June 14-16, 2013 Versailles Poultry Days – Versailles, Ohio

June 13, 2013 at 8:06 AM | Posted in chicken, Festivals, grilling | Leave a comment
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June 14-16, 2013 Versailles Poultry DaysVersailles, Ohio
The 62nd annual event will have chicken dinners, entertainment, Miss Chick and Little Miss Poultry Days contests, rides and games for POULTRYFESTall ages, two parades, kiddie tractor pull, 5K Run, arts, crafts, flower, and photography shows, and the greatest Ultimate Frisbee Tournament in the world! Attendance: 25,000.
The Versailles Poultry Days’ Board of Directors and the Village of Versailles welcome you to the 62nd annual Poultry Days festival June 14, 15 and 16th, 2013. The 2013 Festival theme is “Poultrystock, Three Days of Friends, Music and CHICKEN”.

Poultry Days is an annual community festival began in 1952 to celebrate the area’s history as a leading poultry producer held the second full weekend in June. Arrive early to enjoy one of our World Famous chicken dinners. We expect to serve over 24,000 of these delicious chicken dinners but they can sell quickly.

The festival is always packed with activities. There are two parades, the Grand Parade at 11am on Saturday and the Antique Car & Tractor Parade at 2:30pm on Sunday. The Village will host the 32nd annual Ultimate Frisbee Tournament which is one of the top tournaments in the nation. Other activities include: Miss Chick and Little Miss Poultry Days contests, FREE Kiddie Tractor Pull, 5K Run, rides and games for all ages, Vendor Area, Cake and Egg Contests, Flower Show, Photography and Art Shows along with many other family friendly activities.

New for 2013 will be the Tour de Versailles 62 mile Gran Fondo (and 31 mile “Half” Fondo) cycling event occurring on Sunday June 16th. The Darke County Photography show joins the festival and the festival’s 5K gets a new route and becomes part of the Wayne Healthcare “Darke County Challenge”. Back for 2013 are the Bear Hollow Woodcarvers!

The Social Tent “Poultrystock” entertainment schedule will be the largest in festival history including Nashville Crush, Almost Empty, On the Radar, TRSS Drum Corp, Higgins Madewell, Pocket Change, Bushwack, Mark Cantwil, 8 Ball, and Karma’s Pawn.

Mark your calendar, schedule your vacation, review our schedule and if you have specific questions please email: Versailles Poultry Days Chairman
We look forward to seeing everyone in June!

Eric C. Stachler

2013 Festival Chairman
http://www.versaillespoultrydays.com/

One of America’s Favorites – Crêpe

January 28, 2013 at 10:48 AM | Posted in cooking, Food | 5 Comments
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A crêpe or crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and Quebec. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.
Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter on the pan’s

A stack of crêpes

A stack of crêpes

surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula. There are also specially designed crêpe makers with a heatable circular surface that can be dipped in the batter and quickly pulled out to produce an ideal thickness and evenness of cooking.
Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products.
When sweet, they can be eaten as part of breakfast or as a dessert. They can be filled and topped with various sweet toppings, often including Nutella spread, preserves, sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.
Crêpes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter, and a pinch of salt. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened; and savoury galettes (crêpes salées) made with buckwheat flour and unsweetened. The name “galette” came from the French word galet (“pebble”), since the first gallettes were made on a large pebble heated in a fire. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a gluten allergy or intolerance to eat this type of crêpe.
Mille crêpe is a French cake made of many crêpe layers. The word mille means “a thousand”, implying the many layers of crêpe.
Chocolate-Coconut Crêpe served in crêperie near the Patheon in Paris, France
Another standard French and Belgian crêpe is the crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier) which is subsequently lit upon presentation.
Cherry Kijafa Crêpes are also often common and are made with a traditional crêpe base, but filled with cherries simmered in a Kijafa wine sauce.
Crêpe dentelle is a crispy biscuit made with a very thin layer of crêpe folded in a cigar shape and then baked. It is usually enjoyed with a hot drink during the Goûter, or Afternoon Tea, in France.
A crêperie may be a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or may be a more formal sit-down restaurant or café.
Crêperies are typical of Brittany in France; however, crêperies can be found throughout France and in many other countries.
Because a crêpe may be served as both a main meal or a dessert, crêperies may be quite diverse in their selection and may offer other baked goods such as baguettes. They may also serve coffee, tea, buttermilk and cider (a popular drink to accompany crêpes).
In Swedish, a crêpe is called pannkaka, and in Danish, pandekage (“pancake”); in Dutch it is a pannenkoek or flensje, and in Afrikaans a

A sweet crêpe served with strawberries and whipped cream

A sweet crêpe served with strawberries and whipped cream

pannekoek, which is usually served with cinnamon sugar. In Italy, crêpes are called crespella. In the Spanish regions of Galicia and Asturias they are traditionally served at carnivals. In Galicia they’re called filloas, and may also be made with pork blood instead of milk. In Asturias they are called fayueles or frixuelos, and in Turkey, “Akıtma”.
In areas of Eastern Europe formerly belonging to the Austro-Hungarian empire, there is a thin pancake comparable[clarification needed] to a crêpe that in Austro-Bavarian is called Palatschinken or Omletten; in Hungarian: palacsinta; and in Bosnian, Serbian, Bulgarian, Macedonian, Montenegrin, Czech, Croatian and Slovene: palačinka; in Slovak: palacinka. In the Balkan region such as the countries of Albania, Bosnia, Croatia, Macedonia, Montenegro, and Serbia, palačinka or palaçinka may be eaten with fruit jam, quark cheese, sugar, honey, or the hazelnut-chocolate cream Nutella. In Ashkenazi Jewish cuisine, there is a similar dish known as the blintz. The Oxford English Dictionary derives the German and Slavic words from the Hungarians palacsinta, which it derives from the Romanian plăcintă (“pie, pancake”), which comes in turn from classical Latin placenta (“small flat cake”). In Chile and Argentina they are called panqueques and are often eaten with dulce de leche (known in English as “milk caramel”).
Crêpes have also become popular in Japan, with sweet and savoury varieties being sold at many small stands, usually called crêperies. They have also become popular in North America with several crêpe franchises opening. Typically, these franchises stick to the traditional French method of making crêpes but they have also put their own spin on the crêpe with new types such as the hamburger and pizza crêpe.
In addition to crêperies and crêpe franchises, there are crêpe manufacturers that use modern equipment to produce crêpes in bulk. Crepini, a crêpe producer based in Brooklyn, New York, makes a variety of Naked and filled crêpes that are sold by local retailers, major supermarket chains, and food service providers throughout North America and Canada.
In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary’s Blessing Day, but became known in France as “Le Jour des Crêpes” (literally translated “The Day of [the] Crêpes”, but sometimes given colloquially as “Avec Crêpe Day” or “National Crêpe Day”), referring to the tradition of offering crêpes. The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your right hand and holding a gold coin in your left hand, you would become rich that year.

 

 
Basic Crepes

INGREDIENTS:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
DIRECTIONS:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

*Makes 4 servings

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