The Empress’s own Sharon Welch-Blair appeared this Saturday morning, February 4, on Saturday Daybreak.  Her recipes are always a big hit, and this one is no different!  Here is how to make our famous Croissants a’la Cherries Jubilee:

Croissants ala Cherries Jubilee

6 croissants

1/2 cup whipping cream

5 eggs

1/2 cup cherry preserves

1 tsp. almond extract

1 tablespoon Grand Marnier

 Spray custard cups with non-stick spray. Cut croissants in half. Spread with cherry preserves. Put into cups and put tops on.

 Mix whipping cream with eggs and extract. Pour over croissants and put dollop of preserves on top.

 Allow to sit overnight.

 Bake at 350°F for 30 minutes till light & fluffy like a soufflé.  Can also be made with orange preserves.

 Makes 6 servings

And in case you missed it, here is the video of Sharon’s appearance http://www.katv.com/story/16685719/croissants-ala-cherries-jubilee

This delicious dessert was served at our New Year’s Eve Dinner Dance with vanilla bean whipped cream and fresh strawberries.  The chocolate glaze and beet chips make for a unique and tasty chocolate cake!

Chocolate Beet Cake

 4 medium beets, trimmed, peeled, and cut into 2-inch chunks

2 cups all-purpose flour

1/2 cups sugar

1/2 cup unsweetened Dutch-process cocoa powder

11/2 teaspoons baking soda

Salt

2 large eggs

3/4 cup warm water

1/4 cup safflower oil

1 teaspoon pure vanilla extract

Vegetable oil cooking spray

Chocolate Glaze

(recipe follows)

Garnish:  Candied Beet Chips

(recipe follows)

1.        Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.

2.        Preheat oven to 350 degrees. Whisk together flour, sugar cocoa powder, baking soda, and 3/4 teaspoon salt in a large  bowl. Whisk in eggs, water, oil, vanilla, and 1/14 cups beet puree (reserve remaining puree for another use).

3.        Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.

4.        Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down to a serving platter. Pour chocolate glaze over top, and let set, about 30 minutes. Garnish with beet chips.

Make ahead unglazed cake can be store at room temperature (wrapped in plastic) for up to two  days. Storage glazed cake can be stored at room temperature for up to one day.

Chocolate Glaze

Active time:  5 minutes

Total time:  15 minutes

Makes 1 cup

1/2 cup heavy cream

3/4 teaspoon light corn syrup

3 ounces bittersweet chocolate, chopped

Bring heavy cream and corn syrup to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, and let stand for 1 minute. Stir until chocolate melts and mixture is shiny and smooth. Let cool slightly, about 10 minutes. Use immediately.

Candied Beet Chips

Active time:  10 minutes

Total time:  1 hour 40 minutes

Makes 1/2 cup

4 baby beets, preferably Chioggia

1 1/2 cups water

1/2 cup sugar

1.        Preheat oven to 250 degrees. Slice beets very thinly into rounds, preferably on a mandolin. Bring water and sugar to a boil in a small saucepan, stirring constantly until sugar dissolves.  Add beets. Reduce heat and simmer until slightly translucent, about 30 minutes.

2.        Using a slotted spoon, transfer beets in a single layer to a rimmed baking sheet lined with a nonsticking baking mat. Bake until dry and slightly firm, about 1 hour.

Storage chips can be stored in an airtight container at room temperature for up to two days.

Braised Lamb Chops with Red Wine and Figs

 Active time:  20 minutes

Total time:  1 hour and 50 minutes

Serves 4

Start braising anywhere from two days to two hours before serving; as the meat stands in the rich cause, the flavors have more time to develop.

4 lamb should chops (about 1 inch thick)

1 teaspoon fennel seeds, toasted and coarsely ground

Coarse salt and freshly ground pepper

2 teaspoons vegetable oil

3/4 cup full-bodied dry red wine, such as Cabernet Sauvignon

1/4 cup red-wine vinegar

2 cups chicken stock

7 ounces Calimyrna figs

2 dried bay leaves

1.        Preheat oven to 305 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.

2.        Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs and bay leaves. Bring to a boil.

