| Savor |  |
| The
Ring Bros. Marketplace Newsletter
October 2011 |
| About Pumpkins | ||
What's the autumn season without pumpkins and halloween?
Native Americans dried strips of pumpkin and wove them into mats. They also roasted long strips of pumpkin on the open fire and ate them. The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes. Pumpkin Selection and Storage For cooking purposes, choose smaller sizes, which will have more tender, flavorful flesh. Select pumpkins which are free of blemishes, harvested with their stems intact, and those which feel heavy for their size. Unless they are waxed by the grower, a shiny skin indicates the squash was picked too soon. Look for a dull finish.Plan on purchasing 1/3 to 1/2 pound of pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds. Store in a cool, dry place, such as an attic or spare room (root cellars are too damp) at 45 to 60 degrees F. up to a month, or refrigerate for up to three months. For extended storage, wash skins in a solution of about a tablespoon of chlorine bleach to a gallon of water to disinfect the skin and discourage mold or rot.Dry immediately as dampness encourages spoilage. If you find mold, wipe with vegetable oil to remove the mold and seal the spot. Leftover cooked pumpkin can be frozen up to 16 months or canned. As a convenience, pre-cooked, puréed pumpkin can be purchased in cans to use for most purposes, and it is surprisingly retentive of vitamins and minerals. Fresh pumpkin can be pared and cooked in the same manner as most any winter squash, usually by cutting into chunks and simmering for 20 to 40 minutes, depending on size and age. Drain. When cool enough to handle, remove the skin and purée. Health Benefits of Pumpkin Make use of the seeds from your pumpkin by roasting them for a snack. Pumpkin seeds are high in zinc and essential fatty acids. Pumpkinseed oil contains good fats, which have been linked to healthier skin, an increase in energy, and improved mental function. Be sure to roast your seeds at 300 degrees or less to protect the inherent good fats. Pumpkin Equivalents, Measures, and Substitutions Most winter squashes are interchangeable in recipes, measure for measure. If you do not have pumpkin, substitute acorn squash, hubbard squash, butternut squash, buttercup squash, or calabaza. Sweet potatoes are also a good option as a subtitute for pumpkin. Plan on purchasing 1/3 to 1/2 pound of pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds. • 1 fresh 5-pound pumpkin = about 4-1/2 cups cooked, mashed pumpkin • 1 pound fresh pumpkin = about 1 cup cooked, mashed pumpkin • 1 15-ounce can pumpkin = 1-3/4 cups mashed pumpkin • 1 29-ounce can pumpkin = 3-1/2 cups mashed pumpkin |
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Serves 4
Preheat oven to 350 degrees F. Roast whole miniature pumpkins in a small roasting pan with 1/2-inch water, tightly covered with foil, until very tender, 45 to 50 minutes. Cool slightly. Cut out tops and reserve, then scoop out seeds. Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil. Meanwhile,
cook diced sugar pumpkin in a medium saucepan two-thirds full of
simmering water until tender, 2 to 3 minutes. Drain in a colander.
Bring stock and 2 cups water to a simmer in a small saucepan and keep
at a bare simmer. Cook onion in oil in a 2 to 2 1/2-quart heavy
saucepan over moderate heat, stirring occasionally, until softened,
about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup
simmering stock and cook at a strong simmer, stirring constantly, until
stock is absorbed. Continue simmering, adding stock 1/2 cup at a time,
stirring constantly and letting each addition be absorbed before adding
the next, until rice is tender and creamy-looking but still al dente,
about 18 minutes total. (There may be broth left over.) Remove
from heat and stir in diced pumpkin, cheese, and butter, stirring until
butter is melted. Season with salt and pepper, and cover to keep warm.
