St. Augustine's Fair 2016 Feast Recipes

Summary:

• Theme:
• Date: 20 August 2016
• Location: Floyd County Fairgrounds

Feast Steward:

• Deputy Feast Steward:
• Assistants and Servers:

At table:

• fresh fruits
• pickled mushrooms
• soft cheese
• honey, parmesan-herb, and plain butter
• bread

Item

by , from

Ingredients:

• One

Directions

• Mix

1st Course:

Cock-a-Leekie Soup

Serves 6-8

URL: http://www.food.com/recipeprint.do?rid=7702olp4

Ingredients

• 2½ lbs frying chickens, cut up
• 6 cups chicken broth
• 1 medium carrot, sliced
• 1 stalk celery, sliced
• 2 teaspoons salt
• ¼ teaspoon pepper
• 1 bay leaf
• 1½ cups leeks, with tops (sliced and cleaned very well)

Directions

1. Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
2. Reduce heat, cover and simmer 30 minutes.
3. Add leeks.
4. Bring back to a boil; reduce heat.
5. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
6. Remove chicken from broth and cool slightly; remove chicken from bones and skin.
7. Skim fat from both and remove bay leaf.
8. Cut chicken into 1-inch pieces and return to broth.
9. Heat about 5 minutes; serve.

2nd Course:

saffron rice

Saffron Rice Serves 8 Total Time: 45 Minutes URL: http://toriavey.com/toris-kitchen/2011/09/saffron-rice/?recipe_print=yes

Ingredients

• 2 pinches good quality saffron threads (spice)
• 1 tbsp extra virgin olive oil
• 1 small yellow onion, minced (about 1/2 cup)
• 2 cups white basmati rice
• 3 3/4 cups chicken stock, or substitute water + extra pinch of salt
• 1 tsp salt

Directions

1. Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.
2. Add a second pinch of saffron threads to the mortar. Do not crush these threads.
3. Pour ¼ cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
4. Meanwhile, sort the rice and rinse in a colander. Drain.
5. In a large heavy pot, heat extra virgin olive oil over medium heat. Add the minced onion to the pot and sauté for about 10 minutes., until the onion begins to caramelize.
6. Add the rice to the pot and sauté for a minute longer, mixing the rice together with the cooked onion.
7. Pour the saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.
8. Add the broth and salt to the pot. Bring to a boil.
9. Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all of the stock is absorbed and the rice is tender.
10. Fluff the rice with a fork before serving.