Brandenburg’s Doe Run Inn
Brandenburg is home to the well-known traditional Doe Run Inn, voted one of seven signature restaurants for Kentucky cuisine by the Kentucky Department of Travel in 2009.
Jim Greer, the general manager, says, “It is a daunting task to manage a restaurant and inn that has been visited by millions of people over a 70-year period, each of whom has a different memory of the inn that they want you to preserve.”
Cooks David Wright and Jeni Burton oversee such Doe Run specialties as country ham, fried chicken, steaks, country ham balls, the Doe Run Nosh, and homemade desserts. On Sundays, the inn features a buffet brunch from 8 a.m. to noon, and an all-you-can-eat comfort food buffet from 11 a.m. to closing for $11.99. The menu also has an assortment of entrees, sides, salads, and desserts.
Dinner entrees include Cayman Carbonara pasta, Kilimanjaro Strip blackened steak, brown-sugar glazed salmon, and other great choices. Desserts include bread pudding with Kentucky bourbon sauce, a $2,000 cheesecake (a steal for $3.49), and an assortment of pies.
A trip to the inn at 500 Doe Run Hotel Road is well worth the drive. Greer says, “Winter is a great time to visit. The inn is less crowded, and it just feels more peaceful. Inn guests unburden themselves of a lot of stress during their stay.” The restaurant is open Wednesday through Sunday. Call (270) 422-2982 or go online to www.doeruninn.com to learn about winter specials and packages.
DOE RUN INN’S COUNTRY HAM BALLS
1 lb ground country ham
1⁄2 lb pork sausage
11⁄2 C breadcrumbs
1 C milk
1 egg
Preheat oven to 350°. Mix all ingredients in a large bowl. Roll into bite-size (1-inch) balls and place on a shallow baking sheet. Bake about 30 minutes, until cooked through and nicely browned, turning once. Makes about 5 dozen.
Dipping Sauce for Country Ham Balls
1 C brown sugar
1 C vinegar
1⁄2 C water
2 tsps dry mustard
1 Tbsp cornstarch dissolved
in 1⁄4 C water
Place sugar, vinegar, 1⁄2 C water, and mustard in saucepan and bring to a boil, stirring occasionally. Mix cornstarch and water in a small bowl and gradually add one tablespoon at a time to the heated mixture, stirring constantly until dipping sauce is thickened to your taste.
READER RECIPE
Granny’s Great Meatloaf
1 lb lean ground beef
11⁄2 C crushed cornflakes
1⁄2 C sweet relish
1 egg
2 Tbsps bacon bits
1 Tbsp mustard
3 Tbsps ketchup (plus additional for topping)
1⁄4 C shredded sharp cheddar cheese
Preheat oven to 410°. Mix all ingredients by hand and form into a loaf about 2 inches high and 9-10 inches long. Coat the meatloaf generously with ketchup and place in a lightly greased 12-inch baking dish. (Cooking spray works best.) Cover dish with lid or foil; ensure that foil doesn’t touch meatloaf. Bake for one hour. Let meatloaf sit 10 minutes before serving. Serves 4.
Submitted by CHRIS ALLGEYER, Burlington, Owen Electric Cooperative, who writes: “This is a great meatloaf recipe my mom, Jean Allgeyer, who unfortunately is no longer with us, used to prepare. She was a great cook and has several other tasty recipes that we all enjoy in her memory.”
