Lehigh Valley Food Magazine

TABLE OF

CO NT EN TS

123:

3rd & Ferry Fish Market

A: The Aging Moon

Aman’s Artisan Indian Cuisine

B:

C: The Clubhouse Grille

D:

Davinci’s Pizzeria

E:

Events by Balloonworks

F:

G:

Giacomo’s Italian Market and Grille

The Goat Pub & Pie

H:

Hi-Pot Taste of Taiwan

Hoolala Chicken and Ramen

House

I: Iron Mule Restaurant & Bar

J:

K:

L: La Kang Thai Noodle Bar

M:

N: O: P: Pat’s Pizza & Bistro

Q: R: Rum Runnas Podcast Network

S: The Slate Hotel & Pub

SMP Mini Mart

The Sweet Spot Bar & Grill

T: Tavern at the Sun Inn

U: V: Void Madness

Z:

Editor-Jarred Huertas

Marketing:

Jarred Huertas

Publisher:

Rum Runnas Entertainment LLC.

Writing Contributors:

Amanda Naylor-(TriState Traveling Mama)

Kyle Naylor, Jarred Huertas (The Rum Runnas), Erin R. Ferguson

Radio/Podcast Team:

Host-Jarred

Produced by-Rum Runnas Entertainment LLC.

Happy Holidays!

Celebrate with an expertly paired cheese board!

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Cocktail of the Month Pie of the Month

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Triple Berry Bread Pudding

Pierogi Rangoon Bowl

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Daily Specials!

Monday: 12 Clams for $6

$10 Domestic Pitchers

Tuesday: Burgers & Beers

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$8 Bogey Burger

$2 Domestic Drafts

Wednesday: Wing Wednesday 1/2 Price Wings

$10.00 Domestic Pitchers

$5 Whiskey and Wine Wednesday Drinks

Thursday: Cheesesteak Thursday Philly (Choice of Fresh Shaved Beef or Chicken) $8 California, Lehigh or Buffalo add $1 -Choice of cheese sauce, American or Provolone

Teat Time Thursday $5 Long Island, Green/White Tea shots, Surfside Tea/Surfside Soda

Friday: Half Off Appetizers (Excluding Wings & Mozzarella Sticks)

Fireball Friday $4 Shots

Created and Designed By Jarred and Kyle of the Rum Runnas

By Jarred Huertas

P.B. & S. Eggrolls

Ingredients:

8 eggroll wrappers

1 cup chopped strawberries

1 cup diced fresh pineapple

1 cup sliced bananas

1/4 cup brown sugar

1 teaspoon cinnamon

1 tablespoon unsalted butter, melted Vegetable oil, for frying

Powdered sugar, for dusting Vanilla ice cream, for serving (optional)

Directions:

In a medium-sized bowl, combine the chopped strawberries, diced pineapple, sliced bananas, brown sugar, and cinnamon. Mix well to evenly coat the fruits with the sugar and cinnamon mixture.

Lay an eggroll wrapper flat on a clean surface or cutting board. Spoon about 2 tablespoons of the fruit mixture diagonally onto the center of the wrapper, leaving a small border around the edges.

Fold the bottom corner of the wrapper over the filling, tucking it tightly to secure the fruits. Then, fold in the two sides of the wrapper towards the center and roll it up tightly. Moisten the top corner with a little water to seal the eggroll. Repeat this process with the remaining wrappers and fruit mixture.

Heat vegetable oil in a deep pan or pot to about 350°F (175°C). Alternatively, you can use a deep fryer if available.

Carefully place the prepared eggrolls into the hot oil, a few at a time, and fry until golden brown and crispy, approximately 3-4 minutes. Use tongs or a slotted spoon to turn the eggrolls gently for even frying. Make sure not to overcrowd the pan.

Once cooked, remove the eggrolls from the oil and drain on a plate lined with paper towels to absorb excess oil.

Brush the top of each eggroll with the melted butter while they are still hot. This will give them a nice shine and enhance the flavor.

Allow the eggrolls to cool slightly before serving. Dust them with powdered sugar for a sweet touch.

For an extra indulgence, serve the dessert eggrolls warm with a scoop of vanilla ice cream on the side.

Enjoy your delicious dessert eggrolls!

Ingredients:

1.5 oz vodka

1.5 oz crème de menthe liqueur

1.5 oz chocolate liqueur

1 oz heavy cream

Chocolate syrup

Ice cubes

Fresh mint leaves (for garnish)

Directions:

Begin by chilling your martini glasses in the freezer for about 10-15 minutes. In a cocktail shaker, add ice cubes along with the vodka, crème de menthe liqueur, chocolate liqueur, and heavy cream. Shake the cocktail shaker vigorously for about 15-20 seconds to combine and chill the ingredients. Remove the chilled martini glasses from the freezer and drizzle chocolate syrup along the inside of each glass, creating a decorative pattern if desired. Strain the contents of the shaker into the prepared martini glasses. Garnish each cocktail with a fresh mint leaf. Serve immediately and enjoy your delicious Chocolate Mint Martini!

Note: You can adjust the sweetness of the cocktail by adding more or less crème de menthe or chocolate liqueur, depending on your preference. If desired, you can also crush a few chocolate sandwich cookies in a plastic bag and rim the martini glasses with the crushed cookies before adding chocolate syrup for an extra touch of sweetness. Cheers!

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