Forget the Fleamarkets, I'm going to Adamstown in Lancaster for Antiques!

Lancaster County Antiques

Adamstown, PA is the place to be for all your antique needs. And on April 25 through the 29, 2012, Adamstown will host it's first Antique Extravaganza this year. This event is tops for our area in Lancaster County. Adamstown is filled with all kinds of great  antiques from trinkets and jewelry to old tins and typewriters... and everything in between.  

Lancaster being one of the oldest settlements in the nation, is home to plenty of finds all throughout the area. The shops, not only in Adamstown, are many throughout Lancaster County.  Even our flea markets and second hand shops are a treasure trove just waiting for you to explore.

The Harvest Moon Bed and Breakfast is only about twenty minutes away from the fun. So whether or not you are here for your small antique radio or are a diehard antique buff, Lancaster has got you covered! Happy Hunting!

Lancaster; A Better Way to Stay!

It's time to find out why staying at a Bed & Breakfast is a Better Way to Stay!

So as an innkeeper here in Lancaster County, we often ask where are guests found out about us. It helps us with our marketing efforts. Lately along with that question, I have heard more and more people saying that this is their first B&B experience.

It always intrigues me why someone who has been enjoying a hotel for many years has decided to give a B&B a try. Many of the answers are we just wanted something different, my wife always wanted to try one, we saw you on the internet and decided to try it are among some of the answers. But the question that intrigues me the most is, why have you not tried it before. The usual answer is, "We never even thought about it"

There is a campaign spearheaded by our National Association (PAII) that will be singing the praises of B&B's nation wide. It's called, A Better Way to Stay and has had a wonderful start. You may remember some of the past efforts with "KICK GAS" and "B&B's for Vets". Two very successful campaigns that ran last year. Again this year, Better Way to Stay will be doing a full line of events including the Vets program once again.

The Better Way to Stay campaign is designed to bring awareness to the public... letting them know that there is a better way to stay. Lodging does not necessarily mean that you are stuck inside of a box room with a desk and bed and a plastic coffee maker.  Yesterday's cliches of dollies and dark cluttered homes are just conjured up memories. Today's B&B's offer an array of modern amenities including, above all, a wonderful breakfast.

So spread the word if you want... Let the world know of your B&B experience... We are so unique as a whole... we all have something different to offer to the public. 

I would like to leave you with a commercial... it will explain why staying at a B&B is a BETTER WAY TO STAY!

How to Make Chicken Soup...

How to Make a Lancaster County Favorite...

I just love Chicken Soup... It warms the soul on cool winter days. Nothing says "home" more than a pot simmering on the stove throughout the day. Here in Lancaster at our B&B, a Valentines' Package is not complete without the smells of a warm kettle of broth wafting through the air.  And with Chicken Soup, there is so much you can do with it.

Although simple, you can really doctor it up with different ingredients. I will get to that at the end.

In the mean time... here is my simple recipe for a wholesome good soup.

1 whole chicken two or three lbs is fine
1 whole peeled onion
2 whole carrots washed
2 sticks of celery
1 bay leaf
Enough water to more than cover the chicken


Remove chicken from packaging and wash the excess juice off of it. Place in pot of water. Clean and rough cut carrots and celery place in pot. Peel and wash onion and slice in half. Place halved onion directly on burner and caramelize. (This will give color and added flavor to the broth). Lastly add your bay leaf.

Bring stock pot to a boil and then turn down to a simmer. You can let this go all day. The longer it goes the more it will reduce and the more flavor you will get out of the chicken. You can always add more water to the broth if you want it to simmer a little longer.

Careful to remove chicken and vegetables, (diced up vegetables can be added later for a simple chicken vegetable soup) Let chicken cool and then pick off the meat being careful to remove all bones and cartilage.

Add meat back to broth along with vegetables and WA LA... you have a warm Lancaster County Chicken Soup.

Wanna' mix it up? (who doesn't like to mix it up)

Below are a list of variations...

1. Chicken Avgolemeno... With diced chicken, rice, oregano and egg.... Add first three ingredients and then slowly pour (2 eggs per quart of soup) into the simmering broth being sure not to cook the egg...only temper it so it creates a wonderful creamy soup.

