| Savor |  |
| The
Ring Bros. Marketplace Newsletter
February 2012 |
| Kid's Cooking Demos during School Vacation | ||
 School vacation week is coming up!. What to do with kids? Send them to cooking class.Once again we will be offering activities for the kids during school vacation. This year we are going to try something a little different. Our kid's cooking classes have become so popular that we have had to turn a bunch of kids away. So we are changing the format to a demonstration. It will still be very interactive but we will be able to allow everyone that wants to attend to do so. The best part is the kids will still be able to try what we make. By changing the format we can remove any age limits so the whole family can attend. Our Kid's demos will take place from Tuesday, February 21 to Friday, February 24 and will run from 2 to about 3 pm. Even though this year's class will be less hands on there will still be plenty to do. The cost for the demonstration will be $3 and there is no need to call for reservations as all will be welcome. The line up for this year is.... Tuesday, February 21 - Macaroni and Cheese A kid favorite. Learn how to make this classic go to dinner from scratch using all fresh ingredients. No neon orange powder here. Wednesday, February 22 - Fresh Pasta What wonderful food can you make from flour and eggs? Fresh pasta of course. Learn how to make several types of pasta including fettuchini and raviolis as well as a basic sauce. Thursday, February 23 - Cookies Calling all Cookie Monsters! Who doesn't love cookies? We will learn how to make incredible chocolate chip cookies as well as how to decorate sugar cookies. Friday, February 24 - Cupcakes The winner of the cupcake war returns! Learn how to make the champion cupcake from all of the cupcake demos...Smores Cupcakes. We start with a graham cracker cupcake, fill it with fresh chocolate custard and top it with a marshmallow frosting. Yummy! |
||
| Back to top |
| Store Events | ||
Thursday, February 2, 6-7 p.m. Cooking Class Elegant Birthday Dessert Friday, February 3, 4-6 p.m. Wine Tasting Saturday, February 4, 12-4 p.m. Product Demonstration Stonewall Kitchens NEW! Buffalo Simmering Sauce & Guacamole & Cheeseball Mixes Outta The Park BBQ Sauce 3-5 p.m. Cooking Demonstration Fries and Rings Sunday, February 5, 2-6 p.m. Product Demonstration Green Mountain Gringo Chips and Salsa Thursday, February 9, 6-7 p.m. Cooking Class Bolognese Sauce Friday, February 10, 4-6 p.m. Wine Tasting Saturday, February 11, 3-5 p.m. Cooking Demonstration Jambalaya & Beignets |
 |
Thursday, February 16, 6-7 p.m. Cooking Class Po Boys Friday, February 17, 4-6 p.m. Wine Tasting Saturday, February 18, 3-5 p.m. Cooking Demonstration Grilled Sirloin Tip and Black Bean Chili Tuesday, February 21, 2-3 p.m. Kid's Cooking Demonstration Macaroni and Cheese Wednesday, February 22, 2-3 p.m. Kid's Cooking Demonstration Fresh Pasta Thursday, February 23 2-3 p.m. Kid's Cooking Demonstration Cookies 6-7 p.m. Cooking Class Steak Pizzaiola Friday, February 24 2-3 p.m. Kid's Cooking Demonstration Cupcakes 4-6 p.m. Wine Tasting |
| Back to top | ||
Remember
the classic Sloppy Joes that were once a staple in school cafeterias
and in every home in America? Sweet and spicy they first became popular
in Key West in the 1930s. Our sauce is all grown up with peppers,
onions and just the perfect amount of spice for a great tasting,
easy-to-make lunch or dinner. So, grab the buns, plenty of napkins and
enjoy!
Cacciatore
is an Italian word for hunter; its American translation refers to a
rich "hunter-style" sauce. We slowly simmer plenty of vegetables like
peppers, onions, capers and mushrooms into a hearty tomato base and
accent it with an assortment of spices. Our authentic and all natural
mix of ingredients creates a rich and zesty sauce to compliment chicken
and pasta for a deliciously easy home-cooked meal.
