Hey Everybody, It’s Mike Jr from crossroads. I want to talk about soups. We serve several different soups that we make at the shop. Our 3 Bean Chili is vegan and gluten free recipe that we’ve offered since opening in 2006. This soup is spiced with cumin, chili and oregano.
Our Hungarian Mushroom soup is new to the menu but I can tell it’s going to be a staple in the fall and winter. This is seasoned with paprika.
Our Sausage and Tortellini soup has been running for about 2 years. It’s more of an Italian stew containg carrots and zuchini.
Finally the New England Clam Chowder. Perfect any time of year. This soup receives bay leaf and thyme to bring out the flavors of the sea.
The soups are served with our cranberry pecan sour dough bread which makes for a hearty lunch.
Pumpkin, Cinnamon, Ginger, Cloves, Sugar, Salt, Eggs, Evaporated Milk, Butter, Vinegar, Flour
Tiramisu – Lady fingers dipped in brandy, espresso and iced coffee, layered with a zabaione custard
Lisa K. Reisman
This is a Serigraph
Pastels & Giclee
Crossroads Roxborough occupies a shoestore with an addition that was built in 1927. These days the first floor is the dining room and upstairs is a lending library. Our estimated capacity for books is around 8,000. Currently we have 700 on display. The library is an honor system: take one leave one. We accept donations , however textbooks and magazines generally contain dated text which is not as readable as classics, children’s books, and cookbooks. The photo below shows an early copy of Joy of Cooking, Twentieth Century Authors, and Paris in a Basket.
These cookies are derived from a recipe Amelia, my mom, swapped for while i was a boy. They were served traditionally at Christmas time and our neighbor made a variation with almond. Due to nut allergies we serve only vanilla. Almond are available upon 12 hour notice. These cookies include: butter, sugar, eggs, vanilla, ricotta cheese, flour, baking soda and salt
This is a center for fiber arts located in Manyunk. www.pghw.org Unfortunately their space has been under repairs due to fall floods so they’ll be meeting at Crossroads Roxborough tonight at 7PM.
Why do we heat milk and add it to espresso? Subjectively speaking, to create a rich, sweet, coffee flavored beverage. Lactose is a simple sugar that represents 30% of the calorie content in milk. When milk is heated, lactose is broken into glucose and galactose which are sweeter.
Pressing today: Another bean roasted by Counter Culture Coffee Roasters. www.countercultrecoffee.com Tasting notes include notes of blueberries and sttrawberries.
Silvia Meyers is responcible for sourcing many of the photographs and facts used to assemble this historical reference book of Roxborough. Sivia is a dedicated volunteer of the Roxborough Historical Society. Crossroads has a copy available to lend but we suggest meeting Silvia at the library on Hermitage St. and hearing her story. Fresh copies available for purchase. $21.99