Recipes for a Kentucky Derby party

By Susan McClanahan

The Kentucky Derby is only a few weeks away, May 5 this year, so you may be thinking about a special meal to serve for the Derby. I don't know very much about horse racing, but I do love the ceremony, traditions and spectacle of the Kentucky Derby. I enjoy watching the hours of television coverage before the race even begins. The ladies in their hats, the crowning of the queen, and the traditions of the food. The race itself goes so quickly, but the all-day coverage is just as entertaining.

Each year I try to find different recipes to share that might go along with Kentucky and the Derby. The Kentucky Hot Brown is a famous recipe for that area, and I found recipes along that same theme for casseroles, a dip and even a soup.

Have fun and enjoy Derby Day with some great food and drink, and may the odds way in your favor.

Mint Tea Punch

For a nice change from sugary and boring sodas for your next potluck, treat your family and friends to a refreshing homemade punch.

• 8 cups water, divided
• 12 mint sprigs
• 4 individual tea bags
• 1 cup orange juice
• 1/4 cup lemon juice
• 1/2 cup sugar
• Ice cubes
• Orange and lemon slices, optional

In a large saucepan, bring 3 cups water to a boil. Remove from heat; add mint and tea bags. Steep, covered, 3-5 minutes according to taste. Discard mint and tea bags.

Stir in orange and lemon juices, sugar and remaining water. Transfer to a pitcher; refrigerate until chilled. Serve over ice; add orange and lemon slices if desired. Yield: 12 servings, 3/4 cup each.

Hot Brown Derby Party Dip

• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 3/4 cup grated or shredded Pecorino Romano cheese (reserve 1 tablespoon for garnish)
• 1 pinch nutmeg
• Salt and pepper, to taste
• 14 ounces fresh turkey breast, cooked and diced
• 4 slices of bacon, cooked crispy and finely chopped
• 2 large tomatoes, diced
• 1 teaspoon paprika, for garnish
• 1 teaspoon parsley, chopped for garnish

Serve with crackers or toast points

Heat oven to 375 degrees. In a medium sauce pot over medium heat, add butter. Once melted, slowly whisk in flour until combined into a thick roux.

Reduce heat to medium-low and cook for 2 minutes, stirring frequently to avoid sticking and scorching. Whisk heavy cream and whole milk into roux and cook over medium-low heat until cream begins to simmer, about 3-5 minutes. Remove from heat and slowly whisk in Pecorino Romano cheese and nutmeg until you have a velvety-smooth Mornay sauce. Set Mornay sauce aside.

In a medium baking dish, layer half of the turkey, tomato and bacon. Ladle half the Mornay sauce over the top. Repeat by adding the remaining turkey, tomato, bacon and Mornay sauce. Bake for 15-20 minutes, until sauce bubbles around the edges.

Garnish with paprika, Pecorino Romano cheese and parsley. Let cool for 10 minutes. Serve warm with crackers or toast points.

Kentucky Hot Browns

• 8 slices thick cut maple bacon
• 1/4 cup brown sugar
• 6 slices good quality white sandwich bread

For the Mornay Sauce:

• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup grated white Cheddar
• 1/2 cup grated Swiss cheese
• Salt and freshly ground black pepper
• 1 roasted turkey breast, sliced 1/4-inch thick (about 12 ounces total)
• 1/4 cup grated Parmesan

Dressed Tiny Tomatoes:

• 1 cup red grape tomatoes, halved
• 1 cup yellow pear tomatoes, halved or quartered depending on size
• 2 tablespoons chiffonade basil leaves
• 2 teaspoons olive oil

Pinch salt and freshly ground black pepper

Cover the toast in each baking dish with about 1/4 cup of sauce. Then top with a layer of roasted turkey. Cover the turkey with additional sauce and put 2 strips of the bacon on top in a crisscross fashion. Sprinkle each dish with about 1 tablespoon of grated Parmesan and bake until bubbly, about 10 minutes.

While the hot browns are baking, combine all the ingredients for dressed tomatoes in a medium-size bowl and toss to combine.

During the last 2 to 3 minutes of baking, turn on the broiler to brown the tops of the hot browns. Remove from oven and serve hot, with a small dish of tomatoes on the side or piled atop the hot browns, if desired.

Kentucky Hot Brown Casserole

This recipe turns the classic Hot Brown sandwich from Louisville into a tasty casserole. The creamy, crunchy mixture of fresh tomatoes, Parmesan cheese, toasted bread, and crispy bacon make this dish high on our list comfort food favorites. The turkey for this recipe starts in a slow cooker so it can develop rich flavors.

