CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

A Toast to Longevity – Milagro House’s Evening of Miracles

Ken Stoudt of  event sponsor StoudtAdvisors reflects on 15 years of creating the opportunity to change the lives of women and children experiencing homelessness.

Ken Stoudt of event sponsor StoudtAdvisors reflects on 15 years of creating the opportunity to change the lives of women and children experiencing homelessness.

Milagro House’s evening of miracles has enjoyed 15 years of unparalleled success and on Friday, October 17, its 16th event will again assemble Lancaster’s finest philanthropists for another important night of fundraising at the Lancaster Country Club. The purpose? To ensure creating another year of miracles for its beneficiaries: the homeless women and children within our Lancaster community.

“Evening of Miracles is also a celebration of the success of the women and children we serve,” says Gail Rittenhouse, executive director of Milagro House. “This is a night to highlight the many women and children who have transitioned from dependency to self-sufficiency with the help of Milagro House.”

unlike many charitable organizations’ events that tout luxury trips and fine wines as the main attractions for bidding, Milagro House puts the primary focus on the needs of those for whom the organization exists. The event’s guests bid on specific items that directly benefit the women and children at Milagro House: driving lessons, group counseling sessions and bus passes, for example, all of which help the women of Milagro House get back on the path to independent living through education and employment.

At the end of the night, most guests have nothing to take home – just the warm satisfaction that their bids went directly to the operational needs of the organization. It’s proven to be a winning – and lasting – formula for Milagro House’s sustainability.

Party hostess Kit Slaugh with event emcee Lori Burkholder and husband Jeff Goss. “It is interesting to think of 100 years from now and know that you were important in the life of a child,” notes Lori, for whom serving as event emcee has brought her close to the mission and cause. Lori reflects that “any one of us could be in need” and by helping Milagro House, “there is a ‘domino effect’… one person helping another person, which is why I find it so compelling. It’s the right thing to do.”

Party hostess Kit Slaugh with event emcee Lori Burkholder and husband Jeff Goss. “It is interesting to think of 100 years from now and know that you were important in the life of a child,” notes Lori, for whom serving as event emcee has brought her close to the mission and cause. Lori reflects that “any one of us could be in need” and by helping Milagro House, “there is a ‘domino effect’… one person helping another person, which is why I find it so compelling. It’s the right thing to do.”

Perhaps another of Milagro House’s secrets to success is that they keep their board of directors and volunteers very close, often thanking them for their good work with a social event. One such party was held a few months after last year’s Evening of Miracles. Hosted by board member Kit Slaugh, the gathering brought the group together for a casual, intimate thank-you over cocktails.

it is noteworthy that Milagro House is committed to not depending on government funding. “We get our support from the community for education and for breaking the cycles of dependency,” Gail points out. “We get such support from the community because we can be pure to our mission and provide the highest quality of services to the Lancaster Community.” The continued success of Evening of Miracles – and Milagro House – simply makes sense to Gail: “The spirit of that celebration makes people want to participate in changing lives.”

For tickets or more information about Evening of Miracles, please visit www.MilagroHouse.org.

Fear Not!

I’m pretty sure that Hannibal Lecter wasn’t talking about beef, but all in all, he was on to something with his passion for liver, fava beans and a fine Chianti! Some of the most underrated types of meats are the offals, or organ meats.

Granted, organ meats are sort-of icky looking, which may explain why people are afraid of them. Plus, the fact is that most people simply aren’t used to them because they never had to eat them. But, back in the day, nothing was wasted, hence everything was available at the meat counter and at a price that was hard to pass up when things were tight. I was very fortunate that my family did take part and therefore I did get accustomed to eating liver, tongue, heart and that yummy pepper-pot soup that my grandmother made from tripe. So, I was at least open to these items by the time I hit culinary school, which made my experience all the better. Today, you barely see these exotic beauties unless you request them. But, when cooked properly, offals more than have their merits and can be exceptionally delicious, all for pennies on the dollar. If you’re game, offals would provide an interrrrresting menu for a Halloween dinner party. Pull out the dark linens, set the table with pewter or dark dinnerware and crank up the creepy music. Provide your guests with menus or, for more fun, have them guess what they’re eating. Who knows? They may like it!

I found most of what I was looking for at Country Meadows Farms’ Central Market stand. Amen to the local butcher!

Anticuchos de Corazon

Anticuchos de Corazon, or Grilled, Skewered Heart with Ghost-Pepper Sauce & Mint

Anticuchos de Corazon, or Grilled, Skewered Heart with Ghost-Pepper Sauce & Mint

Let’s have a little heart-to-heart – beef heart, that is. Anticuchos are skewered pieces of meat in Peruvian cuisine, with Anticuchos de Corazon, or skewered heart, being the most famous of all. When butterflied, sliced into thin medallions and then marinated in cumin, garlic, smoked paprika, dried oregano and red-wine vinegar, this hard-working muscle grills up for one truly tasty treat. There isn’t enough fat for well-done cooking and no good connective tissue to allow for slow braising without drying out, but if quickly seared on the grill to a medium-rare doneness (at most), this is one amazingly flavorful cut. Think about it: All of that blood running through the heart brings an obscene amount of beefy flavor! Hot off the grill, the skewers get sprinkled with a fresh chiffonade of mint and then are served with a smoky, spicy ghost-pepper mayo. The tangy meat, the smoldering-yet-creamy sauce and the cooling, fresh mint make for an exciting experience in every bite.

