Country Ham Quiche!

Since I grew up in Kentucky and have lived here all of my life, at one time I never really realized that not everyone had access to or was familiar with country ham.   Country ham is Kentucky, maybe more than bourbon, horses and tobacco.  

 I have since learned that country ham is fairly regional.  When you go past the Mason Dixon line north or to the west, it sort of starts to fade away.  Really surprising is that it's also not very available in Mississippi, Louisiana and much of Alabama.  

 I am not completely sure why this is, but I have  a theory that it has to do with the saying ...."It's cold enough to kill hogs in here".   Have you ever heard someone say that about a cold room?  Well, it had to be really cold before you could kill hogs because the process of dressing the meat and such took some time and if it was too warm, the meat would ruin.  Maybe it wasn't cold enough in those coastal states to cure the meat?  I am not really sure. 

I am told that my grandfather was well known for wonderful country hams and smoked shoulders.  He killed five to six hogs each winter.  That might seem like a lot, but he had 11 kids to feed. 

 According to my aunts, his secret was using both hickory and sassafras woods and he used the roots of the sassafras tree not just the limbs.  It gave the meat a very unique flavor.   Everybody around wanted the secret to his smoking technique.   

You may have heard the saying, 'they used every part of the hog, but the squeal",   according to my mother...they did. Which probably explains my excessive use of  bacon and ham in my cooking...it's genetic! 

Of course, now days you can order country ham online, but I am not sure a lot of people would know what to do with it.  Somebody asked me today, what makes Kentucky cuisine so different from other areas, and I have decided that a big part of it is the country ham (and so much more).  We fry it, bake it, and use it to season everything from dried beans to green beans and just any kind of fresh greens like collards, mustard or turnip greens.   That's why any discussion of foods for a Kentucky Derby celebration, party or tea must include country ham!   You will find the usual country ham and biscuits and there is nothing wrong with that at all, but this is the use of country ham in a quiche and it really makes this quiche extra good. 

Here is what you will need:

Country ham (just the biscuit slices is enough), eggs, half and half, butter, sour cream, pie crust, cheddar cheese, Swiss cheese, salt, black pepper, cayenne pepper, Tabasco sauce.

Ingredients:

1 deep dish pie crust
2 Tbs. butter
1 1/2 cups chopped country ham

4 eggs

1 cup half and half

1/2 cup sour cream

1 cup cheddar cheese

1 cup Swiss cheese

1/2 tsp. seasoned salt

1/2 tsp. pepper

dash of cayenne pepper

dash of Tabasco sauce



Melt 2 Tbs. butter in a skillet.  Wash the ham slices off.  Country ham tends to be very salty and can be a little gritty out of the package so it needs to be rinsed off.  Chop it up and saute it in the butter.  Country ham is a cured meat, but it is not fully cooked. 

Beat the eggs with a whisk, add half and half, sour cream, seasoned salt, pepper cayenne and Tabasco sauce and whisk until well blended.   Place the pie crust in a deep pie plate or you can use a frozen deep dish pie crust. 

Place the pie plate on a cookie sheet or pizza pan.  The quiche cooks more evenly like this and it's easier to move in and out of the oven.

Place the ham with the butter in the bottom of the crust.  Sprinkle both cheeses over the ham.  Pour the egg mixture over all. 

Place in a preheated 350 degree oven for about 50-55 minutes.  If it starts to brown on top too much and is not done in the center, place a piece of foil lightly over the top.  Usually this doesn't happen, but all ovens vary.

Let the quiche sit for 5 to 10 minutes before slicing and it will come out much easier.   For a Derby Tea these could be made in a mini muffin pan for mini quiches, just chop the ham a little finer.

Slice and serve!  I served it with fried potatoes! 

Chocolate Chip Pie!

I have been making this pie for many years and it's still one of our favorites.  It's just like a big chocolate chip cookie in a pie form. It's best served a little  warm with a scoop of vanilla ice cream or a dollop of whipped cream. 

 Here is what you will need:

1 unbaked 9" deep dish pie shell

2 large eggs

1/2 cup all purpose flour

1/2 cup white sugar

1/2 cup brown sugar

3/4 cup butter (1  1/2 sticks), softened

1 cup semi sweet chocolate chips

1 cup chopped nuts (pecans or walnuts)

1 tsp. vanilla flavoring

dash of salt

.  

