Fancy Cakes Shop – Catering

Fancy Cakes Shop
2 Liberty Avenue
Carlisle, PA 17013
717.386.5518
fancycakesshop@comcast.net
http://fancycakeshop.com

Specializing in homemade specialty desserts, party and wedding cakes, as well as special occasions; they will customize your cakes to your design.

—–Cake featured above: 4-Layer Petal Shaped cake iced in butter cream icing. Fondant draping from top to bottom with butter cream roses. Lots of Luster Dust sprayed for sparkle & shine.—–

Choose from a list of different flavours, fillings, and icings also specialty flavours such as: Tropical Passion Punch – Orange cake filled with lemon filling and toasted coconut flakes and iced with stabilized whipped icing.

A fan of chocolate? Try their Chocolaty Delight – chocolate cake filled with chocolate ganache, chocolate mousse, and iced with chocolate butter cream… it just screams chocolate delight!

Ordering party cakes online is available – complete their easy order form and you will be contacted for confirmation within three hours. Orders received after business hours will be confirmed the following day.

All Basic Party Cake decorations are made of real butter cream, wedding white butter cream, or royal icing. Sorry no fondant or gum paste flowers can be ordered with the party cakes. Those are custom orders; you will need to schedule an appointment to order custom flowers. There is a charge of $10 for orders under $100, delivery assurance for party cakes must be discussed for available deliveries.

—–Cake featured on right: 2-Layer Stacked Heart Anniversary Cake iced in stabilized whipped cream icing with white leaves edged in gold paint with matching gum paste topper.—–

Wedding cake samples by appointments – go online to fill out an appointment request form. Provide the date of your event ensures a quicker confirmation and reservation.

Special flavours available upon request.

Rita’s Ice – Philadelphia, PA

Rita’s Ice – Ice Custard Happiness
Check site for locations nearest you
http://www.ritasice.com

It’s that time again! I’m bringing travelling back; that good old pack your bags and hit the road, relax and drink in all the wonderful sights along the way. You’re on the road, it’s hot and you’re dry and needing something cold and refreshing; something that has that ‘ahhhhh’ factor. My gang and I were on the road to New York, we made a stop in Philadelphia, PA at Rita’s Water Ice. I truly think Rita has the best cool treats to chase those hot summer days blues away. Yuki and I ordered the Mistos, it is a combination of Italian ice and frozen custard and talk about de-lic-ious!!! Heidi, Zak and Katsumi ordered the Mocha Ritaccinos; Italian ice and frozen custard combined with a rich coffee; also available in cafe and we couldn’t leave until we all had the Blue Raspberry Ice….whoa! Divine goodness! For those who are health conscious, they serve up a lighter version of their treats – Slenderita fat-free soft serve and Sugar free Italian Ice (fat-free, cholesterol-free and trans- fat-free)

Happy Summer Drinking!

Lemon Blush

Recipe from Sophie from Laguna Beach, CA.

This summer beverage takes me back to my parents weekend summer parties. My mother would always make this delicious drink called Lemon Blush, everyone loved it. After long bike rides with my friends, she would make it for us, it definitely cools you off; the recipe is from one of my mom’s old cookbooks.

1 – 6 oz. frozen concentrated lemonade
12 – 14 teaspoons of grenadine or raspberry syrup
6 or 12 maraschino cherries

Pull lemonade concentrate in a large pitcher, add water accordingly to the recipe on the can, then add the ice and stir slightly. Pour mixture into tall ice tea glasses, then add 2 or 3 teaspoons of grenadine or raspberry syrup and add maraschino cherries.

Happy Summer Drinking!

–Thank you Sophie for the recipe, sounds delightful, love the ending =)

Yucca Rolls

1 cup yucca flour
1 teaspoon baking powder
1 teaspoon salt
2 cups fresh finely grated cheese (Mozzarella , Feta, or Oaxaca)
2 large egg yolks
2 – 4 tablespoons coconut milk, milk, or heavy cream (to your liking; can substitute with water).

