Wednesday, August 13, 2014

WOODHAVEN DILL BREAD

WOODHAVEN DILL BREAD
This bread is both easy to make and delicious served warm from the oven or toasted the next day.
It also freezes well. You can double the recipe and bake two loaves at once.
And your house will smell so fabulous while it is baking!

3 cups self rising flour
3 tablespoons light brown sugar
2 tablespoons dried dill weed
1 (12 ounce) can of light beer
1/2 stick of melted butter

Grease a 9 x5 inch loaf pan. Mix the flour, sugar and dill weed. Add the beer and mix well. Pour the batter into the greased loaf pan and then pour the melted butter over the batter.
Bake a 350 degrees for 55 minutes. Cool on wire rack.
We use left overs toasted and topped with ham and a poached egg here at the Inn. And boy does it make a good grilled cheese sandwich!

Tuesday, March 4, 2014

BACON BRITTLE

BACON BRITTLE AT THE BandB

This is just a fun and incredibly tasty new way to make peanut brittle.
Everyone loves bacon. It's a staple at our inn...served every morning.
All the ingredients are on hand in most kitchens.
Try it...you'll love it!

Ingredients

1 stick unsalted butter
16 slices of premium cooked crisp bacon drained
1 and 1/2 cups sugar
3/4 cup Karo syrup
1 and 1/2 cups of peanuts of mixed nuts
kosher salt
1 and 1/2 teaspoon vanilla extract
1 and 1/2 teaspoon baking soda

Line a large rimmed cookie sheet with foil and generously butter...you can use the paper from your stick of butter for this.
Combine the sugar, Karo and 1/2 cup water in a heavy bottomed saucepan. Cook over medium heat, stirring occasionally for about 10 minutes or until a candy thermometer reaches 260 degrees.
Remove from the heat and add the butter, nuts and 1 teaspoon of the salt. Stir once and cook over medium heat until the thermometer reaches 285 degrees and the syrup turns golden. This should take about 7 more minutes.
Next carefully add the bacon, vanilla and baking soda. The mixture will foam up...just cook and stir until the foam subsides and the mixture darkens a little more.
Pour the mixture into the baking sheet and tilt the pan until it spreads out into and thin layer.
Cool completely and then break into pieces...enjoy!

Tuesday, February 4, 2014

A GREAT DERBY RECIPE

BLUE CHEESE AND TOASTED WALNUT CROSTINIS WITH KENTUCKY SWEET SORGHUM

I'm always looking for new appetizer recipes for Derby entertaining.
It is especially nice to be able to use ingredients from local farms and businesses.
This fits the bill on both accounts and is delicious!
Bourbon Barrel Foods is a maker of gourmet food products that reflect the rich heritage of Kentucky's Bourbon Country. They make high quality gourmet sauces and seasonings using the best products Kentucky has to offer.  The Sorghum in this recipe is sourced by them from a grower in Easter Kentucky. Check out their other products at www.bourbonbarrelfoods.com


Ingredients
6 to 8 oz crumbled blue cheese
2 oz toasted walnut pieces
Bourbon Barrel Foods brand Kentucky Sweet Sorghum
1 baguette sliced into rounds - we use Blue Dog Bakery bread
fresh herbs for garnish

Directions
Preheat oven to 375 degrees
Mix cheese and nuts and portion onto bread rounds
Drizzle sorghum on top and toast until melted and slightly browned
Garnish with fresh herbs
Can be served warm or room temperature
* the cheese mixture will keep two days in a sealed container in the refrigerator

Wednesday, October 16, 2013

HOT BROWN SANDWICH

FAMOUS LOUISVILLE SANDWICH - THE HOT BROWN

This open faced sandwich was created by the chef at the Brown Hotel many years ago. It has been one of the most ordered and copied recipes in Louisville.  Many restaurants now have a version on their menu.
My family always went to the Oak Room at the Brown Hotel on Sunday and all 6 of us would get a hot brown. It would come bubbling hot from the kitchen...so hot that you had to wait and drool for about 10 minutes until it cooled enough to take a bite!
This is the closest I have been able to come to the original that I remember. The most important ingredients are the real roasted turkey and the sauce. When I make this for a family gathering or a dinner party at the Inn I roast the turkey breast the day before and make the sauce the morning of. Then all you have to do is assemble and broil away.



