| Savor |  |
| The
Ring Bros. Marketplace Newsletter
November 2011 |
| A Vegetarian Thanksgiving | ||
 The
how-to-survive-holidays trope has become as traditional as pumpkin pie.
But for so many vegetarians and vegans, it’s still a struggle to
negotiate a group meal with family, and even friends, during holiday
celebrations that revolve around meat.Thanksgiving is especially challenging, since its entire focus is turkey, but it doesn’t have to be. Thanksgiving can be a fun, joyous—dare I say, gratitude-inspiring—experience for everyone. Here are a few tips to help the veggies, and the omnis who love them, enjoy that most meat-centric of American holidays. Here are some tips. If you’re the vegetarian/vegan guest: Find out what’s on the menu: Make a call; send an email. Know what’s being served, so you will be able to plan ahead. Make your needs/restrictions clear: The degrees of vegetarianism are still confusing to people. If you are a gluten-free vegan, tell your host exactly what you cannot eat. Better yet, once you’ve heard the menu, say what you can eat. Offer suggestions: If your host is not comfortable or used to cooking for vegetarians/vegans, recommend easy replacements, like vegetable broth for chicken broth, olive oil for butter, or leaving meat out of vegetable dishes. Offer to bring a dish: Bringing your own dish, especially to a holiday meal, takes some of the pressure off the host, ensures there is something you can eat, and illustrates with gustatory aids that being a veg is a culinary adventure. If you’re the omnivorous host: Ask about your guests’ dietary restrictions: Don’t be afraid to ask what your guest does or doesn’t eat. They’ll be touched and thrilled. Plus, it avoids dreaded mealtime surprises: Oh, you’re vegan. Yeah, there is milk in the mashed potatoes. Why yes, you do taste bacon in the green beans! Ask them for help if necessary: Don’t be shy about asking your veg guest for suggestions, tips, or even to bring a favorite dish. Like I said before, they’ll be thrilled you asked. Only serve fake meat if you want to: Not all vegetarian/vegans require a commercially processed meat replacement product at every meal. They can be expensive, often high in sodium, and boring/dry if not prepared properly. Day-to-day, I’d rather get my protein from whole-food sources. But faux turkey can be fun come holiday-time. My peeps like it. If you’re unsure how to approach faux turkey, check my Rx below. If you’d still rather avoid it, ask your veggie guest to go BYO on the FT. Special Fake Meat Novelty Alert: Omnis are fascinated with fake meat, often surprised to find it’s not half bad in the hands of a cook who knows how to doctor it up. If you choose to serve fake meat, make sure you have enough for EVERYONE, not just your vegetarian guests. I have been to dinners where everyone “tried” the fake meat, taking full-sized portions, went back for seconds, and left little for the vegetarians. If you’re the vegetarian/vegan host with omni guests: Ask about your guests’ dietary restrictions: Even people who eat meat have issues. Food allergies abound. Ask and be as accommodating as possible. The golden rule applies. Don’t make a big deal about the veg thing: Except for meat entrées, most people eat vegetarian food all the time without thinking about it. If you don’t make a big deal about the food you serve being “vegetarian,” neither will your guests. Ask your guests for help if necessary/Don’t worry about serving meat: If your omni guest(s) must have turkey for it to be Thanksgiving (or Arbor Day), ask them to bring it or any other meat-laden dish that will ensure their comfort at your table. Otherwise, let them know there will be plenty of delicious food for all. The Side Dishes The side dish is a vegetarian’s best friend. When you’re just starting out on the veggie path, loading up on sides is an easy way to eat out or eat at someone else’s house with minimal hassle. And at Thanksgiving, let’s be honest, the side dishes are the best part of the meal. So let’s take a look at a few classic Thanksgiving sides and how easy it is to make them vegetarian or vegan—and healthier too! (Most