dessert

Southern Fried Chicken Dinner

As I may have mentioned before, my mom’s desert island food is fried chicken (as is mine which would be really convenient if we ended up stranded on the same island) so in honor of her birthday today I thought I would post a menu all centered around my Fried Chicken Perfected – this has your weekend plans written all over it.

For this comforting, Southern themed meal I was inspired to use my vintage oyster cans as decoration.  I have been collecting these for several years – they are a symbol of the oyster industry that used to dominate the Chesapeake bay region.  I have them all over my house year round but they act as great vases for hydrangeas that I gathered from my front yard.  Since they were the center piece, and its almost summer, I figured just pull out all of my nautical gear and run with it.  How adorable is this row boat salt cellar??

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Paper placemats are my jam and great for a casual dinner party like this – I have several nautical themed ones (#ihaveaproblem) like this or these rope ones.  I used these rope napkin rings we got on Nantucket and the rattan chargers remind me of their famous baskets.  Seersucker napkins top off the preppy vibe.

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Curried Cashews

To start with I just wanted a couple of things to nibble on since the dinner is pretty heavy.  These curried cashews are easy to throw together and great with a beer or glass of rose.

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Broccoli Slaw 

I make this broccoli slaw from Smitten Kitchen ALL THE TIME.  It is so healthy and so addictive.  People will think you are nuts, shaving down whole heads of broccoli but they will be converts once they have tried it.  The dried cranberries give a little nod to my New England upbringing at this Southern meal and the slaw is a nice crunchy foil to the fried chicken’s tenderness.

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Fried Chicken Perfected

I can’t say better things about this fried chicken that hasn’t already been said by my friends.  Years of research and lots of mediocre fried chicken (which lets admit is still pretty good) led me to the perfect recipe that I share with you.  Eat it and be happy.

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Smoked Gouda Mac and Cheese

Probably the second most requested thing I make right after the fried chicken so why not pair them together?  The Southern tradition of mac and cheese with fried chicken has been around forever and for good reason.  The velvety cheese sauce some times picks up crunchy bits of the chicken skin on your plate and then you are in heaven.

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Bourbon Peaches with Ice Cream and Candied Pecans

You need a sweet treat at the end of this meal and a nice simple fruit dessert is just the ticket.  I make these bourbon peaches just like I do in my pancake bar post – sauté them with a little bit of butter, sugar and bourbon.  You can use frozen peaches or fresh ones if they are ripe enough.  Either way paired with vanilla ice cream and candied nuts (I had Southern appropriate pecans on hand) they are delicious.

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So happy birthday mommy and I hope you all celebrate this weekend with fried chicken!

Individual Tiramisu

In keeping with last week’s “mini” theme I thought I would post a great individual dessert you can serve to a crowd.  These were the perfect sweet ending to an engagement party I threw that I will post about next week.  The best part is that they have to be made in advance, so while there are a lot of layers, they are easy to do and can all be made a day before.  I used 8 ounce glasses from Ikea but any small vessel will do, even plastic.  Grab a bunch of these mini spoons and you are good to go.  If you don’t want to do individual tiramisus then just follow the instructions without breaking up the lady fingers and layer in one large pan.  The special couple had a sentimental attachment to this dish but it turned out to be a real crowd pleaser – almost like coffee and dessert in one!

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Individual Tiramisu (printable version at the end of the post)

Inspiration:  elegant mini desserts
Special Equipment:  24 small glasses and spoons, hand mixer

  • 12 egg yolks
  • 1/2 cup marsala wine
  • 1/2 cup sugar
  • 24 ounces room temperature mascarpone cheese
  • 2 cups of espresso (or 2 cups hot water with 6 tablespoons of espresso powder)
  • 1/2 cup coffee liqueur (like Kahula)
  • 36 lady fingers (found in the Italian section of your grocery store or in the cookie aisle)
  • cocoa for disting

Place the egg yolks, marsala wine and sugar in a heatproof bowl.  In a saucepan add several inches of water and bring to a simmer.  Place the bowl over the water (make sure its not touching) – this is called a double boiler.  Using a handheld mixer beat the egg mixture for 5 to 8 minutes, until the eggs have tripled in volume.  The mixture will be light in color and thickened.

