The 149th running of the Kentucky Derby will be Saturday, May 6, at 4:51 CST, at Churchill Downs in Louisville, Ky. This race is called the fastest two minutes in sports, so set your alarm, stay tuned and do not miss the big race.
I love to tune in early to see all the pomp and circumstance. It truly is one of the most beautiful sporting events. The setting is beautiful, the horses are magnificent, the hats are over the top, and the traditional southern attire is always spectacular.
Last year, Courtney and Thomas Hewitt hosted a wonderful Kentucky Derby Party at their home in Jackson. The guests went all out on the hats and the Hewitts served some of the best “Derby food” to celebrate this special day. Thomas is originally from Louisville, and grew up attending the races so he got all the details just right.
Hope you will enjoy this year’s race with a few traditional favorites. Many of these recipes contain bourbon and while you can leave it out, I recommend that you follow the old adage, “when in Rome, do as the Romans do.” There is only one thing that people associate Kentucky with more than horses, and that is bourbon.
Traditional Mint Julep
No Derby party would be complete without Mint Juleps. These are traditionally served in a silver Mint Julep cup but anything will work. I think the crushed ice is so important as it allows the drink to get a little “watered down” and is not too strong.
5 fresh mint leaves, roughly torn
1 ounce simple syrup (this is equal parts water and sugar, boiled until the sugar has dissolved. Make ahead and store in the refrigerator until ready to serve)
1 cup crushed ice
2 ounces of bourbon
A sprig of fresh mint
To the bottom of a serving class, add mint leaves, and simple syrup. Muddle together with muddler or the handle of a wooden spoon.
Top with crushed ice and bourbon. Stir and garnish with a sprig of mint.
Mint Tea
Since you do not want to leave out the kids or non-drinkers at the party, mint tea is the perfect complement to the Mint Julep. This recipe is from Courtney and Thomas and was served at their party. It is refreshing and not too sweet for my taste. Please feel free to adjust the lemon, mint, and sugar to your liking.
6 cups boiling water
5 regular sized tea bags
6 springs of mint
1 1/2 cups sugar
3/4 cup fresh lemon juice
1 pint ginger ale
12 ounces can pineapple juice
Pour boiling water over tea and mint, and let steep five minutes. Remove tea bags and mint from water. Add sugar, lemon juice, and pineapple juice. Mix well.
May be frozen at this point or chilled in the refrigerator.
Just before serving, add ginger ale.
The Hewitts’ Baby Kentucky Hot Browns
The sandwich is so delicious and is a great way to use up any leftover roasted turkey breast. Feel free to substitute high quality turkey breast from the deli.
1 pound roasted turkey breast, sliced
1 chicken bouillon cube
1/4 cup hot water
3/4 cup half & half
3 tablespoons unsalted butter
2 tablespoons flour
1 cup grated Swiss cheese
5 strips bacon, cooked and crumbled
1 onion, thinly sliced
18 slices party rye or small French bread
Parsley
Dissolve bouillon in hot water. Add half & half.
In saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and the raw flour taste is gone. While stirring, add bouillon mixture. Stir constantly with whisk until sauce thickens and begins to bubble. Remove from heat and add Swiss cheese. Stir until smooth. If sauce needs to be thinned, heat and add a little water.
Assemble hot browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat for about 10 minutes at 350. Garnish with parsley.
Kentucky Hot Brown Dip
Since the Kentucky Hot Brown Sandwich may not be conducive to serving at every large gathering, check out this version. It is all the delicious ingredients from the sandwich, but put together in a dip.
8 ounces cream cheese, at room temperature
1/4 cup sour cream
1 1/2 cups shredded white cheddar cheese, divided
2 cups cooked and chopped turkey breast
1 small tomato, seeded and chopped
6 slices of bacon, cooked until crisp and crumbled
1/4 cup grated fresh Parmesan cheese
Crackers, vegetables, or bread slices for serving
Preheat oven to 350°. In a bowl, stir together, cream cheese, sour cream, one cup of the cheddar cheese, and the turkey until thoroughly combined. Transfer to a two-quart well-greased baking dish and spread evenly.
Top with chopped tomato, crumbled bacon, the remaining 1/2 cup cheddar cheese, and Parmesan cheese. Bake for about 30 minutes until hot and bubbly. Serve warm.
“Kentucky Fried Chicken” with Bourbon Maple Glaze
When you say “Kentucky” to me, the first thing that pops into my mind is not horseracing, but Kentucky Fried Chicken. It was my grandmother’s “favorite homemade Sunday lunch.” We ate it for many a Sunday lunch growing up.
