F resh fruit gift baskets filled with ripe fruits and gourmet

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F resh fruit gift baskets filled with ripe fruits and gourmet Powered By Docstoc Chatham Fish & Lobster Co., Dark Horse Beef & Deli Co., Harney’s Liquors

Our Famous Gift Baskets!

Nata’s Noodles & Montilio’s Express, Ring Bros. Markets, Spinners Pizza & Burrito


resh fruit gift baskets filled with ripe fruits and gourmet foods are always gifts of good taste. Gourmet fruit baskets are easily shared with clients, friends and family. Our fresh fruit gift baskets are filled with the brightest, ripest fruits hand picked from finest orchards in the world. The result of our efforts is a fruit basket that is imitated by competitors, but never duplicated. When you send one of our Gourmet Fruit Gift Baskets, you know that you're sending the very best fruits, wines, cheeses, nuts, crackers, caramels and other gourmet treats that people love to receive year after year. Whether it be a get well gift for a friend, a sympathy gift for a colleague, a thank-you gift for a job well done, or a our corporate gift for a big client, our fruit baskets are an all occasion hit that will never disappoint! HOLIDAY BREAKFAST GIFT BASKET This basket includes everything you need for a delicious breakfast. Brighten somebody's day with breakfast goodies inside a jumbo coffee cup. Great for Christmas morning! This basket includes Fruit Jam, Pancake & Waffle Mix, Maine Maple Syrup, Premium Ground Coffee, Gourmet Tea, Biscotti, Flavored Granola. BASKET #8 25 pieces of fresh fruit, golden pineapple, grapes, specialty cheese, gourmet crackers, fancy fruit jam, pretzels with dipping mustard, cranberry chocolates, VT maple syrup , meat seasoning, delicious dry soup mix, gourmet bread spread, fancy nuts, gourmet chocolate selection, wine or champagne. BASKET #6 20 pieces of fresh fruit, grapes, specialty cheese, gourmet crackers, fancy fruit jam, cranberry chocolates, Vermont maple syrup, sea salt with herbs & spices, delicious dry soup mix, fancy nuts, gourmet bread spread.

Let us help you this Holiday Season!!
If you are like most people, you are very busy. So let Ring Bros. Marketplace take some of the load off. From gift baskets to sandwich trays to catering and home delivery we can help you make this season the easiest ever and save you a boat load of time. Some of the products and services that you may not know we offer are…

Home Delivery for all of your grocery needs. Catering for all occasions. Gift Baskets delivered Cape wide. Fruit & Vegetable Trays. Cheese & Cold Cut Platters. Gourmet Sandwich Trays. Shrimp Cocktail Platters. Steamed Lobsters at no extra charge. We make Fresh Pasta every day. Cape Cod’s largest selection of specialty foods. Pizza Delivery. Montilio’s Bakery for all your pastry needs. Cape Cod’s best selection of Wine, Beer & Liquor with case discounts.

485 Rt. 134, South Dennis, MA 02660
Sun: 7 am - 8 pm, Mon - Sat: 7 am – 9 pm

Featured Products
NEW! More Than Gourmet Foundation Sauces
More Than Gourmet's new all natural, ready -to-use Foundation Sauces are perfect for anyone who appreciates fine sauces. Everything for a memorable meal is inside, including the wine. We've assembled the finest, all natural ingredients into one package to allow you to make elegant tasting sauces in minutes. Exquisite as is or add your own creativity with a dash of herbs, aromatics and more.

The Republic of Tea Holiday Teas
Our finest teas are made from hand-picked young shoots, the two leaves and bud that sprout from the very tip of the evergreen Camellia bush, which produce the most flavorful cup. The whole leaves retain their unique essential oils and are full-bodied and deliciously aromatic. Dream by the Fire & Comfort and Joy Available For A Limited Time!

