Kentucky Cooks Favorite Recipes From Kentucky Living

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Kentucky Cooks

Kentucky ???Cooks Favorite Recipes from Kentucky Living

Linda Allison-Lewis

The University Press of Kentucky

Copyright © 2009 by Linda Allison-Lewis Published by the University Press of Kentucky Scholarly publisher for the Commonwealth, serving Bellarmine University, Berea College, Centre College of Kentucky, Eastern Kentucky University, The Filson Historical Society, Georgetown College, Kentucky Historical Society, Kentucky State University, Morehead State University, Murray State University, Northern Kentucky University, Transylvania University, University of Kentucky, University of Louisville, and Western Kentucky University. All rights reserved. Editorial and Sales Offices: The University Press of Kentucky 663 South Limestone Street, Lexington, Kentucky 40508-4008 www.kentuckypress.com 13  12  11  10  09  5  4  3  2  1 Library of Congress Cataloging-in-Publication Data Allison-Lewis, Linda, 1948–   Kentucky cooks : favorite recipes from Kentucky living / Linda Allison-Lewis. p. cm.   Includes index.   ISBN 978-0-8131-2537-4 (hardcover : alk. paper)   1. Cookery, American. 2. Cookery—Kentucky. I. Kentucky living. II. Title.   TX715.A44292 2009   641.59769—dc22 2008049876 This book is printed on acid-free recycled paper meeting the requirements of the American National Standard for Permanence in Paper for Printed Library Materials. Manufactured in the United States of America. Member of the Association of American University Presses

To my editor, Anita Travis Richter, for helping me believe I really could come back after my stroke

Contents Acknowledgments  ix Introduction  xi Appetizers, Savory Snacks, and Spreads   3 Soups and Salads  19 Breads  43 Entrées  59 Side Dishes  95 Sandwiches and Snacks  119 Breakfast and Brunch Dishes  135 Sweets  159 Drinks  207 Index  217

Acknowledgments

I want to thank my great kids and their spouses—Christian and Andrea Lewis, Scott Lewis, and Noélle and Eric Lang—for being in my life—My mom, Jean, who still inspires me with her great meals—My grandchildren, Nick and Meredith Lewis, who provide me with unspeakable joy every day—My sister, Tammy Ricketts, who not only helped me with this book but is always full of just the right ideas—My nephew, Bo Ricketts, computer whiz and typist extraordinaire—My boxers—Lola, Sophie, and Rox—who always sit adoringly at the stove, never letting on when they sense a flop coming—Laura Sutton, Leila Salisbury (I’ll miss you), Mack McCormick, and the great staff at the University Press of Kentucky. The Kentucky Living staff: Paul Wesslund, Anita Travis Richter, Ellie Hobgood, Paula Sparrow, Lynne Christenson, Monica Pickerill, Kate Wheatley, Arlene Toon, Kathy Wade, Tammy Simmons, Carol Smith, Nick Gatens, and Curt Smith. I also want to acknowledge the writers and contributors who make Kentucky Living such a quality magazine: David and Lallee Dick, Teresa Bell Kindred, Shelly Nold, and all the others who provide me with great reading each month and great pride in this publication. Most of all—my readers of fourteen years and the greatest audience I could have.

Introduction It has been ten years since Kentucky’s Best: Fifty Years of Great Recipes was published. It is a collection of not only recipes that have been in my family for years, but also my favorite recipes from Kentucky chefs, restaurants, and bed and breakfasts, as well as those that are truly traditions in the Bluegrass State. For many years, I have dreamed of publishing a collection of the best recipes from my column, “Kentucky Cooks.” I receive so many requests for recipes featured in my column and have been asked by readers where they can find the best of Kentucky Living. One day while reading an e-mail from a reader requesting such a book, I decided that it was time to pull that title and make it a reality. Now my readers do not have to take the time to write and wait for a reply. The best of Kentucky Living is in this collection. I’m often asked about my job and the photos. Jim Battles is my photographer, and he not only does the food shots, but also takes photos on many topics for the magazine. He makes the food look so appetizing, and, surprisingly, there have been only a few mishaps. The most memorable was a beautiful scoop of ice cream melting under the lights. We plan our shots for the year and set up three or four months at a time, cooking the dishes in my home or Jim’s studio. Besides being a great photographer and a talented drummer, he loves to eat our food as much as I do. We have to be Kentucky Living’s official

foodies. Many times, I have the good intention of sending his wife, Nancy, and his kids a dish we prepare, but Jim and I usually manage to polish it off. I consider us a great team, and we have a wonderful time. Remember—first and foremost, we’re foodies! Throughout the years, my work at Kentucky Living has been hard to think of as a job. While I love signing books, judging food events, giving cooking demonstrations, and receiving everything from food products, cookbooks, recipes, and cooking gadgets to proposals (really), I love interacting with my readers more than anything. I feel like I know them and enjoy answering their letters and e-mails. One sweet lady has sent me an Easter card every year since I started to write my column in 1995. I often call a reader to ask her opinion about an upcoming column or to congratulate him on a food accomplishment. I enjoy working with Kentucky State Fair winners and finalists and hearing about all their food contributions. I open the Kentucky Living Web site to learn about great recipes, such as Sour Cream Pound Cake from Marilyn Gay and those from so many other talented Kentucky cooks who share their favorites each month. More than anything, I love to laugh and chat with my readers, knowing that I’m in the company of the greatest cooks in the South: Kentucky cooks! Can you tell that I’m proud of my magazine? Does this really sound like a job? Does it get any better than this? I don’t think so!

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Kentucky Cooks

Appetizers, Savory Snacks, and Spreads

Savory Herb Cheesecake  8 All-Season Tomato Salsa  9 Shrimp Toast  10 Boursin Cheese  10 Corned Beef Spread  11 Heat’s-On Hot Wings  12 Corn Relish  12 Hot Pepper and Pecan Jelly  13 Sweetly Spiced Mango Chutney  14 Green Onion Butter  14 Western Party Caviar  15

Oyster Spread  16 Honey-Mustard Sandwich Spread  16

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Appetizers, Savory Snacks, and Spreads

“What she didn’t realize was that she was wearing the evidence.” I’ve never met a boxer I didn’t love, and my own three girls—new baby Rox and Lola and Sophie (high-maintenance sisters and inseparable)—provide me with all the love and amusement one person can handle. Although they are big-time foodies, I never give them treats except for an occasional ice chip. I don’t care to know what Noélle feeds them. Lola loves sweets and sticks of butter, while Sophie prefers finding medicine and eating Noélle’s expensive makeup. The fact that they have attended school regularly and do not beg at the table does little to prevent them from dreaming and sneaking around to look for their favorites.

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My cousin Kim comes from Florida every year the day after Christmas to celebrate the New Year with me. She loves to have a pot of my Bean Soup and my Coconut Cream Pie waiting when she gets here. On December 26, 2006, I was waiting when she called on her cell phone to tell me that she was getting off the interstate. I told the girls to sit at the door and wait for Aunt Kim while I walked outside to watch for her car. Something told me to place the pie high up at the back of the counter, just in case. In no more than a minute, I walked back into the house with the counter in full view through the dining room. SHEER HORROR! The pie plainly had no front or center. Sophie shot up the stairs, fearful that she would be blamed, while Lola sat perfectly still and looked at me, as if to say “WHAT?” I screamed “STAY!” and ran upstairs to grab Sophie’s face and swing around all sixty-five pounds of her to smell her breath to make sure that she was innocent. She was. I ran back downstairs, to find Lola still sitting with coconut cream extending from her mouth to her eyebrows and covering the top of her head. It was evident that the funny fawn face with a black mask had thrown herself face first into the pie. What she didn’t realize was that she was wearing the evidence. I enjoy entertaining, especially in the summer. Last year, I put in a patio with an outdoor kitchen and spent many nights serving snacks and light meals to friends and family. I even installed television, so we could spend entire nights not having to make trips to the kitchen. I’ve served many satisfying meals out there, consisting of no more than appetizers and snacks. I celebrate Halloween in a big way. Lola, Sophie, and Rox dress up, and we invite friends over for a chili-and-snack block party. This year, we all sat around a fire pit and enjoyed watching kids of all ages get their treats. It’s tradition on this holiday for us to serve White Chili and Pumpkin Crunch (both featured in Kentucky’s Best), but any of the snacks in this chapter make for a great time spent with neighbors and friends.

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Fresh Green Onion Butter is a wonderful topping for bruschetta and grilled vegetables. And Boursin Cheese, which tastes so good on crackers, will not break the bank when you make it yourself. A great idea for pulling parties inside when the weather gets cool is to serve chicken wings and Western Party Caviar. So start planning and come up with an occasion to celebrate in a laid-back way. It’s all about family, friends, and food, right?

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?  SAVORY HERB CHEESECAKE  ? 1 cup Italian-style bread crumbs 3 tablespoons butter, melted 3 tablespoons finely chopped fresh basil 2 cloves garlic, chopped ½ cup light mayonnaise 1 pound ricotta cheese 1 ounce blue cheese, crumbled 1½ cups grated Parmesan cheese ½ cup toasted and finely chopped almonds for garnish 3 tablespoons slivered almonds for garnish 2 tablespoons snipped fresh chives for garnish Lightly grease 8- or 9-inch springform pan. In bowl, combine bread crumbs and butter. Press into bottom of springform pan. Refrigerate. In food processor or blender, combine basil, garlic, and mayonnaise until smooth. Set aside. In mixing bowl, beat together ricotta, blue, and Parmesan cheeses until well blended. Beat in basil mixture. Spread cheese mixture over bread-crumb crust, pressing and smoothing top. Refrigerate for at least 8 hours or overnight. When ready to serve, remove sides of pan and place cake on a platter. Press chopped almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make a “flower” with slivered almonds and chive stems, if desired. Serve with assorted crackers and toast points. Yield: 12 servings

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?  ALL-SEASON TOMATO SALSA  ? 6 Roma tomatoes, chopped ¾ cup peeled and chopped jicama ½ cup chopped red onion 2 fresh jalapeño peppers, seeded and finely chopped 3 tablespoons chopped fresh cilantro 1 (6-ounce) can tomato paste ¼ cup honey 3 tablespoons red wine vinegar 2 tablespoons fresh lime juice 2 tablespoons vegetable oil 1 teaspoon salt ½ teaspoon dried oregano, crushed In large bowl, combine ingredients and mix well. Refrigerate for 3 hours or longer, to blend flavors. Spoon into jar with tight-fitting lid. Store in refrigerator for up to 2 weeks. Yield: 3 cups

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?  SHRIMP TOAST  ? 12 large shrimp, shelled and deveined, with tails 1 egg 2 ½ tablespoons cornstarch ¼ teaspoon salt Dash of pepper 3 slices white sandwich bread, crusts removed and quartered 1 slice cooked ham, cut into ½-inch pieces 1 hard-boiled egg yolk, mashed 1 green onion, finely chopped Vegetable oil Cut deep slit down back of each shrimp. In large bowl, beat egg, cornstarch, salt, and pepper until blended. Add shrimp and toss to coat well. Place 1 shrimp, cut side down, on each bread quarter and press shrimp gently into bread. Brush small amount of egg mixture over each shrimp. Place 1 piece of ham, small amount of egg yolk, and ¼ teaspoon green onion on top of each shrimp. Press lightly. In large skillet, heat oil over medium-high heat and add 3 or 4 bread quarters at a time. Cook until golden and gently turn, cooking 1 to 2 minutes on each side. Drain on paper towels. Yield: 12 servings

?  BOURSIN CHEESE  ? ? cup heavy cream 1 (8-ounce) package cream cheese ? cup sour cream 3 tablespoons snipped fresh chives

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2 cloves garlic, minced Zest of 1 orange 1 tablespoon orange juice Salt and pepper to taste Whip cream until soft peaks form. Whip together cream cheese and sour cream until smooth and a little fluffy. In bowl, combine cream with cream cheese mixture. Fold in remaining ingredients. Cover and refrigerate for at least 2 hours, to allow flavors to develop. Yield: 2 cups

?  CORNED BEEF SPREAD  ? 2 cups corned beef, cooked 1 teaspoon Dijon mustard 2 teaspoons horseradish 2 teaspoons chopped fresh dill ½ cup mayonnaise Salt and pepper to taste In food processor, combine ingredients and pulse to blend. Do not puree. Mixture should still be chunky. Cover and refrigerate overnight. Serve with cocktail-size rye bread or crackers. Yield: 24 servings

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?  HEAT’S-ON HOT WINGS  ? 3 pounds chicken wings ½ cup (1 stick) butter or margarine ? cup Louisiana Hot Sauce (or your favorite brand) 1 teaspoon crushed red pepper ½ teaspoon cayenne pepper Salt and pepper to taste Cut off tips and separate wings at the joint. Arrange in a layer in a microwave-safe dish. Cover with plastic wrap and raise a corner to vent. Microwave at medium-high setting for 7 to 10 minutes. (Microwaves vary, so check for doneness every 2 or 3 minutes, rotating the dish and cooking longer if necessary.) In microwave-safe bowl, melt butter or margarine, and add remaining ingredients. Heat until just bubbly, about 3 minutes. Set aside. Drain chicken on paper towels and toss with sauce. Wings are great when served with blue cheese dressing for dipping. Yield: 6 servings

?  CORN RELISH  ? 1 cup water 1 cup vinegar ½ cup sugar ½ teaspoon salt 1 teaspoon celery seed 1 teaspoon mustard seed 1 teaspoon turmeric ½ teaspoon Tabasco (or other hot pepper) sauce 1 green bell pepper, diced 1 red bell pepper, diced 1 2   /  Kentucky Cooks

4 green onions, sliced crosswise 4 cups fresh corn kernels (8 ears of corn) 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley In large, nonreactive pot, combine ingredients, except cilantro and parsley. Bring to a boil, reduce heat, and cook at a low boil, uncovered, for 10 minutes. Add parsley and cilantro, and increase heat, cooking until most of the liquid is evaporated. Cool and refrigerate overnight, to allow flavors to blend. Serve as a relish or a vegetable. Yield: about 3 cups

?   HOT PEPPER AND PECAN JELLY  ? 1 cup water 2 teaspoons Tabasco (or other hot pepper) sauce ? cup lemon juice 3 cups sugar 3 ounces liquid pectin Red food coloring ½ cup toasted and crushed pecans In large saucepan, combine water, Tabasco sauce, lemon juice, and sugar. Bring to a boil, stirring constantly. Add pectin and a few drops of red food coloring. Let mixture come to a rolling boil and continue to boil for 30 seconds. Add pecans. Remove from heat and skim off foam. Pour into three 8-ounce canning jars, leaving ¼-inch headspace. Wipe rims of jars and put lids on. Process for 5 minutes in a boilingwater bath. Tighten lids. Yield: 3 jars

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?  SWEETLY SPICED  ?

MANGO CHUTNEY

2 large (1½-pound) mangos, peeled and coarsely chopped 1 cup chopped red onion ? cup cider vinegar ? cup honey 1 tablespoon finely chopped crystallized ginger 1 clove garlic, finely chopped 1 teaspoon mustard seed ½ teaspoon ground cumin ½ teaspoon salt In large saucepan, combine ingredients. Bring to a boil, stirring occasionally. Reduce heat, partially cover, and simmer for 1 hour, stirring occasionally, until thickened. Yield: about 3 cups

?  GREEN ONION BUTTER  ? ½ cup (1 stick) butter ¼ cup finely minced green onion 1 tablespoon minced fresh parsley 1 teaspoon freshly ground pepper ½ teaspoon dry mustard In small bowl, combine ingredients and blend well. Serve on hot bread or baked potatoes. Yield: ¾ cup

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?  WESTERN PARTY CAVIAR  ? When I was a restaurant critic, I fell in love with this great snack food, commonly called Texas Caviar. I tweaked the recipe a little bit, and I serve it with tortilla chips or watch my daughter, Noélle, eat it with a spoon. 1 (15-ounce) can black-eyed peas, drained 1 (15-ounce) can shoepeg corn, drained 1 medium tomato, chopped 2 jalapeño peppers, chopped 1 green bell pepper, chopped 3 green onions, chopped 1 (8-ounce) bottle Italian dressing (I use Wishbone) In large bowl, combine ingredients and cover tightly. Refrigerate overnight, to blend flavors. Serve with tortilla chips, as you would salsa. Yield: 4 cups

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?  OYSTER SPREAD  ? 2 (8-ounce) packages cream cheese, softened ¼ cup milk 2 to 3 tablespoons mayonnaise 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Dash of hot sauce Salt to taste 2 cans smoked oysters, finely chopped Paprika Chopped fresh parsley In bowl, combine ingredients, except oysters, paprika, and parsley. Blend well. Stir in oysters and refrigerate for several hours. Sprinkle with paprika and parsley, and serve on cocktail-size rye bread. Yield: 3 cups

?  HONEY-MUSTARD  ?

SANDWICH SPREAD

1 cup whole fresh basil leaves, loosely packed, or 1½ tablespoons dried basil ¼ cup honey ¼ cup nonfat mayonnaise 2 tablespoons Dijon mustard 1 clove garlic, minced Salt and pepper to taste

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In food processor or blender, combine basil, honey, mayonnaise, mustard, and garlic. Process until smooth. Season with salt and pepper, and refrigerate. Store in refrigerator for up to 2 weeks. Yield: ¾ cup, enough for 4 sandwiches

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Soups and Salads

Alphabet Chicken Soup  23 Chilled Cream of Lemon Soup  24 Avocado Bisque  24 Strawberry Soup  25 Chilled Dill Soup  26 French Onion Soup  26 Roasted Carrot and Orange Soup  27 Hot German Potato Salad  28 Hot Slaw  28 Sunday-Brunch Marinated Mushroom Salad  29 Ambrosia  30 Poppy Seed Turkey Salad  30 Avocado Salad  31

Black Bean and Corn Salad  32 Pretzel Salad  32 Bibb Lettuce Salad with Mandarin Oranges and Poppy Seed Dressing  34 Blackberry Vinaigrette Salad  34 Honey-Lime Dressing  36 Spinach and Water Chestnut Soup  36 Split Pea and Sausage Soup  37 Colorful Italian Salad  38 Nutritious Potluck Fruit Salad  38 Chicken Noodle Soup  39 Quick-and-Easy Minestrone Soup  40 Freshest Garden Vegetable Salad  41

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Soups and Salads

“Pigs’ feet were hanging from the kitchen ceiling.” My mother and her cousin Kitty were as close as sisters, and when pressure cookers first came out in the 1950s, they both couldn’t wait to get one. My mother used hers all the time and produced some wonderful meals from it. Cousin Kitty, not so much.   Kitty’s husband liked pigs’ feet, and one Saturday, Kitty decided to cook them in her new pressure cooker. At that time, you could tell that the food inside the cooker was finished when a button popped up in the center of a weight that fit into the cooker’s lid. You were supposed to keep an eye on that button.   In addition to pigs’ feet, Kitty’s husband liked “the ponies.” While Kitty cooked, he was looking forward to watching the races on his brand-new television. Television was new at the time, and people would come from all around a neighborhood to sit in someone’s living

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room (where they otherwise might never have been invited) to marvel at a new set. Kitty was soon lured out of the kitchen by the novelty. When the button on the pressure cooker popped, she didn’t see it. When the weight began to whistle, she didn’t hear it. Eventually, of course, disaster. As my family tells it, the explosion was heard all over the neighborhood, there was grease on everything in the house, and pigs’ feet were hanging from the kitchen ceiling. Sadly, Kitty’s husband died not long after that. Kate Wheatley, Kentucky Living staff Who doesn’t love the idea of a wonderful soup simmering on the stove and a crisp garden salad full of fruits, fresh herbs, meats, and gorgeous greens? I often begin a pot of soup with a rich stock or broth that I have prepared at an earlier time and frozen just for soup days. I add wine, garlic, and herbs and make up my mind what it will become after it has simmered for a while. I love to be creative with soups. And nothing complements a great soup more than an out-of-the-ordinary salad. I’ve offered lots of exciting choices in this chapter. If you are strictly an iceberg or a romaine individual, step outside your comfort zone when selecting greens. There are few greens better than a buttery Bibb or arugula. You’ll be amazed at the difference it adds to your favorite salad dressings. Enjoy this combination of great food choices for an exciting dinner tonight. Can I interest you in Avocado Bisque accompanied by Poppy Seed Turkey Salad? Surprise your family and listen to the raves.

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?  ALPHABET CHICKEN SOUP  ? This is great soup to cook for kids when they’re feeling under the weather. They’ll appreciate the ABC’s. 1 (3- to 4-pound) stewing chicken 3 quarts water ¼ teaspoon poultry seasoning 1½ cups alphabet pasta 1? cups sliced carrots 1 cup finely chopped celery 1 medium onion, finely chopped Salt and pepper to taste In a large Dutch oven, combine chicken, water, and poultry seasoning. Bring to a boil. Cover and cook over low heat for 1 hour or until chicken is tender. Remove chicken and skim fat from broth. Cut meat from bone and return to soup. Add pasta, carrots, celery, and onion. Cook, covered, over medium heat for 20 to 30 minutes or until pasta is tender. Season with salt and pepper. Yield: 8 servings

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?  CHILLED CREAM OF LEMON SOUP  ? ? cup fresh lemon juice Lemon rind, cut into 2½-inch strips 3 cups plus 2 tablespoons homemade or canned chicken broth 1½ teaspoons cornstarch ½ cup heavy cream, well chilled ½ cup crushed ice Salt to taste Snipped fresh chives for garnish In saucepan, combine lemon juice, lemon rind, and 3 cups broth. Bring to a boil, boil for 5 minutes, and discard rind. Stir cornstarch into 2 tablespoons broth and then whisk it into broth mixture. Cook over moderately high heat, stirring until thickened. Remove pan from heat. Stir in cream. In blender, mix soup with crushed ice until smooth. Transfer to metal bowl, skim froth off top, cover with aluminum foil, and refrigerate. When ready to serve, season with salt, ladle into chilled bowls, and garnish with chives. Yield: 2 servings

?  AVOCADO BISQUE   ? 4 very ripe avocados ? cup fresh lime juice 1 clove garlic, finely crushed 1 tablespoon mayonnaise 1 teaspoon curry powder 1 cup heavy cream

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1½ cups canned chicken broth, brought to a slow boil and chilled 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh cilantro ½ teaspoon Tabasco (or other hot pepper) sauce In blender, mix in batches avocados, lime juice, garlic, mayonnaise, and curry powder. Process until smooth. Transfer to large bowl and stir in remaining ingredients. Cover and refrigerate. When ready to serve, stir well and ladle into chilled bowls. Yield: 4 servings

?  STRAWBERRY SOUP  ? 1 pound strawberries 1 (15-ounce) container sour cream 2 teaspoons grenadine 1 teaspoon vanilla extract 1 tablespoon plus 1 teaspoon powdered sugar ¼ cup half-and-half Sour cream for topping Mix strawberries and sour cream. Beat slowly until well mixed. While blending strawberry mixture in a food processor, add grenadine, vanilla extract, and sugar. Blend until smooth, add half-and-half, and mix only until well blended. Refrigerate. When ready to serve, top with a dollop of sour cream. Yield: 4 to 6 servings

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?  CHILLED DILL SOUP  ? 2 pints half-and-half 2 (16-ounce) containers plain yogurt 4 cucumbers, peeled, seeded, and diced 4 tablespoons chopped green onion 1 teaspoon salt ½ teaspoon white pepper Sprigs of fresh dill Sliced cucumber for garnish Combine ingredients, except cucumber slices, stirring well. Chill thoroughly. When ready to serve, stir and garnish with cucumber. Yield: 16 servings

?  FRENCH ONION SOUP  ? 1 pound onions, sliced 3 tablespoons vegetable oil 2 (14-ounce) cans beef broth 1 teaspoon Worcestershire sauce Pinch of pepper 6 slices French bread, toasted ? cup shredded Swiss cheese In large saucepan, cook and stir onions in oil over medium heat for 20 minutes or until golden brown. Stir in broth, Worcestershire sauce, and pepper. Bring to a boil and remove from heat.

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Place bread on baking sheet and sprinkle with cheese. Broil 4 to 5 inches from heat for about 1 minute or until cheese is melted and golden. Serve soup topped with bread. Yield: 6 servings

?  ROASTED CARROT AND  ?

ORANGE SOUP

10 to 12 large carrots 4 tablespoons (½ stick) butter 2 cups chopped yellow onion 5 cups chicken stock or broth 1 cup fresh orange juice Zest of ½ orange Salt and freshly ground pepper to taste Grill or roast carrots, turning frequently, until tender. Cool and then chop carrots. In saucepan, melt butter and add onion. Cover and cook over low heat until tender and light brown. Add carrots and stock or broth, and bring to a boil. Reduce heat and cook until carrots are very tender. Pour soup through a strainer and reserve the liquid. In a food processor or blender, puree the solids. Add 1 cup of the reserved liquid, orange juice, and orange zest. Process quickly until well blended. Add remaining reserved liquid. Pour back into pot and simmer for 10 minutes. Season with salt and pepper. Yield: 6 servings

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?  HOT GERMAN POTATO SALAD  ? This is a great Oktoberfest dish! 5 or 6 medium potatoes, peeled and boiled 5 or 6 strips bacon 1 medium onion, thinly sliced 1 tablespoon flour ? cup cider vinegar ? cup water ½ cup sugar 1½ teaspoons celery seed Salt and pepper to taste Cut potatoes into thin slices. Fry bacon until crisp. Remove from pan, crumble, and set aside. Add onion to bacon fat, cook until wilted, and add to bacon. Drain bacon fat, reserving about 2 tablespoons. To bacon drippings, add flour, vinegar, water, and sugar. Cook until thickened, stirring constantly. Pour over potatoes, add celery seed and onion mixture, and season with salt and pepper. Toss lightly. Adjust seasoning to taste. Yield: 6 servings

?  HOT SLAW  ? Also a great dish for your own Oktoberfest! ½ pound bacon, chopped ½ cup cider vinegar 3 tablespoons sugar ½ teaspoon salt

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½ teaspoon dry mustard 1 small head red cabbage, thinly sliced Fry bacon until crisp and pour off all fat except ¼ cup. To bacon drippings, add vinegar, sugar, salt, and mustard. When ready to serve, pour hot dressing over cabbage, toss, and top with bacon. Yield: 6 servings

?  SUNDAY-BRUNCH MARINATED  ?

