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A Little Bit of Kentucky in New York

A Little Bit of Kentucky in New York

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The 21 Club is the most classic sort of Manhattan power restaurant — a place that has served presidents and ambassadors and other horse-owning types; a place that only augmented its strict tie policy, almost mournfully, after practically every other restaurant in town did so. It’s a place where servers wear black bowties and white jackets, where ice clinks mellifluously in glasses, where the wood is dark and the tablecloths are a pristine white. It is, I decided, a place that is downright genteel, a word that, as a New Yorker, is not usually part of my vocabulary.

“Have you ever been to Kentucky?” says Scottie Ellis, a representative of the state’s tourism department, as she shows me to a dining room on the third floor. “Well, as you can see, we make a lot of bourbon.”

Not only can I see it, in samples poised for tasting in trios of stocky glasses at each table setting, I can smell it — genteelness made olfactory, drifting respectably in the air. I order an iced tea and sit down.

“We make 95 percent of the world’s bourbon, and the other 5 percent is not very good,” says Mike Mangeot, Kentucky’s tourism commissioner, dressed in a suit and tie, standing before a banner bearing the visage of a horse with the words “Horseplay encouraged here” above it.

All bourbon is whiskey, Mangeot explains, but not all whiskey is bourbon. Bourbon — real, legal bourbon — must meet a litany of requirements, including, but not limited to, being composed of at least 51 percent corn; being aged in new, charred oak barrels; and being bottled at a minimum of 80 proof. Horseplay is emphatically not encouraged when it comes to crafting this all-American spirit.

Bourbon is a big business in Kentucky — and it’s getting bigger. The industry’s workforce doubled between 2012 and 2014, its contribution to the state economy jumped two thirds, and the number of distilleries there tripled. There are more barrels of bourbon sitting around in Kentucky right now than there are people.

One of the oldest distilleries in the state is Woodford Reserve, which has been turning out the good stuff since 1780. And it is good stuff. I try the bourbon, the straight rye whiskey, and the twice-barreled “Double Oaked” bourbon. Chris Morris, Woodford’s master distiller, sporting a navy blazer with gold buttons and a tidy mustache, says the bourbons each contain 212 flavors, among them orange, ginger, maple syrup, tobacco leaf, oak, cedar, almond, and apricot. I can’t confirm all that, but I can say they will probably make you drunk and happy.

Woodford Reserve is the official bourbon of the Kentucky Derby — the Kentucky-est of Kentucky events — and for the last 10 years it’s been the key ingredient in a $1,000 mint julep available at the races. This year, Woodford is selling 10 gold-plated cups priced at $2,500 and 90 silver-plated cups at $1,000, proceeds from which will benefit the Wounded Warrior Equestrian Program. They come with gold- and silver-plated straws and — as would seem only just — free refills.

Mint juleps, Morris says, can be traced back hundreds of years to the Crusades, when marauding Catholics, in addition to slaughtering a couple thousand Muslims and Jews, caught onto a local drink made called a “julab,” which was made with water and rose petals. European settlers of America later brought the medicinal drink to Virginia, where it was crafted with rum, among other spirits, and consumed first thing in the morning.

“The evolution stops in Kentucky, because it reached the peak of perfection. Bourbon, sugar and mint — can’t get better than that,” Morris says.

The julep has been the signature Kentucky Derby drink since 1938. And Derby-goers, clearly, are nuts about it: About 127,000 are sold there annually — the $11 variety, not made by Woodhull — requiring 4,000 pounds of mint and untold tons of ice.

This year, Pamela Wiznitzer, a mixologist most recently of the Upper East Side’s Seamstress, is responsible for the très cher version of the popular beverage. Wielding a cocktail shaker, she tells us she makes it using Woodford Reserve Double Oaked, coconut palm sugar syrup, chocolate mint sprigs, and candied orange and lemon slices. Standing before me, the richly brown colored drink is imposing.

So how does a $1,000 mint julep taste? Let’s just say it’s probably the best outcome of the Crusades I can name.

This Castle Restaurant In New York Is Like A FairyTale

It’s easy to get use to going out to the same local restaurants that we have the pleasure of having right in our hometown, but every Blue Moon it’s nice to switch things up a bit and go somewhere unique. A romantic dining destination that’s a great spot to bring someone special or just to simply spoil yourself, there’s a castle restaurant in New York that’s inside of an actual castle and it’s absolutely magical.

