A United Nations Sunday Supper

United Nations Day reflects the official creation of the United Nations on October 24, 1945. Two years after the establishment of the United Nations, the General Assembly declared October 24 as the anniversary of the Charter. In 1971, the General Assembly adopted a further resolution declaring United Nations Day to be an International Holiday.

While I cannot speak for the rest of the world, I don’t really recall celebrations or parades or speeches regarding United Nations Day. What I do recall year after year is that October 24 was the wedding anniversary of my parents. Mom always made a big deal about the fact that two people from opposite sides of the world would come together on United Nations Day. She felt it was very fitting.

I’ve always honored my parents with an International Feast on United Nations Day. This year is no different, although the chicken dish has been shared before and the peas are similar to ones served in the past. The Chicken Kiev is has become more about a celebration of Hubby’s Russian roots on United Nations Day. Besides, it’s Sunday and I have a real soft spot for Sunday Chicken. As for the peas – hey, I love peas with pearl onions, what can I say?

Wishing everyone an amazing United Nations Day. May we continue to strive to come together as once people, all children of God.

United Nations Sunday Supper
Russia – Chicken Kiev (Founding Member)
Sweden – Skillet Chive Hasselback Potatoes (Member since 1946)
England – Creamed Peas with Pear Onions (Founding Member)

America – Toss Salad with Peppercorn Buttermilk Dressing (Founding Member)

Italy – Tiramisu Chocolate Mousse (Member since 1955)

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Russian – Chicken Kiev
Fresh Herb Garlic Butter
6 Garlic Cloves
10 tablespoons Butter
3/4 cup Parsley
1/4 Fresh Dill
2 tablespoons Lemon Juice
1/2 teaspoon Black Pepper

Peel garlic cloves, place in the bowl of a food processor fitted with a chopping blade. Mince garlic. Add butter, parsley and dill. Pulse until chopped together. Add Lemon Juice, season with pepper. Process until a paste consistency is reached.

Form into a log about 1-1/2 inches thick, cover with plastic wrap and put it in the freezer for at least 15-20 minutes.

Kiev Chicken
2 large Chicken Breasts
4 tablespoons Poultry Seasoning
1/4 cup Cornstarch
1/4 cup Flour
3 large Eggs (slightly beaten)
1-1/2 cups Breadcrumbs
Salt to taste
Black Pepper to taste
2 cups Vegetable Oil for frying

To prepare chicken breast, first, remove fat and tenderloins from chicken fillet to create a uniform size. Wrap tenderloins in plastic wrap and freeze for another purpose.

Place trimmed chicken on the cutting board, carefully slice top third portion from the breast. Set aside. Cut remaining breast in half, to create 3 thin breast slices from each breast. Sprinkle the chicken with poultry seasoning and let sit for 10-15 minutes.

Remove the prepared garlic-herbs butter and cut into 6 equal pieces.

Place 1 piece of garlic-herbs butter in the center of each chicken breast. Roll chicken into a log as tightly as possible around the butter, wrapping each log tightly with plastic. Place Chicken Kiev in the freezer for 1 hour.

Line a rimmed baking sheet with parchment paper. Heat oven to 400 degrees. In a saucepan heat 2 cups vegetable oil.

Prepare a dipping station with 3 bowls. In the first whisk cornstarch with flour, in the second beat eggs, and the last for breadcrumbs.

Remove Chicken Kiev from the freezer, unwrap each breast. Coat first in flour, then dip each piece in the beaten eggs, and finish with a coat of breadcrumbs.

Working in batches, fry the Kiev for 3 to 4 minutes or until golden on all sides.

Transfer to prepared baking sheet and bake in the heated oven for 20 minutes or until cooked through.

Sweden – Skillet Chive Hasselback Potatoes
6 Russet Potatoes, medium
1/2 cup butter, softened
1/4 cup Olive Oil
6 tablespoons Chives, chopped
2 teaspoons Kosher Salt
1 teaspoon Black Pepper

Heat oven to 450 degrees.

Scrub the potatoes, then slice them into thin slices, leaving the bottom 1/4-inch uncut. Nestle the potatoes in the bottom of a cast-iron skillet. Set aside.

Using a fork, mash the butter with olive oil to create a soft paste. Chop chives, whisk into the butter mixture.

