Celebrate New Years at Edgars

December 20, 2009 by 1 Comment

celebrateCelebrate at Edgar’s!

Join us and ring in the new year with taste, style and champagne.

Chef Glenn has created a fabulous, all-inclusive menu finished with a champagne toast.

 

Choice of soup:

❖ Edgar’s Clam Chowder or

❖ Wild Mushroom Bisque with Fried Oyster Crouton

❖ Grecian Salad with Feta cheese, Kalamata olives, grape tomatoes and herb dressing.

Choice of main plate:

❖ 8 oz. Grilled Apple-smoked, Bacon-wrapped Tenderloin Filet

❖ Grilled Twin Lamb Chops

❖ Parmesan and Sundried Tomato-crusted Halibut

❖ Classic Surf-n-Turf of Petite Filet and Lobster Tail

wine_glass_toast❖ 10 oz. Broiled Lobster Tail

❖ Jumbo Crab-stuffed Airline Chicken Breast

❖ Seafood Risotto with Jumbo Shrimp, Clams, Mussels and Jumbo Crabmeat

❖ Grilled Vegetarian Pasta with Saffron Pappardelle Pasta

❖ Choice of exquisite desserts

❖ One flute of champagne

$35-75 per person

Filed Under: Events, Weekly Specials

Featuring Stan Miller Saxophonist Friday Dec. 18, 7-10PM

December 17, 2009 by Leave a Comment

Stan_Miller300Join Edgar’s Akron restaurant this Friday, December 18, 2009 – 7-10 PM for a delicious dinner and some cool jazz from featured saxophonist, Stan Miller.  If you haven’t heard of Stan, check out his website where you can get a sample of his music. 

Whether singing a familiar bossa nova, or delivering a rendition of a classic swing tune, Stan puts his own stamp of style, grace and flair into every performance and we’re certain you’ll enjoy the entertainment.  Stan recently released his first CD, entitled "Let’s Fall In Love" on the Blue Vienna label. The CD includes a few original songs, as well as his most requested classics.

Stan Miller – Jazz/Vocals

That’s this Friday, December 18th, 7-10 PM. 

Be early to reserve a table!  Hope to see you there!

Need Directions?  Click here!

Filed Under: Entertainment Tagged With: ,

Banana Walnut Bread in a Jar

December 16, 2009 by Leave a Comment

Summary: Yep. In a jar. A great holiday gift idea.

Prep time: 1 hr  |  Yield: 8 one-pint jars

Ingredients

  • 2/3 cup shorteningbananas
  • 2-2/3 cups sugar
  • 4 eggs
  • 2 cups mashed bananas
  • 3-13 cup flour
  • 1/2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1-1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 2/3 cup chopped walnuts
  • 2/3 cup water

Instructions

  1. Preheat oven to 325°
  2. In a large mixing bowl, cream together sugar and shortening. Beat in eggs and bananas. In a separate bowl sift together flour, baking soda, baking powder, salt, cinnamon, and cloves.
  3. Add dry mixture to bananas. Fold in nuts and water. Blend well.
  4. Grease eight (8) wide mouthed pint jars. Using a large-mouthed funnel, fill jars halfway with batter. Wipe any excess batter from rim. Place jars — without lids — on a large baking sheet, place in oven and bake for 45 minutes.  Meanwhile, sterilize lids and rings in boiling water.
  5. When bread is done work quickly removing one jar at a time, cleaning its sealing edge with a clean dry towel and immediately sealing each with dry, two-piece canning lid. Lid will form a vacuum seal as jar cools.

*Jars of cooled bread may be stored on pantry shelf or in the freezer. Bread is safe to eat as long as jars remain vacuum sealed and free of mold. Test the seal — the lid should not “pop” when pressed.

 

Filed Under: Recipes Tagged With: , ,

Cara’s Homemade Sweet Potato Rolls

December 3, 2009 by Leave a Comment

Recipe: Cara’s Homemade Sweet Potato Rolls

Summary: Surprise your friends and family with homemade rolls this holiday. It’s easier than you think.

Ingredients

  • 2 1/4 tsp active dry yeast
  • 4 Tbsp honey (divided)
  • 1-1/2 c sweet potato puree*
  • 1/2 c warm water (110° F)
  • 3 Tbsp butter or margarine, softened
  • 1-3/4 tsp salt
  • 2 eggs, slightly beaten, plus 1 egg for wash
  • 5 c bread flour
  • Cooking spray

Instructions

  1. Fit stand mixer with dough hook. Combine yeast, water and 1 Tbsp honey in the mixer bowl. Let stand 5 minutes to dissolve the yeast.
  2. Add remaining honey, sweet potato puree, butter or margarine, salt and eggs. Stir to mix well. Add the bread flour and blend on low to combine. Increase speed to next setting, kneading for 2-3 minutes or until the dough is smooth and pulls cleanly from bowl sides. Lightly coat a large bowl with cooking spray and turn the dough into the bowl. Lightly spray the top of the dough and cover with plastic wrap. Let rise in a warm place for about 1 hour or until doubled.
  3. Punch down and let rest for 2 minutes. Divide into 16-20 balls. Place on greased cookie sheet or 9 x 13 pan, drape with a towel and let rise until doubled — about 40 minutes.
  4. Brush each with egg wash and bake at 375° for 12-15 minutes. Serve warm and enjoy!

*Peel and microwave 2 large sweet potatoes until soft, about 10 minutes, and mash with a fork.

Filed Under: Recipes Tagged With: ,

Celebrate New Year’s Eve at Edgar’s Restaurant!

December 1, 2009 by Leave a Comment

Chef Glenn will have a special fixed-price menu for New Year’s Eve. This complete menu will be a taste sensation starting with appetizers through main plate — with four or five entrees to choose from — and finishing with dessert. Ring in the new year in a festive yet cozy atmosphere. Call quickly to book your table. Soon we’ll post the menu to tempt you.

Here’s what new and fresh:

Clementines

These delicious, juicy fruits are a cross between a tangerine and a bitter orange.  The juice is fragrant and sweet and is less acidic than an orange. Look for plump fruit with deep orange shiny skin.  Avoid fruit that looks dry or slightly shriveled.  Serve atop salads or in desserts.

Apples

Many varieties are abundant this year due to a perfect growing season.  Try the New Zealand Fuji.  Its slight acidity and firm flesh pairs well with cheese.  Granny Smith is a tart, firm versatile apple that keeps well and is great for desserts or salads. Great on a tart.

Squash

Many types are readily available at your local market. Roasting is an easy preparation.  Cut lengthwise, scoop out any seeds and center, brush with olive oil and sprinkle with salt and pepper. Roast at 350° until soft. Serve as a side dish.  Or scoop out the cooked flesh and mash, or combine with herbs and cream for a hearty bisque topped with feta or blue cheese crumbles.

Thank you for your continued support.

Filed Under: Weekly Specials