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Knock your socks off with this pumpkin pie!

Posted by on Nov 20, 2017 in Tillamook County Pioneer | Comments Off on Knock your socks off with this pumpkin pie!

By Dana Zia, The Golightly Gourmet
Let’s face it, Thanksgiving is about pie. I know, I know, there is family, turkey, thankfulness and the beginning of the Christmas season wrapped up in there too. But, it’s really all about pie. Pumpkin pie, apple pie, pecan pie, coconut cream pie, you name it, one or more of those pies will grace 80 percent of the country’s Thanksgiving table.
According to the American Pie Council, (yes, there really is a pie council!), approximately 70 million pies are sold in grocery stores each year in preparation for Thanksgiving dinners, making Thanksgiving the biggest pie day of the year. Of the pies sold, almost 30 percent are pumpkin.

The original Thanksgiving feast in the Plymouth settlement did not have any pies attending it. But pumpkins were represented there, brought to the feast by those well meaning Native Americans. The settlers filled the pumpkins with milk, honey and nuts and baked them in the fire’s ashes and tradition was born.
The modern day pie arrived on the table around the early 1700s and quickly became the most favored dessert in America. In 1950, 9 out to 10 people said that pie was their favorite dessert. Even now, with only 4 out of 10 people proclaiming pie is their favored dessert, it is still a divine must on the Thanksgiving table. Particularly pumpkin pie.
This pumpkin pie truly will knock your socks off! Be prepared, go sockless when you eat it. I know it is more work than your normal pedestrian pie but so worth it! (Your family will be so overwhelmed they will hopefully do all the dishes!) The pie is the jewel of the Thanksgiving table and this recipe truly shines.
Knock your socks off pumpkin pie
Adapted from Organic Valley. To make the gingered whip cream, just whip up your cream as usual then add 3 teaspoons of powdered ginger, 1 teaspoon of vanilla and 2 to 3 Tabls of sugar per pint of cream at the very end. Enjoy!!
Pumpkin pie to knock your socks off
The pie crust

1 1/3 cups of unbleached flour
2 tablespoons of sugar
1 tablespoon of fresh finely grated gingerroot
¼ teaspoon of allspice
½ cup of cold butter
1 egg yolk
2 tablespoons of ice water, or a little more
In a large beautiful bowl, whisk together the flour, sugar, and spices till nicely blended. Next, cut in the butter till you have a coarse crumbly dough. In a small bowl, whip the egg yolk and the water together then slowly pour it into the butter mix, while tossing with a fork, till the mixture forms into moist clumps. Add a little more water here, if the dough seems too dry. Form into a ball with your hands and put in a plastic bag in the fridge for 20 minutes to overnight. Then use however you want! It is good to microwave it for a few seconds before you work with it or it is hard as a rock! (You can also do this dough in the food processor, my favorite way. Put flour and spices into the processor and pulse a few times. Cut the butter into small cubes and toss in the flour mix. Pulse till crumbly. Whisk the egg yolk and water together then pour slowly into the processor while it is on till a ball of dough forms. Voila!)
The filling
1 15 oz can of pumpkin
Or 15 oz of homemade pumpkin puree
1 cup heavy cream or half and half or coconut milk
Or do not add the cream*
½ cup of sugar
3 large eggs
3 tablespoons of honey
2 teaspoons of cinnamon
½ teaspoon of ground ginger
¼ teaspoons of cloves
½ teaspoon of allspice
½ teaspoon of nutmeg
¼ teaspoon of salt
Make your lovely ginger pie crust mix. Roll out the dough to the size of a 9 inch pie plate between to pieces of wax paper. Place the crust in your pie pan and trim and flute the crust to your pleasure. Stick in the freezer for about 15 minutes. Preheat the oven to 350 degrees and tuck the pie crust in the oven, filled with dried beans or pie weights and edges covered, to cook for about 10 minutes. Pour out the beans and cook for another 10 minutes. Set the crust aside to cool while you whip up the filling.
In a large mixing bowl, blend together all the ingredients for the filling till frothy. Pour into that lovely pie crust and bake 50 minutes or until the middle of the pie is still wiggly and the edges have set. (While that wondrous pie is baking mix up the streusel.) Sprinkle the streusel topping on it and bake for another 10 or 15 minutes till the streusel is golden brown. Serve with gingered whip cream in thankfulness!
The streusel
½ cup of unbleached flour
¼ cup of brown sugar
1 teaspoon of ground ginger
¼ cup of butter
1 teaspoon of cinnamon
½ cup chopped pecans
¼ cup crystallized ginger, chopped fine (optional)
In a favored bowl, whisk together the flour and spices. Cut the butter into small pieces and work into the flour till it is crumbly. (Or do it in the food processor! Yeah!) Stir in the pecans and ginger, then sprinkle on the pie and bake as directed. I found that this was enough streusel for two pies.

