Featured
Woodford Salad — The Winter Edition
It’s sunshine on the plate, full of bright flavor!
Rhubarb Upside-Down Cake
It’s rhubarb season! And it doesn’t last long, so take advantage of it by making this cardamom-scented upside-down cake, with its slight crunch of cornmeal.
Spoonbread Soufflé
This is our gourmet take on an old Kentucky favorite — spoonbread. In this version we top it with slow cooked lemons, fresh goat cheese and some nuts. This is a great first course in 4-ounce buttered ramekins or, if you’d like, use a 2-quart baking dish, either glass or ceramic, and serve it family-style as a side dish.
The Four O’Clock Snack Platter
It’s been on the menu at Honeywood since day one. The components might change a little over time but the concept remains the same — take time to unwind with a platter full of tasty snacks to share.
Bibb Lettuce Dressings, Three Ways –
We offer three different ways to dress your Bibb lettuce with one piece of advice — do so lightly and its delicacy will be your reward.
beet carpaccio
Chef Abra Berens shares the recipe for this vibrant salad just as local beets and strawberries are on the way! Unsprayed violets, redbud blooms or pansies would all make great garnishes and her candied fennel seeds are the secret ingredient we never knew we needed until now.
The Honeywood Cocktail
Honeywood Parrish Rouse once reigned as hostess supreme at Hermosa, the home where she grew up and which houses Holly Hill Inn today. She was our inspiration for Honeywood Restaurant. Honeywood welcomed guests with open doors and a table full of good food and drink. She loved three things – spending time with friends and family, a delicious meal, and a stiff drink – preferably one made with good Kentucky whiskey, just like her namesake cocktail.
Radish Frittata
Do you get as excited as we do when bunches of baby radishes start showing up in the market? And then buy lots more than you should? Us too. When you’ve eaten your fill of radishes with sweet butter and coarse salt, try this deliciously different way to enjoy them. Pro tip: baby turnips would be equally good given the same treatment.
Spring Greens Soup
Here’s a great basic recipe that’s infinitely variable according to your garden, the farmers market or your fridge. Make it a forager’s soup by swapping out some or all of the cultivated greens for wild ones like stinging nettles, dandelion leaves and ramps.
Arwen’s Hippie Salad
Arwen Donahue shares her recipe for this “freaking beautiful” salad made with odds and ends from the garden she tends with her husband (and our staff farmer) David Wagoner at their Three Springs Farm.
Okonomiyaki
Okonomiyaki is just one of the recipes that FoodChain has sent out with its meal kit boxes. We love its punchy flavors. It’s quick and easy and packs a lot of different veggies into one tasty dish. Plus it can be varied to reflect what’s in season and in your fridge!
Brown Soda Bread
We’re planning our St. Patrick’s Day specials and can’t wait to start serving Irish Brown Soda Bread again. But you don’t have to wait; it’s simple to make and good anytime.
Lillet Spritz
Stimulate your taste buds with this easy to sip and always fun aperitif from the brilliant mind of Leah Craig at Honeywood. Aperitifs are a light and lovely way to ease into a delightful meal.
Lynn’s Marinara Sauce
Lynn Tomlinson Aubrey makes this delicious sauce with her own homegrown and home-canned tomatoes. We added a few twists.
King Cake
King Cake is a classic Mardi Gras treat but it’s also popular for Christmas, especially the Feast of the Epiphany. Here’s a version from our Midway Bakery for you to try at home. If you can’t get your hands on a little plastic baby for the fève, feel free to wrap a coin in foil. And don’t forget to warn your guests!
Pam’s Stuffed Mushrooms
A holiday tradition at Chef Ouita’s house, based on a recipe from her mom, Pam Sexton. Make them your new tradition — so easy and so good!
Cheese Gougères
At first glance, this recipe looks intimidating but once you know what to look for, and catch on to the technique, it’s a great way to impress guests! And there are so many good ways to enjoy them.
Pork Tendy & Boozy Apples
When Chef Ouita Michel and Events Chef Scott Darnell took to the culinary stage at the Kentucky Bourbon Festival in Bardstown, they cooked this deliciously seasonal main course using Kentucky’s native spirit. It features locally-raised pork from Patrick Kennedy’s Stone Cross Farm and apples from Stepping Stone Farm. And of course, plenty of Kentucky bourbon!
We take you through the process step-by-step with our four part recipe – for the bourbon brine, a spice rub, then cooking the tenderloin and apples.
The Pollinator
The constant buzz in our Holly Hill tea garden inspired this cocktail, made with local honey from springtime blooms and our Cup of Serenity tea.
Lamb Kofta
We loved this dish; don’t skimp on the seasonings! They really complement the flavor of our good local lamb.
Cilantro Lime Yogurt
This is good on so many things – the lamb kofta, grilled veggies, tacos, frittatas. Be sure to seek out a full-fat Greek-style yogurt; it makes all the difference in the world