Tag Archives: Recipes

An International Taste of Home Flavors

You know what November means? It means red, orange, and yellow leaves. It means scarves and chilly mornings. It means getting those coupons ready for Black Friday so you can get a great deal on some future presents.

But, above all else, November means giving thanks over a splendid meal on Thanksgiving evening.

We borrowed two delicious recipes from Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods, Revised Edition by Aimee Zaring to get everyone in the mood for some Thanksgiving cooking! In addition to sharing recipes from all across the world, Flavors from Home offers fascinating and moving stories from Kentucky’s resettled refugees, giving readers the chance to understand the courage and hardships of the tens of thousands of legally resettled refugees that use the kitchen to be able to return “home.”


Irene’s Chicken Paprikás

Chicken paprikás (PAP-ree-cahsh) is a classic Hungarian comfort food. Hungarians generally use a combination of dark and white chicken meat in their paprikás, but for a healthier version, substitute boneless, skinless chicken breasts or chicken tenders.

Serves 4 to 6

Ready in about 45 minutes

Image 01 Irene Finley

“Anything could have happened to us, but God had a purpose for my life.” –Irene Finley

5 tablespoons vegetable oil
1/2 cup chopped onion
2 1⁄2 teaspoons sweet paprika (preferably Hungarian)
Ground cayenne pepper to taste (optional)
1 teaspoon salt
1 teaspoon black pepper
1 whole chicken, separated into legs, thighs, wings, etc.
1 (8-ounce) container sour cream (preferably regular) 1⁄4 cup all-purpose our
1⁄2 cup 2 percent milk

Heat oil in a Dutch oven or large saucepan. Over medium heat, sauté onion until translucent. Add paprika, cayenne pepper, salt, and black pep- per. Stir to combine. Add chicken and just enough water to cover.Bring to a boil, then turn down to medium-low heat. Cook with the lid partially covering the pan until the chicken becomes tender, about 30 minutes or less. (For chicken tenders, adjust the cooking time to 15 to 18 minutes.) Stir occasionally. Make sure not to overcook the chicken. When the chicken is done, remove it from the pot and set aside. Reserve the liq- uid and keep it warm over low heat. Cover the chicken with aluminum foil to keep it warm.


CoCo’s Soft Spring Rolls and Peanut Sauce

Spring rolls are a traditional and ubiquitous appetizer in Vietnam. Serve them at your next party and impress your friends, but keep in mind that spring rolls dry out quickly and are meant to be eaten right away. They also make a light, delicious, healthy meal.

Serves 8 to 10 (makes about 25 to 30 spring rolls)

Ready in about 1 hour and  45 minutes

Coco's Spring rolls 2

“I love to create. I love to bring the new idea to this town.” –Huong “CoCo” Tran

Spring Rolls

1 (8-ounce) package thin rice noodles (or rice vermicelli)
Olive oil for sautéing
2 carrots, shredded
1 to 2 celery stalks, cut in half lengthwise and on the bias 1 small head white cabbage, shredded
Salt and pepper
1 pound firm tofu (1 16-ounce package)
1⁄2 pound vegetarian mock (meatless) ham (optional)
1 (12-ounce) package rice paper (9-inch diameter)
Fresh mint or basil leaves
Peanut Sauce
11⁄4 to 2 cups hoisin sauce
1 cup creamy peanut butter
1 to 2 teaspoons cayenne pepper or hot pepper sauce
1⁄2 to 1 cup hot water
Ground peanuts (optional)
To Prepare the Spring Roll Filling
Boil enough water for the amount of rice noodles being used (refer to package directions). Cook for 5 to 10 minutes or until the noodles are softened. Rinse with cool water, drain well, and set aside.
Heat enough oil to cover the bottom of a fry pan (preferably non- stick) over medium-high heat. Stir-fry carrots, celery, and cabbage until soft. Season to taste with salt and pepper. Transfer vegetables to a plate or storage container to cool until ready to use.

Clean out the same fry pan and heat enough oil to cover the bot- tom over medium-high heat. (Make sure the pan is very hot before fry- ing.) Drain tofu of excess moisture. Cut tofu blocks widthwise into about 7 or 8 (1⁄2-inch-thick) slices. Fry the tofu slices until lightly brown on both sides, 5 to 10 minutes per side. Flip only once for best results. Remove and transfer to paper towels to remove excess oil, if desired.

