Burgoo, is Kentucky’s most famous stew and it usually made for big gatherings such as Derby Day, church socials, barbecues and family picnics in huge kettles. A hearty meat stew, burgoo is most often made with chicken, beef, and lamb simmered with vegetables, beans, tomatoes, Worcestershire, sorghum or molasses, ketchup, vinegar, and spices.
Burgoo predates the Civil War and as legend has it, was invented by a French chef.And in taking it’s culinary origins in that fact, the word burgoo may have derived from the French ragout (pronounced ra-goo), also a term describing a stew.
Nineteenth-century versions of burgoo served around the South frequently included squirrel, opossum, and rabbit, and was gently simmered and stirred for up to 24 hours. Like a mulligan stew, it’s sort of a empty-the-fridge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans.
While modern day cooks applaud the stamina of those early chefs, these days a good burgoo can be made in four to six hours. That is still a commitment, to be sure, but the results—spicy, stick-to-your-ribs comfort food—are worth it. Like gumbo found in Gulf Coast, burgoo has many variations. In keeping with the food theme of using Kentucky bourbon, this version uses bourbon in the stock, which we are certainly partial to.
As with most stews, burgoo is even better the second day. It’s excellent as a Sunday dinner when you want lunches for the coming week.
Serves 12 to 14
2 pounds pork shank 2 pounds veal shank 2 pounds beef shank 2 pounds breast of lamb One 4-pound chicken, cut into eight pieces 7 quarts cold water 1 quart chicken stock 1 1/2 pounds potatoes, peeled and diced 1 1/2 pounds onions, diced 1 bunch carrots, peeled and sliced thickly 2 green peppers, seeded and chopped One 28-ounce can of crushed tomatoes 2 tablespoons tomato paste 2 tablespoons brown sugar 2 cups whole corn, fresh or canned 2 pods red pepper 2 cups okra, sliced 1/2 cup chopped parsley 1 teaspoon dried thyme 2 cups dry lima beans 1 cup diced celery 3/4 cup Kentucky bourbon Salt and pepper, to taste Tabasco, to tatste Worcestershire sauce, to taste
Directions: Put the pork, veal, beef, lamb, and chicken into a large pot or Dutch oven. Add the water and chicken stock and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4 to 6 hours.
Lift the meat out of the stock. Cool the meat, remove it from the bones, and chop it. Return the chopped meat to the stock.
Add the potatoes, onions, carrots, green peppers, tomato tomato paste brown sugar, corn, red pepper, okra, parsley, thyme, lima beans, celery, and bourbon, to the meat and stock. Add salt and pepper to taste. Allow the stew to simmer over low heat until very thick about 6 hours.
Season to taste with the salt, pepper and serve with a good crusty bread.
I am a Southerner with a sweet tooth and Kentucky Transparent Pie fits the bill as a custard pie that is a sweet as it can get as a dessert. Similar to a chess pie, buttermilk pie, vinegar pie or sugar pie, this version of the pie is made with half brown sugar and half granulated sugar. Many of Kentucky’s pies feature bourbon, one of their most famous exports and I am sure that you could slip a dram or two into your pie if you desire. Basically, the simple combination of ingredients makes a filling to die for!
The most well known Kentucky Transparent Pie can be found at Magee’s Bakery in Lexington, Kentucky. Usually around Thanksgiving, there is a rush for the pie found on the bakery shelves. Maysville, Kentucky is about 70 miles northeast of Lexington, and is the home of the original Magee’s Bakery, which opened in the 1930s. Magee’s is known for popularizing the Transparent Pie.
Although the pie is not “transparent” the pie filling is really just a pale shade of yellow.
In terms of culinary history, Transparent Pie goes way back to the frontier days, where families made pies using whatever pantry goods they had on hand. They had no refrigeration in those days, and these pies did not have to be refrigerated. It was determined many years ago, that Transparent Pie originated in Kentucky, and not just anywhere in Kentucky, but in the Maysville Kentucky area. Transparent Pie is a very well-known pie in Maysville area, although it is not well-known to many people, even in the most populous parts of Kentucky.
While the attention-grabbing name is unique — and first started appearing in Kentucky newspaper advertisements and articles in the 1890s — food historian Sarah Baird says the dessert actually closely resembles pies from other regions of the United States. While a pie crust is the ideal vessel for just about anything edible, in Kentucky, nuts and chocolate reign king among pie fillings. Sugary custard pies also have their own special place in Kentucky culinary history. Transparent pie, buttermilk pie, vinegar pie, sugar pie and Jefferson Davis Pie, all made with the basic ingredients, these pies are all comparable in recipe and method, but have a distinctness and regional popularity that is all their own.
Throughout much of the Appalachian Mountains and certainly into the eastern parts of Kentucky, chess pie is a potluck essential. Most food historians believe that the word chess is simply slang for English cheese pie filling. Others say that the word is “chest,” spoken with a Southern drawl, because these sugary pies could be stored in a pie chest rather than being refrigerated. And yet others believe it to be a run-on version of the words “just pie.” Because of its simple ingredients (eggs, sugar and butter) with no added nuts, fruits or candies, it is “jes’ pie” or chess pie.
