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You’ve Stollen my heart. Drink some Punch.

Merrrrrry Christmas!!! Below you will find our holiday menu and schedule. The New Year’s Eve menu shall appear shortly!

This Saturday we will be hosting another Punch and Jewelry party!!! We will be serving festive Christmas punch, tootling Christmas carols and Coastal Coordinates by Sara Webster (https://www.facebook.com/Coastal-Coordinates-Collection-by-Sara-Webster-365391900182891/) will be there with some additional, beyond fantastic jewelry! In addition we will be having a drawing for a really super-loaded door prize that includes all sorts of treasures from the store and one lucky customer will win free coffee FOR 1 YEAR!!!  This madness will be happening from 2 p.m. to 5 p.m.

You know the drill! Please pre-order so you get just what Santa wants!!!!

Monday December 21st 12-4

Tuesday December 22nd 12-4

Wednesday December 23rd 10-6

Thursday CHRISTMAS EVE!!!!!!!! 10-3

CLOSED DECEMBER 25-27

We will figure the rest of that week here shortly:)

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In other news, this current batch of Stollen is truly the best I have EVER made. Really. I had so much fun with it, I sang it Christmas carols, candied my own fruit, toasted the local pecans, loaded it with gorgeous vanilla and imported marzipan…I only made 30 so if you want one make sure to order one!!!

 

 

 

 

 

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Cyber Monday!!!

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Cyber Monday Specials!

Pigs on a Plane!-ship 20 pigs and a Cheddar Pig ornament to someone you love!! $25 includes shipping.

Just Write!-ship a lovely Retro 51 pen, Sara Webster journal and an assortment of our handmade holiday cards (by Robotic Relative and Dottie Netherton) to your favorite writer and paper afficionado. $45 includes shipping.

Old Fashioned Christmas-ship your Christmas fanatic a box containing our festive Gingerbread, Holiday Cheer coffee and a sparkling bag of glitter gumdrops! $25 includes shipping

Jam Packed-12 assorted jam bars for the jam bar addict or gluten-free friend in your life! $31.00

CYBER MONDAY SPECIALS AVAILABLE ONLY THROUGH MIDNIGHT NOVEMBER 30. CAN ONLY BE SHIPPED WITHIN THE CONTINENTAL USA. NO SUBSTITUTIONS AVAILABLE. MAY BE SHIPPED ANY DATE OF YOUR CHOOSING BETWEEN NOW AND DECEMBER 20TH. All boxes are sent festively adorned and bedazzled. An email confirmation, online bill and tracking date will be sent to your email.

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The smell of thousands of apples is enough to make the flintiest Scrooge Thankful!

I am a bit worn out with all the non-holiday drama. While I am thrilled that people are making statements that their company will not force employees to work on Thanksgiving Day nor stuff Christmas down your throats till after Thanksgiving nor make their employees work on Black Friday OR have to explain why they have red coffee cups…I find myself dazed and bewildered.
You see, I have ALWAYS SIMPLY ENJOYED THANKSGIVING AND CHRISTMAS BECAUSE IT’S FUN AND SPARKLY AND THERE IS A TON OF FOOD AND FUN. Perhaps I am too simple.
This year we went overboard. Like, you have heard of a “groaning table”, the bakery looks like I am planning to feed 10,000 people. That would be super fun, think of how many tablecloths that would be!!! The table would be miles long!! We should DO THIS!
The coveted apples have been retrieved from the prestigious /https://www.albemarleciderworks.com/. It is tradition. We have available for you Stayman, Winesap Stayman, Pippin, Pink Pearlmain and Gold Rush. There are fascinating descriptions below. $2.75 a lb. The accompanying cheese selection this year is Oregonzola /http://www.roguecreamery.com/store/content/80/Sustainability/  , Ashe County Sharp Cheddar http://www.ashecountycheese.com/ and Roth Gran Queso http://www.rothcheese.com/our-story/. We decided to focus on exquisite American cheeses.
We have a physical drop/location for our Wilmington friends. Epic Food Company http://www.epicfoodco.com/ will be hosting our Thanksgiving offerings. You will pick up and pay at Epic and there will also be a selection of pound cakes, jam bars, and holiday cookies available for pickup that week. Please pre-order for cakes and pies and specify the Epic location. All items will be delivered to Epic by 10 a.m. Wednesday a.m. They close at 3 p.m. that day.
Gentle reminder-all holiday shipping must ship out that Monday-23rd.
Sister’s Organic also has some special Thanksgiving offerings this year as well :https://www.facebook.com/SistersOrganic/

