The salad and entrée recipe comes from the “From the Earth To the Table” by John Ash. Marshall and Mary stayed at his Inn and enjoy his recipes.
Oven “Fried” Chicken with a Cornmeal Crust
Mary reports this is one of Marshall's favorite dinners!
- ¾ buttermilk
- ¼ cup fresh lemon juice
- 1 tb grated lemon zest
- 2 tbl finely minced shallots
- 1 tbl chopped fresh thyme or rosemary leaves (1/2 tsp dried)
- 1 tbl Kosher salt
- 1 tbl pure New Mexico or California chile powder
- 1 3-pound chicken cut into 8 servings pieces
- ½ cup yellow cornmeal
- ½ cup Panko or other dry breadcrumbs
- 2/3 cup freshly grated Parmesan or dry Jack cheese
- 3 tbl minced fresh parsley or basil
- 2 eggs beaten with 2 tbl water
- 2 tbl unsalted melted butter
In a medium bowl, whisk together the buttermilk, lemon juice, 1 tsp of the lemon zest, the olive oil, shallots, thyme, 2 tsp of the salt and the tsp of the chile powder. Add the chicken, turning the pieces to coat them. Marinate, refrigerated for 4 hours.
In a separate bowl combine the cornmeal, breadcrumbs, Parmesan, parsley and the remaining lemon zest, salt and chile powder. Remove the chicken from the marinade and drain briefly. Coat the pieces in the egg mixture and dredge in the cornmeal mixture, patting to coat. The chicken can be prepared up to this point 3 hours in advance and kept uncovered in the refrigerator.
Preheat the oven to 425 degrees. On a lightly oiled baking pan, arrange the chicken skin side up. Drizzle with the butter. Bake for 35 minutes until crisp and golden. Remove to paper towels and drain. Serve warm or at room temperature.
Lemony Potato Salad with Olives, Corn and Cashews
- 4 pounds small red potatoes unpeeled
- 1 ¾ cups fresh raw corn kernels (about 3 large ears)
- ½ cup chopped Kalamata olives
- ½ cup lightly toasted and chopped unsalted cashews
- Lemon Vinaigrette
To a large pot of lightly salted, boiling water, add the potatoes. Return to a boil. Reduce heat to a simmer and cook the potatoes for 12 to 15 minutes, or until just fork-tender. Do no overcook; the potatoes should remain firm. Drain the potatoes and spread them on a baking sheet in a single layer to cool completely. When cool, cut the potatoes into quarters. (if the corn is not perfectly young and tender, then quickly blanch the kernels in boiling water.)
In a bowl, combine the quartered potatoes, corn kernels, olives, cashews and parsley, reserving some of the parsley for garnish. Add the Lemon Vinaigrette and gently toss with the potatoes. (The salad can be prepared up to 1 day in advance. Store covered in the refrigerator. Bring to room temperature before serving.) Serve garnished with the remaining parsley.
- 1 tbl minced lemon zest
- 3 tbl fresh lemon juice
- ½ cup chopped scallions, both white & green parts
- 1/3 cup extra virgin olive oil
- 2 tbl Dijon-style mustard
- 2 tsp minced fresh tarragon (or 1 tsp dried)
- 1/8 tsp red chile flakes
- Kosher Salt
In a bowl, combine the lemon zest, lemon juice, mustard, tarragon and scallions. Whisk in the olive oil. Add the chile flakes and salt to taste. Whisk again just before serving.
Fresh Apple Cake
Fresh Apple Cake is a recipe shared by Mary Rimann. She got the recipe from her mother and it is a family favorite.
- 4 medium apples (3 ½ cups)
- 2 cups sugar
- 3 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 cup melted Crisco
- 2 eggs
- 1 cup raisins
- 1 cup walnuts or pecans
Peel and core apples, coarsely chop and measure into a large mixing bowl. Add sugar and let stand 10 minutes. Sift flour, measure; add soda, salt, cinnamon, nutmeg and allspice; sift again. Blend melted Crisco and egg into apple mixture. Add flour, stirring just until blended. Foil in raising and nuts and pour into a greased pan. Bake at 350 degrees for 50 to 55 minutes or until done. Cool 10 minutes and remove from pan.
(Best when baked in a dark pan)