Halloween was definitely not the same in the era of Covid. We had four trick-or-treaters, they were masked and oh so polite, thanking us for having candy. For All Hallows Eve, we had our "bubble peeps" for dinner. Cooking with friends is so much fun! I saw a NYT recipe for fried chicken and waffles a few weeks ago and have had a craving from fried chicken ever since! So, that is what we made!
The table setting is using my new Black Cat plates from Fiesta and my crow plates. I used Persimmon and Lilac as the bottom plates on the stack atop a gold charger.
I finally, finally broke down and bought the Treble Clef silverware from Cost Place that I have had my eye on forever. I bought place settings for six, I will add to it over time. There were no glasses because we were all drinking wine as we were cooking. Purple and orange fairy lights, candles and pumpkins set the table. A purple organza scarf with pumpkins with farmer's market flowers of Marigolds and Mums completed the table. Grandma's crocheted table cloth definitely needs some mending, I need to figure how to get it done.
The menu was a charcuterie appetizer, fried chicken and savory waffles. Maryann made Santa Rosa plum galette for dessert.
We have never actually made fried chicken before. We make fried chicken breast tenders, but never bone-in fried chicken! I bought chicken from our farmers market vendor (he swears once you eat his chicken you will never eat store bought again.) I did my research; read how Alton Brown and Bobby Flay make it. We used peanut oil and fried in about 3/4" of oil. We monitored the oil temperature (325 degrees,) we monitored chicken's temperature (Hubby insists!) And, for the most part it turned out great. The breasts and thighs were perfect, a couple of the drumsticks could have cooked longer, and I think it could use a little more salt. Next time we will do better, but pretty darn good as a first attempt!
We used a NYT recipe for savory waffles with cornmeal, scallion and Neal's Yard cheddar. I added the cheddar, the recipe from the NYT did not call for it. And as hubby says, "There isn't anything that can't be improved by adding cheese!" Maryann brought her waffle iron and was the waffle chef. No pictures of the waffles, they were perfectly browned with flecks of green from the scallions. Again, I think they could have used more salt.
Andy and I decided on making a "hot" honey. We used a local sage blossom honey and added red pepper flakes and sautéed it to serve the waffles. The honey was awesome!
A quick note about the wine, we served the 2016 Ken Wright Cellars Canary Hill Pinot. We loved the wine. It is paired perfectly with the chicken. I am generally not a "Pinot-file" but I do enjoy this wineries Canary Hill and Abbotts Claim Pinots.
All in all, a spooktacular dinner!
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