Scarborough Fair Sandwich Recipes

SCARBOROUGH FAIR STUFFING

Scarborough Fair Stuffing image

This is a delicious recipe that I start saving leftover bread for in the fall. It is so easy especially if you pre-make by mixing the bread and herbs together and keeping it on hand.-April Greenwood, Lakewood, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 9 servings.

Number Of Ingredients 10

Ingredients

10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels
1/4 cup minced fresh parsley
1/4 cup minced fresh sage
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup butter, melted

Steps:

In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. , Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 229 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 622mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

SCARBOROUGH FAIR SHORTBREAD

Scarborough Fair Shortbread image

Categories Bread Bake Quick & Easy Rosemary Sage Thyme Parsley Gourmet

Yield Makes 16 cookies

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1/4 cup plus 1/2 tablespoon superfine granulated sugar
1/8 teaspoon salt
2 teaspoons finely chopped fresh flat-leaf parsley
1/2 teaspoon each finely chopped fresh sage, rosemary, and thyme
1 stick (1/2 cup) unsalted butter, softened
1 egg white, lightly beaten
16 small fresh parsley leaves
16 very small fresh sage leaves (1/2 inch)
16 fresh rosemary leaves
16 (1-inch) fresh thyme sprigs

Steps:

Put oven rack in middle position and preheat oven to 375°F.
Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. Prick each wedge once with a fork.
Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.

CHICKEN SCARBOROUGH FAIR

Chicken Scarborough Fair image

...parsley, sage, rosemary, no thyme. Recently, I needed an elegant way to serve guests ordinary chicken for a special occasion. I dug out my Pavoratti CD and blasted my creative juices to flowing and came up with this recipe. It got raves! Hope you will try it :)

Provided by Gingerbee

Categories Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 whole chicken breasts, halved lengthwise
2 cups buttermilk
1/4 cup butter
2 medium onions, sliced thin
4 cloves garlic, sliced thin
4 strips bacon, chopped small
1 teaspoon salt
1 teaspoon pepper
2 cups marsala wine or 2 cups sherry wine
2 tablespoons flour
1 teaspoon Italian parsley (chopped)
1 teaspoon dried sage (powder or crushed leaves)
1 tablespoon dried rosemary (crushed)
1 (4 ounce) package Philadelphia Cream Cheese

Steps:

To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
Remove skin, salt and pepper each piece.
Place in a large bowl.
Add 2 cups buttermilk to tenderize for about an hour.
In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
Remove from pan and set aside.
Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
Remove and repeat with the remaining chicken.
Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
Let this cook for 5 minutes to burn off the alcohol.
Add onion mixture, parsley, sage, rosemary.
Stir in cream cheese.
Dissolve flour in 1/4 cup of water; add to the sauce.
Cook until just slightly thickened.
Adjust salt and pepper to taste.
Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
It makes an amazing sauce to serve over rice.
**You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.