February 2014
631-424-4034
Big Game Special
mousse bowl
A Super Chocolate Mousse Bowl makes for a great dessert to share at the party. Special price this weekend only!
 
Our Price: $27.00
Normally: $31.70

We will also be having football cakes, cookies cupcakes, and helmet cakes.
football cupcakes 
football cake
football cookies
 
Seasonal Favorites Return!
(Lent items will return week of Valentines Day)
hot cross buns
Hot Cross Buns

Irish Soda Bread
Irish Soda Bread

fastnacht
Lenten Donuts


Valentine's Day Treats

heart truffle box
lemon rasp

heart cake1


red mousse hearts





cookie heart box


truffle box


red velvet


heart mousse cups


coconut heart


heart tray


cookie box


choc heart

     

Boy it is quite a winter we have been having so far. It reminds me of my freshman year at Syracuse. It seemed to always be cold and snowing. At first I thought it to be transition shock, like Atlanta's reaction to snow; but that year's snowfall was a record that still stands to this day.

 

A friend of mine asked me if I will be watching the "Big Game" this weekend. I said of course but I have to get someone to close the bakery for me so I am home at 6:30. He said, "What are you talking about the Super Bowl is Sunday not Saturday." My reply, "I thought you meant Duke vs. Syracuse basketball on Saturday." To me that is the "Big Game." I don't know who is responsible for this confusion over the "Big Game" but I suspect it has to do with marketing rights and money. He then asked me if the bakery was going to have anything that would make watching Sunday's game more fun.

 

We have a list of items for fun and to make having a party easier. I made mini quiches for a Huntington Historical Society reception last week that tasted great. They will make a perfect pass around treat. There is also a pumpernickel football that could be used for a dip. Like previous years we will have cakes in the shape of footballs and helmets. If you really want the Pièce de résistance try one of our super-size chocolate mousse bowls. Over thirty years ago my brother was in a close out store and saw these plastic salad bowls too large for an individual salad but too small for a family sized serving dish. So he bought the whole lot and decided to use the bowl as a chocolate mold. Over the years we have filled this bowl with various cake and mousse combinations but customers told us the best is just chocolate mousse inside.  It is a load of fun breaking off a piece of chocolate and using it as a spoon for the mousse. Truly a super fun dessert.

 

To entice you a bit more we will be featuring this Mousse Bowl this weekend only, at $27.00

 

Enjoy the weekend; I hope you get to see some of the big games. We will have a special newsletter next week for Valentine's Day. The bakery has a couple of neat ideas to share with you. Till then Go Syracuse!

 
Enjoy your days,
Rich Reinwald

 

Sweet Treat Rewards

Our theme this month is Chocolate!

Individual Flourless Devil's Temptation
ind. flourless
An individual portion of our larger Devil's Temptation cake.  A rich and decadent chocolate cake made without any flour covered with a chocolate ganache icing.
 
Chocolate Banana Bread
banana bread
A traditional banana bread with chocolate.

Chocolate Danish Ring
choc danish
Our traditional danish dough with a chocolate filling.  My stomach is already rumbling.

Brownies

This favorite treat is good any time of year.
From the Reinwald's Home Kitchen


Beef Barley Soup
When you need something to warm you up      



Ingredients:
  • 1½ lbs beef chuck
  • 1 large onion  
  • 2 large celery stalks
  • 3 medium carrots  
  • 4 cloves garlic  
  • 2-3 bay leaves
  • 1 cup canned diced tomatoes
  • 2 qts beef
    broth
  • ½ cup red wine  
  • 1 cup uncooked barley
  • salt and pepper  
Preparation:
  1. Preheat oven to 300°F.

  2. Chop the onion, celery and carrots into small pieces.

  3. Slice the meat against the grain into strips about 1½ inches wide. Generously season with salt.

  4. In a large Dutch oven or oven-proof soup pot, brown the beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.

  5. Add the carrot, celery, onion and garlic and sauté in the resulting beef juices until slightly browned.

  6. Add the wine and use a wooden spoon or heat-proof spatula to loosen all the flavory bits from the bottom of the pan.

  7. Add the tomatoes, bay leaves and the browned beef. Add the stock. If there's not enough liquid to cover the meat, add water until the meat is just submerged.

  8. Bring to a boil, then cover with a tightly fitting lid and transfer to the oven.

  9. Let the beef braise untouched for 4 hours. Remove pot from oven and carefully remove the beef from the braising liquid.

  10. Gently pull the meat into smallish pieces. Set aside.


  11. Add the barley to the braising liquid and simmer over a medium heat for about an hour or until it's tender but not too soggy. Turn off heat. Add the beef and stir until the meat is heated through. Season to taste with salt and black pepper. Serve hot.