Posted by Joanne Vanderhoef
Marketing and Media Specialist
Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak
Tuesday, October 30, 2012
Join us for a discounted Halloween dinner!
Halloween is tomorrow! Not so into
Trick-or-Treating? Come on in to Bones Steakhouse and enjoy a nice hot
meal while everyone else is in the rain! Attached is a coupon for you!
Posted by Joanne Vanderhoef
Marketing and Media Specialist
Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak
Posted by Joanne Vanderhoef
Marketing and Media Specialist
Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak
Monday, October 29, 2012
Spooky Halloween Punch Idea!
Halloween is perhaps the spookiest, and most fun, day of the year. It
gives children the chance to live out their fantasy as their favorite
character, while allowing adults to be like kids again if only for one
night!
Celebrated on October 31, Halloween is also known as All Hallow's Eve.
The holiday, which is thought of by some to be a Pagan holiday,
originated from Samhain, an ancient Celtic festival.
The festival was originally celebrated in the winter. At that time,
days were short, and food supplies were even shorter. The threat of
cold and hunger loomed, and many people didn't want to leave their homes
because they were afraid of the dark. They were also afraid of the
spirits of the dead who were thought to return for just one night to
haunt those who were still alive.
In order to leave their homes and blend in with the spirits, people
would dress up in costumes so the spirits wouldn't recognize them. Food
would also be left on doorsteps to further placate the spirits.
Today the tradition of dressing up still lives on. And, instead of
leaving food for spirits, children go Trick or Treating in hopes of
filling their bags with lots of goodies.
If you plan on throwing a costume party for the holiday, you may want to
consider serving pumpkin flavored drinks, drinks inspired by your
favorite Halloween treats, or even a fun spiked punch served in a
cauldron that everyone can enjoy.
SKYY Wicked Witch Apple PunchIngredients
2 cup(s) Pineapple Juice
1 bottle(s) Apple Cider (750 ml) 1 bottle(s) Cranberry Juice (64 oz.) 1 bottle(s) Ginger Ale (1 Liter) 1 bottle(s) Skyy Infusions Passion Fruit Vodka (750 ml) Apple (Red) Instructions
Combine all ingredients in a large
black witch's cauldron with ice and stir. Garnish with large slices
of red apple floating on top and dry ice.
Marketing and Media Specialist Bone's Steakhouse http://www.bonessteak.com Visit out Facebook at http://www.facebook.com/bonessteak |
Wednesday, October 24, 2012
How to roast the perfect pumpkin seeds!
It's that time of year again! Kids will be carving pumpkins giving me an excuse to roast the seeds! Here is how to make perfect roasted seeds!
2. Boil for 10 minutes in salt water. I added the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. Apparently, this method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting.
3. Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down.
4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (I only needed to use about 1/2-1 tsp). Massage oil into seeds and add a generous sprinkle of fine sea salt. Try to spread out the seeds as thin as possible with minor overlapping.
5. Roast seeds at 325F for 10 minutes. Remove from oven and stir. Roast for another 8-10 minutes (if your oven temp is off, this could vary a lot!). During the last 5 minutes of roasting, remove a few seeds and crack open to make sure the inner seeds are not burning (you don’t want the inner seed brown). Cool a couple and pop them into your mouth to test. They are ready when the shell is super crispy and easy to bite through. The inner seed should have only a hint of golden tinge to it. They should not be brown.
6. EAT! Remove from oven, add a bit more salt and dig in! Ah, so good, so good! There is no need to remove the outer shell; it’s quite possibly the best part.
Posted by Joanne Vanderhoef
Marketing and Media Specialist
Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak
How To Roast Pumpkin Seeds:
1. Clean the seeds. The annoying-but-necessary task is that you have to meticulously clean the seeds until there are no signs of pumpkin guts. After picking off the strands, give them a GOOD rinse with water in a colander.2. Boil for 10 minutes in salt water. I added the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. Apparently, this method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting.
3. Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down.
4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (I only needed to use about 1/2-1 tsp). Massage oil into seeds and add a generous sprinkle of fine sea salt. Try to spread out the seeds as thin as possible with minor overlapping.
5. Roast seeds at 325F for 10 minutes. Remove from oven and stir. Roast for another 8-10 minutes (if your oven temp is off, this could vary a lot!). During the last 5 minutes of roasting, remove a few seeds and crack open to make sure the inner seeds are not burning (you don’t want the inner seed brown). Cool a couple and pop them into your mouth to test. They are ready when the shell is super crispy and easy to bite through. The inner seed should have only a hint of golden tinge to it. They should not be brown.
6. EAT! Remove from oven, add a bit more salt and dig in! Ah, so good, so good! There is no need to remove the outer shell; it’s quite possibly the best part.
Posted by Joanne Vanderhoef
Marketing and Media Specialist
Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak
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