file under “progress” kills tradition in ardmore, pa or something else? is viking pastries closed for good?

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My friend Michelle found this sign waiting for her today when she stopped in Ardmore to #shoplocal at Viking Pastries

So has progress in Lower Merion Township’s downtown Ardmore put yet another tradition, another long-standing business out of business? Or is it something else? Or something related? Or just simple economics?

Viking Pastries appears to be done as in dead as per this hand lettered sign.

62 years…*POOF* ??

How many of us who grew up on the Main Line had memories of Viking Pastries and Walter’s Swiss Pastry which was located in Bryn Mawr and closed years and years ago? (Can’t remember exactly when.)

Those were the bakeries of many of our childhoods – Viking Pastries and Walter’s Swiss Pastries.  My mother always bought our annual Christmas Bûche de Noël complete with it’s chocolate bark and meringue “mushrooms” from Walter’s.  She also bought  things from Viking too.

Both bakeries had fierce loyal and devoted followings once upon a time.  Now they are but memories of a Main Line that used to be.

In 2013 Viking Pastries was part of a bakery makeover show called Save My Bakery. Save My Bakery was a show in the Nancy Glass Glass Productions Stable and appeared on Food Network and/or DIY Network.  (Click here and see some of the original makeover.)

This was covered extensively at the time by local media.  It was wonderful.

But maybe this wasn’t enough to save Viking long term? Don’t forget the bakery’s family has seen horrible tragedy in the form of the still unsolved disappearance of Richard Petrone.  Richard Petrone and Danielle Imbo vanished without a trace leaving a Philadelphia bar in 2005.

This family and bakery were always part of local events.  When I was on the Main Line, if there was a local fundraiser or get together, you could always count on the generosity of Viking Pastries.  I worked on many events where they donated boxes and boxes of their delicious cookies.

When Viking got their fancy T.V. makeover, we all had high hopes. But still there were kerfuffles. Like the August 2017 temporary Department of Health closure as reported by Main Line Times. Here is an excerpt:

“It was a plumbing issue caused by the construction across the street,” said Viking Pastries owner Marge Petrone of One Ardmore Place being built on the former Cricket Avenue Parking lot. “That [project] has been a nightmare.”

According to Petrone, water from the construction site flowed into a hole left in front of the store and straight into the bakery’s basement. “We had an inch or two of mud there. There was low water pressure – we couldn’t flush the toilet.”

Petrone paid for a Port-a-Potty to be placed outside the back of the shop, but ultimately, she aid, “if you can’t use the bathroom, the county is a stickler about that” and will shut you down.

Except my opinion, personally? I also have to wonder about the Ardmore Tartification Effect on old school businesses like this?  As Lower Merion Township has strived for decades at this point to make Ardmore what they envision, the old time businesses have fallen off one by one, haven’t they? Some say, when the movie theater closed and they didn’t get a new theater chain in that THAT was the beginning?

Ardmore has had peaks and valleys.  I had high hopes when parts of the Main Street business community were saved from eminent domain for private gain, but now? Sadly, today, I barely visit a place I used to be in practically every other day for years and years.  I live just far enough away that getting there is a hassle with regard to never much parking and crazy traffic.  That and the site of towering apartments rising up on Cricket Avenue behind what was the movie theater to overshadow everything and everyone like Godzilla.

Who owns Viking’s building?

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Who is 35-39 Cricket LLC?

35-39 CRICKET LLC

Who has owned the building over the years and years?

who owns what

These are all public records off Montgomery County and PA’s corporation database. County court dockets sadly show open items so is this closure in part financial? Sadly I did  also find  landlord tenant and other things going back  a few years, so is the economy as much to blame?  Also as the property changed hands did the rent just keep going up?

Whatever has happened, it’s a crying shame.  It represents the death of another small business with a long history in a Main Line Community.

RIP Viking Pastries. Thank you for all the wonderful years you gave your customers.

(the photo array is assembled from a couple of my photos and ones I found on Google)

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when lisa vanderpump comes to town….

My friend Trish went to the Ardmore Wine and Spirits Store yesterday to celebrate a little rosé all day!

Lisa Vanderpump of Bravo fame (Vanderpump Rules and Real Housewives of Beverly Hills) was in town with her daughter Pandora to sell their namesake rosé.

She sold out!

