I miss owning a pony. It is a lot of work to care for them, so our life on the boat is not conducive to owning a horse again. But at least each year I get to go back by watching the Pageantry of the Horses on TV.
With the Kentucky Derby a week away (First Saturday in May, 5:24 pm (11th of 13 races that day)) I rejoice in the fond memories of yore: the big ostentatious hats, beautiful overly charged horses, scrumptious foods. Now come back to Kentucky with me but this time no cigarette smoke, no running eyes from the Bluegrass, and no crowds or traffic.
Try a little Hunter S. Thompson reading, Kentucky Derby is Decadent and Depraved.
With the Kentucky Derby a week away (First Saturday in May, 5:24 pm (11th of 13 races that day)) I rejoice in the fond memories of yore: the big ostentatious hats, beautiful overly charged horses, scrumptious foods. Now come back to Kentucky with me but this time no cigarette smoke, no running eyes from the Bluegrass, and no crowds or traffic.
Try a little Hunter S. Thompson reading, Kentucky Derby is Decadent and Depraved.
Try your hand at some mothers milk, Ancient Age, Buffalo Trace, Woodford Reserve, or Markers Mark, which I would smell the sour mash cooking every Sunday morning as I left for church. I can still remember how it smells and taste in the back of my mouth so gross, like a mix between sour chalky, and sweet yeasty.
Never did I try bourbon growing up, but my grandmother of Midway did teach me (when I was old enough) to add just a shot to custard to give it a nice tang, (heck my grandfather used to work at Jim Beam-nothing wrong with just a taste). Now when I sip Bourbon, it goes down like water over the falls, smooth in the beginning and a nice splash into the gut.
My Aunt Routh of Versailles would make the best beaten biscuits for presents and cure country ham each year for us. Start to drool for the succulent Derby Snacks.
More recipes from the Kentucky Derby website.
My Aunt Routh of Versailles would make the best beaten biscuits for presents and cure country ham each year for us. Start to drool for the succulent Derby Snacks.
More recipes from the Kentucky Derby website.
Mint Juleps (in Our Juleps Cups): Thousand-Dollar Mint Julep
- 3 oz. bourbon, like Woodford Reserve
- 2 tbs. mint simple syrup
- Sprig of mint, for garnish
To make the mint syrup, combine 1 cup sugar and 1 cup water in a
small saucepan. Boil until sugar is fully dissolved. Pour the syrup into
a heatproof container filled with 1 cup crushed mint. Cover and
refrigerate for 8 hours or overnight; strain and discard mint. Mint
syrup will keep for up to 3 weeks in the refrigerator.
Mini Ky Hot Browns
(open faced turkey, ham, bacon, and tomato sandwich with cheesy Mornay sauce)- Crispy bacon
- Tomato
- Sliced Roasted Turkey breast
- Ky Country Ham (proscuitto = italian salt cured ham)
- Thick sliced artisan Bread, no edges
- 2 T butter
- 1/4 c all purpose flour
- 2 cup 2% or whole milk
- 1/4 t salt
- Dash of nutmeg
- 1/2 t Worcestershire sauce
- 1/4 cup grated gruyere or swiss cheese
- 1/4 cup grated parmesan cheese
Melt butter in sauce pan, add flour stir well, add milk, cheese, stir and cook until thick. Use biscuit cutter on bread, layer with cooked turkey, proscuitto, tomato, cheese, sauce, bake at 425F until bubbly and add crispy bacon.
- 1 qt flour
- 1 t salt
- 1 t baking powder
- 1 T sugar (dissolved in 1 cup {.5 milk & .5 water)
- 1 cup lard
Second version:
- 1 cup flour
- 1/4 cup of cold butter
- dash of salt
- 1/6 c of ice cold water
Mix in food processor for 10 sec until crumbly, roll out thin, fold in to half, roll once, use a biscuit cutter, punch holes with fork all the way through 2-3 times, bake 16 minutes in 400F oven. White top, not toasted brown
- 1 (2-lb.) block sharp Cheddar cheese, shredded
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 teaspoon hot sauce
- 1/4 teaspoon ground red pepper
- 1 (12-oz.) bottle amber beer, at room temperature
- Pepper to taste
Beat together first 5 ingredients at low speed with a heavy-duty
electric stand mixer until blended. Gradually add beer, beating until
blended after each addition. Beat at medium-high speed 1 minute or until
blended and creamy. Season with salt and pepper to taste. Cover and
chill 2 hours. Garnish, if desired. Store in an airtight container in
refrigerator up to 2 weeks.