To book a reservation or to find out more information about this charming castle, visit their website.

How to get here: 123 Old State Road, Little Falls, NY, 13365

Have you ever dined at Beardslee Castle before? To plan a unique getaway to another magical place, book a reservation at New York’s Most Majestic Castle That Will Give You An Unforgettable Stay!

Old Recipe Books for Basic Home Cooking

If you like old recipes, you've come to the right place. This website is full of some great old fashioned recipes from the oldest cookbooks I could find. Most of the recipes are marked with the date of the cookbook, so you will know what they were using back then to prepare it. If they are not marked they are from my own recipe box. My favorite recipes require few ingredients, but some are so good, it's worth the extra ingredients.

Most of the recipes on these pages vary from the 1920's to the 1970's. It just seems they cooked food in simpler ways back then.

1893 Fannie Farmer Cookbook

Who was Fannie Farmer? Her recipe books have been around for years. Even the cookbook I have has been taped together. Which says only one thing, it's been used a lot! The problem that I have had with this cookbook is that many ingredients and utensils are not in use anymore.

"Fannie Farmer 1857-1915 American cookbook author and teacher and writer on cookery in Boston. A paralytic stroke prevented her from attending college, and she turned to cooking, at home and at the Boston Cooking School, from which she graduated in 1889.

She was director of the school from 1891 until 1902, when she opened Miss Farmer School of Cookery, established to train housewives and nurses, rather than teachers, in cookery. She edited The Boston Cooking School Cook Book (1896), one of the best-known and most popular of American cookbooks "

1922 White House Cookbook

The White House Cookbook I recently came across is so cool. The inside cover says that it was first copyrighted in 1897. The version I have has a copyright of 1922.

"A Comprehensive Cyclopedia of Information for the Home"
. Containing.
Cooking, toilet and household recipes, menus, dinner-giving table etiquette, care of the sick, health suggestions, facts worth knowing, etc"
by Hugo Ziemann (steward of the White House)
and Mrs. F. L. Gillette
The Saalfield Publishing Company, New York, Akron Ohio, Chicago 1922 see this page

    See a picture of: - President Wilson's wife - President Roosevelt's wife - President Harding's wife - President Cleveland's wife - President Taft's wife - President McKinley's wife of Louisa Catherine Adams, Mrs. Martin Van Buren, Mrs. Andrew Jackson, Mrs. Letitia Christian Tyler, and Mrs. President Harrison of A. Adams, Martha Jefferson Randolph, Martha Washington, Mrs. James Monroe, and D. P. Madison. of Mrs. James Polk, Mrs. Abigail Fillmore, Mrs. Abraham Lincoln, Harriet Lane Johnson, and Mrs. Franklin Pierce. of Mrs. Ulysses S. Grant, Mrs. Andrew Johnson, Lucy Webb Hayes, Lucretia Rudolph Garfield, Mrs. Harrison, Frances Folsom Cleveland, and Mary Arthur McElroy.

1927 Karo Corn Syrup Cookbook

Another favorite old recipe book is from 1927, and it's called the "Modern Method of Preparing Food by Ida Bailey Allen. The front page says, "International Nutrition Authority, "Author of "Mrs. Allen on Cooking-Menus-Service," "Your Foods and You," or "The Role of Diet." etc." See this page

I like it because they add little historical facts along with the recipes, mostly about corn. I have included some of the articles such as, Colonial Breakfasts Colonial Lunches and Colonial Dinners
Also see 1800's Living Costs and Flour Milling History

The cookbook was apparently put out by the Karo Corn Syrup Company. The inside page says, Copyrighted, 1927 CORN PRODUCTS REFENCING COMPANY NEW YORK. Most of the recipes include either the Red Label or Blue Label Karo Syrup. In the back are quick menu ideas for their Bridge Parties.

1933 Betty Crocker Bisquick Recipe Book

My third favorite recipe book is an old Bisquick recipe book from Betty Crocker, copyrighted in 1933. I can just imagine how excited housewives were when they invented Bisquick, what a convenience!

