For the past 23 years, “a day did not pass” that a customer did not ask co-owner Emilie McCauley: “When are you going to write a cookbook?”
“In 23 years of serving lunch at The Glitz, we decided not to let another year go by without honoring their requests,” McCauley said. She and her sister Jane DeLauter also wanted to share their parents’ vision for the business and the stories that went along with it.
Lunch at The Glitz is filled with recipes served at the restaurant in Woodford County, plus family favorites. But two of the most popular recipes – the spice apple refresher and the poppy seed dressing – are not included. Those items are bottled and sold. And a recipe isn’t needed for the signature dessert, the Nonesuch Kiss, which is a baked meringue shell with jamocha ice cream, hot fudge sauce, toasted almonds, whipped cream and a cherry.
McCauley has included in the book seasonal menus designed after the three-course luncheons served in the restaurant, which is in the basement of the historic 1930s schoolhouse that houses three floors of European and American, and high-end French antiques.
The book is available at Irish Acres Gallery in Nonesuch, which reopens on St. Patrick’s Day. To order, call (859) 873-7235 or go to Irishacresgallery.com. In Lexington, copies are available at Olde World Interiors, 400 Old Vine Street.
Here’s a recipe from the book.
“It’s the very first soup we served at The Glitz,” McCauley said.
Herbed tomato soup
4 large white onions
1/4 cup vegetable oil
6 cups diced tomatoes in juice
2 bay leaves
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon ground thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
16 cups homemade chicken stock or canned low-sodium chicken broth
Cut the onions into halves. Slice into long thin strips with a mandoline or food processor. Heat the oil in a heavy stockpot. Add the onions, and sauté until tender. Pulse the tomatoes in a food processor, until slightly crushed but still a bit chunky. Add the tomatoes with juice to the pot, and simmer 20 minutes. Add the bay leaves, sugar, salt, thyme, pepper and cayenne, and simmer. Add the stock, and heat through. Remove the bay leaves before serving.
Makes 20 servings.