Friday, January 30, 2015

Recipe of the Week - For National Chocolate Cake Day - Jan 27

This is our favorite and VERY easy, moist, chocolatey cake!!

Dark Chocolate Cake

2 c flour
2 c sugar
¾ c cocoa
½ t salt
1 t baking powder
2 t baking soda

1 c oil
1 c milk
1 c hot coffee
2 eggs
1 t vanilla

Preheat oven to 350
Grease and flour (as written in the original recipe–pre-PAM) one 9x13” pan or two 9” round pans.
Combine dry ingredients in small bowl.
Combine liquid ingredients in a second larger bowl.
Pour dry ingredients into the liquids bowl and beat with mixer for 30 seconds. Batter will be thin.
Pour into prepared pan(s).
Turn back oven to 325 and bake 9x13” about 50 minutes and rounds about 30 minutes until cake springs back.
Sprinkle with powdered sugar, frost or glaze.

Wednesday, January 28, 2015

Led Zeppelin Tribute - ZOSO on Feb 6

ZoSo - The ultimate
 Led  Zeppelin
  February 6, 8pm

Zoso - The Ultimate Led Zeppelin Experience formed in 1995 to perform the most accurate and captivating Led Zeppelin live show since the real thing. As one of the longest tenured Zeppelin tributes, Zoso's 2400 live shows around the world, including slots at major festivals such as Bonnaroo and Rib America Fest, have established them as the most traveled and successful band in the market.

Come ROCK OUT and rest later at
our Carlisle House!

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.