Ring Bros Marketplace Newsletter

Savor

The Ring Bros. Marketplace Newsletter September 2011

Contents

Cooking with Apples
Store Events
Featured Products
Home Canning Tips
Meatloaf Tips and Tricks
Cooking Cod
Cookie's For Me?
Beautiful Brie
Book of the Month
Just Thinking

Cooking With Apples
Nearly all apples are delicious on their own, but not all apple varieties work well cooked. Apples have wildly different textures and flavors, but this list of apple types and advice on how to cook them can help you get the best results from your favorite apple recipes. New Envy Apples: When New Zealand's passionate apple researchers brought together the best features of Braeburn and Royal Gala in one single apple, Envy was born. Envy apple is a new class of world class - truly an apple to desire. Fuji Apple: The Fuji is a sweet apple from the Red Delicious species. The red outer skin is crisp, and the fruit is juicy and firm. Fujis are perfect in just about any dessert. Gala Apple: This firm apple is sweet and wonderful in salads. Galas can be used to bake with, but they are best when mixed with another apple variety. Granny Smith Apple: Granny Smith apples lean toward tart or at best moderately sweet. The fruit is green, round and crisp. This apple is excellent when mixed with Fuji (a much sweeter fruit) in apple pies. McIntosh Apple: This apple has a crisp skin, but the fruit is tender. This red and green apple is great fresh, is perfect in salads and in apple pies, and makes an excellent applesauce. However, the shape of this apple does not hold up well when baking. Because it is a soft apple, it will not hold its form in a pie or as a baked apple dessert. Red Delicious Apple: Red delicious apples make a wonderful addition to any fresh salad. Red delicious is also the most purchased apple in the United States. Rome Apple: The Rome apple is a slightly tart apple, excellent for making pies, and good overall in other recipes. Yellow Delicious or Golden Delicious Apples: These are not related to the Red Delicious. They are soft apples that are sweet and popular, but they bruise easily and do not keep well. Pairing Apples to Recipes Apple Butter: In Colonial times, excess apples were turned into apple butter and used as a sandwich spread. While any apple can be used to make apple butter, it stands to reason that the sweeter the apple, the sweeter the butter. Choose accordingly. Apple Pie: Golden Delicious apples will make a good all-around apple pie. This apple can be mixed with a tart apple to create a good apple pie, but the best combination is half Fuji and half Granny Smith. Mixing the sweet and the tart brings about a yummy apple pie that few can resist. Applesauce: Never use a Granny Smith when making applesauce. Instead, use apples such as Fuji, Red or Yellow Delicious, Rome, Gala, Pink Ladies or Honeycrisp. When making applesauce, it’s okay to blend different apples together. The key is to use apples that are naturally sweet, or your applesauce will be too tart. Crab Apple Uses: Crab apples can be canned whole or cooked down to a sauce. Candied crab apples are also a nice treat. Because crab apples are usually quite bitter, the addition of sugar and syrup complements their taste. Because crab apples also contain a lot of pectin, it’s always smart to add a few to an apple butter or jam mixture. Storing Apples No matter the apple variety, most apples store well and can be kept for several weeks in the refrigerator or in a cool dark place, such as a cellar. When purchasing apples for fresh eating or cooking, buy apples that are free of blemishes, bruises and spots. Spots could indicate disease or worm and bug infestation, and bruises could indicate overripe fruit.
Spiced Apple Butter Yield: 5 cups 3 pounds apples, peeled, cored, and cut into 1/2-inch chunks 1 pound light brown sugar 2 teaspoons cinnamon 1 teaspoon allspice, preferably freshly ground Place the apples in a large, heavy-bottomed pot over low heat. Cook, uncovered, for 1 1/2 hours, stirring occasionally. Add the brown sugar and spices; continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes more. To test for doneness, place a spoonful of the mixture on a white plate and let sit for 20 seconds. If a ring of liquid forms around the apples, there is still too much liquid in the mixture. Continue cooking and testing until no ring forms.		Caramel Apples 6 apples 6 Popsicle Sticks 1 (14 ounce) package individually wrapped caramels, unwrapped 2 tablespoons milk Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl and microwave for 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set. They can be rolled in chopped nuts for an added touch of flavor!
Back to top