Cape Cod Firelogs Michaels of Brooklyn Pasta Sauces
Now you can have the sauce that made Michael's Restaurant in New York City famous at home! Made from only fresh imported Italian tomatoes, garlic, olive oil, herbs and spices. No artificial colors or flavors ever. Bring the taste of old Italy home today. Our firelogs are unique for their composition and performance features—because they are made from recycled wood products compressed at very high heat, Cape Cod Fire Logs burn up to three times longer and up to three times hotter than cordwood, with cleaner emissions and none of the disadvantages of the leading manufactured firelogs. Our firelogs are additive-free, distinctive from the leading manufactured firelogs that incorporate petroleum- or plant-based waxes and oils as binders and performance enhancers. Cape Cod Fire Logs are easy to light, burn longer and hotter without throwing sparks and with near-smokeless flames, produce no odor, do not melt or drip, and leave very little ash residue.

Kitchen Basics Stocks
Stock is the key ingredient called for in thousands of recipes, including rice, risotto, cous-cous, soups, sauces, marinades, pasta, potatoes. Until now, the only choices have been either spending hours to make your own, or settling for lower quality broths, bouillon and bases, which have little meat or vegetable flavor and are loaded with salt. But now, finally, you can get real stock instantly with Kitchen Basics Real Cooking Stocks. Just open and pour. No need to add water. We start by slow cooking bones, meat and vegetables (carrot, onion and celery in our chicken stock) with a touch of herbs, but without artificial ingredients (like MSG) or fillers (like glutens, dairy or soy) or excess salt.

Stonewall Kitchen Holiday Items
Eggnog Pancake & Waffle Mix If you want to make the perfect holiday breakfast (any time of year) this is it. The delicious, rich flavor of everyone’s favorite seasonal drink, creamy eggnog, adds sensational taste to our top selling Farmhouse Pancake and Waffle Mix. Our Eggnog Pancakes are a little more rich and yet still light and fluffy. The aroma of pure vanilla makes them smell as yummy as they taste.

Peppermint Snowball Cookie Mix

Hogan Bros. Coffee
Hogan Brothers is a unique coffee roasting company dedicated to providing the finest roasted coffees to its customers. We currently roast and blend our coffees for discerning restaurants, coffee shops, outlets and individuals. Holiday Grogg Available in 12 oz. Bags and at our Coffee Bar!

Roll vanilla cookies in crushed peppermint candies and enjoy a surprising treat anytime. Easy to make with a few ingredients from the pantry these cookies are ideal served with a cup of hot cocoa.

Eggnog Hot Chocolate

Vanilla and nutmeg add wonderful holiday flavor to this cocoa mix. Perfect for seasonal parties or to take the chill off a cold winter day.

