Raspberry Jam Gravy Recipe by Ruth Paget

Raspberry Jam Gravy Recipe by Ruth Paget 

This is an American heritage recipe from my father Clarence Pennington (World War II Veteran) and Frederick McKinley Pennington (World War I Veteran). This recipe has been reprinted by Mark F. Sohn in his cookbook Appalachian Home Cooking: History, Culture, and Recipes published by the University Press of Kentucky (2005).  

My father always made homemade biscuits to go with the jam, but I use ready-to-bake biscuits to speed up the cooking process. 

Serves 4 

Ingredients: 

 -1 can 12 ready-to-bake biscuits 

-1 stick butter (equals ½ cup butter) 

-1 (15-ounce) can raspberries with juice 

-6 tablespoons sugar

-4 tablespoons flour 

Steps: 

1-Put biscuits in to bake according to package instructions. While they are baking, make the jam. 

2-Melt the butter in a frying pan. 

3-Add the raspberries with their juice to the butter. 

4-Mix the sugar and flour together. They will not clump if they are mixed together before going in with the raspberries. Stir the flour-sugar mixture into the raspberries. 

5-Simmer the jam until thickened. 

6-Take the biscuits out of the oven when they are done, split the biscuits apart, and spoon the raspberry jam gravy over the biscuits. 

Eat the biscuits and jam gravy while they are warm with a strong black coffee. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Kentucky's Bourbon Cuisine by Ruth Paget

Kentucky’s Bourbon Cuisine by Ruth Paget 

Kentucky is famous for its Kentucky Derby Horse Race, blue grass music, and lush bourbon-based cuisine. Bourbon is a highly alcoholic drink made from corn that is similar to whisky and cognac. 

Tasting Kentucky: Favorite Recipes from the Blue Grass State by Maggie Green provides 20 recipes out of its 100 that use bourbon to flavor dishes from breakfast to dessert. 

Green begins with a breakfast recipe for buttermilk pancakes made with bourbon-vanilla butter that soaks into the pancakes on the grill for a bracing morning meal. 

For cocktail hour, Green suggests a bourbon-candied ginger onion dip to go with cocktails like bourbon slush, garden old fashioned, mint juleps, and village Manhattans. 

Mashed potatoes with bourbon seem improbable, yet there is a recipe for them in Green’s cookbook along with salad with oranges and slices of red onion with bourbon-sorghum vinaigrette. 

Bourbon shines in main dish offerings such as: 

-bourbon trail chili 

-beef short ribs with bourbon barrel ale (not bourbon, but ale made with a product of bourbon making) 

-pork chops Bourbonnais 

-smoked pork shoulder with chili rub and bourbon-peppercorn barbecue sauce 

Bars are often noted for their dessert offerings that make use of spirits. Any of the following bourbon-based desserts might find takers on a daily specials menu: 

-bourbon ball layer cake 

-bourbon pecan pie 

-bread pudding with bourbon sauce 

-chocolate – bourbon – almond stuffed figs 

-chocolate tart with bourbon praline topping -marbled bourbon pound cake 

The recipes in Tasty Kentucky: Favorite Recipes from the Bluegrass State by Maggie Green are rather short and have photos of finished products making the cookbook user-friendly and a splendid addition to a kitchen library. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Tennessee, Kentucky, and Virginia Trip by Ruth Paget

Tennessee, Kentucky, and Virginia Trip by Ruth Paget 

In 1979, my Pennington grandma began to nag my mother that I had been to communist China and fancy French and British Montreal, Canada during my freshman year of high school without visiting her in Pennington Gap, Virginia. 

“I know Ruth would like to visit aristocratic England, but tell her Pennington Gap is like Scotland where the royals are educated,” she might have said to my mother. 

In any case, my mother drove from Detroit, Michigan down to Pennington Gap, Virginia and then out to Robbins Chapel (another surname from my family tree) where the Pennington cousins were staying for the summer. 

Robbins Chapel, Virginia is about one mile away from Kentucky and three miles away from Tennessee. Pennington Gap leads to all points west. 

Pennington Gap was different from Kentucky and Tennessee according to my grandmother: 

“We’re midway up the Appalachians. We’re ridge runners not hillbillies like those people in Tennessee and Kentucky. Hillbillies got rich making moonshine and running it up to New York during the Prohibition. They still hide their ill-gotten gains.” 

“The Penningtons are church. Your Pennington ancestor, Isaac Penington, was the father-in-law of William Penn. Our family started as Quakers, but we’re Baptist now.” 

My petite grandma could be daunting, so I did not ask if the Penningtons got rich being overseers in coal mines in Virginia. 

After the welcome lecture, my cousins and I were allowed to play games and amuse ourselves. 

In the mornings, we would walk down to the general store, which had a pool table in the back room. We played all morning and drank Dr. Pepper soda while being Vegas. We would walk up the hill to our various relatives’ houses for lunch. Then, we would play several rounds of croquet on the hillside for physical exercise. In the late afternoon, we would play rummy with the aunts while waiting for the male relatives to get back from golf.  At night, we would play kick-the-can, a version of hide and seek where you kick a can up and hide in a fixed spot when the can hits the ground.

Besides games, my Aunt J. taught me how to can blackberries to make the blackberry gravy (jam) that I loved to eat for breakfast on biscuits. That alone was worth the trip to Pennington Gap. She also took me to the family graveyard to help me do genealogical work. She had also done this and was helping me fill in the gaps on the family tree I had been working on. 

Sometimes we would go to Kingsport, Tennessee to visit the stockbroker. I loved watching the ticker tape spit out of the ticker tape machine. 

Other times we would go to Kentucky for lunch. Kentucky looked like Pennington Gap, but had more Pentecostal Churches. “The Pentecostals handle rattlesnakes without fear, because they are holy,” Aunt J. told me. 

I thought Appalachia was more dangerous than Detroit and was glad to be with my family. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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