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Lots to be thankful
for this month:
Two raffles + tickets
to Moby Dick
at the Flynn! |
November Features-
Enter to win a Winter Tire Changeover or an Emergency Roadskide Kit
Post Irene - FEMA Update
Fall in Vermont-
Thanksgiving Recipes
Safety Tips-
Avoid Frying Your Turkey
Win Tickets to "Moby Dick"
Contact Us
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Newsletter - November 2011
Winter Road Safety Raffles!
This month, we're partnering with Patriot Insurance to give out two prizes just in time for winter.
First Prize: Winter Tire Changeover ($75 value) (B2B - Our Favs)
Second Prize: Emergency Roadside Kit ($80 value)
Click here to register for a chance win.
Share a favorite recipe and get an additional entry.
 Also this month:
Win tickets to Moby Dick at the Flynn. Scroll down for details.
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Post Irene - FEMA Update
Final Deadline for Assistance - November 15th. (more info)
Over $19 Million in Individual and Household Grants approved
Over $21 Million in SBA Low Interest loans approved
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Fall in Vermont -
 Thanksgiving Recipes
As the holiday approaches, here are some Vermont-inspired recipes to liven up your cookbook and bring some Green Mountain cheer to the table this season.
Succulent side dishes from the Cabot Creamery:
And delicious desserts from our staff:
Kentucky Derby Pie by Jen Brace
1 ready-made pie crust
3 eggs, slightly beaten
¾ cup light (colored) corn syrup
3 T granulated sugar
3 T brown sugar
3 T butter, softened
1 tsp vanilla
1/8 tsp salt
½ cup bourbon
6oz semi-sweet chocolate chips
1 ½ cups pecan halves, divided
Preheat oven to 350 degrees. Press crust into pie plate. In large mixing bowl combine all ingredients except the crust, bourbon, chocolate and pecans. Mix well. Stir in 1 cup chopped pecans and bourbon. Pat chocolate lightly onto bottom of crust. Pour filling over chocolate. Arrange remaining pecan halves on top of filling. Bake for one hour.
Pumpkin Dessert Dip by Robin Faraone
1 can (15 oz) pumpkin
1 (8 oz) package Philly cream cheese
2 cups confectioners sugar
2 tsp. cinnamon
1 tsp. nutmeg
Mix all ingredients together. Serve chilled with ginger snaps.
Thanksgiving Turkey Tips
- Don't Stuff the Stuffing. While many still try to cook their stuffing inside the turkey year after year, this can lead to a turkey-day disaster for a number of reasons. First, due to the shape of the inside of the bird, not only may the stuffing cook unevenly, it probably won't brown or crisp at all. By the time the center of the stuffing is hot enough to eat safely, your turkey could be singed from end to end. Cook in a separate casserole dish to get perfect stuffing.
- Stuff the Skin Instead. Even though stuffing inside the turkey isn't a good idea, don't forget to stuff under the skin. Use a food processor to create an herb paste of your favorite herbs and spices, then gently pull the skin back from the turkey breast and spread the paste between the meat and the skin. Whole bay leaves and seasoned butter also keep the bird moist throughout the cooking process.
- Give it a Rest. Though the smell of a perfectly cooked turkey fresh out of the oven is almost irresistible, don't start slicing the moment it leaves the oven! Cover with tin foil and let it sit while you finish preparing other side dishes for at least 20 minutes. Not only will it stay hot (if covered), but letting the turkey rest allows the juices to redistribute throughout the meat. This means moist, tender servings for everyone!
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Safety Tips -
 Avoid Deep Frying Turkeys
Almost everyone has heard a horror story about the friend who tried to deep fry turkey but ended up burning down the garage. While funny to hear after the fact, the dangers of deep frying a turkey are real.
Frying a turkey at home under even the best circumstances still presents a significant fire hazard. In case you still aren't convinced, here's why you should stick to roasting your bird this year:
- Hot Oil + Fire = Danger. Turkey fryers essentially combine gallons of boiling oil, an open flame, and an often unstable frame. Inexperienced chefs often over-fill their fryer, and so when the turkey is submerged, boiling oil surges out of the fryer and catches on fire.
- Thaw Time. Another way hot oil can escape the fryer unintentionally is when you try and cook a partially or fully frozen turkey. Thawing a turkey in the refrigerator takes approximately 24 hours for every 5 lbs. When a frozen turkey enters the fryer, ice trapped in the meat and skin evaporates into steam, which then creates bubbles and air jets as it tries to escape the fryer. This in turn can propel boiling oil out of the fryer and onto you or an open flame.
- Uncertified Appliances. Underwriters Laboratories, the non-profit group responsible for issuing safety certifications for appliances like space heaters and hair dryers, has not certified a single turkey deep fryer. Most models are excluded for having a weak frame or no thermometer, but UL maintains that not a single turkey fryer on the market meets its safety guidelines.
When it comes down to a decision between deep-fried turkey and keeping your family safe this holiday season, we urge you to nix the deep frying. Try some of our tips above for keeping your roasted turkey moist this season and check out the rest of the NYTimes article on the dangers of deep frying turkeys. |
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Win Tickets to "Moby Dick"
Conor Lovett in "Moby Dick"
Ahoy! We've partnered with Travelers to send you to a Flynn performance of "Moby Dick."
Check our Facebook page on Monday, November 14th to win tickets. There are limited tickets available, so check early!
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Contact Us
Hickok & Boardman Insurance / Denis, Ricker & Brown Insurance
"Here when you need us!"
(Hickok & Boardman and Denis, Ricker & Brown are members of the Hickok & Boardman Insurance Group). |
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