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Kentucky's Best: Fifty Years of Great Recipes
 

Kentucky's Best: Fifty Years of Great Recipes

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Author: Linda Allison-Lewis (Hardcover)

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To many, Kentucky means the greatest thoroughbreds in the world. To others, it is the home of the finest bourbon. But the obvious success of burgoo, Owensboro barbecue, and Harlan Sanders' fried chicken carries the state's reputation for excellence to a wider audience. From the perfect mint julep to benedictine, from a classic hot brown to cheese chutney, Kentucky's Best captures the full range of the state's culinary delights.
Linda Allison-Lewis is the food columnist for Kentucky Living magazine.


Sample Recipe from book:
Bread Pudding with Vanilla Sauce
No matter what type of potluck I go to, someone always asks if I brought my bread pudding. This is comfort food at its best.

Pudding:
1/2 loaf white bread
1 cup sugar
4 eggs
2 cups half-and-half
1/4 pound (1 stick) butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract

Vanilla Sauce:
1 cup water
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract

Preheat oven to 350°.

Tear bread into chunks and place in buttered 2-quart casserole. Beat sugar and eggs until light and fluffy. Add milk, butter, salt, and vanilla extract. Pour over bread. Bake for 35 to 40 minutes, until browned and top puffs.

To make vanilla sauce, heat water, sugar, cornstarch, and salt in medium saucepan until slightly thickened. Remove from heat and add butter and vanilla extract. Spoon over servings of warm bread pudding.

Yield: 8 servings
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