RB LOGONovember 2010 Newsletter


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Sweet Treat Rewards

November Specials
 
This moth's selection is simply delicious. We showcase the flavors of Autumn with a reintroduced classic, the Maple Walnut Layer.
Maple Walnut Layer

Another Fall favorite that is growing in popularity is our creamy Pumpkin Cheesecake.


If you are looking for an afternoon snack or a box of individual pastries to take to a friend we are featuring our Custard Eclair.

Eclair

Last but not least is our NEW Cracked Wheat Bread. Baked on our stone hearth this bread is great no matter how you slice it!

To view the full menu click here.....

Take advantage of these specials online with coupon the code:
SWEETNOV

Greetings!
 
Last holiday season, we packed orders in re-usable bags emblazoned with the "Reinwald's Bakery"  logo.  These cloth bags were big and strong and I figured long term good for the environment. Plus it couldn't hurt to have our name out there.  The trick now is for all of us to remember to bring them to the market so we can actually re-use them.  I've made a conscious effort to leave them in each car to help. Still I am often half-way through the aisles and I realize I forgot. AHEM!

       
I did remember my bags on my most recent trip. At checkout, the next person in line pointed to the bags and said "that is a good bakery and judging by the number of bags you have, you are a good customer". With a broad smile, I said "thank you, I am Richard Reinwald"  Slightly taken aback, he said, "I go there all the time but I never see you"  Granted I had a baseball cap and sunglasses on but I didn't realize I was that invisible.  He then said " I thught the blonde woman was the boss" . My reply "She is; that is my wife".  After a short chuckle he said, " the bakery business must be very hard with the hours and making everything fresh everyday. You seem to have a passion for it."   

     
This statement made me reflect.  Not only do I have this passion, but so do my bakers.  This passion does lead to some difficulties though. When you use raw ingredients, there will be some variation from crop to crop and mix to mix.  How often have you said, "Boy, this peach is good today"? Five of my bakers used to own their own bakeries and we have  had some heated discussions on the best way to make a product and how it can taste the best. How good can it get for me as the bakery owner. We argue about bakery product.

       
 I realized that I am fortunate and should be very thankful for my staff. This extends out to our store also.  We have some very enthusiastic young people that make it fun to be here.  Everyone at the bakery loves November- the spicey smell of pumpkin pie wafts through the air like an aphrodisiac. The holiday stollen and old world cookies are sure to tempt us.  Best of all, we get to be in a small way, part of your celebration, knowing some of our goods are on your holiday table

          
Last year we posted a recipe for a cranberry sauce that many have asked for. We include it again. The aroma it lends to your kitchen will create a perfect holiday atmosphere. Be sure to visit
reinwaldsbakery.com  for some Thanksgiving online exclusive specials, especially designed to satisfy your entire day.

Sincerely,
Rich Reinwald
Reinwald's Bakery

PS - If you forget your reusable grocery bags when you come to the bakery don't feel bad, our disposable bags are biodegradable.

pecan pie


From the Reinwald Home Kitchen

Spiced Cranberry Relish

2 Cups zinfandel or other fruity dry red winecranberry sauce
3/4 cup sugar
5 orange rind strips
1/2 cup orange juice
6 whole cloves
4 slices of peeled ginger
2 cinnamon sticks
12 oz fresh cranberries

1. combine the first 7 ingredients in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, and cook for 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally. Strain the mixture through a sieve into bowl, and discard the solids. Return mixture to a pan.

2. Add cranberries to pan; cook over high heat 10 minutes or until berries pop. Reduce heat to low; simmer 30 minutes or until mixture is slightly thick. Pour into a bowl and let cool. Makes about 10 servings.
  

This recipe was originally published in cooking  light magazine but it has become a tradition in our family. Give it a try, the smells that fill your house are worth it alone.

Huntington Events
 

Huntington Village Farmers Market Every Sunday in the Elm St. parking lot

November 7 - Northport Historical Society's Antique Show

November 10 - Veteran's Day Party

November 20 - Native American Day at the Conklin Farmhouse

November 21 - Huntington Holiday Fair at the Huntington Hilton

November 25 - Thanksgiving Day Run from the Townwide Fund of Huntington


For more Huntington events visit these sites:

Huntington Arts Council

Town of Huntington - Events Calendar

The Village Tattler - Huntington's source for news, gossip, opinion, community, restaurants, entertainment.

Huntington Patch - Local news and events
Fun Pumpkin Facts
  • Total U.S. pumpkin production in 2008 in major pumpkin producing states was valued at $141 million.
  • The top pumpkin production states are Illinois, Ohio, Pennsylvania and California.
  • Pumpkins contain potassium and Vitamin A.
  • Pumpkin flowers are edible.
  • The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
  • In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
  • The largest pumpkin ever grown weighed 1,140 pounds.