Life as the Innkeeper at the Aleksander House in "Old Louisville" Kentucky.......recipes and articles about food, healthy eating, special diets, kitchens, restaurants, travel and activities in Kentucky.
ABC City Guides for Kids Names Top 7 Family Destinations
Press Release: Newswire
PHILADELPHIA, Jan. 20, 2012
PHILADELPHIA, Jan. 20, 2012 /PRNewswire/ -- Spring Break is around the corner and ABC City Guides for Kids has released its annual Top 7 Family Destinations list. According to Family Travel expert, Matthew Rosenberger, 2012 will be another strong year for family travel.
Pittsburgh, PA – Heinz History Center and the Carnegie Science Center are world class. Ride the Duquesne Incline for the best view of Kidsburgh and the city's 3 Rivers. Visit Primanti Bros., the Strip District and Andy Warhol Museum.
Atlantic City, NJ – So much more than casinos here, visit the Absecon Lighthouse, Historic Gardner's Basin, Steel Pier and Ripley Museum, then enjoy salt water taffy on America's first Boardwalk or at the beach. Visit Tony's for great pizza and the other White House for a submarine sandwich.
Times Square, New York – See the Gazillion Bubble Show on Broadway, ride the Giant Ferris Wheel inside Toys "R" Us, and visit the Hershey and M&M super stores. At the end of the day, grab a seat on the red steps in Father Duffy Square and soak in the sights and sounds of the Crossroads of the World.
Chicago, IL– Plan a summer visit during the Taste of Chicago Festival. Schedule plenty of time for Museum Campus, Navy Pier and the Art Institute. Lincoln Park Zoo, Lake Michigan and Wrigley Field are mandatory stops. Wind down with a stroll on Michigan Avenue.
Philadelphia, PA– Start at the Rocky statue then race to the top of the Art Museum steps and plan a city sculpture scavenger hunt. Stop by the Franklin Institute and Mummers Museum then grab "one wit" at Geno's or Pat's in South Philly before heading to a Phillies game.
Louisville, KY— The Louisville Slugger Museum may have the best "factory" tour in the country. Visit Churchill Downs, Ali Museum, and Louisville Stoneware factory and gallery. Kids will want to eat every meal at Lynn's Paradise Cafe.
Washington, DC – The Smithsonian Museums, International Spy Museum and Newseum will be bustling all year. Plan a visit during the National Cherry Blossom Festival and catch a Nats game too.
Valentine's Day at most bed and breakfasts is usually very busy. They fill up with couples looking for a romantic get-away to celebrate the day or week-end with someone they love. The Inns offer Sweetheart Packages, Spa Packages and the like. They fill the rooms with red roses, champagne and chocolates. We, at the Aleksander House, http://www.aleksanderhouse.com/ like to serve a special sweetheart's breakfast of Belgium Waffles with fresh strawberries and real whipped cream. Strawberries and chocolate seem to be very popular on Valentine's Day, so many of the Innkeepers make chocolate-covered strawberries. They're really not difficult to make. Here are a couple of recipes:
Recipes for Chocolate Covered Strawberries
INGREDIENTS 16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves DIRECTIONS
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn berries upside down. Insert pick in Styrofoam for chocolate to cool.
Recipe from: Armida Cooks Since it's Valentine's Day today, I figured I'll re-post this oldie-but goodie recipe for Chocolate Covered Strawberries. If you want to impress your cutie pie, these strawberries are so easy to make.
Whenever I go to a fancy Sunday brunch, there are two things that I first look out for: the champagne and the chocolate covered strawberries. The recipe below is fool proof and delicious. Just make sure your strawberries are super dry before you dip them in the chocolate. Oh my gawd, I'm having cravings just writing this!
INGREDIENTS
2 cups (12-oz. pkg.) semi-sweet chocolate chips
2 tablespoons shortening, such a vegetable Crisco (do not use butter, margarine, spread or oil)*
12 large fresh strawberries, with stems, rinsed and patted dry
DIRECTIONS
Prepare cookie sheet by placing wax paper on bottom of it.
Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred; cool slightly.
Holding strawberry by top, dip 2/3 of each berry into chocolate mixture; shake gently to remove excess. Place on prepared tray.
Refrigerate until coating is firm, about 30 minutes. Store, covered, in refrigerator.
*Butter, margarine and spreads contain water which may prevent chocolate from melting properly; oil may prevent chocolate from forming a coating.
Well, I did it...not a good thing, but a bad thing..... to my cholesterol. I made a really stupid mistake. After taking a two hour ultrasound test to determine the amount of plaque in my arteries, I found out I had zero plaque. I was surprised, amazed, and very happy. But instead of focusing on the fact that my cholesterol was only 190, I focused on the "no plaque" diagnosis and decided I could eat all the fat, including saturated, I wanted. Yeah....I know, as I said...stupid! I love dairy, so I just went nuts eating all ice cream, cheese, sour cream, etc. I wanted. And not the low-fat kind.