Perfect Prime Rib
Prime rib used to refer to a prime grade standing rib roast, but these days all rib roasts (and some rib steaks) are called prime rib regardless of the USDA grade it recieved. The rib roast cut is usually so good that it doesn't need much seasoning. The ingredients I use are simple: a standing rib roast, salt, and pepper. Preparation is also quite simplistic for an entree with such a grand reputation. In fact, with a couple tools, this dish is easier to prepare than any other special event food (roast duck, turkey). The items you'll need are a roasting pan (usually comes with your oven or you can get a large baking pan and a wire rack to place in it), a probe thermometer (like the Polder model that I use), some kitchen twine, and a pair of tongs. Now you need a standing rib roast (also known as prime rib even if the beef isn't prime quality). The term "standing" means that because the bones are included in the roast, the roast can stand by itself. A rib roast with the bones removed is commonly referred to as a rolled rib roast. My preference is for the standing variety because the bones provide additional flavoring to the roast. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin. Each rib feeds about two people, so if you have a party of eight, buy and cook a four rib roast. The rib roast closest to the loin is more tender than the rib roast nearest the chuck. This end is referred to as the small end rib roast or loin rib roast or sirloin tip roast. The chuck end of the rib roast is bigger and tougher and is sometimes referred to as a half standing rib roast or large end rib roast. Depending on preference, you can dry age the roast for a few days to bring out additional flavor and produce a more buttery texture in the muscle (aging allows the natural enzymes to break down some of protein in the meat). Age the beef up to a week in the refrigerator by leaving it uncovered on a wire rack over a large pan to catch any drippings for at least a day and no more than seven days. When you are ready to cook the beef, trim off any dried pieces after the aging. It is common for a roast to lose about 10% to 15% of its weight during a week of aging. Take the rib roast out of the refrigerator and let it sit on the counter for a couple hours to raise the roast temperature to near room temperature. To help cook the roast evenly, we'll need to tie the roast. Using kitchen twine, tie the roast parallel to the rib bones at least at each end. I usually tie between each pair of ribs. Heat the roasting pan or a separate pan on the stove until hot with a little oil. Place the roast on the pan and sear for three minutes on each side. Remove from heat and season heavily with salt and pepper. Place on the grill of your roasting pan or on a wire rack. Now stick the probe of your thermometer into the roast so that the probe is approximately in the middle of the roast (and not touching a bone). Position the pan on an oven rack in the lowest position of your preheated 200°F oven. Yes, 200°F. The low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but you will probably result in well-done on the outside of the roast that gradually results in a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 200°F will result in almost all the meat ending at medium-rare. Set your thermometer for 130°F for a medium-rare roast (125°F for rare; 145°F for medium; any higher and it's overdone - you might as well be serving a cheaper piece of beef). When the roast is done (about 45 minutes per pound), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least twenty minutes. This is a good time to make a jus from the drippings of the roast. Pour off any extra grease that's collected in the pan. You can save this to make Yorkshire pudding if you wish. Now deglaze the pan by pouring in 1/2 cup beef broth and bring to a boil. After you've scraped off the bottom of your pan and mixed it into the jus, season with salt and pepper. Simple. When slicing the roast, first cut the rib bones out and then lie the roast on the cut side to carve large slices off the roast. When properly roasted, the medium-rare pink is uniform to the edges of the roast, giving the diner the maximum amount of tender, juicy beef per slice.

Herb Crusted Roast Prime Rib
Serves 4
4 lbs. Prime Rib, bone-in 2 Tbsp. Kosher or Sea Salt 1 Tbsp. Fresh Ground Pepper 2 Tbsp. Garlic, minced 1 Tbsp. Fresh Thyme 1 Tbsp. Fresh Rosemary 2 tsp. Marjoram 2 Tbsp. Parsley Olive Oil as needed Preheat oven to 250º. In a bowl mix together the spices and the garlic. With a sharp boning knife cut along the ribs to release the meat from the bone. Rub the newly exposed meat with some oil and ¼ of the seasoning. Return to the bone and tie together with twine. Rub the rest of the roast with some oil and the rest of the seasoning. Place in a roasting pan bones down. Roast until the meat has an internal temperature of 130º (meat will be medium rare). This will take about 3040 minutes per pound. Let rest for 15-20 minutes and serve.

Jus Lie
Meat Drippings or Stock Cornstarch Water Salt and Pepper to taste Strain the drippings and place into a pot. Mix some cornstarch and cold water in a separate bowl. Bring the drippings to a boil and add a small amount of cornstarch and water. The Jus should be just slightly thickened. Reduce heat and add salt and pepper, serve.

