kentucky

Kentucky Benedictine Dip

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Kentucky Benedictine Dip! Each State seems to have its claim-to-fame. Kentucky is no exception. Around the turn of the 20th century, a Louisville chef came up with a tasty alternative to the club sandwich. By combining crisp cucumbers, softened cheese, and a few other subtle ingredients, the freshly sweet cucumber sandwich was born. I imagine in the beginning the bread crusts were eliminated creating bite-size “finger” sandwiches served with afternoon tea. As time wore on, vegetable dips became the rage making it less work and more appealing. After all, who doesn’t love eating with their hands? Graze through your next gathering with the cool refreshing taste of cucumbers.

KENTUCKY BENEDICTINE DIP

Ingredients:

1 large cucumber, cut in half lengthwise, seeds removed

8 ounces cream cheese, room temperature

2 tablespoons sweet onion, grated

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon mayonnaise

Instructions:

Grate the cucumber with a food processor. Add softened cream cheese, grated onion, sea salt, black pepper, and mayonnaise. Pulse until mixture is well blended and smooth. Refrigerate one hour. Serve with fresh vegetables and multigrain crackers.

Kentucky Benedictine Dip

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Kentucky Benedictine Dip! Each State seems to have its claim-to-fame. Kentucky is no exception. Around the turn of the 20th century, a Louisville chef came up with a tasty alternative to the club sandwich. By combining crisp cucumbers, softened cheese, and a few other subtle ingredients, the freshly sweet cucumber sandwich was born. I imagine in the beginning the bread crusts were eliminated creating bite-size “finger” sandwiches served with afternoon tea. As time wore on, vegetable dips became the rage making it less work and more appealing. After all, who doesn’t love eating with their hands? Graze through your next gathering with the cool refreshing taste of cucumbers.

KENTUCKY BENEDICTINE DIP

Ingredients:

1 large cucumber, cut in half lengthwise, seeds removed

8 ounces cream cheese, room temperature

2 tablespoons sweet onion, grated

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon mayonnaise

Instructions:

Grate the cucumber with a food processor. Add softened cream cheese, grated onion, sea salt, black pepper, and mayonnaise. Pulse until mixture is well blended and smooth. Refrigerate one hour. Serve with fresh vegetables and multigrain crackers.

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Simple Sensations: Delectable Derby Pie! The race may be over, but this slice of pie is a champion all year long. The spirit is kept alive in a southern tradition of semi-sweet chocolate, Kentucky bourbon, and crunchy pecans. Top it off with a dollop of whipped cream and you can find yourself cheering for this triple crown winner. 
DELECTABLE DERBY PIE
Ingredients:

1/2 cup butter 

1 cup sugar

3 eggs, beaten

3/4 cup white Karo syrup 

2 tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla 

1 cup chocolate chips

1/2 cup pecans, chopped

2 tablespoons bourbon

1 10″ unbaked deep dish pie shell
Instructions:

Preheat oven to 325°. Cream butter while gradually adding sugar. Add beaten eggs, Karo syrup, salt, flour, and vanilla. Add chocolate chips, nuts, and bourbon. Mix well. Pour into crust. Bake for 40-50 minutes or until set. Serve warm garnished with whipped cream. 
*TIP: Do not overfill pie crust. Extra filling may be baked in a ramekin for sampling later. 

Get Your Daily Double

The Mint Julep has got to be the greatest afternoon drink south of the Mason-Dixon Line, next to its nonalcoholic partner, Sweet Tea. Anyone who has ever heard of Churchill Downs and the Kentucky Derby appreciates this smooth concoction of bourbon whiskey, sugar, mint, water, and ice. Derby Day is traditionally celebrated the first Saturday in May, as the Earth announces the arrival of mint. And if you’ve ever planted this herb, you already know it must be contained or it will overpower everything within its reach. Hence the reason for consuming this signature drink in a frosty chilled highball glass. Crowd control. Now that’s what I call Southern hospitality! 
MINT JULEP 
Ingredients:

4 mint leaves

1 teaspoon sugar

2 teaspoons water

Cracked Ice

2 ounces Bourbon whiskey

Splash of sparkling water

Mint sprigs
Instructions:

In a chilled highball glass, gently muddle mint leaves. Add sugar and water. Stir to combine. Fill the glass with cracked ice. Add Bourbon whiskey and stir well; it keeps the glass frosted. Top off with sparkling water. Garnish with a mint sprig.