Posts Tagged ‘Saturday 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/

See Sharon on Saturday Daybreak-November 12, 2011

November 12th, 2011 by Sharon Welch-Blair

Our very own Sharon Welch-Blair will be on Saturday Daybreak, Channel 7, tomorrow morning at 8:15.  She will be demonstrating how to make one of our guests favorite fall breakfast recipes, Pumpkin Puff Pancakes with Hot Cider Sauce.  Find this great recipe below!!  We hope you enjoy it!  And don’t miss our favorite Victorian “Martha Stewart” on TV discussing all the great things to do in Little Rock during this holiday season.  Celebrate all the great activities with a stay using our great “Home For the Holidays” Package, Christmas Magic at The Empress of Little Rock.

Pumpkin Puff Pancakes

1 c. all-purpose flour

1 Tbls. sugar

2 tsp. baking powder

½  tsp. salt

½  tsp. ground cinnamon

1 c. milk

½  c. canned pumpkin

2 slightly beaten egg yolks

2 Tbls. cooking oil

2 egg whites

Combine first 5 ingredients in
large mixing bowl.  In another mixing
bowl, combine milk, pumpkin, egg yolks & oil.  Add pumpkin mixture to flour mixture all at
once.  Stir just till blended

Beat egg whites till stiff
peaks form.  Gently fold into pumpkin
mixture.
Pour about ¼ c. batter onto
hot, lightly greased griddle, for each pancake.
Cook till pancakes are golden brown, turning to cook second sides when
pancakes have bubbly surfaces and slightly dry edges.
Serve with Hot Cider Sauce.

Makes 14 4-inch pancakes 

Hot Cider Sauce

¾  c. apple cider or apple juice

½  c. brown sugar, packed

½  c. light corn syrup

2 Tbls. butter or margarine

½  tsp. lemon juice

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg
Combine all ingredients in a
medium saucepan.
Stir over medium heat till
sugar dissolves & comes to boil.
Simmer mixture 20 minutes more until consistency of thin syrup.

Makes 1 cup

 

Menu