Sunday, January 25, 2015

Recipe of the Week - French Bacon & Brie Quiche

Recipe of the Week 
French Bacon & Brie Quiche
Chase away the cold weather with a warm savory quiche...quite a favorite with our guests.

1 unbaked 9" pie crust shaped in deep quiche dish or pie pan
1 t butter
2-3 minced shallots (about 2 T)
2-3 oz brie or camembert
3-4 slices of crispy very smoky bacon, crumbled or chopped in small pieces and cooled
1 large Roma tomato sliced very thinly
2 cup grated mozzarella cheese
1 cup heavy cream
½ cup Half and Half
4 extra large eggs - beaten
1 t heaped fresh chopped thyme
1 t of GOYA brand ham flavored seasoning
⅛ t fresh ground white pepper 

Preheat oven to 400F

Melt butter in small skillet. Sauté shallots until translucent. Let cool slightly.
Sprinkle about 1 cup of mozzarella on pie crust.
Sprinkle bacon pieces over cheese.
Spread shallot mixture over bacon.
Using wire cheese slicer, slice brie or camembert very thinly over shallots. Sprinkle ¾ cup mozzarella over filling.
Arrange sliced tomato over cheese then put last ¼ cup mozzarella over tomatoes to hold them down.
Beat eggs, cream, half and half, thyme, Goya seasoning and pepper together with whisk. Pour over filling slowly so all liquid is absorbed.
Bake for about 35-40 minutes until quiche is puffy and golden and center does not seem liquid when moved. Allow to cool at least 15 minutes before cutting.
Garnish with fresh thyme sprigs.

Quiche can be eaten hot, cold or at room temperature.

Sunday, January 18, 2015

Recipe of the Week - Roasted Spiced Roots

From our Facebook page: A savory side dish for winter root vegetables!
Serves 8
5 medium parsnips
5 carrots
1 medium rutabaga
1 medium acorn squash
2 Oz (80ml) peanut oil
2 tsp yellow mustard seeds
3 tsp lightly crushed coriander seeds
1.5 tsp cumin seeds
6 bay leaves
3 Tbs honey

Peel parsnips, quarter, remove woody part from middle (if they’re young parsnips, you don’t need to remove the center).

Peel carrots, swede, and squash. Cut into 1” pieces.

Pour 80 ml Peanut Oil into heavy pan (cast iron is good), place over moderate heat. Add vegetables and fry, until light gold at edges.

Add yellow mustard, coriander seeds, cumin seeds, bay leaves. Cook for 1 minute, drizzle with runny honey, place in center of oven at 425F for 40 - 45 minutes. Check at 30 minutes though, as all ovens vary.

Saturday, January 10, 2015

Crispy Gingersnaps - Recipe of the Week

Printed from our Carlisle House Facebook page

The holidays are over but these are our favorite Holiday cookies!

 ¾ cup Crisco
1 cup sugar
¼ cup light or dark molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
½  tsp ground cloves
½ tsp ground ginger 
½ tsp salt

Pre-heat oven to 375F.

*Cream together shortening and sugar.  Add molasses and egg, and beat well.
*Add dry ingredients until well mixed in, cover the dough with cling wrap and chill until stiff.  (EARLIER:  Roll into logs and refrigerate so you can just cut even lengths and roll into balls.)  
*Form into one-inch balls, and roll each in granulated sugar. 
*Bake on a greased cookie sheet about two inches apart for 8 – 10 minutes or until golden.
OPT: Add 2T finely chopped crystallized ginger to dough

Sunday, January 4, 2015

Carlisle House Recipe of the Week!

New from our Carlisle House:  Recipe of the Week!
We get so many comments about recipes we use, discuss with guests or receive from guests and are asked to share. The first recipe is used every year for our Christmas dinner and the "HOW" is always the topic of discussion with guests around the Christmas breakfast table as it cooks all day. We used lamb from the Dickinson College Farm for this one.

