Dulcimer players help orchard mark 25th anniversary

Herald-Leader food writerSeptember 25, 2013 

Sharon Thompson

MARK CORNELISON | STAFF

The apple crop at Reed Valley Orchard just might be playing second fiddle to the dulcimer when the farm holds its Country Festival & Back 40 Nature Walk from 9:30 a.m. to 5:30 p.m. Oct. 5

To celebrate its 25th anniversary, Reed Valley will have entertainment provided by 100 dulcimer players.

"A beautiful sound will be flowing through the valley. This will be the first time for this many dulcimers players to play together in this area," owner Trudie Reed said.

Food will be provided by BBQ & Roux from Mount Sterling, and there will be oven-fried pies, apple cider and caramel apples, and visitors may pick their own pumpkins and apples. Entertainment also includes Highland bagpipes, sheep dog herding demonstrations, and craft vendors.

The orchard is at 239 Lail Lane in Paris. Call (859) 987-6480 or go to Reedvalleyorchard.com.

Bourbon Barrel Foods inspires chefs

Bourbon is inspiring talented chefs to be even more creative in the kitchen.

Kathy Cary and David Scales, chefs at Lilly's, A Kentucky Bistro, are preparing a six-course bourbon dinner Oct. 23 and 24 at the Bourbon Barrel Foods warehouse, 1201 Story Avenue, Louisville.

Bourbon Barrel Foods makes products that reflect the rich heritage of bourbon country, and owner Matt Jamie will lead a tour of the company at 6 p.m., before dinner.

Cary, Lilly's executive chef, and Scales, the chef de cuisine, will prepare a menu using Bourbon Barrel products such as mint julep sugar and bourbon sorghum vinaigrette. Included are baby kale salad with spiced goat cheese truffles and soy sorghum vinaigrette; fried oysters with bourbon barbecue sauce and smoked grits; scallops two ways, seared vanilla dry scallop with spiced cherry and bitters, and scallop seviche; smoked sugar-glazed pork belly with fig-Kentuckyaki compote; strip steak with Bourbon Barrel steak Diane pan sauce; and mint julep sugar brûlée with summer berries.

The cost is $125. Call (502) 451-0447.

Put sprinkles on this and on that

It's difficult to imagine 100 ways to use colorful sprinkles — other than topping a cupcake or ice cream cone — but with a copy of Jackie Alpers' Sprinkles! Recipes and Ideas for Rainbowlicious Desserts (Quirk Books, $18.95), it's quite possible.

Alpers has taken the common pantry staple and created 144 pages for "using the beauty of sprinkles to unleash your creativity."

If you think sprinkles are tiny bits of colored sugar purchased simply to decorate a cupcake, then this book will open your eyes to the variety that's available. From dragées and nonpareils to jimmies, quins and luster dust, you'll discover how to identify and bake with the many varieties on the market.

For the adventurous do-it-yourself baker, Alpers shares the secret to whipping up homemade sprinkles, and she includes "Sprinkles Sources."

Here's a recipe from the book. Just barely sweet, these sandwiches make a great after-school snack or party food for youngsters.

Fairy bread sandwiches

About 2 tablespoons unsalted butter, at room temperature (see note)

8 slices bread

About ½ cup of nonpareils, jimmies, confetti or sparkling sugar

Spread a thin layer of butter on one side of each slice of bread. Use cookie cutters to cut out shapes from 4 of the buttered slices. Place the uncut slices, buttered side up, on a plate or over a bowl to catch excess sprinkles. Cover with sprinkles. Top with the cut-out slices, buttered side down.

Note: Butter is typically used, but cream cheese, jam, Nutella and Cookie Butter also are suitable for catching sprinkles.

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

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