Liver and Onions

Pan-Seared Calf’s Liver with Bacon Lentils, Sautéed Greens and Caramelized Onion-Balsamic-Vinegar Sauce

Pan-Seared Calf’s Liver with Bacon Lentils, Sautéed Greens and Caramelized Onion-Balsamic-Vinegar Sauce

Liver and onions have long been a dynamic duo and considered to be a very healthy meal when enjoyed in moderation. A one-slice serving of liver is high in quality protein, packed with tons of vitamins such as A and B, and has enough copper and iron to plumb your house! One of the issues with cooking liver is that when you buy it from a butcher or supermarket, they sometimes leave the silver sinew layer on it. It is just as important to peel it off liver as it is from a filet mignon. Liver will cook and curl into a leather strap if it’s not removed. Another issue some folks have with liver is that it is often served too well done. That’s usually a result of being sliced too thinly. Non-fans also complain of a mealy texture, which again is a result of overcooking. To remedy that, order your liver in a peeled lobe state. You can then slice it into thicker, more cube-like cuts, which will allow you to get a better sear on the outside while still leaving the inside more of a rosy medium. As is tradition, sweet, fried onions serve as a fabulous foil to the richly flavored meat. To update the dish, add some balsamic vinegar and cook it down with those onions, then swirl in a knob of butter to create a sweet-sour sauce for the meat. It’s a match made in heaven! I like the earthy tones of lentils to go along as a healthy starch that fills the plate a little more, allowing for a slightly smaller amount of liver. Finally, add some hearty greens like bok choy, kale or chard to really ramp up the nutritional content of the dish in a way that only leafy greens can.

Sweetbreads

Crispy Fried Sweetbreads with Dill Pickle & Grain Mustard Relish, Parsley Salad & Lemon

Crispy Fried Sweetbreads with Dill Pickle & Grain Mustard Relish, Parsley Salad & Lemon

A lot of people have undoubtedly heard of sweetbreads, yet have no idea of what they are. Actually, they are glands from a few different areas of an animal. Whether they are derived from veal, lamb, beef or pork, one of the most common is from the throat: the thymus gland. When poached in milk – which gently smoothes out their flavor – then enhanced with herbs, garlic and spices, these glands are transformed into one of the most succulent proteins out there. Think chicken nuggets for a king! Serve them with a dill-pickle and grain-mustard salsa, a spritz of lemon and an Italian Parsley salad for a super-simple yet spectacular way to enjoy these outstanding offals. While they do require some work, they are totally worth it! I found them at Stauffers’ Rohrerstown store.

 

Tongue

Braised Tongue with Baby Vegetables, Potatoes and Beef Gravy

Braised Tongue with Baby Vegetables, Potatoes and Beef Gravy

Lastly, we have a cut that will leave you speechless: tongue! First, get beyond the obvious: the look of this cut. Once it’s slowly simmered in a flavorful broth, made so by aromatic vegetables and fresh herbs, and then peeled of anything that once resembled a tongue, the resulting meat within is about as good as it gets. The meat is very similar to brisket, only it’s a bit more refined. The striations in the meat are a little finer and when sliced into little filets, served with a sauce made from that wonderful broth plus some baby vegetables, we are truly talking high cuisine! You may have had tongue that was pickled like corned beef, where it was perhaps sliced onto some quality rye bread and schmeared with some Düsseldorf mustard. This is great too, but to me, that doesn’t allow it to pass as another cut of excellent beef. Try it sort-of “pot roast” style and you would never know the difference. Go ahead, don’t be scared!

Mount Bethel Cemetery

One of the most-photographed monuments at Mount Bethel Cemetery is the angel statue belonging to Joseph Aldinger, a Civil War veteran, and his wife, Annie.

One of the most-photographed monuments at Mount Bethel Cemetery is the angel statue belonging to Joseph Aldinger, a Civil War veteran, and his wife, Annie.

For a final resting place, Mount Bethel Cemetery is surprisingly lively. “Cemeteries can make you question and spark your inquisitive nature,” says Jane Moore, a member of Mount Bethel’s board of directors and a passionate sharer of the stories contained within the 10-acre cemetery.

There are the stories of Columbia’s most notable citizens, many of whom are buried here. There are the Wrights, the Blunstons, the Houstons and the Bethels, all of whom helped establish the town. Members of the Mifflin family – poet and balladeer Lloyd Mifflin may be the most well-known – are here, too. So is Thomas Boude, the Revolutionary War general who helped escaped-slave-turned-millionaire Stephen Smith obtain his freedom. The Civil War is well represented by more than 200 veterans including Gen. Thomas Welsh, plus four of the men who burned the bridge on June 28, 1863 to halt the advancing Confederate troops.

Then, there are stories of everyday people, especially in the Potters Field portion of the cemetery. “That’s where African Americans were allowed to bury if they had no other place,” Jane says, noting that’s also where Susannah Wright arranged for Native Americans to be laid to rest. There are many markers from 1902, when a smallpox outbreak forced special restrictions on burials (including only being held at midnight, and only with the doctor and health officer attending). And, there’s the marker of one William Campbell: an 18th-century fur trader, attacked by his own dog that was mad with rabies, who carved his own epitaph before he died.

Officially, there are about 10,000 people buried in Mount Bethel, although Jane believes there may be as many as 14,000. (A scarcity of records prior to the Civil War accounts for the discrepancy.) And, she says the board of directors tries to maintain the final wishes of as many as possible – which, needless to say, requires resources.

To that end, Mount Bethel is hosting a series of events to highlight its rich history – for a complete list, see the Rivertowns calendar of events starting on page 62. But, visitors are welcome any time. “The gates are never closed,” Jane says.

700 Locust St., Columbia. Mtbethelcemetery.com.