New Orleans Jazz and Cajun Festival

Cajun Jazz and Cuisine Festival Invite_Page_1

In October of 2013, John Knox Village hosted a Memphis Music and Barbecue Festival with more than 600 attendees, including residents and guests. The day was filled with an afternoon of impeccable local barbecue food and blues and jazz music. Since the event two years ago was so successful, we decided to spice it up in 2015 with a new theme.

This year the JKV marketing department is busy prepping for a John Knox Village Cajun Jazz Festival. Taking place Saturday, February 28th, from noon to 3 p.m., the festival will feature three area musical groups performing jazz, Latin, and Zydeco hits. Carlos Abanto’s Latin Trio, Anthony Corrado’s Jazz Quartet, and Gypsy Heart’s Zydeco Band will be rocking around our Furman Square, Rex Foster Lake, and nearby villas.

Originally performed at dance houses, Zydeco music features a fast tempo with a piano accordion and a form of a washboard known as a “rub-board.”

The music won’t be the only attraction at the festival. We will be serving authentic Cajun cuisine from Chez Porky’s in Pompano Beach, featuring chicken gumbo and Louisiana rice and beans.

The JKV Cajun Jazz Festival is open to our residents, and there is no need to register unless bringing a guest. If so, please contact Marketing at (954) 783-4040 to reserve the names of your guests. Also, an invitation can be sent to their attention if desired.

JKV’s Got Talent!

_MG_0226b6x9The annual John Knox Village Spring Scene is right around the corner, and residents are gearing up for this year’s theme “JKV’s Got Talent”. This year we will have writers (various JKV authors), musicians (Villagers Men’s Chorus, the Note-Ables, and Chapel Choir), artists (Annual Art Gallery) and many other talented performers.

You can catch all of these wonderful acts March 12-13 at 7 p.m. in our Auditorium. However, now is the time to register if you are interested in participating. Open registration will be held February 4 from 2-4 p.m. and February 6 from 9 a.m.- noon. Just simply visit the Activities Department in The Village Centre and fill out a registration form.

This year’s Spring Scene theme is dedicated to popular talent search shows from American television. Influences like Star Search, The Gong Show, and Showtime at the Apollo have played a role in helping us decide this year’s theme.

Even if showing off your talents in front of an audience isn’t your forte, make sure you come on out and support those who will be performing both nights. It’s guaranteed to be an event to remember.

Parsnip, Apple and Onion Puree

Some of you may remember that early last year I devoted this page to a Parsnip Cake recipe, featuring parsnips as the subject of vegetables as desserts or how to really enjoy your vegetables (e.g. Sweet Potato Pie, Spinach Custard Tart, Onion Pie and Carrot Cake)!

126865797 puree for chris

The Parsnip, Apple and Onion Puree recipe features this versatile vegetable in a delicious side dish that goes well with just about any meat or seafood entrée.

I’ve served this to those who claim not to like parsnips, but I can guarantee everyone will enjoy this combination of ingredients which enhances the sweet, nutty flavor of the parsnips. Make sure the parsnips you buy are on the smallish side.

Beware of those large, dry-looking or genuinely tired ones you sometimes find. They will be woody and stringy and usually flavorless.

Did you know: Parsnips are a root vegetable closely related to the carrot and parsley. People used to believe (falsely) that eating parsnips could relieve a toothache or tired feet.

They are native to Eurasia, have been used as a vegetable since antiquity and as a sweetener before sugar cane became available in Europe. They arrived in the United States in the 19th Century.

Parsnips are high in vitamins and minerals, especially potassium. They contain antioxidants and both soluble and insoluble dietary fiber. Now you know why you can enjoy your parsnips as a vegetable or dessert!

  • 2 ½ pounds fresh parsnips
  • 3 tablespoons unsalted butter
  • ¾ cup fine-chopped onions
  • 2 Granny Smith apples, peeled, cored and coarsely chopped
  • Salt and fresh-ground white pepper
  • 3 tablespoons sour cream
  • 1/8 teaspoon fresh-ground nutmeg, optional but good
  • Chopped parsley for garnish, optional

Trim and peel the parsnips and cut into rough ½-inch pieces. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 15 minutes, or until the parsnips are very tender. Drain well.

While the parsnips are cooking, melt the butter in a heavy skillet over medium heat. Add the onions and apples and salt and pepper to taste. Cook, stirring, for 8- 10 minutes, or until the onions and apples are very tender.

Transfer the well-drained parsnips and the apple mixture to a food processor fitted with the metal blade. Process the mixture until smooth. Add the sour cream and nutmeg, if using and process briefly to mix. Taste for seasoning, adding more salt and pepper, if desired.

This can be made a few hours ahead, kept at room temperature and reheated slowly over low heat just before serving. Makes 6 servings.

Resident Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (www.past-presentrecipes.com).

Mission, Vision Statement and Values Video

Recently, our Marketing Department created a new video promoting John Knox Village’s Mission and Vision Statements and set of Values approved by the Board of Directors.

