Archive for March, 2011

The Easter Bunny is coming to Blue Ridge, Georgia! Our happy to hop holiday  bunny is delivering surprise Easter baskets for your family…

Southern Comfort Cabin Rentals in Blue Ridge, Ga is proud to offer an Easter Basket Surprise Package! Book any 2 nights between Thursday April 21st  through Monday April 25th and receive a special gift from the SoCo Cabins Bunny…

Package includes:

Complimentary 3 PM check out (normally 11AM)

2 Easter Bunny baskets (prepared w/ children’s names & placed in the cabin before arrival)

Each cellophane wrapped basket will include:

• 1 ticket on the Easter Eggz-Press on the Blue Ridge Scenic Rail Road (Train ride and egg hunt)
• 1 Coloring book and box crayons
• 1 Caramel and chocolate covered apple (made in Blue Ridge)
• Several plastic eggs (stuffed with candy)
• 1 Chocolate bunny
• 1 Plush stuffed animal (Beanie Baby)

Details on the EASTER EGGZ-PRESS:

Departure Location: Blue Ridge, Georgia
Date: Saturday April 23rd (ONLY)
Time: from 4:00 pm to 6:00 pm

Bring along your Easter Basket and we’ll travel a few miles out of town to farmer Brown’s field where the children hunt for the Easter Eggs and greet the Easter Bunny.

Smile, you’ll be in the mountains soon!

Ingredients For 8 Servings (Cause it’s going to be a hardy party!)

Irish Stew:
* 1 tablespoon vegetable oil
* 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
* 2 tablespoons all-purpose flour
* 1 cup coarsely chopped onion
* 1 cup coarsely chopped carrot
* 1 (12 fluid ounce) can or bottle dark beer (Bass Ale will work nicely)
* 2 bay leaves
* 1 teaspoon dried thyme
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cloves garlic, minced
* 2 tablespoons Worcestershire sauce

Calcannon:
* 3 slices bacon
* 2 pounds russet potatoes, peeled and cut into chunks
* 2 cups thinly sliced cabbage
* 1/4 cup milk, warmed
* 2 tablespoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 tablespoons minced fresh parsley

Directions

1. Preheat oven to 325 degrees F.
2. Heat the vegetable oil in a large Dutch oven over medium to high heat until very hot, brown the meat in 2 batches, brown cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir to coat the meat with flour.
3. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
4. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
5. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
6. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
7. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
8. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
9. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Enjoy with a Harp Lager (or two)!