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Posts Under Beverly

Hello from Beverly

As we come to the end of this CRAZY year and face what promises to be the strangest holiday season ever, I have been thinking about the people that make a difference in my life.  Of course, topping the list is my family and close friends.  Even with a pandemic going on, I always feel secure and loved when in their presence.   Then there is my “work family”.  This year I have spent more time with them than anyone else and am grateful for their warmth, support, caring and that they make me laugh every day.  And last, but certainly not least, are our wonderful patients.  I have known some of you for decades and others for just a couple of months and yet I am continually amazed at your impact.  Ultimately, it is all of you that make me love coming to work each day.  Though each day has  its challenges, the best part is spent sharing photos of the new babies, a funny anecdote or the many extraordinary stories that surround your lives.  I have learned so much and appreciate being included more than you will ever know.  If it were possible, I would bake a mini loaf for each one of you.  A reality check tells me to just share the recipe….
 
Here are 2 favorites from my archives.  I hope you enjoy!
 
 

HOLIDAY APPLE CAKE
INGREDIENTS

  • 3 cups flour
  • 2 cups sugar
  • 3/4 t each: salt, baking soda, mace, cinnamon
  • 1t nutmeg
  • 3 large eggs
  • 1 ¼ cups vegetable oil
  • 2 cups raisins (I always plump mine in warm brandy, though warm water work
  • s as well)
  • 1 ¼ cups chopped walnuts
  • 3 cups chopped, peel on apples – I use McIntosh – they add a nice sweet / tangy flavor.
  •  
PREPARATION
  • Sift together flour, sugar and spices
  • In a separate bowl mix eggs well and add vegetable oil
  • Add the dry ingredients to the wet and mix well.  The mixture will be moist and oily.
  • Add the raisins, apples and nuts and combine well.  The batter will be very stiff.
  • Place the batter in a WELL greased and floured tube or bundt pan. 
  • Bake at 325 degrees for about 1.5 hours.  Cakes are done when tester comes out clean.
  • Be sure to put a sheet pan under the cake when baking.  Sometimes the oil in the batter overflows and you don’t want a mess on the floor of your oven. 
Notes:  This was the very 1st recipe that I shared with my brother’s patients.  That was probably 20 years ago and long before I worked in the practice.  It is super easy to put together and makes a great gift.  I often make mini loaves – you will get 5 from each recipe.  If you wrap them in cellophane, add a ribbon they make wonderful little holiday gifts.  Perfect for the neighbors!  If you do make the small ones, bake those for just an hour, but still check with a tester for doneness. 

___________________________________________________

   

MAPLE PECAN TART

INGREDIENTS

  1. Crust:
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1/4 cup sugar
    • 1 large egg yolk
    • 1/8 teaspoon salt
    • 1 1/4 cups unbleached all-purpose flour
  2. Filling:
    • 3 large eggs
    • 1/2 cup (packed) golden brown sugar
    • 1/2 cup pure maple syrup
    • 1/2 cup dark corn syrup
    • 1/4 cup (1/2 stick) unsalted butter, melted
    • 1/8 teaspoon salt
    • ½ cup coarsely chopped pecans
    • 1 cup whole pecans
    • Whipped cream or vanilla ice cream
PREPARATION
  1. For crust:
    1. Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, 
    2. and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
    3. Place crust in freezer 30 minutes before filling and baking.
  2. For filling:
    1. Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in chopped pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.  Arrange remaining pecans (the whole ones) in concentric circles on top of the filling.
    2. Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool.
    3. DO AHEAD: Can be made 1 day in advance. Tent loosely with foil and let stand at room temperature.
    4. Cut tart into wedges and serve with whipped cream or ice cream.
Note:  Taking the extra few minutes to carefully arrange the whole pecans gives the tart a very professional appearance.  Your friends and family will be delighted with the flavor and impressed with the look.  This dessert is a keeper!

 

I'm getting a little better ..….    It’s only been 4 months since the last post.

Last time I wrote I talked about making treats for my coworkers and the tradition lives on.  I wanted to share what I made a few weeks ago.

Sometimes when I don’t know what I want to make I get inspiration by polling the team to see if anyone has any cravings.  This particular day everyone seemed to be feeling a Mexican vibe so I thought breakfast burritos would fit the bill.  I often troll the internet to see what kind of recipes are out there and pull what I think would be the best from each.  I found a recipe where you made a filling for the burrito, rolled that into a tortilla, laid them out in a casserole dish and then poured a raw egg mixture over them and finished them in the oven.  I was concerned that the eggs wouldn’t integrate with the other ingredients but magically they did.  I created my own filling using typical Mexican ingredients and the dish was fantastic.  It was a perfect combination - simple, delicious and satisfying.  I always gather a selection of accompaniments to go with my dishes which definately adds to the enjoyment. 