 (We are getting 8 organic holiday hams tomorrow afternoon, around 5.5 pounds a piece.. Get them while you can! They will come in frozen, and we are only getting 8! $9/ per lb. Call us at the store if you want to reserve yours and make a deposit on them. We are also taking pre-orders for pies from Sugar Island Bakery for Thanksgiving. The options will be Pecan Pie $22 (fresh, local pecans), or pumpkin pie $18. They are both made with organic ingredients. We will be taking $10 deposits on those and you can pay the balance when you come pick them up. We won’t be getting any extra so in order to secure your pie, please call or email us to set that up.)Thanks,
Elly @ Sisters
330 N New River Dr
Surf City, NC 28445
There you have it!!! Holiday food excess at it’s finest! Local, local, local!!! Last but not least, this year we made up bundles of 12 Days till Christmas book stacks! Unwrap a book a day on the Christmas countdown and snuggle up and read about imagination and fun and hope and love and cookies!!!
Stayman Winesap

STAYMAN WINESAP was a seedling of Winesap raised in 1866 by Dr. J. Stayman of Leavenworth, Kansas, and was introduced in 1895 by Stark Bros. In Virginia, it is often called just Stayman, and at one time, was a major commercial dessert variety in the state, especially in the Valley. Medium to large in size, the greenish-yellow skin of the fruit is flushed a dull-red with darker red stripes. The surface is covered with a light russet, and often there is heavy russet in the stem cavity. The skin is subject to cracking from possible environmental conditions, and this has discouraged commercial production. The white flesh is tinged a greenish-yellow and is firm, tender, and fine-textured. The subacid flavor is distinctive because of its tart and vinous qualities. Stayman is a triploid that requires a pollinator and is a poor pollinator for other varieties. Because it will bloom slightly later than many other varieties, it is suitable for frost prone areas. There are 170-175 days from full bloom to maturity. The moderately vigorous tree bears early and heavily, and the growth is straggly with long shoots that have few lenticels. Sometimes, there is a characteristic brownish and roughened “rust” at the base of vigorous shoots. The medium green leaves are average size, broadly oval, with coarse sharp serrations. Interestingly, one-year-old trees grow in the nursery in a slanting direction. Stayman will scald in storage, but the flesh quality will remain high for a long period, and in Virginia, it ripens the first week in October.

Winesap

WINESAP is also named American Wine Sop, Banana, Hendrick’s Sweet, Holland’s Red Winter, Pot Pie Apple, Potpie, Red Sweet Wine Sop, Royal Red of Kentucky, Texan Red, Winter Winesap and Refugee. There are dozens of strains, including the Virginia Winesap, a darker sport, found at the Garland Orchards in Troutville, Virginia, in 1922, and marketed by Stark Brothers. Winesap was first described as a cider fruit by Dr. James Mease in Philadelphia in 1804, and in 1817, William Coxe illustrated and described it in A View of the Cultivation of Fruit Trees. It was known during the colonial period in Virginia, and Coxe wrote of it as popular for cider making in New Jersey, but there is no documentation at this time of its place of origin. Small to medium in size and round to oblong in shape, the skin is a deep-red or maroon in color with the yellow background showing on the shaded side. Indistinct flushes and stripes of a darker red, and sometimes a netting of russet, overlay the lighter red. The yellow flesh is sweet, crisp, and aromatic, with a vinous flavor. The seeds are brown, short and ovate in shape. Small, folded and oval in shape, the leaves are a medium to round and dull. The new growth bark is a dark-red with few lenticels. A dependable bearer, it produces heavy crops annually and is suitable for cooking, dessert and cider making. The blossoms of the Winesap are pink instead of the white of most varieties. An exceptional keeper, it ripens in Virginia in October.

Eating apples raw should be an aesthetic adventure, from the unforgettable sweet smell of the rind to the crunch or crack as you take your first bite. Some of these apples need to be eaten almost as soon as they are picked, as they can mellow rapidly in storage.  Others reach peak flavor only after a period of storage, during which some of the starches convert to sugar, and flavors become more concentrated. Treat yourself this summer and fall to the taste of real apples: no refrigerator scent, no waxy rind, no bland sameness

Albemarle Pippin

ALBEMARLE PIPPIN, the most famous of Virginia apples, originated in 1700 near the village of Newtown on Long Island, New York.

