The Inside Press

Magazines serving the communities of Northern Westchester

Cooking

Lifelong Learning Through Chappaqua’s Continuing Education Program

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For more than 40 years, Chappaqua Continuing Education has created a unique community for ongoing learning. As one of the only community-sponsored, school district run programs in Westchester County, Chappaqua’s Continuing Education program invites Chappaqua residents to come together and take enriching classes on the campus of Horace Greeley High School.

Every year, about 1,200 people take classes through the Chappaqua Continuing Education program, which is a nonprofit organization run in conjunction with the Chappaqua Central School District. “Originally, the program was designed to be a give back to the community and a thank you to empty nesters for sticking around. Their children graduated, but they still lived here, and we wanted to keep them involved in the community,” states the Director of Continuing Education, Maura Marcon. The program evolved into a community-oriented opportunity that spans all ages and crosses over to people in nearby communities who do not have access to this type of programming.

An Array of Options

“The Chappaqua program is unique because it’s community based and supportive, providing a wide range of classes for just about everything,” notes Katie Goldberg who has taught art and Mahjong classes through Chappaqua Continuing Education for the past 25 years. Goldberg is right about the range of classes. This fall, Chappaqua Continuing Education will offer 90 classes in everything from art, cooking, and dance to gardening, exercise classes, finance, and foreign languages.

According to Marcon, the 10-week Spanish, French, and Italian language classes are extremely well-attended. Many people who take Spanish joined the class as beginners and have taken all four levels of Spanish together, developing friendships with one another and with the instructors. “They even socialize outside the class, going out for drinks or dinner with the instructor.”

The most social classes, the games classes, which include Canasta and Mahjong, often bring groups of friends together who want to learn something new. And the finance classes, covering topics from retirement planning and Medicare to understanding estate taxes and financial planning for women, are particularly popular with empty-nesters.

Empty-nesters and people in their late 50’s and 60’s are the most frequent participants in the program. Senior citizens from Chappaqua can receive up to a 50 percent discount on certain classes, and Chappaqua Continuing Education even offers some free classes. The single session, 90-minute classes are favorites of many 30- and 40-something residents, who take advantage of these $30 classes as a plan for an entertaining, educational night out.

Artist and art teacher Quincy Egginton isn’t only a teacher in Chappaqua’s Continuing Education program, she is a 35-year resident who raised her two daughters here. “It feels like home when I go to Greeley to teach,” says Egginton, who enjoys running into her daughters’ teachers and credits the Greeley custodial staff with supporting the work of the program.

Egginton, whose favorite class to teach is watercolor painting, is one of several local residents who teaches in this program. Even the Chappaqua Volunteer Ambulance Corps runs a class on American Heart Association Family and Friends CPR. Marcon encourages any interested residents to submit proposals for classes, as she encourages the community to get involved in any way possible and is always open to new ideas and creative classes.

Making Lifelong Learning Accessible and Fun

“I love the positive feedback that I get from people about our teachers, classes and wide array of class offerings,” says Marcon, who loves her creative, people-oriented position. Goldberg and Egginton agree that their students are extremely positive about their experiences. “Many of my students have told me that I’ve made complicated, intimidating subjects easy and fun by breaking things down into enjoyable ‘bite-sized nuggets,’” said Goldberg.

Chappaqua Continuing Education offers classes from September through December, January through February, and March through June. Classes meet Monday through Thursday evenings for one to two hours. For more information about Chappaqua Continuing Education, visit their website, ccsd.ws/district/departments/chappaqua-continuing-education, or check out one of the seasonal catalogs that are regularly distributed throughout Chappaqua, Millwood, Armonk, Bedford, Briarcliff, Mount Kisco, and Pleasantville.

Calling all Mini Chefs

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 New Fiddleheads Cooking Studio Ignites Culinary Curiosity For the Littlest Food Explorers

PHOTO COURTESY OF RENANA SHVIL

Fiddleheads Cooking Studio has been transforming children’s attitudes towards food through its unique approach to cooking education and kitchen science since 2016. With a mission of “growing the next generation of food explorers,” the studio is differentiated by a belief that children of all ages can be joyful participants in the kitchen. Having enjoyed success in Pound Ridge, Fiddleheads is moving to a new, expanded studio in Mount Kisco this March. The studio offers after-school programming, birthday parties, mini camps and private in-home instruction for both children and adults all in a rustic, remote farm-like setting.

With more than ten years of experience as a cooking instructor, owner Renana Shvil, explains her philosophy saying, “Talking with children about making healthier choices for meals and snacks should be a constant, engaging process. From getting acquainted to the bare ingredients to enjoying the finished product, each activity represents a learning opportunity.” Fiddleheads Cooking Studio is the result of that vision, born by melding Renana’s passion for food education with her background as a preschool instructor.

During lessons, Renana guides students through an exploration of healthy, delicious seasonal ingredients. Children discuss the items laid before them and are encouraged to touch, smell and taste everything. As they work together to create the dish, students learn how to use kitchen tools safely and they enjoy eating the final product as a community, sharing their thoughts about the meal’s flavor and texture.

