MacGregors Garden Newsletter

Welcome!
November, 2011 ~ Issue 2
green color schemes, decked out with magical and festive ornaments, guaranteed to touch the heart of any Scrooge or Grinch. This is our most favorite time of the year at The Rusty Rabbit. It is a time when the words chili, beer and football are used in the same sentence regularly. The air is crisp, the autumn leaves have bid us goodbye, lights begin to flicker and dance against a gently falling snow backdrop, and the aromas of holidays waft throughout our stores and households. It is a time when we give thanks to our family, friends and neighbors for being in our lives.

We hope you have time to stop by our local, independent gift store this holiday season. We also have our online store available for gift buying, as well as online gift certificates for your convenience.

We will soon begin the transformation away from the spectacular colors that signify autumn in Michigan. Orange, red, yellow and brown color schemes will slowly be replaced with twinkling and sparkling silver and gold holiday trees trimmed in rich red and

Holiday Preview Parties

Friday, November 25 11:00 am 5:00 pm
Take a break from the mall and join us at our charming store for special treats, goodies and a punch demonstration, all while you shop at our unique Southwest Michigan retail store. Punch Demonstration - 1:00 pm Join our resident Mixologist Angie Jackson for a Colonial punch demonstration, using all local Southwest Michigan ingredients. The perfect holiday elixir to serve at your upcoming events!
You may talk of brisk Claret, sing praises of Sherry, speak well of old Hock, Mum, Cider and Perry; but you must drink Punch if you mean to be Merry

Wilder Mansion Holiday Market Elmhurst, Illinois Friday, November 11 4:00 pm 9:00 pm Saturday, November 12 11:00 am 5:00 pm
Were very excited to be heading back to Chicago this holiday season via the Wilder Mansion Holiday Market. Hope to see you there!

Saturday, November 26 11:00 am 5:00 pm Sunday, November 27 11:00 am 5:00 pm

Stop by the store for samples of our featured Michigan wines paired with festive nibbles.

How did the colonial American Housewife bake her bread & cakes?
"The home brick oven -- whether adjacent to the hearth in the kitchen or a separate structure outside-was designed and used exclusively for bread, cake, and pastry. If the niceties of regulating several fires on the hearth at one time challenged the skill of the cook, even more difficult was the proper regulation of the oven. One built a fire directly in it for the purpose of heating the walls, which had to hold enough heat long enough to complete that particular baking load. Since the oven

Mattawan Christmas Walk Open House Friday, December 2 6:00 pm 9:00 pm

The stores will be aglow with lights, music and holiday spirits. Warm up with us as you gaze merrily at the twinkling lights and displays throughout the quaint, antique Village of Mattawan. The celebration continues...

Christmas Open House Saturday, December 3 11:00 am 5:00 pm Sunday, December 4 11:00 am 5:00 pm
had no flue, the fire smothered if the door was closed, therefore, the door was left partly open to supply oxygen for the fire and to allow the smoke to escape. The open door also allowed the cook to watch the fire. For even heat, she stirred it periodically and pushed it about to different spots on the oven floor. When the fuel had burned to ashy coals, she raked them out and then tested the heat with her hand. If the oven was too hot, she allowed it to cool to the proper temperature; if it was not hot enough, she had to repeat the heating procedure with another fire. Using an oven peel to protect her hands, she put in the bread, which had been kneaded earlier and set to rise so as to be ready to bake when the oven was ready, and closed the door, not to open it again until she judged the bread done. Small loaves could be baked directly on the bricks without scorching the bottom crusts. Large loaves or a very

hot oven floor dictated the use of bread pans, as did cakes and pies of all sorts." ---Colonial Virginia Cookery: Procedures, Equipment, and Ingredients in Colonial Cooking, Jane Carson [Colonial Williamsburg Foundation: Williamsburg VA] 1985 (p. 71)

1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix 1 box (3.4 oz.) vanilla instant pudding and pie filling mix 1 teaspoon pumpkin pie spice 1 1/2 cups thawed, frozen whipped topping

