Lynchburg, Virginia’s Academy Center of the Arts is proud to present FLIP Fabrique and their latest creation Blizzard. Audiences will be taken on a crazy, poetic, and gentle journey through the wonders of winter while following a group of friends and their experiences during a winter storm. You will lose yourself in complete wonder.
What happens if winter has taken over? Not just outside n the streets and neighborhoods, but also in the houses, underneath our clothes and even right in our own hearts. Everything, absolutely everything, is buried under the snow. A white-out. The north wind has frozen over time as it flows over us.
How would this affect you? A catastrophe? A chance to start over? The ability to fix our mistakes? How would you take advantage of a new blank page?
The troupe uniquely uses props, live music and physical movement to visually tell the engaging and humorous stories. Incredible acrobatics are combined with hula hoops, juggling and trampolines. Every aspect of the performance is designed to capture the essence of winter and allow the audience to lose themselves in a winter wonderland.
This performance of Blizzard will take place on Friday, February 28, 2020 at 7:30 pm. Ticket prices range between $14.00 to $82.00. Contact the Box Office at 434.846.8499 to obtain tickets or for more information.
A show combining mind-blowing illusions with the hilarity of a headline comedian, can you imagine a better evening of entertainment? The family friendly performance touches you, the audience, as you become an onstage assistant. Emotions such as laughter, fear, wonder, anticipation, tears, intrigue, danger and sentimentality will be experienced by the audience.
Mike Super was named Entertainer of the Year for two consecutive years. He is the only magician in history to win a live magic competition on primetime network television.
This unique and extremely entertaining show will be performed at the Academy Center of the Arts, in downtown Lynchburg, VA, on the evening of Friday, January 24, 2020 at 7:30 pm. Ticket prices range from $14.00 to $107.00. Contact the Box Office at 434.846.8499 for more information. The Academy Center of the Arts is located at 600 Main Street.
Enhance your support of downtown Lynchburg, while it undergoes the huge task of revitalization, by making the performance a “date night” and add dinner at one of downtown’s delicious restaurants. Most are within walking distance to the Academy.
A Dutch Baby is a unique skillet pancake that can be either sweet or savory. On April 15, 2014 we posted a recipe for a sweet Dutch Baby. Today we are posting a recipe for a savory Dutch Baby that is fast becoming a requested dish at The Carriage House Inn Bed and Breakfast.
- 4 thick-cut bacon slices, chopped
- 3 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup flour
- 1 tablespoon unsalted butter, melted and slightly cooled
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 oz. sharp Cheddar cheese, shredded (about 3/4 cup)
- 1 tablespoon finely chopped fresh chives
- Preheat oven to 425°F. Cook bacon in a 10-inch cast-iron skillet over medium heat, turning occasionally, until bacon is crisp and fat has rendered, about 10 minutes. Remove from heat. Transfer bacon to a plate lined with paper towels. Reserve 1 1/2 tablespoons drippings in skillet.
- While bacon cooks, process eggs, milk, flour, melted butter, salt and pepper in a blender on medium speed until completely smooth, about 30 seconds, stopping to scrape down sides as needed.
- Return skillet to medium heat, let heat 1 minute. Remove skillet from heat and pour batter into skillet. Immediately transfer skillet to preheated oven. Bake until Dutch Baby is puffed and golden brown, about 18 minutes. Do not open oven while cooking!
- Remove Dutch Baby from oven. Immediately sprinkle with cheese. Return to oven, bake at 425°F until cheese melts, 1-2 minutes. Sprinkle with bacon and chives. Serve immediately. Serves 4.
A Dutch Baby puffs up dramatically as it bakes. Using room temperature ingredients and keeping the oven door shut will help it rise up in the skillet.
You can prepare your eggs to room temperature by cracking the eggs into a stainless steel bowl. Place the bowl into a pan with about 1-inch deep warm water. Allow the eggs to sit about 2 minutes until they have warmed. Proceed as recipe directs.
We have made this in a 10-inch cast iron skillet or using 4 5-inch cast iron skillets. Just divide the bacon fat between all 4 skillets.
If so, you will be very interested in a series of classic movies to be shown at The Academy Center of the Arts during January and February 2020.
Every Wednesday, starting January 8th and concluding February 26th, at 1:30 your favorite classics from the 30’s to the early 60’s will be showing. The opening show will be Meet Me in St. Louis (1944.) Films also playing will include Singing in the Rain (1952), West Side Story (1961), and The Wizard of Oz (1939). The final film presented will be Kiss Me Kate (1953) on February 26th.
