” cooking classes geared toward ages 3-5 or 6-8.

Additional Reading:

https://www.history.com/topics/holidays/mardi-gras

https://www.americanheritage.com/true-and-delectable-history-creole-cooking

The Difference Between Cajun And Creole Food

Better For You Thumbprint Cookies

January 30, 2019/in Celebrate, Fun, Guide, Taste/by Shine

Dear Shine Community –

We all start the new year off with the best laid plans: diet, exercise, more time on self-care. Now that February has arrived, many of our goals and resolutions are distant memories. That’s why I am so excited to introduce Karla Salinari from FlipBox as a new food and nutrition blog contributor. Karla strikes the perfect balance between healthy baking and delicious taste!

This month, she shares a simple recipe for healthier thumbprint cookies… a perfect gift for Valentine’s Day.

Stay tuned for pop-up events and workshops with Karla and our friends from FlipBox!

Keep shining –

Aaron Goldschmidt, founder & director

Inspired by traditional thumbprint cookies, these tiny bites are gluten-free and made with better for you ingredients like honey and coconut oil and are free of refined sugar and processed flour.

Enjoy this simple, delicious treat anytime of the day!

Ingredients:

Cookies:

1/2 cup coconut oil
1/2 cup honey
1 egg, beaten
1 Tbsp vanilla extract
2 1/2 cups gluten-free oat flour
1/4 tsp baking soda
1/2 salt
1/2 tsp ground cinnamon

Filling:

Jam or filling of your choice such as blackberry, strawberry, or dairy-free chocolate chips.

Directions:

Preheat the oven to 350° F. Line 2 baking sheets with parchment paper or silicone mats.
Place a small saucepan over medium heat, combine the coconut oil and honey and heat until liquefied. Careful not to boil.
In a mixing bowl, add the egg and vanilla. Then carefully pour the coconut oil and honey mixture and whisk to combine.
In another mixing bowl, combine the gluten-free oat flour, baking soda, cinnamon and salt.
Add the wet mixture to the dry mixture and combine. Set aside and let settle, 5-10min or until the dough thickens.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and place on the prepared baking sheets 2 inches apart.
Press a thumbprint into the center of each ball, about 1/2-inch deep.
Place cookies in the oven to bake 6-8 minutes, until lightly browned at the edges.
Remove from the oven and immediately add a dollop of jam, enough to fill the well. Put back in the oven and let cook for an additional 3-5 minutes.
Cool cookies on the baking sheet. Serve and Enjoy!

By Karla Salinari for Shine

After the birth of her daughter, Carolina, Karla learned the importance of good nutrition. From a family of Miami-based and Puerto Rican food lovers, Karla began to “flip” recipes, replacing unhealthy ingredients with gluten-free, organic, and higher-quality ones.

Now based in Brooklyn, her weekly blog helps others do the same. One blog was so successful that Karla launched Flipbox, an organic, gluten-free, dye-free and healthier version of a cake-in-a-box. Each kit comes with an apron, mini spatula, and the dry ingredients needed to create a cake and frosting, but more importantly to spend quality time with your kids, enjoying healthy food.

Karla also runs baking parties and participates in Pop-Up events. When she’s not flipping recipes, Karla helps lead an Annual Woman’s Summit that promotes woman empowerment and networking. Karla also enjoys running, traveling with her daughter and husband, Joe, and exploring neighborhood restaurants.

International Kid-Friendly Food: Top 5 Indian Recipes For Diwali

November 6, 2018/in Celebrate, Guide, Taste/by Shine

Diwali is India’s most important festival of the year — a festival of light – not just physical light, but spiritual light. Regardless of whether you’re Hindu, Jain, Buddhist, or Sikh, there is a story of the triumph of good over evil that you can share with your children. To celebrate Diwali, people will clean their homes and shop for kitchen utensils or gold on day one; decorate their homes with clay lamps and Rangoli patterns on day two; gather for feasts, fireworks, and festivities on day three; visit friends and relatives to kick off “the new year” on day four; and enjoy a lavish meal with siblings on day five.

