Giving Thanks to Rye’s Feast of Food Shops
BY JANICE LLANES FABRY
Thanksgiving may look a little different this year. We might have to modify the formal sit-down dinner or wear masks when approaching the buffet table. We might have more hand sanitizers around and fewer guests due to travel restrictions and CDC recommendations. We might even be more grateful than ever for our friends and family, for the familiar hum of the Macy’s Thanksgiving Day parade in the background, and for our local purveyors, who are ready to help us serve the traditional feast we know and love.
Crisfield’s owners John and Jackie Johnston
Rye’s premier butcher for almost five decades, <<Crisfield’s Prime Meats>> has the best freshly killed, organic local turkeys around. And if the holiday’s star needs an understudy this year, the shop’s traditional bone-in smoked ham is stellar.
The stalwarts of Rye’s mom-and-pop shops, owners John and Jackie Johnston are also serving up those delicious side dishes the community relies on year after year. A velvety homemade butternut squash soup makes an elegant, comforting starter (recipe below).
Side dishes include homemade cranberry sauce, traditional herb or sausage stuffing, twice-baked potatoes, twice-baked sweet potatoes with mini- marshmallows, and sweet chestnuts from Italy.
“We appreciate the Rye community supporting us all these years,” said John. “And it warms us to be able to be part of our local families’ very special holiday tradition,” added Jackie.
In the meantime, stop by any time for their popular sandwiches and daily fresh salads or catch the Crisfield crew grilling steaks and burgers in the parking lot.
Thanksgiving orders are requested as soon as possible, but the absolute deadline is November 23. Call 967-0152.
<<Crisfield’s Butternut Squash Soup>>
1 tablespoon olive oil
1 medium Spanish onion, chopped
3 tablespoons minced fresh ginger
1 large butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 Idaho potato, peeled and diced
4 cups chicken stock and 2 cups of water
Salt to taste
Heat the oil in a heavy soup pot over medium heat. Add the onion and cook, stirring until tender for about five minutes. Add the ginger and stir until fragrant, about one minute. Add the squash, sweet potatoes, Idaho potato, stock, and water and bring to a simmer. Reduce the heat cover and simmer 40 minutes, or until all the ingredients are thoroughly tender.
Use an immersion blender to purée the soup. Add salt and pepper to taste.
Corner Stone crewmembers Galvarino Diaz, Carmen Hidalgo, Julia Bonsall, and Geraldo Cardenas
When owners Liz and Gary Stone moved to greener pastures to start up their Red Maple Vineyard, their beloved <<Corner Stone>> on Milton Road remained open due to popular demand. Moreover, it evolved into a farm-to-table establishment, thanks to the Stones’ Hudson Valley River region vineyard and farm. Their harvesting seasons have yielded organically grown vegetables and fruits galore.
“With all the uncertainty we are happy to report that Corner Stone ‘Eats’ has weathered everything 2020 has thrown at us. We have been so fortunate to have such a great team to help us stay in Rye, hopefully for years to come,” noted Gary about Julia Bonsall, Carmen Hidalgo, and chefs Galvarino Diaz and Geraldo Cardenas.
Customers reap the rewards of the farm in Corner Stone’s soups, green bowls, empanadas, and quesadillas. Old favorites, like Paul’s Southwestern chicken, veggie salads, and an assortment of chicken salads, are always on hand.
For Thanksgiving, a full menu that can be picked up at the store includes a wide variety of hors d’oeuvres, from seafood apps and phyllo fig and mascarpone purses to Texas Lollipops (recipe below). Main dishes include sliced turkey breast, whole grilled beef tenderloin, and coq au vin. There’s a wide assortment of salads, vegetables, and desserts, too.
Orders should be placed by November 19. Email firstname.lastname@example.org or call 967-0035. Be sure to look for Red Maple Vineyard’s syrup, jams, chutneys, hot sauces, wines, and hard ciders at the store next year, or take a drive up north for “A Taste of RMV” – reservations at redmaplevineyard.com.
<<Corner Stone’s Texas Lollipops>>
Yields approximately 12.
