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Sunday, July 24, 2016
Old Forge, NY ,

Leslie Willard


Early spring Sunday supper by Leslie Willard

Tuesday, March 29, 2011 - Updated: 3:13 AM

I am writing today’s column on March 20, which is the very first day of spring. Are you as ready for springtime as I am? Is it just me, or did winter drag on and on and on this year? Prolly just me. I’m just not a winter kind of girl; need some sunshine and daffodils and fresh warm breezes coming through my open windows. And even though there’s still about two feet of snow on my lawn at this writing, with no daffodils in sight, I am loving this early Spring day so much, because our daughter is home from college for the week, and that makes my heart happy—all you mamas out there know of what I speak.

As you all probably know by now, because I talk a lot, Abbie is a pretty strict pescatarian, which means she eats no meat, except for fish. I guess I should be grateful that she’s not a VEGAN, because for Big Daddy and I, there is totally no life without cheese. Anyway, Abbie’s college boyfriend came home with her for the week, and Mr. Jackson is definitely NOT a pescatarian, vegetarian or vegan. He’s one of us—a carnivore. So I’m preparing a wonderful Sunday dinner for us all tonight that should make everyone happy: a pan roasted chicken with lemon, potatoes and green beans (roasted all in one pan—awesome—and Abbie can just eat the veggies), and for dessert, one of the best cakes I have ever prepared in my life, a coconut pound cake. You are absolutely not going to believe how much butter this cake has in it—four, count ’em, four sticks. A full pound. But hey, that’s what pound cake is all about, right? If you like the taste of macaroons, you will just gobble this cake right up—it is truly a special dessert, for those special people in your life. Who need fattening up. I serve mine with some macerated fresh strawberries and a little vanilla ice cream. Enjoy.

Oops—one more thing—you can check out both of these dishes in color by checking out my now World Famous Blog, located at Hope to see you there.




Serves 4

8 tblsp. extra-virgin olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1 tsp. salt

1 tsp. freshly ground black pepper

1 lb. washed and trimmed green beans

8 medium red potatoes, quartered, with skins left on

4 large chicken breasts (bone-in, with skin)

Herbs De Provence

Preheat oven to 450 degrees. Coat a large baking dish with 1 tblsp. of the olive oil. Arrange  lemon slices in a single layer in the bottom of the baking dish. In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper. Add green beans and toss to coat. Using a slotted spoon, remove green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive oil mixture and toss to coat. Using the slotted spoon, arrange potatoes around the outside edge of the baking dish, on top of the green beans. Place the chicken in the same bowl with the olive oil and coat thoroughly. Place the chicken, skin-side up, in the dish. Sprinkle with Herbs De Provence. Pour any of remaining olive oil mixture over the chicken, and roast for 50 minutes. Remove the chicken from the dish; cover. Place beans and potatoes back in oven for 10-15 minutes, or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally.


Serves 12-16

2 cups butter, room temperature (4 sticks)

3 cups sugar, divided

2 cups all purpose flour, divided

6 eggs

7 oz. bag of flaked coconut

1 tsp. vanilla

1 / 2 cup water

1 tsp. coconut extract

Vanilla ice cream, optional

Strawberries, optional

Fresh mint,optional

Grease and flour a bundt pan. Preheat oven to 350 degrees. Cream butter and 2 cups of sugar for 7 minutes (very important) in a large mixing bowl (a stand mixer works best here). Add 1 cup flour; mix well. Add eggs, 1 at a time, and mix. Add coconut with remaining 1 cup flour. Mix well. Add vanilla. Spoon batter into pan (will be very thick); smooth top. Bake in the bottom third of oven for 1 hour, 15 minutes.

Meanwhile, in a small saucepan, prepare glaze by simmering remaining 1 cup sugar, water and coconut flavoring over low heat for 10 minutes.

Remove cake from oven, and spoon a small amount of glaze over the bottom (which will be on top) of cake. Loosen sides of cake with a table knife, then turn out onto a wire rack. Pierce top of cake all over with a fork. Spoon glaze over cake. Cool completely. Serve at room temperature with sliced strawberries, ice cream and fresh mint, if desired.

Happy eating.

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to You can also visit Leslie at her blog, located at www.


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