Mix yucca flour, baking powder, and salt together in a large bowl. Then mix gently yolks, cream, (coconut milk, milk, or water) cheese, once mixed well and is firming a ball; place dough ball on a lightly flour dough board with extra yucca flour. Knead dough until ball is smooth and not quite sticky (you can add a tablespoon of yucca flour if dough is too sticky, not too much you do not want the dough to be too stiff; if it becomes too stiff add a tablespoon of cream it will come together.

Once dough is firm into a nicely shaped ball, cut dough into ten pieces and shape pieces into small round balls. Place balls onto a lightly greased lined aluminium foil baking sheet, placing each about 1 inch apart. Bake for 15 to 20 minutes in a 350 degrees oven, until rolls are slightly golden, let cool for 10 minutes before serving.

Recipe can be double, for best result make one batch at a time.

For added texture, I sometimes mix 1 cup of pecans roughly chopped with the cheese and yolk mixture. Then once out of the oven I sparkle with a teaspoon of powdered sugar to each roll.

Serves around 5

Happy Eating!

Black-Eye Pea Soup

It’s been a tradition for many years, some say it is just a ‘Wives Tale’ other says it has true meaning and can’t start the New Year without it; it’s Black-Eye Peas.

There are several ways of preparing this dish but the one my family generally follows this one. Quite tasty and very feeling.

16 oz bag of black-eye peas – rinsed and soaked
1 medium onion, finely chopped
6 slices bacon, 1-inch dice or 2 ham shanks (ham hock)
1 teaspoon dry mustard
1-2 jalapenos diced – more heat, do not remove seeds
Salt to taste
Freshly ground black pepper

Check beans for debris, rocks, bad beans (undeveloped peas will feel like rocks) and discard.

Rinse beans, drain; cover with a fair amount of fresh water (just enough to cover beans), bring to a boil over high heat. Reduce heat and simmer for about 45 minutes, or until tender. If necessary add more water to keep them from drying out.

In a medium pot, add enough water to cover ham shanks (ham hocks) cook until meat is tender, set aside.

In a skillet, over medium heat sauté onions and jalapenos until softened (onions are translucent).

Cooking bacon instead of ham shanks; cook bacon first until crisp, then sauté onions and jalapenos. Remove ham shanks from water (or drain off fat from bacon) add to beans with onions, jalapenos; add dry mustard, salt and pepper to taste. Simmer for 5-10 minutes adding water if needed. Serve with seasoned rice or welted greens.

Serves 4 -6

Happy Eating!

Turkey Soup

Okay Thanksgiving has been over and some of us still have leftover turkey, what to do with all that breast and turkey wings; simply make Turkey Soup.

1 quart water for stock
2 medium sweet onions – chopped
2 celery stalks – chopped
2 -4 carrots – peeled and chopped in bite size
5 medium Russet potatoes – peeled and medium quartered or cubed (can use your favourite potatoes, Russet have more flavour)

1 12oz bag frozen peas
1 12oz bag frozen mixed vegetables
1 cup of barley
2 lbs of turkey (whatever is left of your turkey or you can purchase a turkey breast). I include all meat of the turkey, the wings, legs and its bones for flavouring.

2 teaspoons salt
2 teaspoons black pepper
½ teaspoon curry powder
½ teaspoon cumin powder
½ teaspoon sage
½ teaspoon allspice
1 tablespoon sriracha sauce – optional

Over medium heat in a large soup pot add water, seasonings, onions, carrots, potatoes bring to a slight boil. When potatoes are beginning to feel folk tender (not all the way tender, still slightly hard) add celery and frozen vegetables (mixed and peas), add barley and turkey meats and continue on medium heat until potatoes are tender and the carrots are cooked through. Add 1 tablespoon sriracha

Note – when making soup with a uncooked turkey, cook the turkey with the seasonings first then continue with the other ingredients.

Can cook carrots and potatoes separate in a different pot and then add to soup since they require more cooking time.

Happy Eating!

Königsberger Klopse

Years ago, the MG crew and I attended a friend’s German rock concert. Afterward, we attended the after-show party. The caters had prepared all the band’s favourite foods. One of the dishes we all enjoyed was called Königsberger Klopse (basically it’s boiled meatballs in gravy). Automatically, it’s one of my favourites. For those who cannot eat anchovies, the anchovies can be left out and still it taste great.

