kentucky derby recipes

whether you will be in louisville for the derby festivities
or recreating the event outside of the bluegrass,
one of the best traditions includes all the incredible derby recipes.

here are my recommendations for mastering your own version
of the kentucky derby, recipe style.

derby pie
chocolate bourbon pecan pie
1/2 (15-ounce) package refrigerated piecrusts; 1 1/2 cups chopped pecans; 1 cup (6 ounces) semisweet chocolate morsels; 1 cup dark corn syrup; 1/2 cup granulated sugar; 1/2 cup firmly packed brown sugar; 1/4 cup bourbon or water; large eggs; 1/4 cup butter or margarine, melted; 2 teaspoons cornmeal; 2 teaspoons vanilla extract; 1/2 teaspoon salt
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.  Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.  Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.  Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.  Bake at 325° for 55 minutes or until set; cool on wire rack.
recipe from here.

mint juleps
the official drink of the kentucky derby is the early times mint julep, which the mint julep glass is the most popular souvenir for guests - and a collector's item!ingredients:2 cups sugar; sprigs of fresh mint; crushed ice; early times kentucky whisky; silver julep cups.
directionsmake a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
recipe from here.

  • hot brown
  • ingredients:  4 thick white bread slices; 3/4 pound sliced roasted turkey; mornay sauce; 1 cup shredded parmesan cheese; 3 plum tomatoes, sliced; 8 cooked bacon slices 
  • directions:
  • 1. Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
  • 2. Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
  • 3. Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.
  • recipe from here.
bourbon balls
(16-ounce) package powdered sugar; 1/3 cup bourbon; 1/4 cup butter, softened; 50 pecan halves (about 1 1/4 cups);  2 cups (12 ounces) semisweet chocolate morsels; 1 tablespoon shortening
Stir together first 3 ingredients until blended. Cover and chill 8 hours.  Shape mixture into 1-inch balls. Gently press pecan halves into 2 sides of each ball. Chill 8 hours.  Melt chocolate and shortening in a saucepan over medium heat. Remove from heat. Dip bourbon balls in chocolate, and place on wax paper.  Chill 1 hour or until hardened.
recipe from here.

kentucky burgoo
2 lbs beef shank; 2 lbs chicken legs; 4 Quarts of Beef Stock; 4 Quarts of Water; 2 pounds of potatoes, peeled and diced; 2 cups of carrots cut in circles; 2 cups okra; 1 cup of shredded cabbage; 1 Quart of tomato puree; 1 Quart of canned tomatoes; 2 cups of corn; 1 cup of dried Lima Beans; 2 cups of diced celery; 4 cups of diced onions; ½ bottle of red wine earthy not sweet; ¼ cup Worchester sauce; 3 Cayenne Pepper pods

1. Put meats, stock, and water in a large kettle and bring to a slow boil. 
Let simmer 4-6 hours, skimming from time to time.
2. Remove meat from kettle, and pick off discarding bones. 
Strain broth, and return meat and broth back to kettle.
3. Add remaining ingredients and cook down until stew is 
very thick, about 6 – 8 hours. 
4. Season with salt, pepper and perhaps a shot of Tabasco.  
Serves 12.
recipe from here.
beef tenderloin with henry bains sauce
(9-ounce) bottle chutney; (14-ounce) bottle ketchup; (12-ounce) bottle chili sauce; (10-ounce) bottle steak sauce; (10-ounce) bottle Worcestershire sauce; 1 teaspoon hot sauce; 1/4 cup butter or margarine, softened; 2 teaspoons salt; 1 teaspoon freshly ground pepper; (4 1/2- to 5-pound) beef tenderloin, trimmed; Dinner rolls
Process chutney in a food processor until smooth. 
Add ketchup and next 4 ingredients, and process until blended. 
Chill sauce at least 2 hours.
Stir together butter, salt, and pepper; rub over tenderloin. 
Place on a lightly greased rack in a jellyroll pan.
(Fold under narrow end of tenderloin to fit on rack.)
Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.
recipe from here.

please, let me know what you made and how it turned out!
happy, happy derby!!


JMB said...

Is that derby pie fat free? haha. I will be attending the derby on Saturday. Mother Nature better reforecast the weather, because my ensemble will not be 58 degree freindly!!

Kerr said...

The food, my favorite part! I will be making beer cheese and derby pie to take to my friends quatro de mayo party. And insisting that the tv be on churchill all day long :)

Brooke said...

These all look so darn amazing!!

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