Recipe of the Week – Fresh Asparagus and Ham Quiche

Quiche recipesWe have had the most fun harvesting our little asparagus patch. It’s almost done now but it has been a wonderful couple of weeks… breakfast, lunch and dinner. This recipe has been a big hit with our Hershey, PA Inn guests and I have to say we always hope there’s a few pieces left for us.

3/4 pound fresh asparagus
1 (10 inch) unbaked pastry shell
2 cups shredded Swiss cheese (or your favorite cheese)
1/2 cup ham, chopped (or crisp bacon, or a little cooked sausage, or…)
4 eggs
1 1/2 cups light cream, or use part or all evaporated milk
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
2 tsp. dried onion (or saute a little chopped, fresh onion)
1/2 teaspoon salt
1/2 teaspoon pepper
dash of paprika for top of quiche

Directions:

Preheat oven to 375 degrees. Cut asparagus into 1 inch pieces, using only tender parts of stalks. Either by blanching, or steaming about 2 minutes in an asparagus pot or the microwave, cook asparagus until bright green and but still crisp. Drain asparagus well and pat dry. In a medium bowl, combine asparagus, cheese, and ham, then place in bottom of pastry shell. In another bowl, beat eggs, cream, mustard, nutmeg, onions, salt and pepper until smooth, then slowly pour into shell. Sprinkle top with paprika. Place on cookie sheet, and bake at for 50-60 minutes or until a knife inserted near the center comes out clean. If top begins to get brown, cover loosely with foil. After removing quiche from oven, let sit for at least 10 minutes before cutting. Makes 4-6 servings. Most people eat two pieces.

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Recipe of the Week – Easy Lemon Delights

Here’s another easy sweet treat. These cookies are a niceiced lemon cookies lunch box surprise or perfect with a tall glass of ice tea on the porch.

Ingredients
• 1 pkg. Lemon Supreme cake mix
• 1/3 cup vegetable oil
• 2 eggs
• 1 tbsp. lemon juice
• 1 cup powdered sugar
• 2 tbsp. lemon juice
• 1 tsp. lemon zest

 

Baking Instructions

1. Mix cake mix, oil, eggs, and 1 tablespoon lemon juice together. Dough will be very stiff.
2. Drop dough on ungreased cookie sheet.
3. Bake at 350 degrees F for 12-14 minutes.
4. While cookies are baking, make glaze: mix powdered sugar, 2 tablespoons lemon juice, and lemon zest together in small bowl.
5. After cookies have cooled, lightly glaze

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Recipe of the Week – Easy Salmon Fillets

salmon filletsDinner does not get easier than this. Frank and I had this salmon last night and it was wonderful! It’s a definite keeper for our busy kitchen.
4 (4 oz.) salmon fillets
3 Tbl. Dijon Mustard (I used Guldens)
salt and pepper to taste
1/4 cup Italian style bread crumbs
1/4 cup butter
1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork

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Check in For Chairty :: Children’s Miracle Network Hospitals

Penn State Hershey Children's Hospital

Many good things happen in Hershey but one of the programs we are most excited about is the Children’s Miracle Network Hospitals ®. The Network is an international non-profit organization that has affiliations with 170 children’s hospitals, including Penn State Hershey Children’s Hospital.

It is important to us that gifts raised locally through the Children’s Miracle Network program benefit patients treated at Penn State Hershey Children’s Hospital by funding life-saving equipment, patient programs, and pediatric research. This local program serves more than 100,000 children each year.

To support the amazing work they do, we will be donating $5 for every Facebook check-in. Please check in on your next visit to our Hershey PA Bed and Breakfast and help us help these special children.

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Recipe of the Week – Tartiflette

Skiing in France

At the top of world – Frank, Carolyn and our granddaughter Hannah…in search of more great recipes!

We are back from another wonderful vacation, this time to the Trois Valle area of France.  We had absolutely fabulous skiing and even better eating. One of our favorite lunches on the mountain was Tartiflette.

It’s essentially a local interpretation of a potato gratin, a rustic dish made with layers of starchy, buttery potatoes; crispy, salty bacon; caramelized onions; and the region’s beloved Reblochon – a soft, creamy, slightly nutty-flavored, oozy (and extremely pungent!) local Haute-Savoyard cheese.

It is ubiquitous on menus in the chalet restaurants that dot the ski slopes of the Haute Savoie in France. However, the origins of the recipe are a little blurred.

The French Haute Savoie region borders Switzerland. Over the centuries the border was often disputed and so today is the exact location of the dish’s origin: the Swiss claim they first created it, the French claim it’s theirs.
Whoever it belongs to—it’s amazing!

Even the cheese has its own unique and clandestine history, which sets it apart from its more mainstream gooey French counterparts, Brie and Camembert…

During medieval times, Alpine dairy farmers had to pay taxes to the owners of the pastures. The amount they paid depended on their daily production of milk. To avoid paying in full, they would milk their cows most of the way and pay their dues. Then under cover of darkness, they would milk their cows a second time, drawing a richer creamier milk perfect for cheese-making. In fact, the word reblocher means ‘to milk a second time’.

