Celebrate Wellness Wednesday with three recipes from Chef Albert W. A. Schmid’s newest cookbook Burgoo, Barbecue and Bourbon: A Kentucky Culinary Trinity! 
In this new book, Award-winning author and chef Albert W. A. Schmid serves up a feast for readers, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits, Half Moon Fried Pies, and the Original Kentucky Whiskey Cake. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Today’s recipes come from the section of dishes made to pair with the book’s central meal of burgoo, although they would be well suited to any meal.
Chicken Barbecued in a Brown Paper Bag
4 servings
3 tablespoons catsup
1 tablespoon lemon juice
1 teaspoon salt
2 tablespoons Worcestershire sauce
2 tablespoons butter
1 teaspoon cayenne pepper
2 tablespoons vinegar
3 tablespoons brown sugar
1 teaspoon dry mustard
4 tablespoons water
1 teaspoon chili powder
1 teaspoon paprika
1 chicken, cut in pieces
Preheat oven to 500 degrees F. Combine the sauce ingredients. Grease the inside of a heavy paper grocery bag and place it inside a roaster pan. Salt and pepper the chicken pieces, dip each in the sauce, and place in the bag. Pour the remaining sauce over them in the bag. Close the bag with a double fold and secure with a medal clip. Bake uncovered for 50 minutes, then cover the pan and roast for 15 minutes longer. Serve extra sauce in a separate bowl.
Angel Biscuits
Makes 6 dozen
5 cups all-purpose flour
¾ cups vegetable shortening
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking poweder
3 tablespoons sugar
1 yeast cake (1 packet of yeast) dissolved in ½ cup lukewarm water
2 cups buttermilk
Sift dry ingredients together; cut in shortening until mixed thoroughly. add buttermilk and dissolved yeast. Work together with a large spoon until the flour mixture is completely moistened. Cover and put in the refrigerator until ready to use.
When ready, preheat the oven to 400 degrees F. Take out as much batter as needed; roll it onto a floured board to 1⁄2-inch thickness and cut into rounds or squares. Bake on a greased cookie sheet or in a round 8-inch or 9-inch cake pan for 12 minutes, or until brown.
Half Moon Fried Pies
Makes 16 miniature pies
1 pound dried apples or peaches
¾ cup sugar
2 tablespoons butter or margarine
2 teaspoons cinnamon (to taste)
piecrust
lard
additional sugar
Cover the dried fruit in water and soak overnight. Drain the fruit, add a small amount of fresh water, and cook slowly until tender. Mash the fruit. add the sugar, butter or margarine, and cinnamon. Stir well and let the mixture cool.
Make your favorite piecrust, using only half the regular amount of shortening. Cut into circles 4–6 inches in diameter. Place a generous tablespoon of the fruit filling on one side of each circle. Fold the other side over and seal firmly along the edge with your fingertips or a fork. Fry in about 1⁄2 inch of hot lard, turning once. When the pastry is browned, remove and drain on paper towels. While the pies are still warm, sprinkle them lightly with sugar.
Alternatively, bake the pies at 400 degree F. for about 30 minutes; brush the top with melted butter before baking in order to make the surface crisp.
For the stories behind these recipes and many more, preorder the book here.
As September is officially bourbon month, the annual 
The University Press of Kentucky 