Going Once! Going Twice!……
The Art Advisory Committee of the Sawyer Free Library is sponsoring the always popular “Annual Art Auction” in the Matz Gallery the entire month of November.
Patrons are invited to come in and view Original Paintings by Local Artists.
Silent bids will be accepted the entire month.
Great interest is generated throughout the month as the Bid Book fills up.
A Final Live Vocal Auction will take place on Dec. 2, 2009 at 7 p.m. A preview party will precede the auction.
The Final Vocal Auction is always an exciting event. There will be a lot of Beautiful Paintings on display.
Go Check it out! and Bid!
From the Beacon
The Manchester Mother’s Club Annual Chili Cook-Off will be held Saturday, Nov. 14 from 7:30-11 p.m. at The Rhumbline Bar and Restaurant, 40 Railroad Ave., Gloucester. Tickets are $10. There will be a live band, cash bar, music, raffle prizes, and more.
From the Beacon-
The Trustees of Reservations is offering a series of events at Ravenswood Park in Gloucester:
Sunday, Nov. 1, noon-2 p.m.: The new Education Center’s ExSKULLent Adventure. Families are welcome to join in the newest treasure hunt “Sweetbay Swamp Quest” and learn about this new family sport, make your own stamps, and make your own passbooks. Learn how and what animals eat with close-up views of animal skulls. Costumes are welcome. Free to all.
Saturday, Nov. 7, 1-3 p.m.: Ravenswood Rocks! Geological features tour with DCR’s John Ratti. A rock is not a thing, but a drama. It reflects universal axioms such as, “As above, so below,” and is the great unifying science of the world. Join the Trustees and Massachusetts Department of Conservation and Recreation educator John Ratti for a unique presentation of this elegant science. Members free, nonmember adults, $5. Pre-registration required.
For the rest of the schedule, click here.
GoodMorningGloucester is approaching 1000 active subscribers. When you subscribe, at around 8 or 9 o’clock at night you get an email which aggregates all the hourly posts into one email.
This morning when I woke up we had 989 subscribers. You can see the screen shot of my subscriber management page below-
If you would like to subscribe you can click this link-
Once you click the above link it will bring you to a page that looks like the one below-
At that point you enter your email address where you would like the Free Good Morning Gloucester Feed to go and you will be added to the list.
It’s that simple. Hell even my technologically challenged mother could figure it out (sorry mom) 🙂
If you would rather not sign up for the email you can always add GMG to your bookmarks or favorites so you can find it easily by clicking on it in your browser.
For more information on how to add a bookmark or favorite to your browser you can click these videos for a good explanation
On a Mac-
From Jeremy Goldberg-
Just a heads up that we’ll be having a Halloween party here at the
brewery Saturday and pouring Pumpkin Stout straight out of a ginormous
pumpkin which we’ll be sure to get some pictures of and send to you.
there’ll also be a prize given to whoever guesses closest to the pumpkin.
Just got a nice email from Kyle Browne telling me that a woman that saw her stuff on GMG is going to buy two of her paintings.
Don’t forget us when you’re super duper famous kB!
This recipe is a take off on my Mom’s Cranberry Swirl Coffee Cake–a Sue Lufkin classic recipe!
You can add nuts if you want to the filling and sprinkle some on top but I have too many nut allergy people in my life to do this. If you don’t feel like making the candied orange zest, then don’t. Replace the orange zest with toasted walnuts, change the name and presto–new cake!
I baked the cake in the photo in a Nordic Ware Fleur De Lis bundt cake pan but any 8″ tube pan will work. I also only did one layer of the cranberry/orange mixture as you will see in the photo at the end of the recipe. Enjoy!
For the cake:
2 cups all purpose flour
1 teaspoon baking powder
1 ¼ teaspoon cinnamon
½ teaspoon nutmeg
¾ teaspoon salt
½ cup butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 tablespoons fresh orange zest
1 cup sour cream
1 cup whole berry cranberry sauce, stirred
1/3 cup candied orange peel (directions to follow)
¼ cup sweetened dried cranberries
For the glaze:
¾ cup confectioners’ sugar
1-2 tablespoons orange juice
Preheat oven to 350 degrees, Grease and flour an 8” tube pan or a 9-12 cup bundt pan.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Reduce mixer speed to low and beat in dry ingredients a little at a time, alternating with the sour cream.
Stir together all but 1 tablespoon orange zest with the cranberry sauce and set aside.
Place 1/3 of the batter in the prepared pan. Spread half of the cranberry and orange mixture over the batter and swirl with knife. Reepeat with remaining batter and cranberry mixture, ending with the batter. Smooth top of the cake and bake in preheated oven for 45-55 minutes until cake tester comes out clean.
Cool cake in pan 10 minutes and turn out on to serving plate t cool completely. When cake is cool, whisk together confectioners’ sugar and orange juice. Drizzle over cake and sprinkle cake with remaining chopped candied orange zest and dried cranberries.
For the zest:
*you can make less of this if you want to but you might as well make a bunch of it all at once. Keeps for months in the sugar and is great on and in baked goods . Also fun on the edge of a martini glass.
4 cups granulated sugar, plus more for sprinkling
2 ½ cups water
3 oranges, peeled, and as much pith removed from the peel as possible, cut into ¼” strips
In a small sauce pan, bring the sugar and water to a boil, stirring to dissolve the sugar. Remove from heat.
In another pan, place zest and cover with additional water. Bring to a boil, strain and repeat two more times. Dry the pan, pour the sugar syrup over the blanched zest and bring to a boil. Reduce to a simmer and allow to cook until the zest is tender and translucent. Allow to cool slightly and remove to a cooling rack. When cool, toss in additional sugar. Put some of the sugar in an airtight container and store in a cool dry place till ready to use.
*Keep the drained syrup and store in the refrigerator–it is orange spiked at this point and excellent to sweeten cocktails or brush on layers of cake to keep them moist before frosting.
As always, feel free to ask my any questions you might have about this or any of my recipes.