Kentucky Derby Recipes
Kentucky
Derby
Information
Recipes for traditional Kentucky foods served during the Kentucky Derby.
Kentucky
Derby
Winners and Hats
Mint Julep
Mint Juleps have been served at the
Derby for over 100 years and are probably the most identifiable food or beverage
associated with the race. At the Derby, mint juleps are served in Derby
Glasses that have the winners of all the previous races on them.
Ingredients
2 Cups of sugar
2 Cups of water
Fresh Mint Sprigs
crushed ice
Kentucky Bourbon
Boil the sugar and
water together for about 5 minutes to make a simple syrup. Put the syrup
and some of the mint sprigs in a covered container and let it cool. The
longer the better - you want the mint to flavor the syrup. Fill a julep
cup (preferably silver!) with crushed ice and add one tablespoon of
the syrup and two ounces of bourbon to the cup. Stir until the
outside of the cup is frosted. Serve with mint garnish.
Kentucky
Derby Cookbook
Probably
the best of all combination books that give the flavor and taste of what
the Derby is all about. The photography is superb, the recipe' selections
the best of Kentucky and the book itself a center piece for any coffee
table. A true taste of what Derby in Louisville is like from a local perspective!
Hot Brown
The Hot
Brown was created at the Brown Hotel in Louisville in the early 1900's
by Chef Fred Schmidt. It is still served year-round in many restaurants
in Kentucky.
Ingredients
4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 – 3 ½ cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon
Melt butter and add enough flour to make a reasonably thick roux (enough to
absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken
sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream.
Add salt and pepper to taste. For each Hot Brown, place two slices of toast
on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey.
Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional
Parmesan cheese. Place entire dish under a broiler until the sauce is speckled
brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and
serve immediately. This
is the genuine recipe from the Brown Hotel in
Louisville.
Kentucky Pie
The "Derby Pie ®" is a trademarked name with
a secret patented recipe. Several have tried to come close to the original
recipe made at the Melrose Inn by George Kern. The pie is still made
and sold by Kerns Kitchens. This
is a good attempt, but probably not as good as the original.
Ingredients
4 whole eggs
3/4 cup white sugar
1/4 cup brown sugar
1 tsp. vanilla
2 tbsp. bourbon
3/4 cup white corn syrup
1 stick butter, melted
1 tbsp. flour
1 cup chopped pecans
1 cup chocolate chips
1 pie shell
Beat eggs. Add next 7 ingredients to eggs. Place pecans and chocolate chips
in a 10-inch pie shell. pour filling over. Bake at 350° for 40 to 45 minutes.
Burgoo
Burgoo is a stew that has been made in Kentucky
since the time of Daniel Boone. It is usually slow-cooked in large
batches and contains a wide variety of meats, vegetables, and spices. Some
of the earlier versions contained squirrel, opossums, and about any
other thing that walked or flew. These days, the most common meats
included in burgoo are beef, lamb, pork, and poultry. Keeneland
Racetrack still serves some of the best burgoo around. Like
chili, there are thousands of variations on the recipe. Here is
a slow-cooker recipe that is very good.
Ingredients
1 pound lean beef stew meat
1 pound pork stew meat or chops, cut in 1" pcs.
1 teaspoon onion salt
1/2 teaspoon black pepper
1/4 teaspoon ground red bell peppers
3 sliced carrots
1 medium onion, chopped
4 skinned chicken thighs
4 small red potatoes, peeled if desired and cubed
1 cup chopped green bell peppers
1 can (14 1/2 oz.) stewed tomatoes, cut-up and juice reserved
1 can (10 1/2 oz) double strength chicken broth (such as Campbell's condensed)
1 can (17 oz.) whole kernel corn
1 can (17 oz.) lima beans, drained
1 shot of Bourbon.
Place beef and pork in a 6-quart slow cooker. Sprinkle with onion salt, pepper
and red pepper. Toss until evenly coated. Layer
in slow cooker, in order, carrots, onion, chicken, potatoes, green pepper and
stewed tomatoes with juice. Add chicken broth. Pour liquid from corn into slow
cooker; set corn aside. Do Not Stir mixture in slow cooker. Cover
and cook on high for 4 to 4 1/2 hours or on low for 8 to 9 hours or until beef,
pork and vegetables are tender. Remove
chicken. Stir corn and lima beans into mixture in slow cooker. Cook on high
for 30 minutes or until heated through. Meanwhile,
when cool enough to handle, remove chicken from bones and cut into bite-size
pieces. Discard bones. Return chicken to mixture and heat through.
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