- 1 1/2 cup of stone ground grits (not instant)
- Garlic cheese
- 2 room temp. eggs + milk= 1 cup (mixed)
- 1 T Worcestershire sauce
- 2 T unsalted butter
Cook grits, stir constantly. Add garlic cheese until melted. Slowly add egg-milk mixture and Worcestershire sauce. Pour into a buttered casserole dish and bake for 350F until firm and brown on top. Maybe 45 minutes to an hour. Add a sauteed shrimp to each firm cheese grit square.
- 4 cups tomato juice
- 1/2 cup fresh squeezed lemon juice
- 1/2 cup vodka
- 1 T horseradish
- 1 t celery salt
- 1/2 t fresh ground pepper
- 1 t hot pepper sauce
- 1/2 t freshly ground black pepper
- 2 envelopes ( 1/4 ounce each) unflavored gelatin
- 1/4 cup minced celery
- 1/4 cup minced scallions
- 2 tablespoons minced fresh basil, tarragon or parsley
Mix the first 7 ingredients. Pour 1/2 cup of the tomato mixture into a small bowl, gently sprinkle in the gelatin across the surface, so that it does not clump. Let the gelatin bloom in the bowl for 5 minutes.
Place the remaining tomato mixture into a (non aluminum or cast iron) sauce pan and warm gently (do not boil). Add the bloom gelatin and stir to dissolve it. Remove from the heat and cool to room temperature. Spread the celery, scallions, and herbs evenly across the small casserole dish, and pour the cooled aspic over the vegetables. Refrigerate overnight or until firm. Cut into 1 inch squares and place on a plate to serve.
Place
remaining tomato mixture in a nonreactive (not aluminum or cast iron)
saucepan and warm gently. (Do not boil.) Add the bloomed gelatin and
stir to dissolve it. Remove from heat and cool to room temperature.
Read more at http://www.philly.com/philly/food/restaurants/recipes/34663079.html#EGV1dFBO2BPJA84b.99
Read more at http://www.philly.com/philly/food/restaurants/recipes/34663079.html#EGV1dFBO2BPJA84b.99
1. Combine the tomato juice, lemon juice, vodka, horseradish, celery salt, hot pepper sauce, pepper in a large bowl.
2. Pour 1/2 cup of the tomato mixture into a small bowl. Gently sprinkle the gelatin over the surface of the juice, scattering it evenly so it doesn't clump. Let the gelatin bloom in the bowl, about 5 minutes.
3. Place remaining tomato mixture in a nonreactive (not aluminum or cast iron) saucepan and warm gently. (Do not boil.) Add the bloomed gelatin and stir to dissolve it. Remove from heat and cool to room temperature.
4. Evenly divide the celery, scallions, herbs and olives, if using, among 8 martini glasses. Pour the cooled aspic over the vegetables.
5. Refrigerate until firm. (Or chill the aspic in a 6-cup mold or bowl until slushy, then fold in the vegetables and herbs. Pour the mixture into a prepared mold and chill until firm.)
- Ouita Michel, Holly Hill Inn, Midway, Ky.
Read more at http://www.philly.com/philly/food/restaurants/recipes/34663079.html#OWjXAvzsm7eSm1gv.99
2. Pour 1/2 cup of the tomato mixture into a small bowl. Gently sprinkle the gelatin over the surface of the juice, scattering it evenly so it doesn't clump. Let the gelatin bloom in the bowl, about 5 minutes.
3. Place remaining tomato mixture in a nonreactive (not aluminum or cast iron) saucepan and warm gently. (Do not boil.) Add the bloomed gelatin and stir to dissolve it. Remove from heat and cool to room temperature.
4. Evenly divide the celery, scallions, herbs and olives, if using, among 8 martini glasses. Pour the cooled aspic over the vegetables.
5. Refrigerate until firm. (Or chill the aspic in a 6-cup mold or bowl until slushy, then fold in the vegetables and herbs. Pour the mixture into a prepared mold and chill until firm.)
- Ouita Michel, Holly Hill Inn, Midway, Ky.