3.        Braise lamb in oven, covered, for 45  minutes. Uncover. Braise, basing often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not sauce like, simmer over medium-heat until thickened.) Serve lamb with cause.

Make ahead braised lamb chops can be refrigerated for up to two days. Reheat briefly, covered, in a low-temperature oven.

ASIAGO APPLE SALAD

• 2 medium, firm apples (such as honey crisp), cored and sliced
• 1 small celery root, peeled and julienned
• 1 small head frisee cut into bite-sized pieces
• 1/2 cup red grapes, sliced in half
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1 1/2 cups shaved Asiago cheese
• 1 cup toasted pecans
• 1/4 cup torn fresh dill
• 1 recipe Creamy Honey-Dill Vinaigrette (recipe follows)
• Garnish: microgreens

1. In a small bowl, combine the apple slices, celery root, frisee, grapes, lemon juice, pepper and salt; toss to combine
2. On salad plates, create layers of the apple mixture, Asiago, pecans and dill.  Drizzle each salad lightly with Creamy Honey-Dill Vinaigrette.  Garnish with microgreens if desired and serve immediately.

CREAMY HONEY-DILL VINAIGRETTE (makes about 1 cup)

• 1/2 cup apple cider vinegar
• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. In a medium bowl, combine the vinegar, mayonnaise, honey, dill, salt and pepper; whisk to combine.  Refrigerate until ready to serve.  Remaining dressing can be refrigerated in an airtight container for up to 3 days.

The New Year’s Eve Wine Dinner Dance at The Empress was greatly enjoyed by all!  The Food was delicious, the music wonderful and the company fun and interesting!

The Menu was amazing and included: Sweet Potato Vichyssoise with Peanut Noshes, Holiday Sorbet, Braised  Lamb with Figs in Red Wine Demi-glaze, Sausage & Cheese Stuffed Red Onions, Asiago Apple  Salad with a Creamy Honey Dill Vinagrette, Herb Bread & Butter and a finale of Glazed & Candied Chocolate Beet Cake with Vanilla Bean whipped cream and Strawberries.

Want to share some of these fabulous recipes?  We have already given you instructions for our Sweet Potato Vichyssoise both on our blog and on Saturday Daybreak.  Join us on our blog each day this week for another of our fabulous New Year’s Eve Recipes!

Don’t forget, there is still time to buy tickets to our New Year’s Eve Dinner Dance, where the Vichyssoise and more recipes chosen by and prepared with the personal attention of Sharon will appear!  Call 501-374-7966 before December 26th and your ticket is only $200.  There are also still a few rooms left that weekend for a Romantic Getaway to start the year off with an amazing bang!  CALL TODAY!

Check out the Video of Sharon’s appearance!

And here is the recipe for that amazing Sweet Potato Vichyssoise:

6 tablespoons unsalted butter

4 leeks (white part only) well
rinsed, dried and sliced

6 cups Berta’s chicken stock or
canned chicken broth

1 ½ cups dry white wine

3 large sweet potatoes, peeled
and chopped

Grated zest and juice of one
lime

1 cup milk

1 cup heavy or whipping cream

Salt and freshly ground black
pepper to taste

Peanut noshes or thin lime slices
(garnish)

1. Melt the butter in a
   large stock pot over medium-high heat.  Add the leeks and sauté until soft
   and transparent
2. Add the stock, wine,
   and sweet potatoes.  Heat to boiling.  Reduce heat and simmer until
   the potatoes are tender, about 15 minutes.
3. Stir in the lime
   zest and juice, milk and cream.  Season to taste with salt and pepper.
4. Puree the soup in
   batches in a blender until very smooth.
5. If you are serving
   the soup hot, gently heat it and serve it with peanut noshes.  If you are
   serving the soup cold, refrigerate it for several hours and serve it garnished
   with lime slices.

