a culinary collection of Kentucky originals and family favorites created especially for Katie
K ATIE from
K EN T UCK Y Dear, sweet, Katie, so full of personality and southern hospitality, I wish you the very best in all your new endeavors and daily adventures. You deserve every bit of the joy and love and compassion you bring to others just by being you. I hope you enjoy this book as much as I adored making it for you! I love you!
KATIE’S KENTUCKY COOKBOOK | Š 2015
CONTENTS BEVERAGES
3
STARTERS
5
SOUPS + SALADS
8
PASTA
13
CASSEROLES + SIDES
14
MAIN DISHES
19
SWEETS
23
BEVERAGES Decaffeinated Spiced Tea Mix Makes a fantastic holiday gift and winter cold remedy! Yield: 1 quart dry mix 1 (1lb. 2-oz. or 5 to 6 quarts) jar orange breakfast drink ¾ c. instant decaffeinated tea 1 c. sugar 1 large envelope (2 quart) sweetened lemonade mix 1½ t. ground cloves 2 t. ground cinnamon Mix orange drink mix, tea, sugar, lemonade mix, cloves and cinnamon in bowl. Store in glass jar. To serve, place 2 heaping teaspoons of mix in mug filled with boiling-hot water. Note: When using as a gift, attach a card with serving instructions!
Kahlua Velvet Frosty Creamy, cold and refreshing for any occasion! Servings: 6 1 c. Kahlua 1 pint vanilla ice cream 1 c. half and half ⅛ t. almond extract Combine Kahlua, ice cream, half and half and extract in blender. Add enough ice cubes to bring mixture to 6-cup level. Blend until smooth.
Mint Julep Wouldn't be a Kentucky cookbook with out this! 1 t. sugar 1 t. water 8 fresh mint leaves, plus sprigs for garnish 1 c. crushed ice 2 ⅔ oz. (⅓ c.) bourbon Stir together sugar and water in a mint julep cup (or 8-ounce glass) until sugar dissolves. Add mint, and muddle gently using a muddler or a wooden spoon. Fill with crushed ice, and add bourbon. Stir until outside of cup is frosted. Garnish with mint sprigs.
OF THE SIGNATURE DRINK
Strawberry Julius Drink 4 c. milk 12 ice cubes 1 lb. frozen strawberries ½ c. sugar ½ t. vanilla Put all ingredients in blender and purée together. Pour into glasses and enjoy.
THE
ERBY CKY D U T K EN
STARTERS Beer Cheese The origin of beer cheese can be traced back to the 1940s and the restaurant known as Johnny Allman’s in Clark County, overlooking the Kentucky River. This "Snappy Cheese" pairs well with pretzels (hard or soft), crackers, carrots, kettle chips and celery and makes a great warm condiment for burgers, hot dogs, bratwurst and tortilla chips. 20 oz. extra-sharp cheddar cheese, grated 2 garlic cloves, grated 7 oz. bottled dark beer, flat ⅛ t. salt Tabasco sauce mustard powder (optional) Open beer and bring to room temperature It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit if you are in a hurry, but don't boil it. Grate cheese and garlic in a food processor. Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended. Refrigerate overnight. This really helps the flavors develop and meld properly.
Benedictine Spread We Kentuckians are grateful to Miss Jennie Benedict, a Louisville caterer, for creating Benedictine spread before the turn of the century. Servings: 10 to 12 1 (8-oz.) package cream cheese, softened 1 T. mayonnaise (continued)
(Benedictine Spread continued) 3 T. grated cucumber, drained well with paper towel 1 t. finely chopped green onions with tops 1 drop green food coloring Blend all ingredients together and mix well. Serve as dip or use as spread for finger sandwiches. Note: A dash of Tabasco added to the mixture makes it even better!
Bubbly-Hot Artichoke Dip Guests love it even when they don't think they like artichokes! Servings: 10 to 12 1 (14-oz.) can artichoke hearts, drained and chopped 1 c. mayonnaise 4 oz. Parmesan cheese, grated (1 cup) dash of garlic powder Preheat oven to 350째. Combine all ingredients and pour into ungreased 1-1.5 quart casserole. Bake for 35 to 40 minutes, or until golden brown and bubbly. Serve with corn chips and crackers.