Put each pumpkin shell on a plate, fill with risotto, and cover with
reserved tops. |
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Pumpkin Brûlé Tart Makes 1 10” Tart 8 Egg Yolks 1 cup Pureed Pumpkin 1 cup Granulated Sugar 2 cups Heavy Cream 1/2 tsp. Cinnamon 1/2 tsp. Nutmeg 1/2 tsp. Allspice 1/3 tsp. Ginger Pinch Salt 1/4 cup Brown Sugar 16 Toasted Pecan Halves In a bowl whip the granulated sugar and egg yolks until smooth. In a pot bring the cream to a slow boil. Remove from the heat. Combine the cream into the egg mixture a little at a time, so that the eggs do not scramble, stirring constantly. Add the pumpkin and the spices and let cool in the refrigerator for 1/2 hour. Preheat oven to 350°. Fill a precooked shell with the cool filling and bake for 25-30 minutes. Remove from the oven when the tart does not “jiggle”. Let cool completely, at least two hours. Sprinkle the top of the tart with the brown sugar. Using either a torch or the broiler in your oven with the door slightly open, caramelize the sugar on the top of the tart. If you are using your oven turn the tart every 20-30 seconds or your tart will burn. Garnish with the toasted pecans and serve. Toasted Pecan Crust Makes 1 10” Tart Shell 1 cup Pecan Halves 1 cup Rolled Oats 1 cup Flour 1/2 tsp. Cinnamon 1 Pinch Salt 1/4 cup Vegetable Oil 3 Tbsp. Maple Syrup For best results use a 10” tart pan with a removable base. Preheat oven to 350°. Put the pecans on a sheet tray and bake for 10-15 minutes or until the smell of roasted nuts fills the kitchen. Combine all of the dry ingredients in a food processor until they reach the consistency of course meal. Transfer into a mixing bowl. Combine all of the wet ingredients and mix with the dry ingredients until it forms a soft dough. Press the dough into a greased and floured pan. Bake for 10 minutes and let cool. |
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Pumpkins are of the same family as squashes and watermelons.
The orange flesh has a mild, sweet flavor which can be used equally in savory and
dessert dishes, as well as cookies and bread. The seeds can be roasted and
eaten as snacks, and they have plenty of health benefits of their own.| Store Events | ||
Saturday October 1, 12-3 p.m. Craft Beer Tasting Event Special Cooking Demo Thursday October 6, 6-7 p.m. Cooking Class Pumpkin Rissoto Friday October 7 3-7 p.m. Product Sampling Capri Di Roma Pasta Sauce 4-6 p.m. Wine Tasting Saturday October 8 2-6 p.m. Product Sampling Stonewall Kitchen Seasonal Items 3-5 p.m. Cooking Demo Chicken Wing Contest Prep Sunday October 9, 11-3 p.m. Product Demo Ring Bros Salad Dressings, Sauces & Seasonings |
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Friday October 14, 4-6 p.m. Wine Tasting Saturday October 15, 3-5 p.m. Cooking Demo Roasted Pumpkin and Apple Bisque Thursday October 20, 6-7 p.m. Cooking Class Shrimp and Grits Friday October 21, 4-6 p.m. Wine Tasting Saturday October 22, 3-5 p.m. Cooking Demonstration Apple Desserts Friday October 28, 4-6 p.m. Wine Tasting 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 | ||
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Maple Pumpkin Butter
Pumpkin Cheese Ball
Apple Cider Doughnut Mix
Pumpkin Pancake & Waffle Mix
Pumpkin Spice Quick Bread Mix
Cranberry Ginger Dressing
Cinnamon Apple Jelly
These
dark chocolate bite-size wafer cookies by Loacker are imported from
Italy and are made with all natural ingredients. The Loacker company is
located in the heart of the Italian Alps at 3,000 feet, and has been
concerned about the environment since its beginning in 1925.
Our
stocks are ready to use in any recipe that calls for stock, broth, or
bouillon. Just store it in your pantry until needed, open and pour.
There's no need to add water - simply heat until hot. After opening,
place original container in the fridge for up to 10 days, or freeze for
later use.
City
girls are sassy and sophisticated, country girls are wholesome and
natural-and both are a part of me! I love the energy of the city
and the goodness of the country and I am not willing to compromise on
either. Just as I don’t want to compromise on what I eat
-especially when it comes to a treat - I want one that tastes great AND
is good for you. That’s why I started baking my own cookies in
the city-to taste like the country - with the taste and healthfulness
that combines the best of both! That’s City Girl Country
Girl. Every time friends taste these cookies, they beg me for
more! Now you can have them too!
There's
so much more to Silk Pure Almond almondmilk than great flavors. More
calcium, for example - 50% more than dairy milk!* Bones and teeth need
a steady supply of calcium to remain strong throughout life, yet our
bodies can't produce the mineral. Silk Pure Almond is a great way to
get calcium (and its important companion, vitamin D), with absolutely
no dairy, lactose, saturated fat or cholesterol. Use it instead of milk
for drinking or cooking. Silk® is way too lovable to stay cooped up at
home. Take your favorite flavors on the go with convenient singles.
