Key Lime Pie
Makes 1 9-inch pie

You Need

1 cup graham cracker crumbs ( buy whole or I buy them packages as crumbs)

5 Tbsp melted butter

1/3 cup sugar

3 egg yolks

1 1/2 tsp lime zest

1 14oz can condensed milk

2/3 cup fresh lime juice

Top with whipped cream ( I make my own with heavy cream and a little vanilla) or you can purchase

For the graham cracker crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don’t have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filing:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:
Whip the cream and the vanilla until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Spring Seasonal Beers are rolling in at rapid pace in King of Prussia!

The Eleventh Annual Philadelphia Wine Festival is being held this year on Saturday, May 5th at Lincoln Financial Field.

This event is a collaboration between Philadelphia Magazine and PA Wine and Spirits Stores with proceeds of a silent auction benefiting The Children’s Hospital of Philadelphia.

Guests will have the opportunity to taste hundreds of wines from wineries around the world. Would YOU like to attend? Good news, Wilkie Lexus is giving away 2 tickets to the event!

LIKE the Wilkie Lexus Facebook Page to be automatically entered to win!

An egg is an egg is an egg…………..not so fast!

Asher’s Coconut Cream Egg

When I was growing up, on Easter morning, we would rush downstairs to raid our Easter baskets. In the center of the basket was always a large chocolate egg. You know, an egg, made out of chocolate, shaped like an egg. An egg as an ovoid, not simply an ellipsoid. …..impressed? Actually I needed to look those words up! Simply stated, an ovoid is a fully shaped egg and an ellipsoid is an oval, slightly egg shaped, which can be flat in form.

Do you want an egg in your Easter Basket or an ellipsoid?

Today, I have my own children and I, uhh, *cough* the Easter Bunny rather,  has a preferred egg; Asher’s coconut cream. Asher’s chocolates has been making chocolate Easter eggs in Pennsylvania since 1892. Recently however, I noticed a change in the eggs from ovoid to a hockey puck like ellipsoid. It appears that for the mass market, the eggs have been flattened like a Reese’s Peanut Butter Egg. Don’t get me wrong, I love a peanut butter egg, but they are accessories to the basket, usually left in their packaging, not the centerpiece.

The ellipsoid (Flat)  Asher’s Egg

Retailers need to produce as much revenue per square foot as possible, especially in today’s economy. I understand that more than anyone. Flat packaging can pack more inventory into every square foot. It appears, however, that packaging has dictated the product. That is completely counter intuitive to everything I believe in as a former merchant and a current consumer. A flat egg is no longer a centerpiece, but an accessory. Would you want to be the bride or always the bridesmaid?

Thankfully, there is one place I have found where you can buy the original, old fashioned, Asher’s chocolate Easter eggs. That place is The Pennsylvania General Store in The Reading Terminal Market. The Pennsylvania General Store is an eclectic mix of products and specialty foods made in the great state of Pennsylvania. They also have a mail order company which ships Asher’s Easter Eggs, as well as, many other Pennsylvania goodies all over the country. The company has a great story.

Asher’s Egg from The Pennsylvania General Store

The good news is that not only does The Pennsylvania General Store carry ORIGINAL Asher’s eggs, they are also on sale! Check out their online sale here. They are also offering free samples of the eggs in their Reading Terminal Market location on Saturdays between 11AM and 1PM from now until Easter.

Guiness Black Velvet

Everyone knows Guiness is a great Irish beer. We’ve all heard of Black and Tan, but have you heard of the lighter, equally delicious alternative; the Black Velvet? Try it tonight. After all, we are all Irish today!

So easy St. Patty’s Day Cocktail: Black Velvet

3 oz Guiness & 3 oz Champagne (both chilled). Pour Guiness into a chilled flute. Top with Champagne.

Happy St. Patrick’s Day!

Spamps heads in a fresh new direction!

Late last week Spamps‘ owners Mike and Marcie Spampinato announced the addition of Chef Jerry Donohue who is bringing with him an updated, fresh, and more cohesive menu. While Spamps has been known largely for their “happening bar,” and fantastic sushi, their dining room menu has never quite come together to define a true identity for the restaurant.

With the introduction of a new kitchen crew lead by Chef Donohue, the cuisine has received a complete facelift. Replacing heavy dishes and a vast menu of mix and match cuisines, is an updated menu utilizing the hottest trends from many upscale restaurants. As it should be, the menu capitalizes on the Asian theme complementing the sushi bar.

Included in the new menu are pork belly sliders, lettuce wraps, shrimp dumplings, tempuras, Asian mussels, and a Brussel sprout appetizer with bacon and siracha sauce. New entrees include a Thai coconut stew, sweet and sour skate, green tea soba noodles, as well as, sake bomb scallops.