Source: Tillamook County Pioneer

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Rockaway Beach Foodies – Eating Local While Making New Friends

Posted by on Nov 19, 2017 in Tillamook County Pioneer | Comments Off on Rockaway Beach Foodies – Eating Local While Making New Friends

By Lynn St. Georges
Some might find the term “foodie” to be an appropriate description of a food snob, but the Rockaway Beach Foodies group is anything but snobbish.
“A common love of food and food culture” is the only requirement to be a member of the Rockaway Beach Foodies group on Facebook according to its founder, Mike Arseneault. The public group is one of several groups that Arseneault started “with the sole purpose of elevating arts and culture in Tillamook County and food is part of that.”
The group was formed in April 2017 and already has grown to more than 350 members. According to Arseneault, requests to join the group come to him daily noting the group is “not just for Rockaway people but anyone” with a love of Tillamook County and all it has to offer.

To date, the Rockaway Beach Foodies have eaten in Tillamook County restaurants from Manzanita to Neskowin. In addition to simply going to county restaurants to sample menu items, including at places like La Tea Da Tea Room in Tillamook for high tea, there already have been several special events planned for and attended by the Foodies.
One recent event was a “Communal Dinner with Friends” hosted by Offshore Grill in Rockaway Beach. The restaurant offered a special fixed-price menu of five courses for $30 (not including drinks and gratuity). The limited seating for 30 sold out within 48 hours and was very well-received not only by the Foodies, but by the restaurant, which opted to host this special dinner on a day it was normally closed.

Upcoming events include a pre-holiday breakfast at Kendra’s River Inn Food & Lodging in Nehalem, and a special Romanian Christmas fixed-price menu at the Sand Dollar in Rockaway Beach.

Owner Emma Poulsen, who was born in Romania, has planned a menu that begins with the traditional mulled wine and concludes four courses later with pear rum cake.
Besides being an event group, the Rockaway Beach Foodies Facebook page also is a place where members share recipes, pictures of their own home-cooked creations, and ask questions. One recent request was a member seeking a gluten-free pie crust recipe that quickly received several responses.
The group also is creating friendships. As the group expands and more people meet and find things in common, houses are being opened for food gatherings. In mid-summer, one member hosted a potluck in her home while Arseneault and another member, Lani High, performed their production of Love Letters. Arseneault remarked with a smile that after every gathering, individual lists of Facebook friends expands with new acquaintances.
“It’s building community through food,” he said, “and bringing people together from whatever angel you come from,” noting the diversity in Tillamook County that ranges from a wasabi farm to a salt maker and of course the local bounty from our waters and farms.
Arseneault would like to offer county restaurants an opportunity to consider hosting a Foodies event, whether by contacting him to organize a special event, or sharing menus with the group. As word gets out about the Foodies group, it’s hoped that events will expand beyond restaurants to events such as farms hosting “farm to table” gatherings during summer months.
The Rockaway Beach Foodies can be found on Facebook here, which is also the best way to contact Arseneault.

Source: Tillamook County Pioneer

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Appetizers, Hors d’oeuvres, and Canapés, Oh My!

Posted by on Nov 18, 2017 in Tillamook County Pioneer | Comments Off on Appetizers, Hors d’oeuvres, and Canapés, Oh My!

The Tillamook County Pioneer is excited to introduce Judith Yamada, the “Kitchen Maven” an experienced food writer, professional cook and Master Gardener. According to Judith, “A love of garden fresh delicious food, and the desire to share and teach are the components of Kitchen Maven’s culinary world. I enjoy creating recipes, reading cookbooks, writing about food, entering food contests, facilitating culinary team-building parties and teaching kids to cook. A lifetime love of gardening and entertaining brings me here to share my culinary ideas and recipes.” Like the Kitchen Maven on Facebook, and let us know what kind of recipes and cooking tips you’d like to see.

By Judith Yamada, Kitchen Maven

What’s the difference? They’re definitely a happy hour hit, we love them, but which is which? The hors d’oeuvre is obviously of French origin and has changed over time, but was originally created to use up stale bread. Slather something meaty or cheesy on the crusty piece and viola, it’s complex and delicious. The name for this particular pre dinner treat means just that, “outside the meal” and is a one-or two bite rich little item that either sits on a table or is passed from guest to guest.

