Fall Y’all

The cool crisp blue skies of a Kentucky fall and the neon colored sunsets in the early evenings make you glad you migrated to the bluegrass state. Upon arrival in early February of 1986, I was greeted with dull grey windy days and nothing of any color was in the landscape. It was so depressing. Coming from the deep south we always had greenery of some type and the skies would be filled with soft clouds on a bright blue backdrop. However, when fall arrived in the Commonwealth I was in awe. I had never seen such color. I now live in Bardstown, KY (the Bourbon Capital of the World) and due to the number of distillery warehouses that emit what we call “The Angel’s Share”, a dark black type of residue from the fermentation of the Bourbon in the barrels, the tree trunks take on a dark black looking bark that next to the brightly colored leaves seems to set the land on fire with color. It is truly beautiful…now when winter arrives we go back to the dreary days I was introduced to, but thankfully that is only for a few months.

I just ran across one of the Thoroughbroad lunch menus where we enjoyed fall recipes.

I will share them with you here and you can imagine yourself in a dining room where you can hear the crackling of a first fall season fireplace, smell the warm apple cider while holding a Kentucky Stoneware mug in your hands and snacking on a warmed brie wheel covered in walnuts and an authentic maple syrup served with ginger snaps to spread the softened cheese. Lunch will be served soon enough. For now, enjoy the company of girlfriends catching up on the latest news each is sharing.


Apple Sausage Stuffing

1 lb sausage

1 cup diced bacon

1 large onion chopped

1 cup chopped celery

1/2 lb sliced mushrooms

2 apples cored and diced skin on

1 cup chopped parsley

1Tbsp each of sage and thyme

1 loaf (1 lb) firm white bread cut into 1 inch cubes

2 cups chicken broth

salt & pepper to taste

In a large skillet fry sausage and bacon until crisp, remove both and cut into 1 inch size pieces. Replace in the skillet and add onion, celery, mushrooms, apples, parsley and herbs. Saute stirring constantly for 5 minutes. Stir in bread and add broth and season with salt & pepper. Pour mixture into a bowl and let cool. Spoon stuffing into a well greased 2 qt. casserole dish and cook in 350 oven for 1 hour.


Lou Gould’s Vegetables

6 cups of any 4 firm veggies cut into equal sized squares.

Salt to taste

2 cloves minced garlic

Fresh ground pepper to taste

3 Tbsp butter

1 can Cheddar Cheese soup

1/4 cup fresh bread crumbs

1/2 cup grated cheddar cheese

Place veggies in a steamer cook until fork tender (about 15 minutes).

Drain then put back in steamer add salt, garlic, pepper and then add the butter. Now stir in soup and blend. Just before serving sprinkle with bread crumbs and grated cheese and put in oven in a casserole dish for 5 minutes.


Magic Cookie Bars

1 stick of butter melted

1 1/2 cups graham cracker crumbs

1 cup of any nut meat

1 cup of cream cheese (1 bar)

1 1/2 cups flaked coconut

1 15 oz can of condensed milk

1 cup chocolate chips

Into the bottom of a 9×13 inch pan pour melted butter then add the rest of the ingredients one by one on top of each other reserving the nuts and the cracker crumbs to sprinkle them on top then distribute the coconut and chocolate pieces on top of that and pour the condensed milk on top and spread. Bake at 350 for 25 minutes allow them to cool and then cut into squares.


Golden Milk

2 cups milk

1 cinnamon stick

1 Tbsp grated fresh ginger

1 tsp ground tumeric

3 black peppercorns

2 Tbsp honey

In a small saucepan combine all except honey and heat until barely simmering. Remove cover and let stand 5 minutes. Strain, add the honey and whisk to combine and rewarm the milk if needed then pour into mugs. Makes 2 mugs worth.