Tag Archives: cookbook

Fig Preserves Recipe from Savory Memories

The late Wade Hall was an acclaimed author, dedicated professor, and a friend to many. In memory of his passing three years ago today (September 26th, 2015), here is what he termed “the granddaddy of all fig recipes” in SAVORY MEMORIES9780813120461

 

Fig Preserves

6 cups of stemmed and chopped figs
1 thinly sliced lemon
3 cups of sugar

Combine the figs, lemon, and sugar in a heavy stainless-steel pot and let stand for three hours. Then bring to a boil and simmer until thick, about one hour. Seal in hot sterilized jars. Yield: six to seven half-pints.

 

Hall follows the recipe with the tongue-in-cheek promise, “If you eat enough of these fig preserves, you will soon be writing like Eudora Welty! I guarantee it”. Throughout the chapter, Hall discusses the legendary author who was a friend and mentor to him. He describes one particular memory after they had spent the afternoon chatting about her work. “I rushed out to get a jar of fig preserves and a camera. She agreed to sign a couple of books before we left and allowed me to take several pictures of her in her chair…holding my ‘lovely’ gift”. Pick up a copy of SAVORY MEMORIES for more of Hall’s deliciously creative fig recipes!

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Beer Lovers & Lovers of Beer Cheese

Happy National Beer Lovers Day! As far as hard beverages go, the Bluegrass State is known for its bourbon, but our state also boasts some great craft beer. Lexington is home to the Brewgrass Trail, and other breweries and pubs are scattered across the Commonwealth. You can find local beer in Louisville, Paris, Somerset, and beyond.

Although craft beer isn’t unique to Kentucky, Kentucky does something truly unique with beer. We add beer to cheese to make a delicious dip / spread / culinary concoction aptly known as beer cheese. In fact, Clark County, Kentucky–the Winchester area–is the birthplace of beer cheese, and we even have a Beer Cheese Trail!

BeerCheeseTrail_7x5_tabletent_2015_V2

To celebrate National Beer Lovers Day, below is a recipe that utilizes beer from Lexington’s own West Sixth Brewing. You can find this and other awesome recipes in Garin Pirnia’s The Beer Cheese Book, which we’ll be releasing this October. Cheers!

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Smithtown Seafood West Sixth Porter Beer Cheese

This recipe by Smithtown’s chef, Jon Sanning, includes a rich porter. The restaurant serves this beer cheese with fresh seasonal vegetables.

Makes about 5 cups

2 large garlic cloves, chopped
¼ medium yellow onion, chopped
1 tablespoon Crystal hot sauce (no substitutions!)
½ teaspoon Lea & Perrins Worcestershire Sauce
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
½ teaspoon cayenne pepper
½ teaspoon mustard powder
1 pound and 2 ounces sharp white cheddar, grated
1 cup West Sixth Brewing Pay It Forward Cocoa Porter

In a food processor blend the garlic, onion, hot sauce, Worcestershire sauce, pepper, salt, cayenne, and mustard until smooth. Add ¼ of the grated cheddar and continue processing until smooth. Then alternate between adding the porter and the rest of cheese. When all of the beer and cheese has been added, scrape down the sides of the processor and continue to process until completely smooth.

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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Five Days of Giveaways: Cozy Up to Winter Favorites Wednesday

002_Facebook9780813193489We’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 Winter Favorites Wednesday and we’re giving away a copy of Out of Kentucky Kitchens to someone on Facebook. We’ll be sharing menus and recipes from the book all day on Facebook, so friend, share, like, or comment away. We will enter everyone who interacts with us on Facebook today (12/16/15) in a random drawing to win a free copy of Out of Kentucky Kitchens!

Want a taste of Marion Flexner’s classic cookbook? Oh, go on then!

Hot Spiced Wassail-1

Five Days of Giveaways: Maggie (Green) Monday

Kentucky Fresh Cookbook Maggie Green001_TwitterWe’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 Maggie (Green) Monday, and in honor of her wonderful resource for cooks all over the Bluegrass State, we’re giving away a copy of The Kentucky Fresh Cookbook to someone on Twitter. We’ll be sharing great recipes, images, and menus from the book all day on Twitter, so retweet, mention, like, or follow away. We will enter everyone who interacts with us or our tweets today (12/14/15) in a random drawing to win a free copy of The Kentucky Fresh Cookbook!

Do You Know the Requirements for Bourbon?

1910With a book dedicated solely to cooking with bourbon, it’s only fitting Albert Schmid, author of The Kentucky Bourbon Cookbook, would include a little bit of the history behind this beloved beverage.

Most people believe a Baptist minister, the Reverend Elijah Craig, was the first person to distill bourbon, circa 1789. It was a very convenient legend for the forces trying to repeal Prohibition. After all, how bad can bourbon be if it was invented by a Baptist minister? But, the truth is that no one really knows who invented bourbon. Some of the favorite candidates include Evan Williams, James Ritchie, and Wattie Boone (Daniel’s cousin).

Despite the myth surrounding its origin, in 1964 Congress officially named bourbon America’s native spirit and the beverage became the most regulated whiskey in the world, having to meet strict criteria in order to be labeled “bourbon.” The requirements for bourbon are these:

  • Bourbon must be made from at least 51 percent corn mixed with barley and with rye or wheat or both. Many times bourbon has an even higher percentage of corn.
  • Bourbon must be aged in charred new oak barrels.
  • Only pure water may be added to bourbon.
  • Bourbon must not exceed 160 proof off the still or 125 proof going into the barrel.