Food Friday

Buttermilk Fried Chicken with Cheesy Polenta Waffles

• Yield Serves 4

photo & recipe via Martha Stewart!

Ingredients

• For the Brine:

  • 3 lemons, halved
  • 6 fresh bay leaves
  • 1/2 bunch flat-leaf parsley
  • 1/2 bunch fresh thyme
  • 1/4 cup clover honey
  • 1/2 head garlic (halved horizontally)
  • 2 tablespoons black peppercorns
  • 1 cup coarse salt

• For the Chicken:

  • 1 (2 1/4 to 2 1/2-pound) chicken, cut into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings)
  • Peanut or canola oil, for frying
  • 3 cups C4C flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 1 cup buttermilk
  • Sea salt
  • Sprigs fresh rosemary, for garnish
  • Sprigs fresh thyme, for garnish

• For Serving:

  • Cheesy Polenta Waffles
  • Pure maple syrup

Directions

1. Make the brine: Place all brine ingredients in a large saucepan and add 16 cups water. Bring to a boil over high heat; boil until salt is dissolved, about 1 minute. Remove from heat and let cool completely. Cover and transfer to refrigerator until chilled, up to 3 days.
2. Make the chicken: Place chicken pieces in chilled brine. Cover and transfer to refrigerator for 12 hours.
3. Remove chicken from brine and rinse under cold running water; remove any herbs or spices sticking to skin. Pat dry with paper towels and let stand at room temperature until chicken comes to room temperature, about 1 1/2 hours.
4. Fill a large, deep pot 2 inches high with oil. Place over medium-high heat; heat until oil reaches 320 degrees on a deep-fry thermometer. Set a cooling rack over a baking sheet; line a second baking sheet with parchment paper. Set aside.
5. In a large bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne pepper, 2 teaspoons coarse salt, and 1/2 teaspoon black pepper. Divide evenly between two large bowls. Add buttermilk to a third large bowl and season with salt and pepper. Coat chicken pieces first in flour mixture, then in buttermilk, and finally in second bowl of flour mixture; transfer to parchment-lined baking sheet.
6. Carefully add legs and thighs to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 11 to 12 minutes. Transfer chicken to prepared rack skin-side up; season with sea salt. Increase oil temperature to 340 degrees. Add wings and breast pieces to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 6 minutes for the wings, 7 minutes for the breast pieces. Transfer to prepared rack and sprinkle with sea salt.

7. Remove oil from heat and immediately add rosemary and thyme sprigs; cook until crisp, 30 seconds to 1 minute. Serve chicken with Cheesy Polenta Waffles and maple syrup. Garnish with fried herbs.

 

Food Friday

It’s June, it’s Texas and it’s practically Summer!

Blueberry Lemonade

Ingredients:

   ~1 1/2 shots of blueberry flavored vodka

   ~Fresh lemonade

   ~Fresh blueberries

*Add all ingredients together and serve over ice. Note: When in a pinch, I’ve used store-bought lemonade and it is still absolutely delicious!

Photo & Recipe via Santa Barbra Chic.

(I’m sure you can take out the vodka, if you aren’t the biggest fan, or pregnant, or just a wee one!)

Food Friday

It’s Mother’s day weekend, and since I’m OBSESSED with all things pies & tarts. I decided to make something sweet and mini for half of my mom’s present!

This recipe is truly the best, and truly beautiful.

Heather

Photo & Recipe found on lululuathome!

Ingredients (6 mini pies):

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon white sugar
1 stick unsalted butter, cut into little cubes, chilled
1/4 cup ice water

1 cup whipping cream

8 ounces cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla extract

2 cups fresh blueberries

Directions:

Prepare the crust by placing flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.

Gather dough into a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Preheat oven to350F. Grease six 3 1/2-inch tartlet pans.

Take out doughs from refrigerator. Roll out the pastry on a lightly floured surface, until 3mm thick, and cut six 5-inch circles from it.

Line the prepared pans with the dough circles. Make sure you leave a tiny overhang of dough.  Use a small kitchen knife to trim the excess and to score the tops of the tartlets. Bake for 20 to 25 minutes or until golden.

To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.

In the same bowl, beat cream cheese until it’s soft and creamy.