MUSHROOM SALAD

½ cup salad oil ¼ cup olive oil 1 tablespoon plus 1 teaspoon Worcestershire sauce Scant teaspoon salt 1 teaspoon freshly ground pepper 2 ½ tablespoons lemon juice 2 cloves garlic, chopped ? cup red wine 2 (15-ounce) cans or 1 (30-ounce) can button mushrooms, drained In saucepan, combine ingredients and cook over medium heat for about 15 minutes. Cover and refrigerate for several hours. Yield: 8 servings as an appetizer

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?  AMBROSIA  ? This is another great southern ambrosia recipe! 6 navel oranges 1 (8-ounce) can crushed pineapple, drained (reserve juice) ¾ cup flaked sweetened coconut 2 teaspoons sugar 1 cup heavy cream 1 tablespoon plus 1 teaspoon powdered sugar ½ cup maraschino cherries, drained Section oranges into a bowl. Add pineapple, coconut, sugar, and pineapple juice. Cover and refrigerate overnight. When ready to serve, whip cream with powdered sugar until soft peaks form. Fold in fruit mixture and add cherries. Arrange on individual serving dishes. Yield: 4 to 6 servings

?  POPPY SEED TURKEY SALAD  ? 1 cup uncooked rice 2 cups chicken broth 2 cups cooked turkey breast slices, chopped 1½ cups unpeeled and diced apple 1 cup chopped celery ? cup toasted and chopped pecans ? to ½ cup poppy seed dressing Salt and pepper to taste 4 large lettuce leaves

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In saucepan, combine rice and broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes without disturbing, until liquid is absorbed. Let stand, covered, for 5 minutes. Cool and refrigerate. When ready to serve, combine rice with remaining ingredients—except lettuce, salt, and pepper—in a medium bowl and toss with a fork. Season with salt and pepper, if needed. Serve on lettuce leaves. Yield: 4 servings

?  AVOCADO SALAD  ? 2 (3-ounce) packages or 1 (6-ounce) package lime gelatin 1 cup mayonnaise 2 avocados, mashed 1 (8-ounce) and 1 (3-ounce) package cream cheese 1 small jar pimientos, drained 2 cups chopped celery 1 small onion, grated Dash of Worcestershire sauce Garlic powder to taste Salt and cayenne pepper to taste Lettuce leaves Bring 2 cups water to a boil and mix in gelatin. Add remaining ingredients, except lettuce, adjusting seasoning to taste. Pour into lightly oiled 4- or 5-cup mold. Refrigerate for several hours until well set. Serve on lettuce leaves. Yield: 6 servings

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?  BLACK BEAN AND CORN SALAD  ? 2 cups corn kernels, fresh or frozen 1 (15-ounce) can black beans, drained 1 cup halved cherry tomatoes ½ large red onion, chopped 2 tablespoons chopped fresh cilantro ½ green bell pepper, chopped (optional) Juice of ½ lime Olive oil Salt and pepper to taste 1 avocado, thinly sliced, for garnish In bowl, combine corn, beans, tomatoes, onion, cilantro, and green pepper. Sprinkle with lime juice and drizzle with oil. Toss and season with salt and pepper. Arrange avocado across top. Yield: 4 to 6 servings Note: To prevent browning, brush avocado with lime juice.

?  PRETZEL SALAD  ? This remains one of my favorite holiday dishes. 2 cups crushed pretzels 1¼ cups sugar ½ cup plus 2 tablespoons (1¼ sticks) margarine or butter, melted 1 (8-ounce) container whipped cream cheese 1 cup whipped topping 2 cups pineapple juice 2 (3-ounce) packages strawberry gelatin

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2 (10-ounce) packages frozen strawberries Lettuce leaves Whipped topping Preheat oven to 350 degrees. Coat a 9 × 13-inch baking pan with cooking spray. Mix pretzels, ¼ cup sugar, and margarine or butter. Spread pretzel mixture in baking pan. Bake for 10 minutes. Allow to cool completely. Mix cream cheese, 1 cup sugar, and whipped topping, and spread over pretzel mixture. Heat pineapple juice and dissolve gelatin in it. Add strawberries and cool until gelatin just begins to set. Spread over cheese layer and refrigerate until solid. When ready to serve, cut into squares, arrange on lettuce, and top with a dollop of whipped topping. Yield: 8 servings

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?  BIBB LETTUCE SALAD  ?

WITH MANDARIN ORANGES AND POPPY SEED DRESSING 3 cups torn Bibb lettuce 1 celery stalk, thinly sliced 1 tablespoon chopped red onion 1 large carrot, peeled and shredded ½ cup mandarin oranges, drained 1 tablespoon toasted and sliced almonds 1 (8-ounce) bottle poppy seed dressing Place lettuce on two salad plates and arrange remaining ingredients, except dressing, on lettuce. Drizzle with dressing. Yield: 2 servings

?  BLACKBERRY VINAIGRETTE SALAD  ? 1 tablespoon plus ½ cup olive oil 1 tablespoon minced green onion 3 cloves garlic, minced 1 pint blackberries ? cup balsamic vinegar 1 teaspoon sugar 1 tablespoon chopped fresh mint 2 teaspoons chopped fresh tarragon ½ teaspoon salt ½ teaspoon freshly ground pepper 6 cups mixed salad greens, washed and dried ¼ cup toasted and slivered almonds

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4 ounces feta cheese, crumbled, for topping 1 avocado, seeded and thinly sliced, for topping 12 blackberries for garnish In large skillet, heat 1 tablespoon oil over medium-high heat. Add green onion and garlic. Sauté, stirring, for about 1 minute. Add blackberries, reserving about 12, and cook, stirring, for about 2 minutes. Add vinegar and deglaze pan by scraping the bottom with a spatula and allowing to cook until the vinaigrette is reduced by half. Remove from heat and put blackberries into a blender. Add sugar, mint, and tarragon, and process to a smooth paste. Add salt and pepper. While blender is running, add ½ cup olive oil through the feed tube and process until smooth. Strain through a fine sieve into a clean bowl and refrigerate until dressing has cooled completely, at least 1 hour. When ready to serve, combine greens with almonds and toss with vinaigrette. Check seasoning and add salt or pepper to taste. Divide salad among 4 plates, top with cheese and avocado, and garnish with blackberries. Yield: 4 servings

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?  HONEY-LIME DRESSING  ? National Honey Board This dressing makes a delicious salad when used on radicchio. Add grated lime zest sprinkled on top of salad for a refreshing taste. 1 cup sugar ½ cup honey 2 teaspoons dry mustard ? cup lime juice ? cup pineapple juice 2 cups salad oil In blender or food processor, mix sugar, honey, mustard, lime juice, and pineapple juice. Blend briefly, slowly adding oil. Continue to mix until all oil is added and well incorporated. Pour into 1-quart container with a tight-fitting lid, and store in refrigerator for up to several weeks. Yield: 4 cups

?  SPINACH AND  ?

WATER CHESTNUT SOUP 5 cups chicken stock 3 cups fresh spinach, torn into bite-size pieces (unless baby spinach) 1 (8-ounce) can water chestnuts, drained and thinly sliced 1 teaspoon light soy sauce 4 green onions, cut at angle into ¼-inch slices

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1 tablespoon chopped garlic Salt and freshly ground pepper to taste 1 tablespoon fresh chives, or 1 teaspoon dried chives In medium saucepan, bring stock to a gentle boil. Add spinach, water chestnuts, soy sauce, green onions, garlic, and salt and pepper, and simmer for about 3 minutes. Stir in chives and ladle into bowls. Yield: 4 to 6 servings

?  SPLIT PEA AND SAUSAGE SOUP  ? 1½ cups split peas 1 teaspoon salt ½ teaspoon pepper 1 pound smoked sausage (such as kielbasa), thinly sliced 3 celery stalks, diced 1 cup evaporated milk Bring 5 cups water to a boil, add peas, and cook for 1 hour. Add salt, pepper, sausage, and celery. Simmer for 1 hour. Add a little boiling water if necessary (a few tablespoons at a time) to maintain consistency. Just before serving, add evaporated milk. Blend well, and adjust seasoning to taste. Yield: 4 to 6 servings

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?  COLORFUL ITALIAN SALAD  ? This salad is great to serve at potlucks. 2 medium red bell peppers, thinly sliced 2 medium yellow bell peppers, thinly sliced 1 banana pepper, cut into rings 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 6 Roma tomatoes, thinly sliced 1 cup grated Parmesan cheese ¾ cup fat-free Italian dressing 1 tablespoon chopped fresh basil 1 tablespoon snipped fresh chives Toss together ingredients. Serve immediately or after refrigerating for a few hours. Yield: 6 servings

?  NUTRITIOUS POTLUCK  ?

FRUIT SALAD

Sugar substitute equal to ? cup sugar (I use Splenda) 2 tablespoons flour ? cup orange juice 2 tablespoons lemon juice 1 (20-ounce) can pineapple chunks, drained (reserve juice) Egg substitute equal to 1 egg 2 cups light whipped topping 3 pints strawberries, sliced

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4 cups green seedless grapes 6 kiwifruits, peeled and sliced 1 pint raspberries 1 pint blueberries 6 medium bananas, cut into ½-inch slices In saucepan, combine sugar substitute and flour. Stir in orange, lemon, and pineapple juices. Bring to a boil and remove from heat. Stir small amount of juice mixture into egg substitute, stir, and add to pan, stirring constantly. Bring to a boil and cook over medium heat, stirring constantly, for 2 minutes. Cool to room temperature, stirring occasionally. When cooled, fold in whipped topping. In large bowl, combine all ingredients and toss lightly to coat. Serve immediately or refrigerate until ready to serve. Yield: 14 to 16 servings

?  CHICKEN NOODLE SOUP  ? 2 tablespoons vegetable oil 1 medium onion, chopped 2 cloves garlic, minced 3 carrots, shredded 2 celery stalks, cut into ½-inch slices 1 bay leaf ½ teaspoon dried thyme 2 quarts chicken stock or broth 1 (8-ounce) package wide egg noodles 1½ cups shredded cooked chicken Salt and freshly ground pepper to taste ¼ cup chopped fresh parsley

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In large pot, combine oil, onion, garlic, carrots, celery, bay leaf, and thyme. Cook over medium heat, stirring constantly, for about 6 minutes, until vegetables are tender but not brown. Pour in stock or broth, and bring to a boil. Add noodles and cook for about 6 minutes, until tender. Add chicken, salt and pepper, and parsley. Cover and simmer for 10 minutes. Yield: 4 servings

?  QUICK-AND-EASY  ?

MINESTRONE SOUP

1 cup pasta (tubetti, penne, macaroni, or any shape that holds sauce well) Extra-virgin olive oil 5 cloves garlic, minced 1 cup finely chopped yellow onion 1 cup small-diced celery 1 cup small-diced carrots 1 tablespoon finely chopped rosemary or thyme leaves 1 (14-ounce) can cannelloni or kidney beans, drained and rinsed 1 (14 ½-ounce) can diced tomatoes 3 cups green beans (canned are fine) 6 cups chicken stock or broth Salt and freshly ground pepper to taste 1 cup freshly grated Parmesan cheese In large pot, bring salted water to a boil. Add pasta and cook according to package directions until al dente. Drain pasta and transfer to a baking sheet. Toss with a little oil to prevent sticking. In medium saucepan drizzled with a small amount of olive oil,

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cook garlic over medium-high heat, stirring occasionally, until it begins to brown, about 1 minute. Reduce heat to medium and add onion, celery, and carrots. Cook, stirring occasionally to prevent browning, until vegetables are soft, 8 to 10 minutes. Add rosemary or thyme. Raise heat to high. Add beans, tomatoes, green beans, and stock, and bring to a boil. Reduce heat and simmer for 12 to 15 minutes, skimming off foam from the top. Season generously with pepper, and add salt to taste. When ready to serve, add pasta. Serve warm with cheese and olive oil for sprinkling. Yield: 6 to 8 servings

?  FRESHEST GARDEN  ?

VEGETABLE SALAD

4 cups fresh young spring salad greens (arugula, frisée, baby red-leaf lettuce, and/or Bibb lettuce) 1 pint cherry tomatoes 1 large red bell pepper, cut into long strips 1 yellow bell pepper, cut into strips 1 orange bell pepper, cut into strips 1 cup thin wax beans 1½ cups baby bella, shiitake, and crimini mushrooms 1 cup fresh spinach leaves 1 large red onion, cut into thin strips ½ cup snow peas, ends trimmed Juice of ¼ lemon In large bowl, combine greens. Add remaining ingredients and sprinkle with lemon juice or top with a light vinaigrette. Yield: 10 to 12 servings

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Breads

Spinach and Cheese–Stuffed Bread  47 Cheddar Muffins  48 Cheddar Braid  49 Pita Bread  50 Fry Bread  51 Buttermilk Chive Biscuits  52 Chive Corn Fritters  53 Charlotte White’s Sourdough Light Rolls  54 Chive Biscuits  56 Cracklin’ Cornbread  56 Rolls in a Jiffy  57 Green Chili and Cheddar Cornbread  58

Breads

“And watch those chickens dance” Tammy Ricketts was a conscientious mother, to say the least. Her only child, Bo, was destined to learn healthy eating habits from infancy. I love and appreciate my sister now, but admit that I thought she was strange when Bo and my Noélle were growing up—first cousins and only a month apart.   Tammy would put them in high chairs and give each one tiny portions of a zillion different foods so they would try everything. At Easter, Noélle would get a basket of chocolate and bunnies, and Bo would get fresh, long carrots with leafy stems on them (so the Easter Bunny would eat healthy too) and fruit—only fruit. Her conscientiousness carried over into other areas as well. We lived in Cincinnati when Bo was very young, and my sons, Christian (aged fifteen) and Scott (aged nine), were going to baby-sit both Noélle and Bo when Tammy was visiting us. When we returned, she checked the diapers for Bo and Noélle to make sure that the boys

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had changed them often enough. She also checked the food jars to make sure that Bo and Noélle had eaten all she thought they should. She told my sons when they asked why she always brought so much luggage that she tried to anticipate Bo’s every need. They bought that, but they had a hard time understanding the diaper caper. Tammy wanted Bo to like chicken and turkey. She began to make chickens dance for him when he was a toddler. She would clean the chickens until they passed her inspections and sit Bo in front of her and make them dance. She would sing songs for the birds to dance to and then plop them in the oven. As Bo got older, he would get impatient waiting for dinner so he could eat his chicken. One particular Thanksgiving, he kept coming into the kitchen wanting to know when he could eat turkey. She would always let him look through the glass and ask if he could see the bird dancing. When the bird finished dancing, it was time to eat. He learned that day that the best way to find out if dinner was ready was to ask if the chickens had finished dancing. He’s grown and ready to finish college now, and I wonder if he still thinks of that. I always expect his chickens to break out into a dance when he visits the colonel. This is an exciting chapter for me because it includes great cornbread, Cheddar Muffins, and Spinach and Cheese–Stuffed Bread. My favorite addition was working with Charlotte White and members of her family (all Kentucky State Fair winners and finalists) on her Sourdough Light Rolls. Charlotte has won ribbons for her Sourdough Loaf Bread, Banana Bread, Mother’s White Yeast Bread, and Sourdough Cinnamon Rolls. She has five grandchildren, who are the real judges. Of course, they win her heart no matter what, but to hear them brag to other children about how “Mimi makes the best rolls” is as good as it gets for her. This family can cook, and these breads are proof. Charlotte White’s grandchildren say it best when they tell their friends, “You have to try one!” You’ll see a little of the old and a little of the new. The best thing I can think of when sampling the breads is that your kitchen will smell wonderful. Baking bread just may be my favorite aroma.

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?  SPINACH AND  ?

CHEESE–STUFFED BREAD 1 (1-pound) loaf frozen bread dough, thawed according to package directions 2 teaspoons olive oil 1 medium onion, finely chopped 8 ounces fresh mushrooms, sliced 2 cloves garlic, minced 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 2 cups shredded reduced-fat Cheddar cheese or part-skim mozzarella cheese ½ cup grated Parmesan cheese Let bread dough rise until doubled in size. Meanwhile, in skillet, heat oil and sauté onion, mushrooms, and garlic until tender. Stir in spinach. Preheat oven to 350 degrees. Coat baking sheet with nonstick cooking spray. On a lightly floured surface, roll dough into a 10 × 14-inch rectangle. Combine spinach mixture, Cheddar or mozzarella cheese, and 6 tablespoons Parmesan cheese. Spread mixture to within ½ inch of edges of dough, and sprinkle with 2 tablespoons Parmesan cheese. Roll up as a jelly roll, starting with a long side, and pinch seam to seal. Place seam side down on baking sheet and tuck ends under. Bake for 25 to 30 minutes or until golden brown. Remove to a wire rack and let stand for 10 minutes before slicing. Serve warm. Yield: 1 loaf

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?  CHEDDAR MUFFINS  ? 1¾ cups flour ? cup cornmeal 1 tablespoon baking powder ½ teaspoon salt ¼ teaspoon pepper 1¼ cups shredded sharp Cheddar cheese 1 cup milk 1 egg 3 tablespoons grainy mustard 6 tablespoons (¾ stick) butter, melted 1 tablespoon chopped fresh mixed herbs, or 1 teaspoon dried mixed herbs Preheat oven to 350 degrees. Line cups of muffin tin with paper or grease with butter. In large bowl, mix flour, cornmeal, baking powder, salt, and pepper. Add 1 cup cheese and toss. In small bowl, whisk milk, egg, and mustard. Add to flour mixture with butter and mixed herbs. Mix just to blend. Spoon into 10 2¾-inch muffin tin cups. Sprinkle tops with ¼ cup cheese. Bake for 20 to 25 minutes, until springy to the touch and a toothpick inserted into the center comes out clean. Yield: 10 muffins

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?  chEDDAR BRAID  ? 2 cups water 2 teaspoons salt ¼ cup sugar ½ cup nonfat powdered milk 2 tablespoons butter 3 cups shredded Cheddar cheese 1 tablespoon dry yeast 6 cups bread flour ½ cup sliced green olives In saucepan, gently heat water, salt, sugar, powdered milk, butter, and 2 cups cheese until cheese is melted. Add yeast, flour, 1 cup cheese, and olives. In bowl, mix with dough hooks until smooth and let dough rise until doubled in size. Preheat oven to 350 degrees. Divide dough into three balls. Roll each portion into a 12-inch strip and braid the three strips, tucking each end of the finished braid under. Bake on a greased baking sheet for about 30 minutes or until golden. Yield: 1 loaf

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?  PITA BREAD  ? 1 teaspoon dry yeast 2 ½ cups warm water 2 cups whole-wheat flour 4 cups bread flour 2 teaspoons salt 2 tablespoons olive oil In large bowl, sprinkle yeast over water and stir to dissolve. Add whole-wheat flour, 1 cup at a time, and 1 cup bread flour. Stir for 1 minute in the same direction to activate the gluten. Let mixture rest for 30 minutes. Sprinkle salt and oil over dough and mix well. Add remaining bread flour 1 cup at a time. When dough becomes too stiff to stir, begin kneading on a lightly floured board. Knead for 8 to 10 minutes, until dough is smooth and elastic. Return dough to a lightly oiled bowl and cover with plastic wrap. Let dough rise until doubled in size, about 90 minutes. Punch down lightly. Dough may be made to this point and stored in the refrigerator for up to 5 days. To store, place dough in a large plastic bag secured at the opening to make room for expansion. Any smell of fermentation after a few days only improves the flavor of the bread. Dough should always be brought to room temperature before baking. Preheat oven to 450 degrees. If baking all at once, divide dough into 16 portions and roll out into 8-inch circles. Place cast-iron skillet, griddle, or quarry tiles on a rack in the bottom third of the oven. With lightly floured hands, flatten each circle and place on baking surface. Bake for 4 to 6 minutes, until bread has “ballooned” or turned slightly golden. If bread fails to balloon on the first try, don’t worry. This takes practice, but the bread tastes great and is worth the effort. Remove from oven, let cool for about 5 minutes, and wrap in kitchen towels. Repeat with remaining dough. Yield: 16 pitas

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?  FRY BREAD  ? 3 cups flour 1 tablespoon baking powder ½ teaspoon salt 1½ cups warm water Vegetable oil Fruit jam, butter, powdered sugar, honey, or molasses for topping In large bowl, mix flour, baking powder, and salt. Add water and stir until dough begins to form a ball. On a lightly floured surface, knead dough lightly, for 2 to 3 minutes. Do not overwork. Place in a bowl and refrigerate for 45 minutes. Heat oil to 350 degrees in a large kettle or Dutch oven. On a lightly floured surface, roll or pat dough into 2 ½-inch rounds about ¼ inch thick. Cut a hole or slit in the center of each round, so dough will fry flat. Fry until golden brown on both sides, about 3 minutes, depending on thickness of dough and temperature of oil. Serve with your choice of toppings. Yield: 8 to 10 breads

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?  BUTTERMILK CHIVE BISCUITS  ? This is a different chive biscuit with an Italian-cheese twist. 2 cups flour 1 teaspoon salt 2 teaspoons baking powder ¼ teaspoon baking soda ? cup vegetable shortening, chilled ¾ cup buttermilk ½ cup grated sharp Cheddar cheese ¼ cup grated Parmesan or Romano cheese 1 cup snipped fresh chives, or ½ cup dried chives Milk Preheat oven to 450 degrees. Sift together flour, salt, baking powder, and baking soda. With pastry blender or fork, cut in shortening until mixture resembles coarse cornmeal. Make a well in the center and pour in buttermilk, Cheddar and Parmesan or Romano cheeses, and chives. Blend well until mixture holds together. On lightly floured surface, knead dough 5 or 6 times. Do not overwork. Pat dough to ½-inch thickness and cut with floured biscuit cutter. Place on ungreased pan and brush tops with milk. Bake for 10 to 12 minutes or until browned. Yield: 18 biscuits

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?  CHIVE CORN FRITTERS  ? Vegetable oil 3 cups fresh corn kernels (6 ears of corn) 2 eggs, lightly beaten 2 tablespoons milk 2 tablespoons snipped fresh chives ½ teaspoon baking powder ½ cup flour ½ cup cornmeal Salt and pepper to taste Heat oil to 340 to 350 degrees. Combine ingredients and fry by tablespoonful. Fritters will turn golden brown and rise to top of oil. Yield: 3 dozen fritters

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?  CHARLOTTE WHITE’S  ?

SOURDOUGH LIGHT ROLLS

These are the great rolls that “Mimi” makes, according to her five grandchildren. Charlotte credits her sister-in-law, Jeanne Kemper, for her celebrated Kentucky State Fair success in winning so many first-place ribbons. If she had entered any contests before 2005, she probably would have had to build a ribbon room in her home. Make Starter 1 package dry yeast 1½ cups warm water ¾ cup sugar 3 tablespoons potato flakes Dissolve yeast in ½ cup water and set aside. In bowl, mix sugar and potato flakes, add 1 cup water, and stir. Combine yeast with sugar mixture and leave at room temperature all day. Refrigerate starter for 3 to 5 days. Feed Starter ¾ cup sugar 3 tablespoons potato flakes 1 cup warm water Remove starter from refrigerator and feed it. Morning Mix well sugar and potato flakes, and add water. Add to starter. Mix and put starter in glass jar with a hole punched in the lid to breathe, and let stand all day in warm area to sour.