Col. Thomas Walker of Castle Hill brought scions of the variety back to Albemarle County as he returned from service under General Washington at the battle of Brandywine in 1777. It was grown widely in Virginia by the end of the18th century by agriculturists, including George Washington, John Hartwell Cocke, and Thomas Jefferson.

The crisp, juicy, firm flesh and very distinctive taste, along with its excellent keeping qualities, made the Pippin the most prized of American dessert apples from the early 18th century. It grows especially well in the Virginia Piedmont and attracted great notoriety when Andrew Stevenson, the American minister to St. James, presented the young Victoria with a gift basket of the apples in 1838 from his wife’s Albemarle County home, Enniscorthy. “Never did a barrel of apples obtain so much reputation for the fruits of our country,” Sallie Coles Stevenson reported.

As a gesture of appreciation, Parliament permitted the Virginia apple to enter Britain duty-free, and the Albemarle Pippin became an important export, commanding premium prices in the English market. After World War I, Parliament levied duties again on non-Commonwealth fruit, and the Pippin’s market waned.

It is difficult to find today, but when well-grown, remains one of the world’s finest apples. Unfortunately, the Pippin is not easy to grow, and as its export market shrank, and food distribution came to be dominated by large chains, it was superseded by easier to manage crops such as the now ubiquitous Delicious varieties. For the connoisseur who prizes a rich, complex flavor and firm, juicy texture, this apple has is all,

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Halloween Soup and the FRIED CHICKPEA RECIPE

The cold snap took me by surprise, I must confess. Cold means soup to me and I have a super-simple and tasty soup recipe to share with you along with a less simple but still crazy delicious optional garnish! soup One of my favorite ways to eat soup is with a book propped up along side of my bowl! Wednesday Witch was one of my treasured books from when I was little and this year I re-read it again just to remind myself how wonderful Ruth Chew’s writing truly is and why I still call all vacuums “James!”

wednesday witch

This year we have had to promise the smallest son that we will all be in costume on Saturday, October 31st. So naturally, we would LOVE see all our “customers” in “costumers”!

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Everyone has been asking about Thanksgiving! The menu will be posted November 1st in order to let you make your plans or arrange for shipping!

This year’s Halloween menu features:

Pumpkin Whoopies

Dracula Cake-chocolate cake with chocolate chips filled with raspberry filling and frosted with shiny black frosting and topped with Dracula teeth

Pumpkin Ghost Cake-soft, spicy pumpkin cake filled with caramel and cream cheese frosting and frosted to look like a chubby, cheery spooky ghost

FrankenSweet-four layer vanilla cake filled and frosted with a lurid green vanilla frosting decorated to look like Frankenstein’s head!

Pumpkin Pie

Chocolate Peanut Butter Pie

Pumpkin Pound Cake

Pumpkin Chocolate Chip Pound Cake

Milky Way Pound Cake

Charlie Brown Cupcakes

Fang Cupcakes

High 5, Witches! Cupcakes

Coconut Ghost Cupcakes

and our now traditional Cozy Pumpkin Coffee

Recipes!

Tomato Soup with Fried Chickpeas

1 Tbsp Holy Smokes Smoked Olive Oil

1 28 oz can crushed tomatoes (I LOVE Sclafani)

3 cloves minced garlic (do not even think about using the crap in the jar.)

1/2 c. chicken stock (or veggie stock for our vegetarians hopefully it’s homemade but…)

1 tbsp butter

Pinch Sea salt

Heat oil in a medium saucepan, cook garlic till fragrant. carefully add tomatoes. Stir and allow to come to a simmer. Slowly pour in stock. Let cook gently for 10 minutes. Plop in butter and salt, stir and remove from heat. Delicious as a starter course, with a grilled cheese sandwich, with a slice of quiche OR garnished with FRIED CHICKPEAS!

