Special Features - Stettler Fall Flyer 2013

2013 FALL FLYER SUPPLEMENT TO: S INDEPENDENT THE

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Page 2 - Fall Sales Flyer

October 2013

October 2013

Fall Sales Flyer - Page 3

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October 2013

Bewitching menu for Halloween

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Halloween candy is always delicious, but children ought to eat a substantial meal so they can have enough energy to walk the streets in search of all those treats. Get in the mood with the following ideas and concoct a meal that will make your little monsters laugh and squeal with fear.

Start the meal with a classic pumpkin soup. It’s so easy to prepare and so delicious!

Use the pumpkin flesh you scooped out of the jack-o’-lanterns you carved with your children. You could prepare this soup a few days in advance and freeze it. This way, you’ll have more time to help your children dress up on the big day. Just add the milk or cream to the recipe when it’s hot and ready to be served.

Continue the meal with chicken wings, which for this occasion could be baptized “bat wings.” That’s sure to cause a sensation!

These wings can be served with a red BBQ sauce that looks like bat blood.

A dark fruit juice could be served as a drink; try grape, cranberry, blueberry, or pomegranate juice. Add a fizzy vitamin C tablet to their glasses to create an amazing witch’s potion.

There’s lots of choice when it comes to dessert. You could bake some pretty little cakes with orange icing decorated with black jujubes. You could also make some witch’s fingers with marzipan. Use whole almonds to create the nails.

Another idea is to prepare a meringue and shape it into some pretty little ghosts, using chocolate chips for the eyes.

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— Toolbox

October 2013

Fall Sales Flyer - Page 5

New twists to tradition of preserving food

Here are a few ideas for some surprising combinations that will be the talk of the town:

yellow colouring.

• A tomato and grilled chipotle salsa will be the new star of cocktail hour, with its unexpected flavours.

• A pear and port compote that can be served alone or with a scoop of vanilla ice cream.

Compliments, guaranteed!

• A fall pumpkin and pineapple compote; this is a classic brought up to date with a touch of the exotic.

• A cranberry, golden raisin (sultana) and pineapple chutney that is a perfect accompaniment for pork or chicken.

• Eggplant in oil, spiced up with hot peppers and black olives; this is ideal for giving a Mediterranean touch to a meal.

• A zucchini, red pepper, and onion relish containing dry mustard and turmeric, which together create an appetizing dark

Right now, while fresh fruits and vegetables are at their very best, let your creativity run wild — and then can it!

— Toolbox

Preserving food involves knowledge that is often passed down from mother to daughter over many generations. But there’s nothing to keep us from revisiting that tradition by using more up-to-date methods when preserving marinades, tomato sauce, jams, vegetables and fruits.

Your grandmother’s fruit ketchup may be delicious, but more modern recipes may turn you into a master of preserves, as well. Your family and friends will be begging to have them as gifts when you visit them, rather than a regular old bottle of wine.

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October 2013

Squash in all forms Many people are unfamiliar with all the different varieties of squash that appear in a multitude of colours and shapes at this time of year.

Because of their low cost, especially in the fall, as well as their versatility in the kitchen, their long storage life, their low calorie content, and their high mineral and vitamin content, we would all benefit from adding them to our diets. Not to mention that they taste delicious, no matter how you prepare them!

Here are some examples of different types of squash and how to prepare them: • Butternut squash Its buttery colour and giant pear shape conceal an orange flesh that makes delicious soups. As a purée, it adds colour to your plate and its sweetish flavour surprises the palate. Try it puréed in cannelloni or ravioli and in cakes and muffins.

• Spaghetti squash Pale yellow and oval like a football, this squash can be prepared in a flash. All you have to do is cut it in two, remove the seeds and bake it for 45 minutes. Delicious with a bit of butter and parmesan cheese, it’s also a great alternative to pasta for those of us wanting to lose a few pounds.

• Acorn or pepper squash This variety, with its dark green skin, distinctive longitudinal ridges, and sweet yellow-orange flesh, is difficult to peel. For that reason, it is often stuffed with a mix of meat and vegetables and then baked in the oven. Sprinkle some cheese on the top at the end of the cooking time, and you’ll have a fall supper success on your hands.

