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March  2014 Newsletter Find us on Facebook 

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backyard
Sweet Treat Rewards
March Specials  

 

Our first special is a Grasshopper Pie.  

grasshopper pie

A chocolate pie crust with a Creme de Menthe filling.

 

Next we have  Chocolate Verrine Royale.  

verrine royal

Apricot brulee, almond chocolate cake, orange ganache and dark chocolate on top.  Served in an old fashioned glass.  

 

Next we have a Cheese Crumb Horseshoe

cheese horseshoe  

Rich danish filled with cheese and covered with crumbs.  

 

Lastly we have our traditional   

Rye Bread.  

Rye Bread   

Our classic rye bread comes with or without caraway seeds. 

Fastnachts
Fastnacht
 
Fastnacht Kuchen or Lenten Donuts are back.  Made for Fat Tuesday, but great for all of Lent.  Like our jelly donuts, but without the jelly. 
    

March is a swing month. You begin to think of St. Patrick's Day, parades, and yes, Spring. As they say in Brooklyn, fuhgettaboutit. In the above picture of my backyard you can see a few spots of brown peeking out from the snow. If I wanted to live in Minnesota I would. Enough already!

 

Then I realized your day is what you make of it. Push aside those evil thoughts of cold, shoveling and snarled traffic. Rest assured Spring is sure to come. Think of the feeling of taking in a deep breath of fresh air perhaps with a touch of fragrance from the beginning blooms. As an early riser, I marvel how the sun seems to step more lively into the dawn as opposed to meekly creeping to the horizon during winter. The birds seem happy to greet the day and for me, my morning coffee seems more a pleasure than a necessity.

 

At the bakery we begin to switch over to lighter items. Since Easter is in late April we have an opportunity to make some different items. As a youth, gas stations would give out promotional items such as drinking glasses with every fill up. Remember when a fill up was $5? Our family had a cupboard of team glasses from, I think, American Oil. I was at a seminar down in New Orleans and I ordered a dessert that was delivered in a stemless wine glass. I thoroughly enjoyed it. This month I have recreated that dessert with an apricot brulee, a light chocolate ganache with a tinge of Gran Marnier. This dessert will be presented in an old fashioned drink glass. Like the promotions of old, if you like the dessert you can collect a set.

 

Whether it is cold or mild, this Sunday March 9th, Huntington will have our annual St. Patrick's Day parade. The bakery always makes our special hot chocolate with secret ingredients and dairy fresh heavy cream and Belgium chocolate. Visit us this Sunday from 12-5 and enter to win our 4ft. Easter Bunny. The winner will have enough chocolate till the 4th of July.

 

 

 

Good Luck on winning a bunny and hope to see you Sunday for the parade and a hot chocolate.

 

 
Hope to see you at the parade, 

Rich Reinwald
Reinwald's Bakery   

leprechaun face 

  

From the Reinwald Home Kitchen

Scallops with Asparagus   

      

 

1 lbs. scallops 

1/2 lb. asparagus 

1/3 cup white wine 

2 teaspoon white whine vinegar

1/3 stick butter

3 tablespoon olive oil

kosher salt, pepper 

 


Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.

Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot  

 

Sauté asparagus, until tender, 5 to 6 minutes.

 

Pat scallops dry and sprinkle with pepper and kosher salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.

 

Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot.  

 

Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)

 

Add wine and vinegar to skillet and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.

 

Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.

Add asparagus and 1/4 teaspoon salt and cook until heated through, about 1 minute.

Serve scallops topped with asparagus and sauce.



Things to do in Huntington

Huntington's 80th annual St. Patrick's Day Parade 

March 9, 2014 @ 2pm 

 

The Parade begins just north of the Huntington train station on New York Ave and ends at St. Patrick's Church in the village. Stop by the bakery to warm up with a cup of our famous St. Patty's Day Hot Cocoa made with real heavy cream and imported Belgian chocolate. Don't forget about our Irish themed cupcakes, shamrock cookies and leprechaun cakes! Remember everyone is Irish on this special day.

 

 

 

Huntington High School Inter-Generational Concert 

March 16, 2014 @ 2pm 

 

3 Salesgirls, including Mrs. Reinwald, will be performing with the Senior Pops Orchestra and the Huntington High School Orchestra at Huntington High School.

 

Senior Pops

 

 

For more Huntington events check out 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

Book signings at Book Revue - View upcoming authors here
St. Patrick's Day Fun Facts


New York City's first recorded St. Patrick's Day Parade was held in 1762 and today is the largest St. Patrick's Day Parade in the world, larger than the one in Dublin.

The first Huntington St. Patrick's parade was held in 1935 and was the first such parade on Long Island.

Corned beef got its name from the corn-sized crystals of salt used to brine the beef brisket.  This was before the time of the refrigerator.

leprechaun facesodabreadshamrock cookies