TALK DERBY to me
Cucumber, Bean and Corn Salsa Servings: 10 2-3 large cucumbers 2 tomatoes 1 yellow bell pepper 1 small red onion ¼ c. chopped fresh cilantro
½ c. black beans ½ c. fresh whole kernel corn, cooked 1 oz. package dry ranch dressing mix 1/8 c. cider vinegar 1/8 t. sugar
Wash all vegetables. Finely chop cucumbers, tomatoes, pepper, and onion. Combine in a large mixing bowl with chopped cilantro. Drain and rinse beans and add to chopped vegetables. Add corn. If using canned corn instead of fresh, drain off liquid prior to adding to vegetables. In a small bowl, mix together ranch dressing packet, vinegar, and sugar. Pour dressing over vegetables and mix well. Serve immediately or refrigerate until chilled.
Yogurt Biscuits with Honey Butter Delicious biscuits that are soft on the inside and crispy on the outside--just like Mom used to make. (Or, for some of us, like we wished she'd make!) 3 c. all-purpose flour 4 t. baking powder
2 t. kosher salt 1¼ c. Greek yogurt
⅓ c. buttermilk 2 T. butter, melted ¼ c. honey
Preheat the oven to 400°. Line a baking sheet with parchment paper. In a medium bowl, whisk the flour with the baking powder and salt to combine. In a small bowl, whisk the yogurt with the buttermilk to combine. Make a well in the center of the flour and add the yogurt mixture to it. Using a wooden spoon, mix to combine. The dough will be shaggy but fully moistened. Scoop the dough into 12 even balls and place them side by side, touching each other, in 4 rows of 3. In a small bowl, whisk the butter with the honey to combine. Brush half the mixture over the biscuits and reserve the rest. Bake the biscuits until golden brown, 25 to 30 minutes. Remove the biscuits from the oven and brush with the remaining honey butter. The biscuits are best served warm, but can be made up to a day ahead.
SOUPS + SALADS Burgoo
“If gumbo is the national stew of Cajun country, burgoo is the stew of Kentucky,” says Corbin, KY-born author Ronni Lundy. Because the stew is made in many different ways with a variety of ingredients, “You can toss in almost anything that ever walked or flew." Many early recipes for burgoo include squirrel! 3 lbs. mutton or lamb (smoked) 3 lbs. chicken meat (smoked) 3 lbs. smoked pork (pulled or chopped) 1 lb. cabbage, finely chopped 3 gallons broth (half chicken, half beef ) 1 gallon water 1 lb. onion, finely chopped 5-6 lbs. potatoes, diced 3 (17-oz.) cans corn or 3 cups fresh corn 4 cans lima beans 1 c. ketchup 3 (10 ¾-oz.) cans tomato purée juice of 1 lemon
2 T. garlic, minced 1 c. distilled vinegar (or apple cider vinegar) 3/4 c.Worcestershire sauce 3 T. salt, or to taste 3 T. black pepper 2 t. cayenne pepper (to taste) few dashes of Texas Pete Hot Sauce *Optional ingredients: 2 c. okra 4 stalks celery, diced 1 c. bell pepper, diced 3 large carrots, diced 1 c. peas 1 T. smoked paprika
Add cabbage, onion, potatoes, corn, ketchup, water and broth. Bring to a boil and lower heat slightly. Meanwhile, chop meat. When potatoes are tender, add chopped meat, lima beans, garlic, tomato purée, lemon juice, vinegar, Worcestershire sauce, salt, black pepper, cayenne pepper and hot sauce. Any of the optional ingredients go in now as well. Simmer for 2 hours or longer (the longer the better!), stirring occasionally.
Chicken Tortilla Soup A recipe from my Grandma Sue, who majored in Home Ec. at WKU. 1 t. olive oil 1 c. chopped onion 2 garlic cloves, minced 2 c. shredded cooked chicken breast (about 10 ounces) 1 c. frozen whole-kernel corn 1 t. ground cumin 1 t. Worcestershire sauce ½ t. chili powder 2 (14 ¼-oz.) cans no-salt-added chicken broth 1 (14.5-oz.) can diced peeled tomatoes, undrained 1 (10 ¾-oz.) can condensed reduced-fat reduced-sodium tomato soup, undiluted 1 1/4 c. crushed tortilla chips (about 16) 1/2 c. fat-free sour cream Chopped avocado
BLU
E G R A S S!
