Kentucky 95 Food
KENTUCKY 95
Bourbon is a truly American product, with Kentucky producing 95 percent of the world's supply. According to federal law, bourbon must be at least 51 percent corn, distilled to less than 160 proof, and aged for at least two years in new charred-oak barrels. Bourbon also must be made in the United States. In other words, a foreign product that meets all of the other requirements cannot be sold here as bourbon. I love drinking bourbon straight up or on the rocks and using it in both savory and dessert sauces. It is without a doubt my spirit of choice. I also enjoy mixing it on occasion with other ingredients as long as those ingredients don't mask the slightly woody, slightly floral taste of the bourbon. This drink is an American twist on the French 75, replacing the traditional cognac with bourbon and adding orange juice for freshness.
Yield serves 1
Number Of Ingredients 7
Steps:
- Combine the bourbon, lemon juice, orange juice, and simple syrup in a cocktail shaker with 6 ice cubes. Shake for 10 seconds before straining into a wineglass and topping with champagne and a lemon twist.
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- Kentucky Derby Pie. This great Kentucky Derby pie is rich and deliciously decadent. The famed is a delicious combination of chocolate chips and walnuts in a sweet, buttery filling.
- The Mint Julep. The mint julep is a time-honored sweetened Kentucky cocktail traditionally served at the Kentucky Derby, which runs annually on the first Saturday in May.
- Kentucky Benedictine Spread or Dip. Benedictine is another famous dish from Louisville, Kentucky. The spread—or dip—was created by Jennie Benedict, a caterer and household editor for the Louisville Courier-Journal.
- Southern Wilted Lettuce (Kilt Lettuce) This "kilt" (or killed) lettuce salad will bring back fond childhood memories to people who grew up in the Appalachian region of Kentucky.
- Kentucky Bread Pudding With Bourbon Sauce. This fabulous bread pudding was shared by the Beaumont Inn of Harrodsburg, Kentucky. According to Nick Sundberg, the inn's chef at the time, the bread pudding was a favorite at Sunday brunch.
- Bourbon Balls. Whiskey is made all over the world, but 95 percent of the world's bourbon comes from Kentucky. These sweet, slightly boozy bourbon balls are always a hit, and they are a delicious treat to make for holiday parties and gifts.
- Owensboro Mutton Barbecue. Head to the Western Kentucky city of Owensboro for their unique mutton barbecue. The Moonlite Bar-B-Q Inn and Old Hickory Bar-B-Q are two of the oldest barbecue restaurants in Owensboro, and they both offer mutton, beef, pork, and chicken.
- Burgoo. There doesn't seem to be a definitive answer to how this stew came to be called "burgoo." Some say it might come from the French, as in bourguignon, while others claim it is named after an oatmeal porridge which was eaten by British sailors as early as 1700.
- The Hot Brown Sandwich. Create in 1926, the hot brown sandwich has long been a Kentucky tradition. The sandwich was invented by Fred K. Schmidt, a chef at Louisville's Brown Hotel.
- Kentucky Butter Cake. The Kentucky butter cake is so moist and rich that it needs no other embellishments. The rich buttermilk pound cake bakes in a Bundt or tube cake pan.
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- Hot Brown. Hot Brown is a creamy open-faced turkey sandwich. Sliced turkey is layered on toast and covered with Mornay sauce. It also consists of Roma tomato and bacon slices.
- Goetta. Goetta is a sausage or mush of meat and grain. Crisp-fried slices of goetta are a popular breakfast item. They are put in sandwiches and are also a part of “hangover cure” plates.
- Fried Chicken. We all know KFC or Kentucky Fried Chicken, but here, in Kentucky, fried chicken is available at fine-dining restaurants and it’s nothing like its fast-food version.
- Western Kentucky-Style Barbecue. Every region seems to have its own style of barbecue, including western Kentucky. Chicken and pork are usual but mutton barbecue is extremely popular in Kentucky.
- Deviled Eggs. Deviled eggs are hard-boiled eggs that are shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients to enhance the flavour.
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- Benedictine Spread. It is a light and refreshing spread. It consists of cucumbers, onions, and cream cheese. It can be spread onto bread and served as sandwiches or served as a dip for vegetables and crackers.
- Kentucky Burgoo. It is a hearty meat stew. Kentucky burgoo is usually made with chicken, beef, and lamb. The meat is simmered with vegetables, beans, tomatoes, Worcestershire, sorghum or molasses, ketchup, vinegar, and spices.
- Soup Beans And Fried Corn Cakes. Pinto beans are slow-cooked and seasoned with smoked pork. Soup beans and cornbread originated when farmers and miners needed wholesome but affordable food.
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