A
Southern Classic! North Carolinians originally used the wood from their
backyards for smoking and barbecuing pork and each cook had their own
special sauce. Eventually the flavor and aroma of the best barbecue
attracted neighbors and the first roadside bbq joints were born. This
sauce, slowly simmered with a pork shoulder, makes the best pulled pork
sandwich you'll find north of Raleigh!
We've
come up with our own take on the classic Buffalo wing sauce made famous
by a certain town in New York. Spicy, hot and tangy this sauce makes
finger licken' good wings. Fry, broil or bake wings with this sauce and
let the party begin. Serve traditionally with blue cheese and celery
sticks, or use the sauce to top a burger, make pork chops sizzle or add
a kick of flavor to any pan sauce.
This
Hot Pepper Peach Jam is a twist on our traditional pepper jellies. We
started with juicy peaches and added hot peppery spices to create a
mellow jam that ends in a bite of spice. This jam tastes great as an
appetizer when combined with cheese, it is also great on cornbread and
when used for cooking sauces.
Our
all natural vinaigrette, Maine Blueberry Dressing, starts and ends with
blueberries. The sweetness is complimented with lemon to create the
perfect balance against the balsamic vinegar. This dressing is ideal
for fruit or green salads.
Our
classic Roasted Garlic Aioli is the ideal spread for true garlic
lovers. The creamy mayonnaise base is blended with slow roasted garlic
and a touch of mustard to make a versatile topping that is perfect for
dipping french fries, fresh veggies or for mixing into your favorite
potato salad recipe.
This
unique American treat is named Monkey Bread because no one can resist
pulling apart the sweet, sticky caramelized, cinnamon-coated dough and
eating it by hand. Easy to make, this special breakfast bread is also a
fun after school treat or a crowd pleasing dessert.
Rich
and decadent chocolate explodes across your taste buds like party
confetti in our Double Chocolate Pancake & Waffle Mix. We use the
finest chocolate and combine it with only the best natural ingredients
to make the fluffiest, and dare we say, tastiest pancakes and waffles
ever. 
Marcy’s
Crisp are a welcome new addition to an already great line-up of
products. Made from her signature Calabrese Bread this crisp is a
toasted delight that is ready for any topping. Crispy and light
but does not bread down with even the juiciest of dips. A perfect
snack any time.
NEW
From FunkyChunky! Introducing Sea Salt Caramel Popcorn - Sweet and
salty snacking has reached a whole new level! Featuring buttery
caramel popcorn with fresh roasted, salted cashew pieces, with MORE
caramel and dark & milk chocolaty drizzle. After the
drizzling is complete - this decadent popcorn confection is then
sprinkled with sea salt for an addictive sweet and salty flavor
combination that will have you craving more!
For
over 300 years, Twinings has been sourcing and blending the finest,
high-quality teas from around the globe to ensure that your tea has the
perfect balance of flavour and aroma. Now, Twinings continues its
tradition of quality by offering a full line of Organic and Fair Trade
Certified™ teas, hand-selected from the world's finest tea gardens.
Made without any artificial ingredients, Twinings Organic and Fair
Trade Certified™ teas provide a natural and wholesome tea experience.| About Blood Oranges | ||
 A little history:
Because the orange tree can simultaneously produce flowers, fruit, and
foliage, these succulent fruits have long been associated with
fertility. Although some are grown in California, most blood oranges
come from Mediterranean countries (Southern Italy in particular) and
are often considered to be among the finest dessert oranges in the
world. What they look like: They sport a thin, red-blushed orange skin, with flesh that ranges in color from pink to brilliant red to burgundy; taste-wise, they're tart-sweet and slightly berry-like. Selection tips: Pick those that are firm to the touch and heavy for their size. Although bits of green and rough, brownish areas on the skin have no effect on flavor or quality, do avoid any fruits with mold or spongy spots. Note: One pound equals about three medium oranges and one cup of juice. Storage tips: To keep these ruby gems fresh longer, choose refrigeration over the fruit bowl―they'll only last only a couple of days at room temperature, but up to two weeks in the fridge. How to eat them: Blood oranges are best eaten fresh―out of hand, or in salads, salsas, or marmalades. If you're following a recipe you may be asked to section the fruit. To do so, peel the orange, cut between the white membranes to expose the flesh, and remove the sections (for more juice, squeeze the leftover membranes). Peak growing season: The two most popular varieties are the dark-fleshed Moro and the delicately flavored Tarocco. The former is available from December to March, and the latter from January to May. Health benefits: Oranges are rich in antioxidants―vital for healthy cells―including vitamin C, which aids in healing, boosts your immune system, helps your body absorb iron, and even helps reduce the risk of cancer. This citrus fruit is also a good source of fiber, which helps lower cholesterol and, like vitamin C, reduce your cancer risk. (To maximize your fiber intake, be sure to eat some of the spongy white pith right under the skin.) Nutritional info: One tasty, medium-sized blood orange will provide you with 70 calories, 3.0 grams of fiber, 1.0 gram of protein, and no fat, sodium, or cholesterol. |
