Derby Party
I adore Derby. I also adore Derby parties.
Over the years, I’ve watched the Run
from the Roses from Churchill Downs, from friends’ gatherings and from my own
living room. I’ve ordered mint juleps in
official Derby glasses and I’ve made them from freshly cooled simple syrup and
mint that I planted just for the occasion. To me, making a big deal of Derby isn’t about
having connections to the racing industry or knowing anything about
gambling. It’s simply a celebration of
Kentucky. One year, several of my aunts
and cousins gathered at my grandmother’s house for a Derby party. We watched the race and drew horse names from
a bowl to determine our “pick.” We made
quarter bets, and my ever-so-religious grandmother insisted that the winner put
the pot in the church offering plate the next morning. To this day, it’s one of my fondest Derby
memories.
This year, I’ll be watching Derby with
a small group of relatives in my hometown.
As I’ve planned the soiree with my mother, I’ve put together a list of
my favorite Derby party recipes.
What do y’all serve at Derby Parties?
Derby 2003. |
When we lived in Nashville, I couldn’t
let the celebration slip. One year, I
made a huge production of donning a festive Lilly Pulitzer dress and an over-the-top
chapeaux, even though I was watching the race in the living room of our condo
and my beau and our black lab were far more modestly attired. Perhaps it was a little silly, but I felt
connected to home in a profound way.
And they're off! |
Derby Pie™
Derby
Pie was first created by the Kern family at the Melrose Inn in
Prospect. Although the official name of
pastry has been trademarked by the Kerns, many variants of chocolate and
nut pie have arisen across the state. I
still prefer to pick up an original Kerns Kitchen version.
Louisville Stoneware Hot Brown Plate |
Mini Hot Browns
Hot browns are my
favorite. They’re rich and
decadent. And they have no place being
eaten in front of people. A great
alternative is a little hot brown bite – there’s all of the comforting flavor,
but none of the gooey mess nor resulting carb coma.
Cut several slices of bread into
quarters and lightly toast. On each
toast point, layer a small amount of shaved turkey breast, provolone cheese, a
slice of Roma tomato, and about half a piece of cooked bacon. Place in toaster oven or in a warm oven until
the cheese has melted and the tomato has slightly wilted. Serve immediately.
Beer cheese
I love beer cheese. The sharp, tangy dip is an amazing compliment
to crackers or crudités. It’s also
pretty awesome on a warm hamburger. Beer
cheese recipes across central Kentucky come in two varieties – standard and
mayonnaise-included. I prefer the
former. I love the flavor that Bourbon
Barrel Ale gives beer cheese – the nutty, complex beer with a hint of
bourbon is the perfect complement to the sharp tang of the cheese and garlic.
In a food processor, combine about 20
ounces of grated extra-sharp cheddar cheese, 2 minced garlic cloves, 4 ounces
of flat beer (Kentucky Ale Bourbon Barrel is my favorite for this recipe), and
a dash each of salt and Tabasco sauce.
Pulse until smooth. Transfer to
an airtight container and refrigerate for a few hours before serving.
Mint Juleps
Louisville Stoneware Mint Julep Pitcher |
Among Kentucky’s true bourbon aficionados,
the recipe coined by Courier-Journal founding publisher Henry Watterson rings
true:
"Pluck the mint gently from its bed, just as the dew of the
evening is about to form upon it ... Prepare the simple syrup and measure out a
half-tumbler of whiskey. Pour the
whiskey into a well-frosted silver cup, throw the other ingredients away and
drink the whiskey."
It just isn’t Derby without a julep,
though. Just make a simple syrup:
combine one cup water and one cup sugar in a saucepan. Let the sugar dissolve in the water and allow
the mixture to simmer slightly. Remove
from heat and let cool. (You can depart from the traditional “muddling” by
infusing the syrup with mint -- just add a sprig of mint when you remove the
syrup from the heat and let steep for about 15 minutes, then strain.) Combine one part simple syrup to two parts
bourbon (I prefer Maker’s Mark) in a small pitcher. Add a mint leaf or two to each julep glass;
muddle by pressing mint along the cup with the back of a spoon. Pour bourbon-syrup mixture over crushed
ice. Garnish with a sprig of mint.
Benedictine Sandwiches
I’ve never been a huge Benedictine fan,
but I’m dying to try my hand at making a batch of my own. The
famous cucumber spread invented by Louisville
caterer and cookbook author Jennie Benedict is synonymous with the Derby
City.
The recipe I want to try this year
comes from the Courier-Journal:
· 8 ounces of
cream cheese, softened
· 3 tablespoons cucumber juice
· 1 tablespoon onion juice
· 1 teaspoon salt
· a few grains of cayenne pepper
· 2 drops green food coloring
To get the juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish. Discard pulp. Do the same for the onion. Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny."
· 3 tablespoons cucumber juice
· 1 tablespoon onion juice
· 1 teaspoon salt
· a few grains of cayenne pepper
· 2 drops green food coloring
To get the juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish. Discard pulp. Do the same for the onion. Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny."
What do y’all serve at Derby Parties?