Labor Day food fun
CHICAGO (WLS) -- Labor Day weekend is a time for us to get together with family and friends. Food certainly plays a central role on holidays, and it is always fun to infuse your holiday fare with a holiday theme.
Joshua Yates, owner of Pure Kitchen Catering, Revolt Events and City View Loft came into our ABC 7 Eyewitness News studio to show us fun food, drink and decor tips that are perfect for kids and parents to make together.
Joshua Yates' Recipes:
1. Quiche Lorraine
Ingredients:
2 cups smoked bacon
1lb. Spinach
1 and 1/4 cup gruyere cheese
1 teaspoon garlic
3 sprigs fresh thyme
1 pie crust
1 cup heavy cream
Preparation:
1. Cook bacon off in thick lardons, dry and cool.
2. Sautee spinach with the garlic and salt and pepper
3. Whisk eggs together with cheese and cream
4. Arrange half of the spinach and bacon on the bottom of the pie crust, then pour in the eggs
5. Evenly distribute the rest of the spinach and bacon, sprinkle with thyme leaves and bake at 325 degrees for 40 minutes.
2. Chicken lollies
Ingredients:
8-piece chicken legs, frenched
1 bottle of your favorite hot sauce
1 stick of butter
Salt and pepper
Lemon juice
Vegetable oil for frying, or you can roast
1 tablespoon minced garlic
Preparation:
1. For the chicken, season with salt and pepper. Fry or roast until skin is crispy
2. For the sauce, mix one cup of your favorite hot sauce with the garlic butter and lemon juice
3. Cook until the flavors combine and toss with the chicken
3. Red, white and blue potato salad
Ingredients:
2 cups red fingerlings, quartered
2 cups regular fingerlings, quartered
2 cups blue "Peruvian" fingerlings, quartered
1/4 cup evoo
1/4 cup Dijon mustard
2 teaspoons minced garlic
2 tablespoons of your favorite herb (dill, thyme, rosemary, etc.)
Diced red pepper
Creme fraiche
Preparation:
1. Blanch each potato separately and blanch until fork tender, then shock in ice water
2. Toss the potatoes with salt, pepper, evoo, Dijon mustard and minced garlic
3. Chop herbs, add with diced red pepper and drizzle with creme fraiche
4. Marinated Sungold tomatoes
Ingredients:
2 pints Sungold tomatoes
1 seedless cucumber, peeled and diced into medium pieces
1 sprig of mint, torn into pieces
3 cloves of garlic minced
2 teaspoons shallots minced
Evoo to coat the vegetables
Salt and pepper to taste
1 cup pea tendrils to garnish
Preparation:
1. Mix all ingredients together and drizzle with olive oil
2. Season with salt and pepper and top with tendrils
5. Cherry pie in a jar
Ingredients:
1 mason jar
1 pie crust broken into small pieces
1 lb. fresh local cherries seeded and halved
1 cup brown sugar
1/4 cup cherry or pomegranate juice
4 cups heavy cream
Stick of butter
1/2 teaspoon ground clove and cinnamon
1 tablespoon 10 x
Preparation:
1. Sautee the cherries with the butter then de-glaze with half the cherry or pomegranate juice. De-glaze again with brown sugar to make a nice cherry base.
2. Then take your heavy cream, 10 x and spices and whisk or put in a stand mixer to the consistency you want your whip cream
3. Layer the crust, cherries and whip cream and repeat until the jar is full
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