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