Spring is well underway in Eureka Springs. Trees and flowers are blooming and it’s such a lovely time to visit. Spring is all about Art in Eureka Springs, especially during April and May. The galleries will start their Annual Gallery Stroll Open House the second Saturday of April and continue through December. The entire month of May is devoted to the Arts in Eureka Springs, with many events and exhibitions displaying a wide variety of fine art.
A new event this year, the Grand Illumination, will decorate downtown buildings and Victorian homes with thousands of oriental lanterns. The 42nd annual season of the Great Passion Play will open May 7th.
There’s always something going on in Eureka Springs. Check out the list below and come join the fun! It’s not too early to call to reserve your dates. Plan that Special Getaway this year at Evening Shade Inn Bed and Breakfast.
SPECIAL
The Two Free Music Show Tickets special was so well received in March, we have extended it to April. Don’t miss out – time is running out.
April Special
* Stay Two Nights in March and Get Two Music Show Tickets Free!
* Your Choice of the Pine Mountain Jamboree or Ozark Mountain Hoe-Down Shows*
* Good on any suite or cottage
* Must mention this special when making your reservation.
*Pine Mountain Jamboree closed Sundays, Ozark Mountain Hoe-Down opens closed Tuesdays
No other discounts apply
RECIPE
White Chocolate Lemon Tart
This recipe uses Meyer Lemons. Meyer lemons are a cross between a lemon and a mandarin orange. This unique fruit blends the traditional flavor of a lemon and the sweetness of an orange. It’s rich, dark and aromatic juice is much sweeter than a conventional lemon. If Meyer lemons aren’t available, mix lemon and fresh squeezed orange juice in equal parts.
3 large eggs
1/2 cup sugar
1/3 cup Meyer lemon juice (about 3 lemons)
4 ounces white chocolate chips
1 cup heavy cream
1 9 inch baked pie shell
In a medium stainless steel bowl, beat the eggs until blended. Stir in sugar and then Meyer lemon juice. Cook over boiling water, stirring continuously with a wire whisk until mixture thickens, resembling pudding. Remove from heat and stir in white chocolate until melted and completely incorporated. Set aside to cool at room temperature. Cover and chill.
Whip the cream to firm peaks. Fold the Meyer lemon mixture into the cream and spoon into baked pie shell.
Chill 2 hours or until firm before serving. If desired, garnish with extra whipped cream before serving.