1936 Old Kraft Cheese Recipebook

My third treasure find was an old Kraft recipe book from 1936. In the back of this little Kraft recipe book are pictures of all of the products they had during the 1930's. Such as their Kraft Dressings, Kraft cheeses, the huge block of American cheese, and who can forget the cute little reusable jars that the cheese spreads came in? See their recommended cheese tray.

The cover and back of the paperback book has designs that appear to be designs of dinner plates. The inside cover says, The cover design is a collection of rare plates, some of which date back as far as the seventh century B. C. The originals are in museums. Kraft Phenix Cheese Corporation, general offices. Chicago Copyright 1936

1937 Universal Cookbook

This is another old recipe book I have, and it is quickly becoming my favorite. It has beat out my 1950's recipe book for "ease of use."

The inside cover says, "Universal Cookbook. New - Revised. by Mary Ellen Quinlan. University of Chicago. with ADVICE TO THE HOUSEWIFE. Compiled from bulletins of the Department of Agriculture Prepared by United States Government Experts. BRIDGE! What to Serve!

Copyright 1937 - Published by The World Syndicate Publishing Co. Cleveland, Ohio New York, NY

1940 Old Better Homes and Gardens Binder Cookbook

The picture on the right is an old Better Homes and Gardens binder cookbook, the Copyright inside says 1930, 1937, 1938. Fifth Edition 36th printing, Jan 1940. Patent Pending. Published by Meredith Publishing Company, Des Moines Iowa.

It is about to fall apart. Whoever owned it, also added some recipes, and there are notes from the 1940's thru the 1960's.

What Makes Old Recipes Unique?

Will you find these old recipes anywhere else on the web? Maybe, but maybe not. What is so unique about old recipes? They are unique because the simplest ingredients are used, and makes for some very basic easy cooking.

Collecting Old Recipe Books

I didn't really ever think about old recipes that much, until I found myself looking for some basic, old fashioned, simple recipes I used to cook when I was younger. I found a recipe book from the 1950's at a yard sale. Then one day when I went to a thrift store, looking for more books, I was fortunate to find three more old recipe books. I now have a little bit of a collection going. It seems people like to collect old books, but for some reason they don't want old recipe books, so I am delighted.

What's New?

    2005: Recipe books added
    2006: Recipe books added
  • Recently included recipes from my mother and sisters, including an Amish Cookbook.
    2007: Recipe books added which I found at a thrift store.
    2008: Recipe books added
  • 2001 Cedar County "Classic Creations"
  • Zion Lutheran Church cookbook from Delmont, SD
    2009: Recipe books added
  • canning recipes from an old binder called "Kitchen Club Recipes,"
  • recipes from Trinity Lutheran 1945 Cookbook, Yankton, SD
    2010: Recipe books added to my collection.
  • a 1972 Farm Journal Cookbook ."
    2011:Recipe books added to my collection. at the Antique Mall , it's pretty old, but no date. , compiled by Bethel No. 5 International Order of Job's Daughters, copyright 1970 , 1972 by Dogwood Tree Fine Country Foods, Henry's Drive-in
  • a 1963 Better Homes and Gardens , apparently the first paperback.
  • 1978 Pennsylvania Dutch Cooking Recipebook
  • 1980 Chinese Cooking for Beginners by WEI-CHUAN Huang Su-Huei
  • Updated the oldrecipebook pages into a new format and larger font.
  • Added a new page Armour SD Holiday Cookie Cookbook 2001 to the website.
  • Added a new page 1970's Sunbeam MixMaster Recipe booklet to the website.
    2012: Recipe books added to my collection.
  • Added the page Pennsylvania Dutch Cooking recipe book to the website
  • added the old Rival Crockpot Recipe Book Manual to the website
    2013: Recipe books added to my collection.
  • Found a 1930 recipe scrapbook. The majority of recipes were cut out of the old Good Housekeeping Magazines and pasted into the scrapbook pages. A small booklet came with it called: "Rocky Mountain Receipts Remedies" copyright 1966
    2014:Recipe books added to my collection.
  • bought some Russian recipe books. "Russian Cuisine" and "Canning Gooseberries and Currants"
  • bought an 2014 Amish Cookbook called "Family Favorites from our Kitchen."
    2015: Recipe book pages updated
  • Updated the oldrecipebook pages into a new template, making it mobile friendly.
  • Added new canning pages: Canning Apples Canning Grapes Canning Peaches Canning Pears Canning Plums
  • Added new pages: Broccoli Casseroles Easy Beef and Steak Recipes Easy Ground Beef Recipes Cream Soup Recipes Oatmeal Recipes and Popcorn Balls Recipes
    2016: Recipe books acquired
  • Sunset cookbook Favorite Recipes I, copyright 1969, 1949
  • Yeast Breads plain and fancy, copyright 1961 General Mills INC
  • 42 Prize Winning Egg Recipes: National Egg Cooking Contest
  • ABC's of Canning by Zella Hale Weyant
  • Jams, Jellies and Marmalades made by Certo by Alice Bradley, Copyright 1924
  • Prelude to Home Freezing, copyright 1948, International Harvester Company
Food for Thought:
"Anyone who does not read good books has no advantage over the one who cannot read."

