Sunday Afternoon Lunch at the Kentucky Bourbon House

Sunday Afternoon Lunch
Sunday, the Kentucky Bourbon House hosted a wonderful afternoon party for a group of lovely ladies from Bardstown. Our kitchen prepared three-tiered trays of savory foods. We prepared cucumber, tomato sandwiches on bread rounds spread with Benedictine. We put fresh made chicken salad made sweet with cut red grapes in baked filo cups. We cut the crust off bread slices and spread the slices with Benedictine; we cut the sandwiches diagonally.  Beautiful plump red strawberries were rinsed. We baked baking powder biscuits and stuffed them with center cut country ham. Sweet cantaloupe was sliced thin. All of these delectable foods were attractively arranged on the three-tiered trays, each plate set for four guests as there are four guests at each table.

Our guests arrived at one o’ clock. Mimosa cocktail, made from a recipe of Margaret Sue’s mother, was served in fluted classes.

The Kentucky Bourbon House dining room tables were beautifully set. Our guests were seated. Tomato-basil soup made with tomato juice, heavy cream, diced tomatoes and seasoned with basil, celery seed, salt and pepper was served in heated warm bowls. After the soup was finished, the bowls were removed and the three-tier trays brought and set in the middle of the table. When our guests had finished with the savory foods the three-tier trays were removed and fresh made cherry cobbler crisp with ice cream was served.

A fine time was had at Sunday Afternoon Lunch.