View the complete dinner menu

Along with the spring season comes a fresh, new sushi menu as well. As always seasonal rolls are added with each changing season. The weather is fantastic and The Grotto is now open. Dine outdoors, enjoy the new cuisine and watch March Madness…. what could be better?

Spamps

16 East 1st Avenue

Conshohocken, PA 19428

610-825-4155

Wild Game Dinner w/ Beer Pairings

Thursday, March 1st

On Thursday, March 1st, Vince Totaro of Trattoria Totaro is offering one of his famous Wild Game Dinners.  The event is $55.00 per person with open seating and each course is paired with craft beers.

First Course

Antelope lentil stewoup (soup so thick you’ll think it’s stew)

Second Course

Radicchio and arugula, toasted pine nuts, purple onion, sliced grape tomatoes and gorgonzola cheese tossed in fig vinaigrette, topped with grilled frogs legs

Pasta Course

Buffalo Bolognese

Ground buffalo sautéed with mushrooms in a classic blush sauce, tossed with fresh cut fettuccine and topped with grated romano cheese

Main Course A sampling of each:

Wild River Steelhead

Served over saffron basmati rice

Roasted Rabbit

Served over a mix of green olives, golden raisins, capers and pine nuts with a foie gras sauterne drizzle

Roasted Boned Duck

With Pomegranate Koresh (scallion, garlic, orange zest, onion, walnuts, cinnamon, saffron and pomegranate)

Buffalo Bracciola

Caramelized onions, fontina cheese, fire roasted poblano peppers, spinach and egg, wrapped with flank steak brushed with olive oil, garlic and herbs. From the Double J Ranch, the buffalo is grass fed only, then fed corn the last two weeks.

Grilled wild boar tenderloin in a prune and cherry red wine sauce

Dessert

Family Style Dessert Sampler

$55 per person

Trattoria Totaro

639 Spring Mill Avenue

Conshohocken, PA 19428

610-828-7050

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IT’S BACK!!!!!!

2011 Contestants compete in Mussel Bowl 8

Chick’s Tavern’s

9th Annual Mussel Bowl

Sunday, January 29, 2012

CONTEST BEGINS at 3PM ~ GET THERE EARLY!!

Chick’s Tavern has been owned and operated by the Chiccarine family since 1935. On Sunday, January 29, 2012, Chick’s Tavern will host their 9^th Annual Mussel Bowl at 3:00 pm.  The Irish Thunder Pipe Band will also perform.

Last Year’s Event was a HUGE success and each year’s Mussel Bowl draws a larger crowd, and a more exciting competition! Last year, the 8th Annual Mussel Bowl, held on January 30, 2011 was a record breaking day. Tim Kinney, representing the AOH, ate 280 mussels in ten minutes!

The Irish Thunder Pipe Band performed before and after the competition.

2011 Mussel Bowl winner, Tim Kinney with Chick’s owner, Amy Chiccarine.

Also in last year’s Mussel Bowl at Chick’s Tavern,  the youngest competitor ever, at the age of 12, eating 143 mussels in 10 minutes, was MY SON, Tanner. One year later, and significantly larger, he will again seek the title.

My 12 year old son, Tanner, excitedly anticipates the start of Mussel Bowl 2011

THE YEAR’S COMPETITION

Sunday, January 29, 2012

3:00 PM

• The competition will feature two rounds of eating, 5 minutes each, with a ten minute break in between.
• The winner will receive Free Mussels for one year on Monday nights.
• The Irish Thunder Pipe Band will perform prior to the event start, so get there early!
• The entry fee for contestants is $20, with those proceeds donated to Retired Officer Steve Savo, Badge # 40 of the Bridgeport Police Department and the AOH Irish Club.

RULES AND ENTRY FORM

Chick’s Tavern

231 East 4^th Street

Bridgeport, PA

610-279-9606

 For more information, please contact Dave Chiccarine or Amy Young

Follow Chick’s Tavern on twitter

Chick’s Tavern on facebook

Trattoria Totaro presents:

CHRISTMAS EVE FEAST OF THE SEVEN FISHES

Take out menu

Pick Up December 23,24^th, 2011

GARLIC SHRIMP COCKTAIL

Jumbo shrimp sautéed in olive oil, garlic, butter and basil, served chilled

$8.45 ½ dozen

SCALLOPS WRAPPED WITH BACON

$6.95 ½ dozen

CLAMS CASINO

Stuffed littlenecks topped with bacon…$8.95 ½ dozen

FRIED SMELTS

A tradition! …$9.95 ½ pound

BACALA (CODFISH SALAD)

