Monroe Monitor Holiday Guide 2016 final

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Monroe’s Holidays at Home

A publication of the Monroe Monitor & Valley News. Produced by the Advertising Department.

Experience a little bit of Louisiana’s festive Mardi Gras this Holiday Season…

Monroe’s newest destination will transport you there!

123 Blakeley St. (off Main St, Across from the post office)

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Cases full of Unique & Antique Jewelry…also shop shelves full of Fashion Accessories, Rare Books & Collectibles, Home décor & More!

all you can

THURSDAY NIGHT Football Seahawks Sundays $10 Beer Buckets and Big Screen TV!

OPEN

MARDI GRAS CAFÉ

We serve Expresso, Sandwiches & the largest selection of Blended Drinks in town!

Tues - Sat 9am-10pm • Sun 9am-6pm

Got a pavarilatbyle ? to

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eat popcorn

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POOL TABLE HEATED OUTDOOR PATIO

Come in & mention this ad to receive a TWO FOR ONE Gift Certificate admission on any Movie Night!

Need a great gift?

Come see there truly is SOMETHING FOR EVERYONE!

360 -243-3960

Holidays at Home

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3 tips for a more flavorful holiday meal

(BPT) - Holiday gatherings and backyard barbecues have a lot in common as they are occasions for gathering and for eating. And for both, successful execution of a shared meal means preparing what everyone likes and preparing it perfectly.

While holiday staples such as turkey, ham and brisket create the centerpiece for many of our holiday dinners, it is important to remember that the way they are prepared need not be limited to the printed instructions on your meat’s plastic wrapping.

“Famous Dave” Anderson is the founder of the popular Famous Dave’s Bar-B-Que Restaurants and has won over 700 awards for his expertise on smoking and grilling meats. He was recently crowned “Smoked Champion” on the TV show Smoked, taking home the top honors for being “The Best of the Best” when it comes to smoking meats. Anderson shares his expert tips for adding flavor to your holiday meal.

“To elevate the taste of your ham, turkey, brisket or other meats, consider applying the lessons learned during the warmer seasons,” Anderson says. “I’ve always wondered why smoking seems to be forgotten as soon as the holiday decorations come out. Holidays are a time to bring joy to the table. And if you want to see joy, watch your guests take their first bites of cherrywood smoked turkey, or hickory smoked ham!”

In order to help you bring out the best flavors in your meats for your next family gathering, Anderson offers these three important tips:

Smoke it low and slow.

Holidays are a time to escape the hustle that consumes us the rest of the year. Why not apply the same relaxed approach to your holiday meal? As Anderson explains, rushing the process can rob your meats of both texture and flavor. “Slow smoking under low heat allows the meat to relax, and for the fat to properly render,” Anderson says. “It doesn’t matter what piece of meat you are cooking, it’s all about temperature and time.”

He suggests cooking temperatures of between 225 and 250 degrees Fahrenheit for the tastiest and juiciest final product.

Skip the wood chips.

Wood chips are popular and convenient, but you will never get the same satisfying smoke flavors out of wood chips that you will from using a small log. “Wood chips are a shortcut. And who takes shortcuts when preparing the perfect holiday meal,” Anderson says. Wood chips also have the tendency to catch fire, which can negatively impact your cooking temperature and cooking time.

Though a fan of the flavors derived from oak and applewood, Anderson takes a different approach when the weather turns colder. “I like cherrywood for Turkey. And for ham, nothing beats the smokey aromas that come from hickory,” he says.

Season(ing)s greetings.

In order to treat your guests to the most vibrant, mouthwatering flavors, Anderson insists that you check the dates on your spices. Spices greater than 6-months-old will lose much of their flavor, robbing your meal of the holiday’s signature tastes. “At home, I grind my own spices. There’s no better way to achieve the best possible flavors,” he says. For the rest of us, Anderson suggests we refresh our aging spice racks in order to bring real flavor to the table.

Smoking the meats you typically serve over the holidays takes the best of tradition and introduces a new level of flavor. “This is the time when treating the people who are most special to us really matters. A little extra effort can make a holiday meal more meaningful and memorable than ever before,” Anderson says.

To learn more about Famous Dave’s and how you can make your holiday meal even better, visit www.FamousDaves.com/Holiday. There, you can also find Anderson’s recipe for his famous bread pudding.

