Posts Tagged ‘Lodging in Arkansas’

Halloween at Moss Mountain Farm!!!

October 7th, 2013 by Lisa

moss mountain halloween

A spectacular event is planned for October 26th at Moss Mountain Farm!  Celebrate Halloween in a totally unique way, with a bonfire, music to dance the night away and a Halloween feast provided by Scott McGehee, the genius behind ZaZa’s, Big Orange and Local Lime!  The event benefits the Arkansas Repertory Theatre.

Interested in the Menu?  I sure was!

Hors D’oeuvres: Goat Cheese with Fig and Peach Jam, Thyme and Toasted Hazelnuts.  House Made Country Pork Terrine with Dijon, Cornichons and Pickled Onion.  Caponata with Eggplant, Peppers, Tomato, Currants, Pine Nuts and Green Olive.

Dinner: Turkey and Pumpkin Chile with Fried Sage and Sour Cream (vegetarian version will be available).  Ruby’s Skillet Cornbread with Fresh Corn and Green Chilies.

Sweets: Arkansas Black Apple Caramel Apples with Spiced Pecans.  Ginger Cake Squares with Salted Butterscotch and Crème Fraiche.  S’mores Bars with Bruleed Fresh Made Marshmallow Cream.

So are you ready to sign up?  Tickets are $150 per person and space is limited.  Call 501-519-5793 to book!

Need a place to stay?  The Empress would love to have you!  Call us at 501-374-7966 for a room!  We are decked out in creepy decorations and ready to celebrate!

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.

“Giving Social”

December 15th, 2011 by Lisa

 

It’s the Holidays, and everyone is looking for a great deal.  Whether it is for yourself, a loved one or both, the gift of a luxurious stay at The Empress is sure to be a crowd pleaser.  So we would like to offer you a crowd pleasing deal to go with your crowd pleasing stay:  Buy a $100 gift certificate, receive a $25 gift certificate for free!

There is no better way to say “I love you” than gifting the pampering and romance that only The Empress can provide~  Call quickly, this offer is for a limited time only!  501-374-7966!

Check out our rooms at www.TheEmpress.com