Ideal for a brown-bag lunch or an after-workout snack.
We
wanted to have one chip in our line up that represents what we would
refer to as—"Wow I never thought of that before, but this is amazing!"
We hope that you agree! Drum roll please ... Introducing our Laurel
Hill Pumpkin Seed Tortilla Chips. The flavor comes from the combination
of hearty pumpkin puree, nutty roasted pumpkin seeds, and a dash of
sweetness from our secret spice blend. These chips are perfect right
out of the bag, or as a vehicle for your favorite dip or salsa
(particularly medium to hot dips and salsas—as our sweet will balance
your heat!).
Hogan Bros. Pumpkin Spice Coffee
Tate's Bakeshop Cookies| Drops of Heaven: Candy Corn |
 Candy
corn has been around for more than 100 years. George Renninger, an
employee of the Wunderlee Candy Company, invented the popular
confection in the 1880s and Wunderlee became the first to produce the
candy. The Goelitz Candy Company (now Jelly Belly Candy Company)
started producing the confection in 1900 and still produces candy corn
today. When candy corn first appeared, it was popular among farmers because of its agrarian look. The tri-color design was considered revolutionary and the public went crazy for it. Lack of machinery meant that candy corn was only made seasonally from March to November. Candy corn has remained unchanged for one hundred years and is a favorite at Halloween. How is Candy Corn Made? How Candy Corn is Made In 1900, it was the job of many men to produce candy corn for eight months of the year. Sugar, corn syrup and other ingredients were cooked into a slurry in large kettles. Fondant and marshmallow were added to give a smooth texture and bite. The 45-lbs of hot candy was poured into buckets called runners. Men dubbed stringers walked backwards pouring the candy into cornstarch trays imprinted with the kernel shape. It took three passes to make the white, yellow and orange colors. Originally, candy corn was delivered by wagon in wooden boxes, tubs and cartons. The process of making candy corn is very similar today, but now machines do most of the work. Manufacturers use a method called the corn starch molding process. A tray containing depressions is filled with corn starch. Candy corn is made from the bottom to the top and in three-color passes. First, the depression is filled one quarter full with yellow syrup and allowed to partially set. Next, the orange syrup is added. The mold is then topped off with the white syrup and is cooled. The candy now can gel together. After is it has finished cooling, the trays are emptied and the little candy corns are ready to be eaten. Candy Corn Quick Facts
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| Authentic Spanish Delicacies at Dark Horse Beef and Deli | ||
 Mitica Fig Almond Cake Our Fig Almond Cakes are made with premium whole Pajarero figs and Marcona almonds. All natural, containing no preservatives or artificial ingredients. It takes about 500-600 figs to create one 5kg cake. Workers destem the figs by hand.  Dalmatia Fig Spread Dalmatia fig spreads are hand-picked and sun-dried on old wooden pallets by local Dalmatian farming families. Dried to a rich golden color, the figs are made into spreads using only the finest ingredients. The oranges for the Fig Spread with Orange come from the island of Korcula, a remote island on the Adriatic Coast. The end result is a prize-winning, all-natural product with superior fruit count.  Marcona AlmondsLong used in Spanish cuisine, Marcona almonds are now gaining popularity among Americans. They have an enjoyable flavor, different from that of common almonds, and a smooth, delicate texture. Marcona almonds contain the same excellent health benefits as all almonds, including cholesterol-lowering monounsaturated fats. Use Marcona almonds in salads, with cheeses, alongside fruit, and in desserts.  Oro Liquido Marcona Almond ButterThe distinctively toasted flavor of Marcona almonds shines through in this chunky nut butter from Valencia, Spain, elevating it beyond a partnership with grape jelly in a school lunchbox. Fashion canapés on toast by dabbing it on slices of membrillo (Spanish quince paste), use it as a change of pace the next time you make cold Chinese noodles with peanut or sesame sauce, or spoon it on as a topping for an ice cream sundae with chocolate sauce. The consistency is loose, so keep it refrigerated.  Matiz Andaluz Whole Wheat Picos de AceiteCrunchy picos are a tapas staple. They're so popular that you'll find these crunchy bread sticks on the counter of every tapas bar in Andalucia. Baked with a touch of extra virgin olive oil as well as whole wheat flour and sesame seeds, these picos are a wholesome, delicious snack for any occasion! Pair our whole wheat and sesame picos with olive pates, soft cheeses or your favorite dip.  Ines Rosales Sweet & Savory Olive Oil TortasInes Rosales Sweet & Savory Olive Oil Tortas have been a traditional snack throughout Spain for 100 years. Each delicious and delicate pastry is handmade and then handwrapped. They are a round, four-inch, wheat flour and olive oil cracker that is thin, bubbly, brown in spots and highly irregular. The light sugar or savory coatings crackles in your mouth; and the olive oil slides between ultra-thin layers and pulls dough apart into small flaky miracles throughout. The taste is magnificent, with salt standing up to the sweet, savory flavor at every bite. The tortas come carefully wrapped in tissue paper, six to a box. Ines Rosales Sweet Olive Oil Tortas are delicious with cheese, tea, coffee, espresso, or anytime for a snack. |
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| The Scoop on Scallops | ||
 The
scallop is possibly best known for its beautiful and distinctive shell.