||
| Shrimp Salad with Blood Oranges and Slivered Fennel Serves 4 1/4 cup fresh blood orange juice (about 1 orange) 1 tablespoon fresh lemon juice 2 tablespoons extra-virgin olive oil, divided 1/2 teaspoon sea salt, divided 1/4 teaspoon freshly ground black pepper 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds) Cooking spray 3 blood oranges, peeled and cut crosswise into thin slices 2 cups thinly sliced fennel bulb (about 1 small) Chopped fennel fronds (optional) 1. Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk. 2. Prepare grill to medium-high heat. 3. Combine shrimp, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers; keep warm. 4. Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 tablespoon dressing over each serving. Sprinkle with fennel fronds, if desired. Serve immediately. |
|
Blood Orange Sangrķa 2 cups sliced strawberries 2 cups apple juice 2/3 cup Triple Sec (orange-flavored liqueur) 1/2 cup sugar 4 whole cloves 3 seedless blood oranges, each cut into 16 wedges 2 .750 bottles fruity red wine 2 (3-inch) cinnamon sticks 1 lemon, cut into 8 wedges 1 lime, cut into 8 wedges Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangrķa into individual glasses, including the fruit. |
| What makes Bell and Evans Chicken so good. | ||
 It all started with a dream.Twenty years ago Scott Sechler, owner of Bell & Evans, had a vision of a processing plant that would set the standard for all chicken production facilities. Those twenty years were well spent. He traveled the world visiting poultry plants and asking questions. Driven by his vision to produce the best chicken possible, Scott and his team incorporated the latest technologies, coupled with the best equipment, realizing his lifelong dream. America's Oldest Branded Poultry Bell & Evans® is a pioneer in the natural foods market. For four generations, beginning in the 1890's, we have been providing the highest quality poultry to the upscale market. Our chickens are raised and processed in the heart of the Pennsylvania Dutch Country, in our modern facility, using only the latest technology. Today Bell & Evans is a leading producer of chickens raised without antibiotics. Our chickens are raised on an all vegetable diet of United States grown corn, extruded and expeller pressed soy beans, vitamins and minerals...and plenty of fresh well water. No antibiotics ...ever. Unlike companies run by conglomerates, where the day-to-day operating decisions are made by managers in remote locations and management strategies are based on the bottom line, we are a family owned and operated company. In fact, we're part of a network of family owned companies, our growers, our feed producers, and our hatchery operators, just to name a few. You will find Bell & Evans in the finest restaurants, premium butcher shops, natural food stores and hand-picked supermarkets. Our retailers understand there is more work involved in handling fresh chicken. But they realize the extra work is worth it for their customers. The Excellent Chicken and more. In addition to fresh chicken, we have developed a full line of ready-to-cook and fully-cooked frozen entrees and premium snacks made from Bell & Evans chicken. But it's not all about chicken. Our other fine products include Bell & Evans Ducks, Cornish Game Hens and Turkey products. At the holidays we offer Whole Turkeys - the same producer of Bell & Evans turkeys has been the White House choice for holiday dinners for more than 30 years. Our turkeys are all-natural and bred to grow slower, produce an extremely broad breast (up to 20% more breast meat) with a moist, tender and flavorful taste. Scott's Pledge to You - Our chickens eat better so you eat better. What don’t we feed our chickens? It's all about what we do and do not feed our chickens. Look for the No Junk logo below for the full list, but the two biggest issues for me are: 1. NO Hexane Separated Soy Bean Meal We do not use Hexane solvent to separate the oil and vitamins from the soy bean. We create our soy meal by extruding and expeller-pressing the beans. In this way, we keep all the vitamins and some of the oil in the meal. The oil that is expelled is refined and could be usedfor human-grade oil products. Our organic oil is refined into table oil for salad dressings. Hexane solvent may produce a cheaper soy meal, but in my opinion, it’s junk! 2. NO DDGS, Ethanol by-products, in our feed Ethanol by-products are becoming the replacement for corn that livestock producers can no longer afford. Its energy value is approximately 17% lower than corn, but the more alarming issue is the antibiotics used to control bacteria in the fermentation process. Not all antibiotics are metabolized and remain in the DDGS (distiller’s dry grains with solubles) protein, along with who knows what? I feel this ‘garbage’ is not good for any animal, and it’s certainly not good for the people who eat them.
