Skip to main content

August 27, 2012

The sizable crowd on this warm night included regulars, occasionals, visitors to regulars, newcomers, and plenty of eaters aged 12 and under. It was a night of particularly stunning desserts, including the fabled Kentucky pawpaw, which came with its own set of instructions and won several dazzled adherents after a fresh, custardy, tropical-flavored spoonful.

  • Experimental un-sweet cucumber sorbet
  • Local Green Beans, Cherry Tomatoes, Basil | Oliva Bella Oil, Balsamico Incognito, Salt
  • Watermelon (KY)
  • Gluten Free Blueberry Corn Muffins
  • "Jewish" Noodle Kugel | cottage cheese, cream cheese, apples, pineapple
  • Spicy Refrigerator Pickles
  • Fresh Albacore Tuna Chowder (Not sourced locally :-)  )  *Gluten Free*
  • Cornbread w/Pork & roast summer veggies | GF
  • Cornbread w/Roast Summer Veggies | GF | Vegetarian
  • Cornbread w/HEAT & Roast Summer Veggies | GF | Vegetarian | Jalapeño from Big Ass Fans
  • Chess pie & Lemon pie from Shaker Village
  • Chocolate Chip Cookies
  • Banana Bread (no nuts)
  • (Local) Strawberry (l0cal) Buttermilk Experimental Gelato
  • Peach Kuchen
  • Fabulous Bars | Chocolate, Cherries, Puffed Rice, etc.
  • Extra Chess Pie
  • Pawpaws


****

How to eat a Pawpaw

  1. Cut in half at the "waist."
  2. Eat carefully with a spoon.
  3. Spit the seeds across the room.  Or across the street.

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