Tammy Ruggeri
By Tammy Ruggeri
Have you ever come across that lone bottle residing on your kitchen shelf or living room counter begging to tell a story? Today, it is often forgotten how glass bottles were once a primary method of storing and transporting substances of all kinds. Join us at the Marlboro Library on Thursday, December 7, at 7 p.m., as Alex and Viktor Prizgintas discuss the fundamentals behind dating and identifying antique bottles. RSVP at marlborolibrary.org, walk-ins welcome.
Adult crafters! Join us at the Marlboro Library on Wednesday, December 20 at 6:30 p.m., to transform a small, house-shaped cardboard box into an adorable gingerbread house, great for holding a gift! This craft session will be in-person in the community room. Registration is required, spaces are limited. There is no Take & Make option for this program. Register online at marlborolibrary.org.
Organized in collaboration with Vet2Vet of Ulster County and the Hudson Valley Center for Veteran Reintegration (HVNCVR), the Veteran Coffee Hour aims to provide a safe and welcoming space for veterans to connect, share experiences, and find support from their fellow servicemen and servicewomen. Whether recently discharged or a seasoned veteran, all are welcome to attend and engage in meaningful conversations over a cup of coffee. Vet2Vet Coffee Hour will meet Fridays, 1:30 - 2:30 p.m., in the Marlboro Library community room, from now until December 22.
For further information about the Veteran Coffee Hour, please contact Bill Belton at 845-750-0589 or email William.belton@hvncvr.org. Walk-ins welcome.
For families with children 4-7 years of age: Come to the Marlboro Library on Saturday, December 16, 2:30 - 3:30 p.m., wearing your coziest pajamas and decorate a cookie with friends!
Write a letter to Santa, enjoy your cookie with milk, sing-a-long to some favorite carols with the ukulele, sample some cocoa from our hot cocoa bar and listen to a fun, holiday story with Ms. Tessa. Admission is $10 per family. In-person registration is required at the Marlboro Library.
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, ham, 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 – we appreciate whatever you can help with.
On Sunday, December 3, Saint Mary’s will be holding our annual advent wreath making. We will be making them with the Religious Education families from 9:30 to 10:30 a.m. in the Parish Hall. And from 10:30 a.m. - 12:30 p.m. we will be there for any other families who would like to come and make one.
Marlboro Middle School proudly hosted its annual Veterans Breakfast on November 13, as a special way to honor the brave men and women who have served our country. During the event, which was sponsored by the National Junior Honor Society and the Select Chorus, local veterans were treated to a delicious breakfast and performances by the Select Chorus, the Jazz Band, and the faculty band. Middle School students had the opportunity to sit and talk to the guests of honor to hear about their time serving in the military. A great time was had by all!
Weekly Recipe
Jammy Hot Caramelized Onion Dip with Gruyere
Ingredients:
2 large onions, halved and thinly sliced
1 tablespoon EACH: butter AND oil (such as avocado)
½ teaspoon EACH: fresh thyme AND onion powder
2 teaspoons granulated sugar
1½ teaspoon balsamic vinegar
4 ounces cream cheese, softened
½ cup EACH: sour cream AND mayonnaise
¾ cup milk
1 tablespoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon black pepper
¼ cup grated parmesan cheese
4 ounces of brie, diced (see notes for sub)
1 cup shredded gruyere (see notes for sub)
prepared crostini, for serving
Instructions:
CARAMELIZE: Heat the oil and butter in a large cast iron skillet over medium heat. Add the onions and let sauté for 5 minutes, stirring frequently. Add the thyme, sugar, and ¼ teaspoon kosher salt and continue to cook for a minimum of 25 and up to 45 minutes on medium-low heat. Stir the onions every 5 minutes so they caramelize evenly. If, at any point, the onions are caramelizing too fast, turn the heat down to low. When the onions are soft and golden, add the balsamic, and allow the onions to soak it in. Remove from heat.
TOSS IT IN: Spray the inside of your slow cooker with cooking spray to keep the dip from sticking. Add the onions and all the remaining ingredients except the brie and gruyère to the slow cooker.
SLOW COOK: Cover and cook for 2 hours on a high setting. Check and stir once or twice, if possible. Add diced brie cheese and stir to combine. Top with shredded Gruyère, cover, and continue cooking for another 20-25 minutes or until the Gruyère melts. Keep in mind, the cheese won’t form a brown crust in the slow cooker. It will melt and become stringy, though. See below for broiling instructions.
BUBBLY TOP: For a bubbly top, add the brie and cook in the slow cooker for 20 minutes. Then transfer the dip to a 2-quart baking dish sprayed with cooking spray. Top with Gruyère and let the cheese melt under the broiler for a few minutes. Serve warm with crostini slices or crackers.
FOR OVEN: Complete step 1. Add all the ingredients except the gruyere to a bowl and stir to combine. Dump the ingredients out into a 2-quart baking dish. Top with the shredded gruyere and bake in an oven preheated to 375ºF for 45-50 minutes. Check the dip to ensure it’s not browning too much at any point. Broil for the last 45-60 seconds to get that golden crust on top!
Notes
The recipe can easily be doubled in a 3-quart slow cooker or tripled in a large-sized crockpot. Cooking time may vary for larger batches.
* caramelized onions: can be done up to 48 hours in advance.
* gruyere: can be replaced with shredded white cheddar or provolone cheese for a more economical option!
* brie: can be replaced with another 4 ounces of cream cheese.
* make ahead: cook the dip without the gruyere in the slow cooker. Transfer to a baking dish, cover it, and refrigerate for up to 48 hours before serving. Remove from the refrigerator 1 hour before baking. Top with gruyere and bake at 350ºF covered for 30-40 minutes or until everything heats through and the cheese on top melts.
Happy Birthday, Elizabeth Iurilli, Victoria Iurilli, Jean Lafort, Jennie McClain, Morgan Calimano., Tim Bozydan, Kenneth Hyland III, Lisa Gattuta, Noah Behrman, Susan McLaughlin, Happy Anniversary Mr. & Mrs. Kenneth Flinn
As always, any events, announcements recipes or pictures you want to share email me: Telltammy123@gmail.com or call 845-430-4394.