Here is the recipe.

Easy Overnight Breakfast Enchiladas      Serves: 8-10
 
Ingredients

·      Olive oil
·      2 small potatoes diced  
·      1 red bell pepper, diced
·      4 green onions, diced
·      1 clove garlic, minced
·      ½ pound ham, cut thick and diced
·      1 C shredded sharp cheddar cheese
·      1 C shredded jack cheese
·      10 (8 inch) flour tortillas
·      10 eggs
·      1 C milk or ½ & ½
·      ½ tsp. salt and Pepper to taste

Instructions
1.  Lightly spray a 9x13 inch glass baking dish with nonstick cooking spray. Set aside.
2.  In a large skillet heat olive oil and saute potatoes until they begin to soften.  Add peppers and cook until almost tender, and then add green onions and garlic. When all is almost cooked through, add ham cubes and saute until ham has just a little color.  Remove mixture from heat.
3.  Lay a tortilla flat on a cutting board. Mix the cheeses together, divide and set ½ of the cheese mix aside.  Mix the other ½ with the ham mixture.  Place about ⅓ cup of the ham-cheese-veg mixture close to the edge of the tortilla.  Roll up tightly and place the enchilada seam side down in the baking dish. Repeat with the rest of the tortillas until the enchiladas are all snug in the dish.
4.  In another bowl, whisk together the eggs, milk salt and pepper. Pour the egg mixture over the tortillas. Cover the dish with foil and chill overnight.
5.  In the morning, preheat your oven to 350*F.
6.  Remove the foil from the dish and sprinkle the remaining 1 cup of cheese over the tops of the enchiladas. Cover the dish with foil again.
7.   Bake, covered, for 35 minutes. Uncover, and bake for 10-15 minutes more, until the cheese is melted, the eggs are set, and the enchiladas just begin to toast up a little bit on top.
8.   Add your favorite South of the Border garnishes and ENJOY!

I had sour cream, salsa, avocado, pickled jalapenos and extra cheese to top ours.

I'll be back soon with another recipe but in the meantime stay warm and we look forward to seeing you soon!

Beverly

 

Sept 10

September 11, 2015 | Posted Beverly | Be the first one to comment.


September 10, 2015

Does everyone know that every Friday I make a snack (read breakfast/lunch) for our team?  A few years ago when we decided to change our Friday hours to our current early start of 7am, my brother thought it would be nice if we had a snack and quickly volunteered me for the job.  We work until 2pm and don’t take a lunch hour so having a delicious and healthy treat is just what the dentist ordered....  Dr. Sniscak was our Associate at the time and now that he owns the practice has been just as supportive.  It's really fun for me to share new flavors, ingredients and combinations with my coworkers.  In the winter baked oatmeal or a crock-pot of soup usually does the trick but in the warmer weather a salad and fresh fruit is often on the menu.  I get great satisfaction preparing for this group as they are super appreciative.  Given my culinary background and interest in good food, I really like to focus on the bounties of each season.  This summer I’ve used tomatoes and corn in as many dishes as possible and boy has that been great.  I think the favorite was the corn, tomato and black bean salad I made a couple of weeks ago.  Given that the whole team asked me for the recipe, I thought you all might enjoy it as well. 

Sharing a recipe at the holidays has become a tradition of this practice and I think I will start doing it a few more times during the year.  Check back from time to time, I'll be sharing the tales of the team and a perhaps a recipe or two.
 
Here's the recipe for the corn and black bean salad I mentioned above.  If you want to make it, do it soon, while there are still fantastic tomatoes and corn at the farmers market.  
 
Black Bean and Corn Salad

1 can black beans, rinsed
7 ears fresh corn, cooked and removed from cobb
3 avocados, diced
1 red bell pepper, diced
4 tomatoes, diced
1 jalapeno, ribs and seeds removed, finely diced
6 green onions, thinly sliced

Dressing:      
        ¼ C fresh lime juice
        ¼ C rice wine vinegar
        ¾ C olive oil
        ½ C chopped cilantro
        1 tsp. sugar
        Salt and pepper to taste

Place all dressing ingredients in a jar and shake.  Taste and correct seasoning.

Assemble salad and toss with a small amount of dressing just to flavor.  Do not overdress.  Refrigerate overnight to allow flavors to combine.  Before serving add additional dressing to moisten and flavor. Taste and adjust seasoning as necessary.

I hope you enjoy as much as we did.  We look forward to seeing you soon!
Beverly