Paintsville school’s cookbook also tells stories
November 3, 2009 by Sharon Thompson
A cookbook produced by Our Lady of the Mountains School in Paintsville is much more than recipes. “It tells the story of the beautiful building our school is housed in, one of the most historic buildings in Eastern Kentucky — The Mayo Mansion,” Sue Miller said.
Proceeds from the sales will be used to help students with tuition.
“Because more than 50 percent of our students receive significant amounts of tuition assistance, the school must generate over $80,000 each year through fund-raising efforts,” Miller said.
The school is housed in the three-story neoclassical home built by coal baron John C.C. Mayo in the early 1900s. In 1945, the building was sold to the Roman Catholic Diocese of Covington, and it has been a school since then. It is now part of the Lexington diocese.
The cookbook has photos of past and current students, and student artwork, among the recipes from parents, teachers and friends of the school.
The cookbook is $20; shipping is $5 regardless of the number purchased. Call (606) 789-3661 or e-mail jeddison123@yahoo.com.
Sonny’s baby benefit is back
Sonny’s Real Pit Bar-B-Q is relaunching its Baby Backs for Babies to benefit the March of Dimes during Prematurity Awareness Month. A portion of the proceeds from every baby back ribs plate sold through Nov. 29 will go toward research and programs that help give all babies the chance to be born healthy. Sonny’s is at 109 North Plaza Drive, Nicholasville. Call (859) 887-0021 or go to www.sonnysbbq.com.
They wrote the book on bourbon drinks
Joy Perrine and Susan Reigler have experimented with Kentucky bourbons to create a variety of cocktails. They compiled their recipes in The Kentucky Bourbon Cocktail Book (University Press of Kentucky, $14.95). Their collection features unique concoctions for casual dinners or upscale holiday events.
The sweet potato pie — a dessert and drink — is created by serving bourbon within a hollowed-out pecan-coated sweet potato. The magic mountain combines sourwood honey with mint, strawberries and bourbon.
Perrine has been the bar manager at Equus Restaurant and Jack’s Lounge in Louisville since 1985. Reigler writes about bourbon for publications including Malt Advocate and Wine Enthusiast, and is the author of The Complete Guide to Kentucky State Parks.
Perrine will join master distiller Chris Morris of Woodford Reserve at the Jack’s Lounge distiller’s dinner series Nov. 17. Perrine will pair Woodford Reserve cocktails from the book with three courses created by chef Dean Corbett. Dinner begins at 6:30 p.m. Cost is $60. Call (502) 897-9721. Equus/Jack’s Lounge is at 122 Sears Avenue in Louisville, Go to www.equusrestaurant.com.
Kentucky’s wine history documented
The Kentucky Grape and Wine Council and Kentucky Department of Agriculture will present a 30-minute documentary on the history and resurgence of the state’s wine industry at 10:30 p.m. Thursday.
Vintage Kentucky: The Vine to Wine Experience tells the story of Kentucky’s wine industry, from its status as a national leader in the 1800s to its demise as a result of Prohibition to its current re-emergence. The film will air statewide on KET. For a schedule of air dates, go to www.ket.org.
One sweet ride
Bluegrass Catering has added a limousine service to its lineup. Guests are treated to chocolate-dipped strawberries, caramel brownies, beverages and other gourmet goodies on their way to a party.
Call Jill or Judy Bakehorn at 231-7676 or go to www.bluegrasscatering.com.
Steakhouse catalogs its offerings
Morton’s Restaurant Group has launched its Morton’s The Steakhouse at Home catalog and Web site. The company has partnered with Chicago steakhouse purveyor Allen Brothers to offer Morton’s steaks and seafood at www.mortons.allenbrothers.com.
Steak lovers and beef connoisseurs may enjoy, at home, a selection of New York strip steaks, 24-ounce porterhouses, thick-cut rib-eyes, Morton’s filets, domestic lamb chops, cold water West Australian lobster tails and shrimp.
Also available are Morton’s The Cookbook, Morton’s Steak Bible, the iconic Morton’s pewter pig lamp, custom-crafted Morton’s steak knives, and Morton’s grilling and Cajun seasonings. To request a catalog, call 1-800-260-0111 or go to the Web site.
Ritz has a new flavor
If you’re looking for something new to serve this holiday season, try Ritz brown sugar-cinnamon crackers. A 16-ounce box is $3.79. Here’s a recipe for a spread to go with them.
Raspberry-apple danish spread
8 ounces Neufchâtel cheese or 1⁄3 less-fat cream cheese, softened
1 apple, chopped
2 tablespoons seedless raspberry jam
1⁄3 cup granola
Spread Neufchâtel onto bottom of 9-inch pie plate or 1-quart casserole. Combine apple and jam; spread over cheese. Top with granola. Bake at 350 degrees for 20 minutes or until heated through. Makes 11/2 cups.