Take the bowl off the heat (carefully) and fold in the mascarpone cheese, trying not to deflate the mixture (room temp is very important here so it incorporates easily).

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Set aside.  In a shallow baking dish combine the espresso and the coffee liqueur.  Break the ladyfingers into a couple of pieces (I broke them into quarters).  Spoon a small amount of the mascarpone mixture into the bottom of the glass.  Dunk two ladyfinger pieces into the espresso mixture, quickly so they don’t fall apart, and pile them into the glass.

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Repeat for 2 more layers and then dust with cocoa powder.  Repeat with the rest of the glasses (I did it in assembly line style which worked well).  Chill overnight and serve.

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Individual Tiramisu

  • Servings: 24
  • Print

Special Equipment:  24 small glasses and spoons, hand mixer

  • 12 egg yolks
  • 1/2 cup marsala wine
  • 1/2 cup sugar
  • 24 ounces room temperature mascarpone cheese
  • 2 cups of espresso (or 2 cups hot water with 6 tablespoons of espresso powder)
  • 1/2 cup coffee liqueur (like Kahula)
  • 36 lady fingers (found in the Italian section of your grocery store or in the cookie aisle)
  • cocoa for disting

Place the egg yolks, marsala wine and sugar in a heatproof bowl.  In a saucepan add several inches of water and bring to a simmer.  Place the bowl over the water (make sure its not touching) – this is called a double boiler.  Using a handheld mixer beat the egg mixture for 5 to 8 minutes, until the eggs have tripled in volume.  The mixture will be light in color and thickened.  Take the bowl off the heat (carefully) and fold in the mascarpone cheese, trying not to deflate the mixture (room temp is very important here so it incorporates easily).  Set aside.

In a shallow baking dish combine the espresso and the coffee liqueur.  Break the ladyfingers into a couple of pieces (I broke them into quarters).  Spoon a small amount of the mascarpone mixture into the bottom of the glass.  Dunk two ladyfinger pieces into the espresso mixture, quickly so they don’t fall apart, and pile them into the glass.  Repeat for 2 more layers and then dust with cocoa powder.  Repeat with the rest of the glasses (I did it in assembly line style which worked well).  Chill overnight and serve.

Happy Holidays from A Capitol Contessa!

I am going to take next week off to relax and hang with family and friends but I wanted to wish all of you a great holiday season.  If you are looking for some festive recipes to celebrate with here are a couple of ideas.  See you in 2017!!!  XOXO, ACC

Lamb Ragu

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Individual Apple Crisps

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Happy Hour

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Sea Salt Chocolate Chip Cookies

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Turkey Pot Pie Turnover

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Mulled Cider

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Classic Cheesecake

A couple weeks ago Patrick and I were having his boss over for dinner on a Friday night and I was trying to figure out a delicious yet special meal that I could serve after a full day of work.  Make ahead was a given, and since she is from New York it hit me – have cheesecake for dessert!  Somehow in the years we have been together I have never made my cheesecake for Patrick and now I have a feeling it will be requested often.  It is the perfect holiday item – the ingredients are super simple, it’s pretty hands off, it actually needs to be made in advance, lasts for days and is almost universally loved!  It is also a great dessert to bring to a family holiday meal or an office party, as transporting it in a springform pan means that it can’t really get crushed.