It has been captured in works of art by Titian, Botticelli, and many
others. Buildings in ancient Pompeii were decorated with scallop-shell
ornaments.Scallops are bivalve mollusks with scallop-edged, fan-shaped shells. The shells are further characterized by radiating ribs or grooves and concentric growth rings. Near the hinge, where the two valves (shells) meet, the shell is flared out on each side forming small "wings". Just inside each valve along the edge of the mantle is a row of short sensory tentacles and a row of small blue eyes. (Maybe you've heard of the book Stalking the Blue-Eyed Scallop, by Euell Gibbons). The shells are opened and closed by a single, over-sized adductor muscle which is sometimes referred to as the "eye". The eye, or adductor muscle is the part of the scallop we eat here in the U.S. In Europe, the entire scallop is eaten. The adductor muscle is more developed in the scallop than in oysters and clams because scallops are active swimmers. They glide freely through the water and over the sea floor by snapping their shells together. Scallops are primarily harvested by dredging and are shucked soon after capture. They cannot hold their shells closed; therefore, once they are out of the water, they lose moisture quickly and die. Consequently, they're shucked on board the ships, placed in containers, and refrigerated. CULINARY DESCRIPTION The sea scallop (Plactopecten magellanicus) is the largest of the scallops. You usually get approximately 20-40 in one pound. They can be bought fresh or frozen. Scallops freeze well, so if they are on sale or you buy too many, freeze them for later use. The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume. Scallops have a distinct, sweet odor when they are fresh. There are many ways to prepare scallops. Always take care not to overcook them; they toughen easily. As soon as they lose their translucence and turn opaque, they are done, Sea scallops may be broiled, kabobed, stir- fried, baked, or microwaved. There are many recipes for scallops. If you plan to put them in a sauce, it's best to cook the scallops and the sauce separately and then combine them; otherwise, water will cook out of the scallops and make your sauce runny. The bay scallop (Argopecten irradians) resides in bays and estuaries from New England to the Gulf of Mexico. Its muscle reaches about one-half inch in diameter. You usually find about 50-90 in one pound. Bay scallop meats are white with some pink coloration on occasion due to the food (algae) they consume. You need to be especially careful when cooking bay scallops. Because of their size, they tend to overcook very easily and will become tough. They are sweet and tender yet firm when cooked properly. Bay scallops may be baked, sauteed, stir-fried, or microwaved. If you need cooked scallops for a seafood salad, simply wash and dry one pound, then wrap them deli- sandwich style in a microwaveable paper towel, and microwave on HIGH for 3 minutes. You will have perfectly cooked scallops. Or else, you may prefer a more traditional recipe such as Coquilles Saint-Jacques, a creamy scallop recipe found in many cookbooks. This favorite can even be used as an appetizer before an elegant repast. |
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| Pan Seared Diver Scallops over Penne and Asparagus with Sun Dried Tomato and Basil Cream Sauce Serves 4 16 Diver Scallops 1 1/2 lb. Penne, cooked 1 lb. Asparagus 4 oz. Scallions 8 oz. Baby Spinach 4 oz. Yellow Peppers, diced 8 oz. Button Mushrooms, cored and halved 1/2 cup Sun Dried Tomato Pesto 1/4 cup Basil Pesto 1/2 cup Heavy Cream Oil as Needed 1/4 cup Parmesan Cheese Salt and Pepper to taste Heat some oil in a sauté pan until it is hot. Carefully add the scallops to the pan and cook until they are well browned on both sides and almost fully cooked. Remove from the pan and keep warm. Add more oil to the pan if necessary. Add the asparagus, peppers and mushrooms to the pan and sauté until the asparagus is al dente. Add the pestos and the cream and stir well. Boil until the sauce has reduced to nappé, about 5 minutes. Add the penne to the pan and toss until heated. Season with salt and pepper. Place the pasta and vegetables on a plate, reserving some of the sauce in the pan. Arrange the scallops on the top of the pasta and drizzle with the remaining sauce. Sprinkle with parmesan and garnish with basil leaves. Serve. |
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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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| How to Roast a Chicken | ||
 First,
know that roasting a whole chicken takes at least 50 minutes. If you
are cooking with a specific recipe, follow the time and temperature
