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Easy cream scones and lemon curd

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Enjoy the sunny, sharp flavor of lemon curd on a warm scone, fresh from the oven. It doesn’t take a pastry chef to throw this combo together, either. From start to finish, these scones are ready to eat in less than an hour, and the lemon curd takes about 15 minutes, plus time to chill in the refrigerator (overnight is best). Meyer lemons, with their lower acidity and sweet, floral flavor are perfect for this curd, but regular lemons are also delicious. If you like more than just plain scones, jazz them up with dried fruits, nuts, or chocolate chips.

Lemon curd:
3 large eggs
3/4 cup granulated sugar
Pinch of salt
1/2 cup fresh-squeezed lemon juice (Meyer lemons preferred if available)
Zest from 1 to 2 lemons, depending on size and preferred flavor intensity
4 tablespoons unsalted butter, diced

Place eggs, sugar, salt, juice, and zest in a medium saucepan, away from heat. Whisk the ingredients together until smooth and incorporated. Place over low heat and stir constantly with a wooden spoon or silicone spatula until the mixture thickens, around five minutes. Turn the heat all the way to low when the mixture thickens and add the butter. Stir until smooth. Remove from heat and pour into a jar or other storage container, then chill. Makes around two cups and keeps for about a week in the refrigerator.

Cream scones:
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for dusting surface
1/2 cup (1 stick) chilled unsalted butter, diced
1 large egg, beaten to blend
1-1/4 cups heavy cream, plus more for brushing
Coarse sugar for sprinkling


Preheat oven to 375 degrees Fahrenheit. Combine granulated sugar, baking powder, baking soda, salt, and flour, stir to combine. Alternatively, you can combine in the bowl of a large food processor and quickly pulse to mix dry ingredients. Add butter and toss to coat.

Using your fingers or a pastry blender, or quick pulses if using a food processor, work the butter into the flour until pea-sized. If using a food processor, dump flour mixture into a bowl now. Make a well in the center of your flour/butter mixture and add the egg and cream, mixing with a fork while incorporating dry ingredients a little at a time until a shaggy, dry dough forms. Don’t overwork the dough — it’s okay if it looks a little bit dry.

Once the wet ingredients are incorporated, use your hands to gently knead the dough until it just comes together. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick round. Cut into wedges and place wedges onto a parchment-lined baking sheet, giving each wedge room to expand. Brush the dough wedges with cream and sprinkle with your coarse sugar.

Bake 25-30 minutes, or until golden brown. Scones can be made ahead of time and stored in a covered container.

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Food

Roasted tomato and goat cheese bruschetta

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Are you having guests over for a casual meal? These cheesy starters are sure to be a hit.

Ingredients
Servings: 8

• 20 cherry tomatoes, cut in half
• 1/4 cup olive oil
• 8 slices of baguette bread
• 8 tablespoons goat cheese
• Fresh basil, coarsely chopped
• Salt and pepper, to taste
• Honey, for garnish (optional)

Directions
1. Preheat the oven to 350 F.
2. Toss the cherry tomatoes with olive oil and spread them into an oven-safe baking dish. Season with salt and pepper. Bake for about 15 minutes or until the tomatoes start to pucker.
3. Lay the bread slices on a baking sheet and toast in the oven until crisp.
4. Spread a tablespoon of goat cheese on each slice of bread.
5. Add some fresh basil and roasted tomatoes.


Drizzle some honey over the bruschetta before serving for a subtle sweetness.

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Extra watermelon? Try these refreshing drinks

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Forget broccoli and spinach for today — here’s the superfood everyone loves to eat!

The juicy pink smile of a watermelon slice (one cup diced) is actually a thirst quencher at 92 percent water. More than in a banana, its ample potassium also makes it a good preventative for heat stroke.

Additionally, it packs a giant dose of glutathione to deter free radicals and enhance the immune system.

Watermelon is second only to tomatoes as a key source of the cancer-fighting antioxidant lycopene, and it has a lot of vitamin C besides.