|
||
Back to top |
| Clam Chowders | ||
 Clam
chowder is any of several chowders containing clams and broth. Along
with the clams, potato chunks are common, as are onions, which are
occasionally sauteed in the drippings from salt pork. Other vegetables
are uncommon, but small carrot strips might occasionally be added,
primarily for color. A garnish of parsley serves the same purpose. Bay
leaves are also sometimes used as a garnish and flavoring. It is
believed that clams were added to chowder because of their relative
ease to collectChowder has its roots in the Latin word calderia, which originally meant a place for warming things, and later came to mean cooking pot. The word calderia also gave us cauldron, and in French became chaudiere. It is also thought to come from the old English word jowter (a fish peddler). A simple dish of chowder, in the past considered to be "poor man's food," has a history that is centuries old. Vegetables or fish stewed in a cauldron thus became known as chowder in English-speaking nations, a corruption of the name of the pot or kettle in which they were cooked. Different kinds of fish stews exist in almost every sea-bound country in the world. Fish chowders were the forerunners of clam chowder. The chowders originally made by the early settlers differed from other fish soups because they used salt pork and ship's biscuits. Today most chowders do not include biscuits, but generally have crackers sprinkled on top. The old-fashioned chowder builder made chowder out of just about everything that flew, swam, or grew in the garden. When the main ingredient is fish or shellfish it is usually called chowder although the term fish stew is also used. Clams, hard or soft, were just one variety of seafood used and were eaten frequently, but there was a certain season for clam chowder and certainly there were other occasions when clam chowder was definitely not served. Varieties New England Clam Chowder Is a milk based chowder, that is normally made with potatoes, onion, bacon or salt pork & clams. Adding tomatoes to clam chowder was shunned, to the point that a 1939 bill making tomatoes in clam chowder illegal was introduced in the Maine legislature. Manhattan Clam Chowder Manhattan clam chowder has clear broth, plus tomato for red color and flavor. In the 1890s, this chowder was called "Coney Island clam chowder" and "Fulton Fish Market clam chowder." The name "Manhattan clam chowder" became attached in the early 1900s. Restaurants typically serve New England or Manhattan chowder, but not both. Manhattan chowder was simply an Italian clam soup renamed for reasons of style. Clam chowder, in its cream-based New England version, has been around since the mid-18th century, adding that no mention of any Manhattan chowder has been found that predates the 1930's. Any restaurant in northern Rhode Island will sell both red and white chowders, while the southern coast favors clear and white chowders. Often they are served alongside clam cakes. Rhode Island Clam Chowder Rhode Island clam chowder has clear broth. Though less popular than the other two, clear chowders are still served, especially at long-established New England restaurants and hotels, such as those on Block Island, and on the south coast of the state, where tourists favor white chowders and natives prefer the clear. Northern Rhode Islanders prefer red and white, finding that shipped clams make horrible clear chowder if the establishment is more than 10 minutes from the source. Other Chowder Variations Some restaurants also serve their own unique clam chowders that do not fall into any of these three types. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers. Throughout the United States, creamy New England-style clam chowder is sometimes served in sourdough bread bowls, especially in San Francisco where sourdough is popular with tourists and has been considered a signature dish since 1849. Fish chowder is a similar to clam chowder except that shredded fish, often cod, is substituted for the clams. It is made with cream, fish, corn and sometimes onions. |
||
New England Clam Chowder Serves 4 1 qt. Littleneck Clams, shucked 1 cup Clam Juice 1/3 lb. Salt Pork 1 large Onion, minced 2 ribs Celery, minced 2 large Potatoes, small dice 1 Bay Leaf 1/2 tsp. Thyme 1 qt. Heavy Cream 1/2 cup Butter 1/4 cup Flour Salt and Pepper to taste 1 Tbsp. Butter, chopped 2 tsp. Parsley, chopped Drain and chop clams, reserving liquid (may substitute 5-pound can chopped clams). Fry salt pork in a heavy pan until all fat is rendered; add onions and celery and brown lightly. Add butter; melt. Blend in flour and stir constantly for 5 minutes. Add clams, potatoes, clam juice, bay leaf, and thyme. Cook until the potatoes are tender. Ladel into bowls, garnish with butter and parsley and serve. |
