A Spicy Sparkly Sweet Kentucky Derby Menu
Turkey Meatballs with Peach Hot Sauce
This recipe is modified from one which was created by Churchill Downs Executive Chef David Danielson. Don't be intimidated by the habaneros-just be careful. I like heat so I left the seeds in one and seeded the other. It was still plenty spicy for our tastes.
Equipment
- Blender
Ingredients
Turkey Meatballs
- 1 lb ground turkey
- ½ yellow onion grated
- 1 cloves garlic finely minced
- 2 large eggs whole
- ½ Granny Smith apple peeled and grated
- ½ cup seasoned bread crumbs
- ¾ tsp fresh oregano finely chopped
- 1 tsp dried basil
- Kosher salt and fresh ground black pepper to taste
Peach Hot Sauce
- 3-4 large fresh peaches peeled, cored and chopped
- 2 habanero peppers
- ½ cup packed light brown sugar
- ¾ cup distilled white vinegar
- 1 tsp sea salt
- pinch fresh grated nutmeg
Instructions
- Bring a large pot of water to boil and place the peaches in the boiling water for 2-3 minutes. Transfer the peaches to an ice bath. Cut peaches in half, remove pit and pull the skins off. Cut them into medium sized dice and place in a saucepan.
- Habaneros are very hot so handle them with care. (They can even burn your fingers). Use gloves or I used a short bamboo skewer to hold the pepper in place to seed and stem it.
Turkey Meatballs
- Mix all ingredients in a mixer with the dough hook attachment, or use your hands.Cook a tiny piece of the mixture in a small pan like a burger patty to taste for seasoning.Once seasoned properly, portion the raw mixture into even 2 oz portions. (You can use a scale or a scoop to ensure that all of the meatballs are consistently sized.Melt 1½ tablespoons unsalted butter in a skillet placed over medium-high heat. Place meatballs in skillet and brown on all sides. Turn heat down and cook until instant read thermometer registers 180°F.
Peach Hot Sauce
- Combine the peaches, habaneros, brown sugar, and ½ cup of the vinegar in a large saucepanBring to a simmer over medium heat
- Remove from the heat and let mixture cool slightly.Transfer the mixture to a blender and blend until very smooth.Pour the mixture into a medium sauce pan, add the salt and nutmeg, and bring to a boil.Add the remaining ¼ cup vinegar
- Bring back to a boil and skim off any foam that rises to the top
- Remove from heat and pour into serving pitcher
Kentucky Hot Brown Quiche
This quiche recipe takes its inspiration from the world famous Kentucky Hot Brown and is spectacular when served with cranberry sauce and whatever else you have left over from your Thanksgiving feast.
Ingredients
- 1 10" pie crust partially pre-baked
- 1 cup cooked turkey breast chopped
- 1 cup Gruyere cheese grated
- ⅓ cup cooked back crumbled
- 2 medium tomatoes sliced ¼" thick
- 3 ex-large eggs
- 1 cup half-n-half
- 3 tbsp sour cream
- 1 tsp Crystal Diamond Kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp Tabasco sauce
Instructions
- Make and partially bake a 9 or 10 inch pie crust and allow to cool.
- Lightly salt and pepper sliced tomato and place under the broiler until just beginning to char and soften.Preheat oven to 350°F
- Spread bacon, cheese and turkey in bottom of the pie crust.
- Set tomatoes in a circle on top
- Whisk together eggs, half-n-half, sour cream, salt, pepper and Tabasco sauce and pour mixture evenly over the top. Place in pre-heated oven and bake for 45-50 minutes.Allow quiche to rest for 5-10 minutes before serving.
Derby Deviled Eggs
Throw a little heat into the race for the win with these deliciously divine deviled eggs.
Servings 12
Ingredients
- 6 ex-large eggs hard-boiled
- ¼ cup good mayonnaise
- 2 tbsp prepared horseradish
- ½ tsp fresh dill weed more for garnish
- ¼ tsp dry mustard
- ¼ tsp Diamond Crystal Kosher salt
- dash cayenne pepper
- sprinkle paprika
Instructions
- Cut eggs in half lengthwise. Remove yolks; set whites aside. Mash yolks in a bowl and add mayonnaise, horseradish, dill, mustard, salt and cayenne pepper-mix well. Spoon into egg whites, sprinkle paprika and garnish with sprigs of dill. Refrigerate until ready to serve.
