Bicentennial-inspired recipes

Lafayette Gingerbread

(Modern adaptation of 18th century original)

• ½ cup unsalted butter, softened

• ½ cup plus 2 T. packed dark brown sugar

• 1 cup molasses

• Scant 2¾ cups sifted all purpose flour

• 1 T. ground ginger

• 1 tsp. cinnamon

• ½ tsp. ground cloves

• ¼ tsp. ground allspice

• 2 large eggs plus 2 egg whites, lightly beaten

• ¼ cup fresh orange juice

• 1 T. freshly grated orange zest

Preheat the oven to 350 degrees. Butter a 9-inch square cake pan.

In the bowl of an electric mixer, or in a large bowl beating by hand, combine the butter and brown sugar, and beat until light and fluffy. Add the molasses and continue to beat until well combined. Sift the flour with the ginger, cinnamon, cloves and allspice. Alternately add the eggs and flour to the butter mixture, beating very well after each addition.

Add the orange juice and zest. Continue beating for several minutes until the batter is smooth and light.

Pour the batter into the prepared pan and bake for 35-45 minutes or until a toothpick comes out clean. Set the cake on a rack to cool completely in the pan before slicing.

Chicken and Rice Lafayette

(from Mount Vernon)

• One whole chicken, 3½ to 4 pounds, cut into pieces

• 1 T. unsalted butter

• 1 T. vegetable oil

• 1 cup chicken stock

• 1 cup long grain rice

• 4 cups water (1 quart)

• 1 T. unsalted butter

• 3 eggs

• ½ tsp. nutmeg

• Salt and freshly ground pepper

Preheat oven to 325 degrees. Rinse chicken pieces and pat dry. Season generously with salt and pepper. Heat butter and oil in a large heavy skillet over medium high heat until golden and fragrant. Arrange the chicken pieces skin side down in a single layer in the skillet. Fry until chicken is browned on the bottom about 5 minutes. Turn the chicken with tongs and brown on the second side about 5 minutes more. Remove the chicken to a Dutch oven along with any juices. Pour in one cup of hot chicken stock.

Meanwhile, bring one quart of salted water to a boil. Add the rice to the boiling water, and cook for 6 to 7 minutes so that the rice is cooked but not too dry. Drain well and return to the pot. Add 1 tablespoon butter to the hot rice. Beat eggs with salt, pepper and nutmeg. Beat a small amount of the hot rice mixture into the egg mixture and then slowly add the egg mixture to the rice, beating well and being careful not to curdle the eggs. When combined well, pour rice over chicken and cover the pot.

Cook in a 325 degree oven for 45 minutes. Season to taste.

Escalopes de Veau Lafayette

(from James Beard)

• 4 large veal scallops, lightly pounded

• Salt and pepper to taste

• Flour as needed

• 5 to 6 T. butter

• 2 tomatoes, peeled, seeded and sliced

• 1 small avocado, cut in crosswise slices

• Grated Parmesan cheese as needed

• ¼ cup port wine

• ½ cup veal, beef or chicken stock

Preheat broiler.

Season veal scallops with salt and pepper, dust them lightly with flour, and sauté them quickly on both sides in 4 tablespoons butter until golden brown. Remove to a hot ovenproof serving dish, but do not drain the pan.

Arrange four rows of the tomato and avocado slices on a baking sheet, overlapping them alternately, season with salt and pepper and sprinkle liberally with grated Parmesan cheese. Put under the broiler just until the cheese colors. Arrange a row of slices lengthwise down the center of each veal scallop. Dust with a little more Parmesan, and brown lightly under the broiler. Meanwhile, add port wine and stock to the cooking pan and bring to a boil over high heat, scraping with a wooden spoon to remove the brown glaze from the bottom. Let this sauce cook down and reduce, then blend in the remaining 1 to 2 tablespoon butter and pour the sauce around the veal. Yield: 4 servings

A CITY’S HISTORY IS THE STORIES OF ITS PEOPLE. Stories of their dreams that became reality. In 2025, Lafayette celebrates 200 years of history, of stories, past … present … and future. A citywide birthday for its people, the dreamers and doers of every era, every decade, every day — every innovative moment of belonging.

Walk & Talk Tour | A Photographic History of Downtown | Visit Lafayette200.com

The hoopla, the joy, the pride. Because a city’s history is its people. A city’s history is you!

AUGUST Walk & Talk Tour | Visit Lafayette200.com

Aug. 2 Lafayette’s Past and Future Civic Theatre Youth Performance | Jeff HS

Aug. 21-Dec. 28 Haan Museum | Hoosier Heritage on Canvas: Indiana Farms & Gardens

SEPTEMBER Walk & Talk Tour | Visit Lafayette200.com

TCHA Bicentennial Book Launch Visit Lafayette200.com

Sept. 6 General Marquis de Lafayette’s Birthday

Sept. 12-Oct. 26 Bicentennial Corn Maze Exploration Acres

Sept. 21 Afternoon Tea at Haan Museum | 2-4 pm

OCTOBER Walk & Talk Tour | Visit Lafayette200.com

Oct. 11-12 Feast of the Hunter’s Moon

Oct. 19 Duncan Hall Family Game Day | 2-4 pm

Nov. 8 Lafayette Symphany Orchestra 75th Anniversary | Long Center

Nov. 28-Dec. 8 Holidays at the Haan

Dec. 6 Christmas Parade Christmases Past, Present, Future

All dates are subject to change.