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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!
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!
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.
From the Kentucky Governor’s Mansion
Our Kentucky Governor’s Mansion is proudly referred to as the “People’s House”, belonging to all Kentuckians. And it’s one of just a few executive mansions in the United States that are open to the public, as befits Kentucky’s legendary reputation for hospitality. So you can imagine how thrilled we were to receive not one, but two, recipes from the kitchen of the “People’s House.”
Thanksgiving Favorites
From our table to yours: Thanksgiving favorites from our Holly Hill Family.