Kentucky Derby Treat - Recipe of the Week

RECIPE OF THE WEEK     DERBY PIE

It is Kentucky Derby week and what better recipe than Derby Pie, first created and served in 1950 by the Melrose Inn in Prospect, Kentucky. Although the original recipe is a big secret, this is a delicious version with Jim Beam bourbon, first distilled in the Bluegrass hills of Kentucky in 1788 by Jacob Boehm of Germany! 

Oven to 375
1 deep dish 9” unbaked pie crust
1 stick butter
1 1/3 cup sugar
4 eggs, beaten
1 cup light Karo
¼ t salt
1 1/3 t vanilla
1 cup semi-sweet chocolate chips
1 cup chopped walnuts (I use pecans)
3 T (or more) of Jim Beam

I use the Food Processor

Beat butter and sugar.
Add eggs, Karo, salt and vanilla.
Stir in chips, nuts and bourbon.
Pour into crust and bake 55+ minutes until set.
It hardens as it cools.

RECIPE OF THE WEEK - Buttermilk Spice Cake

Whether for breakfast or dessert, the spices in this flavorful easy treat make it delicious anytime. 





2 cups flour
2 cups sugar 
2 t cinnamon (I use 1 ¼ t cinnamon, ½ allspice and ¼ ground cloves)
1 stick butter
Pinch of salt

1 cup buttermilk
1 egg - beaten
1 t baking soda

Preheat oven to 350
PAM a 9”x 13” pan or 2 8” round pans
Mix first five dry ingredients with pastry blender until the butter is the size of small peas. Reserve about ¾ cup for topping.
Mix milk, egg and soda.
Pour into remaining flour mixture and blend (by hand is fine) until mixed.
Pour batter into prepared pan and smooth the top.
Sprinkle reserved topping evenly over batter.
Bake 45 minutes.

St Patrick's Day at the Carlisle House

RECIPE OF THE WEEK
We hope that you enjoyed your St Patty's Day!  Our guests sure did with our very Irish Quiche! Corned Beef cooked in Guinness and Colcannon with Kerrygold Cheese!
1 unbaked 9" pie crust shaped in deep quiche dish or pie pan
• ¾ cup shredded potato (frozen is fine)
• ¼ chopped fresh baby kale
• 4 oz corned beef (from a brisket cooked whole in Guinness & water as per package) chopped into pieces about ¼" to ½"
• 1 cup grated sharp Dubliner or KerryGold cheese
• 1 ½ cup grated mozzarella cheese
• 1 ½ cup heavy cream or Half and Half or mixture of the two
• 4 -5 large eggs - beaten
• 1 heaping teaspoon of whole grain mustard
• Dash of garlic powder
• ⅛ t fresh ground pepper
• ⅛ t salt

Beat cream, eggs, whole grain mustard, garlic powder, pepper, and salt together with whisk. Store overnight in refrigerator if possible to let flavors develop.
Preheat oven to 400F
Sprinkle about half of the mozzarella into pie crust.
Spread corned beef, potato and kale over cheese
Sprinkle Irish cheese and then mozzarella over mixture in pie crust
Pour cream and egg mixture over cheese and corned beef mixture in pie crust slowly so all liquid is absorbed.
Make small shamrock with kale leaves for garnish
Bake for about 35-40 minutes until quiche is puffy and golden and center is solid and does not seem liquid when moved.
Allow to cool at least 15-20 minutes before cutting.

RECIPE OF THE WEEK - Oven Roasted Tomatoes

Recipe
• 2 tablespoons EV olive oil
• 2T chopped fresh thyme
• Kosher salt and freshly cracked pepper (we love lots of coarse pepper)
• 1 pound (450g) tomatoes, (8 small or 4 medium-sized)

I always double or triple the recipe

1. Preheat the oven to 325ºF (165ºC.)
2. Pour the olive oil into a shallow baking dish or pan.
3. Cut the tomatoes in half vertically, using Romas so no need to remove stem. Toss the tomatoes with the oil and seasonings, then lay them cut side down in the dish.
4. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle and caramelize. Depending on the tomatoes, they may take longer to cook.
 
Use or freeze in small containers covered with a bit more olive oil over the top.
Our favorite use is to rough chop and serve with soft cheese: Brie, Gorgonzola, Cheve, etc.  