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What a springform pan looks like in case you don’t have one

This is a pretty simple version with just a few twists thrown in to amp up the flavor.  I put orange zest and juice in the cheese mixture as I think the citrus helps keep the filling from being one note.  Also I like to add bourbon to the sour cream topping but since it’s not cooked off if you want you can just use vanilla extract.  While this cheesecake takes a little while to make and then you have to chill it, the actual hands on time is so minimal you could easily do it when you get home one night and then serve it the upcoming weekend.  Thursday I will post a stuffed shells recipe that can also be make in advance – pair the two and you can feed a huge crowd this season with zero hassle!

Classic Cheesecake (printable version at the end of the post)

Inspiration:  everyone’s favorite made easy
Special Equipment:  9 inch springform pan

  • 6 ounces or 1 1/3 cups graham cracker crumbs
  • 1 cup, a 1/4 cup and 2 tablespoons sugar, divided
  • 6 tablespoons melted butter
  • 16 ounces of cream cheese, room temperature
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 3 eggs, room temperature
  • pinch of salt
  • 1 cup sour cream
  • 2 teaspoons bourbon

Preheat your oven to 300 degrees.  Spray your springform pan with cooking spray or grease with vegetable oil.  In a medium bowl combine the graham cracker crumbs, a 1/4 cup of the sugar, and the melted butter.  The consistency should be like wet sand.

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Using your fingers press the mixture into the bottom of the springform pan, trying to keep it as consistent as possible.  Using a stand mixer with a paddle attachment, or a hand held mixer, combine the cream cheese and 1 cup of sugar until smooth.  Add the orange juice and zest along with one of the eggs and mix to combine.  Add the last two eggs, and a pinch of salt and combine, making sure to scrape down the sides.  Pour into the pan over the crust and put in the oven (I put the springform pan on a baking sheet to make it easier to take out of the oven.)

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Bake for 1 hour.  When the hour is up turn off the oven but do not remove the cake, instead open the oven door and leave it ajar for 30 more minutes.

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In a small bowl combine the sour cream, the remaining 2 tablespoons of sugar and the bourbon.  Spread evenly on top of the cheesecake and return it to the cooling down oven for another 30 minutes with the door ajar.

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Take the cheesecake out of the oven and allow to completely cool.  Then cover the pan with plastic wrap and chill in the fridge for at least 3 hours or up to 2 days before serving.

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Classic Cheesecake

  • Servings: 8
  • Print

Special Equipment:  9 inch springform pan

  • 6 ounces or 1 1/3 cups graham cracker crumbs
  • 1 cup, a 1/4 cup and 2 tablespoons sugar, divided
  • 6 tablespoons melted butter
  • 16 ounces of cream cheese, room temperature
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 3 eggs, room temperature
  • pinch of salt
  • 1 cup sour cream
  • 2 teaspoons bourbon

Preheat your oven to 300 degrees.  Spray your springform pan with cooking spray or grease with vegetable oil.  In a medium bowl combine the graham cracker crumbs, a 1/4 cup of the sugar, and the melted butter.  The consistency should be like wet sand.  Using your fingers press the mixture into the bottom of the springform pan, trying to keep it as consistent as possible.  Using a stand mixer with a paddle attachment, or a hand held mixer, combine the cream cheese and 1 cup of sugar until smooth.  Add the orange juice and zest along with one of the eggs and mix to combine.  Add the last two eggs, and a pinch of salt and combine, making sure to scrape down the sides.  Pour into the pan over the crust and put in the oven (I put the springform pan on a baking sheet to make it easier to take out of the oven.  Bake for 1 hour.  When the hour is up turn off the oven but do not remove the cake, instead open the oven door and leave it ajar for 30 more minutes.  In a small bowl combine the sour cream, the remaining 2 tablespoons of sugar and the bourbon.  Spread evenly on top of the cheesecake and return it to the cooling down oven for another 30 minutes with the door ajar.  Take the cheesecake out of the oven and allow to completely cool.  Then cover the pan with plastic wrap and chill in the fridge for at least 3 hours or up to 2 days before serving.