Whitfields Auto Licensing Title transfers: Cars, Trucks, Boats, RV’s 360-794-5678 19677 SR 2 • Suite 106 Monroe, WA 98272 Renew your tabs on-line: whitfieldslicensing.com Express Pickup or Same Day Mail

Corporations For Communities 2016 Award Winner

Holidays at Home

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Holiday Events 12/03/16

ANNUAL WINTER FESTIVAL in Downtown Monroe. Join us for a day of shopping, caroling, bonfire with s’mores, visits with Santa and Monroe Chamber’s tree lighting ceremony. Caroling and local musicians singing and playing your favorite traditional songs and music. Santa and Mrs. Claus will be there too and they are bringing snow from the North Pole with them.

Carol down to Traveler’s Park at 4:30 pm for the annual tree lighting ceremony at 5 pm. Coffee and hot chocolate with Santa and holiday specials and door prizes from Monroe Merchants.

12/03/16

MARINE CORPS TOYS FOR TOTS event at Monroe High School @ 2pm

12/03/16

ELF ON THE SHELF SCAVENGER HUNT In Lynden. Last year the winner won over $1,200 worth of gifts for the whole family. Start your day at 11am at the Elf Headquarters (aka the Edwards Jones office at 517 Front St, Lynden) to receive the rules and clues, then walk around the shops on Front Street to track down the Elf on the Shelf! Find all 12 elves and you’re entered to win the grand prize of presents! People of all ages are encouraged to enter the fun! Winner will be announced at the Christmas Tree Lighting Ceremony and Parade at 6pm on the corner of Front & 4th Street. Free to participate.

Our mission is to ke ep our readers connected, and an important part of th helping our readers at is connect with local businesses. During holiday season, we this want to express our thanks to you, our devoted readers an d all of our adverti sing partners.

We’re going to keep working to serve yo u better, so you can continue to be infor med about what’s im portant to you, and remember, when yo u shop your local bu sinesses, you are investing in your co mmunity.

Happy Holidays from the Monroe Monitor an d Valley News

12/04/16

3RD ANNUAL CHASE THE GRINCH OUT OF SNOHOMISH FUN RUN. 5K and 10K routes start at the “Cheermeister Village” in Snohomish. Runners and walkers return to a festive & fun finish line with hot chocolate & post-run snacks, as well as entertainment & photo ops galore!

Register at www.databarevents.com/chasethegrinch

12/08/16

PNAA 2016 HOLIDAY PARTY at the Museum of Flight Restoraton Center – Paine Field in Everett.

Join PNAA for a festive holiday party at the Museum of Flight’s Restoration Center off Airport Road in Everett and we’ll reveal all of Santa’s secrets for delivering toys to children around the world. Hear first-hand how the Museum of Flight’s little elves restore Santa’s classic fleet of planes to near mint condition for public display in Seattle. See some of their latest projects, tour their workshop and even walk through one of their planes. Be sure to dress casually and please do not wear heels. This is a workshop and the little elves, while tidy, are known to leave a few tools about. Visit www.pnaa.net/events for more information and to purchase tickets for the event.

19030 Lenton Pl SE Monroe • 360-805-3530 For every $25 purchased in GIFT CARDS receive 8 oz. Soft Serve or 15 points added to FIVE STARS account!

Order Your Holiday YoPies and YoCakes for Christmas, New Years, and Valentine’s Day. Or any special occasion.

www.yoforitfroyo.com Come see us all winter!

2016 Holiday guide Staff Advertising: Patti Rosencrantz Matt Willemski Contact 360-794-7116 to advertise

Art Department: Mark Falconer, Art Director Jacqie Callahan, Nick Brosas

© 2016 Pacific Publishing Co. Inc. Mailing address:

General Manager: Robert Munford

636 S. Alaska St., Seattle, WA 98108

P.O. Box 399, Monroe, WA 98272 Physical address:

Soft Serve

Buy 1 Soft Serve & get $2 off a 2nd Cup

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MONROE’S HOLIDAY GUIDE 2016

Give to those in need this holiday

HERE ARE OUR NEEDS:

33gl size trash bags • cleaning supplies • tampons/pads • deodorant • dawn dish soap • laundry detergent • zip lock bags any size • foil • razors • socks • underwear • coffee - no decaf please • any kind of creamer • toilet paper and paper towels • paper plates 450 S Lewis St, Monroe, WA 98272 Phone: (360) 863-9003

Money donations are always welcome to buy food…

In terms of what we need: Turkeys • Canned veggies • Canned fruit • Sweet potatoes • Whole chickens 233 Sky River Parkway, Monroe, WA 98272 360-794-7959 www.svfoodbank.org Open for donations: Mon., Wed., and Fri., 8:00 - 11:30 am Mon., 5:30 - 7:00 pm

COOKIE CUTTER BIRD SEED FEEDERS STEP ONE: Lay a greased metal cookie cutter atop two layers of aluminum foil. Tightly wrap the foil up to cover the cutter’s sides.

