Cookie Exchange

YUM.

Today we are having our 2nd annual cookie exchange. I’m going to share my recipe with you.  It is super easy and no bake.

Cake Batter Rice Krispie Treat Cupcakes

 

Ingredients

• 6 tbs margarine* (3/4 of a stick)
• 3/4 cup yellow cake mix
• 1/2 tsp vanilla extract
• 3 cups Rice Krispies
• 1/2 10oz bag of marshmallows (5oz)
• 1 tbs sprinkles

 

Directions

• 1 Melt margarine in the microwave (about 45 seconds). Mix in marshmallows and return to microwave for 30 second intervals, stirring between, until melted. Mix in cake mix and vanilla until combined. Add in sprinkles and 2 cups of Rice Krispies with a spatula. Add in the third cup of Rice Krispies.
• 2 Fill each well-greased muffin holder with the Rice Krispie mixture and press it in gently with the back of a spoon. Cool for 30 minutes in the refrigerator.
• 3 Use your favorite icing. I picked fluffy marshmellow, but butter cream would be tasty!
• 4 Remove Rice Krispie cupcakes from tin with a knife. Frost and top with sprinkles.

Down the Stretch

We are reaching the big race day! The Breeder’s Cup is coming to Lexington, Ky for the first time.  We are super excited to host the race.  The town is a flurry of preparations and parties.  It is no different, here at Mayfair Village! We will be kicking off the Breeder’s Cup weekend celebrations with a Halloween party, a cocktail party, a track-side brunch and then a fancy dinner.  The Breeder’s Cup has an official drink, so I’d like to share that recipe with you, today.

Cheers and Good Luck!

• 1 1/2 oz Vodka
• 1/2 oz Blue Curacoa
• 1 oz Lemon Lime soda
• 1 pz Sweet n Sour
• 1 oz Cranberry.

Add all ingredients to a tall glass filled with ice. Stir vigorously, and present with a fresh blackberry and a slice of lemon.

Tea at Shakespeare & Company

Article By: Karen Weckman

Photography By: Jessica Piersol

Arguably the most famous independent bookstore in the world, Shakespeare & Company, occupies prime real estate facing the Seine in Paris across from the Cathedral of Notre Dame. Walking through its door is like stepping back in time to vintage Paris. Today, when many bookstores face threat of extinction this weather-beaten shop continues to thrive.

The original Shakespeare & Company dates back to 1919 when American expatriate, Sylvia Beach was the owner.  Sylvia was forced to close during the Nazi occupation of Paris in June of 1940 and unfortunately, never reopened. In 1951, George Whitman opened the present-day store under the name Le Mistral.  In 1964, on the occasion of Shakespeare’s 400th birthday and two years after Beach’s death, he renamed the bookstore Shakespeare & Company.  Beach, who was a friend of Whitman and frequented his store in her later years, may or may not have given him her explicit blessing in this matter.

Sunday teas and poetry readings were common at Shakespeare & Company.  Nowadays a Welch poet named Pamelys host a Live “P” Party in the library every Sunday.  She invites anyone to come with a “poem in your pocket and a song in your heart.” In return, she will give you tea and a biscuit, and if you are lucky, a slice of her homemade cake.

On Sunday, September 20th we treated the residents of Mayfair Village Retirement Community, Lexington KY to tea and other fancy foods, costumed characters and poetry readings.

The fancy foods were provided by our very own KY Proud Kitchen!

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The Perfect Tea Dinner Party Menu

Judy Pott’s own recipe, Apricot and White Chocolate Scones

Open-faced Cucumber Sandwiches

Strawberry and Pineapple Skewers

 Chicken Salad Croissant

White Cake with Caramel Icing

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We had a wonderful time enjoying our tea with a dollop of history.  Our main room for entertaining, which we call The Heritage Room was transformed into our version of the historic bookshop.

Please enjoy the following pictures from the event, thanks to Tiny Robot Photography.

            

A few links for more information:

A Short Film About The Soul of Shakespeare & Company

Wikipage

Tripadvisor

Facebook

Shakespeare & Company by Sylvia Beach

Changes in our Dining Room

We have had fun this summer with our “National Holidays” like Fried Chicken Day, Sugar Cookie Day and Peach Ice Cream Day. It is a nice way for our kitchen to “give back” to our residents with special treats.

Coming up we have National Vanilla Ice Cream Day and Hot Dog Day together in one day and don’t forget to bring your “kid” to lunch on Sunday, July 26th as our guest for our residents and their children on National Parent’s Day.

Then as we enter August watch for our new china and silverware to appear with a special Kentucky Proud Dinner Menu and a special Kentucky Bourbon Drink. (only fitting since Kentucky is reported to produce 95% of the world’s bourbon)

Check back for sneak peeks as we post pictures this week 🙂 and share some of our news from the kitchen with you.

Judy P

Some additions to our menu

As we continue our quest for more healthful menu items we have added our broth bowls and our “detox” salad to our always available menu. Our detox salad will change with the availability of ingredients and hopefully quite soon with the addition of some local ingredients. It has been quite popular especially with our guests.

