Posts Tagged ‘Daybreak’

New Year’s Eve Wine Dinner Dance Recipes showcased on Channel 7

December 14th, 2011 by Lisa

 

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/

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.