STEP TWO: In a pot on medium heat, melt 1 cup coconut oil. Stir in ¼ cup chopped nuts (any variety will do) and ¼ cup birdseed.

Let cool to a thick but pourable consistency.

STEP THREE: Place one end of an 8-inch-long twine string into the cutter, so that most of the twine sticks out from the very top of the wing. Then slowly pour the seed mixture into the cutter until it almost reaches the top. Let harden at room temperature, then freeze for an hour. Pop the shape out of the cutter and hang outside.

Holidays at Home

Recipes

Sweet-and-Sour Ham Ball Bake

CarAmel Popcorn

A taste of Louisiana!

Submitted by Suzette Graafstra, Pharm A Save Medical Supply

Submitted by Shayna Doolan of “Something For Everyone” 1½ lbs. ground lean pork 1 lb. ground ready–to–eat ham 2 cups soft breadcrumbs ½ cup finely chopped onion 6 tablespoons finely chopped green pepper 1 teaspoon salt 1/8 teaspoon pepper 2 teaspoons dry mustard 1/2 teaspoon ground cloves 1 cup milk One 1 lb. – 4 1/2 oz can pineapple chunks 1/2 cup cider vinegar 1 cup dark brown sugar, firmly packed 1/4 teaspoon salt 2 tablespoons cornstarch 2 tablespoons butter or margarine Two – 1 lb. cans julienne beets, drained Parsley (optional) If desired, have butcher grind together pork and ham. Add bread crumbs, onion, green pepper, 1 tsp. salt, pepper, 1 tsp. dry mustard, cloves and milk, and toss with a fork to combine.

Moisten hands and shape mixture into 14 balls, about 2 inches in diameter. Arrange balls in a single layer in a large baking pan.

Bake, uncovered, about 50 minutes at 350 degrees. While meat is baking, drain pineapple and reserve juice. Combine ¾ c. of the pineapple juice, vinegar, brown sugar, ¼ tsp. salt and the remaining 1 tsp. dry mustard. Place over moderately low heat, until mixture is heated. Stir occasionally. Stir the remaining ¼ c. pineapple juice gradually into the cornstarch. Add to the hot mixture and stir to combine. Heat, stirring constantly, until thickened. Add butter and stir until melted. Combine 1 c. of the sauce with the beets in a 2 ½ – quart casserole dish. When ham balls are cooked, remove from the oven and drop them into the remainder of the sauce, a few at a time, and coat them with sauce.

Remove them and place them on top of beet mixture. Arrange pineapple chunks in casserole. Pour the remainder of the sauce over the pineapple and ham balls. Return to the 350º oven and bake, uncovered, for 30 minutes. Garnish with parsley, if desired.

Serves 6 – 8.

Gift Certificates

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Everyone Loves Caramel Popcorn!

Pop 3-4 poppers of air corn and put into a paper bag.

This is a great trick for easy cleanup!

Down Home Southern Cajon Cafe Brulot Submitted by Shayna Doolan of “Something For Everyone”

In a big saucepan: 1 cup brown sugar ¼ cup Lite Karo syrup ¼ cup or 1 stick of butter

Ingredients: Cinnamon Sticks – 1 per cup Orange peel cut into strips – 1 per cup 1 lump of sugar 1 shot of Cognac or Brandy

Bring this to a rolling boil, stir for appr.

2-3 minutes then add: 1 tsp. soda 1 tsp. salt

Prepare: Add orange and lemon peels into cup; pour coffee and Cognac or Brandy into cup.

This is going to create a “foam” that allows it to really stick to the popcorn. Keep stirring and pour over the 3 –4 air poppers of corn that are in the paper bag.

Close the top of the bag and shake. Once coated, lay it out on the counter or a non-adhering surface and let cool. Store in an air tight container.

Use a spoon holding a lump of sugar and more Brandy. Then LIGHT the Brandy on fire.

Pour into cup as the flame is dying down.

Really...

Who doesn't like caramel popcorn!

Enjoy...

CALL US TODAY: 360-794-8024

Local Delivery

Harry’s Tap Room, Wine Bar and Bottle Shop Over 350 Craft Beers & 350 Wines!

Warm Up YoUr HolidaYS

14286 1696h Dr. SE off Route 2 - corner 169th & Tye

360-863-2439 11am-9pm Sun - Thurs. • 11am-11pm Fri, Sat Closed Tues

We’re Here to Serve You!

19922 Highway 2, Monroe, WA 98272 | monroefireplace.com Monday - Saturday 9:00 a.m. to 5:30 p.m. | Sundays - Closed

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