Oh, hearth and home – bring on the aromas that make us embrace wholesomeness!
The versatility of chicken lends to the autumn dining concept. Whether baked, seared, or boiled, when paired with an outstanding herbed hollandaise sauce, poultry can be your path to seasonal excellence for your deserving family. Prepare the chicken, in your favorite style. To make the sauce, use a double-boiler or a large pot quarter filled with water and sauce pan with a handle set on top of the simmering water in the large pot, which is below. Prepare 3 egg yolks in a bowl and reserve. Cut 1 and ¼ sticks of butter into small pieces and reserve. Squeeze fresh lemon juice and reserve. You just need 1 tablespoon. Now make the sauce with 1 and ½ teaspoons of white wine vinegar into the small sauce pan over the double-boiler. Whisk in the egg yolks, a little at a time. Add the butter pieces, a little at a time, while whisking. Add a tiny dash of salt and a couple of dashes of dried basil. Still whisking, add the 1 tablespoon of lemon juice. Serve immediately over the cooked chicken selection, a fresh basil garnish, for a grand dining experience! © Kelly McBride Loft
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