Enjoy the video and share it with others! This and other videos can be found under the Video portion of this Website. Click HERE to view them.

Review of “A Time to Dance”

Resident shares Angela Bomford’s autobiography.

By resident Dr. Roberta Gilbert Douglass

1410984390Every once in awhile, one picks up a book that is pure delight, true to the ups and downs of life and yet teaches us along the way. Angela Bomford, fellow resident at John Knox Village, has written just such a book.

The story of her life, “A Time to Dance,” begins back before World War II in England. She takes us along with her as she, her mother and her sister hide from the bombing raids in their tiny closet under the stairs.

This horrific era doesn’t seem to have permanently damaged her in any way, as she goes on telling us in a most good-humored manner about the further unfolding of a most interesting life.

At an early age, Angela learned that she liked to perform on the stage, entertaining people in song and dance, before TV had been invented. At that time, English communities turned out en masse for touring troupes. Her performances were impressive and great fun to read about.

She loved this life so much that she decided not to get married. For one thing, she would not be home much. In addition, no one but another entertainer would understand her love of entertaining. But entertainers were not home either, so there would be no way. How that turned out must be left to the reader to discover!

Her talent led her into some unforgettable roles and friendships with the rich and famous.

Her deep love for God and her implicit trust in Him teaches us a great deal about the life of the spirit. This aspect of the story is quite amazing and keeps breaking in at the most unexpected times.

After meeting Angela in The Village Mart one morning, I bought her book on the spot, and now several of my friends are waiting in line for it. But I highly encourage everyone to buy and read it.

Then, we must all insist that Angela entertain us at the upcoming Spring Scene talent show!

About the author – from her Website (www.angelabomford.com): From a childhood filled with air-raids, bombs and gas masks during World War II England, adventure follows a young girl over a roller-coaster ride in show business, while a whirlwind romance takes her life to Peru, Panama and Florida, where she acts with Jerry Lewis, Dom Deluise and Burt Reynolds.

In September, Angela moved to John Knox Village and continues to enjoy the independent, active lifestyle offered at The Village.

Books can be found online through various sites, including the publisher (www.westbowpress.com/bookstore). However, if purchased from her personally, proceeds are donated to St. Jude’s Children’s Research Hospital. Angela’s 17-year-old grandson was diagnosed with cancer and is being treated by the hospital.

Swiss Cheese Soup

swiss cheese soup1If any of you had the privilege of dining at the Cafe de Geneve in Fort Lauderdale before they closed their doors in 2001, you may remember this delicious Swiss Cheese Soup.

With the advent of slightly cooler weather in South Florida, I thought it would be the perfect time to share with you the original recipe for that Swiss Cheese Soup the owner, George Wales, so graciously shared with me years ago.

This remarkably, velvety, smooth, flavorful and outstanding soup is proof that the talent of the cook/chef to take a list of ingredients one can find on every home cook’s shelf or in the refrigerator and produce a winning end result, precludes the necessity of introducing exotic or hard to find ingredients or long, complicated directions.

  • 4 cups whole milk
  • 1 cup heavy cream
  • ¼ cup unsalted butter
  • 1 large garlic clove, minced
  • ¼ cup all-purpose flour
  • 2½ cups water, divided
  • 1/3 cup dry sherry wine
  • 1 tablespoon chicken flavor instant bouillon granules
  • ½ teaspoon white pepper
  • 1 teaspoon fresh-grated nutmeg
  • 3 tablespoons cornstarch
  • 2 large egg yolks
  • ½ pound shredded Gruyere cheese* (about 4 cups loosely packed)
  • Croutons for garnish, optional

In a heavy saucepan, heat the milk and cream over medium heat to just below a simmer. Do not let it boil! Stir frequently to prevent it from sticking to the bottom of the pan. Remove from the heat and reserve.

In another large, heavy saucepot melt the butter over medium-high heat. Saute the garlic until softened, about one minute. Stir in the flour and cook over low heat, stirring, for about three minutes. Slowly whisk in two cups of the water, the wine, chicken granules and spices.

Cook, stirring over medium heat, until smooth and slightly thickened. Dissolve the cornstarch in the remaining ½ cup water and stir into the water/wine mixture. Cook, stirring over medium heat until thickened. Add the heated milk, cream and cheese, stirring to ensure even melting of the cheese.

In a medium bowl, whisk the egg yolks until light. Gradually whisk about ¼ cup of the hot soup into the egg yolks, then stir the mixture into the remaining soup. Bring the soup just to a simmer and cook, stirring frequently, for about 10 minutes. Keep the soup at what the French call “en riant,” or a bare smile (simmer). Adjust seasonings. Serve hot.

This soup keeps well for up to two days, refrigerated and covered. Reheat slowly over low heat, adding a bit more milk if the consistency seems too thick. Makes 8 servings.

*Gruyere is a Swiss-type cheese with fairly high butter content. It is one of the best cheeses for cooking because it melts smoothly and evenly, particularly if it is well aged. Don’t get fooled into a cheap or processed Gruyere, the end result will be disappointing.

Resident Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (www.past-presentrecipes.com).