Posts Tagged ‘Breakfast at The Empress of Little Rock’

Green Thoughts about Rising Food Costs

July 17th, 2014 by Sharon Welch-Blair

Homemade loaves of bread

Fresh out of the oven!

I’m guessing you’ve already figured out foods are going up in cost rapidly.  What a challenge it has been to continue to provide a rich and varied menu that makes a meal special and stay within a budget.  In the last couple of years, we’ve been looking at ways we can improve the experience while cutting the costs, from food to cleaning.  With nine guest rooms, it doesn’t take long to add up.  So here’s a couple of things we’ve come up with that we feel good about that might work for you also.

1-Make you own bread (bread makers make it easy and you know what’s in it) .  But mixes are very expensive.  We decided that making our own mixes made sense and making 10-12 at a time and putting them in zip lock bags allowed us to buy flour in bulk.  We can rinse and reuse the bags, so we don’t add more plastic to the environment.  It costs less than $1 a mix making that many at a time, including your time.  Our guests love the smell of fresh baked bread wafting thru the house.  But they really love the 1″ thick slices of decadent french toast and the cheese strata made with the heels and tops of the loaves.

2-We have our own “Victory Garden” where we raise our own herbs, squash for our golden breakfast pie,  cucumbers for our tea sandwiches, figs we use as fresh fruit and we even created a new fig soup for the fall, and now we have our first crop of grapes.  We’ve also added a persimmon tree, and we have blackberry canes as well.

Tune in for more “green” ideas and how our experiements have worked out.  We’d also love to hear about what unusual thing you’ve done to reduce costs and be “green”

Great Time Had by all at Independence Day Celebration!

July 10th, 2013 by Lisa

We love having friends, family, neighbors and guests to entertain, so nothing is better than having them all together!  Our 4th of July celebration (which we combined with the Hornibrook Mansion’s 125th birthday celebration) was so much fun!  All of our nearest and dearest gathered in our gardens to eat, drink and be merry.  Friendships were renewed and new friendships made and potluck dishes were shared by all.  We adore this yearly tradition and cannot wait for next year to do it again!

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The Empress and her “Croissants a’la Cherries Jubilee” Liven up Morning Show!

February 9th, 2012 by Lisa

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

 

The Empress makes Pancakes on KATV

November 14th, 2011 by Lisa

Sharon Welch-Blair of The Empress of Little Rock stopped by KATV Saturday morning to make pumpkin puff pancakes….mmm!  While there she discussed the upcoming specials being offered for the holidays.  Watch the video here!

Here is the recipe for Sharon’s amazing Pumpkin Puff Pancakes (with delicious hot cider syrup):

PUMPKIN PANCAKES USING BISQUICK

2 Cups Bisquick

1/2 cup canned pumpkin (check color of mixture to make sure this is enough can go up to ¾ cup)

1 teaspoon ground cinnamon

1 cup milk

2 slightly beaten egg yolks

1 tablespoon sugar

2 tablespoons oil

4 egg whites beaten till they form peaks

Combine milk, pumpkin, egg yolks, & oil to Bisquick- stirring just to blend.

 

Gently fold beaten egg whites into batter.  Check thickness – if necessary add more milk

 

HOT CIDER SYRUP:

3/4 CUP APPLE CIDER

1/2 CUP BROWN SUGAR

1/2 CUP LIGHT CORN SYRUP

1/2 TEASPOON LEMON JUICE

1/8 TEASPOON GROUND CINNAMON

1/8 TEASPOON NUTMEG

Combine ingredients and heat 20 minutes to reduce.