recipe

Recipe: Rose Old Fashioned

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Our official connection to the Kentucky Bourbon Trail might be recent, but the Shakers processed and distilled herbs and plants on this property more than 100 years ago. The surviving records of the Pleasant Hill Shakers show that during the 19th century, they were purchasing, consuming and making alcoholic beverages—and also selling small quantities. But, that’s an entire post for another day.

To distill a plant, such as rose petals, is to burn off the impurities and keep only the best parts of the plant that could be used medicinally, as an anti-inflammatory, or for culinary purposes. Rose Water is believed to remedy many things, but the Shakers used it the same way that we use vanilla extract. Our friends over at the Kentucky Bourbon Trail came up with this recipe featuring Shaker Rose Water. If you’re looking for a refreshing new cocktail recipe, grab your favorite Kentucky Bourbon and try this out!

ROSE OLD FASHIONED

Ingredients:

2 oz. Kentucky Bourbon, about 100 proof

1 sugar cube

A few dashes of Angostura bitters

1 small bar spoon of rose water (available in The Shops)

1 mint sprig

Instructions:

Muddle cube with bitters. 

Stir in rose water and Bourbon. 

Serve over ice.

Garnish with mint.

PS. We hear Kentucky Bourbon tastes better in a Shaker Village rocks glass! Visit The Shops at Shaker Village to purchase a souvenir rocks glass or a bottle of rose water!

Grab a cocktail and join us for live music on the Trustees’ Lawn every weekend through October!

Cocktail Recipe: Slowing Thyme

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With just a few warm days around the Village, we’re quickly getting excited for spring. Spring means baby animals, goodies from the garden and fun, outdoor activities on The Preserve. Incorporating fresh garden ingredients into the menu goes farther than just the food. As often as possible, we try to use ingredients from the property in recipes for food and drinks served out of The Trustees’ Table and in onsite catering services. Here’s one recipe that you’ll find on our menu this spring:

 

Slowing Thyme Cocktail Recipe

Ingredients:

  • 1.5 oz. Hendrick’s gin
  • .75 oz. St. Germaine liqueur
  • .5 oz. classic simple syrup
  • .75 oz. lime juice
  • 3 cucumber slices
  • 2 thyme sprigs

Process:

Muddle one thyme sprig with simple syrup and two cucumber slices.

Add to the rest of the ingredients and shake.

Serve in a highball or Collins glass.

Garnish with thyme and cucumber.

 

Music on the Lawn starts in May, but that doesn’t mean you have to wait until then to enjoy the patio and garden views. Grab a drink and a place by the firepit anytime of the year!

A.J. Gaidzik, The Trustees’ Table

Recipe: Zucchini + Squash Pickles

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We have an abundance of patty-pan squash coming in from the garden this year, and we hear we aren’t the only ones. It seems to be a very productive year for garden veggies! Right now, our garden team is harvesting 30-40 pounds of summer squash every other day!

The abundance doesn’t stop there. Our butternut winter squashes have produced with equal vigor and have ripened earlier than expected. The beets are in, the garlic has been dug and sorted, and the tomatoes, basil, peppers, okra and eggplant harvests are ramping up! It doesn’t get much better than enjoying late summer crops from the garden.

That means The Trustees’ Table has to get creative with how fresh ingredients are getting prepared on a daily basis. Here’s one of our favorite ways to serve the fresh squash and zucchini:

INGREDIENTS:

1/2 qt. apple cider vinegar

1/2 qt. water

1 1/4 c. sugar

1 tbsp. red pepper flakes

1 tbsp. fennel seed

1 tbsp. mustard seeds

1 tbsp. dry mustard

1 bulb fennel, sliced and tops rough chopped

6 large zucchini, sliced into 1/8-thick rounds

1 onion, thinly sliced

1/4 c. Kosher salt

INSTRUCTIONS:

Bring vinegar, water, sugar, red pepper flakes, fennel seeds, dry mustard and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar.

Toss zuchinni and salt in a large bowl and let stand until zucchini releases moisture, 30-35 minutes. Drain squash, add fennel and onion. Pour pickling liquid over vegetables to submerge and stir. Cover and chill at least 12 hours. Enjoy!

In the Shaker tradition, our farmers take pride in planting, tending and harvesting sustainably-grown fruits, vegetables and herbs, destined to end up on your plate at The Trustees’ Table.

J. Steven Brockman is the executive chef. A south central Nebraska native, he grew up surrounded by the corn and soybeans of his grandparents’ farm…

Dylan Kennedy is the farm manager. An avid mountain biker and traveler, he has farmed as far and wide as Foxhollow Farm in Oldham County (Kentucky) to New Orleans…