JLL to Reveal New Cookbook Cover at HollyDays

Sneak peek of Bluegrass Gatherings proofing and editing

It is such an exciting time of year for the Junior League of Louisville with HollyDays Art & Gift Market fast approaching and our new cookbook going to press.  We will be revealing the new cookbook, Bluegrass Gatherings cover at the HollyDays Blues, Brews & BBQ night this Thursday (November 29th).  The event will take place from 5:30-8:30pm at the Mellwood Art Center.  There will be BBQ donated by Texas Roadhouse, side dishes from Bluegrass Gatherings recipes, beer and alcohol from Heaven Hill and Falls City, entertainment by Stereo Zenith and of course lots of holiday shopping!  The Bluegrass Gatherings cover reveal will be taking place around 6:30-7:00pm and you won’t want to miss the champagne toast (courtesy of Southern Wine & Spirits) that will help us celebrate this milestone that has been over 3 years in the making.

JLL will be selling our current cookbooks as well as pre-sales for Bluegrass Gatherings all weekend at HollyDays.  We will be offering a Trifecta Sale package that includes 1 Cordon Bluegrass (retail price $24.99), 1 Splendor in the Bluegrass (retail price $29.95) and 1 Bluegrass Gatherings (retail price $29.95) for the special price of $65 for League Members or $75 for Non-League members.  What a great opportunity to buy JLL cookbooks for Holiday gifts and support the League too!

Black Friday Shopping with JLL

Thanksgiving is just two days away…to the extreme shopper that means Black Friday deals are so close they can taste it.  I don’t know about all this craziness with stores opening on Thanksgiving, but I do respect the tradition that some families have to do some holiday shopping the day after.

Junior League of Louisville has partnered with A Taste of Kentucky and will be selling cookbooks at their Mall St. Matthews store on Black Friday from 10am – 2pm.  If you’re looking for something that has Bluegrass flavor and supports the community, one of our cookbooks is the perfect gift!  100% of the proceeds from the sale of our cookbooks supports our mission, including community projects and training. You’re sure to find lots of other unique Kentucky made or inspired gifts, foods, and crafts while you shop at A Taste of Kentucky.

If Black Friday crowds aren’t your thing, you can always purchase our cookbooks on the JLL website.

Stay safe and happy shopping!

-Heather Peterson

JLL’s Cookbook Committee Participated in the St. Matthews Holiday Walk

This past Saturday, the Junior League of Louisville participated in the annual St. Matthews Holiday Walk.  Colonial Designs was kind enough to allow us to host a table outside of their beautiful store and sell our cookbooks to the holiday shoppers.  We sold our current cookbooks, Cordon Bluegrass and Splendor in the Bluegrass, and raised awareness for our newest cookbook, Bluegrass Gatherings coming out in Spring 2013.

We couldn’t have ask for better weather or a better spot to mingle with the community as they strolled past the store front.  We were very happy to hear many shoppers say they have JLL cookbooks and look forward to our newest cookbook’s arrival.

Colonial Designs has been a big supporter of the Junior League of Louisville, especially in our efforts to produce our new cookbook, Bluegrass Gatherings.  They kindly donated flowers and table settings for all of the photography shots in the new book. We can’t wait for everyone to see how beautiful they turned out.  If you haven’t stopped by Colonial Designs to see their new holiday displays you need to check them out!  You’ll want to buy everything

Bluegrass Gatherings Pre-sales Now Open

Pre-Sales for Junior League’s must-have Bluegrass Gatherings Cookbook is now underway. The visually stunning book will be released mid-March 2013 at our Official Launch party. The cost to own one of your own is only $29.95. Make sure to your reserve copy soon (and while you are at it-copies for your friends and family too!) as only 7,500 will be printed! You will be able to order online on the JLL website, at General Meetings, and at Hollydays.  You will receive a pre-sale voucher to be exchanged for your fresh copy of Bluegrass Gatherings in March.  (Sneak Peak: Belgravia Court Brussel Sprout Salad recipe from Bluegrass Gatherings below)

Fall is here…Cook up some seasonal veggies!

With the change in the weather, Fall veggies are sounding pretty delicious! This weekend, I decided to whip up this dish from Bluegrass Gatherings – the new must have cookbook! Its sooo easy (even my husband could do it!) and it would be great to bring to your family’s Thanksgiving celebrations!

Belgravia Court Brussel Sprout Salad

Serves 10

Ingredients and Directions

Dressing Ingredients :

1) 1 Tablespoon(s) Dijon Mustard

2) 1 Clove(s) (large) garlic minced

3) 2 1/2 Tablespoon(s) Champagne vinegar

4) 1/2 Teaspoon(s) sugar

5) 1/2 Teaspoon(s) salt

6) 1/4 Teaspoon(s) pepper

7) 1/2 Cup(s) extra virgin olive oil

Directions for Dressing:

-Whisk mustard, garlic, vinegar, sugar, salt and pepper. Gradually add 1/2 cup olive oil until blended.

Salad Ingredients:

1) 2 Pound(s) Brussels Sprouts (preferably large)

2) 2 Cup(s) Butternut squash, cut in 1″ cubes

3) 1/3 Cup(s) olive oil

4) 1 Teaspoon(s) salt

5) 1/2 Teaspoon(s) pepper

6) 1/2 Cup(s) green onions, thinly sliced

7) 1/4 Cup(s) fresh flat leaf parsley, chopped

Directions for Salad

-Preheat oven to 450.

-Trim Brussels sprouts and cut in half lengthwise. Combine Brussels sprouts in a large bowl with butternut squash, salt, pepper, and olive oil. Stir to coat the vegetables evenly. Spread on 1-2 baking sheets in a single layer. Do not crowd or they will not brown properly.

Getting the sprouts ready!

-Roast for 20-30 minutes until nicely browned. Halfway through, use a spatula to turn the vegetables over. If using two pans, swap the one on the upper rack with the bottom.

– Transfer to a bowl and allow to cool down until they are just warm. Add the green onions and parsley and toss.  Add dressing to taste. Toss to coat.

-Can be served warm or at room temperature.

Written by Kelly Choate Proud