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    Kentucky Cooks: Favorite Recipes from Kentucky Living
    Kentucky Cooks: Favorite Recipes from Kentucky Living
    Kentucky Cooks: Favorite Recipes from Kentucky Living
    Ebook221 pages1 hour

    Kentucky Cooks: Favorite Recipes from Kentucky Living

    By Linda Allison-Lewis

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    About this ebook

    “A delightful mix” of down-home and delicious recipes representing the best of the Bluegrass State (Sharon Thompson, Lexington Herald-Leader food writer and author of Flavors of Kentucky).
     
    Kentucky has a rich culinary tradition with distinctive regional recipes that reflect the unique heritage of the Commonwealth. Now the author of the celebrated cookbook Kentucky's Best is back with Kentucky Cooks: Favorite Recipes from Kentucky Living, presenting recipes handpicked from the pages of her popular column in Kentucky Living magazine.
     
    In Kentucky Cooks, traditional and contemporary flavors are united in the best recipes the state has to offer. Kentucky Cooks: Favorite Recipes from Kentucky Living is a diverse assortment of recipes, featuring entrees, side dishes, sandwiches and snacks, breads, desserts, and more. There’s something for every taste in this collection of delicious Kentucky favorites.

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateMar 20, 2009
    ISBN9780813139111
    Kentucky Cooks: Favorite Recipes from Kentucky Living
    Author

    Linda Allison-Lewis

    Linda Allison-Lewis is an author and a popular speaker on family issues and abstinence among teens. She is also the food columnist for Kentucky Living magazine. She has three children and writes from her home in Louisville, Kentucky.

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      Book preview

      Kentucky Cooks - Linda Allison-Lewis

      Kentucky Cooks

      Kentucky Cooks

      Favorite Recipes from

        Kentucky Living  

      Linda Allison-Lewis

      THE UNIVERSITY PRESS OF KENTUCKY

      Copyright © 2009 by Linda Allison-Lewis

      Published by the University Press of Kentucky

      Scholarly publisher for the Commonwealth, serving Bellarmine University, Berea College, Centre College of Kentucky, Eastern Kentucky University, The Filson Historical Society, Georgetown College, Kentucky Historical Society, Kentucky State University, Morehead State University, Murray State University, Northern Kentucky University, Transylvania University, University of Kentucky, University of Louisville, and Western Kentucky University.

      All rights reserved.

      Editorial and Sales Offices: The University Press of Kentucky

      663 South Limestone Street, Lexington, Kentucky 40508-4008

      www.kentuckypress.com

      13  12  11  10  09    5  4  3  2  1

      Library of Congress Cataloging-in-Publication Data

      Allison-Lewis, Linda, 1948–

      Kentucky cooks : favorite recipes from Kentucky living / Linda Allison-Lewis.

          p. cm.

      Includes index.

      ISBN 978-0-8131-2537-4 (hardcover : alk. paper)

      1. Cookery, American. 2. Cookery—Kentucky. I. Kentucky living. II. Title.

      TX715.A44292 2009

      This book is printed on acid-free recycled paper meeting the requirements of the American National Standard for Permanence in Paper for Printed Library Materials.

      Manufactured in the United States of America.

      Member of the Association of

      American University Presses

      To my editor, Anita Travis Richter,

      for helping me believe I really could

      come back after my stroke

      Contents

      Acknowledgments

      Introduction

      Appetizers, Savory Snacks, and Spreads

      Soups and Salads

      Breads

      Entrées

      Side Dishes

      Sandwiches and Snacks

      Breakfast and Brunch Dishes

      Sweets

      Drinks

      Index

      Acknowledgments

      I want to thank my great kids and their spouses—Christian and Andrea Lewis, Scott Lewis, and Noélle and Eric Lang—for being in my life—My mom, Jean, who still inspires me with her great meals—My grandchildren, Nick and Meredith Lewis, who provide me with unspeakable joy every day—My sister, Tammy Ricketts, who not only helped me with this book but is always full of just the right ideas—My nephew, Bo Ricketts, computer whiz and typist extraordinaire—My boxers—Lola, Sophie, and Rox—who always sit adoringly at the stove, never letting on when they sense a flop coming—Laura Sutton, Leila Salisbury (I’ll miss you), Mack McCormick, and the great staff at the University Press of Kentucky.

      The Kentucky Living staff: Paul Wesslund, Anita Travis Richter, Ellie Hobgood, Paula Sparrow, Lynne Christenson, Monica Pickerill, Kate Wheatley, Arlene Toon, Kathy Wade, Tammy Simmons, Carol Smith, Nick Gatens, and Curt Smith.

      I also want to acknowledge the writers and contributors who make Kentucky Living such a quality magazine: David and Lallee Dick, Teresa Bell Kindred, Shelly Nold, and all the others who provide me with great reading each month and great pride in this publication.

      Most of all—my readers of fourteen years and the greatest audience I could have.

      Introduction

      It has been ten years since Kentucky’s Best: Fifty Years of Great Recipes was published. It is a collection of not only recipes that have been in my family for years, but also my favorite recipes from Kentucky chefs, restaurants, and bed and breakfasts, as well as those that are truly traditions in the Bluegrass State.

      For many years, I have dreamed of publishing a collection of the best recipes from my column, Kentucky Cooks. I receive so many requests for recipes featured in my column and have been asked by readers where they can find the best of Kentucky Living. One day while reading an e-mail from a reader requesting such a book, I decided that it was time to pull that title and make it a reality. Now my readers do not have to take the time to write and wait for a reply. The best of Kentucky Living is in this collection.

