Home for the Holidays 2019

Home for the

A Special Supplement of SARATOGA TODAY

Holidays

hanksgiving inspires gratitude in many forms.

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It offers us a chance to gather around the table with loved ones and count our blessings. As upstate New Yorkers, some of these include our world-class providers that go the extra length to offer us the best of nature’s bounty and help us to create the perfect Thanksgiving feast. So, sit back, turn the pages, and find a trove of tantalizing temptations for your Thanksgiving table.

From our family to yours, Happy Holidays!

Home 2 for the

Holidays

Week of November 1 – November 7, 2019

Buckles, Bettys and Pies

h O y!

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by Maureen Werther for Saratoga TODAY

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ith the holiday baking season upon us, many of us are busy preparing the menus for our late Fall and early Winter feasts.

Of course, holiday dinners wouldn’t be the same without the ubiquitous fruit pies and desserts filling the house with delectable aromas and adorning our holiday tables. While most of us know what it takes to make a respectable pie – yummy fruits in season, delicate flaky crusts, with your pies crusts either “latticed” or lidded” and always served warm with a generous scoop of vanilla cream or a dollop of freshly whipped cream on top – they can take a long time to prepare, especially if you make your own crust.

If you’re one of those people who find themselves pressed for time – or, if you want to try something different that will be just as amazing as Grandma’s pie recipe and takes about half the time, there are options.

I’m talking about crumbles, cobblers and crisps. Or maybe a buckle or a betty!

Confused? Join the club. The truth is, there are lot of similarities – and some overlap – between these four amazing desserts. What they share in common is, of course, fruit.

While many people associate each dessert with a particular fruit, I am here to tell you that any fruit you would use for pie will work perfectly with each of these dessert variations.

Now that we have identified fruit as the common denominator, here’s a quick breakdown of the differences of each one.

Crisps This simple – and simply delicious dessert – uses fruit like apples, peaches or mangoes, strawberries and rhubarb diced into ¼ to ½ inch pieces and topped with a “streusel” mixture of flour, butter, cinnamon, brown sugar and rolled oats. The topping is made in a similar fashion to pie crust, making sure to use chilled butter and blending the mixture together, either with a pastry cutter or your own fingers. The result is a clumpy delicious topping.

All you do is add your fruit in a 2-quart baking dish and sprinkle on the topping.

Crumbles This one is really simple. Same exact ingredients as a crisp, but without the rolled oats. By the way, I’m a huge fan of throwing caution to the wind and adding raisins, chopped nuts, dried cranberries or anything else my baking heart desires to either of these recipes. Just go for it - what have you got to lose!

Cobblers Again, the only real differences between crumbles, crisps and cobblers are the toppings. Traditionally, cobblers are finished off with delightful dollops of biscuit batter on top.

The name comes from the dish’s resemblance to bumpy cobblestone streets. But, don’t worry, there is nothing hard or unyielding in this yellow brick road of a dessert! While some people prefer to use cookie dough in place of biscuit batter, I think it takes away from the natural sweetness of whatever fruit you’ve chosen. Most people use apple or peaches. But again, there are no rules here!

Buckles The only way a buckle is involved in this dessert is that you may have to loosen yours after feasting on this beautiful little piece of heaven! Seriously, the dessert gets its name from the appearance of the dish after it has been baked.

Made by blending cake batter with fruit, it is topped with the same streusel deliciousness as a crisp or a crumble. After it is baked, the cake looks as if it has “buckled” down under the weight of the fruit.

Bettys Again, this dessert is almost identical to the Buckle, but you use less cake batter and more crumbly topping.

So, this holiday season, if you want to stray from seasonal pie, try one of these favorite alternatives. But, don’t forget – these recipes are great throughout the year. Whether it’s strawberry rhubarb season, blackberry, raspberry or blueberry time of year, or those sweet end of season peaches, go crazy with your buckles, Bettys and pies – Oh My!!

Home 3

Week of November 1 – November 7, 2019

for the

Holidays

Apple

e i P Pie " is...

the secret of our strength as a nation and the foundation of our industrial supremacy.

Pie is the American synonym of prosperity.

Pie is the food of the heroic. No pie-eating people can be permanently vanquished.”

- The New York Times, 1902

Here is a recipe for the American dessert that bursts with apple flavor from two different varieties of the fruit, and a sweet, nutty crunch from the streusel topping.

