Dec 12, 2016
Duchess potatoes are an elegant potato accompaniment for turkey and prime rib dishes. Plus, these decorative mashed potatoes are easy to make!
Makes: 12 servings
INGREDIENTS
3 pounds Russet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half cream, room temperature
3/4 stick unsalted butter, room temperature
3 teaspoons fine sea salt, divided
1/4 teaspoon ground black pepper
1/8 teaspoon nutmeg
5 extra large egg yolks, room temperature
For Egg Wash: 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
DIRECTIONS
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place potatoes in a large pot, cover with cold water, add 2 tsp. salt, and bring to a boil. Boil until potatoes are tender when pierced with a sharp knife, about 10-15 minutes. Drain well and return potatoes to the pot. Heat potatoes over medium-low heat, stirring often until dried out; about 5 minutes.
Mash potatoes with a masher or potato ricer until smooth and free of lumps. Let mashed potatoes cool slightly. While potatoes are still warm, add half-and-half cream, butter, nutmeg, egg yolks, 1 tsp. salt, and pepper and mix well.
Spoon transfer potato mixture to a pastry bag fitted with a large star or round tip. Pipe potatoes onto parchment paper – twelve 3-inch circular by about 2 1/2-inch high decorative mounds, approx. 2 inches apart. Alternatively, you can mound potatoes and, starting from the bottom of the mound, swirl with a fork. Brush tops with egg wash and bake until golden brown, about 20 minutes.
Dec 12, 2016
This easy to make roasted pork loin, stuffed with apricots, cherries, and pineapple, and glazed with a thyme and mustard sauce, is perfect for holiday dinners, or as center stage for your New Year’s buffet.
Prep: 30 min ¦ Cook Time: 1-1 1/4 hours ¦ Total Time: 1 3/4 hrs ¦ Makes: 6-8 servings
INGREDIENTS
3 lb boneless pork loin, butterflied
11 oz. dried apricots
4 oz. dried pineapple
8 oz. dried cherries
3/4 cup low-sodium fat-free chicken broth
2 cloves garlic, minced
1 tbsp. fresh chopped rosemary
1/4 teaspoon salt
Freshly ground pepper
Olive oil
Glaze:
1 tbsp finely chopped fresh thyme leaves
3 tbsp stone ground mustard
1/2 cup honey
2 garlic cloves, minced
DIRECTIONS
In a small bowl combine honey, mustard, thyme, and garlic. Set aside.
In a medium saucepan over medium-high heat, bring dried apricots, cherries, pineapple, and 3/4 cup broth to a boil. Remove from heat and let sit until water is absorbed, about 10 minutes.
In a small bowl, mix the apricot mixture with minced garlic, rosemary, and 1/4 teaspoon salt.
Season both sides of the butterflied pork loin generously with salt and pepper. Turn meat cut-side up. Starting at one edge, spread the apricot mixture over one-third of the meat and roll meat until a cylinder is formed, leaving seam side down. The stuffing mixture will be concentrated in the center of the pork loin. Tie the pork loin at 1-inch intervals with 10- to 12-inch lengths of kitchen twine. If in doubt on how to truss the pork loin with butcher’s twine, watch this video from About.com
Preheat oven to 350°F.
In a large oven-proof skillet, heat 1-2 tablespoons of olive oil to a med-high heat. Season tenderloin with salt and pepper and sear on all sides until golden brown. Place pork seam-side down.
Brush pork loin with glaze, and place skillet with pork in the oven. Cook 20-25 minutes per lb., or about 1 to 1 1/4 hours total for a 3-lb. roast. Note: cooking times will vary depending on the size of the loin and your preference for medium or well-done meat. Generally, an instant-read thermometer inserted into the thickest part of the loin should reach an internal temperature between 150-160°F. Baste roast frequently during cooking. Remove from oven and brush with another coat of glaze. Tent with foil and let rest for 10 minutes before serving.
Dec 7, 2016
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
When we think of December we think of Christmas, twinkling lights and Dunkley’s eggnog – all the wonderful things that come with the season. However, as a pharmacist, “tis the season” also means the flu season! December marks the beginning of the peak flu season which runs through to the spring. That’s why we encourage flu vaccine awareness at this time of year.
I’ve previously covered the importance of keeping a flu survival kit and how to take care of yourself and loved ones during a bout of the flu, but I wanted to take some time to talk about the importance of the vaccine itself, how it works and what to do if you suffer from a fear of needles.
The flu vaccine works in the same was as many other vaccines, by introducing deactivated strains of flu viruses into your body. These deactivated samples cannot cause the flu because they have been neutralised. It is recommended that you get a vaccine for the flu every year, particularly if you are pregnant, have a chronic illness which suppresses your immune system, are over the age of 65 or under the age of five. The reason that you have to keep ‘renewing’ your vaccination is because the strains change all the time. Every year, the World Health Organisation holds a meeting in which they decide what the likeliest strains of flu will be in the coming year and these are the ones that you will be protected against in the vaccine.