If using vegetarian ham, slice and pan-fry like the tofu, adding more oil as needed. Transfer to paper towels to remove excess oil, if desired.
Cool all filling ingredients before assembling the spring rolls.
To Prepare the Peanut Sauce
In a medium bowl, combine hoisin sauce, peanut butter, and cayenne pepper to taste. (For a slightly sweeter sauce, add more peanut butter. For less sweetness, add more hoisin sauce and hot pepper.) Add hot water, a little at a time, until the ingredients are well mixed and the texture is smooth and creamy and of the preferred consistency. Serve cool or at room temperature. Garnish with ground peanuts just before serving. Store left- overs in the refrigerator.
To Assemble the Spring Rolls
Take one sheet of rice paper and quickly dip it into a large bowl of warm water (for about 2 to 3 seconds), making sure it is completely immersed. If you’re using a shallow bowl, you may need to rotate the paper. (Do not leave the paper in the water too long, or it will break down too quickly and be harder to roll.) Remove the paper (it should still be slightly firm) and hold it over the bowl to let the excess water drip off . Place the paper on a clean counter, a sheet of plastic wrap, or a plastic cutting board. (The paper will continue to soften and become gelatinous as it absorbs water during assembly.)
Place 1 tablespoon of the cooled vegetable filling in the middle of the rice paper, spreading it out lengthwise (to approximately 31⁄2 to 4 inches). Top the vegetables with about 1 tablespoon of tofu and ham (2 to 4 pieces), followed by 1 tablespoon of rice noodles and 2 mint or basil leaves. Do not overstuff to avoid tearing the paper.

Fold the end of the rice paper closest to you over the filling. Make sure the filling ingredients are tucked in, then fold in the sides. Slowly roll the rice paper away from you, keeping the ingredients tight and the edges straight, until the paper ends. Transfer to a serving plate, seam side down. Repeat the wrapping process until all the spring rolls and filling have been used.

Serve cold or at room temperature with peanut sauce. These are best served immediately or within an hour of making; otherwise, the rice paper will dry out. To keep them fresh, wrap each roll individually in plastic wrap, or store them in a single layer in a lightly oiled airtight container. Use plastic wrap to divide multiple layers so the rolls won’t stick together and tear. Keep refrigerated.
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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!

Recipes from Bourbon Country

Celebrate Wellness Wednesday with three recipes from Chef Albert W. A. Schmid’s newest cookbook Burgoo, Barbecue and Bourbon: A Kentucky Culinary Trinity9780813169880

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.

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

The Celebration is Here.

Mardi Gras is notorious for its thriving traditions that flood the streets of New Orleans with greens, purples, and golds. With the widely-celebrated holiday finally here, UPK is here to serve up the top tips on what we know best: Bourbon and cakes.

The Bluegrass State is no stranger to the southern sweet tooth, but the infamous King Cake is essential to any Mardi Gras celebration. The tasty treat is the center of most parties thrown during the holiday. There are several different ways you can make the King Cake, but there are traditions you must follow when doing so. The most common ingredients include eggs, milk, butter, yeast, brown and white sugar, water, salt, nutmeg, flour, and cinnamon. The frosting is usually made of confectioner’s sugar and colored crystals (Green, purple, and gold of course).

English Peas

 

 

 

 

 

 

 

 

What makes the cake so special is the hidden trinket inside. King Cakes have a plastic baby hidden in one of the pieces. If you are the lucky finder, you become the “King or Queen” of festivities and also take on the responsibility of bringing the cake next year.
Check out this recipe from The Food Network if you’re daring enough to make one yourself!
Now that you have a cake, surely you know what comes next. No treat is complete without the perfect drink pairing, especially during Mardi Gras. The Kentucky Bourbon Cocktail Book by Joy Perrine and Susan Reigler offers an array of different bourbon style cocktails to fancy even the pickiest drinkers. Their twist on the classic Sazerac originating from New Orleans is the perfect drink choice for your King Cake.

New Orleans is packed with streets that overflow with tradition and custom. Follow these recipes and immerse yourself in one of their greatest celebrations!

Layout 1

Sazerac

1 teaspoon of Pernod

2 ounces of Kentucky bourbon

1 tablespoon simple syrup

6 dashes of Peychaud’s bitters

Pour Pernod into the glass and swirl to coat. Pour out the excess. Add ice, bourbon, syrup, and bitters; shake.   Garnish with a large lemon twist.