For the turkey:

• 1/2 cup unsalted butter, softened
• 1 tablespoon chopped fresh thyme
• 2 teaspoons finely chopped garlic (from 2 garlic cloves)
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh sage
• 1 teaspoon lemon zest (from 1 lemon)
• 1 tablespoon kosher salt, divided
• 1 1/2 teaspoons black pepper, divided
• 1 (6 pound) bone-in, skin-on whole turkey breast
• 1/2 cup chicken broth

For the casserole:

• 12 ounces chopped bacon
• 16 ounces cubed thick-cut white bread slices (such as Texas toast)
• 1/2 cup melted unsalted butter
• 2 3/4 teaspoons kosher salt, divided
• 1 1/2 teaspoons black pepper, divided
• 6 large eggs
• 3 cups whole milk, divided
• 1/2 teaspoon dry mustard
• 6 ounces finely shredded Parmesan cheese, divided
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup diced fresh tomatoes
• 2 tablespoons chopped fresh flat-leaf parsley

Prepare the turkey: Stir together butter, thyme, garlic, rosemary, sage, lemon zest, 2 teaspoons of the salt, and 1 teaspoon of the pepper in a medium bowl until well incorporated. Rub butter mixture under turkey skin. Sprinkle outside of turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Pour chicken broth in bottom of a 6-quart slow cooker; add turkey, skin side up. Cover and cook on low until a thermometer inserted into thickest portion registers 165 degrees, 4 1/2 to 5 hours.

Remove turkey from the slow cooker; remove skin from turkey and discard. Chop turkey and set aside, covered.

Prepare the casserole: Preheat oven to 375 degrees. Cook the bacon in a large skillet over medium until crisp, about 12 minutes; remove bacon. Reserve bacon drippings. Toss together the cubed white bread slices, melted butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a baking sheet. Bake in preheated oven until toasted, about 16 minutes.

Whisk together the eggs, 2 cups milk, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and dry mustard in a large bowl. Stir in 2 ounces Parmesan, 10 ounces chopped cooked turkey (reserve remaining turkey for another use), cooked chopped bacon, 3 tablespoons bacon drippings, and bread cubes. Pour mixture into a lightly greased 11- x 7-inch baking dish. Bake in preheated oven until golden brown and set, about 45 minutes, shielding with foil during last 10 minutes to prevent excess browning, if needed.

Whisk together unsalted butter and flour in a small saucepan over medium until smooth, about 1 minute. Gradually whisk in remaining 1 cup whole milk; cook until thickened and mixture just begins to bubble, about 4 minutes. Remove from heat; whisk in remaining 4 ounces Parmesan, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt. Spoon sauce over casserole. Top with diced tomatoes, chopped parsley, and remaining 1/4 cup bacon. Serve piping hot.

Simple Hot Brown Casserole

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 cups divided shredded Swiss cheese
• 1 cup shredded extra-sharp white Cheddar cheese
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 8 slices thick sandwich bread, toasted
• 2 pounds thinly sliced turkey
• 1/4 teaspoon paprika
• 8 slices bacon, cooked and halved crosswise

Garnish chopped tomatoes

Garnish fresh parsley

Preheat oven to broil. Spray a 13 × 9-inch baking dish with cooking spray.

In a medium saucepan, melt butter over medium heat. Whisk in flour; cook for 1 minute. Gradually whisk in milk; cook, whisking constantly, until thickened, about 6 minutes. Remove from heat, and whisk in 1 cup Swiss, Cheddar, salt, and pepper until melted.

Place bread in prepared pan, overlapping as needed to fit. Top with turkey, cheese sauce, and remaining 1 cup Swiss; sprinkle with paprika.

Broil until cheese is melted and lightly browned, about 4 minutes.

Top with bacon and tomatoes. Garnish with parsley, if desired. Serve immediately.

Mint Julep Iced Tea

Although the Mint Julep is the official drink of the derby, this iced tea version is kid friendly for the entire family. If you would like to serve your iced tea for adults, add 1/4 cup bourbon to the tea before serving.

• 8 cups (2 quarts) water
• 3 tea bags
• 1/4 cup fresh mint leaves
• 1 cup sugar

In a medium saucepan, combine 4 cups water, tea bags, and mint leaves; bring to a boil over high heat. Reduce heat to low, cover, and simmer for 10 minutes.

Strain into a pitcher. Add sugar and mix well. Stir in remaining 4 cups water and serve over ice, or chill until ready to serve.

Notes: This is nice garnished with sprigs of mint. If you'd like to give your Mint Julep Iced Tea an adults-only kick, add 1/4 cup bourbon to the tea just before serving.

Classic Pimiento Cheese

This is an official recipe of a Churchill Downs Executive Chef and is served on the grounds of Churchill Downs for the Derby.

• 1/3 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 2 teaspoons apple cider vinegar
• 1 1/2 teaspoons dried mustard
• 1 1/2 teaspoons favorite hot sauce
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 2 tablespoons finely diced onion
• 12 ounce jar of diced pimiento
• 16 ounces shredded sharp yellow cheddar cheese

In a medium mixing bowl stir together first 8 ingredients until smooth. Fold in pimientos and cheddar cheese. Cover and chill 6 to 10 hours. Let stand at room temperature 30 minutes, and stir before serving.

Benedictine Spread

This unlikely combination of ingredients is a Kentucky tradition and always served on fresh, soft white bread. It can be found in and near Churchill Downs.

