My faovrite Derby Week Recipes!

It’s Derby Week and I’m having a Derby Party. The Kentucky Derby is always run the First Saturday of May, and the parties start about a week before that…..Here are my two favorite recipes for this tradition.

Recipe By     :
Serving Size  : 4  Preparation Time :0:00
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Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1 1/2         pounds  chicken breast — cooked
4             slices  white bread — trimmed l/2″thick slices
4             slices  bacon — crisp
1/4           cup  Parmesan cheese — grated
2              large  eggs — beaten
1           teaspoon  salt
1/4      teaspoon  pepper
2          teaspoons  lemon juice
1/4           cup  flour
1/2         stick  butter
2               cups  milk — heated
additional grated Parmesan cheese
4              whole  roma tomato — sliced

Skin and bone chicken and slice each half lengthwise. Toast bread butter lavishly and place in a 200F oven to crisp while preparing sauce.

Melt butter, remove from fire and stir in flour until there are no lumps. Return to fire and cook a minute or two. Add hot milk and stir until perfectly smooth. Cook, stirring constantly, until thickened. Add cheese. Stir about ½ cupful of mixture into eggs, then pour this back into sauce and cook a minute longer, stirring all the time. Add salt, pepper and lemon juice.

To assemble sandwiches: Place toast in an ovenproof platter and arrange  chicken slices on top, allowing ½ breast per serving. Cover each with ½ cup of sauce and sprinkle with grated Parmesan. Run under the broiler for about 1 minute or place in a 425 oven until speckled with brown.  Arrange tomato and top with bacon crosswise on top and serve at once.

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NOTES : Turkey and country ham may be substituted for chicken and bacon.


Recipe By     :
Serving Size  : 0     Preparation Time :0:00
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Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1 1/2      teaspoons  Simple Sugar Syrup — See directions
2             ounces  bourbon — Makers Mark!
sprig  mint — fresh

Everybody has his own idea about making a julep. Proportions vary as much as method, but most people will like these.
Make a simple syrup by boiling 2 cups of sugar and 2 cups of water for 5 minutes, without stirring. Fill a jar loosely with sprigs of fresh mint (uncrushed) and cover with the cooled syrup. Cap and refrigerate 12-24 hours. Discard mint.
Make 1 julep at a time: Fill a chilled julep cup with finely -shaved ice, pour in half a tablespoon of the mint flavored syrup and 2 ounces of the very best Kentucky Bourbon, frost, stick in a sprig of mint and serve at once. If there is room in the freezer, you can get a head start by putting the first batch, without mint, in it. The refrigerator is not cold enough.
To frost: Grasp the rim of the filled julep cup with your fingertips and rapidly twist the cup back and forth until the outside is covered with a heavy frost. Or churn with a spoon.

“The Farminton Cookbook 1979 page 157”

About Libbi

Writer for 30 years. Genealogy a hobby for about 40 years. Yes, I'm in my 50's, I learned about genealogy at my mother's knee!
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