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Night Stir starter well and take out 1 cup. Place the rest back in the covered jar and refrigerate for 3 to 5 days, when it will be fed again. Make Dough ½ cup sugar 1 teaspoon salt 6 cups bread flour ? cup corn oil 1 cup starter 1½ cups warm water After removing 1 cup starter, set it aside and mix sugar, salt, and bread flour. Add oil, starter, and water. Mix well, using wooden spoon. Put dough in a very large plastic container sprayed with cooking spray. Turn dough over and cover with towel. (I use a large plastic ice cream bucket with lid, and it works wonderfully.) Let stand overnight (12 hours) in a warm place. Make Rolls Next morning Punch down dough lightly on floured surface. Divide dough into 3 parts. Stretch or roll each section of bread on floured surface and roll from shortest end. Pinch off 10 pieces from each roll. Shape each piece into a ball, pulling edges under to make a smooth top, and place in pan (about 20 rolls will fit in a 9 × 13-inch pan, and 9 or 10 rolls in a 9-inch round pan). Brush lightly with melted margarine. Place in warm spot and let rise for 6 to 8 hours, covered with a towel. Night Preheat oven to 325 degrees. Remove towel and bake rolls for 25 to 30 minutes, until golden brown. Remove from oven and brush with melted margarine. Yield: 30 rolls breads  

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?  CHIVE BISCUITS  ? 2 ½ cups flour 2 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ? cup vegetable shortening 1¼ cups buttermilk ½ cup shredded sharp Cheddar cheese 2 tablespoons chopped fresh chives 2 tablespoons margarine or butter, melted Preheat oven to 450 degrees. In large bowl, combine flour, baking powder, baking soda, and salt. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. With fork, stir in buttermilk, cheese, and chives just until blended. Drop by heaping tablespoons onto large ungreased cookie sheet, 1 inch apart. Brush with melted margarine or butter. Bake for 10 to 12 minutes or until golden. Serve warm. Yield: 12 biscuits

?  CRACKLIN’ CORNBREAD  ? ½ cup cornmeal ½ cup flour 2 teaspoons baking powder ½ teaspoon salt 1 egg, beaten 1½ cups milk ¼ to ½ cup cracklings (crisp bits left in meat fat after it

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is rendered), or 4 to 6 strips bacon, crisply fried and crumbled Preheat oven to 400 degrees. In bowl, sift together cornmeal, flour, baking powder, and salt. In another bowl, combine egg, milk, and cracklings or bacon. Add to dry ingredients and beat well. Pour batter into a hot, greased iron skillet. Bake until golden brown, approximately 25 to 30 minutes. Yield: 6 to 8 servings

?  ROLLS IN A JIFFY  ? 2 packages dry yeast 1 cup warm water ? cup salad oil 1½ tablespoons sugar 2 teaspoons salt 1 egg, well beaten 3 to 3 ½ cups flour Melted butter In medium bowl, dissolve yeast in water. Stir in oil, sugar, salt, and egg. Stir in flour, 1 cup at a time, until dough is soft. Turn out onto lightly floured surface and knead until smooth, adding a small amount of flour as needed to keep dough from getting sticky. Cover with towel and let dough rest for 20 minutes. Preheat oven to 400 degrees. Grease cups of a muffin tin with butter. Roll out into rectangle and brush surface with melted butter. Roll up as a jelly roll and cut into 1-inch slices. Place each piece in a muffin tin cup, cover, and let rise for 30 minutes. Bake for 10 to 12 minutes. Remove from oven and brush with melted butter. Yield: 2 dozen rolls breads  

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?  GREEN CHILI AND CHEDDAR  ?

CORNBREAD

1 (about 7 ½-ounce) box cornbread mix 1 green chili, roasted, skinned, seeded, and diced 1 small jar pimientos, drained and finely chopped ¾ cup grated Cheddar cheese Grease a baking dish or Dutch oven. Mix cornbread batter according to recipe on the box. Some mixes may require an egg, plus milk or water. Stir in chili, pimientos, and half the cheese. Pour batter into baking dish or Dutch oven, and bake according to package directions until golden brown. Remove from oven and sprinkle immediately with remaining cheese. Let sit for 5 minutes before slicing and serving. Yield: 4 to 6 servings

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Entrées

Chili-Roasted Salmon  63 Fish Tacos  63 Bow-Tie Pasta with Mushroom Ragout and Baked Cheese Crisps  64 Pecan-Crusted Orange Roughy with Fried Bananas  65 Salmon Patties  66 Southern Fried Chicken  66 Pork Shoulder with Stir-Fried Vegetables and Plum Sauce  68 Grilled Chipotle Adobo Pork Tenderloin  69 Black Bean Chili with Cilantro and Serrano Salsa  70 Charlie Bratcher’s Deer Fritters  71 Venison Italian  72 Janice’s Venison Swiss Steak  73 Shepherd’s Pie with Venison  74

Shrimp Julep with Pear Salad  74 Black Angus Tenderloin and Jumbo Shrimp wrapped in Apple Smoked Bacon Brochettes  76 Bison Tenderloin with Roasted Asparagus and StoneGround Cheese Grits  77 Beef  Tips with Mustard Cream Sauce over Rice  79 Old-Fashioned Ham  79 Glazed Ham for the Home Smoker  80 Coffee-Pecan-Glazed Ham  81 Glazed Corned Beef  82 Chicken Breasts Marsala  83 Chicken Cacciatore  84 Sherried Steak and Rice  85 Crouton and Walnut Catfish  86 Tom and Lois Esrey’s High on Rose Banana Pepper Mustard and Pineapple Jelly Pork Tenderloin  87 Mesquite-Marinated Flank Steak with Blackberry Salsa 88 Southwest Slow-Cooker Burritos  89 Veal Roast with Dill  90 Jean’s Meat Loaf  91 Parmesan-Crusted Chicken Breasts  92 Creamed Salmon on Toast  92 Turkey in the Sack  93 Crispy Oven-Fried Chicken  94

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Entrées

“She forgot to remove the bags of ‘pieces and parts.’” Back in the day, when my mother was in her prime, nobody had air-conditioning, so she liked to refresh herself with a beer or two when the kitchen got overheated. Maybe that’s why she was never able to successfully pull together a turkey dinner. One Thanksgiving, all the side dishes were ready, but the turkey wouldn’t be done for another four hours. Another Thanksgiving, the “part of the bird that goes over the fence last” exploded because she forgot to remove the bags of “pieces and parts.” Yet another Thanksgiving, after preheating the oven, she pulled out the rack and out came gooey strings of melted plastic that had been my brother’s fleet of toy cars. And so it went. Not surprisingly, she never attempted to teach me how to cook a turkey, and it all seemed so mysterious and failure-fraught to me that I’ve never had the courage to try it on my own.   Mom may have felt a little guilty about not sending me out into the world properly turkey-wise, because she

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once had a dream that I was dying. She was at my bedside, and in her dream, she was telling me, “Now honey, you’re not going to die. You just can’t die until you’ve learned to cook a turkey!”

Kate Wheatley, Kentucky Living staff

Aside from meals on holidays and for special occasions, entrées are the main focus of a meal. I get just as excited about side dishes, breads, and salads as I do for the main attraction. But I love to serve a variety of entrées and rarely cook the same one often. It seems that the older I get, the more I like to experiment with entrées. I love to make Shepherd’s Pie, trying out different meats and fillings. And seafood is an excuse to wow them with dishes like Pecan-Crusted Orange Roughy with Fried Bananas. My son-in-law, Eric, is a big fan of shrimp, so I surprised him on his birthday a few years ago by serving shrimp served four ways, accompanied by a fresh salad topped with my own ranch dressing—his favorites! Even if you’re not a big fan of wild game, it can surprise you in an Italian or a Mexican dish spiced just right. And while I’m not a fan of my own fried chicken, I find new recipes to use or ask my sister to make it for me when the kids want fried chicken for Sunday dinner. Don’t be afraid to try new twists on your own dishes. Experiment with entrées and find new ways to fix old favorites. Your family just might love it.

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? 

CHILI-ROASTED SALMON  ?

4 (4-ounce) salmon fillets Salt to taste 1 tablespoon balsamic vinegar 1 tablespoon honey 1 teaspoon chili powder Preheat oven to 400 degrees. Place salmon on lightly greased baking sheet or broiler pan, and season with salt. In small bowl, combine remaining ingredients. Mix well. Spread mixture evenly over fish. Roast for 10 to 15 minutes or until fish flakes when tested with fork. Yield: 4 servings

? 

FISH TACOS  ?

My daughter and I had dinner recently at a trendy new restaurant in Louisville. Noélle ordered the fish tacos and loved the restaurant’s version. A week or so later, I was forced to come up with my own take on the dish after over-sautéing two large cod fillets and watching them flake in the pan instead of on the plate. Noélle loved it! 2 (6- to 8-ounce) cod fillets, cooked and flaked in pan 6 taco shells 1 cup shredded lettuce 1 cup chopped fresh tomatoes ½ cup finely shredded Monterey Jack cheese Sour cream for topping Guacamole for topping

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¼ cup bottled fruit salsa (I use mango salsa) 1 (15-ounce) can black beans, drained Evenly divide flaked cod among taco shells. Repeat with lettuce, tomatoes, and cheese. Top with sour cream and guacamole, if desired. Combine salsa with black beans and serve on the side. Yield: 3 servings

BOW-TIE PASTA WITH MUSHROOM  ? RAGOUT AND BAKED CHEESE CRISPS

? 

Ragout 2 large tomatoes, peeled and seeded 6 large mushrooms, sliced Olive oil ¼ cup snipped fresh chives 2 cloves garlic, chopped Salt and freshly ground pepper to taste ¼ teaspoon dried basil 4 ounces bow-tie pasta, cooked al dente Whole chives for garnish Cheese Crisps ½ cup finely grated Parmesan cheese Coarsely grated Romano cheese Preheat oven to 350 degrees. To make ragout, sauté tomatoes, mushrooms, chives, garlic, and salt and pepper in a small amount of oil. Add basil in the last few minutes of cooking. When reduced to a ragout consistency, toss with pasta and garnish with a few whole chives. To make cheese crisps, during last few minutes of cooking the

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ragout, coat cookie sheet with nonstick cooking spray and sprinkle small rounds of Parmesan cheese on sheet. Bake until golden brown, and allow to cool for a few minutes. Sprinkle with Romano cheese. Yield: 3 or 4 servings

?  PECAN-CRUSTED

ORANGE  ? rOUGHY WITH FRIED BANANAS 4 bananas, not quite ripe and very firm 4 tablespoons (½ stick) butter 2 tablespoons olive oil 4 (6-ounce) orange roughy fillets 1 teaspoon ground cumin 1 egg, beaten ½ teaspoon salt ¼ teaspoon freshly ground pepper 1½ cups finely chopped pecans 2 tablespoons fresh lime juice Cut bananas lengthwise into ¼-inch slices. In large ovenproof skillet, heat 2 tablespoons butter and oil over moderately high heat until foaming stops. Sauté banana slices for 1 minute on each side or until golden. Drain on paper towels. Preheat oven to 450 degrees. Pat fish dry and sprinkle with cumin. In shallow dish, combine egg with salt and pepper. Dip each fillet in egg mixture and dredge in pecans. Add remaining butter to the skillet and heat until foaming stops. Sauté fillets for 2 to 3 minutes. Turn them over and top with banana slices. Sauté for 2 minutes. Drizzle with lime juice and transfer skillet to oven. Bake for 6 minutes. Serve immediately. Yield: 4 servings

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?  SALMON

PATTIES  ?

1 (15-ounce) can salmon, drained and cleaned 1 egg, lightly beaten ½ sleeve saltines, finely crushed 1 teaspoon flour ½ teaspoon freshly ground pepper 1 (15-ounce) can cream of celery soup Vegetable oil Combine ingredients (except oil) and shape into patties. In heavy skillet, heat oil. Fry patties until golden brown on each side. Drain well on paper towels. Yield: 4 to 6 servings

?  SOUTHERN

FRIED CHICKEN  ?

Southerners love their fried chicken. Many differ about preparation and technique, preferring to soak the chicken pieces in salted water rather than buttermilk. I prefer the buttermilk method and find that a minimum of ingredients allows the wonderful flavor of fresh chicken to fully come through. Actually, I love to give the job to my sister, Tammy, who bore the brunt of cooking jokes at a young age, only to surprise us all by making the best fried chicken in the family. Guess who the joke is on now! 1 (3-pound) frying chicken, cut into 8 pieces 2 cups buttermilk 2 cups flour 1 teaspoon salt ½ teaspoon freshly ground pepper

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2 teaspoons paprika Peanut or canola oil Gravy ¼ cup pan drippings and crust ¼ cup flour 1½ cups warm water 1½ cups milk Salt and pepper to taste Cover chicken with buttermilk and refrigerate for several hours or overnight. In large wide-mouth bowl, combine flour, salt, pepper, and paprika. Heat enough oil to fill half of a large chicken fryer or deep skillet. Oil should be 350 degrees before adding chicken. (Do not crowd pieces in pan to maintain frying temperature.) Drain chicken and coat with seasoned flour. Place chicken in skillet and fry, turning once, for about 8 minutes for white meat and 10 to 12 minutes for dark meat, until golden brown. Drain on paper towels. Serve hot or cold. To make gravy, heat pan drippings and crust left over from frying chicken. Gradually add flour, stirring well, until mixture just begins to turn brown. Slowly add water and milk, and stir until gravy thickens. Season with salt and pepper. Yield: 6 servings

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?  PORK

SHOULDER WITH  ? STIR-FRIED VEGETABLES AND PLUM SAUCE

1 head garlic 2 tablespoons plus 1 teaspoon kosher salt 2 tablespoons distilled white vinegar 2 tablespoons fresh lemon juice 1 tablespoon pepper 1 (5-pound) pork shoulder or Boston butt, with skin 1 cup broccoli florets 1 cup sugar snap peas 1 cup julienned carrots 1 cup green beans 1 cup red pepper strips ½ celery stalk, chopped 1 cup baby cob corn 1 cup water chestnuts 1 small jar plum sauce Using a mortar and pestle or the side of a large heavy knife, mash garlic to a paste with 2 tablespoons salt, and stir in vinegar, lemon juice, and pepper. Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone. Make 1-inch-deep slits in pork under skin and on all sides of the meat, twisting knife slightly to widen openings, and push some of garlic mixture into slits with fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean and rub with 1 teaspoon salt (to help it crisp). Place pork in a shallow glass or ceramic dish and refrigerate, covered, for at least 8 hours.

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Put pork, skin side up, in flameproof roasting pan. Discard marinade and bring pork to room temperature, about 1 hour. Preheat oven to 350 degrees, with rack in middle. Cover pork with parchment paper and then tightly with foil, and roast for 2 ½ hours. Discard foil and parchment. Add ½ cup water to pan and roast, uncovered, adding more water when liquid evaporates (about every half hour) for 2 to 2 ½ hours, until skin is brown and crisp and meat is fork-tender. Transfer to cutting board or platter, and let stand for 30 minutes. Cut into small pieces. Lightly steam vegetables and quickly stir-fry in a hot wok until done but still crisp. Pour plum sauce over vegetables and combine with pork. Yield: 8 to 10 servings

?  GRILLED

CHIPOTLE ADOBO  ? PORK TENDERLOIN

2 (1-pound) pork tenderloins ½ teaspoon salt ? tablespoon pepper 3 tablespoons finely chopped chipotle chilies ? cup plain yogurt 2 tablespoons adobo sauce 3 cloves garlic, minced 1 tablespoon olive oil Place tenderloins in a shallow dish. Make a slit down the middle of each one without cutting through it. Season with salt and pepper, and fill each slit with chipotles. Press tenderloins so that chilies will not slide out. Set aside. In medium bowl, mix yogurt, adobo sauce, garlic, and oil until well combined. Pour mixture over tenderloins and let stand for 15 to 20 minutes.

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Preheat grill for medium-high heat. Place tenderloins on oiled grill rack and cook for 10 to 12 minutes a side. Baste occasionally with yogurt sauce. When internal temperature of tenderloins reaches 150 degrees, remove from grill and let stand for 5 minutes. Yield: 6 to 8 servings

?  BLACK

BEAN CHILI WITH  ? CILANTRO AND SERRANO SALSA Chili 1 pound dried black beans, soaked overnight and drained 1 medium onion, thinly sliced 4 cloves garlic, minced 4 serrano chilies, finely chopped Salt and pepper to taste Salsa 4 medium tomatoes, diced ½ medium cucumber, diced 1 bunch cilantro, coarsely chopped 1 medium red onion, diced 2 serrano chilies, finely chopped 1 clove garlic, minced ½ cup fresh lime juice To make chili, place beans in large stockpot with enough water to cover. Add onion, garlic, and chilies. Turn heat to high and skim foam off top as beans heat. When beans come to a boil, turn heat to low and simmer, covered, until tender, about 1¼ hours. Season with salt and pepper.

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To make salsa, combine ingredients in glass bowl and cover. Refrigerate for at least 30 minutes for flavors to combine. Serve chili in bowls with a large spoonful of salsa. Yield: 8 servings

?  CHARLIE

BRATCHER’S  ? DEER FRITTERS

Charlie Bratcher and his wife, Jolene, own a beautiful farm in Breckinridge County where game and southern dishes are always being served. My brother, Ronnie Allison, says that Charlie is the go-to man whenever a neighboring farmer in Garfield needs a helping hand—or a great dish. 1 (¾-pound) venison roast or shoulder 1 egg, lightly beaten ½ cup milk ½ cup flour 1 to 2 teaspoons garlic salt 1 teaspoon chopped fresh parsley 1 tablespoon meat tenderizer 5 green onions, bulb only Vegetable oil Cut venison into pieces 2 ½ × 3 inches and ½ inch thick. Place in bowl with salt water and refrigerate for 24 hours. Rinse venison in cold water. In bowl, combine remaining ingredients, except oil, and dip meat into batter. Spread on large platter and refrigerate for 4 hours. In large skillet, fry venison in ¼ inch of oil over medium heat until golden brown on both sides. Drain on paper towels. Serve immediately. Yield: 3 or 4 servings Entré es  

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?  VENISON

ITALIAN  ?

2 pounds venison, cut into strips ¼ cup olive oil ½ onion, chopped 1 celery stalk, chopped 1 tablespoon butter 1 (25-ounce) can chopped tomatoes, undrained 1 (6-ounce) can tomato paste 1 tablespoon sugar Salt and pepper to taste 1 teaspoon dried oregano, crushed 1 teaspoon dried thyme, crushed 1 teaspoon chopped parsley Pasta Grated Parmesan cheese In Dutch oven, cook venison in oil over high heat. Drain on paper towels. In oil left in pan, sauté onion and celery until transparent. Add butter, tomatoes, tomato paste, sugar, salt and pepper, oregano, thyme, and parsley. Cook over medium-high heat for 15 minutes. Reduce heat to medium and cook until liquid is reduced and sauce is very thick. Add venison, cover, and simmer for 30 minutes. Serve over pasta and sprinkle with cheese. Yield: 4 to 6 servings

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?  JANICE’S

VENISON SWISS STEAK  ?

My sister-in-law, Janice Allison, isn’t particularly fond of cooking wild game, even though she’s chosen a winner with this recipe. My brother, Ronnie, spends endless hours mapping out and planting deer plots to feed his venison. So the old Kentucky adage—“I’ll catch ’em and you cook ’em”—is alive and well in Garfield, Kentucky. Janice draws the line at rabbit. 1 (2-pound) venison shoulder, roast, or ham 1 tablespoon olive oil 2 large onions, cut into strips ¾ cup dry red wine, such as a Cabernet 1 (6- to 8-ounce) can tomato paste 1 (15-ounce) can tomato sauce 2 cloves garlic Pinch of dried rosemary Pinch of dried thyme Hot sauce to taste Salt and pepper to taste 1 bay leaf, crumbled 1 tablespoon seasoned salt 1 teaspoon meat tenderizer Cut venison into strips about 3 inches long and ¾ inch thick, trimmed of fat and tendons. In oil, brown meat. In slow cooker, combine venison with remaining ingredients and cook on high setting for 2 hours. Reduce heat to low and cook for 8 hours. Yield: 6 to 8 servings

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?  SHEPHERD’S

PIE  ? WITH VENISON

1 carrot, cut into wide strips 1 medium onion, chopped ½ cup finely chopped celery 1 tablespoon shortening 1 (14-ounce) can beef gravy (I use Franco-American) 3 cups ground venison, cooked 1 cup peas, cooked Salt and pepper to taste 3 cups prepared mashed potatoes In small saucepan, steam or cook carrots with a small amount of water until fork-tender. In medium skillet, sauté onion and celery in shortening until transparent. Add carrots, gravy, venison, and peas, and simmer for 3 to 5 minutes. Preheat oven to 400 degrees. Pour meat mixture into 2-quart casserole dish. Season with salt and pepper, and top with potatoes. Bake for about 20 to 25 minutes or until brown on top. Yield: 4 servings

?  SHRIMP

JULEP WITH  ? PEAR SALAD

Chef Anoosh Shariat—Park Place on Main, Louisville Anoosh Shariat is one of the most talented chefs in Louisville and a genuinely nice guy. The day he cooked at Park Place for Jim Battles and me was memorable. Chefs can be a little

7 4   /  Kentucky Cooks

intimidating with their ingredients and instructions, but don’t let that stop you. Anoosh is totally accessible and loves to share his culinary gifts. Shrimp 1 tablespoon olive oil 12 jumbo shrimp, shelled Salt to taste 1 tablespoon chopped shallots ¼ cup bourbon or chicken broth 2 tablespoons cane syrup (substitute cane syrup by boiling 1¼ cups sugar and ? cup water until syrup consistency and measuring out 2 tablespoons) 1 tablespoon chopped fresh mint ½ cup (1 stick) butter Pear Salad 2 pears, peeled and julienned 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 tablespoon chopped fresh mint Juice of ½ lemon 2 tablespoons chopped fresh chives Salt to taste To make shrimp, heat oil in pan. Season shrimp with salt and add to pan. Sear. Turn shrimp, add shallots, and sauté for 1 minute. Remove from heat and add bourbon and cane syrup. Return to heat and add mint. Reduce liquid by half and swirl in butter. To make pear salad, combine ingredients in bowl and marinate. Divide salad into four servings, and top each with shrimp. Yield: 4 servings

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?  BLACK

ANGUS TENDERLOIN  ? and JUMBO SHRIMP wrapped in apple smoked BACON BROCHETTES Chef Jim Gerhardt—Limestone Restaurant, Louisville

Among all the talented chefs in Louisville, Jim Gerhardt has to be my favorite. When he was developing his fabulous Kentucky Fine-Dining Menu at the Seelbach, I had the pleasure of experimenting with his Sourmash Bourbon Bread in my home. Limestone, his newest restaurant, is everything you would expect a great Jim Gerhardt dining experience to be. Someday I may give him the secret to my Derby Grits. Mmm . . . maybe not . . . Marinade ½ cup soy sauce ½ cup balsamic vinegar 1 clove garlic, minced ½ bunch green onions, minced ½ cup olive oil Juice of 1 lemon Grated lemon peel Brochettes 6 strips applewood-smoked bacon, halved 1 (12-ounce) beef tenderloin, cut into 12 squares (1 ounce each) 12 jumbo tiger shrimp, shelled and deveined 12 bamboo skewers (soaked in water) Juice of 3 lemons To make marinade, combine ingredients in flat baking dish. Prepare grill. To make brochettes, par-cook bacon in oven for 7 6   /  Kentucky Cooks

about 5 minutes. Set aside. Wrap a tenderloin square with bacon and place on skewer. Wrap a shrimp with bacon and add to skewer. Place brochettes in marinade until time to grill. Grill over hot coals until shrimp is pink, about 4 to 6 minutes. Arrange brochettes on platter and squeeze lemon juice onto each. Yield: 6 servings

? 

BISON TENDERLOIN WITH  ? ROASTED ASPARAGUS AND STONE-GROUND CHEESE GRITS Chef Anoosh Shariat—Park Place on Main, Louisville

The bison in this dish is so tender and delicious. Jim Battles and I fought over it the day the chef cooked it for our photo shoot. Grits 1 cup stone-ground grits 2 cups milk 2 tablespoons chopped fresh rosemary ½ cup shredded smoked Gouda cheese Salt and pepper to taste Asparagus 2 bunches asparagus 3 tablespoons olive oil 2 tablespoons chopped shallots 2 tablespoons chopped garlic Salt to taste

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Bison 1 cup marsala wine or plum juice ½ cup dried cherries 5 cups veal stock Salt and pepper to taste 4 (6-ounce) bison tenderloins or beef fillets Olive oil To make grits, combine grits and milk in saucepan. Bring to a boil and reduce heat to simmer. Cook, uncovered, for 25 to 30 minutes, stirring constantly to avoid clumping, until grits are soft and milk has been absorbed. Stir in rosemary and cheese. Season with salt and pepper. May be made in advance. To reheat, bring ½ cup milk to a simmer, add grits, and stir until hot. To make asparagus, trim 1 inch off cut ends of asparagus stalks. Combine remaining ingredients to make marinade. Add asparagus, and marinate for 1 to 2 hours. Preheat oven to 400 degrees, and roast asparagus for 15 minutes. To make bison, combine wine, cherries, veal stock, and salt and pepper in a heavy saucepan. Cook over medium heat until mixture comes to a boil and then until sauce is reduced and coats the back of a spoon. Rub bison with olive oil and season with salt and pepper. Place on hot grill and cook to desired temperature. For medium, cook for 7 minutes a side. Drizzle sauce over bison and serve each tenderloin over a mound of grits, with asparagus on the side. Yield: 4 servings

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?  BEEF TIPS WITH MUSTARD  ? CREAM SAUCE OVER RICE 1 (1-pound) pound top sirloin or rib-eye steak, cut into pieces Seasoned flour, such as Kentucky Kernel 6 tablespoons (¾ stick) butter ¼ cup dry white wine 1 teaspoon minced onion ? cup heavy cream 2 tablespoons Dijon mustard White pepper to taste 2 cups cooked rice Dredge beef in flour. In skillet, sauté beef in butter until well browned on both sides. Transfer to platter and keep warm. Add wine and onion to the skillet, and simmer for 2 minutes. Stir well to deglaze the pan. Add cream and cook until thickened. Stir in mustard and pepper. Arrange beef tips on rice and pour sauce over beef. Yield: 4 servings

?  OLD-FASHIONED

HAM  ?