specifications. TOOLS It's a good idea to have a roasting pan and a rack so that heat circulates evenly. If you don't have these, you can use a heavy rimmed baking sheet, also called a baker's half-sheet. TO PREPARE Rinse the chicken and dry it thoroughly, inside and out, with paper towels. You can do a number of things to add flavor. Try rubbing herbed butter or herbs and olive oil in the cavity and on the outside. To add flavor under the skin, find an area on the side of the breast where the skin can be lifted easily to create a space. Slide two to three fingertips between the chicken breast skin and meat and move from side to side to loosen (the skin stretches easily but be careful to move slowly to prevent tears); put butter, herbs, or lemon slices under the skin. Or you can stuff the cavity with any combination of spices, herb sprigs, garlic cloves (slightly smashed to release flavor), and lemon quarters. Some cooks prefer to truss a raw chicken before cooking-tie it with kitchen twine to bring the legs together and secure a compact shape and even cooking. Trussing makes the chicken look neater, but it isn't necessary. EVEN COOKING Chicken breasts cook faster than the dark meat of the thighs. To slow them down, try this trick: Make a 2-layer sheet of foil into the shape of a trapezoid (like a triangle but with the top point cut off). Butter one side of the foil and use it to cover the breasts of the chicken for the first 15 minutes of cooking. TEST FOR DONENESS When the meat is pierced with a fork, the juices should run clear. The best way to know when the chicken is finished is with an instant-read thermometer; it should read 170°F when stuck into the thickest part of the thigh. CARVING THE BIRD INTO SECTIONS Ideally, you want to carve on a cutting board with a channel to catch juices. Put a long fork into the cavity to hold the chicken steady. Slice through the skin that connects the thigh and the breast, then cut down as far as you can, pushing the thigh away with the side of the knife. Look for the joint where the thigh connects to the backbone. The key is to cut through the place where those joints meet, and not through the bone. Once you have cut the thigh away from the body, you can also cut the drumstick away from the thigh. Again, try to cut where the joints meet. Repeat on the other side. To remove a wing, lift it away from the body and slice where the wing naturally pulls away from the body. Once you have found the joint, try to cut where it meats the backbone. Poultry shears can sometimes be useful. Repeat on the other wing. To cut breast meat away from the bone, slide your knife along the side of the breast bone as close as possible to the bone, and push the meat away with the side of your knife. Repeat on the other side. |
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| Ultimate Roast Chicken Serves 3-4 1 (5 1/2 pound) free-range chicken 1/2 bunch each fresh oregano, thyme, and parsley 1/4 pound unsalted butter, softened Kosher salt and freshly ground black pepper 1 orange, halved 1/2 head garlic 1 medium white onion, halved, plus 1 onion 6 strips smoked bacon 2 tablespoons all-purpose flour 1 1/2 cups chicken broth 1/4 cup dry sherry Preheat oven to 425 degrees F. Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes. Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper. To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat. |
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Roasted Garlic Chicken 1/2 cup roasted garlic cloves 2 cups water 1 Tbsp salt 1/2 teaspoon freshly ground black pepper 1 Tbsp olive oil 1/2 lemon, cut into 4 wedges 2 bay leaves 1 (3-4 pound) whole roasting chicken 1 Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender. Squeeze the juice from the lemon wedges into the brine, blend. Stir in the bay leaves. 2 Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl. Pour the brine all over the chicken in the bag, or in the bowl. Add the (already squeezed) lemon wedges. Squeeze out all the air from the bag and seal, or place plastic wrap over the chicken in the bowl. Refrigerate overnight - 12 to 24 hours. 3 Preheat the oven to 375°F. Remove the chicken from the brine. Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up. Roast for about an hour, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.) Let the chicken rest for 10 minutes before carving and serving. |
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Blue Moon Harvest Moon Pumpkin Ale
Dogfish Head Punkin Ale
The
character and complexity of Harpoon Octoberfest comes from the malt and
hops. When looking at a freshly poured Harpoon Octoberfest, you
will notice the garnet-red color with a firm, creamy head. The
beer’s color is from a blend of Munich, chocolate, and pale malt.