of the recipe renovations below are vegan. You can sub dairy butter or milk in most cases.) Dressing—Traditional stuffing (goes in the bird) and dressing (goes on the side) contains meat bits and stock. But you can easily and tastily fix that. Start by replacing the bits with celery, onion, and garlic. Then switch the turkey stock with vegetable stock and you’re good to go. If you’d like to add a fat, use olive oil or butter (dairy or non); then go crazy with the sage and thyme. It’ll be the dressing of your dreams. Gravy—Gravy doesn’t need those drippings to be savory and delicious. It just needs flour, salt, vegetable stock, spices, and a quick flick of the wrist. Mashed Potatoes—Wait. Mashed potatoes are vegetarian, right? Well, that depends. Sometimes people use chicken stock to add flavor. Vegetable stock will substitute nicely. If you have vegans on the way, substituting nondairy milk will still make your taters rich and creamy. Sweet Potato Casserole—Sweet potatoes are so nearly perfect on their own, and yet, every year, we slather, smother, and cover them with cream, eggs, and marshmallows until they’re barely recognizable. If you’re having vegetarians, they might excuse the eggs and cream, but the marshmallows will still be a deal-breaker. Try a pecan topping instead. To lighten it up, make it vegan and keep the flavor: replace the eggs and cream with nondairy milk and butter *. I promise: your omnivore guests will NOT know the difference, especially with all those delicious pecans on top. Green Beans or any other green vegetable—My grandmothers, Midwest and South, never put a vegetable on the table without bacon or ham in it. But believe me when I tell you, vegetables do not need meat to taste good. Olive oil, a little vegetable stock, maybe some garlic, slivered almonds, lemon juice... SALT and PEPPER. I could go on and on. Vegetables, if they’re fresh—hey, even if they’re frozen—are delicious and vegan all on their own. Cranberry Sauce—Most cranberry sauce, whether from a can or homemade, is vegan from the start: just cranberries, sugar, and water (though canned will likely have HFCS). However, some folks like to tart up their cran with gelatin, making it a no-no for vegetarians and vegans alike. If you want to get creative, try adding other fruits or add spices like ginger and clove. |
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| Store Events | ||
Thursday November 3, 6-7 p.m. Cooking Class Pan Cooking Steaks Saturday November 5, 12-3 p.m. Fall Festival of Wine and Food Product Sampling Grand Wine Tasting Live Music Thursday November 10, 6-8 p.m. Cooking Class: 4 Thanksgiving Dinners Vegetarian Friday November 11, 4-6 p.m. Wine Tasting |
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Saturday November 12, 3-5 p.m. Cooking Class: 4 Thanksgiving Dinners Classic Thursday November 17, 6-8 p.m. Cooking Class: 4 Thanksgiving Dinners Modern Friday November 18, 4-6 p.m. Wine Tasting Saturday November 19, 3-5 p.m. Cooking Class: 4 Thanksgiving Dinners Gourmet Saturday November 26, 3-5 p.m. Cooking Class Stuffed French Onion Soup |
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Marcy’s Stuffing
Mix is like no other. From the freshly toasted Calabrese Bread to the
high quality ingredients any customer would be hard pressed to do
better from scratch. With the consumer adding their own fresh celery,
onion and butter everyone can be a home chef and put a wow to their
holiday table. This product is exactly how it is presented on the
packaging. The seasonings are delicately blended not to overpower but
to enhance. Celebrate in style with Marcy’s.
We
combine the finest popping corn, the right amount of salt and pure
sugar cane, then we heat it just right, so that the sugar is melting
just as the corn starts to pop — leaving every piece with a thin shell
of salty sweetness. Be careful, it’s hard to eat just one bite of our
handcrafted, gluten free Original Kettlecorn. Munch Better™. Try our
new flavors 
Willow
Tree Chicken Pie is the kind of comfort food that families have enjoyed
for over 40 years. It's the perfect entrée to create dinner
around...and here's why...
