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 Sit back, close your eyes and take a moment for yourself. Think of the bright sun shining on Lake Cadillac, a slight warm breeze blowing through the trees and the smell of fresh flowers in the air. We are so lucky to live in such a beautiful area. Sometimes we just have to take those moments and remember just how lucky we are
in order to keep a proper perspective.
Even though the world is a little crazy with the price of gas and the housing market being upside down, it's time to accept, to adjust and work with what we have. We often have concerned customers come in to the store and ask if we're okay or how's business, assuming that we might not be doing well in light of today's economy. We make every effort to not let present circumstances dictate our overall outlook. This is crucial to maintaining an attitude that keeps us moving forward.
Surviving difficult times whether personally or in business requires a healthy outlook as well as good strategy. Every morning get up and say, “This is going to be a wonderful day, and something good is going to happen.” A positive attitude is always the foundation for a solid future.
If there is a good side to all that is happening in the world, it's that more and more people are realizing that they have to start supporting their own communities. Our beautiful city has much that is worthy of your support: from the arts and music to shopping and service.
So, don't worry about us. We may be small business, but we are motivated by our big ideas and a customer base that has a very large heart!
Thank you for all your support!
Carol
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Featured Products of the Month: |
 Plentiful Pantry's Lemon Bar Dessert Mix
You won't believe that all you have to do is just add eggs and butter to
turn out this impressively delicious dessert bar. Hide the box before
company arrives and no one will ever know the "truth behind the bar."
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 Robert Rothschild
Buffalo Bleu Cheese Dip:
- 2 slices Bread, your choice
- 4 oz. London broil, cooked, sliced
- 1/4 cup Boiled egg, chopped
- 1/3 cup Robert Rothschild Farm Buffalo Bleu Cheese Dip
- 1 cup Salad mix
- 3 each Tomatoes, sliced
- 3 each Red potatoes, boiled
Directions
- Place salad mix in a bowl. Top with remaining ingredients by arranging them attractively on the lettuce.
- Serve with Buffalo Bleu Cheese Dip as dressing.
(Go to Rothschilds Dips)
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 Try Sable and Rosenfeld's Tipsy Jerk Marinade.
This special jerk recipe with imported Scotch bonnet peppers brings the authentic flavors of the Caribbean to your table in minutes! Great on chicken, beef, pork, and seafood.
Simply marinate chicken wings in Tipsy jerk for at least 1 1/2 hours. Drain and bake at 400 degrees for 45 minutes.
Serve, sit back, and wait for rave reviews from family and guests.
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 Lemon Pear Cheesecake Tart
Chef: Stonewall Kitchen
Servings: 1-9
Ingredients:
Crust:
- ½ of 1 box Nabisco Gingersnaps
- 2 sticks butter
Filling:
- 1 pound cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon Vanilla Extract
- 3-4 tablespoons Stonewall Kitchen Lemon Pear Marmalade
Directions:
To make crust:
- Melt butter.
- Pulse cookies in food processor until fine.
- Mix the two ingredients together in a metal bowl until they form a ball. Add more cookie crumbs or butter if needed.
- Press crust into a removable bottom 9 " tart pan.
To make tart:
- In food processor, cream cheese and sugar until well mixed. While processor is running, add eggs to blend. Add vanilla. Add marmalade and blend until well combined and smooth.
- Pour into prepared gingersnap crust.
- Bake in preheated 350 degree F oven for 20-25 minutes. Check for doneness by lightly pressing top. It should be slightly firm and browned.
- Set aside to cool. Must be completely cooled to successfully remove from tart pan.
(Go to Stonewall Jams )
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 Cool summer drinks and hot days are what we Northerners dream about in mid-January. And, while we love the refreshing taste, we're not big fans of the huge amount of calories that lies beneath that great flavor. The "Hungry Girl" offers these more than satisfying options to please both taste and waist! (For additional recipes go to hungry-girl.com)
Frozen Margarita - 740 calories!
Order up a giant frozen tequila cocktail, and you're likely to down more than 700 calories. In fact, many restaurants serve ones in fishbowl-sized glasses that are probably packing closer to a thousand calories! Good riddance to that madness. Whip up our slimmed down version instead...
HG's Magical Low-Calorie Margarita (115 calories!)
Ingredients:
6 ounces diet lemon-lime soda
1.5 ounces tequila
1 packet (two 5-calorie servings) sugar-free powdered drink mix, lemonade
1 ounce lime juice
5-7 ice cubes OR 3/4 cup crushed ice
Optional: lime slice for garnish
Directions:
Place all ingredients in the blender, and blend until smooth. Pour into the glass and, if you like, garnish with a lime slice. Enjoy!
Virgin Version - Swap the tequila for extra soda, and your lime-a-licious beverage will have less than 20 calories!
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 Pina Colada - 650 calories!
Pineapple + Coconut + Creaminess = one dangerously delicious drink. The dangerous part is the fact that this blended rum bar beverage has around 650 calories! Luckily, we've tackled the task of creating a super-creamy swap with a fraction of the calories.
HG's Pina Colada Freeze (120 calories!)
Ingredients:
1/4 cup fat-free vanilla ice cream
1.5 ounces Torani Sugar Free Coconut Syrup
1 ounce light rum
1 tablespoon crushed pineapple in its own juice
1 packet Splenda (or another no-calorie sweetener packet)
5-7 ice cubes OR 3/4 cup crushed ice
Optional: fruit slices for garnish
Directions:
Put all ingredients in the blender. Blend on high speed until mixed well.
