Tag Archives: Kentucky Fresh

The Perfect Kentucky Derby Party

Plan Perfect Derby Party

Like the big race itself, Kentucky Derby parties never go out of style. This post was originally published on our blog on May 2, 2015:

Of the many traditions that go hand-in-hand with the Kentucky Derby—the hat, the silks, the roses, the singing of “My Old Kentucky Home”—hosting a Derby party can be the most fun, especially for those who can’t make it to Churchill Down; but it can also be the most stressful. If you’re looking to throw the perfect Derby party, look no further than the recipes, decor, and ideas below. If you’re looking for something printable, download a PDF here: Plan the perfect KENTUCKY DERBY PARTY.

The Space:

tissue paper roses DIYRoses, roses everywhere! Run to the florist, or fake it up with red tissue paper to celebrate the Run for the Roses. Plus, its easy to coordinate with red plates and dinnerware. Set up a photo station with your own blanket of roses covering a blank stretch of wall. It only takes three things: thin wire, a cheap shower curtain, and plenty of red tissue paper. Here’s a great how-to from Brit and Co.

Fun & Festive:

It’s not a party without party games! Here are a few of our favorites to keep the good times going until the call to the post:

  • Bring the Derby to the Derby party! Place the names of the horses (or the numbers 1 -20) on folded slips of paper into a hat (bonus points for using a derby hat!) Guests can draw the number of the horse they’re rooting for in the big race. Make sure to have a fantastic prize for the winner, maybe an extra Race-Day Pie to take home?
  • The weather is (almost) always beautiful the first weekend in May. Horseshoes and/or Corn Hole move the party outdoors into the yard, putting Derby hats to good use under the sun.
  • Speaking of Derby hats, why not have a contest to see who has the best Derby hat? The men are invited too!
  • And lastly, an idea from KentuckyDerby.com: Ice Cube Jockey Races. Freeze small jockeys (or any differently colored or shaped tokens) to the tops of ice cubes. At the start of the race all participants can wager on a horse. Take a flat, smooth surface (glass from a large picture frame, an over-the-door bathroom mirror, etc.) and lay it across a table at an angle. Line the ice cube jockeys up, keeping them in place with a yard stick and then let them loose all at once for a fun and crazy race. To repeat simply refreeze the jockeys on new ice cubes and freeze until the down time between the next races.

The Drinks:

C’mon, this one’s obvious: mint juleps all around! Easy to prep and easy to serve, you really can’t go wrong with the most traditional of traditions; it’s a classic for a reason. Perfect MINT JULEP For the younger partiers, the designated drivers, and those who might not be bourbon fans (it’s OK, we forgive them), you can’t go wrong with a non-alcoholic sparkler. You can even reuse your mint-infused simple syrup for extra flavor. Derby Sparkler Drink

The Food:

Origin stories differ greatly, but burgoo has definitely evolved into a delicious “catch-all” stew. Basically, you can’t go wrong throwing everything you’ve “caught” into a giant pot and letting it simmer until ready. But if you’re looking for a specific recipe, The Kentucky Fresh Cookbook by nutritionist Maggie Green, has great ingredients and an easy, one-pot method.

Kentucky Fresh Burgoo

For small-bites, try Maggie Green’s steamed asparagus or green beans with toasted sesame mayonnaise:

Trim the asparagus and/or green beans and steam until bright green and tender (but still a little crisp). To make the toasted sesame mayonnaise dipping sauce, whisk 1 cup mayonnaise, juice of 1/2 lemon, 3 tablespoons dark sesame seed oil, 2 tablespoons toasted sesame seeds, and 1/4 teaspoon salt. Serve on the side as a dipping sauce, or thin with a bit more lemon juice and drizzle it over the veggies.

Sweet Treats:

Race-Day Pie, Saturday-in-May Pie, Bluegrass Pie…whatever you call it, the trademarked treat with bourbon, chocolate, and pecans in a pie crust is a must-have on the first Saturday of May.

In Bourbon Desserts, Lynn Marie Hulsman offers up the recipe for her Grandma Rose’s Big Race Pie. If you want to go really Kentucky, snag your flour from Weisenberger Mill, your pecans from Hickman, Kentucky, and your chocolate from Ruth Hunt Candies (or your favorite, local chocolatier).

Bourbon Desserts Derby Pie

Five Days of Giveaways: It’s a Festive Free-for-all on Friday

We’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’ve been giving away a new book in a new way to a lucky someone.