2. Chicken, Wild Rice and Sausage... Cook up some wild rice seperately, brown some Italian sausage. Then add both to the soup along with diced chicken. For a unique flavor, serve topped with a small wedge of gruyere cheese.

3. Chicken Tomato Florentine... All you need to do with this one is to add chopped spinach and a can of diced tomatoes... Top with shredded Regianno Parmesan. 

4. Cream of Chicken and Dumpling... I like to add to my broth  diced up chicken meat and some heavy cream. Thicken it a little bit with a roux (equal parts of butter and flour). Then make German Spaetzle and add them to the soup... this one is a little time consuming... But watch out, it will leave you wanting more.

5. Portuguese Sausage, Kale and Bean... A Portuguese favorite; to the broth, add large chunk chicken, browned sausage, previously cooked white navy beans, One head of washed chopped kale, one can of diced tomatoes and a bit of oregano.

Of course with all soups, season with your favorite blend of salt, pepper, garlic, parsley or chives. They will enhance all of the above.

Now go and enjoy our first Lancaster County Snow this year with a warm pot of Chicken Soup on the Stove!

A Lancaster Old Fashoined Christmas

Building Memories!

I know... it sounds like a cliche..."A good old fashioned Christmas"   However, as I sit here and look at the decorated house, the Christmas cookies that have been enjoyed, and the Lights that sparkle, I am reminded that I have set up memories for my children.

Lancaster County Christmas Tree Hunting

You see, since I started being a father, I often thought what were my children going to remember from Christmas... what would they pass down to their families... I could never come up with anything for the longest time. Then as the years passed, I could see the kids growing and with each year, they would become familiar with "things" that I had no idea would stick with them.

One year I started reading "Twas the Night Before Christmas" to them... then each year afterwards, they would not let me go prepare the presents until I read the story once again. To this day, we still read Clement C. Moore's timeless classic, (and sometimes mix the words up a bit for a little fun).

The Boys at a Lancaster County Tree Farm

Over the years, it has been pretty important to enjoy an early breakfast and we always schedule before we open gifts, however it never works out that way. Also we always say we are going to midnight mass, yet again we are always going in the morning.

 Christmas Tree(s)... The boys and I go and chop one or two down every year! It has become a ritual for us... One for the Harvest Moon Bed & Breakfast and one for our part. It always is a lot of fun while looking for the perfect one, the kids are carrying on knocking each other down in the field and laughing the whole time.... Memories I will always remember.

So the traditions build... no need to worry about making it happen, it just will happen. The kids make it happen and those are the ones that are so special, built with love behind them.


As my kids say... Just let it happen...I guess that could be with Christmas also... you'll see how special it is once you can. Family is so important!

El Rodeo, El Serrano.... Move Over! Mexican Cuisine has a New Boss in Town

La Borimex.... The New Heavyweight!

Chili Rellenos

So, I am challenged each year here at the Harvest Moon when it comes to our October Cooking Demo. You see, there is this group of ladies that come. Each year I put together a new and exciting demo just for them. One year it was Italian, then German...another year it was French and now this past year it was Mexican.

Mexican, I thought... hmmmm. I can get really creative with this one. The Mole sauce alone is enough to bring anyone out to learn. However the Chili Rellenos were the winner of the day. The different sauces both green and red were just the right accompaniment for many of the dishes we prepared.

Move over El Serrano and El Rodeo

Restaurants, there were plenty! El Serrano, El Rodeo, downtown Mexican restaurants and so on... But in my backyard.... not much going on. Or wait; was there?

Preparing Mole

You bet there was... we ate at La Borimex in Hinkletown on RT 322. This place rocks! It's kinda a little grocer/restaurant.... (I saw it some where called a "GROCERANT"...I think I will use it). And the atmosphere was like eating in a small little Mexican Grocery Store... sort of in the rough, however made you feel like you were in the middle of Mexico picking up your groceries and stopping for a quick bite.

I spoke with the owner earlier in the day, preparing a meal for the 9 of us... Asking for some unusual things on the menu and then some of the more familiar things as well. Of course the Nachos and Salsa came out first...the salsa was pretty darn good, with fresh ingredients and a wonderful rounded out flavor with plenty of cilantro, (I lover my cilantro). Then came what seemed to be about twenty thousand courses of food, each with it's own name, style, flavor, sauce, color and appearance. And each was just as flavorful as the last.

