Kentucky cuisine includes many familiar Southern foods, but the state also lays claim to many unique regional dishes. From the traditional Derby fare of Louisville and fine Kentucky bourbon to the mutton barbecue only found in Owensboro and the sustenance cooking in the Appalachian mountain region, Kentucky's cuisine is rich and diverse.
Several noteworthy Kentucky dishes originated in Louisville, its largest city. Benedictine, a sandwich spread made with mayonnaise, cream cheese, and cucumber, and colored with green food coloring, parsley, or spinach was first created by a local caterer. The Hot Brown sandwich was a specialty of The Brown Hotel and dates back to the 1920s. Derby Pie™, a trademark dessert of Louisville's Kerns Bakery, is sinfully rich and delicious, filled with chocolate chips and pecans. The pie is a tradition enjoyed on Kentucky Derby Day, the first Saturday in May.
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This great Kentucky Derby pie is rich and deliciously decadent. The famed is a delicious combination of chocolate chips and walnuts in a sweet, buttery filling. A splash of bourbon adds local flavor to this version. Use ready-made purchased pie dough or bake the pie in a homemade pie shell. The original Derby-Pie® was created in the 1950s in Walter and Leaudra's Melrose Inn in Prospect, Kentucky. The Kerns continue to offer one fantastic version at Kern's Kitchen in Louisville.
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The mint julep is a time-honored sweetened Kentucky cocktail traditionally served at the Kentucky Derby, which runs annually on the first Saturday in May. Bourbon is used in the classic Kentucky mint julep, though you might find it made with whiskey in other states.
Frosted silver plated or pewter cups were traditionally used, but today they are most often served in a highball glass.
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Benedictine is another famous dish from Louisville, Kentucky. The spread—or dip—was created by Jennie Benedict, a caterer and household editor for the Louisville Courier-Journal. The spread is typically made with cucumber juice and cream cheese, along with onion juice and a few drops of green food coloring. This version includes a small amount of mayonnaise. It's a fabulous appetizer for a party, but you can also chill it and spread on sandwiches.
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This "kilt" (or killed) lettuce salad will bring back fond childhood memories to people who grew up in the Appalachian region of Kentucky. Made with a hot, tangy vinegar and bacon grease dressing, it's similar to the Southern-style spinach salad. The hot bacon dressing "kills" the lettuce, making it wilt, so don't add the dressing to the salad until just before serving.Continue to 5 of 10 below.
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This fabulous bread pudding was shared by the Beaumont Inn of Harrodsburg, Kentucky. According to Nick Sundberg, the inn's chef at the time, the bread pudding was a favorite at Sunday brunch. You can top the pudding with a whiskey sauce or non-alcoholic sauce, but the bourbon makes it pure Kentucky goodness.
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There doesn't seem to be a definitive answer to how this stew came to be called "burgoo." Some say it might come from the French, as in bourguignon, while others claim it is named after an oatmeal porridge which was eaten by British sailors as early as 1700. While burgoo was mentioned in print as early as 1830, it wasn't mentioned in association with Kentucky until 1941. Since then, burgoo has been a tradition, found at political rallies, potlucks, and barbecues statewide.
While early burgoos were made with game meats and birds (or whatever was available), these days the typical pot of burgoo includes beef and poultry, along with a wide variety of vegetables.Continue to 9 of 10 below.
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Create in 1926, the hot brown sandwich has long been a Kentucky tradition. The sandwich was invented by Fred K. Schmidt, a chef at Louisville's Brown Hotel. The typical hot brown is made with layers of turkey, sliced tomatoes, a cheese sauce, and bacon atop toasted bread. It's finished under the broiler for the perfect balance of gooey and crispy.
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The Kentucky butter cake is so moist and rich that it needs no other embellishments. The rich buttermilk pound cake bakes in a Bundt or tube cake pan. After baking, the cake is poked all over with a skewer; a sweet butter sauce is then drizzled over the cake, adding extra moisture and even more butter flavor.