More
than Gourmet Foundation Sauce All Natural White Wine Sauce for Chicken,
Fish or Pork. More Than Gourmet's new all natural, ready-to-use
Foundation Sauces are perfect for anyone who appreciates fine sauces.
Everything for a memorable meal is inside, including the wine. We've
assembled the finest, all natural ingredients into one package to allow
you to make elegant tasting sauces in minutes. Exquisite as is or add
your own creativity with a dash of herbs, aromatics and more. 
A
smooth and tangy cranberry sauce with the full bodied flavor of
homemede. Serve it with Turkey, chicken or pork. Delicious on a
sandwich or on the side instead of a pickle. Use as a base for zingy
cranberry recipies.
There's
nothing quite like the flavor of Muir Glen Fire Roasted Tomatoes. The
unique fire-roasting process gives our tomatoes a bold, smoky flavor
that's sure to enhance any meal. Fire roasting is a process in which
tomatoes are flame broiled to bring out their naturally sweet flavor.
As the skin of the tomato is charred, the naturally-produced sugar in
the tomato caramelizes, thus enhancing its bold flavor.
The
Traditional Brining Blend yields flavor notes from garlic, rosemary,
citrus and a hint of allspice berries. It's a perfect fit for holiday
turkeys and chicken. 
ALLCANEAT
Foods Ltd. produces delicious gluten-free and allergenic-free baked
goods and prepared meals that are giving people with dietary
restrictions a new found freedom to eat and enjoy everything. For those
without restrictions, ALLCANEAT provides all natural food alternatives
that support a healthy lifestyle. Every ALLCANEAT product is 100%
gluten, soy, tree nut, peanut and sesame-free. ALLCANEAT does not
use any genetically modified (GMO) ingredients, artificial flavors or
colors in its foods.
Turkey
without cranberry sauce? For most New Englanders that's as unthinkable
as Thanksgiving without turkey! In fact, even the Pilgrims enjoyed this
versatile perennial fruit with their first Thanksgiving meal. 
| Plainville Farms Fresh Turkeys | ||
Dark Horse Beef and Deli Co. will once again offer Plainville Farms Fresh Turkeys this holiday season. Let's take a look at what makes these birds the best turkeys for your holliday table. From the Plainville Farms website: www.plainvillefarms.com  Plainville
Farms is proud to provide you with the very best turkey in the
marketplace today. In an era where far too many companies are only
focused on the bottom line, Plainville Farms presents a clear,
sensible, alternative. The quality of our products is a natural
outgrowth of a philosophy of caring for our customers, team members,
animals and the planet that we all share.Located in the rolling hills of Central New York, Plainville Farms grows its turkeys in an Animal Friendly environment and without the use of antibiotics. We use only the finest vegetarian feed free of any animal by-products. We take great pride in the fact that each day we produce the finest, best tasting, all natural, turkey products in the market today. Providing tasty food products that are healthy, convenient, and responsibly produced has been our passion since 1835. We evolve and continuously improve but our commitment to this mission never waivers. Whether you have been a loyal customer for years or are new to our product line, we want to meet or exceed your expectations every time you purchase any of our products. Our unwaivering focus on customer satisfaction and our customer partnerships will continue to drive us to innovate and lead the industry in great tasting, responsibly produced poultry products. For Plainville Farms, Jim Reed Chief Operating Officer All Natural Ingredients
No Antibiotics Ever Administered No Animal By-Products Fed Heart Lite™ Grown with Renewable Wind Energy About Plainville Farms PLAINVILLE FARMS’ history began in 1835, when William Ward purchased 72 acres of land near present day Plainville, New York. With his wife Hannah and four children, William operated a general farm, raising such crops as corn, oats, wheat, hay and potatoes. He also raised cows, horses, hogs, and sheep. William’s youngest son, Hiram, took over the farm, in 1848, and Hiram’s son William, succeeded his father as the next owner and operator in 1883. William’s youngest daughter, Metta, married Harry Bitz, and in 1923, William and Harry began growing turkeys commercially. By the late 1930’s they were raising about 6,000 turkeys per year. The farm still continued to be diversified, with such crops as peas, tobacco, potatoes, dry