When we think of Diwali from a culinary standpoint, two things come to mind – “snacks” and “sweets!” Naturally, both of these food genres go over well with kids, who seem to subsist solely off them for days at a time. Research shows involving kids in the kitchen makes them healthier eaters over a decade later. With a little bit of patience on your part, you gift your children with the tools they need for wellness. We hope you enjoy Indian home-cooking with your little ones and devouring these dishes as a family.

Besan ke Ladoo ke Cookies

From Surbhi Sahni, co-owner of Bittersweet, New York City

Ladoo is a round sweet that can be made of various ingredients. This recipe will take you less than an hour to make and uses common Indian recipe ingredients like chickpea flour and ghee, combined with sweet almond flour, sugar, and raisins, as well as savory cardamom seed and almonds. Some people say it’s the besan, or chickpea flour, that makes the tastier version. A Diwali Festival without ladoo would be incomplete.

Get the recipe here.

Diwali Persimmon-Vanilla Cobbler

From NYC based Michelin-starred chef Vikkas Khanna’s cookbook “Indian Harvest”

“During Diwali, my maternal grandmother would always send a basket of fruits,” Chef Khanna recalls. The glossy persimmons showed through the colored paper. Cobbler is an easy dessert to make with limitless fruit combinations. This recipe combines “the tangy, sweet, delicate flavor of persimmons” with the “rich smooth vanilla.” The buttery crisp pastry makes this dish “a comforting end to a perfect meal,” he says. Child chefs helping out in the kitchen will especially enjoy the step where they blend the flour, sugar, baking powder, cornstarch, almonds, salt, and butter with their fingers to form coarse crumbs.

Get the recipe here.

Crunchy Mithai

By Alice’s Pepperpot

Mithai can be more savory or more confectionery, depending on the recipe. “If there’s one thing that captures the Indian culinary psyche, it’s mithai,” says the UK Guardian. This version comes from a NYC recipe developer who grew up in Guayana, but remembers buying this tasty treat from a local street vendor and West Indian bakeries, where it was packaged alongside parsad, peera, goja, and gulgula for Diwali. Because it’s so easily made in large batches, mithai is popular at Hindu weddings, too. With a blend of anise seed, fresh grated ginger, cinnamon, and coconut, this treat will excite your child’s senses. The crunchy texture is kid-approved.

Get the recipe here.

Warm Doda Barfi Treacle Tart

By Chef Manish Mehrotra at Indian Accent in Le Parker Meridien

Back home, this goodie tends to be popular only during Diwali. Here, it’s Indian Accent’s top-selling dessert with its grainy, fudgy texture. Though the addition of London-inspired tart isn’t exactly traditional, it’s “a stroke of genius,” says anyone who has tasted it. For the kids, there is plenty of stirring involved – with the cream and the eggs, not to mention the sponge crumbs. Reminiscent of pecan pie, it’s best served warm and topped with vanilla ice.

Get the recipe here.

Chicken Korma with Almonds

By Madhur Jaffrey, recipe authority at Dawat on East 58th

“No recipe can ever compete with the love and care food is cooked with in an Indian home using recipes passed on for generations,” says Madhur Jaffrey, author of more than 30 cookbooks. While Diwali isn’t known for large entrees, we thought you’d probably want to feed the kids something more than dessert for dinner, so we included this chicken recipe packed with flavors of ginger, clove, bay, cardamom, cumin, coriander, cinnamon, chili, tomato, and the sweet, curry-esque garam masala. Add a dash of cream and you’ve got an amazing dish for the whole family in less than one hour. If you’d like, you can serve it with Madhur’s Raisin Rice Pilaf or alongside Indian breads, vegetables, and chutneys.

Get the recipe here.

