Kentuckys Best: Fifty Years of Great Recipes

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These iconic pies may be first cousins of the better-known chess pies, and second cousins once removed of pecan pies, but fans insist on the distinctiveness of transparent pies: They are made without the cornmeal and flavorings typical of chess pies, and without the nuts so crucial in pecan pies. Corn pudding, a side dish of baked, corn-filled custard, delights Kentuckians at large family meals, potlucks and holiday dinners.

The James Beard Foundation declared the Beaumont Inn an American Classic in , honoring nearly years of family ownership and a commitment to iconic Kentucky foods like country ham and fried chicken. Bourbon may take top billing when it comes to Kentucky drinking, but the craft beer scene is thriving too. The craft microbrewery now offers 15 to 20 beers on tap, and the Bread Box brims over with creative, community-minded businesses and nonprofits, including an inventive indoor farm at the heart of the building.

Soon West Sixth beer will include ingredients grown on a newly purchased acre Franklin County farm, 35 minutes from the brewery. Many are there just for stacks of warm, freshly made corn tortillas: The Ramirez family buys, soaks and grinds Kentucky-grown corn from local Weisenberger Mill as the main ingredient in the tortillas.

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At least four local restaurants keep mutton on their menus, and frequent church dinners and fundraising events feature this regional specialty of western Kentucky. The Moonlite Bar-B-Q Inn in Owensboro serves a legendary daily buffet showcasing mutton, along with other meats and traditional side dishes like country green beans and broccoli casserole. One distinctive buffet item, banana salad, features sliced bananas rolled in a cooked sweet-tart creamy dressing and topped with crushed peanuts. Bananas have a Kentucky tie because early refrigerated railcars bringing the tropical fruits north from New Orleans to Chicago for national distribution had to stop in Fulton, Kentucky, to replenish their ice supply.

The City Pool Hall in Monticello serves up another kind of burger, also a favorite for more than 50 years: In the late s Anton Busath, a French confectioner living in Louisville, worked for years to perfect a candy he named for a beautiful, dramatic Polish actress, Helena Modjeska. Busath wrapped a premium marshmallow in soft, buttery caramel, creating a tender bite of sweet-on-sweet that enjoys dedicated fans today.

Descendants of founder Rudy Muth continue to make and wrap Modjeskas by hand today, coating some with milk or dark chocolate.

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They mash sorghum with soft butter and apply the mixture to a biscuit or two. Sorghum is a single-ingredient sweet syrup that farm families can produce from start to finish on their own land. Kentucky cooks use sorghum in soft spicy cookies, baked beans and the apple stack cakes that are part of traditional Appalachian cuisine. Starting in late summer, sorghum producers press sorghum cane stalks to release their green juice, then cook that down in special pans to yield sweet, dark amber syrup. For many Kentuckians, cooking sorghum is a fun activity done communally with family and friends.

Nicholas Lambrinides, born in Greece, started Skyline Chili in in Cincinnati, relying on a secret blend of Mediterranean spices. Across the Ohio River, northern Kentuckians have enjoyed their own Skyline locations for decades and claim the flavorful sauce as part of their cuisine. There are several Skyline Chili branches in Louisville. Kentuckians began eating beer cheese in the s, when Arizona chef Joe Allman invented a cheese spread with four ingredients: Hall's On The River. They trademarked it as Derby-Pie in the late s. Kentuckians eat Derby Pie year-round, not just in early May.

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When Kentucky home cooks and chefs make similar pies — for example, adding chocolate chips to a pecan pie — they sometimes use names like Racetrack Pie to let diners know the pie is similar to Derby-Pie while also avoiding trouble over the fiercely protected trademark. Plain butter and strawberry butter come alongside it.

Take a walk through the gardens or play in the nearby lake, and come back for a slice of mile-high meringue pie. In Winchester in , G. Wainscott launched AleOne , a new, gingery, caffeinated soft drink. For decades, fans went to Winchester to buy the drink, carrying supplies to friends and family members far away. The book presents an array of information about topics such as Appalachian music, quilts, happenings, and farmsteads, and it even includes samples of "haint" stories and traditional folktales.

