Hungarian Gazpacho
6 Tomatoes
2 Green Peppers (Roast the skins off for best flavor)
1/2 Medium Onion
1/2 Cucumber
2 Cloves of Garlic
2 Tablespoons of White Wine Vinegar
1 teaspoon of Balsamic Vinegar
2 Tablespoons Hungarian Paprika
1 Tablespoon of Fresh Oregano (or substitute Parsley)
4 Tablespoons of Extra Virgin Olive Oil
In a food processor puree 2 tomatoes, the garlic, onion and vinegar along with the seasonings. Pulse in the remaining ingredients in small batches to achieve your desired consistency. I like mine a little chunky, some people prefer theirs to be very smooth. Cover and allow to chill in the refrigerator for two to three hours minimum (it is better if you let it sit over night). Serve with toast points or these delicious toasts with goat cheese and olives.
Toasts with Kalamatas and Chevre
1 baguette
1/4 cup of Kalamata Olives, chopped
4 oz. Kentucky Chevre (room temperature)
Slice thin pieces of bread at an agle from the baguette. Place the bread on a lightly oiled baking sheet and toss the bread with additional olive oil. Sprinkle the bread liberally with kalamata olive pieces and coat with a thin layer of chevre. Broil until toasted.
Mixed Summer Grill
Keep your house cool and make your taste buds happy with grilled veggies and meats.
1 package Kentucky Bison Bratwurst
1 package Stonecross Farms All Pork Hot Dogs
1 package Stonecross Farms Bratwursts
4 Elmwood Farms Drumsticks
2 Stonecross Farms Pork Chops
Mixed Baby Squash
1 Zuchinni
1 Fennel Bulb
Roughly chop vegetables and Fennel bulb. Toss in olive oil, a splash of Balsamic vinegar and kosher salt and pepper. Grill on medium high heat vegetables,turning occasionally, until tender. Add a few drops of truffle oil if you've got some, you won't be sorry.
I always poach my sausages in 12oz. of beer and 12 oz. of water with a teaspoon of cayenne pepper for 20-25 minutes. I follow this with a grilling for three to four minutes per side. Grill the meats on a medium high heat for approximately four minutes per side, until they have reached the following internal temperatures: Pork 160∫ for medium; pork 170∫ for medium well; chicken 165∫; sausage 165∫ - 180∫ depending on type of sausage.
We paired this meal with Jean Farris' 2006 Tuska Blend, a nice mix of Sangiovese and Cabernet Sauvignon that holds up well with the strong grill flavors.
Swiss Chard with bacon vinaigrette reduction
1/2 lb. Swiss Chard
2 strips of bacon
1/4 cup cider vinegar
2 cloves of garlic
Heat bacon in skillet. When bacon is nearly cooked, remove excess grease and add minced garlic. Saute garlic over medium to high heat for two to three minutes. Add Swiss Chard, stirring occasionally and continue heating for two minutes. Add vinegar and reduce for four more minutes. Salt and pepper to taste.
Quick Pickles
1 cucumber
1 clove of garlic
2 tablespoons of dry dill
2 tablespoons of Kosher salt
1/2 cup white vinegar
Mix dill, pureed garlic, salt and vinegar together. Slice thin rounds of cucumber. Submerge cucmber slices in vinegar mix and allow to marinate for 2-3 hours.
Potato Salad
1 lb. of red potatoes
1/4 cup mayonnaise
1/4 cup of chopped pickles or relish
5 green onions
1/4 cup of minced white onion
Boil chopped potatoes. Strain and allow to cool slightly. Mix additional ingredients. Salt and pepper to taste. I prefer to serve my potato salad warm, but it can also be placed in the refrigerator to cool prior to serving.
Blueberry, peach and goat cheese ice cream
Reactions to the thought of goat cheese ice cream vary, mostly staying within the range between "ewwwwÖ." and "hmmmÖ.." But foodies know that goat cheese is a delectable addition to almost any course - it imparts a rich, velvety creaminess to ice cream without altering the flavor significantly. Get adventurous with this dessert - you won't regret it.
1/2 pint Kentucky blueberries
3 ripe peaches, peeled and mashed
4 oz. Kentucky Chevre (goat cheese)
1 cup heavy cream
2 cups milk
4 egg yolks
1 cup sugar
Combine blueberries, peaches, 1/4 cup water and 1/2 cup sugar in a medium saucepan over medium heat, until sugar dissolves and fruit is mashed (about 20 minutes). Stir often and make sure the berries don't burn. Remove from heat. Strain mixture through a fine sieve if you'd like; if you don't mind blueberry peels and seeds, this step is not necessary. Fold in Chevre and stir until mixture is consistent.
Combine cream and milk in a medium saucepan. Heat on medium until a slight foam forms around the edge of the pan. Remove from heat.
Whisk egg yolks and remaining sugar in a bowl until frothy. Gradually add the milk and cream mixture, stirring continuously. Return mixture to low heat, stirring with a wooden spoon. Warm until the mixture gels slightly, coating the back of the spoon (about 8 - 10 minutes).
Combine fruit and Chevre mixture with the cream mixture to create your "ice cream batter." Chill batter in the refrigerator for two hours, or overnight, and then transfer to an ice cream maker (be sure the canister has been in the freezer for at least 24 hours). Churn until ice cream reaches desired consistency. Garnish with fresh peach slices or blueberries if you'd like. We paired this ice cream with Riondo's Veneto Persecco (Persecco available at Wines on Vine).
Sazerac Cocktail
3 oz. Rye Kentucky Whiskey
3/4 oz. Simple Syrup
1 oz. Absinthe
Bitters to taste
Lemon twist
Ice cubes
Wash glass with absinthe and ice cubes. In a shaker combine ice, rye whisky, simple syrup and bitters. Shake well. Pour into absinthe washed glass.
This is one of the original cocktails invented at the Commanders Palace in New Orleans at the turn of the last century. It is a very herbal cocktail and a taste of past times with an unmistakeable nod to the Bluegrass region's bourbon distillers. (Rye whiskey available at Shopper's Village Liquors.)