We thought we’d close out our #5DaysOfGiveaways with a bang! Or, at the very least, a party… We’re calling it Festive, Free-f0r-all Friday, and here’s how it works:

We’ll be sharing menus and recipes to help you throw the greatest, most Bluegrass-y, Kentucky Holiday Celebration from some of our favorite Kentucky cookbooks. Join in on our fun on any of our social media accounts, and you’ll be automatically entered to win. One lucky fan/follower/subscriber/etc. will win a prize pack of ALL the books we’ve given away this week! Including The Kentucky Fresh Cookbook, a bourbon cocktail book (your choice), Out of Kentucky Kitchens, and The Blue Grass Cook Book, the prize pack will help you host a holiday fit for a Kentucky Colonel.

But what’s a party without a plan? Here are some great holiday menus (new and old) to get the festivities started!

Civil War Recipes Christmas Menu: 9780813120829

  • Boiled Turkey with Oyster Sauce Beet Root
  • Roast Goose with Applesauce
  • [Hot] Cole-Slaw
  • Boiled Ham
  • Turnips
  • Winter Squash
  • Savory Chicken Pie
  • Salsify Cakes
  • Mince Pie
  • Plum Pudding
  • Lemon Custard
  • Cranberry Tart

The Kentucky Fresh CookbookThe Kentucky Fresh Cookbook Christmas Dinner Kentucky Style

  • Roasted Tenderloin of Beef
  • Lemon Parmesan Beans
  • White Cheddar Grits
  • Linen-Napkin Dinner Rolls
  • Endive and Pear Salad with Walnuts
  • Kentucky Blackberry Jam Cake

The Kentucky Fresh Cookbook Christmas Breakfast

  • Blood Orange Ambrosia
  • Shaker Pumpkin Muffins with Walnuts and Flax Seed
  • Country Ham and Green Onion Breakfast Casserole

The Kentucky Bourbon Cookbook by Albert SchmidThe Kentucky Bourbon Cookbook All-Bourbon Winter Feast

  • Pork Tenderloin in Spiced Apple Kentucky Bourbon Sauc
  • Kentucky Bourbon Acorn Squash
  • Windsor Mincemeat
  • Kentucky Colonel Bourbon Balls
  • Kentucky Bourbon Bread Pudding with Kentucky Bourbon Sauce

 

4th of July

Food + Friends + Fireworks + Fun = A 4th of July Celebration

In The Kentucky Fresh Cookbook, Maggie Green offers up not only delicious, seasonal recipes using fresh, local ingredients, but also provides menus to make holiday planning easy. For a classic, Kentucky-proud celebration, Maggie’s menu includes:

  • Ale-8 One Slow Cooker Pork Barbecue with Brown Sugar Bourbon Barbecue Sauce
  • Sweet and Sour Creamy Coleslaw
  • Cornmeal-Crusted Fried Green Tomatoes
  • Nina’s Potato Salad
  • Sweet Bourbon Baked Beans
  • Buttermilk Black-‘n’-Blue Berry Cobbler
  • and Fresh Herbed Lemonade, Sweet Iced Tea, or mix ’em up in an Arnold Palmer

You’ll find a personal favorite of ours below, or a printable version of the recipes on Maggie’s menu here. For more great meals (and recipes), The Kentucky Fresh Cookbook is available wherever fine books are sold.

Succulent Pork Barbecue

Every Kentucky cook needs a good pork barbecue recipe up his or her sleeve, and I have learned several juicy tips over the years.

First, a bit of terminology: the best meat for pork barbecue is an economical, rectangular roast from the top part of the pig’s shoulder called Boston butt, Boston roast, fresh pork butt, or Boston-style butt. (Don’t ask me why a pork shoulder is called a butt.) Pork shoulder is sold bone-in or boneless, in sizes ranging from 4 to 8 pounds. I consider this cut the chicken thigh of a pig—the meat is moist, dark, and distinctive. The well-exercised muscles in the shoulder crisscross around a bone and are supported by collagen and tendons, with fat marbled throughout. Because of this hodgepodge of muscle, tendon, and collagen, the meat has to be coaxed into tenderness. Given enough time to cook, though, it shreds easily for the best pulled pork barbecue around.

The flavor varies, depending on the method of cooking—smoked, oven-roasted, or slow cooked—but the end result will be fork-tender goodness. What does fork tender mean? Poke a fork in the cooked pork and twist: the meat shouldn’t feel tight, and it readily falls apart.