Jefferson Davis Pie is also popular throughout the South but had a historical presence at Berea College’s well-known Southern inn, the Boone Tavern, throughout the mid-1900s. Richard T. Hougen, manager of the inn, was said to have taught all Boone Tavern pastry chefs how to make Jefferson Davis Pie for hotel guests and visiting dignitaries to enjoy. Wherein chess pie and Jefferson Davis Pie can be found throughout the Deep South, Kentucky claims the transparent pie as their very own.
“When you go into Indiana you have sugar pies,” Baird says. “It’s kind of a kissing-cousin of shoofly pie, which is in Pennsylvania.”
Baird also mentions chess pies, originally found in New England, and Southern buttermilk pies. All of these have the same simple sugary liquid filling that is baked down in a shell.
Baird did some in-depth research on the origin of the transparent pie for her book Kentucky Sweets. She thinks part of its original popularity — and the popularity of similar variations — was due to its accessibility to rural families.
“What everyone in my research kept coming back to over and over is that it’s a pie that doesn’t require something expensive like pecans,” Baird says. “They are kind of farm ingredients, right? You are going to have all those ingredients in the pantry or on the farm. You can go get the eggs, you will have the cream.”
She says the actual origin of the transparent name is still kind of a mystery — but it’s something that is definitely unique to the Maysville area.
Magee’s Bakery concocted the recipe for this silky, custard pie. The bakery, located on Market Street, has been making these pies for over 60 years. They make regular size pie and portable small tarts. And according to social media, these little transparent tarts are the favorite pie of actor George Clooney, who grew up in Augusta, Kentucky, who always sings the praises of Transparent Pie. Clooney, not only travels to Maysville to purchase Transparent tarts and pies, but has bought them to share at movie sets and television studios with his crew and colleagues ……but then again, they are probably the favorite pie of anyone who grew up in the Maysville area!
Makes 1 Pie, Serves 8
Ingredients: For the Pastry: 1 1/4 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon sugar (granulated) 1/2 cup (1 stick) butter (chilled or frozen, cut into small pieces) 3 to 4 tablespoons of ice water
For the Filling: 4 large eggs 1 cup granulated sugar 1 cup light brown sugar, packed 2 tablespoons flour 1/2 cup (1 stick) melted butter 1 cup heavy cream 1/4 teaspoon salt 1 teaspoon vanilla
Whipped Cream, for serving
Directions: In a food processor pulse the flour, salt, and sugar until well blended. Add half of the butter and pulse about 6 times. Add the remaining butter and pulse 5 or 6 times. The mixture should look crumbly with pea-sized pieces here and there. Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times. Add more ice water, a teaspoon at a time, until the mixture begins to form small clumps.
Toss the mixture out onto a floured surface and press and shape with your hands until the dough holds together. Don’t overwork the dough. Shape it into a flat disc, wrap in plastic wrap, and refrigerate for 30 to 45 minutes.
Heat the oven to 450° F (230° C/Gas 8).
Roll the chilled dough out about 2 inches bigger than the pie plate (upside-down). Fit it into the pie plate and crimp the edge as desired. Line the pie shell (do not prick the dough) with foil and fill with pie weights or dried beans.
Bake the pie shell for 8 minutes. Remove the foil and pie weights, return it to the oven, and bake for another 3 minutes. Remove the crust to a baking sheet and reduce the oven temperature to 350 °F (180° C/Gas 4).
In a medium mixing bowl, whisk the eggs. Add the sugar, flour, melted butter, cream, salt, and vanilla. Blend well. Pour the filling mixture into the crust. Place a pie shield over the crust edge to prevent excessive browning. Transfer the pie to the 350 F oven (baking sheet and all) and bake for 35 minutes. Remove the pie shield and continue baking for 10 to 15 minutes, or until set.
Cool on a rack and then chill thoroughly in a refrigerator before serving.
Slice the chilled pie and serve it, topped with freshly whipped cream.
Cook’s Note: If you choose to use a pre-made frozen crust or refrigerated pastry, follow the instructions for partially baking the pie shell. Even though you can bake the pie with an unbaked crust, a par-baked crust is recommended to avoid a soggy bottom.
These boozy bite-sized treats—were developed in 1936 by Ruth Booe, co-founder of the Rebecca Ruth Candy Co. in Frankfort, Kentucky—can be rolled in powdered sugar or dipped in melted chocolate and topped with pecan halves; on the inside, the creamy center usually consists of some combination of bourbon, sugar, butter, chopped pecans, and semisweet chocolate. These trifles are chilled rather than cooked and do pack a tipsy punch, so you may wish to warn younger or teetotalling guests of their alcohol contents.
1 cup finely chopped pecans nuts
5 tablespoons Kentucky bourbon
1/2 cup butter, softened
One 16-ounce package confectioners’ sugar
8 ounces semisweet chocolate
Place the nuts in a resealable jar. Pour the bourbon over the nuts. Cover and allow the nuts to soak overnight.
The following day, mix the butter and sugar; fold in the soaked nuts. Form into 3/4″ balls and place on a waxed paper lined baking sheet and refrigerate overnight.
The next day, line a baking sheet with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat. Place a pecan half on top of each ball and arrange them on the prepared tray. Store in refrigerator until ready to serve.