Spending time outdoors and enjoying friends and family over good food and drinks is a great way to usher in summer. From the fresh flower arrangements to the locally sourced produce and herbs, this earthy spread is brimming with character and flavor. The earthy ceramic and clay vases give the perfect vessel to fill with organic cut herbs and handpicked wild flowers which includes a medley of queen Anne’s lace, mint, sage, rosemary, lavender, lamb’s ear, nigella, buddleia, oregano, dill, feverfew, and geranium to name just a few of these beautiful blooms.
We love a good home-cooked menu mixed with a signature drink. What are we serving? We started with an Arugula Salad with Grilled Corn, Shaved Radishes with Zucchini and Goat Cheese and served with a Creamy Lemon Vinaigrette. Buttermilk Brined Fried Chicken was a must for this outdoor party which paired nicely with locally sourced Roasted Heirloom Carrots drizzled with Hot Honey. Peach Bread Pudding with Salted Vanilla Caramel Cream rounded out our meal for the perfect sweet treat.
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
- Palm 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 oil 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
- 5 fresh peaches
- 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 into medium dice. Place peaches, white sugar, and butter in saucepan. Cook until sugar is dissolved and peaches are soft. 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
- Instructions
Heat sugar in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. 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. Cover tightly and store for up to one month in the refrigerator.
El Ahumado by Cordial Craft
“Spanish for Smoky”
- 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
Lightly sweet, pleasantly bitter. The Mezcal adds just a hint of smoke to make a beautifully balanced, interesting cocktail.
Recipes by Sammie Laforce
Beverages: Brandon Burke