beans, and cabbage. A small dairy herd was also maintained on the farm. When Harry and Metta’s son Bob joined the business in 1952, they began to focus their energies on turkeys. The farm changed dramatically, with small scale production of a variety of crops and animals, giving way to specialized production of turkeys and a variety of turkey products and services. In 1985, Bob’s son Mark joined the business and postured Plainville Farms to be among the first to grow turkeys without antibiotics and animal by-products as well as becoming the largest turkey grower in the Northeast. By 2006, Plainville Farms grew over 600,000 turkeys per year. All of Plainville Farms fresh meat products satisfy FDA standards for the use of "Heart" and USDA standards for the use of "Lite" on its labels. Plainville was the first and only company given permission by the USDA to use "Animal Friendly" on its labels. Plainville's turkeys run free on litter in naturally ventilated buildings, receive 30% more space than generally provided in the industry, and is certified by the American Humane Association for its humane growing of turkeys. In 2000, Plainville Farms whole fresh turkey was judged "Best Taste" and "Best of the Show" by The American Culinary Institute, a trade organization of some 35,000 chefs. In addition to fresh meat items, Plainville Farms produces a full line of deli products made with All Natural Ingredients. In August 2007, Plainville Farms LLC was formed as a subsidiary of Hain Pure Protein carrying on the tradition and mission set forth by Mark and his family before him. Plainville Farms products can be found in numerous organic, natural, and leading supermarkets throughout the United States. Animal Hubandry 
Plainville Farms turkeys are fed a vegetarian, balanced diet of
ground corn, soybean meal, amino acids, vitamins, minerals, and canola
oil. Every couple of weeks, as the turkey grows, the portions of the
feed ingredients are adjusted to meet the turkeys’ nutritional
needs.To make outstanding turkey products, it is necessary to start with healthy, vigorous turkeys. All of our turkeys are grown in buildings on a bedding of wood shavings or straw. The turkeys always have fresh feed and water, a comfortable temperature, plenty of fresh air, and freedom to move around. If turkeys are taken off water too soon, crowded, bruised, or stressed, they suffer and will not be tender and moist. Regarding free range, our experience indicates domesticated turkeys are more content and likely to thrive when they are free to roam in spacious, open-sided, naturally-ventilated buildings. We grew free range turkeys for over 60 years. In 1990, we discontinued the practice in order to protect our turkeys from weather extremes, natural predators, and the diseases wild fowl carry. Great care is taken in transporting our turkeys to the processing plant. We raise our turkeys close to our processing plant, have our own specially designed transport trailers, and use extra care in moving them. In support of Plainville Farms’ unique operation, concern for the welfare of its turkeys, and sound production practices, Plainville Farms has been granted USDA permission to lay claim to "Animal Friendly Practices," unprecedented in the turkey industry. Plainville Farms’ turkeys are raised in a manner that avoids the administration of antibiotics. By growing turkeys without using antibiotics they thrive in a healthier environment. Consumers also benefit from this proactive approach as it is one more step towards antibiotic independence. In addition to raising turkeys without antibiotics, no hormones or growth stimulants are used at any time. (Federal law prohibits the use of artificial growth hormones in poultry.) We do not use any animal by-products in our feeds. In place of the animal by-products, we use canola oil. Our turkeys have more room to roam in the buildings than normal, receiving 1 sq. ft. per poult, 2.5 sq. ft. per hen = 18 lbs., 3.0 sq. ft. per hen = 18 lbs., 4 sq. ft. per tom = 30 lbs., and 4.5 sq. ft. per tom = 30 lbs. This is versus the industry average of 0.8 sq. ft. per poult, 2.0 sq. ft. per hen, and 3.0 sq. ft. per tom. The additional space and natural ventilation of the buildings provides the turkeys with better bedding, air quality, and water and feed conditions. When transported to the processing plant, the turkeys are gently herded onto flatbed trailers and spend less than one hour on the trailers. Food Saftey Plainville Farms is diligent with regards