Kentucky Hot Browns
This open-faced turkey sandwich with bacon and a delicate Mornay sauce was created by Chef Fred Schmidt of The Brown Hotel in the 1920's. Though it is the bomb for a Kentucky Derby party, it is equally scrumptious anytime you happen to have some leftover turkey breast.
Servings 4
Ingredients
- 4 slices Texas Toast or thickly sliced sourdough bread toasted on both sides in a skillet with butter
- 14 oz roasted turkey breast thickly sliced
- 4 slices of crispy cooked bacon
- 2 beefsteak tomatoes sliced ½" thick and slightly charred in a skillet
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2½ cups whole milk
- 2 cups sharp white cheddar grated
- ¼ cup Parmesan grated
- salt and freshly ground black pepper to taste
- sprinkle freshly grated nutmeg
- chives and parsley optional
Instructions
Sauce
- Melt 2 tablespoons butter over medium heat in a medium saucepan. Whisk in the flour and cook for a minute or so. Whisk in the milk and bring to a boil, whisking constantly until thickened, 4-5 minutes. Stir in cheddar cheese and cook, stirring until melted. Season with salt, pepper and nutmeg.
Assembly
- Top each slice of toast with 2 to 3 slices turkey breast and 2-3 slices of tomato. Ladle cheese sauce over the top and sprinkle with Parmesan. Place under the broiler and cook until bubbly and the tops begin to brown. Remove from the oven and top each with the bacon and sprinkle each slice with chives and parsley.
Derby Mint Juleps
No watch party is complete without enjoying at least one!
Servings 1
Ingredients
- 3-5 fresh mint leaves
- 2 tbsp mint syrup recipe follows
- crushed ice
- ¼ cup good Kentucky bourbon
- 1 fresh mint sprig for garnish
Mint Syrup
- 1½ cups granulated sugar
- 1½ cups filtered water
- 15 fresh mint sprigs
Instructions
- Place mint leaves and syrup in a chilled cup and muddle. Pack cup tightly with crushed ice; add bourbon and mint sprig.
Mint Syrup
- Boil sugar and water, stirring often, 2-3 minutes or until sugar dissolves. Remove from heat and add 15 mint sprigs. Cool completely. Cover and chill 24 hours.Strain syrup; discard solids.
Strawberry & Spinach Salad
This salad is so fresh and delicious! If you aren't a fan of Boursin cheese, you can substitute crumbled Feta.
Servings 6
Ingredients
Salad
- ¾ cup raw pecans
- ½ small red onion sliced very thinly
- 10 ounces fresh baby spinach
- 1 lbs strawberries washed, hulled and quartered
- ¾ cup Boursin cheese
Balsamic Vinaigrette
- ¼ cup good balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 1½ tbsp honey
- ½ tsp Dijon mustard
- ½ tsp kosher salt
- ⅛ tsp freshly ground black pepper
Instructions
- Preheat oven to 350° F. Spread the pecans in a single layer on a dry baking sheet. Bake for 8-10 minutes, until they smell fragrant. Be careful not to toast them too long. Cool and roughly chop them on a cutting board.Place the sliced onions in a bowl and cover with cold water to mellow out the pungency. Let sit while you put the rest of the salad together.Whisk together the vinegar, oil, honey, mustard, salt and pepper for the balsamic vinaigrette. Set aside.Place the spinach in a great big serving bowl. Add the strawberries and drained red onions. Drizzle about half of the vinaigrette and toss to coat the leaves. Add Boursin cheese and pecans. Drizzle with a little more dressing and serve immediately. (Serve extra dressing on the side.)
Mint Julep Spritzer
For anyone born in the Bluegrass State, the mint julep has a special significance; It's traditionally served on Kentucky Derby Day, the first Saturday in May. This is a Bon Appétit recipe and they added a splash of club soda to make the drink a little lighter and more refreshing.