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Each letter of the alphabet is accompanied by an item or phrase that embodies an essential part of Appalachian culture. Pack expands on these ideas with short explanations written in her own voice that clearly explain that aspect of the region. In addition to Pack's text, master watercolorist Pat Banks provides the book with whimsical illustrations that endearingly portray the history of Appalachia, depicting the people, places, and things that have helped to characterize the region. Using the most fundamental element of the English language, Pack's book creates an enthralling narrative that takes readers back through the history of a diverse and complex region.

Adults and children alike, whether native to the region or not, will enjoy this nostalgic look into the past and will come away with a better knowledge of the origins of Appalachian heritage. Linda Hager Pack, an educator for twenty-two years, teaches children's literature at Eastern Kentucky University. She received the prestigious Ashland Oil Teacher Award in A is for Appalachia. According to the Book Fair's website, the Kentucky Book Fair was established in to honor the profession of writing and to provide the opportunity for authors to meet with their reading public.

The event, sponsored by the State Journal and co-sponsored by the Kentucky Department for Libraries and Archives and the University Press of Kentucky, also raises money from book sales to donate to local school and public libraries. The Book Fair, which will be taking place from 9: Admission to the event is free, and several UPK authors will be appearing to promote their works.

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    Claypool, The Encyclopedia of Northern Kentucky. The Alphabet Book of Appalachian Heritage. Barnes, Rare Wildflowers of Kentucky and other books. A Novel and other books. As the abundant life of summer quickly fades and the weather cools, the days shorten, and the leaves turn, tales of the frightening, unknown, and macabre return to the forefront of the mind.

    People have always been fascinated with death and what might come afterwards, and the Halloween season consistently reawakens this interest in understanding the morbid and uncovering the supernatural. While many people are familiar with the concept of death, few understand how it is managed within society.

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    Folklorist and oral historian William Lynwood Montell explores the business of death in his latest work, Tales from Kentucky Funeral Homes , offering readers entertaining, often hilarious, and occasionally poignant accounts that provide unique glimpses into an often overlooked but vital profession. Through its use of personal accounts and descriptions, the book reveals an insider's perspective of the funeral business, compiling anecdotes and recollections from funeral home directors and embalmers with lifetimes of experience serving families throughout the Commonwealth.

    While many people are unfamiliar with the funeral home business, almost everyone has come in contact with ghost stories. McCormick and Wyatt taught a course together at Georgetown College on interviewing techniques, and decided to use ghost and death lore as the vehicle for teaching these skills. The book is a compilation of stories collected by twenty-three students that not only present inexplicable ghost stories but also relate the history of a region and the colorful people who call Kentucky home. Review This Product No reviews yet - be the first to create one!

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    Kentuckys Best: Fifty Years of Great Recipes Kentuckys Best: Fifty Years of Great Recipes
    Kentuckys Best: Fifty Years of Great Recipes Kentuckys Best: Fifty Years of Great Recipes
    Kentuckys Best: Fifty Years of Great Recipes Kentuckys Best: Fifty Years of Great Recipes
    Kentuckys Best: Fifty Years of Great Recipes Kentuckys Best: Fifty Years of Great Recipes
    Kentuckys Best: Fifty Years of Great Recipes Kentuckys Best: Fifty Years of Great Recipes
    Kentuckys Best: Fifty Years of Great Recipes Kentuckys Best: Fifty Years of Great Recipes
    Kentuckys Best: Fifty Years of Great Recipes Kentuckys Best: Fifty Years of Great Recipes
    Kentuckys Best: Fifty Years of Great Recipes Kentuckys Best: Fifty Years of Great Recipes
    Kentuckys Best: Fifty Years of Great Recipes Kentuckys Best: Fifty Years of Great Recipes

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