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Lewes, Delaware
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November 7, 2014     Cape Gazette
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November 7, 2014

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Cape Gazette FOOD & DRINK FRIDAY, NOVEMBER 7- MONDAY, NOVEMBER 10, 2014 e9 Vegan holiday meal tro Restaurant in downtown Rehoboth. The first seating will gains in popularity begin as originally planned at 3 p.m. A new, second seating has Large numbers of people seek- been added and will start at 6 g a plant-based alternative to p.m. flee traditional meat-heavy meal "That first seating sold out have prompted Rehoboth Thank- within days," explains Patricia sLIVING Dinner organizers to Haddock, VegRehoboth presi- expand the event, dent and cofounder. great last year's food was, and a lot more people are curious and want to try a traditional holiday meal that is completely plant- based. "These new folks are in for a really nice surprise. Our par- ticipating chefs are outdoing themselves!" The three-course, sit-down meal will feature seasonal food creatively prepared by chefs Leo Cabrera of Modern Mixture, Hari Cameron of a(MUSE.), lay Caputo of Espuma, Gladys Fer- nandez of Cilantro, Gretchen Hanson of Hobos, bread master The popular dinner will take "We kept getting more inqui- KeithlrwinofOldWofldBreads, Sunday, Nov. 23, at Cilan- ries - people remember how and owner/chef Denise Vansant istoric Lewes Farmers M rket Nov. 8 The Historic Lewes Farm- ers Market will be open from 9 a.m. to noon, Saturday, Nov. 8, Shields Elementary School on .Savannah Road, Lewes. November is here! That means tatoes, squash, carrots, pies, bbage, cauliflower, broccoli, choy, lettuces and more. oppers can even reserve a l rkey for Thanksgiving. Located the Richard Shields Elemen- tary School parking lot just off corner of Savannah Road and Sussex Drive in Lewes, the SUBMITTED PHOTO fall market is open from 9 a.m. THE BOUNTY OF THE FALL HARVEST will be available at the Historic Lew- to noon with over 28 vendors es Farmers Market Nov. 8. through Nov. 22. Vendors at the fallmarket offer the market season. Newslet- riers to local, healthy food, the all the bounties of fall harvest: ters for the remainder of the HLFM will match up to $10 with fall vegetables, fruits, meat, sea- month will highlight featured HLFM Bonus Bucks. SNAP par- food, freshly laid eggs, breads, vendors and selected produce, ticipants are encouraged to go pastries, milk, yogurt and more The newsletter is also posted on to the SNAP Information tent at as well as beautiful flowers for the market's Facebook page. To the market to redeem the Bonus the table, receive the HLFM newsletter, Bucks incentive. No pets (with Specific types and varieties of email historiclewesfarmersmar- the exception of service animals) fresh meat, fish, fruit, vegetables, to be added to are permitted at the farmers mar- flowers, and plants are listed by the subscription list. ket. More information is available vendor in the HLFM newslet- The market continues to pro- at historiclewesfarmersmarket. ter sent to patrons on the first cess SNAP (EBT Food Stamps). org or via email to historiclew- Thursday of the month during To help lower economic bar- Cranberries Continued from page 98 The sharp, tart cranberry adds a bright flavor note to muf- fins and cakes, but most of the recipes you'll fmd call for dried, sweetened berries, sometimes called craisins. Aside from ground cranberry-orange relish (see the recipe on the back of the bag), there are few places where flesh berries are on the ingredient list, To that end, I've included instructions for the apple tart in the photo and a roasted cran- berry pilaf. If you'd like to try your hand at pemmican, there are detailed recipes on various websites. Or, you can order some from the Oglala Lakotas in South Dakota at www.tankabar. com. Apple Cranberry Tart 1 puff pastry sheet 1 T lemon juice 1 t vanilla 1 T maple syrup 1/2 t cinnamon 11/2 C chicken broth 1/4 t nutmeg 1 C fresh cranberries 4 apples 1 T granulated brown sugar 1/2 C fresh cranberries 2 t chopped thyme 1 T granulated brown sugar 2 t olive oil confectioners sugar (optional) 1/2 C chopped pecans Preheat oven to 375 F. Line a salt & pePl r, to taste baking sheet with parchment Preheat oven to 400 F. Place paper; set aside. Roll out pastry the chicken broth in a saucepan sheet to a 10-by-12-inch rect- and bring to a boil. Stir in rice angle, and reduce heat to low. Cover Place on prepared baking and simmer until soft, about sheet and refrigerate. In a mix- 18 minutes; set aside. Line a ing bowl, whisk together lemon rimmed baking pan with alu- juice, vanilla, maple syrup, minum foil. Scatter cranberries cinnamon and nutmeg; set on foil, sprinkle with sugar and aside. Peel, core and thinly slice chopped thyme. apples, tossing them immediate- Drizzle with olive oil and roll ly into the lemon juice mixture, berries around to coat com- Arrange apple slices on chilled pletely. Roast until softened, pastry, leaving a one-inch about 15 minutes. Place the border. Toss cranberries over pecans in a dry skillet and toast apples and sprinkle with brown over medium heat until fra- sugar. Fold up border to contain grant; set aside. When rice and apples. Bake until golden, about cranberries are cooked, com- 40 minutes. Cool before serving bine in a serving bowl along and dust with confectioners with toasted pecans. Season to sugar (optional) before slicing, taste with salt and pepper. Roasted Cranberry Pilaf Send comments, questions or recipe ideas to 1 C basmati rice capeflavors@comcast,net. from Cave Girl at the Beach. Gar- generous sponsors Cave Girl at dein meat-free Holiday Turk'y the Beach, Cilantro Restaurant, Roasts will also be provided by Good Earth Market, Modern VegRehoboth. Mixture, and Old World Breads. In addition to the compas- Tickets cost $20 each (with sionate celebratory foods, the additional $1 fee for online pur- dinner will feature door prizes chase), and children under age and a raffle of the best-selling 12 pay half price. cookbook "Color Me Vegan" by ThanksLIVING Dinner tickets Colleen Patrick-Goudreau. can be purchased at rehoboth- A full cash bar will also be available. Tickets can also be purchased Organizers extend special at Good Earth Market Rehoboth thanks to event sponsor ]enn Store at 38131 Terrace Road, Re- Harpel of Morgan Stanley, and to hoboth Beach. [GO Organic... Go Healthy... Go Freshly Squeezed... fea turing Homemade Quiches, Cr pes & Cr me Br l e French Toast Fresh Fruit Smoothies & Juices Gourmet Sandwiches & Organic Salads ~ours Thurs. & Fri. 9-3 (Ci0sedH-W) Sat. - Sun. 8-4 (302) 227-4909 12 Wilmington Ave. Rehoboth Beach, DE_ I ! In the Fall at the Historic Lewes Farmers Market, you'll find lots of lettuces and greens, freshly laid eggs, winter squashes, pumpkins, milk, yogurt, and best of all- community. Join us for our Fall Market EVERY SATURDAY 9am-12pm OCTOBER 4- NOVEMBER 22, 2014 Shields Elementary .School Parking Lot Intersection of Savannah Road and Sussex Drive, Lewes DE www.HistoricLewesFa rmersMa 302.644.1436 11 ITi] m ~I Ell :] l IBI ' ~ I[ ]7 I I II I