Store Events
Thursday September 1, 6-7 p.m. Cooking Class: Italian Classics Pestos Friday September 2 3-7 p.m. Product Sampling Laurel Hill Tortilla Chips and Green Mountain Salsa 5-7 p.m. Wine Tasting & Bottle Signing Joseph Carr Winery Meet Winemaker Joe Carr Saturday September 3 8:30-12 p.m. Product Sampling Be My Guest Granola 2-6 p.m. Product Sampling Riverway Salad Dressing 3-5 p.m. Cooking Demonstration Apple Ginger Pork Chops Sunday September 4, 11-3 p.m. Product Sampling Ring Bros. BBQ Sauces, Dip Mixes & Salad Dressings Thursday September 8, 6-7 p.m. Cooking Class: Italian Classics Risotto Friday September 9 3-7 p.m. Product Sampling Tonnino Tuna 4-6 p.m. Wine Tasting		Saturday September 10 2-6 p.m. Product Sampling Popcorn, Indiana Thursday September 15, 6-7 p.m. Cooking Class: Italian Classics Classic Pasta Dishes Friday September 16, 4-6 p.m. Wine Tasting Saturday September 17, 3-5 p.m. Cooking Demo Strawberry Chocolate Shortcake Thursday September 22, 6-7 p.m. Cooking Class: Italian Classics Polenta Friday September 23, 4-6 p.m. Wine Tasting Saturday September 24, 3-5 p.m. Cooking Demo Chicken Wings Thursday September 29, 6-7 p.m. Cooking Class: Italian Classics Gnocchi Friday September 30, 4-6 p.m. Wine Tasting
Back to top