½ (6- to 8-pound) fully cooked ham, with bone 20 whole cloves ½ cup light brown sugar, packed 3 tablespoons dry mustard 8 canned pineapple rings, drained (reserve juice or syrup) Maraschino cherries Preheat oven to 325 degrees. Score surface of the ham with shal-

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low, diamond-shaped cuts and insert cloves evenly in cuts over top and sides. Combine sugar, mustard, and pineapple juice or syrup to make a thick paste. Spread paste over ham and decorate top and sides with pineapple rings and cherries, held by toothpicks. Bake for 20 minutes a pound or until internal temperature of ham reaches 140 degrees. I like to baste ham with pan juices several times while it cooks. Yield: 12 to 14 servings

?   GLAZED

HAM FOR  ? THE HOME SMOKER

1 (5- to 7-pound) fully cooked ham, with bone (shank or butt) 1? cups maple syrup 1 teaspoon ground ginger ¼ teaspoon ground nutmeg ½ teaspoon ground allspice 12 to 16 whole cloves 8 canned pineapple rings, drained Maraschino cherries Score surface of the ham. Combine maple syrup, ginger, nutmeg, and allspice to make a paste. Place ham in large dish and brush with syrup mixture. Set aside for 2 hours or until ham reaches room temperature, basting frequently with syrup mixture. When ready to smoke, remove ham from dish, stud with cloves, and place on smoker grid. Baste with syrup at least twice while smoking. Right before the last hour of smoking, decorate with pineapple rings and cherries. Baste again. Smoke until internal temperature of ham reaches 130 to 140 degrees. For charcoal smoker: use 7 to 8 pounds of charcoal, 3 quarts of hot water, and 3 or 4 wood sticks, and smoke for 2 ½ to 3 ½ hours.

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For electric smoker: use 3 quarts of hot water and 3 or 4 wood sticks, and smoke for 2 to 3 hours. For gas smoker: use 4 quarts of hot water and 3 or 4 wood sticks, and smoke for 2 to 3 hours. Yield: 12 to 16 servings

? 

COFFEE-PECAN-GLAZED HAM  ?

1 (7-pound) fully cooked smoked ham ½ cup light brown sugar, packed ¼ cup crushed pecans ¼ cup maple syrup 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 1 tablespoon instant-coffee granules 1 cup water 1 tablespoon dry mustard Preheat oven to 325 degrees. Cut rind off ham to expose fat. Place ham in shallow roasting pan, cover loosely with foil, and bake for 1¼ hours. Combine remaining ingredients to make glaze, stirring until coffee granules dissolve. Brush glaze on ham. Bake, uncovered, for 40 to 50 minutes, basting with glaze every 15 minutes, or until internal temperature reaches 140 degrees in thickest part of ham. Let stand for 15 minutes. Yield: 14 to 16 servings

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?   GLAZED

CORNED BEEF  ?

1 (3-pound) corned beef brisket 1 cup orange marmalade 5 tablespoons Dijon mustard ¼ cup plus 1 tablespoon light brown sugar Place corned beef in large pot and cover with water. Bring water to a boil and reduce heat. Cover partially and simmer for about 3 hours or until very tender. Preheat oven to 350 degrees. Combine remaining ingredients and set aside. Remove beef from pot and drain. Place meat in ovenproof casserole and pour marmalade mixture over it. Bake for 30 to 40 minutes, until glaze is crisp and brown. Slice against the grain and serve immediately. Yield: 8 servings

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?   CHICKEN

BREASTS MARSALA  ?

2 chicken breast halves, with skin and bones 1½ teaspoons paprika ½ teaspoon salt ¼ teaspoon pepper 6 tablespoons (¾ stick) butter 1 (15-ounce) can artichoke hearts, drained and rinsed ½ pound mushrooms, sliced ½ teaspoon dried tarragon Salt and pepper to taste 3 tablespoons flour ? cup cream sherry or sweet marsala wine 1½ cups chicken broth Pat chicken dry and rub paprika, salt, and pepper on both sides. In heavy skillet, melt 2 tablespoons butter and brown chicken, over medium heat, until golden brown, about 2 ½ to 3 minutes a side. Transfer to 2-quart shallow baking dish or casserole. Place artichoke hearts around chicken. In skillet, melt remaining butter over medium heat. Add mushrooms, tarragon, and salt and pepper. Cook until liquid is evaporated, stirring constantly. Add flour and cook, stirring constantly, for 2 to 3 minutes. Add sherry or wine and broth, and bring to a boil, stirring constantly. Reduce heat and simmer, stirring, for 4 to 5 minutes. Pour sauce over chicken. Preheat oven to 350 degrees. Cover casserole with lid or aluminum foil, and bake for 40 to 45 minutes or until chicken is thoroughly cooked. Yield: 2 servings

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?   CHICKEN

CACCIATORE  ?

1 (3-pound) chicken, cut into 8 pieces 1 tablespoon seasoned salt 1 cup flour Olive oil 1 (28-ounce) can or 2 (14 ½-ounce) cans peeled tomatoes, undrained ½ cup chopped onion ½ cup red wine ½ teaspoon celery seed 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon basil ½ teaspoon salt ½ teaspoon pepper 4 cups cooked rice Parsley for garnish Pat chicken dry. Mix seasoned salt and flour, and dredge chicken in mixture. In large Dutch oven, heat a small amount of olive oil and brown chicken. Set aside. To pan drippings, add tomatoes, onion, wine, celery seed, oregano, thyme, basil, salt, and pepper. When mixture begins to simmer, add chicken and cover. Simmer for 30 minutes, stirring occasionally. Check seasoning and add salt and pepper to taste. Serve over rice and garnish with parsley. Yield: 6 to 8 servings

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?   SHERRIED

STEAK AND RICE  ?

Elaine Diener 1 (1½-pound) round steak, tenderized and cut into strips 1½ teaspoons vegetable oil 2 large onions, sliced 1 (15-ounce) can cream of mushroom soup ½ cup dry sherry 1 (4-ounce) can sliced mushrooms, drained (reserve liquid) 1½ teaspoons garlic salt 3 cups cooked rice In large skillet, brown steak in oil over high heat. Add onions and sauté until tender but slightly crisp. Blend soup, sherry, mushroom liquid, and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover, and simmer for 1 hour or until steak is tender. Serve over rice. Yield: 6 servings

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?   CROUTON

AND WALNUT CATFISH  ?

3 tablespoons canola or sunflower oil 1½ cups cubed French bread ½ cup walnut pieces 2 tablespoons butter 2 tablespoons olive oil ½ teaspoon salt ½ teaspoon freshly ground pepper 6 (6-ounce) catfish fillets 4 cloves garlic, crushed and finely chopped (about 1 tablespoon) ¼ cup chopped chives ¼ cup water Fresh parsley for garnish Red wine vinegar In large skillet, heat oil, add bread and walnuts, and sauté for 4 minutes or until brown. Set aside. In same skillet, heat butter and oil. Sprinkle salt and pepper on both sides of fillets and place them in one layer in skillet. Sauté for 1½ minutes per side, until fish is just cooked in the center. Arrange on a platter. Add garlic and chives to skillet drippings and cook over low heat for 30 seconds. Add water and stir to dissolve all bits in bottom of pan. Pour pan sauce over fish, top with croutons and walnuts, garnish with parsley, and sprinkle with vinegar. Serve immediately. Yield: 6 servings

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?   TOM AND LOIS ESREY’S  ?

HIGH ON ROSE BANANA PEPPER MUSTARD AND PINEAPPLE JELLY PORK TENDERLOIN Tom Esrey is one of my favorite people. He and his wife, Lois, are as enthusiastic about cooking as I am, and he keeps me up to date on all of the great Kentucky products sold at A Taste of Kentucky—also a favorite of mine! 1 tablespoon olive oil 1 tablespoon butter 1 (1½-pound) pork tenderloin ½ teaspoon onion powder 1 clove garlic, minced 8 to 10 large spinach leaves ¼ cup High on Rose banana pepper mustard ¾ cup pineapple jelly In heavy sauté pan, heat oil and butter. Add pork and cook over high heat until brown on all sides. Remove meat from pan, set aside to cool a little, and sprinkle with onion powder and garlic. Add spinach to boiling water and cook for 1 minute until wilted. Drain and rinse in ice-chilled water to stop spinach from cooking. Drain again and pat dry. Lay spinach leaves on work surface to form a rectangle that will wrap around tenderloin. Combine banana pepper mustard and pineapple jelly, and brush entire surface of meat with half of the mixture. Wrap pork with spinach and place in covered baking dish. Preheat oven to 375 degrees. Bake for 15 minutes and baste meat with remaining jelly mixture. Return to oven for 20 to 30 minutes. Allow to set, covered, for 10 minutes after removing from the oven. Cut into thick slices and serve over rice if desired. Entré es  

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Yield: 4 servings Note: High on Rose banana pepper mustard can be found at many specialty shops or ordered from A Taste of Kentucky in Louisville.

?   MESQUITE-MARINATED  ?

FLANK STEAK WITH BLACKBERRY SALSA

This was definitely a winner for us. I love to experiment with making salsa, and this version turned out to be both delicious and beautiful. I saved the Kentucky Living photo on my fridge for many years. Steak 1 (1½- to 2-pound) flank steak ¼ cup olive oil 4 cloves garlic, crushed 3 tablespoons dry mesquite seasoning Salsa 1 cup blackberries 1 red bell pepper, diced 1 small red onion, diced 1 jalapeño pepper, minced ½ cantaloupe, finely diced Juice of ½ lemon 1 teaspoon chopped fresh parsley 1 tablespoon chopped fresh cilantro Salt and pepper to taste To make steak, place ingredients in a large zip-style plastic bag and marinate, preferably overnight or at least 8 hours. Grill over hot

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coals, about 6 minutes a side for medium-rare or 8 minutes a side for medium. Slice steak against the grain on the bias. To make salsa, combine ingredients in large bowl. Refrigerate until ready to serve on the side. Yield: 4 servings

?   SOUTHWEST

SLOW-COOKER  ? BURRITOS

1 (2-pound) boneless chuck roast 1 jalapeño pepper, seeded and chopped 2 cloves garlic, crushed 1 teaspoon beef bouillon granules, or 1 cube beef bouillon 1 medium onion, finely chopped ½ teaspoon chili powder ½ teaspoon ground cumin 2 ½ tablespoons chopped fresh cilantro ½ teaspoon salt 8 large flour tortillas, warmed About 2 cups refried beans 2 cups shredded cheese for topping (I use Monterey Jack) Place ingredients—except tortillas, beans, and cheese—in slow cooker. Cook on low setting for 8 to 9 hours or until tender. Remove meat, shred, and place in bowl. Combine meat with 1 cup of the cooking juices and toss or stir. Spread tortillas with beans, add beef, and top with cheese. Yield: 8 servings

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?   VEAL

ROAST WITH DILL  ?

2 tablespoons butter 1 (3-pound) veal shoulder roast, boned, rolled, and tied 1 (8-ounce) package sliced mushrooms 2 dozen baby carrots 2 tablespoons fresh dill, or 2 teaspoons dried dill weed 1 teaspoon salt ? teaspoon freshly ground pepper ¼ cup lemon juice ½ cup dry white wine or beef broth 3 tablespoons cornstarch ? cup heavy cream or fat-free half-and-half Lemon zest In large nonstick skillet, melt butter over medium-high heat. Add veal and sear on all sides. Place in 4-quart or larger slow cooker. Scatter mushrooms and carrots around roast and sprinkle with dill, salt, and pepper. Pour in lemon juice and wine or broth. Cover and cook at low setting until veal is very tender, around 7 to 9 hours. About half an hour before serving, remove veal and vegetables, and cover with foil to keep warm. Mix cornstarch and cream or halfand-half, and blend liquid into cooker. Increase heat to high setting, cover, and cook, stirring 2 or 3 times, until sauce is thickened, about 15 to 18 minutes. Remove string from veal, transfer to a platter, and slice across the grain. Arrange mushrooms and carrots around roast, pour sauce over meat, and sprinkle with lemon zest. Yield: 6 servings

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?   JEAN’S

MEAT LOAF  ?

2 slices bread Enough milk to saturate bread 2 pounds ground chuck 2 eggs, lightly beaten 2 heaping tablespoons flour 1 medium onion, chopped 1 green bell pepper, chopped ½ teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper 1 cup ketchup 2 tablespoons water Preheat oven to 350 degrees. In small bowl, crumble bread, add milk, and allow to saturate completely. Combine remaining ingredients, except ketchup and water, and form two loaves in large baking dish. Mix ? cup ketchup with water and pour around meat loaves. Rub tops of loaves with remaining ketchup and bake, covered tightly with foil, for 50 to 60 minutes. Uncover and bake for 15 minutes. Yield: 8 to 10 servings

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?   PARMESAN-CRUSTED  ?

CHICKEN BREASTS

6 chicken breasts, skinned, with bones ½ cup (1 stick) butter 3 sleeves buttery crackers ½ cup Parmesan cheese Preheat oven to 350 degrees. Pat chicken dry. Place crackers in blender and blend until finer than bread crumbs. Melt butter completely (I microwave it). Dip chicken in melted butter. Coat chicken with crumbs and cheese, and place on baking sheet. Bake for 45 minutes. Yield: 6 servings

?   CREAMED

SALMON ON TOAST  ?

I don’t know about you, but I have the worst time with hardboiled eggs. Half the time, my peeled eggs are such a mess that I end up making something else with them. This is a favorite fix for me. It’s one of the first dishes I learned to make when I was very young, and it’s still great comfort food. 2 tablespoons butter 2 tablespoons flour 2 cups milk 4 hard-boiled eggs, sliced 1 (14 ¾-ounce) can salmon, drained, cleaned, and flaked 1 (14-ounce) can tiny peas Salt and pepper to taste 4 to 6 slices toast In medium pan, heat butter until melted. Add flour and combine

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well. Cook for 1 minute and then slowly add milk. Stir constantly until white sauce is thickened. Add eggs, salmon, and peas; season with salt and pepper, and pour over toast. Yield: 4 to 6 servings

?   TURKEY

IN THE SACK  ?

1 teaspoon pepper 1 teaspoon salt 1 teaspoon seasoned salt 3 teaspoons paprika 4 teaspoons hot water 1 cup peanut oil 1 (14- to 16-pound) turkey 1 large brown-paper sack (grocery bag) Combine pepper, salt, seasoned salt, paprika, and water. Let stand for 15 minutes. Add oil and mix thoroughly. Rinse and dry turkey, which must not exceed 16 pounds. Rub oil mixture inside and outside of turkey. Pour remaining oil into bag, and rub it until every pore in every inch of the bag is sealed, adding oil if needed. Place turkey in the sack, breast side up. Fold over end of sack and tie securely with string. Preheat oven to 325 degrees. Bake for 10 minutes a pound, until juices in the deepest part of thigh run clear or internal temperature reaches 165 degrees. (The sack is airtight, so the turkey will cook by steam. Be careful when opening the bag: steam is very hot.) Yield: 14 to 16 servings

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?   CRISPY

OVEN-FRIED CHICKEN  ?

1 (3-pound) frying chicken, cut into 8 pieces and skinned 4 cups crushed potato chips 1 tablespoon fresh oregano, or 1 teaspoon dried oregano ¼ cup finely chopped parsley 2 teaspoons seasoned salt ½ teaspoon pepper 2 eggs 3 tablespoons water 4 tablespoons (½ stick) butter or margarine, melted Preheat oven to 375 degrees. Grease a large baking sheet. Pat chicken dry. Combine potato chip crumbs, oregano, parsley, seasoned salt, and pepper. Beat eggs with water. Dip chicken in egg mixture and roll in crumbs. Pat crumbs in place with fingers. Place chicken on baking sheet and drizzle with butter or margarine. Bake for 50 to 60 minutes, until browned and crisp. Yield: 8 servings

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Side Dishes

Braised Cabbage  99 Baked Spaghetti Squash Casserole  99 Acorn Squash Soup with Croutons  100 Honey-Baked Apples  102 Scalloped Corn  103 Corn Quiche  104 Creamed Potatoes and Peas  105 Honey-Baked Tomatoes  106 Greens with Pinto Beans  107 Baked Acorn Squash  108 Oven-Roasted Sweet Potatoes  108 Grilled Balsamic Vegetables  109 Polenta-Stuffed Red Bell Peppers  110 Glazed Fall Vegetables  111

Layered Sauerkraut and Neffles  112 Southern Turnip Greens  113 Garlic Mashed Potatoes  114 Mexican Charro Beans  114 Great Garbanzos  115 Noodle Kugel  116 Marinated Tomatoes and Asparagus  116 Pureed Butternut Squash  117 Celery Bake  118

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Side Dishes

“It’s raining beans.” Annette Ragg of Lebanon Junction, Kentucky, had been married for about five years when her mother gave her a pressure cooker. It was an hour before supper, and she had promised her husband, Frank, a big pot of beans. They were cooking in the new pressure cooker, and Annette had gone out in the yard to take the laundry off the clothesline. All of a sudden, her four-year-old son, Mark, ran out onto the porch screaming, “Mom, it’s raining beans.” Annette ran inside to find beans on the ceiling, on the cabinets, and all over the walls. It truly was “raining beans.” As you may have guessed, Annette has never used a pressure cooker again. And as she emptied her house before moving to her new home, she found beans that had rained in places she couldn’t believe.

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One of the most challenging cooking tasks I face is to make side dishes exciting. I’m always looking for new ones and those that are pleasing to the eye as well as the palate. My Polenta-Stuffed Red Bell Peppers have always been a hit at my table, and Grilled Balsamic Vegetables are a great choice when I entertain outside. I’ve included good comfort dishes, such as Creamed Potatoes and Peas and Layered Sauerkraut and Neffles, passed down to my mom from my great-aunts (one of only a handful I’ve included since writing Kentucky’s Best). As always, take advantage of the bounty of vegetables that are in season, and you can’t go wrong.

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?  BRAISED CABBAGE  ? ½ cup (1 stick) butter 1 (3-pound) green cabbage, cored and coarsely chopped 1 cup dry white wine, or 1 cup chicken broth with 1 tablespoon cider vinegar 1 teaspoon dried tarragon 1¼ teaspoons salt ¼ teaspoon freshly ground pepper In large skillet, melt butter. Add cabbage and stir to coat with butter. Cook for about 15 minutes, until cabbage is wilted. Add remaining ingredients. Bring to a boil and reduce heat, cover, and simmer until cabbage is tender, about 10 minutes. Remove cover and let juice reduce, stirring occasionally. Yield: 6 servings

?  BAKED SPAGHETTI SQUASH  ?

CASSEROLE

1 spaghetti squash, halved and seeded 1 pound ground beef ½ cup diced green bell pepper ½ cup diced red bell pepper ¼ cup diced red onion 1 clove garlic, chopped 1 (14 ½-ounce) can Italian-style diced tomatoes, drained ½ teaspoon dried oregano ½ teaspoon dried basil ¼ teaspoon salt

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¼ teaspoon pepper 2 cups shredded sharp Cheddar cheese Preheat oven to 375 degrees. Place squash on baking sheet and bake for 40 minutes, or until tender. Cool and shred pulp with a fork. Reduce oven to 350 degrees. Lightly grease a casserole dish. In a skillet, cook ground beef over medium heat until evenly brown. Drain and mix in green and red peppers, onion, and garlic. Continue to cook and stir until vegetables are tender. Mix shredded squash and tomatoes into the skillet, and add oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat and mix in 1¼ cups cheese until melted. Transfer to casserole dish. Bake for 25 minutes. Sprinkle with remaining cheese and bake for 5 minutes, until cheese is melted. Yield: 6 servings

?  ACORN SQUASH SOUP  ?

WITH CROUTONS

I’ve included this recipe with the side dishes because it makes a great accompaniment to a meat entrée. Squash Soup Vegetable or olive oil 2 small acorn squash, halved and seeded 1 onion, diced 2 parsnips, diced 2 celery stalks, diced small 2 cups clear vegetable broth 2 cups chicken broth

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2 teaspoons butter ¼ teaspoon cayenne pepper ¼ teaspoon ground cinnamon 1 cup milk 2 to 3 teaspoons salt ½ to 1 teaspoon white pepper Croutons 4 slices stale bread, cubed 4 tablespoons (½ stick) butter, melted ¼ teaspoon ground cinnamon Pinch of salt and white pepper Preheat oven to 350 degrees. To make soup, rub oil on inside of squash halves and lay face down on baking sheet. Bake until forktender and can easily be peeled, about 15 to 20 minutes. Cool and cut into 2-inch chunks. In medium saucepan, bring squash, onion, parsnips, celery, and vegetable and chicken broth to a boil. Reduce heat and simmer, covered, for 15 minutes. Strain the soup and reserve the liquid. In a food processor, puree the solids with 1 cup of the reserved liquid. In medium saucepan, warm butter over low heat. Stir in cayenne pepper and cinnamon, and cook for 2 minutes. Stir in the puree and 1 cup of the reserved liquid. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in milk, salt, and pepper. If you prefer thinner soup, add more of the reserved liquid. Preheat oven to 300 degrees. To make croutons, combine ingredients in a bowl and toss until butter is absorbed and spices completely coat the bread. Place on cookie sheet and bake for 25 minutes, tossing often to ensure proper browning and crispness. Serve soup topped with croutons. Yield: 4 servings

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?  HONEY-BAKED APPLES  ? 4 cups good-quality apple cider ½ cup light brown sugar, packed ? cup honey 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of salt 2 tablespoons butter 6 Golden Delicious or McIntosh apples, unpeeled, halved, and cored with a melon baller ½ cup golden raisins In medium saucepan, combine cider, sugar, honey, cinnamon, nutmeg, salt, and butter. Bring to a boil, reduce heat, and simmer for 25 minutes, until mixture is syrupy. Preheat oven to 350 degrees. In large baking dish, place apples cut side down and pour syrup over them. Distribute raisins evenly over apples. Cover tightly with aluminum foil. Bake for 25 to 30 minutes or until apples are almost tender when pierced with the tip of a sharp knife. Remove from oven and turn apples over. Baste with syrup several times and cover with aluminum foil. Return to oven for 5 minutes, remove from oven, and allow to set, covered, for 15 minutes. Baste before serving. Yield: 6 servings

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?  SCALLOPED CORN  ? 2 tablespoons butter 1 medium onion, chopped ½ cup chopped red bell pepper 1 (10-ounce) bag frozen corn kernels, thawed 2 eggs, lightly beaten 1 (15-ounce) can cream-style corn ¼ teaspoon salt ? cup crushed buttery crackers 1 cup milk 2 ounces sharp Cheddar cheese, shredded Preheat oven to 325 degrees. Grease 2-quart baking dish. In small pan, heat butter and sauté onion and red pepper until tender. Remove from heat and add corn kernels. In a bowl, combine eggs, cream-style corn, salt, cracker crumbs, and milk. Add to onion mixture and pour into baking dish. Sprinkle with cheese. Bake, uncovered, for 40 minutes, until golden brown. Yield: 8 servings

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?  CORN QUICHE  ? 1 bunch green onions 2 tablespoons olive oil 1 cup fresh corn kernels (2 ears of corn) 1 tablespoon chopped fresh thyme Coarse salt and freshly ground pepper to taste 1 9-inch pie crust, unbaked ½ cup milk ½ cup heavy cream 2 eggs 6 ounces Gruyère or Monterey Jack cheese, shredded Freshly grated nutmeg Cut off 1 inch of stalks of green onions and then cut into ½inch pieces. Sauté onion in oil until translucent. Add corn and thyme, season with salt and pepper, and cook for 3 to 5 minutes. Place corn mixture in pie crust. Preheat oven to 350 degrees. Whisk together milk, cream, and eggs. Sprinkle half the cheese over corn mixture. Pour milk mixture over corn mixture and cheese, and grate nutmeg over quiche. Top with remaining cheese. Bake for 30 to 45 minutes or until center is set. Yield: 6 to 8 servings

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?  CREAMED POTATOES AND PEAS  ? 4 medium potatoes, peeled and cubed 1 (15-ounce) can sweet peas, very early young 1 teaspoon sugar 3 tablespoons butter ¾ cup flour ¼ teaspoon salt ¼ teaspoon pepper 1½ cups milk In pot, cover potatoes with water and cook over medium heat until fork-tender. Simmer peas until heated thoroughly. Drain and add sugar. In saucepan, melt butter and add flour, salt, and pepper to form a paste. Gradually stir in milk and, stirring constantly, bring to a boil over medium heat. Boil for 1 minute. Drain potatoes and combine with peas in a bowl. Pour white sauce over potatoes and peas, and stir to coat. Serve immediately. Yield: 6 to 8 servings

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?  HONEY-BAKED TOMATOES  ? Some of the greatest side dishes are those made with gardenfresh tomatoes. This is one of my favorite summer go-to sides. 1? cups fresh bread crumbs ? cup olive oil 1 teaspoon coarse salt ½ teaspoon freshly ground pepper 5 tablespoons honey Pinch of ground nutmeg 5 or 6 medium ripe heirloom tomatoes (if not available, I use ripe Better Boy variety) Fresh parsley or basil leaves for garnish (I prefer basil) Preheat oven to 350 degrees. Sprinkle bread crumbs in square baking dish and toss with oil. Sprinkle with salt and pepper. Bake, stirring often, until golden brown and crunchy, about 20 minutes. Remove bread crumbs from dish and set aside. In small saucepan, warm honey over low heat and add nutmeg. Cut tops off tomatoes and set them in the baking dish. Drizzle half the honey mixture over tomatoes and gently mound bread crumbs on each one. Bake for 25 minutes, basting frequently with honey mixture. Garnish with parsley or basil. Yield: 5 or 6 servings

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?  GREENS WITH PINTO BEANS  ? 1 pound fresh greens of choice (collard, spinach, kale, turnip), rinsed several times 1 tablespoon olive oil 3 gloves garlic, minced 3 green onions, finely chopped 1 cup canned pinto beans, undrained 1 teaspoon chili powder Salt and pepper to taste In tightly covered pot, steam greens until wilted. Drain and finely chop them. In large skillet, heat oil over medium heat. Add garlic and green onions, and cook, stirring often, until onions are soft, about 3 minutes. Stir in greens, beans, and chili powder. Cover and cook over low heat for 5 minutes or until heated through. Season with salt and pepper. Yield: 6 servings

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?  BAKED ACORN SQUASH  ? 1 acorn squash, halved and seeded 2 teaspoons plus 1 tablespoon butter or margarine 1 tablespoon dark brown sugar 3 tablespoons crushed pineapple Ground nutmeg ¼ teaspoon salt Preheat oven to 400 degrees. Grease baking dish. Place squash in baking dish and put 1 teaspoon butter or margarine and ¼ tablespoon sugar in each half. Cover with aluminum foil and bake for 30 to 40 minutes. Carefully scoop cooked squash out of shells, reserving shells. Mash squash and combine with 1 tablespoon butter or margarine and remaining brown sugar, pineapple, nutmeg, and salt. Fill shells and serve immediately. Yield: 2 servings

?  OVEN-ROASTED  ?