Ale-8 One Slow Cooker Pork Barbecue

Nothing holds a candle to home-smoked meat, but this slow-cooked version works in a pinch—a large pinch piled high on a bun, that is. It uses Kentucky’s own soft drink, Ale-8 One. This spicy soda, bottled in Winchester since 1926, is sold around the state. If Ale-8 One isn’t available, substitute a spicy ginger ale. Just like a true, wood-fired smoking process, low and slow is the rule. For best results, start early in the morning or let the pork slow-cook overnight. In my (oblong) slow cooker set on low, the pork takes about 11 hours to reach a fork-tender state. Check the tenderness of the meat after about 10 hours to gauge how quickly or slowly your slow cooker cooks.

Makes about 12 servings

  • 1 large onion, thinly sliced
  • One 4- to 4.-pound pork shoulder or Boston butt pork roast
  • One 12-ounce can Ale-8 One
  • 2 tablespoons Barbecue Dry Rub
  • 2 cups Brown Sugar Bourbon Barbecue Sauce, or the barbecue sauce of your choice

Place half the onion in the bottom of a slow cooker. Lay the pork shoulder on top of the onion. Pour the soda over the pork and sprinkle with the dry rub and remaining onion. Cover and cook on low for 11 hours. At this point, the meat should be fork tender, which happens when the internal temperature reaches about 200 degrees F. If it’s not fork tender, turn the meat over, cover, and cook for 1 to 2 more hours. When the pork is done, place it on a platter and shred and chop the meat. Keep the meat warm, and serve the barbecue sauce warm on the side. Alternatively, discard the juice from the slow cooker and place the meat back in it. Mix in the barbecue sauce and warm before serving.

Brown Sugar Bourbon Barbecue Sauce

This sweet sauce, flavored with bourbon, is inspired by a recipe I developed for Barbara Smith.

Makes about 4 cups.

  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 cup ketchup
  • One 12-ounce bottle chili sauce
  • 1/2 cup Kentucky bourbon
  • 1/4 cup light brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Kentucky sorghum or molasses
  • 2 tablespoons apple cider vinegar
  • 1⁄8 teaspoon cayenne pepper

In a saucepan, heat the canola oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the ketchup, chili sauce, bourbon, brown sugar, Worcestershire sauce, sorghum, vinegar, and cayenne pepper. Bring to a simmer and cook for about 10 minutes. Serve warm, or let cool and store in glass jars in the refrigerator.

Kentucky Fresh Cookbook Maggie Green

Make Mom Proud: Smoked Trout and Watercress Niçoise Salad

With Mother’s Day coming up on Sunday, it’s time to start thinking about what fun, fresh dishes to serve up for the “Mom” figures in your life. This springtime Smoked Trout and Watercress Niçoise Salad from The Kentucky Fresh Cookbook is colorful and flavorful, yet simple to make. Check out the entire cookbook for more weekend brunch and lunch ideas, and don’t forget to enter our giveaway this week for a chance to win a copy of the book!

trout

4 ounces mixed salad greens (about 4 cups)
4 ounces watercress or baby arugula (about 4 cups)
8 ounces smoked Kentucky rainbow trout
8 ounces tiny red potatoes, boiled and sliced
8 ounces fresh green beans, snipped and precooked
1 pint grape or cherry tomatoes, halved
1⁄2 cup kalamata olives, halved
1⁄4 cup capers
Sweet Garlic Dressing (see below)

Divide the salad greens and watercress among 4 dinner plates. Place 2 ounces smoked trout on each plate. On the side, arrange the potatoes, green beans, tomatoes, olives, and capers. Drizzle with dressing and serve more on the side.

From author Maggie Green: “For this salad, I prefer to use a Kentucky smoked trout from Shuckman’s Fish Company. If smoked trout isn’t available, substitute hot-smoked salmon. Watercress, either a wild variety harvested near a running spring or a cultivated variety such as Upland cress, is a sure sign of warm spring days.”

Sweet Garlic Dressing

1 clove garlic, crushed
1⁄4 cup Kentucky honey
1⁄4 cup apple cider vinegar
2 tablespoons olive oil
1 teaspoon dried basil or 1 tablespoon fresh
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper

Place the garlic, honey, vinegar, oil, basil, salt, and pepper in a blender container. Mix on high speed until the dressing is light in color and thickened. Extra dressing can be stored, covered, in the refrigerator.

A May Must-Have: Bluegrass Piettes

What dishes did you make for your Derby parties this past weekend? Any bourbon involved? We’d love to see some pictures! Share them with us via Facebook and Twitter, #KYFresh!

