Monthly Archives: November 2009
Not a local Santa. The real thing will be puling into Rockport Harbor next Saturday. The daughter is looking towards the north pole off Halibut Point this morning into the wind. Santa may arrive early if this tail wind keeps up.
Precise time until: Rockport Santa Timer
Here’s another way to use up your leftover turkey–white or dark meat–does not matter. Serve this delicious savory pie with a salad and a little leftover cranberry sauce and you have a great meal that is easy to prepare.
I have no picture of this particular pie but trust me, it looks just like the rest of my pies! The crust would be adorable if I could find a tiny chicken cookie cutter to make the vents………hummmmmm…….going to have to go on hunt for that………
After Thanksgiving Savory Turkey and Apple Pie
1-15 oz package refrigerator pie crust
2 tablespoons butter
2 tablespoons olive oil
2 cups chopped sweet onion
1/2 cup flour
2 teaspoons dried sage
1 teaspoon thyme
4 cups canned or homemade chicken or turkey stock
5 cups cubed cooked turkey
1-21 oz can apple pie filling or 2 cups fresh tart apples, peeled, cored and cubed
Salt & pepper to taste
2 tablespoons milk
In a large saucepan over medium heat, melt the butter and olive oil together. Add onions and cook until they beginning to turn golden, about 15 minutes, stirring occasionally. Sprinkle in the flour, sage and thyme and stir to coat the onions. Lower the temperature to medium low and cook until the mixture is a light caramel color, about 10 minutes. Slowly whisk in the stock and bring the mixture to a boil, whisking continuously. After gravy boils, remove pan from heat and stir in turkey and apple pie filling. Season the filling to taste with salt & pepper.
Preheat oven to 375 degrees.
Place or unroll pie crust and put into 9 1/2″ pie plate—I recommend glass so that you can see the bottom crust browning. Fill crust with turkey and apple mixture and top with remaining crust. Crimp edges to seal and brush top crust with milk. Cut small vents in top crust before baking. Cook pie in preheated oven 45-55 minutes or until bottom crust is browned. Cover pie lightly with foil if browning too fast on top. Allow pie to sit for 10-15 minutes before slicing. Enjoy!
From the Beacon–
Just about everywhere else in New England Santa arrives by sleigh, fire engine, or on a wagon. However, it’s only natural that in Rockport, Santa arrives by lobster boat.
From Thanksgiving to New Year’s Eve, Rockport has packed the calendar with a multitude of singing, ringing and mingling events, perfect for the whole family. It all kicks off on Nov. 27 with the Holiday Homecoming Weekend and continues with events lasting throughout December. Here are some of the early-season highlights:
Nov. 27-29: Rockport Holiday Homecoming Weekend. Get your holiday shopping season off to a fun and festive start in downtown Rockport, where Christmas tree-lined streets and scores of shops and galleries beckon with an abundance of unique gifts. Hot chocolate and hay rides in Dock Square help usher in the season on Saturday. Visit the Rockport Art Association for the 15th annual Holiday Ornament Sale (through Nov. 29 only) and the Masterpieces in Miniature show (through Dec. 31). See hand-whipped fudge being made at the Rockport Fudgery, and watch free demonstrations of candy-cane, ribbon candy, and satin stick-making at Tuck’s Candy Factory on both Friday and Saturday.
From the Beacon-
Santa will make his annual trip through downtown Gloucester on Sunday, Nov. 29. The parade in his honor steps off from the State Fish Pier on Parker Street at 3:15 p.m.
The parade follows Main Street through the business district, then heads down Stacey Boulevard to Kent Circle for the annual Tree Lighting ceremony, which starts at about 4:30 p.m.
Ringo Tarr has made his annual trip to Nova Scotia to pick up a Christmas tree for Kent Circle, which is located at the intersection of Western and Essex avenues.
Floats and others taking part in the parade may line up at the State Fish Pier starting at 2 p.m. Any groups with a Christmas theme are welcome to take part.
Espresso Restaurant will be “Parade Headquarters” at 154 Main St. Espresso will be serving free hot chocolate to all parade watchers. Children under 10 years old will receive a little gift.
To read more from the BEACON article, click here.
Nothing’s Stopping This Crew!!! Gloucester Lobster Trap Tree Building Pics and Slide Show From Thom Falzorano!
Driving Rain- Check
40 Mile Per Hour Winds- Check
I guess it’s perfect weather to build-
THE WORLDS LARGEST LOBSTER TRAP TREE!!!!!!!
That’s The Gloucester One In Case You WERE WONDERING!
Thom Falzorano captured Day One Beautifly In Pictures for GMG!