Thursday, February 14, 2008

Chicken Scrapple

Hey there,

OK, so growing up in the mid Atlantic area, you become familiar with Scrapple! My uncle introduced it to me as a child. I was hooked. That crispy, fatty, breakfast item that dons many PA Dutch morning tables. I remember asking what it was one day, being just a child, and was told "MEAT". I recall saying at that age, Yeah, well gee is it great!!

Well as I got older, my curiosities ran wild and I decided to read the ingredients... Oops!! should not have done that. Much to my dismay, I was shocked, hurt beyond all belief that my own family let me eat this.. this..whatever it was!

I had a mission, I was to become a chef and develop a scrapple that was not "brain" food, (literally). So I set off to go to college and learn Culinary. And so it was without question my goal to complete. After getting caught up in chocolate mousse, crepes and souffles, I forgot my goal. Until the day I moved back down to Lancaster county. I remembered. Yes! My calling has come full circle and I once again felt whole. I could now come up with a recipe that was good to eat and good for you as well.

The results of my life long goal are yours to relish. Take it and realize the mission I have been on to perfect the art of scrapple making!!


Harvest Moon's Homemade Chicken Scrapple

Two lbs Ground Chicken

Two c water

Two chicken bouillon

Two tbls poultry seasoning

Salt, pepper, and garlic powder

One c corn flour, or a finely ground corn meal

Brown chicken in pan stirring constantly .Add water, bouillon, poultry seasoning, salt, pepper and garlic powder to taste. Stir till all ingredients are combined. Add corn flour, or a finely ground corn meal. Stir constantly until well thickened, almost like a mush. If using corn meal, cook a bit longer and add a bit of water if needed.

Line a loaf pan with plastic wrap and pour mush into lined pan. Chill overnight. Remove from pan and cut slices off as needed. Place in hot pan with a bit of butter; Sauté on both sides till golden brown.

Serve hot with fruit butter if available.

Monday, February 11, 2008


Hello again,

Well, last week was certainly a full week of excitement here in our neck of the woods. Well with all the holidays, who could keep track? You had the kickoff on the second with Groundhog Day, of course six more weeks of winter. Then On Tuesday we celebrated Shrove Tuesday A.K.A. Mardi Gras, A.K.A. Fat Tuesday. Then on Wednesday well that was Ash Wednesday and then to round it all off, we celebrated Chinese New Year on Thursday. What a busy week.

And you might ask what all of this has to do with the Culinary World... Well I'll tell you! Can you say Fastnachts? (Do you even know what they are?) Well it is not that difficult. Here in Lancaster County, the Pennsylvania Dutch like to make these little donuts which originated in Germany. Here at the Harvest Moon Bed and Breakfast, we have celebrated ( as if the wine is not enough) the day by offering these tasty little treats. The day would not be right without them.

According to Pennsylvania Dutch folklore, the tradition of serving fastnachts - hearty, doughnut-like pastries - comes from the tradition of "using up the fat in the kitchen" before Lent. Today, thousands of the baked goods are deep-fried and served plain or with a sugar topping on the day before Ash Wednesday, also known as "Fat Tuesday." **

So next year when thinking about what to serve during the last days of Mardi Gras, bookmark this post and save the recipe. You will be surprised. Here is a link for the recipe for Fastnachts. Enjoy!!!
This recipe is from Teris Kitchen.

** As Taken from the PA Dutch Country Website

Monday, February 4, 2008

Wine is fine and so is the cheese

Well, here I am again after a whirlwind tour of two new wineries and one Sheep Dairy Farm. The discovery tour was, needless to say, fun (as they all are) but what a ride through the country side. A never ending tour of new and exciting roads that sometimes led us to, well, nowhere.

The farm we checked out was actually in Chester county. Upon arrival, we were greeted by the friendliest chocolate lab I have ever met. Big paws and everything were waiting for me as I exited my car door. As we came around the corner, the pug with an attitude came to sniff out the riff raff; us. After our initial greetings, we found out that the sheep were eating breakfast. They were not interested in us at all, we were just a bother to them. So leaving the fields, and embarking on yet another culinary quest, we found with our guides help where she made the cheese, a small "factory" with just the right amount of room. After a brief synopsis of what the process is, it was time for the moment of truth. Yes we were delighted to try not one but two of her cheeses. The Romano and the Manchengo. Both were wonderful, almost as nice as the two dogs vying for attention from their out-of-county visitors.

As we departed with cheese in hand and the dogs bidding farewell, we knew it was off to the winery. OK now the fun begins, we found the first winery just fine; a wonderful winery that has decided to run a "green" operation. Wine was very good. The next winery was a bit of a trick. Va La Vineyards is the name, we must have gone all over the place just to find it. Well when we did, we were pooped. I was ready to go home, but not after some wine. Well needless to say the Wine was wonderful. What a great place with lots of unique blends of grapes to create some really fascinating wines. By the time we finished our forth glass, I was happy once again to be doing what I do. I knew the way home, and all was once again good.

WE could put this one down for a tour. Although not in Lancaster, it was one for the books. . The tour will be in April and the information can be found here at the Harvest Moon Bed and Breakfast
Soooo, I think we got it, another great tour, great wine and great cheese and although not in Lancaster this time, what a welcomed addition to our list.