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic and sauté 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup) and bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls. Top with tortilla chips, sour cream and avocado.
Tomato Corn Basil Soup 1 c. finely chopped onion 2 T. extra virgin olive oil 3-4 cloves minced garlic 4 c. crushed tomatoes 1 c. water
3 c. fresh corn kernels salt and freshly ground black pepper to taste 1 c. finely chopped basil shredded cheddar cheese (continued)
(Tomato Corn Basil Soup continued) Heat oil in a Dutch oven over medium-high heat. Add onion and garlic and sauté 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup) and bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls. Top with tortilla chips, sour cream and avocado.
Tomato Soup with a Twist This creamy tomato soup is delicious and has a twist: the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden. The better the quality of the tomatoes, the better the taste of the soup! 3 T. butter 1 c. chopped onion 1/2 c. chopped carrots 2 stalks celery, chopped 2 cloves garlic, minced ¼ c. chopped fresh flat-leaf parsley 2 ½ c. chopped fresh tomatoes
1 (8-oz.) can tomato sauce ¾ c. strong brewed coffee ¼ c. water 1 t. white sugar 1 t. salt ground black pepper to taste ⅓ c. heavy cream
Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes. Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.
E PERFECT PA TH IR
Bluegrass Salad The salad that makes a dinner special. Servings: 6 to 8 ½ c. vegetable oil ¼ c. rice vinegar 1 T. balsamic vinegar 2 T. sugar 1 t. butter or margarine ¾ c. walnuts
2 heads romaine lettuce, torn 2 pears, chopped 1 c. asparagus tips* ½ c. crumbled blue cheese ½ c. dried cranberries
Whisk together first 4 ingredients. Chill at least 1 hour. Melt butter in a skillet over medium heat; add walnuts, and sauté 5 minutes or until lightly browned. Remove walnuts with a slotted spoon. Toss together lettuce, pears, asparagus, and toasted walnuts. Sprinkle with cheese and cranberries; drizzle with dressing. *1 cup broccoli florets or 1 cup snow peas may be substituted.
Broccoli Salad Perfect for summer picnics! And substituting light mayo for regular, and fat-free yogurt for sour cream makes it healthier. Servings: 6 to 8 4 c. small broccoli florets (about 1.5 lbs.) 1.5 c. seedless green grapes, halved 1 c. chopped celery 1 c. raisins ¼ c. salted sunflower seed kernels
⅓ c. light mayonnaise ¼ c. plain fat-free yogurt 3 t. sugar 1 t. white vinegar
Combine first 5 ingredients in a large bowl. Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill 1 hour.
Cool and Easy Cucumber Salad 2 lb. cucumbers, peeled and sliced thinly 1 ½ c. cider vinegar ½ c. extra virgin olive oil ½ t. sugar 1 c. water 2 T. fresh dill weed, chopped 3-4 green onions, chopped 3 cloves garlic, minced 2-3 ripe red tomatoes, chopped Salt to taste
rad
Combine all ingredients except tomatoes in a bowl and refrigerate for at least 1 hour. When ready to serve, spoon cucumbers over sliced tomatoes. Keeps for about a week and can be extended by adding more cucumbers.
Spinach Slaw Servings: 8 2 c. chopped iceberg lettuce 2 c. chopped red cabbage 2 c. chopped green cabbage 1½ c. fresh spinach ¼ c. canola mayonnaise
¼ c. hummus, original flavor 2 T. local honey ½ t. garlic powder ⅛ t. salt ⅛ t. pepper
Wash, quarter, and core lettuce, red cabbage and green cabbage. Thinly slice lettuce and cabbage quarters; chop slices into small pieces. Wash and tear spinach leaves into small pieces. Whisk together mayonnaise, hummus, honey, garlic powder, salt and pepper until ingredients are mixed well. Toss dressing with vegetables until coated thoroughly. Refrigerate for 30 minutes before serving.
PASTA
Clam Linguini A superb supper in a snap! One of my all-time faves. Servings: 6 3 (10-oz.) cans baby clams olive oil for sautéing 2 T. butter
6 cloves garlic, minced 4 T chopped fresh parsley, divided 1.5 lbs. linguini, cooked
Strain clam juice from clams. In saucepan, heat clam juice until liquid is reduced by half. Cover bottom of medium skilled with olive oil, then add butter, garlic and 2 Tablespoons parsley. Cook over low heat until garlic is transparent. Add clam juice, increase heat and let mixture come to a boil. Add clams and remaining 2 Tablespoons parsley. Cook until clams are just heated through. Do not overcook or clams will be tough! Meanwhile, cook linguini according to package directions. Pour clam sauce over hot, drained linguini.
