Fair Inspired Weekend Menu 

We all love those special treats offered at late summer and fall country fairs. These are delicious treats you can eat by hand  – that is when you are outdoors! Whether you are in your own backyard, your patio or sitting on the porch of your cottage, you will enjoyed these recipes!

Menu:

• Fried Chicken with Cream Gravy
• Red Cabbage Salad
• Sweet and Sour Pickles
• Spicy Grilled Corn on the Cob
• Green Tomato and Apple Hand Pies

Fried Chicken:

Making fried chicken for entertaining can be a bit of a problem, since it is best when fried at the last minute. You can precooked your chicken and then quickly fry it – that means you will only need about 10 minutes to start serving it!

Ingredients:

• 6 whole cloves
• 4 stalks of parsley
• 2 stalks of celery, chopped
• 1 hot pepper, halved
• 1 onion, quartered
• 1 carrot, chopped
• 1-1/2 tablespoon of cider or wine vinegar
• 2 teaspoons of salt
• 3-4 lbs. of chicken pieces
• 3 eggs
• 1/2 cup of whipping cream
• 1/2 teaspoon of each black pepper and thyme, crumbled
• 1/2 cup of flour
• 1-1/2 cups of bread crumbs
• 6 cups of vegetable oil

Directions:

1. in large pot, bring 8 cups of water, cloves, parsley, celery, onion, carrot, hot pepper, vinegar and 1-1/2 teaspoon of salt to boil; add chicken pieces.
2. Return to boil, reduce heat to medium and simmer until chicken is tender when pierced with a fork – 25-30 minutes.
3. Using tongs, transfer chicken pieces to a plate and let cool.
4. Boil cooking liquid until reduced by about one third. strain and skim fat, reserving 3 cups for gravy
5. In a bowl, beat eggs, cream, pepper, thyme and remaining salt and whisk in flour until smooth.
6. Place bread crumbs on a plate
7. Pat chicken pieces dry, then dip in egg mixture and coat with crumbs.
8. Refrigerate for up to 4 hours.
9. In a large pan, heat up oil over medium-high heat
10. Fry chicken pieces in batches turning once until browned – about 4 minutes.
11. Drain on paper towels
12. Serve with cream gravy is desired

Cream Gravy

Ingredients:

• 3 tablespoon of bacon drippings or vegetable oil
• 1/3 cup of flour
• 3 cups of reserved stock
• 1/3 cup of whipping or light cream
• Salt and black pepper to taste

Directions:

1. In saucepan, heat drippings over medium heat, cook flour until golden brown – about 3 minutes
2. Slowly whisk in stock and bring to boil, stirring constantly
3. Reduce heat to medium-low and simmer, stirring until thickened – about 10 minutes
4. stir in milk or cream and return to boil
5. Season with salt and pepper to taste

Red Cabbage Salad:

Red cabbage makes an excellent coleslaw – the colour and intense flavor makes this salad a very special dish. You can salt the red cabbage before making the salad – it is tougher than green cabbage.

Ingredients:

• 1 small head of red cabbage, shredded
• 1-1/2 teaspoon of salt
• Half of red onion, sliced very thin
• 2 large red apples, julienned
• 1/2 teaspoon of caraway seeds
• 1/3 cup of cider vinegar
• 2 tablespoons of prepared mustard
• 2 tablespoons of vegetable oil
• 1 tablespoon of sugar
• 1/4 teaspoon of black pepper
• 6 slices of cooked bacon, chopped

Directions:

1. In a large bowl, toss toss cabbage with salt and let stand, tossing occasionally until softened – about 2 hours.
2. Squeeze out as much liquid as possible
3. Toss with onion, apples and caraway seeds
4. Whisk together vinegar, mustard, oil, sugar and generous 1/4 teaspoon of black pepper
5. Mix well and toss with bacon

Sweet and Sour Pickles

These refreshing pickles are easy to make and will be a hit with you family and friends

Ingredients:

• 1-1/2 lb. of pickling cucumbers
• 4 carrots
• 4 inch piece of radish
• 2 fresh or dried hot peppers
• 8 cloves of garlic, smashed
• 2 tablespoons of mustard seeds
• 2 teaspoons of coriander seeds
• 1 teaspoon of black peppercorns
• 8 whole cloves
• 1-1/2 cups of cider vinegar
• 1-3/4 cups of granulated sugar
• 8 teaspoons of salt