Nitty Gritty Dirt Band - March 28

Saturday

March 28

8pm

Shippensburg University

 Phone: 717-477-7469

Nearing their fifth decade together, the iconic and profoundly influential Nitty Gritty Dirt Band, often cited as a catalyst for an entire movement in Country Rock and American Roots Music,

continues to add to their legendary status. With multi-platinum and gold records, strings of top ten hits such as "Fishin' In The Dark" and "Mr. Bojangles", multiple GRAMMY, IBMA, CMA Awards and nominations, the band's accolades continue to accumulate.

RECIPE OF THE WEEK - Crispy Bacon Wrapped Bread Sticks

 
    Need a quick snack or hors d'oeuvre? Or great for dipping into eggs at breakfast! You probably have everything but maybe the sesame sticks. Can't go wrong with bacon and cheese! 


1 cup grated Parmesan
2 teaspoons garlic salt or powder
12 slices good smokey bacon (not thick-cut)
24 (4 1/2-inch) long sesame breadsticks (1 package)

Preheat oven to 350 degrees F. 

Combine the Parmesan with garlic salt and set aside.
Cut the bacon slices in half so they are approximately 5-inches long. Wrap each bread stick with 1 slice of bacon, starting at one end and ending at the other.
Place wrapped bread sticks on a lightly sprayed cookie sheet and bake for 15 minutes or until bacon is browned.
Remove from oven and immediately roll bread sticks in cheese mixture.
Let cool and serve at room temperature.  Enjoy!

Fabulous Fly Fishing in the Cumberland Valley

Fifty Places to Fish Before You Die!  

 First a best selling book and now a World Fishing Network show.  And what was the premier episode?  Episode 1: LeTort Spring Run which passes just 2 blocks from our Carlisle House.  

Renowned PA fly-fishermen Ed Shenk

We have "fisher people" (as we have men AND women) who come for our trout rich streams from all over the world.  And just 15 minutes away is the Huntsdale Fish Hatchery, built in 1932 and noted as the largest in the nation. There you can tour and observe the life cycle of fish in the many concrete raceways before the fish are released into our state streams.  

We have a local guide, Tom Brtalik, who has an excellent fly-fishing service and will provide door-to-stream service with all the equipment!
 

Huntsdale Fish Hatchery

Come enjoy our beautiful valley and the abundantly fish-rich waterways!   

Click HERE for Cumberland Valley Visitors Bureau information.

RECIPE OF THE WEEK - Buttery Almond Torte

RECIPE OF THE WEEK

Almond Butter Torte
Looking for a quick and easy chewy almondy dessert of coffee cake?  This fits the bill perfectly!  It can also feature other toppings like dried cherries or blueberries...or....

½ cup very soft butter (1 stick)
1 cup sugar
1 extra large egg
1 t almond extract
Pinch of salt
1 cup flour
1/4 cup sliced almonds
Beat butter, sugar, egg, salt and extract until fluffy.
Add flour and mix until blended. Spread in "PAM"ed 9" cake pan.
Sprinkle with almonds and press down slightly.
BAKE for about 20-25 minutes or until golden and edges are cooked.
• VARIATION: Use dried cherries or dried blueberries instead of the almonds.
• OPT: Sprinkle coarse sugar on top of nuts or berries before baking.

Celebrate St Patrick's Day with Irish Music and Dance

 

Solas
 
Friday March 6, at 7:30pm
Carlisle Theatre
Phone: 717-258-0666
  The quintessential Irish-American band returns to kick off St. Patrick's celebrations!

Rhythm in the Night:
 The Irish Dance Spectacular

Tuesday March 17, at 8:00pm
Luhrs Center Grove Theatre 
SHIPPENSBURG UNIVERSITY
Phone: 717-477-7469
  Celebrate your St. Patrick’s Day in true Irish style with an evening of exhilarating Irish Dance at the Luhrs Center!

RECIPE OF THE WEEK - Greek Quiche

RECIPE OF THE WEEK

We have a great idea for a quick Lenten supper...our Greek Quiche!  One of our guests today... of Greek heritage, said that it was the most delicious he had ever had!

