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David’s Pea Salad —
snappy! herby! fresh!
Peytonia Picnic Punch
It’s picnic season! Mix up a pitcher of this fruity, bourbon-spiked wine punch, adapted from the Peytonia Cook Book, written in 1906 by Atholene Peyton, Kentucky’s first Black cookbook author.
Soufflé Tips & Tricks
Soufflés are fun to make and so much easier than you think! Here are some tips to smooth the way and ideas for using your extra lemon confit.
Spoonbread Soufflé
This is our gourmet take on an old Kentucky favorite — spoonbread. In this version we top it with slow cooked lemons, fresh goat cheese and some nuts. This is a great first course in 4-ounce buttered ramekins or, if you’d like, use a 2-quart baking dish, either glass or ceramic, and serve it family-style as a side dish.
Hidden Objects
We had fun exploring various traditions of hiding objects in food. There’s no telling what you’ll find
King Cake
King Cake is a classic Mardi Gras treat but it’s also popular for Christmas, especially the Feast of the Epiphany. Here’s a version from our Midway Bakery for you to try at home. If you can’t get your hands on a little plastic baby for the fève, feel free to wrap a coin in foil. And don’t forget to warn your guests!
Pam’s Stuffed Mushrooms
A holiday tradition at Chef Ouita’s house, based on a recipe from her mom, Pam Sexton. Make them your new tradition — so easy and so good!
Cheese Gougères
At first glance, this recipe looks intimidating but once you know what to look for, and catch on to the technique, it’s a great way to impress guests! And there are so many good ways to enjoy them.
Pork Tendy & Boozy Apples
When Chef Ouita Michel and Events Chef Scott Darnell took to the culinary stage at the Kentucky Bourbon Festival in Bardstown, they cooked this deliciously seasonal main course using Kentucky’s native spirit. It features locally-raised pork from Patrick Kennedy’s Stone Cross Farm and apples from Stepping Stone Farm. And of course, plenty of Kentucky bourbon!
We take you through the process step-by-step with our four part recipe – for the bourbon brine, a spice rub, then cooking the tenderloin and apples.
Pumpkin Pie Spice Is Back!
We know, we know. It’s such a cliche but really, who can resist it? And let’s remember why we love it so much in the first place. All those warm spices coming together trigger such happy memories of apple pie, Grandma’s table, gingerbread, hot cider. Now let’s talk about ways to take it up a notch or two!
Building a Better Charcuterie Board
Who doesn’t love a good charcuterie board? It’s the perfect way to feed a crowd or a few close friends. Before you go shopping, check out these tips from Chef Ouita Michel —
Marga-Ouita
Margaritas are one of Chef Ouita’s favorite drinks but you don’t have to spend 12 hours working in a hot kitchen to appreciate how good this refreshing cocktail is. Honeywood bar manager, Leah Craig, dreams up seasonal variations using local fruit as it shows up in the market. And when blackberries come on, swap them out and keep enjoying!
Freda Raglin’s Yeast Rolls
We’ll never be able to duplicate Freda’s expertise or the magic of her touch. But we tried our best to duplicate her technique and measurements in bringing you this recipe for her famous yeast rolls. We hope you’ll proceed with a light hand, an abundance of patience, an acceptance of butter, and friends and family to share the love.
Strawberry Shortcakes
Is there anything sweeter than a Kentucky strawberry ripened under May’s sunshine? Likely not. Strawberries are hitting the farmers markets right now; and u-pick farms are open, too. Our favorite way to celebrate Kentucky’s all-too-brief strawberry season is to make strawberry shortcake.
Benedictine
Our Benedictine recipe comes from former sous chef Lisa Laufer. Named for legendary Louisville caterer Jennie Benedict, this version from Lisa made it into the updated preface of Benedict’s classic Blue Ribbon Cookbook. Benedictine spread is a staple at Kentucky Derby parties but delicious anytime. Not just a great sandwich spread; Benedictine is perfect for stuffing cherry tomatoes or topping hoecakes, especially with a sliver or two of Kentucky smoked trout.
Inspiration for Your Spring Table
It’s (finally!) springtime in Kentucky. What will you celebrate? An Easter brunch, a Derby party for friends and family, a Mother’s Day or graduation dinner? Here’s how the flavors of springtime in Kentucky inspire Chef Ouita Michel. “Kentucky in spring is for us, the beginning of our culinary year. We focus on traditional Kentucky dishes done our way. We must make cheese wafers, chive-scented spoonbread, fresh asparagus, local lamb, and mint juleps.” Ouita Michel.
From the Kentucky Governor’s Mansion
Our Kentucky Governor’s Mansion is proudly referred to as the “People’s House”, belonging to all Kentuckians. And it’s one of just a few executive mansions in the United States that are open to the public, as befits Kentucky’s legendary reputation for hospitality. So you can imagine how thrilled we were to receive not one, but two, recipes from the kitchen of the “People’s House.”
Dressed vs Deviled Eggs
It’s the time of year when our fancy turns to springtime celebrations and racetrack tailgating. Holly Hill Culinary Director Tyler McNabb and Events Chef Scott Darnell share two delightfully different takes on how to dress up (or devil down) your fresh local eggs.
Beaten Biscuit Recipe
Knead new life into an old tradition and try your hand at beaten biscuits.
Thyme for Punch!
Dust off your grandmother's punch bowl, excavate your mom's copper ring mold, snip some herbs, grab some citrus and a couple bottles of booze and have yourself a merry little holiday party!