- Brussels Sprout Salad
- Grilled Lettuce (olive oil) + Blue Cheese
- Kenny's Cheese, Sharp Cheddar w/ Apple
- Pasta salad w/olives, peppers, sundried tomatoes, artichokes, feta & pine nuts
- Egg Salad & Matzohs
- Rice, Beans, & Herbs
- Confetti Corn
- Windy Corner Grain Salad
- Kohlrabe Slaw
- Beer Cheese: Flag Fork Herb Farm Beer Cheese Mix, Beer, Mayo, Chdr Cheese, Worchestershire
- Bread: Flour tortillas from Alex. Dr. Stone fried in Wesson Canola Oil + sprinkled w/tons Rosemary Garlic Seasoning
- Vegetarian Cornbread; Gluten Free
- Bacon&Sausage Corn Cornbread; Gluten Free, mostly Kentucky
- Mark Bittman's Sesame-Peanut-Cucumber noodles
- Homemade chocolate ice cream
- Strawberry Sauce - organic - made at farm camp today at Berries on Bryan Station Farm
We have tried spoonbreads (soft, luscious, buttery—described by James Beard as a "heavy, dense soufflé") as Cornbread Supper mainstays before, and used great recipes, but the spoonbreads always did what spoonbreads (and soufflés) do: deflate. Through serendipity, and thanks to a Cornbread Supperian, I lucked into the old Boone Tavern (Berea College) recipe for spoonbread, and it is far less droopy. Perhaps Boone Tavern developed an approach to spoonbread that preserves all its goodness while still working for a busy restaurant. In any case, with thanks to Kentucky food and foodways author and guru John van Willigen, here's an excellent recipe for that can be doubled, tripled, and quadrupled to feed spoonbread to a crowd. It did just that on Monday, February 25, 2013. From Richard T. Hougen. Look No Further: A cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky. New York: Abingdon Press. 1955. Southern Spoon Bread 1955 Ingredients 3 c...
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