As a rosé drinker, I look forward to trying it when back in stock.

Many thanks to my friend Trish for letting me use her fun photos!

Thank goodness she left Jax in L.A.!

raisin sauce for that easter ham

Raisin sauce for ham wasn’t a family tradition. It was somebody else’s tradition that they shared with me years ago. Or more precisely, they said they would really like to have that with ham but didn’t know how to make it.

So I monkeyed around with it and came up with the recipe I’m about to share with you. Having done research over the past few years again on a raisin sauce for ham mine is different because I add onion, and I use the Wondra quick dissolving flour and not cornstarch. I also add both a dried mustard and a grainy mustard, allspice as well as cloves, a bouillon cube, and a little hot paprika.

What you end up with is a savory sweet sauce for ham. It complements the smoked salty nature of a ham rather well.

Here’s how I do it:

* 1 cup dark raisins
* 2 cups water (hot with a bouillon cube added)
* 3 Tablespoons Wondra flour
* 1/3 Cup brown sugar
* 1/4 Teaspoon dry Coleman’s mustard
* 3 Tablespoons grainy mustard like Grey Poupon Country Mustard
* 1/4 Teaspoon ground cloves
* 1/4 Teaspoon ground allspice
* 1/2 Teaspoon hot paprika
* 4 Tablespoons butter
* 1/2 Sweet onion diced
* 2 Tablespoons cider vinegar or maple champagne vinegar

Chop up the onion and toss it in the sauce pan with the butter. As you are cooking the onion down and it starts to get translucent, add the raisins.

Then add the water with the dissolved boullion cube, add the sugar. When the sugar is dissolved add the flour – and yes I pretty much stir continuously at this point. Next add the spices and the mustards (powdered mustard and the grainy mustard), and finally add the vinegar.

A lot of people when they’re making the sauce will serve it right at this point. I don’t. I turn off the stove and I put the lid on the saucepan and I let it sit for at least an hour. I reheat it gently when I am ready to serve my ham and all you do is put it in a gravy boat and let people spoon what they want over warm ham.

Oh and I changed up my ricotta pie this Easter. I toasted up pine nuts and chopped pistachios and added them to the ricotta mixture before baking!

Happy Easter!

snow day minestrone

Another snow day…I do not know what it is about snowy days that makes me want to cook, but it does.  It’s like another form of nesting, I suppose.

So today I decide one more last hurrah for the winter soup of it all.  I have a bunch of leftovers, a bunch of fresh vegetables, and a bone and gizzard bag in the freezer for Instant Pot bone broth.

The first step was loading the following into my Instant Pot: 1 roasting chicken carcass I had frozen for such a purpose and 2 packets of frozen necks and gizzards saved from other chickens.  To that I added a bunch of celery ribs (cut in half only), a chunked red onion, 4 or 5 carrots, cut in half.  I add 1 bay leaf, a small handful of Juniper berries, quatre epices, salt, pepper, herbes de provence.  I add water half way up my 8 quart Instant Pot and I set to manual and 50 minutes.

When the 50 minutes are up, I turn the Instant Pot off and let it de-pressurize by itself.

Meanwhile I take my big dutch oven (8 quarts) out and get ready to add stuff to it.  I recently got a new dutch oven because my large vintage Dansk was getting a bit shabby.  I replaced it with a Sur Le Table Lightweight Cast Iron Dutch Oven and so far so good.

Into the dutch oven I put: 1 drained can of Goya chick peas (15 oz), 1 can of Hunt’s Diced Fire Roasted Tomatoes (14.5 oz do NOT drain), 2/3 cup Israeli couscous (dried not cooked), 1/2 cup orzo (dried not cooked) , a few ribs of celery chopped up (over a cup), four carrots rough chopped, 5 small to medium red potatoes chopped, 1 red or orange or red bell pepper, chopped small, an end of a solid piece of Parmesan grated rind and all (I save odd bits of cheeses and cheese rinds for cheese sauces and other uses like this), some more oregano, basil, thyme, a couple solid dashes of sweet paprika, 1 teaspoon salt, leftover roast chicken shredded, and a smoked sausage (or kielbasa) cut into manageable pieces.

