Apples are plentiful in Central Kentucky orchards, and we would like to have some great recipes for preparing that luscious fruit. Send us recipes for any appetizer, entree, side dish or dessert that is one of your favorites. Mail to Sharon Thompson, Lexington Herald-Leader, 100 Midland Avenue, Lexington, Ky. 40508, or email to firstname.lastname@example.org. Readers whose recipes are published will receive a newly released cookbook from a national publisher.
Alpaca farm offers 2 days of tours
Todd Allen and Tyler Horton, owners of Maple Hill Manor in Springfield, are participating in National Alpaca Farm Days on Sept. 28 and 29.
Alpaca breeders across the United States are opening their farms for visitors to learn about the animals and the fiber they produce. Maple Hill, 2941 Perryville Road, will have activities and farm tours from 1 to 5 p.m. each day. Call (859) 336-3075 or go to Maplehillmanor.com.
The working farm has about 50 alpacas and llamas, a fiber farm store, fruit orchard, and herb and vegetable gardens. The inn has been recognized nationally as one of the top 10 innkeepers in the United States by BedandBreakfast.com.
New FDA rule standardizes 'gluten-free'
The FDA issued a final rule last month defining "gluten-free" for labeling requirements, including that the food must contain fewer than 20 parts per million of gluten.
This guideline will help consumers, especially those living with celiac disease, be confident that items labeled "gluten-free" meet a defined standard for gluten content. The FDA has allowed one year for food manufacturers to bring labels into compliance, but one manufacturer of gluten-free snacks, Extend Nutrition, had met the FDA standard before the rule was officially adopted.
"In our gluten testing, we go one step further than the FDA guideline and use a test that can detect gluten levels as low as 10 parts per million," Extend Nutrition outreach manager Jonathan Lindberg said in a news release.
Celiac disease, which affects nearly 3 million people, is an autoimmune digestive condition that causes damage to the small intestines and interferes with the absorption of nutrients from food. The disease is triggered by the consumption of gluten, which is found in wheat, barley and rye.
The FDA's new rule means that a uniform standard now applies to foods that use the terms "gluten-free," "free of gluten," "no gluten" and "without gluten."
Extend Nutrition has developed a line that is gluten-free and healthier than traditional snacks. Included are bars, shakes, crisps and drizzles. The Extend Bar is $5.49 for a four-bar box and is available at Kroger, drug stores and in discount stores near the pharmacy. Go to Extendbar.com.
The annual Heritage Festival of St. Andrew Orthodox Church offers Central Kentuckians an opportunity to sample a variety of ethnic dishes from Lebanon, Russia, Serbia and other Eastern European nations.
At this year's event, Sept. 28 and 29, visitors may try gibanica, a traditional pastry dish from Serbia that is popular all over the Balkans. It's made with eggs, cream cheese, cottage cheese and sour cream, layered in phyllo dough.
"This is a traditional Serbian dish served on feast days following a fasting season. It can be used as a main course, side dish or dessert. We started making this a couple of years ago and we keep running out," Jeanette Gallaway said.
The festival is noon to 8 p.m. Sept. 28 and noon to 5 p.m. Sept. 29 at the church, 1136 Higbee Mill Road. Entertainment includes Middle Eastern and Slavic folk dance by performers in native costume, and concerts of Byzantine and Slavonic liturgical music. Call (859) 223-5091 or (859) 277-1763.
Here is Gallaway's recipe for gibanica.
5 large eggs
¼ cup sugar
2 tablespoons vegetable oil
12 ounces sour cream
8 ounces cream cheese, room temperature
16 ounces small curd cottage cheese
1 teaspoon salt, optional
1 pound phyllo dough
In a large bowl, using a hand mixer, cream eggs, sugar and oil until smooth. Add sour cream and cream cheese, and mix until smooth. Add cottage cheese and mix with a spoon.
Preheat oven to 350 degrees. Brush bottom of a 9- by 13-inch baking dish with oil. Place 10 pieces of phyllo dough on bottom of pan. Brush with vegetable oil between each layer. Layer the mixture with the phyllo dough, placing 1 to 2 cups of mixture between 4 layers of phyllo dough. Place remainder of phyllo dough on top. Oil top layer of dough and bake for 1 hour, or until golden brown. Let stand 20 minutes before cutting. (This dish may be prepared the day before and placed in the refrigerator, uncooked, and baked when needed. It may be prepared, then frozen and placed in the oven and baked.