The result, a year later, was a rise of 30 points in my cholesterol. I can't believe I did this to myself. I didn't gain a lot of weight, only around seven pounds, but the increased cholesterol has me and my doctor worried enough that I've made a New Year's resolution to get it down. My doctor says it's not high enough to put me on medication, so he evidently trusts me to do what I can with diet and exercise. I really know what to do; I've done it before, but I scouted around the intenet to find a few reminders and some new ideas just to get me back on the right track.
So here's my plan: Diet wise, of course I have to stop eating all that Ben and Jerry's ice cream...that's a given. In addition, I'm going back to low fat dairy in general and cutting out processed foods, including cookies and crackers. One exception is rice cakes...no cholesterol there. Here's one thing I haven't tried before: Cheerios for breakfast every morning, with walnuts and dried cranberries. They say it works; I'll let you know if it works for me.
Now, for the exercise. I know for a fact regular exercise lowers cholesterol. So yesterday, I trekked over to the YMCA, where I have a membership I haven't used in months, and checked out what's available for seniors. First thing was the weight room. In October and November, I was in physical therapy and worked on my quads and ham strings. It really strengthened me and I lost some weight to boot. Anyhow, I'm going to work on the same machines at the Y. I lost some of that strength, because I didn't continue exercising after I was released from PT, so I need to get that back right away. In addition to the weight machines, I plan on using the treadmill. It's a machine that I can handle pretty well so I think it will be helpful. Finally, I will take a "sit-down" free weights class for seniors twice a week, for upper body strength.
Now, besides lowering my cholesterol and gaining back some strength, I want to lose some weight. I have stage 4 arthritis, which is essentially bone on bone. So, strengthening those muscles around the knee and losing weight will help alleviate the pain.
Good plan...right? Well, I just hope I can stick to it. It'll be hard when the business picks up again after January. But right now I'm pretty motivated and if I can get myself hooked on this program, like I was on PT, I think I can muddle through. Anyhow, at my age, it's super important to maintain my health and strength.....Pray for me.
I found this video and I will be posting more ideas as I find them.
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This beautiful, coffee-table cookbook, sponsered by the Bed and Breakfast Association of Kentucky, features a collection of recipes from the Premier Bed and Breakfasts located in the cities, towns, and villages of Kentucky.
The Aleksander House is featured in the cookbook with several wonderful breakfast recipes, which are served at the Inn on a regular basis.
The new cookbook is filled with delicious gourmet recipes and beautiful photographs of prepared dishes, featured Inns, and extraordinary landscapes of Kentucky. It may be purchased at the Aleksander House.
I am a writer, educator, musician, and ex-small business owner, living and writing in Vermont I am passionate about writing, women's issues, the arts, and life in general. I love to blog.
Contact Nancy
alekhouse@aol.com
A charming, 1882, european-style, Victorian bed and breakfast in historic "Old Louisville" Kentucky, completely restored and catering to business and leisure travelers
Breakfast at the Aleksander House
Pears poached in White Zinfindel
Recipes
From time to time we'll add a new recipe. They are either Aleksander House recipes, recipes from the Bed and Breakfast Association of Kentucky new cookbook (which I edited and to which I contributed writing and styling ideas) or favorite recipes from friends and family.
Baked Sweet Potato Shoestrings
recipe by Karina'Kitchen
Sweet Potato Shoestrings
We bake our shoestring potatoes instead of deep-frying them because after a certain age your tummy starts to protest too much fat. But don't worry. These fries are still crispy and delicious (compliments of Karina's Kitchen).
Ingredients 1 sweet potato per person Light olive oil or organic canola oil, as needed ground cumin, thyme, black pepper, red pepper, cinnamon* For serving:Sea saltChampagne or rice vinegar
Instructions Preheat the oven to 450 degrees. Peel the sweet potatoes and cut them into long thin shoestrings. Toss them into a bowl and drizzle with light olive oil; stirring lightly to coat.Generously season them.
My seasoning mix is equal shakes of: cumin, thyme and black pepper; and a little bit of hot red pepper and cinnamon.
Throw them on a baking sheet. Spread evenly- in one layer, if possible.Bake in the upper portion of your oven for about 20 to 30 minutes- until they are tender and sizzling and crispy around the edges.
Season with sea salt immediately. (Adding salt after they roast keeps them crisper.) Serve with a sprinkle of champagne vinegar (at the table) or scarf them down plain.
Delicious Gluten-Free Muffins
1 C. Authentic Foods Pancake & Baking Mix* 1/2 C sugar 1 TBL sugar 1/8 tsp Xanthan gum (optional) 1/8 tsp allspice 1 tsp cinnamon 1/2 tsp baking powder 2 TBL corn or canola oil 1/2 tsp lemon juice 1 egg or 2 egg whites 1/4 C cream 2 TBL water 1/2 C. raisins and/or nuts paper muffin cups
Preheat oven to 375 degrees. place paper muffin cups into muffin tin, spray with baking oil, & set aside.
In a medium bowl, mix together first 7 ingredients. In a small bowl, beat together remaining wet ingredients. Add to dry ingredients, and stil until smooth. Add raisins and/or nuts. Divide batter into 6 muffin cups andBake at 375 degrees for 20 minutes. Muffins should be golden.Muffins are done when a toothpick inserted in centercomes out clean.