The canapé (pronounced CAN a PAY) became a food trend, in America, during the 50s. It always balanced unique items atop small, beautifully cut slices of bread. Everything from canned oysters and sardines to, peanut butter and bacon, to pimiento cream cheese and pickles was elevated to beauty on these hand-layered tidbits. A perfect partner to that punch or cocktail in your other hand, the one bite canapé saved partiers from juggling those messy hors d’oeuvres. Nowadays, the canapé often has a blini (small pancake), cracker or small pastry shell as its base, instead of the fancy cut bread.

The appetizer is usually a small plate of a few bites, typically served at the dining table prior to the main course. It’s meant to whet the appetite for the feast to come and is the first course of the meal.

Now that we’re all clear on the minute differences among the three, don’t hesitate to refer to them as you please and serve them when you will. A good rule to follow when preparing any appetizing savory snacks, for your party, is to plan on three different types. Prepare one ahead of time and refrigerate or freeze. Prepare one the day before the party and refrigerate or contain, and get one ready, fresh, the day of the party. It will make your party day so much easier. Following are two easy ones to share with your guests this holiday season. Both of the following “snacks” are best when served slightly warm.

Olive Cheddar Pastry Bites
40 – 50 medium stuffed green olives (or medium ripe black olives or half of each)
2 cups shredded sharp Tillamook Cheddar
1 cup unbleached white flour
1/3 cup butter, melted and cooled
¼ teaspoon ground cayenne pepper
1 Tablespoon milk or buttermilk, if needed

When ready to bake, preheat oven to 400 degrees F.
Thoroughly drain and pat dry the olives with paper towels. Set aside
Work cheese and flour together until crumbly; stir in the cooled butter and the cayenne pepper. Add the milk if dough is too dry. Knead the dough, lightly, two or three times. Wrap about 1 teaspoon of dough neatly around each olive. Place on parchment lined cookie sheets about ½ inch apart. Chill filled pastries for at least 30 minutes or until ready to bake in preheated oven (same day) on middle rack. Bake 15-20 minutes. Makes about 40 – 50 pastries.

Hearty Mediterranean Spinach Nibbles

Olive oil cooking spray or olive oil for greasing pan
1 – 10 ounce package frozen chopped spinach, thawed
1-cup whole-wheat pastry flour
1-teaspoon baking powder
3- tablespoons extra virgin olive oil
1-large onion
½ cup diced red bell pepper
2 – large cloves garlic
1 ½ teaspoons dried oregano
1-teaspoon dried mint
1 -teaspoon salt
½ teaspoon granulated sugar
½ -teaspoon freshly ground black pepper
3- large eggs
1-cup buttermilk
3 cups pepper jack cheese, shredded

Squeezed as much liquid out of the thawed chopped spinach as possible; set aside.

Preheat oven to 350º F. Spray bottom of an 11” x 13” baking pan with olive oil cooking spray with olive oil.

Combine flour and baking powder; set aside.

Finely chop onion in food processor. Heat 3 tablespoons extra virgin olive oil in 12-inch heavy bottomed frying pan until oil begins to ripple slightly in pan. Sauté onion and diced red bell pepper in the olive oil until translucent; mince garlic and add to onion in pan. Continue cooking on medium–low to medium heat until all is lightly golden brown and moisture has evaporated from vegetables. Don’t let garlic burn or it will be bitter.

Add the chopped spinach that’s been squeezed dry.

Mix in oregano, mint, salt, sugar and pepper. Cool slightly.

Beat together eggs with electric mixer until creamy (about 2-3 minutes). Add to cooled spinach mixture.

Add half of flour/baking powder combination to spinach mixture; mix just to combine.

Stir in the buttermilk. Toss the cheese into the remaining flour mixture to coat with the flour. Combine the cheese and flour mixture with the batter, folding in to distribute well .

Scrape batter into prepared pan, spreading evenly. Bake on middle rack of preheated oven for 30 minutes. Test for doneness with a small knife (baked batter should barely cling to the knife).

Remove from oven and cool on rack at least five minutes. Cut into 1” or 2” squares. Place in small tartlet/cupcake paper for easy pick-up by guests, if desired.
Serve, warm or at room temperature, as finger food.

May be made one day ahead and refrigerated.
May be frozen, well wrapped, in baking pan up to one month.
Reheat, if desired, covered with foil, for 20 minutes at 350º F.
Stands up well in a warm chafing dish, for entertaining.