When my  Instant Pot was de-pressurized, I removed all of the bones, gizzards and cooking vegetables and strained my broth into the stove top dutch oven. I brought my broth and veggies and pastas (orzo and couscous) to a boil on a medium low heat (uncovered), stirring frequently.  I then put the lid on my dutch oven and turned off the stove.  There it will sit covered until about 40 minutes before dinner time at which time I will warm up on a low flame to serve.  Add a green salad on the side and it’s a wonderful winter or end of winter snowy day dinner.  If you have any fresh biscuits or a crusty bread, even better.

Buon Appetito!

baking day: banana bread and collecting cookbooks

I made pumpkin bread the last time around and this time I decided to make banana bread. My banana bread is a little different from some recipes but I think it’s delicious.

Start with preheating your oven to 350°.

Next, your ingredients:

3/4 of a cup of butter, almost melted

1 cup white sugar

1/2 cup brown sugar

Four eggs

2 1/2 teaspoons of ground cinnamon

1 teaspoon cardamom

2 teaspoons vanilla extract

3 cups all purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 cup chopped pecans

1 cup dried cranberries

1 cup dark raisins

Five large bananas mashed up

The first thing I do is in a medium bowl is mash the bananas. I have a hand potato masher that works nicely for this chore. I try to use very ripe bananas the flavor is better.

Next I grease and flour two pans – I think the dimensions are 9″ x 5″ but don’t hold me to that. I grease with butter and with almond meal (almond flour– I use it a lot in baking). If you don’t have almond meal in your pantry just use flour.

Put the pans to the side.

And a second bowl, mix together with 2 tablespoons of other flour or almond meal your raisins, chopped pecans, dried cranberries

Throw your butter in the microwave in a microwave safe dish for almost a minute. Add it to a large bowl with the butter and sugar. Cream until smooth add your vanilla and your eggs, mix again. Next add the mashed bananas and your cardamom and cinnamon.

After that is smooth and well mixed, add in your salt, baking soda, baking powder and give it a stir. Add in your flower one cup at a time. Once the batter is well mixed if you have been using a hand mixer switch to a regular old-fashioned wooden spoon and stir in the nuts and dried fruits.

Split your batter equally between your two pans and dust tops with granulated sugar. Next, place next to each other but not touching in your preheated oven.

The banana bread cooks for about an hour, and when a toothpick comes out relatively clean your bread should be done. Cool at least 20 minutes in the pans before removing from pans and cooling completely on baking racks before wrapping up. You can freeze a loaf or not. They last about a week. Or less depending on how hungry everyone in your house is!

Ovens are funny so sometimes it’s a little less time sometimes it’s a little more time. I don’t remember what it was that I baked and wrote the recipe down and posted, but the time I listed for me worked perfectly with my oven yet a reader wrote to me that with their oven it took a little more time.

Baking is not completely an exact science when it comes to ovens and cooking times. And there’s also trial and error. And it also depends on the home cook. I am more of one that uses recipes as a guide and I will wing it a lot. If it’s something I make often enough, I will try now to write the recipe down.

My problem is that a lot of the women of older generations in my family that taught me to cook from the time I was a small child didn’t actually use recipes. Maybe they had the basics on an index card, but more often than not it was straight out of their head and you learn how things were right by the feel of batters and doughs and what not. So that is kind of the way I learned. Some things had recipes and exact measurements, and some things just didn’t. Homemade pasta, for example, was one of the things that didn’t have anything written down. It was just passed from person to person how to do it.

My mother has a great collection of wonderful cookbooks, and what I learned from her includes having a great collection of wonderful cookbooks. It was my mother taught me to check out the regional cookbooks that various Junior League chapters and ladies aid societies and women’s church groups would put out.

For example, decades ago at this point (like around 1980), the Philadelphia Orchestra West Philadelphia Women’s Committee put out a wonderful cookbook called The Philadelphia Orchestra Cookbook. I still have it in my cookbook collection today and it has wonderful recipes including one from my mother! I don’t recall ever had anything from the Philadelphia Junior League, but I do have a cookbook called The Philadelphia Cookbook of Town and Country circa 1963 that was by Anna Wetherill Reed. This cookbook has many wonderful recipes including for oldschool cocktails like a Philadelphia Old Fashioned cocktail and a recipe for Fish House Punch attributed to State In Schuylkill.

