Tag Archives: Kentucky Derby

April 29, 2023 · 2:10 pm

Derby Party Essentials

It’s almost Derby Day in my old hometown, which involves at least two weeks of events leading up to two minutes of horse racing. The Kentucky Derby is the oldest continuously running sports event in American history. The parties are a big deal, and I have hosted a few. Through the years, certain recipes and dishes have emerged as essentials to serve at any Derby-theme gathering.

Benedictine Spread or Dip

My favorite recipe for Benedictine Spread is the one published by Southern Living: https://www.southernliving.com/recipes/benedictine-spread

Benedictine spread is easy using a food processor.

Derby Pie®️

If you like a custard pie with chocolate chips and walnuts, you’ll love Derby Pie®️! There are many copycat versions, but buy the real deal if possible. https://derbypie.com/

Mint Julep

There are variations, but basically a Mint Julep requires only fresh mint leaves, Kentucky bourbon (must be Kentucky bourbon!), a simple syrup made with sugar and water cooked ahead of time and chilled, and crushed ice. Virgin Mint Juleps are great, too. My favorite recipe is Paula Deen’s: https://www.pauladeen.com/recipe/mint-julep/ Her recipe starts with a mint-infused simple syrup. Yum.

Kentucky Hot Brown

In listing the essentials, I must include the Kentucky Hot Brown. It’s an open-faced sandwich eaten with a knife and fork. The KHB was created in the mid 1920s at the Brown Hotel to feed the late night dance crowds. Basically, it’s turkey on Texas toast topped with plum tomatoes and a cheese sauce browned under a broiler. An easy recipe is found at A Taste of Home: https://www.tasteofhome.com/article/kentucky-hot-brown/

These are my favorite “essentials” although others might argue that I omitted Bourbon balls, Pimento cheese, and Horseradish Deviled Eggs. However you celebrate the Kentucky Derby, remember to wear your lavish bonnet if you’re a lady and your red rose boutonnière if you’re a gentleman.

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April 30, 2020 · 2:42 pm

Quarantine Cuisine Day #30 -Benedictine Cheese

But for the COVID19 pandemic, this would be Kentucky Derby week in my hometown of Louisville. In its honor, I made a staple of Derby parties, Benedictine Cheese.

As a child, I had no idea what this stuff was, yet I loved it. To me, it was green cheese. Yummy stuff to spread on crackers, I now enjoy it on sliced zucchini, carrot sticks, and celery.

Here’s how I make Kentucky Benedictine Cheese.

Ingredients:

  • 8 oz. cream cheese
  • 1 medium cucumber
  • 1/2 small sweet onion
  • 1 Tbsp lemon juice
  • 1/2 tsp hot sauce
  • 1/2 tsp Kosher salt
  • 1/4 tsp. Freshly ground black pepper
  • (Optional) Fresh herbs for garnish
  • (Optional) green food coloring

Directions:

  • Add chopped cucumber and onion to food processor (I used my Vitamix) and purée.
  • Strain to remove excess liquid. (Cheesecloth works well)
  • Add seasonings and lemon juice. Blend.
  • Blend mixture with cream cheese until creamy.
  • Refrigerate until serving.
View inside the Vitamix

As April draws to a close, so does the quarantine (to a certain extent. Re-opening will vary from location). The Kentucky Derby may be postponed, but I can pretend I’m Derby-ing by enjoying the traditional Derby foods like Benedictine Cheese. Maybe I’ll bake a Derby Pie next, who knows?

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May 5, 2012 · 12:02 pm

Cinco de Mayo Casserole

Today is Cinco de Mayo and also Kentucky Derby day. I created a special recipe honoring both events. I hope you’ll try it at your next fiesta.

RECIPE

Cinco de Mayo Casserole

Ingredients:

  • 1 beer (any kind, including non-alcoholic)
  • 1.3 pounds lean ground turkey
  • 1 package Bloemer’s* chili seasoning
  • 1 cup chopped onion
  • 1 15 oz. can tomato sauce
  • 1 15½ oz. can chili beans
  • nonstick cooking spray
  • 6 8″ diameter whole-wheat tortillas
  • 8 slices Boar’s Head 3-Pepper Jack cheese
  • 8 oz. shredded Monterrey jack cheese
  • 1 cup chopped fresh cilantro

Directions:

  1. Preheat oven to 350°F.
  2. Coat the inside of a 9″ X 13″ casserole dish with nonstick cooking spray. Set aside.
  3. Place a 4-quart saucepan over medium heat. Add beer, ground turkey, and chili seasoning mix. Stir.
  4. Cover and cook the turkey, lifting lid occasionally to break apart the meat. The turkey should poach in the beer and become fine.
  5. Cook turkey mixture for ten minutes, covered, then simmer uncovered for five minutes.
  6. Add chopped onion, canned tomato sauce, and canned chili beans. Stir to combine.
  7. Cover and remove from heat.
  8. In the casserole dish, place 2 tortillas in the bottom. They will overlap some, and that’s all right.
  9. Spoon half the turkey chili (about 4 cups) over the tortillas.
  10. Cover the chili with the 8 slices of cheese.
  11. Place 2 tortillas over the cheese.
  12. Spoon remaining turkey chili over the tortillas.
  13. Cover turkey chili with 2 more tortillas.
  14. Spread tortillas with 8 ounces shredded Monterrey Jack cheese until completely covered.
  15. Place aluminum foil over the casserole dish.
  16. Bake casserole covered for 30 minutes, then remove the foil for 5 minutes.
  17. Garnish with the chopped cilantro.
  18. Allow casserole to cool about 10 minutes before serving.

This casserole can be assembled a day ahead then baked the day you want to serve it.

Yields: 6–8 servings

*Bloemer Food Products are available in Louisville and online at http://www.bloemerfoods.com/

Cinco de Mayo casserole

Cinco de Mayo Casserole

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