Bed and Breakfast Cookbook

I mentioned McClanahan Publishing House's new book "Room at the Table" in this week's Paducah Sun column on the Taste page. The book arrived in the mail this week. No far western Kentucky bed and breakfast establishments are mentioned, but the book is simply beautiful with photography from Robin Victor Goetz. Pictures of the bed and breakfasts feature sweeping shots of scenic Kentucky countryside. The book also has write-ups about the bed and breakfasts along with recipes. Some of the photos are whimsical such as the long-haired calico cat snoozing on the patio of the 1853 Inn at Woodhaven in Louisville. And of course, who can resist a beautiful picture of a horse?

The recipes offer something for all tastes of Kentucky. Although I'm personally not a fan of cucumbers, nothing says central Kentucky like the benedictine sandwich filling. Benedictine was named for its creator Jennie Benedict, a Louisville caterer. It's usually served at proper formal teas, cocktail parties or weddings.

Here's the recipe featured on page 113, submitted by the Inn at Woodhaven

1 cucumber, peeled
1 small onion
1 8-ounce package cream cheese, softened
Salt to taste
Mayonnaise to taste
1 drop green food coloring

Grind cucumber and onion separately, very fine. Place the cucumber and onion in a strainer and press out the juice. Add to softened cream cheese. Add salt and mayonnaise and mix well in food processor or with a mixer. Add food coloring and mix again. This filling may be used as a sandwich spread or as a dip with crackers. Makes four sandwiches.

Another Kentucky classic is Henry Bain's Sauce from the Pendennis Club of Louisville. Bain was a headwaiter at the exclusive club in the 1800s and developed a special sauce for wild game dishes served at the club. People liked it so much that he eventually decided to bottle it and sell it to Louisville markets.

Here's the recipe:
1 12-ounce bottle chili sauce
1 14-ounce bottle ketchup
1 9-ounce bottle regular A-1 steak sauce
1 10-ounce bottle Worcestershire sauce
2 9-ounce bottles Major Grey's chutney

Mix all ingredients in a blender or use a large bowl and stick blender to mix. Best served over beef tenderloin or as an appetizer (pour over cream cheese and serve with crackers).

If you have other favorites of Kentucky cuisine, let me know by posting comments.