Apple Pie with CinnamonPecan Crust Yields: 1 Pie | Prep Time: 30 minutes | Cook Time: 1 hour, 5 minutes

INSTRUCTIONS:

INGREDIENTS:

1. To make crust, whisk together the flour, salt, cinnamon and pecans in a large mixing bowl.

CINNAMON-PECAN CRUST

• 1 cup sugar

• 3 cups all-purpose flour

• 3 tablespoons all-purpose flour

• 1 ½ teaspoons salt

• ½ teaspoon cinnamon

2. Using a pastry blender, cut in shortening. Add water, 1 tablespoon at a time, and toss the mixture with a fork. Roll in a circle ¼-inch thick.

Line a 10-inch deep-dish pie pan with dough; set aside.

• 1 teaspoon cinnamon

• 1 egg, slightly beaten

3. Heat oven to 350 degrees.

• ¼ cup pecans, finely ground

• 1 cup heavy cream

• ½ cup butter-flavor solid vegetable shortening

• 1 teaspoon vanilla extract

4. To make the filling, toss apples with sugar, flour and cinnamon in a large bowl.

• 7-8 tablespoons ice water

STREUSEL

FILLING

• ⅓ cup sugar

5. In a medium bowl, combine egg and cream until smooth. Stir in vanilla. Place apples in prepared crust. Gently pour cream mixture over apple mixture.

• 2 large Rome Beauty apples, peeled, cored and thinly sliced

• ¼ cup light brown sugar

6. Bake pie in the lower one-third of oven for 20 minutes.

• 2 large Granny Smith apples, peeled, cored and thinly sliced

• ½ cup all-purpose flour • 1 teaspoon cinnamon

7. To make the streusel, combine sugar, brown sugar, flour, cinnamon and nutmeg in the bowl of a food processor. Process until well combined. With processor running, add the cold butter one piece at a time and process until crumbly. Toss in walnuts.

Note: Use an Apple Peeler to assist with peeling, coring, and slicing apples

• 1 teaspoon nutmeg • ½ cup cold butter, cut into 1-inch pieces • ½ cup walnuts, chopped

8. Remove pie from oven and shield crust with foil. Sprinkle prepared streusel over pie. Return to oven and bake 45 minutes or until pie puffs.

Relax & Buy Local DeliciousPies at: THE BREAD BASKET BAKERY

65 Spring Street Saratoga Springs, NY 12866 saratogabreadbasket.com 518-587-4233

PUTNAM MARKET

431 Broadway Saratoga Springs, NY 12866 putnammarket.com 518-587-3663

SMITH'S ORCHARD & BAKE SHOP

4561 Jockey Street Ballston Spa, NY 12020 smithspieshop.com 518-882-6598

MRS. LONDON'S BAKERY

464 Broadway Saratoga Springs, NY 12866 mrslondonsbakery.com 518-581-8100

LAKESIDE FARMS

336 Schauber Road Ballston Lake, NY 12019 lakesidefarmscidermill.com 518-399-8359

Home 4 for the

Holidays

Week of November 1 – November 7, 2019

A Healthful Harvest Food, Farms & Family Traditions for the Holidays

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urrounded by naked branches and dreary light, the Northeast rises to a quiet dense fog and light frost at this time of year. The impending winter warns us of its arrival. And shops, doorsteps, hearths, and tables are adorned with harvest-inspired decorations in preparation for the holiday season ahead.

by Barb Biagioli

for Saratoga TODAY Biagoili Family Photo by Erica Byham.

Recipe Photos by Pattie Garrett.

It's time to take culinary stock of the year and celebrate the bounties of the harvest season. Those warming and grounding fruits and vegetables garnish our holiday tables at this time of year. Seasonal produce comes in abundance at the farmers' markets, overflowing from bushels, burlap bags, and crates. Veggies like beets, brussels sprouts, carrots, kale, leeks, mushrooms, parsnips, pumpkins and squash; and fruits, you know, the ones in all of those holiday desserts we indulge in apples, cranberries and pears. These veggies and fruits make an appearance at our holiday table for a reason.

This dish is ideal as a main entrée for those who skip on the turkey. It can also be a great addition as a hearty side dish. We had this at my family’s Thanksgiving last year and it was a big hit. Feel free to swap out the delicata for any other seasonal squash.

Kale and Leek Quinoa Stuffed Delicata Squash INGREDIENTS: *Ingredients currently available at the Saratoga Farmers’ Market

They are what's in season – the bounty of a year's hard work. This holiday season, don't forget to eat seasonally and buy locally. When you shop small and support your farmers' market, you receive the healthiest, most nutrient-dense food available in your local region, you contribute to your local economy and environment, you support nature's seasons and cycles, and you support your local farmer, neighbor, and friend.