Pour into a cute cocktail glass, top with fruit if you like, and sip your way to satisfaction!
Virgin Version - Nix the rum and replace it with a half-ounce of water and an extra half-ounce of the coconut syrup. Your liquorless frozen concoction will weigh in with around 60 calories!
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 Wilton Non-Stick Microwave Oven Liner
Never Scrub Your Microwave Again! Reusable Silicone, Dishwasher Safe!
Easy To Clean - Spills or burned-on foods wipe away with a soft, damp cloth.
Cut To Fit - Use as is or trim with scissors to custom fit.
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Tuesday Tastings have a new format as well as a new price $12. Meet your best friend or bring a client to this hour long session; you won't leave hungry!
Join Chef Mary for a new feature at Blackberry Rose called RSVP for Lunch. Attend this class and let Chef Mary take you on a culinary journey. Check schedule for Saturday dates. Cost $15.
Private cooking classes are a great group activity for corporate brainstorming, company team-building, family reunions, weddings, etc... Reservations are currently being accepted for holiday parties and group cooking classes. Call today to reserve your date! |
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Ken and Nancy Quinter of Dayton, Ohio
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When my sister and her husband were visiting from out of town we decided to take them out to dinner at Blackberry Rose. What a treat that was! Carol taught us many new cooking tips and techniques, plus, we got to participate in preparing the meal and to eat all the delicious items we had fixed. We made three complete salad dinners with beef, chicken and tuna and several side accompaniments, and learned how to make attractive "presentations". It all tasted fabulous and everyone enjoyed the whole experience immensely. We'll definitely be back for another class soon.
Mary and Dave Newhouse
Cadillac, Michigan | |
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 Fruit of the Month: Watermelon
Watermelon is not only great on a hot summer day, this delectable thirst-quencher may also help quench the inflammation that contributes to conditions like asthma, arteriosclerosis, diabetes, colon cancer, and arthritis.
Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals. Free radicals are substances in the body that can cause a great deal of damage. Fortunately, vitamin C and beta-carotene are very good at getting rid of these harmful molecules and can therefore prevent the damage they would otherwise cause. As a matter of fact, high intakes of vitamin C and beta-carotene have been shown in a number of scientific studies to reduce the risk of heart disease, reduce the airway spasm that occurs in asthma, reduce the risk of colon cancer, and alleviate some of the symptoms of osteoarthritis and rheumatoid arthritis. A cup of watermelon provides 24.3% of the daily value for vitamin C, and, through its beta-carotene, 11.1% of the DV for vitamin A.
How to Select Watermelon: It's as easy as 1, 2, 3.
Look the watermelon over. You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.
Lift it up. The watermelon should be heavy for its size. Watermelon is 92% water, most of the weight is water.
Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.
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Vegetable of the Month: Summer Squash
Varieties of summer squash include:
Zucchini: Probably the best known of the summer squashes, zucchini is a type of narrow squash that resembles a cucumber in size and shape. It has smooth, thin skin that is either green or yellow in color and can be striped or speckled. Its tender flesh is creamy white in color and features numerous seeds.
Its edible flowers are often used in French and Italian cooking.
Crookneck and Straightneck Squash: Both of these summer squashes have creamy white flesh and generally have yellow skins, although sometimes you can find them with green skin.
Crookneck squash is partially straight with a swan-like neck. It was genetically altered to produce its straightneck cousin that is shaped as its name implies.
Pattypan Squash: This small saucer-shaped squash features skin that can either be pale green or golden yellow in color. Its cream-colored flesh is more dense and slightly sweeter than that of zucchini.
When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds.
Additionally, the rinds should not be very hard since this indicates that the squash are over mature and will have hard seeds and stringy flesh.
Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are overly small may be inferior in flavor.
Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in a plastic bag in the refrigerator, where it will keep for about seven days.
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Dear Rose,
Q: My family is a huge fan of corn on the cob, but none of us are fans of husking those tasty ears. Do you have any hints to make this task a little easier and less messy?
A: It's hard to beat the great taste of "still on the cob" corn, but we agree that husking is an un pleasantry. Try this to make the job a little easier.
1. With the husk still attached, cut off both ends of an ear of corn (a serrated knife works best).
2. Cut a brown paper bag so it lays flat on your counter. Roll the ear on the paper, and the husk comes right off. Finish by removing any remaining threads of silk with a vegetable brush (we suggest the very effective Palm Peeler Vegetable Brush sold at Blackberry Rose). When you have finished husking the ears, simply roll up the paper and throw away.
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Made In Michigan - Support Local: |
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 Just like your grandma use to make...
Safies Old Fashioned Bread & Butter Pickles!
Fresh baby cucumbers blended with sweet onions, pure sugar cane and a unique combination of fresh herbs, spices and aromatic vinegar creates a rich and tangy condiment. |
We value your input so please print and fill-out our Producer/Consumer Survey. Then either drop it off or mail it to us Blackberry Rose - 109 N. Mitchell - Cadillac, MI 49601. Thank you for your input! |
Monday - Saturday: 10:00am to 5:30pm
Closed Sunday
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Lakefront Days: August 7-9 at the Rotary Pavilion and City Park; 10am-10pm
Park-It-Market: August 16th in the city parking lot; 9am-5pm (Click here for reservation form)
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