Tonawanda News — On June 21, the longest day of the year, do what you love from sunrise to sunset, raising awareness and funds for the fight to end Alzheimer’s. Honor the strength, passion and endurance of the more than 5 million Americans living with the disease and their 15 million caregivers.
Start a team, register at www.alz.org/thelongestday or call 800-272-3900.
On June 22-23 the Lewiston Garden Fest will again take place on Center Street in that historic village, bringing thousands of visitors to enjoy the festival.
June is indeed “busting out all over” with countless events at parks, churches and sports tournaments, and the 2013 calendar from the Niagara River Region Chamber of Commerce is readily available for the asking.
More than three dozen vendors, and displays for garden and yard enthusiasts will highlight this year’s Garden Fest, according to co-chairs Barbara Landree and Barbara Carter.
More than 20 committee members are finalizing the many details, and representatives from various floral societies will be on the roster with demonstrations and free advice.
Barbara Stafford, Niagara 1 Section Chair advises that this, the seventh annual Lewiston Garden Fest, sponsored by the Lewiston Garden Club, District 8 Member of the New York Federated Garden Clubs, is replete with many beautiful presentations and demonstrations, all at no charge to the public.
As involved as she is with finalizing details, Barbara Stafford took time to lend me her very colorful and sophisticated recipe for our readers.
Barbara Stafford’s smoked salmon bites
Barbara’s recipe is very popular and came from the Junior League of Denver.
121/4-inch thick slices of a French baguette, cut diagonally from the loaf.
2 to 3 tablespoons of extra virgin olive oil
11/2 tablespoons honey-flavored mustard
1 tablespoon Dijon mustard
1 tablespoon drained capers
1 tablespoon finely chopped red onion
2 teaspoons snipped fresh dill weed
4 ounces of goat cheese
3 ounces of smoked salmon, thinly sliced.
Preheat oven to 350 degrees.
Arrange bread slices on a baking sheet. Brush lightly with olive oil, and bake until slightly brown and crisp (about ten minutes). Remove from oven.
Cool, cover and let stand at room temperature.
In a small bowl, combine honey mustard, Dijon, onion, capers and dill. Spread toasts with goat cheese, then reserved mustard mixture. Top with salmon slices and garnish with dill sprig and red onion.
Serves 10 to 12.
Fudge brownies with chocolate icing
Charlotte House is coordinating the tour of the beautiful local gardens, and shares this delightful recipe from a friend in Picton, Ontario, Canada.
11/2 cups flour
1 teaspoon salt
2 cups granulated sugar
1/2 cup cocoa
2 teaspoons vanilla
1 cup cooking oil
1/4 cup cold water
1/2 cup chopped walnuts
Put all ingredients in beater bowl in order given and mix gently.
Grease a 9x13 inch pan, pour in the batter, push into corners, and smooth the top.
Bake at 350 degrees for about 30 minutes.
(Charlotte bakes in convention over at 325 degrees F for about 25 minutes.)
For the icing:
2 pieces choc-o-bake or 2 squares melted unsweetened chocolates
1 cup confectioners’ sugar
1 egg, beaten
2 tablespoons butter
1 teaspoon vanilla
Stir confectioners’ sugar, egg, butter and vanilla into chocolate.
In our July column, Lewiston Garden Club president, Sharon Low, will share her Rocky Road Fudge Bars recipe, along with a reader’s semi-guilt-free cheesecake.
Mel Brooks, who in his many years of stardom, winning an Emmy, a Grammy, an Oscar and a Tony, shares his recipe for an omelette, in time for hectic breakfasts for our hard-working volunteers in many capacities in Western New York.
Mel Brooks tomatoand onion omelette
Cook tomato and onion in buttered pan. When onion is caramelized, scramble three eggs in a separate bowl. Salt and pepper, please. Put scrambled eggs in a really hot iron buttered pan. Throw in onion and tomato. Fold it twice, turn it over once and throw it out of the pan onto a warm plate.
The French word for this type omelette is Baveuse ... well done on outside, soft and runny in the middle.
Eat with the end of a baguette.
— Mel Brooks, from Bon Appetit, June, 2013.
Marija Vukcevich is a freelance writer from Lewiston. Contact her at email@example.com.