April is when farm-to-table meals become more accessible with the opening of the vast Lawrence Farmers' Market on Saturday mornings starting on April 8th. The market is located at 824 New Hampshire St. and is open from 7:30 a.m. until 11:30 a.m. Plan to arrive early for the best selection, though latecomers may get deals on the produce farmers don’t want to take back with them. Also, be sure to chat with the vendors. Most are happy to share their expertise, and many have recipe ideas. A Tuesday evening market starts on May 2nd. This market is located at 1141 Massachusetts Street (SouthPark) and is open from 4 p.m. until 6 p.m.
We love this farm-to-table menu. Start by sipping this signature cocktail, a lightly sweet, pleasantly bitter El Ahumado, served with a small charcuterie board. Next, pass around a platter of grated radishes, crumbled goat cheese, skillet-roasted (or grilled) corn, and shaved zucchini as toppings for individual mixed-greens salad. The main course is Buttermilk Brined Fried Chicken with roasted carrots drizzled with hot honey. Peach Bread Pudding topped with Salted Vanilla Caramel Cream finishes off the meal. Recipes by Sammie Laforce. Enjoy!
Buttermilk Brined Fried Chicken
Dried spice mix
- 2 tablespoons white pepper
- 1 teaspoon ground mustard
- 5 teaspoons paprika
- 2 teaspoons fresh black pepper
- 2 tablespoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons cayenne
- 1 teaspoon celery salt
- 1/2 teaspoon dried thyme
- 4 teaspoons onion powder
- kosher salt
Buttermilk Brine
- 4 cups buttermilk
- 1 bunch fresh sage
- 1/2 of spice mixture
Dredge
- 2 cups flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
Whole cut up chicken or 2 bone-in breasts, 2 thighs and 2 drumsticks
To cook:
4 cups shortening
Marinate chicken in brine for up to 24 hours. Place chicken in large Ziploc bag and pour marinade over top. Add fresh sage and store in fridge.
Preheat oven to 350 degrees. Prepare a baking rack with a sheet pan for raw chicken and one for cooked chicken.
Add remaining spice mixture to flour mixture. Whisk together well.
Heat shortening to 350 degrees. (Preference is cast iron Dutch oven) Pull chicken out of buttermilk mixture and let drip. Coat firmly in flour mixture and set on raw chicken rack. Complete each piece of chicken.
Heat oven to 350 degrees. Place 2 or 3 pieces of chicken in oil and cook 3-5 minutes per side. Place on cooked chicken rack. Put cooked chicken in oven to complete cooking for 15 minutes.
Let chicken rest for 5-10 minutes before serving!
Peach Bread Pudding
- 1 loaf brioche, challah or Hawaiian bread
- 5 fresh peaches (or 1 1/2 pounds frozen peaches, thawed)
- 2 tablespoons sugar
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 5 eggs
- 2 teaspoons cinnamon
- 2 tablespoons brown sugar
- 2 teaspoons vanilla
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Dice peaches. Place peaches, white sugar, and butter in saucepan. Cook until sugar is dissolved and peaches are soft, and then set aside. In a separate bowl, mix all other ingredients together. Spray a 9x13-inch baking pan and add peach mixture with brioche pieces and then add milk mixture. Bake for 45 minutes. Let cool for 20 minutes before cutting.
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons salted butter, room temperature and cut into 6 pieces
- 1/2 cup heavy cream
- 1 teaspoon salt
Heat sugar in a medium saucepan over medium heat, stirring constantly with a spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. Very slowly drizzle in 1/2 cup of heavy cream while stirring. Allow the mixture to boil for 1 minute. Remove from heat and stir in 1 teaspoon of salt. Caramel thickens as it cools.
El Ahumado by Cordial Craft
“Spanish for Smoky” by Brandon Burke
- 1 1/2 ounces Reposado tequila
- 1/2 ounce Aperol
- 3/4 ounce lime juice
- 1/2 ounce agave nectar
- 1/4 ounces Luxardo cherry syrup
- 1 spritz of Mezcal