Albemarle Tradewinds October 2018 Web Final

More documents

Info

The Outer Banks Wave It's not just another wave, it's an experience. Read More at: outerbankswave.com buymidway.com 252-335-9800 VOLUNTEER WEEKEND AT THE FRISCO NATIVE AMERICAN MUSEUM by: Joyce Bornfriend If you’ve ever wondered how a fishing weir works or what a “3 Sisters Garden” looks like or how a reed flute is made, join the Volunteer Weekend at the Frisco Native American Museum on November 3 & 4, 2018. Sessions will begin each day at 9:00 am and continue through the afternoon with a variety of activities. “The volunteer weekend is special for museum staff because it gives us a chance to spend time with the wonderful people who help keep the museum growing. Of course, we always have lots to do,” said Carl Bornfriend, Executive Director for the museum. “From pruning vines on the nature trail, clearing debris, or painting an outdoor exhibit, there will be something for everyone’s interest and skill level.” Most of the work will be preparation for the spring Discovery Days concert planned for April 27 & 28, 2019. Native Journey: Music & Dance will offer a two-day interactive adventure into the beauty of Native American music. Participants will not only have an opportunity to learn how drums are made but will also have a chance to beat the drum and feel the power of the music when they join friendship dances held throughout the day. Some sessions will feature Native American artists demonstrating intricate dance steps while others will “rattle” visitors with instruments that illustrate how music can be coaxed from the natural world. It will be a weekend of fun and adventure for the entire family. The museum, which is located on Hatteras Island, is open Tuesday through Sunday. For more information, visit the web site at www.nativeamericanmuseum.org or call 252-995-4440 26 Albemarle Tradewinds October 2018 albemarletradewinds.com
The Outer Banks Wave The Pear Necessities Fall fruits are coming into season now and there’s nothing better than buttery pears –slightly floral with subtle citrus notes, delicate on your tongue, and overflowing with sweet juiciness. Today I’m making a lush dessert for you – poached pears, redolent with the flavors of fall, encased in a cocoon of phyllo dough. You get a soft pear slush, the crackle of phyllo, and a creamy, nutty center, all napped in spicy, syrupy goodness. It’s unpearalleled! It's not just another wave, it's an experience. By Rosie Hawthorne Read More at: outerbankswave.com For more recipes, tours of my garden, and the occasional travelogue, please visit with Rosie at KitchensAreMonkeyBusiness.com. For any culinary questions, e-me at Rosie Hawthorne@gmail.com. Poached Pears Wrapped In Phyllo Pears (Bartlett was my pear of choice.) Package of frozen phyllo dough, thawed Lemon, peel and juice 1 TB cinnamon 1 TB vanilla ¼ cup honey 1 TB whole peppercorns 1 tsp whole cloves 1 cup sugar To poach pears: For the phyllo: Let phyllo sheets thaw, then cut into ½-inch wide strips. Melt ½ stick unsalted butter. Working with about 2 phyllo strips at a time, brush with melted butter and begin wrapping, starting at bottom of pear to enclose filling. Keep brushing and wrapping until entire pear is enclosed with phyllo strips, maybe 6-8 strips thick. Place pears on baking sheet and bake in a 400° oven for about 40 minutes, rotating halfway through, until phyllo is a lovely golden and crackly brown. Cover tops with foil if necessary. To serve, spoon some of the reduced sauce over pears. Core pears from the bottom, leaving stems intact, then peel. Place in medium saucepan and cover with water and juice of one lemon. Add lemon peel and rest of ingredients. Bring mixture to boil. Reduce to simmer and cook pears 10-15 minutes. Remove pears and continue cooking liquid over low heat at a bare simmer until liquid is reduced by half. Pear Sauce 3 pears, peeled and coarsely chopped 1 tsp lemon juice 2 TB corn syrup Pinch salt 1 TB reduced pear syrup For the filling: (Enough for 3 pears.) ¼ cup chopped pistachios, toasted and cooled 1 TB Cambozola cheese, softened 1 TB cream cheese, softened 1 TB brown sugar 1 TB craisins Mix all ingredients. Spoon mixture into cored pears, pressing to fill. You’ll no doubt have some of the reduced syrup leftover and I know just how to use it. Add it to Pear Sauce. The syrup gives the sauce a nice kick. It’s delightful on toast, waffles, biscuits, even heated up over ice cream. Also, pear sauce is a great way to use up pears that are overly ripe. Combine pears, lemon juice, and corn syrup in a small saucepan. Note that you’re not limited to simply pears here. If you have peaches and/ or apples, feel free to add those to the mix. If you do, add in a little more lemon juice and corn syrup accordingly. Cook over low heat about 30 minutes, stirring occasionally and breaking up the chunks, until mixture has thickened and reached the consistency you like. Stir in 1 TB of the reduced pear syrup. facebook.com/AlbemarleTradingPost Albemarle Tradewinds October 2018 27 Enjoy!
Page 1 and 2: Albemarle Tradewinds.com Free! Meet
Page 3 and 4: Total Integration Marketing Ad Trac
Page 5 and 6: Perquimans Chamber Is it too early
Page 7 and 8: Health and Nutrition Strategies For
Page 9 and 10: NENC Adds 13K Jobs Over last Six Ye
Page 11 and 12: MICHAEL P. SANDERS, P.C. Serving th
Page 13 and 14: Custom Window Treatments Therapeuti
Page 15 and 16: 26th Annual SCUPPERNONG RIVER FESTI
Page 17 and 18: “Midway have it your way with pre
Page 19 and 20: HOLLY DAYS FESTIVAL OF GIFTS Holly
Page 21 and 22: Meet Perquimans County Sheriff Cand
Page 23 and 24: Rent to Own rent971.com 252-209-099
Page 25: Jake’s Outdoor Adventures Fall on
Page 29 and 30: HRNeptune.com Haunted Hayride a
Page 31 and 32: HRNeptune.com The history of fo
Page 33 and 34: HRNeptune.com Mud Flats to Miss
Page 35 and 36: Northeast North Carolina Family His
Page 37 and 38: New Life of Currituck Money, Marria
Page 39 and 40: The Master’s Chair - A Place of P

Albemarle Tradewinds October 2018 Web Final

Create successful ePaper yourself

Delete template?

Save as template?