RB LOGODecember 2013 Newsletter


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        Three days after Thanksgiving and we are already into the month of December. Christmas is under three weeks away, and I feel like Tevye from "Fiddler on the Roof."

  

        A customer told me of his pumpkin pie left untouched on his holiday table. I asked him why he bought it and he said, "Pumpkin pie is traditional." Reinwald's Bakery in the month of December is a place of tradition. We bake our German cultural specialties especially our Christmas Stollen and German Christmas cookies. The Reinwald family favorite is the Spekulatius, a nut spice cookie that after you have a few will quickly find the bag empty and a quart of milk gone.

  

        We are proud of our traditions. Then I see Jeff Bezos of Amazon who talks about breaking the traditional bonds of doing business. My son works for Amazon. Most businesses talk of innovation and refusing to be held captive to the past. Stores, and media by their coverage, encourage us to shop on Thanksgiving and create a sense of urgency to get up at 4am to acquire material things. I believe if you want to get up at 4am, come work at the bakery.

 

        On the other hand I see tradition as the glue for our family. I also belong to the Huntington Historical Society because I believe understanding the past builds a stronger community. We act a certain way because of tradition. But I think of the waste of having pumpkin pie solely for the sake of tradition. In a larger sense think of unjust discriminations because of the past. The words smash, break, tear sound destructive. The words glue, build, create sound positive.

 

        Hence I feel like Tevye. What is the proper path to take? Should I say goodbye to pfferneusse and fruitcake? Tradition?

I was asking these questions the other night at dinner with friends. My buddy, being much wiser than me, gave his answer. He said. "As long as people own tradition its fine; it is when tradition owns you that problems arise."

 

        A positive thought I guess is each of us has to decide what is important to us. How can you create and maintain a tradition that reinforces those things? Our hope at Reinwald's Bakery is that our holiday cookies, candies, and cakes will help you have a heartwarming home where positive traditions will thrive.

Please enjoy this holiday season, limit the stress and devote time to what is really important to you.

 

As is our tradition there will be a special Christmas newsletter the week before Christmas.  Please check out our special holiday hours below.  

 

Please have a warm and joyous December.

Sincerely, Rich Reinwald
Reinwald's Bakery
Holiday Hours
Last Day accepting orders - Thurs 12/19

Saturday 12/21 - 6:30am - 7:00pm
Sunday 12/22 - 6:30am - 5:00pm
Monday 12/23 - 6:30am - 5:00pm
Tuesday 12/24 - 6:30am - 4:00pm
Christmas Day - Closed
Thursday 12/26 - Closed
Friday 12/27 - 6:30am - 7:00pm

 

December Sweet Treat Rewards

Spekulatius

This thin and crispy spiced cookie truly captures the warmth of the holiday season. Snap into a Spekulatius and journey back to 3rd century Holland where these treats are said to have originated. As a tribute to Saint Nicholas, a Bishop of the time the name Spekulatius is derived from an old word for Bishop. 

speculatius

Member Price: Only $7.00  Regular: $8.75
 


Whole Wheat Croissants


Our delicious Croissants made with whole wheat flour.

whole wheat croissant

Member Price: Only $1.25   Regular: $ 1.55


8" Quiche

Quiche makes for the perfect quick and easy meal.  We will have two varieties: Spinach and Quiche Lorraine - which has bacon, onions, peppers, and Swiss cheese.  Yummy!  

quiche

Member Price: Only $10.40   Regular: $13.00
 

 

Almond or Coconut Maccaroons

Maccaroons are this months selection made without flour.

maccaroons

Member Price: Only $6.20   Regular: $7.75 
 
From the Reinwald Home Kitchen

                                Stuffed Mushrooms


Stuffed Mushrooms


Ingredients:

1 qt mushroom caps 

1/2 onion finely chopped

3 cloves of garlic finely chopped

1 lemon

1 lb Italian sausage

1/2 cup whole wheat breadcrumbs

1/2 cup pecorino romano cheese

extra virgin olive oil

 


Preparation:

Preheat oven to 375. 

 

Heat olive oil over medium heat in large saut� pan. Add half of your chopped garlic and onions, let them sweat. Add sausage, let them get golden brown. When sausage is about half way cooked, remove the outer wrapping so sausage can be finely chopped. Add the rest of the garlic and onion. Continue breaking apart the sausage into small pieces. Once all ingredients are chopped and cooked thoroughly, add the breadcrumbs until golden brown. remove from heat.   

 

Spoon your sausage mixture into each of the mushroom caps. When filled, squeeze lemon over mushrooms and sprinkle with tops cheese. You can spray a little pam over the tops so the cheese gets nice and browned. Place in oven an cook for approximately 25 minutes.

 

If you want to get real creative replace sausage with minced clams. 

From the Reinwald Home Kitchen

                                Coquito

We have a bonus recipe this month.  Jasmine brings us this holiday drink recipe that her family has every Christmas season.  The Coquito is a traditional Puerto Rican holiday drink.  For adults only.  

coquito


Ingredients:

Egg Yolk
Coconut Milk
Coconut Cream
Sweet Condensed Milk
Rum
Coconut Rum
Cinnamon
Vanilla Extract


Preparation:

The simplest way is to combine all ingredients in a blender and serve chilled.  You can also cook the egg yolks slightly with coconut milk if you don't like the idea of raw yolks, then add with everything in blender.
Long Island Events


December 8 - Holiday Historic House Tour - Huntington Historical Society
 
December 14 - Huntington Choral Society Winter Concert at Huntington High School

December 22 - Senior Pops Holiday Concert at Jewel Quinn Senior Center