6
portions

Peanut Noshes

18 slices Pepperidge Farm
sandwich or other firm white bread

1 ½ cups chunky peanut butter

1/3 cup vegetable oil

1. Preaheat the over to
   350 F
2. Trim the crusts from
   12 slices of the bread and cut the trimmed bread into ½-inch squares.
   Place the squares flat on a baking sheet and bake just until lightly browned.
3. Place the trimmed
   crusts and the remaining 6 slices of bread on another baking sheet and bake
   until golden.  Process in a blender or food processor fitted with a steel
   blade to fine crumbs.  Remove to a shallow bowl.
4. Heat the peanut
   butter and oil in a small saucepan until blended and warm.  Dip the
   toasted bread squares completely into the peanut mixture and then coat with the
   bread crumbs.  Let the bread dry flat on the baking sheet.  Store in
   an airtight container.

About
8 dozen

It’s the Holidays, and everyone is looking for a great deal.  Whether it is for yourself, a loved one or both, the gift of a luxurious stay at The Empress is sure to be a crowd pleaser.  So we would like to offer you a crowd pleasing deal to go with your crowd pleasing stay:  Buy a $100 gift certificate, receive a $25 gift certificate for free!

There is no better way to say “I love you” than gifting the pampering and romance that only The Empress can provide~  Call quickly, this offer is for a limited time only!  501-374-7966!

Check out our rooms at www.TheEmpress.com

The Empress’ own Sharon Welch-Blair will be showcasing the talents that have earned her the nickname “The Victorian Martha Stewart” on Saturday Morning Daybreak on December 17th.  The Segment, which will air at 7:50 am and will showcase Sharon’s amazing Sweet-Potato Vichyssoise with Peanut Noshes, the first course of the New Year’s Eve Wine Dinner and Dance, where the soup will be served (along with a fabulous 4-course dinner with wine pairings.)

The Dinner Dance was recently featured in About.com’s “Top 9 New Year’s Eve Parties in Arkansas“.  Ring in the New Year with elegant style at an intimate dinner party setting and a Champagne Toast at midnight!  Tickets are $200 a couple including a special discount if purchased before December 26th.

Tickets for the New Year’s Eve Wine Dinner Dance are available by calling the Empress at 501-374-7966.

And Check Back with our Blog after Sharon’s appearance on Saturday to get her recipe for that amazing Sweet Potato Vichyssoise! http://theempress.com/2011/12/14/the-empress-makes-a-grand-appearance/

Nothing brings the magic of the holiday season to life better than the
world’s favorite ballet, The Nutcracker! Join Ballet Arkansas as they ring in
the holidays with Tchaikovsky’s magical score performed by the Arkansas Symphony
Orchestra. With enchanting costumes and original choreography the tradition of
The Nutcracker will create unforgettable memories for children of every
generation.  Showings are  Saturday, December 10 at 7pm and Sunday, December 11 at 3pm.

Bring your little sugarplum fairy or prince to the annual Nutcracker Tea to
meet their favorite character. For more details visit
www.BalletArkansas.org.

Groups of 10 or more should call the Box Office at (501)666-1761×100 for
discounted tickets.

After viewing this family favorite, return to The Empress of Little Rock Bed and Breakfast and curl up in front of a fireplace with a mug of hot cocoa and a loved one.  A perfect ending to a perfect evening.

The Empress invites you to stay in luxuy at an 1888 Victorian Bed and Breakfast and take in the 2011 Annual Big Jingle Jubilee Holiday Parade.  Sponsored by the Little Rock Convention and Visitors Bureau, the parade will begin at 2nd and Broadway, follow Broadway to Capitol Avenue and then proceed down Capitol Avenue to the State Capitol.  An annual tradition, this year’s parade is sure to be an afternoon of festive fun!  Santa and Mrs. Claus will be joined by various entries such as marching bands, floats, cars, animals and much more!

Following the parade at dark (approximately 6pm)  enjoy the Lighting of the State Capitol Ceremony with entertainment and fireworks!

Want a fun weekend getaway that includes Holiday Magic?  Book a room with the Empress to enjoy the festivities in style!  Ask us about our Holiday discounts!