Tag Archives: Maggie Green

A Look at the Kentucky Book Fair on November 17

KBF_2018_UPK_ProgramAd.jpgNow in its thirty-seventh year, the Kentucky Book Fair is expanding to become the signature piece of a larger event, the Kentucky Book Festival. Organized by Kentucky Humanities, the Kentucky Book Festival will span from November 12 to 17 and involve six days full of literary events around Lexington, culminating in Kentucky Book Fair on November 17 from 9:00 am to 4:00 pm at Alltech Arena at the Kentucky Horse Park. The fair will feature more than 180 authors, including over twenty-five who have been published by University Press of Kentucky (UPK):



In addition to authors who will be signing their books on the main arena floor on November 17, the Kentucky Book Fair will host a series of panel discussions and presentations for authors and readers alike on the main stage and in breakout rooms that day. Several panels include UPK authors eager to share their work:

The Kentucky Book Festival will be holding a series of events throughout the week at several different locations around Lexington. The events include readings, cocktail parties, trivia, and more:

  • Monday, November 12, 6:30 to 8:00 pm—The Carnegie Center for Literacy & Learning will host “New Kentucky Poetry & Prose” with readings by Willie Davis, UPK author Jeremy Paden, Robert Gipe, and Maureen Morehead. Free and open to the public; no tickets required.
  • Tuesday, November 13, 12:00 to 2:00 pm—ArtsPlace will host “A Literary Luncheon with Silas House” featuring him reading from his new novel Southernmost. Tickets are required and available for $40 at kyhumanities.org; seating is limited.
  • Friday, November 16—Jonathan S. Cullick, author of Robert Penn Warren’s All the King’s Men: A Reader’s Companion, will teach a KBF Master Class on the basic rhetoric principles of persuasion and how to use them to more than 300 students. This event is for preregistered students and not open to the public.

Dedicated to honoring the profession of writing and to providing a format for authors to meet their reading public, the Kentucky Book Fair attracts thousands of avid readers and patrons nationwide. Featuring a broad range of titles including children’s books, military history, mystery, nature, fiction, and nonfiction, the fair attracts promotes reading across genres and age levels. Founded in 1981, the Kentucky Book Fair is the state’s leading literary event.

A full list of Kentucky Book Festival activities can be found on the Kentucky Humanities website.

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!

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!


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