Kentucky Derby Party Foods
After returning from a trip to Europe in 1873, Colonel M. Lewis Clark began constructing a racetrack to showcase the Kentucky horse breeding industry. The racetrack became known as "Churchill Downs." The track's first formal races was on May 17, 1875 and Aristides won the first the Kentucky Derby. Celebrate this annual Spring event with a Mint Julep and traditional Kentucky Derby party foods.
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Hot Brown Sandwich
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Chef Fred Schmidt of the Brown Hotel in Louisville invented the hot brown sandwich in the 1920s. Guests for the hotel's nightly dinner dance wanted a late night snack, and the chef created a turkey and bacon open-faced sandwich with Mornay sauce, which has been a Louisville tradition ever since. Melt butter in a saucepan over medium heat and whisk in cream. Simmer for three minutes, and add Pecorino Romano cheese to create the Mornay sauce. Place seven ounces of sliced turkey over toast on an oven-safe dish. Cut a tomato in a half and place on either side of your sandwich. Pour enough Mornay sauce to completely cover your sandwich, and top with grated Pecorino Romano cheese. Put your dish under the broiler until it is golden brown and bubbling, and then top with two slices of crisp bacon, paprika and parsley.
Bourbon Balls
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Ruth Hanly Booe is credited with creating the Bourbon Ball in 1938 after Governor Ruby Laffoon stated that chocolate tasted best with a sip of bourbon. Make your own by stirring together powdered sugar, bourbon and butter until smooth. Chill overnight. Roll them into 1-inch balls, push a pecan half into two sides of each ball and chill again overnight. Melt semisweet chocolate with shortening, and dip each ball into the mixture. Chill for one hour on wax paper and serve.
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Burgoo
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Burgoo is a traditional stew that is still served at the Keeneland Racetrack. Use a crock pot for this simple recipe. Sprinkle onion salt, black pepper and chopped red peppers onto 1-inch pieces of pork stew meat and beef stew meat inside your crock pot. Layer into the pot sliced carrots, chopped onion, chicken thighs, cubed potatoes, and a chopped green bell pepper. Pour in one can of chopped stewed tomatoes, one can condensed chicken broth, and the liquid from one can of corn. Cook on low for eight hours, then remove the chicken. Add the can of corn and a can of lima beans and cook for another 30 minutes. Remove the meat from the chicken thighs, put it back into the stew and add a healthy shot of bourbon.
Roasted Beef Tenderloin with Henry Bain Sauce
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Henry Bain was a waiter at the Pendennis Club, a members-only club in Louisville. In 1881, he invented a sauce to serve with game meat. This Derby tradition is best served with beef tenderloin. For a simple, updated version, trim 3 pounds of beef tenderloin and sprinkle with sea salt and pepper. Roast the beef in the oven at 450 degrees for 10 to 15 minutes. Prepare the sauce by adding steak sauce, chili sauce, ketchup, Worcestershire sauce, and chutney in a small saucepan over medium heat. Stir for 15 minutes or until thickened. Brush onto your beef tenderloin, and roast meat for another 20 minutes.
Benedictine Spread
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The Benedictine Spread is a cucumber canape spread created by chefs at Louisville's Benedict Hotel. Use this as a dip for fresh vegetables or as a canape or finger sandwich filling. Peel and grate one large cucumber into a bowl. Place cucumber, softened cream cheese, grated onion, salt, mayonnaise and a dash of tabasco into a food processor until the mixture is smooth. Add sour cream if you are planning on using it as a dip for vegetables.
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