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.
HOT BROWN SANDWICH
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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.
MINT JULEPS EN MASSE
Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient — Preparation Method
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1 1/2 teaspoons Simple Sugar Syrup — See directions
2 ounces bourbon — Makers Mark!
sprig mint — fresh
ice
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.
Source:
“The Farminton Cookbook 1979 page 157″