Add sugar and vanilla, continue beating until combined.

Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.

Evenly spread the cream mixture in the completely cooled pie crusts. Arrange the blueberries on top of the filling.

Refrigerate the pies until set, about an hour.

Food Friday

I mean come on, a pot pie, a mini (adorable) pot pie?!

All Photos & Recipe found Via The Faux Martha!

Chicken Pot Pie
makes four 5” individual pies; recipe inspired by Sunday Suppers

CRUST
1 3/4 c. + 2 tbsp. all-purpose unbleached flour
1 1/2 tbsp. sugar
3/4 tsp. sea salt
1 1/2 sticks unsalted butter, very cold
3/4 c. water with ice

FILLING
1 sweet onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 tbsp. olive oil
1 tbsp. butter
3/4 c. potatoes, diced (purple, fingerling, red)
1 c. chicken stock
2 sprigs sage
1/2 c. white wine
1/2 c. low-fat milk
2 tbsp. half and half
2 1/2 tbsp. flour
1/2 tsp. parsley
1/4 tsp. thyme
1/8 tsp. nutmeg
1/2 c. peas, frozen
1 1/2 c. rotisserie chicken, pulled
salt and pepper to taste

TOPPING
1 large egg, whisked

1. MAKE CRUST. (Click here for a how-to video.) Place flour, sugar, and salt in bowl. Whisk together.
2. Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
3. Using a pastry fork add 1/4 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full amount of water.
4. Gather dough together. Place in fridge covered for 30-40 minutes to chill.
5. MAKE FILLING. Saute onion, garlic, carrots, and celery in olive oil for about 5 minutes. Add salt and pepper to taste. Remove from pan and set aside.
6. In the same pan, melt butter and add potatoes, chicken stock, and sage. Cover and cook for about 15 minutes or until potatoes have softened. Season again with salt and pepper.
7. Add white wine, milk, half and half, flour, parsley, thyme, and nutmeg to the mixture. Whisk to combine and allow to thicken for 5 minutes.
8. Remove from heat and add peas, vegetables, and chicken into the mixture. Discard the sprigs of sage. Give it a taste and add any additional salt or pepper.
9. Preheat oven to 400°.  Roll out dough on a well floured surface (about 1/8” thick). Using a 5” biscuit cutter, cut 8 circles out of the dough. Place the dough in the individual pie pans. Fill with pot pie filling. Cover with remaining dough round, and seal edges with a crimp.
10. Place the pies on a baking sheet and brush crust with the egg wash. Bake for 20 minutes or until golden. Serve warm.

Side note:
• The pie crust recipe is the same one I always use. I’ve just reduced it down for this recipe. Click here for an in-depth pie crust post. 
• Chop vegetables and potatoes around the same size to allow for even cooking.
• Pot Pie filling can be made a day in advance.
• I haven’t tried freezing the beauties for later consumption. If you have any experience here, please share! 

Food Friday

It’s no secret that we ADORE cake around this house. We may not bake them all, eat them all, but we sure look and drool over every single one.  All thanks to Pinterest!

All Words, Photos and Recipe from Easy Baked

Strawberry Lemonade Layer Cake

INGREDIENTS:

• One box of strawberry cake mix (plus oil, water and eggs as directed on box)
• 8oz. Philadelphia Cream Cheese (softened to room temp.)
• 1 packet (0.23oz.) of Kool-Aid Lemonade
• Yellow food coloring gel (as desired for color)
• 2cups Jet-Puffed Marshmallow Creme
• 8 oz. Cool Whip Topping
• Fresh strawberries to garnish.

DIRECTIONS:

• Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.
• Cream together cream cheese, lemonade and yellow food coloring until smooth.
• Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
• Cut each cake layer in half.
• Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
• Top with sliced strawberries.
• Refrigerate and serve chilled.

