This year, go beyoung Mint Julep. Try your favourite Kentucky Bourbons with the following recipe:
Mint Julep Martini
- 2 parts of orange liqueur
- 2 parts of Kentucky bourbon
- 1/4 oz Vanilla Vodka
- 1/4 oz Peppermint Schnapps
Shake and strain into a chilled martini glass. Garnish with mint springs and/or an orange twist
More Cocktails
DERBY FOOD
Louisville Benedictine
- 1 cucumber, peeled
- 1 medium onion
- 1 lb. cream cheese
- 2 - 3 drops green food coloring
Grate cucumber and onions (may use a food processor) and drain well in a strainer, pressing down with a spoon to remove all liquid. Discard liquid. Add drained cucumbers and onion to cream cheese and mix well in food processor. Color with 2 - 3 drops of green food coloring. Use as a cracker spread or a dip.
Baby Hot Browns
- 1 chicken bouillon cube- 1/2 cup hot water
- 1/2 cup half and half
- 3 tablespoons unsalted butter
- 2 tablespoons of flour
- 1 cup grated Swiss cheese
- 5 strips bacon, cooked, crumbled
- 1 onion, sliced thin
- 6 ounces cooked turkey, thinly sliced
- 18 slices of party rye or small French bread
- Parsley
Dissolve bouillon cube in hot water, add half-and-half. In a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone. While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth. (If sauce needs to be thinned, heat and add a little water).
Place slices of turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes. Garnish with parsley
Dead Heat Louisville Burgoo
- 1 large chicken, at least 4 lbs.
- 1 - 2 lbs. Lean stew meat (beef, veal and/or lamb)
- 3 - 4 pints water
- 1 1/2 tsp. coarsely ground pepper
- 1/2 tsp. cayenne pepper
- 2 small cans tomato puree
- 12 potatoes
- 4 large onions, chopped
- 1 large head cabbage, finely chopped
- 6 - 8 medium tomatoes, peeled and chopped (or 3 1-lb. cans tomatoes)
- 6 - 8 ears corn, cut off cob (or 2 cans cut corn)
- 1 lb. fresh carrots, sliced
- 1 - 2 tablespoons salt
- 1 tsp. pepper
- 1/2 cup Worcestershire sauce
Cook chicken and other meat in water with coarsely ground pepper and cayenne pepper until chicken separates from the bones and the meat is very tender (about 40 minutes). Remove bones, shred meat and return to the liquid. Add tomato purée, potatoes, onions, cabbage, tomatoes, carrots and corn. Season with salt, pepper and Worcestershire sauce. Cook slowly for 2 3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching. Add water, if necessary, to keep from sticking. If you like additional vegetables, add 2 cups fresh cut butterbeans, 2 cups fresh sliced okra and/or 2 green peppers, finely chopped.
Fried Green Tomatoes
- 6 medium tomatoes (green, but turning pink)
- 1 cup cornmeal
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. oregano
bacon drippings
Cut tomatoes horizontally into 1/2-inch thick slices, discarding the top and bottom slices. Mix cornmeal with seasonings. Coat the tomatoes well. In hot skillet containing bacon drippings, add tomato slices in one layer. Lower heat to medium and fry for about 6 more minutes, or until golden brown. Drain on paper towels. Repeat with remaining tomato slices.
Grits Casserole
- 1 cup quick grits
- 4 cups boiling water
- 1 tsp. salt
- 1/2 cup grated Cheddar cheese
- 1 small roll garlic cheese
- 1/2 stick butter
- 2 eggs
- 1/2 cup milk
- dash Tabasco
- salt to taste
- corn flakes, buttered, crushed paprika
Preheat oven to 350 degrees. Cook grits in boiling, salted water until done (about 5 7 minutes). Add Cheddar cheese, garlic cheese and butter and stir until melted. Beat eggs with milk, add Tabasco and salt and mix together with grits mixture. Pour a well-greased 2-quart casserole and sprinkle with buttered, crushed corn flakes and paprika. Bake about 45 minutes.
(Source: The Kentucky Derby Museum)
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