The heat is off on easy summertime strategies
As summer begins and the days become warmer and longer, the thrill of being outside is almost irresistible. People can finally begin riding bikes through the park, walking around the neighborhood and, most importantly, entertaining outdoors.
It’s likely that you’ve already received an invitation to a picnic, holiday party or a family reunion – a gathering that will probably take place outside, in a backyard or at a park. Or perhaps you’re the one sending invitations to friends and family. Either way, it’s important that everyone enjoys the summer days – and KFC’s chef and culinary maniac, Johnny Law, is sharing some of his simple, fun summertime favorites to make the occasion even better.
There are several elements to a successful outdoor celebration, but one of the most important is good food.
Unfortunately, many people think in order to make this happen, several hours of preparation and cooking are required. That isn’t always the case! Instead of spending your day in the kitchen, join the party by cutting down on the amount of food that needs to be prepared.
“My philosophy for summer entertaining is not to waste the beautiful warm weather by overdoing things in the kitchen. Use fresh ingredients and simple techniques, and you will enjoy the experience as much as the people you are entertaining,” states Johnny Law.
Johnny recommends starting off with a light, simple appetizer for people to munch on, such as his Cumin Yogurt Dressing with tomatoes and cucumbers.
Summer is the peak season for both vegetables. The delicious taste and ease of preparation of this dish make it an all-time favorite among party-planners and party-goers.
Then, rather than heating up the kitchen or firing up the grill, take the pressure off by picking up a few buckets of prepared chicken as your main protein dish.
It’s perfect for any occasion and sure to be a huge crowd-pleaser. You can make planning even easier by including ready-to-eat side dishes such as coleslaw, BBQ baked beans or corn-on-the-cob. However, if you still desire to add in your own personal touch with a homemade side dish, a great option is a delicious, light bean salad. This is a summer party favorite because it tastes best after marinating for a few days – which means you can prepare it well in advance.
And for the perfect ending to your party, Johnny suggests serving a couple of tasty desserts to your guests. Two of his favorites are his own Old-Fashioned Buttermilk Pie and the Colonel’s Huckleberry Cake.
For more information on picnic or family reunion planning, please visit KFC’s Web site at www.KFC.com.
THE COLONEL’S BEAN SALAD
COLONEL HARLAND SANDERS
Serves 7
1 16-ounce can kidney beans
1 16-ounce can green beans
1 16-ounce can wax beans
1medium-size green pepper (sliced, chopped)
1medium-size white onion (sliced, cut up)
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1/2 teaspoon black pepper
1 1/2 teaspoons salt
Drain and rinse kidney beans well. Drain additional beans and add all ingredients. Marinate and refrigerate overnight. Bean salad tastes best if prepared in advance.
HUCKLEBERRY CAKE
Colonel Harland Sanders
Makes 1 8-inch cake
1 egg, beaten
3 tablespoons softened butter
2/3 cup sugar
1 teaspoon vanilla or almond extract
1 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)
Preheat oven to 350øF. Grease and flour 8-inch round cake pan; set aside. In medium bowl, cream egg and butter.
Gradually add sugar and continue to beat until mixture is light. Add vanilla or almond extract. In separate bowl, sift together flour, baking powder and salt. Add flour and milk alternately to egg mixture. Fold in berries and pour in cake pan. Bake 35 to 40 minutes or until done.
CUMIN YOGURT DRESSING
Chef Johnny Law,
KFC Culinary Maniac
Makes 1 pint
4 shallots, peeled
1 garlic clove, peeled
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1 1/2 cups drained low-fat plain yogurt*
1/2 cup sour cream
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Place shallots, garlic, lemon juice and salt in blender and puree until smooth. Add other ingredients and blend until mixed. Adjust seasoning to taste; refrigerate to chill and allow flavors to come together (about 1 hour). Serve dressing with fresh tomato and cucumber slices either as dip or tossed in salad.
*To drain yogurt, place 2 cups yogurt in paper-towel lined strainer over large bowl for 30 minutes. Discard liquid in bowl.
OLD-FASHIONED
BUTTERMILK PIE
Chef Johnny Law,
KFC Culinary Maniac
Makes 1 9-inch pie
8 ounces unsalted butter
2 cups sugar
6 eggs, lightly beaten
6 tablespoons all-purpose flour
2 cups buttermilk
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1 9-inch pie shell, unbaked
Preheat oven to 350øF.
Using mixer, cream butter and sugar until butter is softened and mixture is light.
Add all ingredients and mix until combined.
Pour mixture in unbaked pie shell and bake 45 to 50 minutes, until center is set.
Allow pie to cool completely before serving.
This pie can be made (and is actually better) a day in advance.
Store in refrigerator.
Serve pie with fresh strawberries or sliced peaches if desired.