Visit NY Metro Parents or The Indian Eagle for ideas on how to celebrate Diwali with your children in NYC, including dance performances, crafts, parades, and cooking demos. If your child is a master chef in the making, contact us to inquire about our “Kitchen Stars” cooking classes for ages 3-5 or 6-8.

4 Best East End Apple Farms For Families

October 2, 2018/in Guide, Taste/by Shine

The pop-up pools are closed and back-to-school shopping’s done. We’re finally unpacking our sweaters and ordering our spiced pumpkin lattes. Apple picking is one of those autumn rites-of-passage we most look forward to – along with the week of apple pie and apple crisp baking that follows!

New York is the largest apple-producing region east of the Mississippi, so we are blessed with a bountiful harvest and great variety. Two new types of apples out of Cornell – SnapDragon and RubyFrost – can only be found here. Besides that, you can find some of the best Honeycrisp and Gala apples in the country, not to mention the juicy heirlooms New York State is known for — like Empire and McIntosh.

The East End apple farms offers fun by the bushel with playgrounds, hay rides, corn mazes, bounce houses, donuts, and so much more to enjoy. The season runs from September through late October, so there are still plenty of delicious treats on the trees.

Hank’s Pumpkin Town (Water Mill)

The name can be deceiving, but Hank’s Pumpkin Town holds its own – not just as one of the best apple farms in the East End, but as one of the top spots to go in the whole NYC region. There are 14 varieties to choose from, including Gala, McIntosh, Honeycrisp, Daybreak Fuji, Snow Sweet, and more. Shoppers can find decorative gourds, Indian corn, mums, roasted corn, and baked goods for sale. Kids will love the wooden train, duck race, farm stand, maze park, calf milking, pig racing, tractor rides, gem mining, and face painting.

Details: 240 Montauk Highway, Watermill. 631-726-4667. Open Saturdays & Sundays, 9:30 am – 6 pm.

The Milk Pail (Water Mill)

Celebrating their 32^nd year of U-Pick apples, the Milk Pail is run by John and Evelyn Halsey, along with their daughters Amy and Jennifer – the 11^th and 12^th generation of family farmers in a tradition dating back over 350 years. Along with the rich family-oriented background, the Milk Pail offers visitors over 20 varieties of apples, including Gala, Jonamac, Macoun, Honeycrisp, and types you won’t find anywhere else. Best of all, little hands can reach most apples on easy-to-reach dwarf trees. Shoppers can pick up fresh-cut flowers, brownies, eggs, vegetables, and unique gifts in the country store. Be sure to grab fresh apple cider for the kids and take them on the wagon-led farm tour.

Details: 50 Horsemill Lane, Watermill. 631-537-2565. Open Friday through Monday, 10 am – 5:30 pm.

Harbes Family Farm & Orchard (Riverhead)

Harbes Family Farm takes you for a ride on the “Apple Express” tractor-pulled wagon to the orchard, where there are more than 27 varieties of apples. Come late September, you’ll find Golden Delicious, Crown Empire, and SnapDragons. In early October, they’ve got firm and crisp Cameos, pie-baking Jonagolds, and orange-red Autumn Galas. Hold out until mid-October for those rare, crisp, and tart RubyFrost apples that make a perfect pairing with wine and salad. Pony rides are the biggest highlight for youngsters. This is also a great spot for older kids, who can snack on homemade caramel-dipped and candy apples or get lost in the interactive Robin Hood corn maze that takes about 35 minutes from start to finish. Nights in October feature a spooky corn maze experience. Mom and dad can take a break from the picking to sample some of the vineyard wines and ciders in the Wine Gazebo. The Harbes Family Farm in Mattituck, NY is also worth checking out if you’re looking for general fall fun, beyond apple picking. You can pick up their apples in the market and enjoy a wider range of kids’ activities, including: pig racing, a musical hayride, bounce pillows, interactive shows, animatronic chickens, a Gnome-themed hedge maze, sports games, rubber duck races, bunny farm, chick observatory, goat bridge, and petting zoo.