Food Friday

Chocolate Donuts with Blood Orange Glaze

Chocolate Donuts with Blood Orange Glaze, makes 12 donuts
1 1/2 cups flour
½ cup dark cocoa powder
1 cup sugar
2 tsp baking powder
½ tsp nutmeg
1 tsp salt
1 cup buttermilk
2 eggs
2 tsp vanilla
3 Tbs butter. Melted

Blood Orange Glaze
2 Tbs Butter, Melted
2 Tbs corn syrup
3 cups powdered sugar
¼ cup blood orange juice
2 Tbs heavy Cream

• Preheat the oven to 325 degrees. Spray a donut pan with cooking spray.
• In a medium sized bowl combine all of the dry ingredients.
• In a separate bowl, add the buttermilk, eggs and vanilla. Beat them together and add them to the dry ingredients.
• Add the melted butter to the batter and mix until a batter has formed.
• Spoon or pipe the batter into the donut pan and bake at 325 for 10 minutes.
• Turn the donuts out onto a cooling rack and let the donuts cool.
• While the donuts are baking, make the glaze by whisking everything together.
• When the donuts have cooled, dip them into the glaze. (I triple dunked them!)
• Eat immediately or let them rest while the blood orange glaze sets up!

Recipe & Photos via Heather Christo Cooks!

Food Friday

This drink is perfect for our great state of Texas, as we are currently in between Winter and Summer weather. It’s a perfect recipe for warm mid-days and cool evenings alike.

Blueberry Mint Lemonade

1 cup of freshly squeezed lemon juice
3/4 cup superfine sugar
4 cups water
1 cup fresh blueberries, stems removed
1/3 cup fresh mint

Juice lemons into a large pitcher; add sugar and water, then stir to combine and dissolve. Add blueberries and mint, then serve.

Recipe

Food Friday

On the occasion of Valentine’s Day, we chose a really good fondue for Food Friday. If you have read the blog for any length of time or know us, then we often mark special days and holidays with fondue. We have had it all about town and of course it started in New York while on our honeymoon. Fondue is luxurious, full or variety and it just makes you feel good about life.

For this Valentine’s Day, go fondue!

recipe

For an hors d’oeuvre, everyone dips into cheese fondue — a dish with Swiss origins.

• Yield Serves 8 to 10

Ingredients

• 1 clove garlic, halved crosswise
• 1 1/2 cups apple cider or dry white wine
• 8 ounces Gruyere cheese, grated (3 cups)
• 8 ounces Emmental cheese, grated (3 cups)
• 8 ounces raclette cheese, grated (3 cups)
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons cornstarch
• Freshly grated nutmeg
• Freshly ground white pepper
• 1 loaf French bread, cut into one-inch cubes
• Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms

Directions

1. Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
2. Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
3. Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

Food Friday

Photo & Recipe via Scandi Foodie

 Watercress and citrus salad

(Serves 2)

a handful of watercress, leaves picked and washed

small handful of basil leaves

1 grapefruit, cut into segments

1 orange, cut into segments

small handful of golden raisins

Dressing

50ml extra virgin olive oil

small handful watercress, leaves picked and washed

small handful basil

tiny pinch of sea salt

freshly ground black pepper

1 tbsp lemon juice

Arrange all the salad ingredients on a platter.

For the dressing, place the watercress and the basil into a food processor and process until fine. Mix the leaves with extra virgin olive oil and season with salt and pepper. Adjust the flavour with the lemon juice and serve with the salad.

Food Friday

There is nothing I like more than sweetened ricotta in a dessert or with a breakfast food. The richness, the smooth texture, the sheer luxury. So naturally discovering the following recipe is pretty exciting.

Ricotta Hotcakes with Berry Compote

Recipe, word and photos via I Heart Cake!

(serves 2-3)

Ingredients

• 1 1/3 cups ricotta
• ¾ cup milk
• 4 eggs, separated
• 1 cup plain all-purpose flour
• 1 tsp baking powder
• a pinch of salt
• 50g butter

Method

1. Place ricotta, milk and egg yolks in a bowl and mix to combine.
2. Sift the flour, baking powder and salt into the ricotta mixture and mix until incorporated.
3. Place egg whites in a dry clean bowl and whip until stiff peaks form.
4. Fold egg whites into the batter using a wide metal spoon. Do this in two batches.
5. Over a low to medium heat, lightly grease a large non-stick frypan with a small portion of butter.
6. Drop a ladleful of batter into the pan and cook for two minutes or until the edges have turned golden brown.
7. Flip the hotcakes over and fry until it is cooked through.
8. Transfer to a plate. Top with anything you like!