As far as the regional cookbooks go I have a couple from Mystic Seaport in Connecticut, a few southern Junior League cookbooks (like Charleston, Virginia, and Shreveport Louisiana). Sadly, as far as my regional and fundraising type cookbooks go the one that was the largest disappointment is the one that was put out by the Devon Horse Show a few years ago called Appetizers at Devon. I never fell in love with any of the recipes. I guess maybe it just reflects the changing style of the women’s committees in general all over today versus days gone by. A lot of these women don’t get into their kitchens, they order out, they buy prepared foods, they have boxes of portioned out foods delivered like Blue Apron, Hello Fresh and what not, they use caterers, they go to restaurants.

One of the best cookbooks and most fun that I have the counts as a regional cookbook is Greek Cooking in an American Kitchen. These are recipes compiled by the Saint Luke’s Greek Orthodox Church Women’s Auxiliary in Broomall, Pennsylvania. Those ladies started putting out a cookbook in 1973, and the addition I have is the fourth edition from 1997. If you can get your paws on a copy, and you like Greek food, this is an amazing cook book and the recipes are easy to follow.

I even have a cookbook from the Italian market in Philadelphia. I have course, also have a nice selection of cookbooks from the professionals like Ina Garten and the New York Times. I have also mentioned in prior posts that if you can get your hands on volumes one or two of The American Contry Inn and Bed And Breakfast Cookbooks put out years ago by the Maynards, they are wonderful as well.

A new cookbook I am going to suggest that everyone go to Amazon to get (and it’s going to be released soon because I just got my shipping notification) is by Delaware county native Elisa Costantini and her son Frank Constantini. It’s called Italian Moms: Something Old Something New 150 Recipes. I also have her book Italian Moms: Spreading Their Art to Every Table which was self published.

Enjoy your day!

new restaurant rave: dalia’s authentic mexican food in malvern, pa

Earlier today a young guy from a new restaurant stopped by my husband’s office. A new authentic Mexican Restaurant has opened in the old Verona spot at 288 Lancaster Avenue in Malvern (East Whiteland).

It’s called Dalia’s Authentic Mexican Food.

And just so there is no confusion: I am a new customer. I received nothing for this post. I was not compensated in any way whatsoever.

Dalia’s is a delight. A total delight. The food is amazing. Delicious. Fresh.

The staff is friendly and knowledgeable and the restaurant is bright and cheerful and so incredibly clean.

These folks worked hard to rejuvenate the old Verona space because it was rather run down and dirty when Verona made their exit.

That delicious looking sandwich you see is their Torta Azada.

We ordered for takeout (and the food was gone before I could photograph it!) Chicken Enchiladas, Shredded Beef Enchiladas, Azada Burrito, and a Tinga Quesadilla (chicken mixed with Chipotle and onion.)

Did I mention it was like the food evaporated it was so good?

Everything was fresh and the flavors balanced.

I am a guacamole snob and their’s passed the test. And I treated myself to a Mexican Coca Cola.

Dalia’s will be dine in, take out, and delivery.

Their hours will be:
Monday – Thursday 6:00 am to 10pm

Friday 6:00 am – 5:00 pm

Saturday CLOSED

Sunday 6:00 am – 10:00 pm

Oh!!! And they make breakfast!!!!

Their menu is just the right size I think and not too large and overwhelming- which is a mistake a lot of restaurants make.

They do NOT have a liquor license. I am NOT sure if they will be BYOB, so call and ask if you go in – don’t presume.

Their phone number is (484)- 320-8446.

Their address is 288 Lancaster Avenue Malvern, PA 19355

Their website is daliasauthenticmexicanfood.com

Please go check them out and I hope you enjoy their food as much as we did !

Ample free parking and easy access from Lancaster Avenue.

an old faithful spot gets updated: eagle tavern and taproom

“Let’s go have brunch.” I said.

So my husband decided we should try the Eagle Taproom & Tavern in Eagle. (now they say Chester Springs, but it is Eagle happily to me!)

The old gal has had a change of ownership and attitude. Completely refreshed and lovely inside, with a terrific updated and tweaked menu.

We had a great time. The food was delicious and for two it was about $50.

I can’t wait to try dinner and guess what? Music a few nights a week!

Give it a try!

Eagle Taproom & Tavern

123 Pottstown Pike

Eagle/Chester Springs

https://eagletavern.com