By Morgan Valachovic & Sarah Palmer
As December’s craziness begins to trickle down, we gather with family, friends and pets to remain warm, as we get “snowed in” with abundances of food & drink! With just a couple weekends left in 2016, we invite you to close the year with us at the Growler station. After all, our hearts are filled to the brim, why shouldn’t our glasses be?
Join us for a tasting of the following beers to bring home with you this holiday season!
Oh and check out this week’s ad for a $5 OFF coupon, good for any New or Refill at the Growler Station.
December 22nd & December 23rd
Ommegang Rare Vos is a Belgian style Amber Ale that is brewed with sweet orange peel and grains of paradise to give you a mellow and spicy taste! Ommegang Brewery is based out of Cooperstown NY, not far from one our Price Chopper locations!
Sample and enjoy this beer at our Growler Stations the following days:
- December 22nd
- Loudonville Store (#138): 2-4 p.m.
- Bethlehem Store (#159): 4:30-6:30 p.m.
- December 23rd
- Clifton Park Shopper’s World (#112): 4-6 p.m.
- Malta (#184): 4-6 p.m.
- Saratoga Springs (#158): 1:30-3:30 p.m.
- Wilton (#39): 4-6 p.m.
December 29th & December 30th
Genesee Brewhouse Black IPA is noted for its notes of caramel with a combination of roasted and black malts. Its bitterness is balanced with hops from East Kent. With its dessert notes, it is guaranteed to add some warmth to a cold winter evening!
Come and sample this beer on the following days at our Growler Stations:
- December 29th
- Loudonville Store (#138): 4-6 p.m.
- Bethlehem Store (#159): 4-6 p.m.
- Malta (#184): 4-6 p.m.
- December 30th
- Wilton (#39): 4-6 p.m.
- Clifton Park Shopper’s World (#112): 4-6 p.m.
- Saratoga Springs (#158): 4-6 p.m.
Happy Holidays and a Happy New Year! Cheers. As always, please enjoy responsibly!
Written by Maureen Murphy & Sarah Palmer
When it comes to baking a pie, mastering the crust is key! While you can purchase pre-made pie crusts in the dairy & frozen section of our stores, making a pie crust from scratch will make your pie the star of the dessert table! Below are some tried & true tips to help get you started!
- Your butter & water must be cold; even frozen butter works as long as you cut it into cubes before freezing
- Measure ingredients carefully to prevent a tough, greasy or soggy crust
- Cut the fat into the flour just until the size of peas (use a fork or pastry blender)
- Handle pie dough as little as possible to ensure a flaky and tender crust
- Chill pie dough for several hours to tenderize the dough, and prevent shrinkage during baking
- Allow the dough to come to room temperature before rolling
- Roll dough from the center out to a 1/8̋ thickness or less
- To place the pie crust in the pie pan, carefully loosen it from the cutting board; fold it over the rolling pin. Unroll it into the pan and press down lightly
- Trim any excess dough, leaving approximately ½ ̋ for fluting the edge
- Flute the edge by pinching dough between the thumb and forefinger or seal the edge by pressing the dough with a fork against the rim of the pie pan
- When baking a crust without the filling, prick the dough with a fork and place dry beans or rice in the bottom to prevent shrinkage while baking. Bake in a preheated 450°F oven for 10 -12 minutes or until lightly browned.
- For the crust to be baked with a filling, do not prick the crust. For pies with juicy fillings, brush the bottom of the crust with egg white or melted butter to prevent a soggy crust.
- For pies that bake more than 30 minutes, place a rim of foil around the edge of the crust during the first half of baking to prevent over-browning
Now that your pie crust skills are feeling confident, fill your crust with this delicious Chocolate-Pecan filling for a sweet pie your holiday guests will love!
Chocolate Pecan Pie
- 2 PICS eggs
- 1 cup PICS sugar
- ½ cup Price Chopper flour
- ½ cup PICS butter, melted
- 1 T. PICS vanilla
- 1 cup PICS pecans, chopped
- 6 oz. semi sweet chocolate morsels
- 1 pastry shell, unbaked
Preheat oven to 350°F. Beat eggs slightly in mixing bowl. Blend in sugar, flour, butter and vanilla. Stir in pecans and chocolate. Pour into pie shell. Bake for 45-50 minutes or until golden brown. Cool and serve. Serves 6-8.