to food safety. The production of safe meat involves a large group of dedicated people, a long series of checks, and proactive leadership. Plainville’s Total Quality Control approach ensures that each person is trained and accountable for his or her work. On-site Quality Control Leaders assure that quality standards are communicated and met. The Quality Control Leaders make numerous daily checks at critical points, as well as monitor rigorous temperature and sanitation programs. Plainville Farms works closely with the inspectors from the United States Department of Agriculture. Plainville team members and Federal inspectors check each bird processed for health and wholesomeness. Processing lines are operated at speeds which allow the turkeys to be properly eviscerated and carefully inspected. Dressed birds are thoroughly washed and dipped in an anti-bacterial solution. In addition, for several years Plainville has utilized USDA's Hazard Analysis Critical Control Points Program (HACCP). In our processing plant, as with the rest of our business, each person is responsible for quality. The evisceration, deboning, trimming, fabricating, cooking, packaging, and the numerous steps which make up each process, are performed to highest standards. Each team member understands that Plainville Farms orientation always has been, and always will be, toward quality. Most competing turkey products are formulated on the basis of price. At Plainville Farms, we formulate our products like a mother would for her child. Our primary concerns are safety, taste, and nutrition. You will consistently find our products low in fat, lower in sodium, free of fillers, and made from natural ingredients. Plainville Farms’ total integration is unique in the industry and allows us to address food safety at all levels - the growing of the turkeys, the processing of the meat, and distribution of the turkey products. Feed ingredients are procured from safe sources and monitored. Strict cooling and code dating guidelines are followed. The plant is meticulously maintained, with work surfaces being cleaned and sanitized throughout the day. All fresh products are held at 34° F and frozen products below 10° F. Testimonials "After eating the turkey we realized that the turkey was by far the finest turkey we have ever had. We are now hooked for good!! Don’t change anything." Norwood, MA "The turkey was delicious-moist & very flavorful. It didn’t have a lot of fat. I particularly like the fact that you don’t use animal by-products or antibiotics. It was a wonderful dinner!" Painted Post, NY "It’s the Rolls Royce of turkeys!" Liverpool, NY "My husband made it a condition on our marriage 27 years ago-his mother cooked only Plainville!!" Syracuse, NY "In the past 15 years of Thanksgiving dinners, this was by far the BEST TURKEY EVER! Flavorful, moist, meaty, non-fat-excellent! Preparation instructions were very easy to follow. Thanks for making our meal a success! We loved it!!!" Shaker Heights, OH "Best turkey had in 50 years!" Bloomfield, NY "I have been cooking Thanksgiving dinner for my family for quite a few years and I have always bought a frozen turkey. This year for the first time I bought a Plainville Fresh turkey. What a difference!!! Turkey is my favorite meal and this was exceptional. I have never had a turkey turn out so juicy and tasty. And it was so easy to prepare for roasting…clean, clean, clean. I will never buy a frozen turkey again. Thank you for making such a quality product." Troy, NY |
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| Turkey Roasting Instructions Planning - Allow one pound of whole turkey for each adult serving. Plan to serve the turkey 30 minutes after removing from the oven. Storing - Refrigerate a fresh turkey below 40 degrees Fahrenheit. The turkey is best when eaten fresh, but may be frozen and kept for six months in a freezer at 10 degrees Fahrenheit or less. To defrost, place turkey, still in its bag, in the refrigerator. Allow 24 hours for every 7 pounds of turkey. Cook promptly after defrosting. Never refreeze a defrosted turkey. Roasting - Remove the neck from the breast cavity and the giblets from the neck cavity. Rinse the inside and outside of the turkey with water, and place the turkey in a roasting pan. Add 1 cup of water to the raosting pan. Loosely cover with aluminum foil. For food safety reasons we do not recoommend stuffing the turkey. Optional: Lightly rub the outside of the turkey with a mixture of 1/2 cup of melted butter, 