Let's celebrate traditions old and new this holiday season. As we set the table, let's consider how our food choices impact our community, our small stores and farms, and our health during the holidays and year 'round. Whether your holiday tradition is an early morning turkey-trot, pancake + coffee breakfast on Christmas morning, an intimate family gathering, or the whole extended family and friends squeezed around grandma's farmhouse table, gratitude is the attitude to embrace.

Gratitude for food that helps us heal and thrive.

Gratitude for food that feeds and nourishes us.

Enjoy those long-standing traditions while creating space for new ones - new traditions that adorn the notion that nostalgia is not a barrier to health and longevity, but an opportunity; an opportunity to reap the benefits of real food in abundance, with the capacity to manifest as true sustainable health, joy, and happiness. And don't forget to get your little ones involved - include them in baking their favorite dessert, arranging seat cards around the table, or helping with the clean-up. Those are memories worth making traditions out of.

As you embark on meal planning and recipe creation, step outside your comfort zone this year and try something new! In these plant-based recipes, real whole foods have been transformed into delicious healthy meals for your holiday feast. For the carnivores, gluten-free, and vegans in your life, these recipes are sure to please the crowd.

The best meals in life are shared at the table.

So gather 'round and let's dig in!

• 1 cup vegetable stock • 1 cup quinoa, cooked

• 1 tbsp olive oil*

• 3 winter squash* (delicata or acorn work as well)

• 4 cloves garlic*, minced

• 3 Tbsp tahini

• 2 leeks*, chopped

• 1 tbsp real maple syrup*

• 1/2 Honeycrisp apple*, chopped

• 1 tsp apple cider vinegar

• 2 cups kale*, finely chopped

• 3 Tbsp water

This granola is the perfect sweet treat. It can be topped with coconut whipped cream or sprinkled on yogurt with a drizzle of maple syrup. It’s a great addition atop pumpkin pie for added crunch and makes a great snack for your guests. Or keep it all for yourself and enjoy it in a bowl with ice-cold almond milk.

Pumpkin Maple Granola INGREDIENTS:

• ½ tsp pumpkin pie spice

*Ingredients currently available at the Saratoga Farmers’ Market

• ½ tsp cinnamon* • ¼ tsp sea salt

INSTRUCTIONS:

• 3 cup of rolled oats (gluten-free)

• 1 tsp vanilla extract

FOR THE FILLING: 1. In a saute pan, add 1 tbsp of olive oil. Add the leeks and saute until softened. Add the garlic and continue to saute for another few minutes, until fragrant.

• ½ cup pepitas

• 1/2 cup of toasted walnuts

2. Once the leeks and garlic have cooked down, add in the Honeycrisp apple and saute for a few more minutes. Add the kale and 1/2 cup of vegetable stock. Season with sea salt and pepper. Cover and let kale cook down. Add additional stock as needed.

3. Add the cooked quinoa and stir together on low heat. Add in the toasted walnuts and mix. Cover and set aside until the squash is baked.

FOR THE SQUASH: 1. Heat the oven to 400. Slice the squash in half, remove seeds. Place on a baking sheet, face up and drizzle olive oil, salt and pepper over top. Bake for 15 minutes. Remove from the oven and turn face down and bake for another 15-20 minutes, until cooked through.

2. Once baked, add the quinoa filling. Bake for another 10 minutes until slightly browned. Remove from the oven and let cool. Before serving, drizzle with dressing.

FOR THE DRESSING: 1. Meanwhile, prepare your dressing. Add tahini, maple syrup, apple cider vinegar and water to a small dish. Whisk until blended. Add more water if needed, to desired consistency.

• ½ cup walnuts • 1 Tbsp coconut sugar

• ¼ cup coconut oil • ½ cup maple syrup* • ½ cup pumpkin puree

INSTRUCTIONS: 1. Preheat the oven to 350 degrees F. 2. Mix the oats, nuts, seeds, spices, coconut sugar, and salt together in a large bowl.

3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Add the vanilla extract. Pour over the dry ingredients and mix quickly to combine.

4. Spread the mixture evenly onto two baking sheets and bake for 20-30 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters.

5. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.

6. Transfer to an airtight container. Enjoy!

Week of November 1 – November 7, 2019

Home 5 for the

Holidays

A new chapter for the

Saratoga Farmers'Market

WILTON MALL Bon-Ton/DMV Entrance Saturdays | 9:30 - 1:30 p.m.

Vendor List Produce, eggs & dairy, meats

by Himanee Gupta-Carlson for Saratoga TODAY Photos by Pattie Garrett.

