Loosening up in Time for Halloween?

For many years, I refused to wear any type of Halloween costume when I accompanied my children on the Pumpkin Trail, no matter how desperately they begged. And I've never, on some kind of strict principle although I couldn't explain it to you now if my life depended on it, used an emoticom in my life. But these masks are making me rethink my rigid rules in time for the 31st. Look for me, sitting on a bench outside the Wharf Shop, as you collect your candy.

Power Breakfast

My older daughter is taking the PSAT this morning, so I wanted to make a breakfast for her to feed her brain, something with protein-packed almonds and vitamin-rich apricots. Oh, who am I kidding? I was craving something buttery and warm when I got up in the dark, and a brand-new bottle of almond extract beckoned from its box. Just a half-teaspoon (along with a half-teaspoon of vanilla), gave my muffins the fragrance and flavor of marzipan. Yum. And I did save a couple for the children to enjoy before they went off to school. Here is the recipe:

Apricot-Almond Muffins
Makes 6

1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup packed light brown sugar
4 tablespoons unsalted butter, melted and cooled
1 large egg yolk
1/2 cup buttermilk or plain yogurt
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/2 cup dried apricots, finely chopped
1/2 cups sliced almonds

1. Preheat the oven to 400 degrees. Grease a 6-cup miffin tin with nonstick cooking spray or lien with paper liners.
2. Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium mixing bowl.
3. Whisk together the brown sugar and butter in a large mixing bowl until thoroughly combined, about 2 minutes. Whisk in the egg yolk. Whisk in the buttermilk, vanilla, and almon extract. Stir in the flour mixture with a spatula until just combined. Stir int he apricots and almonds.
4. Sppon the batter into the muffin cups and bake until a tester inserted into the center of a muffin comes out clean, about 18 minutes. Let cool in the pan for 5 minutes and then remove the muffins and let cool on a wire rack. Serve warm or at room temperature.

Cooking Tip

Yes, it was brilliantly sunny today in Sag Harbor. But that's not the reason this young cook is wearing sunglasses. She put them on while preparing pasta with caramelized onions for lunch, and was able to chop a large yellow onion without shedding a single tear.

Liberry Ice Cream

I hope some of you had a chance to enjoy the Community Band, the cake from the IGA, and a special Bay Burger ice cream flavor, Liberry (strawberry ice cream with blackberry swirls), at John Jermain's 100th birthday celebration on the Custom House lawn today.

Support the Film Festival Stars of Tomorrow

James Franco and Stanley Tucci will appear at the Bay Street Theater on Saturday and Sunday, as part of the Hamptons International Film Festival's live programming. But on Friday night, on the same stage, you can hear some of Pierson's most talented vocalists, singing show tunes to raise money for the high school musical theater program. So before you check out established stars on Long Wharf this weekend, you might want to check out the talent in the pipeline.

Looking Forward to Ice Cream, Cocktails

I had already cleared my schedule for the library's All for the Books fundraiser on Sunday evening. And now I see I'll have to reserve 1pm for free ice cream on the Custom House lawn to celebrate John Jermain's 100th birthday.

Last Night's Dinner: Exotic Influences

I know I'm supposed to be making cookies with my McCormick Spices care package, but remembering the Cincinnati chili I ate at the airport on Saturday on my way home from Books by the Banks, I couldn't resist using some of the cinnamon and allspice to recreate the experience. Don't jump all over me for my inauthentic use of chopped tomatoes instead of tomato sauce (I just think tomato sauce is too sweet and artificial-tasting), or my choice of lean ground sirloin (I don't want to say that the Gold Star airport chili was just a little bit on the greasy side, but...). Remember, I'm from Sag Harbor, by way of New Jersey. To give my dinner a local touch (it is "eat local" week, according to the sign outside of Bay Burger), I used cheddar cheese from Mecox Bay Dairy. Here is the recipe:

Cincinnati Chili
Serves 6

I chose the 4-way variety (spaghetti, chili, beans, cheese). For 3-way chili, leave out the beans. For 5-way chili, add some chopped raw onion along with the beans and cheese as a garnish.

2 tablespoons vegetable oil
2 onions, finely chopped
3 garlic cloves
2 tablespoons chili powder
2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon ground allspice
Salt
1 1/2 pounds ground sirloin
1 1/2 cups low-sodium canned chicken broth
1 1/2 cups water
2 tablespoons cider vinegar
1 teaspoon dark brown sugar
One 15-ounce can chopped tomatoes with juice, pureed in a blender or food processor
1 pound spaghetti
8 ounces sharp cheddar cheese, shredded
One 15-ounce can red kidney beans, drained, rinsed, and warmed

1. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in teh garlic and cook until fragrant, another minute. Stir in the chili powser, cocoa, oregano, cinnamon, cayenne, allspice, and 1 teaspoon salt and cook, stirring, until the spices become fragrant, about 1 minute.
2. Add the ground sirloin and cook, stirring occasionally and breaking up with a wooden spoon, until the beef has lost its color, about 5 minutes.
3. Stir in the broth, water, vinegar, sugar, and pureed tomatoes. Bring to a boil, reduce the heat to low, and simmer until the chili has thickened, about 45 minutes. Season with salt.
4. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Divide among 6 bowls, top with the chili, cheese, and beans, and serve immediately.