And now you don’t have to go to France to enjoy it. We may serve it as breakfast side dish or for even for dinner with a crisp grenn salad with a mustardy dressing

Ingredients
1. 2 1/2 lb potatoes, peeled
2. 1/2 lb slab bacon, cut in small dice
3. 1 medium onion, thinly sliced
4. 3/4 cup dry white wine
5. Salt
6. Pepper
7. 1 lb Reblochon-style cheese, sliced
Preheat the oven to 350 F. Place the potatoes in the pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into thin slices and set aside.
In the sauté pan, cook the bacon over high heat until browned. Drain, leaving 1 tablespoon of fat in the skillet and add the onion. Cook over moderately high heat for about 5 minutes until golden brown then add the bacon and wine and cook for another 5 minutes, stirring occasionally. Add the potatoes and season with salt and pepper.
Remove the potato mixture from the heat and place half of it in the ovenproof dish. Spread half the cheese slices atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Serve hot.
The cheese is the key to the flavor. It’s worth the effort to find it.

tartiflette recipe

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Recipe of the Week – Drop Sand Tarts

Sand Tarts RecipeHere’s an easy take on traditional Sand Tarts. It makes a large batch but oh my goodness how they vanished,
1 ½ cups granulated sugar
1 cup melted butter
2 eggs
2 cups flour
½ tsp baking soda
¼ tsp cream of tartar
dash of salt
Mix sugar and butter well, add eggs. Add flour and last 3ingredients. Let stand for 10 minutes. Drop by ½ teaspoon onto greased cookie sheet. (These cookies really spread out while baking) Sprinkle with cinnamon sugar and finely chopped nutmeats. Bake at 350 For 10 to12 minutes

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Recipe of the Week – Apple Brownies

I tried this recipe over the weekend and our guests just loved them. Then Frank and I had some warmed with ice cream and some caramel sauce on top – Oh Heaven!apple brownies with caramel
1 3/4 cup sugar
2 cups flour
3 eggs
1 cup oil
1 tsp vanilla
1 tsp cinnamon
1 tsp baking powder
½ tsp salt
2 cups apples peeled and cut small
1cup pecans or walnuts
Grease 9 x13 pan. Mix all ingredients together. Spread into the baking dish. I sprinkled with cinnamon sugar on top. Bake at 350 for 40-45 minutes

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Recipe of the Week — The Traveler

The Circular” (previously The Circular dining Room) is set to open next month at the Hotel Hershey. One of the additions to this renovated restaurant that everyone is most excited about: a new bar with a focus on handcrafted vintage cocktails.

The mixologists at The Circular have generously shared the recipe for one of the fabulous new drinks that will be featured. The cocktail, called “The Traveler,” is inspired by Milton Hershey and his love of travel. It features chocolate-infused bourbon blended with Italian spirits and bitters, influenced by a traditional Mexican flavor profile.
Many thanks to Frances Civello,our favorite Hershey photographer for the beautiful photo and obtaining the recipe.

~~~~~~~

The Traveler

1.25 oz Prichard’s Double Chocolate Bourbon
1.25 oz Aperol
.25 oz Sweet Vermouth
2 slices fresh orange
Dash of Chocolate Mole Bitters
Orange twist for garnish

Muddle orange slices in a cocktail shaker and then fill shaker with ice. Combine Bourbon, Aperol, Sweet Vermouth, and bitters in shaker. Shake vigorously. Strain into chilled cocktail glass. Garnish with orange twist.The Traveler Cocktail Recipe from The Circular Dining Room

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Recipe of the Week – Molten Chocolate Cakes

Molten Chocolate Cake RecipeWe love little dinner parties to brighten up the cold, long days of winter. Call up a few friends, put something tasty in crock pot, throw some logs in the fireplace –life is good! And here’s an easy dessert that is guaranteed to wow your guests.
Of course, Frank always adds ice cream.
Ingredients
1 cup unsalted butter (if you use salted butter do not add the pinch of salt)
8 oz. semi sweet chocolate chips
5 large eggs
½ sugar cup
pinch salt
4 tsp. flour
muffin pan lined with paper muffin cups
Garnish
1 (6 oz) container of raspberries barely moistened and rolled in sugar
Directions
Melt butter and chocolate in medium heat proof  bowl over a saucepan of simmering water. Remove from heat. Beat eggs, sugar and salt with hand mixer in medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. The batter can be made up to 8 hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance to let the batter come back to room temperature.
Before serving dinner, adjust rack to middle position and heat oven to 450. Spray muffin papers with cooking spray. Divide batter among cups.
I put them in the oven as I am clearing the table and getting coffee.
Bake until batter puffs but center is not set 8-10 minutes. Carefully lift cakes from tin and set on work surface. Pull papers away from cakes and transfer to dessert plates.
Sprinkle with powdered sugar and garnish with raspberries and if you are in our house add a generous serving of ice cream
I like to use a larger muffin tin for 8 servings but if you have only a 12 serving muffin pan it will be fine – They will bake slightly faster and some people will want seconds — (they may want seconds anyway)

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Recipe of the Week – Boeuf Bourguignon

Boeuf Bourguignon Recipe - In a Black Serving DishHere’s an easy version of a French favorite that would be so good in front of the fire.
2-1/2 lbs. bottom round cubes
12 oz baby carrots, fresh, frozen or canned
8 oz small whole mushrooms or large quartered mushrooms
3/4 tsp dried marjoram leaves
1/4 tsp salt
1/2 tsp pepper
8 oz pearl onions, peeled, fresh, frozen, or canned
2 tsp oil
1 can 13-3/4 oz beef broth
1/4 cup water
1 cup good quality Burgundy wine
2 Tbsp cornstarch
2 cloves garlic, minced
2 Tbsp chopped parsley

Trim all visible fat from meat. Combine salt, marjoram and pepper; sprinkle over bottom round cubes. Brown beef (half at a time) in oil in Dutch oven. Pour oil drippings. Add beef broth, wine and garlic, stirring to combine. Cover tightly and simmer 1 hour. Add fresh carrots, continue cooking, covered, 30 minutes. Add mushrooms and pearl onions (and carrots if using frozen or canned) and continue cooking covered, for 30 minutes. Combine water and cornstarch; gradually stir into broth and cook until thickened, about 10 minutes. Sprinkle with parsley.

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