One Pot Mac and Cheese Everything is done right on your stovetop - and in 30 minutes to boot! 1 lb. pasta shells 4 c. whole milk 1½ t. kosher salt 1 t. freshly ground black pepper
3 T. butter ¼ c. cream cheese, softened 3 c. cheddar cheese, grated
In a large pot, bring the pasta, milk, salt and pepper to a boil over medium-high heat. Boil, uncovered and stirring occasionally, until the liquid has reduced and thickened to a sauce-like consistency and the pasta is tender, 14 to 16 minutes. (Note: The pasta takes longer to cook than the package recommends because you’re starting with cold milk rather than boiling water.) Stir in the butter, cream cheese and cheddar cheese, mixing until they are melted and incorporated (as you stir, the sauce will become creamier). Spoon into bowls and serve immediately.
Penne Pasta with Marinara (Perfect Puttanesca) This recipe comes to you from my 5th grade teacher at Providence Montessori School. Servings: 6 to 8 5 (14-oz.) cans stewed tomatoes 1 large can (or 2 small cans) sliced black olives 5 large cloves fresh garlic 2 T. capers ¼ c. olive oil 1 ½ packages powdered chicken broth 1 lb. penne pasta
Thunder Over Louisville has the world’s largest fireworks display.
Empty cans of tomatoes into large skillet. Mince garlic, capers and olives in processor, add to tomatoes along with olive oil and chicken broth. Cook for about 30 minutes until tomatoes are soft. Serve at room temperature over hot penne pasta. The longer it sits on the stove covered, the better!
CASSEROLES + SIDES Ham and Artichoke Casserole A great brunch dish! Servings: 4 1 bunch green onions 2 (6.5-oz.) jars marinated artichoke hearts 1 clove garlic, minced, or ¼ t. garlic juice 4 eggs, beaten
8 oz. cooked ham, cut into ½-inch squares 2 c. grated sharp Cheddar cheese 8 butter-flavored crackers, crushed (like Ritz) (continued)
(Ham and Artichoke Casserole continued) Finely mince onions including half of the green tops. Tear apart artichokes, and reserve oil. Sauté onion and garlic in artichoke oil. In bowl, combine all ingredients. Transfer to greased 9-inch square dish. At this point the casserole can be refrigerated and brought back to room temperature before baking. Bake at 350° for 40 minutes. Casserole does not have to be kept hot while serving.
Sweet Potato Casserole Heavenly at the holidays. Servings: 8 to 10 Topping: ½ c. light flour 1 c. light brown sugar ⅔ stick butter 1 c. pecan pieces
3 c. cooked sweet potatoes, mashed ½ stick butter, melted 1 c. sugar 1 c. coconut 1 t. vanilla dash of salt
Add melted butter to potatoes. Stir in remaining potato ingredients and pour into greased baking dish.
birthp l a
ce
TUCK N E
Y
K
For topping, mix flour and sugar. Cut in butter until crumbly. Add nuts and sprinkle mixture on top of potatoes. Bake at 325° for 30 to 45 minutes.
high
five !
Barbecued Lima Beans
Bowling Green, Kentucky is the birthplace of the
Male guests will LOVE this dish! Servings: 8 1 lb. fresh, shelled lima beans or frozen lima beans* ½ lb. bacon, cut into 1/4-inch pieces 1 medium onion, chopped 1 (15-oz.) can tomato sauce
1 (14.5-oz.) can stewed tomatoes 1 t. salt ½ c. grated Monterey Jack cheese
Cover beans with cold water in large saucepan. Bring to boil, skimming surface. Simmer until tender, 5-6 minutes, adding more water if necessary. Drain thoroughly. Grease deep 12-inch casserole dish. Cook bacon in skillet over medium-low heat until transparent, about 10 minutes. Drain all but 3 Tablespoons of bacon drippings. Add onion and cook until tender, stirring frequently, about 10 minutes. Add lima beans and cook until hot, stirring frequently, about 5 minutes. Mix in tomato sauce and stewed tomatoes. Simmer, covered for 15 minutes. Uncover and simmer until most of tomato juice is absorbed, stirring frequently, about 20 minutes. Add salt. Pour into casserole dish. At this point, beans can be refrigerated. When ready to bake, bring to room temperature. Sprinkle top with grated cheese and back at 450° for 20 minutes. Serve immediately. *You can substitute shelled edamame for lima beans for a sweet, nutty flavor!