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he Saratoga Farmers’ Market is moving indoors for the winter. This change takes place every November, but this year is

different. The market has a new locale, and a new start and finish time. It will be chaotic – and exciting.

The market’s new winter locale is at the Wilton Mall, Saturdays, from 9:30-1:30 p.m. From tomorrow through the end of April, the market will stretch from the Department of Motor Vehicles location to the Bath and Body Works store. Vendors will intermingle with mall retailers in a space that offers convenient parking, bus service, free Internet, and warmth.

Market staff have been preparing for the move for about two months.

Still, they know the change will mean adjustments – for customers and vendors alike.

Gomez Veggie Ville.

Malls throughout America have been repurposing themselves as community gathering sites as consumer shopping habits continue to shift more toward online retailing. Likewise, farmers' markets strive to bring the community spirit that accompanies them into locales where customers and vendors are protected from cold winter weather.

When the market opens this Saturday, much will be familiar, notes Meagher. The opening bell ringer will walk through the area of the mall that the market will use, clanging away. Musicians will perform; hot coffee and prepared foods will be waiting; cans will be available for the collection of home compost, and Friends of the Market volunteers will be on hand to answer questions and assist customers. Most of the market's longtime farmers will be offering their goods, along with a handful of newcomers.

“We’re farmers,” says market association president Beth Trattel, with a laugh. “We’re used to being outdoors, around hay, animals, live plants.”

Still, Trattel says, “we know this is a big adjustment for our regular customers, who we value quite deeply.

We’re looking forward to working together to create something new.”

The mall has a decidedly different feel from the outdoor pavilions at High Rock and even the historic Lincoln Baths Building where the winter market took place in recent years. However, market director Emily Meagher notes, the mall and the market also pair together well.

The Saratoga Farmers’ Market is now 9:30 a.m-1:30 p.m. at the Wilton Mall. CDTA routes 450 (SchenectadyWilton) and 452 (Skidmore College-Wilton) offer regular Saturday bus service with many stops in Saratoga Springs (see cdta.org/routes-and-schedules). Follow us on Facebook, Twitter, and Instagram.

• Argyle Cheese Factory • Battenkill Valley Creamery • Elihu Farm • Gomez Veggie Ville • Greenjeans Farm • H&H Happy Urban Farm • Kokinda Farm • Lewis Waite Farm • Longlesson Farm • Mariaville Mushroom Men • Moxie Ridge Farm

• Nettle Meadow • Owl Wood Farm • Pleasant Valley Farm • Pura Vida Fisheries • R&G Cheesemakers • Ramble Creek Farm • Saratoga Apple • Shushan Valley Hydro Farm • Slate River Farm • Squashville Farm

Condiments, beverages, baked goods and snacks • Ballston Lake Apiaries • Clark Dahlia C&G • Earth to Mind • Freddy’s Rockin’ Hummus • Grandma Apple’s Cheesecakes • Healthy Gourmet Kitchen • Mrs. London’s • Muddy Trail Jerky Co.

• Puckers Gourmet • Saratoga Chocolate Co. • Saratoga Garlic Co. • Saratoga Peanut Butter • Slate Valley Farms • Something’s Brewing • The Chocolate Spoon • The Smoothie Shoppe • Vital Eats

Prepared foods • Daily Fresh • Euro Delicacies • Fired Up Pizza • Giovanni Fresco • Mangiamo

• My Dacha Slovenian Café • Petra Pocket Pies • The Food Florist • The Vermont Spatzle Company

Wine & spirits • High Peaks Distilling

• Yankee Distillers

Arts & crafts, body care, holiday items

Mrs. London's

Saratoga Apple

• Feathered Antler • Moon Cycle Seed Co. • Mugzy’s Barkery • Saratoga Suds ‘n Stuff • Scotch Ridge Berry Farm

• Soulfull Potential • Viviana Puello Jewelry • The Weaving Tree • Zoe Burghard Ceramics

Home 6 for the

Sheets

to the

by John Reardon

ello my FoodieFriends!

Having versatile tools in your kitchen is a huge benefit

especially if you are challenged on space within your kitchen. When it comes to equipping your kitchen, baking sheets are more versatile. You can use one to roast a large batch of vegetables, bake a dozen or more cookies, or even make a large sheet cake. Whether you’re making cookies or baking, or just want to contain the liquids when roasting meat or vegetables, these pans are super versatile. The 12 x 17-inch size, known as a “half sheet pan” to the pros, is the most useful size for home cooks. Baking sheets have become more popular, because food does not slide off these pans, thanks to the edges. Also the oven does not become messy, as there are lesser chances of juices leaking from the pan. The baking sheet pan is one of the most versatile tools in a cook’s arsenal.