Details: 5698 Sound Ave, Riverhead. 631-369-1111. Open Saturdays & Sundays, 9 am – 6 pm.

Seven Ponds Orchard (Water Mill)

Bring your red Radio Flyer wagon to the orchard to choose from over 14 varieties of dwarf tree apples like Fuji, Gala, and Golden Delicious. In addition to the routine apple picking protocol, Seven Ponds brings the fun with an awesome wood pirate ship playground, swings, slides, and a wooden windmill. Hay rides and a corn maze add to the allure. If you’re in the mood for sampling, you can pick up fresh roasted corn on the cob or cider and donuts. Take home a bouquet of sunflowers and a few pumpkins if you please.

Details: 65 Seven Ponds Rd, Water Mill. 631-726-8015. Open Daily, 9 am – 6 pm.

Need a few recipe suggestions for all those apples?

Try Irish Apple Cake with Custard Sauce or Fresh Cinnamon Cranberry Applesauce.

Tip from the Pros: Turn the apple three times and lift it from the bottom until it snaps. This is the easiest way to pick your prize, without struggling with the branches or hurting the trees.

Contact Shine for more fall family enrichment experiences in the Hamptons and through-out the tri-state area.

Resources:

International Kid-Friendly Food: Top 5 Italian Recipes for San Gennaro Day

September 12, 2018/in Guide, Taste/by Shine

The Feast of San Gennaro has evolved from a one-day religious commemoration in the Old Country to an 11-day celebration of food and culture in the Little Italy section of Manhattan. Saint Januarius — a bishop, martyr, and the Patron Saint of Naples – is most famous for the miraculous liquefaction of his blood. The Feast is celebrated on September 19^th by the Roman Catholic Church and the 21^st in the Eastern churches. If you can’t make it down to the cannoli-eating contest on the 14^thor the many other events taking place in NYC, consider using this excuse to have an ethnic feast day at home with your kids. Cooking is a fantastic way to solidify the familial bond and teach your children important skills.

Rao’s Meatballs

Rao’s Restaurant in East Harlem

Your family may never see the inside of the legendary Rao’s. The 119-year-old East Harlem restaurant take neither reservations, nor walk-ins. There are only 10 tables and you need to “know-a-guy-who-knows-a-guy.” However, you can prepare and taste their most iconic dish at home! Rumor has it, their in-house secret is that they use all veal, but the recipe they share includes ground beef and pork as well – perhaps because it’s more likely to hold together. Pecorino Romano cheese, garlic, and oregano add savory flavor. Meatballs are always a kid-favorite! You can pair these with Rao’s Homemade Marinara, which can be purchased by the jar at Target and on their website — or made at home.

Get the recipe here.

Veal Cutlets Milanese

Patsy’s Italian Restaurant

The Scognamillo Family owns a well-known dynasty of food. Their beloved restaurant, Patsy’s, was a favorite of famous crooner Frank Sinatra. One of Frank’s favorite dishes was the Veal Milanese. It’s a simple recipe flavored by fresh herbs like parsley and oregano, as well as Parmigiano-Reggano and lemon, which makes it an easy weeknight meal. Chef David Rocco recommends serving veal alongside carrots and spinach with vinegar.

Get the recipe here.

Prosciutto & Fig Bruschetta

Felidia & Becco

Felidia & Becco opened right in the heart of the theatre district’s Restaurant Row in 1981.Today it’s still the sort of place that inspires foodies to become chefs. Generally speaking, Bruschetta is the perfect size for little hands. This recipe’s innovative add — sweet fig — inarguably appeals to tiny tastebuds. At the same time, you can Introduce your kids to more sophisticated flavors with lesser-used ingredients like prosciutto and sage honey. There are many ways to cook this – in a pan, over a charcoal fire, or in the oven.

Get the recipe here.