Fried Green Tomatoes The roots of fried green tomatoes in the South don't run nearly as deep as one might think. What's unique about their story is that we know the exact day that fried green tomatoes were transformed into a Southern icon: January 24, 1992. That was the date of the nationwide release of Fried Green Tomatoes, the Universal Pictures film version of Fannie Flagg's novel Fried Green Tomatoes at the Whistle Stop Café. The deep fried and crunchy dish first appeared in Northeastern and Midwestern U.S. cookbooks in the 1870s. Southern mention of the recipe did not come until 1944, when published in an Alabama newspaper. (continued)
(Fried Green Tomatoes continued) ¾ c. buttermilk 1 egg 2 large or 3 medium green tomatoes, sliced into ¼ inch thick rounds ½ c. flour ½ c. cornmeal ½ c. panko breadcrumbs Traffic lights 1 t. salt were invented by ½ t. black pepper Garrett Morgan, ½ t. paprika a former slave from Paris, KY. olive oil, for frying salt, for sprinkling Whisk buttermilk and egg in a shallow dish and add tomato slices, turning to cover. Combine flour, cornmeal, panko, salt, pepper, and paprika in a separate shallow dish. Heat oil in a large skillet (enough to cover the bottom of the skillet) over medium high heat. Dredge tomato slices in bread crumb mixture and fry in a single layer until golden brown, about 2-3 minutes per side. Add more oil as needed and fry tomato slices in batches, draining on paper towels. Sprinkle with a bit of salt and serve immediately, topped with spicy sour cream, if desired.
Green Beans with Feta Cheese and Dill Servings: 10 2 lbs. fresh green beans, trimmed ¼ c. low fat Italian dressing ¼ c. traditional Feta cheese ¼ c. chopped red onion
¼ c. chopped fresh dill ¼ c. almonds 1 t. lemon juice
Steam green beans in a small amount of water for 5 minutes or until tender. Rinse with cold water. Drain. Place the cooked green beans in a large bowl and add the remaining ingredients. Toss to coat. Serve immediately or chill to serve later.
Marinated Grilled Asparagus 1 lb. fresh asparagus ¼ c. olive oil 1 ½ t. dill 1 whole lemon 3 T. lemon juice 2 cloves garlic, minced 1 large red bell pepper salt and pepper, freshly ground
Made i n
Post-It notes are produced nowhere else but Cynthiana, Kentucky!
Remove the bottom woody parts of the asparagus stalks and discard. Place asparagus in casserole dish. Add remaining ingredients. Marinate at least 1 hour, turning frequently. Place skewers through the middle of the asparagus spears, or place spears in a greased grill basket. Grill over hot coals until tender but still crunchy. Garnish with diced red bell peppers and lemon slices.
Tomato Pie THIS is amore! 4 tomatoes, peeled and sliced 10 fresh basil leaves, chopped ½ c. chopped green onion 1 (9-inch) prebaked deep dish pie shell
1 c. grated mozzarella 1 c. grated cheddar 1 c. mayonnaise Salt and pepper
Preheat oven to 350°. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm. Hint: Cover bottom of pie crust with a few crushed buttery crackers
to absorb tomato juice.
MAIN DISHES Chicken Oregano Can be served hot or at room temperature. Servings: 5 to 6
ATB K8E JEFFERSON
KY 15
7
S071915
2 eggs, lightly beaten ¼ c . unseasoned fine dry bread crumbs, preferably made from French or Italian bread ¾ c. freshly grated Parmesan cheese 1-1.5 t. dried oregano, finely crumbled salt freshly ground black pepper 10 chicken breast halves, thighs, or legs, or a combination Preheat the oven to 350°. In a shallow bowl, stir together the eggs and milk. Combine the bread crumbs, cheese, oregano, and salt and pepper to taste in a separate shallow bowl. Dip the chicken pieces into the egg mixture, then coat with the crumb mixture, patting crumbs so that they adhere to all sides of the chicken. Repeat the dipping and coating if necessary to coat the chicken sufficiently. Place the chicken pieces on a greased baking sheet and bake until the meat is tender and the coating is crisp, about 40 minutes.
