President Theodore Roosevelt loved the North Dakota Badlands, sweet treats and his mother’s fried chicken. As North Dakota prepares to welcome visitors to the state, where the Theodore Roosevelt President Library opens this summer, North Dakota Living gives its nod to America’s conservation president with these kid- and Teddy-approved recipes.
One of the president’s favorite cookies were Sagamore Hill sand tarts, which the Roosevelt family served guests at their hunting trophy-adorned home in Oyster Bay, N.Y. Named for their sandy appearance, the shortbread-like cookies are a great sandwich for a scoop of ice cream, which the North Dakota Living test kitchen dubs “ice cream sand tartwiches.”
It’s been documented Roosevelt’s favorite meal after a long day spent on his Elkhorn Ranch in western North Dakota was his mother’s fried chicken smothered in bacon fat gravy. Enjoy this kid-friendly take on a Roosevelt favorite – and don’t skip the bacon fat!
1 cup butter, at room temperature
2 cups sugar, plus 1/3 cup more for dusting
3 eggs, divided
2 tsp. vanilla
4 cups sifted flour
¼ tsp. cinnamon
Vanilla ice cream
Mini M&Ms and mini chocolate chips, optional
Place storage container or sheet pan in freezer to chill.
Cream butter until smooth. Gradually add the sugar. Cream until light and fluffy. Add two of the eggs, one by one, beating after each addition. Separate the third egg, reserving the egg white, and add the yolk to the creamed mixture. Add vanilla, then flour, stirring until well incorporated. Cover with plastic wrap and chill for 2 hours.
Roll out the dough thin, about ¼-inch to 1/8-inch thick. Cut into 2½-inch rounds. Brush cookies with reserved egg white and sprinkle with cinnamon-sugar mixture (1/3 cup sugar and ¼ tsp. cinnamon). Bake at 350 degrees for about 8-10 minutes. Cool completely.
Assemble sand tartwiches by placing one scoop of ice cream on cookie and topping with another cookie, smoothing out ice cream around edges. Sprinkle ice cream with mini M&Ms or mini chocolate chips and place immediately in freezer on chilled pan or container.
Recipe by North Dakota Living test kitchen
BRINE:
1.5-2 lbs. boneless skinless chicken tenders
1 cup buttermilk
1 egg
1½ tsp. salt
DREDGE AND FRYING:
1½ cups flour
½ cup cornstarch
1 tsp. baking powder
2 tsp. paprika
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. black pepper
1½ tsp. salt
4 cups peanut oil
GRAVY:
2 T. bacon fat or butter
2 T. flour
1½ cups whole milk
1 tsp. vinegar
Salt and pepper
Whisk brine ingredients and pour over chicken patted dry with a paper towel. Refrigerate overnight.
In a shallow pan or baking dish, whisk together flour, cornstarch, baking powder and seasonings to make the dredge. Mix 2 T. of the buttermilk brine into the dredge with your hands to create small flaky bits. Working with your hands, toss and flip chicken in the dredge, pressing flour to cover all areas of the chicken. Transfer to a plate.
Preheat oven to 200 degrees and heat oil in a cast-iron skillet to 400 degrees. Line a sheet pan with paper towels and place wire rack on top.
Fry chicken undisturbed for 3 minutes, then flip and cook an additional 2 minutes. Transfer to wire rack, sprinkle with salt and place in oven to keep warm while frying remaining chicken tenders.
For the gravy, heat the bacon fat or butter over medium heat until melted and bubbling. Add the flour, whisking to incorporate, about 1 minute. Slowly whisk in the milk and bring to a simmer. Continue whisking until gravy has thickened. Season with salt and pepper. Remove from heat and stir in vinegar.
Recipe by North Dakota Living test kitchen