Featured Products
NEW FEATURED PRODUCT! Pasta Shoppe Mixes We used our noodle and discovered that 'The World is full of Pastabilities!'® We're in the business of creating all the shaped pasta you need to enjoy yourself or with friends and family. Chicken Noodle Soup A Best Seller! Homemade tastin´ soup that makes 10 cups and feeds a hungry family fast - ready in 15 minutes! And the kids love to see the little chicken shaped noodles! Classic Chili A true classic! We have been selling this mild-medium chili mix for over 10 years....always a best seller - a pantry neccessity. Beautful package includes curly noodles and the chili seasoning mix. Add a few ingredients and in 25 minutes -WOW- it'll become your family's favorite! Spice Level = mild-med. Under the Sea Mac 'n Cheese Shapes: Starfish, Seahorses, Crabs & Dolphins. A "Family sized" family favorite! Just add some butter and milk to our yummy cheese mix - and dinner is served in no time! Bonus: a coloring page for the kids is included on the label! 12 oz. bag, Serves 4-6. Vineyard Pasta Salad with red wine vinaigrette Another of our Best Sellers...this vinaigrette mix and recipe has been getting rave reviews for years! Plus, it creates an elegant salad with the Grape Cluster and Leaf shapes. New! Evol Flatbread Pizza We believe frozen food doesn’t have to taste frozen, which is why we are delivering to you the first ever gourmet pizza that combines the taste and quality only EVOL is known for. Loaded with gourmet ingredients, fresh produce and a hand-stretched artisan crust, EVOL’s chef-created Pizzas are bringing convenience and excellence home to your freezer. New! Bobby D's Pasta Sauces The finest, freshest Ingredients are sautéed in extra virgin olive oil to infuse their full flavor. Our micro-batch open kettles are used to create a homemade quality sauce that is simmered to perfection. This uncompromising passion to produce an Italian red sauce that is 100% natural, no artificial ingredients, no artificial flavors and no added sugar is what truly separates BOBBY D’s® from other jarred sauces. The result is a healthy and delicious product with endless possibilities. New! Simply Organic Grinder Top Spices Simply Organic Daily Grind – Wholesome and healthy black pepper will leave one weak in the knees and wondering just how much of a good thing can one take. All Simply Organic Grinders have adjustable grinder tops. Pull up for a coarse grind and push the grinder top down for a more fine grind. Simply Organic Get Crackin’ – Time’s a wastin’, so get crackin’ with our three-peppercorn blend of white, green and black peppers! Fair warning: this peppery blend is so irresistible you’ll find yourself seasoning everything in sight! All Simply Organic Grinders have adjustable grinder tops. Pull up for a coarse grind and push the grinder top down for a more fine grind. Simply Organic Grind to a Salt – Flavor doesn't grind to a halt when this savory salt blend is twisted about – red chilies, black pepper, garlic and onions are fused into a taste one can’t refuse! All Simply Organic Grinders have adjustable grinder tops. Pull up for a coarse grind and push the grinder top down for a more fine grind.		NEW FEATURED PRODUCT! Olivia's Organic Cooking Greens Olivia's Cooking Greens are pre-trimmed and triple washed, making them ready to saute, steam or bake in an instant. These organic greens deliver freshness and nutrition in every bite. There is no mess, no fuss and no watse, just a great healthy taste! Available in 3 delicious baby leaf varietes: Baby Saute Blend, Baby Kale, Baby Collards. Special! $3.99 each for the month of September! Namaste Gluten Free Foods Our fine foods contain no wheat, gluten, corn, soy, potato, dairy, casein, tree nuts or peanuts and are: Carefully made in a dedicated allergen-free facility Made with NO genetically modified ingredients Kosher certified A great value - get more for your money! 18 mouth-watering varieties - try some today! New! Frontera Salpica Salsas Salpica™ salsas are made by fire-roasting the best ingredients — fresh tomatoes, fresh onions, fresh garlic and flavorful chiles to bring out bold Mexican flavors. Salpica™ salsas are all-natural with no preservatives or artificial flavors. Back to Nature Crackers Ready to be topped, dipped and crunched. Delicious. Flavorful. Satisfying. Baked with the very best of nature’s flavors and seasonings, our crunchy line of crackers are perfect for entertaining friends or snacking solo. Prepare to be delighted. Republic of Tea Hot Apple Cider A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season. . Fever Tree Tonic Water The award winning Fever-Tree range is made with the finest and most authentic natural ingredients available: subtle botanical flavours, natural juices, soft spring water, cane sugar, and for the tonic waters and bitter lemon the highest quality quinine from the original chinchona trees (fever-trees). Fever-Tree mixers are presented in glass bottles and are highly carbonated to deliver the drinks' delicate botanical aromas and ensure premium freshness and fizz. New 1 Liter Size! NEW FLAVOR! Vita Coco Tropical Fruit Coconut Water Craving a healthy, delicious all-natural boost? Take a hydration vacation from sugary sodas and sports drinks with Vita Coco 100% Pure Coconut Water. (No bikini required!) Made with the pure coconut water taken from young, green coconuts harvested in the north of Brazil, and naturally full of potassium and four other essential electrolytes to enhance the hydration process, this fresh, clean-tasting beverage will help replenish your body as it quenches your thirst.
Back to top