 |
Fulton Fish Market Clam Chowder Serves 8 2 tablespoons butter 1 onion, diced 3 carrots, peeled and chopped 3 stalks celery, chopped 4 cloves garlic, sliced thin 1/4 cup all-purpose flour 8 cups fish stock 2 potatoes, peeled and diced 1 (6-oz.) can tomato paste 1 (14 oz.) can diced tomatoes 4 (6.5 oz.) cans chopped clams 2 pounds littleneck clams, scrubbed Salt & freshly ground pepper Heat the butter in your soup pot over medium heat and add the onion, carrots, celery, and garlic, cover, and sweat until very soft. Add the flour and stir vigorously for 5 minutes. Stir in the stock, potatoes, tomato paste, and the diced tomatoes with their juices and simmer until the potatoes are soft, about 20 minutes. Add the canned clams, along with their juices, and the littleneck clams and season with salt and pepper. Simmer until the littlenecks open up. Enjoy this chowder served steaming hot. |
Back to top |
||
| "To Die For" Dips and Spreads | ||
 Margaret
Hammill’s dips and spreads have a way of bringing people together. As a
child at family cocktail hours, Sunday dinners, and holiday gatherings,
Margaret noticed that her family conversation and laughter centered
around the dip that she helped her mother prepare.Today, Margaret packs those fond memories — along with her passion for creating flavorful dips that get everybody talking — into each container of To Die For dips and spreads. She now offers over 30 exciting varieties, each freshly made in small batches in Concord, Massachusetts. To Die For dips and spreads are all-natural and contain no preservatives. Since incorporating her one-woman enterprise in 1999, Margaret has grown her business in order to keep up with the ever-increasing demand for her delectable dips. In one year her customer base grew from five to over 30. Margaret's entrepreneurial spirit has been profiled in The Boston Globe and Edible Boston. One bite is usually all it takes to get hooked — just ask those who memorized Margaret’s delivery schedule and waited in a merchant’s parking lot to get the first taste of a fresh batch. Look for To Die For dips and spreads in our gourmet cheese case. Testimonials "I was recently married and purchased my wedding wine at the Medfield Wine Shop. I purchased three of your spreads/dips and they went over more than the sushi and appetizers I custom ordered! Keep up the good work." - John from Norfolk, MA "When I know we’re going to be entertaining, my first question is: Which To Die For dips will we serve? My second question is: Which one will I eat myself while I get the house ready?" - Jay Pawlowski, To Die For addict "These spreads and dips should carry a label saying 'highly addictive.'" - Rich Smith |
||
| Beer Cocktails | ||
 Many
beer enthusiasts, like oenophiles and Scotch lovers, believe in the
purity of their drink and don't welcome dilutions. Let them live in
their gated communities. More open minds, and palates, recognize the
simple pleasures of a Black and Tan (combining stout/porter and
lager/ale) and a Snakebite (hard cider and lager). The whole is greater
than the sum of its parts in each of these cases. The union of flavor
begets a wholly original taste sensation. This has not been lost on
better bartenders, who have been experimenting with beer in recent
years. In addition to making the aforementioned classics, they're going
to beer for effervescence, much like cocktails calling for a touch of
Champagne or ginger ale. For this roundup, we chose to focus on
beer-forward beverages that prove the stubborn purists
wrong. Hoppy days are here again.Black Velvet The most common beer "cocktails" contain no hard alcohol at all, they are simply equal parts of two types of beer or cider layered on top of each other in a pint glass. This includes a dark stout like Guinness with a light-colored ale in the Black and Tan, and lager beer and hard apple cider in the Snakebite. We'd also put the Black Velvet in this category, a mix of stout and Champagne best poured as follows: 6 ounces chilled Guinness 6 ounces chilled champagne Fill glass halfway with bubbly, then pour stout over a spoon, slowly, to create a layered effect. The Glazed Doughnut Shortly after creating this cocktail I was at the rehearsal dinner for my brother’s wedding and explaining some of what I do to my beer-connoisseur of an aunt. When I said I’d made a fabulous cocktail out of beer the look on her face could not have been more disbelieving. Once I explained about the need for that yeasty flavor in certain drinks and the only good way of getting it being beer, even she agreed that it made sense and even sounded pretty doggone good! The fact that the original recipe for Krispy Kreme doughnuts is said to have been purchased from a pastry chef from New Orleans, and we’re from that area of Louisiana, well, let’s just say our love for those pillowy breakfast confections is no longer a mystery. 