Mother’s Day High Tea

Channel 11 heartily agreed and aired a lovely segment on the news highlighting a romantic experience and past traditions, all designed to make Mom’s day very special and unique. We hope you all enjoy reading about the event and seeing the video to follow from Channel 11. Catch us again next year.

It is architectural week, and the folks over at bnbfinder.com thought that they would recognize several Inns of outstanding architecture, including The Empress.  The article raved, “If you’re looking for quintessential ornate Victorian architecture, check out The Empress of Little Rock Small Luxury Hotel and Conference Center located in Little Rock, AR. Designed by Max Orlopp and Casper Kusener, it was completed in 1888 and is listed on the National register of Historic Places. The mansion is considered one of the most important, existing examples of Gothic Queen Anne design in Arkansas with its divided stairway, stain glass skylight, octagonal shaped rooms and 3 ½ story corner tower.”

Check out the whole article here.

Looking for a great, unusual, casual place for lunch during your stay at The Empress?  Look no further than the famous hot dog stand of Hot Dog Mike.  You will have to look up his location on facebook, twitter or www.hotdogmike.com, but finding him is well worth the effort.  Try the woopighotdog for an tasty change from the normal hot dog.  Or if you like the normal hot dog, the basicallydeliciousdog is just what you were looking for.

With his fedora atop his head and thick, Elvis Costello-style black-framed glasses on his face, Hot Dog Mike is the perfect host as he slings dogs in his custom made tshirt (which you will want)!  You won’t be disappointed, and you will leave so full your fluffy bed at The Empress will be the perfect spot for the afternoon!

Are you staying the upcoming weekend at The Empress and looking for a bit of extra entertainment?  How about going to The Weekend Theater

For those who enjoy the magical world of live theater, The Weekend Theater is a unique black-box theater at the corner of 7th and Chester Streets in Little Rock, Arkansas. The audience can enjoy the intimacy of the small theater in a wonderful, comfortably remodeled theater House with a new stage lighting system to bring The Weekend Theater productions to life. The Weekend Theater is decidedly New York in character – apartments upstairs, theater downstairs, pizza joint/microbrewery across one street, and the local fire station across the other!

Currently playing at The Weekend Theater isThe Miracle Worker By William Gibson.  The show finishes up it’s run on March 23, 24.

One determined person can make a world of difference, even save a life – and if you’ve ever doubted that, then William Gibson’s classic play “The Miracle Worker” will convince you otherwise. It is the story of how teacher Annie Sullivan opened up the world of blind, deaf, and mute Helen Keller.  Showtimes are 7:30 p.m. Fridays and Saturdays through March 24.  Tickets, $16 for general admission and $12 for students and seniors age 65 and older, can be ordered online at the theater’s Web site, www.weekendtheater.org, or purchased at the door before each performance, based on availability. Reservations are no longer taken by phone, but you can get more information about this show and upcoming events by calling (501) 374-3761.

Need something to do while staying at the award-winning Empress of Little Rock?  If soaking in your jacuzzi tub or sitting in our gardens is too relaxing…the Rep offers ladies some excitement!

On March 29, 2012, from 5:30 p.m.-7:00 p.m., enjoy wine, lite bites and shopping in The Rep’s Main Lobby and Foster’s Bar.  This is followed by The Wiz on the Rep’s Mainstage at 7:00 p.m.

Arkansas Repertory Theatre hosts Girls Night Out at The Rep featuring chic fashions, shoes and accessories from N’chole Ferorce, Vogue Visage, Princess Breeze Boutique, Scentsy and DSW. Thursday, March 29 from 5:30 p.m. – 7:00 p.m. shop some of the latest spring fashions then at 7:00 p.m. watch see the cast ease on down the road in the musical The Wiz on The Rep’s Mainstage.

Explore two floors of clothing, shoes and accessories at Girls Night Out at The Rep while listening to the soulful jazz melodies of Rodney Block. Enjoy lite bites and delectable desserts from Brown Sugar Bakery. The first 100 ladies at Girls Night Out will receive an exclusive gift bag and receive one voucher for a free drink in The Rep’s new bar, Foster’s.

Call The Rep Box Office for tickets to Girls Night out at (501) 378-0405.

Daffodil Tours

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.