I’m fairly certain we say this every week, but we really outdid ourselves with our culinary magic this week. Taylor was craving some of my grandma’s (Garney’s) coffeecake (yes, it’s that good :)), so we decided to pay tribute to our grandparents this week and have family dishes our grandmother’s made. We had a salad, a main dish, and a dessert and they were all delicious. I’m sure our grandmother’s would be pretty proud of our recreations of their dishes.
One of Taylor’s friends from Indiana University was in town for the weekend, so she got to experience the amazing-ness that is a Friday Night Dinner. We discussed all kinds of things over Waldorf salad, chicken rice roger, and coffeecake. I think one of my favourite things about our dinners is the community we’ve created for ourselves — we have a regular group that comes to dinner each week, but we also love having other people come and eat with us so they can understand Friday Night Dinners for themselves.
Now for this week’s recipes!
- 2 apples, quartered and chopped
- 2 celery sticks, chopped
- .5 oz. raisins
- 1/4 cup walnuts, chopped
- Lemon juice, squeezed from one half of a lemon
- 1/2 cup plain Greek yogurt
- 1 tsp. honey
- Combine all ingredients except yogurt and honey.
- Mix together yogurt and honey and toss over the rest of the ingredients.
Chicken Rice Roger:
- 2 1/2 pounds chicken
- 1/3 cup finely chopped onion
- few cloves minced garlic
- 3/4 cup uncooked rice
- 2 chicken or vegetable bouillon cubes dissolved in 1 3/4 cups water
- salt and pepper
- flour for browning chicken
- a bit of EVOO
- a few pads of butter
- Flour, then brown chicken in skillet with a little EVOO.
- While it browns, put rice, salt and pepper in a casserole dish and add the onion and garlic.
- Arrange chicken artfully on top, then pour bouillon over it. Top with the butter. Cover and bake in 350°F oven for 1 hour.
- 1/2 cup sugar
- 1/2 cup margarine
- 1 cup golden syrup
- 1 cup self-rising flour
- 2 eggs
- 1 1/2 tbsp. milk
- 2 tsp. coffee powder
- 1/2 cup (1 stick) butter
- 2 cups powdered sugar
- 2 tsp. coffee powder, blended with 1 1/2 tsp. boiling water
- Grated chocolate
- Grease and line an 8” cake pan with wax paper. Preheat conventional oven to 375°F.
- Place sugar, margarine and syrup into a saucepan and heat gently until the ingredients are well mixed together and sugar is dissolved. Do not boil. Remove from heat and allow to cool.
- Sieve flour and coffee powder together into a mixing bowl.
- Beat the eggs and milk together and add to the cooled syrup mixture. Pour this into the flour and mix well. Pour into the cake pan and cook for 20-25 minutes, until the cake is cooked through.
- When cool, top the cake with coffee butter icing.
- Cream the butter until soft and gradually beat in the sugar and coffee. (This is supposed to be a stiff icing, so you may need to add more sugar if the icing is too soft.
- Cover the top of the cake with icing and grate chocolate over it.
Happy eating, everyone!