Tag Archives: Adventures in Good Cooking

Classic Kentucky Confections for a Sweet 4th of July

 

The Fourth of July holiday is all-American: bombastic, creative, unique, celebratory, commemorative, joyful, and unconstrained. And what’s more American (or more Kentucky) than apple pie?

Celebrate with new and vintage apple-flavored favorites from some of UPK’s best-loved cookbooks:

Click here to download a PDF of all the recipes to print.

Blue Grass Baked Apple Dumplings


 

Blue Ribbon Apples


 

Bourbon-AppleCrisp


 

Duncan Hine's Apple Pie-2

 

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Cupid Countdown: Day Two!

Day2

Welcome back lovebirds! Today is the second day in our Cupid Countdown series! Aren’t you so excited? You should be! Today’s advice is near and dear to my heart—the stomach is close to your heart right? We’re talking about food! UPK has a slew of cookbooks available to meet your every, delicious need. Don’t break the bank at a restaurant this year. Instead, let us do the planning for you! UPK has a huge range of cookbooks that will satisfy your every, delicious need. We have the perfect meal planned out for you and your significant other this Valentine’s Day that will get you romantically cooking on a budget in the comfort of your own home.

Cocktails:

For him:
The Old Fashioned Whiskey Cocktail (The Old Fashioned by Albert Schmid)

Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in glass.

For her:
Manhattan Italiano (The Kentucky Bourbon Cocktail Book by Joy Perrine and Susan Reigler)
08 Reigler p 36
2 oz. Woodford Reserve
1/2 oz. Tuaca
1/2 oz. triple sec
6 dashes Fee Brothers West Indian orange bitters or Regan’s No. 6 orange bitters
1/2 oz Cinzano Bianco (white sweet vermouth)

Combine, shake over ice, and strain into a chilled glass. Garnish with an orange slice and a large black pitted olive on a pick.
Appetizer😦Adventures in Good Cooking by Louis Hatchett)
Mushroom Canapes

1/2 lb. fresh mushrooms
4 tbsp. butter
2 scant tbsp. flour
1/2 pint thin cream
Salt and pepper as needed
Toasted bread (for serving)

Peel and chop mushrooms. Do not use stems. Place in frying pan with butter, cook until soft over slow fire. Add flour, season to taste. Cook again for a few minutes. Add thin cream, stirring constantly until it reaches consistency of a thick sauce. Place in refrigerator until ready to use, then spread on toasted rounds of bread.

Salad:
Winter Wheat Berry Salad (The Kentucky Fresh Cookbook by Maggie Green)

2 cups uncooked wheat berries
1 medium carrot, peeled and greated
1 rib celery, finely chopped
1 medium apple, unpeeled, cored and finely chopped
1/4 cup chopped fresh parsley
2 green onions, white and green parts, finely chopped
2 cloves garlic, minced
1/2 cup dried cranberries or dried cherries1/4 cup olive oil
2 tbsp fresh lemon juice
2 tbsp reduced-sodium soy sauce or tamari
1/2 tsp freshly ground black pepper

Place the wheat berries in a saucepan with enough water to cover by a few inches. Bring to a boil, lower heat to a simmer, cover, and cook for 45 minutes. Test for doneness by tasting: the wheat berry should have a soft but chewy texture. If necessary, cover and continue to cook for 15 to 20 minutes, until the desired texture is achieved. Drain the wheat berries and cool to room temperature. Meanwhile, combine the carrot, celery, apple, parsley, green onion, garlic, dried cranberries, olive oil, lemon juice, soy sauce, and pepper. Stir in the cooled wheat berries. Serve at room temperature, or refrigerate until served.

Entree:
Flank Steak with Red Wine Pan Sauce (The Kentucky Fresh Cookbook by Maggie Green)

One 1.5 lb. flank steak
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp butter
1/4 cup minced green onion
1/4 cup dry red wine (one suitable for drinking)
1/2 cup beef stock
1 tbsp Dijon mustard2 tbsp. cracked black peppercorns
1/4 cup (1/2 stick) butter, cut into 1-tablespoon pieces

Season the steak with salt and pepper. Preheat the oven to 200 degrees, and warm an oven-safe platter in the oven. In a large skillet, heat the butter over medium-high heat. Add the steak and brown on the first side for 4 minutes. Turn and brown for 4 minutes on the other side. Reduce the heat to low and cook for about 4 more minutes for a medium-rate steak. Adjust the cooking time for the desired degree of doneness. Place the steak on the warm platter.

In the same skillet, cook the green onion in the pan juices over medium-high heat. Add the red wine and cook, scraping the browned bits off the bottom of the pan. Let the wine reduce and thicken for about 1 minute. Stir in the beef stock, mustard, and peppercorns, and bring to a boil to reduce by half, about 5 minutes. Slowly whisk in one tablespoon of butter at a time, letting it melt and blend into the sauce before adding the next one. Thinly slice the steak and serve with the pan sauce.

On the side:
Oven-Roasted Root vegetables (The Kentucky Fresh Cookbook by Maggie Green)

1 lb. baby carrots or whole carrots, peeled and sliced
1 large onion, peeled and cut into chunks
4 parsnips, peeled and cut into chunks
1/4 cup olive oil
2 tsp dried thyme
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat the oven to 400 degrees. In a large bowl, toss together all the ingredients. Transfer the mixture to a rimmed baking sheet and bake for 45 to 50 minutes, or until soft and golden brown. Stir once during cooking. Serve warm or at room temperature.

Dessert:
Light Chocolate Layer Cake with Bourbon and Cream Cheese Frosting (Bourbon Desserts by Lynn Marie Hulsman)
chocolate cake
1 cup unsweetened cocoa powder
2 cups water, boiling
2 3/4 cups sifted all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing pans
2 1/2 cups granulated sugar
4 large eggs, at room temperature
1/2 tsp pure vanilla extract

Preheat oven to 350 degrees. Butter and flour three 9-inch cake pans. In a medium mixing bowl, gradually add boiling water to cocoa while whisking until the mixture is smooth. Set aside and allow it to cool completely. (Do this step about an hour before making the cake. At the same time, put eggs and butter on the counter to bring them to room temperature.)

In a large mixing bowl, sift together the flour, baking soda, salt, and baking powder. Using an electric mixer on high speed, cream together the butter and sugar until fluffy and pale yellow, about 5 minutes. Add the eggs, one at a time, mixing to combine after each, then add the vanilla. Beat until light and fluffy, about 5 minutes. With the mixer on low speed, beat in the flour mixture and cocoa mixture, alternating about 1/4 of each in turn. Beat only until combined; do not overbeat.

Divide the batter into the prepared pans and bake for about 25 minutes, until a wooden cake tester or metal skewer inserted in the middle comes out clean. Cool the cakes in the pans set on cooling racks for about 15 minutes, then turn the cakes out onto the racks until completely cooled, about 30 minutes.

To frost the cake, place one cake layer on a platter; spread with about 1 cup of frosting. Top with another cake layer; spread with another 1 cup frosting. Top with the third cake layer; using a spatula, spread the remaining frosting in decorative swirls over the top of the cake, leaving the sides bare. Once frosted, store in an airtight cake safe or tin in the refrigerator for up to 3 days.
And there you have your 2015 Valentine’s Day menu! For more information on the cookbooks that were used to find these recipes,visit our website!