To celebrate the launch of the new studio location, Fiddleheads will host a special series of $1 March classes leading up to the official launch of the Spring term in April. To learn more and view the full schedule, visit fiddleheadscookingstudio.com. Classes will be offered for children ages 18 months to 16 years. Family cooking classes and adult classes are also available.

Third Thursday, Winning Chili Recipe

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Every Third Thursday this summer, Armonk residents and visitors enjoyed a summer of early evening activities galore in and around Armonk Square and Downtown–a ‘Chii Cookoff’ set the tone early on for some truly delicious fun. This year had a 40% increase in the chili makers from local chamber member restaurants. “The chili contest has become our premier Third Thursday event,” said Neal Schwartz, Armonk Chamber President. “This year we raised money to contribute to our 2019 student scholarship fund.“ Here: first place winner Moderne Barn’s turkey chili recipe–just in time for us to share for back to school. Tauk Restaurant claimed the second prize!

Turkey Chili

  • 4 pounds ground turkey
  • 4 cups diced onions
  • 2 cups diced red and green bell peppers
  • 2 cups diced celery
  • 6 tablespoons chopped garlic
  • 2 jalapeno peppers, seeded and diced
  • 6 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon Spanish paprika
  • 1 tablespoon dried oregano
  • 6 cups canned tomatoes, seeded and chopped
  • 1 15 oz can of red kidney beans, drained
  • 1 15 oz can of roman beans, drained
  • 1 15 oz can of black beans, drained
  • 6 cups of chicken stock
  • olive oil
  • salt and black pepper
  • 1 bunch chopped cilantro
  • 1 bunch diced scallions

Procedure

Heat oil in a large heavy pot and heat ground turkey until well browned. Remove ground turkey with a slotted spoon and set aside.

Add onions, bell peppers, jalapeno, celery and garlic and reduce heat. Sweat out vegetables approximately five minutes. Add chili powder, cumin, coriander, paprika and oregano and continue to cook out for another two minutes.

Add tomatoes, chicken stock and ground turkey. Bring to a boil and reduce to a simmer approximately 15 minutes.

Add drained beans and continue to cook another 10 minutes.

Season with salt and black pepper to taste. Garnish with cilantro and scallions.

High Holiday Recipes Featuring the Best of Fall’s Bounty

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COMPILED BY AREA SYNAGOGUES

Fall ushers in the high holidays of Rosh Hashanah, the Jewish New Year 5778 and Yom Kippur known as the Day of Atonement when many Jews typically fast. But the Jewish New Year is a time of sweet holiday recipes featuring all the best of fall’s produce for families to eat together. Whether you are Jewish or not, these recipes are easy to make and are sure to delight the senses.

Classic Noodle Kugel

 Ingredients  Directions

4 eggs

½ cup sugar

¾ stick butter

1 tsp. lemon juice

1 cup sour cream

1 cup whipped cottage cheese

2 cups apples, chopped

½ cup raisins (optional)

1 tsp. cinnamon

12 oz. wide egg noodles

Preheat oven to 350 degrees. Cook the noodles until tender according to package directions. Drain and set aside. In a large bowl, beat eggs, sugar, and lemon juice together. Stir in the cooked noodles and combine until noodles are thoroughly coated. Stir in remaining ingredients. Pour mixture into greased 11×7 inch baking pan. Bake until firm and golden on top, about 50 minutes.

Recipe courtesy of Temple Shaaray Tefila

 

 

Morah Mindy’s Chocolate Chip Applesauce Cake

 Ingredients  Directions

2 cups flour

1 stick of margarine

1 cup sugar

1 tsp. cinnamon

2 tsp. baking soda

1 egg

15 oz. applesauce

1 cup mini chocolate chips

Mix all these ingredients together and bake in a lightly greased square pan at 350 degrees for one hour.

Recipe courtesy of Mindy Citera, Director of Early Childhood Education at Bet Torah

 

 

Holiday Chicken

 Ingredients  Directions

4 tsp. butter, melted

¼ cup honey

¼ cup Saucy Susan or apricot jam

4 tbsp. Dijon mustard

2 cloves garlic, peeled and minced

2 tbsp. white wine

2 tbsp. soy sauce

12 chicken pieces (bone in)

Paprika

In a large baking pan, mix together the first seven ingredients to prepare the marinade. Coat the chicken well; cover with foil or plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Turn the chicken pieces skin side up; baste with sauce, sprinkle with paprika, and bake 1½ hours, basting occasionally, until brown and cooked through.

Recipe courtesy of Congregation B’nai Yisrael

 

 

Honey Cake

 Ingredients  Directions

3½ cups all-purpose flour

1 tsp. baking powder

½ tsp. kosher salt

4 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground allspice

1 cup vegetable oil

1 cup honey

1½ cups granulated sugar

½ cup brown sugar

3 large eggs at room temperature

1 tsp. vanilla extract

1 cup warm coffee or strong tea

½ cup fresh orange juice

¼ cup rye or whiskey

½ cup slivered or sliced almonds (optional)

Note: This recipe fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand 15 minutes before removing from pan.

