Run for your recipe box and share your mint julep ideas

Herald-Leader food writerApril 24, 2013 

Sharon Thompson

Mint juleps are as much a part of the Kentucky Derby as jockeys and horses, but not everyone likes the taste.

Do you have a favorite drink recipe that you serve at your Derby party? Or maybe you've created your own version of the mint julep? Whatever the case, send the recipes to us for possible publication in the May 2 edition of the Herald-Leader. Email to swthompson@herald-leader.com. The deadline is Sunday. If your recipe is published, we'll send you a cookbook.

Garrard County company supplying Chipotle

Marksbury Farm Market in Garrard County, a processing facility for local meats, is providing beef served at Chipotle Mexican Grill, 345 South Limestone, Lexington.

"We began working with Chipotle a little more than a year ago," Marksbury sales and marketing director Cliff Swaim said. "They purchase the steak they use at the Limestone store from us.

"At this time, that is the only location we can keep up with, but our objective is to add more stores as we grow. They use an average of 300 pounds per week."

To learn more about Marksbury Farm, go to Marksburyfarm.com.

Authors featured at Woman's Club event

Local authors Cynthia Ellingsen, Joe Graves and David King will be featured at the 13th annual book event and reception at The Woman's Club of Central Kentucky at 1:30 p.m. Monday.

Fleming County's Dana Mitchell, who has been catering events at the clubhouse for more than 30 years, will serve a spring menu. Included are quiche, fresh fruit, Benedictine, chicken salad and olive nut sandwiches, ham and biscuits, seafood salad, English trifle, Derby bars and assorted sweets.

The event benefits philanthropic educational organizations. The clubhouse is at 210 North Broadway. The cost is $15. Call (859) 269-3048.

Ellingsen is the author of Marriage Matters, Graves' book is Cumberland Island Saved, and King wrote Death in the City of Light.

Coffee association offers new site, recipe contest

The National Coffee Association has launched a new website, Myvirtualcoffeehouse.com, that offers health news about coffee and recipes from author Mollie Katzen (Moosewood Cookbook) and King Arthur Flour chef Steve Petusevsky.

A recipe contest, "Everything Tastes Better With Coffee," is searching for original recipes in four categories: appetizer, entree, dessert and beverage. Four finalists will be chosen in each category. Each will win 10 pounds of an exclusive coffee blend, created especially for this contest. The submission deadline is May 20.

The sixteen finalists' recipes will be posted online for a reader vote. A winner in each category will receive $250.

Original recipes should use unbranded ingredients but must include at least 1 tablespoon of instant coffee, powdered coffee or coffee granules, or ½ cup brewed coffee/espresso. In addition to the recipe, entrants are to explain in 50 words or fewer why coffee enhances the flavor of their recipes. Rules are at Bit.ly/14bHjNz.

Weight Watchers brings back old recipes

For 50 years, Weight Watchers has kept clients interested by updating its program to suit changing lifestyles. Sometimes favorite recipes were filed away because they didn't follow the latest plan.

The new Weight Watchers 50th Anniversary Cookbook (Griffin, $29.99) includes many retro recipes reinvented to incorporate foods once labeled "illegal" in the program's early days.

The more than 280 recipes include PointsPlus values for those following the new Weight Watchers 360 program.

The book has recipes for soups, salads, breads, meats, poultry, seafood, pasta and desserts, including tiramisu and red velvet cake. Here's a recipe from the book.

RECIPE

Fish tacos with chipotle cream

½ cup light sour cream

1 teaspoon minced chipotles en adobo

1 pound firm-fleshed skinless cod or halibut fillets, cut into 1-inch pieces

½ teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

8 (6-inch) corn tortillas, warmed

½ cup thinly sliced green or red cabbage or a combination

Spray broiler rack with nonstick spray; preheat broiler. Stir together sour cream and chipotles in small bowl. Set aside. Sprinkle fish with chili powder, salt and pepper. Spray lightly with olive oil nonstick spray and place on broiler rack. Broil 5 inches from heat until fish flakes easily when tested with a fork, 3 to 5 minutes. Divide fish among tortillas, and top with sour cream mixture and cabbage.

Nutrition information per serving (2 tacos): 231 calories, 8 g. fat, 61 mg. cholesterol, 441 mg. sodium, 24 g. carbohydrate, 3 g. fiber, 17 g. protein, 100 mg. calcium. PointsPlus value: 6.

Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: Flavorsofkentucky.bloginky.com.

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