Muskoka Christmas edition 2012

Be the 1st to use The BUY NOW buttons in this edition...

Y

You deserve the Best...

Sales Representatives

Y

You deserve the Best...

Sales Representatives

perfect hostess gift during the holidays

now offering custom made special occasion cakes

$30

www.johnsharpimages.com

Your Pleasures, Your Priorities, Your Dream.

Life at its Best!

Independently Distributed by

Algonquin Projects limiteD

Serving Muskoka & Haliburton Highlands Cottage Country 1053 Main Street Dorset 705-766-9604 12197 Hwy 35 Minden 705-286-6730 1-888-842-3769

algonquinprojects.com

• EstablishEd in 1946 •

sErving thE Muskoka arEa sincE 1970

Custom Furniture Design and Woodworking

(705) 789-7963 One of a kind pieces built just for you!

For over 60 years, Wehrmann Furniture has specialized in designing and handcrafting beautiful furnishings using quality native wood.

From start to finish, all pieces are custom made right here in the shop!

oPEn daily by chance or appointment

47 Markles road huntsville, on, canada P1h 2J3

info@wehrmannfurniture.com www.wehrmannfurniture.com

GIFT IDEAS

So Many Books...

So Little Time.

18 John Street Huntsville 705.788.7485 Debbie@SoManyBooks.ca

705.783.0603 f.berg@myc.com

$250.

Fleece Hoody $59.99

$30

Origional Air Brush $175

Scarves $10

Order Now for Dec 2012 $389.00 1.705.224.2252

Lynn Ogryzlo STARTS a Movement....

“If every household in Ontario spent just $10 a week on local food, at the end of a year, we’d have $2.4 Billion in our local economy.”

THE ONTARIO TABLE

HOLIDAY CHALLENGE

The average Ontario shopper intends to spend almost $700 on holiday gifting this ye If just $70 or 10% of this was spent on edible gifts crafted from Ontario ar tisan producers, the economic impact would equate to $500 million extra dollars in our Ontario food system, suppor ting up to 10,000 food sector jobs.

SHOP LOCAL! w w w. o n t a r i o t a bl e . c o m

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apple terrine 3 tablespoons (45 mL) water 3/4 cup (180 mL) sugar 2 tablespoon (30 mL) Vidal ice syrup 2 tablespoons (30 mL) ground cinnamon 1/2 cup (125 mL) brown sugar, packed 8 apples (peeling is optional) Preheat oven to 300F (150C). Bring water and sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook, swirling pan periodically until mixture turns dark amber. Remove from heat and add ice syrup. Pour into a 6 1/2-inch springform pan, swirling to coat bottom and sides.

Place cinnamon and brown sugar in a small bowl and mix well. Set aside. Start with 3 apples (to prevent them browning as you work). Using a mandoline or sharp knife, cut the apple into thin circular slices on one side, turn it around and make thin circular slices on the other side. Repeat with remaining apples.

Arrange 1 layer of apple slices in a tight, overlapping circle in the springform pan, covering the bottom completely. Sprinkle with 1 tablespoon of the cinnamon/sugar mixture and 1 teaspoon of ice syrup. Arrange next layer of apple slices in a tight, overlapping circle and sprinkle with 1 tablespoon of sugar mixture. Repeat slicing and layering with remaining apples and sugar/cinnamon mixture. Sprinkle ice syrup only on every second layer. Leave 1/2 inch of space at the top of pan.

Cover top and bottom (to catch the drips) of pan with foil. Place in a large roasting pan, and transfer to oven. Carefully pour boiling water into pan to come halfway up sides of springform pan. Bake for 1 1/2 hours or until apples are soft through. Transfer to a wire rack, uncover top foil and remove pan from bottom foil and reserve sauce. Let cool for 20 minutes.

Meanwhile, pour sauce into a small saucepan and boil until slightly thickened, about 5 minutes. Place a pie dish or a rimmed plate over the springform pan and quickly invert.

Remove springform pan. Slice terrine and serve with warm sauce and a bit of cheese.

ONE OF A KIND CANADIAN DESIGNED CANADIAN MADE IN MUSKOKA

asontag@cogeco.ca