News Column

Lexington Herald-Leader Sharon Thompson column

July 22, 2014

By Sharon Thompson, Lexington Herald-Leader

July 22--As Lexington begins its second Restaurant Week on Thursday, there are even more places to enjoy a gourmet dinner for $25.

Coles 735 Main, Le Deauville, Dudley's on Short, The Dish, and Palmers Fresh Grill are a few of the top restaurants that are serving prix fixe dinners for 10 days. Other spots such as The Parkette, Windy Corner, Stella's Kentucky Deli, The Grey Goose, and Ramsey's will offer two dinners for $25. has a listing of all participating restaurants. The event runs through Aug. 2

-- Here's what Coles, 735 East Main Street, will serve: Appetizer: choice of panko fried avocado, heirloom tomato salad, or mixed baby greens; entree: salmon with pineapple basmati rice; sauteed chicken breast with fingerling potato salad; or marinated beef shoulder.

-- At Lexington Diner, 124 North Upper Street, dinner for two features an appetizer or dessert of choice, and the entree choices are specialty burgers, Angus, chicken, or black bean.

Wine props for Ky. restaurants

Several Central Kentucky restaurants are included in Wine Spectator's newly released 2014 Restaurant Awards. They are: Dudley's on Short, 259 West Short Street; The Julep Cup, 111 Woodland Avenue; Malone's, 3347 Tates Creek Road; Portofino, 249 East Main Street; Serafini, 243 West Broadway in Frankfort; and Holly Hill Inn, 426 North Winter Street in Midway. Also included are Bouquet Restaurant, 519 Main Street, Covington; and Corbett's; Jeff Ruby's Steakhouse; Lilly's; The Oakroom; Ruth's Chris Steak House; and Z's Oyster Bar.

The full list of award winners is featured in the Aug. 31 issue of Wine Spectator, available on newsstands or at

Peanut butter lollipops

If the kids are getting bored this summer, take them into the kitchen and make some lollipops.

In a recent episode of The Next Great Baker, which airs at 9 p.m. Tuesday on TLC, teams were challenged to build a cake for kids. Part of the challenge was to incorporate candy into the cake. In honor of the "Candy Land" cakes that were built, judge Bobbie Lloyd shares her recipe for peanut butter lollipops.


Peanut butter lollipops

2 cups crushed graham crackers

2 cups powdered sugar

2 cups peanut butter (creamy or chunky)

1/4 cup melted butter

12 ounces semisweet chocolate

2 ounces butter or shortening

Line a baking sheet with parchment paper and set aside.

In a small bowl, stir together the graham cracker crumbs and powdered sugar. Set aside. In a large bowl, mix together the peanut butter and melted butter. A little at a time, add the graham cracker mix to the peanut butter and fold together with a spoon until incorporated. If the mixture seems too sticky add more powdered sugar. If it seems to dry, add more peanut butter.

With a small ice cream scoop or with a spoon, scoop approximately 1 tablespoon of dough and roll by hand into a ball. Place the balls onto the parchment-lined sheet tray and stick a lollipop stick into each one. Refrigerate for at least 1 hour.

Meanwhile, melt the chocolate and the butter together over a double boiler, stirring occasionally. Dip the peanut butter balls into the chocolate and return to the sheet tray. Refrigerate until cooled and the chocolate has set.

Makes about 2 dozen.

Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog:


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