Read more at http://www.philly.com/philly/food/restaurants/recipes/34663079.html#OWjXAvzsm7eSm1gv.99
4 cups fresh or canned tomato juice
1/2 cup freshly squeezed lemon juice
1/2 cup vodka
1 tablespoon horseradish
1 teaspoon celery salt
1 teaspoon hot red pepper sauce (such as Tabasco)
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper
2 envelopes ( 1/4 ounce each) unflavored gelatin
1/4 cup minced celery
1/4 cup minced scallions
2 tablespoons minced fresh basil, tarragon or parsley
Read more at http://www.philly.com/philly/food/restaurants/recipes/34663079.html#OWjXAvzsm7eSm1gv.99
1/2 cup freshly squeezed lemon juice
1/2 cup vodka
1 tablespoon horseradish
1 teaspoon celery salt
1 teaspoon hot red pepper sauce (such as Tabasco)
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper
2 envelopes ( 1/4 ounce each) unflavored gelatin
1/4 cup minced celery
1/4 cup minced scallions
2 tablespoons minced fresh basil, tarragon or parsley
Read more at http://www.philly.com/philly/food/restaurants/recipes/34663079.html#OWjXAvzsm7eSm1gv.99
4 cups fresh or canned tomato juice
1/2 cup freshly squeezed lemon juice
1/2 cup vodka
1 tablespoon horseradish
1 teaspoon celery salt
1 teaspoon hot red pepper sauce (such as Tabasco)
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper
2 envelopes ( 1/4 ounce each) unflavored gelatin
1/4 cup minced celery
1/4 cup minced scallions
2 tablespoons minced fresh basil, tarragon or parsley
Read more at http://www.philly.com/philly/food/restaurants/recipes/34663079.html#OWjXAvzsm7eSm1gv.99
1/2 cup freshly squeezed lemon juice
1/2 cup vodka
1 tablespoon horseradish
1 teaspoon celery salt
1 teaspoon hot red pepper sauce (such as Tabasco)
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper
2 envelopes ( 1/4 ounce each) unflavored gelatin
1/4 cup minced celery
1/4 cup minced scallions
2 tablespoons minced fresh basil, tarragon or parsley
Read more at http://www.philly.com/philly/food/restaurants/recipes/34663079.html#OWjXAvzsm7eSm1gv.99
Finger Sandwiches: thin sliced bread with no edges
- 1 8-oz. package cream cheese, softened
- 1 tablespoon mayonnaise
- 3 tablespoons grated cucumber, drained well with paper towel
- 1 teaspoon finely chopped green onions with tops
- Blend all ingredients together and mix well. (12 servings)
- 1 pound sharp Cheddar cheese, grated
- 2 green onions, finely chopped
- 1 medium green pepper, diced
- 1 4-ounce jar pimentos, chopped
- ½ cup mayonnaise
Mix together all of the ingredients. Chill for several hours before
serving. Serve with thin wheat crackers, or corn chips, or as a sandwich
spread.
- 1 8-oz cream cheese
- 1/2 cup mayonnaise
- 1/2 cup chopped pecans
- 1 cup pimento-stuffed olives
- Dash of hot red pepper sauce
In the bowl of a food processor, combine the cream cheese,
mayonnaise, pecans, olives, and hot pepper sauce. Mix until well
combined. Refrigerated.
DESSERTS
- 12 (day old) buttermilk biscuits (1 1/2 inch diameter)
- 1/2 cup sundried raisins (soaked in bourbon for a week)
- 3 cups heavy cream
- 6 eggs
- 1 cup granulated sugar
- 2 teaspoon vanilla
- 2 tablespoons, melted unsalted butter
Break up biscuit in small pieces put in large bowl. Beat eggs with sugar, vanilla and cream add to biscuits, pour melted butter in 2 quart baking dish, add pudding and raisins. Bake 350F for 45 minutes to 1 hour
Bourbon sauce:
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1/4 cup of water
- 1/3 cup bourbon
Heavy sauce pan melt butter, add sugar and water-cook over medium heat, stirring occasionally. In a separate bowl, beat eggs. Gradually add butter mixture to egg-whisking constantly. Add bourbon and serve over the pudding
- 1 c chocolate chips,
- 1 cup English Walnuts
- 2 egg beaten
- 1 cup granulated sugar, 1/4 cup flour
- 1 stick unsalted butter, melted & cooled
- 1 t vanilla
Mix sugar & flour, add eggs & butter, add walnuts, chips, & vanilla. Pour into unbaked pie shell, and bake 30 min at 350F
- 2/3 cup bourbon
- 2/3 cup milk
- 3 boxes of powders sugar
- finely chopped pecan nuts
- finely grated good chocolate
Mix sugar, milk, and bourbon. Roll in chocolate and nuts. Refrigerate
2/3 gallon mint-infused syrup
2/3 gallon mint-infused syrup
- 1 gallon water
- 4 lbs granulated sugar
- 4 cups whole mint leaves
- 2-4 cups of Kentucky bourbon
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