Mexican Soda Bar

Peppers are ready for Mole

     

Tomatillos, pumpkin seeds, cinnamon, chocolate.....

My two personal favorites of the evening were the Guacamole, and the Chili Rellenos. The guacamole was bright green and filled with just the right kick of lemon, cilantro and seasoning. Not overwhelming, but right on the money. The chips were the perfect match. Then came the Rellenos; filled with either meat or cheese, I chose the cheese. perfectly fried with the egg whites with a perfect tomato sauce that would not stop delivering.

Chef Carl prepares the Chili Rellenos

Am I going back... you bet'cha! Probably soon with the family to enjoy once again this "glimpse" into Mexico.... Put it on your list of restaurants to visit, you wont be sorry! And as for next year with the Ladies... I've been instructed to do research for an Hawaiian/Polynesian cooking demo.... Where the heck is that restaurant at in Lancaster? 

Lancaster Christmas Lights

A Lancaster County Tradition has been Discovered!

Remember the Christmas Bubble Lights?

Whirly-glos don the tree

So over the years, living in Lancaster County, I have seen a shift towards the thinking of Christmas. The air in Lancaster has changed. One can walk downtown now in Lancaster, Lititz, Marietta, New Holland.... and find the sights, smells and sounds of a Christmas long ago.

A Lancaster County Christmas Tree

So what embellishes this "holiday bazaar" of an area that seems to now understand that the roots of an American Christmas started right here in Lancaster? Is it the gift giving.... Na. What about Black Friday... Definitely not! Is it the cooking.... well of course I'm gonna say yes it is.... but even more than that for me is the whimsical display of Christmas Lights.

Figural Christmas Lights

The light bulb was created back in 1879 by Thomas Edison.... it only took three years till one of his associates (Edward Johnson) decided to wire a Christmas Tree. Bills Antique Christmas Light Site continues to tell the story of Christmas lights and the beginnings.  When President Cleveland decided that the National Christmas Tree was to be "electrified" back in 1895 with over 100 lights,  high society decided that it was time to have "Christmas tree" parties. The cost for them back in that time was about 300 dollars, equivalent to more than 2000.00 today.

Two of the "Twelve Days"

A Lancaster County Christmas

So after all these years, the Christmas light has hung around.... bubble lights, Matchless star lights, twinkle lights figural Christmas lights. Most of these lights all came into glory during the forties and fifties. Today the lights continue to dazzle with shimmering displays of colorful electric.

So as you enjoy the holidays, (and as I continue to hang lights till Christmas Eve here at the Harvest Moon Bed & Breakfast) I would like to leave you with one last thought. Remember me saying that a Lancaster County tradition has been discovered? Well The Gift of Lights at Elizabeth Farms had it's premier opening a couple of weeks ago... And the display is magical! Be sure to put that on your Holiday Itinerary while visiting Lancaster County.

Pumpkin Recipes

What's Up With All These Leftover Pumpkins? 


So Halloween is over and you've got a boatload of pumpkins left over? What are you going to do with them all. Well for starters you could hold your own pumpkin chuckin' contest in the neighborhood.... or maybe not. Don't tell them the folks at the Harvest Moon Bed and Breakfast Told you to do so.

Lancaster County Pumpkin Recipes

Or you could become a chef and do some really groovy things with them. Below are a couple of recipes to get you started... Be careful though, only use the ones that have not been carved and ones that are still fresh... Pumpkins are so good!

And if your still into chuckin' pumpkins... I say go for it and send us a picture of your Pumpkin Chuckin' Contraption!

I grabbed this one from Back Road Bistros and Country Farm House Fare by Jane Sigal.... The author of my favorite french cookbook.

Soupe Au Potiron In bourgeois homes throughout France, the evening soup was generally simple like this one from Brittany, in which pumpkin, onion, and potato are simmered in water and then pureed until smooth. But in these affluent kitchens, a dollop of thick cream as in this recipe or cream butter and egg yolks commonly enriched the soup base. Also the croutons replaced the bread crusts of peasant cooking.