Beat the eggs with an electric mixer until they are foamy.  Beat in the flour and the sugars until it's smooth, then beat in the butter and add vanilla.  Fold in the chocolate chips and the nuts.  

 

Place the pie shell in a pie plate or use a frozen pie shell and place the dish on a cookie sheet or pizza pan which aids the pie in cooking evenly and will catch any spills.   Pour the batter into the pie shell and place into a preheated 325 degree oven for 55 to 60 minutes or until a knife inserted in the center comes out clean.

Cool slightly before serving.  Slice and serve with vanilla ice cream or whipped cream!



Kentucky Hot Brown...a Derby Favorite!

The Hot Brown was invented and made famous at the Brown Hotel in Louisville, Ky by Chef Fred Schmidtt.   Back in the 1920's the Brown Hotel had about 1200 guests each night for dinner and dancing into the wee hours of the morning.  The partiers would get hungry and tired and would end up in the hotel restaurant for a bite to eat.  They were getting tired of the same sandwiches and wanted something  a little different so Chef Schmidtt created the 'Hot Brown' and it was an instant hit. 


 Here is what you will need to make two Kentucky Hot Browns:

3/4 lb thinly sliced roasted turkey breast

6 slices bacon cooked crisp

4 Tbs butter

4 Tbs flour

1/2 tsp salt

1/4 tsp pepper

dash of cayenne

2 cups half and half cream

1/2 cup grated Parmesan cheese

four slices of toasted bread  (Texas Toast or Italian Bread)

First make a Mornay sauce, which is just a fancy schmancy word for a white sauce with some Parmesan cheese in it.   Melt the butter and flour together and cook the flour just a little, slowly add the half and half, salt pepper, and cayenne.   You can do this on the stove top or I do it in the microwave.  Whisk it together and bring to a gentle boil and then turn it down and whisk again.  If doing it in the microwave,  microwave on high about 3-4 minutes and whisk until smooth.

Add the Parmesan cheese and whisk to melt and blend until smooth.

Toast the bread and arrange it like this.  If you are using Texas Toast, you can just use one piece.  I prefer this Italian bread for this.

These are placed under the broiler, so either arrange them in individual serving dishes that are ovenproof or in a baking dish and then transfer them to a plate with a wide spatula.  Stack the turkey slices and pour the sauce over each one.

Place two slices of tomatoes on each serving.  Place under the broiler until they are starting to brown and are bubbly.  When they come out place three strips of bacon crisscrossed on each and sprinkle with more Parmesan. 

Kentucky Hot Brown!

Evelyn's Kentucky Colonel Bourbon Balls!

Every year at Christmas, a dear friend of our family would make all of us her special bourbon balls.  Sadly, she passed away this fall.  Evelyn and my mother had been very close friends for years, but she was special to all of us.  She was just like part of our family.  You have never met a sweeter lady. When I started doing this blog and the holidays approached, I told my mother one day that I wish I had gotten Evelyn's bourbon ball recipe and Mama said that for some reason she did ask her to write it down right before she got sick.  

To most people that ever had bourbon balls, Evelyn's bourbon balls are much better for some reason.  They were her thing she made that none of the rest of us tried to improve on, because you couldn't and you just knew it.  She must have made dozens of these things, because she always gave all of us a nice size tin.

Now, let me warn you, Evelyn's bourbon balls pack a wallop.  They are not for the faint of heart or taste buds...lol.  She always said her 'secret' was that she soaked the nuts in bourbon overnight to begin with.  That is what made the difference.  I serve these at my annual Christmas party for the family and our oldest nephew says there should be a two bourbon ball limit and if he has more than that, his wife has to drive home...lol. 

 I have decided that I will take over as the official 'bourbon ball' maker in Evelyn's honor, but I am not sure I can ever live up to her standards.  RIP Evelyn and thank you for your kindness and your friendship through the years.  You were a special lady.

Here is what you need for these bourbon balls:

1 cup pecans, chopped

1/4 cup good KY bourbon plus 2 Tbs.

1 lb. box of powdered sugar

1/2 cup butter, softened to room temperature

1 tsp. vanilla

1  12 oz. pkg. semi-sweet chocolate chips

1/4 cup paraffin

Soak the nuts in 1/4 cup good bourbon overnight.  I always get asked what I mean by 'good bourbon'.  I mean good quality, not the cheap stuff...something like Maker's Mark is good for this.  