1/8 teaspoon of salt, and 1/16 teaspoon of pepper. Roast according to the following chart: Weight Time Oven Temp. 8-12 lbs. 2-1/2 to 3 hrs. 325 degrees F 12-14 lbs. 2-3/4 to 4 hrs. 325 degrees F 14-18 lbs. 3-1/2 to 5 hrs. 325 degrees F 18-20 lbs. 4 to 5 hrs. 325 degrees F 20-24 lbs. 4 to 5-1/2 hrs. 325 degrees F 24+ lbs. 5 to 7 hrs. 325 degrees F One hour before completion, remove the foil to brown the turkey. Although your Plainville Farms turkey includes a pop-up timer, a meat thermometer is recommended. A temperature of 175 degrees Fahrenheit, two-thirds of the way in the thickest part of the breast indicates the turkey is done. Juices should be clear, not pink. When the turkey reaches 175 degrees, remove from the oven, cover it with foil, and let it stand for 15 minutes. The turkey will continue to cook and the temperature will rise another 5 degrees. You are now ready to carve, serve, and enjoy a delicious Plainville Farms Turkey! Note: If the turkey is stuffed, be sure the stuffing reaches 165 degrees Fahrenheit. |
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Perfect Barbecued Turkey 1 Plainville Farms Whole Turkey 12 - 16 lb. 1 Onion, whole 1 Celery stalk Salt and Pepper to taste Prepare charcoal in Weber grill at least 30 minutes before grilling. Place charcoal on 2 sides of grill, placing aluminum drip pan in center to catch juices from turkey. Remove giblets and neck from cavities. Rinse turkey thoroughly. Insert whole onion and celery stalk (split) into body cavity. Salt and pepper surface of turkey. Place turkey on grill medium setting. Close the barbecue cover and keep it closed. (Opening the lid increases the cooking time.) Basting is not necessary. Begin checking internal temperature of turkey after two hours. Turkey is done when meat thermometer reaches 170°F. when inserted in thickest part of breast. Optional: Rinse giblets and neck. Wrap in foil. Place on grill for about 1 hour. Giblets are done when internal temperature reaches 180°F. |
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| Time for Bay Scallops | ||
 The Atlantic bay scallop (Argopecten irradians) is found from
Cape Cod to the Gulf of Mexico, and less commonly in Nova Scotia.
Eelgrass beds on sandy and on sandy-mud bottoms are the preferred
habitats of bay scallops. Bay scallops grow to approximately 3 inches
in length and live to 2 years of age. Shells are ribbed and possess a
distinctive wing-like hinge. The shells also vary in color; they can be
a bluish black color, orange, white or reddish brown. The bay scallop
is the New York State Shell. Bay scallops are bivalve mollusks: they have two shells. Inside the shells there is a single adductor muscle that closes the two shells tightly. This well developed muscle allows the bay scallop to clap its shells quickly and strongly. This clapping action propels the animal through the water, as water jets out between the shells. Bay scallops can escape crabs, starfish and other predators by flapping away. Juvenile bay scallops use byssal threads to attach themselves to blades of seagrass, other plants and even rocks to keep them away from crabs and other predators. Although many people eat most of the scallop, Americans usually only eat the well developed adductor muscle. Since 1985 bay scallop populations have been decimated by repeated blooms of the brown tide organism in the 1980's and 1990's. During brown tide blooms, there are so many of the golden-brown organisms present in the water that the water turns coffee brown, hence the name "brown tide". This phytoplankton prevents the bay scallop from feeding properly and bay scallops starve during brown tide blooms. Furthermore, seagrass beds are shaded by the large numbers of brown tide organisms in the water and eventually die from the lack of sunlight. Not only are bay scallops directly affected by brown tide blooms, but their preferred habitat is affected as well, making it very difficult for scallops to recover from the blooms. Commercial harvesting of bay scallops has drastically decreased since the first brown tide bloom 21 years ago. Despite the decline in the number of bay scallops, they remain a popular seafood. In Massachusetts the bay scallop season starts November 1. Interestingly the adductor muscle is the only part of the scallop that is commonly eaten. |
