Archive | 11:54 am

Cunningham Farms Sweet Potato Butter

15 May

I first learned about this wonderful product in one of my favorite magazines – Garden and Gun. We had to try it and, thankfully, the folks at Cunningham Farms were nice enough to send along a sample jar. I slathered some on my toast yesterday and I can tell you this jar will not last us long. The first word that comes to mind when describing this Sweet Potato Butter is “fresh.”

Hand crafted in small batches in Hancock County, Tennessee, Cunningham Farms Sweet Potato Butter is made with only the finest natural ingredients. Organic sweet potatoes, apple cider, and organic spices all play a major part in this tasteful blend. The spread is not exceptionally thick and murky, I’m guessing because it contains no artificial ingredients or preservatives. Preservatives? Hah! You may even polish off the whole jar in the first day!  

You can definitely taste the ground clove in each jar. The overall flavor profile is sort of a cross between a really fine homemade apple butter and sweet potato pie. Spread it on biscuits, bagels or English muffins in the morning. It can also be used as a glaze for pork and chicken. No matter how you plan on using it, just use it! And did I tell you it’s delicious?

Cunningham Farms provides a gourmet version of an old favorite-Sweet Potato Butter. Our product is handmade in small batches using organic sweet potatoes and locally made apple cider; yielding the highest quality gourmet Sweet Potato Butter. Hints of organic cinnamon and clove and the full flavor of the sweet potato couple with fresh apple cider to create a velvety smooth, slightly sweet spread that’s great with a wide range of foods. It’s not too sweet, just rich, warm and invocative of autumn-certainly enjoyable for every meal.

Cunningham Farms gourmet Sweet Potato Butter is perfect on toast or a croissant in the morning, on a ham sandwich, as a glaze for chicken or pork and as a topping for cake or ice cream. Also, one jar of Cunningham Farms gourmet Sweet Potato Butter is the perfect filling for a delicious sweet potato pie.

Besides providing a delicious product, Cunningham Farms is also committed to enriching our community. Our gourmet Sweet Potato Butter is handmade in the Clinch-Powell Community Kitchen, and Cunningham Farms is a member of the Appalachian Spring Cooperative in Hancock County, Tennessee. The Cooperative was created as a microenterprise incubator for entrepreneurs to make and sell value added food products. By producing our Sweet Potato Butter at the Clinch-Powell Community Kitchen we are creating jobs in one of the poorest counties in the nation. Cunningham Farms’ goal is to grow so that we can continue to help the people of our community.

Sweet Potato Butter & Cream Cheese Appetizer

Ingredients:

  • 6 Tbsp Cunningham Farms Sweet Potato Butter
  • 8 oz block of cream cheese at room temperature
  • 2 Tbsp very crisp bacon pieces
  • 2 Tbsp pecan pieces
  • 2 scallions, finely chopped

Directions:

  1. Frost cream cheese with Sweet Potato Butter
  2. Sprinkle with bacon pieces
  3. Sprinkle with pecan pieces
  4. Top with scallions
  5. Serve with crackers. May serve immediately or refridgerate.

Submitted by: Joan Bertaut – Jackson, MS

http://www.cunninghamfarms.com

“The Kentucky Bourbon Cookbook”

15 May

Imagine my delight when I returned from a 4-day business trip to Kentucky and found this beautiful volume in my mailbox. The University of Kentucky Press has crafted a rather handsome piece of work. And who knew bourbon was such a versatile spirit?

The book begins, no big surprise here, with a thorough sampling of drink recipes. Highlights include The Presbyterian, The Seelbach, The Missouri Mule, and The Tropical Itch. You’ll even find a recipe for “George Washington’s Grog,” which combines bourbon, spices, butter and Madeira.

The plentiful food-oriented recipes are broken down seasonally – Winter, Spring, Summer, and Fall.  Author Albert Schmid has gathered some real winners such as Chicken Kentuckiana, Rock Shrimp Jenkins (sounds like an old bluesman), Drunken Vidalias, Bourbon Steak Au Poivre, Applesauce Cake with Bourbon Frosting, and a sinful Kentucky Bourbon-Pecan Creme Brulee with Chocolate Sauce.  

The book’s colorful photography and thick, sturdy stock add to its overall sensory appeal. So let’s raise a glass of Woodford Reserve or Maker’s Mark and toast Mr. Schmid and our new friends at UK Press for a job well done. “Bourbon – it’s not just for cocktail hour anymore.”

Once considered merely the tipple of southern gentlemen or a nostalgic ingredient in a Mint Julep, bourbon has enjoyed a steady resurgence in popularity over the years with an ever-expanding and diverse audience. Distilled almost exclusively in Kentucky, bourbon has attained prominence and won recognition for its complexity, history, and tradition.

In The Kentucky Bourbon Cookbook, Albert Schmid provides readers with his best collection of recipes using the famous Bluegrass spirit. From classic Kentucky cocktails such as the Mint Julep, to bourbon-inspired desserts, such as Bourbon-Pecan Crème Brûlée with Chocolate Sauce, and more savory fare, such as Steaks with Bourbon Ginger Sauce, this book supplies recipes for every course. Schmid uses the seasons of the year to guide the reader through this rich collection of bourbon dishes and color photographs. In many ways a study on the flavor profiles that pair with and improve the flavor of bourbon, this book can be used by the home cook and professional chef alike. The Kentucky Bourbon Cookbook also recounts bourbon lore, food traditions, and Kentucky history.

Albert Schmid has worked as an executive chef and currently teaches at Sullivan University’s National Center for Hospitality Studies and is the author of The Hospitality Manager’s Guide to Wines, Beers, and Spirits.

http://www.kentuckypress.com