Classic Mint Julep
Makes 1 (8-ounce) julep
- 3 fresh mint leaves
- 1 tablespoon Mint Simple Syrup
- Crushed ice
- 1 1/2 to 2 tablespoons (1 ounce) bourbon
- 1 (4-inch) cocktail straw or coffee stirrer
- 1 fresh mint sprig
- Powdered sugar (optional)
Place mint leaves and Mint Simple Syrup in a chilled julep cup. Gently press leaves against cup with back of spoon to release flavors. Pack cup tightly with crushed ice; pour bourbon over ice. Insert straw, place mint sprig directly next to straw, and serve immediately. Sprinkle with powdered sugar, if desired.
Baby Hot Browns
Makes 2 dozen
- 24 pumpernickel party rye bread slices
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups (4 ounces) shredded sharp Cheddar cheese
- 1 1/2 cups diced cooked turkey
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/2 cup freshly grated Parmesan cheese
- 6 bacon slices, cooked, crumbled, and divided
- 5 plum tomatoes, thinly sliced
Arrange bread slices on a lightly greased baking sheet. Broil 6 inches from heat for 3 to 4 minutes.
Melt butter in a saucepan over low heat; add flour, and cook, whisking constantly, until smooth. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add Cheddar cheese, whisking until cheese melts. Stir in diced turkey, salt, and ground red pepper.
Top bread evenly with warm cheese-turkey mixture. Sprinkle evenly with Parmesan cheese and half of bacon.
Bake at 500° for 2 minutes or until Parmesan is melted. Top with tomato slices, and sprinkle evenly with remaining bacon.
To make ahead: Prepare the cheese-turkey mixture, cook the bacon, and grate the Parmesan the day before the party. To reheat cheese mixture, place pan over low heat, stirring constantly, until smooth and warm. Assemble and proceed as directed.
- 1 large cucumber
- 8 ounces cream cheese, softened
- 2 tablespoons grated onion
- 1/4 tsp salt
- 1 tablespoon mayonnaise
- dash green food coloring (optional)
Preparation: Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor. Serve as is or as a sandwich or canape spread. Thin with sour cream to make a dip for vegetables.
Bourbon Marinated Pork Tenderloin
Makes 6 servings
- 2 1/2 pounds pork tenderloins
- 3/4 cup soy sauce
- 1/2 cup bourbon
- 1/4 cup Worcestershire sauce
- 1/4 cup water
- 1/4 cup canola oil
- 4 garlic cloves, minced
- 3 tablespoons brown sugar
- 2 tablespoons ground black pepper
- 1 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- Garnish: fresh parsley sprigs
Rinse tenderloins, and pat dry.
Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish, if desired.
Kentucky Derby Pie
- Single pie crust, which you can make from your very own recipe or use an already prepared crust.
- 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
- 2 tablespoons Kentucky Bourbon
Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. Stir in pecans, chocolate & bourbon. 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!