Windsor WinterFest ~ November 28th
Christmas in Tecumseh ~ Friday, November 27, 2015 ( 6:00 p.m. – 9:00 p.m.)
Clown Performance and Balloon Twisting
Children’s Activity Areas
Horse & Carriage Rides
Princesses & Super Hereos
Free Public Skating
Tecumseh Fire Hall & OPP Open House
Beebo Music & Children’s Entertainment
Outdoor Christmas Movie & Popcorn
The parade begins at 6:15 p.m. at the corner of Lacasse Boulevard and Clapp Street and travels southbound to Tecumseh Road. The parade thens turn right and travels westbound to Lesperance Road. The parade makes a final turn and travels northbound on Lesperance Road to Town Hall.
After the Parade, children are invited to visit Santa and Mrs. Claus in the Town Hall Building.
Events in Essex
Tree Lighting ~ November 20th
TIME: 6:00 PM
Tree lighting ceremony in front of Essex Town Hall. Salvation Army Kettle Kick Off, Toy Drive, bands, complimentary Horse Drawn Carriage rides and complimentary hot food and drinks.
Santa Claus Parade ~ December 12th
TIME: 6:30 PM
– Don’t forget to bring some canned goods – they’ll be collected along the parade route!
– Parade starts at Fairview Ave. and goes to Maidstone Ave
Kingsville Holiday Events
Dinner with Santa ~ Sat Nov 21 @ 4:00PM – 06:00PM
11th Annual Santa Claus Parade ~ Sat Nov 21 @ 6:30PM
Christmas House Tour ~ Sat Nov 21 @12:00AM
Kingsville BIA Dollars
This exciting new promotion will be kicking off on Saturday, November 21st at our local Royal Bank RBC, where you will be able to purchase $10 in Kingsville BIA Dollars for only $8.50!!!
Limited amount available and only available for purchase until November 26th. Purchased BIA Dollars can be spent at participating businesses until January 31st, 2016. Spend them local during the holiday season or give them as a Christmas gift. More information to come on participating businesses!
Leamington Christmas Parade ~ November 28th
Help us Light Up Leamington and Celebrate Christmas around the World.
Our Christmas Parade is scheduled to travel up Erie Street to the Leamington Fair Grounds from Georgia Street.
For more information please contact Jessica at the Leamington District Chamber of Commerce
Free Holiday Skate ~ December 28th @ 249 Sherk Street Leamington, Ontario N8H 4X7
GINGER MOLASSES PANCAKES
-1 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/2 teaspoon ground dried ginger
-1 teaspoon ground cinnamon
-1/2 teaspoon vanilla extract
-1/4 cup molasses
-1 1/2 cups water
1.Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined — a few lumps are okay.
2.Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
EGGNOG CREME BRULEE
-2 cups eggnog
-4 egg yolks
-1/4 cup white sugar
-3 ounces mascarpone cheese, softened
-1 dash ground nutmeg (optional)
-1 dash ground cinnamon (optional)
-1 teaspoon vanilla extract (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
2. Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
3. Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
4.Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
5.Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.
TANGY HONEY GLAZED HAM
-1 (10 pound) fully-cooked, bone-in ham
-1 1/4 cups packed dark brown sugar
-1/3 cup pineapple juice
-1/3 cup honey
-1/3 large orange, juiced and zested
-2 tablespoons Dijon mustard
-1/4 teaspoon ground cloves
1.Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
2.In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
3.Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
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