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Boxes

November 2016

October box just finished shipping today, but I am excited to get going on this next months goodies. I have been planning on sending a few items to help in the Thanksgiving dinner preparations. Many of the items listed below will be in your November box, some might change, and a few will be replaced. Isn’t it great when I am so decisive……

  • OREGON GRAPE SANGRIA HOLIDAY MIXER

This delicious cocktail Mixer is served over ice with red or white wine and a splash of vodka, marinate chunks of fresh fruit to make a holiday punch.

  • ORGANIC BING CHERRY PIE FILLING

This is a ready to go pie filling, we also love using this mix for mini cherry empanadas, just take the easy route and buy ready made pie crust that you cut into small squares or circles fill with cherry pie filling, crimp the edges then brush with egg white and sprinkle crusts with white sugar.

  • TORTILLA SOUP BASE

ADD: diced avocados, finely diced white onions, shredded jack cheese and pour over boiling hot Saucefly Tortilla Soup base, top with a squeeze of lime and sour cream.

  • CREOLE SHRIMP SAUCE BASE

This is basically a seasoned and flavorful scampi that is a hearty dish for the holidays, serve with a big salad or kale and mashed potatoes. The recipe that I outlined on the card needs a little adjustment (video coming soon) use 1/2 as much cream and let the reduced cream and creole base reduce a bit longer to for a sauce that will coat the back of a spoon (thick).. This shrimp base should be frozen until you are ready to use it!

  • WISCONSIN MAPLE SYRUP
  • ORGANIC PUMPKIN PUREE

I can not believe what trouble these little pumpkins gave me, each one of the jars delivered to you was at least one sweet organic pumpkin, and OMG I tried so hard to can them ( and I am experienced) but I couldn’t, so alas they are not shelf stable and must be kept in the fridge. They will last to Thanksgiving and beyond, but do keep refrigerated, this sweet little veggie does not like ‘shelf stabilizing’.

  • MOSTARDA

Such an easy appetizer for Thanksgiving, and packed with good stuff, lots of vitamin C in the kiwi berry, I love Cowgirl Creamery cheese if you haven’t tried it, or a sharp white cheddar.

  • TOMATO-GARLIC CONCASSE (WITH A DASH OF WHITE WINE)

This can also be used to make a delicate lasagna or pasta with shrimp. easy dinner idea‚ÄĘgrab a couple pounds of clams from Newman’s fish market and add 4 Tbls. of butter to the pan, steam in your Saucefly concasse and voila THE BEST STEAMERS, soak of the broth with bread, mmmmm. My kids eat these by the bucket full.

  • ORGANIC POLENTA MIX
  • BALSAMIC – GINGER VINAIGRETTE

This dressing goes great with anything fruity, spicy and pungent. Wild mushrooms, blue cheese, toasted almonds and pears, basically everything!

  • HERBED RICOTTA DIP

If the straight dip with crusty rustic bread, you can use this dip on a roasted vegetable sandwich, broil some zucchini toss in the balsamic vinaigrette and spread ricotta on bread and top with roasted or grilled vegetables!

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