Dear Kith and Kin,
Our Kickstarter campaign is over, and thanks to you, we did it! You believed in us and poured that faith into us with your funding contributions, and now we get to give back an amazing album to you. We can’t wait to start recording at Gung Ho Studio June 20-24. In the meantime, we’ll be preparing to deliver your rewards, making arrangements for mixing/mastering/duplicating, and of course playing at some of our favorite places. Coming up in just one week is the Northwest Folklife Festival in Seattle where we play the Vera Stage on Friday, May 24 from 3-3:30pm. We’ll be delighted to see you there!
Thank you again, from the bottom of our hearts. As our reward names implied, we think you are all nifty, spiffy, the bee’s knees, and the cat’s meow, and we can’t wait to hob nob with you at an upcoming show! Because you are all high cotton in our hearts, here is a suitably rich dish to serve at your next soiree.
Emily and Mollie
Poulet au Poire Crème
2 whole lg. chicken breasts, boned, skinned, & halved
4 T. butter
1 shallot, minced
2 stalks celery, minced
4 green onions with tops, minced
½ t. thyme
salt & pepper to taste
2 c. crumbled cornbread
½ c. toasted hazelnuts
I just use cornbread made from a mix. Toast the hazelnuts on a cookie sheet for 10 min. (till skins crack) in a 400° oven. Roll them between fingers to remove skins; chop very coarsely; set aside. Melt butter in skillet; sauté shallot, celery, onions & thyme till tender. Add cornbread, salt & pepper & hazelnuts. Add enough water so that mixture holds together—about 4 T. Set aside. Gently pound chicken breasts to ¼” thick. Put a handful of the cornbread mixture onto each breast & form the breast into a ball around the stuffing, seam down. Put them into a buttered baking dish—dot each with butter; add 2 T. water to the pan; cover & bake at 400° for 20-25 min. Pour the pear cream over the chicken & serve.
This sauce is also delicious on roasted duck.
1 pint heavy cream
1 T. honey
1 1-lb. Can Bartlett pears
Drain the pears. Bring the cream to a boil, lower heat to simmer—cook till cream is reduced by about 1/3—about 5 min. Add honey & pears; cook 1-2 min. Purée sauce in food processor & serve. Use toasted chopped hazelnuts for garnish.