April 2014 Newsletter
Happy Easter & Passover
Winter is finally over (we hope), and we look forward to the warmer weather. April brings traditional spring activities to help us make the transition. Whether it’s the Easter or Passover holidays or the beginning of the baseball season, there is something for everyone to rejoice in the start of the warm weather seasons.
For Easter we are offering our traditional Easter menu which contains a variety of treats and sweets that are excellent additions to your holiday celebration. This year we have added side dishes to our menu to complement your Easter table. Menus are available in the store or on our website. Order deadline is Saturday April 12 for pick-up on Saturday April 19.
Wines of the Month:
Sensi – from Italy
The Sensi family has been producing wine in Italy since 1890.
Sole Bello – 2007 Sicilia Nero D’Avola
Winemaker Notes: Sweet raisins in the opener and cassis notes. Full-bodied and rich, very stimulating, creamy and distinctive. Pairs with Italian salami, Italian specialties, game and cheese.
Toscana Bianco – 2012 Tuscan White
Winemaker Notes: Produced from Trebbiano, Chardonnay, and Malvasia grapes, this wine has a yellow hay color with a delicate and fresh taste and very pleasant floral and fruity aromas. It pairs perfectly with hors d’oeuvres, soups, vegetables, fish, and boiled meats.
Apr. Special: $9.95 per bottle or 2 for $17.90
Pasta of the Month:
13 Roasted Vegetable Ravioli – a delicious combination of 13 garden fresh vegetables all roasted to perfection then wrapped in spinach pasta dough. Available in our freezer case.
Qty 12 $5.95
Cheese of the Month:
Fontina Val d’Aosta
Fontina is a classic Italian cheese made in the Aosta Valley of the Italian Alps since the 12th century. Fontina Val d’Aosta is traditionally made from unpasteurized milk of the Valdaostan Red Spotted cows grazing on the plains of the Aosta Valley. The texture and flavor of Fontina depends on how long it has been aged. The texture can vary from semi-soft to firm and the flavors from mild and rich to more robust and overpowering. Usually, fontina is aged for 90 days.
The interior of fontina is pale cream in color and riddled with holes known as “eyes”. With a fat content of 45%, the cheese is very rich and creamy which gets nuttier with aging.
This versatile cheese can be used to make fondues, and similar Italian dishes.
April Special @ $16.95/lb.
Wine and Food Tastings:
Friday April 4 – Wine tasting 3 – 6 p.m. with Jen from M.S. Walker
Friday April 11 – Wine tasting 3 – 6 p.m. with Karen from Southern Wines
Saturday April 12 – Wine tasting Noon to 3:00 p.m. with Colleen from Perfecta Wines
Saturday April 19 – Wine tasting Noon to 3:00 p.m. with Mike from Crush Wines
Check our website or facebook for additional tastings or updates during the month.
What’s New At Angela’s
Asturi – FocacciBites – Baked, 100% natural, with Mediterranean olive oil this is a savory snack from Spain. Available in 3 flavors:
Garlic & Parsley
Olive Oil & Sea Salt
Tomato & Oregano
4.23oz. pkg $3.75
Stonewall Kitchen – Roadhouse Steak Sauce – Authentic roadside steak houses always had the best recipes. Stonewall Kitchen has recreated this classic savory flavor in their newest grill sauce, perfect for beef or pork.
11oz. bottle $6.95
Stonewall Kitchen – Truffle Ketchup – Why settle for the same old ketchup when you can pour on rich, thick and savory ketchup, loaded with real truffle flavor. Stonewall Kitchen’s Truffle Ketchup is distinct, well balanced and bumps up the taste of burgers, makes meatloaf better and gives new life to French fries.
17.25 oz. jar $8.95
Wine-a-Rita – Frozen drink mix – create restaurant quality frozen drinks in the convenience of your own home. All you need is ice, wine (or you can use your favorite liquor), and a blender. Each package makes 12 – 6oz. servings and is attractively packaged to bring as a gift. Available in three flavors:
12oz. box $9.95
Recipe of the Month
Roadhouse Twice Baked Potatoes
(from Stonewall Kitchen)
- 4 medium russet potatoes
- 1/4 cup plus 2 Tbsp. butter
- 1/4 cup yellow onion, chopped
- 1/4 tsp. sugar
- 1/3 cup light or heavy cream
- 1/2 cup Stonewall Kitchen Roadhouse Steak Sauce
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 4 strips of cooked bacon, crumbled
- Preheat oven to 400 degrees F.
- Clean potatoes and pierce with a knife. Cook in oven for 45-60 minutes or until the potato is tender.
- Cut potatoes in half and scoop out the cooked potato into a bowl. Reserve the potato skins.
- In a small sauce pan over medium heat melt 2 Tbsp. butter. Add chopped onion and sugar. Cook until caramelized stirring occasionally.
- Add to the onion 1/4 cup butter, cream, and Stonewall Kitchen Roadhouse Steak Sauce. Heat until melted and combined. Add to the potato and mix until uniform. Add salt and pepper to taste. Fill each potato skin with potato mixture. Top each potato with shredded cheese. Return to oven and heat until the cheese has melted, about 15 minutes. Top with crumbled bacon and serve hot.