Thursday, April 10, 2014

Luncheon: The Recipes

Luncheon was, for the most part, a collection of cold foods. I based it on Gandalf's call fro cold chicken and pickles at the beginning of the Hobbit. I wasn't sure how much was enough, or how everyone would feel about just chicken, so I also served some cold ham, some cheddars for our vegetarian guest, and since there was so little cooking involved, chose this as the time to break out some sautéed mushrooms and of course, more bread and butter.

When I'm not fussed over getting a crispy skin, I usually "roast" my chickens in my biggest crockpot. It makes the moistest, most delicious chicken, which is important when you're eating it cold. 

Luncheon Menu
cold chicken (cooking method - not exactly a recipe - below)
cold ham (from Oscar's)
variety of pickles (from Bird Haven and Grey Mouse Farm)
sautéed mushrooms ("recipe" below for this, too)
cheddars from the co-op (1-year, 4-year, and Palatine with wild onion)
more bread and butter (Granny Omi, this round)

Cold Chicken
2 chickens
spices: poultry seasoning, onion powder, (extra) rosemary, pepper, salt

Cut chickens in half so they fit in your biggest crockpot. Sprinkle with seasoning, place in crockpot, let cook for about six hours.

Remove from juices and refrigerate overnight. Remove from bones in chunks before serving.

Sautéed Mushrooms
1 pint crimini (baby 'bella) mushrooms
1 pint white mushrooms
1 small (we're talking shallot-sized) onion
sprinkling of oregano
1-2 T. butter
splash of white cooking wine
salt to taste

Throw everything into a saucepan and cook low and slow. I think maybe, with the addition of the wine, this is more like a "stewing" or something than a sautéeing. I dunno. But they tasted good!

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