1 pound ground meat (beef and pork mixed together)
3 anchovy fillets more if you like (I prepare about 10 fillets) chopped
3 – 5 slices of bread cut or torn in bit size pieces soaked
3 eggs
1 onion chopped
3 teaspoons capers or more if you like (I use 2 tablespoons)
1/2 organic lemon
lemon zest – optional
1 tablespoon coarse mustard – optional
4 cups beef broth or stock (sometimes I use 4 cups of water with 1 teaspoon salt, 2 tablespoons lemon juice, 2 bay leaves and 3 cloves or 1/2 teaspoons ground cloves) for stock
1/3 cup of cream (that’s real cream)
parsley
salt, black pepper
2 tablespoon butter

Sauté chopped onions in about 2 tablespoons of butter until they become transparent. set aside

Soak bread in water or hot milk or buttermilk until soggy, then press liquid out until almost dry. set aside

Separate the yolk from two of the eggs.

Then mix onions, ground meat, anchovies, bread, 2 teaspoons lemon juice or lemon zest -zest is optional, 1 tablespoon parsley, 3 pinches salt and pepper and eggs;(2 egg whites and one whole egg) – (the two yolks are used for the sauce) together. Can add a pinch of nutmeg – optional

Form meatballs into a one inch diameter; like golf ball size.

In a wide saucepan, bring the water or broth to a boil, add a little bit of lemon juice and place meatballs in carefully; boil for at least 15 -20 minutes, then remove meatballs and set aside or in oven on keep warm.

Bring stock to a boil, reduce stock a little then lower heat to simmer; then add cream, capers, coarse mustard and 3 splashes of white wine – white wine and mustard are optional.

Place meatballs back into the sauce and simmer for 2-3 minutes. Then push meatballs to one side of saucepan (making room for yolks), carefully mix egg yolks into the sauce; make sure the yolks don’t curdles. (If you like, can temper the yolks with a couple tablespoons of broth before adding to the sauce).

Serve with side dishes (potatoes and pickled beets are popular) can be serve with long grain rice or noodles.

Happy Eating!

Kennett Square, Pennsylvania

Half Moon Restaurant and Saloon – Native Nutrition Cuisine
108 West State Street
Kennett Square, PA
Reservations or gift certificates – 610.444.7232
info@halfmoonrestaurant.com 
http://www.halfmoonrestaurant.com

Hours:
Lunch: Mon-Fri 11:30AM – 5:30PM, Sat. Noon – 5:30PM
Dinner: Mon-Sat 5:30PM – 10PM
Late Night Menu: Fri & Sat 10PM – 11PM
Closed Sundays

On the Roof Top (It is indoor/outdoor all year, glass enclosed atrium. The garage door windows open up during nice weather and are heated during cold weather. – All non smoking.) Warning if you scared of heights, roof top dining is five stories up.

Simply the ultimate healthy eating can be eaten at Half Moon. Their meats are natural raised, what is the difference between wild meats and other meats, wild meats have extremely less fat, totally lean healthy meats; the best for you.

I recently heard about this restaurant and immediately put it on my list of places to eat in. I truly love foods that my ancestors ate. Seldom I get a chance to enjoy a big buffalo burger or bear stew, however I don‘t think they have bear. So as you can imagine me like a kid in a candy store when I went to the restaurant.

A few of my friends and my cousin accompanied me on this healthy adventure.

There is a long list of choices from their dinner menu. Claire and Ayaka went straight to the entrée menu; they ordered the North Atlantic Salmon wasabi crusted, tamari soy, Chinese black rice, with garlic chili oil for $23.

Jordan and I got the Mondegreen from the Salad menu; Edamame beans, greens, pepper slaw, mandarin oranges, almonds, cilantro lime vinaigrette for $7.50 along with the Blackened Alligator for $5

I ordered the Kangaroo Loin* to split among the four of us; prosciutto fingerling hash, exotic mushrooms, in port wine syrup for $28.

I noticed they have the Ostrich Filet, peppered goat cheese, micro greens, pancetta, potato galette, truffle essence, in natural jus for $28.