We have jelly roll pans in various sizes and bake ware to assist with your culinary delights. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store, located at 33 Railroad place for your culinary needs. Remember my Foodie Friends; “Life Happens in the Kitchen.”

Take Care,

John &Paula

h c n Lu FRIDAY

MONDAY

Bacon Wrapped Fig INGREDIENTS: • Canadian-style bacon 12 ounces

• Pistachio nuts 30

• Dried whole figs (stem removed) 2 packages

• Fresh basil leaves 30

INSTRUCTIONS: 1. Heat the oven to 425 degrees Fahrenheit, while you do the other preparations.

2. Spray cooking spray on the baking sheet.

3. Cut each of the bacon slices into two.

4. Make a slit in each fig and stuff it with nut.

5. Place basil leaf on bacon strip and wrap it around fig.

6. Place the wrap seam side down in the pan.

7. Bake wrap for about 8 to 10 minutes, till bacon is brown in color.

8. Serve them warm with toothpicks.

Office for the Aging Lunch Program Served at the Saratoga Senior Center

TUESDAY

WEDNESDAY

Week of November 1 – November 7, 2019

WIND

Photos provided.

for Saratoga TODAY

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Holidays

THURSDAY

11/1

11/4

11/5

11/6

11/7

• Hot Turkey Sandwich with Gravy • Butternut Squash • Warm Cranberry Crunch

• Chicken with Orange Glaze Sauce • Brow Rice • Key Biscayne Vegetables • Plum Fruit

• Sloppy Joe Pasta Bake • Peas • Cauliflower • Dinner Roll • Yogurt

• Hearty Beef Vegetable Soup • Brussels Sprouts • Warm Biscuit • Oyster Crackers • Peaches

• Meatloaf with Gravy • Mashed Potatoes • Corn • Orange Whip

Menu Subject to Change. Coffee, tea and butter are served daily. The suggested contribution is $2/meal.

There is a $6 fee for guests under the age of 60. Please make checks payable to: Northeast Dining and Lodging, c/o Saratoga County Office for the Aging, 152 West High Street, Ballston Spa, NY 12020

Week of November 1 – November 7, 2019

Home 7 for the

Holidays

Decorating your home & Holiday table for Thanksgiving

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ith the abundance of textures and colors of autumn, Thanksgiving is one of the easiest holidays to decorate for. A great way to get started is to grab the kids, get in the woods and start collecting! Gather up pinecones, acorns, twigs, colorful leaves and berry branches. Then head to your favorite garden center and snatch up some mums, pumpkins of different sizes, shapes and colors, gourds, squash, corn and cabbage.

At home dust off your favorite holiday dishes, flatware and glasses and start layering!

For the table, start with a textured table runner, either in neutral tones or a nice fall color. If you have some left over fabric from a project you could even gather it up over the flat runner to add more dimension (burlap is a great place to start).

by Shelly Walker,

Owner of Finishing Touches Home Décor

for Saratoga TODAY Photos provided.

From there add in some pumpkins in varying sizes and colors and place them down the center of your table (stack some, lay some on their side and just have fun!) Nothing in nature is perfectly placed, make your centerpiece the same way. Add in candlesticks or pillars, again in varying sizes and heights (they don’t even have to match). Battery candles are a safe way to provide soft ambiance without the fire hazard of real candles.

To finish the centerpiece off mix in greenery, leaves, acorns and pinecones (or anything you gathered up from your hike in the woods). These items combined make for an interesting array of textures, colors, heights and interest.

For your place settings, choose either placemats or charges or a combination of both. If using both, start with a rectangular or square placemat and use round chargers that are smaller than your placemat so you get the full effect of layering.

Thanksgiving is all about giving thanks for the people and things in our lives and everyone is unique in their own way. Your home and table should be just as unique, so go ahead and get those things out that you haven’t used in a while. Break out (not literally) the china that’s been stored away, polish the flatware that has been in a drawer! Mix the family heirlooms in with the new, more modern décor. Not only will your table be beautiful, it will give you some great stores to talk about at the dinner table.

Once you have your dishes sorted, stack salad plates on top of dinner plates and place on top of your chargers.

Napkins are another great way to make a statement on your table. Choose styles and colors to coordinate with your dishes, then stack some, roll some, tie some with twine or use unique napkin rings to really dress them up.

Have fun with them. Don’t make it a chore, see how creative you can be!

Hand printed place cards glued to pinecones or mini pumpkins will make guests more comfortable by knowing exactly where they are sitting around your holiday table.

