Tag Archives: recipe

A Toast to National Bourbon Heritage Month

September is a most wonderful time—when the weather starts to cool, leaves start to turn, and the world turns its attention to the Commonwealth for National Bourbon Heritage Month! We’ll be celebrating this genteel and genuinely Kentucky holiday with cocktail and food recipes, new books, and a trip to the Kentucky Bourbon Festival.

More Kentucky Bourbon Cocktails6.inddTo kick things off, enjoy a celebratory tipple of “The Rutledge Rebellion,” created by Jason Start of Martini Italian Bistro in Louisville, representing Four Roses Distillery. “The Rutledge Rebellion” took first prize at the Kentucky Bourbon Festival Mixed Drink Challenge in 2014 in the Bourbon Punch Category. Named for Four Roses master distiller emeritus, Jim Rutledge, “The Rutledge Rebellion” won the honor of being the official cocktail of the 2015 Kentucky Bourbon Festival.

Try your hand at this well-crafted recipe from Joy Perrine and Susan Reigler’s newest book, More Kentucky Bourbon Cocktails. Cheers!

The Rutledge Rebellion

Rutledge Rebellion via The Kentucky Standard

The overall winning drink, ‘The Rutledge Rebellion’ (photo by Kacie Goode. Used with permission from The Kentucky Standard.)

1 1/2 ounces Four Roses Small Batch bourbon
1/2 ounce ginger liqueur
1 ounce orange juice
1 ounce pomegranate juice
1 ounce apple pureé
(3 apples, 2 teaspoons salt, 1 cup simple syrup, 1/2               cup water, and 1/2 cup lemon juice—blended and                 strained)
or 1 ounce apple juice
2 ounces dry champagne
1 syringe Bittermens Tiki bitters

Combine ingredients in a pint glass and stir. Fill with ice, garnish with an orange slice and a mint sprig and serve with a straw.

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

 

Eat Your Words!

Test your Bar-B-I.Q. with this Word Search of fall-off-the-bone terminology from The Kentucky Barbecue Book by Wes Berry. You’ll find a Word Bank of all the terms below. Print off your own copy to share here.

BBQ WORD SEARCH_Grid

Barbecue Ham Owensboro
Brisket Hardwood Pit
Burgoo Hickory Pork
Chipped Kentucky Sassafras
Coal Knife Sauce
Cornbread Lamb Style
Festival Meat Vinegar
Fork Mutton Western
Fried Okra

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

 

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

Blueberry Bourbon Beer Punch Kentucky Bourbon Cocktail Book University Press of Kentucky

We’re not ‘Blue’ about this Bourbon Punch

Yesterday, we brought you a suggested menu from The Kentucky Fresh Cookbook for your 4th of July cookout. Today, let’s talk signature cocktails! There’s no better place to turn than The Kentucky Bourbon Cocktail Book for martinis, cocktails, and punches featuring every Kentuckian’s favorite spirit. For an on-theme 4th of July punch, we’re recommending the refreshing (and blue!) Blueberry Bourbon Beer Punch. Or, if you’re looking for a drink with more “sparkle,” check out last year’s recipe: The Kentucky Sparkler.

Blueberry Bourbon Beer Punch

From The Kentucky Bourbon Cocktail Book by Joy Perrine and Susan Reigler.

Don’t chuckle over this seemingly unlikely combination of ingredients until you’ve tried it. It’s summer in a glass.

  • 2 bottles cold Wild Blue™ blueberry lager
  • 1 can (12-ounce) frozen Minute Maid™ pink lemonade (defrosted, but no water added)
  • 2 ounces blueberry-infused bourbon (Lightly crush 1/3 of a full pint of blueberries and combine with remaining whole berries and bourbon. Shake and let steep 3 days. Strain, label, date, and refrigerate.)
  • 10 ounces water
  • 2 lemons cut into wedges
  • 1 cup fresh blueberries

Into a 1 1/2 – 2 quart glass pitcher, pour the bottles of beer. Add lemonade, bourbon, and water; stir. After the foam subsides, squeeze and drop in the lemon wedges. Stir. Add ice and blueberries. Stir again. Serve over ice.

Kentucky Bourbon Cocktail Book University Press of Kentucky

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