November 30, 2017, Thursday, 5-8 pm, is the Holiday Boutique Preview, Silent Auction launch and your first shopping opportunity with wine, wassail, savories and sweets.
Shopping continues on Friday and Saturday, December 1 and 2. Admission is free for all three days.
Featured again this year, are artCentral’s signature potted, elegantly bowed scarlet amaryllis, planted to bloom at the peak of the holiday festivities. Modestly priced at $25.00, each is presented in a sparkling container. Perfect for your own home, these beauties make lovely gifts for everyone on your list. Reserve several in advance and prepay by calling (417) 358-4404 or emailing firstname.lastname@example.org.
A Holiday Boutique favorite, artCentral’s vintage cookbook, “Palettes and Palates” will be available at a modest five dollars (twenty-five dollars for an artist signed copy). You’ll want to purchase an armful to share with your foodie family and friends! In addition to a wide range of recipes there are nineteen paintings by area artists including Andy Thomas and Lowell Davis.
Sandy Higgins, former artCentral director, is one of the most prolific contributors to the cookbook which features holiday pleasing recipes that are delicious, simple and the epitome of comfort food for the cold days ahead. The culinary creations of Judy Bracht, artist Jerry Ellis and Dina Thomas are among those offered by Carthaginians who know their way around a stove. You’ll elicit the rave reviews every cook loves to hear, when you serve the following menu for your family and company.
HOT ARTICHOKE DIP – Dina Thomas
1 (14oz) can artichoke hearts
1 c mayonnaise
1 c grated Parmesan cheese
Drain artichokes. Combine all ingredients in processor or blender. Chop but do not puree. Bake in shallow dish at 350° for 20 minutes. Makes 2 cups. Serve with crackers or vegetables.
JALAPENO CORN BREAD – Jerry Ellis
1¼ c corn meal
1 c all-purpose flour
3 t baking powder
¼ c vegetable oil
1 c cream style corn
¼ t salt
½ c chopped jalapenos
Splash of jalapeno juice
1 generous c buttermilk
Put 2 T oil into iron skillet. Place in 450° oven. Mix all other ingredients, adding baking powder and buttermilk last. Start with 1 c buttermilk and add more as needed to make mixture pourable. Pour into hot skillet and bake approximately 20 minutes or until top is lightly browned.
CHICKEN BREASTS IN CREAM SAUCE – Judy Bracht
6 boneless chicken breasts
salt and pepper
1 egg, beaten
1½ c dry bread crumbs
¼ c butter or margarine
¼ c vegetable oil
2 c heavy cream
1 clove garlic, crushed
½ t paprika
Season chicken breasts with salt and pepper. Dip chicken into egg and roll in bread crumbs. Melt butter in large skillet. Add oil. Sauté chicken until brown. Remove chicken from pan and place in a 9x13 inch baking dish. Combine the cream, salt and garlic and pour over chicken. Sprinkle top with paprika. Bake in a 350° oven 45 to 60 minutes. Baste occasionally. Serve with rice. Serves 4-6.
ANGEL STRAWBERRY CAKE – Sandy Higgins
1 white angel food cake
2 c fresh strawberries
2 c fresh whipped cream
2 sliced kiwis
Blend together strawberries and whipped cream. Cut cake horizontally approximately ¼ down the cake. Scoop out top of cake, leaving sides and bottom intact. Fill with berries and cream mixture. Place top of cake back on. Frost with plain whipped cream. Garnish with fresh berries and kiwi slices. Chill 1 hour. Serves 10.
Stay tuned for more artCentral cookin’ ideas to come. In the meantime visit Michael Steddum’s exhibition: “unleashed! DOG SHOW” continuing at Hyde House, 1110 East Thirteenth Street, through November 12, 2017, generously underwritten by HOMETOWN BANK. Exquisite paintings in oil and watercolor, as well as prints and note cards are available for purchase. Gallery hours: Fridays & Saturdays 12:00-5:00, Sundays 1:00-5:00. All other days call (417) 358-4404 to schedule a visit. Admission is free. Donations are welcome and appreciated.