The concession stand will be selling retro candy and popcorn for $.05 a bag!
General admission tickets are $8.00 for each patron. For more information or to purchase tickets contact the Box Office at 434.846.8499. The Academy Center of the Arts is located at 600 Main Street in downtown Lynchburg, VA.
If you have not been to a performance since the restored Academy Theatre has re-opened you will be impressed and amazed. The entire building looks like new but retains it’s original luster and impressiveness from years gone by.
We were looking for an appetizer recipe to take with us to a holiday party. We found this easy to prepare, easy to transport and easy to eat recipe that seems to be easy all of the way around. And once we made it we decided it would also be a great savory entrée when serving our breakfast at The Carriage House Inn Bed and Breakfast buffet style.
- 1 17.5-oz. package frozen puff pastry sheets, thawed
- 5 teaspoons Dijon mustard
- 5 oz. prosciutto, thinly sliced
- 5 oz. finely shredded Parmesan cheese
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- Roll out 1 pastry sheet into a 10×12-inch rectangle on a lightly floured surface. Spread with half of the mustard, and top with half of the prosciutto and half of the Parmesan cheese. Roll up, starting with a long side, then cut with a serrated knife into 1-inch-thick pieces. Arrange pieces on 1 prepared baking sheet. Repeat with remaining pastry sheet, mustard, prosciutto and Parmesan cheese.
- Arrange baking sheets in upper and middle thirds of oven; bake , switching positions halfway through, until golden brown, about 20 minutes.
After preparing the pastry roll, refrigerate the uncut roll for about 15 minutes. This gave the dough time to rest and made cutting easier.
I tried a variation on this recipe using tomato sauce, spinach and Parmesan cheese. This ingredient combination made a delicious, traditional Italian tasting pinwheel.
P.S. the appetizer was a huge success at the holiday party!
This recipe is a great sweet to follow our savory breakfast entrées or as a delicious and different coffeecake dish. Apples are still abundant in Central Virginia, even though our fall was very dry. We like to serve local fruits and vegetables whenever possible to our guests so this dish fits that criteria very nicely. And since Thanksgiving is just around the corner, why not impress your family and friends with this dish that works for breakfast or dessert?
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1/2 cup apple butter (without pectin)
- 3 cups finely chopped apple (3 medium)
- 1/4 cup milk
- 1 14-oz. can dulce de leche
- 1 cup heavy cream
- 1 teaspoon vanilla
- Preheat oven to 350°F. Grease and flour two 8×4 or 9×5 loaf pans.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In a large bowl beat butter with a mixer 30 seconds. Gradually add sugar, 1/4 cup at a time, beating until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each. Beat in 1 teaspoon vanilla. Add flour mixture and apple butter alternately, beating on low after each addition until well combined. Fold in apples. Divide batter evenly between pans, smooth tops.
- Bake about 40 minutes or until tops are golden and a toothpick comes out clean. Cool cakes in pans on a wire rack 10 minutes. Remove cakes from pans. Place top sides up on wire racks. Using the handle of a wooden spoon, poke 1/4- to 1/2-inch holes three-fourths of the way through cakes about 1 1/2 to 2 inches apart.
- Meanwhile, in a bowl gradually whisk milk into dulce de leche until smooth. Reserve 2 tablespoons of the dulce de leche mixture for the whipped cream topper, and set aside an additional 1/2 cup.
- Slowly spread remaining 3/4 cup dulce de leche mixture over cakes, allowing mixture to seep into holes. Let cool completely. Meanwhile, in a chilled large bowl beat heavy cream, the 2 tablespoons reserved dulce de leche mixture and 1 teaspoon vanilla on medium until stiff peaks form. Before serving, top cakes with whipped cream and drizzle with reserved 1/2 cup dulce de leche mixture. Serves 16 generously.
Room temperature eggs are easy! Place your eggs into a stainless steel bowl. Put the bowl into a larger pan filled with warm water, about an inch deep. Stir the eggs periodically over the next two minutes. Test the temperature of the eggs with your finger. When they have reached room temperature they will not feel cool or warm.
Since the eggs have been combined, when adding to sugar mixture add about half of the room temperature eggs at a time.
I used Granny Smith apples, as we like them since they hold their shape and crunch when baking.
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