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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!
- Fried Chicken with Cream Gravy
- Red Cabbage Salad
- Sweet and Sour Pickles
- Spicy Grilled Corn on the Cob
- Green Tomato and Apple Hand Pies
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!
- 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
- 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.
- Return to boil, reduce heat to medium and simmer until chicken is tender when pierced with a fork – 25-30 minutes.
- Using tongs, transfer chicken pieces to a plate and let cool.
- Boil cooking liquid until reduced by about one third. strain and skim fat, reserving 3 cups for gravy
- In a bowl, beat eggs, cream, pepper, thyme and remaining salt and whisk in flour until smooth.
- Place bread crumbs on a plate
- Pat chicken pieces dry, then dip in egg mixture and coat with crumbs.
- Refrigerate for up to 4 hours.
- In a large pan, heat up oil over medium-high heat
- Fry chicken pieces in batches turning once until browned – about 4 minutes.
- Drain on paper towels
- Serve with cream gravy is desired
- 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
- In saucepan, heat drippings over medium heat, cook flour until golden brown – about 3 minutes
- Slowly whisk in stock and bring to boil, stirring constantly
- Reduce heat to medium-low and simmer, stirring until thickened – about 10 minutes
- stir in milk or cream and return to boil
- 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.
- 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
- In a large bowl, toss toss cabbage with salt and let stand, tossing occasionally until softened – about 2 hours.
- Squeeze out as much liquid as possible
- Toss with onion, apples and caraway seeds
- Whisk together vinegar, mustard, oil, sugar and generous 1/4 teaspoon of black pepper
- 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
- 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
- Quarter cucumbers lengthwise
- Peel carrots and halve crosswise, then quarter legthwise
- Peel radish and cut lengthwise
- Pack two 4-cup jars with cucumbers, carrots and radish, add 1 hot pepper and 4 cloves of garlic to each jar
- 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
- Add vinegar and 1 cup of water
- Bring to boil; add sugar and salt, stirring until dissolved
- Bring to boil, reduce heat and simmer for 5 minutes
- Pour enough into jars to cover vegetables
- 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!
- Husked, steamed or boiled corn cobs
- Vegetable Oil
- 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
- Mix together chili powder and 3 tablespoons of water – make a paste. Let stand for 10 minutes
- In a small saucepan, heat chili paste, oil, garlic and cumin until fragrant – 2-3 minutes
- Stir in sugar, soy sauce, kwtchup, vinegar and 1/3 cup of water – bring to boil
- Reduce heat and simmer on low until very thick – about 10 minutes
- Let cool
- Lightly brush corn cobs with oil; grill over medium heat until lightly charred and heated through – then brush over with sauce
- 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!
- 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
- 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
- In food processor, pulse flour and salt.
- Pulse in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
- Pulse in egg
- Add 1/2 cup of ice water, mixing until dough holds together when pressed, adding a little more water if necessary
- Press into a ball and then flatten into disc.
- Cover and refrigerate for at least 30 minutes or up to 2 days
- In a skillet, heat half of the butter over medium heat
- Fry tomatoes and slat until almost tender – 8-10 minutes
- Scrape into a large bowl
- Peel and core apples and cut them into about 3/4 inch chunks to make about 5 cups
- Add remaining butter and sugar to skillet, cook, stirring until sugar is dissolved
- Add apples, stir well and cook until almost tender – 6-8 minutes
- Mix cornstarch with 1/4 cup of water, stir into apple mixture and cook until thickened
- Transfer to bowl with tomatoes and mix well – let cool
- Stir in cinnamon and nutmeg
- Roll out pastry to scant 1/4 inch thick
- Cut out ten 7-inch rounds, rerolling scraps once.
- Divide filling almong rounds (you will need about 1/3 cup of filling for each pie)
- Fold over pastry to make half-moons, moisten edges with water and crimp well with a fork
- Mix egg yolk with a bit of water and brush over top of pies.
- Cut vents in each pie
- 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