Home Canning Tips
More and more of us are starting to embrace the old-school tradition of canning in the name of better food. And the process is easier than you think. All you need are a few pieces of equipment and a little time. Come winter, you'll be able to enjoy the harvest all over again. You begin by sterilizing the jars in boiling water. Then, once you've filled them with hot jam, you boil them again. Proper canning, or "heat-processing," hermetically seals the jar, meaning that no air or tiny organisms can get in. It also kills any undesirables that may be present, like bacteria, yeast, or mold. In addition, it destroys naturally occurring enzymes that cause food to spoil. 1. Clean Jars and Closures Wash canning jars, lids, and screw bands in hot, soapy water. Rinse well and drain. 2. Heat Jars and Lids Place clean jars in pot. If using 1/2-pint jars, fill with water, then add enough water to pot to reach top of jars. If using pint jars, fill 2/3 full, then add enough water to pot to reach that level. Cover; heat water to 180ºF. Keep jars hot until ready to fill. To heat lids, place in saucepan, cover with water, and bring to simmer. Keep hot. 3. Make the Recipe This is the fun part. Try our recipes for Three-Apple Applesauce, Fresh Tomato Sauce, Green Tomato and Red Onion Relish, Cinnamon-Plum Chutney, Caramel-Pear Butter, or Drunken Fig Jam. 4. Fill Jars Using jar lifter, remove jars from pot of hot water. Pour hot water from jar back into pot (so you won't need to reheat water later). Carefully place jar on wooden cutting board or towel. Placing jar on cold countertop could cause thermal shock, which could crack jar. Place canning funnel in mouth of jar; carefully ladle in food. 5. Check the Headspace The empty space between the top of the food and the top of the jar is called headspace. The amount of space depends on what you're canning. For the applesauce, tomato sauce, plum chutney, and tomato relish, you'll need to leave 1/2 inch of headspace. For the pear butter and fig jam, leave 1/4 inch. 6. Release Air Bubbles Air bubbles can prevent jars from sealing and may affect the color of canned goods. Get rid of bubbles by sliding a nonmetal spatula or plastic chopstick between the food and the inside of the jar. 7. Clean Filled Jars Wipe jar rim and threads (the grooves the lid screws onto) with damp cloth. Food left on jar rim or threads could affect the seal. 8. Place Lid on Jar Using magnetic lid lifter, transfer lid from pan of hot water to jar. Be sure to center lid on jar so sealing compound on underside of lid can adhere to jar. 9. Add Screw Band Twist screw band onto jar until just fingertip-tight (don't overtighten). A properly tightened screw band will prevent liquid from escaping jar; a too-tight band may prevent jar from venting, which may affect seal. 10. Process the Jars Place filled jars into hot-water-filled stockpot. When all of jars are in pot, ensure water covers jars by at least one inch. Cover; bring water to rapid boil over high heat. When water has reached continuous rolling boil, start timer (processing time differs by recipe). For proper canning, water must boil rapidly the entire time. 11. Remove Jars from Pot After processing time is over, turn off heat; remove lid from pot. Let jars cool in water five minutes. Using jar lifter, remove jars from pot, being careful not to tilt jars. Place jars on towel; let cool 24 hours. 12. Check the Seal To test seal, remove screw band; look at lid from the side. Lid should be concave. Press on lid with finger. If lid springs back, jar is not sealed. Immediately reprocess or refrigerate improperly sealed jars. 13. Store Wipe off lids, jar threads, and outside of jars. Wash and dry screw bands; loosely screw onto jars. Label jars and store in cool, dark, non-humid place for up to one year. We now stock canning jars, pickling salt & spices, pectin, and wax. Special orders and quantity discounts welcome.
Deli-Style Kosher Dill Pickles Per gallon jar: 8-10 cucumbers for pickling (a medium size) 1-large handful fresh dill with flower heads (or add 1/4 teaspoon dill seed if flower heads are missing) 4-6 large cloves of garlic, flattened Water 1/2-cup coarse kosher salt or pickling salt 4 teaspoons pickling spice 1-2 large bay leaves Pack each gallon jar with cucumbers, sprinkling salt between each layer. Add pickling spice, salt, dill (dill heads) and bay leaves Fill jar with water but leave two inches of room for brine to form You may prepare this in large crocks (something non-reactive) and then transfer to glass jars when finished Weigh cucumbers down to keep submerged and cover After 2-3 days, remove scum (if any has formed) Let ferment 3 more days and check for doneness by cutting off a slice of one cucumber Once they are fermented to the right stage (to taste), transfer to a glass jar and refrigerate Ferment longer (12-20 days) for pungent sour pickles		Strawberry Jam Yield: 10 half-pint jars 6 pints strawberries, washed 3 cups sugar 1 1/3 cups liquid pectin* Juice of one fresh lemon In a large saucepan, over medium heat, combine the strawberries, sugar, pectin and lemon juice Bring the liquid to a boil, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally Spoon the hot mixture into 10 (half-pint) hot sterilized jars, filling to within 1/2-inch of the top With a clean damp towel, wipe and fit with a hot lid Tightly screw on the metal ring Process in a hot water bath for 5 minutes Using tongs, remove the jars, place on a towel, and let cool Test the seals Tighten the rings Store in a cool dark place
Back to top

Meatloaf Tips and Tricks
• For a firmer texture to your meatloaf, use ground meat that has been run through the grinder at least 2 or 3 times. • The higher the grade of ground meat, the less fat and shrinkage will result. However, keep in mind that less fat means less flavor and moistness. • Ground chuck is the grade of choice for the most flavor. • Do not overdo the bread crumbs. An excess can make the loaf spongy. • Topping the loaf with bacon strips or salt pork adds moisture, flavor and tenderness. Those watching fat content might want to use turkey bacon or other low-fat alternatives. • Let meatloaf stand about 20 minutes or longer after removal from the oven before serving. This helps it set and makes it easier to slice. • Add tomato sauce to the meat mixture for added moisture. • Do not over-knead the mixture or texture will be lost. Mix just enough to combine the ingredients. • In place of bread crumbs, add a mashed wet slice of white bread and a tablespoon of salad oil. • If you like using the beef/pork/veal method, feel free to experiment with different ratios as long as the total weight of the meat remains the same in volume. • For individual servings that bake quickly, mound meat mixture into greased muffin tins, which should be done in about 20 minutes. • Meatloaf baked in a standard 4-inch by 4-inch by 8-inch loaf pan is baked at 350 degrees F. for 1 to 1-1/2 hours. • Use about 1/2 cup filler per 1 pound of meat. This filler can be bread crumbs, mashed moist bread, oat bran, grated potato, grated carrot, mashed potatoes or wherever your experiments take you. • Add a cup of grated cheese to the meatloaf mixture before baking, and another 1/2 cup over the top of the loaf during the last 15 minutes of baking. • Add 1/3 cup of vegetable juice, wine, beef broth, or beer to the mixture for added flavor. • Soft bread crumbs make a more tender, juicier loaf than dry crumbs. You can briefly soak dry crumbs in a bit of milk before adding. • One cup of finely grated potato or carrot (or a mixture of both) can be added to the loaf in place of 1/4 pound of the meat to reduce the meat content. • To minimize cracking, smooth the top of the loaf by rubbing in a little cold water. • Internal temperature of the meatloaf should register 170 degrees F. for beef or 185 degrees F. for pork.
Back to top

