Tuesday, August 31, 2010
Well, things are really starting to take off with Stolley House. I started serving gourmet, four course meals two Thursday nights a month and now I'm up to every Thursday of the month. And, I actually had to turn people away last month! It's really such a special evening, which is something folks around here have been waiting for. The history of the house lends itself to some very interesting conversations, i.e. memories people have of the house. September is starting to fill up so if you would like to make a reservation give me a call (308) 390-3888 or to see the menu, check out my website www.megscateringservice.com/upcomingevents.html.
Wednesday, July 28, 2010
About three weeks ago I started serving dinners at historic Stolley House in Stolley State Park, Grand Island, NE. The house was built by the Stolley family in 1859 and has a pretty fascinating history, aside from just being a beautiful structure. The board who oversees the house wanted to make the public aware of it's history. So, I contacted Barb Ernst, curator, and presented some dinner ideas to her. A month later we were actually serving dinner in the house. It's been so much fun thus far and the demand for more events is much higher than I anticipated. This has really been a great experience for me and has prompted me to sort of spread my wings a bit.
If you're wondering about the experience itself, we seat a minimum of four people at each table, so if you're a group of two, we will seat you with another group of two. So far, people are really enjoying getting to know one another. The atmosphere of the house is elegant, simple and quaint. We generally seat people in the parlor and dining room, but we are also able to seat folks outside on the patio (if they wish) and atop the house on a private balcony (if they wish). Before or after dinner I always suggest a walk through the gardens across from the house. They're absolutely breathtaking. To make reservations or if you have questions visit my website: www.megscateringservice.com/upcomingevents.html. It's a very unique experience.
Wednesday, June 16, 2010
Tuesday, May 4, 2010
Prep: 5 minutes cook: 10 minutes Easy Yield: 8 pancakes
2 cups flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt
3 T sugar
1 egg, beaten
2 cups buttermilk
¼-½ stick butter, as topping for pancakes (optional)
Preheat the griddle to 325 degrees F. In a medium bowl combine flour, baking soda, baking powder, salt and sugar. In another bowl combine egg and buttermilk. Add egg mixture all at once to flour mixture and fold until moistened, but don‘t over mix. This will be lumpy, but it’s okay. Let it rest a few minutes to become activated. Spoon batter onto hot griddle or pan. Cook a few minutes or until many bubbles appear. Flip, and cook a few minutes more. Continue until all batter is cooked. Top with butter, if desired, and enjoy with your favorite syrup. This is a great recipe to try with your children but remember to supervise them around hot pans.
Prep: 2 minutes cook: 10 minutes Easy Yield: 2 cups
1 24oz. Can peaches in light syrup
1 tsp cinnamon
1 T corn starch
3 T cold water
Empty canned peaches into a small sauce pot. Add cinnamon and brown sugar, stir, and bring heat to medium-high. While that’s heating, combine corn starch and cold water in a small bowl. When the peaches begin to boil vigorously stir in corn starch, lower heat to medium and cook one to two minutes more, until thickened. Turn off heat immediately and enjoy over pancakes.
Note: I use canned peaches year round, but you can blanch fresh peaches, remove the skin and pit, slice and reserve a cup of the liquid. Continue from the second step.
Click here for a tutorial on NTV's Good Life!
Saturday, April 10, 2010
Prep time: 15 minutes Refrigeration time: 4-24 hours Easy Servings: 20
16 oz. cream cheese, room temperature
1 4oz. gelatin packet, (any flavor) *
1 ½ cups water
1 14oz. can sweetened condensed milk
16 oz. whipped topping, and extra for top of pie, if desired.
2 prepared graham cracker crusts
Dissolve gelatin packet in 1 cup of boiling water. Stir until fully dissolved, about 2 minutes. Add to that ½ cup cold water and stir to combine. In a large mixing bowl combine cream cheese and gelatin with a hand mixer until smooth. Add condensed milk and combine until fully incorporated. Fold in whipped topping gently until fully incorporated. Divide evenly among two prepared graham cracker crusts*. Refrigerate at least four hours, or overnight. At this point you can top pie with extra whipped topping, berries, or leave bare. Slice each pie into 10 servings and enjoy! This refreshing pie is perfect for those hot summer days when the last thing you want to do is heat up that oven!
* If you prefer to make your own graham cracker crust, crush 4 cups of graham cracker and drizzle ¾ cup melted butter over this. Stir until all graham is dampened, then divide evenly among two pie tins and press into the sides and bottom to form a crust.
* For a low fat, low sugar version, substitute sugar-free gelatin and light or fat-free whipped topping and substitute condensed milk with ¼ cup honey.