Greek Quiche - Spinach & Feta

 1 unbaked 9” pie crust shaped in deep quiche dish or pie pan

1/2 cup crumbled feta cheese (more or less as desired)
1 ½ cup grated light flavored cheese like mozzarella or provolone
8 oz frozen chopped spinach – defrosted and squeezed dry
1 T butter
1 T olive oil
½ cup minced white onion
1 clove minced garlic or dash of garlic powder
1 ½ cup heavy cream or Half and Half or combination of the two
4 eggs – beaten
1/8 t salt
1/8 t fresh ground white pepper
1/8 t fresh grated nutmeg

Preheat oven to 400.
Melt butter and oil in small skillet. Sauté onion and garlic over med heat until onion is translucent.  
Add spinach and sauté 2 minutes. Let cool slightly-about 10 minutes.
Sprinkle half of mozzarella on crust.
Spread spinach/onion over cheese.
Crumble feta over onion and sprinkle remaining mozzarella.
Beat cream, eggs, nutmeg, salt and pepper together with whisk. Pour over pie crust slowly so all liquid is “absorbed”. Grate a bit of nutmeg over the top for added color.
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 30 minutes before cutting.

 

Faschnacht Day in Carlisle

   
Make sure you have at least one faschnacht or doughnut today for Shove Tuesday/Mardi Gras!  Ours are from Beemans Baked Goods, a wonderful local bakery!

Recipe of the Week - Sin Cake

SIN CAKE 
Flourless Chocolate Cake
Preheat oven to 375

15 oz chocolate chips
1 stick + 2 ½ T butter
6 egg yolks
1 c sugar
8 egg whites
5 ½ T sugar
1 T rum extract
¾ t vanilla extract
Melt choc chips and butter. Cool slightly.
Whip yolks and 1 c sugar until light yellow.
Whip whites and 5 ½ T sugar until it forms peaks.
Add melted choc to yolk mixture. Add rum and vanilla extracts.
Fold whites into choc-yolk mixture by hand.
Grease and flour 9” springform pan. Put parchment or wax paper circle in bottom of pan and grease. Carefully pour in batter.
Bake at 375 for 20 minutes then
350 for 25 minutes then
250 for 40 minutes.
Turn oven off and open door slightly and let sit in oven for 30 min.
Let cool, remove pan and dust with powdered sugar. Hide it until dessert time!!
*Use half recipe for 7” springform pan.

 This recipe was from my favorite restaurant at the Hyatt in Kansas City at the Crown Plaza…sadly closed 2 years ago. The Peppercorn Duck Club featured rotisserie duck grilled on display behind a glass window with 4 signature sauces, one of which was green peppercorn. Not only was the food top-notch but their classic service was impeccable! Their dessert (included) was a buffet of delicious chocolate offerings. As we were regulars, we persuaded the chef to give us his Flourless Chocolate Cake recipe. It made ten cakes so the ingredient amounts here are a little odd as I had to cut it down to one cake.

Recipe of the Week - Rosemary Roasted "Accordion" Potatoes

Breakfast, dinner or just because they in the refrigerator! Rosemary Roasted "Accordion" Potatoes are delicious.

An Ina Garten favorite that we tweaked a bit! We have shared this recipe with so many guests already and it is always a hit!

Ingredients
3 pounds baby Yukon Gold potatoes
1/3 cup olive oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh rosemary (divided)

Directions
Preheat oven to 425 degrees F.
Slice the bottom off each potato (or cut a bigger potato in two) and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. The best way of doing this is to stand the potato with the sliced off surface on a piece of kitchen roll between two ¼” thick cutting boards and then the boards will prevent the blade from cutting right through the potato.
Use a slicing knife or other thin-bladed knife for the downward cuts. If the blade is too thick (eg. a Chef’s Knife) it can split the potato, which you do not want to happen.
Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan with the 1/8 cuts upwards.
Bake the baby potatoes for 30 minutes or the bigger potatoes for 45 minutes, until they are tender and golden and crisp on top
Sprinkle with remaining rosemary and serve.

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.

Led Zeppelin Tribute - ZOSO on Feb 6

 

ZoSo - The ultimate

 Led  Zeppelin

 Experience!

  February 6, 8pm

 Carlisle Theatre  

                717-258-0666

 
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!

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.

Recipe of the Week - Roasted Spiced Roots

From our Facebook page: A savory side dish for winter root vegetables!
ROASTED SPICED ROOTS
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.

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

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.

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!

CHOOSE YOUR ROOM

and put FREE NIGHT in the NOTES section.