Friday, November 24, 2006

Kentucky Hot Brown

What to do with all that leftover turkey, what to do, what to do? How about trying this traditional Southern recipe for Kentucky Hot Brown?

Named after the Brown Hotel in Louisville where it originated with Chef Fred Schmidt in 1923, Kentucky Hot Brown can be served in many variations, sometimes using country ham and a cheddar cheese sauce. This version, courtesy of Chef Nick Sundberg of the Beaumont Inn in Harrodsburg, may be closer to the original version. The Beaumont Inn is also renowned for its own Corn Pudding.

Kentucky Hot Brown
3 ounces turkey breast, roasted, sliced
1 slice toasted white bread
2 slices tomato
2 slices bacon, cooked and drained
2 ounces butter
3 ounces flour
3/4 cup cream
1/4 cup milk
1/2 cup Swiss cheese, grated
salt and white pepper to taste

Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick.

Quarter toast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400°F for 10 minutes. Garnish with bacon.


Blogger Lynn Barry said...

I am so thankful for you, my dear friend.
Love ya,

4:19 PM  

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