There are so many varieties: why not cook a different sort of squash every week throughout the fall?

— Toolbox

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October 2013

Fall Sales Flyer - Page 7

Giving thanks for bountiful harvest The early October Canadian Thanksgiving is certainly one of the lowerkey festivities on our national calendar, at least compared to the bigger splash of the U.S. equivalent a bit later in the fall.

But instead of letting the occasion slip by with little to mark it, why not make Thanksgiving a celebration of the season’s best fresh harvests?

A pot of apple cider warming on the stove is a scent that makes everybody feel cosy and welcome on a crisp fall day. As you wait for family mem bers and guests, pop a cinnamon stick and

grate some nutmeg into a pot of freshpressed apple cider to create that heartwarming mood. A locally-raised turkey roasting in the oven will only add to the swirl of aromas. Butchers and natural food stores are a good source of information about where to obtain locally raised fowl. Stuffed with homemade cornbread and herbs, or with wild rice and mushrooms, this year’s turkey will be unforgettable.

The Thanksgiving dinner table is a great place to show off other local products, as well: mashed winter squash and turnip with a crust of cara-

melized ma ple syrup; oven-roasted or mashed potatoes; the last batch of spinach before the hard frost of winter; green beans frozen straight from the garden, lightly steamed and drenched in butter. And

for dessert, there’s no need to look beyond the classics, with fresh apple pie made with fruit straight from the orchard and pumpkin pie from the jack o’lantern sitting on the front step.

With some regional wine on the table and a few beeswax candles to create a homey atmosphere, your guests will be honoured to partake in this true celebration of local bounty.

— Toolbox

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Page 8 - Fall Sales Flyer

October 2013

Festival of Lights

STETTLER’S

16

TH

ANNUAL

All Proceeds Support Your Local Stettler Hospital Open to the Public Noon to 5:00 p.m. Daily General Admission $2.00

STETTLER CO COMMUNITY OM MMUNITY MUNITY HALL NOVEMBER 26 TO NOVEMBER 30, 2013

SPECIAL EVENTS TUESDAY, NOVEMBER 26

WEDNESDAY, NOVEMBER 27

Owen Blake Memorial Breakfast

Sharing the Season Seniors’ Tea

• Served from 7 – 9 a.m.

• Advanced Tickets Only: $15.00

• 2 - 4 p.m.

• Admission $5.00 • Tickets available at the door

Dessert First Night

* NEW EVENT: Christmas Spirits

• 5 – 7 p.m.

• Advanced Tickets Only: $20.00

Mini Raffle

THURSDAY, NOVEMBER 28 Sounds of the Season Concert • Wine & Cheese from 7 – 9 p.m.

• Advanced Tickets Only: $20.00

Silent Auction

SATURDAY, NOVEMBER 30

• Advanced Tickets Only: $60.00

Tribute Tree

2nd Annual Gingerbread House Contest

FRIDAY, NOVEMBER 29 Cocoa, Cookies and Santa Claus Kid’s Day

10 a.m. to 3 p.m.

Stettler Recreation Centre

• Children’s Events from 2 – 5 p.m.

Vote for your favorite house!

Deadline for entries is 5 p.m.

November 13.

Entry forms available at: Bond-O Communications, Wares Jewelers and Sutton Realty.

Festival of Lights Dine, Dance and Auction • Doors Open at 5:30 p.m.

• 7 - 9 p.m. • Advanced Tickets Only: $15.00 Seasonal drinks, snacks & entertainment, featuring the Jazz Guys

SATURDAY, NOVEMBER 16

• Face Painting, Gift Tags, Finger Casting & Horse Drawn Sleigh Rides Children’s portraits with Santa by Memories for Eternity

Door Prizes

CHRISTMAS MARKET Tuesday to Friday Noon to 5 p.m. and during Special Events

Pottery, glass, quilts and quilted items, cards & gift tags, clay ornaments, candy, willow & jewelry.

Tickets go on sale October 15 and can be purchased at WISH Kitchen & Gift • Bidding on Silent Auction items from Tuesday, Nov. 26 to Friday, Nov. 29 at 5 p.m.

www.stettlerfestivaloflights.ca