Mix together butter and sugar with an electric mixer, add vanilla until creamy.  Add the pecans with bourbon and add 2 Tbs. additional bourbon.  Place in the refrigerator to chill for several hours.  Roll into teaspoon size balls.  Place on wax paper and cover loosely.  Place the rolled bourbon balls in the freezer to freeze.  Some recipe don't tell you to freeze them, but they are really hard to dip without falling apart if you don't.

Melt chocolate with paraffin in a double boiler and blend until smooth.  Dip the balls while still frozen in the warm chocolate and place on wax paper or nonstick aluminum foil works really well.  I like to go back after dipping them all and drizzle a little chocolate right on top for a pretty look.    When you start dipping these in the chocolate, you have to work fast before they start to thaw or they become hard to work with. Also keeping the chocolate over the warm water to keep it melted is important because the frozen bourbon balls will chill it quickly.  If you don't have a double boiler just place a sauce pan in a larger pan with water in it. Place in the refrigerator and chill for several hours.

Evelyn's Kentucky Colonel Bourbon Balls!





Chocolate Bourbon Pecan Pie!

  



Pecan pie is as southern as Scarlett O'hara and "Gone With The Wind" or Paula Deen, whatever your point of reference is..lol.  Most people love it and it's actually not all that hard to bake, but few people do anymore it seems.  Chocolate Bourbon Pecan Pie is a very Kentucky version of the pie, kicked up a little notch.  Because all good bourbon is born and raised in Kentucky, we tend to use it in our cooking quite a bit.    If you do not want to buy bourbon just to put 2 tablespoons in this pie, never fear, you can substitute a teaspoon of good vanilla. 

 If you do invest in a little bottle of bourbon for this, don't worry, we will use it in several other recipes, especially during the holidays.  I have not posted my bourbon soaked ham yet and you do not want to miss that one.  There is no substitute for the bourbon there.   We will also be making Miss Evelyn's Bourbon Balls in the next months and you will need a good amount for those.

 Here is what you need for this pie:

1  9 inch unbaked pie shell

2 cups pecans (halves are pretty, but you can used the pieces)

3 large eggs, beaten

4 Tbs. butter, melted

1 cup sugar

1/2 cup white corn syrup

3/4 cup semi-sweet chocolate chips  ( I use the mini chips)

2 Tbs. good KY bourbon ( can use 1 tsp. good vanilla)

dash of salt

Preheat oven to 375 degrees.  Place pecans in the bottom of the unbaked pie shell.

Blend the eggs with butter, then mix in sugar, syrup, just a dash of salt, and bourbon.  Stir in the chocolate chips at the end.  pour this mixture over the pecans in the pie shell.

 COOKING TIP:  Before you fill the pie shell, place it on a cookie sheet or pizza pan.  The pie will cook more evenly and it's easier to move it to and from the oven.

 Bake on 375 degrees for 10 minutes.  Lower oven to 350 degrees and bake an additional 30 minutes or until it is set.  Remove and cool for about an hour before serving.

Serve with a scoop of vanilla ice or a dollop of whipped cream!

Chocolate Bourbon Pecan Pie!

Benedictine and High Tea!

 

I really doubt that when people think of Kentucky or even the Kentucky Derby, they think 'high tea'.  However, there are a lot of 'high tea' events held the week of the Kentucky Derby.  They are fairly fancy events (by Kentucky standards) and many are held for charity.  What exactly is a high tea?  According to my research on the topic, it is a tea where both savory and sweet foods are served and is more like a light meal.   Actually a 'high tea' technically, was served between 5:00 p.m and 7:00 p.m and was a light supper.  What is being referred to now as 'high tea' is actually an afternoon or full tea.  What ever you call it, if you attend one during the Derby festivities, there will be some form of benedictine there.   It will be a spread for tea sandwiches, a dip or deconstructed as a topping for canapes.

Benedictine was the creation of a caterer and restaurateur named, Jennie Carter Benedict in Louisville, KY.  Jennie Benedict opened her restaurant in Louisville in 1893 and it was around that time she came up with the benedictine spread.   It was highly requested for weddings, showers, club parties and such.  

