It seems like everywhere I go, there’s some regional specialty that I always need to try. That’s actually one of my favorite parts of traveling–connecting with people through their local foods. Springfield, IL has several of these, but we are best known for one in particular–the horseshoe.
The horseshoe was invented at the Leland Hotel in Springfield in 1928 by Chefs Joe Schweska and Steve Tomko. A classic horseshoe is constructed by placing two pieces of toast on a pre-heated platter (the anvil) a cut of ham shaped like a horseshoe on the toast, cover the whole thing with cheese sauce and add french fries for the “nails” in the horseshoe. OK, the visual is a bit of a stretch, but what are you going to do?
Down through the decades…
Chefs across Springfield have come up with a multitude of variations on this classic. Just about every restaurant in the county has some variation of a horseshoe on their menu. Some have hand-cut fries, like Ruby’s in Auburn (which unfortunately, has closed). Some have battered fries, like Abe’s Hideout.
Some do crinkly fries like tourist favorite D’arcy’s Pint.
We even have a breakfast variation, though I have seen something similar in other parts of the country referred to as “haystacks.”
Breakfast shoe with ham at Chatham Cafe in Chatham (where else?). These are also great with hash browns.The word is starting to spread, too. Horseshoes have been seen on menus as far away as New Hampton, Iowa (check page 5 of the menu), Chicago, even London! (Still trying to find out the name of the pub in London that had them, but one of my daughter’s friends that lived in Manchester knew what they were, so I believe the rumors are credible.)
So you’re probably getting the message loud and clear that a horseshoe is not what you would call “health food.” This is about as comfortable as comfort food gets. Unless, of course, you order a horseshoe when you really should have just gotten a “pony,” the smaller size. Or if you get a truly ridiculous creation like the Stuffed Meatloaf horseshoe at Lake Pointe Grill in Springfield (as of November 2022–ALSO closed.) It starts with their meatloaf, a combination of ground beef and Italian sausage, that is stuffed with white cheddar and gouda cheeses. Then they wrap bacon around it. Then they make a horseshoe out of that. At $13.99, it’s pricey for a horseshoe, but oh my lanta, I don’t know how I’m still alive after finishing it.
Everybody has their favorite shoe, and most of them are good. My vote goes to the Poorboy horseshoe at Bernie & Bettys in Springfield. Start with the best Italian beef this side of New Orleans and match it up with some of the best cheese sauce in town–that’s a winner every time!
So now I’ve got you all hungry, and some of you that aren’t close to Central Illinois are cursing my name. Hey, the Low-Rent Foodie’s got your back. If you can’t get to Springfield, try making one yourself with the. . .
Official Leland Hotel Horseshoe Recipe!
This isn’t exactly a closely guarded secret around here, but you have to know whom to ask. About 20 years ago, I worked briefly for the Illinois Commerce Commission, which is now housed in the former Leland Hotel. While the potato and meat variations are endless on a horseshoe, pretty much everyone agrees that what makes or breaks it is the sauce. What follows is the best there is:
- 2 egg yolks
- 1/2 cup beer
- 2 tablespoons butter
- 3 cups of grated sharp Old English Cheddar or Colby Longhorn cheese
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- Dash of cayenne pepper
Beat the egg yolks and beer together. (Pause for a moment to appreciate what an awesome sentence that is.) Melt the butter and cheese over boiling water, stirring in one direction only with a wooden spoon. Add the seasonings. Stirring constantly, add the beer and egg mixture a little at a time. Keep the mixture piping hot as you stir, but don’t let it bubble. Constant stirring and the very best cheese will yield a smooth, uncurdled mixture. Serves four normal humans, or two Low-Rent Foodies.
GETCHA SOME!