2 oz Leinenkugel's Honey Weiss or Honey Wheat Beer 1 oz Sweetened Condensed Milk 1/2 oz Butterscotch Schnapps 1/4 oz Smirnoff Fluffed Marshmallo or Vanilla Vodka Combine over ice in a sturdy mixing glass and shake as if the fryer’s broken and the pre-church crowd is about to descend. Strain into 2 small cordial glasses (or 1 martini glass) and steel yourself for the oncoming rush. Michelada The michelada is a spicy beer cocktail that first became popular in northern Mexico. The cocktail's name is derived from "mi chela helada," or "my cold, light beer" and as the name suggests, is perfect for sipping on a hot summer day. 1/2 Lime Coarse Salt 2 dashes Worcestershire Sauce 1 dash Soy Sauce 1 dash Tabasco Sauce 1 pinch Black Pepper 12 ounces beer, preferably a dark Mexican beer like Negra Modelo. Squeeze the juice from the lime and set aside. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice. Add lime juice, Worcestershire, soy sauce, Tabasco, and pepper. Pour in beer, stir and serve, adding more beer as you sip. Shandy Popular in the U.K., where it's also known as a Shandygaff, this drink mixes equal parts beer with either ginger ale, ginger beer, or carbonated lemonade (some folks even use Sprite or alcoholic sodas like Smirnoff Ice and Mike's Hard Lemonade). If the drink has multiple sources of alcohol, it's called a TurboShandy. In the following recipe from Gourmet, fresh lemonade and mint are used instead of bottled products. 1 cup Sugar 3 cups Water 4 - 3-inch strips Lemon Zest, removed with a vegetable peeler 1 cup fresh Lemonade 2 fresh Mint Sprigs Geary's or other IPA In a small saucepan bring sugar and 1 cup water to a boil, stirring until sugar is dissolved, and stir in zest. Cool sugar syrup to room temperature. Transfer syrup to a small pitcher and stir in remaining 2 cups water, lemon juice, and mint. Chill lemonade until cold. (Makes about 4 1/2 cups lemonade.) Pour 1/4 cup lemonade, or to taste, into each of 4 chilled beer glasses and top off with beer. The Stout Seal Yanni Kehagiaras of San Francisco's Nopa restaurant created the original version of this dessert drink for a beer-cocktail competition. "The rum is in there to give this short beer cocktail a bit of a punch," he says. You could make it with a white rum instead of a dark or aged one and still focus on the beer, but the Goslings rum offers a caramel flavor and slight sweetness (instead of a spicy or funky rum) that seems less likely to clash with food flavors. The approach, like the drink, is likely to win fans on both sides of the beer/cocktail divide. It's a smart drink with wide appeal, befitting its name. This recipe uses ingredients more readily available. 1 ounce mild dark rum, such as Goslings, chilled 1/2 ounce Ivison Amontillado sherry, chilled 6 ounces Brooklyn Chocolate Stout, chilled In a small, 5-ounce Delmonico glass (the one that holds orange juice at diners), combine rum, sherry, and stout. Serve immediately. You can find all of the ingredients to make these fantastic drinks here at Ring Bros. Marketplace |
||
| Book of the Month |
Home-Cooked Comforts: Oven Bakes, Casseroles, & Other One-Pot Dishes Laura Washburn (Author), Martin Brigdale (Photographer)  Perfect
for both family meals and fuss-free entertaining, Laura Washburn’s
delicious recipes for home-cooked dishes are the perfect solution for
busy people who love good food. Choose from an array of bakes, pies,
casseroles, gratins, and casseroles, all designed to be cooked and
taken to the table in the same dish or pot. Comforting ideas for meals
with meat include Steak, Leek, and Mushroom Pie; Braised Lamb Shanks
with Potatoes; Black Bean and Chorizo Chili; MeatballTagine;
and Pork Stew with Sweet Potatoes. Tempting recipes for Poultry include
Farmhouse Chicken Casserole; Chicken and Vegetable Pot Pie; Ginger and
Star Anise Braised Chicken; Quick Cassoulet; and Chicken Tettrazini.
