Tag Archives: Blue Grass Cook Book

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

 

Five Days of Giveaways: Classic Kentucky Cooking on #Throwback Thursday

004_InstagramWe’re in the holiday spirit here at the University Press of Kentucky, and we wanted to share a little of that cheer with our fans. All week we’ll be giving away a new book in a new way to a lucky someone.

Today is Throwback Thursday (#TBT) and we’re giving away a copy of The Blue Grass Cook Book to one of our fans on Instagram or Twitter. We’ll be sharing menus and recipes from the book (and a few other classic Kentucky cookbooks) all day. All of our new Instagram and Twitter followers, photo likes, comments, retweets, and mentions will be automatically entered to win.

To whet your appetite, enjoy Mrs. Garrad’s “Kentucky Burgout” from The Blue Grass Cook Book, and the original book review from the New York Times in 1904!

Kentucky Burgout

Mrs. Garrad, Bourbon County, Kentucky

  • 6 squirrels
  • 6 birds
  • 1 1/2 gallons of water
  • 1 teacup of pearl barley
  • 1 quart of tomatoes
  • 1 quart of corn
  • 1 quart of oysters
  • 1 pint of sweet cream
  • 1/4 pound of butter
  • 2 tablespoons of flour
  • Season to taste

Boil the squirrels and birds in the water till tender and remove all the bones. Add barley and vegetables and cook slowly for 1 hour. Ten minutes before serving add the oysters and cream with butter and flour rubbed together. Season and serve hot.

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