Portuguese Dinner Party

Patrick and I recently took an incredible class on Portuguese wine at our favorite local wine shop, DCanter.  Neither of us know a ton about wine, basically just what we like and don’t like, but wine classes are a great way to learn more about certain regions and what they are known for.  One you know you like certain varietals from a certain country it makes shopping a lot easier!  We love the classes at DCanter (what a cute name right??) and this one was no exception.  We stopped in Portugal over our honeymoon and drank some great wine while we were there so the class really helped us identify different labels that we like.  Of course we brought several bottles home that were part of the class (the Marcolino Sebo QP Colheita Seleccionada Red and the Quinta da Raza Grande Escolha Alvarinho white).  I decided that a dinner party was in order with Portuguese foods to match the wine.  I already had some great Portuguese olive oil on hand and Spanish chorizo sausage which is very close to the chorico that they serve in Lisbon.  I found these great almonds from a region called Douro (that also makes great wine) at Whole Foods so I was on my way to a menu!

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It was a lovely night out so we decided to do the first course out on the deck.  The chorizo thinly sliced served along with some Spanish cheeses (no luck on Portuguese cheese!) and those lovely Douro almonds.  I also marinated some green olives and set those out which went really nicely with the crisp white wine.

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Shrimp Mozambique

In addition to the cheese board I knew I wanted some seafood on the menu.  Portugal has gorgeous fish markets all over and the influence on their food from global trading is really evident.  These shrimp are the prefect example – they get their name and flavor profile from Mozambique which used to be a Portuguese colony.  This recipe is incredibly easy to make and actually comes from a restaurant in Fall River, Massachusetts where there is a huge Portuguese community.

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Portuguese Style Garlic Roasted Pork

Arguably the most famous person to come out of Fall River, MA is Emeril Lagasse.  Most people assume that he is from New Orleans but actually he is a proud son of Massachusetts.  Listen to his cooking shows and every once and a while you will hear his accent!  While he became famous for his Southern cooking, he has many family favorite Portuguese recipes that he has made very accessible.  This pork dish is unbelievably flavorful.  It takes forever to make but it’s really hands off and the smell of your house will be incredible.  Also the left overs made an amazing sandwich.  I served this along fluffy white rice.

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Sauteed Kale

Kale is ubiquitous in Portuguese cooking, especially their famous kale soup.  This quick side comes together at the last minute and is a good foil to the rich pork dish.

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Strawberry Marscapone Tart with Port Glaze

If you are having a Portuguese dinner party then you have to end it with port right?  We had a great time when we were in Lisbon trying out different ages and styles of port at their Solar do Vinho do Porto, an actual institute of port.  To serve with a nice glass of port this dessert also makes use of it in the sauce drizzled over the strawberries.  Absolutely delicious and the perfect way to end a tour of Portuguese wines and food.  Where to next??

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Ice Cream Pie with Blueberry Sauce

You never know what will inspire a new dish – this time it was realizing that I had bought way too many graham crackers for smores, forgetting that its 1000 degrees in DC in the summer.  Last thing I have wanted to do it post up in front of our fire pit.  So I decided to turn these babies into a crust.  Usually I do this for cheesecake but that also meant more work and more time in the oven so I went even more low tech and filled it with ice cream.  And so was the creation of the ice cream pie.

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I used vanilla ice cream because we had some in our freezer but you could really use any flavor of ice cream you fancy.  The blueberry sauce is also really adaptable, use any kind of berries you would like, frozen or fresh.  Basically what I am saying is you have zero excuse not to run out and make this immediately!

