Edenton Easels in the Gardens and on porches too! Contact: Nancy Nicholls Nancy.firstname.lastname@example.org 800-775-0111 Edenton, NC – The month of April brings with it lovely spring weather and some of the most beautiful blooms throughout the town and county for all to enjoy. The Pilgrimage of Historic Homes has taken place on odd years since 1946 and with it being such a wonderful event, it finally occurred to the Cupola House Association to showcase their beloved gardens on the even numbered years with the first Easels in the Gardens event taking place in April of 2012. Artists, Music and Gardens in the spring are the ingredients for making this weekend one not to be missed on April 25 – 26, 2014 from 1 – 5 pm. The combination of beautiful gardens, a wide array of wonderful artists demonstrating their beloved Plein Air work and strolling violinists creates an ambience beyond compare. There will also be 3 – 4 workshops each afternoon related to gardening whether planting, pruning or clipping to floral design and outdoor entertaining. As you walk the walk from garden to garden, make sure to see what is taking place on the porches as an added delight. Don’t miss the Family-Friendly Street Dance on South Broad on Friday, April 25th from 7 – 10 pm. Come Boogie to The Embers, widely considered a musical MARVEL, this band is responsible for laying the groundwork for Beach Music in the Carolinas, Virginia, the gulf coast region of North America and every beach in between. A special Saturday evening gathering in the Cupola House Gardens from 5 – 7 pm with complimentary food and beverage will be a great way to view and purchase the art that has been created over the weekend. So whether you are heading off to a dinner or a wedding party, plan on spending from 5 – 7 pm to look at the beautiful art – a wonderful way to end a perfect spring weekend in Edenton. To find out more about this event or purchase tickets go to cupolahouse.org or call 252-339-1321.
Happy Saint Patrick’s Day! By Rosie Hawthorne St. Patrick’s Day is coming up and I’m celebrating with a traditional meal of corned beef brisket and colcannon, which is a potato and cabbage dish. I’ll be making a special spicy rub for the meat and a sweet/hot glaze to finish it off. Corned Beef Brisket I usually get a 6-7 pound piece of meat, since there will be shrinkage. A brisket comes in a flat cut and a point cut and I prefer the flat cut. Rinse the meat under cold water to wash off any curing salts. Pat dry with paper towels. Ingredients for the rub: 4 TB brown sugar 1 tsp freshly ground black pepper 1 tsp ground cloves 2 tsp dry mustard 1 tsp ground ginger 1 tsp freshly ground nutmeg ½ tsp cayenne pepper Mix all ingredients together. Sprinkle the spice mixture/rub over the meat and massage it in. Heat oven to 350°. I use a clay pot for my briskets, but you could use a Dutch oven or any baking dish that you can cover and get a tight seal. Place spice-rubbed brisket into your baking dish and pour 2 cups cold water down the side of the pan, being careful not to wash off any of the rub. Cover tightly and bake for 1 hour. After one hour, remove from oven, and pour out braising liquid. Pour another 2 cups of cold water down the side of the pan. (If you’re using a glass baking dish, let it cool a bit before you pour the cold water in it.) Cover and bake another hour. After the second hour, remove from oven, pour out liquid, and add two more cups of water down the side of the pan. Return to oven for the final (third) hour of baking. After the third hour, remove from oven, pour off liquid, and increase oven temperature to 450°. Prepare the glaze: ½ cup brown sugar, packed 4 TB soy sauce 2 TB Dijon mustard 1 tsp cayenne pepper 1 tsp dry mustard 1 tsp ground ginger Mix all ingredients and brush the sweet-hot glaze over the corned beef. Return to 450° oven and bake for 15 more minutes. Let meat rest 10 minutes before slicing. Colcannon ½ small cabbage, shredded 2 medium potatoes, diced ½ large onion, chopped 2 TB unsalted butter, melted ½ cup heavy cream Kosher salt and freshly ground pepper, to taste 6 pieces bacon, fried and crumbled Fresh parsley Sliced scallions Salt and freshly ground pepper, to taste. Shred cabbage. Drop into boiling salted water. Reduce to simmer. Cover and cook until tender. About 10 minutes. Drain cabbage, cover, and keep warm. Reserve the cooking liquid for the potatoes. Dice the potatoes and cook until tender. Combine the chopped onions with the heavy cream. Bring to a boil. Turn off heat and let steep for 15 minutes. When potatoes are tender, drain, then mash. Add the cream and onion mixture to the potatoes, mashing, and then stir in the cabbage. Season to taste. When plating the colcannon, make a small well in the center and pour in some melted butter. Add the bacon crumbles and sprinkle scallions and parsley over top. If you notice in my picture, I added a few shamrock leaves. They’re edible and have a delicate citrus flavor. Happy Saint Patrick’s Day! I’ll guarantee you, if you make this, all eyes will be smiling, not just the Irish. Rosie Hawthorne can be reached at email@example.com