Strawberry Goat Cheese Bruschetta and Almond Butter Devils on Horseback

I’ve teamed up with Barney Butter almond butter and Julian’s Recipe baguettes to celebrate National Brunch Month. Did you know that, although the concept of brunch was popularized in 1980s restaurants, the term “brunch” is believed to have been coined in 1895? I was on WKYT’s Everyday Kentucky this morning to talk about brunch and share a couple of great recipes! You can watch my interview here.

Here are a couple of great recipes for your next brunch. Strawberry goat cheese bruschetta on Julian’s Recipe Truffle Butter Baguette is so easy and adds such a fantastic mix of flavors! Barney’s Butter Almond Butter Devils on Horseback are a quick, tasty, and addictive addition to any brunch.

Julian’s Recipe Strawberry Bruschetta:

Ingredients:

• 3 tablespoons olive oil

• 1 teaspoon minced thyme 

• 1 teaspoon minced rosemary

• ¼ teaspoon salt

• ¼ teaspoon pepper

• ½ pound goat cheese

• 2 cups chopped strawberries

• 2 cups of arugula or spinach

• 1 Julian’s recipe Truffle Butter Baguette

Directions:

In a small bowl, combine the first five ingredients. Place bread on ungreased baking sheets; brush with oil mixture.

Broil 3-4 in. from the heat until lightly browned, 1-2 minutes. Spread with goat cheese. Broil until the cheese begins to melt, 2-3 minutes longer.

In a small bowl, combine strawberries and arugula. Layer over cheese. Enjoy!

Barney Butter’s Almond Butter Devils on Horseback

Ingredients:

• 12 Medjool dates (pits removed)

• 1/4-1/2 cup Barney Butter crunchy almond butter

• 4 oz thinly sliced prosciutto

• 1 tbsp balsamic reduction

Directions:

Preheat the oven to 400 degrees F.

Make a single cut lengthwise down each of the dates, taking care to only cut through one layer, not all the way through.

Squeeze the date from the ends to open it up and, using a teaspoon, fill it with almond butter. Repeat with the rest of the dates.

Wrap the filled dates in half a piece of prosciutto and place on a baking sheet lined with parchment paper.

Bake for 20 minutes or until the prosciutto is crispy. Place on a serving tray and drizzle with balsamic reduction. Serve warm and enjoy!

Booze News: Maker's Mark Keeneland Bottle

The 2022 Maker’s Mark Keeneland commemorative bottles are here!

This year's gorgeous collectable bottles feature one of three distinct label designs depicting scenes of Thoroughbred racing. The bottles feature the work of artists Sandra Oppegard, Andre Pater or Tyler Robertson. This year’s bottles will benefit Horse Mania, the public art initiative of LexArts, greater Lexington’s premier cultural development, advocacy and fundraising organization.

Each bottle is signed by the artist who created the design, along with Keeneland President and CEO Shannon Arvin, Maker’s Mark Eighth Generation Whisky Maker & Managing Director Rob Samuels and one of three of the winningest female riders in Keeneland history: Julie Krone, Rosie Napravnik and Donna Barton Brothers.

“Keeneland is committed to supporting public art exhibits like Horse Mania, which have coincided with some of the major equestrian events at the racetrack and in our community and celebrate the vibrant cultural importance of our sport to the Commonwealth and the international stage,” Keeneland President and CEO Shannon Arvin said in a press release issued today. “We are excited to continue our longstanding collaboration with Maker’s Mark in support of LexArts.”

“At Maker’s Mark, we share LexArts’ commitment to celebrating and encouraging public art, such as those at our distillery in Loretto,” said Eighth Generation Whisky Maker & Managing Director Rob Samuels via press release. “I’m proud our long partnership with Keeneland allows us to support the popular Horse Mania in such a meaningful way.”

The three bottles will go on sale Friday, April 8, opening day of Keeneland’s 2022 Spring Meet. Bottles will be available at Lexington-area Liquor Barn Stores.

(Photos courtesy Maker’s Mark)