Cooking Cod
Learning how to cook cod fish is simple. Cod is a flaky fish and is good fried, baked, and poached. Slow cooking also works well to coax out the delicate flavors. Traditionally, it is served with lemon wedges and a light sauce composed of parsley. You can easily add it to stews, risottos and soups as well. One simple pan-fried recipe calls for lightly frying the cod in oil and serving it with a creamy mix of potatoes, green onions, and butter. Other recipes add an Asian accent broiling cod with ginger and soy sauce for example, gives the fish a Japanese touch. Cod roe is actually a delicacy in Japan. For those trying to eat healthier, cod makes a great low-fat, low calorie meal. For an easy, no fuss, diet dinner, try baking cod in foil and seasoning with lemon, salt, pepper and olive oil. Accompany it with a large, leafy green salad. Another healthy diet option is to grill the cod seasoned with olive oil, Worcestershire sauce, lemon and garlic powder. You might also simply brush a couple cod filets with BBQ sauce and broil it. Cod is also the main ingredient in fish in chips; simply batter the fish with a mixture of egg, bread crumbs and some cream, and fry it in a frying pan. Or for healthier version, bake it in the oven with Japanese panko crumbs. Additionally, you can roll the cod in a cornmeal mix and fry them in oil or bake them. As you can see, mastering how to cook cod fish is actually quite uncomplicated. No matter how you decide to prepare your fish by poaching, broiling, grilling, stewing, etc. -- make sure not to overcook it. Think 8-10 minutes per inch of thickness, i.e. if you have 2 pieces of 1-1/2 inch thickness and weighing about 16-20 ounces, do not cook it for any more than 20-30 minutes. Your oven should be set no high than 350 F or 160 C. Grilled cod fish is done once it starts to flake. Cod fish is extremely versatile and healthy; once you learn how to cook cod fish, the sky's the limit. Incorporate it into your diet for a healthier lifestyle.
Eastern Cod With Roasted Vegetables Serves 4 4 (6 ounce) skinless cod fish fillets 2 medium zucchini, cut into 1 1/4 inch pieces (about 1 1/2 pounds total) 5 plum tomatoes, halved (about 3/4 pound total) 2 medium red onions, cut into 1/2 inch wedges 1 large yellow bell pepper, cut into 1/2 inch-wide strips 2 garlic cloves, crushed 4 fresh thyme sprigs 2 teaspoons vegetable oil 1/4 cup fresh breadcrumb 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons hot water 1 tablespoon soy sauce 1 tablespoon fresh lemon juice 2 teaspoons Worcestershire sauce Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork. While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes. Transfer fish carefully to a plate and keep warm, covered. To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.		Portuguese-Style Baked Fish Serves 6 2 lbs fish fillets (cod, haddock or other white fish.) 2 tablespoons olive oil 1 onion, chopped 1 leek, cleaned and sliced (white part only) 4 garlic cloves, minced 1 1/2 cups canned plum tomatoes (about 1 medium sized can) 2 tablespoons tomato paste 1 cup white wine 1/2 teaspoon cumin 1/2 teaspoon oregano 1/2 teaspoon rosemary salt and pepper 1 green pepper, sliced 1 lemon, sliced 1 bunch fresh parsley, minced In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes). Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat. Preheat the oven to 350. In a baking pan pour about 1/3 of the sauce. Put the fish fillets on top of the sauce. Top with the sliced green pepper. Pour the wine over this and then top with lemon slices. Pour the rest of the tomato sauce over all and then top with minced parsley. Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes.
Back to top

Cookies for Me?

Gluten Free!
Egg Free!
Nut Free!
Dairy Free!

My name is Jamie and I would like to tell you why I started Cookies...FOR ME?

My husband, Ross, and I have 3 and a half years old twin boys; our angels. When Matthew was 9 months old he went into anaphylactic shock. Within the coming week we were at a top hospital where we were told Matthew was not only anaphylactic to peanuts and eggs but also severely allergic to wheat, barley, rice, peas, oats and a slew of other things.

Our life was turned upside down. Matthew went through speech therapy, feeding therapy and was put on Nutren Jr. We were hoping that the Nutren would maintain his weight due to lack of food intake. He developed extreme food aversion so much so that we now needed to take him to a feeding clinic. Here we worked on de-sensitizing him so he would learn to develop the skills he would need to eat, swallow and speak.

Life progressed and by the time our baby was 2 years old he was considered "failure to thrive." He was afraid to try new foods let alone eat any foods he knew. Needless to say we were really frustrated. At this point we had added gluten containing foods back into his diet in hopes that this would open the food spectrum for him. It was around this time that if we offered Matthew a Jr. Mint or a little treat he would always ask "for me?" We thought it was really cute because he knew to ask and make sure the food would not hurt him. After assured he would be ok he would take a bite. We trotted along like this for awhile.

Now, at age 3 and still not on the charts we were searching for any doctor who could help us figure out what might be going on. Finally, an answer - Celiac. So, now we eliminate gluten again and within 3 weeks Matthew was gaining weight. Unbelievable, a miracle! He looked great, cheeks filling out, he was happy and filled with energy and his eczema was clearing up. Life is good!