Brittany

Pumpkin Soup

One 1 ¼ pound wedge pumpkin or other hard shelled squash

1 tbls unsalted butter

1 Medium onion finely chopped

1 Medium all – purpose potato, peeled, quartered lengthwise, and thinly slice across

4 cups water

Salt and Pepper to taste

½ cup crème fraiche or heavy whipping cream

Lancaster County Pumpkin Recipe

Chervil sprigs, snipped chives or scallion greens for garnish

Croutons

3 slices day old firm white bread, crusts removed

½ cup vegetable oil

Peel Pumpkin or squash with a knife and cut it into 1 inch chucks

In a large saucepan, melt the butter over moderately low heat. Add the onion and cook, stirring, until translucent, 3 to 5 minutes. Add the pumpkin chunks, potato, water, and a little salt to the saucepan and bring to a boil. Lower the heat and simmer gently, uncovered, for 35 minutes.

Meanwhile, if making croutons, cut the slices of bread into ¼ inch cubes. In a frying pan, heat the oil until hot but not smoking. Test the oil by dropping in a cube of bread. If it browns instantly, the oil is too hot; adjust the heat. Add the remaining bread without crowding the pan and brown the cubes on both sides, using wooden tongs and chopsticks to turn them. Drain on paper towels.

Puree the soup in batches in a blender or food processor and, using a rubber spatula, scrape the puree into a large saucepan. For extra smoothness, work the puree through a food mill into a large saucepan. The soup can be made to this point a day or two ahead and chilled. If it thickens too much on reheating, thin it with a little water)

To finish bring the soup to a boil. Add the crème fraiche or cream and pepper and taste for seasoning. Serve the soup, steaming hot, in a warmed tureen, soup plates, or bowls decorated with the herbs, if you like. Pass the optional croutons separately.

 Recipe extracted from Back road Bistros, Farm House Fare by Jane Sigal

This is one of my favorite recipes. A soup again, however it blends so while with the thyme cream fraiche. I think you'll like it.

Roasted pumpkin and leek soup served with Parmesan croutons and thyme crème fraiche.

A perfect way to begin a holiday party. Warm, steaming soup that reflects the season.

Two cups of chopped diced pumpkin in ¼ inch cubes

One cup of chopped leeks

6 cups of chicken stock or bouillon

One clove of garlic

Salt and pepper to taste

1 tsp of thyme

2 tbls of butter

1 cup of cubed French bread

2 tbls of olive oil

2 tbls of Parmesan cheese

½ cup of sour cream

½ lemon

Sauté pumpkin, garlic and leeks in butter till leeks are translucent and pumpkin has just a bit of color. And chicken stock and allow to simmer. Add thyme, salt and pepper and adjust to taste.

Prepare croutons by mixing cubes with olive oil and Parmesan cheese. Bake in oven till golden brown at 350 degrees.

Prepare a quick crème fraiche by mixing the sour cream and juice of half a lemon.

Lancaster County Pumpkin Recipe

Here is one more for those crisp late fall mornings.... this one you will love with a warm cup of coffee! 

Sour cream pumpkin coffeecake

Topping

One Tbl of sifted flour

1 ¼ tsp cinnamon

¾ c of dark brown sugar

2 tbl unsalted butter

3 ½ ounces corn flakes

Stir dry ingredients except for corn flakes in a bowl. Cut in the butter till it resembles coarse meal. Do not over mix. Stir in the corn flakes and crush a bit. Set at room temperature.

Cake

2 c of sifted all-purpose flour

1 tsp double acting baking powder

1 tsp baking soda

Scant ¼ tsp salt

4 ounces unsalted butter

1 c granulated sugar

3 eggs

1 cup sour cream

1 ½ cups of purred pumpkin

Sift together dry ingredients and set aside.

In a large bowl of a mixer, beat sugar and butter. Add eggs one at a time until thoroughly incorporated. On low speed, add the dry ingredients in three additions alternating with the sour cream, beating only until incorporated after each addition. Remove bowl from mixer and slowly fold in the pumpkin. Turn into greased 13*9*2 pan and add topping. Bake for 30 to 35 minutes in a 350 degree preheated oven.