SWEET POTATOES

3 sweet potatoes, peeled and thinly sliced 1 clove garlic, crushed 2 tablespoons olive oil ¼ cup chopped fresh parsley 1 teaspoon chopped fresh thyme Zest of ¼ orange, finely chopped Salt and pepper to taste Preheat oven to 400 degrees. In large bowl, combine sweet potatoes, garlic, and oil. Toss to coat. Spread on a nonstick baking

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sheet. Bake, turning potatoes as they begin to brown, for about 35 to 40 minutes. Mix parsley, thyme, and orange zest. Sprinkle over potatoes and season with salt and pepper. Return to oven and bake for 10 to 15 minutes until potatoes are tender, turning once. Yield: 4 servings

?  GRILLED BALSAMIC VEGETABLES  ? ¼ cup extra-virgin olive oil ¼ cup balsamic vinegar 1 zucchini, cut into long wedges or peeled into long ribbons 1 large tomato, halved 1 red bell pepper, cut into thick strips 1 yellow or orange bell pepper, cut into thick strips 1 large portobello mushroom 1 red onion, halved Sea salt, coarsely ground, to taste Mix oil and vinegar, and brush onto vegetables. Sprinkle with sea salt. Grill over hot coals, turning until grill marks appear on both sides. Yield: 2 or 3 servings

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?  POLENTA-STUFFED  ?

RED BELL PEPPERS

6 red bell peppers 1 tablespoon butter ½ cup chopped onion 1 tablespoon minced garlic 1 cup polenta or coarse cornmeal 3 ½ cups chicken broth ½ cup heavy cream ¾ cup corn kernels, fresh or frozen 4 tablespoons fresh basil (no substitutions) ¼ cup chopped fresh cilantro (no substitutions) ½ teaspoon salt ½ teaspoon freshly ground pepper ½ cup freshly grated Romano or Parmesan cheese ½ cup Fontina cheese Grease shallow baking dish with butter. Slice the tops off red peppers and remove seeds and ribs. Flatten peppers for standing by trimming off a small amount from the bottom, making sure not to cut all the way through. Arrange peppers in baking dish. In saucepan, melt butter over medium heat. Add onion and garlic, and cook until onion is wilted, about 3 minutes. Add polenta or cornmeal and mix well. Slowly pour in broth, stirring constantly to combine. Add cream, corn, basil, cilantro, salt, pepper, and ¼ cup Romano or Parmesan cheese. Cook, stirring constantly with a wooden spoon, until polenta becomes very thick, about 8 to 10 minutes. Fill peppers with polenta mixture and sprinkle with remaining Romano or Parmesan and Fontina cheeses. Stand peppers upright. Preheat oven to 375 degrees. Bake for 25 minutes, until golden brown. Serve immediately. Yield: 6 servings 1 1 0  /  Kentucky Cooks

?  GLAZED FALL VEGETABLES  ? Vegetable or olive oil 1 acorn squash, halved and seeded 2 sweet potatoes, peeled and cut into ½-inch slices 1 large white potato, peeled and cut into ½-inch slices 3 carrots, peeled and cut into ½-inch slices 1 large yellow onion, cut into ½-inch slices ½ cup dark brown sugar, packed ¼ cup maple syrup 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 4 tablespoons (½ stick) butter ¼ cup water Preheat oven to 425 degrees. Rub oil on inside of squash halves and lay face down on baking sheet. Bake until squash can easily be peeled, about 15 to 20 minutes. Cool and cut into quarters. Place squash, sweet potatoes, white potato, carrots, and onion in a bowl. Add sugar, maple syrup, vanilla extract, and cinnamon. Toss well. Place in 9 × 13-inch glass baking dish. Cut butter into pieces and scatter over the top. Pour water into baking dish. Cover tightly with foil and bake for 45 minutes. Remove foil and stir vegetables. Bake, uncovered, for 15 to 20 minutes or until vegetables are tender and lightly browned. Yield: 4 servings

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?  LAYERED SAUERKRAUT  ?

AND NEFFLES

My great-aunts, Matt and Frank, were as spirited as their nicknames. We looked forward to their visits because we knew that they would cook all day. Aunt Matt made the most wonderful little German dumplings that were as light as a feather—not at all like traditional egg dumplings. 2 cups flour 1 teaspoon salt 1 teaspoon baking powder 2 tablespoons oil or melted shortening 1 egg, lightly beaten ¾ cup cold water 4 strips bacon 2 large onions, thinly sliced 1 (8-ounce) bag fresh sauerkraut Bring 2 quarts water to a boil. Combine flour, salt, and baking powder. Add oil, egg, and cold water. Mix well. Drop by the teaspoonful into boiling water. Cook, uncovered, over medium heat for about 15 minutes. Drain and set aside. In heavy skillet, fry bacon until crisp. Remove, drain, and crumble when cool. Sauté onions in bacon fat until clear. In another saucepan, heat sauerkraut thoroughly. In a 9 × 13-inch glass baking dish, layer half the sauerkraut, dumplings, bacon, and onions. Layer remaining half and serve immediately. Yield: 6 to 8 servings

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?  SOUTHERN TURNIP GREENS  ? 4 to 5 pounds turnip greens 1 pound salt pork, rinsed and diced 1½ cups water 1 cup finely chopped onion ½ teaspoon pepper 1 teaspoon sugar (optional) Dash of crushed red pepper (optional) Salt and pepper to taste Cider vinegar Cut off and discard tough stems and discolored leaves from turnip greens. Wash thoroughly and drain well. In large pot or Dutch oven, cook pork over medium heat until crisp and brown. Add turnip greens, water, onion, pepper, sugar, and red pepper, and bring to a boil. Reduce heat, cover, and simmer for 40 to 45 minutes or until greens are tender. Season with salt and pepper, and serve with vinegar. Yield: 6 to 8 servings

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?  GARLIC MASHED POTATOES  ? 6 large Idaho potatoes, peeled and cut into small pieces 4 tablespoons (½ stick) butter ¾ cup milk or half-and-half 2 teaspoons minced garlic Salt and pepper to taste Boil potatoes until fork-tender. Remove from heat and drain. Melt butter and warm milk or half-and-half. Mash potatoes, with either a hand masher or a mixer, adding butter, garlic, and salt and pepper. Once potatoes are no longer lumpy, slowly add milk, mashing until desired consistency is reached. You may not need all the milk. Season with salt and pepper. Yield: 6 servings

?  MEXICAN CHARRO BEANS  ? 1 pound dried pinto beans 6 strips bacon, chopped 2 cloves garlic, chopped 4 medium fresh plum tomatoes, chopped 2 medium onions, chopped 1 medium green bell pepper, chopped 1 (12-ounce) can beer, or 1½ cups water ½ bunch fresh cilantro, chopped 2 jalapeño peppers, seeded and chopped Salt and pepper to taste Soak beans in cold water for 30 minutes. Rinse and pick over beans. In large pot, bring to a boil and cook over medium heat for 1½ to 2 hours, until tender but still firm. 1 1 4  /  Kentucky Cooks

Before beans are done, fry bacon in large skillet until halfway cooked. Add garlic, tomatoes, onions, and green pepper, and continue to cook until bacon is crisp. Add beer or water to bacon mixture and simmer for a few minutes, or longer if you like beans softer and less soupy. Add cilantro and jalapeños, and combine bacon mixture with beans. Season with salt and pepper. Yield: 6 servings

?  GREAT GARBANZOS  ? 1 medium onion, chopped 1 clove garlic, minced 2 carrots, grated ½ teaspoon grated ginger root ¼ cup vegetable broth 2 potatoes, peeled and cubed 1 fresh tomato, chopped 2 cups garbanzo beans, cooked ½ cup tomato paste 1 (15-ounce) can diced tomatoes, drained ¼ teaspoon coriander ¼ teaspoon ground cumin ¼ teaspoon ground cloves ¼ teaspoon ground cinnamon Salt and pepper to taste In a large stockpot, sauté onion, garlic, carrots, and ginger root in broth for 10 minutes. Add potatoes and tomato. Cook over medium heat, stirring occasionally, for 8 to 10 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Yield: 6 to 8 servings side dishes  

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?  NOODLE KUGEL  ? 2 cups chopped onion 2 tablespoons vegetable oil 2 (8-ounce) packages cream cheese 1 (12-ounce) package wide egg noodles, cooked until soft ¾ cup golden raisins 1 tablespoon chicken bouillon granules 1 pint small-curd cottage cheese 1 pint sour cream 6 large eggs Salt and pepper to taste 1 tablespoon butter, cut into small pieces Preheat oven to 375 degrees. Lightly grease a casserole dish. In medium skillet, sauté onion in oil until brown and caramelized. In large bowl, pour onion over cream cheese and allow cheese to melt. Add noodles to cream cheese mixture. Stir in raisins, bouillon, cottage cheese, and sour cream. Beat eggs with a fork until well blended. Pour into noodle mixture and blend well. Season with salt and pepper. Put noodle mixture in casserole dish and dot the top with butter. Bake for 35 to 45 minutes. Yield: 6 to 8 servings

?  MARINATED TOMATOES  ?

AND ASPARAGUS

1 pound fresh asparagus, with ends trimmed and outer skin peeled from bottom of stalks 1 pound grape tomatoes, halved

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4 cloves garlic, minced ? cup extra-virgin olive oil 1 teaspoon salt 1 tablespoon fresh basil 2 tablespoons fresh lemon juice In large skillet, bring a small amount of salted water to a boil. Cook asparagus for 2 minutes. Immediately put in ice water to stop cooking. Drain well. Cut into 1-inch pieces. In a large bowl, mix asparagus with remaining ingredients and toss gently. Refrigerate overnight. Yield: 8 servings

?  PUREED BUTTERNUT SQUASH  ? 4 tablespoons (½ stick) butter 1 small onion, sliced 1 butternut squash, peeled, seeded, and cut into chunks 1 white turnip, peeled and sliced 1 large ripe pear, peeled and cored Salt and pepper to taste In large, heavy pan, melt butter and sauté onion until soft. Add squash, turnip, and pear. Simmer, covered, until tender, about 15 to 20 minutes. Add a small amount of water if vegetables become dry. Remove mixture from pan and puree in a food processor until smooth. Season with salt and pepper. Yield: 8 servings

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?  CELERY BAKE  ? 2 cups sliced celery 1 (8-ounce) jar water chestnuts 1 (15-ounce) can cream of mushroom soup ½ cup (1 stick) butter, melted 1 sleeve crackers, such as Ritz or Town House, finely crushed Preheat oven to 350 degrees. Cook celery in boiling water for about 7 minutes and drain. Combine with water chestnuts, soup, and half the butter, and place in 2-quart baking dish. Mix cracker crumbs with remaining butter and sprinkle on top of mixture. Bake for 30 minutes. Yield: 4 to 6 servings

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Sandwiches and Snacks

Kids’ Healthy Wrap and Rolls  123 Blue Cheese and Bacon on Rye  124 Greek Salad on Pita  124 Grilled Tomato and Onion Sandwiches  125 Pimiento Cheese Spread  126 Mushroom Stilton Burgers  127 Turkey Reuben Melts  128 Blue Cheese and Garlic Burgers  128 Best Burgers  129 Grilled Portobello Burgers  130 Smoked Sausage with Peppers and Onions  130 South-of-the-Border Guacamole Burgers  131

Vidalia Onion Finger Sandwiches  132 Turkey Quesadillas  133

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Sandwiches and Snacks

“I learned to cook from my grandmother.” I learned to cook from my grandmother. As a newlywed, I was preparing my first baked ham. Recalling the hundreds of times I’d seen Nanny do it, I scrubbed the ham and then hacked away on the hock end until I had cut it off. Job completed, I baked and served my first ham. I had to brag to Nanny about my wonderful cooking expertise, so I told her step by step what I had done. Throwing her hands into the air, she laughed, “Lord, child, the only reason I cut off that hock end was because I didn’t have a pan big enough to hold the whole thing!” Monica Pickerill, Kentucky Living staff

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I never miss eating a full hot meal if I have a delicious sandwich. I love great burgers, such as Mushroom Stilton Burgers, Grilled Portobello Burgers, and South-of-the-Border Guacamole Burgers. Vidalia Onion Finger Sandwiches and Turkey Reuben Melts are two of my favorites in this category, and Kids’ Healthy Wrap and Rolls are great lunch-box additions and a good way to introduce the little ones to cooking and making good choices. There’s no need to feel guilty about serving sandwiches when you use your imagination and make dinner an adventure.

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?  KIDS’ HEALTHY WRAP  ?

AND ROLLS

1 package flour tortillas Assorted cheese slices Turkey slices Thinly shredded lettuce Finely sliced cucumbers Assorted vegetables Let the kids choose from healthy ingredients. When shopping, let them use their imagination when buying veggies, such as colored peppers, red cabbage, bok choy, tomatoes, and others they find appealing. Slice the vegetables and arrange them on a large platter with the other ingredients. Show the kids how to wrap and roll a variety of healthy ingredients. Yield: 8 wraps

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?  BLUE CHEESE AND BACON  ?

ON RYE

A great TV snack when watching the big game! 1 (8-ounce) package cream cheese, softened ½ cup crumbled blue cheese ½ cup crumbled crisply fried bacon ¼ cup Italian dressing 8 slices rye bread Combine cream cheese, blue cheese, bacon, and 2 tablespoons dressing. Spread cheese mixture evenly on 4 bread slices and top with remaining bread. Brush sandwiches on both sides with remaining dressing. In nonstick skillet, grill sandwiches over medium heat until golden brown on both sides and filling is melted. Yield: 4 servings

?  GREEK SALAD ON PITA  ? 1 large ripe tomato, cut into ¼-inch slices 1 small cucumber, peeled and thinly sliced ¼ pound feta cheese, crumbled 20 Greek-style black olives, pitted and halved 1 tablespoon fresh oregano Salt and freshly ground pepper to taste 2 tablespoons olive oil 1 tablespoon balsamic vinegar 4 pita breads, halved and opened into pockets In large bowl, layer tomato and cucumber. Add cheese, olives, and oregano, and season with salt and pepper. Sprinkle with oil and 1 2 4  /  Kentucky Cooks

vinegar. Let stand for 30 minutes. Slip one-quarter of the tomato mixture into each pita pocket. Cut in half to serve. Yield: 4 to 8 servings

?  GRILLED TOMATO  ?

AND ONION SANDWICHES ? cup olive oil Salt and freshly ground pepper to taste 1 tablespoon fresh rosemary, or 1 teaspoon dried rosemary 2 large ripe tomatoes, cut into ¼-inch slices 2 onions, cut into ¼-inch slices 4 large kaiser rolls, split 1 bunch arugula ½ pound fresh mozzarella cheese, drained and thinly sliced Preheat grill or broiler to medium heat. Combine olive oil, salt and pepper, and rosemary. Brush over each tomato slice, onion slice, and half roll. Grill or broil onion slices until tender and blackened. Briefly grill or broil tomato slices until warm. Do not overcook. Grill or broil rolls on one side until golden brown. Transfer all to a warm platter. To assemble sandwiches, layer arugula, tomatoes, onions, and cheese on the bottom half of each roll. Cover with the top half. Cut in half to serve. Yield: 4 servings

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?  PIMIENTO CHEESE SPREAD  ? This makes an excellent sandwich when served on toasted slices of Cheddar Braid. ½ pound extra-sharp white Cheddar cheese ½ pound extra-sharp orange Cheddar cheese 1 (7-ounce) jar pimientos, drained and finely chopped ½ teaspoon pepper Cayenne pepper to taste (a few dashes is plenty) Salt to taste ? cup mayonnaise Finely grate both cheeses into a bowl. Stir in pimientos and pepper, and season with cayenne pepper and salt. Stir in mayonnaise and mash with a fork until smooth. Refrigerate to allow flavors to develop. Yield: about 2 cups

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?  MUSHROOM STILTON BURGERS  ? 2 tablespoons olive oil 1 large green onion, finely chopped 8 portobello mushrooms, finely chopped ¾ cup coarsely chopped button mushrooms 3 cloves garlic, minced ½ cup finely shredded carrots 1 cup Italian parsley, stems removed and finely chopped 3 slices bread, finely crumbled 1 egg 1½ tablespoons balsamic vinegar Salt and pepper to taste 4 ounces Stilton cheese, crumbled 4 sesame seed buns Red onion, sliced, for topping Lettuce for topping Tomato, sliced, for topping Heat 1 tablespoon oil and sauté green onion until soft and bulb is translucent. Add portobello and button mushrooms, garlic, and carrots, and sauté for 12 to 15 minutes, until mushroom liquid has almost evaporated. Let cool. Stir in parsley, bread, egg, and vinegar, and season with salt and pepper. The mixture should be very stiff. If not, add more bread. Shape into 4 patties. In large ovenproof skillet, heat remaining oil over medium high heat and sear burgers until golden brown on both sides. Crumble cheese over top, place skillet in preheated 400-degree oven, and cook burgers for 15 minutes, until browned. Serve on buns, topped with red onion, lettuce, and tomato. Yield: 4 servings

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?  TURKEY REUBEN MELTS  ? 1 cup sliced green onions Vegetable oil 8 slices rye bread ½ cup Thousand Island dressing 8 slices turkey breast, cooked 8 slices Swiss cheese Butter In nonstick skillet, sauté green onions in a small amount of oil. Spread each slice of bread with a thin layer of dressing. Layer each slice with green onions, turkey, and cheese. Combine slices to make 4 sandwiches. In skillet, melt a small amount of butter and brown each sandwich on both sides. Slice and serve immediately. Yield: 4 servings

?  BLUE CHEESE AND  ?

GARLIC BURGERS

2 pounds ground chuck 4 ounces blue cheese 2 tablespoons garlic, minced and drizzled with olive oil Sea salt and freshly ground pepper to taste 1 loaf good Italian bread, sliced lengthwise and then into 4 pieces Condiments for topping Preheat grill. Divide chuck equally into 8 balls. Press down center of 4 balls and fill each indentation with 1 ounce of cheese and 1½ teaspoons garlic mixture. Sprinkle with a small amount of sea salt and a generous twist of pepper. Flatten remaining 4 balls, place over 1 2 8  /  Kentucky Cooks

filled balls, and seal lightly around the edges. Grill over hot coals for 4 to 5 minutes per side. While meat is grilling, scoop out some of the bread and grill the bread until grill marks appear. To serve, place burgers in hollows of bread and top with your favorite condiments. Yield: 4 servings

?  BEST BURGERS  ? Serve Best Burgers with a crusty artisan bread, a great salad, and a good red wine. The flavor doesn’t get any better than this simple burger. 8 ounces ground sirloin 8 ounces ground chuck 1 teaspoon kosher salt ½ teaspoon pepper 1 teaspoon grilling seasoning (I use steak grilling powder) Preheat grill. Combine ingredients well and divide equally into 3 patties. Grill over hot coals for 4 to 5 minutes a side for medium, flipping only once. Yield: 3 servings

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?  GRILLED PORTOBELLO BURGERS  ? Olive oil 6 large portobello mushrooms Salt and pepper to taste 1 long loaf crusty French bread, sliced lengthwise and then into 6 pieces 1 (8-ounce) container hummus 6 ounces feta cheese Preheat grill. Drizzle oil on both sides of mushrooms, and season with salt and pepper. Grill over hot coals for 2 to 3 minutes, turning often. Place a mushroom on the bottom half of each bread slice. Hollow out the top half of each bread slice, drizzle oil inside bread slices, and grill over hot coals until grill marks appear. Fill hollows of bread with 1 tablespoon hummus and a chunk of cheese. Turn over and place top halves on bottom halves. Yield: 6 servings

?  SMOKED SAUSAGE WITH  ?

PEPPERS AND ONIONS

Sausages are great when served over rice or piled high on a hoagie roll and enjoyed state fair style. 1 tablespoon vegetable oil ¾ pound smoked sausage (such as kielbasa), cut into 1-inch slices 1 yellow bell pepper, cut into ¼-inch strips 1 red bell pepper, cut into ¼-inch strips 1 medium onion, thinly sliced ½ cup water

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In large heavy skillet, heat oil over medium heat until very hot but not smoking. Brown sausage and add yellow and red peppers and onion, stirring for about 1 minute. Add water and simmer, partially covered, for 8 to 10 minutes, until vegetables are tender. Yield: 2 servings

?  SOUTH-OF-THE-BORDER  ?

GUACAMOLE BURGERS

1½ pounds ground chuck 2 ounces Monterey Jack cheese, quartered 4 jalapeño peppers, seeded and finely chopped Salt and pepper to taste 4 English muffins, toasted Guacamole for topping 1 tablespoon chopped fresh cilantro for topping Preheat grill. Divide chuck equally into 4 balls and press down center of each ball. Fill each indentation with 1 piece of cheese and one-quarter of the jalapeños. Close meat around filling and form into 1-inch-thick patties. Season with salt and pepper. Grill over hot coals, in oiled disposable aluminum pan, for 5 minutes a side. Serve immediately on English muffins, topped with guacamole and cilantro. Yield: 4 servings

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?  VIDALIA ONION  ? 

FINGER SANDWICHES 2 medium Vidalia onions, thinly sliced Fresh lime juice to taste 8 slices soft wheat bread ½ cup (1 stick) butter or margarine, softened ¼ cup chopped cilantro ? cup chopped tomatoes Place onions in bowl, sprinkle with lime juice, and toss gently. Lay out bread and spread with a very thin layer of butter or margarine. (This keeps the bread from getting soggy.) Put onion on 4 bread slices and top with cilantro and tomatoes. Cover with remaining bread slices. Carefully cut off and discard crusts, and cut sandwiches diagonally. Cover loosely with plastic wrap and refrigerate. Yield: 8 servings

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?  TURKEY QUESADILLAS  ? 6 strips bacon Vegetable oil 1 medium onion, chopped 8 (6- or 7-inch) tortillas 2 cups chopped cooked turkey 1 cup coarsely grated Gruyère or Swiss cheese 2 tablespoons chopped fresh parsley for garnish Fry bacon, drain, and crumble. In a small amount of oil, sauté onion until soft and translucent. Layer 4 tortillas with equal amounts of bacon, onion, turkey, and cheese. Cover with remaining tortillas. In heavy skillet with no oil, grill until lightly browned. Carefully flip and grill on the other side until cheese is melted. Cut each tortilla into 4 wedges, garnish with parsley, and serve immediately with a mild salsa, if desired. Yield: 4 servings

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Breakfast and Brunch Dishes

French Crepes  139 Spinach, Cheese, and Mushroom Crepes  140 Jalapeño Pepper, Chicken, and Mushroom Crepes  141 Blueberry Curd  142 Apple Butter  143 Bacon, Cheddar, and Apple Bake  144 Crab and Cream Cheese Dill Baked Eggs  145 Gingerbread Waffles  146 Maple-Sugared Bacon  146 On-the-Farm Blueberry-Topped Pancakes  147 Banana and Pineapple Fritters  148 Sausage Quiche  148

Apple Pecan Pancake  149 Rancher’s Style Egg Scramble  150 Cecilia Secord’s Cream Puffs Supreme with Blueberries 151 Fried Cornmeal Mush  152 Apple Brown Betty  153 Sausage Southwestern Crepes with Hollandaise Sauce 154 Caramel Apple–Filled Crepes  156 Breakfast in a Blender  157 Breakfast Tortilla Roll Ups  157

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Breakfast and Brunch Dishes

“Something is very wrong here.” Back in college, I lived with three other women in an off-campus apartment. In an effort to eat better meals and avoid fast food, we decided that each of us would cook well-balanced dinners for a week at a time. We each paid a flat fee per week, and the roommate whose turn it was would use the money to plan the menus and do the shopping. Two of us were from farming areas, so they learned early how to cook. Although I wasn’t from a farming community, my mother had taught me a lot of the basics, so I could hold my own in the kitchen. The fourth roommate, Cheryl, was from the city and had not learned to cook. We didn’t know this. One time, during Cheryl’s week to cook, she found a recipe for beef stew and was very excited about making it. She’d talked about it for days, and it was to be our Saturday-night dinner. When we all sat down

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to eat, we took one bite and looked at one another, as if to say, “Something is very wrong here.” It seems that Cheryl had misinterpreted the recipe. When it called for a cup of bouillon, she had used a cup of bouillon cubes! We ordered pizza that night. Lynne Christenson, Kentucky Living staff I have always loved breakfast and the idea of making brunch for friends and family. Lately, I have been on a crepe kick. I daydream about savory and sweet crepes and ways to present them. Mastering crepe making was a bit of a trick, but I have it down now. I can flip with the best of them. Lots of great choices are available in this chapter. I get just as excited about cooking my mom’s Fried Cornmeal Mush as I do about making Gingerbread Waffles to serve with fresh sausage, such as Olde Delaney’s. Meals made early in the day take on new life when you pass on the ordinary and choose a Banana and Pineapple Fritter instead. See how Blueberry Curd will turn an ordinary piece of toast into a reason to linger over a second cup of tea. Put your family to the test and jazz up your morning meals with dishes that will make you eager to start the day despite the weather.