We all know that the flu jab is helpful and should be done every year, however, a huge number of people don’t take the opportunity to protect themselves. For some people, it’s because they simply don’t remember or think to do it. Therefore, it’s so important to make it part of your to-do list – even your list of things to get done before Christmas! This will ensure that you and your family have a merry Christmas and not a sick one.
A large percentage of people, though, avoid getting the flu vaccine for an entirely different reason: because they are afraid of needles. British and American experts have 
suggested that as much as 10-20 percent of the population suffer from a phobia of needles, also known as trypanophobia. So, if you’re a needle phobic, you’re not alone!
Needle phobia can range from feeling panicked to fainting. There is no shame in being afraid of needles and the first thing to do when it comes to managing your fear is to be open about it. Tell your doctor or nurse that you’re not comfortable with needles and ask them to have patience, they will understand and can help you through the process.
Remember that the actual injection will be over very quickly. However, it is important to keep breathing throughout, deep and level breaths. It will help to position yourself so that you can look away from the needle and many find it useful to have someone with them to talk to, or even listen to music on their phone. Children may benefit from having a tablet with a game or video on. These will provide something to focus on and distract from the jab.
Take a snack, ideally, a healthy one such as a banana or other piece of fruit, to eat after the injection to help with any light-headedness that you may experience. You should remain seated for as long as you need and if you feel unwell, make sure you have someone drive you home. Some people may experience muscle aches or a slight temperature in the aftermath of their injection, but this shouldn’t be confused with getting a cold or flu. Take it easy and treat yourself to a hot bath or shower afterward to relax. The greatest incentive, though, should be to get yourself through the holiday season flu-free to spend time with family and friends.
From everyone at Lindo’s, we wish you a Merry Christmas and a Happy New Year.
Stephanie Simons is the head pharmacist at Lindo’s Pharmacy in Devonshire. She earned her Bachelor of Science in Pharmacy at Massachusetts College of Pharmacy and has been practicing for over 20 years. She is a registered pharmacist with the Bermuda Pharmacy Council and is a member of the Bermuda Pharmaceutical Association.
Dec 5, 2016
They say that forty is the old age of youth and fifty the youth of old age, but, clearly, sixty-five is a real turning point for all of us, replete with challenges, revelations, and even perks.
Starting Tuesday, 6th December, we’re honouring you, our seniors, by offering a five percent discount for cash sales (or 3% for credit card use) on normally discounted items purchased at either of our stores every Tuesday! Just show your Age Concern i.d. or any other valid i.d. to the cashier and experience the satisfaction that only seniority can bring!
* 5% off cash sales only or 3% discount on credit cards. Not applicable to alcohol, cigarettes, magazines, pharmacy, general & seasonal merchandise, etc.
Nov 28, 2016
Recipe from Rhodes Kitchen
If you’re looking to satisfy those feelings for yummy comfort food, just head to the freezer for a package of frozen bread dough. Why? Bread dough can easily turn your favorite ingredients into beautiful, filled braids. It’s the complete answer!
This bread braid may look complicated, but if you can flatten a piece of dough and snip and tuck a few strips, then weaving one of these beauties only takes minutes to make. Criss-cross the strips to create a clever twist on the classic Reuben. Packed with pastrami and kraut, it’s a fix-it-fast favorite for a hot homemade lunch.
INGREDIENTS
1 loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed
1/3 cup Italian salad dressing
1 lb thinly sliced pastrami
8 slices Swiss cheese
2 cups sauerkraut, drained
1 egg white, beaten
caraway seeds
DIRECTIONS
1. Spray board or counter top with non-stick cooking spray.
2. Roll loaf or combined dinner rolls into a 12×16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 11/2-inch strips horizontally.
3. Pour dressing down the center of dough. Top with pastrami and cheese. Spoon sauerkraut over cheese.
4. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom rows toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under.
5. Lift braid with both hands and place on a large sprayed baking sheet. Brush with beaten egg white and sprinkle with caraway seeds. Bake at 350°F 30-35 minutes.
Nov 28, 2016
Acorn squash stuffed with cranberries, apples, walnuts, spices, and brown sugar is a deliciously sweet and colourful side dish for the holidays.
Prep Time: 15 min • Cook Time: 60 min • Servings: 2
INGREDIENTS
1 acorn squash, halved and seeded
2 Tablespoons butter
1 cup fresh cranberries (or 1/2 cup dried cranberries)
1/2 cup diced apple
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 350°F.
2. Place squash cut-side down in a baking dish. Add 1/4 cup water and bake for 30 minutes. Remove from oven.
3. In a small bowl, combine brown sugar, cranberries, apple, walnuts, and spices.
4. Flip squash over so each half is cut-side up. Add 1 tablespoon of butter to each half. Fill each half with fruit and nut mixture. Return to oven and bake an additional 30 minutes until squash is fork tender and stuffing is golden brown and bubbly.