* may substitute any reputable gluten-free baking mix
Spinach-Mushroom Quiche
Ingredients 1 cup sliced mushrooms 1 TBL olive oil 1TBL butter 1 cup Mozzarella cheese (shredded) 1/2 cup Mexican cheeses (shredded) 1 cup Swiss cheese (shredded 1 cup chiffonade of fresh spinach 1 tsp basil (dried or fresh, minced) 1/2 tsp dill (dried or fresh, minced) 1/4 tsp Cayene pepper 1/2 tsp garlic salt fresh cracked pepper (to taste) 1 pie crust 5 eggs 1 cup half & half 1/2 cup sour creme grated parmesean (to taste)
Instructions(Pre-heat oven to 400 degrees)
Saute mushrooms in olive oil and butter until browned and slightly crisp. Set aside.
Line a quiche pan with pie crust. Crimp around edges. Combine cheeses, spinach, and seasonings and press into pie shell. Distribute sauteed mushrooms across top of cheese mixture.
Process eggs, half & half, and sour creme together in blender, until smooth. Pour over cheese mixture. Fill to top. Sprinkle with cracked pepper and grated parmesean. Bake 45-50 minutes at 400 degrees. Top should be lightly browned.
Timothy's White Chili
Yield: 6 servings
2-3 8 oz. cans Great Northern Beans 2 LB chicken breasts 1 ½ tsp. oregano 1TBL Olive oil ¼tsp grnd cloves 2 med Onions, chopped ¼ tsp Cayenne 4 Garlic cloves, minced 6 C. Chicken stock or broth 8 oz. Chopped mild green chilies 2tsp. Grnd cumin 3 C. Monterey Jack; grated 1/2 C. Sherry
Saute chicken in heavy large saucepan. until just tender, about 15 minutes. Drain, cool, remove skin, & cut into cubes. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves, and cayenne pepper and saute 2 minutes. Add beans and stock and bring to boil. Reduce to a simmer and cook for 1/2 hour. Add chicken and 1 cup cheese to chili and stir until cheese melts. Continue to simmer for another 1/2 hour. Add sherry 5 minutes before finished cooking. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro. (recipe edited by Aleksander House)
German Baked Apple Pancake (serves 2)
Glazed Apples 2 TBL butter 3 med-lg Grannie Smith apples, cored & sliced 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/3 cup packed light brown sugar Confectioners' sugar Maple syrup (optional)
Batter 3 large eggs, lightly beaten 3/4 cup whole milk 3/4 cup all-purpose flour 1/2 teaspoon vanilla extract pinch of salt 2 tablespoons butter
Instructions Preheat oven to 400 degrees. Saute apples in 2 tablespoons butter for 5 minutes. Add cinnamon, nutmeg and sugar. Continue sauteing until just soft. Keep warm. Mix eggs, milk, flour, vanilla and salt is an electric blender.Melt remaining 2 tablespoons butter is a large heavy frying pan (preferably iron). Heat for a minute or two on a burner on the stove top. Pour batter into hot pan and place in hot oven. Bake for 20 minutes. Remove from oven and slide pancake on to a plate. Pour sauteed apple over the pancake evenly and sprinkle with powdered sugar. Serve with maple syrup.
Gateau of Crepes
Serves 6
Ingredients: FOR THE BECHAMEL 1/2 medium onion, cut into 1/4-inch dice 1 ounce (2 tablespoons) unsalted butter, plus more for sheet 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1 1/4 cups grated Gruyere cheese (4 ounces) Pinch of freshly grated nutmeg Coarse salt and freshly ground pepper
FOR THE ASSEMBLY 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced (1 tablespoon) 5 ounces baby spinach (about 6 cups) Pinch of crushed red-pepper flakes Coarse salt and freshly ground pepper 1 lemon, for squeezing 12 small Basic Crepes
Directions: Make the Bechamel: Place onion and butter in a medium saucepan over medium heat, and cook until onion is translucent and softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk in a slow, steady stream. Cook, stirring constantly, until mixture has thickened, about 5 minutes. Add 1 cup Gruyere, and stir until cheese melts. Remove from heat, add nutmeg, and season with salt and pepper.
Assemble: Heat oil in a large saute pan over medium heat. Add garlic, and cook, stirring occasionally, until softened, about 2 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 2 minutes. Add red-pepper flakes, and season with salt, pepper, and a squeeze of lemon. Let cool slightly. Squeeze out any excess liquid, and coarsely chop.
Finish Preheat oven to 450 degrees. Reserve 2 tablespoons bechamel. Mix remaining bechamel and spinach in a medium bowl. Butter a rimmed baking sheet. Place 1 crepe on center of sheet, and top with 3 tablespoons spinach mixture. Repeat with remaining crepes and spinach mixture, ending with a crepe. Spread reserved bechamel on top, and sprinkle with remaining 1/4 cup cheese. Bake until cheese melts and turns golden brown, 10 to 12 minutes. Let cool slightly, then transfer gateau de crepes to a platter. Cut into wedges, and serve warm.