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?  FRENCH CREPES  ? Crepes are thin French pancakes that are versatile not only for delicious desserts but also for brunches or even entrées when filled with meats, vegetables, and egg dishes. They originated in Brittany, a region in the northwest of France. If you haven’t tried crepes, don’t be intimidated. Get out the pan, make a simple batter, and you’ll be flipping before you know it. 1 cup cold water 1 cup cold milk 4 eggs ½ teaspoon salt 2 cups sifted flour 4 tablespoons (½ stick) butter, melted In a deep bowl, combine ingredients and whisk until very smooth, or use an immersion blender to blend well. Cover and refrigerate for several hours. Lightly butter inversion pan or spray it with nonstick cooking spray. Spoon ½ cup batter into pan for each crepe. Cook until light brown on both sides. Yield: 12 crepes

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?  SPINACH, CHEESE,  ?

AND MUSHROOM CREPES French Crepes 6 strips bacon 4 tablespoons (½ stick) butter ½ pound mushrooms, sliced ¼ cup flour 1 cup milk 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley 2 tablespoons grated Parmesan cheese Salt and pepper to taste ? cup chicken broth 2 eggs ¼ cup lemon juice Prepare French Crepes according to recipe on page 139. Separate with waxed paper and keep warm until ready to serve. In large, deep skillet, fry bacon over medium-high heat until evenly brown. Drain, reserving about 1 tablespoon drippings; crumble and set aside. To drippings, add 1 tablespoon butter and sauté mushrooms. In another saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour, stirring constantly until a smooth sauce is formed. Gradually stir in milk, stirring constantly until smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, and cheese, and season with salt and pepper. Cook until somewhat thick, about 10 minutes. In saucepan, bring broth to a boil. In small bowl, whisk together eggs and lemon juice. Temper eggs by adding slowly to broth, whisking constantly to cook but not scramble the eggs. Season with salt and pepper. Spoon spinach and mushroom filling down middle of each crepe, fold over to form a semicircle, and top with warm egg sauce. Yield: 4 to 6 servings 1 4 0  /  Kentucky Cooks

?  JALAPEÑO PEPPER, CHICKEN,  ?

AND MUSHROOM CREPES

French Crepes 2 tablespoons butter 2 jalapeño peppers, seeded and diced 2 cups button mushrooms, sliced ½ cup chicken broth 1 clove garlic 1 cup shredded Monterey Jack cheese ½ cup sour cream 1 teaspoon salt ½ teaspoon pepper 3 cups shredded cooked chicken Prepare French Crepes according to recipe on page 139. Separate with waxed paper and keep warm until ready to serve. In large saucepan, melt butter and sauté jalapeño peppers and mushrooms. Add broth, garlic, and cheese, and simmer until cheese melts. Fold in sour cream, and add salt and pepper. Spoon ½ cup chicken down middle of each crepe, fold over to form a semicircle, and top with warm cheese sauce. Yield: 6 servings

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?  BLUEBERRY CURD  ? This is a favorite in my home for spreading on toast, hot biscuits, and English muffins! 8 ounces blueberries 1 tablespoon water 4 tablespoons (½ stick) butter, diced 1¼ cups superfine sugar 3 large eggs, lightly beaten In covered saucepan, gently cook blueberries in water, shaking pan occasionally, until very soft, about 10 minutes. Press through a fine sieve into a heat-proof bowl or the top of a double boiler. Stir in butter and sugar, and put the bowl over a saucepan of gently simmering water; do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until sugar dissolves and butter melts. Whisk in eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of a spoon, 30 to 40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, and then constantly toward the end, so the curd cooks evenly and does not curdle. The water must not boil. Strain the curd into a container. Refrigerate after opening, and use within a week. Yield: 1½ cups

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?  APPLE BUTTER  ? Slow cookers make great apple butter. 8 cups unsweetened applesauce 4 cups sugar 4 teaspoons ground cinnamon 2 teaspoons ground allspice 2 teaspoons ground nutmeg 2 teaspoons ground cloves Place ingredients in slow cooker and stir. Cook, uncovered, on high setting for 6 to 7 hours. Cool and pour into 4 pint jars. Process for 10 minutes in a hot-water bath, until jars are sealed according to directions on lids or rings, or freeze in freezer-safe containers. Yield: 4 pints

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?  BACON, CHEDDAR,  ?

AND APPLE BAKE

This is a great side dish for a Sunday or holiday brunch. 3 medium apples, peeled and sliced 2 tablespoons sugar 2 cups shredded sharp Cheddar cheese 1 pound bacon, crisply fried and crumbled 2 cups flour 3 tablespoons baking powder ½ teaspoon salt 2 cups milk 5 eggs Maple syrup for topping Powdered sugar for topping Preheat oven to 375 degrees. Mix apples and sugar. Arrange in rows on an ungreased 9 × 13-inch baking pan. Cover apples with cheese and sprinkle with bacon. Mix remaining ingredients and pour over apples. Bake uncovered for 30 minutes. Serve immediately with maple syrup and powdered sugar for topping. Yield: 8 servings

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?  CRAB AND CREAM CHEESE  ?

DILL BAKED EGGS

4 tablespoons (½ stick) butter, melted 9 eggs ½ cup milk 1 (8-ounce) package cream cheese, cubed 6 ounces lump crabmeat, cartilage removed and picked clean for shells Salt and freshly ground pepper to taste 1 tablespoon chopped fresh dill 4 slices toast, cut diagonally Preheat oven to 350 degrees. Grease a 7 × 12-inch casserole dish with melted butter. In large bowl, beat eggs and milk until light and fluffy. Fold in cream cheese and crabmeat, and season with salt and pepper. Pour egg mixture into casserole and sprinkle with dill. Bake for 30 minutes. Serve immediately on toast slices. Yield: 4 servings

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?  GINGERBREAD WAFFLES  ? 2 ½ cups flour ¼ cup dark or light brown sugar, packed 4 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground allspice 2 egg whites, whipped until stiff peaks form 1½ cups buttermilk ¼ cup molasses 6 tablespoons sour cream ¾ cup raisins Sweetened whipped cream for topping Ground cinnamon Prepare waffle iron according to the manufacturer’s instructions. In mixing bowl, combine flour, sugar, baking powder, baking soda, ginger, cinnamon, and allspice. In another mixing bowl, combine remaining ingredients, except toppings. Fold dry ingredients into wet ingredients until just moistened. Pour enough batter into waffle iron to fill two-thirds of the iron. Cook until golden brown and set aside. Repeat with remaining batter. Top with whipped cream and sprinkle with cinnamon. Yield: 8 waffles

?  MAPLE-SUGARED BACON  ? This is one of my favorite brunch items, and it is simply addictive. Maple sugar can be found at many stores in

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the baking or breakfast section, but brown sugar can be substituted. 8 strips bacon 3 tablespoons and 2 teaspoons maple sugar Preheat oven to 350 degrees. Line a baking sheet with heavyduty aluminum foil. Arrange bacon on baking sheet and cook for 10 minutes. Transfer bacon to a dish and drain off the fat. Dust bacon with maple sugar (or, if preparing a large amount of bacon, roll bacon in a pie plate filled with maple sugar). Return to baking sheet and cook until crisp and browned, about 10 minutes. Cool on a wire rack for about 5 minutes. Serve immediately. Yield: 4 servings

?  ON-THE-FARM  ?

BLUEBERRY-TOPPED PANCAKES 2 cups pancake mix 1? cups milk ¼ cup vegetable oil 2 eggs, lightly beaten 2 cups blueberries Blueberry syrup for topping Whipped cream for topping In bowl, mix pancake mix, milk, oil, and eggs. Pour batter onto hot griddle. When pancakes are set (they will bubble on top), flip and cook on other side. Place in stacks, and evenly divide blueberries among servings. Top with syrup and dollops of whipped cream. Serve with sausage on the side. Yield: 6 to 8 generous stacks

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?  BANANA AND PINEAPPLE  ?

FRITTERS

2 eggs ¼ teaspoon ground cinnamon ? teaspoon ground nutmeg 2 cups bread crumbs (preferably brioche or French bread) 2 bananas, cut into 1-inch slices 1 (15-ounce) can pineapple rings, drained and halved Vegetable oil Honey In shallow bowl, whisk eggs with cinnamon and nutmeg. Place bread crumbs in a pan. Dip bananas and pineapple in egg mixture and coat with crumbs. Drop into oil, heated to 375 degrees, and cook until brown on all sides. Drain well and drizzle with honey. Yield: 8 to 10 fritters

?  SAUSAGE QUICHE  ? 1 cup crumbled fresh sausage, such as Olde Delaney’s 1 cup shredded Cheddar cheese ¼ cup chopped green onion 1 9-inch pie crust, unbaked 3 eggs 1½ cups half-and-half ½ teaspoon salt ¼ teaspoon cayenne pepper Brown sausage and drain. Preheat oven to 400 degrees. Sprinkle sausage, cheese, and green onion in pie crust. Beat eggs lightly with

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half-and-half, salt, and cayenne pepper. Pour egg mixture over sausage mixture. Bake for 35 to 40 minutes or until a knife inserted into the center comes out clean. Let stand for 10 minutes. Serve with sliced tomatoes or fresh fruit on the side. Yield: 6 servings Note: Olde Delaney’s sausage can be found at Olde Delaney’s Grocery in Bardstown, Kentucky.

?  APPLE PECAN PANCAKE  ? 3 tablespoons butter ½ cup pecan pieces 2 large apples, peeled and coarsely chopped ? cup dark brown sugar, packed 1 teaspoon ground cinnamon 3 large eggs, beaten 1¼ cups milk 1 teaspoon baking powder 1 cup flour Powdered sugar Preheat oven to 400 degrees. In an iron or a very heavy skillet, melt 2 tablespoons butter and toast pecans until brown. Remove from pan. In the same pan, sauté apples, sugar, and cinnamon over medium-low heat until apples are very tender, about 6 to 8 minutes. Add pecans and continue to cook, stirring constantly, for 2 minutes. Add 1 tablespoon butter, stir, and remove from heat. Combine eggs, milk, baking powder, and flour, and stir or whisk until just blended. Pour batter over apples, and bake until golden brown and puffy, about 20 minutes. Dust with powdered sugar and serve warm. Yield: 4 servings breakfast and brunch dishes  

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?  RANCHER’S STYLE  ?

EGG SCRAMBLE

2 cups chopped tomatoes 2 teaspoons mashed garlic 1 small dried arbol chili 6 tablespoons olive oil 2 large potatoes, peeled, shredded, and drained well on paper towels ½ onion, sliced ½ teaspoon salt ½ teaspoon dried oregano, crushed 6 small corn tortillas Butter 6 eggs In blender, puree tomatoes, garlic, and arbol chili until smooth. In medium saucepan, heat 2 tablespoons oil and brown potatoes until crisp. Remove from pan. In same pan, sauté onion for 2 minutes. To onion, add tomato sauce, salt, and oregano. Cook over medium heat for 3 to 4 minutes. Reduce heat to lowest simmer. Fry tortillas in 4 tablespoons oil and drain. Evenly divide potatoes among tortillas. In butter, fry eggs over easy and place 1 on each tortilla. Top with tomato sauce. Yield: 6 servings

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?  CECILIA SECORD’S  ?

CREAM PUFFS SUPREME WITH BLUEBERRIES

Dough 1 cup water ½ cup (1 stick) butter or margarine 1 cup flour 4 eggs Filling ½ cup sugar ¼ cup plus 1 tablespoon flour 2 cups milk 2 egg yolks, lightly beaten 1 teaspoon vanilla extract 2 cups blueberries Powdered sugar Preheat oven to 400 degrees. To make dough, in small saucepan, bring water and butter to a rolling boil, about 1 minute. Remove from heat. Stir in flour and beat in eggs. Transfer to large mixing bowl and continue to beat dough until smooth. Drop by scant ¼ cupfuls onto ungreased baking sheet, 3 inches apart. Bake for 35 to 40 minutes or until puffed and golden. Allow to cool away from drafts. To make filling, mix sugar and flour, and add milk and egg yolks. In double boiler, cook until smooth and thick, stirring constantly, about 10 minutes. Cool. Add vanilla extract. To assemble cream puffs, cut off tops with sharp knife. Spoon in filling and blueberries. Place tops over filling and dust with powdered sugar. Yield: 18 cream puffs

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?  FRIED CORNMEAL MUSH  ? 1 teaspoon salt 3 cups water ? cup white cornmeal Flour Vegetable oil Melted butter for topping Maple syrup for topping Grease a loaf pan. In heavy saucepan, add salt to water and bring to a boil over medium heat. Sprinkle in cornmeal, stirring occasionally. When cornmeal becomes thick, reduce heat and cook for 30 to 40 minutes, stirring occasionally. Remove from heat, pour into loaf pan, and smooth the surface with spatula. After mixture cools, cover with plastic wrap and refrigerate for several hours or overnight until very firm. When ready to serve, cut dough into ¾-inch slices and dredge in flour. In skillet, brown in oil. Top with melted butter and maple syrup. Yield: 6 servings

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?  APPLE BROWN BETTY  ? 4 cups bread crumbs ½ cup (1 stick) butter, melted 4 medium Granny Smith apples, peeled and thinly sliced ? cup light brown sugar, firmly packed 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon ½ teaspoon ground ginger Whipped cream Preheat oven to 375 degrees. Lightly grease a 2-quart casserole with butter. Stir together bread crumbs and butter, and set aside. Combine remaining ingredients, except whipped cream, and mix until well blended. Spread half the bread crumbs on bottom of casserole and cover with half the apple mixture. Layer the remaining crumbs and apples. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for 30 minutes. Top with whipped cream. Yield: 6 servings

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?  SAUSAGE SOUTHWESTERN CREPES  ?

WITH HOLLANDAISE SAUCE

This one takes some time, but it’s certainly worth it! Filling 1 pound ground sweet sausage 1 small onion, diced 1 red bell pepper, seeded and diced 2 cups shiitake mushrooms, sliced ? cup finely chopped cilantro 5 eggs 6 egg whites ¼ cup milk 1 cup shredded Cheddar cheese Salt and pepper to taste Hollandaise Sauce 6 egg yolks ¾ cup (1½ sticks) butter Juice of 2 lemons Crepes 1 cup flour 1 egg 2 cups milk 1 pinch paprika 1 (16-ounce) jar salsa To make filling, cook sausage over medium heat in large skillet. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms, and cilantro. Cook until vegetables

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are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil. Whisk together eggs, egg whites, milk, and cheese, and season with salt and pepper. Pour into skillet in which sausage was browned and cook over medium-high heat, stirring occasionally, until eggs are set. Remove from heat but keep warm. To make Hollandaise sauce, combine egg yolks, butter, and lemon juice in double boiler over medium heat. Whisk continuously and watch the heat so eggs will not curdle. Remove from burner when butter has completely melted. To make crepes, whisk together flour, egg, and milk in mixing bowl. Pour mixture through a fine sieve to eliminate lumps. Heat a nonstick crepe pan on medium-high heat. Spray with nonstick cooking spray and pour about ? cup batter into the pan. Rotate to spread a paper-thin amount of batter around the pan. Flip when crepe starts to bubble and cook until golden on both sides. Repeat until all batter is used. To assemble crepes, spoon egg and sausage filling down middle of each crepe, fold over to form a semicircle, top with Hollandaise sauce, and sprinkle with paprika. Serve with salsa on the side. Yield: 6 to 8 servings

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?  CARAMEL APPLE–FILLED CREPES  ? Filling 2 large apples, peeled and thinly sliced ¼ cup sugar 2 tablespoons butter Few drops vanilla extract Crepes 4 eggs 2 ½ cups milk 2 cups flour 2 tablespoons sugar Pinch of salt Vegetable oil (for pan) Topping Caramel syrup Powdered sugar Sweetened whipped cream Caramel sprinkles To make filling, toss apples with sugar. In nonstick pan, melt butter, add apples, and sauté until soft. Add vanilla extract. Set aside. To make crepes, beat eggs with milk, and add flour, sugar, and salt. Give the batter a few swift strokes to avoid lumping. Heat a 6inch nonstick pan almost to the smoking point, add a few drops of oil, and pour in just enough batter to coat the bottom of the pan. Allow the crepe to brown, then flip. Repeat until all batter is used. To assemble crepes, lay them out on a work surface, place some apple filling in the middle of each, and roll. Reheat in oven or serve immediately. Drizzle with caramel syrup and dust with powdered sugar. Garnish with whipped cream and caramel sprinkles, if desired. Yield: 10 crepes

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?  BREAKFAST IN A BLENDER  ? 1 ripe peach or banana ½ cup milk ½ cup regular or light yogurt 1 teaspoon honey or maple syrup 1 tablespoon bran cereal or wheat germ In blender or food processor, combine ingredients and blend until smooth. Pour into a tall glass and serve immediately. Yield: 1 serving

?  BREAKFAST TORTILLA ROLL UPS  ? 6 slices Canadian bacon or thinly sliced ham, cut into thin strips 2 cups hash brown potatoes 2 cups Egg Beaters 6 tablespoons salsa 6 large flour tortillas, warmed In skillet coated with cooking spray, brown Canadian bacon or ham and hash browns. In bowl, combine Egg Beaters and salsa, and pour into skillet. Stir until thoroughly cooked. Spoon filling down middle of each tortilla and roll up. Yield: 6 servings

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Sweets

Quick-and-Easy Blackberry Cobbler  165 Raspberry Pudding  166 Raspberry and White Chocolate Parfaits  167 Deluxe Banana Ice Cream  168 Frozen Chocolate Bananas  169 Tropical Rum-Flavored Bananas  170 Grilled Pineapple Slices  170 Cream Cheese Pound Cake  171 Blackberry Trifle  172 Chocolate Cinnamon Pudding  173 Orange-Slice Cake  174 Holiday Gingerbread  175 Sweetheart Chocolate Cake with Raspberry and Lemon Fillings  176

Red Velvet Cake  178 Almond Macaroons  180 Rice Pudding Southern Style  180 Merry Christmas Cake  181 After-Dinner Cappuccino Dessert  182 Brenda White’s Angel Food Cake  182 Banana Pops  183 Apple Custard  184 Strawberry Gelato  184 Coconut Pineapple Ice Cream  185 Betty Russell’s Butterscotch Pie  186 Yummy Microwave Caramel Corn  187 Vanilla Coconut Pops  188 Zucchini Oatmeal Bars  188 Cereal Snack Meringues  189 Fancy Fruit Pizza with Three-Chocolate Sauce  190 Chocolate Honey Brulées  191 Quick Cheesecake Bonbons  192 Chocolate Hazelnut Ice Cream Sauce  192 Chocolate Truffles  193 Jeanne Kemper’s Jam Cake  194 Hot Apple Cake  196 Blueberry Pandowdy  197

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Mexican Flan  198 Lime Mascarpone Trifle  199 Cannoli Cookies  200 Springerle  202 Baked Fudge Pudding  203 Banana Cream Pie  204 Black Forest Fudge Trifle  205 Coeur à la Crème  206

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Sweets

A cup of coffee, anyone? My daughter-in-law, Andrea Lewis, decided shortly after marrying my son, Christian, that she would fix him baked beans using a relative’s special recipe with a secret ingredient. She set out to make her special beans and saw that the recipe called for three-quarters of a cup of coffee. She was not an experienced cook and certainly wasn’t a coffee drinker, so she thought nothing of adding three-quarters of a cup of coffee grounds as the special ingredient. Like any young newlywed, my son ate the beans and crunched away. I wonder how long it took to get all the grounds out of his teeth.

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The end of a meal is your chance to shine. Take advantage of some great ideas from this list of favorite sweet comfort foods, big-fuss items, and even healthy treats, such as Grilled Pineapple Slices, that will make kids of all ages think they are indulging to the max. Jeanne Kemper and Brenda White are two of our Kentucky State Fair winners who offer us Jam Cake and Angel Food Cake, respectively. They are part of Kentucky’s “family of finalists” who took the 2007 state fair by storm. Jeanne has won the Spam, Refrigerated Pie Crust, and Archway Cookie contests and last year took the grand prize for the favorite cake class with her heart-shaped Sweetheart Chocolate Cake with Raspberry and Lemon Fillings. You’ll find it here. Who doesn’t get a rush at the thought of Cannoli Cookies or Blueberry Pandowdy? And if you really want to dazzle guests, try the elegant Coeur à la Crème or end a barbeque with Tropical RumFlavored Bananas. I’ve loved working my way through this category, and if I live to be a hundred I will never taste a cobbler with a topping as buttery and great as that for Quick-and-Easy Blackberry Cobbler. It’s amazing how something so quick and easy can be so good. So grab a latte, loosen your belt, and enjoy!

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?  QUICK-AND-EASY  ?

BLACKBERRY COBBLER

This cobbler has absolutely the best topping I have ever tried. 1 cup flour 1½ cups sugar 1 teaspoon baking powder ½ teaspoon salt 6 tablespoons (¾ stick) cold butter ¼ cup boiling water 2 tablespoons cornstarch ¼ cup cold water 1 cup sugar 1 tablespoon lemon juice 4 cups blackberries Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. In large bowl, mix flour, ½ cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in boiling water just until mixture is evenly moist. In separate bowl, dissolve cornstarch in cold water. Mix in 1 cup sugar, lemon juice, and blackberries. Transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough by the spoonful into the skillet. Place skillet on baking sheet. Bake for 25 minutes, until dough is golden brown. Yield: 6 to 8 servings

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?  RASPBERRY PUDDING  ? 3 cups raspberries, fresh or frozen ¼ cup sugar 1 tablespoon unflavored gelatin 2 teaspoons lemon juice 4 cups whipped cream, whipped until soft peaks form and then refrigerated Fresh mint for garnish In saucepan, combine raspberries and sugar. Cook over medium heat, stirring, until mixture turns to liquid. Remove from heat and stir in gelatin. Scrape into a large bowl. Cool for 10 minutes. Remove whipped cream from refrigerator and mix 1 cup with raspberry mixture until combined. Fold in remaining whipped cream and chill. Serve in pretty, tall glasses and garnish with fresh mint. Yield: 4 servings

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?  RASPBERRY AND WHITE  ?

CHOCOLATE PARFAITS

12 ounces cream cheese, softened 1 cup heavy cream 6 ounces white chocolate, coarsely chopped 3 cups raspberries 20 gingersnaps, coarsely crushed Raspberries for garnish Fresh mint for garnish With an electric mixer on medium speed, beat together cream cheese and cream until smooth, about 15 seconds. In double boiler, melt half of the white chocolate pieces, reserving the rest. Add melted chocolate to cream cheese mixture and stir until blended. In 6 tall glasses, layer 2 tablespoons raspberries, 2 tablespoons cream cheese mixture, one-third of remaining chocolate pieces, and 1 tablespoon crushed cookies. Repeat layering twice, ending with cream cheese mixture. Garnish with a few raspberries and mint sprigs, and refrigerate for 2 hours. Yield: 6 servings

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?  DELUXE BANANA ICE CREAM  ? 6 egg yolks 2 cups milk 2 cups heavy cream ½ cup plus 2 tablespoons sugar ½ teaspoon ground nutmeg 2 large ripe bananas, mashed 1 teaspoon vanilla extract ¼ teaspoon salt Beat egg yolks with a whisk until well blended. In saucepan, combine milk, cream, sugar, and nutmeg. Cook over medium heat, stirring constantly, until sugar is dissolved and small bubbles form along sides of pan. Stir in bananas. Add a little of the milk mixture to the egg yolks, whisking constantly, to bring the temperature of the eggs up gradually and prevent curdling. Whisk in a little more of the milk mixture and finish by adding the egg mixture to the remaining milk mixture, whisking constantly. Cook over medium heat, stirring constantly, until the custard coats the back of a spoon, 3 to 5 minutes. Remove pan from heat and set in an ice bath. Add vanilla extract and salt. When cool, remove pan from the ice bath and refrigerate for several hours, to allow flavors to blend. Pour custard into an ice cream maker and process according to the manufacturer’s instructions. Transfer to a plastic container after ice cream is processed. Yield: 6 servings Note: The custard may be made and refrigerated the night before it is made into ice cream.

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?  FROZEN CHOCOLATE BANANAS  ? 8 bananas 16 ounces semisweet chocolate chips 4 tablespoons (½ stick) butter 8 wooden sticks Peanuts or cashews, crushed, or sprinkles Line a cookie sheet with waxed paper. Cut off one end of each banana and insert a wooden stick into the banana, until half the stick remains outside. Place bananas on cookie sheet and freeze for 1 hour. In a double boiler, melt chocolate and butter over simmering water until melted. Dip bananas, one at a time, in chocolate and turn to coat completely. Roll each banana in crushed nuts or sprinkles. Place bananas on cookie sheet and freeze until chocolate hardens. Yield: 8 pops

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?  TROPICAL RUM-FLAVORED  ?

