aaahhhh, 4th of July weekend...what a perfect weekend for a picnic on a great big comfy blanket, under the trees and sun with your family...eating a great meal and just enjoying the sights and sounds of Summer!
Menu
Rosemary Fried Chicken
Ingredients
Serves 8
• 8 chicken legs and 8 chicken thighs (about 3 1/2 pounds total)
• 2 cups low-fat buttermilk
• Coarse salt and ground pepper
• 3 cups all-purpose flour
• 2 tablespoons sweet paprika
• 1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
• 2 cups vegetable oil, such as safflower
Directions
1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Line one large rimmed baking sheet with aluminum foil; place a wire rack over a second rimmed baking sheet. In a large bowl, combine chicken, buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 days).
2. In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper. Lift chicken from buttermilk, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture (shaking off excess); transfer to foil-lined sheet. Dredge chicken in flour mixture a second time; return to sheet.
3. In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard. In three batches, fry chicken until golden brown, 4 to 5 minutes per side; transfer to prepared rack. (If chicken browns too quickly, reduce heat.)
4. Remove foil; set a rack on that baking sheet. Transfer half the chicken to this empty rack. Bake chicken on both racks until an instant-read thermometer inserted in thickest part of a thigh registers 165, 15 to 20 minutes. Let cool 5 minutes before serving. (To store, let cool, then layer between paper towels; refrigerate up to 1 day. If desired, bring to room temperature before serving.)
From Everyday Food, June 2008
Tomato Salad with Parsley Vinaigrette
Ingredients
Serves 8
• 1/2 cup fresh parsley
• 1/3 cup olive oil
• 3 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 1 small garlic clove
• Coarse salt and ground pepper
• 6 plum tomatoes, cored and quartered
Directions
1. In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.
From Everyday Food, June 2008
Creamy Pasta Salad with Celery
Ingredients
Serves 8
• 1 pound medium pasta shells
• Coarse salt and ground pepper
• 1 cup light mayonnaise
• 1/3 cup fresh lemon juice
• 6 celery stalks, halved lengthwise and thinly sliced crosswise, plus 1 cup celery leaves
• 1/2 medium red onion, finely chopped
Directions
1. Cook pasta in a large pot of boiling salted water until al dente; drain and rinse under cold water to stop cooking. Set aside.
2. In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion, and cooled pasta; season with salt and pepper. Toss to combine.
From Everyday Food, June 2008
Ingredients
Serves 10
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 can (20 ounces) pineapple chunks in juice, drained well
Directions
1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
3. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
From Everyday Food, June 2008
Recipe courtesy Sunny Anderson, 2008
Ingredients
2 cups water
1 cup sugar
8 cups ice
4 ounces vanilla-infused vodka, recipe follows*
1 cup fresh lemon juice
1 lemon, sliced into rings
1 lime, sliced into rings
Directions
In a small saucepan, bring water and sugar to a simmer. Cook until sugar dissolves. Remove from heat and let cool.
In a large pitcher, fill with ice. Stir in simple syrup, vodka, juice, lemon and lime slices.
Vanilla-infused Vodka:
1 liter vodka
2 vanilla beans
Split beans lengthwise and add to vodka bottle. Let infuse overnight in a cool dark place. Strain into another sterilized bottle.
Happy 4th of July!!!!!
Mmmm, you're making me hungry. I must try that tomato salad as it sounds yummy and I'm growing plum tomatoes and parsley. So glad you shared it.
ReplyDeleteHope you are enjoying your vacation. Happy 4th of July to all of you.
XXOO
Everything sounds so yummy!
ReplyDelete