Holiday Arrangements 101
This season why not try creating your very own tablescape to pair with your delicious culinary favorites? The very ingredients you know as must haves such as cranberries, oranges, cinnamon, cloves, apples, and herbs (to name a few) are just the things to use at table. - Fill three or more clear vases with cranberries and water and then tuck in stems of greenery, flowers, and even ornaments and place down the center of the table. - Hollow out several oranges, stud with cloves, and insert oasis to fit. Now using only a few blossoms insert them firmly in the oasis and place the oranges at random around the table. Tea lights can also replace the oasis and flowers. - Fill a low basket with fresh rosemary, thyme and greens, as if just cut from the garden. Pile on whole apples or other fruits and garnish with sprigs of holly. - With lovely ribbon, tie two or three sticks of cinnamon on rolled napkins as part of a quick and aromatic place setting. - Lay a long piece of festive scarfing along the table and inter-place bundles of ribbon tied winter-berry and greens along the scarf. Strew pomegranates, oranges, apples, and fresh figs at random amongst the bundles. - For the buffet gathering, stuff lots of tall greens and holly bunches in a tall container to lend height and "gorgeousness" to the overflowing goodies. - If your table is small, tie greens and ribbon to the back of chairs for coziness. Remember to think outdoorsy as you place your fresh accents. Nothing should seem too planned out. And, if you have a favorite container that needs filling, your Ring Bros. florist is only to happy to arrange something unique. Have a happy and relaxing holiday season filled with love and flora! Best wishes to all, Liz

Eggnog Truth and Fiction
Many believe that eggnog is a tradition that was brought to America from Europe. This is partially true. Eggnog is related to various milk and wine punches that had been concocted long ago in the "Old World". However, in America a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called "grog", so the name eggnog is likely derived from the very descriptive term for this drink, "egg-and-grog", which corrupted to egg'n'grog and soon to eggnog. At least this is one version... Other experts would have it that the "nog" of eggnog comes from the word "noggin". A noggin was a small, wooden, carved mug. It was used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). It is thought that eggnog started out as a mixture of Spanish "Sherry" and milk. The English called this concoction "Dry sack posset". It is very easy to see how an egg drink in a noggin could become eggnog. The true story might be a mixture of the two and eggnog was originally called "egg and grog in a noggin". This was a term that required shortening if ever there was one. With it's European roots and the availability of the ingredients, eggnog soon became a popular wintertime drink throughout Colonial America. It had much to recommend it; it was rich, spicy, and alcoholic. In the 1820's Pierce Egan, a period author, wrote a book called "Life of London: or Days and Nights of Jerry Hawthorne and His Elegant Friend Corinthina Tom". To publicize his work Mr. Egan made up a variation of eggnog he called "Tom and Jerry". It added 1/2 oz of brandy to the basic recipe (fortifying it and adding further to its popularity). Of course, Christmas was not the only day upon which eggnog was popular. In Baltimore it was a tradition for young men to call upon all of their friends on New years day. At each of many homes the strapping fellows were offered a cup of eggnog, and so as they went they became more and more inebriated. It was quite a feat to actually finish one's rounds. Eggnog is still a popular drink during the holidays, and its social character remains. It is hard to imagine a Christmas without a cup of the "nog" to spice up the atmosphere and lend merriment and joy to the proceedings. When you try out some of the recipes on this site, remember that, like many other of our grand traditions, there is history and life behind that little frothy brew.

Upcoming Events
Thursday December 3, 6-7 pm Cooking Class: Holiday Entertaining Appetizers Friday December 4, 4-6 pm Product Demonstration Cape Cod Classics Pasta Sauces Saturday December 5, 3-5 pm Cooking Demonstration Baked Stuffed Apples Thursday December 10, 6-7 pm Cooking Class: Holiday Entertaining Cookies Friday December 11, 4-6 pm Product Demonstration More Than Gourmet Sauces Saturday December 12 10 a.m. - 12 p.m. Special Guest Santa Claus 3-5 pm Cooking Demonstration Rack of Lamb Thursday December 17, 6-7 pm Cooking Class: Holiday Entertaining Drinks Friday December 18, 4-6 pm Product Demonstration Michael's Pasta Sauces Saturday December 19 10 a.m. - 12 p.m. Special Guest Santa Claus 3-5 pm Cooking Demonstration Hot Chocolates with Homemade Marshmallows Saturday December 26, 3-5 pm Cooking Demonstration Chef Don Challenge

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