A super fun way to chill your beverages on your adult drink table is to carve out a pumpkin, add some ice and place your bottles of holiday cheer inside. Don’t forget to add some greenery, leaves and other décor to this table as well. Guests will appreciate the extra effort!

If the kids have their own table for dinner, why not let them make their own table runner or placemats by painting turkeys or pumpkins on paper in different, fun colors (the traditional tracing of the hand and making it into a turkey is always a favorite of mine). And let them set their own table with the items they love best. It will put them in the holiday spirit and hopefully no gravy fights will break out!

Another fun project for the kiddos is to use the acorns you gathered up in the woods, get some different colored paints and paint the bottoms of the acorns. These, along with pinecones and pumpkins can be placed in glass jars or vases and put in the center of the kids table on top of their handmade table runner.

Now on to the home overall. Start with the front door and/or porch.

A beautiful fall wreath made out of large acorns, twigs, leaves and

24th

gorgeous flowers will welcome all that visit. Pumpkins, gourds, mums and candles on the front porch will add a touch of warmth for the cold days and nights ahead.

In the living room, add cozy throws in different sizes, colors and texture (faux fur is my favorite!) and lots of fun pillows for the sofas, chairs and even floor pillows for the kids. These will warm up the room and make it come alive with the colors of fall.

Powder rooms are great rooms to decorate to the max! Everyone uses your powder room so make it stand out! Add scented candles or cinnamon pine cones to give it freshness. Make a floral/feather bouquet for the back of your toilet with tall plumes of feathers, twigs (you can even spray paint them to coordinate with the color of your room) and anything else you already have on hand. Just make it big and make a statement! Change out hand towels for the day – there are so many out there to choose from.

Make it fun and beautiful for you and your guests.

In summary, get out in nature to see what is out there! If it has fallen off the tree, you can take it home with you. Get things out that you haven’t used in a while. Use your beautiful dishes and glasses handed down from your grandparents. Enjoy the season with your family and friends. And most of all – be thankful for everything you have in your life! Life is short – live it to its fullest!!

Home 8 for the

Delicious Cocktails for Your Thanksgiving

by John Bogardus & Dave Geurtze for Saratoga TODAY

A

Week of November 1 – November 7, 2019

Holidays

utumn is in full swing and with the upcoming holidays approaching, it's a great time to start thinking about delicious cocktails for Thanksgiving Day.

In upstate New York, no two things say autumn like apples and pumpkins. We put our heads together here at Spa City Wine & Spirits and found some wonderful mixed drinks - great for friends, family, and the togetherness this season invites.

With Thanksgiving on the way, one of the first things we asked ourselves was, "What goes with pie?" One of our favorites is a Caramel Apple Martini that is so easy to make. And for a twist on the classic White Russian, try a Salted Caramel White Russian. Both drinks are absolutely delicious when paired with apple pie.

Easy Cranberry Margarita • 1 ½ cup cranbery juice • ¾ cup fresh lime juice • ¾ cup tequila • ½ cup orange liqueur Stir together until mixed, serve over ice in a sugar or salt rimmed glass.

Caramel Apple Martini • 2 ounces apple cider

If you are more of a pumpkin fan, we recommend a Pumpkin Pie Shot or a Spiked Pumpkin Latte to go with your pumpkin pie.

• 2 ounces caramel vodka

This season is all about family, friends and bringing people together. A simple drink that can do that - and help keep us warm on these cool autumn nights - is a nice Mulled Wine. Or for the more festive at heart, try an easy Cranberry Margarita.

Shake ingredients with ice strainer and serve in cinnamon rimmed martini glass.

If you are getting the whole family together or just a couple of close friends, these drinks will help keep the oncoming chill away and liven up everyone's spirits while we get together and enjoy the reason for the season – to give thanks for our friends and family!

The team at Spa City Wine & Spirits extends its thanks to our customers and wishes everyone a safe and happy Thanksgiving!

Mulled Wine

• 1 ounce butterscotch schnapps

Salted Caramel WhiteRussian • 1 ounce salted caramel Bailey’s • 2 ounces salted caramel vodka • 1 ounce half & half Shake ingredients with ice strainer and serve in caramel rimmed rocks glass.

• 4 cups apple cider • 1 (750ml) bottle of red wine • ¼ cup honey • 2 cinnamon sicks • 1 orange, zested and juiced • 4 whole cloves • 3 star anise

Put cinnamon, orange zest, cloves and star anise in cheese cloth and tie to close. Add all other ingredients in a crock pot and set to medium heat for 1 hour, turn down to low and serve directly into mugs.

