Score another hit for McClanahan Publishing of Kuttawa. Editor Paula Cunningham brings us yet another gem to add to McClanahan’s impressive list of cookbooks.
Derby Entertaining isn’t just for Derby time. It will help you create that elegant yet casual cuisine for which Kentucky is so famous.
For a great appetizer, the Country Ham Mousse became a quick favorite of mine spread over toast points. The Strawberry and Lettuce Salad is light and delicious on a steamy night, and if you don’t mind heating the oven, try the Sally Lunn Bread. It’s a great version of a Southern favorite.
Welcome summer with these exciting recipes from Derby
Entertaining. It’s available at your favorite bookstore or call McClanahan Publishing at (800) 544-6959.
COUNTRY HAM MOUSSE
2 Tablespoons unflavored gelatin
1/2 cup cold water
1 cup whipping cream
4 Tablespoons mayonnaise
2 cups ground, cooked country ham
2 teaspoons prepared mustard
1 teaspoon prepared horseradish
Dissolve gelatin in cold water. Whip cream; add mayonnaise. Strain gelatin into cream mixture. Combine ham, mustard, and horseradish. Add ham mixture to cream. Brush 1-quart mold with canola oil and invert it on a paper towel to drain off excess oil. Pour mousse into mold and smooth with a spatula. Chill for 2 hours, until firm. Unmold onto chilled platter. Serve immediately or refrigerate until serving. Serves 6.
HONEY MUSTARD TENDERLOIN
1/2 cup honey
2 Tablespoons cider vinegar
2 Tablespoons brown sugar
1 Tablespoon prepared mustard
1-1/2 pounds pork tenderloin
Preheat oven to 400°. Line baking sheet with foil. In small bowl combine honey, vinegar, brown sugar, and mustard. Brush pork with some of the sauce. Place on foil. Roast; baste with sauce after 15 minutes. Continue cooking until meat thermometer registers 160° when stuck in center. Slice and serve. Serves 6.
STRAWBERRY AND LETTUCE SALAD
Leaf lettuce, green and red
3/4 cup sugar
1/2 cup red wine vinegar
1/4 cup olive oil
1 teaspoon paprika
1/2 teaspoon pepper
2 cloves garlic, minced
Mix lettuce and strawberries in large bowl. Mix dressing ingredients in microwave-safe bowl. Microwave on high for 1 minute to blend. May serve warm or cold over salad. Serves 4-6.
KENTUCKY LEMON ASPARAGUS
3 pounds asparagus, washed and trimmed to equal length
1 cup breadcrumbs
1/2 cup butter
1-1/2 teaspoons grated lemon rind
Salt to taste
Cook asparagus in boiling water until tender but crisp. Drain and place on serving platter; keep warm. Brown breadcrumbs in butter over medium heat. Add lemon rind and salt. Sprinkle over asparagus. Serves 12.
SALLY LUNN BREAD
1/2 cup butter
1 Tablespoon sugar
1/2 teaspoon salt
2 beaten eggs
1 cup milk
1 cake of yeast
3 cups of flour
Cream together butter, sugar, and salt. Add eggs and beat well. Heat milk to lukewarm. Add yeast to milk to dissolve. Add to butter and egg mixture. Stir in flour, mixing well. Spoon into buttered tube pan. Let rise for 1-1/2 hours or until double in bulk. Bake at 350° for 50 minutes. Serve hot with butter. Makes 1 loaf.
1 pint fresh blackberries, washed and picked over
1/2 cup honey
1/2 cup evaporated milk
2 Tablespoons lemon juice
Process all ingredients in a blender until smooth. Pour into an ice cream freezer and freeze according to manufacturer’s directions. Makes about 2 pints.