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Adventures in Bitters

The hidden ingredient in your cocktail

 

Enjoy our stories and recipes.

Hecker Family German Potato Salad
Recipes Talitha Schroeder Recipes Talitha Schroeder

Hecker Family German Potato Salad

Hecker family cookouts always included three non-negotiable dishes – metts and brats and German potato salad.  No steaks or chops or boneless chicken breasts for us.  Just these and a few equally non-negotiable garnishes –  sauerkraut, mustard, dill pickles and Swiss cheese.

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Cheesy Grits Frits
Recipes Talitha Schroeder Recipes Talitha Schroeder

Cheesy Grits Frits

Whether you're working from leftover grits or making a batch fresh, these bites are always a good idea. Cheese grits just got even better.

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Apple Chutney
Recipes Talitha Schroeder Recipes Talitha Schroeder

Apple Chutney

Savor our sweet and tangy chutney on a cheese or charcuterie board, with a grilled cheese sandwich, and alongside baked ham or roast pork, chicken or winter squash. We even snuck a spoonful onto our apple cornmeal crepe and approved.

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Dried Apple Peels
Recipes Talitha Schroeder Recipes Talitha Schroeder

Dried Apple Peels

Easy oven-dried apple peels let you get one more treat out of an ingredient that would otherwise be discarded. They’re great for topping cereal, yogurt or a salad; or eating au naturel.

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Apple Cornmeal Crepe
Recipes Talitha Schroeder Recipes Talitha Schroeder

Apple Cornmeal Crepe

This apple cornmeal crepe makes an excellent base for a green salad dressed with a punchy vinaigrette. It’s neither completely savory nor completely sweet, but always completely right when made with local apples on a crisp autumn day.

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La Pitchoune
Recipes Talitha Schroeder Recipes Talitha Schroeder

La Pitchoune

Julia Child’s husband Paul was famous for concocting fanciful cocktails. We created La Pitchoune in homage to Paul and Julia and their home in Provence where they spent many happy holidays and where Julia taught her cooking classes.

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Greased Pig Salad
Recipes Talitha Schroeder Recipes Talitha Schroeder

Greased Pig Salad

Use this recipe as a guide for flavor, scale it up or down and feel free to use more of a preferred ingredient but don’t skimp on the salt or the toppings!

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Watermelon Marga-Ouita
Recipes Talitha Schroeder Recipes Talitha Schroeder

Watermelon Marga-Ouita

Holly Hill founder and Chef Ouita Michel loves to relax with a refreshing margarita; we love to create different flavors as summer unfolds! Here’s a watermelon version from Honeywood Bar Manager Leah Craig

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Watermelon Salads
Recipes Talitha Schroeder Recipes Talitha Schroeder

Watermelon Salads

With so many watermelon salad options out there, we asked three of our chefs how they like to prepare this summertime treat.

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Pickled Watermelon Rind
Recipes Talitha Schroeder Recipes Talitha Schroeder

Pickled Watermelon Rind

When it’s all said and done and you’ve savored the last of its sweetness, you’re still left with a lot of watermelon rind. Don’t toss it; make these delicious pickles instead and enjoy them after summer’s long gone!

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Okra Fritters
Recipes Talitha Schroeder Recipes Talitha Schroeder

Okra Fritters

Okra was just coming on at the Whitesburg Farmers Market while we were there. For this recipe, seek out the smallest okra you can. And don’t be deterred by okra’s mucilaginous quality; it’s the secret ingredient to successful fritters!

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Green Gazpacho
Recipes Talitha Schroeder Recipes Talitha Schroeder

Green Gazpacho

Chef Hannah’s Green Gazpacho is the amuse bouche on Holly Hill Inn’s Restaurant Week menu and we’re already getting customer requests for the recipe. Enjoy it at Holly Hill Inn, then recreate its refreshing flavor at home when Restaurant Week is done!

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Three Sisters Succotash
Recipes Talitha Schroeder Recipes Talitha Schroeder

Three Sisters Succotash

In honor of Jim Embry’s work on sustainability, we coaxed a recipe for Three Sisters Succotash out of Honeywood Chef Cody DeRosett. We took a few liberties with Chef Cody’s recipe but you can enjoy his version at Honeywood during Lexington Restaurant Week.

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Farmers Market Panzanella
Recipes Talitha Schroeder Recipes Talitha Schroeder

Farmers Market Panzanella

Our panzanella recipe was inspired by Marcella Hazan’s “Bread and Vegetable Salad with Anchovies” from The Classic Italian Cookbook, first published in 1973.

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Holly Hill Inn Corn Sticks
Recipes Talitha Schroeder Recipes Talitha Schroeder

Holly Hill Inn Corn Sticks

We’re exploring the Peytonia Cook Book, written in 1906 by Atholene Peyton, a domestic science teacher at Louisville’s Central Colored High School during the first half of the twentieth century. Try our Holly Hill corn sticks, based on her 100+ year-old corn muffin recipe.

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Bread & Butter Pickled Poke
Recipes Talitha Schroeder Recipes Talitha Schroeder

Bread & Butter Pickled Poke

Pokeweed is a foodstuff that people turned to when little else was available. In spite of its natural toxicity, it was and still is valued as a reputed spring tonic. If you’re feeling adventurous (and in good health), here’s a recipe from Chef Ouita Michel’s great-grandmother Myrtle Molly Zimmerman.

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Peytonia Picnic Punch
Recipes Talitha Schroeder Recipes Talitha Schroeder

Peytonia Picnic Punch

It’s picnic season! Mix up a pitcher of this fruity, bourbon-spiked wine punch, adapted from the Peytonia Cook Book, written in 1906 by Atholene Peyton, Kentucky’s first Black cookbook author.

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Rhubarb Upside-Down Cake
Recipes Talitha Schroeder Recipes Talitha Schroeder

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.

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Spoonbread Soufflé
Recipes Talitha Schroeder Recipes Talitha Schroeder

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.

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The Four O’Clock Snack Platter
Recipes Talitha Schroeder Recipes Talitha Schroeder

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.

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