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.