BANANAS

This is also a great dish cooked on the grill if you have one that lets you control temperature. A great ending to an outdoor meal. 4 ripe bananas ¼ cup light brown sugar 5 teaspoons butter, cut into pieces 1¼ cups orange juice 2 to 3 teaspoons rum flavoring Vanilla ice cream Maraschino cherries for garnish Preheat oven to 350 degrees. Grease baking dish. Place bananas in baking dish. Sprinkle with sugar and dot with butter. Mix orange juice with rum flavoring and pour around bananas. Bake for 20 minutes. Serve with ice cream topped with cherries. Yield: 4 servings

?  GRILLED PINEAPPLE SLICES  ? 1 fresh pineapple, or 8 slices canned pineapple ½ cup light brown sugar ¼ cup lime juice ¼ cup honey 1 (8-ounce) container whipped cream cheese If using a whole pineapple, remove skin, core, and slice. In saucepan, heat sugar, lime juice, and honey over medium heat until sugar dissolves. Place pineapple slices over hot coals and grill for 2 to 4

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minutes on each side, basting several times with honey-lime mixture. Remove from heat onto platter. Drizzle remaining honey-lime mixture over pineapple and top each slice with a spoonful of cream cheese. Yield: 8 servings

?  CREAM CHEESE POUND CAKE  ? ¾ cup (1½ sticks) butter 1 (8-ounce) package cream cheese 1½ cups sugar 4 eggs 1½ teaspoons vanilla extract 2 cups flour 1½ teaspoons baking powder Fresh fruit for topping Preheat oven to 350 degrees. Grease and flour a large tube or Bundt pan. In a mixing bowl, cream butter, cream cheese, and sugar together until light in color and very fluffy. Add remaining ingredients and beat until smooth. If using small pans, divide batter evenly between prepared pans. Bake for 1 hour or until a toothpick inserted into the center comes out clean. The top of cake should be golden brown and will crack. Cool for 10 minutes in pan and turn out onto cake rack. Cool completely before slicing. Top slices with fresh fruit. Yield: 10 to 12 servings

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?  BLACKBERRY TRIFLE  ? 1 (11-ounce) frozen pound cake ? cup blackberry jam or preserves 3 cups blackberries 3 kiwifruits, peeled and cut into chunks 2 peaches, peeled and cut into chunks 2 cups milk 8 egg yolks ¾ cup sugar 1 teaspoon vanilla extract 1 cup heavy cream 2 tablespoons powdered sugar Blackberries for garnish Cut pound cake to cover bottom of trifle bowl. Spread cake with jam (heating jam briefly will make it easier to spread). Place blackberries, kiwis, and peaches on top of cake. In double boiler, heat milk over medium-low heat until film forms. Beat egg yolks with sugar and vanilla extract until mixture forms a ribbon. Slowly pour hot milk into egg mixture, beating constantly. In heavy saucepan, cook mixture over low heat, stirring, until the custard coats the back of a spoon. Don’t let it boil. Strain through a fine sieve and cool in a bowl set in ice water. Pour cooled custard over the fruit-topped cake and refrigerate, covered, for 4 hours. Whip cream until soft peaks form and beat in powdered sugar. Continue to beat until stiff. Spread over the trifle and garnish with blackberries. Yield: 6 to 8 servings

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?  CHOCOLATE CINNAMON  ?

PUDDING

1 cup heavy cream 8 ounces dark chocolate, grated or finely crushed ¾ teaspoon ground cinnamon 1 tablespoon unsweetened cocoa powder In small saucepan, heat ? cup cream over low heat until it is just about to boil. Mix chocolate and cinnamon, pour cream over chocolate mixture, and stir gently until chocolate melts. Set aside. With electric mixer, beat remaining cream until stiff peaks form. Using a wooden spoon, blend chocolate with cocoa very gently into whipped cream. Refrigerate for several hours before serving. Yield: 4 servings

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?  ORANGE-SLICE CAKE  ? Cake ½ cup vegetable shortening ½ cup (1 stick) margarine 2 cups sugar 4 eggs 2 teaspoons vanilla extract 3 ¼ cups plus 1 tablespoon flour 1 teaspoon baking soda 1 cup buttermilk 2 cups chopped pecans 1 (16-ounce) package candied orange slices, chopped Glaze ½ cup orange juice 1 cup light brown sugar Preheat oven to 300 degrees. Grease and flour a tube pan. Cream together shortening, margarine, and sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift together 3 ¼ cups flour and baking soda. Alternately, add buttermilk and flour mixture to egg mixture and mix well. Toss pecans and orange pieces in 1 tablespoon flour (to prevent settling to the bottom of cake), and fold into batter. Bake for 1½ hours or until well done. Let sit for 30 minutes or until pan is lukewarm. To make glaze, heat orange juice and sugar in small saucepan until sugar is dissolved. Drizzle over top of cake. Yield: 16 servings

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?  HOLIDAY GINGERBREAD  ? ½ cup crystallized ginger 2 ¼ cups unbleached flour ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon pepper 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 6 tablespoons (¾ stick) butter ½ cup dark brown sugar, firmly packed ½ cup molasses ¼ cup water ¼ cup coffee, strongly brewed 2 eggs, lightly beaten Powdered sugar for garnish Caramel syrup for garnish Grease an 8-inch-square cake pan. In food processor, process crystallized ginger until pureed or chop ginger very fine with a knife. In a bowl, sift together flour, baking soda, salt, pepper, ground ginger, cinnamon, nutmeg, and cloves. Set aside. Melt the butter over low heat and stir in sugar, molasses, water, and coffee. Transfer to a large bowl and beat in ginger puree and eggs. Add flour mixture and stir only until thoroughly moistened and evenly colored. Preheat oven to 350 degrees. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let cool until warm or room temperature. When ready to serve, cut into squares, sprinkle with powdered sugar, and drizzle caramel syrup around gingerbread squares. Yield: 9 squares

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?  SWEETHEART CHOCOLATE CAKE  ?

WITH RASPBERRY AND LEMON FILLINGS Jeanne Kemper sums up her culinary experience for us: “Entering contests is a constant learning process, as I’m always trying new recipes and techniques from year to year. I begin planning for the following year immediately after each fair. I’m always on the lookout for something new and different as well as sticking to the tried-and-true favorites.” Cake 2 ½ cups sifted flour 1 teaspoon baking powder 2 teaspoons baking soda ? cup cocoa powder ¼ teaspoon salt 1 cup vegetable oil 1 cup sour cream 1½ teaspoons vanilla extract 2 cups sugar 2 eggs 1 cup milk Raspberry Filling 1 (10-ounce) package frozen raspberries ¼ cup water 3 tablespoons flour ½ cup sugar 1 tablespoon butter Lemon Filling ? cup sugar ¼ cup flour

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¾ cup water 2 egg yolks, lightly beaten 1 teaspoon grated lemon zest 3 tablespoons lemon juice 1 tablespoon butter Icing 4 ounces unsweetened chocolate squares 6 tablespoons (¾ stick) butter 1 pound powdered sugar, sifted 1½ teaspoons vanilla extract ? cup milk Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans (I used heart-shaped pans rather than round). Sift together flour, baking powder, baking soda, cocoa powder, and salt. Add oil, sour cream, vanilla extract, sugar, and eggs. Beat, starting slowly, then with more vigor, until blended. Add milk and continue to beat until batter is smooth and well blended. Divide between the pans and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool and remove from pans. To make raspberry filling, combine ingredients in saucepan and cook over medium heat, stirring constantly, until thickened. Set aside to cool. To make lemon filling, combine sugar and flour in saucepan, and add water. Stir in egg yolks, lemon zest, and lemon juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Add butter and set aside to cool, without stirring. To make icing, in saucepan, melt chocolate and butter over low heat, stirring. Remove from heat. In bowl, combine remaining ingredients and stir until blended. Beat in chocolate mixture until blended to spreading consistency. If too thick to spread, add milk; if too thin, add more sugar, beaten in a little at a time.

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To assemble cake, carefully cut cake layers to make 4 thin layers. Put 1 layer on a serving plate. Spread with half the raspberry filling, to about ½ inch from the edge. Top with second layer and spread with lemon filling. (You will not need it all and can save the rest for another dessert.) Top with third layer and spread with the remaining raspberry filling. Top with fourth layer and frost top and sides of cake with icing. Decorate as you wish. Yield: 10 to 12 servings

?  RED VELVET CAKE  ? This is a favorite at my house and one I traditionally bake for Valentine’s Day. Also, this is my favorite frosting. My daughter, Noélle, prefers this recipe made into cupcakes. Cake 2 ½ cups flour 2 tablespoons plus 1 teaspoon unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 cup buttermilk 1 tablespoon red food coloring 1 cup (2 sticks) butter 1½ cups sugar 3 large eggs 1½ teaspoons vanilla extract 1 tablespoon white vinegar Icing ¼ cup plus 2 tablespoons flour 1 cup water 1 cup (2 sticks) butter 1 7 8  /  Kentucky Cooks

1 cup sugar 1 teaspoon vanilla extract Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Sift together flour, cocoa, baking soda, and salt. In separate bowl, combine buttermilk and food coloring. In another bowl, cream together butter and sugar. Add eggs, one at a time, and beat thoroughly. To egg mixture, alternate adding flour mixture and buttermilk mixture, a little at a time, until incorporated. Add vanilla extract and vinegar, and beat until batter is smooth and evenly colored. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto cake racks and cool completely before frosting. To make icing, cook flour and water until slightly clear. Cool completely. Cream remaining ingredients and add to flour mixture. With electric mixer, beat until light and fluffy. Frost bottom layer, top, and sides of cake with icing. Yield: 12 to 16 servings

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?  ALMOND MACAROONS  ? 2 egg whites ¾ cup sugar 1 cup ground almonds 1½ tablespoons cocoa powder 2 teaspoons grated lemon zest ¾ teaspoon vanilla extract Pinch of salt Preheat oven to 300 degrees. Grease a cookie sheet. Beat egg whites until stiff. Add sugar and continue to beat until stiff peaks form. Gently fold in remaining ingredients. Drop by teaspoonfuls onto cookie sheet, 1 inch apart. Let stand for 30 minutes. Bake for 30 minutes. Be very careful when transferring macaroons to a cooling tray, so they will not fall apart. Cool completely and store in airtight tin. Yield: about 24 macaroons

?  RICE PUDDING SOUTHERN STYLE  ? 2 ½ cups water ½ cup uncooked long-grain rice 1 cinnamon stick 1 teaspoon grated lemon zest Dash of salt 1 (14-ounce) can sweetened condensed milk Dash of ground cinnamon for garnish In medium saucepan, combine water, rice, cinnamon stick, lemon zest, and salt. Let stand for 30 minutes. Bring mixture to a boil over medium heat, stirring constantly. Add condensed milk and return to a boil, stirring constantly. Reduce heat and cook uncovered, 1 8 0  /  Kentucky Cooks

stirring frequently, for about 20 minutes or until liquid is absorbed. Remove from heat and allow to cool completely. Pudding will thicken as it cools. Remove cinnamon stick. When ready to serve, at either room temperature or chilled, sprinkle with ground cinnamon. Yield: 6 to 8 servings

?  MERRY CHRISTMAS CAKE  ? Cake 3 cups flour 1½ cups sugar 1 cup mayonnaise 1 (16-ounce) can whole-berry cranberry sauce ? cup orange juice 1 tablespoon grated orange peel 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped walnuts Glaze 2 tablespoons orange juice 1½ cups powdered sugar Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. In bowl, combine ingredients, except walnuts, and mix well. Fold in walnuts. Bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 12 minutes before turning out onto a wire rack. To make glaze, combine orange juice and powdered sugar, and drizzle over warm cake. Yield: 12 to 16 servings

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?  AFTER-DINNER  ?

CAPPUCCINO DESSERT 4 teaspoons instant-coffee granules ¼ cup hazelnut or caramel syrup 1 teaspoon vanilla extract 2 scoops vanilla ice cream for topping Chocolate shavings for garnish Bring 2 cups water to a boil. Pour coffee granules into water and add syrup and vanilla extract. Divide between two mugs. Top each mug with a scoop of ice cream, garnish with chocolate shavings, and serve immediately. Yield: 2 servings

?  BRENDA WHITE’S  ?

ANGEL FOOD CAKE

Brenda White is one of the state fair winners. This great Kentucky cook writes, “I love all the holidays, but my favorite is Christmas. We all get together and have a wonderful time. We have lots of gifts and lots of good food. The kids love my chocolate chip cookies. They call me Aunt B. This makes me very happy!” 1½ cups powdered sugar 1 cup flour 1½ cups egg whites (10–12 large eggs), at room temperature 1½ teaspoons cream of tartar 1 teaspoon vanilla extract 1 cup sugar

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Preheat oven to 350 degrees, with rack at lowest position. Sift together powdered sugar and flour, 3 times. In large bowl, with an electric mixer on medium speed, beat egg whites, cream of tartar, and vanilla extract until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. Sift about one-quarter of the flour mixture over egg white mixture and fold in gently. Repeat folding in remaining flour mixture by quarters. Bake in an ungreased 10-inch tube pan for 40 minutes. Leaving cake in pan, immediately invert and cool completely. Yield: 10 to 12 servings

BANANA POPS National Honey Board 1? cups topping (toasted and ground almonds, toasted coconut, sprinkles, or graham cracker crumbs) 4 just-ripe bananas, halved crosswise ½ cup honey 8 wooden sticks Line a cookie sheet with waxed paper. Spread toppings of your choice on a plate or plates. Insert a wooden stick into the cut end of each banana, until half the stick remains outside. Holding each banana over plate or waxed paper to catch drips, spoon about 1 tablespoon honey over banana, rotating and smoothing honey with back of spoon to coat. Roll banana in topping until coated, pressing with fingertips to help topping adhere. Place finished pops on cookie sheet. Serve immediately. Yield: 8 pops

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?  APPLE CUSTARD  ? 6 small apples, thinly sliced 2 large eggs ½ cup 1percent milk ½ cup plus 1 tablespoon sugar ¼ cup reduced-fat sour cream 3 tablespoons flour ½ teaspoon vanilla extract ½ teaspoon almond extract Pinch of salt 1 tablespoon sliced almonds Preheat oven to 350 degrees. Coat a 10-inch glass pie plate with nonstick cooking spray. Arrange apples in pie plate. With an electric mixer on medium speed, beat eggs until frothy. Add milk, ½ cup sugar, sour cream, flour, vanilla and almond extracts, and salt. Continue to beat until well blended, about 2 minutes. Pour over apples and sprinkle with 1 tablespoon sugar and almonds. Bake until puffed and lightly browned, about 45 minutes. Cut into wedges and serve warm. Yield: 8 servings

?  STRAWBERRY GELATO  ? 2 cups milk 2 cups heavy cream 6 egg yolks 1 cup sugar 1 pint strawberries, pureed 4 strawberries, cut into small pieces

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In medium saucepan, heat milk and cream until scalded. Remove from heat. In small bowl, whisk egg yolks and sugar. Temper egg yolks by adding slowly to cream mixture, whisking constantly to prevent curdling. Return to medium heat and cook, stirring constantly, until mixture reaches 160 degrees and is thick and creamy. Remove from heat and add strawberry puree and pieces. Refrigerate for several hours before pouring into an ice cream maker and processing according to the manufacturer’s instructions. Transfer to a plastic container after ice cream is processed. Yield: 4 to 6 servings

?  COCONUT PINEAPPLE ICE CREAM  ? ½ cup heavy cream 1½ cups unsweetened coconut milk 1 cup milk ½ cup sugar 6 large egg yolks ½ cup crushed pineapple, undrained ½ cup grated unsweetened coconut, toasted In large saucepan, combine cream, coconut milk, milk, and sugar. Bring to a simmer over medium heat, stirring constantly to dissolve sugar. Remove from heat. Beat egg yolks until pale yellow and frothy. Add ½ cup coconut milk mixture to eggs and whisk to combine. Add egg mixture to remaining coconut mixture in saucepan and whisk vigorously. Return to heat and simmer, stirring constantly, until mixture coats the back of a spoon. Strain through a fine sieve and refrigerate until well chilled. Pour into an ice cream maker, add pineapple and coconut, and process according to the manufacturer’s instructions. Transfer to a plastic container after ice cream is processed. Yield: 4 servings

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?  BETTY RUSSELL’S  ?

BUTTERSCOTCH PIE

Betty Russell gives us this fifty-year-old recipe, a delicious comfort dish for cold winter days. Filling 2 cups light brown sugar ½ cup (1 stick) margarine 2 ½ cups milk 3 egg yolks 3 tablespoons flour ½ teaspoon salt 1 9-inch pie crust, baked Meringue 3 egg whites ½ teaspoon cream of tartar 3 tablespoons sugar 1 teaspoon vanilla extract Preheat oven to 400 degrees. In a microwave-safe glass bowl, combine sugar, margarine, and ½ cup milk. Cook for 5 minutes on high setting, stir, and cook for 5 minutes more. Mix egg yolks, flour, 2 cups milk, and salt. Gradually stir into brown sugar mixture. Microwave for a few minutes, until thick, stirring every 60 seconds. Pour into pie crust. To make meringue, beat egg whites with cream of tartar until peaks form. Add sugar and vanilla extract, and continue to beat until blended, maintaining peaks. Spoon onto pie and brown the meringue in oven. Yield: 8 servings

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?  YUMMY MICROWAVE  ?

CARAMEL CORN

1 cup light brown sugar ½ cup (1 stick) butter or margarine ½ cup corn syrup ½ teaspoon salt ½ teaspoon baking soda 4 quarts cooked popcorn In 2-quart microwave-safe dish, combine sugar, butter or margarine, corn syrup, and salt. Microwave on high setting until mixture begins to boil. Continue to cook on high for 2 minutes. Remove from microwave and stir in baking soda. Mix well. Pour popcorn into heavy brown bag. Pour hot syrup over popcorn and close bag. Shake well to coat popcorn. Make sure top is securely folded down. Microwave on high setting for 90 seconds and remove. Shake again and return to microwave. Cook 90 seconds more on high and remove. Pour into shallow buttered pan. Cool and break apart in clusters. Yield: 8 servings

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?  VANILLA COCONUT POPS  ? 1 cup vanilla low-fat yogurt ½ cup fat-free milk 2 tablespoons unsweetened coconut, toasted ½ teaspoon vanilla extract 4 (3-ounce) paper cups 4 wooden sticks In small bowl, combine ingredients and stir well. Pour into paper cups, cover with aluminum foil, and insert a stick through foil in center of each cup. Freeze until firm. When ready to serve, remove foil and peel paper cups away from pops. Yield: 4 pops

?  ZUCCHINI OATMEAL BARS  ? This is a great healthy snack for kids’ lunches. ½ cup raisins 1 cup boiling water 5 ? tablespoons margarine, softened ½ cup light brown sugar 1 egg 1¼ cups grated zucchini 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon freshly grated lemon peel 1 cup whole-wheat flour ½ cup quick-cooking oats 1 teaspoon baking powder 1 8 8  /  Kentucky Cooks

1 teaspoon vanilla extract 1 tablespoon powdered sugar Preheat oven to 350 degrees. Grease a 9 × 13-inch baking pan. In small bowl, cover raisins with boiling water. Soak for 15 minutes and drain. In large bowl, cream margarine and sugar until light and fluffy. Beat in egg and stir in zucchini. Add cinnamon, nutmeg, and lemon peel, and mix well. Combine flour, oats, and baking powder, and add to zucchini mixture. Beat well until blended. Add vanilla extract and mix well. Stir in raisins. Spread in baking pan. Bake for 20 to 25 minutes or until browned. Cool completely, sprinkle with powdered sugar, and cut into bars. Yield: 24 bars

?  CEREAL SNACK MERINGUES  ? Another great healthy kids’ snack. 3 egg whites ? cup sugar 4 cups healthy cereal (I use Total) ½ cup semisweet chocolate chips (optional) Preheat oven to 325 degrees. Coat cookie sheet with nonstick cooking spray. In medium cold bowl, beat egg whites and sugar until glossy. Fold in cereal and chocolate chips. Drop by tablespoonfuls onto cookie sheet, 2 inches apart. Bake for about 15 minutes or until golden brown. Cool completely. Store in airtight container. Yield: 12 to 15 meringues

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?  FANCY FRUIT PIZZA WITH  ?

THREE-CHOCOLATE SAUCE

Three varieties of chocolate adorn this old favorite. 1 roll refrigerated sugar-cookie dough 1 (8-ounce) package cream cheese, softened ¼ cup powdered sugar 2 tablespoons orange juice 2 kiwifruits, peeled and sliced 1 pint strawberries, sliced lengthwise 1 cup canned peaches, well drained and thinly sliced ½ cup purple or red seedless grapes, halved ½ cup white chocolate chips, melted until smooth ½ cup semisweet chocolate chips, melted until smooth ½ cup milk chocolate chips, melted until smooth Fresh mint for garnish In large greased baking pan, roll out cookie dough in a 12inch circle. Mix cream cheese, sugar, and orange juice until creamy. Spread over cookie dough and top with kiwis, strawberries, peaches, and grapes. Melt chocolate chips separately in double boiler or in microwave in 30-second intervals. Drizzle over pizza. After chocolate cools, cut into pie slices or small appetizer pieces. Yield: 12 servings

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?  CHOCOLATE HONEY BRULÉES  ? I received lots of mail when this recipe ran. The National Honey Board always comes up with great ideas! 1 (12-ounce) can evaporated milk 1 cup milk 2 eggs ½ cup honey 1 tablespoon cocoa powder 2 teaspoons grated orange peel 1 teaspoon vanilla extract 3 tablespoons sugar Preheat oven to 325 degrees. In medium bowl, whisk together evaporated milk, milk, and eggs until well blended. Mix in honey, cocoa powder, orange peel, and vanilla. Divide mixture evenly into 4 ¾- to 1-cup ramekins. Place ramekins in baking pan and fill pan with boiling water until halfway up the side of the ramekins. Bake for 1 hour or until a knife inserted into the center comes out clean. Remove ramekins from baking pan, cool, cover, and refrigerate for 4 hours or overnight. When ready to serve, sprinkle sugar evenly over tops of custard and broil until sugar melts and caramelizes. Yield: 4 servings

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?  QUICK CHEESECAKE BONBONS  ? These make great little lollipops, too, when served as a sweet hors d’oeuvre. 1 large frozen cheesecake 16 ounces semisweet chocolate chips Line cookie sheet with waxed paper. With a small melon baller, scoop out cheesecake. Place balls on cookie sheet and put in freezer. In double boiler, melt chocolate chips and stir until smooth and glossy. Using a thin wooden skewer, dip cheesecake balls into melted chocolate, coating completely. Return bonbons to freezer for 20 minutes. Yield: 30 bonbons Note: If using assorted cheesecake flavors, drizzle white or tinted chocolate over the top, so guests know what flavors to choose.

?  cHOCOLATE HAZELNUT  ?