This superfood has as much fiber as a slice of whole-wheat bread and also features vitamin A, thiamine, and magnesium, and all of this for little more than 50 calories a cup.

Actually, it’s enough just to know you can eat this treat anytime and feel good about doing it.

Selecting: Look for one with a brown stem attached. Thump the center to see if it makes a nice thud. That means it’s ripe.

Storing: Uncut watermelons can be stored unrefrigerated for three to four days. After cutting, cover and refrigerate any leftover chunks.

For a refreshing thirst quencher, puree with apple and lemon juices, or freeze this puree for ice pops.

Though we don’t recommend eating them, watermelon seeds are a folk remedy for high blood pressure. The seeds contain the compound cucurbocitrin, which helps dilate capillaries and boost kidney function– key mechanisms to decrease blood pressure.

Is there anything more delicious than late summer watermelon, ripened in the hot sun until juicy and fragrant?

Not really, and when you find yourself wilting in the late summer heat, a cold watermelon agua fresca or icy watermelon slushie is perfect for helping you cool down and relax. Adults and kids alike will love them, and adding your own spin with extra flavorings or cantaloupe instead of watermelon is easy.

Watermelon agua fresca
Ingredients:
4 cups cubed seeded watermelon
1/2 cup water
1/2 cup white sugar (or to taste)
1 lime
24 fresh mint leaves
ice

Combine watermelon and water in a blender and puree until smooth. Add sugar to taste. Slice lime into small wedges (you’ll need about 8), then place one wedge into each serving glass and three mint leaves. Crush with a cocktail muddler (a wooden spoon handle also works), then add ice. Pour the agua fresca over the ice, stir, then serve.

Watermelon slushie
4 cups cubed seeded ripe watermelon (188 calories)
2 tablespoons sugar (32 calories)
1 tablespoon lime juice (30 calories)
About 3 cups of ice

Blend the fruit, melon, sugar, and juice until liquid. Add ice and continue to blend until the liquid reaches a slushie consistency.

In the whole blend, there are about 250 calories.

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Food

3 ways to make homemade ice cream

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There are many ways to make delicious homemade ice cream. Here are three easy methods for making this delicious dessert.

1. In an ice cream maker
Combine egg yolks, sugar, milk, and cream in a large bowl. Then, place the mixture in the ice cream maker and turn it on. The machine will cool and mix everything together for about 30 to 45 minutes. After that, the ice cream is ready to eat.

2. In a dish
Use a hand or stand mixer to beat cream, eggs, and vanilla until stiff peaks form. Stir in frozen fruit and condensed milk with a spatula. Then, place the mixture in the freezer in an airtight dish for at least four hours.

3. In bags
You can make ice cream in 10 to 20 minutes with this easy method. Pour heavy cream and vanilla into a small plastic bag. Then, place the small bag into a larger bag containing ice cubes and salt. Vigorously shake the bags until you reach the right consistency.


If you’re craving ice cream but don’t have time to make it yourself, visit a local ice cream shop or creamery.

If you want to make vegan ice cream, you can replace the dairy products with coconut or soy milk, coconut butter, coconut oil, or soy cream.

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Vegan poke bowl

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This poke bowl is packed with tasty and nutritious ingredients and makes the perfect healthy summer treat.

Ingredients
Servings: 4

• 2 sweet potatoes, diced
• 2 cups baby spinach
• 4 cups quinoa, cooked and cooled
• 20 cherry tomatoes, cut in half or quarters
• 2 cups arugula
• 1 can chickpeas, drained
• 2 ripe avocados
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• 1/2 cup maple syrup
• 1/4 cup olive oil
• 1/4 cup soy sauce
• Salt and pepper, to taste
• 1 tablespoon sriracha sauce (optional)

