Eat, Drink & Be Merry

from Your Williamson Spring 2020

by Robertson Media Group

News From the Schools

a crumptiou Steeplecha

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WITH MISS DAISY KING

FEATURED IN THE MAY 2016 ISSUE OF YOUR WILLIAMSON Even though it will not be quite the same this year, it can still be Steeplechase tailgate time in middle Tennessee come June 27th! Enjoy your own home tailgate party to celebrate this local tradition. We thought one of Miss Daisy’s past articles featuring everything you need for the perfect tailgate or even just a picnic in the park this summer, was appropriate. Enjoy!

It’s that time of the year again, when ladies and gentlemen from the middle Tennessee area and beyond, break out their fancy hats, fine silver, seersucker and libations for the annual equestrian soirée that is the Iroquois Steeplechase. Located just across the county line, the Iroquois counts many Williamson County residents as part of it’s tradition, beginning with the Houghland and Sloan families who participated in its founding eighty years ago. As much as Memorial Day denotes the beginning of summer, the date of the Iroquois Steeplechase marks the zenith of spring in middle Tennessee. The occasional spring shower never dampens the spirit of the event, where the lush track - constructed by the WPA as a tribute to Nashville’s Depression era political clout - and the bucolic surroundings of Percy Warner Park, provide a lovely backdrop to the day’s races and festivities.

Locally, there may be no other event with a stronger tradition than the Iroquois. Dwight Hall, Chairman of the Iroquois Steeplechase Racing Committee, brought home the crown as a rider with Avaro II in 1977, riding for the Henley family. Likewise, the social aspects of the Iroquois have earned accolades that extend from “Town & Country” to the “National Geographic” magazines. The 1978 National Geographic article about Nashville featured a photo of Jesse and Margaret Currey Henley of Brentwood’s Green Pastures Farm, captioned:

“Patrician sports and graces score yet another Nashville tune.” That quote may capture the essence of the Iroquois as well as anything could. On race day - 25,000 people in recent years, come together in hats, suits and dresses bought months in advance of the race. For some, the party is a focal point, and the race is secondary. However, the Iroquois is quite important to the equestrian culture, drawing participants from all over the world, including the British royal family. 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 very worthy cause - Vanderbilt Children’s Hospital.

Picnicking is a key component of Steeplechase. The challenge is to prepare offerings that are delicious and aesthetically pleasing, ready-made box lunches or the ingredients for your own basket. You can make the following recipes yourself. Tally Ho!

FRIED CHICKEN WITH HONEY MUSTARD DIPPING SAUCE

1 1/2 cups shortening 1 1/2 cups buttermilk 2 lbs chicken breast cut in strips 1 tsp cayenne 1 tsp paprika Kosher Salt and ground black pepper to taste

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 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. Yield 4-6 servings.

HONEY MUSTARD SAUCE

1/4 cup Dijon-style mustard 2 tablespoons Worcestershire sauce 1 tablespoon fresh lemon juice 1/3 cup honey

In a small bowl whisk all of the ingredients together.

BISCUITS WITH BENTONS BACON AND HOT PEPPER PEACH JAM AVAILABLE IN THE BOX LUNCHES

PECAN CHEESE WAFERS

8 ounces sharp cheddar cheese 1 cup butter, softened 1 1/2 cups self-rising flour 1 cup finely chopped pecans 1/8 Teaspoon cayenne pepper

Assemble all ingredients and utensils. Grate cheese. Let it soften with butter in a bowl. Mix in 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 about 8 minutes or until browned. Yields: about 75 wafers.

CHILLED BROCCOLI SALAD

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 tablespoons red wine vinegar

Assemble all ingredients and utensils. Combine the bacon with the broccoli, onions, celery, raisins and cashews or pecans in 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.

Miss Daisy’s Kitchen 1110 Hillsboro Road, B220 Franklin, Tennessee 37064 615.599.5313 MissDaisyKing.com facebook.com/MissDaisysKitchen