Mint Julep
- 2 cups sugar
- 2 cups water
- crushed ice
- Kentucky bourbon
- fresh mint
Boil sugar and water together for 5 minutes to make a syrup. Cool and place in a covered container with 6 to 8 fresh mint sprigs. Refrigerate overnight. Fill each julep glass with crushed ice. Add 1 tablespoon of mint syrup and 2 ounces of Kentucky bourbon. Stir rapidly to frost outside of glass. Garnish with fresh mint sprig.
(Early Times Recipe)
Bourbon Balls
- 1 stick butter
- 1 lb. box powdered sugar
- 1 cup chopped pecans
- 4 Tbsp. bourbon
- 4 oz. semi-sweet chocolate
- 4 oz. bittersweet chocolate
May require more chocolate for dipping. Suggest you have some semi-sweet chocolate chips on hand.
One day ahead: Cream the butter and sugar. Add the chopped pecans, mixing well. Add the Bourbon. Shape into balls using about 1 tsp. of the mixture for each ball. (You may need to let the batter sit in the fridge for an hour or two before you can easily roll it into balls.) Refrigerate overnight.
Next day: Melt semi-sweet and bittersweet chocolate in a large microwave safe bowl until smooth. Dip the chilled balls in the chocolate and place on waxed paper in the refrigerator to harden.
Kentucky Hot Brown
Hot brown sandwiches are open-faced hot turkey sandwiches with bacon that are the signature dish of one of the Brown Hotel in Louisville.
- 1/2 cup butter
- 1/2 cup flour
- 3 to 3 1/2 cups milk
- 1 beaten egg
- 6 tablespoons Parmesan cheese
- 2 tablespoons whipped cream
- Salt and pepper to taste
- Slices of roast turkey
- 8 to 12 slices toast (trimmed of crusts)
- 8 to 12 slices cooked bacon
Melt butter and add flour, stirring with a whisk or spoon to make a thick roux. Add milk gradually and whisk to blend completely before adding more. As the sauce thins you can add milk more quickly. Bring to a boil. Beat a little of the hot mixture with the egg. Remove sauce from heat and beat in the egg mixture. Add cheese and stir. Fold in whipped cream. Season to taste. For each Hot Brown, place 2 slices of toast on a flameproof dish. Cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and broil about 6 inches from the heat until the cheese sauce begins to bubble. Sprinkle with additional Parmesan cheese. Place dish under broiler until sauce is speckled brown and bubbly. Remove from broiler and top with a 2 pieces of bacon. Garnish with tomato slices, if desired. Serves 4 to 6.
(From The Courier-Journal)
Horse Race Pie
- 1 9-inch unbaked pie shell
- 2 eggs, beaten
- 1 cup sugar
- 1/2 cup melted butter
- 2 tablespoons bourbon or 2 teaspoons vanilla
- 1/4 cup cornstarch
- 1 cup chopped pecans
- 1 cup semisweet chocolate morsels
- Whipped cream
Heat oven to 350 degrees. Beat eggs briefly. Add sugar, butter, bourbon and cornstarch until well blended but not foamy. Pour nuts and morsels into pie shell. Pour egg mixture over the top. Bake 45 minutes. Cool 1 hour. Best if served warm with whipped cream. Serves 6 to 8.
(from The Courier-Journal)
Burgoo
- 1 lb. of mixed, cooked meats (beef, lamb, pork, chicken and/or game)
- 1/2 gallon chicken stock
- 1/2 gallon beef stock
- 1 oz. Worcestershire sauce
- 1 cup tomatoes, diced
- 1 large onion, diced
- 1 stalk of celery, diced
- 1 small green bell pepper, diced
- 1 large potato, diced
- 2 large carrots, diced
- 1/4 cup green peas
- 1/2 cup okra
- 1/4 cup lima beans
- 1/2 cup yellow corn
- 2 tsp. garlic, minced
- salt and pepper to taste
Combine all ingredients, and bring to a boil. Reduce heat and simmer for two hours, skimming off the top as needed.
Cheese Garlic Grits
- 1 cup quick grits
- 4 cups boiling water
- 1 tsp. salt
- 4 ounces butter
- 12 ounces sharp cheddar cheese
- 1 egg
- 1 Tbsp. garlic powder
- 3/4 cup milk
- dash hot sauce
Cook grits in boiling water until thick. Remove from heat. Stir in butter and half of the cheese. Beat egg with garlic powder, milk and hot sauce. Add mixture to grits. Pour into buttered, two-quart casserole dish. Top with the rest of the cheese. Bake one hour at 350 degrees.
Bread Pudding With Bourbon Sauce
- 1 pound French style bread
- 3 1/4 cups milk
- 3 eggs
- 2 tsp. vanilla
- 3/4 cup granulated sugar
- 1/4 tsp. cinnamon
- 1/4 cup pecans
- 1/4 cup raisins (optional)
Sauce:
- 1 cup granulated sugar
- 6 Tbsp. butter, melted
- 1/2 cup buttermilk
- 1 Tbsp. bourbon
- 1/2 tsp. baking soda
- 1 Tbsp. white corn syrup
- 1 tsp. vanilla
Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs and vanilla. Add to bread mixture. Place half of the mix in a casserole dish. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350 degrees for 30 minutes. To make sauce, combine all ingredients in a saucepan. Bring to a boil for one minute. Serve warm with warm bread pudding.
