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Adventures in Bitters
The hidden ingredient in your cocktail
Adventures in Bitters
A dash or two of bitters is the hidden ingredient in many a classic cocktail, and lots of new-fangled ones, too. We set off to blend a batch of our own but first we had to figure out where (and how) to get started. Join us on our bitters adventure!
Nature’s Spice Rack
Yes, we know you can just buy spices at your favorite grocery but wouldn't it be a lot more fun to track down treats in the wild? We found three that are worth seeking out to add to your fall and winter pantry.
Escalopes au Champagne
This recipe was originally printed in the Stanley Demos Cookbook, first published in 1961, and was prepared with veal scallopini. As often happened at the time, champagne was replaced with sherry, and the sauce was thickened three ways – with flour, heavy cream and egg yolks – for an especially rich dish. We prepared it with boneless pork chops; for a fully faithful version, we recommend Berry rose veal, available online from Our Homeplace Meat
Buttermilk Biscuits
When Chef Ouita was in Bahrain for the US State Department, she taught this recipe to her Youth City class. Once they got over their distaste at handling the dough, they learned to love hot biscuits slathered with date syrup in place of our Kentucky sorghum. As our recipe tester says – Very quick. Very easy. Just don’t be afraid to get your hands messy making these biscuits. They’re worth the flying flour!
Pam’s Eggplant Caviar
Chef Ouita's mother Pam Sexton was famous for her nutritious and delicious meals. Pam's Eggplant Caviar was a frequent summertime fixture on the family table while Ouita was growing up in downtown Lexington. We made our batch with sun-ripe veggies from our backyard garden at Holly Hill Inn.
Three Summer Salsas
Farmers markets and backyard gardens are bursting with ripe tomatoes, peppers, melons and chiles right now and these fresh salsas are a great way to use them up without turning on the stove. Plus making them is good practice for honing your knife skills.
Pepper Jelly & Cream Cheese
Holly Hill Culinary Director and Executive Chef Tyler shared this pepper jelly recipe with us, along with the story of how his Nan always set out an appetizer spread on crystal plates for her family. Pick a pepper or two from your local farmers market and create your own party spread.
Squash Blossom Fritters
We used to plant a dedicated squash patch at Holly Hill just for harvesting blossoms. After a brief hiatus, they're back and more prolific than ever. Enjoy this recipe from Jacques Pepin, adapted by Chef Ouita, and feel free to substitute any edible blooms from your own garden.
Aunt Margaret Highball
One of Chef Newman's favorite cocktails from Mr. Tubs, the Bardstown bar he owns and operates with his wife and brother, is named for his Aunt Margaret. Stir up a couple of these highballs and settle in for a long summer spell.
Juneteenth Strawberry Hibiscus Punch
Rosy-hued beverages, sometimes called red drink, are traditional for Juneteenth celebrations. We like this sweet/tart beauty, made with hibiscus, also known as sorrel or Jamaica flower.
Buffalo Catfish Sliders
Our Buffalo Catfish Sliders are a popular item on our Smithtown Seafood menu but they're easy to make at home, too. Our recipe makes plenty of Buffalo sauce, it's just a tasty bonus!
Sunchoke Toastie
A hearty snack or light meal for one or two that's an easy and tasty intro to sunchokes. It's beautifully scented with fresh tarragon and a splash of dry vermouth and comes together quickly in the skillet.
Bluegrass Herbed Roasted Carrots
Inspired by the carrots prepared by Connie Lemley and the kitchen staff at Second Street School, the carrot section in Chef Abra Beren’s cookbook Ruffage and our very own Holly Hill Inn garden-grown and hand-mixed herb blend!
Back Pocket Bloody Mary
Everyone should have this zesty and simple Bloody Mary recipe in their back pocket. Mix up a pitcher-full for your next brunch party and raise a glass to the promise of a new day!
Holly Hill Hollandaise
Rich and delicious, here's a holiday classic that pairs perfectly with everything from Windy Corner Super Spice-seasoned potato wedges to poached eggs to broccoli to fancy beef tenderloin! Our recipe has been perfected through years of Sunday brunches and Chef Tyler demonstrates how you can now enjoy it at home.
Bourbon White Cheddar Cheese Ball
Here's a party treat as easy as it is tasty! It's a family favorite from Chef Ouita's holiday menu and will surely make your crew happy too. Make two and double the deliciousness.
Woodford Salad
This bright and festive salad brings the party to any meal with friends and family. Created by Chef Ouita while she was chef-in-residence at a well-known Woodford County distillery, it marries local sorghum and Kentucky bourbon in a lively vinaigrette you'll want to put on everything.
Roast Squash with Porcini Cream
Foraging for fall flavors, we were inspired by this simple yet sublime dish of squash roasted with dried porcini and heavy cream. It's perfect for an autumn side or vegetarian main.
Our Home Place Pastitsio
Tootsie Nelson’s It’s All Greek to Me cooking class left us hungry for more flavors from Greece! Our pastitsio recipe, named for Our Home Place Meats, was inspired by one from Ronald Johnson, the late American poet and cookbook author. Back in the 1960s, Ronald Johnson briefly taught a creative writing class at the University of Kentucky while Wendell Berry was on leave.