Eggplant Parmesan

Fresco by Scotto

Local Restauranteur Rosanna Scotto told Hamptons Magazine her mother knew Parmigiana so well, she could make it with her eyes closed. She and her siblings, Anthony and Elaina, first thought their family dish wasn’t “glamorous” enough for their Manhattan restaurant, but they continued to wow friends at home in Southampton with it. After much soul searching and after hearing the kids ask grandma for “chicken pajamas” again and again, they “came to a Parmigiana moment” and decided to “do it big” for all to share. Even though the kids may not be able to pronounce it, you’ll be surprised by how willing even the fussiest eaters are to gobble up vegetables with this Eggplant Parm recipe. The best part for little chefs is all the fresh cheese grating action.

Get the recipe here.

Chocolate Biscotti

Union Square Café

Children old enough to fully appreciate Play-Doh and roll long “snakes” out of it will enjoy fashioning this classic Italian treat. Made with cocoa, an extra egg, chocolate chips, vanilla extract, sugar, a touch of espresso, and all the usual mix-ins, whipping up Biscotti with the family is a labor of love. Each recipe makes 60-80 biscuits, so if you have extra give Biscotti as a gift. They will stay fresh for two weeks in an airtight container or you may freeze them for a few months and serve as an after-school snack or quick breakfast treat.

Get the recipe here.

We hope you enjoy these Italian-American recipes with your family and all the 92^nd San Gennaro Day celebrations throughout the city. For more information, visit https://sangennaro.nyc. If you’re looking for Italian language lessons or more cultural activities for your children, contact Shine to ask about our current offerings, which includes trips, workshops, classes, and parties.

Top 5 Recipes For Fil-American Friendship Day

July 1, 2018/in Celebrate, Fun, Make, Taste/by Shine

International Kid-Friendly Food:

The Philippine Islands were originally a U.S. territory from 1898-1935 and a U.S. commonwealth from 1935-1941. The Japanese occupied the islands during the second World War, but General Douglas MacArthur took the land back in 1945. On year later, the Philippines were granted independence on July 4^th. The holiday was first celebrated as “Republic Day,” but later celebrated the friendship between two peoples as “Philippine-American Friendship Day.”

As of 2014, the New York City / New Jersey / Long Island statistical area was home to 262,375 Filipino Americans. Woodside, Queens is known as one of America’s most prominent “Little Manilas,” but you don’t have to visit Papa’s Kitchen, Ihawan, Tito Rad’s Grill, or Maharlika to get a taste of authentic foods like chicken adobo, kare kare, or lechon. You can introduce your children to these traditional favorites right in your own kitchen.

Oxtail Stew in Peanut Sauce (Kare Kare)

From the “I Am A Filipino Cookbook” by Maharlika Owners Nicole Ponseca & Miguel Trinidad, Courtesy of NYT Cooking

This is a great dish to work on with older children who express an avid interest in cooking, as there is a lot of vegetable chopping and stock making. If your kids love vegetables and nutty sweetness, they will love this dish. Honestly, there are a few tricky ingredients in this recipe, but you can pick up oxtail from Esposito Meat Market or the International Meat Market in Astoria, and Whole Foods will have the achiote paste. Johnny Air Mart in the East Village will have a fish paste condiment called bagoong, “the secret stinky weapon of Philippine cuisine,” which adds depth to the flavor if you’re adventurous.

Get the recipe.

Chicken Adobo

From Amy Beso and Romy Dorotan, owners of The Purple Yam in Brooklyn, courtesy of NYT Cooking

We’d be remiss if our Fil-American recipe list didn’t include some form of chicken adobo! This version comes os part of what made The Purple Yam in Brooklyn so famous. The thick coconut milk tames the pepper’s spice and the tangy vinegar down a notch. With just eight ingredients, you’ll find a considerable depth of flavor here, though it’s oh-so-easy to make. Add fragrant jasmine rice for the perfect complement to the golden sauce.

Get the recipe.