• 8 ounces cream cheese, softened
• 3 tablespoons cucumber juice
• 1 tablespoon onion juice
• 1 teaspoon salt
• A few grains of cayenne pepper
• 2 drops green food coloring

To get the cucumber juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish. Discard pulp. Do the same for the onion.

Mix all ingredients with a fork until well-blended (using a blender will make the spread too runny). Serve as a sandwich filling on soft, fresh white bread.

Spicy Herb Broiled Shrimp

There are several different shrimp recipes that are served in respect to the Derby, including quick pickled and this broiled version.

• 1 pound large or jumbo uncooked shrimp, peeled and deveined
• 1/4 cup butter
• 2 tablespoons vegetable oil
• 1 teaspoon each Lawry's season salt, Creole seasoning, dried rosemary, crushed
• 3/4 to 1 teaspoon hot pepper sauce
• 3/4 teaspoon garlic powder with parsley
• 1/4 teaspoon each: paprika, dried basil, dried oregano

Peel, devein and rinse shrimp. Pat dry in paper towels. In a small saucepan, over low heat, melt butter. Stir in all other ingredients, except for shrimp, stirring often for about 3 minutes. Make sure not to burn. Remove from heat.

Place the shrimp on a broiler pan and brush generously with the butter mixture. Broil about 5 inches from broiler flame, for 3 to 5 minutes or until turn pink, then turn and brush again with butter, turning one last time and buttering. Plate and pour any remaining seasoned butter over the shrimp. Serve with lemon slices.

Kentucky Hot Brown Bake

This reflects all the wonderful flavors of the traditional Kentucky Hot Brown, but much quicker and easier if serving a group. This casserole version can be altered by adding other meats, but the bacon in combination with the turkey is the best.

• 8 ounces package of refrigerated crescent rolls
• 1 pound package of turkey lunch meat
• 8 slices cooked bacon
• 8 slices Swiss cheese
• 3 roma tomatoes, sliced thin
• 4 eggs beaten

Preheat oven to 350 and grease an 8-inch pan to prevent sticking. Open crescent roll package and separate the dough sheet into two squares.

Place one dough square into the bottom of your prepared pan and press to fit.

Start layering your filling. Start with a single layer of the turkey, then single layers of the bacon, cheese and tomatoes. Use paper towel to absorb any excess moisture from the tomatoes.

Once you have a single layer of each, pour half the beaten egg mixture over the top. Repeat layering of each of your filling ingredients, but not the remaining egg mixture.

Top with second dough square and then pour on the rest of your egg mixture.

Cover pan with foil and bake for 20 minutes. Remove from oven, take off foil and bake for another 20-25 minutes. Remove from oven and let cool for about 15 minutes.

Hot Brown Soup

The name of this soup derives from the famous Louisville, Kentucky, Hot Brown Sandwich. Like its sandwich counterpart, this cheesy soup includes turkey with crumbled bacon and chopped tomatoes on top.

• 1/4 cup butter
• 1/4 cup minced onion
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1/8 teaspoon hot sauce
• 4 cups milk
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• 1/2 cup chopped cooked ham
• 1/2 cup chopped cooked turkey

Melt butter in a Dutch oven over medium heat. Add onion; saute until tender. Add flour, garlic salt, and hot sauce; cook 1 minutes, stirring constantly.

Gradually stir in milk; cook until thickened and bubbly. Reduce heat; stir in cheese until melted. Add ham and turkey; cook until heated, stirring occasionally. (Do not boil.) Serve with desired toppings such as crumbled bacon, chopped tomato, or chopped fresh parsley.

Kentucky Derby Pie

In looking at recipes for derby pie, there literally are a million of them, and each recipe just a little different from the other, and all of them claiming to be the real recipe. Eventually I just chose one to share.

• 1 cup sugar
• 1/4 cup flour
• 2 eggs, beaten
• 1 stick butter, melted and cooled
• 1 cup pecans, rough chopped
• 1 cup chocolate chips
• 1 teaspoon vanilla
• Unbaked pastry for 9-inch, 1 crust pie

Preheat oven to 350 degrees. Mix the sugar and flour. Add the beaten eggs, the melted, cooled butter, add pecans, chocolate chips and vanilla. Mix well.

Pour into pie shell and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out almost clean. Allow to rest to almost room temperature before serving.

Kentucky Butter Cake

Oh so good. If you prefer your cake with more sauce, just make a double batch. It is heavenly.

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup real butter
• 2 cups sugar
• 4 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract

For the Butter Sauce:

• 1 cup sugar
• 1/4 cup water
• 1/2 cup butter
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a Bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside.

Cream together the 1 cup butter and 2 cups sugar for about 5 minutes, then blend in eggs one at a time.

Mix in buttermilk, and vanilla, adding alternately buttermilk and flour mixture into creamed mixture.

Pour in Bundt pan and bake for 1 hour.

Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil, stirring until sugar is dissolved and add vanilla.

When cake is still very hot, leave in Bundt pan, poke small holes in top and drizzle butter sauce over cake. You wish to make extra butter sauce and drizzle over each piece of cake as served.

Have a great week, and until next time, happy cooking.