Ingredients
- ¾ cup fresh lemon juice
- ⅔ cup sugar
- 1 cup fresh mint leaves packed
- 1 cup bourbon
- 2 10-oz bottles club soda chilled
- 6 cups crushed ice
- 8 fresh mint sprigs
Instructions
- Mix fresh lemon juice, sugar, and fresh mint leaves in small bowl until sugar dissolves; press on mint with back of spoon to crush lightly. Let stand 30 minutes.
- Strain mint and lemon mixture into pitcher. Mix in bourbon, then club soda and ice. Pour into 8 tall glasses.Garnish each drink with mint sprig.
Strawberry Bavarian Cream
This fresh and creamy dessert is heavenly when made with pureed ripe berries. Substituting beaten egg whites for half the cream cuts the calorie count
Servings 14
Equipment
- Food Processor
- 14 small (⅓ cup) dessert dishes
Ingredients
- 2 envelopes unflavored gelatin
- ½ cup cold water
- 4 cups strawberries
- 1 tbsp fresh lemon juice
- ¾ cup granulated sugar
- 2 egg whites
- 3 tbsp granulated sugar
- 1 cup heavy cream
- 2 tbsp non-fat dry milk
- 1 tsp pure vanilla extract
Instructions
- Soften (bloom) gelatin by sprinkling it over cold water in a bowl. Place bowl over hot water in a small saucepan and stir until dissolved.
- Wash and hull the strawberries. (NOTE: Remove stems from strawberries after cleaning as excess water may be absorbed through the stem end).Puree berries, lemon juice and sugar, about 40 seconds in a food processor.Add the dissolved gelatin and combine about 5 seconds.Transfer mixture to a large mixing bowl and chill, (about 6 minutes), to the consistency of unbeaten egg whites.
- While berries are chilling, whip the egg whites until soft peaks form. Slowly add the 3 tablespoons of sugar and continue beating until stiff.Fold into the strawberry mixture.
- Whip cream, dry milk and vanilla until stiff and gently fold into strawberry mixture.
- Pour into serving dishes or mold and refrigerate until firm, about 2 hours for small dishes, longer if putting in a mold. May be made one day ahead.Serve garnished with whipped cream and strawberries.
Strawberries and Cream
This is a surprisingly refreshing soda. The only effort involved is scooping the ice cream and pouring a can of soda over top.
Ingredients
- 1 can Trader Joe's Sparkling Strawberry Juice
- 3 scoops good vanilla ice cream
- fresh strawberries garnish
Instructions
- Place ice cream in a tall glassPour Sparkling Strawberry Juice over topGarnish with strawberries and serve with a straw and long handled spoon
Bourbon Balls
Put a boozy finish to your Down and Derby Party with this ultimate easy dessert.
Ingredients
- 2 cups crushed vanilla wafers about 8 ounces
- 1 cup finely chopped toasted pecans
- 8 oz bittersweet chocolate 67 percent cacao chocolate, chopped
- ½ cup heavy cream
- ¼ cup light corn syrup
- 1 tsp ground cinnamon
- ⅓ cup bourbon
Optional coatings
- finely ground vanilla wafers
- finely chopped pecans or other nuts
- dusting of cocoa powder, cinnamon sugar, or confectioners sugar
Instructions
- Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
- In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
- Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.
Bourbon Pecan Pie
This recipe has a luscious texture, isn't too sweet and comes out perfect every time.
Ingredients
- ¼ cup unsalted butter cubed
- ¾ cup granulated sugar
- 1 cup dark corn syrup
- 3 large eggs
- ¼ cup bourbon
- 1 tsp vanilla extract
- pinch salt
- 1½ cup pecan halves
- 1 10" unbaked pie crust
Instructions
- Preheat oven to 325°F.
- Combine butter, sugar and corn syrup in a large saucepan. Cook over medium heat until sugar is dissolved; set aside to cool.Whisk together eggs, bourbon, vanilla and salt in a large bowl. Slowly whisk egg mixture into sugar mix. Stir in pecans and pour into unbaked pie crust.
- Put pie on a baking sheet and place in oven. Bake 55 minutes to an 1 hour, or until knife inserted into the center comes out clean. A piece of foil may be placed over the top for the last few minutes of baking to prevent the edges of the crust from becoming too brown.Cool on rack.