We have also added steel cut oats to our continental breakfast with toppings such as fresh berries, golden raisins, craisins, sliced almonds, pecan pieces, brown sugar and a few mini chocolate chips for you to enjoy. P.S. don’t forget our Donut Days donuts on Saturday mornings 🙂

And please spend some time in the solarium from 2-4 each week day enjoying the blooming trees and our pond while sipping on hot teas, flavored waters & small bites of assorted desserts. Our gift to you for our anniversary month of April.

promise to write more often

judy p

Our Third Chef

Sorry it has taken so long to introduce you to our third chef.  His name is Karl Tomaschko. He has been with us since July.

He was born in Goppingen, Germany but has lived in Lexington for the last 40 years with his wife, Kim and their two sons, one dog & one cat.

He loves to cook especially Italian, Cajun & Tex-Mex. He also loves golfing, fishing, and watching U.K. Sports.

Fun in the Kitchen

Mayfair’s kitchen staff continues its commitment to offer our residents only the very best in our dining room. Recently, we have begun to make our own bone broths which will give our residents a much more healthful option when it comes to our soups, sauces and any recipe requiring a broth.

This week we are roasting veal bones, beef bones and chicken bones. The aroma has been amazing in our kitchen. I am so very fortunate to work with three chefs who are willing to walk down this road with me to become more health conscious.

FYI – homemade broths are rich in calcium, magnesium, phosphorus and other trace minerals. The broths offer healing benefits for our “gut” and help to build our immune system and our bones. They also contain glucosamine and chondroitin both which help to mitigate the effects of arthritis and joint pain. In addition, the rich gelatin promotes the growth of our hair and nails. Most importantly, for us as cooks, however, is the taste! The flavors are clean and full of a richness not found in any package broth and you can create amazing dishes with them.

Check back with us to see some of the finished products in the coming weeks

judy p

Meet our Sous Chef Lloyd Claybrooks

Lloyd was born and raised in Southeast, Washington, D.C. He graduated from Anacostia High School where he was very active in sports, particularly football. After High School, Lloyd attended the University of Virginia at Charlottesville for two years, but due to a change in family status he dropped out of college to work full time.

For several years Lloyd worked as a dishwasher, a line cook, short-order cook, and then lead cook. It was not until he took a job with the Potomac Hotel Group at the Ramada Renaissance Hotel in Arlington, Virginia the the Executive Chef recognized Lloyd’s culinary skills. When the position of Sous Chef became vacant, Lloyd was encourage to apply for the position. He secured the job, and began working very closely with the Executive Chef to further enhance his knowledge, skills and abilities in culinary arts. Lloyd became widely known for his infamous Sunday, Thanksgiving and Easter Brunches as well as his catering to large weddings and other special events.

While working as Sous Chef in Arlington, Lloyd, once again, was approached by the Executive Chef who told him about an Executive Chef position available at another hotel that was also owned by the Potomac Hotel Group which had been acquired by International Hotels and Resorts. However, the hotel, Hilton Suites at Lexington Green, was located in Lexington, Kentucky  and the job required Lloyed to relocate. Lloyd was hired by Gerry Van Der Meer, General Manager at Hilton Suites, and made the move to Lexington where he incorporated, and became know for his famous brunches.

Lloyd, and Hilton Suites’ catering staff often participated in city-wide events that included The Tastes of Lexington. It was these types of events, and Lloyd’s many other culinary streams that let to his receiving two prestigious Kentucky awards: 2001 – Black Achievers of Kentucky Award and in 2008 – The Garner Hanson Award which is bestowed by Kentucky Hotel & Lodging Association.

Lloyd brings to Mayfair a tremendous work ethic, a personality that enables him to work with anyone and everyone along with cooking abilities that have been most appreciated by all of our residents.

Lloyd Claybrooks, Sous Chef

Valentine’s Sock Hop!

Bad boys with their hot rod cars

Good girls with their skirts and scarves

All meet down at the soda shop

After dancin’ at the hop!

Our Sock Hop was organized by Marsha, Maureen and myself. We’re all members of the activities department.   Judy was able to throw a few props in the mix and have her boys in the kitchen whip up some delicious chocolate pudding, which we dolloped into filo-dough cups. Yum.  The original party idea was introduced by Marsha and she is famous for throwing parties around here.  She always has the decor, games and food planned to a T. This Valentine’s Sock Hop was no exception. From Malt Shop favorite treats like root beer floats, french fries and burgers to teaching hoppin’ new dance moves, we all had a lot of fun!  Dancing, eating, playing games and stopping to take some pictures in the photo booth-there was something enjoyable for everyone!

Enjoy the photos!  We hope you all had a sweet valentine’s and you’re staying safe and warm on this snowy day in Lexington.

Mayfair Village Chefs

Meet our Executive Chef at Mayfair Village

Adnan Mousharbash, Executive Chef

Born on September 10, 1970 in Jordan. He graduated with an associate degree in programming and systems analysis in June, 1989 and migrated to America June 22, 1989.

He is married and is the father to four sons and one daughter.

Prior to coming to Mayfair Village he worked at Four Diamond Hilton Suites, where he was the recipient of the Culinary Achievement Award, and Idle Hour Country Club.

He has helped to build our kitchen and dining room into a restaurant quality facility with some amazing presentations from cheese carvings to ice sculptures to some of the most beautiful plates you will see anywhere.

Mayfair’s Strawberry Chicken Salad Plate

We look forward to sharing more of our beautiful plates and recipes with you especially as we move into spring and all it has to offer us to create new menus for our residents.

judy p