1 package Maple bacon
1 Smoked Kielbasa sausage
3 oz. BBQ sauce
1 oz. Bourbon
Cut sausage into 1-inch cubes. Cut bacon into 2½-inch strips
Wrap sausage with bacon and insert a toothpick.
Bake at 375 degrees for 15 minutes. Brush with bourbon glaze. Bake an additional 10 minutes.
Monty Gerrish and his wife, Hadley Mongell, owners of Milton Point Provisions
<<Milton Point Provisions>> is offering plenty of Thanksgiving options to make holiday planning quick and easy. Owner Monty Gerrish and his wife Hadley Mongell are offering “the full Monty,” a complete dinner with a 12- to 14-pound Murray’s NY State pasture-raised turkey, sides, and dessert, for $225.
“We are looking forward to showing Rye what we can do for the holidays,” said Monty about what Chef Duane Shand has in store. “Our best quality products are executed perfectly.”
Hadley shared the secret to their turkey: the breasts and body are cooked on the wood-fired rotisserie, while the turkey legs are braised. And their mashed potatoes? Truffle butter (recipe below). They’re on the à la carte menu, along with sweet potatoes, cranberry sauce, spiced apple, green beans almondine, roasted wild mushrooms, rye bread and bacon stuffing, lobster pot pie, and apple pie.
In the spirit of Thanksgiving, MPP is donating a dinner on a weekly basis to a different group of first responders when customers purchase a rotisserie chicken or a dry-rubbed ribs dinner. Also, look for their cold and hot lobster rolls as the lobster season is in its prime right now.
Visit their outdoor Holiday Farmers Market on weekends through December to enjoy hot apple cider around the firepit. On sale will be local cheese, eggs, vegetables, and maple syrup.
Thanksgiving orders are due by November 22, order online or email email@example.com.
<<Milton Point Provision’s Mashed Potatoes with Truffle Butter>>
4 pounds Yukon potatoes, peeled
1 pound truffle butter (available at MPP)
1 quart heavy cream
Maldon sea salt flakes
Truffle oil, optional (available at MPP)
Boil potatoes until they are fork tender. Whip them in a food processor or with a hand blender. Blend in the truffle butter and heavy cream. Add sea salt and pepper to taste. Drizzle truffle oil on top for a big finish.
Rye Country Store’s apple pie and gifts
Another longtime favorite, <<Rye Country Store,>> is serving up a full Thanksgiving catering menu, and owner Claire Hassi says she is “grateful to be part of this wonderful community all these years.”
A whole roasted turkey with traditional gravy is available, along with breast meat or drumstick options. Traditional, sausage, wild rice, mushroom, and chestnut stuffing options are on the menu, along with a variety of breads, soups, cranberry sauces, and side dishes. Hors d’oeuvres include stuffed mushrooms, potato pancakes, and brie en croûte with cranberry and nuts.
For dessert, Rye Country Store is serving cheesecake, cookies, as well as pecan, pumpkin, mincemeat, strawberry, and many other six, eight, and ten-inch pies. Happily, Claire’s signature classic apple pie is on the menu, too (recipe below).
For the full holiday menu, visit ryecountrystore.com or call 967-3450. Vegetarian and Kosher options are available. Drop in to savor the store’s daily assortment of cheeses, quiches, soups, and breads. In addition, the gift shop is a cornucopia of special tea towels, serving trays, pillows, napkins, centerpieces, and more.
<<Rye Country Store’s Apple Pie>>
Preheat oven 400º.
4 cups flour
1 cup vegetable shortening
½ cup water
½ teaspoon salt
3 pounds Granny Smith apples
1 cup sugar
3 tablespoons flour
2 tablespoons butter
2 teaspoons cinnamon
1 tablespoon fresh lemon juice
For the crust, mix flour, salt, add shortening and blend until crumbly. Add water and knead until smooth. Roll out one inch larger than pie plate.
For the filling, peel, core, and slice apples. Blend with dry ingredients and pour into bottom crust. Dot with butter and pour in lemon juice. Cover with top crust, crimp the edges, brush with water, and sprinkle with sugar. Bake for one hour, approximately.