Spiked Pumpkin Latte • 2 ounces pumpkin cream liqueur • 1 ½ ounces coffee • 1 ounce milk Stir all ingredients and serve in a coffee mug.

Pumpkin Pie Shot • ½ ounce coffee liqueur • ½ ounce irish cream • ½ ounce cinnamon liqueur Layer in a shot glass: add coffee liqueur first. Slowly drizzle irish cream over the back of a spoon so it runs down the side of the shot. Repeat the process for the cinnamon liqueur.

Week of November 1 – November 7, 2019

Home 9 for the

Holidays

Giving Thanks

in the Woods

All Outdoors

by Tim Blodgett for Saratoga TODAY

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hanksgiving is turkey and stuffing, mashed potatoes and gravy, pumpkin, apple and pecan pie.

It’s pushing yourself away from the table, loosening your belt, and joining the rest of the family to watch the football game and listen to Uncle Herb snore in the easy chair. Some families start

their day watching the parade or running in a ‘Turkey Trot.’ Some spend their time volunteering at the shelter or assisted living facility. The simple act of spending time with and enjoying the company of people you care about, the giving of yourself, is what makes this holiday special.

Traditions often run generations deep in our families. They remind us of what’s important. They allow us to remember loved ones no longer with us, and the time spent with them before they passed. The foods we prepare, oyster stuffing or sweet corn simmered in milk, sweet potatoes with marshmallows baked on top, all have special memories attached to them. We reflect on how the food comes to our tables and the effort it took to prepare. For those of us who hunt, providing food to be shared at the table is part of our tradition.

I’ve spent the last week thinking about Thanksgiving. I don’t want to travel this year. As much as I like helping prepare a feast, I don’t want to spend the day cooking either. I don’t plan on being antisocial this year, Rose and I will make the rounds to spend time with family and friends that live close by. I do look forward to that, but it’s been years since I took to the woods on Thanksgiving. I’m feeling like I want to give thanks and find some peace outside surrounded by the sturdy tree trunks and low stone walls in the woods where I grew up.

You may be wondering why I or anyone would want to drag themselves out of their warm bed just to go stand outside in the cold. That’s a fair question, so since I brought it up, I’ll try to answer it. Others might answer differently, but here’s my answer.

Many hunters look forward to a Thanksgiving Day hunt to affirm the bonds they have with family that they may only see once or twice a year. The holiday brings them together and provides them the perfect opportunity. There is the ritual of planning the hunt, right down to the finest detail, the preparation of clothes and equipment, the cooperation, friendly boasts and ribbing as they recall past hunts. Set these hunters around a roaring fire instead of the kitchen table and you will see this ritual no different that the ancient ritual that’s been performed for millennia. Maybe we need a little more of this in the world today.

Some people go to houses of worship to connect spiritually with something greater than themselves. Most hunters I know find this connection in the open-air cathedrals of woods and fields where they hunt. Whatever your beliefs, it’s hard not to feel humbled while you stand amid the perfection of nature. You don’t need to venture to remote areas of wilderness to come to this realization, you only need to be observant and allow yourself to see.

As for myself, I’m rarely out of earshot, or sight of civilization when I hunt, yet I still see something that ignites my sense of wonder every time I hunt. The hunt often turns out to be secondary to the experience of being in the woods. It wasn’t always that way, but it is now. I still want to emerge from the woods with a deer in tow, that’s why I hunt. Truth be told, the last few years, I’ve been spending a lot of time writing in a small journal I carry about what I see or think about while sitting at the base of a tree. Sometimes I wonder

Photo provided. how many deer have slipped past me while I searched for words instead of antlers. Someday, I’ll share my thoughts and observations with you, here or in the blog site I recently started.

As you celebrate Thanksgiving this year, know that you too participated in the ancient hunting ritual. You made your shopping list, drove to the supermarket, stalked the aisles for your quarry, bagged it then brought it home to your family. We are all hunters in our own way.

Tim and Rose Blodgett are the owners of Saratoga Tackle and Archery located on Rt. 29 in Schuylerville. Fishing tackle and Archery equipment and service are available in a friendly environment. We are there to help you to enjoy your experience and feel the outdoor spirit. Phone: 518-584-3952. Visit us on Facebook and saratogatackle.com or blog site: wordpress.com/view/timsmind390256655.wordpress.com

Home 10 for the

Holidays

Week of November 1 – November 7, 2019

Builder’s Corner ! s y a d i l o Happy H

by Lou Galarneau,

President of Galarneau Builders

for Saratoga TODAY

Photos provided.

Thinking About a Holiday Home Redesign?