The thick head results in part from wheat malt added to the
grist. The hop aroma of this beer is not overpowering but it is
present. Tettnang hops add a subtle spice nose that blends with
the malt character. This beer is full-bodied, smooth, and
malty. Willamettehops are used to provide a gentle bitterness and
to balance any residual sweetness present from the malt. The
finish is soft and malty with a mild bitterness.
Shipyard
Pumpkinhead Ale is a crisp and refreshing wheat ale with delightful
aromatics and subtle spiced flavor.Shipyard Brewing Company announced
that it will be extending the season for their popular fall release,
Pumpkinhead. The brewery originally planned on brewing the beer through
October, but will now brew additional batches through November in order
to meet consumer demand.
Saranac Pumpkin Ale
Brooklyn Pennant Ale '55
Samuel Adams Octoberfest
A
perennial favorite at our brewery Halloween party, Samuel Adams Harvest
Pumpkin Ale is brewed with over 11 pounds of real pumpkin per barrel,
adding a full body and sweetness to this dark reddish amber brew.
Deep roasted malts, including a smoked malt, lend a distinct roasted
character while traditional pumpkin pie spices give the beer a subtle
spice note.| Foods to Ward Off the Flu | ||
 Many
of us are predicted to come down with the flu this winter, however it's
expected that most will only experience mild symptoms.What we eat can have a direct influence in supporting our immune system and ensuring that, when the time comes, it's in really good working order. So before you rush out to try and get Tamiflu, there are a number of nutrients you can get in everyday foods to boost your body's defenses and reduce your chances of getting swine flu. 5 Breakfast Immune Boosting Foods Blueberries Blueberries contain many antioxidants. Antioxidants are vitamins and minerals that remove harmful oxidants from the bloodstream. Oxidants, also known as free radicals, are the toxic byproducts our bodies make when we turn food into energy. Free radicals are capable of damaging DNA and suppressing the body's immune system. Blueberries are a rich source of anthocyanins, which are particularly effective at combating E Coli bacteria which can cause gastrointestinal problems and urinary infections. Blueberries can be eaten raw in fruit salads, added to smoothies or in cooked desserts. Manuka Honey Manuka has incredible antibacterial and antiviral properties. This honey can help sooth more throats and can even be applied to cuts and grazes although I wouldn't waste such delicious honey on a grazed knee! It has been reported to be used medicinally in Australian hospitals to treat wounds. Children under one year should not be given honey. Probiotic Yogurt It's important to know that not all bacteria are bad. The digestive tract for example is the home to our "gut flora" where millions of different bacteria live, many of which are beneficial or "friendly". They normally have the strong hold and act as natural defenders to our body's immune system, preventing harmful bacteria taking over. In order to boost the friendly bacteria many people now eat special probiotic foods and drinks. Oranges In common with other citrus fruit, oranges contain more than a 100 different phytonutrients that are beneficial for health. They are a very good source of flavonoids, which act synergistically with vitamin C to boost our protection against free radical damage. Hesperidin is an important flavonoid found in oranges which has additional antiviral, antiallergenic and anti-inflammatory properties. Oranges and other citrus contain limonene, which is thought to have anti-carcinogenic properties. Almonds and Walnuts and Brazil Nuts Almonds are rich in vitamin E which can boost our immune systems. Walnuts contain ellagic acid which has antioxidant powers. Ellagic acid also exhibits antibacterial and anti-inflammatory effects. Walnuts also contain essential fatty acids which can be converted into prostaglandins chemical messengers which regulate the activity of the white blood cells. Without essential fatty acids our immune system will not function at full capacity and we will be more susceptible to infections. 