Try a lighter choice from Fish and Shellfish such as Seafood Lasagne;
Salmon, Broccoli, and Pesto Gratin; Smoked Haddock, Potato, and Wild
Mushroom Bake; and Tuna Noodle Casserole, guaranteed to become a family
favorite. Vegetarian options include Vegetable Enchiladas; Savory Bread
Bake with Squash and Corn; Chickpea, Spinach, and Sweet Potato Curry;
Root Vegetable Gratin; and Mushroom Ragout. • More than 60 great recipes for enduringly popular comfort food—ideal for family meals or casual entertaining. • Sumptuous new photography from award-winning food photographer Martin Brigdale. |
Back to top |
| Valentine's Day History with Best Wishes from Liz! |
 The
ancient Romans believed that Cupid offered the rose to the God of
Silence to stop the amorous intentions of the goddess Venus. Thus the
rose became a symbol of secrecy, love and beauty. In fact, rose decor
on the ceilings of roman dining halls reminded the guests to refrain
from gossiping about what transpired during the meal. We still use the
latin "sub rosa", or under the rose, to connote something confidential.Later, on February the 15th, the Romans celebrated the fertility festival of Lupercalia. Amongst other rituals, a young man or woman chose a name from a special vessel to determine their partner... for a secrete gift exchange! The rose's association with intrigue as well as its heady fragrance, used in potions and as garland, was a favorite offering. Strewing rose petals around the marriage bed is a lasting reminder of many Roman celebrations. Christianity, in 469-ad, demanded that pagan ritual be overshadowed to endow certain events with Christian virtue. Pope Gelasius proclaimed that St. Valentine, believed to be a young martyred Roman (he married couples against his Emperor's anti-marriage law and more importantly refused to give up his Christian beliefs) should be praised on February 14th thus revering the sacrament of marriage before the fertility feast. Historically revamped within European cultures, Valentine's Day has become a blend of myth and folk lore. But not until the 1840's did the first valentine card (with a pressed rose) be sent by Ester Howland.... a resident of Massachusetts! While Ester was probably unaware that fossilized roses would be found in ancient Egyptian tombs she did know how easily they can be pressed or dried. No Fuss Pressed Flowers and Foliage Choose a few flower heads and some greenery. Place them singlely on one side of a newspaper sheet. Fold over the newspaper to cover. Place the paper in the middle of a large book (dictionary) and close the book. Stack on the book an extra twenty pounds. After three days or so your flowers should be pressed and ready to use in your own creation. |
Back to top |
www.ringbrosmarketplace.com 485 Rt. 134 South Dennis, MA 02660 508-394-2244 Chatham Fish & Lobster Co. | Dark Horse Beef & Deli Co. | Harney's Liquors | Nata's Noodles | Ring Bros. Markets | Spinners Pizza ©2012 Ring Bros Marketplace. All rights reserved. Offers good while supplies last. We reserve the right to limit quantities. Prices and products subject to change without notice. Not responsible for typographical errors. |