There a children menu (Lil buckaroos) price range – $5 and under

Happy Eating!

Fry Bread

This is different from what I normally post here. When we, (MousaGenre), have promo shows or band parties; so forth we prepare a lot of food, among the items is fry bread. A lot of people who have attended our parties always ask us for our fry bread recipe. So to narrow down the load of emails, I thought of posting the recipe here. There are such varieties of the same recipe online, basically it’s like the basic fry bread we only kick it up a bit.

Edit – Yes, this is a great recipe for touring bands who have access to a kitchen.

1 cup unbleached flour
1/4 teaspoons salt
1 teaspoon powered milk
1 teaspoon baking powder
1 jalapeno pepper chopped or slightly diced [can use two peppers for a hotter kick]
1/2 cup water [milk or buttermilk can be use if preferred]
Vegetable oil or Canola oil

Sift flour, salt, powdered milk, and baking powder into a large bowl. Mix jalapeno to water or milk, then add wet mixture to the dry ingredients and stir the dough with a fork [for better formation use your hands, form hands like a tiger claw] stop mixing when dough forms into a clump.

Do not knead! Scrap excess mixture off your hands and fingers, flour your hands and shape dough into a firm ball then cut into fours or more (if you want bread smaller). Take each piece and shape, pat, stretch, and form each piece to about 3 – 5 inches in diameter, depending on how big you want them. And no they don’t have to be perfectly shape.

Pour oil into a cast-iron skillet or you can use a fryer, [cast-iron makes the bread taste better; everything taste better when made in a cast-iron… Paula Deen said so]. The oil should be about 1 inch deep.

Lay bread into the hot oil [hot oil test, throw a pinch of flour in the oil if it sizzle its hot] carefully and often press the dough down while frying it with a wooden spoon so the dough is submerged under the oil. Flip bread over after about 2 or 3 minutes or when golden brown. Golden brown on each side, lay bread onto paper towels to remove excess oil and place in a 200 degrees warmer oven until ready to serve.

Toppings for fry bread are of such varieties, it is whatever you can think of. We usually serve them plain with different sauces to choose – example: tomato chutney (made with tomatoes, red/green peppers, onions, okra, and cucumbers) Mozzarella cheese, sweet jams (blackberry, strawberry, or kiwi). Or you can make a taco pizza, have a breakfast disk (with eggs, bacon, and sour cream) or simple eat them plain.

Happy Eating!

York, Pennsylvania

Mexitaly – South-Western/Italian cuisine
1170 Haines Road
York, PA
171.600.8226
http://www.mexitaly.com

Open Daily 11AM – 9PM

Only up and running since 2004 but they have established quite a name for themselves. I am a foodie for South-Western and Italian cuisines. I do have to warn you, this is still Pennsylvania and the food there is huge like Texas, perfect example is the Monster Burrito, one could feed at least two or three people. They believe in wholesome cooking, fresh ingredients, divine sauces best I have ever tastes next to my mother’s cooking of course… it is like eating at home.

The burrito choices are such varieties, Southwest Steak, Chorizo, Seasoned Beef, Pork Carnitas, beans and vegetables oh decisions, decisions, decisions! What to choose?

Other choices are tacos, pizzas in a variety of toppings; build your own and gourmet brick oven style, of course the burritos, salads, Strombolis, It took me almost a half an hour to choose before ordering the Deep Fried Mexiboli with chorizo, chicken, beans, sour cream, cheese, and salsa. There is a heavyweight size and a lightweight size… guess which one I ordered yeah the lightweight for $6, the standard (heavyweight is like $10) I also ordered the Greek salad for $7, made with Romaine lettuce, onions, tomatoes, Kalamata olives, cucumbers, feta, dressed with lemon vinaigrette and served with focaccia Italian bread; along with a bottle of Guava soda $1.50.

The next day I went back and ordered the Shrimp and Scallops Taco Salad – around $9 (8.99) made with Iceberg lettuce, beans, cheese, sour cream, salsa, and guacamole with Chipotle Seared Shrimp and Scallops with Tamarindo soda. Delicious!! Loved every bite.

There is a children menu all under $5.

Happy Eating!