Maggie Green, author of The Kentucky Fresh Cookbook, shares the following recipe for Bluegrass Piettes in honor of her aunt Mary. She says this finger dessert is a favorite of her sister, who lives in Baltimore and serves it when she hosts Derby parties for her Preakness-loving friends.

piettes2Cream Cheese Pastry
2 tablespoons butter, melted and cooled
1⁄4 cup granulated sugar
2 tablespoons light brown sugar
1 tablespoon unbleached all-purpose flour
1 large egg
1⁄4 cup light corn syrup
2 tablespoons Kentucky bourbon
1⁄8 teaspoon salt
1⁄2 cup chopped pecans
1⁄2 cup semisweet mini chocolate “morsels” (mini chocolate chips)

Preheat the oven to 375°F. Generously spray three 12-cup mini-muffin pans with nonstick cooking spray. Shape the Cream Cheese Pastry into 1-inch balls. I use a #100 scoop or a melon baller. Place the balls of dough in the cups of the muffin pans. Using your index finger or the blunt end of thick wooden spoon, make an indentation in each ball of dough, forming a small pastry shell. Press the dough up the sides of the muffin pan.
For the filling, mix the butter and sugars until dissolved. Stir in the flour, egg, corn syrup, bourbon, salt, pecans, and chocolate chips. Using a teaspoon, fill each pastry shell half full. Do not overfill, or the filling will bubble out during baking. Bake for 25 minutes, or until the filling puffs up and the crust is golden brown. Cool slightly in the pan. Run a thin knife around the edges of the piettes to loosen, and then carefully remove them to a rack to cool completely.

Enter our weekly giveaway to receive this and hundreds of other great KY recipes in Green’s latest book, The Kentucky Fresh Cookbook! We will draw the winner Friday May 10 at 1 pm.

A Fresh Take: A Kentucky Cookbook Giveaway & Challenge

cover image(1)Now that Derby has come and gone, we’re shifting gears to talk about another distinctive staple of Kentucky: the food. Sure, people may think hot browns and fried chicken, but many don’t realize how much variety the Bluegrass has to offer in the way of fresh, seasonal ingredients and rich cultural food traditions.

In The Kentucky Fresh Cookbook, food, nutrition, and culinary arts expert Maggie Green offers recipe after recipe of dishes that are sure to please a Kentuckian’s palate—and satisfy our greater need for healthful nourishment. Check back with us all week to get a sampling of recipes inside the book!

Here at the Press, we’d love to know what good, fresh Kentucky food you’re cooking up these days. All this week, why not try some of Green’s recipes, and show us what you’re up to in the kitchen! Share a picture or two online, tagging us on Facebook, and mentioning us on Twitter. After all, “food’s ability to bring people together” is partially what drives author Maggie Green into the kitchen “to cook with fresh, seasonal, and even traditional Kentucky ingredients.” With her book, she hopes to “inspire cooks of all ages to do the same every day, all year long.”

This week, you have a chance to win your own copy of The Kentucky Fresh Cookbook! Enter the giveaway before 1 pm, Friday May 10, when we will draw the lucky winner. Good luck!

Kentucky Fresh highlights the best of the bluegrass with local dishes for all to enjoy

A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky kitchen with more than 200 recipes. With a focus on the cook’s activities in the kitchen, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky.

”Maggie’s recipes are well written and with a friendly, inviting tone that cooks of all abilities and ages will follow with ease and certainly achieve outstanding results. Her menus and recipe titles are enticing and will have broad appeal”–Abby Dodge, author of Desserts 4 Today and The Weekend Baker and expert editor for the 75th Anniversary Edition of the Joy of Cooking

Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year’s worth of recipes and menus for everyday meals, holiday events, and special family occasions—all written withKentucky flair.

Upcoming Events with Maggie Green:

Saturday April 30, 2011

What: Signing

When: 2 p.m. – 3 p.m.
Where: The Morris Book Shop, Lexington KY
 
Tuesday May 3, 2011
What: Signing
When: 7 p.m. – 8 p.m.
Where: Joseph-Beth Booksellers, Cincinatti OH
 
Thursday May 12, 2011
What: Signing
When: 7 p.m. – 8 p.m.
Where: Joseph-Beth Booksellers, Lexington KY
 
Saturday May 14, 2011
What: Signing
When: 12 p.m. – 1 p.m.
Where: Kentucky Haus, Newport KY
 
Saturday May 21, 2011
What: Signing
When: 9 a.m. – 10 a.m.
Where: Lexington Farmers Market, Lexington KY
 
Monday May 23, 2011
What: Talk & Signing
When: 6 p.m. – 7 p.m.
Where: Laurel County Public Library, London KY