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| Bay Scallops Tuscany Serves 4 1 1/4 lbs. Bay Scallops 1/2 cup Onion, diced 1 cup Asparagus Tips 4 oz. Baby Spinach 1 Tbsp. Garlic 1 lb. Farfalle, cooked 1 oz. Fresh Basil, chiffanade 2 tsp. Rosemary 3 Tbsp. Fresh Parsley, chopped Juice of 1 Lemon 2 Tbsp. Olive Oil 2 oz. Parmesan Cheese, grated 1/4 cup Dry Marsala Salt & Pepper to taste Heat the olive oil in a sauté pan. Add the onion and asparagus and sauté until the onion is opaque. Add the Marsala and deglaze. Add the scallops and lemon juice and sauté for 3 minutes. Add the pasta, basil, rosemary, parsley and lemon juice and combine. Add the tomatoes and season with the salt and pepper. Stir in the cheese and then add the spinach. As soon as the spinach starts to wilt remove from the heat and serve. |
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Bay Scallops and Applewood Bacon with Port Reduction For Port reduction 2 cups Ruby Port (500 ml) 1/2 cup superfine granulated sugar 1 1/2 teaspoons whole black peppercorns 2 fresh mint leaves, torn into bits For scallops 1/4 lb. applewood-smoked bacon, sliced,cut into thirds 18 bay scallops 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter Make Port reduction: Bring Port, superfine sugar, peppercorns, and mint to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl and cool to warm. Cook scallops: Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain. Pat scallops dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each scallop and pierce scallop with a wooden pick to secure. Heat oil and butter in cleaned skillet over moderately high heat until hot but not smoking, then sauté scallops, turning over once, until bacon is browned and scallops are opaque, about 5 minutes total. Transfer to a plate and serve with Port reduction for dipping. |
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| Meet the Pie Guy |
 The
Pie Guy has been making pies by hand in New England since 2001. We're
family-operated and we taste what we make every day. We believe that
good baking is an art, not an industrial process ... our products are
handmade by good people with a passion for good food. We believe in
using only natural ingredients, labeled honestly and sourced locally
wherever possible.Premium, home-style pies From the beginning, the idea behind The Pie Guy has been to provide the kind of fresh, simple product you'd make yourself at home, delivered to the bakery section of neighborhood food retailers. We started off making pies by hand with simple, all-natural ingredients ... and after 10 years we're still making pies by hand, with simple all-natural ingredients. Here in our backyard, The Pie Guy has been named "Best of New Hampshire" by New Hampshire magazine for the past eight years. The word is out, and today you can find our products in the bakery section of food retailers across New England and an increasingly wide area of the greater east coast. Different ingredients  You can find a lot of "pies" on the market these days, but you will not find one made with better ingredients.We are committed to using totally natural, home-style ingredients ... the kind simple ingredients you might use at home ... like fresh fruit, pure cane sugar, unbleached flour and pure vanilla. We never use pie filling, high fructose corn syrup, hydrogenated oils, fillers, artificial flavorings, colorings, preservatives or the unpronounceable industrial stuff you'll find on some "pie" labels. We're not scientists but we think that our natural ingredients probably make for a healthier, more wholesome product. What we know for certain is that our natural ingredients make for a better-tasting product ... something you'll enjoy eating yourself and feel good about serving to family and friends. Compare ingredient labels, compare taste. Made differently We make our products by hand, in small batches. If they look a little irregular it's because they're made by people, not machines. We don't use factory-scale pie machines or tunnel ovens ... we hand-mix fruit with sugar and spices, pack the fruit into crusts one-by-one and apply a topping or top crust by hand. Our cream pies taste the way they do because they're made the old-fashioned way, thickened with milk and egg yolks in a hot kettle, not with modified food starch in a cold industrial process. You can find the Chocolate Cream and Coconut cream pies in Nata's Freezer. |
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By
tradition, more wine is sold for Thanksgiving Day dinner than for any
other meal of the year. Plan ahead what wines you will serve right
along with your Thanksgiving meal to get the best value for this
spectacular day.