ICE CREAM SAUCE

? cup hazelnuts, toasted 1 cup heavy cream 1½ tablespoons orange liqueur 8 ounces semisweet chocolate chips 1 quart ice cream In food processor, pulse hazelnuts until finely ground. In medium saucepan, heat cream and orange liqueur to a gentle boil. Remove from heat and add chocolate chips and hazelnuts. Whisk until chocolate melts. Cover to keep warm. When ready to serve, spoon over scoops of your favorite ice cream. Yield: 1½ cups 1 9 2  /  Kentucky Cooks

?  CHOCOLATE TRUFFLES  ? A must-have recipe for holiday candy making. 8 ounces bittersweet chocolate, finely chopped 8 ounces semisweet chocolate, finely chopped 1 cup heavy cream 2 tablespoons coffee, brewed 1 tablespoon Grand Marnier or other flavoring (optional) ½ teaspoon vanilla extract Powdered sugar Cocoa powder Line cookie sheet with waxed paper. Put chocolate in heatproof mixing bowl. Heat cream until it begins to boil and pour over chocolate. Whisk slowly until chocolate melts. Whisk in coffee, Grand Marnier or other flavoring, and vanilla extract. Allow to sit at room temperature for 1 hour. Spoon about 50 balls of the chocolate mixture onto cookie sheet. Refrigerate for about 1 hour. With hands, roll each spoonful of chocolate until round and cover in powdered sugar or cocoa powder. Store in refrigerator for up to 2 weeks. Yield: about 50 truffles

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?  JEANNE KEMPER’S JAM CAKE  ? Christmas sounds great at Jeanne’s house: “It’s a family tradition to have Christmas holidays at my house, and I love to decorate the whole house for the occasion and bake jam cakes, fruitcakes and cookies, and to make bourbon balls, fudge, peanut brittle, or whatever else anyone desires. My family consists of many wonderful cooks, so we always have a festive feast and so much to be thankful for, especially me for my mom starting me out making biscuits for the county fair so many years ago.” Cake 1 cup (2 sticks) butter 2 cups sugar 5 eggs, lightly beaten 3 cups flour, sifted 2 teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground allspice ¼ teaspoon ground nutmeg ¼ teaspoon salt 1 teaspoon baking soda 1 cup buttermilk 1 cup raisins 1 cup chopped walnuts 1½ cups seedless blackberry jam Icing 1½ cups (3 sticks) butter or margarine 1½ cups light brown sugar, firmly packed

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¼ cup milk 1½ teaspoons vanilla extract 3 cups powdered sugar Preheat oven to 325 degrees. Grease and flour 3 9-inch cake pans. Cream butter, gradually adding sugar, until light and fluffy. Add eggs. To sifted flour, add cinnamon, cloves, allspice, nutmeg, and salt. Dissolve baking soda in buttermilk and add to flour mixture. To butter mixture, add flour mixture, raisins, walnuts, and jam. Bake for 25 minutes. Cool and remove from pans. To make icing, melt butter in saucepan over low heat. Stir in brown sugar and bring to a boil over medium heat, stirring constantly for 2 minutes. Remove from heat. Stir in milk and return to heat, just until mixture comes to a full boil. Allow to cool until lukewarm. Add vanilla extract and beat in powdered sugar until smooth. Add a little milk or powdered sugar to icing until it reaches spreading consistency. Frost bottom and middle layers, top, and sides of cake. Yield: 12 to 15 servings

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?  HOT APPLE CAKE  ? 1 cup (2 sticks) butter, softened 1 cup sugar 2 eggs, lightly beaten 1½ cups flour ½ teaspoon freshly grated nutmeg 1 teaspoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt 3 medium tart apples, chopped ¾ cup chopped walnuts 1 teaspoon vanilla extract Vanilla ice cream for topping Preheat oven to 350 degrees. Grease a 10-inch pie plate. With an electric mixer, cream butter and sugar together. Add eggs and beat well. In a separate bowl, sift together flour, nutmeg, cinnamon, baking soda, and salt. Blend into butter mixture. Add apples, walnuts, and vanilla, and mix well. Pour into pie plate and bake until lightly browned, about 45 minutes. Serve warm, topped with ice cream. Yield: 6 to 8 servings

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?  BLUEBERRY PANDOWDY  ? 1½ cups heavy cream or half-and-half 2 cups flour 1½ tablespoons baking powder 2 teaspoons salt 4 pints blueberries ¼ cup sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 cup light molasses 4 tablespoons (½ stick) butter, cut into pieces Whipped cream for topping Preheat oven to 375 degrees. Whip cream or half-and-half until soft peaks form. In bowl, mix flour, baking powder, and salt. Fold whipped cream into flour mixture just until combined. Roll out dough on lightly floured surface to ½-inch thickness. Set aside. Toss blueberries with sugar, cinnamon, and nutmeg. Pour into 9-inch baking dish, drizzle with molasses, and dot with butter. Carefully cover with dough and tuck dough into edges of mixture. Cut slits in dough to vent. Bake for 30 to 40 minutes or until golden brown. Serve warm, topped with whipped cream sweetened with molasses, if desired. Yield: 6 to 8 servings

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?  MEXICAN FLAN  ? This is a Linda all-time favorite. I think that during my years as a restaurant critic, I dreamed about great Mexican Flan on a weekly basis. I love to try differently flavored flans— especially pumpkin! 1¼ cups sugar 2 tablespoons water ½ teaspoon fresh lemon juice 1 quart milk 6 large eggs 2 teaspoons vanilla extract Preheat oven to 350 degrees, with rack in middle. Set an 8 × 8 × 2-inch glass baking dish next to the stove. In small saucepan, combine ¾ cup sugar, water, and lemon juice. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until sugar is amber-colored caramel. Remove from heat and pour caramel into baking dish. Working quickly so caramel does not harden, tilt and rotate the dish to coat the bottom and sides. Set aside. In medium saucepan, bring milk to a simmer over medium heat, stirring occasionally. Whisk eggs with ½ cup sugar. Temper egg mixture by adding hot milk to eggs a small amount at a time to prevent curdling. Whisk vigorously and add vanilla extract. Do not beat mixture too much, or flan will have air bubbles. Pour egg mixture into caramel-lined dish. Skim foam or bubbles from the surface. Put a roasting pan in the oven and set flan in the center. Pour enough hot water into the pan to reach halfway up the sides of the baking dish, and tent loosely with aluminum foil. Bake for about 1 hour and 10 minutes, until flan is set around the edges but still wobbles a bit in the center when the dish is shaken gently. On a rack, cool flan in the water bath until the water reaches room temperature. Remove flan from water and cool. Stretch and seal plastic wrap across 1 9 8  /  Kentucky Cooks

the top of the dish but not on the surface of the flan. Refrigerate for at least 4 hours and up to 2 days. When ready to serve, gently pull edges of the flan away from the dish with fingertips. Invert a large, deep serving platter over the baking dish and flip. The flan should fall gently onto the platter, and caramel will flow over it. Cut into squares and serve with a spoonful of caramel drizzled around each piece. Yield: 6 to 8 servings

?  LIME MASCARPONE TRIFLE  ? When I’m lucky enough to be cooking with lime and mascarpone cheese, it must be my birthday or Christmas or a day that is going to taste wonderful. Definitely two of my favorite ingredients! 1¾ cups sugar 2 tablespoons cornstarch 2 teaspoons lemon peel, either zest or finely shredded (not white part) ¼ cup lemon juice 1 teaspoon lime peel, either zest or finely shredded (not white part) 2 tablespoons lime juice ? cup water 4 egg yolks, lightly beaten 4 tablespoons (½ stick) butter, cut into pieces 2 (8-ounce) packages mascarpone or cream cheese, softened ½ cup milk 1 (11-ounce) frozen pound cake, thawed and cubed ½ cup orange, pear, or peach juice

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In medium saucepan, stir together 1 cup sugar, cornstarch, lemon peel, lemon juice, lime peel, lime juice, and water. Cook over medium heat, stirring, until thickened slightly and bubbly. Temper egg yolks by adding slowly to juice mixture to prevent curdling. Cook over medium heat until mixture comes to a gentle boil. Cook for 2 minutes and remove from heat. Add butter. Whisk until blended and cover curd with plastic wrap. Refrigerate for 2 hours. With wooden spoon, beat together cheese, ¾ cup sugar, and milk until smooth. In trifle bowl or deep glass bowl, layer pound cake; orange, pear, or peach juice; cheese mixture; and curd. Repeat layers and refrigerate until ready to serve. Yield: 8 servings

?  CANNOLI COOKIES  ? Filling 4 ½ cups ricotta cheese 1 cup sugar 1 tablespoon vanilla extract ¼ cup semisweet chocolate chips, coarsely chopped Pastry Tubes 2 ½ cups flour ¼ cup sugar 1 teaspoon ground cinnamon ¼ teaspoon salt ¼ cup shortening 2 eggs, beaten ¼ cup cold water 2 tablespoons cider vinegar 1 egg white, lightly beaten

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Vegetable oil Powdered sugar To make filling, combine cheese, sugar, and vanilla extract. Beat until smooth and fold in chocolate chips. Cover and refrigerate. To make pastry tubes, combine flour, sugar, cinnamon, and salt. Cut in shortening until mixture is crumbly, the size of peas. Combine eggs, water, and vinegar. Add to flour mixture and stir until dough forms a ball. Divide in half and roll each half on a lightly floured surface to ?-inch thickness. Cut dough into 6 × 4-inch ovals. Do not try to roll leftover trimmings. Starting with a long side, roll dough loosely on metal cannoli tubes. Moisten overlapping dough with egg white and press gently to seal. Fry in oil heated to 375 degrees for 1 to 2 minutes. Drain on paper towels. When cool, remove cannoli from tubes and continue to cool. One hour before serving, fill cannoli using a decorator’s bag (or plastic bag with corner cut off ) to squeeze cheese mixture into tubes. Sprinkle with powdered sugar. Yield: 20 cookies

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?  SPRINGERLE  ? These cookies were such a hit in our family bakeries when I was young. The taste is unmistakable and a favorite at holiday time. Recipes for springerle call for molds, but you can cut yours into squares and enjoy the same great cookie. 4 eggs 2 cups sugar 2 tablespoons butter 2 teaspoons baking powder ¼ teaspoon salt 4 cups flour ¼ cup aniseed In large mixing bowl, beat eggs until very light. Add sugar and butter, and cream until light and fluffy. In another bowl, mix or sift together baking powder, salt, and flour. Combine with egg mixture. Knead dough until smooth, adding more flour if necessary. Cover and refrigerate for 2 hours. Roll out dough on lightly floured surface to ?-inch thickness. Cut into 1½-inch squares. If you have a springerle mold, roll out a second time with mold and trim cookie around mold, removing cookie carefully. Sprinkle aniseed on clean, dry dish towel and place cookies on the seeds. Allow to stand overnight to dry, but do not cover. Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper. Carefully move cookies to cookie sheet and bake for 12 to 15 minutes. Cool completely and store in airtight tins. The anise flavor intensifies the longer the cookies are stored. Yield: number of cookies varies, depending on size of molds

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?  BAKED FUDGE PUDDING  ? This is one of the few recipes from Kentucky’s Best that I decided to include here. Many people have told me that it’s a standby in their kitchens. 2 eggs 1 cup sugar 2 tablespoons flour 2 tablespoons cocoa powder ½ cup (1 stick) butter, melted ½ cup chopped pecans 1 teaspoon vanilla extract Dash of salt Whipped cream for topping Preheat oven to 300 degrees. In large bowl, beat eggs with sugar, flour, and cocoa powder. Mix well. Add butter, pecans, vanilla extract, and salt. Pour into 6 ramekins or a large baking dish, such as a 9 × 9-inch baking pan. Place ramekins or baking dish in a larger pan and fill pan with hot water until halfway up the side of the ramekins. Bake for 50 minutes. Refrigerate for several hours. When ready to serve, top with whipped cream. Yield: 6 servings

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?  BANANA CREAM PIE  ? As long as I can remember, this has been my mom’s favorite dessert. Although different from her version, this one is quite good. Crust 2 ½ cups graham cracker crumbs ? cup sugar ¼ cup mashed banana 4 tablespoons (½ stick) butter, melted Filling ½ cup sugar ? cup cornstarch ¼ teaspoon salt 1½ cups heavy cream 1½ cups milk 3 large egg yolks, lightly beaten ½ vanilla bean, split lengthwise 2 tablespoons butter 1 teaspoon vanilla extract 5 ripe bananas, cut crosswise into ¼-inch slices To make crust, stir graham cracker crumbs, sugar, and banana in large bowl to blend. Add butter and stir to moisten evenly. Press onto bottom and sides of a 10-inch glass pie dish. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake crust until set and golden pale, about 15 minutes. Cool completely. To make filling, whisk sugar, cornstarch, and salt in heavy, medium saucepan to blend. Gradually whisk in cream and milk, and then egg yolks. Scrape in seeds from vanilla bean and add vanilla bean. Cook over medium-high heat, whisking, until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in butter and 2 0 4  /  Kentucky Cooks

vanilla extract. Discard vanilla bean. Transfer custard to large bowl and cool completely, whisking occasionally, about 1 hour. Spread 1 cup custard over bottom of crust. Top with half the banana slices and then 1 cup custard, covering bananas completely. Repeat layering with remaining custard and bananas. Refrigerate until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Yield: 8 servings

?  BLACK FOREST FUDGE TRIFLE  ? Have you ever made brownies that weren’t quite done in the center or too done around the edges? This solution for fixing flops works wonderfully. Be creative with your choice of pie fillings and chips. 1 8 × 8-inch pan failed brownies, broken into pieces 1 can cherry pie filling ½ cup semisweet chocolate chips 1 (12-ounce) container whipped topping In 6 to 8 tall glasses or a trifle bowl, layer brownie pieces, pie filling, a few chocolate chips, and whipped topping. Repeat layers, sprinkling a few chips over last layer of whipped topping. Yield: 6 to 8 servings

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?  COEUR À LA CRÈME  ? This beauty is time consuming but certainly worth the effort! Make sure that all the ingredients are at room temperature. 2 cups cottage cheese 2 (8-ounce) packages cream cheese 1 cup sour cream 1 cup heavy cream 1 cup and 1 tablespoon sugar Raspberries, strawberries, or sliced peaches (optional) Line a Coeur à la Crème heart mold (or a disposable foil heartshaped cake pan, with holes punched in it ¾ inch apart) with a double layer of cheesecloth that overhangs on the sides. Place the mold on a large plate. In a food processor, process ingredients, except fruit, until mixture is smooth. Pour the mixture into the mold and, using a rubber spatula, smooth the top. Fold excess cheesecloth over the top and refrigerate for 24 hours. Place the mold over a bowl to catch the clear liquid or whey. When ready to serve, unfold the cheesecloth and invert a serving plate over the mold. Flip the Coeur à la Crème onto the plate. Gently remove the mold and cheesecloth. Cut into squares and, if desired, serve with raspberries, strawberries, or sliced peaches. Yield: 8 servings Note: Coeur à la Crème ceramic molds are available at gourmet food shops, but a disposable foil heart-shaped cake pan works just as well.

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Drinks

Wedding Shower Pink Punch  211 Mulled-Cider Punch  211 Mint Punch  212 Harvest Punch for a Crowd  212 White Hot Chocolate  213 Strawberry Cooler  213 Peppermint Punch  214 Old Plantation Wedding Punch  215

Drinks

“And the flames were this high!” Same apartment . . . same roommates!   Although I could cook, I wasn’t very good at deep frying. One time when it was my week to prepare the meals, I decided to fry Tater Tots on the stove in a skillet. It wasn’t long before the oil caught fire, and the flames were about two feet above the stove. I grabbed the fire extinguisher, aimed it at the fire, and pulled the trigger. The hot oil shot everywhere! (No one had told me that there’s a better way to put out a grease fire.)   Several months later, I was at an auction with a friend when a fire extinguisher was put up for sale. It reminded me of the incident with the Tater Tots, and I quietly told my friend the story of the grease fire, gesturing with my arm as I said, “ . . . And the flames were this high!”   “SOLD!” said the auctioneer, who saw my arm up in the air to show the height of the flames. Lynne Christenson, Kentucky Living staff

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When serving food or entertaining, it can be very tempting to offer guests a soda or tea and coffee. Let the beverage choices fit the occasion or the season. And always think about serving a punch at a kids’ party. There is just something they love about a big bowl, a ladle too big for their little hands, and getting to serve their own drink.

2 1 0  /  Kentucky Cooks

?  WEDDING SHOWER  ?

PINK PUNCH

2 (46-ounce) bottles cran-raspberry juice 1 (32-ounce) box piña colada mix 1 (2-liter) bottle raspberry ginger ale, chilled 12 ounces raspberries, fresh or frozen In large freezer-safe container, mix cran-raspberry juice and piña colada mix. Freeze overnight or up to 3 weeks. Remove from freezer half an hour before serving. Place frozen mixture in large punch bowl and add ginger ale and raspberries. Yield: 20 servings

?  MULLED-CIDER PUNCH  ? 2 small apples, peeled chopped 6 whole cloves 1 (4-inch) cinnamon stick 2 teaspoons ground ginger 2 tablespoons light brown sugar ¼ cup water Juice of 1 small orange 1½ gallons good-quality apple cider In large pot, combine ingredients and simmer for about 15 minutes. Remove cloves and cinnamon stick, and serve warm. Yield: 12 to 16 servings

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?  MINT PUNCH  ? 1 cup water 1 cup sugar Bunch of fresh mint 1 cup orange juice 3 (2-liter) bottles Sprite, chilled Fresh mint for garnish In pot, bring water and sugar to a boil. Cook until sugar is completely dissolved. Place mint in cheesecloth and pour sugar mixture over mint into 2-gallon container. Add orange juice. Let steep in refrigerator for at least 2 hours. The longer punch steeps, the stronger the mint flavor. When ready to serve, remove cheesecloth from punch and add Sprite. Pour over ice and garnish with fresh mint sprigs. Yield: 2 gallons

?  HARVEST PUNCH FOR A CROWD  ? Goes great with pumpkin pie! 1 gallon apple cider 1 quart orange juice 1 cup lemon juice 1 quart pineapple juice 24 whole cloves 4 cinnamon sticks 1 cup sugar In pot, mix ingredients and simmer for about 10 minutes. Remove cloves and cinnamon. May be reheated in mugs in the microwave. Yield: 1½ gallons 2 1 2  /  Kentucky Cooks

?  WHITE HOT CHOCOLATE  ? 1½ teaspoons vanilla powder 1 teaspoon dried orange peel ½ cup grated white chocolate 1½ cups milk In small bowl, combine and blend ingredients. Store in an airtight container. When ready to use, heat milk in small saucepan until bubbles form around the edge. Add white chocolate mix and whisk until chocolate melts. Continue to whisk until mixture is hot. Yield: 2 servings Note: Vanilla powder can be found in food specialty or cake-decorating stores or ordered online.

?  STRAWBERRY COOLER  ? 2 ½ cups strawberries, sliced 1½ cups water ? cup sugar 1 teaspoon grated lemon zest 3 tablespoons lemon juice ½ cup ginger ale Fresh whole strawberries with stems for garnish In blender, process strawberries for about 30 seconds. Add water, sugar, lemon zest, and lemon juice, and continue to blend until smooth. Pour mixture into small pitcher and add ginger ale. Stir until blended. Serve over crushed ice and garnish with strawberries. Yield: 4 servings

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?  PEPPERMINT PUNCH  ? When my daughter, Noélle, was planning a wedding that would take place during the holidays, we tried this recipe and found it to be one of our favorites. Kids will also love the crushed peppermint candy and the fresh, cool taste. 1 quart peppermint ice cream 1 jar strawberry preserves 1 (2-liter) bottle of Sprite, chilled ½ cup finely crushed peppermint candy for garnish 4 to 6 candy canes for garnish Place ice cream in punch bowl and let soften. Swirl preserves through ice cream. When ready to serve, add Sprite. Sprinkle peppermint candy and float candy canes on top of punch. Yield: 24 servings

2 1 4  /  Kentucky Cooks

?  OLD PLANTATION  ?

WEDDING PUNCH This is an old southern favorite.

1 quart brewed tea, chilled 1 quart apple juice, chilled 2 cups unsweetened pineapple juice, chilled 2 quarts club soda Orange and lemon slices for garnish Fresh mint for garnish In punch bowl, combine tea, apple juice, and pineapple juice, and refrigerate. When ready to serve, add club soda and garnish with fruit slices and mint. Serve over ice. Yield: 24 to 36 servings

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Index

Acorn Squash Soup with Croutons, 100 After Dinner Cappuccino Dessert, 182 All-Season Tomato Salsa, 9 Almond Macaroons, 180 Alphabet Chicken Soup, 23 Ambrosia, 30 Apple Brown Betty, 153 Apple Butter, 143 Apple Custard, 184 Apple Pecan Pancake, 149 Avocado Bisque, 24 Avocado Salad, 31 Bacon, Cheddar, and Apple Bake, 144 Baked Acorn Squash, 108 Baked Fudge Pudding, 203 Baked Spaghetti Squash Casserole, 99 Banana and Pineapple Fritters, 148 Banana Cream Pie, 204

Banana Pops, 183 Beef Tips with Mustard Cream Sauce over Rice, 79 Best Burgers, 129 Betty Russell’s Butterscotch Pie, 186 Bibb Lettuce Salad with Mandarin Oranges and Poppy Seed Dressing, 34 Bison Tenderloin with Roasted Asparagus and Stone-Ground Cheese Grits, 77 Black Angus Tenderloin and Jumbo Shrimp wrapped in Apple Smoked Bacon Brochettes, 76 Black Bean and Corn Salad, 32 Black Bean Chili with Cilantro and Serrano Salsa, 70 Blackberry Trifle, 172 Blackberry Vinaigrette Salad, 34 Black Forest Fudge Trifle, 205 Blueberry Curd, 142 Blueberry Pandowdy, 197

Blue Cheese and Bacon on Rye, 124 Blue Cheese and Garlic Burgers, 128 Boursin Cheese, 10 Bow-tie Pasta with Mushroom Ragout and Baked Cheese Crisps, 64 Braised Cabbage, 99 Breakfast in a Blender, 157 Breakfast Tortilla Roll Ups, 157 Brenda White’s Angel Food Cake, 182 Buttermilk Chive Biscuits, 52 Cannoli Cookies, 200 Caramel Apple–Filled Crepes, 156 Cecilia Secord’s Cream Puffs Supreme with Blueberries, 151 Celery Bake, 118 Cereal Snack Meringues, 189 Charlie Bratcher’s Deer Fritters, 71 Charlotte White’s Sourdough Light Rolls, 54 Cheddar Braid, 49 Cheddar Muffins, 48 Chicken Breasts Marsala, 83 Chicken Cacciatore, 84 chicken gravy, 67 Chicken Noodle Soup, 39 Chili-Roasted Salmon, 63 Chilled Cream of Lemon Soup, 24 Chilled Dill Soup, 26 Chive Biscuits, 56 Chive Corn Fritters, 53 Chocolate Cinnamon Pudding, 173 Chocolate Hazelnut Ice Cream Sauce, 192 Chocolate Honey Brulées, 191

2 1 8  /  index

Chocolate Truffles, 193 Coconut Pineapple Ice Cream, 185 Coeur à la Crème, 206 Coffee-Pecan-Glazed Ham, 81 Colorful Italian Salad, 38 Corned Beef Spread, 11 Corn Quiche, 104 Corn Relish, 12 Crab and Cream Cheese Dill Baked Eggs, 145 Cracklin’ Corn Bread, 56 Cream Cheese Pound Cake, 171 Creamed Potatoes and Peas, 105 Creamed Salmon on Toast, 92 Crispy Oven-Fried Chicken, 94 Crouton and Walnut Catfish, 86 Deluxe Banana Ice Cream, 168 Fancy Fruit Pizza with ThreeChocolate Sauce, 190 Fish Tacos, 63 French Crepes, 139 French Onion Soup, 26 Freshest Garden Vegetable Salad, 41 Fried Cornmeal Mush, 152 Frozen Chocolate Bananas, 169 Fry Bread, 51 Garlic Mashed Potatoes, 114 Gingerbread Waffles, 146 Glazed Corned Beef, 82 Glazed Fall Vegetables, 111 Glazed Ham for the Home Smoker, 80 Great Garbanzos, 115 Greek Salad on Pita, 124 Green Chili and Cheddar Cornbread, 58

Green Onion Butter, 14 Greens with Pinto Beans, 107 Grilled Balsamic Vegetables, 109 Grilled Chipotle Adobo Pork Tenderloin, 69 Grilled Pineapple Slices, 170 Grilled Portobello Burgers, 130 Grilled Tomato and Onion Sandwiches, 125 Harvest Punch for a Crowd, 212 Heat’s-On Hot Wings, 12 Holiday Gingerbread, 175 Honey-Baked Apples, 102 Honey-Baked Tomatoes, 106 Honey-Lime Dressing, 36 Honey-Mustard Sandwich Spread, 16 Hot Apple Cake, 196 Hot German Potato Salad, 28 Hot Pepper and Pecan Jelly, 13 Hot Slaw, 28 Jalapeño Pepper, Chicken, and Mushroom Crepes, 141 Janice’s Venison Swiss Steak, 73 Jeanne Kemper’s Jam Cake, 194 Jean’s Meat Loaf, 91 Kids’ Healthy Wrap and Rolls, 123 Layered Sauerkraut and Neffles, 112 Lime Mascarpone Trifle, 199 Maple-Sugared Bacon, 146 Marinated Tomatoes and Asparagus, 116 Merry Christmas Cake, 181 Mesquite-Marinated Flank Steak with Blackberry Salsa, 88

Mexican Charro Beans, 114 Mexican Flan, 198 Mint Punch, 212 Mulled-Cider Punch, 211 Mushroom Stilton Burgers, 127 Noodle Kugel, 116 Nutritious Potluck Fruit Salad, 38 Old-Fashioned Ham, 79 Old Plantation Wedding Punch, 215 On-the-Farm Blueberry-Topped Pancakes, 147 Orange-Slice Cake, 174 Oven-Roasted Sweet Potatoes, 108 Oyster Spread, 16 Parmesan-Crusted Chicken Breasts, 92 Pecan-Crusted Orange Roughy with Fried Bananas, 65 Peppermint Punch, 214 Pimiento Cheese Spread, 126 Pita Bread, 50 Polenta-Stuffed Red Bell Peppers, 110 Poppy Seed Turkey Salad, 30 Pork Shoulder with Stir-Fried Vegetables and Plum Sauce, 68 Pretzel Salad, 32 Pureed Butternut Squash, 117 Quick-and-Easy Blackberry Cobbler, 165 Quick-and-Easy Minestrone Soup, 40 Quick Cheesecake Bonbons, 192 Rancher’s Style Egg Scramble, 150

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Raspberry and White Chocolate Parfaits, 167 Raspberry Pudding, 166 Red Velvet Cake, 178 Rice Pudding Southern Style, 180 Roasted Carrot and Orange Soup, 27 Rolls in a Jiffy, 57 Salmon Patties, 66 Sausage Quiche, 148 Sausage Southwestern Crepes with Hollandaise Sauce, 154 Savory Herb Cheesecake, 8 Scalloped Corn, 103 Shepherd’s Pie with Venison, 74 Sherried Steak and Rice, 85 Shrimp Julep with Pear Salad, 74 Shrimp Toast, 10 Smoked Sausage with Peppers and Onions, 130 Southern Fried Chicken, 66 Southern Turnip Greens, 113 South-of-the-Border Guacamole Burgers, 131 Southwest Slow-Cooker Burritos, 89 Spinach and Cheese–Stuffed Bread, 47 Spinach and Water Chestnut Soup, 36 Spinach, Cheese, and Mushroom Crepes, 140 Split Pea and Sausage Soup, 37 Springerle, 202 Strawberry Cooler, 213 Strawberry Gelato, 184 Strawberry Soup, 25 Sunday-Brunch Marinated Mushroom Salad, 29

2 2 0  /  index

Sweetheart Chocolate Cake with Raspberry and Lemon Fillings, 176 Sweetly Spiced Mango Chutney, 14 Tom and Lois Esrey’s High on Rose Banana Pepper Mustard and Pineapple Jelly Pork Tenderloin, 87 Tropical Rum-Flavored Bananas, 170 Turkey in the Sack, 93 Turkey Quesadillas, 133 Turkey Reuben Melts, 128 Vanilla Coconut Pops, 188 Veal Roast with Dill, 90 Venison Italian, 72 Vidalia Onion Finger Sandwiches, 132 Wedding Shower Pink Punch, 211 Western Party Caviar, 15 White Hot Chocolate, 213 Yummy Microwave Caramel Corn, 187 Zucchini Oatmeal Bars, 188

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