Posts Tagged ‘Bed and Breakfast in Little Rock’

The Rep Welcomes you to Girls Night Out!

March 7th, 2012 by Lisa

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.

 

Moist and Delicious Chocolate Beet Cake

January 18th, 2012 by Lisa

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.

 

Guests Loved our Fall off of the Bone Tender Braised Lamb!

January 17th, 2012 by Lisa

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.