Ice Cream Pie with Blueberry Sauce (printable version at the end of the post)

Inspiration:  graham crackers plus ice cream = pantry cleanout dessert
Special Equipment:  food processor, 8 to 9 inch pie pan

  • 1 1/2 graham cracker crumbs (pulse the graham crackers in the food processor to make the crumbs – it will be approximately 12 crackers five or take)
  • 6 tablespoons melted butter
  • 1/4 cup sugar
  • pinch of salt
  • 2 pints of vanilla ice cream
  • 2 cups blueberries
  • 1/2 cup sugar
  • 1 cup water
  • 1 teaspoon cornstarch
  • juice from 1/2 a lemon

Preheat your oven to 375 degrees.  In a bowl combine the graham cracker crumbs with the butter, sugar and punch of salt.  It will have the texture of wet sand.  Press the mixture into your pie pan.  I like to use the bottom of a measuring cup to press the crust in evenly – you want to make sure the whole pan is covered and that the thickness is pretty even.

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Bake for 10 minutes and then cool.  While the crust is cooling, take out the ice cream and let soften.  Once the crust is completely cool, spread the softened ice cream into the crust, filling the “pie.”  It’s ok if the ice cream is pretty soft, it’s going right back in the freezer.

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Once the pie is filled, cover with plastic wrap and freeze for at least 2 hours, or up to two days.  To make the sauce, combine the blueberries, sugar, water and cornstarch in a saucepan over medium high.

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Bring to a boil and then decrease the heat to medium.  Let the sauce simmer for 10 minutes, stirring occasionally, until the berries have broken down and the sauce has thickened.  Off the heat stir in the lemon juice.  Let the sauce cool and then serve with the pie (or you can store the sauce in the fridge for several days).  Take the pie out of the freezer 5 minutes before you want to serve it so it’s easier to cut.

Ice Cream Pie with Blueberry Sauce

  • Servings: 6-8
  • Print

Special Equipment:  food processor, 8 to 9 inch pie pan

  • 1 1/2 graham cracker crumbs (pulse the graham crackers in the food processor to make the crumbs – it will be approximately 12 crackers five or take)
  • 6 tablespoons melted butter
  • 1/4 cup sugar
  • pinch of salt
  • 2 pints of vanilla ice cream
  • 2 cups blueberries
  • 1/2 cup sugar
  • 1 cup water
  • 1 teaspoon cornstarch
  • juice from 1/2 a lemon

Preheat your oven to 375 degrees.  In a bowl combine the graham cracker crumbs with the butter, sugar and punch of salt.  It will have the texture of wet sand.  Press the mixture into your pie pan.  I like to use the bottom of a measuring cup to press the crust in evenly – you want to make sure the whole pan is covered and that the thickness is pretty even.  Bake for 10 minutes and then cool.  While the crust is cooling, take out the ice cream and let soften.  Once the crust is completely cool, spread the softened ice cream into the crust, filling the “pie.”  It’s ok if the ice cream is pretty soft, it’s going right back in the freezer.  Once the pie is filled, cover with plastic wrap and freeze for at least 2 hours, or up to two days.  To make the sauce, combine the blueberries, sugar, water and cornstarch in a saucepan over medium high.  Bring to a boil and then decrease the heat to medium.  Let the sauce simmer for 10 minutes, stirring occasionally, until the berries have broken down and the sauce has thickened.  Off the heat stir in the lemon juice.  Let the sauce cool and then serve with the pie (or you can store the sauce in the fridge for several days).  Take the pie out of the freezer 5 minutes before you want to serve it so it’s easier to cut.

Individual Peach Crumbles

Years ago when Patrick and I were registering for our wedding at one of our favorite local shops, Hill’s Kitchen, I spotted these precious mini cast iron skillets.  What does a girl who already has everything register for??  Ridiculously cute and not very sensible baby sized pans.  Leah, the owner, convinced us both of their utility (she is a genius like that) and on the registry they went.  I will admit I don’t use them daily but when I do they put a smile on my face.  This peach crumble would of course work in ramekins or in one large pan (I would think a 8 by 8 inch baking dish) but just like how cupcakes are more fun than a cake, these individual crumbles will really wow your guests.  If you aren’t near Hill’s Kitchen you can also find them online.  They are also great to use as serving dishes for nuts, olives and the like or doing mini frittatas.  Buy them first and find more uses for them later!

