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Kentucky Derby Party
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The Kentucky Julep

By: J. Cabell Breckinridge, a long-time resident of Lexington, KY
Found in the Bluegrass Winners Cookbook

THE JULEP is not a miser's beverage, and it reaches its height of conviviality only where friends are gathered together to lend the nectar of their charm to the succulent ingredients, which combine to soothe all the senses of man. Even as friendship is a nurtured emotion...so is a JULEP born.
One does not dash madly to the ice tray; bombard commercial glasses with characterless lumps of cold; splash whiskey, sugar and water into a blasphemous hodgepodge...stirring the whole with a hasty finger that has only just applied some mint to the conglobberation with the gesture one would use to discard parsley from a main course to his butter plate.
Ah no! The JULEP is a triumph of leisure! First, one should have a prechilled silver tumbler. He then selects a tender sprig of mint (the sacrificial mint) which is rubbed with firm, though gentle, pressure around the interior walls of the tumbler, being careful not to crush, or mince, the leaves...it is fragrant taste we are seeking.
Crush ice to the sixe of pebbles from a clear and running brook until each particle sparkles in the late afternoon sun like the eyes of fairies caught in the morning dew.
Pack the tumbler with these joyous creatures, then feed them sweet nectar brewed of equal parts of sugar and water to the consistency of liquid honey. A teaspoon and a half, poured slowly over the ice, should suffice.
Then fill the tumbler with finest Bourbon...from Kentucky, of course.
Now, stir until a frost appears; add fresh, tender, topleaf sprigs of mint about three inches long, and serve.
Did you ever FEEL such a cool caress?
Did you ever SEE a more relaxing picture?
Did you ever HEAR a more pleasing tune?
Did you ever SMELL a more fragrant odor?
Did you ever TASTE a more enjoyable sip?
What more, then, can you possibly need...except a friend to enjoy a JULEP with you?

Basic Mint Julep Recipe:
• 1-1/2 parts Kentucky Bourbon
• Fresh mint
• 2 tablespoons simple syrup* muddled with mint
• Splash of distilled water
Mix together simple syrup* muddled with mint, Kentucky Bourbon and distilled water. Fill glass with crushed ice and pour mixture over top.. Garnish with a mint sprig.
*Simple syrup = 1 cup of sugar and 1 cup water stirred over burner until dissolved and thickened. Set aside and cool

Kentucky Chocolate Pie (a.k.a. Derby Pie)
Found in the Bluegrass Winners Cookbook

1 cup sugar 6 oz of semi-sweet chocolate chips
6 tablespoons flour 1 ½ teaspoons vanilla
2 eggs 1 unbaked 9" pastry shell
1 cup pecans, chopped 1 cup cream, whipped

Combine sugar and flour; add remaining ingredients, except cream, and pour into unbaked pie shell. Bake at 325 degrees for 50 to 60 minutes. Serve with whipped cream.

The Hot Brown
Taken from The Brown Hotel's Website in Louisville, KY
www.brownhotel.com/dining-hot-brown.htm

The History of The Brown Hotel's "Hot Brown"

With so much to boast - award-winning dining, breathtaking turn-of-the-century architecture, and attentive, caring service - some may wonder, "Why the Hot Brown?" Here is the history behind this now legendary dish...
In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce. Exemplifying our unending dedication to serving our guests, The Hot Brown was born!
And now The Hot Brown - a Louisville tradition with worldwide appeal - has been featured in Southern Living Magazine, The Los Angeles Times, NBC's Today Show, The Wall Street Journal, as well as being included as a regular entry in many of the finest cookbooks.

The Legendary Hot Brown Recipe
Ingredients (Makes Two Hot Browns):
2 oz. Whole Butter Salt & Pepper to Taste
2 oz. All Purpose Flour 14 oz. Sliced Roasted Turkey Breast
16 oz. Heavy Cream 4 slices of Crispy Bacon
Paprika 2 slices of Texas Toast (Crust Trimmed)
2 Roma Tomatoes, Sliced in Half
Parsley
½ cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish

In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately

JLGR Derby Day Way Fundraiser

The Derby Day WAY fundraiser benefiting the JL W.A.Y has been planned on May 5, 2012 at Thousand Oaks Country Club from 4-8pm. Tickets are $50.00 (tax deductible donation) per person. Derby attire, southern cuisine, Derby style games and cocktails.
Visit the JLGR website for more information www.juniorleaguegr.com or call (616) 451-0452.
 

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