"Life is an exciting book, and every year starts a new chapter."

KFC Accidentally Revealed the Top-Secret Recipe for Its Fried Chicken

Now you can make it at home &mdash or start selling it at your copycat restaurant chain.

You know the hot shame you feel when you want to say something mean about one friend to your other friend and accidentally text "Nancy's being such a troll" to the person you're shit-talking? But once it's out of the box you can never put it back in? That's a little bit of how Joe Ledington, nephew of Colonel Harland Sanders, must be feeling right about now.

Ledington's uncle is the Colonel &mdash as in, the guy who came up with KFC's original fried chicken recipe. You might call it marketing, but KFC has made a real thing out of how guarded a secret the recipe is, even going as far as to sue a couple that claimed to have found a handwritten copy of the recipe.

Ledington, 67, met with Chicago Tribune writer Jay Jones at the Harland Sanders Cafe and Museum in Corbin, Kentucky, to talk about the newly restored restaurant there. Ledington brought along a family scrapbook and went through the pages reminiscing about his uncle.

Then, he got to the last will and testament of his aunt, which is when shit got really crazy.

Jones spotted handwriting on the back page of the will, and it seemed to list a recipe. He asked Ledington if this could be the recipe.

KFC's secret recipe revealed? Tribune shown family scrapbook with 11 herbs and spices

&mdash Chicago Tribune (@chicagotribune) August 19, 2016

"That is the original 11 herbs and spices that were supposed to be so secretive," Ledington said. (He would backpedal later.)

Here's how the recipe read on the document:

11 spices &mdash Mix with 2 cups white fl
1) 2/3 Ts salt
2) 1/2 Ts thyme
3) 1/2 Ts basil
4) 1/3 Ts oregano
5) 1 Ts celery salt
6) 1 Ts black pepper
7) 1 Ts dried mustard
8) 4 Ts paprika
9) 2 Ts garlic salt
10) 1 Ts ground ginger
11) 3 Ts white pepper

Jones followed up with Yum! Brands, KFC's parent company, to check on the veracity of this recipe. They didn't confirm or deny, only saying, "Lots of people through the years have claimed to discover or figure out the secret recipe, but no one's ever been right."

A spokesperson then told the New York Times, "Many people have made these claims over the years and no one has been accurate &mdash this one isn't either."

Of course, the Tribune test kitchen tried the recipe and compared it with the real thing. "How was it? Well, really good. In fact, tasters agreed the test kitchen fried chicken was even better than the Colonel's," wrote Joe Gray. And when the test kitchen added some MSG to that blend of 11 herbs and spices, they had an identical match on their hands. Which I guess means that the handwritten recipe on Ledington's aunt's will isn't "accurate" but it's pretty much there.

So, try it for yourself, or . do what I would do and hit the drive-through for some KFC fried chicken. It's way easier.

Tamarind Old Fashioned (Grey Ghost, Detroit)

A little sweet, a bit sour and definitely tart, tamarind adds a boost of flavor to cocktails. This drink gets that essence by way of a tamarind demerara syrup that’s combined with Elijah Craig small-batch bourbon and grapefruit oil, then a couple of dashes each of roasted chicory and Angostura bitters to finish it off with a nutty and spicy flavor. What inspired beverage director Will Lee to pull this together? “The idea of finding the details in simplicity,” he says. Enough said.