scented pillars w/molten finish. each color a different scent. cinnamon spice,
fig pumpkin spice and gingerbread scents. pillars individually wrapped. votives
and straights packaged in matte red box w/acetate lid & tied w/raffia.
harvest jacquard dishtowel
turkey jacquard dishtowel
handmade. painted glass pieces illuminate when lit. 
ironstone plates and bowls w/hand brushed glaze. work well w/sonoma dinnerware.
stands w/black powder-coated finish. wipe clean w/damp cloth. set includes
three bowls (one each of three colors) and one metal stand. 
standing turkey tealights| Book of the Month |
|
A Harvest of Pumpkins and Squash Seasonal Recipes  By Lou Seibert Pappas,Photographs by Maren CarusoButtercup or crookneck, pattypan or sugar pumpkin, squashes and pumpkins are delicious additions to muffins, breads, soups, salads, pastas, entrées, and sweets. Just as good in the morning as at night, the recipes in this beautiful cookbook include such gems as Cranberry-Walnut Pumpkin Coffee Cake, Grilled Chicken Breasts Stuffed with Zucchini and Goat Cheese, and Five-Spice Pumpkin-Ginger Cake. With 40 wonderful recipes, a glossary of the types of squash, basic cooking instructions, and useful tips on how to buy and store them, these versatile, delicious gourds make for year-round goodness. ... Lou Seibert Pappas is the author of more than 50 cookbooks. She lives in Palo Alto, California. Maren Caruso's photography has been featured in more than 20 cookbooks. She lives in San Francisco. |
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| November's Possibilities |
 It
may not be too late to get those spring bulbs planted. By now some of
you have cleared out the spent annuals and have already put in some new
bulb plants. If you venture out before the ground hardens you can set
out another set of beauties that will show a little later in the spring
for longer enjoyment.Pick areas that are already cleared and trowel some holes three times as deep as the bulbs height. If you group bulbs, dig a hole with a shovel to make it really easy. Those Dutch bulbs you selected only need to be covered with soil, watered to make nicely moist, and then covered with some mulch. Simple tip: The pointy end of the bulb should point up! Planting idea: Plonk some bulbs in the window boxes for instant color come spring Helpful tool: Snap a photo of the areas you planted so you'll remember not to disturb those areas when you are racking up leaves! Speaking of leaves. We may not have much color to enjoy this year but the leaves have to go. Some astute gardeners mow over the leaves with a raised mower blade to create instant lawn nutrients. I personally like to wait as long as possible and hope the November winds help me out. Early November is also a great time to plan the Thanksgiving table decor. All those mini gourds will come in handy to lend colorful warmth when paired with the flowers you place in favorite containers. Pull out your baskets with the seldom used china, pewter and linens, now, and give them all a good cleaning. Simple tip: Baskets can be cleaned by turning the hairdryer on them. Then set out in the sun for an hour or two to air out. Planning idea: If you plan to use citrus, apples or nuts in your holiday meals then buy extra to add to your arrangements. Visual garnish! Helpful tool: A sterilized soft toothbrush makes an excellent crevice cleaner for porcelain. While I have already planned on having lots of beautiful bouquets and bunches available for Thanksgiving, if you have some time, drop by the floral counter and let me know if you would like me to order any flowers or greens for later in the month. Almost anything special you can think of is available but must be, happily, ordered in advance. See you at Ring Bros., Liz |
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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 ©2011 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. |