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!
Posts Tagged ‘Breakfast at The Empress of Little Rock’
July 10th, 2013 by Lisa
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
1/2 cup whipping cream
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
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.