Batter Up!

Spring has officially sprung in Cincinnati, Ohio!  Two weeks ago, a new season of baseball rounded third and headed for home.  Opening Day for the Cincinnati Reds is a pretty big deal in the Queen City.  Streets are shut down. People jockey into position for the best view. The Findlay Market Opening Day Parade leads all the excitement down to the Great American Ball Park for the first game of the season. Various companies and organizations put their best floats forward and old-timers are dusted off and, well, paraded about. And, it’s simply not a real parade without the majestic Budweiser Clydesdale Team!

Opening Day is very unique to Cincinnati, for many reasons. Findlay Market, the sponsor of the parade for the past 97 years is the only surviving municipal market house (of the nine original public markets), operating in the city in the 19th and early 20th centuries. And, the Cincinnati Red Stockings are recognized as baseball’s first all-pro team.  Cincinnati and the tri-state region dish up significant history with a side of rich tradition and heritage.What’s all this got to do with recipes books? Well, read on!

It seems fitting that the first pitch from Recipe Book Rescue, be Queen City-oriented.  I stumbled across the perfect collection of recipes in the 1983 publication, “Cincinnati Recipe Treasury – The Queen City’s Culinary Heritage,” by Mary Anna DuSablon. So many wonderful heritage recipes from the famous first-families of Cincinnati, long-time companies and much more. So, batter up… Here’s hoping it’s a grand slam!

Enjoy this tasty menu for Beer Marinaded Pot Roast, shredded and served with Creamy Cole Slaw with a thick hunk of super easy Beer Bread.  We take our beer, very seriously, in the Queen City thanks to our rich German heritage.

Hudepohl Brewing Company – Beer Marinade

  • 3 T sugar
  • 1 T salt
  • 1 t whole cloves
  • 2 ice cubes
  • Grated rind of 1 large lemon
  • 1 12-oz bottle of your favourite Hudepohl beer
  • 1/2 c salad oil
  • Juice of 1 large onion
  • Dash pepper

Mix the dry ingredients.  Add the ice cubes, lemon rind and enough beer to make a smooth paste. Add the salad oil slowly, stirring rapidly. Add the remaining beer and rest of ingredients and pour mixture into a pint jar. Store in the refrigerator and shake vigorously before using.

According to the book, “this marinade will flavour and tenderize a pot roast and can be added to the gravy liquid if desired.”

Hudepohl Brewing Company – Creamy Cole Slaw

  • 1 medium head of cabbage
  • 1 green pepper
  • 2 T celery seed
  • 1 t finely chopped onion
  • 1 t salt
  • 1/4 t pepper
  • 1 c mayonnaise
  • 1/2 c of beer

Shred the cabbage and green pepper. Place in a large bowl and add the seasonings. Thin the mayonnaise with beer, add to cabbage and toss well.

According to the book, “this exceedingly popular slaw is served at picnics, with winter meals and on barbecue sandwiches. This unusual rendition is made with beer which adds a piquant taste.”

Beer Bread

  • 3 c self-rising flour
  • 2 T sugar
  • 1 12-oz bottle of beer

Mix all the ingredients together. Place in a greased 9-by-5-inch loaf pan. Bake at 350 degrees F. for approximately 45 minutes. Brush with butter or margarine if desired.

According to the book, “this simple formula doesn’t turn up in old cookbooks, but some claim it is an old recipe. It was an extremely popular 1982 recipe in this brewery town.”


Resource Attribution:  DuSablon, Mary Anna, Cincinnati Recipe Treasury – The Queen City’s Culinary Heritage. Norfolk, VA: The Donning Company/Publishers, 1983.

Photo Credit:  Clark Holmes


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