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Tuesday, April 1, 2008
Derby Party Fare
Greater Louisville, KY
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So how do you celebrate the Derby? Whether you watch the horses or not, no one in Kentucky can resist celebrating on the first Saturday in May. Celebrations range from elaborate breakfasts to backyard barbeques with volleyball and badminton. As you’re getting ready for your all-ages Derby festivities, why not try some traditional favorites with a not-so-traditional twist.
Alcohol-Free Mint Julep
INGREDIENTS
1/4 cup water
1/4 cup white sugar
1 tablespoon chopped fresh mint leaves
2 cups crushed ice
1/2 cup prepared lemonade
Fresh mint sprigs, for garnish
DIRECTIONS
In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 cup lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.
Kentucky Burgoo
INGREDIENTS:
3 lb. chicken, ready to cook
2 lb. beef tips
12 cups water
1 tablespoon salt
1/4 teaspoon pepper
6 slices bacon
2 large cans tomatoes
1 cup cubed peeled potatoes
2 cups sliced carrots
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 tablespoons packed dark brown sugar
1/4 teaspoon crushed dried red pepper
4 whole cloves
1 clove garlic, minced
1 bay leaf
4 ears of corn
2 cans butter beans
1 cup sliced okra (or 1 package of frozen)
2/3 cup all-purpose flour
DIRECTIONS:
In 10-quart Dutch oven or stock pot, combine chicken, beef, water, salt and pepper. Cover; cook until meat is tender--about 1 hour. Remove chicken from broth leaving the beef tips in it. Remove chicken from bones, discard skin and bones, and cube.
Set aside. Cook bacon until crisp; drain, reserving drippings. Crumble bacon, set aside. To reserved broth and beef in Dutch oven, add undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic and bay leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste.
Cheese Garlic Grits
INGREDIENTS:
1 cup quick grits
4 ounces butter
12 ounces sharp cheddar cheese
1 egg
1 tablespoon garlic powder
3/4 cup milk
dash red hot sauce
DIRECTIONS:
Cook grits in boiling salted water, according to package directions, until thick. Remove from heat. Stir in butter and half of the cheese. Beat egg with garlic powder, milk amd hot sauce. Stir into grits. Pour into buttered 2-quart casserole. Top with remaining cheese. Bake 1 hour at 350°.
That Famous Pie
INGREDIENTS:
Single pie crust from your own recipe. Or to save time, we recommend those wonderful refrigerated crusts that you merely put in the pie pan and crimp.
Filling:
1/2 cup butter, melted and cooled
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1 cup semi-sweet chocolate chips
1 1/2 cups chopped pecans
1 tablespoon bourbon extract (optional)
DIRECTIONS:
Beat eggs with cooled butter. Add flour and sugar. Beat until mixed well. Stir in pecans, chocolate and bourbon extract. Pour mixture into pie shell. Bake at 350° for about 30 minutes or until set. Serve with fresh whipped cream or vanilla ice cream--or both.
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