On Tuesday, I went to Lancaster to shop at the outlets and to visit assorted small Amish shops that are tradition on a trip to the Dutch country. On my way there, I always stop for breakfast at the Shady Maple Restaurant with my parents. There you will a smorgasbord of Amish delights. You can’t pass up the whoopie pies or the sweet potato pancake when you are there. Also, leave room for all the Amish meats like the smoked turkey sausage or the freshly made scrapple. I only stop twice a year because that’s enough gluttony for one year, trust me! My next post will give you the recipe to my favorite Amish tradition for the fall, pumpkin whoopie pies.
Author: Carrie
She said a triscuit a BISCUIT
Sorry about the title, I had to pay homage to one of the Tom Hanks’ classics, BIG. I promised you the recipe to the apple cheddar biscuits that I made with the meal from Wednesday’s post. Here it is as promised. I’ll give you a tip. If you don’t have buttermilk on hand, use one cup of regular milk with a tablespoon of apple cider vinegar in it. Let it sit for ten minutes before use. You can actually use any type of vinegar or lemon juice to make the milk “sour” to a buttermilk like consistency. I did this for the first time because I did not have buttermilk on hand. In the future, I will continue to do this because I can never make use of the remaining buttermilk not used in the recipe. Let’s get right down to it…
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cut into small bits
1 ¼ cups shredded sharp Cheddar cheese (5 ounces)
1 apple, peeled, cored, and finely chopped
1 cup buttermilk
Directions
1. Mix the flour, sugar, baking powder, baking soda, and salt together with a fork.
2. Cut the butter into the flour mixture until the butter is the size of peas.
3. Mix in cheese, apple, and buttermilk until it is mixed. Do not overmix because it will make the biscuits tough. You want your biscuits to be light and delectable.
4. Scoop the biscuits onto a Silpat or greased parchment paper with an ice cream scoop or spoon. Be sure to make the biscuits the same size in order for the biscuits to bake equally.
5. Bake at 425 for about 15 minutes.
Octoberfest Beer-Braised Chicken Thighs
Today I made dinner for the first time in months. I must say that in the summer I am super busy and either pick something up for dinner or stop by my parents on the way home for a quick bite to eat. Now that the fall has arrived, I am able to be back in the kitchen once again. I tried one of Rachel Ray’s recipes as I was inspired by the Octoberfest beer I had in the fridge. I made a few of my own alterations to the recipe to make it my own.
Ingredients
8 pieces boneless, skinless chicken thighs seasoned with salt and pepper, 1 tbsp olive oil, 1 package of your favorite kielbasa, 1 chopped onion, 1 bulb fennel thinly sliced, 1 chopped red pepper, 3 cloves minced garlic, 1 tbsp thyme, 1 tbsp flour, 1 bottle Sam Adams Octoberfest beer, 1 14oz can diced tomatoes, 1 cup chicken stock, 2 tbsp hot sauce
Directions
1. Heat a dutch oven with one tbsp olive oil. Then brown the chicken thighs in two batches. Remove chicken thighs to a plate and then brown the kielbasa.
2. Add the onion, fennel, pepper, garlic, and thyme and cook until the vegetables are softened (about 10 minutes).
3. Add the flour and cook for 1 to 2 minutes. Then pour in the beer and let the foam subside. Stir in the tomatoes, chicken stock, and hot sauce. Let the sauce thicken and return the chicken to the dutch oven. Simmer covered for 20 minutes or until the chicken is cooked through. Let the flavors meld and your meal is ready.
It’s an easy recipe and satisfyingly delicious! I’ll give you the recipe for the apple cheddar buttermilk biscuits that I served along with it in my next post. Happy Hump Day everyone!
Sadie Dishes 