Commander Burns' Barbeque Chicken A barbeque that doesn’t burn! Servings: 6 2-3 lemons 1 c. bottled lemon juice ½ c. vinegar 2 sticks butter
⅛ t. salt 2 large onions, preferably Vidalia, sliced 3 lbs. chicken pieces (continued)
(Commander Burns’ Barbeque continued) Peel lemons. Cut peeling into slices and set aside. Squeeze juice from lemons into saucepan. Add bottled lemon juice, vinegar, butter and salt, then bring to a slow boil. Add sliced lemon peel and onion slices. Simmer, stirring occasionally, for 10 minutes. Meanwhile, have chicken cooking on grill over low coals. When sauce is ready, brush over chicken. Return sauce to low heat and simmer while chicken continues to cook. Baste chicken frequently with sauce. Total grilling time for chicken should be 45-50 minutes. Serve onions along with the chicken they will have absorbed the sauce and taste heavenly! Wine suggestions: Zinfandel Beaujolais
Fried Chicken Best fried chicken ever, just like mom and grandma make!
ge Fin
ood n' G i k c r Li
Servings: 4 1 (3 lb.) boiler-fryer chicken 1 c. self-rising flour 1 ½ t. salt ¼ t. pepper
⅛ t. paprika 1 egg, slightly beaten 2 T. water Vegetable oil for frying
Remove skin from chicken, then wash and pat dry. Combine flour, salt, pepper and paprika in Ziploc bag. Combine egg and water in pie pan. Dip one piece of chicken at a time into egg mixture, then place into flour bag, shaking to coat. In large skillet over medium-high heat, heat ¾-inch oil until oil begins to look like it's "crackling," or temperature reaches 350° on deep-fat thermometer. Place chicken pieces into hot oil. Fry until browned, turning once, then reduce heat to medium. Continue frying, frequently turning pieces in pan. Total cooking time should be 25 minutes. Remove chicken pieces and drain on paper towels. Keep warm until served.
Flank Steak with Fresh Basil-Tomato Sauce Servings: 4 to 6 2 lbs. tomatoes, peeled and seeded 1 (1 ½ - 2 lb.) flank steak salt and pepper to taste 1 clove garlic, halved 6 T. olive oil, divided 1 ½ T. red wine vinegar
1 clove garlic, minced 1 t. salt ½ t. freshly ground pepper 2 T. chopped fresh basil 2 T. minced fresh parsley
Purée tomatoes in food processor or blender. Strain pulp and juice though sieve with wooden spoon, reserving juice and discarding seeds and remaining bits of pulp. In skillet, reduce tomato juice over medium heat until 1 ½ cups remain. Remove from heat. Meanwhile, season flank steak with salt and pepper. Rub with cut halves of garlic and 2 Tablespoons olive oil. With sharp knife, make 1-inch cuts around outer edge of steak at 2-inch intervals so steak lies flat while cooking. Preheat charcoal or gas grill to medium hot. Grill steak until medium-rare. While steak is cooking, transfer reduced tomato juice to food processor or blender. Purée with remaining 4 Tablespoons oil, vinegar, garlic, salt, pepper and basil. Slice steak on the diagonal into very thin slices. Spoon tomato sauce on warmed plates, lay slices of steak in a row down center of sauce. Garnish with parsley and sprinkle with freshly ground pepper. Wine suggestions: Zinfandel - Deloach
Kentucky Hot Brown Servings: 8 4 T. butter ½ c. all purpose flour 4 c. milk ½ c. grated cheddar cheese
1½ c. grated parmesan cheese, divided ½ t. salt 1 t. Worcestershire sauce 2 lbs. cooked sliced turkey
16 slices toast, trimmed 8 tomato slices 16 slices bacon, trimmed (continued)
(Kentucky Hot Brown continued) Melt the butter; add the flour and stir well. Add the milk, cheddar cheese, ½ cup of the parmesan cheese, salt and Worcestershire sauce. Cook, stirring constantly, until thick. Place the turkey evenly on the toast and cover with the cheese sauce. Top with tomato and bacon slices. Sprinkle with remaining Parmesan cheese. Bake at 425° until bubbly.
