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Many readers have
requested copies of recipes we're featured in past issues of
Idyllwild Life Magazine. Here is a selection from some of the most
requested recipes. If you have a special recipe you would like
to share, send it to us at
info@idyllwildlife.com
SOUTHERN FRIED CHICKEN
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Get ready to replace your favorite
fried chicken recipe with this one. It’s very flavorful,
crispy outside, while tender and juicy inside. A key
ingredient is hot sauce. Amazingly enough, the hot spice
cooks away so the chicken isn’t spicy at all. Trust us on
this one. We tried it with half the recommended amount of
Cholula and found it was a mistake. For the second batch we
used the full amount. Perfect – even the kids loved it.
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2 tablespoon Lawrey’s Garlic
Salt
3 large eggs
1/3 cup water
1 cup Cholula Hot Sauce
2 cups self-rising flour |
1 teaspoon salt
1 teaspoon pepper
1 tablespoon paprika
1 chicken, cut into pieces
Oil for frying |
Sprinkle chicken
with Lawrey’s Garlic Salt and pepper. Cover and refrigerate
one hour. Pour cooking oil into a large frying pan to
slightly less than half full. Preheat cooking oil to 350
degrees. In a medium bowl beat eggs, add water and Chalula
(mixture should look bright orange). Dip chicken pieces in
egg mixture then coat with seasoned flour. Cook chicken
until golden brown. [For added flavor, marinate chicken in
egg mixture, in refrigerator, one hour before frying.] |
MILE HIGH PIE
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Recipe by Melissa Banks, Idyllwild
If your family loves strawberries, or any type of berries
for that matter, they're going to love this incredibly light
and scrumptious dessert. Once the ingredients are whipped,
the filling becomes quite voluminous, giving this pie a
truly “mile-high” appearance. The pie in the photo was made
with raspberries. This is one of those desserts, if there’s
nobody watching, you'll want to lick the plate.
2 Egg Whites
1 TBS Fresh Lemon Juice
1 Cup Sugar
1-10 oz. Package Frozen Unsweetened Strawberries (or
Raspberries)
1 Cup Heavy Whipping Cream
1 Graham Cracker Pie Crust
In a large bowl, using electric mixer, blend egg whites,
lemon juice, sugar and frozen fruit (do not thaw). Beat at
high speed for about 15 -20 minutes or until very thick. In
medium bowl whip cream and fold into the fruit mixture. Pour
into pre-made graham cracker crust (Chocolate Graham tastes
best), place in freezer until firm. A half hour before
serving, transfer from freezer to refrigerator for correct
consistency for serving. Top pie with fresh berries.
Drizzling chocolate syrup over individual pie slices when
serving adds a nice touch. If there's any pie left over,
store in refrigerator. |
IRISH COFFEE
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On a cold winter
night a delicious Irish coffee is a welcome treat. Making
the perfect Irish coffee is a combination of ingredients and
technique. Always start with a good quality Irish whiskey.
One of the secrets to a perfectly layered Irish coffee is
using older dated cream. If the cream is too fresh it will
melt, blending with the hot coffee giving a cloudy
appearance instead of gently resting on top..
Freshly brewed Coffee (regular or
decaf)
Irish whiskey
Sugar Cubes
Whipping cream
Preheat Irish
coffee glasses by filling with hot water. Whip heavy cream
until thick yet still pourable – do not over whip. Empty the
hot water and place two sugar cubes into each glass. Add
one shot of Irish whiskey - stir to dissolve sugar. Pour
hot coffee into each glass, leaving ¼ inch of space for
cream. Stir once to blend coffee, whiskey and sugar
together. Hold a spoon upside down over the top of the glass
as you pour the heavy cream, allowing the cream to flow over
the backside of the spoon and gently rest on top of the
coffee. Serve and enjoy.
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