Birthday Celebration Continues In Abingdon Virginia

Everyone who knows me knows I love birthdays.  It doesn't matter who's.  This year Stone had chosen to celebrate in Abingdon, Virginia.  The plan was to check in at the Martha Washington, have dinner at The Tavern, then spend the next day biking the Virginia Creeper while viewing the fall colors.  From the moment we arrived it did nothing but rain, so we had a change of plans.  No biking.  Fortunately, there was a play at The Barter Theater.  

It was a rainy evening as Carleen, Daniel, Stone and I walked to The Tavern.  The Tavern, one of the oldest west of the Blue Ridge, was built in 1776.  At one time it served as a hospital for wounded Confederate and Union Soldiers during the Civil War

This is a miniature log cabin on display at The Tavern made from wine corks.  It was such a cute idea.

We launched our evening with a glass of wine in the quant surroundings of The Tavern.  There are several small dining areas that make for a more intimate atmosphere.  We where seated in one of the dining rooms up stairs.  The floor slightly tilts and depending on where you sit, when a wine bottle is placed on your table, it will slide due to the uneven floors.

Stone and Daniel, ready to get this celebration started.

Let's all raise our glasses to Stone and wish him a very 

Happy Birthday.

We didn't realize we where making memories as we where just having fun.

Many times when Stone and I have been in Abingdon, Va,we have wanted to stop by Anthony's, founded in 2010 by Pastry Chef Anthony Perkins.   Their desserts are almost to beautiful to eat.  You understand I said almost.   In the past, when Stone and I wanted to stop by, they were closed.  Luckily not this time.  I was so excited because I had heard so much about it.  Seriously, I would make the two and a half hour drive just for my s'mores tart.  I must try to recreate it.

Daniel's Coconut Cream Pie

Carleen's Magic Bar

Stone's Key Lime Pie

http://www.abingdontavern.com

http://www.anthonysdesserts.com

Two-Layer Key Lime Pie

Overlooking the historic Provincetown harbor is a restaurant in New England where we had waterfront dining.  It's name is The Lobster Pot.  Here is where I fell in love with Key Lime Pie.  Since then I have had different versions of this sweet delight, below is my adaptation and the one I have come to love. I hope you enjoy it as much as I do.  

Crust:

2 c. graham cracker crumbs

½ c. butter, melted

¼ c. firmly packed light brown sugar

Preheat oven to 350’.

Stir together graham cracker crumbs, next 2 ingredients. Press crumb mixture on bottom and up sides of a lightly greased 10” deep-dish pie plate.  Bake 10 minutes.  Cool completely, about 45 min..

Filling:

2 (14 oz. can sweetened condensed milk)

1 c. bottled key lime juice

6 large egg yolks

Whisk condensed milk, lime juice and egg yolks in a bowl to blend.  Pour into the pie crust. Bake 20-25 min. The center will not be firm, but will set up as it chills. Cool completely on a wire rack, about 1 hour. Cover and chill 4 hours.

Top Layer:

1 (8oz.) pkg. cream cheese softened to room temperature

½ c. sweetened condensed milk

¼ c. bottled key lime juice

2 T. sugar

1 t. vanilla extract

With an electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large mixing bowl. Pour over the cooled baked layer. With a knife, spread evenly and smooth out the top. Cover and refrigerate until firm, at least 4 hours.

Stabilized Whipped Cream:

1 pt. heavy whipping cream

1 T. Jello instant vanilla pudding mix, dry

1 t. vanilla extract

1/3 c. confectioner’s sugar

Put all the ingredients in a large mixing bowl. Mix on low speed until ingredients are combined. Mix on high speed until soft peaks form, scraping sides of bowl often. Decorate top of pie as desired.

Slice one lime to use for decoration, may use some zest also for decoration.

http://www.ptownlobsterpot.com