Mouth-Watering Honey-Mustard Glazed Ham A glazed ham is an iconic holiday centerpiece. This easy recipe yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham. Servings: 8 to 10 1 (10-lb.) smoked, bone-in ham 1 c. honey ¼ c. whole-grain mustard
¼ c. packed dark brown sugar 4 T. unsalted butter (½ stick)
Heat oven to 350° and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away any excess fat, leaving about a ¼-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes. Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier). Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes. Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey). When the ham is ready, remove it from the oven and increase the oven temperature to 425°. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than ¼ inch deep) over the entire ham. Brush the ham with a quarter of the glaze (about a generous ⅓ cup), return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total. Let the ham rest 20 to 30 minutes before slicing.
SWEETS Apple Betty Servings: 8
H A PP Y B I R T H D A Y
!
Anothery Kentucky invention! The melody to this song was created in 1893 by two Louisville sisters.
4 c. sliced apples (go for Granny Smith or any of the tart varieties) ¼ c. apple juice ¾ c. flour 1 c. sugar ½ t. cinnamon ¼ t. nutmeg 2 T. butter or margarine Place sliced apples in a lightly greased pie pan. Pour fruit juice over apples. Mix flour, sugar, cinnamon, and nutmeg in a mixing bowl. Cut in butter or margarine with 2 knives until mixture is crumbly. Pour crumb mixture over apples. Bake at 375° for 45 minutes or until apples are tender.
Derby Pie This traditional Kentucky Derby treat has a sweet pecan filling with chocolate chips and a touch of bourbon. An excellent pie, but VERY rich! Servings: 10 1 ¼ c. chopped pecans 4 large eggs ¾ c. brown sugar ¾ c. light corn syrup ½ c. all-purpose flour ½ c. butter, melted and cooled
¼ c. white sugar 2 T. bourbon* 1 ½ t. vanilla extract ¾ c. miniature semisweet chocolate chips 1 (9-in.) unbaked deep dish pie crust you definitely need the deep dish!
(continued)
(Benedictine Spread continued) Preheat oven to 300°. Spread pecans over a cookie sheet. Bake pecans in preheated oven until toasted, about 1 hour, stirring every 15 minutes. Check pecans after 30 minutes. Allow pecans to cool completely. Increase oven temperature to 350°. Whisk eggs, brown sugar, light corn syrup, flour, butter, white sugar, bourbon, and vanilla extract together in a bowl until smooth. Fold pecan pieces and chocolate chips into the egg mixture until combined; pour into prepared pie crust. Bake in preheated oven until pie is set, 50 to 60 minutes. Serve warm or chilled. *can substitute 2 Tablespoons coffee if you're not feelin' the bourbon
Glazed Nuts These are great as holiday gifts for friends and co-workers (if they don't get eaten first!) 1 egg white ½ c. sugar ½ t. salt ¼ t. ground cinnamon ¼ t. ground nutmeg ¼ t. ground cloves 1 lb. unsalted pecans, walnuts or cashews Combine all ingredients and mix well. Spread on greased cookie sheet. Bake at 250° for 1 hour. Cool, then place in airtight containers.
s t a h y derb
Kentucky Bourbon Balls 1 c. chopped nuts 5 t. Kentucky bourbon ½ c. butter, softened
1 (16-oz.) package confectioners’ sugar 18 oz. semisweet chocolate
Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight. Mix the butter and sugar; fold in the soaked nuts. Form into ¾-inch balls and refrigerate overnight. Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving. Kentucky is the
Royal Icing
birthplace of Bourbon, crafting 95 percent of the world’s supply.
Perfect for decorating holiday cookies! Makes 3 ½ cups 3 oz. pasteurized egg whites 1 t. vanilla extract 4 c. confectioners' sugar In large bowl combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix with hand mixer on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
F
rom starters to main dishes, soups, salads, sweets and cocktails, Katie’s Kentucky Cookbook serves up a mix of traditional Bluegrass recipes, fun Kentucky facts and one Kentuckian family’s tried-and-true favorites. This book makes a perfect addition to any cookbook collection and is guaranteed to bring the taste of Kentucky to you and yours, wherever your kitchen may be.