Note: Every part of the Philippines has their own version. In the northern part of the Philippines, they omit the coconut milk and chilies in favor of ginger root, whole pepper corns, garlic, and bay. Get the recipe for that version done up in slow-cooker here.

Filipino Egg Rolls (Lumpia)

From Tomas & Yvonne De Los Reyes, owners of Jeepney in Brooklyn

Lumpia is a traditional “comfort food” appetizer served at house parties. Kids will enjoy wrapping up ground beef or pork, onion, carrots, sprouts, and green beans into an egg roll wrapper. Fry for five minutes into a crispy roll and serve with a vinegar dipping sauce. Joey Fatone, former singer with N’Sync, danced when he tasted this recipe and called it “a party in his mouth.”

Get the recipe.

Pancit Canton (Filipino-Style Lo Mein)

From Frances Tariga, Chef at MEGU at Dream Downtown

According to Pint-Size Gourmets, Pancit Canton is one of the 10 most kid-friendly Filipino dishes. Served at family gatherings as a symbol of health and longevity, this savory and satisfying dish wins for diversity of color and presentation, though it’s not exactly “health food.” Filipino Lo Mein noodles make the perfect quick dinner, says Chef Frances Tariga. “They’re simple, easy, and everyone will like them,” she explains. This recipe uses chicken marinated in corn starch, egg whites, and soybean oil, pan-fried with garlic and scallions, served over al-dente lo mein noodles with soy sauce and topped with bok choy, carrots, cabbage, green beans, lime, and fresh cilantro (if you please).

Get the recipe.

Mango Royale

From Los Angeles Chef Isa Fabro, Adapted by Ligaya Mishan for NYT Cooking

What could be easier to whip up with the little ones than a no-bake dessert? The deep honey flavor of mangoes naturally goes over well with the kids, as does the creamy texture. Add graham crackers, butter, and cream, and you’ve got one sweet summer treat. If you can’t get ahold of Manila mangoes, you’ll need to remove the excess fiber and add lime to Kent or Haden mangoes, but either way, your dessert will turn out delectable. Opt for over-ripe mangoes if you can find them. If not, try ripening the mangoes overnight in a brown paper bag, or you can even use defrosted frozen mango in a pinch.

Get the recipe.

Cooking is an ideal way to bond and share culture with your children. For other experiences: take a visit to the roving Filipino-American Museum (currently on display in Midtown’s Ace Hotel); check out the Fil-American Day Parade in Jersey City the last weekend of June; keep an eye on the Filipinos of NY events calendar; take a day trip to Seacaucus, NJ for the annual Fiesta in America in August, featuring Filipino dance, food, storytelling, and crafts; or contact Shine to learn about our multicultural programming and kids’ cooking classes.

Resources:

https://en.wikipedia.org/wiki/Filipinos_in_the_New_York_metropolitan_area

https://en.wikipedia.org/wiki/Republic_Day_(Philippines)

https://www.yelp.com/search?find_loc=Queens,+NY&start=0&sortby=review_count&cflt=filipino

http://www.foodrepublic.com/2015/06/18/get-familiar-with-bagoong-the-stinky-secret-weapon-of-philippine-cuisine/

https://www.pintsizegourmets.com/10-kid-friendly-filipino-foods/

Top 5 Recipes For Cinco de Mayo

April 30, 2018/in Celebrate, Make, Party, Taste/by Shine

International Kid-Friendly Food

Contrary to popular belief, May 5^th is not Mexico’s Independence Day. Cinco de Mayo commemorates the Mexican Army’s underhanded victory over the occupying French Empire at the Battle of Puebla in 1862 – 41 years after Mexico became a sovereign nation. During the Battle of Puebla, 4,000 Mexican troops defeated twice as many heavily-armed French soldiers, revealing the strength of the Mexican people to the rest of the world. In Mexico, the holiday is lauded as an important symbol of patriotism, commemorated with military reenactments and parades. In the United States, Cinco de Mayo has become a widespread celebration of Mexican-American culture – and a great excuse to explore the joys of muy delicioso Mexican cuisine with your children!

