- Food and Cooking
Enjoy these 5 Kentucky Holiday Recipes Any Time
Markers Mark Eggnog
Special recipes all year long
Holiday Recipes can be used all year long. Most of us only prepare certain foods and recipes for certain holidays. I think that can change so everyone can enjoy them all year long.
Everyone has local recipes for the Holiday season. Some of the Kentucky Holiday recipes are from local cooks and from cookbooks I have collected. Maybe they will become part of your home recipes. It is fun to collect recipes from different regions and try them.
Thanksgiving and Christmas aren't the only times to have meals with these distinctive ingredients. Markers Mark bourbon is a wonderful beverage treat for the adults and desserts for the kids.
Maker’s Mark Distillery Eggnog
I have had this before and it will definitely warm you up on a chilly December day! Many think Maker’s Mark is the gold standard for the finest Kentucky bourbon. This holiday favorite is no exception.
1 ½ cups sugar
1 liter Maker’s Mark bourbon
1 quart heavy whipping cream
1 quart milk
Freshly ground nutmeg for garnish Separate the eggs and beat the yolks until creamy; whip the sugar into the yolks. Beat egg whites until they stand in peaks, adding ½ cup additional sugar, if needed. Beat yolks and bourbon together and fold in whites. Beat cream and add with milk. Serve in eggnog cups and add nutmeg for garnish.
Yield: 1 punch bowl full.
This came from Kentucky’s Best-Fifty Years of Great Recipes by Linda Allison-Lewis
Country Grits with Sausage and Cheese
This is filling and satisfying treat for breakfast.
2 pounds mild bulk pork sausage
4 cups water
11/4 cups uncooked quick-cooking grits
4 cups (16 ounces) shredded sharp Cheddar cheese
1 cup milk
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
lightly beaten Paprika Tomato wedges for garnish
Parsley sprigs for garnish
Cook sausage in a large skillet, stirring to crumble, until browned. Drain excess fat and set aside. Pour water into large saucepan and bring to a boil. Stir in grits, return to boil, reduce heat, cover and simmer for 5 minutes, stirring occasionally. Remove from heat. Add cheese, milk, thyme and garlic, stirring, until cheese is melted. Add sausage and eggs. Spread mixture in lightly-greased 13x9x2-inch baking dish. Sprinkle with paprika. Bake at 350° for 1 hour or until golden brown. Let stand for 5 minutes before serving. Garnish with tomatoes and parsley.
Note: Casserole can be assembled the evening before and stored, covered, in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking. Serves 8 to 10.
White Pillars Bed and Breakfast Pumpkin Crunch
White Pillars Bed and Breakfast in Russell Springs, Kentucky, is located in a traditional southern home built in 1876 and its recipe for Pumpkin Crunch is a favorite of many .It’s a great alternative to pumpkin pie.
2 cups cooked and mashed pumpkin
12 ounces evaporated milk
3 eggs,lightly beaten
1 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 yellow butter cake mix
1 cup quick cooking oats or 1 cup chopped nuts
2 sticks butter,melted
Preheat oven to 350°. Mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt together. Pour into buttered 13”x9”x2” cake pan. Sprinkle dry cake mix and oats or nuts over top. Pour melted butter over top of mixture. Bake for 50 to 60 minutes.
Serve warm with whipped topping, if desired.
Yield: 12 servings.
HERBS-Cultivating & Cuisine, by Carol Asher
Honey and Basil Chicken
This is one of my favorite and is an alternative for turkey.
1 cup red wine or basil vinegar
3 Tbsp. Dijon mustard
2 Tbsp. soy sauce
3 Tbsp. honey
3 Tbsp. fresh basil,chopped
1/4 cup fresh thyme
chopped freshly ground black pepper
4 boneless, skinless chicken breast halves
1 cup white or brown rice
Add rice In a shallow glass baking dish and mix the vinegar, mustard, soy sauce, honey, basil, thyme, and pepper.
Next add the chicken and turn to coat all sides. Marinate at room temperature for 15 minutes. Transfer the chicken to grill or broiling rack; reserve the marinade and place in a small saucepan.
Grill or broil the chicken for 5 minutes on each side or until cooked through. While the chicken is cooking, boil the marinade until reduced by half. Pour marinade over chicken and serve with rice. Serves 4.
This recipe can be found in HERBS-Cultivating & Cuisine, by Carol Asher.
This is a nice alternative to pumpkin bread and great to eat when still warm.
18 oz. box yellow cake mix
3.9 oz. box vanilla instant pudding mix
1/4 cup vegetable oil
3 cups squash,peeled and grated
1/4 cup fresh basil, finely chopped
1/2 tsp. salt
1 tsp. cinnamon
1 cup chopped nuts
Combine all ingredients and pour into 2 greased and floured loaf pans. Bake in a preheated 350° oven for 50 minutes or until knife comes out clean.
Makes 2 loaves.
This recipe can be found in HERBS-Cultivating & Cuisine, by Carol Asher
These are some of my favorite local recipes and maybe they'll be yours too!
Summary of favorite holiday recipes enjoyed all year long
I used to think that special recipes and ingredients were only reserved for certain holidays of the year. I now believe that life is too short and you should enjoy your favorite recipes anytime. Holiday food have pleasant memories attached so create another pleasant memory by preparing a family favorite.
Here are a few local favorite from Kentucky that I wanted to share. You may edit them to suit the season or taste; make them your own.
* Disclaimer; there are not my own recipes. I have given credit to the recipe books in the article.
5 Kentucky Holiday Recipes
Will you try some of these recipes that I described?
© 2008 Stacie L