LIFESTYLE
Eat, Drink & Be Merry
A Scrumptious STEEPLECHASE BY MISS DAISY KING
The time of year has come when the ladies and gentlemen of middle Tennessee and beyond, break out their exquisite hats, fine silver, seersucker and libations for the annual Iroquois Steeplechase. Located just across the county line, the Iroquois counts many Williamson County residents as part of its tradition, beginning with the Houghland and Sloan families, who participated in its founding more than eighty years ago. Locally, there may be no other event with a more robust tradition than the Iroquois. The Iroquois Steeplechase race day, May 14th this year, brings together cross-sections of our community - 25,000 people last year. The party is a focal point for some, and the race is secondary. Still, the Iroquois is quite important to the equestrian culture, drawing participants worldwide. It’s a day of frolic, frivolity and the occasional friendly wager. Indeed, there is a noble purpose to all this fun as it has raised over $10 million for a worthy cause, Vanderbilt Children’s Hospital. Picnicking is a key component of Steeplechase. The challenge of this is to prepare delicious and aesthetically pleasing offerings. As always, Miss Daisy’s Kitchen will be preparing readymade box lunches or the individual ingredients for your basket. You can make the following recipes yourself. Tally Ho!
CHILLED BROCCOLI SALAD INGREDIENTS 8 slices of bacon crisp-fried and crumpled florets and tender stem portions of 1 bunch of broccoli, chopped 1/2 cup each finely chopped red onion and celery 1/2 cup raisins 1/2 to 3/4 cup of cashews or pecans 1 cup mayonnaise 1/4 cup sugar 3 Tbsp. red wine vinegar DIRECTIONS Assemble all ingredients and utensils. Combine the bacon with broccoli, onions, celery, raisins and cashews or pecans in a large bowl. Mix the mayonnaise, sugar, and vinegar in a small bowl. Add to the broccoli and mix well—chill, covered, for one hour or longer before serving. Garnish with bacon.
FRIED CHICKEN WITH HONEY MUSTARD DIPPING SAUCE INGREDIENTS 1 1/2 cups shortening 1 1/2 cups buttermilk 2 lbs chicken breast cut into strips 1 tsp cayenne 1 tsp paprika Kosher Salt and ground black pepper to taste SAUCE INGREDIENTS 1/4 cup Dijon-style mustard 2 Tbsp. Worcestershire sauce 1 Tbsp. fresh lemon juice 1/3 cup honey DIRECTIONS Assemble ingredients and utensils. Pour buttermilk into a large bowl. Place half of the chicken strips in the buttermilk. In a large ziplock bag, shake together flour, cayenne, paprika, salt and pepper. Remove chicken from the buttermilk and place it in the bag. Shake to coat the chicken with the flour mixture. Repeat this till all the chicken is coated. In a large skillet, add shortening over medium heat until it bubbles. Add chicken in batches. Fry 4-5 minutes on each side. Drain. For the Honey Mustard Dipping Sauce, in a small bowl, whisk all of the ingredients together.
PECAN CHEESE WAFERS INGREDIENTS 8 oz sharp cheddar cheese 1 cup finely chopped pecans 1 cup butter, softened 1/8 tsp. cayenne pepper 1 1/2 cups self-rising flour DIRECTIONS Assemble all ingredients and utensils. Grate cheese. Let it soften with butter in a bowl. Mix in the remaining ingredients. Roll dough into rolls about 1 1/2 inches in diameter. Place on waxed paper. Chill for several hours. Slice in thin wafers about 1/8 inch thick. Bake in a 350-degree oven for about 8 minutes or until browned. MISS DAISY’S KITCHEN 1110 HILLSBORO ROAD | FRANKLIN, TN 37064 • 615.599.5313 | MISSDAISYKING.COM | FACEBOOK.COM/MISSDAISYSKITCHEN 66 | MAY 2022