Directions:

1. Quarter cucumbers lengthwise
2. Peel carrots and halve crosswise, then quarter legthwise
3. Peel radish and cut lengthwise
4. Pack two 4-cup jars with cucumbers, carrots and radish, add 1 hot pepper and 4 cloves of garlic to each jar
5. In saucepan, toast mustard and coriander seeds, peppercorns and cloves over medium heat until fragrant and mustard seeds begin to pop – about 2-3 minutes
6. Add vinegar and 1 cup of water
7. Bring to boil; add sugar and salt, stirring until dissolved
8. Bring to boil, reduce heat and simmer for 5 minutes
9. Pour enough into jars to cover vegetables
10. let cool and refrigerate for at least 3 days before serving or leave in your fridge for up to 4 weeks

Spicy Grilled Corn on the Cob:

This a quick, easy and delicious recipe –  precooked corn grilled with tasty barbecue sauce will be a hit!

Ingredients:

• Husked, steamed or boiled corn cobs
• Vegetable Oil

Sauce:

• 2 tablespoons of chili powder
• 1-12/ tablespoon of vegetable oil
• 3 cloves of garlic, pressed or minced
• 1/2 teaspoon of ground cumin
• 2 tablespoons of packed brown sugar
• 2 tablespoon of dark soy sauce
• 2 tablespoon of ketchup
• 1-1/2 tablespoon of cider vinegar

Directions:

1. Mix together chili powder and 3 tablespoons of water – make a paste. Let stand for 10 minutes
2. In a small saucepan, heat chili paste, oil, garlic and cumin until fragrant – 2-3 minutes
3. Stir in sugar, soy sauce, kwtchup, vinegar and 1/3 cup of water – bring to boil
4. Reduce heat and simmer on low until very thick – about 10 minutes
5. Let cool
6. Lightly brush corn cobs with oil; grill over medium heat until lightly charred and heated through – then brush over with sauce
7. Return to grill and cook, turning it for about 1 minute

Green Tomato and Apple Hand Pies

You would not believe just how well green tomatoes taste when combined with apples. If you think the apples are a bit tart, increase sugar when making the filling!

Ingredients:

• 3 cups of flour
• 1/2 teaspoon of salt
• 1/2 cup of cold, unsalted butter, cubed
• 1/2 cup of cold lard or shortening, cubed
• 1 egg
• Ice water
• 1 egg yolk
• 2 tablespoons of coarse brown sugar

Filling:

• 1/4 cup of butter
• 3 cups of chopped green tomatoes
• 1/4 teaspoon of salt
• 6 apples
• 3/4 cup of packed brown sugar
• 2 tablespoons of cornstarch
• 1/4 teaspoon of cinnamon
• Pinch of nutmeg

Directions:

1. In food processor, pulse flour and salt.
2. Pulse in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
3. Pulse in egg
4. Add 1/2 cup of ice water, mixing until dough holds together when pressed, adding a little more water if necessary
5. Press into a ball and then flatten into disc.
6. Cover and refrigerate for at least 30 minutes or up to 2 days

Filling:

1. In a skillet, heat half of the butter over medium heat
2. Fry tomatoes and slat until almost tender – 8-10 minutes
3. Scrape into a large bowl
4. Peel and core apples and cut them into about 3/4 inch chunks to make about 5 cups
5. Add remaining butter and sugar to skillet, cook, stirring until sugar is dissolved
6. Add apples, stir well and cook until almost tender – 6-8 minutes
7. Mix cornstarch with 1/4 cup of water, stir into apple mixture and cook until thickened
8. Transfer to bowl with tomatoes and mix well – let cool
9. Stir in cinnamon and nutmeg
10. Roll out pastry to scant 1/4 inch thick
11. Cut out ten 7-inch rounds, rerolling scraps once.
12. Divide filling almong rounds (you will need about 1/3 cup of filling for each pie)
13. Fold over pastry to make half-moons, moisten edges with water and crimp well with a fork
14. Mix egg yolk with a bit of water and brush over top of pies.
15. Cut vents in each pie
16. Bake on bottom rack at 375F  until golden – about 25 minutes

Hope these recipes will be helpful to you and you will have a wonderful weekend! Please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated