Shakertown is our comfortable, go-to place! It is ten minutes from our home! Not only do you get some of the best food in the state of Kentucky, but there are other ways to help you slip back into the era of a calmer lifestyle! Usually there are several cats to love on! This was taken outside the gift shop – but usually this sleepy kitty is inside the shop – sitting with the pottery and painted gourds and stained glass. He knows no bounds! And, of course, Ritchey is drawn to him automatically!
You can take leisurely walks down the tree-lined avenues, 19th century buildings on either side. Long-horned cattle and Percheron horses are in the fields. Ducks and geese swim on the pond – and run towards you noisily squawking when they see you – always looking for free handouts!
And then there is the food. People are drawn to Shakertown not only for the taste and quality of the food that is served, but for the kind and friendly manner of the hostess and waitstaff. Sunday was our third week in a row for lunch. I must share it with you!
Ritchey had the Chicken Croquettes – moist free-range chicken and fresh herbs formed into pyramids, dusted with bread crumbs and quickly fried, topped with a Kentucky bourbon and mushroom cream sauce and served with crisp baby green beans. It is hard to imagine just how good this dish is! It absolutely melts in your mouth!
I chose the Johnny Cakes and Country Ham – a julienne of country ham and shallots cooked in a white wine and butter sauce over silver dollar cornmeal cakes, served with sauteed mushrooms, spinach and roasted red peppers. This is the best meal I’ve had at Shakertown. The country ham and shallots on cornbread was a combination I would not have considered – but it was excellent! And the spinach was cooked to perfection!
Since we can never seem to get enough vegetables we shared a side dish of sauteed yellow squash and zucchini with pesto. I know what I will do with my next veggies from the garden!
I saved the best for last – Shaker Lemon Pie. To look at this you might think, hmm, it’s just an ordinary piece of pie – what’s all the fuss! Click on the picture and take a closer look – you can even click again for an even closer look! The crust is flaky perfection. But then you take a bite – and your eyes open wide in surprise and then close in delight! Whole lemons are sliced paper thin – giving a tart, true lemon taste! And I have the recipe for you – from The Shaker Cook Book by Caroline B. Piercy.
Shaker Lemon Pie
- 2 large lemons
- 2 cups sugar
- 4 eggs, well beaten
Slice lemons as thin as paper, rind and all. Combine with sugar; mix well. Let stand 2 hours, or preferably overnight, blending occasionally. Add beaten eggs to lemon mixture, mix well. Turn into nine inch pie shell, arranging lemon slices evenly. Cover with top crust. Cut several slits near center. Bake at 450 degrees for 15 minutes. Reduce heat to 375 degrees and bake for about 20 minutes or until silver knife inserted near edge of pie comes out clean. Cool before serving. Enjoy!