1 stick butter
1 medium onion, minced
1/2 cup all purpose flour
4 cups hot milk
1 teaspoon salt
1/4 teaspoon red pepper
dash of nutmeg
4 egg yolks, slightly beaten
1 cup heavy cream
1 cup grated Parmesan cheese
8 slices quality white bread with crusted trimmed off, toasted
1 turkey breast, roasted and sliced
extra Parmesan cheese for sprinkling
8 slices of quality bacon, cooked thoroughly but not quite crisp

Melt the butter in a large saucepan, add the onions and saute until opaque. Stir in the flour and blend using a wire whisk. Slowly add the hot milk and continue to whisk until blended and smooth. Continue to simmer and stir the sauce until the sauce thickens...about 20 minutes. Stir in the salt, pepper and nutmeg and cool.

While the sauce is cooling blend the egg yolks and cream. Add a little of the cooled sauce to the egg mixture and blend.  Then add the egg mixture to the rest of the sauce and stir to blend. Add the Parmesan cheese and stir again. This can be made the day before or the morning of and refrigerated.

To assemble the sandwiches, place one slice of toast in the center of an oven proof serving dish.  Top with turkey slices to cover. Cover completely with the sauce and sprinkle some of the remaining Parmesan cheese over the sauce. Repeat this process with three additional plates.

Broil all three in a 400 degree oven until bubbly,  golden brown.  Cut a second slice of toasted bread and place diagonally on each plate. Crisscross two slices of  warmed bacon over each dish.





Thursday, June 13, 2013

CHEESE SOUFFLE

EASY CHEESE SOUFFLE

This recipe came to me from one of my guests. She was here visiting for a family reunion and asked if she could use my kitchen to bake something for the reunion.  While it was cooking the aroma wafted through the whole house and soon the other guests and myself were asking for the recipe.
It is so easy and such a showpiece...and good too!

1 1/2 pound Gruyere cheese, grated
12 ounces cream cheese, softened
6 eggs, at room temperature
1/2 cup heavy cream
1/4 cup white wine

Mix all ingredients in a food processor. Pour into a large casserole dish - with some room for expansion as this will rise.
Bake 1 hour at 350 degree preheated oven. If it is not set in the middle then give it a little more time.
Serve warm with french bread, crackers or blue corn chips.

Wednesday, April 17, 2013

CLASSES ON BOUBON TOPICS

BOURBON ENTHUSIAST CLASSES


I just attended a class on Derby entertaining with Bourbon at the Moonshine University at the Distilled Spirits Epicenter in downtown Louisville. There is a class held on the second Saturday of each month at the center. Each class has a special Bourbon theme and guest speaker and some hors- doeuvres. Topics include bourbon history, legends and lesser known stories. Guests tour the distillery and sample some featured bourbons.
Last weeks class featured hints on creating the perfect Derby party and lessons on how to produce some special Bourbon cocktails. They promise to expand your knowledge of bourbon and offer a fun experience. The last class was so much fun the two hour time frame ran on to three hours and not a person left early.
Best to make a reservation. The cost is $29. Call 502-301-8126 or check the website at www.moonshineuniversity.com

Upcoming classes:

May 11 Artisan Exchange - Find your taste for artisan selections
June 8 Kentucky Bourbon Trail - Tour the Brands of the Trail
July 13 Cooking with Bourbon - Bourbon through the culinary experience
August 10 Proof of Age - Take your Bourbon IQ to the next level

Tuesday, February 5, 2013

BOURBON HOT TODDY

 Bourbon Hot Toddy

This drink is the perfect antidote to cold winter days. If you have bourbon, honey and lemon on hand then you can fix this in no time.
You will need:
2 tablespoons honey
2 tablespoons fresh lemon juice
8 tablespoons bourbon
2 lemon peel slices
water

Just heat the water to boiling. Stir in your honey and  lemon and then add the bourbon. Pour into two glasses and garnish with a lemon peel slices.