      I’m often asked about my job and the photos. Jim Battles is my photographer, and he not only does the food shots, but also takes photos on many topics for the magazine. He makes the food look so appetizing, and, surprisingly, there have been only a few mishaps. The most memorable was a beautiful scoop of ice cream melting under the lights. We plan our shots for the year and set up three or four months at a time, cooking the dishes in my home or Jim’s studio. Besides being a great photographer and a talented drummer, he loves to eat our food as much as I do. We have to be Kentucky Living’s official foodies. Many times, I have the good intention of sending his wife, Nancy, and his kids a dish we prepare, but Jim and I usually manage to polish it off. I consider us a great team, and we have a wonderful time. Remember—first and foremost, we’re foodies!

      Throughout the years, my work at Kentucky Living has been hard to think of as a job. While I love signing books, judging food events, giving cooking demonstrations, and receiving everything from food products, cookbooks, recipes, and cooking gadgets to proposals (really), I love interacting with my readers more than anything. I feel like I know them and enjoy answering their letters and e-mails. One sweet lady has sent me an Easter card every year since I started to write my column in 1995.

      I often call a reader to ask her opinion about an upcoming column or to congratulate him on a food accomplishment. I enjoy working with Kentucky State Fair winners and finalists and hearing about all their food contributions. I open the Kentucky Living Web site to learn about great recipes, such as Sour Cream Pound Cake from Marilyn Gay and those from so many other talented Kentucky cooks who share their favorites each month. More than anything, I love to laugh and chat with my readers, knowing that I’m in the company of the greatest cooks in the South: Kentucky cooks!

      Can you tell that I’m proud of my magazine? Does this really sound like a job? Does it get any better than this? I don’t think so!

      Kentucky Cooks

      Appetizers, Savory Snacks, and Spreads

      Savory Herb Cheesecake

      All-Season Tomato Salsa

      Shrimp Toast

      Boursin Cheese

      Corned Beef Spread

      Heat’s-On Hot Wings

      Corn Relish

      Hot Pepper and Pecan Jelly

      Sweetly Spiced Mango Chutney

      Green Onion Butter

      Western Party Caviar

      Oyster Spread

      Honey-Mustard Sandwich Spread

      Appetizers, Savory Snacks, and Spreads

      What she didn’t realize was that she was wearing the evidence.

      I’ve never met a boxer I didn’t love, and my own three girls—new baby Rox and Lola and Sophie (high-maintenance sisters and inseparable)—provide me with all the love and amusement one person can handle. Although they are big-time foodies, I never give them treats except for an occasional ice chip. I don’t care to know what Noélle feeds them. Lola loves sweets and sticks of butter, while Sophie prefers finding medicine and eating Noélle’s expensive makeup. The fact that they have attended school regularly and do not beg at the table does little to prevent them from dreaming and sneaking around to look for their favorites.

      My cousin Kim comes from Florida every year the day after Christmas to celebrate the New Year with me. She loves to have a pot of my Bean Soup and my Coconut Cream Pie waiting when she gets here. On December 26, 2006, I was waiting when she called on her cell phone to tell me that she was getting off the interstate. I told the girls to sit at the door and wait for Aunt Kim while I walked outside to watch for her car. Something told me to place the pie high up at the back of the counter, just in case. In no more than a minute, I walked back into the house with the counter in full view through the dining room. SHEER HORROR! The pie plainly had no front or center. Sophie shot up the stairs, fearful that she would be blamed, while Lola sat perfectly still and looked at me, as if to say WHAT? I screamed STAY! and ran upstairs to grab Sophie’s face and swing around all sixty-five pounds of her to smell her breath to make sure that she was innocent. She was. I ran back downstairs, to find Lola still sitting with coconut cream extending from her mouth to her eyebrows and covering the top of her head. It was evident that the funny fawn face with a black mask had thrown herself face first into the pie.

      What she didn’t realize was that she was wearing the evidence.

      I enjoy entertaining, especially in the summer. Last year, I put in a patio with an outdoor kitchen and spent many nights serving snacks and light meals to friends and family. I even installed television, so we could spend entire nights not having to make trips to the kitchen. I’ve served many satisfying meals out there, consisting of no more than appetizers and snacks.

      I celebrate Halloween in a big way. Lola, Sophie, and Rox dress up, and we invite friends over for a chili-and-snack block party. This year, we all sat around a fire pit and enjoyed watching kids of all ages get their treats. It’s tradition on this holiday for us to serve White Chili and Pumpkin Crunch (both featured in Kentucky’s Best), but any of the snacks in this chapter make for a great time spent with neighbors and friends.

      Fresh Green Onion Butter is a wonderful topping for bruschetta and grilled vegetables. And Boursin Cheese, which tastes so good on crackers, will not break the bank when you make it yourself. A great idea for pulling parties inside when the weather gets cool is to serve chicken wings and Western Party Caviar. So start planning and come up with an occasion to celebrate in a laid-back way. It’s all about family, friends, and food, right?

      SAVORY HERB CHEESECAKE

      1 cup Italian-style bread crumbs

      3 tablespoons butter, melted

      3 tablespoons finely chopped fresh basil

      2 cloves garlic, chopped

      ½ cup light mayonnaise

      1 pound ricotta cheese

      1 ounce blue cheese, crumbled

      1½ cups grated Parmesan cheese

      ½ cup toasted and finely chopped almonds for garnish

      3 tablespoons slivered almonds for garnish

      2 tablespoons snipped fresh chives for garnish

      Lightly grease 8- or 9-inch springform pan. In

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