5 Immune Boosting Foods for Lunch or Dinner Oily Fish Salmon / Tuna contain omega 3 fats, essential for immune health. They work by increasing the activity of phagocytes, the white blood cells that eat up bacteria. These fats also help strengthen cell membranes, thereby speeding up healing and strengthening resistance to infection in the body. Omega 3 fats can be found in oily fish (salmon, mackerel, and tuna), linseed oil and linseed, walnuts and some seeds. Prawns /Crab Shellfish Prawns and crab are good sources of zinc and selenium. Both of these nutrients are important for a healthy immune system. Inadequate zinc can hinder the body's ability to fight infections. Zinc is also important for healthy eyes, skin, nails for growth and sexual development. Oysters, crab, prawns and other shellfish, fish, red meat such as beef, chicken, liver, kidney, lentils, some green veg, nuts, seeds and wheat germ all contribute to our zinc intake. Shittake Mushrooms A remarkable substance called lentinan seems to enhance immune function. It appears to be able to prevent virus replication and to fight off infection by inducing the body's own antiviral chemical interferon. Shiitake mushrooms have a meatier, chewier texture and a stronger slightly woody taste than ordinary mushrooms. They can be used to replace ordinary mushrooms in soups, stews and mince dishes. Beetroot Rich in flavonoids, vitamins and minerals, beetroots are an excellent immune booster. Beetroot contains carotenoids and flavonoids and a possible anti-carcinogens property of the red colouring is being researched. As well as the roots, the beetroot tops can be either cooed or added to salads. Chick Peas Contain isoflavones and saponins, vitamins and minerals. Chickpeas contain phytonutrients called saponins, which are antioxidants. They work by stimulating the immune system and may also block the development of cancer cells. Chickpeas are a good vegetarian source of protein and are the main ingredient in hummus. They can be bought dried and tinned. Add them to soups, salads and casseroles. |
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| Moroccan Vegetable Tagine Serves 6 2 tbs olive or rapeseed oil 3 cloves garlic 1 tsp ground coriander 1 tsp ground cumin 2 tsp harissa paste ¼ tsp ground cinnamon 300 ml vegetable stock 4 carrots peeled and chopped 4 courgette, chopped 1 aubergines, chopped 100g French beans 2 cans tomatoes 1 can chickpeas rinsed 50g ready to eat dried apricots 130g currants or raisins 100g flaked toasted almonds 10g coriander leaves, torn Black pepper 1. Heat the oil in a heavy bottomed saucepan, add the onion and cook until soft. Then add in the garlic and spices and cook for a couple of minutes until the spices are fragrant. 2. Add the tomatoes, the stock, and stir in the vegetables, chickpeas, and dried fruits, bring to the boil and simmer for about 20mins until tender. 3. Sprinkle on the almonds and chopped coriander. 4. For meat lovers in the family, serve this with lamb chops. |
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Blackberry and Blueberry Smoothie 2 1/2 apples 1/2 banana 1 pint of blackberries 1 pint of blueberries 1/2 an orange 1. Cut the apple into wedges, put them through the juicer and pour the juice into a blender. Alternatively use some 100% apple juice instead direct from the carton! 2. Add the berries and half a peeled banana to the blender with a dash of freshly squeezed OJ. Blitz until you get t desired consistency. |
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| Summer's Gone Time to Move On |
 Move
on past the long summer spent wilting in the humidity, that is. I feel
refreshed by the cool temperatures we are experiencing. I'm putting
away my disappointment with the state of the garden, caused by too many
windy periods of heavy rain, and filling in the bare areas with mums
and fall asters. I'm also going to spend time planning out where to
place some new spring bulbs so that next year will start out fresh and
promising... no matter what the summer brings.Some fresh but thrifty ideas for decorating during the autumn are also in order. Designers are showing off natural elements like pods, woodland cuttings, and seashore pickings paired with fresh cut flowers that can be purchased year round like hydrangeas, lilies, and gerbera daisies. Flea market finds are becoming containers for flowers and greens such as lined jewelry boxes, lamp bases, and vintage bottles. A quick visit to most home basements would probably offer up weeks of repurposing. The key is to pair something old with something new, something quirky with something studied, or the sophisticated with raw materials. October is usually all about vibrantly falling leaves. However, this year we will have to bring in the colors ourselves as those summer storms were not kind to our trees. Fall shades in russet and pumpkin orange will really pop when you introduce crimson or emerald berries, bright yellow sunflower and contrasting shades of royal purple. It's all about color splashes, texture, and the unexpected like cool whites to highlight your arrangements. Have fun this harvest month as we all celebrate invigorating the soul with the treasures of nature both familiar and unexpected. See you in the flower shop. Yours, Liz |
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