Cookaholics Bulletin Board

I have my family reunion the Saturday before Easter Sunday. They have decided it should be potluck this year. It is an hour and a half away, plus it starts at 10 in the morning. I cannot think of much that could survive that long unrefrigerated.

Then there is the fact that my dad's family are not adventurous eaters. I guess I could just do a bread and dessert, but truthfully I am worried about going hungry if I don't make something myself.

Any brilliant ideas? There is a refrigerator, but I don't know if I could heat anything up there.

How about bread pudding, that's a bread and a dessert.....Sorry, I know that wasn't very creative.........but everyone loves bread pudding ........don't they??? It should travel well too.

Karen

Becca,

Years and years ago I did a room temp lemon chicken dish from Martha Stewart for a Bridal Shower, and it was extremely good. The most adventurous thing in it was crème fraîche. Let me know if you want the recipe.

Amy

Yeah, that sounds awesome. Thanks.

Make some really good potato salad. Put it in a cooler. It will last just fine. Or make French potato salald which uses oil & vinegar and really doesn't need refrigeration. I made a good dish the other day which is brown rice & Italian sausage with an oil & vinegar dressing. It would travel well and I thought it was very good. Let me know if you want the recipe.

fitzie

Here you go...

Lemon Chicken with Herb-Sautéed Lemon Slices
Martha Stewart
The Martha Stewart Cookbook: Collected Recipes for Every Day

6 whole chicken breasts, skinned and boned

Marinade

1/2 cup dry white wine
Grated zest of two lemons
1/2 cup freshly squeezed lemon juice
1/4 cup crème fraîche
2 tablespoons vegetable oil
1/4 cup coarsely chopped fresh herbs (thyme, parsley, rosemary)
1/2 teaspoon coarsely ground black pepper
1/2 cup herb butter, melted

Cream Sauce

1/2 cup heavy cream
1/2 cup crème fraîche
2 tablespoons cognac
1 tablespoon brown sugar
Coarse kosher salt and freshly ground black pepper to taste

Garnish

Slices of lemon 1/4 inch thick sautéed in additional herb butter

Butterfly chicken breasts and cut into each into two lengthwise strips. Arrange in a single layer in a glass casserole.

Combine all marinade ingredients in a small bowl, whisking to blend, and pour over the chicken. Cover with plastic wrap and refrigerate overnight, preferably for 24 hours.

Remove the chicken from the marinade, pat dry, and place in a single layer on a baking sheet. Let the chicken return to room temperature. Preheat the oven to 375 degrees.

When the chicken has reached room temperature, bake until done but still tender, 15 to 20 minutes, brushing occasionally with the melted herb butter. Remove from the oven and let cool to room temperature.

TO MAKE THE SAUCE, place the cream, crème fraîche, cognac, and brown sugar in a saucepan, and reduce to the consistency of thick cream. Season to taste and let cool.

Arrange the chicken on a serving platter and spoon the sauce over it. Garnish with sautéed lemon slices and serve.

Looks great, Amy. Just making sure, the herb butter doesn't go in the marinade, does it?

Mary

Actually Mary, it does, melted. I've changed the above to reflect. As I said, I've not made this in years, I just remember how it was perfect for a room temp dish, and how much everyone enjoyed it.

Amy

So half a cup in the marinade and just enough extra to baste and cook the lemons? Very interesting, I don't think I have ever seen butter in a marinade.

Mary