Sprinkle salt and pepper over the potatoes. Brush butter-chive mixture into the potatoes, pressing as much as possible between the slices. Reserve a little of the butter for brushing over the potatoes once baked.

Place the cast iron skillet into the oven. Bake potatoes for 45 minutes. Check for doneness. If necessary, bake an additional 15 minutes or until tender.

Remove from oven. Brush with reserved butter while still hot. Serve and enjoy.

Note: Potato can be made while the Chicken Kiev is in the freezer. Wrap potatoes in foil, set aside. When the chicken is baked, warm the potatoes in the same oven.

England – Creamed Peas with Pearl Onions
1-1/2 cups Pearl Onions
2 cups frozen Peas
1 cup Heavy Cream
1 tablespoon Butter
1/4 teaspoon Salt
1/8 teaspoon White Pepper
Onion Powder to taste
Roasted Garlic Powder to taste

Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and trim the ends.

Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl, set aside.

Melt butter in the now empty saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Let simmer to warm through. Return to the bowl and serve immediately.

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American – Toss Salad with Peppercorn Buttermilk Dressing
Parmesan Peppercorn Buttermilk Dressing
1 tablespoon fresh Chives
1 Garlic Clove
1 cup Sour Cream
3/4 cup Buttermilk
1/2 cup Parmesan Cheese
2 teaspoons Worcestershire Sauce
1/2 teaspoon Salt
Coarse Black Pepper to taste

Finely mince chives, set aside. Peel and mince garlic, set aside.

In a small bowl; whisk sour cream and buttermilk until smooth. Stir in the Parmesan, chives, Worcestershire sauce, garlic and salt. Season with pepper to taste.

Chill dressing until ready to use.

All-American Toss Salad
4 strips Bacon
1 Red Bell Pepper
1 head Green Leaf Lettuce
1 cup Grape Tomatoes
3 Green Onions
Shaved Parmesan Cheese as desired

Stack bacon, dice into pieces. Fry diced bacon in a skillet over medium heat until crisp. Remove from skillet with a slotted spoon, drain on paper towels. Remove all but about a tablespoon of bacon drippings from the skillet.

Stem, core and julienne bell pepper. Place bell pepper strips in the skillet and cook in bacon dripping until tender-crisp. Remove from skillet, cool on paper towels.

Break lettuce leaves from head, rinse and pat dry. Chop lettuce, place in a large salad bowl. Cut tomatoes in half, scatter over lettuce. Slice green onions, scatter over lettuce. Toss.

Scatter bacon and bell peppers over salad. Toss again. Drizzle dressing over salad just before serving, toss to coat.

Garnish salad with shaved Parmesan and additional dressing as desired.

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Italian – Tiramisu Chocolate Mousse
Chocolate Mousse
2 tablespoons brewed Espresso
3-1/2 oz Dark Chocolate, broken into small pieces
2 Egg Yolks
1 tablespoon Butter
2 tablespoons Marsala Wine
4 teaspoons Sugar
2 tablespoons Mascarpone Cheese
3/4 cup Heavy Cream

Brew a cup of espresso. Enjoy all but 2 tablespoons.

Chop chocolate into small pieces, set aside. Separate eggs. Reserve white for another purpose. Whisk yolks, set aside.

Combine reserved espresso with butter in the top of a double boiler over simmering water.

Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.

In a saucepan over medium-low heat, combine Marsala, egg yolks, and sugar, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.

Stir mascarpone cheese into marsala mixture.

Fold chocolate mixture with mascarpone mixture. Cool to room temperature.

Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.

Fold half of whipped cream into cooled chocolate mixture until blended completely. Fold in remaining half of whipped cream into chocolate mousse, gently folding until no streaks appear. Cover with plastic wrap and chill in refrigerator for at least 2 hours.

Finishing Touches
1/2 cup Heavy Cream
1/4 cup Powdered Sugar
Chocolate Cocoa for dusting

When ready to serve, whip heavy cream in a well-chilled mixing bowl until soft peaks from. Add powdered sugar, continue to whip until stiff.

Place mousse into a pastry bag fitted with a large star. Pipe into dessert cups, Martini Glasses or Champagne Coups. Dollop each serving with whipped cream. Dust with cocoa and serve.

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Just in case you’re hungry for more, here are the celebrations from past.

2018: My Heritage United Nations Day Menu

2019: United Nations Day in Six Courses

2020: United Nations Tour the World Menu