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This crumble recipe is super easy and could be adapted for whatever you have on hand – berries, apples etc.  Just keep on eye on how much liquid your fruit is giving off.  Since I used frozen peaches they were wetter than say fresh ones – another splash of bourbon or a knob of butter should fix that problem.  Basically you want the fruit to have a nice glaze on it but not be sitting in liquid before you add them to the pan.  Also sharing another good hint here – grating butter.  For a simple topping like this where you want the butter to distribute evenly through the dry ingredients you can use a food processor and pulse them together or just pull out the handy box grater and grate in super cold butter.  Do it quickly and you will get small pieces of butter that works perfectly in this topping.  Make them up to two days in advance, keep them in the fridge and then just pop them in the oven (don’t forget the ice cream!).

Individual Peach Crumbles (printable version at the end of the post)

Inspiration:  Southern peach abundance
Special Equipment:  mini cast iron skillets, box grater

  • 1 pound frozen peaches thawed and drained
  • 6 tablespoons cold butter
  • 1/3 cup plus 2 tablespoons sugar
  • 2 tablespoons bourbon
  • 1/2 cup flour
  • pinch of salt
  • pinch of cinnamon
  • 1/4 cup quick cooking oats
  • vanilla ice cream

Preheat your oven to 350 degrees.  In a large skillet melt 2 tablespoons of butter over medium high.  Add the peaches and 2 tablespoons of sugar and cook for 7 minutes until the peaches take on a little color and the butter and sugar melt into a syrup.

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Carefully add the bourbon and cook for another 30 seconds.  Remove from the heat.  Line a baking sheet with aluminum foil and equally divide the peaches among the 4 mini skillets on the baking sheet.

DSC03693In a medium sized bowl combine the flour, 1/3 cup of sugar, salt and cinnamon.  Take the remaining 4 tablespoons of butter cold butter and grate the butter into the bowl.  DSC03689Add the oats and stir to combine.  Equally pile the crumble topping on top of the peaches, making sure to cover all exposed peach.  Some will fall off on the baking sheet which is fine (that’s what the foil is for!).

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At this point you can place the skillets in the fridge for several hours before baking them off if you want to make them in advance.  Bake for  30 minutes at 350 degrees until the crumble is lightly browned.  Remove from oven and let cool for several minutes then top with ice cream and serve.

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Individual Peach Crumbles

  • Servings: 4
  • Print

Special Equipment:  mini cast iron skillets, food processor

  • 1 pound frozen peaches thawed and drained
  • 2 tablespoons butter plus 4 tablespoons butter, cold and diced
  • 1/3 cup plus 2 tablespoons sugar
  • 2 tablespoons bourbon
  • 1/2 cup flour
  • pinch of salt
  • pinch of cinnamon
  • 1/4 cup quick cooking oats
  • vanilla ice cream

Preheat your oven to 350 degrees.  In a large skillet melt 2 tablespoons of butter over medium high.  Add the peaches and 2 tablespoons of sugar and cook for 7 minutes until the peaches take on a little color and the butter and sugar melt into a syrup.  Carefully add the bourbon and cook for another 30 seconds.  Remove from the heat.  Line a baking sheet with aluminum foil and equally divide the peaches among the 4 mini skillets on the baking sheet.

In a medium sized bowl combine the flour, 1/3 cup of sugar, salt and cinnamon.  Take the remaining 4 tablespoons of butter cold butter and grate the butter into the bowl.  Add the oats and stir to combine.  Equally pile the crumble topping on top of the peaches, making sure to cover all exposed peach.  Some will fall off on the baking sheet which is fine (that’s what the foil is for!).  At this point you can place the skillets in the fridge for several hours before baking them off if you want to make them in advance.  Bake for  30 minutes at 350 degrees until the crumble is lightly browned.  Remove from oven and let cool for several minutes then top with ice cream and serve.

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