I was first introduced to the recipe for benedictine when I was in junior high school home economics class.  We were being instructed on the fine art of hosting a high tea....to most of the classes horror.   However, I secretly loved it all...even the green benedictine.   We were hosting the tea for the teaching staff and our home economics teacher was taking it all very seriously I seem to remember.  I sort of felt sorry for her, because 98% of the class was definitely not taking it seriously.  Long story short, it turned out pretty good and my home ec teacher and I bonded over it, because I not only loved benedictine, but the whole planning and executing of the event.  She was my home ec teacher for three years and I did learn a lot from her, but when you're in jr. high, you have got to keep your love of things like home ec on the down low. It's just not cool.   There is a much longer story here, but I will save that for another day, because I don't know most of you that well and it involves me being called 'Betty Crocker' by virtually the whole school for the next three very long years.   It's almost funny looking back now though...lol.

Here is what you need:

8 oz cream cheese

1 Tbs mayonnaise

1/4 tsp salt

1 large cucumber, peeled, chopped and seeds removed

1/4 cup chopped sweet onion

dash of Tabasco sauce

dash of green food coloring

I add a Tbs of chives to mine.

Place all of this in your food processor bowl and process until smooth.  You will need to scrape it down a couple of time.  Place in a serving bowl and chill.  Go easy on the green food coloring or it will be freakishly green and I don't think that is appetizing.   This spread is so fresh tasting and just says spring to me!

Country Ham Spread...with Mini Hoe Cakes and Biscuits!!

This is a decadent spread that would be perfect for your Derby Party or any party really.  Country ham is always present when planning  a Derby event and when you pair this country ham spread with hoe cakes and biscuits it takes it up another level all together.  It's also great with crackers or spread on party bread like rye or with pita chips. This does have bourbon in it and it's not cooked so it doesn't evaporate, so if you don't care for the alcohol, just leave it out.  It's still really good!  So here is the recipe:

1 1/2 cups chopped cooked country ham
1 stick butter softened
8 oz. block softened cream cheese
1 tsp. spicy brown mustard
dash of Tabasco sauce
2 Tbs. good KY bourbon

Place the country ham in a pan lined with foil, with enough left over to wrap it up.  I just used a package of the country ham cut for biscuits.  You could also use slices. Put a 1/4 cup bourbon and 1/4 cup water over it  Bake in a 375 degree oven for 30 minutes and then uncover and bake for about 10 more minutes.

 Take it out of the oven and set aside to cool.  Once it has cooled, chop it up and put the ham, butter, cream cheese, bourbon, mustard and Tabasco sauce in the bowl of your food processor.  Process until it is smooth and whipped.  You will need to scrape down the sides a couple of times.  Place in a serving bowl, cover and chill. 

 Now make your little mini hoe cakes and biscuits.    I thought this was good on both hoe cakes and biscuits, but it's also really good on crackers or party bread also.   I must admit the hoe cakes were my favorite though, but I never met much cornbread I didn't like!  Here is the recipe for hoe cakes, just make them much smaller.  You only need to drop a spoonful for this size.

http://sweetteaandcornbread.blogspot.com/2012/03/cornbread-hoe-cakes.html

Dixie Girl Pie...a Twist on a Derby Favorite!

 

There is a wonderful chocolate chip walnut pie that was created at the Melrose Inn in Prospect, KY and is always associated with the Kentucky Derby.  That pie is called 'Derby Pie' and the recipe is a protected secret.  The name has also been trademarked so you can't call another recipe by that name. 

 I have my own twist on a chocolate chip walnut pie.  I add coconut to mine and it is called Dixie Girl Pie.  It's so easy to make but, the results are absolutely sinful and people will think you are an amazing baker.   

So here is all you will need.

1 unbaked pie shell
1/2 cup melted butter
3 eggs beaten
1 cup chocolate chips
1 cup  chopped walnuts
1 cup flaked coconut
1 cup sugar
1/2 cup flour
1 tsp vanilla
2 Tbs. good Kentucky bourbon
pinch of salt

Combine flour, sugar, and salt. Add butter and eggs and mix well. Add bourbon, vanilla, chocolate chips, coconut and walnuts and stir gently.

              Pour into the pie shell and bake in a preheated 350 degree oven for 45-50 minutes.  

Let the pie sit for about 15 minutes to cool slightly, but serve still warm with ice cream or a dollop of whipped cream.  It's like a big chocolate chip walnut cookie in pie form.