Feel free to make your own chicken tenders or get them from your favorite restaurant. There are at least a dozen places nearby that sell great tenders and you can also purchase tenders in the freezer section of most grocery stores. Prepare the tenders as desired and serve with glaze drizzled over the top or on the side.
Bourbon Maple Glaze
1 stick unsalted butter, room temperature
1/4 – 1/2 cup real maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 – 4 tablespoons bourbon, depending on your taste
1 tablespoon fresh rosemary, minced
Melt the butter, salt, and maple syrup in a small sauce pan. Add cayenne pepper and carefully add bourbon. Bring to a boil and reduce for about three to four minutes. Add fresh chopped rosemary and cook for one additional minute. Taste for season and add more salt and cayenne pepper if needed.
Allow to cool slightly and serve warm drizzled over the chicken tenders, or in a bowl to the side.
Benedictine Spread
The Hewitts served this delicious and fresh dip. It is a cucumber-based spread. It has an interesting green color and I had never heard of but was delightful, fresh, and flavorful.
During my online research about Benedictine Spread, I noticed several “modern” versions leave out the green food coloring and substitute green herbs such as parsley and chives to give it the proper green color. I asked my Kentucky native friend Leah Smith about that and she looked at me like I was crazy. “Of course, you have to add the green food coloring!” Courtney and Thomas agreed and their recipe is below.
1 English cucumber
1 medium onion
1 pound cream cheese, at room temperature
2 or 3 drops green food coloring
Grate cucumber and onion in food processor. Drain well in strainer, pressing with spoon to remove all liquid. Discard liquid. Add drained cucumber and onion to cream cheese, mix well in processor.
Color with food coloring. The dip should be pale green. Use as sandwich spread or dip with carrot sticks, celery sticks, bell pepper slices, and additional cucumber spears for serving.
Bacon and Hot Pepper Pimento Cheese
In my opinion, no party in the South it truly complete without pimento cheese, and the Kentucky Derby is no different. You will find some version of it on most menus.
1 4 ounce jar, diced pimento, drained
1 cup mayonnaise
1 teaspoon Worcestershire sauce
1 8 ounce block, extra sharp, yellow cheddar cheese, at room temperature
1 8 ounce block, sharp, yellow cheddar cheese, at room, temperature
Season salt to taste
8 slices bacon, cooked crisp, and crumbled
1-2 tablespoons of your favorite type of chopped hot pepper (feel free to use, chipotle chilies, pickled jalapeños, or crushed Italian Calabrian chili peppers. Any type spicy pepper will work and feel free to add as much as your taste preference.)
In the bowl of a stand mixer, combine cheeses and process until well blended. Add mayonnaise, Worcestershire sauce, season salt, and blend well. Add drained pimento, hot peppers, and bacon pieces and stir until just mixed. Store covered in the refrigerator.
Derby Pie
This delicious pie is great served warm with a scoop of vanilla ice cream.
1 9-inch pie crust pastry
1 cup light corn syrup
1 cup white sugar
4 eggs
1 1/4 cups chocolate chips
1 cup chopped pecans
1/2 cup butter, melted
2 tablespoons bourbon, optional
1 teaspoon vanilla extract
Preheat oven to 350°. Press pie crust into a 9-inch pie plate.
In the electric mixer, combine the corn syrup, sugar, and eggs together on low speed until well blended. Add the chocolate chips, pecans, butter, bourbon, and vanilla. Pour into the prepared piecrust. Bake in a preheated oven until set or for about 45 to 50 minutes.
Bourbon Balls
I used to work with a gentleman named Mark Henry and he made the best bourbon balls for all our office parties. He shared his recipe and it is strong on bourbon flavor, so be sure to use a brand that you like.
2 1/2 cups vanilla wafer crumbs
1 cup pecans, finely chopped
2/3 cup bourbon
1 cup powdered sugar
3 tablespoons cocoa powder
2 tablespoons white corn syrup
Using a blender or food processor, process vanilla wafers, 2/3 of a cup at a time, until you have fine crumbs. Then blend pecans 1/2 cup at a time so that they are finely chopped, too.
In a large bowl, combine wafers and pecans. Add remaining dry ingredients, sugar and the cocoa powder. Blend well. Pour bourbon and corn syrup over mixture and mix thoroughly. Roll into balls one inch in diameter and then roll in powdered sugar. Store in an airtight container. Allow to age about two days before serving.
