10 Tips for Attending the Kentucky Oaks and the Kentucky Derby

1. Wear comfortable shoes.

2. Take bandaids, ibuprofen, etc.

3. Take a clear poncho because umbrellas are not allowed inside Churchill Downs.

4. Carry a lightweight tote bag and paper towels to wrap Mint Julip and Lilly glasses to take home.

5. Pack snack mix in clear baggies. Food lines can be long and you need to keep food in your stomach if you are drinking alcohol.

6. Cell phone service is scattered, make sure your family knows this.

7. Carry some loose change to tip the bathroom attendants. Most have mints and other handy things.

8. In case of a chill, stick a scarf in your bag.

(Or tie it to the handle of your handbag to look chic! Pam)

9. Place your Derby bet way before post time. Men are notorious for the last minute bet. There may be lots of shoving and stepping on toes.

10. Sing "My Old Kentucky Home" loud and proud! 

Should you have the winning ticket and want to wait to avoid lines you have weeks to go back and collect.

Advice courtesy of M. G. Gurley

 

 

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The Old Forester Mint Julep Recipe

 

2 cups sugar

2 cups water

Sprigs of fresh mint

Crushed ice

Old Forester Straight Bourbon Whisky

Silver Julep Cups
 

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Old Forester Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

 

 

https://www.kentuckyderby.com/history/traditions/mint-julep

Kentucky Beaten Biscuits Recipe for Country Ham

Servings: about 40 1-1/2-inch biscuits

(adapted, slightly, from Charles Patteson’s Kentucky Cooking)

• 2 c. all-purpose flour (preferably a soft wheat type like White Lily or Martha White) 
• 1/4 t. salt
• Pinch of baking soda
• 1/4 t. sugar
• 6 TB cold lard
• 1/4 c. cold whole milk
• 1/4 c. cold water

Preheat oven to 350°.
Place dry ingredients in the bowl of a food processor with metal blade. Pulse a couple of times to blend. Add lard and pulse until mixture is mealy. With machine running, add milk and water. Process for about 2 minutes “until the dough is shiny, elastic and rather sticky, not unlike pulled taffy.”
Place dough on a well-floured surface. Roll out to about 1/2″ thick. Cut out small round biscuits. Place on an ungreased cookie sheet at least 1/2″ apart. Use a fork to prick a row of holes on eat biscuit.
Bake in center of oven for 6-7 minutes at 350°. Increase oven temperature to 400° and bake for 7-8 minutes more, making certain that biscuits do not brown too much on the bottom.
Split the biscuits while still warm.
Fill biscuits with thin slices of country ham and a dab of sauce (2 parts mayonnaise, 1 part Dijon mustard and 1 part mango chutney).

 

https://gourmandistan.com/2014/04/28/bettering-beaten-biscuits-with-lard-and-a-little-derb-kee-sauce/

Kentucky Benedictine Spread Recipe

 1 (8 ounce) package cream cheese, softened

1 tablespoon mayonnaise or could use Miracle Whip
1/4 cup sour cream
1/2 cup finely chopped cucumber
1/2 cup chopped green onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dill weed

Pinch cayenne (optional)
1 to 2 drops green food coloring
Peel cucumber and split lengthwise down the middle.  Take a spoon and remove the seeds before chopping. Mix together the cream cheese, mayonnaise, sour cream, salt, pepper, dill weed and cayenne with a mixer.  Fold in the chopped cucumber, green onion and food coloring and mix with a spoon.  Makes about 1 1/2 cups.  Enjoy with your favorite crackers or make into sandwiches as pictured in the photo below. When making sandwiches, once you remove the crust, flatten the bread with a rolling pin before adding the spread.

 

 

https://thesouthernladycooks.com/2018/04/16/kentucky-benedictine-spread/

 

Old Kentucky Bourbon Balls Recipe

Adapted from "The Book of Bourbon", p325

Or order the original Rebecca Ruth Bourbon Balls here: https://rebeccaruth.stores.yahoo.net/100proofbour1.html

1/2 cup unsalted butter, at room temperature
1 lb confectioners' sugar
3 Tablespoons bourbon
1 teaspoon vanilla extract
1/4 cup finely ground pecans

Combined softened butter and confectioners' sugar until smooth.

Add the bourbon and vanilla and mix until incorporated.

Add the nuts and mix thoroughly.

Roll the candy into 1-inch balls. Set in refrigerator until firm, then transfer to a Ziploc freezer bag and place in the freezer for a few hours or overnight.


Chocolate Coating(for either center prepared above)

4 to 6 ounces semisweet chocolate
30 -50 whole pecan halves, for garnish

Place a toothpick in each bourbon ball, sticking the toothpick into the center.

Melt chocolate in a small bowl in the microwave or a double boiler. Mix and heat until smooth.

Working quickly, dip the bourbon ball centers into the chocolate one at a time. Tap the toothpick against the side of the bowl to shake off excess chocolate. Set the coated bourbon ball on waxed paper covering a baking sheet or pizza pan. With another toothpick push the bourbon ball gently from the toothpick and cover the spot where it was with a pecan half.

When all bourbon balls have been dipped allow them to rest until set. (To speed the process the pan of bourbon balls can be placed in the refrigerator.) When set, transfer the candies to a holiday tin or other storage container. 
From: http://www.myownsweetthyme.com/2008/12/kentucky-bourbon-balls.html

The Legendary Hot Brown Recipe from the Brown Hotel

INGREDIENTS
Makes Two Hot Browns 

• 2 oz. Whole Butter
• 2 oz. All Purpose Flour
• 8 oz. Heavy Cream
• 8 oz. Whole Milk
• ½ Cup of Pecorino Romano Cheese
  Plus 1 Tablespoon for Garnish
• Pinch of Ground Nutmeg
• Salt and Pepper
• 14 oz. Sliced Roasted Turkey Breast, Slice Thick
• 4 Slices of Texas Toast (Crust Trimmed)
• 4 Slices of Crispy Bacon
• 2 Roma Tomatoes, Sliced in Half
• Paprika
• Parsley

In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape - then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
https://www.brownhotel.com/dining/hot-brown