FRIED CHICKPEAS

2 Tbsp Holy Smokes Smoked Olive Oil

1 tbsp butter

1 15 oz can chickpeas, drained well. (I usually buy dried and soak them but I didn’t want too many snippity emails this time :))

2 tbsp chopped onion

Salt

Fresh basil (one or two leaves if desired)

In a large skillet heat olive oil and saute’ onions till translucent. Add chickpeas and butter. Do NOT stir like a maniac. You want to let these guys hang out on medium heat long enough for the butter to caramelize on some of them but NOT burn. This should take between 10 and 15 minutes. Once all the peas are a gorgeous golden brown color, toss in the chopped basil and a wee pinch of salt. Serve on top of the bowl of steaming tomato soup. Or use them in a wrap. Or put them on your salad. Or put them over rice with some raita….Also, IF you have any left once they have cooled, they make a much more flavorful hummus if mixed in with some additional plain beans. Layers of yum.

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Sparkly Jewelry Show October 11th!

What goes better with sparkly jewelry than sparkly mimosas? After such a sad and soggy two weeks, a blast of bling seemed appropriate! This Sunday, October 11th, we will be having a Sara Webster show, featuring all of Sara’s gorgeous hand-crafted jewelry and journals.

There will be free mimosas and free gift-wrapping to make for a super-festive fall Sunday! sara show

Shawn’s birthday was a smashing success!! Thank you for all the love and birthday wishes!!

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And yes, we will have #piebythesliceSunday during the show!! There will be lots of pumpkin treats as well, as we are officially into October!

See you Sunday!

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Media Frenzy!!! plus crayons-ooooh!

Happy Labor Day Week!! We are having a slightly limited but still luscious Labor Day menu-which is listed below. As usual, please order ahead to ensure you have the dessert you want for your festivities!

As promised, the Coloring Club will start September 13 crayons-lab! It will run from 1-3:30. Bring your own book-we will provide the art supplies!

That Monday, the 14th begins Rosh Hashanah, we will be selling Honey Challah on Sunday as well as have fresh local honey from Back to Sun-please reserve your loaf! roshhashanah

We had a visit from HGTV from the Beach Bargain crew-that was fun! We will keep you posted as to when the show airs :) http://www.hgtv.com/shows/beachfront-bargain-hunt

There are a few contests going on that we are having fun with, and if you feel inspired to tag along for the ride, check out the links and let these people know!! http://www.pbs.org/food/features/best-bakeries-america/

http://www.marthastewart.com/americanmade/nominee/138180/food/sugar-island-bakery-and-supplies

School has started back and summer is winding down so we are also planning our annual apple trek and will be coming back with bevvies of bushels of apples to share with you via pies and cakes and crunchiness! moutains (28)

We would also like to introduce you to one of our new customers whom we will be providing desserts for in Hampstead https://www.facebook.com/pages/Village-Cafe-Hampstead/283722829914. It is now owned by one of my favorite families!

As always, thank you for your support and kindness and craziness! We enjoy and are grateful for every day!

Pecan Pie ~ $18

Key Lime Pie ~ $14

Sour Cherry Pie ~ $18

Apple Crumb Pie ~ $20.

Chocolate Caramel Cake ~ $33

Lemon Filled Coconut Cake ~ $30

Raspberry filled Almond Cake ~ $31

…along with copious amounts of Cheddar Pigs!

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It’s time for Tea and Stories

Tea time is here! We will be serving high tea on Wednesday, August 26 at two different times in order to accommodate everyone’s schedule. The idea is to have a monthly tea that is seasonally themed! The theme of August’s tea is Snickerdoodle Sparkles! The menu will include traditional tea sandwiches, homemade crackers (see Cheddar Pig), mini sparkly cupcakes, brownies, gorgeous scones with clotted cream and jam, gingerbread with lemon curd, fresh fruit, and stunning slices of vertiginously sloppy layer cakes. Tea will be served at 11:30 a.m. or 4:00 p.m. Please dress snazzily-hats preferable. Tickets are $23.00. All tea cookbooks, boxes of tea and teapots in the shop will be on sale during the tea. Your tea ticket entitles you to 25% off any tea related items and includes your tea cup from your tea as a souvenir! For tea reservations please email sugarislandnc@gmail.com or call 910.254.1110. Tickets are limited.

Please call or email for a reservation with your preferred time. A confirmation response will be given! We are SO thrilled!

As to storytime-it has been a tremendous success! Once we scoot through August and the back-to-school madness we will switch storytime to Saturdays at 2:30. We are introducing a few new characters in addition to Reggie Raptor like Blackbeard the Pirate and Jackson the Dog!

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