Now is the Time to Start Planning Remodeling Projects for Spring 2020 When we think of the holidays most of us envision family and friends gathering around the home and feasting on turkey, mashed potatoes, stuffing and homemade pies. Someone coined the phrase “home is where the heart is” because that is a place where many of us long to be most consistently. The aesthetics and décor of a home can really make the difference between creating a comfortable, cozy atmosphere that draws friends and family near or screams “hey maybe we’ll go to Aunt Mary’s this year instead!” If you think you want a new addition to accommodate more guests or a redesigned kitchen to put out the gourmet meals you dream of serving, then now is the time to look ahead to Spring or Summer 2020 to make that happen for the 2020 holidays. Don’t wait until October 2020 to try to pull off a major remodeling project. You may be so stressed out that you might not even be able to properly enjoy the holidays. Many people have down time between Christmas and New Year’s and it’s a good time to do research and get organized.

Planning Your Spring and Summer 2020 Projects Now Get Organized and plan for your Spring 2020 projects: 1. PICK YOUR DESIGNER

Start researching contractors and showrooms. You want to find someone you enjoy working with but skill should be at the top of your criteria.

Other favorable traits are good listeners along with being creative and problem solvers.

2. BRAIN STORMING

Put together a file with photos of kitchens that you like and make notes of why. Write down your pet peeves about your current space as well as what you do like. Also think about what you want to gain in functionality and beauty. When you meet with your designer you will be much closer to your vision than going in cold.

3. SITE MEASUREMENT

Let your chosen designer measure the space or use professional architectural plans that denote measurements. You know that old saying, “measure twice, cut once.” This is a “sure fire” way to keep material costs down.

4. 3-D CAD DRAWINGS

Always insist on a 3-D Cad rendering when working with a designer.

Hand drawings are ok for brain storming but a 3-D cad drawing will be the key to having an accurate representation of the space about to be transformed.

Join Santa, Rudolph, Frosty, and more in a day of festive family fun to benefit the thousands of individuals Catholic Charities serves in our community each year.

5. APPLY FOR YOUR FINANCING AND/OR SECURE YOUR BUDGET

Having your 3-D drawings and cost estimates will help with obtaining home equity loans or other financing.

6. CHANGES AND REVISIONS

It’s important to be flexible. Oftentimes those final adjustments add the WOW factor you want to achieve.

Best of luck to you with your Holiday Home Redesign for 2020!

Week of November 1 – November 7, 2019

Home 11 for the

Holidays

Gardening with

Peter Bowden

"Tricking" Bulbs for Flowers in Winter

Written & Photographed

by Peter Bowden for Saratoga TODAY

W

hat a treat flowers are in the winter!

Some of the bulbs we plant in fall can be “forced” to flower in mid winter although I prefer the term “tricking” bulbs.

To trick or force flower bulbs, we want to fool them into reacting as if they have already undergone the cooling period that bulbs planted in the ground experience over winter. To do this we need to pot them up and place them in a cool location for a long enough time to undergo the enzyme change within the bulb that causes the bulb to start its growth and flowering cycle.

It isn't hard to do. Although any hardy bulb can be forced, some varieties are better suited to it than others. Very tall tulips, for instance, are not good candidates because they tend to get leggy and flop over when forced indoors due to lack of direct sun. Smaller and shorter varieties are the best candidates for forcing.

After selecting your bulbs, get some pots to use. Pots for forcing are shallow. For hyacinths, tulips, and daffodils a bulb pan about 6" deep is perfect. Crocus, iris, and other smaller bulbs won't need a pot more than 4" to 5" deep.

Potted bulbs going in the ground to chill.

Place a couple of inches of soil in the bottom of the pot and then place the bulbs in the pot pointy side up. The bulbs should be placed very close together...even touching.

Then fill the pot the rest of the way with more soil and water thoroughly. Now your potted bulbs are ready for their cooling period.

They need to be chilled to 40 degrees or lower for at least three months. This can be done in an unheated basement, or in a spare refrigerator. It is also possible to chill them in the garden. To do this, dig a trench in your garden deep enough that the rim of the pot is at, or just below soil level. Then fill in the trench around the pots with more soil. Cover your trenched bulb pans with mulch. Be sure that they stay moist. It's OK if they freeze....that's just what they need. Put an inch or so of mulch on top and a couple of stakes so you can find them in mid-winter and you're all done except for the waiting.

Starting in mid-January you can start bringing them in to warm up and grow. It will take another 2 to 6 weeks for them to grow and flower and you can watch and enjoy their progress while the winter wind howls outside.

Thanks for the read.

Potted bulbs ready to start growing after 10 weeks of cold.