Directions
1. 1Preheat the oven to 350 F.
2. Place the sweet potatoes on a baking sheet with a little bit of olive oil and bake for 30 minutes or until tender. Season with salt and pepper.
3. Place the baby spinach in the bottom of four serving bowls. Arrange the quinoa, cherry tomatoes, cooked sweet potatoes, arugula, and chickpeas in separate sections. Set aside in a cool place.
4. Cut the avocados in half length¬wise. Remove the pit and skin. Place one avocado half on a cutting board. Cut into thin slices crosswise, taking care to maintain the shape. Using your hands, fan out the slices. Make sure to keep them stuck together to create a straight line. Take one end́ of the line and roll it over itself until it becomes an avocado flower. Repeat with the other halves.
5. Gently lift each avocado flower and place one in the middle of each bowl. Sprinkle a quarter of the white and black sesame seeds over each bowl.
6. Combine the maple syrup, olive oil, and soy sauce in a separate bowl. Pour a quarter of the sauce over each bowl or serve separately.


Do you like spice? Give your recipe a kick by coating the chickpeas in sriracha.

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6 ways to enjoy watermelon

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Watermelon is a classic summer fruit. Here are six ways to enjoy this refreshing, juicy, and tasty treat.

1. In a salad. Toss together cubed watermelon with a salty cheese like halloumi, feta, or parmesan. You can include other tasty ingredients, such as tomatoes, olives, and leafy greens like baby spinach.

2. In soup. Create a refreshing cold soup by combining watermelon and basil in a blender.

3. In cocktails. Stir together watermelon juice and your favorite alcohol. Sparkling wine is a great choice! You can also try adding melon ice cubes to a summer cocktail.


4. As a popsicle. Blend together watermelon, sugar, and lemon or lime juice. Pour the mixture into popsicle molds for an irresistible snack.

5. In a slushie. It’s easy to make homemade slushies. Simply combine watermelon and other fruits like raspberries and strawberries with a small amount of sugar, a few mint leaves, and crushed ice in your blender.

6. In a muffin. The flesh and juice of watermelons are excellent for creating moist muffins. Complete the recipe with dried cherries or raisins, chocolate chips, or your other favorite ingredients.

Visit your local grocery store or farmers’ market to find the perfect watermelon for your recipes.

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Indulge in summer street food

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Many food trucks and family-run restaurants offer a variety of dishes and drinks that can be enjoyed on the go. Here are a few tips for enjoying local street food this summer.

Broaden your horizons
Step outside your comfort zone and sample a variety of trendy street foods like sandwiches, salads, hot dogs, kebabs, crepes, tacos, fish and chips, and hamburgers. No matter where you go, street food allows you to enjoy a wide variety of sweet, salty, and spicy delights.

Explore new places
Use apps and websites to find food trucks and small restaurants offering unique street food near you. You can also research outdoor events that gather several popular food trucks in one place. Additionally, find out if your favorite brick-and-mortar restaurant has a food truck. This way, you can enjoy their dishes in new and exciting places.

Organize an event
Instead of trying to track down food trucks and small restaurants offering street food in your neighborhood, hire a food truck for a private function, such as a birthday or wedding. Your guests will be thrilled to try something new.


Enjoy the simplicity and authenticity of street food this summer!