Directions PREHEAT oven to 350 F. Grease 9-inch deep-dish pie plate. FOR CRUST: COMBINE crumbs and sugar in medium bowl. Stir in butter. Reserve 1/3 cup crumb mixture for topping. Press remaining crumb mixture onto bottom and up sides of prepared pie plate. BAKE for 8 minutes. Cool completely on wire rack. FOR FILLING: Place gelatin in small saucepan. Pour water over gelatin; let stand for 1 minute. Heat over low heat, stirring often, until gelatin is dissolved. Add evaporated milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

Chiffon Pumpkin Pie

Ingredients CRUST

1 3/4 cups finely ground gingersnap cookie crumbs (about 40, 2-inch cookies) 2 tablespoons granulated sugar 1/3 cup melted butter

Beat pumpkin pie mix, pudding mix, evaporated milk & gelatin mixture and pumpkin pie spice in large mixer bowl on high speed for 3 minutes. Carefully fold in whipped topping. Spoon mixture into crumb crust. Sprinkle with reserved crumb mixture. Refrigerate for 2 hours or until firm enough to cut.

FILLING

2 envelopes (7 grams each) unflavored gelatin 1/4 cup very hot water 2/3 cup (5 fl.-oz. can) NESTL CARNATION Evaporated Milk

not falling apart, 10 to 15 minutes. Meanwhile, cut the corn kernels off their cobs and scrape as much of the starchy juices from each cob as possible. Stir the corn and juices into the pot and reduce the heat to low. For Roasted Tomatoes: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Put the tomatoes in a bowl, add a generous dash of olive oil, and season with salt and pepper. Transfer to the prepared pan and roast for 25 minutes, or until the tomatoes have wrinkled and shrunk. Remove from the oven and set aside. To finish the soup, increase the heat to medium and season to taste with salt and pepper. Add the tequila, stir, and ladle into warmed bowls. Garnish with the roasted tomatoes, cilantro and green onion. Serve at once. ENJOY! (makes 8 first-course or 4 main-course servings)

Corn Chowder with Roasted Tomatoes and Tequila

4 strips thick bacon, diced 1 yellow onion, diced 1 large carrot, peeled and diced 2 celery stalks, diced 4 cups rich chicken stock 8 ounces Yukon Gold potatoes, peeled and diced (keep in water until needed) 2 ears fresh corn, husked 8 ounces large cherry tomatoes, halved Dash of olive oil Salt and Freshly ground pepper to taste 1/2 cup Blanco Tequila Chopped Fresh cilantro for garnish Chopped green onion for garnish Saut the bacon over medium heat in a medium stockpot until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pot and add the onion, carrot and celery, stirring until the celery turns bright green, about 3 minutes. Add the stock and potatoes. Simmer over medium-low heat until the potatoes are tender but

With the temperatures dropping as fall approaches, it's time to trade our light summer salads for heavier and denser foods, like root vegetables. Eating seasonally is not only green, but is a great way to keep our immune systems strong against the onslaught of flus and cold bugs that creep up in winter. Root vegetables are loaded with vitamins, such as Vitamin C, that help keep us healthy and cold-free!

Vanilla-Infused Simple Syrup

Heat 1 cup of water over medium heat in a nonreactive pan. Add 2 cups of sugar, stirring well. When sugar is dissolved, add 1 tablespoon of pure Bourbon Vanilla Extract. Stir well and remove from heat. Allow to cool. Bottle and refrigerate for up to 30 days. Recipe by: Angie Jackson, Traveling Elixir Fixer www.EatDrinkandBeMichigan.com

Vanilla Whiskey Sour

Bourbon is true Americana and the whiskey sour is a classic. Here is a nice twist on a pre-civil war era cocktail recipe for holiday tippling occasions. 2 oz. Bourbon 1 oz. Vanilla infused simple syrup (see recipe) oz. Fresh squeezed lemon juice Orange Wedge (garnish) Maraschino Cherry (garnish) Combine all ingredients in a mixing glass. Add ice to Boston Shaker. Shake well for 10 seconds. Strain into an ice filled old fashioned glass and garnish with an orange slice and a cherry.

As the days get shorter and the weather begins to beckon holiday cheer, please remember to (responsibly) support Michigan wineries, breweries and distilleries during the season by visiting their tasting rooms for office parties, holiday gift giving and family gatherings. Every dollar that you spend on local, independent merchants gets recirculated 4 to 7 times throughout the community.