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HAPPY SPRING!
We at Sable are getting ready for Spring, whether deciding what to serve for the upcoming holidays or looking forward to the promise of warmer weather, we each have our suggestions. Enjoy!
Mary O'Neill
V.P. US Sales
HAPPY EASTER!
Mary is having 12 guests for Easter and has shared her menu.
Starters on the porch
While the children are busy searching for goodies during their Easter Egg Hunt in the yard, the adults can sip drinks, munch, visit and still supervise the children from the porch.
Deviled Eggs ala Sable
INGREDIENTS
12 hard-boiled eggs, cooled and shelled
6 tbsp mayonnaise
3 tsp Sable & Rosenfeld Tipsy Garlic Dijon Mustard
3 tsp vinegar (any type)
12 tsp Sable & Rosenfeld Mediterranean Bruschetta, well-drained
PREPARATION
Slice eggs lengthwise in half. Carefully remove the yolks, leaving the whites intact. Place the yolks in a bowl, mash and add mayonnaise, mustard and vinegar. Spoon the filling into the whites, mounding it slightly to resemble a whole egg. Top with Bruschetta. Keep the eggs refrigerated until serving time; remove them from the refrigerator about 15 minutes before serving.
Serves 12.
Basket of Fresh Veggies for Dipping
Dip Suggestions
Sable & Rosenfeld Asian Peanut Sauce
Main Event
Baked Ham served with Raisin Glaze
Raisin Glaze Recipe
(Adapted from the Sable & Rosenfeld Cookbook by Myra Sable and Colleen Mathieu)
INGREDIENTS
½ cup raisins
½ cup boiling water
2 tbsp melted sweet butter
1 tbsp molasses
1 tbsp Worcestershire sauce
1 tbsp Sable & Rosenfeld Tipsy Russian Mustard
2 tsp grated fresh ginger root
¼ tsp ground cloves
Pinch nutmeg
PREPARATION
In a blender or food processor, combine raisins and water; process 30 seconds or until puréed. In a bowl, combine raisin purée, butter, molasses, Worcestershire sauce, mustard, ginger root, cloves and nutmeg. Mix well.
Makes 1 ½ cups.
Cheesy Grits Casserole topped with
Sable & Rosenfeld 3 Pepper Blast
Steamed Asparagus
Finale
Easter Chocolates
Carrot Cake
John Wheeler
Customer Service Manager
HAPPY GARDENING!
One of John's passions is gardening. He finds it relaxing after a busy week at the office. His favorite cocktail in the garden after planting is the Fiery Olive Martini.
Ingredients: 3 oz Vodka 1 oz dry Vermouth 1/2 oz Sable & Rosenfeld Fiery Olive brine 2 Sable & Rosenfeld Fiery Tipsy OlivesPreparation: Pre-chill glass. Fill martini shaker with ice cubes. Pour in Vermouth, brine and Vodka. Shake. Strain into glass and add two Fiery Tipsy Olives.
Barry Connor
Marketing Coordinator
HAPPY FARMING!
Barry is married to one of the owners of Three Sisters Farm, a certified organic farm in Bluffton, SC and is known around the farm as "the tractor guy". Needless to say he's hungry after a long day cultivating vegetables. Try his recipe for Barbequed Beef Short Ribs. They are sure to please!
3 1/2 to 4 pounds short ribs of beef
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 1/2 cups Sable & Rosenfeld Tipsy BBQ Sauce
Preheat the oven to 350°F (175°C).
Cut the strips of short ribs, between each bone, into pieces. In a small bowl, combine the salt, black pepper, and red pepper flakes. Sprinkle all over the pieces of beef. Place in a 13 x 9 x 2-inch baking pan. Sprinkle with the onion, celery, bell pepper, and garlic.
Bake, covered with aluminum foil, for 1 1/2 hours.
Pour Sable & Rosenfeld Tipsy BBQ Sauce over the ribs and bake for 1 1/2 hours longer or until the meat is tender when pierced with a fork, turning the ribs every half hour.
Makes 4 servings.
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