The trends that are attracting lots of attention in Louisville’s eating scene right now are nothing new at Chef Kathy Cary’s Lilly’s Kentucky Bistro. Fresh, local ingredients, seasonally driven menus, a farm-to-table approach and small plates have earned the Bardstown Road restaurant a solid place at the top of the list of favorites among Louisvillians for many years.
When I inquired about an autumn recipe that Lilly’s could share with readers, Will Cary, Lilly’s director of marketing, shared one with me that hits all the highlights of the season, along with the local flavor the restaurant is famous for. Toothsome Weisenberger grits and creamy butternut squash puree form the body of the fried hush puppies. Those bits of fried-dough deliciousness could stand alone, but “the sauce really makes it,” observes Cary. Just three ingredients pack about as much flavor in as you could ask for: sweet, spicy and bourbon-y.
This hush puppy recipe is just one example of the type of seasonal dish that Lilly’s serves on Small Plate Wednesdays, with new creations each week.
Grit Butternut Squash Hush Puppies
Ingredients:
1 ½ cup Prepared Weisenberger Grits
¾ cup Butternut Squash Puree
1 Egg
1 cup Weisenberger Cornmeal
½ cup Self Rising Flour
1 t Baking Soda
2 t Sugar
Method:
Combine all ingredients in a bowl. Make one-ounce quenelles and fry at 350 Degrees Fahrenheit for 4 minutes.
Huber’s Apple Cider Bourbon Mustard Dipping Sauce
Ingredients:
½ cup Reduced Apple Cider (reduce cider to syrup consistency)
1 cup Dijon Mustard
2 oz Old Forester Bourbon
Method:
Combine in bowl with whisk.
Lilly’s Bistro [4] is located at 1147 Bardstown Road.
Follow Lilly’s online:
Facebook: facebook.com/lapechegourmet2go [5]
Twitter: @lapechegourmet
Insta: la_peche_gourmet
Photo: Lilly’s - A Kentucky Bistro