Wednesday, March 11, 2009
We had beautifull weather last weekend and the guests were able to sit on the porches and visit. A group of 9 women met in Louisville for a little reunion and stayed in three of our rooms. They enjoyed cocktails and appetisers on the front porch before going to the Melting Pot of dinner.
Sunday, March 1, 2009
I love Hot Browns! It's a marvelous combination of roasted turkey breast atop a piece of toast and then covered with a rich Mornay sauce and finished with two crisscrossed pieces of crispy bacon. It comes hot and bubbly from the oven on a special plate made just for it from Louisville Stoneware. The original recipe was created by Chef Fred K. Schmidt at the historic Brown Hotel in downtown Louisville in the late 1920s. My family would go on Sundays and sit around a huge round table in the English Grill and all of us ordered the Hot Brown. There are many variations of the original recipe used in this area. It's even been on a segment of the Food Chanel as a throw down with Bobby Flay. The recipe I use is very close to the original I remember, and took me many years and many tries to get it right! Now any guest who stays at Woodhaven on Saturday night can try a Hot Brown. Starting this Sunday March 8 our guests will be able to choose from our regular breakfast menu or a later menu that includes a Hot Brown. Plus they can sleep a little later! Hot Browns will be served from 10:30am to 11:30am. Yum! I hope there are left overs! ***Here's the recipe if you would like to try it at home. You don't have to have the Louisville Stoneware plate. You can use any oven safe dish with high enough sides for the sauce. HOT BROWN 1 stick butter 1 medium onion, minced 1/2 cup all purpose flour 4 cups hot milk 1 teaspoon salt dash of red pepper dash of nutmeg 4 egg yolks, slightly beaten 1 cup heavy cream 1 cup grated Parmesan cheese 8 slices quality white bread with crust trimmed off, toasted 1 turkey breast, cooked and sliced extra Parmesan cheese for sprinkling 8 slices of quality bacon. cooked thoroughly but not yet crisp Melt the butter in an large saucepan, add onions, and saute for approximately 3 minutes. Stir in the flour and blend using a wire whisk. Add the milk and whisk until blended and smooth. Continue to simmer, stirring frequently, for 20 minutes or until the sauce is thick and smooth. Stir in the salt, red pepper, and nutmeg. Cool slightly. Blend the egg yolks and cream. Add a little of the slightly cooled sauce to the egg yolk mixture and blend. Add this mixture to the saucepan. add the Parmesan cheese and stir to blend. This can be made the day before and refrigerated. to assemble the sandwich, place toast in the center of an ovenproof serving dish. top with turkey slices to cover. Cover completely with the sauce. Sprinkle cheese over all. Repeat process using 3 additional plates. Broil at 400 degrees until bubbly and golden brown. Cut a second slice of toast diagonally and put the tip side to the edge of each plate. Crisscross two slices of bacon over each plate. Yield: 4 servings