The Millstone Times December 2020

FOOD & DINING

Happy Holidays from Our Family to Yours!

MUST PRESENT COUPON May not be used with other offer or discount. Expires 1/15/21 FREE DESSERT W/ PURCHASE OF ANY NTREE MON-WED MUST PRESENT COUPON May not be used with any other offer or discount. Expires 1/15/21 All ALCOHOL available for Dine-In or Take Out ! INCLUDING BEERS ON TAP & COCKTAILS BUY ANY 3 LARGE SUBS, GET 1 FREE 2 LITER SODA 10%OFF ANY HOLIDAY CATERING ORDER OF $100 OF MORE FROMOUR FULL CATERING MENU

Letters for Santa Santa has dropped his official mailbox off in front of Vesuvio's Nick's Place. Children are welcome to drop off their letters to Santa. Please leave a return address as Santa will do his best to respond to all the boys and girls.

Where Customers Are Family OPEN FROM 11AM- 10PMDAILY

HAPPY HOUR SPECIALS 3pm-6pm • Mon-Fri at Bar Tables (not available for take-out)

We Deliver

Food Trailer for Private Events

DINING in our HEATED TENT Enjoy INDOOR or OUTDOOR

OPENTILL6:30PM CHRISTMASEVE ALLCATERINGORDERSPICKEDUPBY6:00PM CLOSED CHRISTMAS DAY & NEW YEAR’S DAY

221 MILLSTONE RD, PERRINEVILLE • 732-446-1155 • 732-446-1908 WWW.VESUVIOSNICKSPLACE.COM Green and Minty Matcha Cookies These Mint Matcha Cookies are great for the holidays or any time of year. With quick prep and baking times, these are healthy and perfect for the busy family. Ingredients: • 2 teaspoons matcha powder • 1/4 cup pure maple syrup • 2 cups blanched almond flour* • 3 tablespo ons melted coconut oil Directions: 1. Preheat the oven to 350F and line a baking sheet with parchment paper. 2. In a large bowl, stir together the almond flour, maple syrup, oil, salt, matcha, peppermint, baking soda, and vinegar. The batter should be smooth and slightly sticky. 3. Use a tablespoon to scoop the dough onto a lined baking sheet, making roughly 16 cookies. Press the mounds with your fingertips to flatten and shape them into circle cookie shapes. (Get your fingertips wet to help prevent the dough from sticking to your hands as you flatten them.) 4. Bake the cookies until dry around the edges, about 12 minutes. (They won't be golden or brown in color.) Cool completely before decorating with the melted chocolate. (I sometimes place the cookies in the freezer for 20 minutes or so to speed the process.) 5. To melt the chocolate, place the chocolate chips in a double boiler and heat until melted, stirring occasionally. Remove the chocolate from the heat once it’s smooth. 6. Dip each cooled cookie halfway into the melted chocolate. I tip the cookie forward, so that mostly the front half of the cookie gets dipped. (I don’t care about the back of the cookies as much.) Place the cookies in the freezer for about 5 minutes to set the chocolate, then remove them again and use the tines of a fork to drizzle the remaining melted chocolate over them, for a decorative look. 7. Let the chocolate harden at room temperature, then serve. • 1/8 teaspoon fine sea salt • 1/4 teaspoon peppermint extract • 1/2 teaspoon baking soda • 1 teaspoon apple cider vinegar

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