Follow “Kitchen Maven” on Facebook.

Source: Tillamook County Pioneer

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Holiday Kids Fair Friday Nov. 24 in Manzanita, Pine Grove Community House from 5 to 8 pm

Posted by on Nov 18, 2017 in Tillamook County Pioneer | Comments Off on Holiday Kids Fair Friday Nov. 24 in Manzanita, Pine Grove Community House from 5 to 8 pm

Need something for the whole family to do after a day of shopping? Come to the Pine Grove for an evening of family fun on Friday, November 24 from 5 pm to 8 pm.
Local organizations and non-profits will have tables with special hands-on arts and crafts projects for kids to make.
Enjoy light refreshments, music from Matt Didlake, and a visit from Santa and Mrs. Claus.
It’s a great way for families to get to know the wonderful organizations in our area and these are some that will be providing fun activities: CART’M, Rinehart Clinic, Oregon Coast Scenic Railroad, Manzanita Music Festival, Oregon Coast Love Coalition, FACT Oregon, Haystack Rock Awareness Program, Cannon Beach Arts Association, Cannon Beach History Museum, Radio Manzanita, Tillamook Estuaries Partnership, and Friends of Cape Falcon.
Doors open at 5 pm, Santa and Mrs. Claus arrive at 5:30 pm. This FREE event is the perfect way to get in the holiday spirit!
For details, call (503).812.5510
Manzanita Kids’ Fair has been graciously sponsored by Pine Grove Community House, Meadow & Corey Davis Brokers Cascade Sotheby’s Realty, Law Manzanita, Cloud & Leaf Bookstore, T-SPOT, and Manzanita Fresh Foods

Source: Tillamook County Pioneer

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Join Manzanita merchants for “Plaid Friday” on November 24

Posted by on Nov 18, 2017 in Tillamook County Pioneer | Comments Off on Join Manzanita merchants for “Plaid Friday” on November 24

The name Plaid Friday was conceived from the idea of weaving the individual threads of small businesses together to create a strong fabric that celebrates the diversity and creativity of independent businesses. Plaid Friday is the relaxing and enjoyable alternative to the big box store “Black Friday,” and is designed to promote both local and independently owned businesses during the holidays.
Unfurl (447 Laneda Ave):
Various deals throughout the shop – Drawing for an Eli Halpin giclee print featuring foxes on a red tartan background, $74 value/no purchase necessary – First 12 customers to buy a pair of shoes (excludes clearance shoes and slippers) gets a free plaid scarf, a $38 value.
Finnesterre (194 Laneda Ave):
10% off to anyone wearing plaid.
Syzygy (447 Laneda Ave):
30 % off all things plaid
Cloud & Leaf Bookstore (148 Laneda Ave):
15 % off selected titles marked with a plaid sticker
Cascade Sotheby’s Real Estate (467 Laneda Ave.):
Open house with wine & appetizers
Moxie Fair Trade & Wisteria Chic (387 Laneda Ave):
Sidewalk sale with discounted plaid items
T-SPOT (144 Laneda Ave):
One free pair of plaid socks with every $150 purchase (while supplies last)
20 % off all $200 full price purchases
10% off all $100 full price purchases
$10 off all gift certificates over $100
Extra 50 % off all Sale items.
Bahama Mama’s (123 Laneda Ave):
Sale on all Merchandise. Spend $100 receive 10% off the entire purchase, spend $200 receive 20% off the entire purchase, $250 or more receive 25% off! Also we will be doing a drawing for a ROXY plaid shirt. Anyone who spends $50 or more may enter to win!
Four Paws on the Beach (144 Laneda Ave):
10% off gift certificates
10% off purchases of $100 or more
Any dog wearing plaid receives a goodie bag
Amanita Gallery (128 Division Street):
20% off all hand-painted furniture on Plaid Friday. Also, a free card to anyone wearing plaid!
Nehalem Bay Winery (34965 OR-53):
Featuring Santa’s Elixir holiday wine at $20 a bottle (normally $25). Case and partial case specials, free shipping on case orders. Free wine tasting.
Toylandia/Freehand/Manzanita Sweets (320 Laneda Ave):
Variety of in-store specials
Salt & Paper (411 Laneda Ave):
10 % off all purchases of $50 or more.
Manzanita Beach Getaway Rentals (532 Laneda Ave):
25 % off house cleaning service with a 2 hour minimum.

Look for Plaid Friday poster in shop windows!
Keep checking for details on local deals, or visit

Source: Tillamook County Pioneer

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