What is a Mint Julep?

This Mint Julep recipe is a copycat of the non-alcoholic Mint Julep served in New Orleans Square at Disneyland. A traditional Mint Julep is a cocktail made with bourbon, mint, water, and sugar. It is a popular drink in the southern United States where it was once thought to have medicinal properties. The Mint Julep became the official drink of the Kentucky Derby in 1938.

Disneyland created a non-alcoholic version of the Mint Julep to bring a taste of the South to New Orleans Square. This version incorporates fresh lemon and lime flavors with mint over ice. It has become one of Disneyland’s most famous drinks. In addition to the Mint Julep Bar in New Orleans Square, you can also order these delicious drinks at the Blue Bayou Restaurant, Cafe Orleans, and the French Market which are all located in New Orleans Square in Disneyland.

Jockey Carmouche Discusses Faith, Winning in New York, Riding in Kentucky Derby

Tom Pedulla is interviewing prominent owners, trainers, and jockeys for America’s Best Racing as they travel the Road to the 147th Kentucky Derby presented by Woodford Reserve on May 1 at Churchill Downs.

Kendrick Carmouche, one of the few prominent African-American jockeys in the country, is featured this week. The native of Vinton, La., began his career in 2000. He is 37 years old and a member of the Hall of Fame at Parx Racing in Bensalem, Pa. He owns more than 3,300 victories and now rides year-round on the New York circuit.

His time on the track illustrates how difficult it can be to reach the Kentucky Derby. He is scheduled to compete in the run for the roses for the first time after guiding 72.25-1 longshot Bourbonic from last to first in the April 3 Wood Memorial Stakes presented by Resorts World Casino for Calumet Farm and trainer Todd Pletcher.

PEDULLA: You suffered a severely fractured right femur in a riding accident at Kentucky Downs in September of 2018 that required a six-month recuperation. Does that seem a long time ago now?

CARMOUCHE: It does, but I don’t look at the past. I only look at the present and the future.

PEDULLA: You’ve made quite a comeback. Is it possible that accident made you even stronger and more determined?

CARMOUCHE: It made me stronger and even more into my family. They did so much in caring for me during the six months I was off. It made me want to get back to fighting for them even harder.

PEDULLA: I believe you refused painkillers after the first five days. Why was that?

CARMOUCHE: Not everything is for everybody. I wanted my body to feel the shock of what happened. I just wanted to be as natural about it as I could.

PEDULLA: You won your first New York riding title when you captured the fall meet at Aqueduct this past December. What did that mean to you?

CARMOUCHE: I won titles at Parx, but this was a totally different feeling. This is like a Grammy Award, I’m guessing.

Upcoming Livestreams

Always Be Racing: Fridays at 3 p.m. ET, hosted by Blackjack Fletcher and Danielle Moinet

The Winner’s Circle: Mondays at 11 a.m. ET, hosted by Bram Weinstein and Dan Tordjman - next episode on April 26

Kentucky Derby Preview: Hosted by Joy Taylor and featuring Jonathon Kinchen on April 29, start time TBD

La Trifecta: Every other Thursday, starting at 8 p.m. ET, with Claudia Spadaro, Darwin Vizcaya, & Annise Montplaisir - next episode on April 29

PEDULLA: Nothing against Parx, but did the New York title feel like a big-time achievement?

CARMOUCHE: Parx was my home. I have my friends and my people there, but this is the major leagues.

PEDULLA: You got your first Grade 1 win with True Timber in the Cigar Mile Handicap last December at Aqueduct. What did that feel like?

CARMOUCHE: It was a weight off my shoulders. I could breathe a little bit better. It gave me an opportunity to ride for more trainers and bigger owners.

PEDULLA: Do you feel that you’ve raised your game a level?

CARMOUCHE: I think the horses I get on raised their game. I’m locked in at this point. I want to take this opportunity as far as I can take it. That is the way I look at it.

PEDULLA: Assuming Bourbonic stays on course, what does it mean to be going to your first Derby?

CARMOUCHE: It means the world to me. It’s my dream come true. It was just patience, hard work, and God. God means everything to me and my family and my life.