Finely diced celery, onions and carrots tossed with flaked codfish in olive oil and garlic vinaigrette…$9.95 per pound

STUFFED SHRIMP

Jumbo shrimp stuffed with crab imperial, breaded and fried

$5.95 each

STUFFED CALAMARI YOLANDA

Vince’s mothers recipe – calamari tubes stuffed with sauté of vegetables, bread crumbs, herbs, pistachio nuts and raisins in marinara sauce or aiola sauce

$8.95 ½ pound

FLOUNDER PORTO

Flounder stuffed with lump crabmeat and spinach in a port wine cream sauce

$10.95 each

FRUTA DI MAR

Shrimp, scallops, mussels, clams and calamari tossed with celery and onion with a garlic, olive oil, vinegar and herb dressing

$10.95 pound

PESCATORE

Sauteed shrimp, scallops, mussels, clams and calamari in marinara sauce over pasta. Also available in garlic, olive oil, white wine sauce…$12.95 pound

Dine In Menu

CHRISTMAS EVE FEAST OF THE SEVEN FISHES

Friday December 23 and Saturday December 24, 2011

First Course

Seafood Sampler – A sampling of fried smelts, clams casino, garlic shrimp cocktail and bacala (codfish salad)

Second Course

Fruta di Mar (Cold Seafood Salad)

Shrimp, scallops, mussels, clams and calamari tossed with celery and onion with a garlic, olive oil, vinegar and herb dressing, served over greens

OR

Crab and Seafood Bisque

Third Course

Pescatore – Sauteed shrimp, scallops, mussels, clams and calamari in marinara sauce over home made pasta.

Also available in aiola sauce (garlic, olive oil, white wine sauce)

Flounder Porto – Flounder stuffed with lump crabmeat and spinach in a port wine cream sauce, then baked.

Calalmari Yolanda – Vince’s mothers traditional recipe: calamari tubes stuffed with sauté of vegetables, bread crumbs, herbs, pistachio nuts and raisins in marinara sauce or garlic, olive oil and white wine sauce

Dessert Sampler

Cannolies, Biscotti, Pizzelles and Cookies

$50.00 per person

Trattoria Totaro

639 Spring Mill Avenue

Conshohocken, PA 19428

610-828-7050

The most magical day of the year! Christmas Tea 2010

Do you have a precious holiday memory from your childhood? I have worked diligently to create so many for my children, from the smell of cinnamon and cloves throughout the house from Thanksgiving to New Years, to all of the home baked cookies we make, peppermint bark, decorating with fruits, cutting down our tree (yeah, forget that this year), decorating with fruits and greens, and The Wonderland Tea at The Four Seasons in Philadelphia.

If you have never experienced this event, or have never heard about it, there is a reason: it is the best kept secret in Philadelphia! Nearly impossible to obtain a reservation, throughout the month of December, this is the HOTTEST ticket in town. Wonderland Tea is only available on Saturdays beginning the Saturday after Thanksgiving through December. It is a children’s tea. There is only ONE day to make reservations. It is usually the 2nd Tuesday (don’t quote me) in October. There is a hotline # setup for tea only and the entire month is booked in an hour after the phone lines open. It is a very small window and makes for an exclusive event!

The desserts!

We first attended when my youngest was 3 or 4. She was a little squirmy, although she enjoyed every minute. We felt the next year that we would do something else, so we left the youngest at home and went to The Rittenhouse. As we passed The Four Seasons, my older daughter, probably 6 at the time, sighed, “That’s where I am supposed to be.” The rest is history! The Wonderland Tea has been a tradition ever since.

The day begins with my girls’ favorite; vanilla tea and champagne for the ladies. but of course…

Everyone is dressed to the nines! I am searching as I write this for a picture from their younger years where they were still cute enough to get decked out! Tea sandwiches are served, followed by assorted scones and desserts. Alice in Wonderland roams the room taking pictures with all of the girls. Each girl receives a copy of the photo in a paper frame. After dessert, the Nutcracker Dancers perform. Since we are pros, we know just the perfect time to strategically move the girls into position for the best seat.  The children are enchanted by the performance and when it ends they rush forward with their paper framed picture and pens to gather autographs from the dancers.

Always a treasured gift

Each child receives a wonderful take away. Amongst the gifts have been: A Four Seasons Christmas Bear, A Royal Tea Set, The Nutcracker the book and last year’s gift; an MP3 player engraved with “Four Seasons Philadelphia.”

YAY! I found past pictures:

Enjoying marshmallows

With Alice!

With Mom Mom!

Ready for show!

Getting autographs

A great day! Excited for today!