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Hometown’s Email List

Posted on January 11th, 2012 | Posted in Announcements, Marketing

Hometown Provisions sends out two weekly emails to make sure that our customers and customers’ patrons are in the know.

  • On Friday mornings we send out our Weekly Newsletter that informs our customer’s of Monthly Specials, Featured Products, Seasonal Products, Weekly Recipes as well as any Hometown Announcements.

  • On Wednesday mornings we send out Hometown’s Weekend Menu-which allows our customer’s to share with the public any events they have going on or changes at their restaurant. This email is available to the public so that they can see what is going on for the weekend. Hometown’s hope is that this gives our customer’s more publicity than what they would normally receive.

If you have yet to sign up for our email list please do so here so that we can keep you informed with the latest and greatest from Hometown Provisions!

Featured Product-Kohler Pepper Shooters: Cherry & Banana

Posted on January 9th, 2012 | Posted in Featured Product

I have heard of these supposedly delicious Pepper Shooters for many years, but never tried them. Well, when I was invited to a 48 person Christmas dinner with an Italian food theme, I was finally able to justify purchasing both the Cherry Peppers and the Banana Pepper Shooters. They are indeed delicious and addictive and take zero prep time, other then taking them out of the oil filled pail that they are packed in. The oil ensures that the shooters stay good for an extended period of time. I recommend not waiting years to try these, like I did:)

Kohler Pepper Shooters: Cherry & Banana

Description                                                                                                   Pack          Item#
Banana Pepper Shooters-Stuffed with Prosciutto and Provolone Kohler         1/7.5#Pail      KLR827-1
Cherry Pepper Shooters-Stuffed with Prosciutto and Provolone Kohler          1/7.5#Pail      KLR807-5

New Products

Posted on January 6th, 2012 | Posted in New Products

New Products for the week of January 2, 2012

1.6 New Products

Recipe Thursday-Rose Sangria with Cranberries and Apples

Posted on January 5th, 2012 | Posted in Drinks, Recipes

Over the holidays I hosted a few different parties and I wanted to offer a seasonal drink that was low maintenance. I searched holiday cocktails online and found this Rose Sangria with Cranberries and Apples on FoodandWine.com. The spiced syrup did need to be made the day before, but once the drink was put together I did not have to touch it again. The spiciness from the crushed red pepper added just the perfect amount of heat to this not too sweet holiday sangria. I served it in a punch bowl, sans ice. The festive colors of the cranberries and apples were perfect for the season. Along with homemade egg nog this will be an annual drink tradition!

Rose Sangria with Cranberries and Apples

Yield 12 Servings
Ingredients

1 cup water
1 cup sugar (991842)
1/4 teaspoon crushed red pepper (CQP101)
1 large cinnamon stick (CQC066)
4 allspice berries
3 whole cloves (CQC073)
1 star anise pod
2 cups cranberries (559688)
2 Granny Smith apples, diced
One 750-milliliter bottle Spanish rosé
1/3 cup ruby port
1/3 cup Cointreau
1/3 cup cranberry juice (991979)
Ice cubes, for serving

Method
In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.

Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve with ice on the side. You will have leftover syrup!

MAKE AHEAD The sangria can be refrigerated for up to 6 hours.

Recipe from FoodandWine.com

Recipe Thursday-Roasted Asparagus Wrapped in Prosciutto

Posted on January 3rd, 2012 | Posted in Appetizer, Recipes

If you are looking for an easy make ahead appetizer for New Year’s Eve try Roasted Asparagus Wrapped in Prosciutto. This simple appetizer offers a lot of flavor in each bite. The fresh roasted asparagus is a perfect vehicle to enjoy prosciutto through!

Roasted Asparagus Wrapped in Prosciutto

Prosciutto Asparagus Hometown Provisions

Yield 6 Servings
Ingredients
1 pound asparagus (about 19 stalks), trimmed
1 tablespoon olive oil (992055)
Salt and freshly ground black pepper (991861/CQP065)
6 to 8 paper-thin slices prosciutto, halved lengthwise (110050)
1 ounce Romano cheese (775575)

Method
Preheat the oven to 400 degrees F.

Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 10 minutes. Cool completely.

Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter, grate Romano over asparagus and serve at room temperature.

Recipe adapted from Giada de Laurentiis

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