PEDULLA: Bourbonic was 72-1 when he went to the starting gate for the Wood. What did you think?

CARMOUCHE: I’ve got a Hall of Fame trainer, Todd Pletcher. You’ve got to have confidence going into the race. I just put that in my head. I loved the horse. I just had to ride my race and get the horse to give me 1,000%.

PEDULLA: How does Bourbonic need to be ridden?

CARMOUCHE: In these types of races, you look to get position and sit behind the speed and go from there. When he’s ready to run, he lets you know.

PEDULLA: Do you expect to be nervous before the Derby?

CARMOUCHE: I’m nervous now because I want to do my best.

PEDULLA: Had you started to wonder if this opportunity was ever going to come?

CARMOUCHE: No, not at all. You just stay in the motion of things. If it’s going to come, it’s going to come. If it’s not, it’s not the end of the world. You’ve got to make the best of what you have.

PEDULLA: Bourbonic will again be a longshot in the Derby. How do you react to that?

CARMOUCHE: That don’t bother me. That’s for the people, not for me. My mind is still the same. I think I have the best horse. I think my horse is going to run good for me. I’m with Todd Pletcher and Calumet Farm. I’ve got everything going in the right direction. The horse has got to be healthy and happy for Kentucky Derby day. The horse has got to run his race and we go from there.

PEDULLA: We have not had African-American jockeys in the Derby in recent years. Do you think about that aspect at all?

CARMOUCHE: I think about getting to this part in my career. It just goes to show you if you work hard and respect everybody, you can be at any level you want, no matter what color you are.

PEDULLA: Do you feel that you can win the Derby?

CARMOUCHE: Oh, yes sir. I feel I am going there to win it. I really do. When I go to Belmont on Thursday, I feel I’m going to win every race. I try to win every race. I feel Todd Pletcher is putting me in position to win the Kentucky Derby.

KFC recipe revealed? Tribune shown family scrapbook with 11 herbs and spices

CORBIN, KY. — So many stories have been told about Colonel Sanders and his Kentucky Fried Chicken, it's impossible to know where the truth ends and the fiction begins.

This is one of those stories. A mix of memory, mystery and a pinch of "what if?" It involves one of the best-kept culinary secrets of all time, and the man who's arguably the original celebrity chef.

These days, the late Colonel has been resurrected on TV commercials as a caricature played by the likes of George Hamilton and Jim Gaffigan. But, as many of us remember, the real Colonel was a bespectacled, white-haired guy named Harland David Sanders who spawned a fast-food empire. For decades, "The Colonel" was synonymous with snow-colored suits, black string ties and "finger lickin' good" chicken coated in a secret blend of 11 herbs and spices.

Attempts to unearth the Colonel’s Original Recipe, or replicate it, have been made too many times to count. For KFC Corp., keeping the elusive mix of 11 herbs and spices under wraps has been paramount — not to mention a great marketing tool. In 2008, the Louisville, Ky.-based company used a Brink’s armored truck and briefcase marked “Top Secret” when it made a big show of beefing up security at the vault containing the Colonel’s handwritten recipe. Other protective measures include using two different suppliers to prepare the 11 herbs and spices so that no single entity can crack the code.


  1. Lobster Cream Sauce:
    • 4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 3 cups heavy cream
    • 1/2 cup medium-dry sherry
    • 1/2 teaspoon paprika
    • Salt and freshly ground black pepper
  2. Crumb Topping:
    • 1 1/2 cups crushed Ritz cracker crumbs (about 1 sleeve of crackers)
    • 3 tablespoons butter, melted
    • 1/2 teaspoon paprika

How to Serve Kentucky Butter Crunch Cake

This cake is best served warm. The glaze will harden a bit when it is cool or room temperature and while it still tastes delicious, the texture is changed.

If you are making this cake ahead of time and freezing, do not add the pecan butter glaze to the top (only the bottom). Warm cake to room temperature before adding the pecan glaze. Another option is pouring the entire portion of pecan glaze over the top of the cake (instead of half on the bottom and half on top), it will still taste amazing, just look different.

We love how that buttery glaze soaks into the bottom of the cake. It practically melts in your mouth!

Watch the video: Bill Monroe u0026 the Bluegrass Boys - Blue Moon of Kentucky (May 2022).