Now, the reason... While shopping in the market like I usually do, this particular day I asked Ross to cart Matthew around the store while I get Joshua a cookie from the bakery. This is something I never had done in the past because I thought it would be unfair to Matthew. While Joshua was devouring his cookie Matthew ended up seeing and he asked "for me?" Ross and I had to explain to him that there was gluten in the cookie and this would make him really, really sick. He accepted the answer like he always had and told us it's ok. Amazing at 3 and a half how smart kids are!

So, my idea was born. That night I immediately went home and started creating a recipe for Super Sugar Cookies. Why shouldn't I be able to go to a store, any store, to get delicious gluten, egg and nut free cookies for my son? Many batches and tastings of cookies later my concept was real and tangible. Cookies...FOR ME? is born!

This is not just a passion for me but a labor of love. I want anyone that might have these sensitivities to feel special and know that they can get delicious bakery cookies like anyone else. If you could have seen Matthew's face light up when he saw these decorated sugar cookies for him your heart would melt. He grabbed a cookie, took a bite then ran upstairs to wake his dad and tell him "mommy made cookies for me."

From The Cheese Shop
Beautiful Brie Brie is a creamy cow's milk cheese from France which is well known around the world. Sometimes called the “Queen of Cheeses,” Brie is a delicious dessert cheese, usually served at room temperature or even slightly warmed. It has a distinctive rich, creamy flavor which is deliciously mild and complements fruit, high quality bread, and anything else the cheese can be smeared onto. Certain types of Brie have designations of origin control, meaning that the cheese must meet specific standards to be labeled. Although Brie is traditionally a French cheese, it is made all over the world, with the highest quality Brie coming from France. The cheese has been manufactured in one form or another since the eighth century, and was popular with French royalty before becoming beloved by the people as well. The creamy center and edible, though tasteless, rind have wound their way into the hearts of cheese lovers everywhere, making Brie one of the most recognized types of cheese in the world. True Brie must be made from unpasteurized milk, and is therefore unavailable in the United States, where the United States Department of Agriculture prohibits raw milk cheese under 60 days old. Raw milk Brie can be found in France, however, and has a complex flavor and somewhat darker rind. This true Brie has a preferable flavor to Brie made from pasteurized milk. Pasteurized milk Brie is made both inside and outside of France and exported all over the world as well. Due to legislation surrounding the use of raw milk, many consumers have never experienced true Brie, which is a great pity. Brie de Meaux and Brie de Melun both have protected origin designations, and can only be made in France. These cheeses have been protected since the 1980s, and are still made in the traditional way from raw milk, usually aged approximately four weeks. Opportunistic bacteria can set in on unpasteurized Brie which is allowed to sit, so the cheese is generally eaten shortly after purchase. Like Camembert, a similar creamy and slightly runny cheese, Brie is considered to be mature after it has softened all the way through, and will have an astringent, chalky taste if eaten too young. To make Brie, milk is curdled with the addition of rennet and the curds are spread out in molds and drained. Usually several passes are taken, creating layers of curds which can sometimes be distinguished in the final cheese product. After draining for almost a day, the cheese is removed from the molds, salted, and bacteria is introduced. Finally, the cheese is set in a cave to age for approximately one month before being brought to market.
Baked Brie with Caramelized Apples, Toasted Walnuts and Golden Raisins Yield: 16 pieces 1 lb. Brie cut into 1 oz. Pieces 2 Granny Smith Apple, Diced Phyllo or Puff Pastry Sheets 1/4 Cup Toasted Walnuts, chopped Melted Butter 1 Tbsp Butter 1/4 Cup Golden Raisins 1 tsp. Honey Melt the Tbsp. of butter in a sauce pan and add the apples and raisins. Sauté for 2-3 min. Add the honey and sauté until golden brown. Add the walnuts and let cool. Cut the phyllo sheets into large enough strips to roll the brie into. Lay out the phyllo and paint the edges with melted butter. Spoon some of the apple mixture onto the bottom center of the phyllo sheet. Place a piece of brie on the apple mixture and roll up. Brush the roll with melted butter and place on a pan. Bake at 350° until the phyllo is golden.		Brie and Asparagus Omelet Yield: 1 Omelet 2 Large Eggs 2 Tbsp. Milk Salt and Pepper to taste 1 Tbsp. Unsalted Butter 2-3 Asparagus Spears, blanched & chopped 2 oz. Brie, cut into small pieces Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk. Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter, it should sizzle gently. Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Add the asparagus and brie. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. A classic omelet doesn't have any browning on it. Transfer to a warm plate and serve.
Back to top

