The Sarah Hull Hallock Free Library sponsors main-stage entertainment at the Annual Holiday Extravaganza, Saturday, November 18 at the Marlboro Elementary School. In conjunction with Meet Me in Marlborough, the Milton Library brings multi-cultural performances to this buy-local event: the dance ensemble Grupo Folclorico de Poughkeepsie and drummer Amadou Diallo.

And, while at the Holiday Extravaganza, shoppers have the chance to purchase raffled tickets to win one of the Milton Library’s three luxury gift baskets (each worth over $300) or a $100 lottery ticket wreath. Raffle tickets are also available immediately at the library during open hours through December 3, when the drawing will take place.

Marlboro-Milton Lions Club
Thanksgiving for Seniors Luncheon 2023

On Tuesday, November 21st, the Marlboro-Milton Lions Club will be hosting a Thanksgiving for senior’s luncheon sponsored by the Town of Marlborough. The lunch will include Turkey, Stuffing, Mashed Potatoes, Veggies, and pumpkin/apple Pie.

For members of the Marlborough Seniors group, the luncheon will start at 12pm, in the lower hall of the Presbyterian Church, please contact President Annette at 929-459-3292 or sign up at the meeting to reserve your lunch. Pickup and delivery will be available for all other seniors of the town of Marlborough; you must pre-order by calling Pete Yeaple @ 845-236-4653 or Pete Lyons @ 845-795-2197. When you leave a message please give your name, address, phone number, how many meals, and if you are picking up or need delivery. Pickup will be between 1:30 and 2:30 p.m. at the First Presbyterian Church of Marlboro.
The cutoff date to sign up for lunch is Thursday, November 16.

American Legion Auxiliary
On November 11, join the Ceremony at 11 a.m. at the Monument at the middle school, route 9w and at 12 Noon for soup and sandwich at the American Legion Hall on Western Avenue, Marlboro.

Veterans Free, Adults $7 and Children $5 donations are welcome!

St. Mary’s Church
The holidays are quickly approaching and once again St. Mary’s Food Pantry is asking for donations to complete holiday meals. Some suggestions are frozen turkeys, frozen chicken roaster, stuffing mix, gravy mixes, cranberry sauce, yams, canned pumpkin, cake mixes, frosting, cookie mixes, candy, hot chocolate, and anything you can think that would make someone’s holiday a little brighter. If you would prefer, you can make a monetary donation to the food pantry. Thank you.

Weekly Recipe
Mulled wine-braised venison cobbler

Ingredients
1 star anise
½ cinnamon stick
½ tsp black peppercorns
2 cloves
¼ nutmeg, finely grated
4 juniper berries
4 thyme sprigs, leaves picked.
Finely grated zest 1 orange
1 tsp flaky sea salt 500g diced venison.
Olive oil to fry 1 onion, chopped.
2 celery sticks, sliced.
2 carrots peeled and roughly chopped.
4 garlic cloves, sliced.
150g button mushrooms, halved.
2 tbsp plain flour
2 tbsp cranberry sauce
400ml red wine
200ml beef or chicken stock
For the cheese scone topping:
450g self-raising flour, plus extra to dust
1 tbsp baking powder
120g unsalted butter
2 tbsp finely chopped rosemary needles
Finely grated zest 1 orange
150g mature cheddar
300ml whole milk
1 medium free-range egg, beaten
Freshly ground black pepper
You’ll also need 8cm round cutter
Method
Grind the star anise, cinnamon, cloves, peppercorns, nutmeg, and juniper to a powder using a pestle and mortar or spice grinder, then stir in the thyme leaves, orange zest and salt. Put the diced venison in a large bowl, add the ground spices and mix well. You can leave to marinate overnight if you have the time.
1 Add a dash of oil to a large casserole dish over a high heat and, once smoking, add the venison and brown all over (work in batches if you need to). Transfer the meat to a plate using a slotted spoon. Turn the heat down to medium and add the onion, celery, carrot, garlic, and mushrooms with a splash more oil and a large pinch of salt. Cook for around 12 minutes, stirring often.
2 Add the venison (along with any resting juices) back into the pan, then stir in the flour and cranberry sauce until it coats everything evenly. Stir in the wine and stock and simmer over a low heat for 25-30 minutes.
3 Meanwhile, heat the oven to 180°C fan/gas 6 and make the scones. Put the flour, baking powder, butter, and a pinch of salt in a food processor and pulse into a sandy consistency. Add the rosemary, orange zest and three quarters of the cheese and pulse until just mixed. Add the milk bit by bit and continue to pulse until you start to get a dough that clumps together. It should be quite a wet, soft dough; you may not need to use all the milk, so keep an eye on the mixture as you add it. Turn it out onto a lightly floured surface and bring together into a ball. Put in a bowl, cover, and rest in the fridge for 20 minutes.
4 After resting, tip the dough onto a lightly floured surface and roll out to about 3.5cm thick. Use an 8cm round cutter to cut out the scones. If the stew has been cooked in a deep pan, transfer to a shallower, ovenproof dish, then put the scones on top, brush them with the beaten egg and sprinkle with the remaining cheese and ground black pepper. Cook in the oven for 30 minutes. Leave to rest for 10 minutes before serving.

Happy Birthday, Katie McCourt, Justin Dehn, June Berean, Meredith LaMela, Alan Cassalina, Robert Curso, Christine Felicello, Karen Bozydaj, Terry Nicoletti, Justin Beck.

As always, any events, announcements recipes or pictures you want to share email me: Telltammy123@gmail.com or call 845-430-4394.