A toast to Kentucky

Article Abstract:

The season of spring in Kentucky means plenty of food as derby fans host teas, brunches and garden parties. Recipes for Country ham-and-asparagus tartlets, Pecan-crusted trout with orange sauce, Black-eyed pea salad with Benedictine sause are presented.

Description and travel, Kentucky

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Monticello menu

Article Abstract:

Recipes reminiscent of the menus loved by former Pres Thomas Jefferson are presented. The recipes include peach tart with brandy sauce, horseradish mashed potatoes, mint-crusted rack of lamb, ragout of summer vegetables and artichoke-goat cheese salad.

Cooking, Dinners and dining, Dining, Cookery (Lamb and mutton), Lamb (Meat), Salads

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Time for an oil change

Article Abstract:

Infused oils are made by blending two or more herbs with a cup of canola oil over low heat for about 20 minutes. Herbs such as basil, mint, dill, oregano or black pepper can be used. Such oils can be used as dips or flavoring for other recipes.

Essences and essential oils, Production processes

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