Book of the Month

Farmers' Market Desserts
Jennie Schacht (Author)

The number of U.S. farmers' markets has grown by 20% over the past three years to nearly 5,300 nationwide. This collection of tempting desserts inspired by those markets and the farmers who share their produce there satisfies the sustainable shopper's sweet tooth with more than 50 recipes for tarts, crisps, cupcakes, puddings, and more. Discover classics like Deep Dish Sour Cherry Pie and new interpretations like Tangerine-sicle Ice Cream. Featuring seasonality charts, 'farmer journal' tips, and dazzling color photography to teach and inspire, Farmers' Market Desserts is the perfect gift for bakers, lovers of local produce, and all who share in the delights of the farmers' market.

From the Back Cover

There's nothing I'd rather be doing than prowling the farmers' market for luscious fruits and berries to bake with. With Farmers' Market Desserts, Jennie gives us the perfect guide to the delicious possibilities of the bounty, no matter where you live.
-David Lebovitz, author, The Perfect Scoop, The Sweet Life in Paris, Ready for Dessert

In Farmers' Market Desserts, we fruit lovers have a new stash of 'must try' recipes.
- Janet Fletcher, author, Fresh from the Farmers' Market

An undeniable reverence for the beauty and bounty of nature shines through every page of Farmers' Market Desserts. Jennie's love of ingredients will inspire you to discover the very best of your own local markets and farms. Her delectable desserts will have you baking your way through the seasons.
-Deanie Fox, pastry chef, Ubuntu restaurant (added by author)

About the Author

Jennie Schacht coauthored The Wine Lover's Dessert Cookbook (with Mary Cech), Without Reservations (with Joey Altman), and Sweet & Skinny (with Marisa Churchill). She lives in Oakland, California.

Leo Gong is a San Francisco-based photographer. (edited by author)

Just Thinking...

It is always a pleasure to read your engaging e-mails and one entry really got me thinking about the role of flowers in our lives. The writer declared that she had little talent for decorating but wanted to know what was considered "IN" right now.

We give and get flowers for so many reasons. Celebrations, thankfulness, bereavement, and often forgiveness play a huge role in those emotional interchanges. Yet some of us can't imagine a home not graced with the sheer beauty of cut flowers. Even a Harvard University study proved that flowers seen first thing in the morning can uplift a persons spirits for the entire day. It seems then, so elemental, that spending fifteen dollars on a restaurant entree is somewhat less enticing than a bouquet of flowers that can be enjoyed all week long.

I truly believe that floral decor revolves around simplicity and personal attachments. Start with something you love and fill it with anything you find beautiful and appealing. Decorators, often, simply copy what they have seen elsewhere... as evidenced by the cookie-cutter arrangements offered in advertisements. Some of the more adventurous designers take exception and create based on sentiment and availability... much more appealing in my book.

However, what is currently "IN" is a great question. Right now, bringing the outdoors indoors and letting nature be your guide is chic. Take a bouquet or bunch of single flowers and add some texture with branches, faux nests, fronds or other elements that remind you of the great outdoors. Use small but numerous containers for variety or go huge and sweeping for impact. Just keep it unique by only choosing what you like and of course what is in season.

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.