Recipe courtesy of Temple Beth El and adapted from Smitten Kitchen

 

 

 

Style comes to Life with Sugar and Sazon!

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Gumdrop Lane founder Jenny Amicucci / Photo by Holly Berfield
Gumdrop Lane founder Jenny Amicucci / Photo by Holly Berfield

By Liz Susman Karp

She readily admits to a ribbon addiction and says she’s literally covered in glitter from the beginning of November through the middle of January. So it seemed natural for Armonk resident Jennifer Amicucci to launch lifestyle website Gumdrop Lane, gumdroplane.com, this past October, fulfilling her desire to make it easy for people to create beauty in their lives.

The product of a strict Dominican family, Amicucci speaks thoughtfully about the powerful influence her family, particularly her grandmother and primary caretaker, Tirsa, had on her. “When I think of her, I think of lights surrounding her like La Virgen de La Altagracia,” she says, referring to the Spanish version of the Virgin Mary.  “She was so humble, so genuine, so extraordinarily talented. She was always helping others.

Watching her grandmother sew dresses for entire wedding parties, prepare large dinners from scratch and making her Barbie doll clothes from fabric scraps had a definite impact on the young Amicucci. She fondly remembers her mother creating elaborate décor for birthday parties and bridal showers and being part of the lively preparations for those big events in the Dominican culture.

After a move from Washington Heights to Pleasantville at age 14, Amicucci earned a BS and law degree from Pace University and worked as a medical malpractice attorney. The combination of career, caring for her three young children–Dario, now 9, Matteo, 8 and Christina, 6–and family illness prompted her to take stock and a step back.

Her husband, Dario, and friends encouraged her to focus on what she truly loved doing, so she considered buying a property in town to host children’s parties, which she had done before. She realized with a website she could manage her work schedule more easily while raising her children.

Gumdrop Lane is “a reflection of all that I have been through and all that I have learned and everyone that I have learned from,” says Amicucci. The tag line, “a sweeter life with a little sazon,” is a nod to her roots, reflecting her desire to add a little spice to people’s lives.  Since friends always ask for her party planning expertise, topics range from recipes to décor and DIY & crafts and beauty tips (she’s a former makeup artist).

Her Roman Catholic faith and belief in positive thinking has seen her through difficult family losses and illnesses, including her own post-partum depression after having Christina. “When you project sweetness and love and light, that’s what you will be surrounded by. I’ve evolved in that full circle and now it is my time to be able to share all of these things.”

Without much fanfare, Gumdrop Lane saw 1,700 visitors in its first week according to Amicucci. She’s focused on the long term, planning a line of craft products within five years. She defrays the cost of the site by creating store windows in town and holiday decorations in homes.Amicucci hopes Gumdrop Lane will inspire people to tackle a DIY project or make a delicious dinner. “You know, just making life a little bit easier for people. Finding ways for other people to be able to enjoy a beautiful place setting or a great kids party. They can do this themselves and feel the same fulfillment that I feel. It’s actually more of a high I think!” she says, laughing.

Freelance writer Liz Susman Karp lives in Briarcliff Manor with her husband and two teenage sons. She could use some inspiration to tackle a DIY project.

empanadas

Baked Empanadas

Courtesy of Gumdrop Lane

Ingredients:

  • 1 pkg Goya Discos Para Empanadas (Dough for Pastry Turnovers, found in freezer section) thawed
  • 1 tbsp Olive Oil
  • 3/4 lb Ground Beef
  • 1 pckt Goya Sazon con Achiote y Culantro (You can find the boxes of this seasoning in the Goya section)
  • 1 tbsp Recaito
  • 2 tbsp Goya Spanish Style Tomato Sauce
  • 1 pinch of dried oregano
  • 2 hardboiled eggs, chopped
  • 2 tbsp Pitted Cocktail Olives, chopped
  • 1 Egg, Beaten

For the Filling:

Heat the olive oil in a skillet. Season the beef with the packet of Sazon. Add the recaito to the oil and cook for a moment or two. Once the recaito and olive oil are hot, add the beef and brown until almost cooked. Add the tomato sauce and a pinch of dried oregano. Once the meat is cooked, turn off the flame and stir in the chopped eggs and olives.

Take one pastry disc and roll it out onto a cutting board to expand it slightly. Cut the disc in half.

Place one half of the disc and place roughly two tablespoons of beef in the center. Fold the dough over the filling. Using a fork, press down along the edges to seal the meat inside of the pastry dough. Repeat with other half, and then do the same with the rest of the pastry discs. Preheat oven to 350 degrees.

Grease a baking sheet with non stick spray, and arrange the empanadas on it. Using a pastry brush, lightly glaze the tops of the empanadas with the beaten egg. Bake for approximately ten minutes, or until the dough is golden. Remove from oven and allow to cool slightly before serving. Yield: 20 appetizer size empanadas!