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Upcoming Events

Aug
10
Wed
6:30 pm Front Royal Wednesday Night Bingo @ Front Royal Volunteer Fire Deptartment
Front Royal Wednesday Night Bingo @ Front Royal Volunteer Fire Deptartment
Aug 10 @ 6:30 pm – 9:30 pm
Front Royal Wednesday Night Bingo @ Front Royal Volunteer Fire Deptartment
Bingo to support the American Cancer Society mission, organized by Relay For Life of Front Royal. Every Wednesday evening Early Bird Bingo at 6:30 p.m. Regular Bingo from 7-9:30 p.m. Food and refreshments available More[...]
Aug
12
Fri
6:00 pm Fire Pit Fridays @ Shenandoah Valley Golf Club
Fire Pit Fridays @ Shenandoah Valley Golf Club
Aug 12 @ 6:00 pm – 9:00 pm
Fire Pit Fridays @ Shenandoah Valley Golf Club
…and be sure to attend our Fourth of July event!
Aug
13
Sat
9:30 am Forest Bathing Walk @ Sky Meadows State Park
Forest Bathing Walk @ Sky Meadows State Park
Aug 13 @ 9:30 am – 12:00 pm
Forest Bathing Walk @ Sky Meadows State Park
Picnic Area Join Kim Strader, ANFT Certified Nature and Forest Therapy Guide, for a gentle walk (no more than a mile or two) where we will wander and sit. Through a series of invitations and[...]
11:00 am Monarch Day @ Sky Meadows State Park
Monarch Day @ Sky Meadows State Park
Aug 13 @ 11:00 am – 3:00 pm
Monarch Day @ Sky Meadows State Park
Carriage Barn in the Historic Area Habitat loss has caused Monarch butterfly populations to reach dangerously low numbers. Join the Park Naturalist and Virginia Master Naturalists as they set out to collect Monarch caterpillars and[...]
2:00 pm Pregnancy Center’s Community Bab... @ Living Water Christian Church
Pregnancy Center’s Community Bab... @ Living Water Christian Church
Aug 13 @ 2:00 pm – 4:00 pm
Pregnancy Center's Community Baby Shower @ Living Water Christian Church
The Living Water Christian Church of the Shenandoah Valley is having a “Community Baby Shower” in support of the Pregnancy Center of Front Royal. We are inviting the public to attend and bring wrapped gifts[...]
Aug
17
Wed
6:30 pm Front Royal Wednesday Night Bingo @ Front Royal Volunteer Fire Deptartment
Front Royal Wednesday Night Bingo @ Front Royal Volunteer Fire Deptartment
Aug 17 @ 6:30 pm – 9:30 pm
Front Royal Wednesday Night Bingo @ Front Royal Volunteer Fire Deptartment
Bingo to support the American Cancer Society mission, organized by Relay For Life of Front Royal. Every Wednesday evening Early Bird Bingo at 6:30 p.m. Regular Bingo from 7-9:30 p.m. Food and refreshments available More[...]
Aug
18
Thu
7:00 pm Appalachian Chamber Music Festiv... @ Barns of Rose Hill
Appalachian Chamber Music Festiv... @ Barns of Rose Hill
Aug 18 @ 7:00 pm – 9:30 pm
Appalachian Chamber Music Festival - Opening Night @ Barns of Rose Hill
The Appalachian Chamber Music Festival is delighted to be returning to the Barns of Rose Hill on Thursday, August 18, at 7pm, for the opening night concert of our 2022 summer season. The festival celebrates[...]
Aug
19
Fri
6:00 pm Fire Pit Fridays @ Shenandoah Valley Golf Club
Fire Pit Fridays @ Shenandoah Valley Golf Club
Aug 19 @ 6:00 pm – 9:00 pm
Fire Pit Fridays @ Shenandoah Valley Golf Club
…and be sure to attend our Fourth of July event!
Aug
20
Sat
11:00 am National Honeybee Day @ Sky Meadows State Park
National Honeybee Day @ Sky Meadows State Park
Aug 20 @ 11:00 am – 4:00 pm
National Honeybee Day @ Sky Meadows State Park
Historic Area The bees are buzzing at Sky Meadows State Park! Meet the Beekeepers of Northern Shenandoah as they perform a honey extraction. Learn about beekeeping, honeybees and the art of apiculture. Support beekeeping and[...]
Aug
21
Sun
12:00 pm Meet the Beekeepers @ Sky Meadows State Park
Meet the Beekeepers @ Sky Meadows State Park
Aug 21 @ 12:00 pm – 3:00 pm
Meet the Beekeepers @ Sky Meadows State Park
Carriage Barn in the Historic Area. What’s that buzzing? Meet with local apiarists of the Beekeepers of Northern Shenandoah (BONS) and discover the art of Apiculture (a.k.a. Beekeeping). This monthly program series examines all aspects[...]