Sunday, December 27, 2009

Happy New Year!!

Shop hours for New Year's Week

Thursday, 12/31/09 - 9:00am - 2:00pm
Friday, 01/01/2010 CLOSED
Saturday, 01/02/2010 - 9:00am - 5:00pm
Sunday, 01/03/2010 - 9:00am - 3:00pm
Brunch served on Sunday - 9-1

Happy New Year!!

Wednesday, December 23, 2009

How to prepare Prime Rib Roast

For total simplicity and great results, I prefer James Beard’s method.

  • Start the oven at 500 degrees.
  • Season the roast with flour, salt & pepper.
  • Place roast in the over in for about 20 minutes to get the outer crust going.
  • Then turn the heat down to 325 degrees.
  • Cook for a total time (including the high heat period) of 19 minutes per pound for rare. (I usually prefer 20 minutes per pound.)

This works every time and it is a no-brainer.

Good luck!!

How to Cook Your Maple Lawn Turkey

Cooking Suggestions

It's best to cook your turkey the method that works best for you! These are just a few suggestions.

Do not overcook! - Fresh-killed turkeys are young, tender and juicy and they cook more quickly than a previously frozen one. Moreover, they are high in protein, low in calories and cholesterol.

To cook your Maple Lawn turkey:

  • Preheat oven to 450 degrees
  • Add approximately 2 cups of water in bottom of pan, 4 cups for larger birds
  • Salt and pepper the turkey, add a few pats of butter on skin and sprinkle with a little flour for a tasty skin
  • Cook at 450 degrees for the 1st hour
  • Lower temperature to 350 degrees for the remainder of time
  • Turkeys require approximately 10 minutes per pound
  • Stuffed turkeys take longer (at least 1/2 hour longer or more)
  • Use a covered pan or make a tent with tinfoil
  • Remove lid the last 1/2 hour if not sufficiently browned

Thank you and enjoy your turkey!

Christmas Week at Mill Valley General Store

Holiday Hours 12/23/09 - 12/27/09

OPEN
Wednesday - Noon - 6:00pm
&
Thursday - 9:00am - 2:00pm

CLOSED
CHRISTMAS DAY
&
Saturday, 12/26/09

RE-OPEN
Sunday, 12/27/09 - 9:00am - 3:00pm

Merry Christmas!

Sunday, December 20, 2009

Sunday, 12/20/09 - Mill Valley Is OPEN!

We will be open from 9-3 today.
Whiskey Island Pirate Shop is serving a hardy brunch from 9-1.
Still have plenty of snow shovels in stock.
Milk * bread * eggs * eggnog * cider * chicken & sausage all await.

Saturday, December 19, 2009

Saturday, 12/19/09 Closing at 2:00pm

Thanks to all who braved the weather today. If lot is plowed tomorrow morning - we will let you know.
Stay safe & let it snow, let it snow, let it snow.......

Saturday, 12/19/09 - We will open at 9:00am

One of the benefits of shopping a locally owned business, we did not have far to travel this morning.
We will open promptly at 9:00am. Not sure when we will close. Blog & voice mail will be updated throughout the day. Coffee & mulled cider are ready. We have snow shovels galore. Sorry to say that the ice melt is gone.
Off to shovel out a few more parking spaces. Drive safely!!

Thursday, December 17, 2009

How To BakeYour Holiday Ham

Baked Christmas Ham

1 - Whole Ham or Butt Portion
1 - Jar Dijon/Creole Style Mustard
2 - cups Apricot Jam
1/2 cup dry sherry or balsamic vinegar

  • Preheat oven to 275 degrees. Line a baking pan with foil. Put ham on the foil, fat side up. Wrap well with another piece of foil. Bake for 17 1/2 minutes per pound ( 10lb. ham - 3 hours).
  • Remove from oven, unwrap, & with a large, sharp knife cut off the rind & all but 1/4 inch of fat.
  • Make a glaze by combining the remaining ingredients.
  • Score the fat in a diamond pattern, making the lines 3/4" inch apart.
  • Stud with whole cloves.
  • Pour out any pan juices - lightly coat ham with glaze & return to the oven.
  • Every 15 minutes, spoon more glaze over ham.
  • Ham should be done in 1 hour.
  • Remove to a serving platter until ready to carve.
Slice & Enjoy!

Recipe courtesy of The Martha Stewart Cookbook. Thanks, Martha!

Wednesday, December 9, 2009

Last week to Order Hams, Turkey & Prime Rib for Christmas

Sunday, 12/13/09 - 3:00pm
Cut off Date for Christmas Meat Orders
Hams will be cured at Wagner Brothers Meats in Mount Airy, Maryland. The pigs are raised, by the Bolls family, at Whispering Pines Farm in Frederick County, Maryland. These pigs are lovingly raised & cared for and fed only pesticide free crops raised on the farm. No growth hormones or antibiotics are used. www.wagnersmeats.com

Prime Rib will be processed at Wagner Brothers Meats. The cattle is locally raised, grass fed beef. No growth hormones or antibiotics are used. Prime Rib Roasts are ordered by the number of ribs, not by the pound. You should figure 1 rib for every 1-2 guests.

Turkeys are raised & processed at Maple Lawn Turkey Farm in Fullerton, Maryland. These are truly free range, anti biotic & growth hormone free birds, fresh, never frozen. www.maplelawn.com
Pricing is as follows:
Whole Hams - $3.29/lb - 18-20 lb. average - $50.00 deposit required
Butt Portion Ham - $3.39/lb. - 9-10 lb. average - $25.00 deposit required
Prime Rib Roast - $10.99/lb. - Order by number of ribs - $20.00 deposit required
Turkeys - $2.09/lb. - sizes & deposits below
10-12 lb. - $15.00 deposit required
14-16 lb. - $25.00 deposit required
18 - 20 lb. - $30.00 deposit required
22 - 24 lb. - $40.00 deposit required
26-28 lb. - $45.00 deposit required
sorry, no phone or online orders accepted

Pick Up
Wednesday, 12/23/09 - Noon - 6:00pm
or
Thursday, 12/24/09 - 9:00am - 2:00 pm
CLOSED 12/25/09 & 12/26/09