Huevos Rancheros

Here is a popular dish celebrated on “Day of the Child” that would double as a great Cinco de Mayo brunch for the whole family. Charbel Barker cooks this family-passed recipe with her two little boys. “This is a great recipe to teach your kids because there are very few steps,” Barker explains. Made with thick-cut ham, eggs, potatoes, tortillas, cheese, and refried beans – you’ll want for nothing! You can top with store-bought salsa or make your own from this fun four-step NY Post recipe.

Get the recipe.

Guacamole

From Josefina Howard, chef at Rosa Mexicana in Manhattan, courtesy of NY Times Cooking

Avocados are a great plant-based source of protein for kids. The creamy texture is an easy sell to the youngest solid-food-eaters. This recipe calls for ½ teaspoon of Serrano chili, which you’ll want to omit when mixing it up for the kids. If you have a lava stone mortar, all the better! Kids really enjoy the mashing aspect of guacamole making. Some recipes call for garlic, citrus fruit, cheese, cumin, or jalapeño. By comparison, this recipe uses just six simple ingredients and is best served with crunchy tortilla chips.

Get the recipe.

Pasilla-Tamarind Paste

From Aarón Sánchez, Award-Winning Food Network Chef & Former Co-Owner of NYC’s Centrico, courtesy of NBC

“I want my kids to know their culture as they grow up seeing dad cook and speak Spanish at home,” explains Chef Sanchez. He makes simple dishes at home – with a new ingredient thrown in as a twist. “Introducing new and different flavors to them is important,” he adds. “They don’t have to love it, but I want to expose them to it.” In his more recent cookbooks, he strays from the typical format of appetizers, entrees, and desserts. Instead, he offers sauces with versatile flavors that can give a Mexican twist to any menu. This paste delights kids with its tart and sweet dichotomy. The pasilla chili is mild and rich, balanced by the flavors of the wonderfully tangy tamarind fruit. Use as a marinade or rub with your red meat of choice. The sauce will stay fresh in a tight-sealed container for up to a week or can be easily frozen for later.

Get the recipe.

Easy Chicken Enchiladas

From NY Times Food Writer Amanda Hesser

Made from 10 ingredients, this saucy, kid-friendly casserole combines shredded chicken, corn tortillas, cilantro, and queso añejo, a crumbled sharp white cheese. The tomatillo sauce is mild enough for your little ones, and you can choose to omit the jalapeños if necessary. If you prefer a vegetarian version, you can substitute quinoa and red beans for the chicken. Serve it with a traditional medley of steamed beets, cauliflowers, and carrots or a simple green salad would do just fine. Some people save this recipe’s enchilada sauce for eggs, tortilla chips, rice topping, or sprucing up meats.

Get the recipe.

Creamy Lime Pie

From Chef Enrique Olvera at Cosme in the Flat Iron District, Courtesy of The Latin Kitchen

Chef Enrique Olvera is not only a world-renowned chef. The NY Times has suggested he could be “the king of NY” with authentic Mexican cuisine that extends beyond the stereotypes. Pujol, his Mexico City based restaurant, uses native ingredients like heirloom varieties of corn, wild greens, obscure chilies, even insects. Most of his recipes are highly complex with tricky-to-track-down ingredients, but this dessert is sinfully simple. All you need is condensed milk, fresh lime, cream cheese, frozen yogurt, and a pack of vanilla wafers.

Get the recipe.

Cooking is one of the many ways you can celebrate Mexican-American culture with your children. New York City residents can also visit the Brooklyn Children’s Museum for Spanish lessons, Talavera tile making, and Papel Picado crafting. The fifth of May is also opening day for the new hand-carved, disability-accessible carousel in the Greenbelt’s Willowbrook Park. Contact Shine to learn about the cooking classes and unique cultural experiences we offer area children.