What is the best holiday of the year? There are no costumes that need to be designed, no eggs to be dyed and no explosions going off next door. (Don’t get me wrong – I love Easter, Halloween and The Fourth of July as much as any teenager). Thanksgiving has always been one of my favorite holidays because it can be so simple – gather your family, large or small, around the table and share a meal together. Continue reading
Are you a pie family or a cake family? What do I mean? Well, when you were growing up, what was served for birthdays? Or for dessert at holidays? When I was growing up, my mom made amazing Barbie dress cakes, character cakes, 3D elephants and more! At Thanksgiving, she’d make red velvet cake, and sometimes…SOMETIMES she would buy a pumpkin pie. We are a cake family. Continue reading
Mashed potatoes. Made easier. And even more delicious. Need we say more?
Okay, we’ll say a little more… Continue reading
Got leftover turkey? Here’s one of our favorite recipes to use it up (that doesn’t involve stuffing)! Continue reading
From our table to yours, we wish you a truly Happy Thanksgiving. -The Lehman Family
Come, ye thankful people, come,
Raise the song of harvest home:
All is safely gathered in,
Ere the winter storms begin…
– Henry Alford
Planning the best Thanksgiving turkey ever? Shelley, Lehman’s Merchandising Assistant, has been brining her family’s Thanksgiving bird for the past several years, and she shared her simple recipe with us. Brining the turkey for at least 12 hours before roasting makes it extra moist, and this recipe gives the meat a slightly sweet flavor (which Shelley says her brood loves). Try it this year – it’s quick, easy and it just may become part of your Turkey Day tradition.
Classic Turkey Brine
- 1 gallon water
- 1 cup coarse salt (such as sea salt or pink salt)
- 1/2 cup brown sugar
- 1 orange, juiced and rind finely grated
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice
- 1 tablespoon whole black peppercorns
- 1 turkey, 12-15 lb (thaw turkey and remove giblets before brining)
- Ice (enough to cover turkey)
- large stockpot and/or storage container with lid (such as a 5-gallon bucket or 4-gallon bucket)
In a large stockpot, combine all ingredients except turkey and ice. Bring to a boil and stir to dissolve salt and sugar. Remove from heat and let stand 30 minutes. Chill. Place the turkey, brining liquid and ice in stockpot or lidded bucket and let stand up to 12 hours, refrigerated (overnight works well). Roast and feast!
Forget dragging yourself out of bed before the crack of dawn. Sleep in! Then, join us in the tiny village of Kidron for a slower-paced, fun-filled Black Friday in the Country.
“We created this event because we were tired of that early morning rush to get to the mall, and fighting all the crowds,” said Glenda Lehman Ervin, Vice President of Marketing. “This way people can slow down, enjoy their shopping and sit a spell with a cup of cider.”
We’ll be serving up some great deals both Friday and Saturday from 8 a.m. to 7 p.m. at our store in Kidron. Here are the details:
- Friday and Saturday, 4-7pm, 20% off purchases under $100
- Wear bib overalls and be entered into a gift card drawing
- Dinner Bell Deals BOTH days; up to 40% off!
- Cookies, coffee & cider served all day
- Beef & Gravy Special in the Cast Iron Cafe
- Take an additional 25% off at Lehman’s Outlet (excludes bulk canning supplies)
If you’re really lucky, there’s a veteran pie baker in your family. In mine, it’s my grandma. With her eyes closed, and with one arm tied behind her back, she can turn out several homemade pies before lunchtime. Continue reading
Here at Lehman’s, we love to be crafty and thrifty at the same time. This centerpiece idea is great on so many levels: it’s simple and rustically beautiful, inexpensive, a wonderful children’s activity, and you can feed the birds afterward so nothing is wasted. What’s more, it goes together in just a few minutes, and youngsters as little as 3 can help. Continue reading
As you might imagine, a traditional Amish Wash Day is filled with activity – and not much goes on in the kitchen. This is a delicious, slow-baking dinner that frees you up to work on other projects.
- 1 Tbsp. butter
- 1 large onion, sliced
- potatoes, peeled and sliced
- 2 Tbsp. flour
- 1 can tomato juice (store-bought or home-canned)
- Sliced sausage (country-style or Italian)
- boiling water
- salt and pepper to taste
- Using a roasting pan or dutch oven, melt butter in the pan and line the bottom with a layer of onion.
- Place potatoes on top of onion.
- Sift flour over potatoes.
- Pour tomato juice over all and cover with sliced sausage.
- Add boiling water to cover and salt and pepper to taste.
- Bake slowly at 300 degrees for 3 hours. Turn meat if it gets too brown.