Lunchbreak: Kentucky Derby themed recipes from Carol Mackey
Derby Hat Cheese
1 (5 1/4-inch) Brie round
1 (2 3/4-inch) round buttery garlic-and-herb spreadable cheese (I used Boursin)
Garnish: ribbon; herb bouquet of fresh lavender, fresh thyme sprigs, and fresh mint sprigs
Place Brie round on a serving platter. Top with spreadable cheese. Garnish with ribbon and herb bouquet.
1 medium cucumber
1 small onion, quartered
1 (8-ounce) package cream cheese, softened
1/2 teaspoon salt
1 Tbs. Tabasco green jalapeno sauce
thinly sliced white bread
parsley or watercress, for garnish
Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced. Place cucumber into a small glass mixing bowl. Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring. With a round cookie cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.
Sweet and Spicy Pecans
2 Tbs. butter
1/4 cup light brown sugar
2 Tbs. water
1/4 tsp. ground cumin
1/4 tsp. cayenne
1/4 tsp. ground cinnamon
1/2 tsp. salt
2 cups pecans
Mix spices and reserve. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes.
Baby Hot Browns
10 mini biscuits – I find them in refrigerator cans containing 5 biscuits each
sliced good quality turkey
6 slices of bacon, cooked and crumbled
about 6 or 7 plum tomatoes, sliced
3 Tbs. butter
3 Tbs. all-purpose flour
1 cup milk
dash of dry mustard
1 1/2 cups shredded sharp Cheddar cheese
Cook biscuits according to package directions. Let cool and slice in half. Set aside. To make cheese sauce, melt butter in a saucepan over low heat and add flour. Cook, whisking constantly, until smooth. Gradually whisk in milk; cooking over medium heat, whisking constantly until mixture is thickened and bubbly. Add Cheddar cheese, while whisking until cheese melts. Taste for salt and pepper. Top biscuit halves with turkey, pour cheese over and sprinkle with Parmesan, place under the broiler until cheese browns slightly, remove and top with a slice of tomato and sprinkle with bacon.
ready made mint juleps are Early Times brand
Framed Derby Art: Kristin Korjenek: email@example.com