 Always Pink Leg Of Lamb

8-10 lb. leg of lamb, trimmed
4 cloves garlic
1 tbsp. salt
1 tsp. rosemary (dried, but I've used fresh to taste)
2 tbsp. veg. oil
2 tbsp. vinegar
1/2 tsp. fresh ground pepper, or to taste

Preheat oven to 350. Mince garlic; add salt and mash to paste. Add rosemary, oil and vinegar. Rub all over meat. Sprinkle with pepper. Place on rack in roasting pan. Bake at 350 for 30 min. Reduce temperature to 175 (yes, that is correct). Continue roasting for 8-10 hours (temperature of meat should reach 140-160). If not ready at the end of 10 hours, increase oven temp to 325 and continue roasting until done, about 15 min.

This recipe has never failed me. I prefer leg of lamb to be on the medium side of medium rare and it always comes out the way I like it. You could cut it with a fork and it smells heavenly while cooking.

Thursday, January 1, 2015

Happy New Year

 We wish all of you a very 
Happy New Year!

Start the year off with a FREE night! 
 Plan a 3 night stay in January and your 3rd night is on us!
and put FREE NIGHT in the NOTES section.

Wednesday, December 31, 2014

The Ski's the Limit - Skiing around Carlisle

It has come to our attention that some people think that it is actually FUN to wax, shine, and then attach two pieces of wood to their feet, and then to stand at the top of an icy snowy slope and proceed downwards WITH NO BRAKES! 
Courtesy of Ventrilock at
Disregarding the sanity or otherwise of this practice, here in Carlisle we are just 35 minutes from Ski Roundtop, and an hour from Ski Liberty, and we have all these fabulous restaurants within walking distance to sip a drink, to nibble on tapas, or to enjoy a comforting aprés-ski dinner!
Remember that apart from skiing, there is also snowboarding (apparently much the same, but with only one piece of wood!), and snow tubing, where at least you are sitting on something soft even if that also does not have any brakes!

Sunday, December 28, 2014

John Denver in Concert New Years Eve

#carlislepa, #carlisletheatre   Well, not exactly but Chris Collins and the Boulder Canyon Band will be the packed-audience headliner for the Carlisle First Night celebration on Wednesday.  YOUTUBE  There is still time to book your room and attend this performance and all the other great events.  Elvis, the jazz of  Phyllis Chapell and Sciroa, Irish memories of the Celtic Martins and so many more!!

The venues are the historic buildings, churches and halls in the Carlisle Historic District so the backdrops are magical.  At a $10 admission fee, you can't beat it! ($15 on Dec 31) We can purchase your admission passes for you and have them waiting upon arrival.  And if you make it a 3 night stay, the 3rd night is absolutely FREE...on us!  See you HERE!

Monday, December 22, 2014

Dickinson College - USA Today's Best 10 Colleges in PA

Congratulations to President Roseman at the Dickinson College and all the staff and faculty!  WE know it is a fabulous institution but to be singled out as one of USA Today's 10 Best in PA is super.  Great Christmas present!

Monday, October 27, 2014

PAINT NIGHT Fun Benefits the Carlisle YWCA - Nov 13

Location: 301 G Street, Carlisle, PA, 17013
Artist: Jennifer Hull
Date: Nov 13, 2014
Start Time: 6:30 PM
$50 per person
Join one of the latest rages!  PaintNite is coming to the Carlisle YWCA and all for a good cause.

Paint an original work of art while you enjoy wine and hors d'oeuvres, then spend a relaxing night at the Carlisle House.

No experience needed and all supplies provided!  AND - one Christmas present done!

Sunday, October 19, 2014

Dickinson College - Fall Open House on November 8

 Considering colleges?  Visit one of the highest-rated National Liberal Arts Colleges.  Dickinson College proudly rates 37 on the US News & World Reports current standings of hundreds of schools. 

Register for their informational Fall Open House and stay at the Carlisle House, a Select Registry Inn and the favorite lodging choice of college families and alumni - 4 blocks from the campus!  Mingle with other visiting families for interesting conversation and a delicious breakfast.  Over 400 Trip Advisor reviews!

Walk to many eclectic international restaurants and discover why Carlisle is the culinary destination for South Central PA and the Carlisle House is the finest accommodation.