Skip to main content

A Big Catch-Up (but not Catchup) Post

Sonya's MLKNA Uber-CarrotHere we will mingle together photos and food descriptions tied to six excellent Cornbread Suppers, each different and each fine in its own perfect way -- just about exactly the way homemade cornbread varies happily batch by batch, and always satisfies.

Late summer Cornbread Suppers featured many homegrown flourishes, none more astonishing than the biggest carrot ever seen - from a home garden just around the corner on North Martin Luther King Boulevard.

Abraham Darby roses from the Campsie garden
The Campsie flowers keep coming, well into deep fall, and well after the first two mild frosts.

Abraham Darby, our David Austin rose, blooms multiple times most years; in cool, wet 2009, one sturdy bush produced nearly continuous sweet-smelling, old-fashioned,apricot blooms from May through October.

Which Suppers did the following dishes grace? No clue. All the little slips of paper from the six events have formed one super Smorga-family buffet now.
  • Sweet potato & raisins in a cool sauce with couscous too
  • Just About All Local Savory Cornbread Pudding (not vegetarian; slightly spicy; no gluten)
  • Corn, Mexican midget tomatoes, basil
  • Ratatouille
  • Pickled Beets from the Koch Backyard
  • Waldorf Salad; contains walnuts, eggs, dates
  • Polenta and London Ferrell Garden Greens; vegetarian w/Parmesan
  • Vegan Polenta and Greens
  • Anadama Bread (contains flour, gluten)
  • Pumpkin Cranberry Chocolate Chip Cookies made with Casey County pumpkin!

A multi-dessert night

  • Pumpkin Sorghum Spice Mousse: No gluten; Try with the Cornmeal Crisps (they have gluten)
  • Cornmeal Crisps
  • Plain Old Cornbread: Vegetarian
  • All Natural Chicken Provolone Sausage and Organic Sauerkraut
  • Roasted Broccoli w/Olive Oil, Pepper, Sea Salt, Sugar
  • Broccoli-Lentils-Brown Rice-Cheese Casserole
  • Red Beans and Sausage for Rice
  • Endive Salad with Pears and Blue Cheese

Cornmeal Crisps

  • Apple Blackberry Crisp
  • Lowfat NY-Style Cheesecake
  • Black Bean Special Ham
  • Green Salad with Goat Cheese Beets Walnuts
  • Carrot Purée (vegan)(vegetarian)
  • Campsie Brandwine Tomatoes, Balsamic Vinegar, Oilve Oil, Pepper, Sea Salt (Vegan)
  • Cornbread is Vegetarian Tonight (contains dairy & eggs)
  • Mr. Oberholtzer's Excellent Casey County Sorghum (vegan)

Becca's fantastic cornmeal waffles

  • Cornmeal Waffles
  • Sweet Berry Sauce for Waffles
  • Savory Sauce for Waffles: Slightly Spicy
  • Local Crème Fraîche slightly sweetened with N.H. Maple Syrup: Only for fresh milk aficionados; not for pregnant people

A note about what people bring to drink:
  • Seltzers
  • Juices
  • Wine from Kentucky, California, Italy, Argentina, Spain, Germany, Chile, Australia, France: reds, whites, rosés, sparklers
Drinks are part of the fun
  • Organic Chicken
  • Cheese-Bacon Grits
  • Carp Lake Penne (pasta, asparagus, pine nuts, lemon, chicken stock, parsley & chives)
  • Jamabalaya with meat!
  • Cornbread made with Bacon Fat
  • Acorn Squash Salad
Fresh salad with butternut squash
  • Grilled honey-basted banana w/cinnamon
  • Savory Corn Pudding (no sugar or gluten)
  • Brave? Try the Hot Honey Jalapeño Drizzle on your pudding
  • Homemade Strawberry Preserves - Tallgrass Farm (Lois Mateus)
  • Fresh Lincoln County Red Raspberry Sauce
  • Vegetarian Cornbread
  • Pasta with Garbanzos; contains cheese
  • Backyard Garden Salad
  • Lemon Orzo

Beans go well with cornbread

  • Cam's Appalachian Hot Skillet Cornmeal, vegetarian, no sugar or wheat
  • Corn Bisque (contains bacon)
  • Nevenka Beet Salad: Beets, Raisins, Carrots, Green onions, Vinegar; oil, Sunflower Seeds
  • Egglplant, Onion & Pepper Spread from Tassajara!
  • Broccoli Casserole
  • Garlic Pan-Fried Ricotta Dumplings
  • Baked Beans w/Bacon
  • Tomatillo Salsa and Backyard Green Peppers
  • Larry's Gazpacho

Homemade tomatillo salsa with home-grown pepper strips

Sometimes, all that is left are crumbs. And a beautiful plate, ready to hold next week's Cornbread Supper contributions.

Gorgeous Plate that held something popular

Comments

Post a Comment

Popular posts from this blog

Boone Tavern Spoon Bread, the 1950s recipe

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...
Post a Comment
Read more

Cornbread Supper now is resting

 For all the Cornbreadians and would-be Cornbreadians -- it was a good run. A bit more than nine years.  You came on Mondays. Conviviality ensued. You made community. Gratitude to all. It was a gift to us.
Post a Comment
Read more

Nine Years of Cornbread Suppers, Plus a few FAQs for new people

Cornbread Supper, spring 2018 As Cornbread Supper celebrates its ninth anniversary, if you aren't already coming, here are a few answers to questions you may have. You're always invited.  No RSVP necessary. All are welcome.  Bring a dish or a bottle to share, or just come. Bring a good listening ear, children, friends, a bright spirit, a good story. There's a lot more specific information on this website: look in the sidebars and you may find answers to your questions. New people come almost every week. We do have corn-something on the table every week. Usually it's Kentucky black skillet cornbread, vegetarian and naturally gluten-free. Cornbread Suppers tend to start very close to 6 PM. If you come later, you will probably find things to eat, but there may not be many options. Every once in a while, especially in July and August but other times as well, something will change and Cornbread Supper will not be at 250 Campsie Place in Lexington, Kentucky at ...
Post a Comment
Read more